Ingredients: • 1 cup – Toor Dal • 2.5 cup – water • 1/2 cup – green mango, chopped • 1/2 cup – grated Coconut • 1/2 tsp – Turmeric powder • 6 – dry Red Chillies • 10 to 12 Cloves – Garlic • 1/2 tsp – black pepper Corns • 1/2 tsp – Cumin seeds • Salt to taste • 1 tbsp – oil Method: Pressure cook dal with water and turmeric till soft and mash. Heat oil in a small frying pan and fry grated coconut, turmeric powder, red chillies, garlic, pepper and cumin. Cool and grind to a paste, add green mango and salt to the dal,

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Ingredients: • 1 cup – Toor Dal • 2.5 cup – water • 1/2 cup – green mango, chopped • 1/2 cup – grated Coconut • 1/2 tsp – Turmeric powder • 6 – dry Red Chillies • 10 to 12 Cloves – Garlic • 1/2 tsp – black pepper Corns • 1/2 tsp – Cumin seeds • Salt to taste • 1 tbsp – oil Method: Pressure cook dal with water and turmeric till soft and mash. Heat oil in a small frying pan and fry grated coconut, turmeric powder, red chillies, garlic, pepper and cumin. Cool and grind to a paste, add green mango and salt to the dal,

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Ingredients: • 2 cups – Rice basmati • 2 cups – mixed vegetables, sliced flat and broad as per vegetables (potato, onion, zucchini, ridge gourd, bottle gourd, french beans, carrots, Cauliflower or Capsicum as per choice) • 1 Tomato chopped • 2 tbsp – Ghee • 1/2 tsp – Dalchini (cinnamon) – lavang (clove) powder • 1/2 tsp – Garam Masala • 1/2 tsp – Turmeric powder • 1/2 tsp – Dhania powder • salt to taste • Lemon juice to taste • 1/2 tsp – ginger-garlic, grated or paste • 2 tbsp – Curd • 1 tsp – mixed cumin & Mustard Seed Method: Boil rice till grains separate. Cool

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Ingredients: • 2 cups – Rice basmati • 2 cups – mixed vegetables, sliced flat and broad as per vegetables (potato, onion, zucchini, ridge gourd, bottle gourd, french beans, carrots, Cauliflower or Capsicum as per choice) • 1 Tomato chopped • 2 tbsp – Ghee • 1/2 tsp – Dalchini (cinnamon) – lavang (clove) powder • 1/2 tsp – Garam Masala • 1/2 tsp – Turmeric powder • 1/2 tsp – Dhania powder • salt to taste • Lemon juice to taste • 1/2 tsp – ginger-garlic, grated or paste • 2 tbsp – Curd • 1 tsp – mixed cumin & Mustard Seed Method: Boil rice till grains separate. Cool

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Ingredients: • 2 cups – Wheat flour • 2 – Tomatoes • 1.5 – Onion • 1/2 tsp – Ginger (shredded) • 1/2 tsp – Garlic (shredded/chopped) • 1/2 cup – Cabbage (chopped fine) • 25 g – powdered ground nuts • 1/2 cup – coriander • 5 tsp – refined oil • 3 tsp – Ghee • 4 cups – water Method: Heat ghee in a deep-bottom vessel. Fry wheat flour till it is red. In another pan, add refined oil, chopped tomato, onion and cabbage. Shallow fry. Add powdered ground nuts and shallow-fry. When the all ingredients are fried, add water. When the water boils, add the fried flour

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Ingredients: • 2 cups – Wheat flour • 2 – Tomatoes • 1.5 – Onion • 1/2 tsp – Ginger (shredded) • 1/2 tsp – Garlic (shredded/chopped) • 1/2 cup – Cabbage (chopped fine) • 25 g – powdered ground nuts • 1/2 cup – coriander • 5 tsp – refined oil • 3 tsp – Ghee • 4 cups – water Method: Heat ghee in a deep-bottom vessel. Fry wheat flour till it is red. In another pan, add refined oil, chopped tomato, onion and cabbage. Shallow fry. Add powdered ground nuts and shallow-fry. When the all ingredients are fried, add water. When the water boils, add the fried flour

