Karnataka Style Rasam

Ingredients:

Tamarind juice: 1cup
Tomato puree: 1 cup
Pappu/Dal water:
Green chillis: 4
Turmeric: 1/2tsp
Sugar/Bellam: little for taste
Salt: As needed

For Powder:
Garlic cloves: 4
Pepper corns: 7
Dhaniya: 1tsp
Jeera: 1tsp

For tadka/Popu:
Oil/Ghee: 1tsp
Mustard Seeds: 1tsp
Red Chillis: 2
Curry Leaves: 10
Hing: pinch

For garnishing:
Coriander : few cut leaves
Shredded Coconut: 2tsp

Procedure:

• Take some water in a bowl and boil it. 
• While boiling add the slit green chillis, turmeric, salt, tamarind juice, tomato juice, sugar and let it boil for a few mins.
• While boiling add the dal water if you have any. (this step is optional only if you have any pappu neelu/dal water).
• Meanwhile make a powder of the above mentioned powder ingredients either in a grinder or just crush it in a hand mortar and pestle for better taste.
• Add this powder into the boiling rasam and let it boil for 2mins.
• Heat another small pan aside and add ghee/oil along with all tadka items. Add this popu to the rasam and switch off the flame. 
• Serve it hot with rice or can take it as a soup.

Keera Capsicum Curry

Ingredients:

Keera - 1
Capsicum - 1
Onion - 1/2 medium
Green Chillis - 4
Turmeric- pinch
GGP/ Ginger Garlic Paste - 2tsp
Besan - 2tsp
Oil or Ghee  - 3-4 tsp
Mustard seeds - 1tsp
Jeera - 1tsp
Curd- 1cup
Salt to taste

Procedure:

• Heat 2tsp oil in a pan and add mustard seeds and jeera. Once they are spluttering add the onions, green chillis, Salt and turmeric and fry for a few mins.
• Now add GGP and fry for 2 mins.
• Add cut keera and capsicum and keep the lid and cook for 10 mins.
• Some water oozes out from it and let it cook.
• Add little water and curd to the curry and mix well.
• Meanwhile in another pan add remaining oil and add the besan and fry till the aroma comes out.
• Take the lid and once it is done, add the fried besan mix and mix well and there should not be any lumps in the curry.
• Adjust the consistency by adding little water if needed.
• Serve it hot with rice or chapati.

Gutti Vankaya Curry with Gasagasalu/Poppy Seeds

Guthi Vankai with Gasagasa paste

Ingredients:

Black Vankayalu/Brinjal - 8 small size preferably - make slits + shape and keep them in water
Poppy seeds/ Gasagasalu - 3tbsp
Groundnut - 12
Oil - 2tbsp
Onion - 1 small
Mustard seeds - 1tsp
Jeera- 1tsp
Tamarind - small lemon size juice squeezed
Bellam - small piece for taste, (optional)
Chilli powder - 2tsp
Turmeric - pinch
Dhaniya powder - 1tsp
Jeera Powder - 1tsp
GGP/Ginger GArlic Paste - 2tsp
Salt to taste

For Gasagasa Paste:

• Dry roast poppy seeds and ground nuts in a pan separately
• Firstly add poppy seeds in a blender and make it a powder and then add the groundnut into it and make it a fine paste, keep aside.

Procedure:

• Heat oil in a pan and drop the slit whole brinjal and fry them on all sides till they turn the color to brown/black and keep aside.
• In the same pan add the remaining oil, add mustard seeds, jeera, and onions, fry for a few mins and then add GGP, chilli powder, turmeric, dhaniya, jeera powder, and fry for 3 mins.
• Take tamarind juice in two cups of water and add to the above mix. When it is starting to boil add the gasagasa paste and mix well for 4-5 mins.
• Adjust the salt and chilli powder as per taste. Drop the fried brinjal/vankayalu into it and keep the lid.
• Cook it for around 25-30mins till the gravy turns into thick gravy or as per consistency needed. 
• Serve it with rice or chapatis.

