Mango Sasav

Preparation :15 mins
Cook :24 mins
Total Time :39 mins
Servings :Makes 4 servings

Ingredients :

To Be Blended Into A Smooth Coconut Paste ( Using 1/2 Cup Of Water)
1 1/2 cups freshly grated coconut
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
6 curry leaves (kadi patta)
1 tsp chilli powder

Other Ingredients
4 ripe peeled alphonso mangoes
1/2 tsp turmeric powder (haldi)
2 tbsp chopped jaggery (gur)
salt to taste
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli , broken into pieces
10 curry leaves (kadi patta)

Method :

Combine the mangoes, turmeric powder, jaggery, salt and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Cover with a lid, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
Add the prepared coconut paste, little salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside.
Heat the oil in a small non-stick pan, add the mustard seeds, kashmiri dry red chilli, curry leaves and sauté on a medium flame for few seconds.
Add the tempering to the prepared mango gravy and mix well.
Serve hot.

Rice Kanji

Preparation :10 mins
Cook :21 mins
Total TIme :31 mins
Servings :Makes 4 servings

Ingredents :

2 cups leftover cooked rice
4 cups water
salt to taste
2 tbsp oil
5 to 6 curry leaves (kadi patta)
4 green chillies
2 garlic (lehsun) cloves , chopped
1 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
lemon juice to taste
a pinch of turmeric powder (haldi)

Method :

Combine the water, cooked rice and salt in a deep bowl.Cover the bowl with a plate (do not place it in air tight container) and keep aside to ferment for a day.Next day crush the the soaked rice with your hand and then strain the rice water. Keep aside.Heat oil in a deep pan, add asafoetida, mustard seeds, garlic, curry leaves and green chillies and saute for a few seconds.Add the rice water and add turmeric powder and boil for 20 minutes.Add salt and lemon juice and mix well.Serve and enjoy as an appetizer.

Papad Dosa

Preparation:25 mins
Cook: 15 mins
Total Time: 40 mins
Servings: Makes 4 servings

Ingredients

4 urad dal (split black lentils) papad
1 cup boiled potatoes
2 tsp ginger-garlic (adrak-lehsun) paste
4 tsp finely chopped onions
4 tsp finely chopped tomatoes
salt to taste
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp dried mango powder (amchur)
2 tsp oil
6-8 curry leaves (kadi patta)
1 tsp mustard seeds ( rai / sarson)

Method

Heat oil in a pan, add mustard seeds, cury leaves, ginger-garlic paste and saute for 20 seconds.Add the onions and tomatoes and saute for 2 minutes.Add the mashed potatoes and the remaining spices and mix well.Take water in a plate and dip the papad in it.Immediately put it on hot non-stick tava and spread the mixture in the middle of it.Roll it from both the sides to give it a dosa shape.Serve hot with nariyal chutney.

Chatpati Bhindi Curry

Preparation:5 mins
Cook: 20 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings

Ingredients

10-12 chopped ladies finger (bhindi)
2 chopped tomatoes
2 chopped onions
2 chopped green chillies
2-3 whole dry kashmiri red chilli
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp besan (bengal gram flour)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp dried mango powder (amchur)
5 curry leaves (kadi patta)
1 tbsp oil
salt to taste

Method

Heat oil in a non stick pan or wok.Add the cumin seeds, mustard seeds and fenugreek seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and let it get fried in the oil for 1 minute.Add the onions and saute till the onions are light golden brown.Add the tomatoes and the chilli and saute for 2 minutes.Add the ginger-garlic paste and saute till the rawness of the ginger garlic paste goes away.Add the haldi powder, chilli powder, jeera powder,coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Add the ladies finger in the pan and mix well till the whole masala is mixed with the bhindi.Add the dried mango powder and mix well.Sprinkle 1 tsp of besan and saute for 3 to 4 minutes.Add half cup of water to the bhindi and mix well for another 3 to 4 minutes till the masala is completely dissolved.Add salt and mix well.Cook on a slow flame for 5 to 6 minutes.Serve hot with rice or roti.

Palak Bread Kabab

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 10 kebabs

Ingredients

10 to 12 spinach (palak) , chopped
5 to 7 slices of bread , soaked and mashed
1 cheese cube, grated
salt to taste
freshly ground black pepper powder to taste
oil for cooking

Method

Combine all the ingredients in a bowl and mix well.Divide the mixture into 10 equal portions and shape them into small round flat kebabs.Heat the oil in a kadhai and deep fry till they turn crisp.Serve hot with sauce.