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Ingredients: • 1 cup – Chickpeas (cooked) • 1/2 cup – Corn kernels • 2 – Carrots (grated) • 5 – Shallots (chopped finely) • 15 – Mint leaves (chopped) • 1 tbsp – sesame seeds • 1/4 tsp – chaat masala • 1/2 tsp – pepper powder • Olive oil for dressing • salt to taste Method: Pour the chickpeas, corn kernels, grated carrots and mint leaves in a large bowl. Prepare a simple dressing with sesame seeds, chaat masala, pepper powder, salt and olive oil. Pour the dressing and toss gently. Serve immediately. Recipe courtesy: Priya Easy N Tasty Recipes

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Ingredients: • 1 cup – Chickpeas (cooked) • 1/2 cup – Corn kernels • 2 – Carrots (grated) • 5 – Shallots (chopped finely) • 15 – Mint leaves (chopped) • 1 tbsp – sesame seeds • 1/4 tsp – chaat masala • 1/2 tsp – pepper powder • Olive oil for dressing • salt to taste Method: Pour the chickpeas, corn kernels, grated carrots and mint leaves in a large bowl. Prepare a simple dressing with sesame seeds, chaat masala, pepper powder, salt and olive oil. Pour the dressing and toss gently. Serve immediately. Recipe courtesy: Priya Easy N Tasty Recipes

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Ingredients: • 4 – potatoes, large • 1 – green chilli, chopped • 1 tsp – garlic, finely chopped • 1/2 tsp – Mint leaves, finely chopped (optional) • 3 tsp – coriander leaves, finely chopped • 1/2 tsp – Turmeric powder • 1 tsp – chilli powder • 1/2 tsp – coriander powder • 1/2 tsp – cumin powder • 1.5 tsp – Lemon juice • Salt to taste • 4 tbsp – oil Method: Peel and chop potatoes into thin pieces. Soak them in the water as soon as you chop them. Heat oil in a skillet or heavy saucepan. Add chopped garlic and chilli, stir fry for half

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Ingredients: • 4 – potatoes, large • 1 – green chilli, chopped • 1 tsp – garlic, finely chopped • 1/2 tsp – Mint leaves, finely chopped (optional) • 3 tsp – coriander leaves, finely chopped • 1/2 tsp – Turmeric powder • 1 tsp – chilli powder • 1/2 tsp – coriander powder • 1/2 tsp – cumin powder • 1.5 tsp – Lemon juice • Salt to taste • 4 tbsp – oil Method: Peel and chop potatoes into thin pieces. Soak them in the water as soon as you chop them. Heat oil in a skillet or heavy saucepan. Add chopped garlic and chilli, stir fry for half

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Ingredients: • 10 – firm Green chillies • 1 cup – curd/yogurt • 1 tsp – salt Method: Wash and wipe the firm green chillies. Mix the salt to the curds and beat it to a smooth consistency. Slit the chillies lengthwise, make sure you don’t completely cut them off from their stalks. De-seed the chillies if you want to. Soak chillies in curds for about 3 to 4 days. By then marination is complete and the chillies start to turn yellow. Remove the chillies from the curd and dry in hot sun. Put them back in the vessel with the curd at night. Add some more curd if required. Repeat

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Ingredients: • 10 – firm Green chillies • 1 cup – curd/yogurt • 1 tsp – salt Method: Wash and wipe the firm green chillies. Mix the salt to the curds and beat it to a smooth consistency. Slit the chillies lengthwise, make sure you don’t completely cut them off from their stalks. De-seed the chillies if you want to. Soak chillies in curds for about 3 to 4 days. By then marination is complete and the chillies start to turn yellow. Remove the chillies from the curd and dry in hot sun. Put them back in the vessel with the curd at night. Add some more curd if required. Repeat

