Bhindi + Capsicum Koora

Slit bhindi into long pieces (1- 1.5 inches) and fry it in oil till it loses its stickiness. Do so with salt + turmeric. 

Remove bhindi and in the same oil + slit green chillies + jeera. Then fry sliced onions (1/2 onion) + 2 diced tomatoes + 1 capsicum (chunked). Cover the pan and let the capsicum cook. Add salt + chilli powder . Then add the fried bhindi. Then add besan powder (2 -3 tsps) and fry. 

 

Italian Antipasto Salad

Great use of left over pasta that wasn't used in the main meal.

Boiled Rotini, preferably room temperature

Add pieces of green pepper + sliced onions + sliced tomatoes + olives + rotini

Toss with olive oil + pepper + salt + italian dressing (I used Sun-dried vinaigrette)

Add shred of cheddar cheese.

Let it soak for about 30 minutes. Eat.

Homemade Veggie Pizza

I cannot believe I haven't tried to make pizza at home after all these years in the US! Here is the recipe:

Store bought Pizza crust - preferably freshly baked (large size, $4.99 at Harris Teeter)

Pizza Sauce -

1/2 can crushed tomato, 2.5 tsps of tomato paste mixed in water

Add olive oil + red chilli flakes+ crushed tomato + tomato paste + italian herbs + salt. Let this  simmer for about 20-30 minutes

On the base spread the pizza sauce + little cheese 

Add all the toppings you want (jalapeno peppers, olives, green peppers, mushrooms, tomatoes, onions, pineapple)

Add cheese - shredded cheddar, mozeralla

Follow instructions on the base and bake pizza. Hands down best pizza.

Black Bean Soup

Microwave half a can of black beans (about a cup) for about 6 minutes. Saute slit green chillies + diced onion (1/2) + cumin seeds. Add dhaniya powder (1/2 tsp). Add finely ground tomatoes (1/2 cup) to this and stir. Now grind the black bean to a fine paste. Keep some beans aside. Add this to the mixture. Add salt + red chilli powder if needed. Optional: Add 3 tsps of cooked rice.

Add some milk and let the soup simmer for 20 minutes atleast. Garnish with coriander leaves.

Add a dash of lime juice if you like.

Badam Burfi / Halwa

Recipe from my periamma

1 cup Badam - soak for 15 minutes in hot water to allow easy skin removal. Grind the peeled almonds with enough milk so that it is a smooth paste. Add 1.5 - 2.25 cups of sugar, saffron to this paste. Sugar range is based on taste. Stir this mixture in a pan on medium heat. Check for sugar level. After about 12 minutes add ghee to this. Meanwhile lubricate steel plate with ghee. Just before the mixture solidifies empty it into the plate. If you hit the sweet spot then this will harden into cake. Else, you are stuck with halwa. 

Bean based recipe

Masal Mochai:

Now that mochai season is starting, try this dish.

Delicious is the only word for this mildly spicy vegetable.

Mochai paruppu (fresh ) - 1 cup

Besan - ½ cup

Chopped small onions - ½ cup

Oil - ½ cup

Chopped garlic - 1 tbsp

Chopped green chillies & ginger - 2 tbsp

Red chilli powder - 1 tsp

Mustard seeds - 1 tsp

Saunf - 1 tsp (or little less )

Salt, haldi, curry leaves, chopped coriander leaves

Boil the mochai paruppu with little salt & drain.

Heat ¼ cup oil, temper mustard seeds, saunf &then add onions, garlic, green

chillies,&ginger fry well.

Mix besan, salt, haldi , chilli powder & ¼ cup oil to a bread crumb consistency.

Add this mixture & the boiled mochai to the fried ingredients..

Lower the flame, cover & cook for 5 mts.

Besan will get cooked in oil.

Open, mix thoroughly all the contents.

Add chopped curry leaves &coriander leaves.

The same dish tastes excellant with potatoes as well.

This dry dish goes very well with any rice.

Nadroo Yakhni (Lotus Stem in a White Curry)

Source

Ingredients: 500 gm lotus stem
500 gm yoghurt
100 gm ghee
25 gm dry ginger powder
25 gm green cardamom powder
50 gm fennel powder
02 gm bayleaves
05 gm asafoetida
salt to taste



Method: Cut the lotus stem into 1/2 inch pieces.

Whip the yoghurt.

Boil 1 litre of water and cook lotus stems for 10 minutes. Add all the ingredients and cook briskly for another 15 minutes stirring constantly until the lotus root is tender and the gravy is creamy.

Serve as an accompaniment with rice.

Pasta Fritters

Source

Pasta Fritters Ingredients:

Left over pasta: 500gm

Ginger-garlic, crushed:1 big tbsp

Boiled potatoes: 2

Green chillies, chopped: 2 tbsp

Corriander leaves: 1 bunch

Grated cheese: 1 cup

Corn flour: 1 tbsp

Refined flour: 1 tbsp

Tomato sauce: 2 tbsp

Soya sauce: 1/2 tbsp

Vinegar: 1/2 tbsp

Ajinomoto: a pinch

Salt to taste

Method: Mash the pasta mix together with all the ingredients, rest it for a while and deep fry them (like onion pakoras) in medium hot oil. Drain them on a kitchen towel, garnish it with coriander leaves and serve piping hot with chilli garlic sauce.

