Simple homemade vegetarian Recipes from India

LAPSI PONGAL (BROKEN BANSI RAWA)

2012-01-19T08:38:00.000-08:00

1 Cup broken wheat rawa
1/4 cup green gram dal (slightly roasted)

1/2 tsp ginger cut finely
1 green chilli cut

4 to 5 pepper corns (pounded coarsely)
1/2 tsp cumin (pounded coarsely)
1 tbsp ghee
few curry leaves

Cook the broken wheat along with green gram dal and a pinch of turmeric in pressure cooker till soft. In a separate kadai , heat the ghee add the green chillies, ginger , pepper corns ,cumin and curry leaves and pour over the cooked pongal..Cook for few minutes , adding water if needed..

TOMATO GARLIC RASAM

2012-01-19T08:22:00.000-08:00

This rasam I tell you is simply the best.My family enjoys . My husband likes hot idlis dipped in this rasam .

2 big tomatoes
200 ml of water
1 pod of garlic skinned & crushed
a few curry leaves & coriander leaves
salt to taste

1 tbsp of coriander seeds, pepper and cumin
pounded coarsely

For tempering
1/4 tsp mustard seeds
1/2 tsp ghee

Boil the tomatoes in the 200 ml water. Then squeeze the pulp with the hand.. Do not strain., remove the skin only. Add the pounded powder,salt .Temper the mustard seeds in the ghee along with garlic , coriander leaves and curry leaves.Boil the rasam for 5 to 6 minutes .

VAZHATHANDU MORU KOOTU(BANANA STEM KOOTU

2012-01-18T08:09:00.000-08:00

1 cup of vazhathanda cut into small pieces and boiled in water along with salt and turmeric. Once boiled this will look like in the picture below.

.

1/2 cup curd mixed with 1 tsp of rice powder

Grind to paste:

2 tbsp grated coconut
1/4 tsp cumin seeds
1 green chilli

For Tempering:
1/4 tsp Mustard seeds
a pinch of asfoetida
1 tsp of edible coconut oil (or any vegetable oil)
A few sprigs of curry leaves
Take a pan and add the boiled banana stem pieces .Add the ground paste and boil for few minutes.Add the curd mixture and let it cook for few minutes till thick in slow flame.

Temper in oil with mustard seeds asfoetida and curry leaves .Serve with rice .

MOLAKEERA ( amaranth leaves)PORIYAL

2012-01-18T08:04:00.000-08:00

1 cup of amaranth leaves chopped
1/4 tsp turmeric powder
salt to taste

For tempering
1/4 tsp mustard seeds
1/2 tsp black gram

Grind coarsely with out adding water
2 tsp fresh coconut grated
1 green chilli

Take a thick pan or kadai , add oil, add the greens add turmeric, salt . Sprinkle water and cook in open pan till done. Add the grounded coconut & green chilli mixture. Fry for few minutes and serve with hot rice.

PARANGIKAI PAAL KOOTU

2012-01-18T07:44:00.000-08:00

This dish is very simple and one of my favorite This is prepared from half ripened red pumpkin.

1 cup of pumpkin pieces (peel it if the skin is hard)

1 cup milk added to 1 tsp of rice powder

1/4 tsp of turmeric

Salt to taste

To grind:

1/2 tsp of jeera

4 to 6 pepper corns

1 green chilli

1 tsp grated coconut

Grind the above ingredients to coarse paste

For garnishing :

14/ tsp mustard seeds

few sprigs of curry leaves

1 tsp oil

Boil the pumpkin in thick pan with water and turmeric.Add salt, ground paste, milk . simmer for few seconds til thick. Crackle mustard seeds in oil along with curry leaves. Pour over the kootu.Goes well with rice , chapathi.

In the same way can use , snake gourd chow chow, ridge gourd etc.

Picture of Podalangai ( snake gourd) paal kootu

lemon poha

2012-01-10T08:22:00.000-08:00

2 cups poha
( take medium size poha add normal water and wash.Drain in colander immediately . )
Juice of one medium sized lemon
1 green chilli cut
1 tbsp ground nuts fried or roasted
a few curry leaves
1/4 tsp turmeric powder
salt to taste
1 tsp oil
1/4 tsp mustard seeds
1/2 tsp black gram dal
1/4 tsp channa dal
a pinch of asfoetida
Take a kadai add oil. fry mustrad seeds, the dals green chilli, asfoetida, curry leaves and when the dal turns golden color add the poha. Add salt . Remove from the stove and finally add lemon juice and ground nuts.
You can garnish with grated carrots ,

MAHARASHTRIAN TYPE:
2 cups poha
( take medium size poha add normal water and wash.Drain in colander immediately . )
Juice of one medium sized lemon
One big potato boiled
1 onion cut finely
1 green chilli cut
1 tbsp ground nuts fried or roasted
a few curry leaves & coriander leaves
1/4 tsp turmeric powder
salt to taste
1 tsp oil
1/4 tsp mustard seeds
1/2 tsp jeera
Take a kadai add oil. fry jeera seeds, add onion , green chilli, curry leaves nad coriander leaves. When onions turn pink add boiled potato .Add turmeric powder and then the poha. Add salt . Remove from the stove and finally add lemon juice and ground nuts.
You can garnish with sev .

indian style pasta(macroni)

2012-01-10T07:53:00.000-08:00

This is south indian style macroni. Try this you will enjoy
2 cups boiled macroni
1/2 cup boiled veggies
(carrot,beans,cauliflower,peas etc)
1 onion cut small
1 green chillie cut into pieces
1 small piece ginger cut finely
1 tsp sambar powder
a few curry leaves
coriander leaves
1/4 tsp turmeric
salt to taste
1 tsp oil
1/4 tsp mustard & jeera
Fry onion in kadai. Add mustard seeds, jeera when it crackles addd onions, green chilli, ginger. When onion turns pink add veggies. Saute for a few minutes, add turmeric,sambar powder,curry leaves, coriander leaves and then add salt. Finally add macroni and saute for few minutes. Serve hot.