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Ingredients: • 3 cups – raw Rice • 1 cup – Urad Dal • 1 tsp – Methi seeds Method: Wash and soak the dal and rice for 6 hours and grind to a smooth paste. Allow to ferment for 8 to 10 hours and steam the idlis. Recipe courtesy of Lakshmi

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Ingredients: • 3 cups – raw Rice • 1 cup – Urad Dal • 1 tsp – Methi seeds Method: Wash and soak the dal and rice for 6 hours and grind to a smooth paste. Allow to ferment for 8 to 10 hours and steam the idlis. Recipe courtesy of Lakshmi

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Ingredients: • 1 cup – brown Rice + 1/4 cup – barley, cooked together • 2-3 – medium-sized beets, skins scrubbed clean, then grated • 1 – 10-ounce package of frozen chopped spinach, thawed in a microwave • Method: Heat the oil in a large saucepan. Add the onions, curry leaves and chilli peppers and stir until the onions turn translucent but not brown. Add the chopped tomato and sambar powder. Stir until the tomato turns mushy and expresses the oil. Add the spinach, mix to coat with the spices and then add the grated beets. Add salt to taste. Cover and cook for a few minutes until the beets are

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Ingredients: • 1 cup – brown Rice + 1/4 cup – barley, cooked together • 2-3 – medium-sized beets, skins scrubbed clean, then grated • 1 – 10-ounce package of frozen chopped spinach, thawed in a microwave • Method: Heat the oil in a large saucepan. Add the onions, curry leaves and chilli peppers and stir until the onions turn translucent but not brown. Add the chopped tomato and sambar powder. Stir until the tomato turns mushy and expresses the oil. Add the spinach, mix to coat with the spices and then add the grated beets. Add salt to taste. Cover and cook for a few minutes until the beets are

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Ingredients: • 2 cups – all – purpose flour • 1 cup – Wheat flour • 1/2 cup – Oats (ground fine powder) • 1 tbsp – Active Dry yeast • 1 tsp – Salt • 1/2 tsp – Sugar • 1- Red Chilli (chopped) or 1 tsp Red Chilli flakes • 3- Garlic Cloves • 1/2 cup – Cooked and mashed Pumpkin chunks • 1/4 cup – Luke warm water • 5 tbsp – Olive oil (for shaping and greasing) • 3 tbsp – Coriander leaves (chopped) • 1/2 cup – Cheese (grated). Method: Mix the sugar, salt and yeast in lukewarm water and let it sit for 5 mins.

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Ingredients: • 2 cups – all – purpose flour • 1 cup – Wheat flour • 1/2 cup – Oats (ground fine powder) • 1 tbsp – Active Dry yeast • 1 tsp – Salt • 1/2 tsp – Sugar • 1- Red Chilli (chopped) or 1 tsp Red Chilli flakes • 3- Garlic Cloves • 1/2 cup – Cooked and mashed Pumpkin chunks • 1/4 cup – Luke warm water • 5 tbsp – Olive oil (for shaping and greasing) • 3 tbsp – Coriander leaves (chopped) • 1/2 cup – Cheese (grated). Method: Mix the sugar, salt and yeast in lukewarm water and let it sit for 5 mins.

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Ingredients: • 8 oz carton – plain Yoghurt • 1 can – beets, drained • 1 tsp – Cardamom seeds, coarsely ground Method: Beat the yoghurt, then stir in the cardamom. Let this sit for some time (10 mins), then add to the beets and mix lightly. Recipe courtesy of Judy Wylene

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Ingredients: • 8 oz carton – plain Yoghurt • 1 can – beets, drained • 1 tsp – Cardamom seeds, coarsely ground Method: Beat the yoghurt, then stir in the cardamom. Let this sit for some time (10 mins), then add to the beets and mix lightly. Recipe courtesy of Judy Wylene

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Ingredients: • 350g – keema • 2 – onion, chopped • 2 – green chillies, slit • 1/4 tsp – Turmeric powder • 150g – val dal • 1.5 tsp – Ginger Garlic paste • 2 tsp – coriander powder • 1.5 tsp – chilli powder • 1 – tomato, chopped • 2 – Cloves • 2 – 1/2 inch piece Cinnamon • 1 – Bay Leaf • 3 tbsp – oil • Salt • 1 tbsp – coriander, chopped • Paste made from 1 tbsp – Poppy Seeds • 1tbsp – fresh Coconut gratings Method: Heat oil and add cloves, cinnamon and a bay leaf. Add onion and chilli pieces.

