Tomato Thokku

Ingredients :

• Ripe red tomatoes - 1 k.g.
• Tamarind - 1 lemon size
• Red chilli powder - 5 to 6 tbsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Garlic flakes - 5 to 6 [ if u like more u can add more ]
• Oil [ seasame ] - 1 cup
• Asafoetida - 1/4 tsp

Dry roast and powder :

• Mustard seeds - 1 tbsp
• Methi seeds - 1 tbsp
• Dry red chillies - 4 to 5 [ if u want to omit chillies u can omit.]
• if u add red chillies it gives nice colour ]
• dry roast in kadai and powder it in mixer.

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Dry red chillies - 2 [ broken ]
• Curry leaves - little

Method :

Heat oil in a non- stick kadai, add chopped tomatoes and fry well. Keep the flame high. Add garlic flakes and mix well. When its start boiling add tamarind plup also, stir in between. When water goes and the tomatoes becomes soft  add salt, turmeric, red chilli powder and mustard, methi seeds powder. Mix well, when it become cool grind in mixer to smooth paste. Then keep the same kadai, add remaining oil, add seasoning, allow to splutter, mix the paste and fry  until oil is separated. Remove from the fire. Allow to cool,and  store it  in a dry bottle. Its goes well with idli, dosa, and stemed rice.

Kadambam Sambhar [ with out coconut ]

Ingredients :

• Brinjal - 2 [ cut into big pieces ]
• Ladies finger - 4 to 5 [ cut into 1/2 inch pieces ]
• Colocaesia - 4 to 5
• Red pumpkin - 1 slice
• Capsicum - 1 small [ cut into cubes ]
• Carrot - 1 [ cut into cubes ]
• Sweet potato - 1 [ cut into cubes ]
• Tomatoes - 2 [ cut into pieces ]
• Cooked thuar dal - 1/2 cup [ mashed ]
• Sambhar powder - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Tamarind paste - 11/2 tsp
• Jaggery - little
• Salt - as required
• Asafoetida - a pinch
• Oil - 2 tbsp
• Curry leaves - little
• Fresh coriander leaves - little

Grind together :

• Mustard seeds - 1/2 tsp
• Black pepper - 1/2 tsp
• Red chillies - 2 to 3
• Methi seeds - 1/4 tsp
• Green chillies - 2
• Ginger - 1 small piece

 [ fry in little oil and grind together in mixcer and keep aside. ]


Method :

Take one pressure cooker, add oil. When the oil become hot add all vegetables and stir for 3 minutes. Then add cooked dal, tamarind paste, along with  required water. Mix well. Add salt, red chilli, turmeric, sambhar powder, jaggery, asafoetida, and grind masala powder.  Close the cooker. Wait for 2 whistle  to come. When the pressure leaves open the cooker and garnish with curry leaves and coriander leaves.Ur tasty sambhar is ready to serve. Serve with idli, dosa and steamed rice.

Barvan Baingan [ marathi stylee ]

Ingredients :

• Tender brinjals - 1/2 kg
• [ remove the stem cut into 4 from bottom side. [ not near stem ]
• Fresh  raw peanuts - 2 tbsp
• Dry grated coconut - 1/2 cup [ suka copra ]
• Big onion - 1 [ chopped ]
• Red chilli powder - 11/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Fresh coriander leaves -little

To make masala :

Take one small pan add some oil, fry onion and copra till its change in colour. Remove from the fire and grind along with peanuts, red chilli powder, turmeric, garlic flakes and salt with out adding water. Grind the masla little coarse and keep aside.

Method :

Select brinjals  and cut in to four. Stuff the masalas with hand into brinjal. Then take one kadai , pour some oil and arrange brinjals in such way that stem portion faces down and stuffed portion facing upwards with the remaining masala on top along with 1/2 cup water. Reduce flame and cook till moisture is absorbed and brinjal becomes soft. When curry comes to room temperature, stuff back the oozed out masala in to the brinjal.

Note :

Some brinjals take long time to cook.If water  is not enough add in between. Donot allow the masala to stick to the pan. Stir gently in between.