Kandi Podi/Putnala pappu podi

Ingredients:

Chana Dal - 1 cup
Kandi Pappu- 1/4cup
Putnala Pappu / Dalia - 3tbsp
Dhaniyalu - 2tbsp
Jeera - 2tsp
Red chillis - 5 to 6
Curry leaves - 1 bunch (optional) 
Salt to taste

Procedure:
1. Dry roast chana dal, kandi pappu and when they are half way add the remaining items including salt and roast for another 5 mins and let it cool.
2. When cool transfer it into mixie jar and grind it into a fine or course powder as per your taste and store it in an air tight container.

Tips:

• This podi goes good with hot rice along with sesame oil or ghee.
• Very good with idlis. Can mix with oil or dry podi is also fine.
• You can use more putnala pappu (equal proportions with that of chana dal) if you like that taste more. 

Tomato Rasam

Ingredients:

Tomatoes - 2 (medium)/3 (small)
Pepper Corns - 1/2 tsp
Jeera powder - 1/2 tsp
Green chillis - 2
Rasam Powder - 1tsp
Garlic pods - 3
Coriander leaves -  for garnishing

For popu/tadka:

Ghee - 1/2 tsp
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Hing - pinch
Methi seeds - 6 or 7

Procedure:

• Boil tomatoes in 3 glasses of water for 5 to 10 mins till they are soft.
• Now take only the tomatoes from the water and peel the skin, mash them soft and then add this mixture, salt, rasam powder into the water above again.
• Course grind the garlic pods, green chillis with hand grinder and keep aside.
• Heat oil,ghee in a separate skillet and add all the tadka items and when the mustard seeds started spluttering add the above grinded mixture, pepper powder, jeera powder and fry for 2 mins and add this to the boiling rasam and let it boil for 5 to 10 mins.
• Lastly add the coriander on top and serve it hot with rice. 

Simple Nilava Tomato Pachadi/Pickle Andhra Style

Ingredients:

Tomatoes- 3lb (around 11-12 medium size tomatoes)
Mustard seeds- 1tsp
Turmeric- 1/2 tsp
Chilli Powder- 2 1/2 tbsp
Salt - 3tsp
Tamarind - small piece (add only if the tomatoes are not so tangy)
Vinegar- 1tsp (optional)
Methi seeds - 2tsp
Oil- 2tbsp

For tempering/popu:

Oil - 1/8cup
Mustard seeds- 1tsp
Red Chillis- 5
Curry leaves - 15 to 20
Hing- Pinch
Garlic- 6 whole pods (cut into rounds)

Procedure:

• Dry roast methi seeds till they are lightly brown in color and when slightly the aroma of the seeds comes out and transfer it into the blender. Let it cool and make into powder.
• Cut tomatoes by removing the upper part and keep aside.
• Heat the pan and add oil, mustard seeds and when they start spluttering add cut tomatoes. Cook the tomatoes on high heat till they are soft and reduce the flame to medium low.(make sure the tomatoes are cooked without the lid on it)
• Meanwhile add chilli powder, salt, tamarind, vinegar and keep mixing. 
• Cook it till oil separates from the tomatoes. For this it may take around 45mins to 1hour on medium flame.
• When all the water evaporates and oil oozes from the puree add the methi seed powder, mix well, switch of the flame and let it cool. 
• Heat oil in a separate pan and add all the tadka items mentioned above and when mustard seeds starts spluttering switch off the flame. Add this to the tomato mix and let them cool completely. 
• Transfer it into a dry, air-tight container and store it in refrigerator. 
• This pickle goes well idlis, dosas and also with hot rice.

Tip: 
To make it into chutney you can add 1tbsp of pickle into 1cup of yogurt and mix well.

