Avarekalu Dosa

There are varieties of dishes that can be made from Avarekalu(Indian bean, hyacinth bean, surti papdi), like avarekalu upma, dosa, idly, vada, pulao, rotti, sambar etc. Today I have chosen Dosa for this bean, its very easy and can be made instantly, fermentation is not required. Anyways, I'll try to come back with all the recipes that can be made from this bean. Enjoy the winter and do try this dosa.

Ingredients: 1cup dosa rice
                    1/4cup avarekalu(peeled or unpeeled)
                    a pinch of cooking soda
                    salt to taste

Method: 1)soak the rice overnight.
              2)grind together rice and avarekalu by adding required amount of water to form a thin and
                 smooth batter. add salt, cooking soda and mix well. this dosa doesnt require fermentation.
              3)heat the dosa pan, greese it with little oil, pour a ladleful of dosa batter on the tava and
                 spread it evenly to form a thin dosa. sprinkle some oil and cook well on both the sides.
              4)serve hot with coconut chutney.

Tip: add chopped onions, green chillies and coriander to the above batter to enhance the taste.
                    

Avarekalu Upittu(Indian Bean Upma)

There are several beans and vegetables that are available only during winter like avarekalu(hyacinth bean or indian bean), togari kalu(pigeon peas), green peas etc. which are very healthy and nutritious. The winter is here, so decided to share the recipes made from these winter goodies. The first attempt towards it is this very tasty and delicious avarekalu upittu, a speciality of karnataka cuisine. This is an perfect breakfast dish.

Ingredients: 1cup bansi rava(semolina)
                    1/2cup avarekalu boiled
                    1 large onion finely chopped
                    1 tomato finely chopped
                    3 green chillies finely chopped
                    1tbsp curry leaves
                    3tbsp coriander leaves finely chopped
                    4tbsp grated coconut
                    1tsp urad dal
                    1tsp channa dal
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    5tsp oil
                    salt to taste

Method: 1)dry roast rava and keep aside.
              2)heat oil in a pan, add urad dal, channa dal,mustard seeds, cumin seeds and when they
                 splutter add curry leaves, green chillies and fry for half a minute. add onions and fry till they
                 turn pink. add avarekalu, tomatoes and fry till the tomatoes turn soft.
              3)add 2cups of water(rava:water ratio is 1:2) and bring it to boil. keeping in the low flame add
                 salt, roasted rava and mix well. close the lid and cook in the low flame for 5min.
              4)put off the flame, add coconut, coriander leaves and mix well. serve hot.

Plum Cake

Christmas is here and christmas will be incomplete without an Plum cake. Baking a plum cake for christmas has always been on my wish list for a long time, this is my first attempt to bake a Plum cake and I'm very happy that it came out so well. So, here's the recipe. Enjoy your Christmas. Merry christmas everyone!!

Ingredients: 300g maida(all purpose flour)
                    250g sugar
                    250g butter
                    5 eggs
                    50g raisins
                    50g cashew nuts
                    50g dates
                    50g glazed cherries
                    50g toasted almonds
                    1/2tsp caramel color
                    1/2tsp baking powder
                    1tsp vanilla essence
                    4tbsp cooking rum(or orange juice)
                    1' cinnamon stick
                    1/2nutmeg
                    4 cardamoms
                    1 clove

Method: 1)soak the raisins in rum overnight. chop the raisins and nuts. keep aside.
              2)powder the spices cinnamon, nutmeg, cardamoms and cloves together and pass them
                 through a sieve.
              3)in a bowl beat together the sugar and butter till creamy. add eggs one by one and keep
                 beating continuously. add the vanilla essence and spice powder and beat well. keep aside.
              4)in a bowl sieve together the flour and the baking powder. add all the chopped nuts and mix
                 well along with flour, so that all the nuts are coated well with the flour.
              5)with a light hand fold in the flour mixture with the butter and egg mixture.
              6)grease a baking dish and line it with the butter paper. pour this mixture in a baking dish and      
                 bake in a preheated oven at 250 degree for 10mins and then at 22 degree for 2 hours.
              7)remove from the oven and allow to cool for 10mins. remove from the pan and allow to cool
                 for 2 hours.

