Kari Pattha Powder (Karivepalai Podi)

Ingredients:

• 2 Cup Fresh Kari Pattha
• 1/2 spoon Mustard Seeds
• 2 spoon Udad Dhal
• 2 spoon Channa dal
• 2 spoons Coriander Seeds
• 10-15 Red Chilies
• 1 Pinch asafetida
• 1 spoon Oil
• 1/2 the small lemon size Tamarind
• Salt to taste
• Black Pepper (optional)

Method:

• Fry Kari Pattha in a greased pan. Fry it till it becomes crispy (after frying, the Pattha should crushable) and keep it aside Make Tamarind into small pieces and fry it till it becomes dry and crisp
• Fry all the other ingredients except Tamarind
• Put everything in dry Mixer Grinder and grind coarse
• You can mix with hot or cold cooked rice and eat by adding Ghee

Coconut Powder

Ingredients:

• 1 Cup Fresh Coconut
• 1 Tea spoon Udad dal
• 1 Tea spoon Channa dal
• 10 Red Chilies
• 1 Pinch asafetida
• 1/2 Spoon Oil
• 1/2 the small lemon size Tamarind
• Salt to taste.

Method:

• Fry fresh coconut till dry and reddish
• Make Tamarind into small pieces and fry it till it becomes dry and crisp
• Fry all other ingredients (using oil)
• Put every thing in the dry mixer grinder with salt and grind them coarse
• You can mix with hot or cold cooked rice and eat by adding Ghee

Notes:

• This is a very tasty podi.

Paruppu Podi

Ingredients:

• 1 Cup Thur dal
• 10 Red chilies
• 1 Teaspoon Black Pepper
• Salt to taste.

Method:

• Fry red chilies and black pepper slightly.
• Add thur dal to it and fry till reddish.
• Remove from the fire and let it come to the room temperature
• Put this in a dry powder mixer grinder with salt and make it a soft powder.
• Now the parappu podi is ready. Whenever you need you can mix this powder to hot or cold cooked rice and eat.
• When you mix the powder with rice use Gingelly oil and mix .

Notes:

• This is a famous podi which we always have in our houses.
• You can prepare as above or Put the garlic directly while you put all the other ingredients in the mixer jar.

Pottukadalai Powder

Ingredients:

• 200 Gms. Processed Channa dal
• 10 Flakes of garlic
• 2 ~ 4 Red chilly ( 2 spoon red chilly powder)
• 1 Spoon Cumin Seeds
• Salt

Method:

• Just heat or just fry processed Channa dal in a pan
• Add red chilly and fry
• Put all the ingredients in a mixer grinder and powder them finely.
• As usual mix the powder with hot rice and ghee.

Garlic Powder (Type 3)

Ingredients:

• 10 Flakes of garlic
• 1 Table spoon ground nuts
• 2 Green chilly
• 1 Inch Ginger
• Salt

Method:

• Grind all the ingredients in a mixer grinder.
• Pour a spoon of oil in a pan and fry the ’paste’
• Remove from the fire and store it
• Add with hot cooked rice and ghee and eat.

Garlic Powder (Type 2)

Ingredients:

• 4 cloves of Garlic
• 1 Table spoon coconut
• 2 to 3 red chilly
• Salt.

Method:

• Fry garlic, red chilly in a greased pan
• Powder all the ingredients in a mixer grinder
• Store it in a air tight container.

Garlic Powder (Type 1)

Ingredients:

• 4 Cloves of Garlic
• 1 Table spoon processed Channa dal (pouttu kadalai)
• 1 Table spoon Ground nuts
• 1 Teaspoon red chilly powder
• Salt

Method:

• Put all ingredients in a mixer grinder and grind finely
• Store in a air tight container.
• Whenever you want to use this add the garlic powder with cooked hot rice and ghee and eat.

Rasam Powder (Type 3)

Ingredients:

• 200 Gms. Black pepper
• 800 Gms. Coriander Seeds
• 200 Gms. Thur dal
• 75 Gms. Red Chilly
• 75 Gms. Cumin Seeds
• 25 Gms. Turmeric Powder (optional)
• 100 gms Garlic

Method:

• You can make this rasam powder by putting all the ingredients in mixer grinder including garlic.
• Powder the ingredients as cores.
• Transfer the powder in a container and you can keep this powder for 3 to 6 months
• You can prepare rasam powder in small quantities and use fresh.

Lemon Rasam

Ingredients:

• ½ cup cooked moong dal
• 10 – 12 green chilly (cook with dal)
• 1 Lemon (take Juice)
• ¼ sp turmeric powder
• 1 inch Ginger (peel and grate/cook with dal)
• Salt
• 2 sp Ghee
• ½ sp mustard seeds
• ½ cumin seeds
• 1 pinch asafetida
• curry leaves/ coriander leaves

Method:

• You can cook grated ginger, cut green chilies with dal.
• Or you can fry them with seasoning and add with dal.
• In a pan make seasoning and add the cooked dal mixture in that.
• Add salt, asafetida, turmeric powder and bring it to a boil.
• Add water if you need.
• Let it boil for a while.
• Add lemon juice and check the taste.
• You can add and reduce the lemon juice according to your taste.
• Remove from the fire and serve.

