Carrot Halwa / Gajar ka halwa

Ingredients:

Grated carrot - 2 cups
Milk - 1 cup
Sugar - 2 cups
Cardamom powder - 1/2 tsp
Unsalted butter/ghee - 4 tbsp
Cashews and raisins for garnishing

Method:

1. Fry the cashews and raisins in a little ghee and keep it aside.
2. Boil the milk until it gets reduced to half. Keep the flame in medium heat for 10 mins. Stir it occasionally so that it does not stick to the pan.
3. Melt the butter in a pan, and stir fry the grated carrot on medium heat for 5 mins so that the carrots leave the raw smell and slightly change the colour. See to that the carrots do not get burnt.
4. Add the boiled milk and cook for about 10 mins until the milk gets completely absorbed by the carrots.
5. Add sugar and stir well. Cook for few mins and add the cardamom powder and cook till the ghee starts oozing out from the halwa.
6. Garnish with the fried cashews and raisins.

Bisi Bela Bhath

Ingredients:

Rice - 1 cup
Toor Dhal - 1/2 cup
Chana Dhal - 1 tbsp
Fenugreek - 1/4 tsp
Coriander Seeds - 1 tbsp
Cloves - 2
Cinnamon - 1 small stick
Dried red chillies - 5
Asafoetida - a pinch
Grated coconut - 1 tbsp
Mustard seeds - 1 tsp
Mixed vegetables ( Potatoes, Carrots, Beans, Cauliflower, Capsicum, drumsticks... etc) - can add any kind of vegetables as your wish. Otherwise we can have only small onions.
Salt to taste
Tamarind - lemon sized
Turmeric powder - 1/4 tsp
Cashews and Raisins for garnishing

Method:

1. For making bisi bele bhath masala: In a pan, heat 1 tsp of oil, roast Chana dhal, Coriander seeds, Cloves, Cinnamon, Fenugreek, Dried red chilli, asafoetida. Grind it to a fine powder with grated coconut.
2. Cook rice and toor dhal in a pressure cooker.
3. Half boil all the vegtables and keep aside.
4. In another pan, heat oil, mustard seeds, urad dhal, asafoetida, tamarind water, salt, turmeric powder, bisi bele bhat masala powder, which we have made. Let it boil for sometime till the raw smell goes.
5. Add half boiled vegetables, cook for few mins, till the vegetables are cooked well. Make sure that the vegetables are not over cooked, cos it will get mashed up.
6. Add cooked rice, and pour some 2-3 tbsp of ghee.
7. Add fried cashews and raisins to the rice and mix well.

*Note: If the rice is mashed well, taste will be great.

Palappam Recipe

This Recipe I learnt from my neighbour here. She is a keralite and make lovely palappam... I tried at my home.. It really came out well.

Ingredients:

White Rice - 1 cup
Yeast - 1 tsp
Sugar - 2 tsp
Cooked Rice - 1 tbsp
Coconut Milk - 1 cup
Salt - 1 tsp

Method:

1. Soak the white rice for 4-6 hours and grind it to a batter like dosa batter.
2. Pour water to the yeast and mix well.
3. Add the yeast liquid to the batter.
4. Add sugar also. Mix well. Keep the batter aside overnight. Let it ferment well.
5. Add coconut milk and salt before preparing Palappam to make the batter consistency less thinner than the dosa batter.
6. Now the batter is ready to make palappams.
7. In a appam wok, pour the batter, and roll out so the batter makes a bowl like shape.
8. Cover it with a lid for few mins.
9. Serve hot with kadalai curry(chick peas curry) or with some kurma.