Peas Pulao(matar pulao)

This is another rice recipe originated from North India and loved by all. Its easy to put together if you have green peas at home. Anyway during this season green peas is easily available everywhere. Peas pulao goes very well with Indian curries and vegetables.

Ingredients: 1cup basmati rice
                    1/4cup green peas
                    1 onion sliced
                    3-4 green chillies split into halves
                    3 cloves
                    1' cinnamon
                    2 cardammom
                    1 bay leaf
                    1/4cup coriander leaves finely chopped
                    1-1/2cups water
                    3-4tsp oil
                    salt to taste

Method: 1)heat oil in a pressure cooker, add cloves, cinnamon, cardammom, bay leaf and fry for half a
                 minute. add onions, green chillies and fry them till the onions turn pink. add green peas,
                 basmati rice and fry for 2min.
              2)add water, salt and mix well. close the lid of the cooker and pressure cook it for 3 whistels.
              3)garnish with coriander leaves and serve hot.

Sweet Corn Curry

Corn curry is a really quick recipe and taste really good. The main taste in this recipe is of coriander, mint and coconut, it is a spicy curry and taste best when served with rotis or parathas and rice.

Ingredients: 1cup boiled sweet corn
                  1/4cup grated coconut
                  1/4cup coriander leaves
                  1/4cup mint(pudina) leaves
                  5-6 green chillies
                  5-6 garlic cloves
                  1' ginger
                  1 onion sliced
                  1tsp khus-khus
                  3 cloves
                  2 cardammoms
                  1' cinnamon
                  3tsp lemon juice
                  4tsp oil
                  salt to taste

Method: 1)grind together coconut, coriander, pudina, green chillies, garlic, 
               ginger, onion and khus-khus by adding little water to form a smooth 
               paste.
            2)heat oil in a pan, add cloves, cinnamon, cardammom and fry for half 
               a minute. add grinded masala and fry till the oil separates.
            3)add boiled sweet corn, salt and cook in low flame for 5-10min.
            4)put off the flame, add lemon juice, mix well and serve hot.
    

Mixed Dal Vada(mixed lentil fritters)

Mixed Dal Vada(mixed lentil fritters) is very popular in South India, usually prepared as a side dish during festivals. Mixed dal vada is made by combining Channa Dal, Toor Dal, Urad Dal and Moong dal. The usage of urad dal makes the vada softer inside and the other dals gives a crispier crunch outside. This is a perfect snack for chilled winter weather. To make it more healthier, you can steam it instead of deep frying.

Ingredients: 1cup urad dal
                    1cup channa dal
                    1cup toor dal
                    1cup moong dal
                    1/2cup onion finely chopped
                    1/2cup onion chopped into cubes
                    1cup grated coconut
                    5-6 green chillies
                    1' ginger
                    1/2cup coriander leaves finely chopped
                    2cm cinnamon
                    4-5 cloves
                    a pinch of cooking soda
                    salt to taste
                    oil for deep frying

Method:1)soak all the dals together for 4-5hours.
             2)grind them together coarsely without adding water and keep aside.
             3)grind together coconut, onion cubes, green chillies, cinnamon, cloves and ginger coarsely
                without adding water. keep aside.
             4)in a bowl add finely chopped onions, coriander leaves, grinded dal, grinded coconut masala,
                salt, cooking soda and mix well.
             5)heat oil in a pan, make vadas(shape and size of your choice) from the above mixture and
                deep fry them until they turn golden brown.
             6)drain vadas on the kitchen towel. serve hot along with chutney of your choice.

Pumpkin Thoran

Pumpkin Thoran is a traditional Kerala recipe, it is also called as pumpkin poriyal in tamil. Here pumpkin is stir fried along with coconut and spices, this will be an perfect side dish with steamed rice. Thoran can be made with any vegetable of your choice such as french beans, carrot, cabbage etc. Pumpkin has very much health benefits and is very less in calories. Try and incorporate some pumpkin into your diet and reap the health benefits of this fantastic vegetable.