Notes:

• You can use toor dal also.
• But moong dal will give different taste to this rasam.
• And this is one of our favorite rasam in our house.
• Generally children will like this light rasam.

Mysore Rasam

Ingredients:

• 6 – 8 Red chilly
• 1 sp Black Pepper
• 1 sp Cumin seeds
• 1 – 2 sp Coriander seeds
• 2 table sp. Coconut
• 1 pinch Asafetida
• 1/2 sp oil to fry
• 2 - 3sp ghee for seasoning
• Salt to taste
• ½ Mustard seeds
• ½ Cumin seeds
• 1 – 1 ½ Tea sp Tamarind paste
• 1/2 cup cooked toor dal
• chopped coriander leaves

Method:

• Fry red chilly, black pepper, cumin and coriander in 1/2 sp oil.
• Then make it like a powder in a mixer grinder.
• In the same pan pour ghee and make seasoning.
• Pour 2 cups of water, salt and asafetida; mix well.
• Allow it to boil for a while.
• Add the ‘rasam powder’ and mix.
• Add coconut .
• Add cooked dal and water.
• Again bring it to a boil.
• And let it boil for 2 more min.
• Add chopped coriander leaves.
• Your Mysore rasam is ready to serve.
• Remove from the fire and serve.

Notes:

• You can prepare this masala powder and you can store it.
• You can add extra coconut and 1 sp sugar in this rasam.
• You can grind coconut with the masala.

Tomato Garlic Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 – 1 ½ sp Rasam Powder
• 4 – 5 Tomatoes
• 10 – 12 Garlic
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 2 - 3 Ripe Tomato
• 50 gms Garlic
• A pinch of asafetida
• Salt
• 3 -4 sp Ghee
• Coriander leaves

Method:

• In a pan pour ghee and make seasoning.
• Add garlic and fry well.
• Add cut tomato and fry well.
• Add 2 cups of water and salt.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add coriander leaves.
• Serve with hot rice.

Tomato Rasam

Ingredients:

• ½ cup cooked Thur dal1 – 1 ½ sp Rasam Powder
• 4 -5 Tomatoes
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• 2 sp Ghee
• Curry leaves
• 1/2 tea spoons of crushed black pepper and cumin seeds

Method:

• In a pan pour ghee and make seasoning.
• Add cut tomato and fry well.
• Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Now add crushed black pepper and cumin seeds.
• Bring it to a boil and remove from the fire and add coriander leaves.
• This rasam is good for health because we are adding only tomatoes.

Cumin - Pepper Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 – 1 ½ sp Puli Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 1 Ripe Tomato (optional)
• A pinch of asafetida
• Salt
• 2 sp Ghee
• Curry leaves
• 2 teas poons of crushed black pepper and cumin seeds

Method:

• In a pan pour 1 cup water and add ‘puli paste’.
• Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Now add crushed black pepper and cumin seeds.
• Bring it to a boil and remove from the fire and add curry leaves.
• This rasam is good for digestion, to remove cold and caugh.

Paruppu Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 – 1 ½ sp Puli Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 1 Ripe Tomato
• A pinch of asafetida
• Salt
• 2sp Ghee
• Coriander leaves

Method:

• In a pan pour 1 cup water and add ‘puli paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Add cut tomato and salt.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add coriander leaves.

Karnataka Rasam

Ingredients:

• 1 cup Cooked thur dal
• 4 tomato
• 2 sp tamarind paste
• 1/2 sp cumin seeds
• 1/2 sp mustard seeds
• 1/2 sp red chilly powder
• 1 coriander seeds
• 1/2 sp turmeric powder
• 1/4 sp asafetida
• 2 tab sp coconut (fresh)
• 2 sp ghee
• salt
• curry leaves
• coriander leaves

Method:

• In a pan pour cooked dal, tomato, chilly powder, turmeric powder, salt,asafetida and tamarind paste.
• Allow it to boil for a while.
• Grind coconut and coriander seeds.
• Add it to the rasam.
• Let it boil for a while.
• Add 1/2 cup of water and again bring it to a boil.
• In a pan pour ghee and make seasoning and pour it on the rasam.
• Add curry leaves and your sarru is ready.
• Garnish with coriander leaves.

Karnataka Tomato Rasam 2

Ingredients:

• 1- 2 Tomato
• 2 - 3 fresh Coconut
• 2 - 3 tab sp chopped fresh Coriander leaves
• 2 - 3 Green chilly
• 1 sp crushed Jaggery
• 1 sp Ghee
• 1 sp Mustard seeds
• Asafoetida a pinch
• Curry leaves
• Salt

Method:

• Cut tomatoes and cook in water.
• Grind coconut and green chillies like a paste.
• Now add coriander leaves and grind again.
• Add ground masala, jaggery and salt to tomatoes.
• Add sufficient water and cook for 5 min.
• Heat ghee and fry mustard seeds.
• When it starts popping, add curry leaves and asafoetida.
• Add this seasoning to the saaru/ rasam.
• Close the lid.
• Remove from the fire and serve with hot rice.