Vaangi Bhaat

Ingredients:

Rice - 2cups
Vankayalu/Brinjal - 1/2 kg or 8
Onions - 1/2 small
Chillis -2
Jeera - 1/2 tsp
Mustard Seeds - 1/2 tsp
Oil - 2tsp
Salt to taste

For powder:

Chana dal- 3tsp
Urad dal- 1 1/4 tsp
Ground nut - 8
Sesame seeds - 1/2 tsp
Curry leaves - 10
Dhaniyalu/Coriander seeds - 1/2 tsp
Red Chillis -3
Dry Cocunut powder - 2tsp
Turmeric - Pinch
Salt pinch
Hing - pinch

Procedure:

1. Cook rice in 3 1/2 cups of water in pressure cooker and transfer it into a bowl.
2. Add 1 tsp oil, salt and let it cool.
3. Heat a small skillet and to it add chana dal, urad dal, red chillis, ground nut, coriander seeds and dry roast them on low flame. 
4. When they are lightly brown in color add all the other ingredients mentioned in powder section and switch off the flame. 
5. Let it cool and make it a powder and store it in an air tight container.
6. Cut brinjal into long thin slices and add some oil and salt to it and keep it aside.
7. Heat a big skillet to it add oil, mustard seeds, jeera and when they start spluttering add thinly sliced onions and chillis and fry till brown in color.
8. Add the brinjal pieces and let them cook til they are slightly soft. Do not overcook.
9. Now add 4tbsp of the powder to the fried brinjals and mix well.
10. Add the cooked rice the mixture and mix well. Cover it with the lid and cook for another 5 mins and serve hot with raitha.

Ravva Laddu

Happy Dasara to all my friends and Family. As this is the season of Navaratri specials i just wanted to share at least one sweet with you all. This is one the favourite sweets to the Goddess so i made this sweet this year for Naivedhyam. This is one of the dishes that i made during these 9days and wanted to share with you all. Yet more to come in my next posts.

Ingredients:

Goduma Ravva - 1cup
Grated Coconut - 1cup
Ghee- 3tsp
Cashews- few
Grated Badam - few
Kiss Miss(Raisins)- few
 (i took 1/4 cup of each dry fruits as per our taste)
Sugar - 1 cup
Milk - as needed

Procedure:

• Heat ghee in a pan and fry the cashews and kiss miss till light brown in color and keep aside.
• In the same ghee pan add the goduma ravva on low flame fry them till light golden color and take aside in a bowl.
• Now in the same pan without any ghee add the grated coconut and fry for 5 mins and add this to the goduma ravva bowl.
• Add the fried dry fruits, elaichi powder and sugar to this mixture and mix well. 
• To this add some cold milk 1tsp at a time and mix well till they are lightly wet and good enough to make balls.
• Now make round balls when it is lightly hot only. Because if it is cold it will become hard and when cold serve.
• You can store them in refrigerator for 2 weeks to enjoy fresh ravva laddu.

Tips:

1. Make sure that you do not fry the ravva on high heat. Because it changes the color very easily which makes it taste very bitter. 
2. Be careful while adding the milk to the mixture at the end. If you add more milk it will avoid us to make balls  easily and will be sticky to hands.
3. You can add any of the dry fruits of your choice to this recipe.

Daddojanam (Andhra Style)/ Curd Rice

I generally have this Daddojanam or Curd rice in temples but never tried it at home. But in one of the festivals time i did not get much time to make pulihora so i made this curd rice for the first time by asking this recipe from one of my friends and frankly saying it was not that great that day. But later with some changes to the recipe it was a big hit. First time i mixed the curd in hot rice and also used little curd, and the rice consistency to what it got cooked is also not cooked to the right amount. So to avoid all these mistakes in my second attempt i made some modulations and it came out yummy. But please do remember to follow the right amount of ingredients while doing the recipe to get the perfect Daddojanam.

