Mysore Rasam

mysore_rasam

Ingredients:
Tomatoes – 2 to 3 medium size
Tamarind – gooseberry size
Cooked Toor dal – 1 cup
Tumeric powder – 1/2 tsp
Coriander leaves – handful
Jaggery – 1 tsp or more
Salt

For Rasam paste:
Coriander seeds – 2 tsp
Chanadal – 2 tsp
Cumin seeds/Jeera – 1/2 tsp
Pepper – 1/4 tsp
Red Chillies – 2
Grated Coconut – 1/4 cup
Water – as required
Oil – 1/2 tsp

For Tempering:
Ghee – 1 tsp
Mustard seeds – 1 tsp and Red chilli – 1
Hing – a pinch
Curry leaves – handful

Method:

In a flat pan, heat 1/2 tsp oil. Once oil is hot, add red chillies and chanadal and fry till chanadal changes color. Add coriander seeds,Jeera and pepper and fry for few seconds. Add grated coconut and fry for few seconds till it turns slightly brown.
Switch off the stove .Cool and grind into a smooth paste with little water.

Soak Tamarind in hot water. Squeeze the tamarind and filter the juice and keep aside.

Chop tomatoes into big pieces.

In a large vessel, add tomatoes and 1 cup water. Add Tumeric powder, salt and cook it till tomatoes become soft.
Add tamarind water and cook till raw smell of tamarind goes away.
Add cooked toor dal and the ground paste. Add 2 cups of water and jaggery.
Cook for few minutes till the entire Rasam froths nicely.
Take off from the stove.

Heat ghee in a small pan. Once ghee is hot, add Red chilli , mustard seeds and wait till it crackles.
Add hing and curry leaves.Fry for few seconds and pour over Rasam.

Garnish with chopped coriander leaves.

Serve Rasam with rice . This can also be had as a soup.

Pirandai Thogayal

pirandai_thogayal

Pirandai (Adamant Creeper) is rich in calcium.It is good for strengthening bones,joint pains,lack of appetite,indigestion etc.

Ingredients:
Pirandai – 5 to 6 small sticks
Tamarind – lemon sized ball
Grated coconut – 1/4 cup
Chanadal – 1.5 tbsp
Udad dal – 1.5 tbsp
Jeera – 1/4 tsp
Black pepper – 3 to 4
Red chillies – 3 to 4
Thippli powder(Optional) – 2 pinch
Jaggery (Optional) – 1/4 tsp
Garlic cloves – 4
Ginger – 1/2 inch
Curry leaves – handful
Salt
Oil – 1 tsp

For Tempering:
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Hing – a pinch
Oil – 1/2 tsp

Method:

Cleaning of Pirandai:
Oil your hands or wear gloves while handling pirandai as it itches a lot.
Remove any leafs attached to pirandai. These leaves can be added while frying pirandai.
Cut off the ends of pirandai sticks.
With a help of a peeler, remove the ridges of the pirandai sticks. Wash and chop into small pieces.

In a tawa or flat pan , add 1 tsp of oil. Once oil is hot, add red chillies,chanadal,udad dal and roast for few seconds till it slightly changes color. Add Jeera,pepper and fry for few seconds. Add cut pirandai pieces,ginger and garlic and fry till pirandai changes color.
Add curry leaves and grated coconut and fry till coconut is light brown. Add tamarind pieces and fry for few seconds.
Switch off the stove.Let the mixture cool down. Grind with salt,Thippli powder (if using it) and jaggery by adding little water into a paste.

Heat oil in a small pan. Once hot, add Udad dal and fry till it becomes light brown. Add mustard seeds and wait till it crackles.Add hing .Switch off the stove.Pour over the thogayal.

This thogayal is a good side dish for rice  . This thogayal tastes good when mixed with little hot rice and ghee.

Chokha

chokha

Chokha’s are basically dips to go along with Sattu Paratha or sattu littis.This is a traditional healthy Bihari recipe.

Tomato Capsicum Chokha:
Medium size tomatoes – 4
Capsicum – 1
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 2 tsp
Salt

Brinjal Chokha:
One big Brinjal(Bharta variety) – 1
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 2 tsp
Salt

Potato/Aloo Chokha:
Potatoes – 2
Onion – 1
Garlic – 3 cloves
Green chilli – 1 to 2
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 4 tsp
Salt

Method:

For all the Chokha’s, finely chop Onions, garlic, green chillies and coriander leaves.
Boil potatoes. Once cool , peel and mash the potatoes.