Notes:

• You can use tamarind paste instead of tomato.
• Or you can use both in the same rasam according to your taste.

Karnataka Tomato Rasam

Ingredients:

• 2 Tomatoes chopped
• 1/2 cup cooked thur dal
• 2 Green chilles chopped
• 1 small piece Ginger
• 1 pinch asafetida
• Coriander leaves-freshly chopped
• 1 tsp red Chilly powder
• 1/2 sp Black Pepper powder
• 1/2 sp Turmeric powder
• 1/2 sp cumin powder
• 1 so Mustard seed
• 2 Red chilluy
• 1 tsp ghee
• Salt to taste

Method:

• Take about 4 cups water ,add chopped tomatoes to it and allow it to cook.
• Put salt ,turmeric powder and chilly powder.
• Cover it with a lid and reduce the heat and let it boil for 5 min.
• Now add asafetida, cooked dal, ginger, green chilly, pepper powder and jeera powder.
• And cook it for about 15 more mins.
• In a pan pour 1 tsp ghee add mustard seeds with red chilly and make seasoning.
• Add it to the rasam and cook in high heat for about a minute or two.
• Now garnish it with freshly chopped coriander leaves.
• Your Tomato Rasam is ready to serve.
• Serve with hot rice.

Notes:

• It is very soft rasam, so you can drink it like soup also.

Karnataka Rasam Powder

Ingredients:

• To make this powder you have to fry the ingredients in three batches and grind them like that. Then you can add them and store for more than 6 months. Here is the list.
• Red chilly 200 gms ( Bydage and Kashmiri Red chilly)
• Coriander seeds 200 gms
• 3 sp oil sp oil
• 2nd batch:
• 2 tea sp each : Fenugreek seeds, Mustard seeds, Cumin seeds and black pepper.
• 3rd batch:
• 2 hands full of curry leaves (wash and dry)
• 1 small marble size asafetida
• 1 piece of cinnamon stick - make into small pieces
• 1 sp turmeric powder

Method:

• In a pan pour 1 sp oil and put red chilly and coriander seeds.
• Use low fire and fry slowly until there is a smell with the red chilies.
• Transfer them in a plate and let it cool.
• Again pour 1 spoil and put 2nd batch ingredients.
• Fry these on slow fire.
• Continue till the mustard seeds and Jeera start to split and turn brown.
• Take out and put in a plate for cooling.
• Now pour 1/2 sp oil and fry asafetida and cinnamon stick.
• Switch off the stove and put curry leaves and fry them with the kadais heat.
• Add turmeric powder and mix well.
• Keep aside.
• For grainding, first grind the red chilly and coriander seeds.
• Put them in a big bowl.
• Now grind the second batch.
• Put this in the same bowl.
• Now grind the third batch and graind.
• Now again put them in the same bowl and mix well.
• Your "Karnataka Rasam Powder" is ready.

Notes:

• When you prepare karnataka style rasam, use this rasam powder and after switching off you can add 1 sp sugar to give a sweet taste to rasam.

Pudina and Onion Rasam

Ingredients:

• 1 small bunch of pudina
• 10 - 12 small onion
• 2 tomato
• 1 sp tamarind paste
• 1 cup cooked thur dal
• 2 sp rasam powder
• salt
• 1/4 sp asafetida
• 1/2 sp turmeric powder
• 1 sp mustard seeds
• 2 - 4 sp ghee

Method:

• In a pan make seasoing with mustard seeds.
• Chop tomato and onions.
• Put them in the pan.
• Fry well.
• Add chopped pudina leaves.
• Add cooked dal, tamarind paste, rasam powder, turmeric powder, asafetida and salt.
• Add water if you want. Mix well.
• Allow it to boil for a while.
• Add 1/2 cup water and bring it to a boil.
• Remove from the fire.
• Your rasam is ready to serve.

Notes:

• you can avoide tamarind paste and add more tomato.

Black Pepper Rasam

Ingredients:

• 1 – 1 ½ sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 1 Ripe Tomato (optional)
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Curry leaves
• 2 teas poons of crushed black pepper
• 1 tab sp thur dal crush

Method:

• In a pan 2 ghee and make seasoning.
• And pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.
• Let it boil for 5 – 10 min.
• Now add crushed black pepper and thur dal.
• Let it cook for a while.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add curry leaves.
• This rasam is good for digestion and remove cold and caugh.

Horse Gram Rasam (kollu)

Ingredients:

• 2 tab sp Horse Gram
• 2 sp rasam powder
• 1 - 2 sp tamarind paste
• Salt
• 2 sp ghee
• 1 sp mustard seeds
• curry leaves
• 1/4 sp asafetida powder
• 1/2 sp turmeric powder

Method:

• Dry fry horse gram and cook well in cooker.
• Now you can make asusual rasam using cooked horse gram dal.

Notes:

• If you want you can dry fry horse gram and cook it.
• That will give more aroma to rasam.