Ingredients: 1cup pumpkin chopped into small cubes
                    1 small onion finely chopped
                    2 green chillies finely chopped
                    4-5 garlic cloves crushed
                    1/4tsp turmeric powder
                    3tbsp grated coconut
                    1tbsp curry leaves
                    2tsp channa dal
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    2-3tbsp oil
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, cumin seeds, channa dal and when they splutter add
                  curry leaves, green chillies, turmeric powder and fry for a minute.
               2)add onions, garlic and fry till they turn pink.
               3)add pumpkin cubes, salt and cook well till the pumpkin becomes soft. it should not be   
                  overcooked.
               4)put off the flame. add grated coconut and mix well. serve hot with steamed rice.

Cabbage Paratha

Good food is all about bringing together the best combination of taste and health, and so is Cabbage Paratha. Cabbage is very rich in vitamin c and has very less calories. It is very good for people who want to lose calories and to reduce weight. Here the grated cabbage is stir fried along with the spices and stuffed inside the paratha.

Ingredients:

For stuffing:1cup grated cabbage
                    2 green chillies finely sliced
                    1tsp ginger paste
                    1tsp cumin powder
                    1/4tsp turmeric powder
                    1/4tsp ajwain seeds
                    3tbsp coriander leaves finely chopped
                    2tsp oil
                    salt to taste

For dough: 1cup wheat flour
                   salt to taste

Method: 1)mix all the ingredients of the dough in a bowl, knead it into a smooth dough by adding
                 required amount of water. allow it rest for 10min.
              2)heat oil in a pan, add green chillies, ginger paste and fry for a minute. add cumin powder,
                 turmeric powder, cabbage, ajwain, salt one by one and fry till all water dries out from the
                 cabbage. add coriander leaves and mix well. allow the stuffing to get cold.
              3)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
                 than the dough balls.
              4)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by     
                 pulling the edges of the rolled dough together to make a ball. roll the stuffed balls light
                 handedly into 6inch diameter balls. use dry wheat flour for dusting while rolling the
                 parathas.
              5)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
              6)serve hot with curd and pickles.

                   

Sabudana Dosa

Sabudana Dosa is an dosa made from sago/tapioca, very tasty and different. The varieties of dosas from different homes are endless. This dosa is an addition, tasty at that one, to the already huge dosa repertoire.

Ingredients: 1cup dosa rice
                    1/4cup sabudana
                    2-3tsp oil
                    a pinch of cooking soda
                    salt to taste

Method: 1)soak rice and sabudana separately in water for 4-5hours.
              2)grind them separately and mix them together to form a thin and smooth batter. allow it to
                 rest for 6-8hours.
              3)add salt and cooking soda to the batter, mix well.
              4)heat the dosa tava, grease it with little oil, pour a ladleful of batter, spread it in circular
                 motion, sprinkle some oil and cook it well on both the sides.
              5)serve hot with coconut chutney and sambar.

Ragi Rava Idli

Ragi or Finger millet is very nutritious and rich in calcium. Ragi idli is a healthy variation to the regular rice idli.This is a totally diabetic friendly recipe. I make ragi idli and ragi dosa when we are in the mood for something different than our regular idlis and dosas.

Ingredients: 1cup ragi flour
                    3cups medium rava
                    3green chillies finely chopped
                    4tsp channa dal
                    2tsp mustard seeds
                    5tsp oil
                    1cup curd
                    a pinch of cooking soda
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, when they splutter add channa dal, green chillies and
                  fry for a minute.
              2)add ragi flour and rava, in a low flame fry exactly for 3min. allow it to cool.
              3)add curd, salt, cooking soda and mix well by adding water if required to form a idli batter.
                 make sure no lumps are formed.
              4)grease the idli pot with little oil and steam the idlis for 10-15min.
              5)serve hot with tomato or coconut chutney.

Tomato Curry

Tomato curry is an very simple and very tasty curry ever made. This can be prepared with in few minutes and doesn't need much ingredients, all that is required is good ripe tomatoes. This is the most basic recipe, you can enhance the flavour by adding any herbs and spices of your choice.

Ingredients: 4 large tomatoes sliced
                    1 large onion sliced
                    2tsp ginger-garlic paste
                    3tbsp coconut milk
                    1tbsp curry leaves
                    2tbsp coriander leaves finely chopped
                    1/4tsp turmeric powder
                    1tsp red chilli powder
                    1tsp garam masala powder
                    1/2tsp sugar
                    4tsp oil
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    salt to taste

Method: 1)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add onions,
                  curry leaves,ginger-garlic paste and fry till the onions turn pink.
               2)add tomatoes and fry for 2min. now add turmeric powder, red chilli powder, garam
                  masala powder, sugar, salt and cook for 3min.
               3)add coconut milk and cook only for a minute more.
               4)garnish with coriander leaves. serve hot with roti and rice.

