Recipe Corner
Channa Masala
Ingredients:

Channa Dal - 2 cups
Green Chilies - 2
Onion -2 Large
Ginger/Garlic Paste - 1 tbls
Tomatoes - 3
Chili Powder -1 tsp
Garam Masala - 1 tsp
Amchur Powder - 1/4 tsp
Coriander leaves - few
Mint leaves - few
Oil - 2 tbls
Lime - 1
Salt to taste

Preparation:

Soak the Channa Dal overnight or for a minimum of 6 hours. Cook the Channa Dal with some salt. Grind the onions and tomatoes together. Heat oil in a pan. Fry the ground onion-tomato paste along with the ginger-garlic paste. Add some chili powder and salt. Add the boiled channa dal. Fry till the oil separates. Add garam masala and amchur powder. Remove from heat after 5 minutes. Add finely chopped mint and coriander leaves. Serve as a side dish with puri/chappathi or parota. When serving garnish with finely chopped onions and green chilies.

Aloo Bonda
Ingredients:

Potatoes - 4 medium sized
Red Onion - 1 large
Green Chilies - 4
Channa Flour (Besan) - 1 Cup
Rice Flour - 1/4 Cup
Chili Powder - 1 tsp
Baking soda - 1/4 tsp
Asafetida - 1/4 tsp
Coriander leaves - few
Oil - For Frying
Salt

Preparation:

  1. Boil the potatoes, and mash them
  2. Add finely chopped Onions, green chilies, little salt and coriander leaves to the mashed potatoes.
  3. Mix thoroughly and make them into small balls.
  4. Sieve channa flour, rice flour , salt and baking soda together. Add chili powder and asafetida.
  5. Add enough water to it to make a smooth batter without lumps.
  6. Dip the potato balls in the batter and deep fry over medium flame till golden brown.
  7. Serve hot with coconut chutney.
Onion Bajji
Ingredients:

Red Onions - 4-5 Medium sized
Channa Flour (Besan) - 1 Cup
Rice Flour - 1/4 Cup
Chili Powder - 1 tsp
Baking soda - 1/4 tsp
Asafetida - 1/4 tsp
Oil - For Frying
Salt

Preparation:

  1. Choose Similar sized Onions for this and cut them into fairly thin circles. Be careful not to separate out the rings.
  2. Sieve channa flour, rice flour , salt and baking soda together. Add chili powder and asafetida.
  3. Add enough water to it to make a smooth batter without lumps.
  4. Dip the onion slices in the batter and deep fry over medium flame till golden brown.
  5. Serve hot with coconut chutney.3
Medu Vadai
Ingredients:

Urad Dal - 1 Cup
Rice Flour - 2 tbs
Cumin Seeds - 1 tsp
Pepper Corns - 1 tbs
Curry leaves - few
Oil - For Frying
Salt

Preparation:

  1. Soak urad dal for 1-2 hours
  2. Grind it into a thick batter/paste.
  3. Add all other ingredients and mix slowly.
  4. Heat oil in a deep pan. Dip your hand in water and then take small quantity of the batter in your hands and forma hole in the center.
  5. Put it in hot oil and fry till golden brown.
  6. Serve hot with sambhar and coconut chutney.
Instant Dosa
Ingredients:

All Purpose Flour (Maida) - 1 Cup
Besan or Channa Flour - 1 Cup
Rice Flour - 1/2 Cup
Sour Curd - 2 Cups
Cumin Seeds- 1/2 tsp
Onion - 1 large
Green Chilies - 2-3
Coriander leaves - few
Salt - to taste

Preparation:

Sieve all the flour together with salt and add mix the curd. Add enough water to bring it to dosa consistency. Heat oil in a pan and add cumin seeds, finely chopped onions, green chilies and coriander leaves. Mix with dosa batter. Start making dosas immediately. Cook slowly on both sides. Serve with coriander or coconut chutney.

Tomato - Onion Chutney
Ingredients:

Onions - 2
Tomato - 3
Garlic - 2-3 Pods
Red Chilies - 6-8 nos
Tamarind- little piece
Coriander leaves - few
Salt - to taste

Preparation

Cut the onion and tomatoes into small pieces. Heat oil in a pan. Add the garlic pods followed by the onions and fry for a while. Add tomato and coriander leaves and fry further. Finally add red chilies and tamarind. Remove from heat and leave it for a few minutes. Grind into a coarse paste after adding enough salt to taste. Season with mustard seeds and curry leaves if required.

Cauliflower Crisps
Ingredients:

Cauliflower - 1
Corn Flour - 3 tbls
Chilli Powder - 1 tsp
Ginger/Garlic Paste - 1 tsp
Light Soya Sauce - 2 tsp
Chinese Salt - 1/4 tsp
Salt - to taste
Oil for frying

Preparation:

Put cauliflower florets in boiling water with little salt and cook for 3 mins, till slightly tender. Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water. Dip the florets in the batter and fry till olden brown. Serve hot.