North Indian style :
2 cups boiled macroni
1/2 cup boiled veggies
(carrot,beans,cauliflower,peas etc)
1 tbsp cottage cheese shredded
1 onion cut small
1 green chillie cut into pieces
1 small piece ginger cut finely
1 tsp Kitchen king masala (or garam masala)
1/4 tsp red chilli powder
1/4 tsp coriander powder
coriander leaves
1/4 tsp turmeric
salt to taste
1 tsp oil
1/4 tsp jeera
Fry onion in kadai. Add jeera when it crackles add onions, green chilli, ginger. When onion turns pink add veggies. Saute for a few minutes, add turmeric, Kitchen king masala , red chili powder, coriander powder, coriander leaves and salt .Add macroni and remove in a microwaveable bowl. Add shredded paneer and microwave for one minute and serve hot .

lemon rice noodles

2012-01-09T08:57:00.001-08:00

1 Cup of cooked rice noodles
for tadka
1/4 tsp mustard seeds
1/2 tsp black gram dal
1/4 tsp channa dal 2 red chillies broken
1 green chilli cut
a few curry leaves
a pinch of asfoetida
1 tsp oil
1 tbsp ground nuts fried
Juice of one lemon
salt to taste
Take a kadai , add oil, splutter mustard seeds add channa dal, black gram dal, asfoedtida, chilles, curry leaves, and ground nuts , turmeric powder Add boiled rice noodles . Add lemon juice add salt to taste.

Coconut rice noodles

2012-01-09T08:11:00.000-08:00

1 Cup of cooked rice noodles
for tadka
1/4 tsp mustard seeds
1/2 tsp black gram dal
1/4 tsp channa dal
2 red chillies broken
1 green chilli cut
a few curry leaves
a pinch of asfoetida
1 tsp oil
2 tbsp grated coconut
1 tbsp ground nuts fried
salt to taste
Take a kadai , add oil, splutter mustard seeds add channa dal, black gram dal, asfoetida, chilles, curry leaves, add grated coconut, and ground nuts . Add boiled rice noodles and add salt to taste.

chinese murmura

2011-06-09T09:01:00.000-07:00

1 big bowl of murmura
1 tsp ginger chopped finely
1 tsp of garlic chopped finely
1 cup sprig onions cut finely
1 cup of mixed vegetables cut finely
(cabbage, capsicum,carrots )
1 tsp soya sauce
1 tsp red chilli sauce
1 tsp of green chilli sauce
1 tbsp of oil
salt to taste

Soak murmura/puffed rice in deep vessel filled with water. After 5 minutes, take the puffed rice into your palms, squeeze the excess water and keep aside .

Take a wok or a big kadai add oil fry the ginger and garlic.add onions, vegetables fry in high flame. Add the sauces one by one . Add murmura and fry till done.garnish with sprig onions.Add salt if required.

mango murmura

2011-06-09T08:40:00.000-07:00

1 big bowl of murmura
1 tbsp oil
2 tbsp of roasted ground nuts
1tsp of channa dal
1 tsp of udad dal
1/2 tsp of mustard seeds
few curry leaves
sprig of coriander leaves
pinch of turmeric
salt to taste
grind coarsely without adding water
1/4 cup coconut grated
2 green chillies
1/2 inch piece ginger
1/4 cup grated mango

Soak murmura/puffed rice in deep vessel filled with water. After 5 minutes, take the puffed rice into your palms, squeeze the excess water and keep aside
Take big wok or kadai add oil, add mustard seeds, udad dal,channa dal when the mustard seeds splutter and dal turns brown add the ground paste, add ground nuts, curry leaves,coriander leaves and turmeric powder.Fry for a while add murmura and fry for few minutes more.

ridge gourd curry with milk

2011-06-05T10:00:00.000-07:00

1 /2 kg ridge gourd peeled and cut into small pieces
1 onion cut finely
2 cloves garlic crushed (optional)
1tsp dhania powder
1 tsp chillie powder
1/4 tsp turmeric powder
1/2 cup milk
2 tbsp oil
salt to taste
coriander leaves for garnishing
Heat a pan. Add oil and when hot add mustard seeds, jeera seeds when they splutter add onions garlic and fry. When oions are pink add the ridge gourd and keep frying. Add turmeric, dhania and chille powder. Sprinkle water and cook covered till the vegetable is cooked. Add milk nad let it cook for some more time. Remove and garnish with corinder leaves.
Goes well with rice and chappati.
* Can susbtitute ridge gourd with bottle gourd, snake gourd or drumstick.
* Can use sambar powder instead of dhania & chillie powder

