Indian Vegetarian Recipes

Moving home......

2007-01-17T09:25:00.000-06:00

For more indian recipes check out www.madhoosfood.wordpress.com

Cabbage coconut curry

2007-01-08T14:30:00.000-06:00

*Cabbage coconut recipe*

Cabbage coconut curry is a south indian recipe made of shredded cabbage and coconut.

Ingredients:

Shredded Cabbage -- 3 cups
Mustard Seeds -- 1/4 tsp
Chana dal - 1/4tsp
Grated Fresh Coconut -- 1 cup
Green Chilies -- 2 medium
Ginger - 1" piece
Turmeric powder - pinch
Curry leaves - 4 to 5
Cooking Oil -- 4 tbsp.
Salt to taste

Method:

In a pot add one cup of water to shredded cabbage, turmeric powder, half ginger piece,cover with lid and boil until water evaporates or u can boil in a pressure cooker.
In a skillet heat oil and add chana dal and mustard seeds.When they pop, add sliced green chilies,chopped ginger pieces and curry leaves.
Next add cabbage and stir for 10 minutes on medium heat. Finally add the shredded coconut and cook for 5min.
Goes well with white rice or even chapathis.

Beerakaya Senagapappu(Chana Dal) curry

2007-01-08T12:20:00.000-06:00

*Ridgegourd & Chana dal curry recipe*

Ingredients:

Beerakayalu - 3(medium size)
Senagapappu(Chana dal) - 1cup
Ginger (Cut into very small pieces)
Dhania Powder - 1/2tsp
Green chillies - 4
Salt to taste

For Seasoning:

Oil - 2tsp
Mustard Seeds-1/4tsp
Jeera-1/4tsp
Turmeric Powder - pinch
Curry Leaves - 4 to 5

Method:

Wash chana dal and soak in water about 30 minutes.
Peel Beerakaya and cut into small pieces.
Take a pan add oil into it. Add all the seasoning ingredients to it. After mustard seeds starts spluttering add ginger pieces to it and fry for 10 secs. Add beerakaya pieces and green chillies.
Allow them to cook until the water from the beerakaya starts to come out. Then add chana dal and salt.
Put the lid and cook them until they are almost done. Now add dhania powder and cook 5 more minutes.

Dosavakai

2007-01-07T23:12:00.000-06:00

*Dosavakai recipe*

Dosakaya (Yellow cucumber), a small, round-shaped light green to bright yellow colored vegetable, with a crisp crunchy skin and a mild sweet-tarty taste, is used to prepare traditional Andhra delicacies like dosakaya pappu , dosakaya pachadi and dosa avakai. Dosa Avakai is an old Andhra culinary tradition which is made on the same lines as the famous Andhra Avakai or Mango Pickle. The only difference being dosa avakai takes lesser time in terms of preparation, less laborious and is ready to be consumed within 24 hours of preparing the pickle unlike avakai which takes 6-7 days.

Ingredients:

Cucumber(Dosakaya) - 1(medium size)
Red chilli powder - 3 tsp
Mustard powder - 3 tsp
Salt to taste
Cooking oil - 4tsp

Method:

Cut the cucumber into small pieces,sprinkle salt on it and keep them aside for 10min.
Check the cucumber pieces and remove the water that has drained from cucumber pieces.
Heat the oil a little and mix all the ingredients along with oil into the cucumber pieces.
It tastes good with rice and stays for a week if stored properly.

Besan Chutney

2007-01-05T11:49:00.000-06:00

*Besan Chutney recipe*

This is a very simple and tasty chutney made of Besan and it goes well with Idli.

Ingredients:

Besan (senaga pindi) - 1 cup
Tamarind pulp - 1/2 cup
Green chillies - 3
Ginger - 1" piece
Salt to taste

For seasoning:

Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp
Chopped coriander leaves - 1 tsp
Oil - 1tsp

Method:

Mix Tamarind pulp in a cup of water and add besan to this.
Add green chillies , ginger and salt to the above and keep it on the stove and keep stirring without any lumps.
Once it is cooked (the besan thickens a little bit) remove from the stove.
To this add the seasoning and garnish with chopped coriander leaves.
It tastes good when served hot.

