Latest Posts
Ingredients:
- Urad dal - 1/2 cup
- Channa dal - 1/2 cup
- Red chillies - 10
- Asafoetida - 3/4 tsp
- Curry leaves - 10
- Garlic pods - 4 or sesame seeds - 1 tsp (optional)
Method:
- Dry roast channa dal, urad dal, and garlic pods. Take care not to burn the ingredients. Roast until you get nice aroma.
- Heat 1 tsp oil in a pan and roast red chillies, asafoetida, and curry leaves.
- Grind all the ingredients together into fine or coarse powder.
Ingredients:
- Over-ripe large bananas - 4
- Sugar - 1/2 cup
- Cardamon powder- little
- Ghee- 2 tsp
Method:
- Mash banana nicely. In a wide bottomed pan, cook mashed banana and sugar together, when the banana fully blends with the sugar, add ghee. Cook this in medium flame.
- When the halwa starts thickening, add cardamon powder, mix it well and switch off the heat.
- Let it cool for half an hour, serve this in dessert cups.
I have used Tofu here, you can even try paneer instead of tofu.
Ingredients:
- Tofu - 200 gms
- Wheat flour - 2 cups
- Green chilli - 1
- Chilli powder -3/4 tsp
- Coriander leaves - few
- Salt as required
Method:
- Scramble tofu, in a bowl mix wheat flour, tofu, chopped green chilli, chilli powder, coriander leaves, and salt.
- Knead it nicely into soft dough. Make small balls from the dough, roll it in circle.
- Heat tawa and cook this paratha on both sides. Drizzle oil while cooking
- Serve this paratha with curd or onion or any curry.
Ingredients:
- Finely chopped cabbage - 1 cup
- Wheat flour - 2 cups
- Chilli powder - 1 tsp
- Green chilli - 1
- Coriander leaves - 2 tsp
- Ginger - small piece
- Salt as required
- Water for kneading
Method:
- Chop coriander leaves, green chilli, and ginger finely. Mix cabbage and wheat flour, add chopped items, chilli powder, and salt. Knead it into soft dough with water.
- Make small balls from the dough, roll thin parathas, cook it in hot tawa, flip and cook both sides, drizzle oil nicely while cooking.
- Serve this paratha with curd, raitha, or any curry of your choice.
Ingredients:
- Wheat flour - 2 cups
- Besan flour - 2 tsp
- Peas - 1/2 cup
- Coriander leaves and Mint leaves- 1/2 cup
- Green chilli - 1
- Salt as required
- Oil for making paratha
Method:
- Cook peas for 5 minutes. Grind peas, coriander leaves, mint leaves, and green chilli into fine paste.
- In a bowl, mix wheat flour, besan flour, ground paste, and salt. Sprinkle water and knead everything into soft dough.
- Make small balls from the dough, roll it in circle using roller pin. Cook it in hot tawa, be generous with oil while cooking paratha. Flip, sprinkle oil, and cook on both sides.
- Serve this with curd and any other curry of your choice.
Ingredients:
- Capsicum - 2
- Onion - 1
- Tomato - 1
- Green chilli - 1
- Peanuts - 1/2 cup
- Fennel seeds - 1 tsp
- Cumin seeds - 1 tsp
- Ginger - small piece
- Garlic pods - 2 (optional)
- Sambar powder/Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala - 1/2 tsp
- Salt as required
Method:
- Cut capsicum into small cubes and saute it with little oil. Keep this aside.
- Heat oil in a pan, add chopped tomatoes, peanuts, green chilli, ginger, garlic, fennel seeds, and cumin seeds. Saute for few minutes. Grind all these ingredients into fine paste with little water.
- Heat oil in a pan, add chopped onion, saute it for 2 minutes, add ground paste, saute this for one minute, add sambar powder, coriander powder, salt, and garam masala. Saute it for 3 to 4 minutes.
- Now add sauted capsicum, mix it nicely with the masala and cook for 2 to 3 minutes until the gravy thickens.
- Serve this with rice, chappati, or roti.
Ingredients:
- All purpose flour/Maida - 2 cups
- Curd - 1 cup
- Milk - 1/2 cup
- Salt as required
- Sugar - 1/2 tsp
- Baking powder - a pinch
- Oil for frying
Method:
- Except oil, mix all the ingredients together.
- Knead them into smooth dough and keep it aside for 2 hours
- Make golf-ball size from the dough, roll the balls in the roller pin.
- Fry it in oil just like pooris.
- Serve this with channa masala.
Ingredients:
- Cauliflower florets - 1 cup
- Onion -1
- Tomato - 1
- Green chilli - 1
- Fennel seeds - 1 tsp
- Cumin seeds - 1 tsp
- Coriander powder - 1 tsp
- Sambar powder/Chilli powder - 1 tsp
- Garam masala - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Coconut milk - 1/2 cup
- Salt as required
Method:
- Immerse cauliflower florets in hot water for ten minutes.
- Chop onion, tomato, and green chilli.
- Heat oil in a pan, add fennel seeds, cumin seeds, onion, tomato, and chilli. Saute it nicely until raw smell disappear. Grind all these ingredients into fine paste.
- Heat oil in a pan, add the ground paste, and add sambar powder, coriander powder, garam masala, turmeric powder, salt, coconut milk and 1/2 cup water.
- When the water starts boiling, add cauliflower florets, and let it boil until gravy thickens.
- Serve this gravy with chappati and roti.
