Pepper Rasam...

After my marriage he always used to tell me about his mother recipes…J But I am not so lucky to taste my MIL recipe (She is no more…L)Whenever he gets cold he never fails to remember the “Menasin Saru (Pepper Rasam)” which is prepared by his mother. Once I thought to do it, searched all the recipes in net but never satisfied with any available once, than I listened his words carefully put some effort to bring out same taste as my MIL…it works out great…and even he praised saying “it taste just like my mom”..;) I felt like one more feathers in my hat…J

Prep Time: 10 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients: 

2 tbsp - Black Pepper

1inch – Cinnamon

2 – Cloves

1 tsp – Cumin Seeds

1 tsp – Mustard Seeds

11/2 tsp - Oil

2 Cups - Water

1 – Tomato

2 tbsp – Gram floor (Besan)

1/2 tsp - Turmeric powder

4 Cloves - Garlic
A pinch of Asafoetida

A pinch of Salt

Fresh finely chopped coriander

Fresh finely chopped curry leaves 

Direction for Preparation:

1. Boil Tomato and smash it, Chop garlic and Curry leaves, keep aside.

2. Roughly powder black pepper, cloves, cinnamon, cumin seeds, and mustard seeds in hand mil

3. Take bowl and put two cups of water for this add smashed tomato, besan, turmeric powder, asafoetida and salt mix well without lumps.

4. In pan add oil, when it is hot add chopped garlic and curry leaves. Let it splutter for few seconds.

5. Now add powdered mixture of black pepper and mix well.

6. Now add mixture of water with other ingredients and mix well.

7. Add fresh chopped coriander and boil the sambar to the desired consistency. This sambar is very thin watery consistency good for cough and cold as we are using pepper in it.

8. Serve hot Sambar with hot Rice.

Curry Leaves dry Chutney...

Karabevinpalle chutney.. You can use it as alternate of curry leaves, use as mixture to your white rice just like Puliogare dry powder...And it is very good for health also...

Prep Time: 10 min

Cook Time: 30 min

Serves for: more than 10 persons

Ingredients:

3cups - Fresh Curry leaves

1/4 cup - Urud dal

1/4 cup - Channa dal

1/4 tsp - Hing

4 - Red chillies

1tsp - Red Chilli powder

½  tsp - Coriander Seeds

1tbsp - Oil

Salt - to taste

Direction for Preparation:

1.  In pan fry fresh curry leaves using oil until they are crisp. When they are crisp remove from heat and keep aside let it cool down.

2.  In same pan add remaining oil and fry Urad dal, channa dal ,coriander seeds and red chillies until dal turns brown. Let it cool.

3.  In After completely cooling down curry leaves and dal, coarsely grind them by mixing together in mixer.  

4. Add required amount of salt and red chilli powder, mix well and store it in air tight container.  

5. Use this it with hot rice and ghee, or chapathi as side dish.

Creamy-GreenPeas Soup

Prep Time: 20 min

Cook Time: 20 min

Serves for: 2 persons

Ingredients
1 cup - fresh or frozen green peas

2 cup - water
1 small - onion, chopped

1 – Green chilly
2 tsp - cornflour
1 tsp – butter

1tsp - Fresh Cream
salt to taste

Black pepper powder to taste (Optional)

Coriander

Direction for Preparation:

1. Boil Green peas using 2 cups of water.

2. Saute onion and green chilly in butter.

3. Drain extra water and keep aside, cool down peas and sauted onions for about 10 min.

4. Blend green peas, onion, salt and green chilly using required amount of water.

5. Add the peas, drained hot water and simmer till the peas are tender.

6. Add the cornflour mixed in 2 tablespoons of water and stir well.

7. Boil the mixture until it becomes thick soup.

8. Garnish with coriander and fresh cream, Serve hot.

Stuffed Hirekayi...