Bhagara Baingan(Vankaya gravy)

2007-01-04T14:28:00.000-06:00

*Bhagara Baingan recipe*

Ingredients:

Brinjals/egg plants - small ones (whole slit in the center on both sides)

For Gravy :

Til (white) - 1 or 2 tsp
Groundnuts - a handful
Cloves - 2 or 3
Cinnamon - 1" stick
Dry Red Chillies - 4
Dry Coconut (copra) - grated 1 tbsp
Corinader seeds - 1 tsp
Methi seeds - 1/2 tsp
Jeera - 1 tsp,Tamarind - 1/2 cup thick pulp
Salt - to taste
Oil - 5 to 6 tbsp

For seasoning :

Jeera - 1/2 tsp
Mustard seeds - 1/2 tsp
Chopped coriander leaves - 2tsp

Method:

Fry all ingredients for gravy (except tamarind, salt, oil) individually over low heat, till you get the aroma.
Grind the above to a fine paste.
Heat oil in a pan, add the brinjals and fry till it is little soft. Add the ground paste and fry.
Add tamarind paste, salt and water. Let it boil. You can see the oil coming to the top.
In another pan, heat a tsp of oil, add jeera, mustard seeds. Add this to above gravy.
Garnish with chopped coriander leaves at the end.

Idli

2007-01-04T12:20:00.000-06:00

*Idli recipe*

The idli is a most common and tasty fastfood available everywhere in India, especially in the states that make up South India, the idli's native region: Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. Sri Lankan Tamils also have a traditional preference towards idli.

Ingredients :

Idli Rava - 2 cups(parboiled rice -2cups)
Urad Dal - 1 cup
Salt to taste

Method:

Soak both the idli rava and urad dal separately for almost 7-8 hrs in lukewarm water.
Grind urad dal using very little water into a fine paste.
Remove water from the rava (squeeze out the water) and add it to the urad dal batter.If you are using paraboiled rice grind the rice coarsely, consistency should be rava type.
Mix the idli batter and rava properly and keep aside.
The next day morning take idli batter and add salt to it.
Take the idli plates, apply ghee on the molds and pour the batter in each mold. Keep the idli stand in a cooker for 15-20 mts.

Remove them and serve hot with sambar or chutney.
Check out my recipe for sambar

Janthikalu/Murukulu

2007-01-03T13:53:00.000-06:00

*Murukulu recipe*

Ingredients:

Rice Flour - 2cups
Besan - 2cups
Red Chilli powder - 2tsps
Ajwain(Vamu) - 1 tsp
Sesame seeds - 1tsp
Salt to taste
Oil for deep frying

Method:

Mix all the ingredients with warm water and make a dough.
Put the dough in muruku maker and press into hot oil in small circular shapes.
Just by changing the discs in the maker u can make any shape u like.
Fry till golden brown, remove from oil and drain off any excess oil on a paper towel.
Store them in air tight container after they are cooled.

( Star shaped disc used for the above shape of muruku)

Masala Garelu

2007-01-01T13:03:00.000-06:00

*Masala garelu recipe*

Masala gaerelu or Ulli garelu are very tasty made with urad dal and onions.This can be served as a snack or at breakfast.

Ingredients:

Minapappu(Urad dal) - 2 cups
Onion - 1 (large)
Ginger - Small piece
Green chillies - 4 -5
Salt to taste
Oil for deep frying.

Method:

Soak the urad dal for 4-5 hours. Grind into a smooth batter adding minimum water required , the batter should ne thick enough.
Now add chopped onions,green chillies,ginger pieces and salt to the batter(you can also add greenchillies and onion while grinding)
Take a deep frying vessel and add enough oil for deep frying.
Take a small sized batter and flatten it with your palms on a plastic sheet(and put a small hole in the middle if u like)

Drop this into oil and fry till golden brown.

Serve hot with coconut or ginger chutney.

Stuffed Bittergourd(Karela) Fry

2006-12-31T15:06:00.000-06:00

*Stuffed Karela recipe* (source:Mom)

Bitter gourd, or popularly known as Karela in India, this vegetable is another of nature's bountiful gifts to mankind. It not only has fabulous, digestional properties, it is a storehouse of homeremedies for many common ailments. Varieties of this vegetable include those with very light, almost whitish green skin to the dark bottle green coloured skin. Some are almost a foot-and-a-half, while others are just about 2"-3" long. And of course there are many inbetweens. Any variety may be used, only time required for cooking them may vary as per type.
Surprisingly this vegetable can be converted in many mouthwatering dishes, which are neither as bitter nor as uninviting as the raw vegetable. Bitter gourd is eaten in many forms in practically every country.