On the stove top or a tawa, roast the tomatoes,capsicum and Brinjal till their outer skin is charred.If we insert a knife through these veggies,it should easily slide through them.

Once the vegetables are cool to handle, peel the skin of tomatoes,capsicum and brinjal.

Finely chop tomatoes and capsicum after peeling the charred skin.
Mash the brinjal and set aside.

Tomato Chokha:
In a bowl, add chopped tomatoes and capsicum. Add chopped onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Brinjal Chokha:
In a bowl,add mashed brinjal,onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Potato/Aloo Chokha:
In a bowl, add mashed potatoes,onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Serve with Sattu Paratha or litti.These Chokha’s can be had separately as a salad also.

Mixed Vegetable Kottu Paratha

kottu_paratha

This dish is generally made with leftover Malabar paratha or rotis.You can make it using fresh parathas also.

Ingredients:
Malabar Paratha/Rotis – 5 to 6
Mixed Vegetables – 2 to 3 cups
Onion – 1 Big
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Oil – 2 to 3 tsp
Coriander leaves – handful
Mint leaves – handful
Lemon juice – 2 tsp

For the Paste:
Shallots – 8 to 10
Tomatoes – 2
Cashew nuts – 5 to 6
Fennel seeds – 1 tsp
Kalhua/Dagad phool – 2 to 3 small pieces
Garlic cloves – 4 to 5
Red chilli powder – 1 tsp
Grated coconut – 1/2 cup
Oil – 1 tsp

Method:

For the paste: Heat oil in a small pan. Once oil is hot, add fennel seeds and kalhua and fry for few seconds. Add cashew nuts and fry till it is lightly brown. Add garlic and  shallots and fry till it browns. Add chopped tomatoes and fry till tomato cooks. Add grated coconut and fry for few seconds. Add red chilli powder and mix well.Switch off the stove and cool the mixture .Once the mixture is cool,grind it to a smooth paste.

For the paratha: Heat all the parathas or rotis. Stack them one over the other and cut them into small pieces.
Heat a large pan with 1 tsp oil. Add all the chopped paratha/roti pieces and fry them till they are slightly crisp. Set it aside.

Heat a large pan with remaining oil. Once oil is hot, add chopped onion and fry till it is brown. Add chopped mint leaves and fry for few seconds. Add chopped mixed vegetables, turmeric powder and salt. Fry for few seconds. Add 1/4 cup water,cover and cook till vegetables are cooked well.
Add the ground paste and coriander powder.Cook for 5 to 10 minutes more. Add the paratha pieces and cook for few minutes more.
Switch off the stove. Add lemon juice and chopped coriander leaves and mix well.

PS: I have used mix of carrots,capsicum,french beans,green peas and paneer as mixed vegetables.

Dont skip dagad phool as it gives a very nice taste to this dish.

 

Tamilnadu style Idli Sambar

idli_sambar

Ingredients:
Toor dal – 1/4 cup
Moong dal – 1/4 cup
Shallots – 10
Carrot – 1 small sized.
Red Pumpkin – 100 gms
Potato – 1
Tomato – 2
Tamarind – Gooseberry size
Turmeric powder – 1/4 tsp
Jaggery – 1 tsp or more

For sambar Paste:
Red chillies – 3 to 4
Methi seeds – 1/8 tsp
Cumin seeds – 1/2 tsp
Pepper – 4 to 5
Coriander seeds – 2 tsp
Channa dal – 1.5 tbsp
Udad dal – 1 tbsp
Ginger – 1/2 inch
Curry leaves – 5 to 6
Grated Coconut – 2 to 3 tbsp
Oil – 1/2 tsp

For Tempering:
Oil/Ghee – 1 tsp
Mustard seeds – 1 tsp
Hing (Optional) – a pinch
Curry leaves – 5 to 6
Red chilli powder – 1/4 tsp

For Garnish:
Chopped coriander leaves

Method:

Soak Tamarind in hot water for half an hour. Squeeze tamarind juice and set aside.

Heat oil in a small pan for roasting sambar paste. Add Red chillies, Channa dal, udad dal and roast for few seconds till the dals turn pale brown. Add methi seeds and roast for few seconds. Add Cumin seeds,coriander seeds and pepper and roast for few more seconds. Add Ginger and curry leaves and fry . Switch off the stove.Add grated coconut and roast in the remaining heat for few seconds. Let the mixture cool . Grind it to a smooth paste with little water.

Wash ,peel and chop all the vegetables excluding tomato into small pieces.
Wash both the dals.