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Ingredients: • 350g – keema • 2 – onion, chopped • 2 – green chillies, slit • 1/4 tsp – Turmeric powder • 150g – val dal • 1.5 tsp – Ginger Garlic paste • 2 tsp – coriander powder • 1.5 tsp – chilli powder • 1 – tomato, chopped • 2 – Cloves • 2 – 1/2 inch piece Cinnamon • 1 – Bay Leaf • 3 tbsp – oil • Salt • 1 tbsp – coriander, chopped • Paste made from 1 tbsp – Poppy Seeds • 1tbsp – fresh Coconut gratings Method: Heat oil and add cloves, cinnamon and a bay leaf. Add onion and chilli pieces.

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Ingredients: • 2 red Carrots • 1 medium piece Bottle Gourd • 1 small Onion • 1 small Tomato • 1 small Potato • 1/2 tsp – Sugar • salt, pepper to taste • 1-2 tbsp – whipped Cream • 1 tsp – chopped Basil or coriander Method: Clean, peel and chop vegetables into large chunks. Pressure cook till soft. Cool, blend in mixie and strain. Add seasoning except chopped coriander and cream. If desired, serve chilled with soup sticks. Or serve piping hot with hot garlic rolls. In either case add a swirl of cream and some chopped coriander on top. Recipe courtesy of Saroj Kering

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Ingredients: • 2 red Carrots • 1 medium piece Bottle Gourd • 1 small Onion • 1 small Tomato • 1 small Potato • 1/2 tsp – Sugar • salt, pepper to taste • 1-2 tbsp – whipped Cream • 1 tsp – chopped Basil or coriander Method: Clean, peel and chop vegetables into large chunks. Pressure cook till soft. Cool, blend in mixie and strain. Add seasoning except chopped coriander and cream. If desired, serve chilled with soup sticks. Or serve piping hot with hot garlic rolls. In either case add a swirl of cream and some chopped coriander on top. Recipe courtesy of Saroj Kering

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Ingredients: • 1 litre – Lemon juice • 250 g – Ginger • 500 g – fresh Mint leaves • 1 kg – Sugar • ½ litre – water Method: Boil the water with the sugar. After a boil, add 1 tbsp lemon juice. Spoon off any dirt that collects on the top. Boil till you get one thread consistency. Remove from gas and cool completely. Grind together mint leaves and ginger pieces along with the lemon juice (do not add any water while grinding) to a fine mixture. Add this mixture to the sugar syrup and mix well. Store in dry airtight sterilised bottles. To Serve: Pour approximately 4 tbsp

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Ingredients: • 1 litre – Lemon juice • 250 g – Ginger • 500 g – fresh Mint leaves • 1 kg – Sugar • ½ litre – water Method: Boil the water with the sugar. After a boil, add 1 tbsp lemon juice. Spoon off any dirt that collects on the top. Boil till you get one thread consistency. Remove from gas and cool completely. Grind together mint leaves and ginger pieces along with the lemon juice (do not add any water while grinding) to a fine mixture. Add this mixture to the sugar syrup and mix well. Store in dry airtight sterilised bottles. To Serve: Pour approximately 4 tbsp

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Ingredients: • 2.5 cups – Rice flour • 1/2 cup – Onion (finely chopped) • 1/2 cup – Wheat flour • 1/2 cup – Suji • 2 tbsp Coriander leaves (finely chopped) • 1 tsp – Cumin seeds • 1 tsp – Green chillies (finely chopped) • Water to prepare the batter • Oil to make dosas • Salt to taste. Method: In a big vessel mix all the ingredients with enough water to prepare the dosa batter and keep aside for one hour. Now make dosas on a non-stick tawa, using a little oil. Serve. Recipe courtesy of Radha Bhargava