Prep Time: 20 min

Cook Time: 40 min

Serves for: 4 persons

Ingredients

3 - Ridge guard
2 large - Onion

1 cup – Ground nuts

2 - Green chilly

3 tbsp – Dry Coconut

6 tbsp - oil

1/8 tsp - asafetida

1/8 tsp - turmeric powder

½ tsp - mustard seeds

½ tsp - cumin seeds

½ tsp – Garam masala

½ tsp – Coriander powder

½ tsp - Jaggery powder

1 tsp – red chilly powder

1 tsp - ginger paste

1 tsp – Tamarind paste

Salt to taste

Fresh Coriander

Fresh Curry leaves

Direction for Preparation: 

1.grate skin of ridge guard.Cut 2 inch length ridge guard,slit them into four halves at upper side.

2. Saute these  ridge guards in kadai using 2tbsp of oil, if required use more oil. Saute until the   ridge guard are tender and skin of   ridge guard starts turning into dark green. Switch off the gas and close lid of kadai let the   ridge guard become soft there.

3. In another kadai add 2 tsp oil, roughly chopped onion, green chilly, ground nuts and dry coconut.Saute them in Kadai until onions are transparent.

4. Grind the above mixture of onion and coconut into rough paste.

5. To this paste mix well all the spice powder asafetida, turmeric powder, Garam masala, Coriander powder, red chilly powder, ginger paste, Jaggery powder, Tamarind paste and salt.

6. Stuff above prepared paste in already oil sauted   ridge guard.

7. Now for remaining paste add seasoning of cumin, mustard seeds, curry leaves, coriander in oil.

8. Add required amount of water and mix well to form curry.

9. Add these stuffed   ridge guard to the above curry and close lid let it boil for 5-10 min in very low flame.

10. Switch off the gas and serve hot stuffed   ridge guard with choice of Indian bread I prepared it with Jawar Roti.

Methi Matar Malai - MMM

Prep Time: 20 min

Cook Time: 20 min

Serves for: 4 persons

Ingredients:

Peas - 1 cup

Kasoori methi - 3 tbsp (or) Fresh methi leaves-1/2 cup

Onion chopped-1

Ginger garlic paste - 1 tsp

Jeera-1/2 tsp

Green chilli - 1 chopped finely

Milk -1 cup

Cashew - 5 soaked in milk

Malai / Cream - 2 tbsp

Garam masala powder -1/2 tsp

Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Oil-1 tbsp

Salt - as required

Direction for Preparation:

1. Soak cashews in milk for 15mins then grind the cashews and green chilly to a smooth paste, keep aside.

2. Boil fresh green peas until soft and keep aside.

3. Heat oil, add jeera, ginger garlic paste, green chillies and fry for a minute. Then add onions and fry until onions are transparent.

4. Now add the cashew paste and fry it for 2mins. Add turmeric, garam masala, salt and red chilli powder,mix well. Add the milk and give a stir.

5. Then add cream when milt is slightly warm. 

6. Now add kasuri methi.

7. Allow it to boil until the gravy starts thickening. 

8. Then add boiled green peas.

9. Simmer the flame and bring the mixture to a short boil. Add little water (if required) to desired consistency. Switch off and Serve hot with rotis.

Stuffed Capsicum masala

North Karnataka Style

This recipe I borrowed from my mom. This recipe is her signature recipe,she cooks stuffed capsicum,brinzal very tasty.

Prep Time: 20 min

Cook Time: 40 min

Serves for: 4 persons

Ingredients

6 - Capsicum
2 large - Onion

1 cup – Ground nuts

2 - Green chilly

3 tbsp – Dry Coconut

6 tbsp - oil

1/8 tsp - asafetida

1/8 tsp - turmeric powder

½ tsp - mustard seeds

½ tsp - cumin seeds

½ tsp – Garam masala

½ tsp – Coriander powder

½ tsp - Jaggery powder

1 tsp – red chilly powder

1 tsp - ginger paste

1 tsp – Tamarind paste

Salt to taste

Fresh Coriander

Fresh Curry leaves

Direction for Preparation: 

1. Slit Capsicum into four halves at upper side.

2. Saute these capsicums in kadai using 2tbsp of oil, if required use more oil. Saute until the capsicum are tender and skin of capsicum starts turning into dark green. Switch off the gas and close lid of kadai let the capsicum become soft there.