Dhal Fry

Ingredients:

Moong Dhal/Toor Dhal - 3/4 cup
Onions - 2
Tomato - 1
Green chilli - 2
Curry Leaves - a strip
Mustard Seeds - 1 tsp
Urad dhal - 1 tsp
Jeera or Cumin Seeds - 1 tsp
Asafoetida - a pinch
Garlic - 1 pod
Salt to taste
Chilli powder - 1 tsp
Oil - 2 tbsp

Method:

1. Pressure cook the dhal and keep it aside.
2. In a pan, heat oil, add mustard seeds, urad dhal, jeera, asafoetida, chopped green chillies, curry leaves, chopped garlic, onions chopped in lengths. Saute it for a minute.
3. Add a pinch of salt for onions to get cooked easily and fast.
4. Add tomatoes, let it cook for a while, till the tomatoes get cooked.
5. Add the boiled dhal, and add salt to the dhal, add chilli powder. Simmer the stove for few mins.
6. Garnish it with Coriander leaves and serve hot with Rice or chapathi.

Cheru Payaru (Whole Green Gram) Dry Curry / Sundal

Ingredients:

Whole Green Gram - 1 cup

Onions - 1

Salt to taste

Grated Coconut - 2 tbsp

Green Chillies - 2

Curry Leaves - 1 strip
Mustard Seeds - 1 tsp
Urad dhal - 1 tsp
Asafoetida - a pinch
Oil - 1 tbsp

Method:

1. Soak the whole green gram in water for 1/2 an hour.
2. Boil it in a sauce pan till it is cooked. See to that it is not over cooked.
3. Drain it and keep aside.
4. In a pan, heat oil, add mustard seeds, urad dhal, asafoetida, green chillies, curry leaves, and mix well.
5. Add chopped onions and salt to it. Let it cook for few mins.
6. Add boiled green gram and grated coconut, mix well.
7. Serve hot with rice or puttu or it can be taken as it is like sundal.

Vangaya Poornam (Stuffed Eggplant Curry)

Ingredients:

Eggplant/Brinjal/Aubergine - 1/2 Kg
Finely chopped Onions - 2 cup
Tamarind - lemon sized
Salt to taste
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
Ginger - small piece

For tempering:

Oil - 1/4 cup
Mustard Seeds - 1 tsp
Jeera or Cumin Seeds - 2 tsp
Coriander powder - 2 tsp

For Stuffing - Masala Paste:

KusKus - 2 tbsp
Grated Coconut - 1/4 cup
Coriander seeds - 2 tbsp
Sesame seeds - 2 tbsp
Dried Red chillies - 4

For Garnishing:

Roasted Peanuts

Method:

1. In a pan, heat 1 tbsp of oil, fry Coriander seeds, grated coconut(till the oil comes out), sesame seeds, kuskus, dried red chillies one by one.
2. Grind the fried ingredients into a fine powder, then sprinkle little water, and grind again into a fine thick paste.
3. Remove the stalk and make 2 slits in the shape of a cross mark, stopping just about halfway through. Don't carry on right till the end, else it will fall apart.
4. Add salt, chilli powder, turmeric powder, coriander powder to the masala paste. mix well.
5. With your fingers, gently fill each eggplant with the prepared masala paste taking care not to separate the four portions too much.
6. In a pan, heat oil, add mustard seeds, cumin seeds, chopped onions, fry till the onions gets golden brown in colour, add stuffed brinjal and the remaining masalas to it.
7. Fry the brinjals for few mins. Keep the flame in medium.
8. Add tamarind water to the brinjal and add salt to it.
9. Cover the lid for few mins, let the brinjal cook for sometime.
10. Garnish it with roasted peanuts and curry leaves.
11. Serve hot. Can serve with rice, chapathi... etc.


*Note: Without adding tamarind water, can serve it like a curry also.

Vada Pav

This is a very popular street food of Maharashtra.