Panner (Fresh Rose Patels) Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Coriander leaves
• Fresh rose patels

Method:

• In a pan make seasoning.
• Pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add rose pattels and coriander leaves.
• The rose patles will give a nice aroma to this rasam.

Notes:

• You can prepare this rasam with fresh rose pattels.
• You have to use less tamarind for this rasam.

Pathiya Rasam

Ingredients:

• 1 sp Tamarind paste
• 1 sp cumin seeds
• 1 sp Black pepper
• 1 sp thur dal
• 1 sp mustard seeds
• Curry leaves
• Salt
• 2 sp ghee

Method:

• Crush cumin seeds, black pepper and thru dal.
• In a pan pour ghee and make seasoning with mustard seeds and curry leaves.
• Pour 2 cups of water and put tamarind paste.
• Add salt and crushed powder.
• Bring it toa boil.
• Let it boil for 5 to10 min.
• Add 1/2 cup water again and bring it to a boil.
• Remove and serve with hot rice.

Goddu Rasam

Ingredients:

• 1 tab sp Thur dal
• 1 – 1 ½ sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 1 Ripe Tomato
• A pinch of asafetida
• Salt
• 2 sp Ghee
• Coriander leaves

Method:

• In a pan make seasoning.
• And pour 1 cup water and add ‘Tamarind paste’.
• Mix well and add Rasam powder, turmeric powder, thur dal and asafetida powder.
• Add cut tomato and salt.
• Let it boil for 5 – 10 min.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add coriander leaves.

Notes:

• For this rasam, we have to use raw thur dal.
• Instead of cooking the dal, we have to use as it is.
• If you want you can make seasoning and add that to Rasam, after you complete the rasam.
• You can fry thur dal and add in the rasam instead of using it raw to get different version of rasam.

Pine Apple Rasam

Ingredients:

• 1 cup cooked thur dal
• 2 - 3 slices pine apple
• 1 sp tamarind paste
• 1 - 2 sp Rasam Powder
• Salt
• 2 sp ghee
• 1 sp chopped coriander leaves
• 2 green chilly(optional)
• 1 sp mustard seeds
• 1 sp cumin seeds
• 1/2 sp turmeric powder
• 1/2 sp asafetida

Method:

• In a pan make seasoning with mustard seeds and cumin seeds.
• Now you can add green chilly if you are going to use it.
• Add cooked dal with 1 cup water and add tamarind paste.
• Mix well and add rasam powder, turmeric powder and asafetida.
• Bring it to a boil and allow it to boil for a while.
• Now add chopped pine apple and again bring it to a boil.
• Add 1/2 cup water and again bring it to a boil.
• Put chopped coriander leaves.
• Remove from the fire and use.

Arachuvitta Rasam

Ingredients:

• ½ cup cooked toor dal
• 8 – 10 Red chilly
• A Pinch Asafetida
• 1 sp Black Pepper
• Coriander seeds
• 2 - 4 tab sp. Coconut
• Salt
• 2 tea sp Tamarind paste
• 2 – 3 cups water
• 2 sp ghee
• 1 sp oil
• ½ sp Mustard seeds
• curry leaves

Method:

• In a pan pour 1 sp oil and fry red chilly, black pepper, coriander seeds well.
• Grind them with coconut and water. Keep aside.
• In the same pan, pour the ghee and make seasoning with mustard leaves and curry leaves.
• Add 2 cups water and tamarind paste. Mix well.
• Add salt, asafetida and ground paste.
• Mix well and allow it to boil for a while.
• Add cooked dal and water.
• Again bring it to a boil.
• Add ½ cup water and again bring it to a boil.
• Remove from the fire and serve with hot rice.
• Ghee will give a good taste for rasam rice.

Ginger Rasam

Ingredients:

• ¼ cup ginger juice
• 2 – 4 Tomato
• ½ sp black pepper
• ½ sp cumin seeds
• ½ sp mustard seeds
• ½ cup cooked toor dal
• 2 sp ghee
• Salt
• Curry leaves
• 1 pinch asafetida
• ¼ turmeric powder

Method:

• In a pan make seasoning with mustard seeds and ghee.
• Pour cooked dal and 1 cup water.
• Add chopped tomatoes and bring it to a boil.
• Allow it to boil for a while.
• Add ginger juice, and crushed black pepper &cumin seeds.
• Add salt, asafetida and turmeric powder.
• Let it boil for 2 – 3 min.
• Remove from the fire and serve.

Notes:

• Make this when you are suffering from cold and cough/ indigestion.
• You can use lemon instead of tomato.