3. In another kadai add 2 tsp oil, roughly chopped onion, green chilly, ground nuts and dry coconut.Saute them in Kadai until onions are transparent.

4. Grind the above mixture of onion and coconut into rough paste.

5. To this paste mix well all the spice powder asafetida, turmeric powder, Garam masala, Coriander powder, red chilly powder, ginger paste, Jaggery powder, Tamarind paste and salt.

6. Stuff above prepared paste in already oil sauted capsicum.

7. Now for remaining paste add seasoning of cumin, mustard seeds, curry leaves, coriander in oil.

8. Add required amount of water and mix well to form curry.

9. Add these stuffed capsicum to the above curry and close lid let it boil for 5-10 min in very low flame.

10. Switch off the gas and serve hot stuffed capsicum with choice of Indian bread I prepared it with Jawar Roti.

Rice with Soya Chunks

I am not big fan of soya chunks...still I want to try it as it is good for health..:). Today I prepared some extra rice in the afternoon so that I can use extra rice to prepare soya chunks rice for dinner...Taste was good, you find some crunchy taste of ground nut, and softness of soya chunks.. I enjoyed this rice in my dinner with glass of orange juice.

Prep Time: 20 min

Cook Time: 20 min

Serves for: 2 persons

 Ingredients: 

2 cup - Rice

1 cup - Soya chunks

2 - Green Chilly (according to taste, slit lengthwise)

1 medium  - Onion
2 tbsp - Ground nuts

1 tsp - Ginger and Garlic paste

2 tsp - Oil 

1/2tsp - Turmeric powder

1/2 tsp - Mustard seeds

1/2 tsp - Cumin seeds
Curry leaves

Coriander

Salt to taste 

Direction for Preparation: 
1.Boil Soya chunks with water and salt about 5 min.Chop to small pieces, if they are big chunks.Keep aside.

2.Chop Onion, Green Chilly, curry leaves and Coriander.

3. In a pan heat Oil, add Curry leaves ,Mustard seeds and Cumin seeds for seasoning.

4. Now add Ground nuts, Onion and saute for few min or until onion turns transparent.

5. Add Soya chunks,Turmeric and salt to taste.

6. Add Rice, Coriander and mix well.

8. Serve hot.

Moong Dal Fry

Prep Time: 20 min

Cook Time: 20 min

Serves for: 2-3 persons

Ingredients:

1 cup - moong dal
1/2 cup - spinach

2 cup - water

2 tbsp - oil

1/8 tsp - asafetida

1/8 tsp - turmeric powder

½ tsp - mustard seeds

½ tsp - cumin seeds

½ tsp – Garam masala

½ tsp – Coriander powder

3 green chilies split lengthwise

1 tsp - ginger paste

1 tsp - chopped garlic

1 medium - chopped onion

1 medium - chopped tomato

1tsp – chilly flakes

Salt to taste

Coriander leaves

Curry leaves

Direction for Preparation:

1. Wash the moong dal,spinach. Add water, ½ tsp oil and boil in cooker for 2-3 whistles.

2. Heat oil on medium heat, in a medium-sized pan.

3. Add mustard seeds, cumin seeds, asafetida and curry leaves, in quick succession. Saute until spices starts splattering

4. Now add the green chilies, ginger paste and garlic. Saute for 1 minute;

5. Add onions, and continue stir until they turn translucent.

6. Add the tomatoes, and saute until they become soft.

7. Now add turmeric, garam masala and coriander powder. Stir well.

8. Add the boiled moong dal and salt, and fry until all the ingredients are mixed well. Garnish with Coriander leaves and chilly flakes.