Ingredients:

Potatoes boiled and peeled - 1 large
Oil - For Frying
Oil - 1 tbsp
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Green chilli-garlic paste - 1 tbsp
Coconut podi - 1 tbsp
Salt to taste
Fresh coriander leaves, chopped -  1/4 cup
Lemon juice - 1 tbsp
Loaves of Bread (Pav Buns) - 8 small

For Batter:

Gram flour (besan) -  1 1/4 cups
Salt to taste
Red chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Soda bicarbonate - a small pinch

Method:

1. To make the batter place the gram flour in a bowl.
2. Add salt, red chilli powder, turmeric powder, soda bicarbonate and mix.
3. Add sufficient water and whip to a smooth and thick batter.
4. Set aside for at least 15 minutes.
5. Place the boiled potatoes in a bowl and mash them with your hands.
6. Heat one tablespoon oil in a pan.
7. Add asafoetida, turmeric powder, green chilli-garlic paste and mix.
8. Add potatoes and salt and mix. Set aside to cool.
9. Add coriander leaves, lemon juice and mix mashing the potatoes some more.
10. Divide the mixture into eight equal portions and shape them into balls. Heat sufficient oil in a pan.
11. Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside.
12. Drain on absorbent paper. Slit each pav, spread some dry garlic chutney, Coconut podi,  place a vada and press lightly.
13. Serve immediately

Peerkangai Thuvaiyal / Ridge Gourd Chutney

Ingredients:

Ridge Gourd / Peerkangai - 1
Urad Dal - 3 tbsp
Dried Long Red Chili - 3
Grated Coconut - 1/2 cup
Asafoetida
Salt
Tamarind - marble size
Mustard Seeds - 1/2 tsp
Urad dal - 1 tsp
Oil - 1 Tsp

Method:

1. Scrape off just the ridges of the Ridge Gourd.
2. Peel off the skin of the Ridge Gourd.
3. Dry roast the urad dal, red chillies separately.
4. Add Asafoetida to it, add salt.
5. Fry the peeled skin of the Ridge Gourd.
6. Fry the grated coconut.
7. Grind the fried ingredients, add tamarind. Add little water and make it to a thick paste.
8. Transfer the chutney into a serving bowl.
9. In a pan, add oil, add mustard seeds, urad dal. After it gets crackled.
10. Add this to the chutney.
11. Thuvaiyal is ready to serve.

Lady's Finger Curry

            This recipe is a very simple and normal curry recipe which we cook regularly. But I just want to share the experience with u all. Generally, Lady's Finger has an another name called "Okra". This vegetable is very good for Diabetic.
            Since when I was pregnant, I had Gestational Diabetic. Doctor suggested me to have this vegetable. My Sugar level was above normal. But after having this, the level came down and it became normal. And I want to give some Tips also.
            If you wash and soak the okra in the night time and take out the vegetable, then have that water in the morning in empty stomach after brushing your teeth. The water will be somewhat viscous. Your diabetic level will decrease soon and moreover, it is good for health, and it will reduce the body weight.

Ingredients:

Okra or Lady's Finger - 1 Kg.
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urad dhal - 1 tsp
Asafoetida - a pinch
Salt to taste
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp

Method:

1. Wash the vegetable, and wipe it off with clean towel. Then cut into pieces.
(To avoid viscous thing comes out from the vegetable when cooking, when it is wiped off, that sticky part will not come).
2. In a pan, Heat oil, add mustard seeds, urad dhal, asafoetida, and chopped vegetables.
3. Keep the flame in low, and cover the lid. Let it get cooked well. In between, you can stir it well.
4. Add turmeric powder, chilli powder and salt. Mix well.
5. Lady's finger or Okra Curry is ready to serve.


*Note: Still that viscous part is coming out from the curry, add 1 Tbsp of Yoghurt to the curry and mix it well. The curry will be separately seen. It will not be sticky.

Coconut Podi

Ingredients:

Grated coconut - 1 cup
Urad dal - 1 cup
Dried Red chilli - 1/2 cup or 5-8
Mustard seeds - 1 tsp
Asafoetida - 1/2 tsp

Method:

1. Fry the mustard seeds, red chilli and urad dal one by one and separately with 1 tsp of oil. Urad dal should be golden brown.
2. Fry the grated coconut separately, till the oil separates and slightly crisp.
3. Grind the red chillies first in pulse mode in a mixer, then the urad dal. Grind well into a powder. Neither coarse nor fine powder. Somewhat inbetween that.
4. Add fried grated coconut into the mixer, grind it in pulse mode for 2 times.
5. Finally add salt and mix well.