Spicy Channa and Bhatura

Ingredients:

• 500 grams refined flour
• 2 tablespoons curds
• 1 teaspoon baking powder
• 7-8 tablespoons oil
• salt
• Spicy Channa
• channa - 1 cup
• ginger - 1/2 "
• cumin - 1 tbs
• kala namak - 1 tsp
• pudina - 1/4 cup
• coriander chopped - 1/2 cup
• amchoor - 1tbsp
• chat masala - 1 tbsp
• green chilies - 2
• chili powder - 1/2 tsp
• oil - 1tbsp
• turmeric powder - 1/2 tsp
• mustard seeds - 1/2 tbsp

Method:

• Method to prepare Bhatura:
• Sieve together the flour, salt and baking powder.
• Knead into a hard dough with curds and a little water.
• Keep aside for 6 hours.
• Roll into discs and fry in hot oil till they swell up.
• Serve hot with spicy channa or chole or potato vegetable.
• Method to prepare Spicy Channa:
• Soak chana over night and next day boil it with little salt in it.
• See to it that they are quite soft to eat.
• Grind together, coriander leaves, cumin seeds, pudina, ginger, green chilies, kala namak.
• In pan heat oil and temper it with mustard seeds , hing and haldi to that add ground paste and fry for min or so.
• Then add the remaining seasoning to it and boiled channa.
• Add salt to taste fry for couple of min.
• Do not add water, and garnish it with freshly grated coconut , chopped coriander, onion rings and lemon wedges.
• Serve with hot Bhaturas.

Karela Masala

Ingredients:

• 3 karela (bitter gourd)
• 2 green chillies
• 1/2 tsp. ginger grated
• 1/2 tomato chopped
• A small lemon size tamarind
• 1 stalk curry leaves
• coriander chopped
• 1/2 tsp. each mustard & cumin seeds
• 1 tbsp. sugar
• 1 1/2 tsp. red chilli powder
• 1 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 2-3 pinches asafoetida
• salt to taste
• 1 tbsp. oil
• sour buttermilk to soak karela

Method:

• Slice bitter gourd into thin discs.
• Soak in sour buttermilk for 4-5 hours.
• Drain, wash, sprinkle liberally with salt.
• Keep aside for 1 hour.
• Rub slices well with hand, wash and drain.
• Boil in water till soft to touch, drain, wash again, drain, keep aside.
• Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
• Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
• Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
• Cook till oil separates, add it to karela slices. Stir, add sugar.
• Stir and simmer for 3-4 minutes.
• Garnish with chopped coriander.
• Serve hot or cold with chappaties/rice.

Dahi - Karela

Ingredients:

• karela - 1/2 kg
• curds - 6 tbsp
• onion (ground) - 1 large
• garlic (ground) - 1/2 pod
• tomato big-chopped and ground –1
• powdered coriander - 1 tbsp
• red chilli powder - 1/2 tsp
• salt to taste
• oil for frying - 4 tbsp.

Method:

• Scrape the karelas, slit across, remove the seeds and make four pieces from each one.
• Sprinkle enough salt and put aside for 1 hour.
• Squeeze out the salted water from the Karelas, and wash.
• Soak in beaten curd for 20 minutes, (Keep 1 tbsp curd aside).
• Fry karelas on slow fire.
• Fry separately onion and garlic, add 1 tbsp curd, tomato pulp, salt and chillies and coriander powder.
• Add karelas to it and cook on slow fire.
• Serve with chappati / rice.

Cucumber & Onion Raitha

Ingredients:

• 1 cup cucumber, diced in small cubes
• 1 cup onion, thinly sliced
• 1 1/2 cup natural yoghurt
• 3 tbs. Garlic Pickle
• 1 1/2 tbs. fresh mint, finely chopped
• 1 green chili, finely chopped
• salt

Method:

• In a bowl mix the yoghurt and garlic pickle until well combined.
• Add the cucumber, onion, mint, chillies and mix well.
• Season with salt and freshly ground black pepper.
• Transfer to a serving dish and sprinkle a pinch of garam masala over raita.

Dal Makhani

Ingredients:

• black urad dal whole 100 gms.
• rajma 25 gms.
• cumin seeds 1 tsp.
• chopped garlic 1 tbsp.
• chopped ginger 1 tbsp.
• garam masala powder 1 tsp.
• fresh cream ½ cup
• red chili powder 1 tbsp.
• butter 150 gms.
• chopped tomato ½ cup
• chopped onion 1 cup
• oil 1 tbsp.
• salt as per taste

Method:

• Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.
• Cook the soaked dal and rajma in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajma are cooked/soft.
• Heat oil and butter in a thick bottomed pan.
• Add cumin seeds, let it crackle.
• Add chopped onions and cook till golden brown in color.
• Add chopped ginger, garlic and chopped tomatoes.
• Saute till tomatoes are well mashed and fat starts to leave the masala.
• Add boiled dal and rajma to this.
• Add Garam Masala Powder and simmer at very slow flame for 15 minutes
• Add fresh cream and let it simmer for 5 minutes.
• Serve hot with Naan or Paratha.