    

Vegetable Makhanwala

Vegetable Makhanwala is a very popular dish in restaurant menu cards. Makhan means 'Butter', here an array of vegetables are cooked in rich makhanwala gravy. The butter and cream added to the curry
gives it an very creamy texture. This can be served along with rotis, parathas and rice.

 



Ingredients:1cup mixed vegetables(potato, carrot, french beans, capsicum, green peas, cauliflower)
                     sliced
                   2 large tomatoes
                   1 large onion
                   5-6 garlic cloves
                   1' ginger
                   1/4tsp turmeric powder
                   1tsp red chilli powder
                   1tsp garam masala powder
                   3tsp cream
                   2tbsp coriander leaves finely chopped
                   3tbsp butter
                   1tsp cumin seeds
                   salt to taste

Method: 1)grind together tomatoes, onions, garlic and ginger to form a smooth paste. keep aside.
               2)heat butter in a pan and when the butter melts add jeera, when it splutters add all the
                  vegetables and fry till they are half done.
               3)add the masala which we have grinded and fry till the oil separates.
               4)add turmeric powder, red chilli powder, salt and cook till the vegetables turn soft.
               5)add cream and cook only for a minute.
               6)garnish with coriander leaves and cream.
 

Masala dosa

Masala dosa is an internationally known south indian dish. The masala dosa has made it to the list of '10  foods to try before you die', compiled by a US newspaper. Mysore masala dosa is the famous among the ones. In case if you are in Bangalaore you must try the Masala dosa at CTR in malleshwaram, it serves worlds best Masala dosa. Even though the process of making this dosa is laborious you can get the exact taste if you follow these simple rules.

Ingredients:

Dosa batter: 2cups dosa rice
                    1/2cup urad dal
                    1/4cup channa dal
                    2tsp fenugreek(methi) seeds
                    2tsp sugar
                    a pinch of cooking soda
                    salt to taste

Potato masala: 1cup boiled and smashed potato
                        1/2cup onions
                        2 green chillies
                        3tsp curry leaves
                        1/4cup coriander leaves
                        4-5tsp oil
                        1tsp mustard seeds
                        2tsp channa dal
                        1/4tsp turmeric powder
                        salt to taste

Red chutney: 1cup boiled red chillies
                      3tsp garlic
                      2tsp coriander leaves
                      2tsp tamarind paste
                      4-5tsp split dalia powder
                      salt to taste

Method:

Dosa batter: 1) soak dal, rice and fenugreek seeds separately overnight.
                    2)grind them separately by adding required amount of water and mix together to form a
                       thin-smooth batter.
                    3)add salt, sugar and cooking soda, mix well, allow it to ferment for 6-8hours.

Potato masala: heat oil in a pan, add mustard seeds and when they splutter add channa dal, curry
                        leaves, green chillies, turmeric powder and fry for a minute. add onions and fry till
                        they turn pink. now add potatoes, salt, coriander leaves and mix well.

Red chutney: grind together all the ingredients by adding required amount of water to form a smooth
                      chutney.

Masala dosa:1)heat dosa tava and grease it with little oil.
                    2)pour a ladleful of dosa batter on hot tava, spread it in circular motion to form a thin
                       dosa. cook on both the sides by sprinkling dollops of butter all over to form a crisp and
                       golden brown dosa.
                    3)keep the flame low, spread red chutney evenly all over the open dosa, place a spoonful
                       of potato masala in the center of the dosa, fold the dosa in center and close it to form
                       masala dosa.
                    4)serve hot with coconut chutney and sambar.

Tip: you can spread coconut chutney on the dosa instead of red chutney to get a different taste.
                   

Akki Rotti

Akki rotti is a very famous dish of karnataka, especially in malnad region. akki means rice in kannada, and rice flour is used in making these rotti's. this is usually served as breakfast along with coconut chutney and a dallop of butter.