KANDI PODI

2011-06-05T09:56:00.000-07:00

1 Cup toovar dal
3 to 4 red dried clhillies
1 tsp jeera
hing
Dry roast the above ingredients. Powder when cool and store in tupper ware air tight container .
* You can substitute hing with garlic

KARVEPAKU PODI

2011-06-05T09:49:00.002-07:00

2 Cups dried curry leaves
( can microwave fresh leaves to dry)
2 to 4 dried red chillies
1 tsp jeera
1 tsp dhania seeds
3 to 4 cloves of garlic
a small piece of tamarind
salt to taste
1 tsp oil
Add oil in the pan and fry the above ingredients adding one at atime. when cool Powder in a grinder and keep in a tupper ware air tight container . Goes well with rice, dosa. idli etc.
You can mix with curd to make tasty raita.

KARVEPAKU PODI

2011-06-05T09:49:00.001-07:00

PUTNALU PODI

2011-06-05T09:41:00.000-07:00

1 cup roasted channa dal
1/4 cup roasted ground nuts
3 to 4 red chillies dried
1 tsp jeera roasted
3 to 4 cloves of garlic
salt to taste

Mix all the above ingredients and powder in a grinder and fill in tupper ware air tight container . Goes well with idli ,dosa, pesarettu.

TOMATO MINT RICE

2011-04-17T09:09:00.000-07:00

1 Cup Basmati Rice (soak for 15 mts) 2 Cups Tomato juice ( Put 3 medium sized tomato in hot water. put in blender and then strain the juice ) 1 cup mint leaves 2 to 3 lavang 1 piece of dalchini 2 cardomom 1 tsp ginger garlic paste 2 green chilles slit 1 small onion diced 1/4 tsp chille powder a pinch of tumeric 2 to 3 tbsp of cooking oil salt to taste Take a kadai. Add oil, put the lavang, dalchini, cardomom, add onions, green chillies , ginger garlic paste, put the mint leaves, add turmeric, chillie powder and fry, add the rice and then add the juice.add salt and transfer into a rice cooker or can directly do in the pressure cooker. serve with any green raitha.

Dal kachori

2011-01-02T03:05:00.000-08:00

Ingredients for the filling.
............................................
1 cup of urad dal soaked for 1/2 an hour and ground to coarse paste
(you can substitute with moong dal also)
1/2 tsp chilli powder
1/2 tsp amchoor powder
1/2 tsp dhania powder
1/4 tsp turmeric powder
1 tbsp of besan powder
1 tsp of saunf powdered coarsely
a handful of coriander leaves cut finely
2 tbsp of refined oil
salt to taste

take a kadai. add oil. when hot, add the dal mixture, add the ingredients one by one . fry till the mixture is dry. let it cool. by then prepare the dough as given below.

Ingredients for the dough:
..................................................
1 cup maida
1 tbsp refined oil
salt to taste
warm water for binding

Take a mixing bowl add maida & the salt. mix well. Heat 1 tbsp refined oil and pour over the maida . Knead into little hard dough by adding water little by little.

Make small even sized balls of the dough . Make small round shaped thick puris , fill in with one tsp of the mixture. close the puris and again roll lightly to make thick shaped puris .
you can make 5 to 6 and then fry in oil in low flame till golden brown.

ARISI PUTTU (SWEET)

2010-10-10T04:17:00.000-07:00

During Navaratri celebrations some of the traditional dishes are made for naivedyam for the Navaratri Amman.One such popular dish in tamilnadu is the puttu.

I Cup of rice powder
(buy the best quality rice powder or puttu powder available in the market. If you want to make at home , soak 1cup of rice in water for an hour . strain and the leave on cloth for fifteen minutes till dry & then powder in a mixie.

3/4 cup jaggery(vellam)
1 tsp cardamom powder
2 tbsp of cashew nuts fried in ghee
3 tbsp of ghee.
2 pinch of turmeric powder
pinch of salt

Roast the rice powder on thick pan till light golden brown then add the turmeric & salt. sprinkle 1/4 cup of water.Spread the powder in white muslin cloth and steam in steamer.If you have puttu maker you can steam in it. spread on plate and remove lumps.
In the same Pan add little water and add the jaggery and let it melt.strain it to remove any dirt.
Boil the strained jaggery till you get ball like consistency ( to check take water in a cup pour little of the boiling jaggery in the water , it turns like a ball when you take in hand ). pour the jaggery mixture on the rice , add cardomom powder. Mix the mixture with ladle thoroughly .decorate with the cashew nuts.

Andhra style pulihora

2010-09-26T03:22:00.000-07:00

I dont remember from whom I exactly learnt the recipe .This RECIPE is really yummy when i make everybody relishes it. u can try too.