Tip: While making fritters, if the mixture sticks to your while making hand apply a little oil to your hand before putting the batter in the oil.

Aakooralu charu (Green leaves soup)

Source

Aakooralu charu (Green leaves soup)

Serving for four to five people

Ingredients

Boiled tuar dal: 50gms

Onion, finely chopped: 1

Tomato, finely chopped: 1

Thoroughly washed and cut assorted green leaves

Each one bunch of any variety -five to six variety Pala koora (Palak) , Ponaganti kura, Thota kura, Koya kura, Bachchala kura, Menthi kura, Gangabayala kura, Chukka kura or any available green leaves. Avoid green leaves like Gongura, Erra thotakura, Soyi kura, etc. which may change the taste and colour.

Turmeric powder: 1/2 tsp

Asafoetida powder: little (to sprinkle on the top)

Salt to taste

For seasoning: 1tsp ghee, cumin seeds, red chillies and curry leaves

To grind

Grated coconut: 4 tbsp

Poppy seeds: 1 tbsp

Cumin: 1 tsp

Green chillies: 1or 2

Method

Take thick-bottomed kadai or cooker. Mash the boiled tuar dal into paste add 800 ml. water and bring it to boil. Add chopped onion, tomato, turmeric and asafoetida powder.

When onion and tomato becomes tender, add green leaves. Add ground paste and salt after green leaves are cooked and well mixed. Boil the charu for fifteen minutes in low flame and season it with ghee, cumin, red chillies and curry l eaves.

This charu is rich in fibre, highly nutritious, cool on our stomach, very good for patients, children and for all. It goes well with rice comprising side dish of spicy pickle/papad/any spicy vegetable curry. It can also be consumed as soup.

Godhumai Dosa

• 1 cup wheat flour + 1 cup rice flour
• Mix in 1/4 cup sour buttermilk
• chop ginger + green chillies + curry leaves + jeera + hing
• add diced onions
  
• Let it stand for 2 hours

Cabbage Baaji

• Cook 1/4 cup toor dal
• Shred cabbage and cook in salt water
• Fry 6 green chillies and add to cabbage
• Add the dal.
• Add rice flour to thicken if needed
• Boil fr few mts and take off
• Oil + mustard + chopped ginger + cashew
• Add to cabbage
• Add lemon juice + hing water if desired
  

Dal Ka Halwa

• Soak 250 gms moong dal for 4-5 hours
• Grind to medium fine paste
• Heat 200 gms ghee
• Stirring constantly add ground dal till light golden color
• Add 500ml hot water and stir for 5-10 mts
• Add 250 gms sugar and continue stirring
• Cook on medium heat till leaves the sides of pan
• Soak saffron tsp of milk
• Sprinkle over halwa + cardomom
• Serve hot
  

Sabut Moong Dal

• Soak 250 gms sabut moong dal (green full ones) for few hours
• Pressure cook with 2 cups water + ginger paste + turmeric + salt for 20 mts
• Heat ghee + hing + jeera + ginger + green chillies chopped
• Then add the stirred dal and boil
  

Lauki Kofta

• Grate l250 gms lauki and squeeze water
• Mix 1/2 tsp ajwain + 1/2 tsp red chilli powder + salt
• Mix 100 gms besan to dropping consistency
• Heat oil to medium
• Drop in the batter in batches and fry golden brown
• Serve as pakoras / some gravy
  

Katti Meeti Lauki

• Peel and chop 500 gms bottle gourd
• Wash in water
• Heat oil. Drop in mustard + jeera
• Add lauki + salt + manjal + red chilly powder
• Cover and cook till tender
• Add mango powder 1 tsp + sugar 1 tsp and simmer before serving
  

Pittor

• Mix 500 gms besan with 250 gms lightly beated curds
• Add 750 ml water
• Mix in 3 tsps ginger paste + green chillies ground with ginger
  
• Also add 1/2 tsp ajwain + 1.5 tsp salt + 1.5 tsp red chilly powder + 1/2 tsp manjal
• Mix well
• In a wok on fire cook this mixture continuously till it is thick
• Pour into a greased pan with shallow sides and let it set and cool
• Cut into pieces and store in airtight jar

Khandavi is made the same way except the last step it is spread thinly on a greased plate, then sliced and rolled instead of cutting

Jhaal Muri

• Soak 100 gms kala channa overnight. Boil in salted water. Drain and cool
• Put puffed rice in a bowl, add oil and mix.
• Add kala channa + boiled cubed potatoes + chopped cucumber +diced onions + green chillies
  
• Also add red chilly powder + mango powder + lemon juice
• Salt to taste
  

Karnakizhangu Masiyal

Preparation

• Cook kandha in cooker. Mash it
• Also pressure cook toor dal (3/4 cup)
  
• Dice green chillies (4) + ginger
• Add oil + mustard + urad dal + channa dal + hing + turmeric + green chillies + ginger + Curry leaves
  
• Add the mashed kandha + dal
• Also add water if needed
  
• Add salt + kothamalli
• Add lemon juice after taking off the stove
  

Mempodi

Ingredients

• Channa Dal
• Dhaniya
• Vendhayam
• Red Chillies
• Hing

Preparation

• Fry in oil and grind
• Garnish any sambar based dish before taking off flame for pleasant smell.
  