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Ingredients: • 2.5 cups – Rice flour • 1/2 cup – Onion (finely chopped) • 1/2 cup – Wheat flour • 1/2 cup – Suji • 2 tbsp Coriander leaves (finely chopped) • 1 tsp – Cumin seeds • 1 tsp – Green chillies (finely chopped) • Water to prepare the batter • Oil to make dosas • Salt to taste. Method: In a big vessel mix all the ingredients with enough water to prepare the dosa batter and keep aside for one hour. Now make dosas on a non-stick tawa, using a little oil. Serve. Recipe courtesy of Radha Bhargava

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Ingredients: • 1/2 kg – Potatoes • 2 tbsp – Sago • 1/4 cup – roasted peanuts • 3-4 – green chillies • 1 pinch – Hing • 1/4 bunch – Coriander leaves, chopped (optional) • Oil for deep frying • Salt to taste Method: Boil and mash the potatoes. Wash the sago and drain thoroughly. Powder the peanuts coarsely and mince the green chillies fine. Mix all the ingredients well.  Form into small balls and deep fry in hot oil until golden brown. Drain off oil and serve hot.

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Ingredients: • 1/2 kg – Potatoes • 2 tbsp – Sago • 1/4 cup – roasted peanuts • 3-4 – green chillies • 1 pinch – Hing • 1/4 bunch – Coriander leaves, chopped (optional) • Oil for deep frying • Salt to taste Method: Boil and mash the potatoes. Wash the sago and drain thoroughly. Powder the peanuts coarsely and mince the green chillies fine. Mix all the ingredients well.  Form into small balls and deep fry in hot oil until golden brown. Drain off oil and serve hot.

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Ingredients: • 1 – Large Onion. • 4 – green Chillies. • A little – Tamarind. • Salt. • Small size – Peerkankai. • 3 tsp – Urad dhal. • Mustard seeds. • Curry leaves. Method: Peel the peerkanka. Wash and cut it into small pieces. Cut the onions into small pieces. Fry the onions, peerkankai and green chillies for 5 minutes. Fry the urad dhal alone till it turns golden brown. Grind all the ingredients with tamarind and salt, adding little water. Finally season the peerkankai chutney with mustard seeds and curry leaves. Recipe courtesy of Ishwarya

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Ingredients: • 1 – Large Onion. • 4 – green Chillies. • A little – Tamarind. • Salt. • Small size – Peerkankai. • 3 tsp – Urad dhal. • Mustard seeds. • Curry leaves. Method: Peel the peerkanka. Wash and cut it into small pieces. Cut the onions into small pieces. Fry the onions, peerkankai and green chillies for 5 minutes. Fry the urad dhal alone till it turns golden brown. Grind all the ingredients with tamarind and salt, adding little water. Finally season the peerkankai chutney with mustard seeds and curry leaves. Recipe courtesy of Ishwarya

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Ingredients: • 2 cups – Maida • 2 tbsp – Vanaspati • Salt, a pinch • 1/4 tsp – cooking soda • 1 cup – powered Sugar • Oil to fry Method: In a broad vessel rub vanaspati and soda together till it forms a frothy paste. Mix flour and salt into this and blend well with fingers till the mixture becomes crumbly. Now add water a little at a time and knead into dough. Keep aside for 10 mins. Make small balls with the dough and flatten it out like a roti. Now make 5 slits on the roti using a sharp knife leaving a centimetre on the top and

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Ingredients: • 2 cups – Maida • 2 tbsp – Vanaspati • Salt, a pinch • 1/4 tsp – cooking soda • 1 cup – powered Sugar • Oil to fry Method: In a broad vessel rub vanaspati and soda together till it forms a frothy paste. Mix flour and salt into this and blend well with fingers till the mixture becomes crumbly. Now add water a little at a time and knead into dough. Keep aside for 10 mins. Make small balls with the dough and flatten it out like a roti. Now make 5 slits on the roti using a sharp knife leaving a centimetre on the top and