In a cooker, add the dals and chopped vegetables. Cut the tomatoes into half and keep on top of the dal vegetable mix.
Cook all of them till dal is tender.

Once the dal is cool enough to handle, take out the tomatoes separately and remove the skin. Mash the tomatoes.
Mash the dal and vegetable mixture .

In a large pot, add the tamarind water, dal and vegetable mixture, mashed tomatoes and the ground paste.
Add turmeric powder,Jaggery and salt.
Cook the gravy till raw smell of tamarind goes away and sambar comes to a roiling boil.

Heat a tadka pan with oil or ghee. Add Mustard seeds. Once it splutter, add Curry leaves ,hing and fry for few seconds.
Switch off the stove.Add red chilli powder,mix well and pour the tadka over the sambar.

Garnish with coriander leaves.

Serve the sambar hot with idlis.

Stuffed Omelette

stuffed_omelette

Ingredients:

For the Stuffing:
Boiled potato – 1
Capsicum – 1 big
Onion – 1
Button Mushrooms – 3 to 4
Garlic – 2 cloves
Green chilli – 1
Oregano – 1 tsp
Fresh Basil – 2 to 3 leaves
Mixed Herbs – 1 tsp
Red chilli flakes – a pinch
Pizza seasoning – 1/4 tsp
Salt
Oil – 2 tsp

For the Omelette:
Eggs – as required
Grated cheese – as required
Red chilli powder – 1/4 tsp
Salt
Black pepper powder – as required
Oil

Method:

Finely chop onions,capsicum and button mushrooms into small pieces.

Grate the boiled potato and set aside.

Finely chop garlic and green chillies.

In a large pan, heat oil. Once oil is hot, add chopped garlic and green chilli and saute it for few seconds.
Add chopped onions and fry till onions turn slightly brown.

Add chopped capsicum and mushrooms . Add salt. Mix well . Cover and cook till all the vegetables have softened and mixture is dry.
Add grated potato and all the seasoning . Mix well .
Switch off the stove . Let the stuffing cool down .

Making Stuffed Omelette:

In a small bowl, break one egg . Beat it well with a tsp of water. Add a pinch of red chilli powder and a pinch of salt. Beat well.

Heat a flat pan with little oil. Once the pan becomes hot, pour the egg mixture . Drizzle some more oil around the omelette.
Sprinkle little black pepper.

Once egg gets cooked a bit, spoon the stuffing on one side. Add grated cheese. Flip the unstuffed side over the stuffed side so that the stuffing and the cheese are all covered.

Flip the omelette to the other side and cook for few seconds and take it out.

Cucumber Majige Huli

majige-huli

Ingredients:
Cucumber – 2 medium-sized
Yogurt – 1.5 cups
Water – 2 cups
Turmeric powder – 1/4 tsp
Salt

For Paste:
Grated Coconut – 1/2 cup
Chutney dal – 2 tbsp
Cumin seeds – 1.5 tsp
Coriander seeds – 1 tsp
Ginger – 1 inch
Green chilli – 1 to 2
Curry leaves – 5 to 6

For Tempering:
Coconut oil – 1 tsp
Red chillies – 1
Udad dal – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – 5 to 6

For Garnish:
Chopped coriander leaves

Method:

Grind all the ingredients mentioned under “For Paste” with little water into a smooth paste.

In a bowl, add yogurt and beat well. Add the ground paste and mix well. Set it aside.

Wash,Peel and chop cucumber into medium-sized pieces.

Heat a large vessel with water . Once water comes to a boil, add cucumber pieces,turmeric powder and salt.
Cover and cook till cucumber pieces are tender.

Add the yogurt mixture and cook the gravy for another 10 minutes or till the raw smell of the paste goes away.

Heat a tadka pan with oil. Once oil is hot, add mustard seeds,udad dal and red chillies and fry till mustard seeds splutter.
Add hing and curry leaves and fry for few seconds.

Pour the tadka over the gravy. Garnish the gravy with chopped coriander leaves.

This dish goes well with Rice and Adai dosa.

Vermicelli Biryani

vermicelli_biryani

Ingredients:
Vermicelli – 3 cups
Mixed Vegetables – 1.5 cups
Onions – 1
Cumin seeds – 1/2 tbsp
Turmeric powder – 1/4 tsp
Lemon – 1
Oil – 1 tbsp
Ghee – 1 tbsp
Salt

For Paste:
Cloves – 2 to 3
Cinnamon – 1/2 inch
Ginger – 1/2 inch
Garlic cloves – 5 to 6 cloves
Fennel seeds – 1/2 tbsp
Mint leaves – handful
Grated coconut – 1/2 cup
Green chillies – 1 to 2

For Garnish:
Roasted cashew nuts
Chopped coriander leaves

Method:

Grind all the ingredients under “For paste” with little water into a smooth paste.