Debittering of the vegetable is done in almost any recipe. It just cannot be eaten raw as it is, since the bitterness is quite unpleasant, and leaves a strong bitter taste in the mouth for hours and hours,if consumed raw as we do chopped or cucumbers,etc. The general procedure is to scrape off the gourd lightly, but not peeling it completely, just blunting out the big and small ridges. Then if desired top and tail by snipping them off with a sharp knife. Make a slit right through the length with a knife and take out the seeds completely . This is quite a lengthy procedure but done with little patience tastes delicious with rice and dal.

Ingredients:

Bittergourds (Karela)- 7 medium size
Oil for frying

For the stuffing:

Onions - 2(large)
Dry red chillies - 2
Bengal gram dal - 1/2 tsp
Urad dal - 1/2tsp
Mustrad seeds - 1/2 tsp
Jeera - 1/2tsp
Curry leaves - 4 to 5
Grated coconut - 1/2cup
Jaggery/sugar - 3tsp
Tamarind pulp - 1/2cup
Salt to taste

Method:

Chop the bitter gourds into 3" pieces by scraping off the gourd and remove the seeds and apply salt and keep aside for a while.
Heat 3tsp oil in a frying pan and fry the bitter gourd pieces until dark brown.Keep them aside till they are cool.
Meanwhile slightly fry all the ingredients except curry leaves and mustard seeds and grind them into a coarse paste without adding water in blender.Add salt and jaggery or sugar to the paste as desired.
Stuff the fryed bittergourds with the ground paste.
Heat 2tsp of oil in a pan add mustard seeds,curry leaves and stuffed karela pieces and cook till the karelas are soft.

Tastes good with hot plain rice.

Upma(tomato bhath)

2006-12-29T14:45:00.000-06:00

*Upma recipe*

No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it!

Ingredients:

Semolina/Upma rava - 1cup
Cooking oil - 2tsp
Curry leaves - 5to 6
Green chillies slit lengthwise - 2
1" piece of ginger grated
Mustard seeds - 3/4tsp
2 medium-sized onions chopped fine
2 medium tomatoes chopped fine
Salt to taste
2 cups water
Pinch of turmeric powder
Juice of 1/2 a lime
Chopped coriander to garnish - 2tsp.

Method:

Heat a griddle or flat pan on a medium flame and roast the semolina lightly. Stir frequently and do not allow it to brown. Once done, remove onto a tray or platter and keep aside.
Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.
Add the onion and tomatoes and fry till translucent and soft.
Add the water, turmeric and salt to taste and bring to a boil.
Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.
Simmer and cook till the Upma is like a very thick porridge.
After done turn off the heat and squeeze the lime juice over the Upma and mix well.
Garnish with chopped coriander leaves at the end.

Bendakaya(Okra) & tomato fry

2006-12-27T12:22:00.000-06:00

*Okra tomato fry recipe*

As far as i know it's a favourite to most of the kids. We can make Bendakaaya (Okra) fry, pulusu or okra(bhindi) mixed with onion tomato. Can be used in majjiga(buttermilk) pulusu also. This one is a simple one, one can have with hot hot rice or chapathi's , mix it with ghee in rice, tastes really good.

Ingredients:

Take okras cut them into small pieces
Medium sized onion - 1
Tomato - 1
Red chilli powder - 1tsp
Turmeric - pinch
Salt to taste
Coriander powder - 1tsp
Oil

For seasoning:

Urad dal - 1/2tsp
Bengal gram dal - 1/2 tsp
Mustard seeds - 1/4tsp
Jeera - 1/4tsp
Curry leaves - 4 count

Method:

Take 2/3 tsp of oil in a pan, add seasoning ingredients and curry leaves for popu / tadka /seasoning.(In all our recipes seasoning is mostly the same.)
Add onions and saute them adding pinch of turmeric powder, add tomatoes and cut okras and fry well adding red chilli powder and salt, after sometime add corriander powder .It's just as simple and tasty.

Eggplant in Mustard Sauce curry

2006-12-27T11:32:00.000-06:00

*Eggplant in mustard sauce recipe*

Ingredients:

Purple egg plants - 4(medium size)
Turmeric powder - 1tsp
Sugar - 2tsp
Cloves - 2
Dry red chillies - 3
Oil for frying
Salt to taste

For mustard sauce:

Mustard seeds - 1tbsp
Garlic - 2pods
Ginger - 1" piece
Green chillies - 4-5

Method:

Cut the egg plant into round pieces.Rub salt and turmeric into them and keep aside.
Grind all the ingredients for the mustard sauce into a fine paste.
Heat enough oil in a pan to deep-fry the eggplant pieces. Fry a few pieces at a time till the pieces are a light brown.Place on a paper towel to drain out excess oil.
Remove the oil from the pan leaving only 2tsp.Add the cloves and red chillies and the mustard sauce to the oil and fry for a minute longer.
Add the fried eggplant and sugar.Mix well.

