Tomato Chutney

Ingredients

Tomatoes : 5, blanched
Green chillies : 4
Ginger : 1" piece
Garlic : 2 flakes
Cashew : 6
Poppy seeds : 1 tbsp
Grated coconut : 2 tsp
Mustard seeds : 1 tsp
Salt to taste
Oil

Method

1. Grind all above ingredients in a mixie.
2. Take oil in a pan and splutter mustard seeds.
3. Add the ground mixture and saute well till raw smell is gone and oil starts oozing out of the mixture.
4. Serve with idli, dosa or chapathi.

Note: Blanching is a method of putting tomatoes in boiling water for 30 seconds and immediately putting them in cold water so that the skin peels of easily.

Channa Rice

Ingredients

Kabuli Channa : 1 cup
Peanuts : 1/2 cup
Potato : 2
Garam masala : 1 tsp
Lime : 1 small
Onion : 1
Tomato : 1
Ginger-garlic paste : 1 tsp
Bay Leaf : 1
Cinnamon : 1" piece
Saunf : 1 tsp
Curd : 1/2 cup
Mint leaves : 10-15
Cooked rice : 2 cups
Chilli powder : 2 tsp
Turmeric powder : 1/4 tsp
Salt to taste
Ghee/oil

Method

1. Soak channa overnight with a little salt.
2. Soak peanuts for 3 hrs before making.
3. Mix channa, peanuts and potatoes and pressure cook for 4 -5 whistles.
4. Spread the cooked rice on a plate and add garam masala, little salt and lime. Once cool, mix well.
5. Take oil/ghee in a pan and add bay leaf, saunf and cinnamon.
6. Add ginger-garlic paste and saute for 2 min.
7. Add chopped onion and saute till light brown.
8. Add chopped tomato and saute till pulpy.
9. Add chilli powder, turmeric powder, salt and boiled channa, peanuts and potatoes and saute for 2-3 min.
10. Add curd and mix well.
11. Saute pudina in a little ghee and add to above mixture.
12. Mix well with the cooled rice and serve with raita.

Chilli Paneer

Ingredients

Paneer : 250g (cut into fingers)
Capsicum : 2 (chopped lengthwise)
Onion : 4 (chopped lengthwise)
Tomato : 1 (seeds removed and chopped lengthwise)
Ginger-Garlic paste : 1 tsp
Tomato sauce : 1 tsp
Chilli sauce : 2 tsp
Soya sauce : 2 tsp
Vinegar : 2 tsp
Red chilli paste : 1 tsp
Salt to taste
White pepper powder : 1/2 tsp
Ajinomoto : 1/4 tsp
Tandoori colour : 1 pinch
Maida : 2 tsp
Arrowroot powder : 1 tsp
Refined oil : 2 tbsp

Method

1. Take oil in a pan. Mix maida, arrowroot powder, tandoori colour, salt and white pepper powder and make a paste of it with 2-3 tsp water.
2. Dip paneer pieces in paste and deep fry. Keep aside.
3. In the remaining oil, add capsicum, ginger-garlic paste and tomatoes and saute for 2-3 min.
4. Add red chilli paste, salt, fried paneer pieces, tomato sauce, chilli sauce, soya sauce and vinegar and saute for a few min. Serve hot.

Banana Loaf

This is not my own recipe. I had it once at a friend's place and liked it very much and so got the recipe from her. Now its for all of you to enjoy!

Ingredients

Vanilla (powder or essence) : 1/2 tsp
Cinnamon powder : 1 tsp
Sugar : 1 cup
All Purpose Flour (Maida) : 2 cups
Baking powder : 1 tsp
Baking soda : 1 tsp
Oil : 1/2 cup
Buttermilk : 1/2 cup
Eggs : 3
Bananas : 2 medium, mashed
Walnuts : 1/2 cup, chopped (optional)

Method

1. Beat all ingredients together except bananas and flour.
2. Add mashed banana, chopped walnuts and flour and mix well.
3. Grease a pan and fill just 1/2 to 3/4th of the pan with the mixture.
4. Bake at 350F for 40 minutes.

Kaara Kolambu

Ingredients

Small (Pearl) Onions : 1/4 kg
Garlic : 10 flakes
Tomato : 1, finely chopped
Tamarind : 1 small lime size
Chilli powder : 2 tsp
Salt to taste

To grind to a paste

Onion : 1 medium
Jeera : 1 tsp
Pepper corns : 1/2 tsp
Curry leaves : 5-6
Aniseed (saunf) : 1 tsp
Coriander seeds : 1 tsp
Grated coconut : 2 tbsp

Saute the above ingredients in a little oil and grind to a smooth paste.

Method

1. Saute small onions, garlic and tomato.
2. Once cooked, add tamarind extract, ground paste, chilli powder and salt and boil well.
3. Serve hot with rice and potato curry.

