White / Basmati rice - 250 grams Toor dal - 200 grams Beans - 50 grams ( chopped ) Ivy gourd ( tindora ) - 50 grams ( chopped ) Tomato - 1 large ( chopped ) Coriander leaves - little Green chillies - 2 Long red chillies - 2 Mustard seeds - 1 tsp Cumin seeds - 1 tsp Groundnut - 2 tsp Curry leaves - 10 to 15 Bisi bele bhaat powder - 2 tsp Turmeric powder - 1/2 tsp Coconut oil - 2 tsp Salt - to taste Ghee - 2 tsp Water
Method :
In a pan, add coconut oil. After it gets heated add the chopped vegetables and fry it for 2 minutes. Keep aside. In a vessel, take rice and add 2.5 times of water to it. In another vessel, take toor dal and fried vegetables. Add 2 cups of water and green chillies to it. Cook them together in a cooker for 10 minutes. Add salt to the cooked toor dal and fried vegetables. In a kadai, heat oil. Add mustard seeds,cuin seeds,groundnuts and fry for 2 minutes. Add long red chillies,curry leaves and fry again for 2 minutes. Add cooked toor dal and vegetables to it and fry for 2 minutes. Add bisi bele bhaat powder and mix well. Add 3-4 cups of warm water and cook for 2 minutes. Add cooked rice to it and mix evenly. Sprinkle coriander leaves. Add ghee and mix well. Serve hot.
Mushrooms - 20 Onions - 4 medium sized Tomato - 1 ( chopped ) Capsicum - 1 ( chopped ) Green chillies - 3 Ginger paste - 1 tsp Chilli powder - as required Salt - To taste Pepper powder - as required Corn flour paste - 2 tsp Coriander leaves Soya sauce - 2 tsp Tomato sauce - 1 tsp Maida - 1/2 cup Oil
Method
Cook mushrooms for 2 minutes and keep aside. In a cup take maida,add salt,chilli powder,little soya sauce and tomato sauce,little water to it and prepare a medium consistency batter. Dip the mushrooms in the prepared batter and fry them. Keep aside. In a pan,heat oil and fry capsicum. Keep aside. Prepare a paste of 1/2 tomato, 2 green chillies and 1 onion. Keep aside. Chop the remaining 1/2 tomato and 3 onions. In a pan add oil, fry the chopped onions till golden browned. Add tomato and fry. Then add the prepared paste, ginger-garlic paste,soya sauce,tomato sauce,chilli powder,pepper powder and fry for 2 minutes. Add fried capsicum,corn paste,salt to taste,little water as for gravy. Boil for sometime. Add the fried mushrooms and cook for 2 minutes. Sprinkle coriander leaves. Garnish with a round shaped piece of tomato, onion and capsicum. Serve hot with tomato sauce.
toor dal - 1/2 cup
white rice - 1/2 cup
short red chillies - 10
grated coconut - 1/4 cup
tamarind - small piece
cabbage - 1 cup ( chopped)
onion - 1/2 cup ( chopped )
salt - to taste
Method
soak toor dal and white rice together for 2 hours.
grind grated coconut, red chillies and tamarind into a coarse paste by adding little water.then add toor dal and white rice to it and grind again into a medium consistency paste. ( you can add water while grinding. but note that it should be thin consistency.). finally add salt as per taste and grind again.
take the ground masala in a bowl and add chopped cabbage and onion.mix it evenly. add the mixture into a idly platter or moulds and steam them in a steamer for 25 minutes
Serve hot by sprinking oil while eating
Note - You can even prepare dosa with the prepared mixture
Button Mushrooms - 1 packet(quartered) Onions - 3 finely chopped Tomatoes - 2 finely chopped Garlic - 2 Ginger - 1 inch piece Green chillies - 3 Cumin seeds - 1 tsp Turmeric powder - 1/4 tsp Coriander powder - 1 tsp Garam Masala - 1tsp Salt to taste Oil - 4tbsp Water - 1/2 cup Coriander leaves - to garnish
Method:
Grind together half of the onions,ginger and garlic into a fine paste. In a pan heat the oil.When hot enough,add the cumin seeds.When they become slightly brown,add the remaining chopped onions.When they become translucent,add the paste and fry till the raw smell goes. Then add the tomatoes and green chillies.When the tomatoes are slightly mushy,add the spice powder one by one and fry for sometime. Then add the quartered mushrooms and saute till they slightly wilt.Add the required amount of salt and 1/2 cup of water.Close with a lid and simmer for 5 minutes and allow the mushrooms to get cooked well and blend with the masala. After 5 minutes switch off the stove and garnish with coriander leaves.