Five - Jewel Creamed Lentils

Ingredients:

• 175 grams channa dal
• 100 gms urad dal
• 100 gms rajma
• 50 gms moong dal
• 50 gms red lentils (masur dal)
• 4 tbs. fresh coriander chopped
• 6 - 8 tbs. Veg. oil
• 2 onions
• 2 tea spoons garlic and ginger paste
• 3 tomatoes
• 1 1/2 sp. cumin seeds
• 1 sp. pepper
• 2 green chilies
• minced 1 tea spoon paprika
• salt to taste

Method:

• Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.
• Pick clean and wash all the beans thoroughly in several changes of water.
• Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres of water.
• Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together.
• (Pour one spoon of ghee or oil in that to avoid from sticking.)
• Cook over medium heat, partially covered, for about 30 minutes.
• Stir in the salt to taste.
• Keep the lentils on a low simmer while you make the fried seasonings.
• Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat.
• Add the onions and cook, stirring constantly, until they turn light brown.
• Add the garlic, ginger and chilies and continue cooking for 2 more minutes.
• Increase the heat to high, add the tomatoes, and fry, turning them carefully and stir, until they look slightly browned and cook well.
• Pour the entire contents of the pan over the dal and gently stir to mix.
• Continue simmering while you make the spiced butter.
• Wipe the frying pan clean and place it on medium-high heat.
• Add the remaining 2 tablespoons of the oil.
• When it is hot, add the cumin and paprika.
• Immediately pour the entire contents of the pan over the dal.
• Stir a few times, just to streak the dal with the spiced butter.
• Serve garnished with coriander and more paprika.

Punjabi Dhai Vada

Ingredients:

• maa ki dal washed -250 gm
• water to soak dal
• onion - 1 chopped finely
• ginger - small pieces – chopped
• green coriander – chopped
• green chillies - 2 chopped
• cumin seed - 1/2 tsp
• salt - 1/2 tsp
• soda-bi-carb - 1/4 tsp
• oil for frying
• curd - 750 gm
• raisins - 15-20.

Method:

• Wash and soak daal in enough water to cover the dal.
• Soak it for three hours.
• Drain water and grind, add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
• Heat oil.
• With moistened hands, make vada with daal batter into 2" discs.
• Deep fry till light brown. Drain oil, keep aside.
• Soak in hot water for 2 minutes.
• Press out water lightly.
• Beat curds-add- salt - 1/2 tsp. cumin seeds.
• Soak-raisins in water for ten minutes.
• Add to the curd.
• Lay vadas in a flat dish and pour curds on it, garnish with red chilli powder-chopped coriander, powdered cumin seeds.
• Serve with imli chutney and extra beaten curd.
• You can garnish this will kara bundi also.

Baingan Masala Bhartha

Ingredients:

• 1 large brinjal
• 2 tablespoons oil
• 1 pinch asafoetida
• 1/2 teaspoon cumin seeds
• 1 large onion
• 1 tablespoon chopped ginger
• 1 teaspoon chopped garlic
• 1 teaspoon green chillies
• 1 large chopped tomatoes
• 1 teaspoon chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• salt

Method:

• Wash and wipe the brinjal.
• Roast it over direct flame for a few minutes, turning it often so that it cooks evenly.
• Roast till the brinjal shrinks, blackens and starts peeling off.
• Cool,peel and mash the brinjal. Heat the oil in a pan.
• Add the asafoetida and cummin seeds and saute till the seeds are light brown in colour.
• Add 1/2 the chopped onion, ginger, garlic and green chillies.
• Saute on a low flame for about 5 minutes, stirring continuously.
• Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt.
• Cook covered on a low flame for about 5 minutes.
• Mash the brinjal thoroughly with the back of a ladle and add the remaining onion.
• Cook uncovered on a high flame for 2minutes, stirring continuously.
• Add the garam masala and mix well.
• Garnish with chopped coriander leaves and green chillies.
• Serve with hot chappati/rice.

spinach and Rajma

Ingredients:

• Grind for the spinach paste:
• 1 bunch spinach - chopped
• 2 onion - cut into large cubes
• 1 tomato
• 4 green chillies
• 1 tsp cummin seeds
• 250 g rajma - soaked overnight and boiled
• 3 tsp oil
• salt to taste
• 1 " ginger
• 6 flakes garlic
• 2 sticks cinnamon

Method:

• Heat the oil, add the spinach paste and fry for three minutes.
• Add salt and the boiled rajma. Stir well.
• Simmer for five minutes till the gravy thickens.
• Serve the spinach-rajma with plain rice or bread or chappati.

Gobi Paratha

Ingredients:

• For filling:
• 1 cup finely grated cauliflower
• 1/2 teaspoon salt
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon curry powder and chili powder
• 2 cups wheat flour
• 2 cup warm water
• salt
• 2 to 3 tablespoons margarine / ghee to prepare parathas

Method:

• Mix flour and salt together in a large bowl.
• Add the water all at once and knead hard for 10 minutes.
• Dough should be firm but pliable.
• Cover and leave for at least 30 minutes.
• Divide dough into 8 equal portions and roll each into a ball.
• Flatten out to a circle about 10 cm (4 inches) in diameter, put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join.
• Flatten between the hands to a round shape.
• On a lightly floured board roll out very lightly and carefully to a circle.
• When all the parathas are filled and ready to cook, heat a heavy griddle or thick, heavy frying pan until very hot.
• Melt the margarine in a small saucepan .
• Put a teaspoon of melted margarine on the griddle, spread it with a frying slice and put a paratha on it.
• Spread another small teaspoon of melted margarine on top of the paratha.
• Turn the paratha over and cook other side, pressing gently with frying slice.
• Paratha should be cooked until nicely golden on both sides.
• Serve hot gobi parathas with any raitha.