Aaloo Tikki
Ingredients:

Potatoes - 4 medium sized
Coriander leaves - few
Mint leaves - few
Garam Masala powder - 1/2 tsp
Bread crumbs - 2 tbs
Chilli Powder - 1 tsp
Corn flour - 1 tbs
Oil - For Frying
Salt

Preparation:

  1. Boil the potatoes, and mash them
  2. Add finely chopped coriander and mint to the mashed potatoes.
  3. Add all the other ingredients except bread crumbs.
  4. Make them into balls and press them out slightly and roll it in bread crumbs.
  5. Deep fry on medium flame
  6. Serve hot with tomato sauce or a chutney of your choice.
Quick Chili Chicken
Ingredients:

Boneless Chicken - 1 Pound
Chilli Powder - 2 tbls
Ginger Garlic Paste - 2 tbls
Yogurt -4 tbls
Soya Sauce - 2 tbls
Corn flour - 1/4 Cup
Oil - For Frying
Salt

Preparation:

  1. Cut the Chicken into small pieces
  2. Mix all the ingredients except the chicken to form a smooth paste
  3. Marinate the chicken in this paste for an hour
  4. Deep fry in medium flame
  5. Garnish with sliced onions and lime
Potato Cheese Toast
Ingredients

Potatoes (Medium Size)- 4
Bread - 8 Slices
Grated Cheese - 2 tbls
Onion (Big) -1
Green Chilies - 4
Tomato Sauce - 1 tsp
Chili Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt to taste
Melted Butter
Milk - 1 Cup

Preparation:

  1. Boil Potatoes and mash them.
  2. Fry onions add chilies, potato, chili powder, Garam Masala powder and Salt.
  3. Saute for a while and remove from fire.
  4. Soak bread slices in milk and keep aside
  5. Spread tomato sauce on a bread as a thin layer
  6. Follow this by spreading a thick layer of potato filling evenly
  7. Top with grated cheese
  8. Bake in oven at 350 degrees for 10 mins. and Serve hot
Potato Egg Curry
Ingredients:

Large Eggs -4
Potatoes - 3 medium sized
Red Onion - 1 Large
Cinnamon - 2 inch stick
Cloves - 5-6
Red chilies - 7-8
Fennel Seeds - 2 tsp
Oil - For Frying
Salt

Preparation:

  1. Hard boil the eggs. Cut each egg into approximately 8 pieces.
  2. Boil potatoes, skin them and cut them into cubes.
  3. Grind red chilies, cloves, cinnamon and fennel seeds into a fine paste.
  4. Cut the onion into thin slices.
  5. Heat oil in a pan. Add a tsp. of fennel seeds to it and then add the ground masala. Saute for a while.
  6. Add the potatoes and add 1/2 cup of water to make a thick gravy. Add salt to taste. 7. When it beings to boil and the egg cubes. Simmer for 2 minutes and remove from flame.
  7. Garnish with coriander leaves and serve hot with roti/chappathi/poori etc.
Potato Kababs
Ingredients:

Potatoes - 4 medium sized
Red Onion - 1 (finely chopped)
Green chilies - 3
Coriander leaves - few
Mint leaves - few
Garam Masala powder - 1/2 tsp
Turmeric Powder -1/4 tsp
Bread slices -4
Chilli Powder - 1/2 tsp
Rice flour - 1/4 cup
Corn flour - 1/4 Cup
Oil - For Frying
Salt

Preparation:

  1. Boil the potatoes, and mash them
  2. Dip the bread slices in water after removing the edges, squeeze them and add it to the potatoes
  3. Add finely chopped onions, green chilies, coriander and mint to the mixture.
  4. Add all the dry spices and salt and mix thoroughly to forma dough.
  5. Make them into balls and press them out slightly or to any shape you desire.
  6. Deep fry on medium flame
  7. Serve hot with tomato sauce or a chutney of your choice.
Peas Pulao
Ingredients:

Basmati rice - 2 cups
Green peas - 1 Cup
Onion -1
Ginger/Garlic Paste - 1 tbls
Green Chilies - 5
Cloves -4
Cinnamon - 1 Small piece
Cardamoms - 2
Bay leaves - 2
Coriander leaves - few
Mint leaves - few
Oil - 2 tbls
Ghee - 2 tbls
Salt to taste

Preparation:

Wash and soak rice for 1/2 hour. Heat 2 tbls of oil and 1 tbls of ghee in a pan. Add cloves, cinnamon, cardamom, bay leaves followed by ginger/garlic paste. Sauté for a while. Add onion, mint leaves and whole green chilies. Add peas and salt. Add rice and 3 cups of water. Mix well and pressure cook for 2 whistles. After 10 mins, open the cooker and add the remaining ghee and coriander leaves , mix well leave for 2 mins. Serve with vegetable kurma.