9. Serve moong dal with chapattis, roti…

Red Sauce Pasta

Today my fridge is left with only some tomatoes, there are no other vegetables. So thought of trying red sauce pasta, as it required very less ingredients and easy to prepare. Try it out in home and let me know how it comes out.

Prep Time: 10 min

Cook Time: 20 min

Serves for: 2 persons

Ingredients: 

Shell Pasta – 200 gms

Tomato – 2 large

Onion – 1

Garlic – 6-7 Cloves

Grated Cheese – 4tbsp

Oil / Butter - 2tbsp

Herb spices 1tbsp

Chilly flakes – 1tbsp

Turmeric – ½ tsp

Salt – for taste

Coriander – 1/4 tsp

Chilly powder – 1tsp (adjust according to taste)

Direction for Pasta boiling: 

1. Bring water to boil than add pasta, boil pasta 10-12 min (when you buy pasta the packet contains the direction to boil follow them, as each pasta take different time to boil)

2. Drain water from pasta and immediately run cold tap water on pasta (this is to avoid the pasta sticking each other).

Direction for Preparation: 

1. Boil whole tomato for about 2 min.

2. In another pan add 1 tbsp butter, let it heat for while.

3. Add chopped garlic and onion saute for 3 min (always add garlic first then onion saute until the onion turns into transparent).

4. Grind boiled tomato and all sauted mixture; don't make fine paste (grind for 1-2 min).

5. In pan add 1tbsp of butter, when butter is hot mix the grinded mixture and saute for 2 min.

5. Now add pasta, chopped coriander mix them slowly (To avoid breakdown of pasta).

6. Add required amount of cheese and herb spices mix well, plate down hot red sauce pasta. Decorate with coriander and some chilly flakes.

Black Eyed Beans Masala

Prep Time: 30 min

Cook Time: 20 min

Serves for: 4 persons

Ingredients: 

Black eyed Beans – 1 cup

Tomato - 2

Onion - 2

Kasuri Methi -1 tbsp

Turmeric powder – ½ tsp

Green Chilly paste – 1tsp (adjust according to taste)

Garam masala- 1tsp

Coriander powder – 1 tsp

Red chilly powder – ½ tsp (it is used only for colour)

Ginger and Garlic paste – 1 tsp

Jaggery – ½ tsp

Mustard – ½ tsp

Jeera – ½ tsp

Salt as per taste

Oil – 2tbsp

Fresh Coriander leaves

Fresh Curry leaves

Water for boiling beans

Direction for Preparation: 

1. Soak black eye beans in warm water for 6 hrs or use store canned black eye beans which you will get in super markets.

2. Pressure cook beans for 5 whistel.

3. Grind 1 tomato and 1 onion, keep aside.

4. Finely chop Corainder, curry leaves, left onions and tomatoes.

5. In kadai add oil when it is hot add mustard, jeera and curry leaves wait until they starts spluttering.

6. Now add chopped onion, saute until onion becomes soft and transparent.  Add chopped tomatoes and saute until they become soft.

7. Add Grinded mixture of tomatoes and onion. Saute until raw smell of this puree goes out completely.

8. Add all spices i.e. Garam masala, Coriander powder, Red chilly powder, Green Chilly paste and Turmeric powder, 

9. Add Kasuri methi,Ginger and Garlic paste, Jaggery and salt.

9. Mix pressure cooked black eyed beans to the prepared gravy, garnish with coriander.

10. Serve this black eyed beans masala with Rice (just like Rajma chaval) or with chapati.

Sweet-Corn Soup

Prep Time: 15min

Cook Time: 15 min

Serves for: 2 persons

Ingredients:

American Sweet Corn – 1 cup

Butter - 1/2 tsp

Water - 2 cups

Pepper - 1 tsp

Salt - to taste

Corn Flour - 1 tbsp

Vegetable Stock - 1/4 cup (optional)