Powder is ready. Allow the powder to cool and store it in airtight container.
This podi can be had with dosa, idly, idiappam, palappam, rice.. etc.

Vathal Kuzhambu Podi

Ingredients:

Coriander seeds - 3 tbsp
Chana dal - 1 tbsp
Jeera(Cumin seeds) - 1 tbsp
Mustard seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Urad dal - 1/2 tbsp
Whole Pepper - 1/2 tbsp
Asafoetida powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Oil - 1/2 tsp

Method:

1. In a pan, heat oil, Fry mustard and asafoetida.
2. Fry remaining ingredients, one by one without oil.
3. Mix all and make a fine powder.
4. Store in a air tight container. (Allow it to cool to room temperature before storing).

*Note: We can keep this powder for 1 month.

Killu Milagai Rasam (Broken Chilli Rasam)

For this rasam, there is no need of neem flower. But same procedure like neem flower rasam.

Ingredients:

Tamarind - 1 lemon sized
Asafoetida - a pinch
Dried Red chillies - 3
Salt to taste
oil - 1 tsp
curry leaves - a strip
coriander leaves.

Method:

1. Squeeze out the tamarind pulp in a cup of water.
2. In a pan, pour this tamarind water. Add salt, asafoetida and make the tamarind water boil for few mins.
3. In another pan, add oil, add red chillies. Break the chillies into two pieces, and then fry the chillies.
4. Add the fried red chillies to the tamarind water.
5. Now, the rasam is ready to serve.
5. For garnishing, can have curry leaves and coriander leaves.

Veppam Poo Rasam (Neem Flower Rasam)

Ingredients:

Veppam poo(Neem Flower) - 1 Tbsp
Tamarind - 1 lemon sized
Asafoetida - a pinch
Dried Red chillies - 3
Salt to taste
oil - 1 tsp
curry leaves - a strip
coriander leaves.

Method:

1. Squeeze out the tamarind pulp in a cup of water.
2. In a pan, pour this tamarind water. Add salt, asafoetida and make the tamarind water boil for few mins.
3. In another pan, add oil, add red chillies, veppam poo. Fry it for a while.
4. Add the fried neem flower to the tamarind water.
5. Now, the veppam poo rasam is ready to serve.
5. For garnishing, can have curry leaves and coriander leaves.

Carrot Rice

This recipe I learnt from my Mother-in-law, as she makes this recipe for my Brother-in-law for his lunch box frequntly. From that, I also started making this recipe for my husband, and now its a favourite dish for me. It is very easy to make it very quickly.

Ingredients:

Cooked Rice - 1 cup
Butter/Ghee - 1 tsp
Cinnamon - small piece
Clove - 2
Cardamom - 1
Onions - 2 medium
Grated carrot - 1 cup
Green chillies - 1
Garam masala powder - 1/2 tsp
Salt to taste

Method:
1. In a pan, melt the butter or heat the ghee, add cinnamon, cardamom, cloves, onions that are chopped lengthwise. Saute for a minute.
2. Add Grated carrot, garam masala powder, salt. Mix well.
3. Close the lid for sometime to cook the carrots.
4. Spread the cooked rice and add this mixture to the rice. Add ghee and salt to the rice. Mix gently. So that rice should not be mashed.
5. Carrot Rice is ready to serve.

*Note: 1. Can make this recipe with adding mustard seeds, urad dal..etc. like a curry and then mix it with rice.