2 cups cooked rice (grains should be seperated)
1 cup tamarind pulp boiled with 1 tsp of oil & little salt
(extracted from one lemon sized tamarind)
(please dont use tamarind paste)
2 pinches of methi powder(roasted & powdered)
1 tsp of sesame seed powder roasted & powdered
salt to taste
for the seasoing
.................................
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 tsp of ground nuts roasted
2 green chillies slit long
3 red chillies
1/4 tsp of asfoetida powder
1/4 tsp of turmeric powder
curry leaves
3 -4 tsp of seasame oil or
groundnut oil
Spread the rice in big bowl.
Take a kadai add the oil . once it is heated add the mustard seeds, urad dal , channa dal ,red chillies, green chillies, asfoetida,turmeric,curry patta ,& pour over the rice. Add seasame powder, methi powder, roasted ground nuts. add the tamarind pulp & salt as per taste. Mix well and leave for atleast 15 mts to 1/2 an hour before serving.

note: for instant pulihora you need not boil the tamarind pulp just extract by adding the tamarind in hot water & the extract can be used instantly in place of the tamarind pulp.

vegetable fritters

2010-08-01T06:17:00.000-07:00

Mansoon is here. When it is raining you feel like eating something hot. Try this fritters .

1 cup mixed vegetables cut into thin long pieces
(carrot, beans,bell peppers ( green, yellow & red),cauliflower,cabbage,potato,onions,spring onions,spinach)
2 tbsp corn flour
2 tbsp besan
1 tbsp green chillies cut finely
1 tsp ginger garlic paste
1tsp red chilli powder
1/2 cup coriander & mint leaves cut finely
salt to taste

Take a bowl add vegetables. Add salt,chillie powder ,ginger garlic paste. Dust it with corn flour & besan. Leave for ten minutes. Sprinkle little water . The vegetables should be coated with the flour. Deep fry in oil . Can have with coriander & mint chutney.

tomatoe chat

2010-07-28T08:42:00.001-07:00

Recently my husband had gone to tour to KURNOOL .A town in Andhra Pradesh. He had eaten this recipe which I am posting. Jhat phat chat .

2 Tomatoes cut into round slices
1 tsp chaat masala
1/4 tsp chille powder
1/4 cup sev
1/4 cup khara mixture (available in sweet shop)
1/2 onion cut finely
Juice of one lime
coriander leaves
Spread the tomatoes in plate.Mix it gently with chaat masala. Spread the khara mixture onions,coriander leaves. sprinkle chilli powder on each piece ,add lime juice and again spread last with sev .

AATEY KI CHUTNEY (ATTA)

2010-07-27T07:51:00.000-07:00

This is a quick HEALTHY , side dish for rotis,pooris,dosas, idli etc.This is a different version of Bombay chutney .
1 tbsp atta
1 tbsp onion cut finely
1 green chilly finely cut
1/2 tsp ginger garlic paste
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp jeera powder
1/4 tsp haldi powder
salt to taste
1 tbsp mint leaves cut finely
1 tbsp coriander leaves cut finely
For tempering
....................................
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp jeera seeds

Take a pan add oil and temper with the mustard & jeera seeds. Add ginger garlic paste , add onions, green chilles, add mint leaves and coriander also. Add turmeric, chilli dhania & jeera and powders. Fry and then add atta .Fry for a few minutes. Add salt. Then add water and cook it to liquid consistency .

kacharya of baingan

2010-07-25T06:23:00.000-07:00

On the eve of GURUPURNIMA I thought I try this recipe which was one of Shirdi Baba's favourite.
2 medium sized round brinjal cut into circular pieces

for the batter
......................
2 tbsp besan
1 tbsp rice flour
1 tbsp rawa
1/2 tsp chillie powder
garma masala (optional)
1/2 dhania & jeera
finely cut coariander leaves
hing a pinch
a pinch of haldi
salt to taste
Mix all the above ingredients except brinjal with little water to make batter. coat with the brinjal pieces and shallow or deep fry as desired. If you are health consious you can spread them on non stick pan and use little oil to cook them on both sides.

atta ka halwa

2010-07-25T06:13:00.000-07:00

OM SAI RAM
On the eve of GURUPURNIMA I am writing this recipe which I make on this eve.
1 cup atta
4 to 6 tbsp ghee
1/2 cup sugar
1 and 1/2 cup water
Fry the atta in the ghee till brown and flavour comes. Add water and cook till soft. add sugar and cook till the ghee leaves the sides of the pan.
It is that simple .

masala rice & baigan ka raita

2010-07-25T00:08:00.000-07:00

Todays is Guru purnima .I share my recipes with u with the blessing of Sri shirdi Sai Baba and Bhagawan Sri Satya Sai Baba Garu.

1 Cup basmati rice soaked for 10 mts and cooked in water adding little salt ,till 3/4 done
1 cup vegetables carrot,peas,potato, beans blanched .
1 tomatoe cut into cubes
4 tbsp oil
2 tsp ghee
1/2 tsp shajeera
1 tej patta
1 /2 tsp turmeric powder
salt to taste
for grinding
----------------
1/2 inch piece ginger
2 to 3 garlic
1 small piece cinnamon
1/2 tsp saunf
2 t0 3 lavang
1 tsp copra
2 to 4 pepper corns
1 to 2 cardomom

2 green chilles
1 tbsp onion
2 tbsp mint
2 tbsp coriander leaves

Take a thick bottom vessel.( can use pressure cooker).Pour oil and put tej patta,and shajeera. add ground paste,fry for 2 mts, add blanched vegetables, tomatoe , turmeric
and salt. fry for few minutes, add rice and mix gently. add ghee ,cover & keep in in slow flame till done.

baigan ka raita
..............................
2 cups curd
1 cup brinjal pulp
(smear about 4 medium sized brinjal with little oil & roast in flame and then remove the skin )
1 green chilli finely cut
coriander leaves
1/2 tsp chillie powder
1/2 tsp dhania powder
1/2 tsp jeera powder
salt to taste
for tempering
.......................
1 /2 tsp mustard seeds

Add oil in a pan. add mustard seeds , add green chillies, add brinjal pulp and the add the powders one by one. let it cook for a few minute. when cool mix in curd.

vegetable chutney

2010-07-24T06:54:00.000-07:00

I tried this tasty vegetable chutney on my own .My friends liked this .why don't u try?