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Ingredients: • 1 cup – Chopped, Spinach leaves • 1 cup – Gram flour/besan/Bengal gram flour • 1 tsp – Chilly powder • salt to taste • 1/2 tsp – Cumin powder • Oil for deep frying. Method: Make a thick batter of the gram flour/besan flour, salt, chopped spinach, chilly powder and cumin powder with a little water. Heat the oil in a deep pan until smoky. Now fry a tbsp of the batter in the hot oil until golden brown. Repeat for the entire batter. Serve as a snack with sauce or chutney. Recipe courtesy of Bridget White

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Ingredients: • 1 cup – Chopped, Spinach leaves • 1 cup – Gram flour/besan/Bengal gram flour • 1 tsp – Chilly powder • salt to taste • 1/2 tsp – Cumin powder • Oil for deep frying. Method: Make a thick batter of the gram flour/besan flour, salt, chopped spinach, chilly powder and cumin powder with a little water. Heat the oil in a deep pan until smoky. Now fry a tbsp of the batter in the hot oil until golden brown. Repeat for the entire batter. Serve as a snack with sauce or chutney. Recipe courtesy of Bridget White

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Ingredients: • For vada: • 1/4 cup – Urad Dal • 1/4 cup – Channa dal • 1/4 cup – moong dal • Salt and oil • For curry: • 1/4 cup – Coconut • 1/2 tbsp – Poppy Seeds • 5 – Red Chilli • 1/4 tsp – fennel/saunf • 1 – Clove • 1 – Cardamom • 3 Cloves – Garlic • 1/2 tbsp – roasted gram dal • 1/4 tbsp – Coriander seeds • 1 – onion, sliced • 1 – tomato, cubed • Salt and oil • Curry leaves and Coriander leaves Method: For making vada: Soak the three dals for a few hours and grind it

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Ingredients: • For vada: • 1/4 cup – Urad Dal • 1/4 cup – Channa dal • 1/4 cup – moong dal • Salt and oil • For curry: • 1/4 cup – Coconut • 1/2 tbsp – Poppy Seeds • 5 – Red Chilli • 1/4 tsp – fennel/saunf • 1 – Clove • 1 – Cardamom • 3 Cloves – Garlic • 1/2 tbsp – roasted gram dal • 1/4 tbsp – Coriander seeds • 1 – onion, sliced • 1 – tomato, cubed • Salt and oil • Curry leaves and Coriander leaves Method: For making vada: Soak the three dals for a few hours and grind it

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Ingredients: • 2 cups – Wheat flour • 3 tsp – Red Chilli powder • 1 tsp – Turmeric powder • 2 tsp – Garam Masala • 1/4 cup – coriander (finely chopped) • Salt • 2 tsp – oil • Ghee Method: Combine flour and all other ingredients except ghee. Add water and make a soft dough. Cover with damp clean cloth for at least 30 minutes. Make pleated parathas. Now, place the paratha on pre-heated tava. Pour ghee on the paratha. Cook both the sides of the paratha in medium flame. Serve hot with side dish and any raita. Recipe courtesy: Nithu’s Kitchen

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Ingredients: • 2 cups – Wheat flour • 3 tsp – Red Chilli powder • 1 tsp – Turmeric powder • 2 tsp – Garam Masala • 1/4 cup – coriander (finely chopped) • Salt • 2 tsp – oil • Ghee Method: Combine flour and all other ingredients except ghee. Add water and make a soft dough. Cover with damp clean cloth for at least 30 minutes. Make pleated parathas. Now, place the paratha on pre-heated tava. Pour ghee on the paratha. Cook both the sides of the paratha in medium flame. Serve hot with side dish and any raita. Recipe courtesy: Nithu’s Kitchen

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