Notes:

• Filling: Prepare filling only when ready to use it.
• Combine all the ingredients in a bowl and mix well.
• Use only the tender flower heads of the cauliflower and make sure there are no large pieces, for these will make the parathas difficult to roll out.

Jeera Fried Rice

Ingredients:

• 1 cup long grain rice
• 1 tbsp. cumin seeds
• 1 tbsp. halved cashews
• 4-5 whole pepper corns
• 1 bay leaf
• 2 1/2 cups water (approx.)
• 1 tsp. sugar
• 1/4 tsp. clove-cinnamon powder
• 2 onions cut into rings
• 2 tbsp. ghee
• salt to taste

Method:

• Wash rice well and soak in salt water for 30 minutes.
• Heat ghee in a heavy or nonstick pan.
• Add onions and fry till dark brown & crisp.
• Drain, and add cashews to same ghee.
• Fry to a light brown, drain, keep side.
• Add jeers, peppercorns, bayleaf to same ghee.
• Stir fry for a few seconds, drain, and add rice.
• Keep aside the drained water.
• Add sugar, stir gently, frying rice till light brown.
• Add spice powder, stir. Add salt water, bring to a boil.
• Simmer covered, till rice is cooked and water evaporates.
• Each grain should be separate.
• Serve hot with dal fry or a spicy gravy vegetable.

Mathi Our Matar Malai

Ingredients:

• Powder together:
• 1 cup boiled green peas
• 1 cardamom 1/2 cup cream or malai
• 2-3 cloves 1 bunch methi leaves chopped
• 1/2" stick cinnamon 3 tbsp. ghee or butter
• salt to taste
• Grind to a paste:
• 1/2 tsp. cumin seeds
• 1 onion
• 1 tbsp. khuskhus (poppy seeds)
• 1-1/2 tbsp. cashewnuts
• 1 tbsp. curds
• 1 tsp. sugar
• 2-3 green chillies
• 1/2" ginger

Method:

• Immerse fresh methi in salted hot water for 5 minutes.
• Drain and wash well in colander under running water.
• Keep aside, and let the water drain.
• Beat malai till smooth. Keep aside.
• Heat ghee, add cumin seeds and asafoetida.
• Add paste and stirfry for 2-3 minutes.
• Add powdered spices.
• Stir, and add peas, methi leaves in malai.
• Add all other ingredients.
• Boil for 2-3 minutes or till gravy thickens.
• If gravy feels too watery sprinkle a dash of flour and stir.
• If too thick, add a few tbsp. of milk.
• Serve hot with parathas, rotis, etc.

Broad Bean Vegetable

Ingredients:

• 1 cup fresh shelled broad beans 1 tsp. red chilli powder
• 1 stalk curry leaves 1/2 tsp. dhania powder
• 1 tsp. coriander leaves chopped 1/4 tsp. turmeric powder
• 1/2 tsp. ginger 1/4 tsp. garam masala
• 1/2 tomato chopped 2-3 pinches asafoetida
• 1/2 tsp. each mustard & cumin seeds salt to taste
• 1/2 cup fresh curds 1 tsp. sugar
• 1 tbsp. oil lemon juice to taste

Method:

• Boil beans in water to which a pinch of soda bicarb is added, till cooked.
• Drain, hold under running water in colander, keep aside.
• Heat oil in a pan, add seeds, asafoetida, allow to splutter.
• Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes.
• Mix all dry masalas (including salt) in 1/2 cup water to a paste.
• Add to pan, stir till oil separates.
• Add beaten curds, stir continuously, till gravy gets thick and oil separates.
• Add beans, sugar, stir.
• Simmer for 5-7 minutes, till gravy becomes thick again.
• Add coriander, stir.
• Serve hot.

Notes:

• Instead of boiling, you may microwave for 3-4 minutes, stirring once.
• Cook covered, after sprinkling some salt and water.
• Wash under running cold water and drain, before adding to masala.

Gobi Bhaji

Ingredients:

• 1 cup water 1 red chilli, chopped
• 2 teaspoons cummin 1 teaspoon black pepper
• 2 teaspoons coriander 1/2 teaspoon salt (optional)
• 2 teaspoons paprika 1 teaspoon vegetable stock
• 1 teaspoon black mustard seeds 1 tab. tomato puree
• 1/2 teaspoon turmeric 1 large cauliflower
• 3 cloves garlic, crushed 2 - 3 tomatoes
• 1/2 inch fresh ginger, crushed 2 tablespoons tomato
• 1 large onion, chopped puree/paste
• 1/2 cup sweetcorn

Method:

• Bring water to the boil in a fry pan .
• Add the cummin, coriander, paprika, black mustard seeds and turmeric.
• Add the garlic, ginger, chillies and onions with a little more water and continue on a high heat.
• Add the base of the cauliflower and any green stalks and simmer covered till soft.
• Add the cauliflower florets and mix well (a little more water may be needed).
• Add the tomatoes, salt and pepper and leave simmering covered for a about 15minutes.
• Add the sweetcorn and then the tomato puree to thicken.
• Serve with brown basmati rice or home made chappaties.