1 Carrot medium sized peeled & cut into pieces
1 capsicum medium sized deseeded
4 to 5 baby onions
1 tomatoe medium sized
2 to 3 green chillies ( if u want hot can add 2 more)
1 inch ginger piece
1 small bunch coriander leaves
1 small bunch mint leaves
1 tsp oil
1 tsp jeera
a pinch of haldi
salt to taste
for tempering
-------------
1 tsp oil
1 tsp mustard seeds
a few sprigs curry leaves
Fry the above contents in the oil till done. (if using microwave mix the contents and microwave for 4 mts ).
grind into paste. Temper with mustard seeds & curry leaves.Goes well with idli dosa roti , breads & rice of course.

tomato chutney

2010-06-15T06:49:00.000-07:00

2 big red tomatoes cut into halves
1/4 tsp mustard seeds
3 red chillies
1 tbsp green gram dal
1/4 pinch hing
1/2 cup coriander leaves
1/2 cup mint leaves
salt to taste
1 tbsp of oil

In a pan add half the amount of oil and add mustard seeds, chillies,green gram dal, hing and fry till golden color add mint & coriander leaves and fry for one minute.(dont over fry mint & coriander)Remove and keep aside. in the same pan add the remaining oil and fry the tomatoes .
when cool add the dal mixture and grind till soft. add the tomatoes and grind again.This is all purpose chutney ,goes well with rotis, idlis ,dosas can also be used as sandwich spread.

brinjal curry in coconut milk

2010-06-04T06:26:00.000-07:00

1/4 kg brinjal
1 onion finely chopped
2 to 3 green chillies finely cut
1 tsp of ginger cut finely
1 tsp of garlic cut finely
1/4 tsp turmeric powder
1 /2 tbsp chilli powder
1/2 tbsp coriander powder
1/4 tbsp jeera powder
2 to 3 tbsp of oil
salt to taste
1/2 cup of coconut milk
for temering
1 tsp mustard seeds
1 tsp saunf
curry leaves.

Add oil in a thick bottom vessel. add the temering seeds, add ginger garlic and the green chillies. add onions.fry & add curry leaves add the brinjals. fry ,add turmeric, add the powders one by one. keep frying ,add salt then add water cover and cook till the brinjal is done. add the coconut milk and simmer for few minutes and garnish with coriander leaves.

baigan masala

2010-06-04T06:14:00.000-07:00

1/2 kg brinjal (any variety).
1/2 cup onions cut finely
1 tbsp ginger garlic paste
1 tbsp chilli powder
1 tbsp coriander powder
1 tsp jeera powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp dry mango powder
2 tbsp of poppy seeds roasted and powdered
2 tbsp of desicated coconut
2 tbsp oil
salt to taste
for tempering
-------------------
1 tsp mustard seeds
1 tsp jeera seeds
curry leaves
In kadai add oil and temper with the above seeds. add onions, ginger garlic paste,add curry leaves, add onions fry . add the brinjals. add turmeric and salt, cook for few minutes.add the powders one by one fry again. add water . cook covered till done.

bagara baigan

2010-06-04T05:55:00.000-07:00

1/2 kg brinjal small round
(slit into four portion from bottom retaining the calyx part if fresh)

1/4 tsp turmeric powder
2 tbsp coriander powder
2 tbsp jeera powder
2 tbsp chilli powder
1/2 cup oil
1/2 cup tamarind water
ginger garlic paste
1cup finely diced onions
salt to taste
for tempering
----------------
1 tsp mustard seeds
1 tsp jeera seeds
1/2 tsp kalonji seeds
1/4 tsp methi seeds
curry leaves
2 to 4 dry red chilles
grind to paste
------------------
1/4 cup roasted peanuts
3 tbsp roasted sesame seeds
1/4 cup roasted desicated coconut

In a thick kadai add the oil and fry the brinjal . remove and cool.
To the ground paste add the powders , salt and grind again in the mixie.fill the above paste into the fried brinjals.keep aside.
In the same kadai ,add the tempering seeds and curry leaves, ginger garlic paste, add onions and fry . when onions change colour add the brinjals one by one.add the tamarind water .cover and cook till the oil floats.serve with rice or chapati.

bhindi gravy curry

2010-06-02T06:45:00.000-07:00

1/4 kg of bhendi ( washed & cut into 1 inch long pieces)
1 cup of curd (beaten)
1/4 tsp red chilli powder
1/4 tsp coriander powder
1/4 tsp jeera powder
1/2 tsp dry kasuri methi
1/4 tsp turmeric powder
1 tbsp of ginger garlic paste
salt to taste
2 tbsp of oil
Grind to paste
--------------------
2 big onions boiled
3 to 4 green chillies

fry the bhendi pieces in oil (or else microwave in bowl after smearing with little oil & salt) & keep aside.
In a kadai add oil , temper with jeera and mustard seeds. add ginger garlic paste & then add the ground paste. add the powders one by one.fry for a few minutes and then add curd.add water as neccessary. add salt.finally add bhendi and simmer for 10 minutes.garnish with coriander leaves. goes well with any roti or rice.

note: instead of bhendi can use any vegetable of your choice.
...........

