Ingredients: • 1 cup – yellow lentil (masoor dal) • Water Method: Wash and soak lentils in plenty of water for 8-10 hours Wash and drain. Tie loosely in muslin cloth. Twist corners together and place in a covered vessel for 15-18 hours. Sprinkle water over it from time to time, to keep the cloth moist. When the sprouts begin to peep through the muslin, empty into the vessel. To grow them very long, sprinkle some more water. Wash cloth and cover them, keeping them moist. Cover cloth with a lid. Keep aside for 5-6 hours. Wash, drain and use as required. Recipe courtesy of Sify Bawarchi

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Ingredients: • 1 cup – yellow lentil (masoor dal) • Water Method: Wash and soak lentils in plenty of water for 8-10 hours Wash and drain. Tie loosely in muslin cloth. Twist corners together and place in a covered vessel for 15-18 hours. Sprinkle water over it from time to time, to keep the cloth moist. When the sprouts begin to peep through the muslin, empty into the vessel. To grow them very long, sprinkle some more water. Wash cloth and cover them, keeping them moist. Cover cloth with a lid. Keep aside for 5-6 hours. Wash, drain and use as required. Recipe courtesy of Sify Bawarchi

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Ingredients: • 1 cup – Rice • 1 handful – Urad Dal • 1 handful – Toor Dal • 1 handful – Chana dal • 1 pinch – Asafoetida • 15-20 – Curry leaves • Pepper (optional) • Salt to taste Method: Soak the rice in water for an hour. Soak the dals in water for half an hour. Grind both rice and the dals together to make a thick batter. The batter has to be of coarse consistency. If pepper is being used, grind it with the dal. Add asafoetida and salt and finely chopped curry leaves. When ready to cook the adais, add a little water if required. Heat

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Ingredients: • 1 cup – Rice • 1 handful – Urad Dal • 1 handful – Toor Dal • 1 handful – Chana dal • 1 pinch – Asafoetida • 15-20 – Curry leaves • Pepper (optional) • Salt to taste Method: Soak the rice in water for an hour. Soak the dals in water for half an hour. Grind both rice and the dals together to make a thick batter. The batter has to be of coarse consistency. If pepper is being used, grind it with the dal. Add asafoetida and salt and finely chopped curry leaves. When ready to cook the adais, add a little water if required. Heat

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Ingredients: • 100 g – Cinnamon • 50 g – Cloves • 10 g – Cardamom (optional) Method: Mix all the ingredients. Fry a little and when it cools down grind to a thin powder. Recipe courtesy of Anitha Raheja

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Ingredients: • 100 g – Cinnamon • 50 g – Cloves • 10 g – Cardamom (optional) Method: Mix all the ingredients. Fry a little and when it cools down grind to a thin powder. Recipe courtesy of Anitha Raheja

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Ingredients: • 1 – Broccoli • 1 – Potato • 1 – Onion • 1/4 cup – Cut Corn • 1/2 tsp – Ginger and Garlic paste • 1/2 tsp – Dhania Jeera powder • Salt and Red Chilli powder to taste • 1/2 tsp – Urad Dal • 1/2 tsp – Mustard Seeds • 1 pinch – Turmeric power • 4 tsp – Oil Method: Cut the broccoli into small pieces and cook in the microwave for 6 minutes. Heat oil in a pan and add urad dal, mustard seeds and fry them to golden brown colour. Chop the onion and potato into pieces, add it to the above mixture

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Ingredients: • 1 – Broccoli • 1 – Potato • 1 – Onion • 1/4 cup – Cut Corn • 1/2 tsp – Ginger and Garlic paste • 1/2 tsp – Dhania Jeera powder • Salt and Red Chilli powder to taste • 1/2 tsp – Urad Dal • 1/2 tsp – Mustard Seeds • 1 pinch – Turmeric power • 4 tsp – Oil Method: Cut the broccoli into small pieces and cook in the microwave for 6 minutes. Heat oil in a pan and add urad dal, mustard seeds and fry them to golden brown colour. Chop the onion and potato into pieces, add it to the above mixture

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Ingredients: • 2 cups – vermicelli • 4 – Tomatoes • 1 – Onion • 2 – Green chillies • A small piece – Ginger • 3 cups – water • Salt as required • For seasoning: • 2 tsp – oil • 1/2 tsp – Mustard Seeds • 1/4 tsp – Cumin seeds • 1/2 tsp – Bengal Gram • 1/2 tsp – black gram • Cashew nuts – 10 • 1 – dry Red Chilli • Coriander and curry leaves. Method: Finely chop tomatoes, onion, green chillies and ginger into fine pieces and keep aside. In a microwave safe bowl, add the vermicelli and run it until the vermicelli

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Ingredients: • 2 cups – vermicelli • 4 – Tomatoes • 1 – Onion • 2 – Green chillies • A small piece – Ginger • 3 cups – water • Salt as required • For seasoning: • 2 tsp – oil • 1/2 tsp – Mustard Seeds • 1/4 tsp – Cumin seeds • 1/2 tsp – Bengal Gram • 1/2 tsp – black gram • Cashew nuts – 10 • 1 – dry Red Chilli • Coriander and curry leaves. Method: Finely chop tomatoes, onion, green chillies and ginger into fine pieces and keep aside. In a microwave safe bowl, add the vermicelli and run it until the vermicelli