Serve hot with rice or chapathi.

Idli chutney

2006-12-25T16:37:00.000-06:00

*Idli Chutney recipe*

(from:Hubby)

Ingredients:

Gulla senagapappu - 1/2cup
Peanuts - 2tsp
Red chillies -2
Coriander seeds - 1tsp
Garlic - 1pod
Jeera -1/2 tsp
Salt for taste
Tamarind pulp - 1tsp
Turmeric - pinch
Oil for frying and seasoning

For seasonning :

Curryleaves 4 - 5
Bengal gram dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1 tbsp

Process:

Heat oil in a pan and fry red chillies, gulla senagapappu,peanuts,coriander seeds,garlic and jeera.
Grind all of them into a smooth paste along with tamarind pulp and salt by adding little water.
Season with the above mentioned ingredients.
Now the Delicious chutney is ready.

Very tasty chutney with idli or dosa.

Check out my recipe for Idli

Vankaya Pachadi(Roasted Eggplant)

2006-12-25T02:42:00.000-06:00

*Vankaya pachadi recipe*

Ingredients:

Brinjal(Egg plant) - 1( large)
Onions - 2 (medium)
Tomatoes - 2 (small)
Tamarind pulp - 2tsp
Green chillies - 3
Coriander leaves - 2 tsp
Curry leaves - few

For Seasoning:

Bengal gram dal - 1tsp
Urad dal - 1tsp
Mustard seeds - 1tsp
Asafoetida - pinch

Method:

Roast on flame the brinjal and deskin. Mash into a coarse mass and add salt.
Take oil in a pan and add the seasoning ingredients and to this add cut onions,tomatoes,green chillies,tamarind pulp and curry leaves and fry them till soft .
To this add the brinjal mass and cook for 5min.
Garnish with coriander leaves at the end.

Muli Sambar

2006-12-25T02:01:00.000-06:00

* Muli Sambar recipe *

Ingredients:

Redgram dal - 1cup
Mullangi((radish) - 1
Big onion - 1
Small tomatoes - 2
Jeera - 1tsp
Sambhar powder - 2tsp
Tamarind pulp - 2tbsp
A pinch of asafoetida
Salt to taste
Small bunch of curry leaves
Coriander leaves - 2tsp

Method:

Wash and cook Redgram dal in the pressure cooker till soft. (3 whistles).
Heat the oil in a pan,and put jeera and mustard seeds and asafoetida. When they start spluttering put the finely chopped onions and saute them.
Wash curry leaves and put them along with the onions.
Then put diced tomatoes and sliced mooli. Mix them with the spoon and keep on the heat for 5 minutes till the mooli becomes soft.
Put the sambhar powder, red chilli powder and salt. Then add the the tamarind water and add cooked dal and boil it for 15 minutes keep stirring occationally.
Garnish with coriander leaves at the end.

Serve it hot with rice or Dosa or idlis.

Soya chunks Pulav

2006-12-24T12:50:00.000-06:00

* Soya chunks Pulav recipe*

Ingredients:

Soya chunks boiled -1 cup
Rice - 2cups
Carrot -1cup
French beans - 1cup
Green peas - 1/2 cup
Cloves - 3
Green chillies - 2
Onion - 1 (large)
Oil - 2tsp
Salt to taste
Butter/ghee - 1tsp
Curry leaves - few
Coriander leaves - 1tsp

Method:

Boil rice in water separately.
Heat oil in pan, add cloves,curry leaves,chopped green chilli,beans ,peas and onion.Fry till the vegetables are soft.
Add boiled soya chunks and salt .Cover the pan and cook for another 10 min.
To this add rice and ghee and mix properly.
Garnish with coriander leaves at the end.