Lemon Rice
Ingredients:

Rice - 2 Cups
Turmeric Powder - 1/4 tsp
Lime - 1 Large
Red Chilies - 5
Channa dal - 1/2 tbls
Urad dal - 1/2 tbls
Curry Leaves - few Oil
Salt

Preparation:

Soak rice for 10 minutes and cook it with a teaspoon of oil so that the grains stay separate. Spread on a large plate and allow it to cool. Heat oil in a pan. Season mustard seeds, Channa dal, urad dal. Add curry leaves and red chilies followed by turmeric powder and salt. Add rice and then the juice of a lime. Mix well. Serve hot.

Curd Rice
Ingredients:

Rice - 2 Cups
Milk - 1 Cup
Curd/Yogurt - 1 Cup
Ginger (Finely chopped) - 1 tsp
Green Chilies - 4
Channa dal - 1 tsp
Urad dal - 1 tsp
Curry Leaves - few
Mustard Seeds - for seasoning
Coriander leaves - few
Oil
Salt

Preparation:

Cook rice with 4 cups of water. Season mustard seeds in oil. Add channa and urad dal, followed by curry leaves and chilies. Add ginger. Mix milk and yogurt with rice, top with the seasoning. Add salt and finely chopped cilantro leaves. Mix well. Serve chilled.

Coconut Rice
Ingredients:

Rice - 2 Cups
Grated coconut - 3/4 Cup
Cashew Nuts - 6-7
Red Chilies - 5
Channa dal - 1 tsp
Urad dal - 1 tsp
Curry Leaves - few
Mustard Seeds - for seasoning
Oil (Use coconut oil for added taste)
Salt

Preparation:

Soak rice for at least 15 minutes and cook it in 3 cups of water. After it is cooked, spread it on a large plate and allow it to cool slowly. Season mustard seeds in oil, add channa and urad dal, cashews, red chilies and curry leaves followed by the grated coconut. Saute for a while. Add salt and mix in the rice. Serve hot.

Bisi Bela Bath
Ingredients

Rice - 2 Cups
Toor Dal - 1 Cup
Tamarind - Small lemon sized ball
Grated coconut - 1/4 Cup
Red Chilies - 10-12
Jaggery - 1 tsp
Coriander seeds - 3 tsp
Fenugreek seeds - 1/2 tsp
Mustard Seeds - for seasoning
Cloves - 6
Cinnamon - 1 inch stick
Turmeric powder - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp
Salt

Preparation:

Heat oil in a pan and toast fenugreek seeds, coriander seeds, cloves, cinnamon, red chilies and grated coconut. Grind this to a fine paste adding little water. Soak tamarind and extract the pulp. Wash rice and dal and keep aside. Heat oil in the pressure cooker. Season mustard seeds, red chilies and curry leaves. Add tamarind pulp. Boil till the raw smell of tamarind is gone. Add the ground paste, salt and jaggery. Add rice and dal. Add 4 cups of water. Mix well and pressure cook till rice is done. Mix well and serve hot with pappad.

Coriander Rice
Ingredients:

Basmathi Rice - 1 Cup
Tomato - 2
Red Onion - 2
Cinnamon - 1 inch piece
Cloves - 5-6
Cardamom- 2
Coriander leaves - 1 big bunch
Ginger - 1/2 inch piece
Garlic - 4-5 cloves
Green chilies -6
Cumin seeds - 1/4 tsp
Red onion - 1 small
Grated coconut - 2 tbs
Oil - 3 tbsp
Salt

Preparation:

Wash and soak rice in cold water for 10-15 minutes. Put the coriander leaves, ginger, garlic, green chilies, cumin seeds, 1 small onion , grated coconut in a mixer and grind to a very fine paste. Heat oil in a pan. Add cinnamon, cloves and cardamom. Add thinly sliced red onions. When it turns pink, add thinly sliced tomatoes and saute for a while. Now add the ground masala paste and mix well. Saute till you lose the raw smell. Now add rice and mix well. Add 2 cups of hot water and salt to taste. Pressure cook for 10 minutes and serve hot.

Cauliflower Rice
Ingredients

Basmathi Rice - 1 Cup
Cauliflower - 1 large
Red Onion - 1 large
Ginger - 1/2 inch piece
Garlic - 4-5 cloves
Cinnamon - 1 inch piece
Cloves - 5-6
Cumin powder - 1/4 tsp
Coriander powder - 1 tsp
Garam Masala - 1 tsp.
Turmeric Powder - 1/4 tsp.
Grated coconut - 2 tbs
Coriander leaves - 1 big bunch
Green chilies - 6
Oil - 3 tbsp
Salt

Preparation:

Wash and soak rice in cold water for 10-15 minutes. Slice the onions into very thin pieces. Cut the cauliflower into small pieces. Grind the grated coconut with cumin, coriander and turmeric powder. Heat oil in a heavy pan. Add cloves and cinnamon sticks. Add ginger-garlic paste to this. Sauté for a while. Add green chilies, and red onions and sauté till the onion turns pink. Add the cut cauliflower, and the soaked rice followed by the ground coconut paste. Add 2 cups of hot water, garam masala powder, salt and coriander leaves and mix well. Cover and cook on low flame for 20 minutes. Serve hot with raita.

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