Cauliflower Kurma

Ingredients

Cauliflower : 1 big, cut into florets
Onion : 1 large, cut into cubes
Tomatoes : 3 medium, cut into cubes
Chilli Powder : 1 tsp
Coriander seeds : 1 tsp
Cumin seeds : 1 tsp
Oil : 1/4 cup
Yoghurt (plain) : 1/2 cup
Cardamom : 1
Curry leaves : 10
Coriander leaves : 1/2 bunch
Poppy seeds : 3 tsp
Cloves : 3
Ginger-Garlic paste : 3 tsp
Turmeric powder : 1/4 tsp
Fresh cream (optional) : 2 tsp
Salt to taste

Method

1. Powder together cloves, coriander seeds, cumin seeds, cardamom and poppy seeds and keep aside.
2. Mix onion and tomatoes and grind to a smooth paste.
3. In a large dish, add the above paste and powder from step 1, ginger-garlic paste, red chilli powder, turmeric powder, salt, yoghurt and cauliflower. Mix well and keep aside.
4. Heat oil in a pan, add curry leaves and coriander leaves and immediately add the cauliflower mixture and fry for 5 min on high.
5. Reduce the heat to just below medium and add 1 cup water, stir and cover.
6. Cook till sauce thickens. Add 2tsp fresh cream (optional).
7. Serve hot with rice, chapathi, dosa or puri.

Aval Dosa

Ingredients

Moong Dal : 1tsp
Chana Dal (kadalai Paruppu) : 1 tsp
Urad Dal : 1/4 cup
Beaten Rice (Aval) : 1 handful
Raw Rice : 2 cups
Boiled Rice : 1 cup

Method

Soak all ingredients together for 3 hours and grind to form a batter. Make dosas and serve hot with chutney/sambar

Butter Paneer

Ingredients

Paneer : 250 g
Fresh Cream : 2 tsp
Milk : 1 cup
Tandoori colour : 1 pinch
Onions : 3, chopped
Tomatoes : 2, chopped
Ginger : 1" piece
Garlic : 4-5 flakes
Cumin seeds : 1/4 tsp
Tomato ketchup : 1 tsp
Chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Peppercorns : 3-4
Cloves : 2
Cardamom : 2
Bay leaf : 1
Cinnamon : 1" piece
Cashew : 2 tsp
Poppy seeds (Khus khus) : 2 tsp soaked in 3 tsp milk for 1 hr
Butter/Ghee : 1 tbsp
Oil : 1 tbsp
Coriander powder : 1 tsp
Salt to taste

Method

1. Cut paneer into triangular pieces. In a container mix tandoori colour with 1tsp water and spread it over the paneer pieces. Set aside for 2 min. Now spread a few drops of milk on the paneer pieces. Keep aside.
2. Take 1 tbsp oil in a pan. Add bay leaf, cardamom and onion and fry till pink in colour.
3. Take the fried onions, tomato, ginger, garlic, cumin seeds, black pepper, chilli pdr, turmeric powder, cloves, cinnamon, poppy seeds and coriander powder and make a paste with 1/2 cup water.
4. Fry this paste in remaining oil and add tomato ketchup, ghee/butter, cashew, paneer pieces, fresh cream and cook for 5 min.
5. Add milk and cook for 2 min.
6. If necessary, add 1/2 cup water and boil for 5 min on low flame.
7. Serve hot with chapathis.

Brinjal Chutney

Ingredients

Brinjal : 4
Urad dal : 2 tbsp
Chana Dal : 2 tbsp
Tamarind : 1 gooseberry size
Red chillies : 6
Jaggery : a little
Oil : 1 tbsp
Salt to taste

Method

1. Brush the brinjals with a little oil and roast over direct flame (medium) till skin starts peeling. Keep aside
2. Once cool, peel the skin and the stem of the brinjal and keep aside
3. Take oil in a pan and add urad dal, chana dal and red chillies and saute till golden brown
4. Add tamarind and saute for 1 min
5. Once cool, grind to a paste along with brinjal, jaggery and salt
6. Serve with kali kanji dosai or adai

Kali Kanji Dosai

Ingredients

Raw Rice : 2 cups
Mustard seeds : 1 tsp
Vegetable oil : 2 tsp
Salt to taste

Method

1. Soak rice in luke warm water for 3 -4 hrs
2. Drain 80% of the water and grind the rice to form a batter and transfer batter to a vessel
3. In the end wash the mixer/grinder with a little water to clean batter off the edges and keep the water aside
4. In a deep bottomed vessel like a kadai, heat some oil and add mustard seeds
5. Once the mustard seeds splutter, add the water kept aside after washing the mixer/grinder. Stir till u get a smooth white paste and the water starts thickening
6. Mix this well with the batter and make dosas by spreading the batter from outside to inside (unlike regular dosas)
7. Serve hot with Brinjal chutney

Avial

Avial is one of my favorite dishes. I can make a meal of it! The best part about this dish is that it can be made with the maximum or the least number of vegetables. I make it even with just carrot, potato & chayote.