Coconut Rice

Ingredients:

Grated Coconut - 1/2 cup
Coconut Oil - 1 tsp
Mustard Seeds - 1 tsp
Urad dal - 2 tsp
Chana dal - 1 tsp
Asafoetida - a pinch
Curry leaves - a strip
Green Chillies - 2
Dried Red chillies - 2
Salt to taste
Coriander Leaves for garnishing
Cashewnuts - 5-8
Cooked Rice - 1 cup

Method:

1. In a pan, heat oil, add mustard seeds, asafoetida, urad dal, chana dal, curry leaves, red chilles, finely chopped green chillies, grated coconut, salt.
2. Mix well till the cocnut gets fried and turns slightly golden brown.
3. In another pan, Fry the cashewnuts in ghee.
4. In a plate, spread the cooked rice, add a pinch of salt, a tsp of ghee to the cooked rice, and then add this mixture. Mix gently. So that the coconut spreads in all part of the rice.
5. Add fried cashewnuts.
6. Garnish with Coriander leaves.

*Note: 1. Coconut should be fried till the oil separates out from it.
2. Rice should not be over cooked.

Pineapple Rasam

My Favourite Rasam in the whole world I cud say. Cannot beat the taste in any other rasam. I have tasted in some function. From that time, I regularly make this rasam. The Best ever rasam... You also try this and you will also continue to make this rasam very regularly. Mouth Watering Dish.

Ingredients:
Pineapple - 2 slices (can use canned pineapple also)
Tamarind - 1 lemon sized
Toor Dhal - 1/2 cup (for making boiled dhal)
Dried Red chillies - 3
Coriander Seeds - 1/2 tsp
Black Pepper - 1/2 tsp
Chana Dhal - 1/2 tsp
Toor Dhal - 1 tsp(For grinding)
Jeera - 1/4 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - a pinch
Salt to taste
Mustard Seeds - 1 tsp
Corainder leaves/ Cilantro for garnshing

Method:

1. Cook the dhal in 1 cup of water, with a 1/4 tsp of turmeric powder.
2. Squeeze out the tamarind pulp in a cup of water.
3. In a pan, add this tamarind water, add asafoetida, salt(generally I add 1 tsp (normal spoon size) of salt). Let it boil for a minute.
4. Fry coriander seeds, pepper, 1 tsp of toor dhal, red chilli in a pan with a 1 tsp of oil, grind it to a paste, finally add jeera, again grind it well.
5. Add this powder to the boiling tamarind water.
6. Add cooked dhal. Pour some 150 - 180ml of water. Let it boil for a few mins.

7. Finally add finely chopped Pineapples by squeezing it. So that the pineapple juice mixes with rasam well. Let it boil for a minute.
8. Crackle mustard seeds, asafoetida in a pan.
9. Mix it to the rasam, garnish it with corainder leaves, serve hot. Pineapple rasam is ready to serve.

Pepper Rasam - Method 1

Ingredients:
Tamarind - 1 lemon size
Coriander Seeds - 1/2 tsp
Black Pepper - 1/4 tsp
Toor Dhal - 1 tsp
Jeera - 1/4 tsp
Dried Red Chilli - 2
Asafoetida - a pinch
Salt to taste
Mustard Seeds - 1 tsp
Ghee/Oil - 1 tsp
Corainder leaves for garnishing

Method:

1. Squeeze out the tamarind pulp with a cup of water.
2. Add Salt, Asafoetida and let it boil for a few mins.
3. Grind Coriander seeds, Pepper, Toor dhal, Red chilli first, finally add jeera to it and grind it again in a mixer.
4. Add this powder to the tamarind water which is boiling.
5. Pour some water. Let it boil for a few mins.
6. In another pan, Add ghee or oil, and crackle the mustard seeds, asafoetida. Add this to rasam.
7. Garnish it with corainder leaves.

Note: (Another Method)- Can fry the coriander seeds, pepper, toor dhal, red chilli and can make a paste, then add in the tamarind water, when it is boiling. Please do not fry the Jeera.