Kothamalli Thokku

• Grind Kothamalli (2 cups) + Red Chillies (10) + Puli (grape size) + salt in mixie
• Add oil + mustard + hing
• Fry the mixture in oil
  

Batura

Preparation

• Take maida 1/2 kg
  
• Add pinch of baking powder + salt to water (100ml)
• Add this water + 1 tbsp oil to the flour
  
• Can add 6 bread slices to this for the batura to rise fully
  
• Prepare the dough and let it rest for 2.5 hours minimum
• Make the baturas in a big pan of oil
  

Rava Dosa

Ingredients

• Rava - 3 cups
• Rice Flour - 1 cup
• Maida - 1/2 cup

Preparation

• Mix all with water
  
• Add salt
• Soak for half hour.
  
• As it soaks the batter will thicken
  
• Then add water if required
• Add diced onions + green chillies
• The pan should be very hot before rava dosa is prepared
• Note that the batter should be watery

Other Version from here

Ingredients

Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste

For seasoning

Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee

Method

Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Set Dosa

Ingredients

• Raw Rice - 3 cups
  
• Urad Dal - 1.25 cups
• Getti Aval - 1 cup

Preparation

• Soak for 4 hours rice and urad dal.
  
• Soak aval for 1 hour (if paper aval)
• Grind all and add soda, salt and let if ferment
• Once it pongafies can be used for making set dosas

• Set dosa
  
• Pour a small pancake sized batter on pan
• Cover and let it steam
• Turn it over
• Serve with Dangar chutney

Carrot Soup

Preparation

• Skin carrot and cook it with salt & pinch of sugar
• Puree this in a blender
• Add oil + ginger-garlic paste + finely chopped onion. Fry lightly
• Add cubed, boiled potato, beans, and carrot. Saute them.
• Add salt + pepper
• Add 2 cups water and let the veggies cook for a while
  
• Then add tomato puree and saute
  
• Finally add carrot puree
• To thicken the soup add 1 tbsp cornflour + 1/2 cup milk/ water
• Boil and serve.
  

Maragatha Masala Vendakai Curry

Can be done with other veggies too : Brinjal / Potato / Cauliflower

Masala Preparation

• Onion big - 1
• Kothamalli - 1 bunch
• Green Chillies - 4-6
  
• Cashewnuts - 10
• Kasa Kasa - 4 tsp
• Coconut grating - 2 tbsp
• Dhaniya - 1 tsp
• Jeera - 1 tsp
• Ginger - Garlic -small pieces
• Yellaka, Krambu, Patta - each 4

Grind all the above to a smooth paste

Dish

• Cut vendakkai into long pieces
• Add oil + mustard + jeera
• Add vendakkai + manjal podi+ salt. Fry well on low flame
  
• When the pieces have softened add the ground masala, and lemon-sized butter
  
• Fry again for 6-7 minutes.
  
• In the end add 3/4 cup of curds and stir for a minute
• Garnish with curry leaves

Side dish for poori, chappati, dosa, pulao.

Olan

Ingredients

• White pumpkin (or Chow Chow) cut in big pieces - 250 gms
  
• Coconut Milk - 1.5 cups
• Slit green chillies - 6
• Boil Black Eyed Peas - 100 gms
• Coconut Oil , Salt
  

Preparation

• Take 2 portions of coconut milk (first stronger than second)
• Cook the pumpkin pieces in second portion of coconut milk with green chillies
• Add the boiled peas to this
• Then add the first portion of coconut milk
• After it boils add some coconut oil + salt
  

Kadhambha Kootu Curry

Ingredients

• Channa Dal - Soaked in hot water and then boiled - 1 cup
• Senakizhangu - 200 gms
• Vellai Pusini / Chow Chow - 200 gms
• Vazhakkai - 1
• Red Pumpkin - 100 gms
• Dhaniya - 2 tsp
• Red Chillies - 4
• Pepper - 1/2 tsp
• Urad dal - 2 tsp
• Coconut oil , turmeric, salt
  

Preparation

• Cut all veggies and pressure cook them with salt and turmeric
• Fry the spices in coconut oil and grind them
• Mix the boiled veggies + channa dal + masala + extra water, and cook
• Add mustard + urad dal + slices of coconut to the dish (splutter in coconut oil)