Ingredients:

Rice - 1cup
Curd - 5cups
Cashews - 1hand full
Chana Dal - 2tsp
Urad dal - 1tsp
Mustard Seeds - 1tsp
Curry leaves - 15
Jeera - 1tsp
Green Chillis - 2
Ginger - 1/2 inch piece
Red Chillis - 2
Asafoetida - pinch
Oil - 1tsp
Ghee - 2tsp
Coriander Leaves - hand full
Carrot - 1/2 cup grated
Keera/Dosakaya - 1/4 cup(optional)
Salt to taste

Procedure:

• First cook rice with 1cup rice and 2 1/2cups water in a pressure cooker and remove it out and let it cool and  keep aside.
• Now make a paste of green chillis, ginger, jeera and salt together.
• Heat ghee in a pan, fry cashews till light brown colour and keep aside.
• In the same pan add the oil(or ghee is fine), chana dal, urad dal fry for 2 mins till light color change
• Add red chillis, mustard, jeera, curry leaves added and fry for 2 mins on low flame. 
• Now in this add the green chilli paste that we made above and a pinch of hing. 
• Now we get an aroma of the hing mixed with all the ingredients.
• This mixture is now mixed into the rice and also the cashews, grated carrot(half of the quantity), grated keera, salt is also added to rice. 
• Add the whipped curd into the rice and mix well till all the ingredients are well mixed.
• Now garnish it with the carrot on top and serve it cool. 

Points to remember:

1. Make sure you mix all the ingredients only after the rice is cool. Otherwise if you add it when hot then it may become hard after it gets cool. So better to add in when cool.
2. Use only fresh curd rather than sour one. Because after sometime it may change the taste to sour, so if we use sour curd it becomes more worst. To avoid this add little more salt too.
3. To get the గుడి(temple) style daddojanam add whole pepper corns instead of green chillis. 

Undrallu/Kudumulu, Aardhi for Vinayaka Chavithi

We generally do this Kudumulu for almost many of the festivals and one main festival we do this is for Ganesh Chaturdhi. This is a very common and favourite dish for Ganesh. 

Kudumulu

Ingredients:

Rice - 1cup
Chana Dal - 1tbsp
Jeera - 1tsp (optional)
Salt to taste

Procedure: 

1. Soak the chana dal overnight in water.
2. Soak the rice in water for 1 hour and let it dry under sun or fan till half dry.
3. Now course grind the rice by just pushing the grinder button to pulse mode and repeat it again depending on the consistency (it must not be very powder or very course. need to see at least some course rice like cream of rice)
4. Now sieve it and keep the course rice aside. 
5. For one cup of rice add 2cups of water and to this add the chana dal and let it cook till done.
6. Now add some salt to taste and add the cream of rice in it and mix well.
7. Keep the lid on it and let it cook for 5-10 mins till done. You will know that it is done when it is not that sticky if you test it by hand.
8. Now make this mixture into small balls (lemon size) and pressure cook them in the idly pan for 10-15 mins and now the kudumulu is ready to serve.

Points to remember(Hints):

• You can directly use cream of rice that we get it from the store by avoiding the steps 2, 3 and 4. But the above method is and old tradition method which gives us the perfect taste of kudumulu.
• Depending on the consistency after adding rice you can add some water if necessary. If it becomes very hard as soon as we added rice.
• Do not mix while adding the cream of rice. Mix it only after adding the full rice into it. If you do mix it while adding it may become very thin consistency.
• If you do not have pressure cooker or wanted to do it in the old method just add some water to a big pot and tie a wet cloth on top of it and keep these kudumulu on it and cook them on stove for 10-15mins.
• Some people do the same procedure with rice flour which is known as undrallu.

Aardhi

Raagi Roti with Gobi Tofu Kurma

Raagi Roti : 

Ingredients:

Raagi Flour: 1cup

Goduma Pindi/Wheat Flour: 1/2 cup

Salt to taste

Oil: 1tsp

Procedure:

1. Add all the ingredients together except oil and make it a soft dough that are good enough to make roti's. 
2. Now make small lemon size balls and roll it as roti's.
3. Heat the tawa and add little oil and fry the roti's on both sides and serve with curry.