Patoli(Moong dal & Cluster Beans) curry

2006-12-22T11:54:00.000-06:00

* Goru Chikkudu kaya curry with Moong dal recipe*

Ingredients:

Goruchikkudu kayalu(Cluster/Gawar beans) - 2cups
Moong dal - 1 cup
Onion -1(medium size)
Green chillies - 3

For seasoning:

Mustard seeds- 1/4 tsp
Curry leaves - 4 count
Hing -pinch
Oil - 5tsp

Method:

Cut the cluster beans into one inch pieces with ends stringed and boil them in a pot with 2cups water covered for 5min and quickly drain them in a colander.Do not overcook,they become flabby and tasteless.
Soak the moong dal in 2cups water for 2hrs and grind it into a paste along with green chilles.
Take a pan,add 3tsp of oil , add mustard seeds ,hing ,curry leaves .
To this add the chopped onions .Fry until onions become brown and add the moong dal paste to this.
Keep mixing until the paste becomes dry and add oil when required and finally add the boiled cluster beans and cook for another 5min.

Tastes good with rice or chapathi.

Mavidakaya pappu(Mango dal)

2006-12-20T12:10:00.000-06:00

*Mavidakaya pappu recipe*

Ingredients:

Raw mango - 1 (medium size)
Toor dal(Kandi pappu) - 2cups
Green chillies - 4
Garlic cloves - 2 (finely chopped)
Coriander leaves -1tsp(chopped)
Turmeric powder - pinch
Salt - to taste

For seasoning:

Oil - 3tsp
Red chillies - 2
Mustard seeds - 1/2 tsp
Cumin/Jeera -1/4 tsp
Curry leaves - 4 count

Method:

First slightly fry the toor dal in a tsp of ghee /oil and cook dal and mango pieces in 2cups of water along with a pinch of turmeric ,green chillies and 1tsp oil in pressure cooker.( if you wish, leave the skin of mango as it is and cut into pieces but i like peeling off the skin )
After the dal is cooked soft,mash the dal and add salt along with little water.
Now for the seasoning, heat a skillet with 2 tbsp of oil, add mustard seeds, cumin and curry leaves when they splutter add chopped garlic clove and red chillies.
To this add the dal and allow it to cook for 3min.
Garnish it with chopped coriander leaves.
Mango dal tastes wonderful with hot rice and mango pickle.

Bisi Bele Bhath

2006-12-19T12:24:00.000-06:00

*Bisi Bele Bhath recipe*

Ingredients:

Rice - 1cup
Toor dal - 1/4 cup
Mixed vegetables like carrot,beans,potato,peas,beetroot ,Tomato,green chillies ,
onions - 1 cup
Tamarind - 1 (small marble size)
Turmeric powder - 1 pinch
Sambar powder - 1/4 tsp
Chopped coriander leaves - 3tsp
Butter or ghee - 3tsp
Mustard seeds - 1/2 tsp
Curry leaves - 8 count
Oil - 4tsp

To Grind:

Coriander seeds - 2tsp
Dry red chillies - 5
Jeera/cumin seeds - 1/2 tsp
Whole pepper - 1/4 tsp
Chana/Bengal gram dal - 1tsp
Urad dal -1tsp
Methi seeds - 1/2 tsp
Cloves - 3 small
Cinnamon stick - 1 small piece
Cardamon - 1 count
Asafoetida - 1 pinch
Shredded coconut - 2tsp

Method:

First boil rice with two cups of water and all the vegetables(without water) separately.
Cook Toor dal with water,pinch of turmeric and little oil in a pressure cooker.
Take 1/2cup of juice from tamarind piece by soaking in warm water.
In a pan take half tsp of oil and fry coriander seeds ,dry red chillies,jeera,pepper,chana dal,urad dal,methi seeds,cinnamon,cloves ,asfoetida and the shredded cocount .
Cool it and grind it like a paste adding little water.
Now to the cooked dal add tamarind juice,salt,the ground mix,sambar powder and all the cooked vegetables and boil for 2 mins. To this add cooked rice and season with jeera,mustard and curry leaves at the end.
Garnish with coriander leaves.
This tasty bisi bele bhath is ready to eat with chips.

Cut Mango Pickle

2006-12-18T14:57:00.000-06:00

*Cut Mango Pickle recipe*

Ingredients:

Raw mango - 1 (medium size)
Mustard powder - 2tsp
Red Chilli powder - 2tsp
Salt - 2tsp
Oil - 4tsp

Method:

Cut the raw mango into small pieces and add mustard powder,chilli powder, and salt to it.
Finally heat the oil a little and add to the above pieces.
This is very simple pickle to make instantly and tastes good with hot rice.