Pepper Garlic Rasam

Ingredients:

Tomatoes - 1
Tamarind water - 1 cup
Garlic - 2 Pods
Jeera or Cumin Seeds
Turmeric Powder - 1/2 tsp
Green chilli - 1
Dry Red Chilli - 1
Curry leaves - 1 strip
Coriander Leaves for Garnishing
Asaefoetida - a pinch
Mustard seeds - 1tsp
Salt to taste


Method:

1. Crush Jeera, Black Pepper, Garlic, Curry Leaves, Green Chilli.
2. Take a lemon sized tamarind, and squeeze them in a cup of water.
3. In a pan, boil this tamarind water, add salt, turmeric powder, asafoetida, rasam powder, chopped tomatoes. Let it boil for few minutes till the tomatoes are cooked.
4. Add this crushed ingredients and mix well.
5. After the rasam gets boiled, add some dhal stock into that.
6. Pour some 150 - 180ml of water. Let it boil for a few mins.
7. In another pan, crackle mustard seeds with ghee,  add asafoetida, dried red chilli and pour into the rasam.
8. Garnish it with coriander leaves. Pepper Garlic Rasam is ready to serve.
*Note: When it is served hot, it is good for soar throat, cold and cough.

Potato Peas Curry

Ingredients:(serves 2)
Potatoes - 2
Peas - 1/4 cup
Mustard Seeds - 1 tsp
Urad dhal - 1 tsp
Asafoetida - a pinch
Salt to taste
Turmeric Powder - 1/2 tsp
Chilli Powder - 2 tsp
Oil - 1 tbsp
Ghee - 1 tsp

Method:
1. Boil the potatoes. Peel off the skin. Cut into big cubes.
2. Boil the peas separately.
3. In a pan, add oil, mustard seeds, urad dhal, asafoetida, boiled and chopped potatoes, boiled peas and mix well.
4. Add turmeric powder, salt and chill powder.
5. Mix it gently, so that the potatoes does not break.
6. Finally add ghee to enrich the taste.

Paruppu Urundai More Kuzhambu (Dal kofta Kadi)

Ingreients:
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Asafoetida - a pinch
Salt to taste
Curry Leaves - 1 Strip
Sour Curd - 1 Cup
Grated Coconut - 2-3 tbsp
Jeera or Cumin Seeds - 2 tsp
Green Chilles - 1
Turmeric Powder - 1/2 tsp
Coconut Oil - 1 tbsp

For making Paruppu Urundai:
Toor Dal - 1/2 cup
Chana Dal - 1/2 cup
Dried Red chillies - 4-5


Method:

1. For making paruppu urundai, we have to cook the dal, as we did in the Paruppu Usili. Wash the dal and grind it coarsely with dried red chillies. Cook it and keep it aside.
2. Make balls after it becomes cool.( Size as per ur wish).
3. Soak Jeera, green chilliwith little water in a cup and grated coconut in another cup for about 10-15 minutes.
4. Make a fine paste of green chilli, jeera and grated coconut.
5. Beat the curd, add salt, asafoetida, turmeric powder and keep aside.
6. In a pan,add coconut oil, crackle mustard seeds, urad dal, dried red chilli, curry leaves, add the dal balls. Saute for a minute.
7. Pour the beaten curd, add the coconut paste, mix gently. See to that the balls dont break.
8. Simmer the flame, let it boil for a minute.
9. More Kuzhambu or Kadi is ready to serve.

Can use fried Lady's finger, capsicum etc.

Paruppu Usili

Ingredients: (For 2 members)
Toor dal – 1 cup
Channa dal – 1/4 cup
Beans,Banana Flower chopped – 1 1/2 cup
Urad dal – 1 tsp
Dry red chillies – 3 or 4
Turmeric powder – a pinch
Asafoetida – a pinch
Mustard seeds – 1 tsp
Curry leaves – 1 strip
Refined oil – 3 to 4 tbsp

Method:

1. Wash the Toor Dal and Chana Dal nicely, drain the water.
2. Add Dried Red chilli to that, and grind the dal and red chilli coarsely.
3. Pour little amount of water, then pressure cook it for 2 whistles. If you have electric cooker, you can cook in that also.
4. By that time, Boil the vegetables and keep it aside (or) you can cook the vegetables by frying also.
5. In a pan, add mustard seeds, urad dal, asafoetida, curry leaves, boiled beans and chopped banana flower.
6. Let it cook for a while.
7. Add cooked dal and mix well.
8. Add salt, turmeric powder to it.
9. Mix nicely until all the ingredients get mixed properly.
10. Mix it continously, so that the dal gets fried and looks like a crumbled piece or like a coarse powder.