Ridge gourd -peanut -Green curry

2010-06-02T06:28:00.000-07:00

1/2 kg ridge gourd (remove the skin,& check for bitterness & cut into 1 inch long pieces)

grind to paste
-------------------
1/4 cup peanut roasted
3 tbsp seasame seeds roasted
1/4 cup coconut (fresh or desicated)
4 to 5 green chillies medium

for tempering
-------------------
2 tbsp oil
jeera & mustard seeds for temepering
a few sprigs of curry leaves

1/4 tsp of turmeric powder
salt to taste.

In a kadai add oil. when the oil is hot add the tempering seeds curry leaves when it starts spluttering add the ridge gourd pieces. add turmeric and salt . Cover and cook till the vegetable is done.Add the ground paste and add water as necessary.garnish with coriander leaves.goes well with roti and also rice.

brown rice with vegetables(with out onions & garlic)

2009-09-27T04:44:00.000-07:00

During navaratri we avoid onions & garlic , i tried to make this vegetable rice which is both healthy & nutritious. i hope you all like it.

1 cup brown rice (unpolished rice)
1 cup mixed vegetables cut into long pieces
(radish, cho cho,carrot, cluster beans, green beans, carrot, pumkin)
1 tsp sambar powder,
1/4 tsp turmeric
1 tsp ghee
2 tsp oil
for tempering
mix of mustard seeds,jeera, udad dal, channa dal one red chille
& curry leaves & coriander leaves.

In a thick handi or cooker add oil, fry the tempering seeds add curry leaves, add all vegetables fry . add turmeric, samabr pwder, washed brown rice.add twice the amount of water and salt & cover cook in slow flame till done If cooking in pressure cooker, dont put the weight.garnish with ghee & coriander leaves. You can add sprouts along with vegetables.Its a complete meal.

kovakai curry(tindora curry)

2009-09-20T00:34:00.001-07:00

1/2 cup onions cut fine
1 cup kovakai cut into long strings
1 big tomatoe cut into pieces
chllie powder
dhania powder
jeera powder
garam masala powder
garlic & ginger paste
2 tsp oil

add oil in kadai,add rai & jeera let it splutter,. add onions, ginger garlic paste & haldi fry till onions r translucent. add kovakai & salt. cover & cook for few mts till kovakai is done in slow fire. . add, chille, dhania, jeera & garm masala powder. add tomaotoes & little water. cook in slow fire till done. it will be gravy like & goes well with rice rotis etc.

kovakai porial

2009-09-20T00:30:00.000-07:00

1 cup of kovakai cut round
roast & powder
1 tsp channa dal
1 tsp dhania seeds
1/2 tsp jeera
3 red chilles
1 tsp coconut

rai for tempering
2 tsp oil
1/4 tsp haldi poweder

in a pan add oil & add rai , when it splutter add kovakai , haldi powder & salt. . add little water & cover & cook for 5 mts.when it is cooked add the roasted powder & fry for few mts till dry.

beans paruppuusial

2009-09-20T00:16:00.000-07:00

beans paruppussial

1 cup beans boiled (cut into small pieces)
1 cup dal mixuture( channa dal & toor dal soaked for 2 hrs & ground coarsely along with 3 red chilles & hing. steam the mixture in idly steamer when cooled seperate lumps with hands)

2 tsb oil
tempering seeds(rai)
curry patta.
haldi
salt

add oil in kadai . add rai . add the beans and steamed dal mixture salt fry till dry. goes well with rice & roti.

green beans koottu

2009-09-20T00:14:00.000-07:00

1 cup green beans cut into small pieces
1/2 cup cooked toovar & green gram dal

1 tsp sambar powder
1/2 tsp pepper corn & jeea powdered coarsely
1tsp coconut fresh (or desicated)
asfoetida
curry patta
coriander leaves

salt to taste
oil (or ghee for tadka)
rai,udad dal, channa dal for tempering

Mix both boiled beans & dal together along with salt.In a kadai add oil or ghee , add the tempering mixture( rai,udad dal, channa dal ,)when it starts spluttering add coconut, curry patta, sambar powder asfoetida and then add the dal & beans mixture .Add water & adjust the consistency accordingly and let the koottu simmer for few mts . Goes well with rice, chappati or ragi mudda.

karvuveppilai podi (curry leaves powder)

2009-09-14T08:56:00.000-07:00

1 cup curry leaves (microwave for 5 mts in oven
or else sun dry till crisp)
2 tbsp udad dal
1 tsp pepper corns
2 red chilles
a small lemon sized tamarind cleaned
salt to taste
fry dal , pepper corns, chilles and tamarind in little oil. add curry leaves and salt. Powder in mixie . In the same way mint leaves can be used instead of curry leaves.
Can be used for eating rice, can sprinkle on raita or salad.