Gobi Tofu Kurma

Ingredients:

Gobi : 1 (cut into florets,medium size)

Tofu (preferably firm) : 1/2 lb, cut into cubes

Onions: 1/2 slice

Tomato: 1 medium size

Green chillis: 2

Curd : 1cup

Oil : 2tsp

Chilli Powder: 1tsp

Turmeric: pinch

Mustard seeds: 1/2 tsp

Jeera - 1tsp

Dhaniya Jeera powder: 1tsp

Curry leaves: 10

Coriander for garnishing

GGP(ginger garlic paste) : 1tsp

Salt to taste

Procedure:

1. Clean gobi and soak it in salt water for 15 mins. 
2. Now heat a pan, add oil, mustard seeds, jeera saute for 2mins and now add the onions,green chillis,GGP and saute for 3 mins.
3. Now add tomatoes,gobi, turmeric, chilli powder, turmeric and keep the lid on it and let it cook.
4. Meanwhile in a separate pan in little butter or oil fry the tofu cubes to light brown colour and keep aside.
5. Now when the gobi is soft add the fried tofu cubes, dhaniya jeera powder, salt and mix well. 
6. Add little water and let them cook for 2 mins. 
7. Finish it off with curd and garnish it with coriander.

Tamarind Rice/ Pulihora

Ingredients:

Rice - 1cup

Tamarind - 1 lemon size ball, soaked and take the pulp

Mustard Seeds - 1tsp

Urad dal - 1tsp

Chana dal - 2tsp

Groundnuts - as per taste, i took 1tbsp

Cashews - as per taste

Turmeric powder - 1tsp

Green CHillis - 4

Red Chillis - 3

Ginger - 1inch piece

Oil - 3tsp

Curry leaves - 1stem

Hing/ Asafoetida- pinch

Procedure :

- First cook rice with some turmeric and 1tsp oil in it. Now take it in a bowl and Let it cool for half an hour so that the grains are not sticked together.

- Now heat oil in a pan , add mustard seeds and when they strt spluttering add urad dal, chana dal, ground nuts, cashews ,red chillis and when ground nuts and cashews turn light brown (make sure that they are not blackened) add some hing, salt, green chillis, ginger and saute for a minute. 

- Then add the tamarind paste and let it cook for 5 mins.

- When it gets thickened and oil comes out of the sides switch of the flame and take aside.

- When it is little warmer add this to the rice and mix well. (We can prepare this paste and store in refrigerator and mix it when we need to prepare pulihora anytime with ease)

- Adjust salt if needed and serve with any veggie curry or dal.

Tip: 

1. If tamarind is a bit less then you can substitute it with some lemon juice too.

2. This rice will be good for 2 to 3 days without storing it in fridge. So this is best for packing during travel time too.

Paneer Masala Roti/ Chapati

Ingredients:-
Wheat Flour - 1cup
Paneer - 1/2 cup (grated)
Onions - 1/4
Chillis - 1
Chilli powder - 2tsp
Urad Dal - 1/2 tsp
Jeera - 1tsp
Oil - 1tsp
Milk - 1/2 cup
Oil/ Ghee - for frying the rotis

Procedure:-

• Firstly grate the paneer and keep aside.
• Heat oil in a pan and to it add the jeera, urad dal and fry for 2 mins.
• Now add the onions, chillis and fry til they become soft.
• Add the grated paneer, salt, chilli powder mix well and fry for 5 mins. Now when the paneer slightly turns brown colour switch off the flame and keep it aside.
• Take a bowl and to it add the flour, little salt and this paneer mix.
• Mix it well till the paneer is evenly distributed over the flour.
• Now add little milk at a time and prepare a dough like chapati dough and divide into equal parts and make balls of lemon size and keep it aside.
• Heat a skillet over medium heat until hot, and grease lightly.
• On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like chapati.
• Now put the chapati on the heated pan and cook till little brown color on both the sides.
• Continue the same with the remaining dough and serve it with some raitha or curry.