Avial Recipe

Avial is a South Indian recipe. Served as a main course dish with rice.

Ingredients
Yam - 150gms
Ash gourd - 150gms
Raw bananas/Plantain - 2nos
Drumsticks - 1
Potatoes - 1
Sour yoghurt - 1 cup
Turmeric powder - 1/2 tsp
Mustard Seeds - 1 tsp
Curry leaves
Coconut oil - 1 tbsp
Salt to taste.

PASTE :
Coconut - 1/2
Green chillies - 6-7 nos.
Cummin seeds - 1 tsp.

Method:

1. Grind together the grated coconut, green chillies and cumin seeds to make a fine paste, adding very little water.
2. Peel and chop all the vegetables into 1 inch length.
3. Cook the vegetables separately with very little water in a pressure cooker.
4. Mix all the cooked vegetables together with salt and turmeric powder.
5. In a pan, add coconut oil, Cumin Seeds, mustard seeds, curry leaves, cooked vegetables and mix well.
6. Add ground paste and mix well, so that the paste mixes with the vegetables.
7. Finally add curd before serving.
8. Serve hot with rice.

* Can use Coconut milk powder also. Mix the powder with water, making a fine paste.

Getzu Potatoes

Getzu Potatoes is a side dish recipe, I have tasted in some hotel last week. It was a Veg Dish that I saw in the menu card. I liked this side dish very much. Hope, you will also like it. You can have with sambhar, rasam and any rice varieties and it is a great combination with all breads... like Khuboos, pita bread etc.

Here is the Ingredients:

1. Potatoes - 2 Medium Sized (serves 2)
2. Extra Virgin Olive Oil - 2 Tbsp.
3. Butter - 1 Tbsp.
4. Dried Celery Leaves - 1 Tbsp.
5. Thyme (optional).
6. Paprika - 1 Tbsp.
7. Turmeric Powder - 1 tsp.
8. Lime Juice - 1 1/2 tbsp.
9. Salt to taste.
10. Coriander Leaves.

Method:

1. Boil the potatoes seperately and peel off the skin.
2. Cut the potatoes into medium sized cubes.
3. In a bowl, add Extra Virgin Olive oil, Paprika, Turmeric powder, salt to the boiled potatoes, toss it well.
4. Keep the pan on the stove, add butter, potatoes which are mixed well.
5. Let it cook for few mins, till they are slightly crisp, as the potatoes are already cooked.
6. Once the potatoes are crisp, you can switch off the stove.
7. Now, garnish with Celery leaves,Coriander Leaves, and add lime juice and mix gently.

KFC - Karthik's Fried Cauliflower

KFC (Karthik's Fried Cauliflower)...!

This recipe is also known as Dry Gobi manchurian. This is an all time favourite for my husband. He makes nice fried cauliflower. I make this atleast twice a week. You can ask whats there in this simple recipe. But the recipe is so crisp and you can see the florets nicely outside. Its not like bajji or bonda... Usually we make batter of it and dip the cauliflowers and fry it.. But this recipe is something different...

Here are the Ingredients:

Medium sized Cauliflower - 1 floret.
Besan flour - 1/2 Cup
Rice flour - 1 tbsp
Chilli powder - 1 tsp
Pepper - 1/2 tsp
Paprika (optional)
salt to taste.

Method:

1. Cut the cauliflower into small florets, let it boil in lukewarm water with a pinch of salt for few mins.
2. Drain the cauliflower florets and keep aside.
3. Take a bowl and mix all the ingredients given above.
4. Sprinkle this mixture on the cauliflower, such that the flour mix coats the cauliflower nicely.
5. Slightly sprinkle some few drops of water, and toss it well.
6. Heat oil in a pan, fry the cauliflower in a low flame.