Cheese Corn Capsicum

Ingredients:

• 8-10 medium capsicums
• 3/4 cup corn boiled
• 1/2 cup grated cheese
• 1" piece ginger ground to paste
• 5-6 green chillies ground to paste
• 2-3 flakes garlic ground to paste
• 1 tsp sugar
• salt to taste
• 1 tbsp. oil

Method:

• Heat oil in a vessel, add all the grounded paste and fry for one minute.
• Add the corn, cheese sugar and salt. Stir well, let all the water evaporates.
• Keep aside.
• Boil water in a large pan.
• Slit the capsicum horizontally just below the stalk.
• Should resemble a jar with a lid.
• Scoop out the seeds.
• Place them in boiling water and simmer for 2-3 minutes.
• Drain and put on kitchen towel to remove excess water.
• Stuff the filling and cover with the caps. Secure with string.
• Place in casserole, dab with very little butter and bake in hot oven till tender.
• Remove strings and serve hot with garlic rolls or plain bread.

Pop Corn

Ingredients:

• Dried popcorn seeds 50 gms
• Any oil to fry 1 – 2 tea spoons
• Salt to taste

Method:

• In a flat bottom nonstick pan or in a cooker bottom pour the oil.
• Put salt and the popcorn seeds.
• Fry them well till it starts burst
• Cover the lid and sim the fire.
• You can hear the sound ‘tip tap’ like that.
• Switch off the stove when the sound stops.
• Open and enjoy the popped popcorn.

Notes:

• You can fry cut green chilly/ cut garlic in oil to get masala popcorn.
• Avoid salt and fry the seeds and after it pops add powdered sugar in that.
• Children like this sweet popcorn.

Green Chilly and Ginger pickle 2

Ingredients:

• green chillies - 100gms
• curry leaves (optional)
• ginger - 100 gms salt to taste
• tamarind - 100gms
• turmeric powder - 1 tsp
• mustard - 2 tsp gingerly oil - 100 ml
• fenugreek seeds 25 gms fry well
• powder jaggery - 100gms

Method:

• Heat tawa put oil.
• When the oil gets hot add mustard seeds and curry leaves to it.
• Cut the chilly and ginger into small pieces and add it and fry for a few min.
• Next add the tamarind syrup to it.
• Add salt and turmeric powder allow it boil for 10 min. in low flame.
• Once the chilly and ginger gets cooked and becomes little thick add the jaggery and the fenugreek powder and keep on stirring it for about 5 mts .
• You start getting good smell of chilly, ginger, jaggery and once the oil starts coming out it means your pickle is ready.
• This pickle can be kept up to a max of 6 months.

Notes:

• Instead of tamarind you can use tamarind paste.

Garlic Pickle 2

Ingredients:

• 1/2 Garlic
• 100 gms Red chilly Powder
• 1 sp fenugreek powder
• salt
• Oil
• 1 sp mustard seeds
• 1 sp turmeric powder

Method:

• In a deep pan pour oil and make seasoning with mustard seeds.
• Add peeled garlic, and salt.
• Now add red chilly powder, fenugreek powder and turmeric powder.
• Fry well. Allow it to cook for a while.
• Remove from the fire and allow it to cool.
• Your pickle is ready to serve.

Maa Vadu (2)

Ingredients:

• 1 kg Mavadu
• 1/2 kg Crystal Salt
• 200 ml Castor Oil
• 100 Gms. Turmeric Powder
• 100 Gms. Mustard Seeds
• 200 Gms. Red Chilly
• 50 Gms. Fenugreek

Method:

• Wash and wipe baby mangos
• Dry fry Fenugreek seeds and powder it. Also powder
• Mustard Seeds and Red Chilly as it is. (raw)
• Put all ingredients in a jar and mix well everyday
• It will be watery after 4-5 days.
• Do not remove water and do not add water. Can keep this for a long time.

Instand Sweet and Hot Lemon Pickle

Ingredients:

• Big lemon 6
• 2 -3 tbsp oil
• 1/4 cup salt
• 1/2 cup powdered sugar
• 1/2 sp asafetida
• Less than 1/4 cup chilly powder
• 1 sp turmeric powder
• 1 sp mustard seeds
• 1/2 sp fried and powdered fenugreek

Method:

• Wash and clean Lemon.
• Cut into pieces.
• Cook it in a cooker with out water.
• In a pan make seasoning with mustard seeds.
• Put turmeric and asafetida.
• Mix well. Now add cooked lemon.
• Mix well and add salt, sugar and chilly powder.
• Mix well. Pour the balance oil.
• When oil came out of the pickle remove and keep aside.
• Use instant sweet and sour Lemon pickle.
• But surely keep the pickle in the fridge and use. Put less quantity and use immediately.