Corn Chops

2006-12-16T20:13:00.000-06:00

* Corn Chops recipe*

Ingredients:

Corn seeds - 1cup
Potatoes - 3 (medium size)
Bread slices - 3 to 4
Ajwain seeds - 1/2 tsp(vamu)
Red chillipowder - 1tbsp
Lemon juice - 1tbsp
Oil for frying
Salt to taste
Coriander leaves - 1tsp(chopped)

Method:

Boil,peel and mash the potatoes.
Soak the bread slices in water for a few seconds and squeeze out the water and add to the mashed potatoes.
Mix in the corn seeds,chilli powder,lemon juice and coriander leaves.
Add salt to taste and mix well.
Shape into chops and deep- fry in oil till golden brown.
Tastes delcious with tomato ketchup.

Bitter Gourd in Tamarind - Besan sauce

2006-12-15T19:52:00.000-06:00

*Bitter gourd curry recipe*

(Karela/Kakarkaya curry)

Ingredients:

Bitter gourds - 4(medium)
Onions - 2 (large)
Tomatoes - 2(medium)
Green chillies - 4
Thick Tamarind sauce - 1 cup
Jaggery - small piece
Shredded coconut - 3tsp
Besan -1/2 cup

For Seasoning

( common for all vegetarian curries)

Bengal gram dal - 1tsp
Urad dal - 1tsp
Mustard seeds -1/4tsp
Jeera(cumin seeds) - 1/4 tsp
Curry leaves - few
Turmeric - pinch
Red chillies - 3
Oil - 3tsp

Method:

Scrap off the outer ridge for the karela and cut them length wise and remove the seeds completely.
Heat oil in a skillet and add the ingredients for seasoning.
As the mustard seeds start spluttering ,add the cut onions,tomatoes , karela pieces , greenchillies ,salt along with tamarind sauce and little water.
Cook till the karela pieces are soft.
In the end add jaggery , besan (to have thick consistency)and shredded coconut.

Tomato Chutney

2006-12-15T12:06:00.000-06:00

*Tomato chutney recipe*

Ingredients:

Tomatoes(medium) - 5
Green chillies - 4
Onions (medium) - 2
Chopped coriander leaves - 2tsp
Salt - to taste
Oil - 3tsp
Turmeric powder - 2pinches
Dhaniya powder - 1tsp

Method:

Heat oil in deep fry pan and saute cut tomatoes,onions,green chillies
After the tomatoes and onions are finely cooked add dhaniya powder,turmeric powder,chopped coriander leaves and salt .
Let it cool for a while and grind coarsely in a blender.

Plain Dosa

2006-12-14T14:59:00.000-06:00

*Plain dosa recipe*

Ingredients:

For Batter:

Urad dal - 1 cup
Rice - 2 cups
Poha/cooked rice - fistful
oil - 1tsp

Soak the dal and rice for 7 - 8 hrs.
Then grind it into a smooth batter using water in a grinder,while grinding add fistful of poha or cooked rice.

Preparing dosas:

Add water and adjust the consistency,shoud'nt be too thick.
Add salt to the batter.
Heat dosa skillet/tava,apply a little bit of oil for the first time to the tava.
Pour a ladleful of batter on the skillet and spread it out quickly in a circular motion as shown below.

Let it heat for couple of minutes and then carefully remove using a spathula.
Plain dosas with peanut or onion chutney or even coconut chutney is delicious.
Check out my recipe for Peanut chutney.

Peanut Chutney

2006-12-14T13:58:00.000-06:00

*Peanut chutney recipe*

Ingredients:

Peanuts/groundnuts - 1 cup
Garlic cloves -2(optional)
Tamarind (half size of lemon soaked in luke warm water)
Green chillies - 2
Salt - to taste
Oil - 2tsp
(For seasoning)

Urad dal - 1/4 tsp
Red chillies - 4
Mustard seeds - 1/4tsp
Curry leaves/chopped corainder leaves

Method:

Take a tsp of oil in a pan ,add peanuts ,garlic cloves and green chillies and fry well.
Powder the peanuts and salt in a mixie jar.
Add greenchillies,tamarind pulp along with water to the above powder and grind well.
Lastly season with urad dal,mustard seeds , dry red chillies and curry leaves.

Stuffed Ridge Gourd

2006-12-14T02:25:00.000-06:00

*Stuffed Ridge gourd recipe*

Ingredients:

Fresh ridge gourds - 4
Red chilles -6
Jeera - 2tsp
Coriander seeds - 2tsp
Salt to taste
Mustrad seeds -1/4 tsp
Curry leaves - 4 to 5

For stuffing:

Grind redchillies,jeera,coriander seeds into powder.