Crispy Cauliflower fry is ready to serve!
Serve with tomato ketchup or any sauce.

KHEEMA IDLY

Ingredients:
For making Kheema Idlies, you need to have Cooked Idlies first...
Cooked Idlies - 4-6 medium sized, serves 2 persons.
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Curry leaves - 1 strip
Hing or Asafoetida
Onions - 2
Tomatoes - 2 Medium
Garlic - 3 or 4 Cloves
Ginger - Small Piece
Turmeric Powder - 1/2 tsp
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Salt to taste.

Method:

Cut the cooked idly’s into small cubes and keep it aside.
Heat oil in a pan and add Mustard seeds, after it splitters, add urad dhal and curry leaves and Asafoetida.
Now add Ginger, Garlic, Chopped Onions, and tomatoes. Let it cook for few mins, till the oil comes out of it.
Add Coriander Powder, Chilli Powder, Turmeric Powder, and salt to it.
Finally add the idly pieces and mix it gently in low flame for about 5 to 10 minutes.
Garnish it with coriander leaves.
Now Kheema Idly is ready to serve...!

HUMMUS

Hummus is a fantastic Dip, served with Pita bread, chips, potato fritters or vegetables.


Ingredients:

1 cup of Chickpeas or Channa
3-5 tbsp lemon juice (depending on taste)
1 1/2 tbsp tahini (Sesame Seed Sauce)
2 cloves garlic, crushed
1/2 tsp salt
2 tbsp olive oil.

Method:

Soak the chickpeas overnight.
Drain chickpeas and set aside.
Combine remaining ingredients in Mixer or food processor.
Blend it to a nice, creamy smooth paste.
Place in serving bowl.
Add a small amount of olive oil on the top.
Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread.

Note: You can keep in some container and store it inside the refrigerator for 3 days.

ZATAR RECIPE

Zatar is a Middle Eastern Dish and is mainly consists of Roasted Sesame Seeds, Oregano, Sumac, dried parsley and Thyme. These are all mixed in equal proportion and kept in airtight container.

Zatar is basically a breakfast dish. It is used as a condiments with Bread or Pita bread or parathas, and even we can apply that on the top of chapathis and then it is toasted. It is used as a medicinal purpose. Lebanons is having a belief that, it energizes your mind,and makes the mind alert and keeps your body fresh and active. You can make this zatar sandwiches and give it to the childrens before they go for the examinations.

Ingredients:
1. Zatar - 2 tbsp
2. Extra Virgin Olive Oil - 2 tbsp.

Method:

Mix Zatar and Extra virgin Olive Oil in a cup.
*Spread this paste on the top of the bread, flattend chapathis, parathas and you can toast it.
Serve hot with Tahini sauce or any kind of sauce or chutneys or Dips.

FALAFEL RECIPE

Here is the New Recipe, which I have tried after coming to Doha, Qatar. Basically this is a Mediterranean Dish or Snack item, which is stuffed inside the Pita Bread with some vegetables and chillies... Mostly, this dish is available in all Middle Eastern Countries... Tastes yummy too... If you have one Falafel, you will feel energetic and tummy full... Its a very nutritious meal too...

Ingredients:

1 cup of chickpeas, soaked and drained
1 tbsp Green chillies
2 tbsp fresh parsley, finely chopped
1 tsp coriander leaves, finely chopped
1/2 tsp salt
2 tbsp Besan Flour
oil for frying

Method:

Combine chickpeas, chopped fresh parsley, chopped coriander leaves, salt in medium bowl.
Add besan flour and combine well.
Mash chickpeas, ensuring to mix ingredients together.
You can also combine ingredients in a food processor or in a mixer.
See to that, it should be like coarse paste.
Form the mixture into small balls, and slightly flatten it and fry it on the low flame.
Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.
Tahini sauce is nothing but made out of sesame seeds.