Tofu Bhurji

Hello friends....
Sorry for the delay all these days and i missed all my friends wonderful recipes..Its just because that i have been in vacation for all these days... So now i will see all our yummy recipes....

Ingredients:-

Tofu - 1small pack
Onions - 1/2
Tomatoes - 1
Chillis - 2
Ginger - 1inch
Curry leaves - 4
Chilli powder - 2tsp
Garlic - 2 cloves
Oil - 1tsp
Garam masala - 1tsp
Salt to taste


For tempering:

Mustard seeds - 1/2 tsp
Jeera - 1tsp
Urad dal - 1 tsp

Procedure:

• Heat a pan add oil in it and to it add all the tempering items and after 2 mins add the garlic, onions, chillis, ginger to it and fry for sometime and add tomatoes and cook till they are mashy.
• Now to it add the crushes tofu and mix well.
• Now add chilli powder, turmeric, garam masala, salt to taste and mix well and keep the lid for 5 mins.
• When it is lightly fried the take it off from the stove and serve it with some chapati or rice.

Veg Noodles (Indian Style)

I love noodles a lot and here when i came to US i ate noodles in so many places but all those tastes are somewhat with a touch of chinese or mongolian type. And then i tried in some Indian restaurants too but i dint get the taste of our real Indian noodles where i use to eat road side. They use to prepare the noodles in front of us only and i still remember the process of how they does. So i just wanna give a trail of the same at home. Last week i made this at home and still i dint get the exact taste of it but i can say for sure that it is almost near to it that taste. So here is how the recipe goes.......



We need ::

Noodles - 1packet
Cabbage - 1cup
Onions - 1
Carrots - 1
Capsicum - 1/2
Chillis - 2
Egg - 2 (optional for vegetarians)

Pepper powder - 2tsp
Soya Sauce - 2tsp
Chilli Sauce - 2tsp
Ginger - 2tsp, Finely chopped
Garlic - 4 cloves, finely chopped
Oil - 3tsp
Salt - to taste



Procedure:-

• Heat water along with salt and bring it to boil. Add noodles to it and let it cook for around 5mins, drain, add 1tsp oil and mix well and keep it aside.
• Heat oil in a pan add the ginger and garlic and fry for 2 mins. Add the onions and saute till they turn brown.
• Now add all the cut veggies and saute them for 5- 10 mins til they are little soft.
• Now take all the veggies to one side of the wok and to the other side break the egg and scramble it and now mix it with the veggies. (if you are not adding any egg then no need of this step)
• Add the noodles, pepper powder, soya sauce, chilli sauce and mix well along with the veggies.
• Fry it for 5 mins and serve it with tomato sauce.

Pav Bhaji Curry

When i think of street food and when i remeber my college days the first thing i get in my mind is pani puri, chaat, and pav bhaji. I still remember the days when we come out of college in the evening and stand near the stall at the corner of the street. This place is very famous for Pav Bhaji and almost each and every student would have ate here one day. And how big line and waiting it can be but still we all frnz use to wait for our turn to come and use to chit chat there till then. Thats really very amazing moments in my life. I really miss those college days and all that fun. When i saw these Pav Bhaji dinner roles in the store forst thing that strike my mind is my frnz. So just bought them and gave a trail of it and it came out very well and enjoyed the meal that day.