vella kozhakattai ( sweet modak)

2009-08-20T09:12:00.000-07:00

1 cup rice flour ( you can use rice flour available in market for making akki rotis)or else follow the below procedure( soak rice for about an hour and drain in a colander. after 20 mts make powder of the rice in the grinder . You can seive the flour getting perfect powder)1 cup watert tsp cooking oila pinch of saltboil water in pan or kadai.add salt and oil. remove 1/2 amount of a water and keep aside.add the rice flour . if water is not sufficient and some more. cover & let it cook in slow fire till it does not stick to the hand .remove in a plate .knead into soft dough.(cover with damp white cloth which will prevent from drying of the dough).

for making filling
1 cup of grated coconut (can use desicated coconut also)
1/2 cup of jaggery
little ghee
1/4 tsp of cardomom powder

in a kadai add ghee put in jaggery . when it melts add coconut .cook till dough is thick.add cardomom powder
make small balls of the rice dough .shape into cups add filling and seal. steam in idli steamer.

uppu kozhakattai (steamed modak salted)

2009-08-20T08:46:00.000-07:00

for making dough
1 cup rice flour ( you can use rice flour available in market for making akki rotis)
or else follow the below procedure
( soak rice for about an hour and drain in a colander. after 20 mts make powder of the rice in the grinder . You can seive the flour getting perfect powder)
1 cup water
t tsp cooking oil
a pinch of salt
boil water in pan or kadai.add salt and oil. remove 1/2 amount of a water and keep aside.add the rice flour . if water is not sufficient and some more. cover & let it cook in slow fire till it does not stick to the hand .remove in a plate .knead into soft dough.
for making filling
1 cup of udad dal
1/4 cup of channa dal
2 red chilles
1 green chille
salt
saok the dal for 1 hour.grind coarsely adding salt & chilles. steam in idli steamer till done.in a kadai add mustard seeds , asofoetida and then the steamed mixture & fry for few minutes. the filling is ready.

make small balls of the dough . shape the balls into small cups by greasing the palm with oil. put in the dal filling and seal the cup .
steam in idli cooker for 5 to 6 mts.

ven pongal with onion gojju

2009-06-11T09:08:00.000-07:00

1 cup rice

1/2 cup green gram dal (slightly roasted)

1 tsbp ginger shredded

1 tsbp green chilles cut

1 tsbp of coarsely ground pepper corns & jeera

a few curry leaves

a pinch of turmeric

a few cashew nuts fried in ghee

3 tbsp of ghee

wash rice & dal and cook in pressure cooker adding twice the amount of water along with salt and pinch of turmeric and little of ghee.

Add ghee in pan , fry the green chiies, ginger curry leaves and peeper & jeera powder.Add to the is cooked rice & dal . Add water to make it smooth dalia like. garnish with cashew nuts .

serve with any spicy chutney or onion gojju.

onion gojju

1 small onion cut in pieces

a few sprigs of curry leaves

1 tsp of sambar powder

1 tsp of dry coconut powder

a little of gur

1/4 tsp of turmeric powder

2 tsp of oil

1 tsp of mustard seed

apinch of asfoetida

1 cup of tamarind water taken from

lime sized tamarind .

in a thick bottomed pan add the oil , temper with mustard seeds, add asfoetida and curry leaves . add the onions, turmeric powder . add coconut powder along with sambar powder.

when it is getting fried add tamarind paste.Add water and adjust the gojju as per your consistancy. add salt.simmer for 10 minutes.

thengai thogial(coconut chutney)

2009-05-29T09:14:00.000-07:00

1 cup fresh grated coconut

1 tbsp udad dal (black gram dal)

2 to 3 red chillies

a pinch of asfoetida

a small piece of tamarind

1 tsp oil

a few sprigs of coriander & curry leaves

fry the above ingredients in oil . grind coursely . goes well with rice or any tiffin.

rice puttu (steamed) & aloo -double beans kurma

2009-05-08T09:07:00.000-07:00

Recently I had been to coorg along with my family . We stayed in a Estate known as" ESTATE STAY ". Steamed puttu was served for beakfast.It was very nice & healthy.I am writing the same.

INGREDIENTS.

1 GLASS RICE ( washed & dried )

1/2 glass of coconut milk

1 1/2 glass of water.

Put the rice in blender and just for few seconds . The rice should be only broken . Add the water & coconut milk and pinch of salt. (Can add the coconut scrapings which are left after making coconut milk) Steam in plate and cut into diamond shapes .

serve with aloo & beans curry .