Method:

Cut the ridge gourd into 1 inch pieces,slit each piece into four sections lengthwise for stuffing.
Stuff the ridgegourd with the above prepared powder.
Heat 2 tsp oil in a cooking dish. Add mustard seeds and curry leaves and to this add the stuffed ridgegourd pieces,cover and cook for 15 minutes till they become soft on slow heat.

Mushroom Fried Rice

2006-12-13T11:22:00.000-06:00

*Mushroom Fried Rice recipe*

Ingredients:

1 pk button mushrooms
1 large onion
1 cup beans
10 carrots
5 medium potatoes
5 green chillies
cumin corainder powder - 1/4 tsp
clove-cinnamon powder - 1/4 tsp
1/2 cup ghee
2 cups basmati rice
1 tsp chopped coriander leaves
salt to taste
1/2 tsp turmeric
1 cup coconut milk
2 tsp Lemon juice

Process:

Heat oil/ghee in a deep sauce pan and fry onions and all the vegetables along with green chillies together till soft.

Boil the mushrooms separately and add to the above vegetables.
Stir in cumin-coriander pwd,clove-cinnamon pwd ,salt and fry for 5 minutes.
Add pre-cooked rice and stir slowly and carefully for 2minutes.
Sprinkle coconut milk and lemon juice at the end over it.
Garnish with chopped coriander leaves.

Aloo - 65

2006-12-12T11:28:00.000-06:00

*Aloo - 65 recipe*

Ingredients:

Potatoes - 5 (medium size)
Ginger-garlic paste - 1tsp
Garam masala - 1tsp
Chilli powder - 1tsp
Tandoori color - pinch
Salt to taste
Lime juice - 1tsp
Corn flour - 20g
Ajinomotto- pinch(optional)
Chillies - 6
Curry leaves - few

Process:

Cut and boil the potatoes into cubes.
Mix ginger garlic paste, chilli powder,garammasala,salt,tandoori color,ajinomotto,lime juice in the corn flour.
Now add the potatoes in the above mix.
Fry the potatoes as pakodis in oil.
Later in the fry pan splutter chillies,curry leaves and finally mix the fried potatoes and remove from pan.

Gobi Manchurian

2006-12-11T11:54:00.000-06:00

*Gobi Manchurian recipe*

Ingredients:

1 medium gobi(cauliflower)
1 cup Corn Flour
Salt to taste
Greenchillies chopped - 3
2 tsp ginger garlic paste
1 cup finely chopped onions
Finely chopped coriander leaves
2 tsp soya sause
2 - 3 tsp Tomato ketchup
2 tbsp Oil
Tandoori color pinch

Method:

Make a paste of corn flour and salt using water.
Add a tsp of ginger garlic paste,color to the above paste.
Dip the gobi florets in the paste and deep fry till golden brown and keep aside.
Heat oil in a pan and add the left ginger garlic paste, chopped onions, green chillies,soya sauce and tomato ketchup to it.
Now finally add the fried gobi kept aside and mix well. Garnish it with coriander leaves.
Gobi Manchurian tastes good served hot.

Vankaya Kothimeera karam curry

2006-12-07T12:46:00.000-06:00

*Brinjal kothimeeera karam recipe*

Ingredients:

Brinjals - 10
Coriander leaves - 1bunch
Green chillies - 6
Cumin(jeera) - 2tsp
Tomato - 2 (medium size)
oil - 2tsp
Salt

For stuffing:

Grind the coriander leaves, greenchillies,jeera and salt into a smooth paste.

Method:

Wash and slit each brinjal into four sections length wise without cutting off the crown.
Now stuff all the brinjals with coriander paste.
Take oil in a pan ,cover and cook the brinjals for 20 min on slow heat.
When the brinjals are cooked add the tomato pieces and cook till they are soft.

Lemon Rice

2006-12-05T13:11:00.000-06:00

*Lemon Rice recipe*

Ingredients:

Basmati Rice - 2 cups
Lemons -2 (medium)
Salt - as required
Green chillies - 4
Ginger 1" (cut into small pieces)
Turmeric powder - 1/2 tsp

For Seasoning:

Oil - 2 tsp
Bengal gram dal - 1tsp
Urad dal - 1tsp
Mustard seeds - 1/4 tsp
Red chillies - 4
Hing - as required
Peanuts - as required
Curry leaves - 1 bunch

Method:

Boil rice (with 2 cups of water)separately and let it cool for a while.
In a pan take oil and add the ingredients for seasoning. After the mustard seeds start spluttering add greenchillies,ginger pieces and turmeric powder.
Mix salt in the lemon juice.
and finally add the seasoning and lemon juice to the rice.