Ingredients :-

Dinner rolls - 8
Cauliflower - 1cup
Potatoes - 3
Cabbage - 1/2 cup
Tomatoes - 1cup, chopped
Green peas - 1/2 cup
Carrots - 1
Garlic - 2tsp (finely chopped)
Green chillis - 3
Onions - 1/2
Ginger - small piece finely chopped
Lemon juice - 2tsp
Butter - 1tsp
Oil - 4-5tsp
Cilantro or Coriander - 1/2 bunch finely chopped.
Pav Bhaji Masala - 1tsp
Salt to taste

Procedure:-

• Potatoes are boiled, peeled and mashed. Keep aside.
• Take cauliflower, cabbage, peas, carrots in a bowl, add water and microwave it for 10 mins. (not too much because it may turn mashy. Just to make them soft.)
• Heat the oil in a pan over medium heat. Saute garlic, green chile, onions and ginger. Cook until onions are brown.
• Add tomatoes and let it cook till they are mashy.
• Stir in cauliflower, cabbage, peas, carrots for sometime.
• Add the mashed potatoes and mix well. Now add 1glass of water. Cover and cook it for around 10-15 mins.
• Stir occasionally to avoid potato paste to stick to the base. Add some chilli powder, salt and mix well. Season with coriander, pav bhaji masala (optional) and switch off the flame and serve with lemon and chopped onions.

-Toast the dinner rolls, and spread lightly with butter.

Now take this dinner role a piece and dip it in the Pav Bhaji curry and have a bite. It will melt and very good for dinner meal.

Onion Pakoda/ Onion Fritters (Street Style)

Ingredients :-

Onions - 2 (big)
Rice flour - 3tsp
Senaga pindi/ Besan flour - 2 table sp
Oil for deep frying
Salt to taste

Procedure :-

• Cut onions into thin slices and separate them with hand so that all the tangles are removed from each other.



• Add the salt to taste, rice flour and senaga pindi/besan in it and mix well. (dont add any water but make sure that each onion is at least having a bit of the flour on it).



• Heat oil for deep frying and fry these in it and take it aside on a paper towel and serve it as an evening snack.

Sending this to Priya's Healing Foods-Onions Event started by Sara.

Tandoori Aalo

I always wonder why am i doing so many specials with non veg as a main ingredient. But what happens to people who is purely a vegetarian. What does they do??? I wonder what all specials can we make with veggies same as non veg. Then when im discussing this with my hubby he said that, he dont what is the recipe but he once ate some aloo curry looked like a whole aloo made into some fry and its very spicy and tasty. These are the things he said that day and told me to try it. I once tried it like normal fry when i got the baby potatoes one day. But when he ate that he said that its not matching the taste that he had it that day. So then again my thinking process started of how to make it??? One day when i got the idea of making veggie dish as non veg recipe process then i thought of doing it with Aloo again. Then i tried this recipe and its a big hit and he said that this is the one he had long back and this is the taste he is expecting for.....At last im so happy for the successful dish by me which he is asking me from long time. And being a pure veggie item with a non veg touch i gave it a name "Tandoori Aloo".

Ingredients :-

Aloo - 8 (as small as possible)
Onions - 2 (small)
Chillis - 4 to 5
Chilli powder - 1tsp
Turmeric - 1/2 tsp
Red Color - pinch (optional)
Coriander - few leaves finely chopped
Curd - 1/2 small cup
Oil - 3to4 tsp
Garam Masala - 2tsp
Salt to taste

Procedure :-

• Potatoes boiled and peel the skin and keep them aside.
• In a blender add onions and grind it little bit (not to a paste but have to see the some flakes too) and then add the green chillis, salt and grind it again and add this paste to the boiled aloo and keep it aside.
• Add all the other ingredients to the potatoes except coriander and curd and mix well.
• Heat oil in a pan and add these potatoes to it and saute it frequently at regular intervals to avoid blackening.
• When it is turning its color to dark brown color add the curd and fry it till all the curd evaporates from it.
• Finish it off with coriander and serve it with rice. (not only with rice but can have it as an appetizer too).