Ingredients: 1 cup rice flour
                  1/4cup onion finely chopped
                  1/4cup coriander leaves finely chopped
                  3-4 green chillies finely chopped
                  2tsp cumin seeds
                  5-6tsp oil
                  2-3tsp all purpose flour(maida)
                  water as required
                  salt to taste

Method: 1)mix all the ingredients in a bowl(except oil). knead it into a thick dough by adding required  
                 water.
              2)smear oil on a banana leaf and flatten some dough on it with your hands to form a thin rotti.
              3)heat an non-stick tava, and place the banana leaf on it. dough side down. carefully peel the  
                 leaf off and cook on a medium flame on both the sides.
              4)serve hot with butter and coconut chutney.
           
Tip: you can add grated vegetables, grated coconut, methi, palak and pudina leaves to the dough, to make it more tasty and healthy.

Gulab jamun

Gulab jamun doesnt require any introduction. gulab jamuns are popular all over india. liked by almost everybody, these are sweet softballs with delightful aroma and luscious taste.this diwali indulge in these delecious deserts. time to say yes for sweets, without any guilt.

Ingredients:

For jamuns: 2cups unsweetened khoya
                   5-6tsp all purpose flour(maida)
                   1/4tsp cardamom powder
                   ghee or oil for deep frying

For sugar syrup:1cup sugar
                         1cup water
                         1tsp cardamom powder
                         a few saffron strands

Method: 1)in a bowl, combine the khoya, maida and cardamom powder and mix well. knead to a firm dough
                 without using any water.
              2)divide the dough into small, equal lemon sized smalls. these should not have cracks on the surface
                 as otherwise the gulab jamuns  will crack while frying. refrigerate for 10-15min.
              3)deep fry in ghee or oil, over low flame until they turn golden brown in color.keep aside.
              4)in a bowl heat sugar and water till the sugar gets dissolved. add cardamom powder and saffron
                 strands. mix well.
              5)add all the fried balls in the hot sugar syrup. mix well and keep it covered for 30min.
              6)garnish with dry fruits and saffron. serve hot.
                        
                 

Karjikai

Happy diwali everyone! Diwali the festival of lights is synonymus with lights, crackers and loads and loads of sweets as well. this festival brings backs to me, very sweet memories of childhood. my mom always used to make varieties of sweets during diwali and one of them was karjikai. i always used to feel that its very difficult to prepare this one but trust me, once u start making it is really very simple. so here is the recipe.

 

Ingredients: 

For dough: 1 cup maida(all purpose flour)

                 1/4 cup chiroti rava

                 2tsp butter or ghee

                 water as required

                 oil for deep frying

For stuffing: 1 cup grated coconut(wet or dry according to your wish)

                   1cup sugar

                   1/2 cup mixed dry fruits(cashew, raisins, badam, pista)                   

                   5-6tsp poppy seeds

                   3-4tsp cardammom powder

Method: 1)mix maida, chiroti rava and butter in a bowl. knead it to form a smooth dough by adding water 

                 as required. allow it to rest for 10min.

              2)heat a non-stick pan add all the ingredients of the stuffing, mix well for 2-3min in low flame. 

                 allow the mixture to cool.

              3)divide the dough into small lemon sized balls.

              4)roll out each ball into a thin poori using the rolling pin.

              5)spoon in the stuffing on one half of the poori and fold along the center. seal the ends with some 

                 water or milk to get karjikai shape. repeat the same for all the balls.

              6)heat oil in a pan. add all the stuffed karjikai's one by one to the hot oil and fry them until they turn

                 golden brown in color.

              7)cool the fried karjikai and store them in an air tight container.

                   

                  

                   

Vegetable Biriyani

Who doesn't love biriyani? it is an most loved food ever. biriyani is an aromatic saffron rice layered with a spicy gravy of vegetables. it looks great, tastes great and very healthy too. even though ingredients are many this biriyani is easy to make compared to dum biriyani and will surely be a crowd pleaser at the parties.