Pongal

Preparation:10 min
Cook: 20 min
Total Time: 30 mins
Servings:

Ingredients

1 cup rice (chawal)
moong dal yellow - 1/3 cup
black pepper - (kali mirch)-20-25
1/2 tsp turmeric powder (haldi)
ghee - 5 tablespoons
1/2 tsp cumin seeds (jeera)
ginger grated - 2 teaspoons
cashew nuts broken in pieces - 2 teaspoons
curry leaves (kadipatta) - 6-7
salt to taste
Freshly Powdered black pepper - around 2-3 teaspoons

Method

1) cook rice and moong dal with haldi and about 10 black pepper in pressure cooker for 3-4 whistles.2) in a kadai, take 2 tablespoons of ghee and heat.3) as soon as the ghee is hot,add jeera,remaining black pepper,kadi patta,cashew nuts,ginger. 4) fry them till cashew nuts get a slight brown colour.5) then add the cooked rice w and dal and add salt and mix them well adding the remainign ghee. you can add more ghee if you feel necessary.6) now remove from gas and add the freshly powdered black pepper and mix well again.Pongal is ready.It is very filling. can be had with coconut chutney.

Spicy Indian Pumpkin Soup

Preparation:30 mins
Cook: 55 mins
Total Time: 851 hours 25 minutes
Servings: Makes 6 to 7 servings 1 plate

Ingredients

1 tsp olive oil
2 sliced onions
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
2 cups chopped pumpkin
4 cups vegetable stock
125 ml cream
salt and freshly ground black pepper (kalimirch) powder to taste

Method

Heat the olive oil in a broad pan and add the onions and saute for 4 minutes.Add the cumin seeds powder, coriander powder and cinnamon and cook for 1 minute.Add the pumpkin, mix well and add the salt and pepper and mix well.Add the stock, mix well and bring to the boil.Reduce the flame and simmer for 10 minutes.Mash the pumpkin and add the cream and mix well.Serve hot.

Sprouted Moong Halwa

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 3 to 4 person

Ingredients

100 gms sprouted moong (whole green gram)
1 cup milk
1 tbsp ghee
4 tbsp sugar
7 to 8 almonds (badam)
1 tsp cardamom (elaichi) powder

Method

Make a smooth paste of sprouted moong in mixer.Heat ghee in a pan,add moong paste stir until it become brown. Add milk and sugar. Stir it properly.It becomes thick, add the almonds and cardamom powder.Pour it in serving bowl and decorate with silver foil.

Makai na Rotla

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 servings

Ingredients

1 cup maize flour (makai ka atta)
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp finely chopped green chillies
1 tbsp ginger-garlic (adrak-lehsun) paste
2 tbsp fresh curds (dahi)
2 tsp oil
1 tbsp sesame seeds (til)
salt to taste
oil for cooking
whole wheat flour (gehun ka atta) for rolloing

Method

Combine the maize flour, wheat flour, green chillies , ginger-garlic paste, oil and salt and knead to a soft dough using curds. Add water if required.Divide the dough into 4 equal portions and roll out each portion into a 125 mm. (5\") diameter circle using whole wheat flour for rolling.Sprinkle some sesame seeds on top and press.Heat a non-stick tava (griddle) and cook each rotla, using a little oil, till it turns golden brown in colour from both sides.Serve hot with raita.

Rava Pulihora

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings

Ingredients

1 1/2 cups rice semolina (idli rawa)
1/2 cup tamarind (imli) pulp
3 cups water
3 tbsp oil
1 tbsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
8 to 9 whole dry kashmiri red chillies
salt to taste
1 tsp asafoetida (hing)
a few curry leaves (kadi patta)
1 tsp turmeric powder (haldi)

Method

Cook the rava in water along with a tbsp oil until cooked.Season oil with the above mentioned ingredients.Add tamarind pulp to the seasoning and cook.Then finally add to the rava and mix well.Serve hot.

Nataraja Iyer Rasam

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 6 servings

Ingredients

1/2 cup tamarind (imli) pulp
1/2 tsp turmeric powder (haldi)
5 to 7 whole dry kashmiri red chillies
3 to 5 green chillies
a pinch of asafoetida (hing)
2 tbsp grated jaggery (gur)
5 to 6 curry leaves (kadi patta)
100 gms toovar (arhar) dal , cooked
16 to 20 peppercorns (kalimirch)
1 tbsp cumin seeds (jeera)
1 tbsp oil
2 tsp mustard seeds ( rai / sarson)
4 garlic (lehsun) cloves , crushed
salt to taste
chopped coriander (dhania) for garnishing

Method

Combine the tamarind pulp with 3 cups water, mix well and strain the mixture and transfer in a deep pan.Add the turmeric powder, red chillies, green chillies, asafoetida, jaggery, salt and curry leaves, mix well and bring to boil till the liquid turns to half.Meanwhile, combine the pepper and cumin seeds and blend in a mixer to a coarse powder.Add this to the tamarind mixture and mix well.Add the dal, mix well and simmer for 10 minutes.Heat the oil in a small pan and add the mustard seeds, curry leaves and garlic and saute till garlic turns golden brown.Add this to the rasam and mix well.Serve hot garnished with coriander.