Aloo Meal Maker Masala Curry

Ingredients:-

Potato - 5
Meal Maker/ Soya chunks - 1/2 cup
Onions - 1

Peas - 1/2 small cup
Chilli powder - 1tsp
Turmeric - 1/2 tsp
Coriander - some for garnishing
Oil - 3 to 4tsp
Mustard - 1tsp
Jeera - 1tsp
Salt to taste

For Masala :

Garlic - 5to6
2Elaichi
2 - 3 Lavang or Cloves
1 inch Chekka or cinnamon stick
Gasagasalu - 1/2 cup
Coconut - 1/2 cup

Procedure:-

• Soak the meal maker in hot water and cut them into small pieces and keep it aside.
• In an cooker add 3-4 tsp oil and to it add mustard seeds, jeera and when they start spluttering add aalo, onions, peas and fry for 5mins and meanwhile prepare the paste of masala.
• For masala paste grind all the ingredients in masala section till all the poppy seeds are fully grinded into a paste and then to it add chilli powder, turmeric, salt and mix well and keep it aside.
• Now when the onions and aloo is fried add this paste and the meal maker pieces to it and fry for 3 more mins.



• Now pour around 1 big glass of water in it and mix well and add some salt if necessary and keep the cooker lid and cook it for 1-2 whistles. (can cook outside too without using cooker but i prefer this method for easy and quick cooking.)
• Now after 5 mins take the lid and if needed add chilli powder and salt to taste and mix well.
• Garnish it with coriander and serve it hot with chapati , roti .........

Im sending this to Think Spice Think Garam Masala event hosted by Sara and started by Sunitha of Sunitha's World

Dosa and Onion Chutney by my sweet hubby

When it comes to cooking, my hubby is not that much passionate about it as many others. But frankly to say about him he really helps me a lot while cooking. When his frnz come home they alwaz say abt Raj that he is a very good cook and does very well when they use to stay as bachelors. They always ask me have i ever tasted his superb dishes. But never ever i tried his cooking and he always praises me saying that when i have a wife who cooks too good why shud i??? WIth that wrd im into air and never asked him to cook for me. But somewhere i always think about his cooking when im gonna taste that cooking which his frnz use to say. He generally cooks dal, some fry curries, chicken curry, rice, chapatis as they use to say top be their general menu (never fried, poor me..:( ).

Last week its my Birthday and surprisinglyyyyyy as ssoon as i got up in the mrng he is ready with the breakfast thats been prepared with his own hands. There are many surprises on that day and one among them is this breakfast in the mrng. May be its such a small thing to say but i felt so happy for that as its for the first time he is cooking for me without my interest or forcing. It's the little things in life, That brings the greatest happiness. One among such is this.
He does it so many times but may be its like helping me or like when i say the procedure he does it. But this time its all came from his care affection and love. That touched me a lot and im very glad to say that it came out really good.

This is been prepared by him. But the dosa batter was prepared by me and dosa by him... :) and obvious the chutney is made by him. So enjoy the breakfast .... ;)


Ingredients :-

For Dosa:

Idly Rice - 1cup
Urad dal - 1cup
Methi seeds - 1/2 tsp

For Chutney :

Onions - 2 (small)
Red chillis - 4
Garlic - 2 cloves
Ginger - small piece
Jeera - 1tsp
Salt to taste

For tempering :
Oil - 1tsp
Red chillis - 2
Urad dal -
Curry leaves

Procedure :-

For Dosa:
Soak the dal and rice, methi seeds together for 5-6hrs and then grind it into a thin batter by adding little water at a time ferment it overnight. Mix it well and the batter is ready for preparing dosa.
Now heat the tawa and on it add little water and take one big spoon full of batter, pour it in the heated tawa, spread it over from the middle like a small circle shape and fry it for 1min. Now flip it over and fry on the other side too. Repeat the process with the remaining batter as needed and serve it with chutney.

For chutney:
Grind all the chutney ingredients and keep aside.
Now in a pan add little oil and to it add the tempering items and then add the paste to it and fry till the raw smell goes from it. Make sure that there is no raw smell else it may not taste that good.
When fully fried add 1/2 glass water when it starts boiling switch of the flame and serve it with idly or dosa.

Im sending this to Priti's His cooking event

Also sending it to Healing Foods- Onions Of Priya and Siri's Corner .