Colocasia / taro leaves - 10 to 20 Red chillies ( you can mix long and short red chillies ) - 20 Tamarind - small lemon size Asafoetida powder - 1 tsp Moong / Green gram - 2 1/2 cup Grated Coconut - 1 cup Salt - as per taste
Method :
Soak moong in water for 4 to 5 hours. Drain the water. Keep aside. Grind grated coconut, red chillies and tamarind into a coarse paste. Then, add moong and salt. Grind again ( Add water while grinding according to consistency). Remove the paste. Prepare a paste of asafoetida powder by adding 1 tbsp of water. Add the asafoetida paste to the ground mixture. Mix well. Wash colocasia leaves. Remove the middle hard veins of the leaves. Dry them. On aclean surface, place the largest leaf upside down. Spread the paste allover the leaf. Place another leaf on top of it. Continue applying paste and stacking up to 7-8 leaves. Fold the edges along the length. Roll the leaves. Spread the paste between each fold. Tie the rolls in the middle and top corners with a thread so that rolls look perfect. Steam cook the rolls for 20-25 minutes. Slice the pathrode rolls into rounds. Place on the plate.Pour a spoonful of coconut oil while serving.
Boiled and salted ambade - 4 Grated coconut - 1 cup Short red chillies - 6 Tamarind - little Onions - 2 ( finely chopped ) Ginger - 1 i.e 1 inch ( finely chopped ) Coconut oil - 2 tsp
Method
Fry the chillies for 2 minutes ( without adding oil ) . Grind the fried chillies,grated coconut and tamarind into a smooth paste. Keep it aside. Remove the boiled ambade ( hog plums ) from salt and wash them thoroughly,smash a little and add it to the prepared masala. Add the chopped onions and ginger and Sprinkle coconut oil to it. Add salt if needed.
Cleaned Fish - 2 to 5 Long red chillies - 2 Short red chillies - 10 White rice - 6 to 8 teaspoons Tamarind - little Turmeric powder - 1/4 tsp Ginger-garlic paste - 1 tsp Bafet powder - 2 tsp Salt to taste Water Rice flour
Method
Soak rice in water for 1 hour. Grind long chillies, soaked rice, tamarind, turmeric powder, ginger-garlic paste, bafet powder, salt into a fine paste. Marinate the fish pieces with the prepared masala and keep it aside for half an hour. Dip the marinated fish pieces in rice flour and deep fry.
Bittergourds - 2 Grated coconut - 1/2 cup Mustard - 1/2 teaspoon ( for paste as well as for frying ) Coriander seeds - 1 1/2 spn Methi - 10 to 12 seeds Asafoetida - little ( as much as a gram ) Salt - little Curry leaves - 1 strip Coconut oil - 2 teaspoon Short red chillies - 6
Method
Chop bittergourd into small square pieces. Marinate the chopped pieces with salt and keep it aside for 15 minutes, Squeeze out the marinated bittergourd pieces and keep aside. Fry the bittergourd pieces in coconut oil and keep aside. Now, grind the grated coconut, mustard seeds, methi seeds, coriander seeds, asafoetida and short red chillies into a fine paste. Add the fried bittergourd pieces to the prepared paste and mix it evenly. In a pan, add little coconut oil. Add mustard seeds and fry it . Add the curry leaves and the bittergourd pieces-masala mixture. Add salt if needed.
soya -50 grms onions -3 ( 2 chopped and 1 for paste ) green chillies- 5 ( 1 chopped and 2 for paste ) tomatoes - 3 ( 2 chopped and 1 for paste ) capsicum - 1 soya sauce- 3 tsp chilli sauce- 2 tsp tomato sauce- 3 tsp salt to taste chilli powder- 1 tsp corn flour paste-1 tsp ginger paste-1 tsp water oil coriander leaves - little ( chopped )
METHOD
prepare a paste of 1 onion, 1 tomato and 3 chillies. soak soya in boiling water for 10 minutes. cool it and squeeze out the water. keep aside. fry the capsicum and keep aside in a pan add oil.when it is heated,fry onions till they get golden browned. then,add tomatoes. fry them. add the prepared onion tomato chilli paste, remaining chillies and fry. add ginger paste, soya sauce,tomato sauce,chilli sauce,corn flour paste,water and boil. add soya and cook for sometime.garnish with coriander leaves.
3 roundly sliced radish 1 cup toor dal 6 red chillies 6 onions 1 big cup grted coconut 1/4 tsp tamarind oil salt
METHOD
cook dal in pressure cooker for about 7 to 8 minutes ( 3 to 4 whistle ) on high flame.grind into a smooth masala -red chillies,tamarind and grated coconut by adding little water. cut 3 onions into medium pieces. cook radish and onions. add dal. after it cooks ,add ground masala and salt after it boils. chop the remaining 3 onions into fine pieces. make tadka (phanna) of chopped onions with little oil. add it to the gravy.
note : u can add water to the gravy if u want much gravy while cooking.