Ingredients:

For rice: 1cup basmati rice
              2 cardammom
              1tsp oil
              11/2cups water
              salt to taste

For masala gravy: 3-4 strands of saffron
                             1tsp milk
                             1cup mixed vegetables finely chopped(french beans, potato, green peas, carrot,  
                               capsicum)
                             1 large onion sliced
                             2 green chillies slit
                             2tsp ginger-garlic paste
                             1/2cup tomato puree
                             1/4cup coconut milk
                             1/4cup whisked curd
                             1/4tsp turmeric powder
                             1tsp red chilli powder
                             1/2tsp jeera powder
                             1/2tsp dhania powder
                             1tsp garam masala(or biriyani masala) powder
                             1/4cup mint leaves
                             1/4cup coriander leaves
                             5-6tsp oil or ghee
                             salt to taste
          dry masala: 1 bay leaf
                             1inch cinnamon
                             4 cloves
                             5-6 pepper corn
                             1 star anise
                             1tsp fennel seeds

Method: 1)soak saffron in milk and keep aside
              2)clean and soak basmati rice in water for 10min, add salt, cardammom, oil and pressure cook
                 it  in a cooker for 2 whistels. allow it to cool.
              3)heat oil in a pan, add all the dry masalas and after the aroma comes, add onions, ginger-
                 garlic paste and fry till they turn pink. add vegetables and fry them for 2min. add tomato
                 puree, coconut milk, whisked curd, green chillies and fry for a minute. now add red chilli
                 powder, jeera powder, dhania powder, garam masala powder, salt and cook till all the
                 vegetables are soft.
              4)add saffron dissolved in milk to the gravy, close the lid and keep it coverd for 2min.
              5)add rice, mint leaves, coriander leaves to the gravy and mix well light handedly so that rice
                 grains doesnt break.
              6)serve hot with onion and tomato raita.

Mooli paratha

Mooli paratha is another favourite paratha recipe from the land of punjab. Parathas dripping with desi ghee and a big glass of refreshing lassi is common breakfast item in punjabi household. this time i made these delicious mooli parathas flavoured with green chillies, garam masala, ginger paste and ajwain.

Ingredients:

Stuffing: 4-5 white raddish(mooli)
              2 green chillies finely chopped
              1tsp ginger finely chopped
              3tsp coriander leaves finely chopped
              1/2tsp ajwain seeds
              1/2tsp cumin seeds
              1/4tsp turmeric powder
              1/2tsp garam masala powder
              4-5tsp oil
              salt to taste

Dough: 1cup wheat flour
             water as required
             salt to taste

Method: 1)in a bowl mix wheat flour, salt and knead it into an smooth dough by adding required
                 amount of water. cover it and keep for 10min.
              2)peel the skin and grate the raddish,  add some salt to it and after 10min squeeze out all the
                 water from the raddish and keep it aside.( paratha cannot be rolled if water remains).
              3)heat oil in a pan, add cumin seeds and when they splutter add green chillies, ginger and fry
                 for a minute, now add turmeric powder, garam masala powder, ajwain seeds and mix well.
                 add raddish, salt and fry till all the water drains out, finally add coriander leaves and
                 mix well. allow the stuffing to get cold. the stuffing must be dry.
              4)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
                 than the dough balls.
              5)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by pulling
                 the edges of the rolled dough together to make a ball. roll the stuffed balls light handedly into
                 6inch diameter balls. use dry wheat flour for dusting while rolling the parathas.
              6)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
              7)serve hot with curd and pickles.
           

Cabbage curry

Bored with the usual cabbage poriyal? here is an intresting recipe of cabbage. cabbage is one of the most misunderstood vegetables over the years. it almost sends kids scurrying away from the dining tables, but employing this in a subzi as a side for rotis was something that I always liked. This one is very tasty and delicious, try it and your family would be hooked.

Ingredients: 1 cup chopped cabbage
                    1/4cup green peas
                    1 onion chopped
                    1 tomato chopped
                    1tsp ginger-garlic paste
                    2tsp coriander leaves finely chopped
                    1tsp curry leaves
                    1tsp red chilli powder
                    1/4tsp turmeric powder
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    4-5tsp oil
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, cumin seeds and when they splutter add onions, ginger-
                 garlic paste, curry leaves and fry till the onions turn pink, now add tomatoes and cook them
                 till they become tender. now add red chilli powder, turmeric powder and mix well. add
                 cabbage, green peas,salt and cook without covering the lid in low flame till all the water
                 from the cabbage drains out. garnish with coriander leaves.
              2)instead of green peas u can use carrot, capsicum, gobi or beans.   