Soy Sauce - 1/4 tsp (optional)

Rusk – 2 (Crispy bread for serving with hot soup)

Direction for Preparation:

1. Pressure cooks the corn for 4-5 whistles or until soft with a cup of water.

2. Grind the corns with little water to a thick paste. Reserve few corns for garnishing.

3. Add the corn flour with water, mix well without any lumps and keep aside

4. Heat a pan with butter, add the corn paste, and saute for 2mins.

5. Add 1 cup water, vegetable stock (boiled vegetable water), and corn flour water paste and mix well.

6. Add required salt.

7. Add soya sauce (when you add soya sauce the colour of corn mixture turns to bit reddish, if you want exact corn colour soup you can avoid this soya sauce),pepper and mix well.

8. Allow it to boil for 5-7 mins until the soup is thick. Switch off.

9. Garnish with remaining corn kernels and serve hot with rusk.

Palak-Corn Curry

Prep Time: 15min

Cook Time: 20 min

Serves for: 2 persons

Ingredients: 

Spinach/Palak - 2 cup

Corn - 1 cup, boiled

Tomatoes - 2

Green chillies - 2 split

Onion - 1 cup

Milk - 1 cup (or kene 2tbsp)

Coriander powder - 1 tsp

Cumin seeds - 1/2 tsp

Red chilly powder - 1/2 tsp

Asafoetida powder - 1/3 tsp

Garam Masala - ¾ tsp

Ginger and Garlic paste - ¾ tsp

Jaggery - ½ tsp

Fresh Coriander leaves

Oil - 2 tbsp

Salt as per taste

Direction for Preparation: 

1. Boil and Cool the spinach. Make it a paste. Keep it aside.

2. Grind 1 tomato and ½ Onion, keep aside.

3. Finely chop coriander leaves, remaining tomato and onion.

4. Heat oil adds cumin seeds, green chillies, onion and saute till golden brown.

5. Add tomatoes and cook it.

6. Add coriander powder and cook till the aroma of coriander spreads.

7. Add turmeric powder, asafetida powder, red chilly powder, Garam Masala, Ginger and Garlic paste, Jaggery, onion & tomato paste and saute well.

8. Add boiled corn into it and mix well and cook it for 1 min.

9. Add the spinach paste, salt and mix again.

10. Add milk and shimmer the gravy for 10 minutes.

11. Tasty palak corn is ready to be served hot with Indian breads (roti, chapaties, nan, etc) or steamed rice.

Khaman-Dhokla ( Gujarati Recipe)

Finally I learnt making of these wonderful gujarati snack dhokla...:)

Prep Time: 15 min

Cook Time: 10 min

Serves for: 2-3 persons

Ingredients:

1 cup bengal gram flour (besan)
1 1/2 tbsp semolina (rava)
3 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
salt to taste
2 tsp fruit salt
3 1/2 tsp oil for greasing and cooking
1 tsp mustard seeds
1 tsp sesame seeds (til)
1 tsp chopped green chilies
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

2 tbsp chopped coriander (dhania)

Direction for Preparation:

1 Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.

2. Add 2 tsp of fruit salt and pour little water to the fruit salt, it starts spreading out with your batter( this is to make easy to combine fruit salt with batter)now mix gently.

3. Pour the batter immediately into a greased with oil (125 mm. (5") diameter )thali and spread evenly by rotating the thali clockwise..

4. Steam in a steamer for 7 to 10 minutes or till the dhoklas are cooked. Keep aside.

5. Heat 3 tsp of oil in a small pan and add the mustard seeds

6. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.

7. Remove from the flame and add 1½ tbsp of water and mix well.

8. Pour this tempering over the dhoklas.

9. Cool slightly and cut into equal sized pieces.

10. Serve hot garnished with coriander and green chillies.

11. Serving Tip: Cut single piece of dhokla in middle and add pudina chutney and serve like sandwich it tastes good.