Mixed Vegetables: I took a mix of carrots,french beans,green peas ,boiled potato and capsicum.
Chop all the vegetables and steam them.

Slice the onions lengthwise.

In a large pan, take lots of water and bring it to a rolling boil. Once water starts boiling, add the vermicelli and cook for 5 minutes stirring now and then.
Drain the water using a strainer and wash the vermicelli in cold water.
Add few drops of oil to the cooked and cooled vermicelli and set aside.

In a large pan, heat oil and ghee. Once hot, add Cumin seeds. Once the seeds start spluttering, add sliced onions and fry till they are slightly brown.
Add turmeric powder and cooked vegetables. Mix well and add salt.
Add the ground paste and mix well.
Let the vegetables cook till they are slightly dry.

Add the cooked vermicelli and chopped coriander leaves and cook for few minutes.
Mix the vermicelli well into the vegetable mixture so that it is well coated.

Before removing the pan from the stove, squeeze juice of one lemon into the vermicelli biryani and mix well.

Garnish with fried cashew nuts and coriander leaves.

Mango Icecream

mango_icecream

Ingredients:
Alphonso Mango – 2
Whipping Cream – 2.5 cups to 3 cups
Sugar – 3/4 cup to 1 cup
Vanilla Essence – 1 tsp
Hand Mixer
Cling film

Method:

Before beginning the ice cream process, freeze the bowl in which cream needs to be whipped along the hand mixer blades in the freezer overnight. Thaw the whipping cream in the fridge overnight.

Set the freezer temperature to the coldest.

Wash and peel the mangoes. Chop them into small pieces.
In a blender, add the chopped mangoes,sugar and vanilla essence. Make it into a smooth puree.

Take out the chilled bowl and add the whipping cream. Take out the hand mixer blades.
Beat the whipping cream to sharp peaks. Once the peaks are formed, if you invert the bowl, cream should not fall out.

Mix the mango puree into the whipped cream.
Cover the bowl with cling film or aluminium foil and freeze the mixture for 3 to 4 hours.

Take the ice cream out. Whip the mixture again for 5 to 10 minutes till smooth. This is done to prevent ice crystal formation.
This process can be repeated two more times in 3 to 4 hours interval.

After the final whipping , freeze the ice cream for 10 hours.

Serve the ice cream with chopped mangoes and mint .

PS: I have used non dairy whipping cream. Any cream can be used for this ice cream. If you are using amul fresh cream or milky mist dairy cream, please check the you tube videos for whipping of dairy cream.
Dairy whipping creams will form only soft peaks. Over whipping of dairy cream will result in curdling the cream.

Sattu Paratha

sattu_paratha

Ingredients:
For the dough:
Whole wheat flour – 1 cup
Oil – 1tsp
Turmeric powder – a pinch
Water
Salt

For the filling:
Sattu powder – 3 to 4 tbsp
Onion – 1 big
Green chilli – 1
Garlic cloves – 2 to 3 cloves
Ginger – 1/2 inch
Coriander leaves – a handful
Pickle oil (optional) – 1 tsp
Lemon – 1/2
Mustard oil – 1 tsp
Ajwain /Carrom seeds – 1/2 tsp
salt

Oil for shallow frying
Wheat flour for rolling parathas

Method:

Dough: In a large bowl, add wheat flour and all the ingredients except water. Mix well. Add water little by little and mix into a tight dough. Set the dough aside for half an hour.

Filling: Make a coarse paste of green chilli,ginger and garlic.
Chop the onion into small pieces.

In a bowl, add all the ingredients for the filling along with greenchilli+ginger+garlic paste and chopped onions.
Mix well and let it rest for 10 to 15 minutes.
Adding of salt to the filling mixture will leave out some moisture.
After 15 minutes, try to see if small ball can be made with the filling mixture.
If the filling mixture turns too moist, add a tsp or more of sattu powder,mix well and make small ball of all the mixture and set aside.

Take a small ball of the dough. Roll into a small disc. In the center, keep the filling ball,cover the filling with the dough fully.
Roll into large disc adding required wheat flour as and when required.

Heat a griddle .Once it hot, cook the parathas on both sides well by smearing little oil.

Serve the parathas with white butter or curd.