Baby corn curry

Baby corn is favourite among kids, you will rarely come across someone, who dislikes baby corn. it can be seen in the wide variety of dishes starting from  salads to manchurians. This curry is an unique combination of baby corn with delectable spicy flavours, here i have used capsicum along with baby corn, u can use any vegetables of your choice like green peas, carrot, gobi, potato and beans. If you love baby corn this is for you.

Ingredients: 1 cup baby corn roundels
                    1/2cup capsicum cubes
                    1 onion large sliced
                    1 tomato large sliced
                    2tsp ginger-garlic paste
                    1tsp pepper powder
                    1tsp garam masala powder
                    1/4tsp turmeric powder
                    1/2tsp cumin seeds
                    3-4tsp oil
                    salt to taste

Method: 1)heat oil in a pan add cumin seeds and when they splutter add onions, ginger-garlic paste and
                  fry till they turn pink. now add tomatoes and cook till it becomes tender. add garam masala
                  powder, turmeric powder, pepper powder and fry for a minute. now add baby corn roundels
                  and fry for 5min, when they are half cooked add capsicum, salt and cook till the vegetables
                  becomes soft.
               2)serve hot with roti and rice.
                    

Neer Dosa

Neer dosa is a very famous recipe from Dakshina Kannada. Neer means water in kannada, this dosa gets its name, since the batter prepared for this dosa is very watery. Dosa prepared is lacy thin and wight. Neer dosa is very easy to prepare as it does not require much planning and fermentation. Neer dosa is eaten with coconut-jaggery mixture, coconut chutney or with fish and chicken curry in mangalore.

Ingredients: 1cup dosa rice
                    a pinch of cooking soda
                    2-3tsp oil
                    salt to taste
                 
Method: 1)clean and soak the rice overnight.
              2)grind it into a watery and smooth batter.
              3)add salt, cooking soda and mix well.
              4)heat the dosa pan(usually iron tava is prefered), pour the dosa batter evenly all over the pan
                 without spreading it. this dosa doesn't come in exact round shape. sprinkle little oil and cook
                 it on both the sides.
              5)serve hot with coconut-jaggery mixture and coconut chutney.
           
Tip: u can make an variation by adding 1/2cup of coconut milk to the same batter.

Matki ki usal

Matki ki usal is one of Maharashtra's most famous snack. Matki is a tiny kidney bean also known as moth, mat or mother bean. the dish is rich in protien and is good for growing children and vegetarians.

Ingredients: 1cup matki
                   1onion finely chopped
                   1tomato finely chopped
                   3green chillies finely chopped
                   2tsp ginger-garlic paste
                   3tsp coriander leaves finely chopped
                   2tsp curry leaves
                   3tsp lemon juice
                   1/2tsp dhania powder
                   1/2tsp jeera powder
                   1/4tsp turmeric powder
                   1tsp garam masala powder
                   2-3tsp oil
                   1/4tsp mustard seeds
                   1/4tsp cumin seeds
                   salt to taste

Method: 1)clean and soak matki overnight and the second day transfer this to sprouts maker or an
                 casserole. check after 1-2days and you will find the sprouts.
              2)heat oil in a pan add mustard seeds, cumin seeds and when they splutter add curry leaves,
                 green chillies, ginger-garlic paste and fry for a minute. now add onions and fry till they turn
                 pink, add tomatoes and cook till they are tender. now add turmeric powder jeera powder,
                 dhania powder, garam masala powder and fry for a minute, now add sprouted matki, salt,
                 little water and cook in the low flame till the matki is done.
              3)add lemon juice and coriander leaves. mix well.
              4)if you like garnish it with grated coconut. serve hot with bajre ki roti or rice roti or u can just
                 have it as a snack.

Poha dosa

Poha dosa or atukula dosa is an speciality of Andhra Pradesh. This is one dosa which is amazingly soft, spongy, porous and stays so even after some hours. excellent for tiffin boxes with some dry chutney and sambar.