Gutti Vankaya Kura

2006-11-29T10:30:00.000-06:00

Gutti Vankaaya Kura or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish can be made with either the small purple brinjals or the small round green ones.But you need to make sure that the brinjals are absolutlely fresh,shiny and tender(the seeds shouldnt be black) without a dried withered look.This dish tastes good if the brinjals are fresh young and tender. The one i am posting today is made with the small purple ones.

Ingredients:

10-12 fresh purple brinjals
2 onions(Large)
6 garlic flakes
2 tbsp tamarind paste
1 tsp red chilli pwd
1/3 tsp turmeric powder
1 tsp coriander pwd
1/2 tsp cumin pwd
1 tbsp white butter or ghee
1/2 tsp sugar(optional)
3 tsp Oil
1 tsp cumin seeds
12 curry leaves
1/3 tsp methi seeds(menthulu,fenugreek)
salt ( as required)
1tbsp chopped coriander leaves(garnish)

Process:

Wash and dry the purple brinjals.Keep the stalks.
Prepare the stuffing first.
Heat 1 tbsp oil in a pan and add the garlic cloves and onions and fry on medium heat for 7-8 minutes or till transparent. Remove from fire and cool. grind to a paste adding little water.
Add the coriander pwd,cumin pwd,chilli pwd,butter or ghee,sugar and salt.Mix well.
Now take each brinjal and cut from the base end(opposite side of stem) and make a slit towards stem side but not all the way i.e slit each brinjal into four sections lenghtwise wihout cutting off the crown. The brinjals are ready for stuffing and stuffing requires some patience hmmmm...
Separate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals Stuff all the brinjals in this manner.Keep aside the remaining paste.
Heat 2 tbsp oil in a cooking dish. Add cumin seeds and let them splutter. Add the methi seeds and curry leaves and fry for 5 seconds.
Now slowly place each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle 1/4 cup of water. Cover and cook for 20-30 minutes on slow heat.
Do check in between to stir the brinjals without breaking them. Once the brinjals are three fourth cooked add the tamarind paste and one cup water.
Adjust salt.
Cover and cook further for another 15 to 20 minutes till the brinjals are well cooked and soft to touch. Garnish with chopped coriander leaves.

Tastes wonderful with hot rice or roti.Enjoy

Tomato Chutney

2006-11-26T13:33:00.000-06:00

Tomato chutney recipe

Red Bell Pepper Chutney

2006-11-25T12:03:00.000-06:00

This favorite chutney of mine is prepared by roasting red bell peppers,onion and dried red chillies and by grinding them including peanuts, jaggery and tamarind juice. The chutney tastes good with all the breakfast items like idly,dosa and also with rice,chapati or as a spread and dip.

Ingredients: Cut into big chunks:

2 big red bell peppers
1 medium sized onion
6-8 dries red chillies
1 garlic clove

Saute:

Heat about 2tbsp of peanut oil in askillet and suate the cut vegetables and dried red chillies on high heat.
The vegetables should be very well browned and soft. let them cool.

Soak and Roast:

Small lime sized tamarind in half-cup of warm water for about 10min.
Roast half-cup of peanuts until golden brown and remove skins.

Grind:

All the roasted vegetables,tamarind ,peanuts,1/2 tsp of powdered jaggery,1/4tsp of salt together without adding any extra water.

Egg Puff

2006-11-13T13:47:00.000-06:00

Ingredients:

Pastry sheet - 1 sheet
Eggs - 3
Salt - as required
Chillipowder - according to taste
Pepper - according to taste
Oil - 1 tbsp

Process:

Take the pastry sheet from freezer and thaw for 30 minutes.
Boil the eggs and take the shell. Cut each egg vertically(lengthwise) into two halves.
In a pan add oil and fry the egg halves,add salt,pepper,chillipowder.
Unfold the pastry sheet and cut into square pieces.
Put egg half in each of them and close the sides.
Pre heat oven to 350 degree Fahrenheit. Place the prepared puffs on a baking tray and bake for 25 to 30 minutes.
Serve warm with ketchup.