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Ingredients: • 1 cup – Amla • Salt to taste • 5 tsp – grated Coconut • 2 – Green chillies • 1 tsp – oil • 1/2 tsp – Mustard Seeds • 1/2 – cup thick Curd • Ingredients: • 1 tsp – salt • 1/2 tsp – Turmeric powder Method: Deseed and cut the amla into small pieces. Grind it along with coconut, turmeric salt and green chillies. Heat oil, splutter mustard seeds, add the ground amla and curd mixture. Recipe courtesy: Jaisruchi Recipe courtesy of Jaishree S

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Ingredients: • 1 cup – Amla • Salt to taste • 5 tsp – grated Coconut • 2 – Green chillies • 1 tsp – oil • 1/2 tsp – Mustard Seeds • 1/2 – cup thick Curd • Ingredients: • 1 tsp – salt • 1/2 tsp – Turmeric powder Method: Deseed and cut the amla into small pieces. Grind it along with coconut, turmeric salt and green chillies. Heat oil, splutter mustard seeds, add the ground amla and curd mixture. Recipe courtesy: Jaisruchi Recipe courtesy of Jaishree S

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Ingredients: • 1 cup sweet Corn kernels, crushed coarsely by pestle or in mixie • 1 tomato, chopped finely • 1 small capsicum, chopped finely • 1 tbsp coconut, finely scraped • 1 stalk of Curry leaves • 1 tbsp coriander, finely chopped • 1 tsp Lemon juice • 1 tsp Red Chilli powder • 1/2 tsp Coriander seed (dhania) powder • 1/2 tsp Turmeric powder • 1/2 tsp Garam Masala powder • 3-4 pinches Asafoetida • 1/2 tsp each cumin and Mustard Seeds • Salt to taste • 2 tbsp oil Method: Add 2 cups water to crushed corn, pressure cook for 2 whistles. Heat oil in a frying pan,

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Ingredients: • 1 cup sweet Corn kernels, crushed coarsely by pestle or in mixie • 1 tomato, chopped finely • 1 small capsicum, chopped finely • 1 tbsp coconut, finely scraped • 1 stalk of Curry leaves • 1 tbsp coriander, finely chopped • 1 tsp Lemon juice • 1 tsp Red Chilli powder • 1/2 tsp Coriander seed (dhania) powder • 1/2 tsp Turmeric powder • 1/2 tsp Garam Masala powder • 3-4 pinches Asafoetida • 1/2 tsp each cumin and Mustard Seeds • Salt to taste • 2 tbsp oil Method: Add 2 cups water to crushed corn, pressure cook for 2 whistles. Heat oil in a frying pan,

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Ingredients: • 1 pinch – Pepper • 1/4 tsp – Red Chilli powder • 1/2 tsp – Kasuri Methi • 2 tbsp – Oil • 1 pinch – Asafoetida (optional) • 1/2 cup – Besan Flour • 1/2 cup – Wheat Flour • 1 tsp – Salt Method: Pre-heat the oven to 350 degree F. Add all the ingredients (except oil) with little water. Now add oil and knead it well. Make equal small balls and flatten them with your palms. Bake them until they turn crispy and golden brown in colour. Remove it from heat and enjoy it hot.

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Ingredients: • 1 pinch – Pepper • 1/4 tsp – Red Chilli powder • 1/2 tsp – Kasuri Methi • 2 tbsp – Oil • 1 pinch – Asafoetida (optional) • 1/2 cup – Besan Flour • 1/2 cup – Wheat Flour • 1 tsp – Salt Method: Pre-heat the oven to 350 degree F. Add all the ingredients (except oil) with little water. Now add oil and knead it well. Make equal small balls and flatten them with your palms. Bake them until they turn crispy and golden brown in colour. Remove it from heat and enjoy it hot.

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Ingredients: • Boiled peas – 2 cups. • Finely sliced Onion – 1 cup. • Finely chopped Tomato – 1 cup. • Finely chopped Garlic – 1 tsp. • Chilli powder – 1/2 tsp. • Mustard Seeds – 1/2 tsp. • Curry leaves – 1 tsp. • Salt to taste. • oil to fry. Method: Heat oil in a kadai. Add mustard seeds and allow it to splutter. Add the curry leaves and sautee the onions. When the onions change colour, add the chopped garlic. Then add tomato and sautee for 5 mins. Add the boiled peas and chilli powder and sautee for another 5-10 mins. Serve hot. Recipe courtesy of

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Ingredients: • Boiled peas – 2 cups. • Finely sliced Onion – 1 cup. • Finely chopped Tomato – 1 cup. • Finely chopped Garlic – 1 tsp. • Chilli powder – 1/2 tsp. • Mustard Seeds – 1/2 tsp. • Curry leaves – 1 tsp. • Salt to taste. • oil to fry. Method: Heat oil in a kadai. Add mustard seeds and allow it to splutter. Add the curry leaves and sautee the onions. When the onions change colour, add the chopped garlic. Then add tomato and sautee for 5 mins. Add the boiled peas and chilli powder and sautee for another 5-10 mins. Serve hot. Recipe courtesy of

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