Ingredients: 1cup dosa rice
                      1/4cup thick poha
                      1/2cup sour butter milk
                      2-3tsp oil
                      a pinch of cooking soda
                      salt to taste

Method: 1)soak dosa rice in water and poha in butter milk for good 4hours.
                 2)grind them together to form a thin and smooth batter. allow it to ferment overnight.
                 3)add salt and cooking soda to the fermented batter and mix well by adding water if 
                    required.
                 4)heat the dosa tava, grease it with little oil, pour a laddleful of batter on the hot 
                    tava and spread it slowly, the dosa should be little thick. sprinkle some oil and 
                    cook it on both the sides.
                 5)serve with onion chutney or tomato chutney.

Gobi matar masala

I'm sure most of you make aloo matar on a regular basis, try replacing aloo with gobi which is an yummy combination with green peas, but then an indian food blog will be incomplete without these delecious everyday curries!

Ingredients: 2cups gobi(cauliflower) florets
                    1cup green peas
                    1 onion large sliced
                    2 tomatoes sliced
                    2 green chillies slit
                    2tsp ginger-garlic paste
                    3tsp coriander leaves
                    1tsp red chilli powder
                    1/4tsp amchoor powder
                    1/2tsp dhania powder
                    1/2tsp jeera powder
                    1/4tsp turmeric powder
                    1tsp garam masala powder(optional)
                    1tsp cumin seeds
                    1/2tsp fennel seeds(optional)
                    4-5tsp oil
                    salt to taste

Method: 1)soak cauliflower florets in the luke warm water by adding salt for 30min. clean them and
                 drain the water. keep aside.
              2)heat oil in a pan, add cumin seeds, fennel seeds and when they splutter add ginger-garlic
                 paste, green chillies and fry for a minute. now add onions, curry leaves and fry them till the
                 onions turn pink. add tomatoes and cook them till they are tender. now add red chilli
                 powder, amchoor powder, dhania powder, jeera powder, turmeric powder, garam masala
                 powder and fry for a minute. add gobi, green peas, salt and cook for 5-10min in low flame.
                 garnish with coriander leaves.
              3)serve hot with rice or chapati.

Mallige idly

Mallige in kannada means the Jasmine flower. the name mallige idly is so apt for these idlis as they are as white and soft as the jasmine flower, yes its spongy too!! This idly has its origin from mysore. so, as my breakfast marathon continuese, enjoy this soft and fluffy idlis for tomorrows breakfast.

Ingredients: 1cup idly rice
                    1/4cup urad dal
                    2 handful of puffed rice
                    a pinch of cooking soda
                    salt to taste

Method: 1)soak puffed rice in water for 5min and squeeze it to drain the water and grind it to
                 form a smooth paste.
              2)soak rice and dal separately for 5-6hours. grind them separately and mix them
                 together along with the puffed rice paste to form a little thin and smooth batter.
                 allow it to ferment. add salt and cooking soda after fermentation and mix well.
              3)grease the moulds in the idly cooker with little oil, pour the batter in each mould,
                 close the lid of the idly cooker and steam it for 15min.
              4)take off the idlis from the cooker and serve hot with sambar and coconut
                 chutney.
                    

Amchoor poha

Bored with the normal khanda poha? here is an tangy n tasty poha which is easy to cook and an low cal snack. Amchoor powder is added to give that extra zing of tanginess to the dish. Amchoor poha tastes good when prepared from the thick poha.

Ingredients: 1cup thick poha
                    1 large onion finely chopped
                    1tsp green chillies finely chopped
                    1/4cup coriander leaves finely chopped
                    2 red chillies broken
                    2tsp curry leaves
                    1/4cup shallow fried groundnuts
                    3tsp lemon juice
                    1tsp amchoor powder
                    1tsp red chilly powder
                    1/4tsp turmeric powder
                    1/4tsp mustard seeds
                    1/4tsp cumin seeds
                    3-4tsp oil
                    salt to taste

Method: 1)soak the poha in water for 3min. squeeze it to drain the water and keep aside.
              2)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add
                 curry leaves, red chillies, green chillies and fry for a minute. now add onions and
                 fry till they turn pink. add turmeric powder, red chilly powder, amchoor powder
                 and fry for a minute. now add poha, salt, lemon juice, coriander leaves,
                 groundnuts and fry for a minute. serve hot.