potato & double beans kurma

2 potatoes boiled

1/2 cup double beans (soaked overnight) boiled

1 onion finely chopped

2 green chilles chopped finely

ginger garlic paste 1 tsp

1 tomatoe finely ch0pped

2 tbsp of cooking oil

dry masala

1/4 tsp turmeric powder

1 tsp of red chille powder

1 ts of coriander powder

salt to taste

garam masala

1 dalchini

2 lavang

1 big cardomom

for seasoning

1 tsp mustard seeds

a few srigs of curry leaves

coriander leaves for garnishing

make paste of

2 tsp khus khus

2 tbsp of fresh coconut

put a thick pan add oil and fry the garam masala and ginger garlic paste, add onions, green chillies, when onions are pink add tomatoes, add turmeric powder red chillie powder, coriander

powder, and then add ground paste and then add potatoes and boiled beans. add water and then salt. let it simmer for a few minutes. when the gravy is little thick season with mustard seeds & curry leaves. garnish with fresh coriander . goes well with the puttu

jowar mango roti

2009-04-15T08:57:00.000-07:00

1 cup jowar atta

1/4 cup besan atta

1 tsp cooking oil

1 tsp red chilli powder

1/2 tsp jeera powder

1/4 tsp haldi

salt to taste

grind coarsely in a blender the following ingredients

2 tbsp raw mango

2 tbsp onion pieces

1 tbsp coriander leaves

1 tbsp mint leaves

Mix the jowar atta and besan atta. put all the dry ingredients.Mix the wet ingredients and make soft dough adding little water if necessary.Make small balls . Smear little oil in a plastic or alumium foil and flatten the dough to make rotis. Fry in regular tawa using little oil .

Serve with any raitha .

horse gram - miracle gram

2009-04-11T09:21:00.000-07:00

HORSE GRAM ( KOLLU - TAMIL , ULAVALU - TELUGU )
PARUPU PODI

1 cup of horse gram
1/2 cup of toor dal
1/2 cup channa dal
a few pepper corns
2 to 3 red chilles
salt to taste

dry roast all the ingredients each seperately and then grind them into powder .
mix with curd to make raita.Can mix have with rice along with little ghee. .

KEERAI MASIAL (a low calorie baji with dal)

2009-04-11T05:31:00.000-07:00

1 BIG CUP OF AMARANTH LEAVES OR PALAK
HALF A CUP OF COOKED DAL ( MIX OF TOOVAR & MOONG)
WITH A PINCH OF HALDI.
GRIND TOGETHER THE FOLLOWING INTO PASTE
2 RED CHILLES
1 TSP JEERA
1 TSP COCONUT GRATED
A FEW PEPPER CORNS
1 TSP OF SOAKED RICE
for TADKA
I TSP MUSTARD SEEDS
1 TSP UDAD DAL
1 TSP CHANNA DAL
PINCH OF ASFOETIDA
CURRY PATTA

Cook the leafy vegetable with a pinch of haldi and little of water.Add the cooked dal. Put the ground paste and salt to taste. boil for a few minutes . Add a tsp of coconut oil and Put tadka of the items mentioned above. S erve with phulka or chaval.

My love for cooking

2009-04-11T04:15:00.000-07:00

I think I had the best childhood. I was born in Kanchipuram , in Tamil Nadu , orthodox Tamil Iyer family.I am the second child to my parents , my father Sri.D.S.Rajagopalan and mother Smt.Kamakshi.

I have faint idea , when our family came to the Hyderabad as my father had joined Sahuwala co. , the flour millers as a Manager in 1962. A huge bunglow was alloted as managers residence. It was full of trees from all varities of mangoes, the chikoo, cherries, seetaphul, guavas and lovely flowers , from sampanke to the fragarent jasmine.Now we talk of organic foods, but I remember every vegetable was grown in our garden right from okhra, tomatoes , brinjal palak , mooli , methi, and what not. My parents used to take a lot of interest and take care of the plants . Our residence had a big outhouse where the mess , for the workers of the factory was lodged. I still remember how the head cook used to make dough for making rotis for hundreds of men. I still cannot forget the aroma from the vegetables or dal when he used to tadka them . I would watch them cooking . I used to carry a small katori and ask "maharaj hamein thoda sa sabji dena". he would say "beta managersaab dekhenge tho daantenge", but I could not resist , and eat them .We had neighbours who were marwaris with whom we would share all our culnaries.

My mother is a great cook.I grew watching her do the cooking and managing her kitchen so well the old traditional method of making the sadam and parapu in urli. The mouth watering rasam, keerai masial , and the thogial etc. every summer we would go to kanchi and stay with our maternal grand parents, my uncles and aunts in chennai. My pati 's sambar podi was the best & her kathrikai curry (brinjal fry) was the best. My grand parents house was near to the Kamakshiamman temple and the Ekambaranathar swamy temple. The taste of mouthwatering prasadams of the temples are still fresh in my mind.

After my elder sister got married at an early age of 18 , I was the one who close to my amma. I Would help her in kitchen making the dosas or watch her do the cooking with such ease. My father is a real foodie .He eats very sensibily.I still rember how appa used to appreciate my preparations whenever I cooked.My targets those days were my two younger brothers who are eight and nine years younger to me.

I got marriedwhen I was 21 . My inlaws were also great food lovers. I learnt the local Telangana Cusine from my mother- in- law. In fact my father- in -law and my husband apreciated my cooking.Over the years I have tried lots of culnaries, some of my own . I cook to de-stress myself.Being appreciated by my family & friends , my son advised me to post some of the recipes in my blog and thats how it starded.

Welcome to the Foodie !

2009-04-10T21:06:00.000-07:00

Welcome to a new world for some simple homemade recipes from India.
I'm Anandhi and I'll put across some of the tips and tricks that I've learned over time.

Feel free to drop in a line !

I'll start posting in a day or two !