Ingredients

White pumpkin : 1/4 kg, cut into 1/2" thick and 2" long strips
Carrot : 1, cut into 1/2" thick and 2" long strips
Snake Gourd (Podalangai) : 1, cut into 1/2" thick and 2" long strips
Drumstick : 6 pieces
Colocassia (sepankazhangu) : 4-5 (whole) (optional)
Yam (senaikazhangu) : 100g cut into 1/2" thick and 2" long strips (optional)
Brinjal : 4, quartered lengthwise (optional)
Chayote (chow chow) : 1, cut into 1/2" thick and 2" long strips
Green chillies : 6
Red chillies : 4
Coconut : 1 cup
Sour Curd : 1 cup
Turmeric powder : 1/2 tsp
Curry leaves : 5-6
Coconut oil : 2 tsp
Salt to taste

Method

1. Grind green chillies, red chillies and coconut with little water to form a paste
2. Boil vegetables with salt and water just enough to cook the vegetables
3. Add ground mixture and turmeric powder
4. Add coconut oil, curd and curry leaves and bring to a boil
5. Serve hot with rice, adai or chapathis

Serves : 4

Adai

Ingredients

Boiled Rice : 3 cups
Whole Urad Dal : 1/2 cup
Toor Dal : 1/2 cup
Chana Dal : 1/2 cup
Asafoetida (Hing/Peringayam) : 1/2 tsp
Red chillies : 5
Salt as per taste

Method

1. Mix boiled rice, toor dal and chana dal. Wash thoroughly and soak in water for 3 hrs
2. Wash Urad dal well and soak in water and refrigerate. It is enough if the urad dal soaks for half an hour
3. Drain water from the dals and grind with red chillies, hing and salt to form a batter similar to dosa batter consistency
4. Just before making adai, add chopped curry leaves and tiny bits of coconut (optional)
5. Spread a thin layer of the batter on the tava. Wait till it becomes golden brown and flip over
6. Cook the other side also well and take out when crisp. Use medium flame to cook the adai
7. Serve hot with avial, mor kozhambu or with just ghee and sugar

Mor Kozhambu

Ingredients
Coconut : 1 cup
Green chillies : 4
Red chillies : 2
Curd : 2 cups
Water : 1/2 cup
Salt to taste

To Garnish
Spluttered mustard seeds
Curry leaves
Coriander leaves

Method

1. Grind coconut, green chillies, red chillies and curd
2. Mix above mixture with water. Add salt and heat on medium and turn off gas immediately after it just begins to boil
3. Add spluttered mustard seeds and chopped coriander and curry leaves
4. Serve hot with rice, coconut sevai or adai

Shahi Paneer

Ingredients
Paneer : 250 g
Butter or Ghee : 3 tbsp
Onion : 1, chopped into strips
Ginger : 1/2", chopped fine
Green chillies : 2, chopped fine
Tomatoes : 4, chopped fine
Cardamoms : 2, crushed
Beaten curd : 1/4 cup
Garam masala : 1/2 tsp
Chilli powder : 1/2 tsp
Milk : 1/2 cup
Tomato sauce : 2 tbsp
Salt to taste

To Garnish
Grated paneer : 2 tbsp
Chopped coriander leaves : 1 tbsp

Method

1. Chop paneer into 2" fingers
2. Heat half of the ghee. Add onion, ginger, green chillies and cardamom. Fry for 3-4 min
3. Add tomatoes and cook for 7-8 min, covered
4. Add curd and cook for 5 min
5. Add 1/2 cup water and cool. Blend in mixie till smooth
6. Heat remaining ghee, add gravy and other ingredients except milk and paneer
7. Boil to get a very thick gravy
8. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 min
9. Garnish with chopped coriander leaves and grated paneer
10. Serve hot with phulkas or parathas

Bisi Bele Bhath

Ingredients

Raw rice : 1 cup
Toor Dal : 1/2 cup
Tamarind : size of 1 big lime
Small onions : 1/4 kg
Turmeric pdr : 1/2 tsp
Jaggery : size of 1 small lime
Ghee : 2 tbsp

To be ground to a powder

Grated Coconut : 1/2 coconut
Coriander seeds (Dhania) : 5 tsp
Cinnamon : 1" piece
Fenugreek seeds (Methi) : 2 tsp
Chana Dal : 1 tsp
Red Chillies : 8 nos.

Method

1. Mix rice and dal together. Wash thoroughly and pressure cook for 4 whistles with 5 cups water.
2. Extract water out of the tamarind and add small onions, salt, turmeric powder and jaggery and bring to a boil.
3. Add cooked rice-dal mixture and the ground powder. Mix well.
4. Turn off gas and add ghee. Stir and serve hot with papad. Note that the consistency of the rice should be a little gooey.