Rajasthani Panchmel Dal

Ingredients :

• Split bengal gram dal - 1/4 cup
• Whole green gram dal - 1/4 cup
• Split black gram [ urad ] - 1/4 cup
• Toovar dal - 1/4 cup
• Masoor dal - 1/4 cup
• Turmeric powder - 1/2 tsp
• Salt - as required
• Ginger  - 1/2 inch [ chopped ]
• Green chillies - 2 [ chopped ]
• Asafoetida - a pinch
• Oil - 3 tbsps
• Red tomatoes - 2 [ chopped ]
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Fresh coriander leaves - little

For seasoning :

• Cumin seeds - 1/2 tsp
• Cloves - 3 to 4
• Dried red chillies - 2 [ broken ]

Method :

Wash all the pulses in 4 to 5 times in water. Then soak in enough water at least 3 hours.  Drain and boil in enough water, with turmeric and salt till cooked. Grind green chillies and ginger to a paste. Then heat oil  in a pan, add asafoetida, cumin seeds, cloves and red chillies. When the cumin seeds begin to change colour, add ginger chilli paste and saute for a few seconds. Then add cumin, coriander powder, red chilli powder and chopped tomatoes. Cook till oil separates. Then add the cooked lentils and add required water. Cook for 10 minutes, stirring occasionally. Finely add garam masala powder and chopped coriander leaves. Serve with hot jeera rice, roti.

Kajas [ sweet ]

Ingredients :

• Maida - 2 cups
• Bengal gram flour - 2 tbl sps [ heaped ]
• Curd - 1/2 tbl sp
• Sugar - 1 tsp
• Oil & ghee - for frying

For sugar syrup :

• Sugar - 11/4 cup
• Water - 3/4 cup

Method :

Sieve maida and mix with 1 tsp sugar and curd. Then sprinkle water and kneed to a smooth dough. Then mix enough oil with bengal gram flour to make it into bajji dough consistency. [ oil, flour mixture should easily speard when smeared ]. Make big balls out of maida dough. Roll out into very thin chappathis using more maida for dusting. Apply oil, flour paste evenly on each chappathi. Prepare a pile  five chappathis keeping one on top of another. Then first fold one end to about 2 inch width. Flatten the folded portion, and continue folding  in this manner to look like a flat roll. Then cut 1 inch pieces from the flattened roll. Press it on top with rolling bin. Theinner rings should remain at the sides. Prepare like this from all the balls. Then prepare sugar syrp of half string consistency, and remove from the fire and keep it warm. Heat oil and deep fry few kajas at a time till golden brown. Then put it in the sugar syrup and allow it to soak till next batch is fried. Arrange on a flat plate to dry. If more syrup is left over, pour it over kajas.

Variation :

Omit oil and bengal gram flour. Instead apply ghee on top of chappathi. Dust little  maida and fold.

Potato Wafers

Ingredients :

• Potatos - 1/2 kg
• Salt - 2 to 3 tbsp.
• Oil - enough for deep fry

Masala :

• Chilli powder - 1 tsp
• Or
• Pepper powder - 1 tsp

Method :

Peel and slice the potatoes. Then wash the sliced potatoes 3 to 4 times and immerse in salted water. After that, remove, press lightly between the palms to drain the excess water out. Then heat oil, deep fry on a high flame by seperating the slices and dropping them in hot oil. Remove them when it become crisp. Last sprinkle the desired masala.

Note :

While frying wafers, let the remaining potato slices remain immersed in salted water only.  If removed and kept aside before frying thay tend to get reddish.

Corn Chevda

Ingredients :

• Corn powha [ flakes ] - 1 cup
• Peanuts - 1/4 cup
• Cashew pieces - 6 to 8
• Kismis [ raisins ] - 6 to 8
• Dry copra - few slices
• Oil - to fry

Masala - 

• Salt - as required
• Garam masala - 1/2 tsp
• Chilli powder - 1 tsp
• Powder sugar - 1 tbsp.

To temper :

• Oil - 1tbsp.
• Seasame seeds - 1tsp
• Turmeric powder - 1tsp
• Curry leaves - few

Method :

Deep fry corn powha on a high flame. Remove immediately from the heat as it would expand very fast on frying. Fry peanuts, cashew pieces, copra slices and raisins separately on medium flame till crisp. Then for tempering heat oil add seasame seeds. When the seed splutter, add turmeric powder and a few curry leaves. Finely add all the ingerdients, masalas and mix well. Your tasty corn chevda isa ready to serve.

Wheat Halwa

Ingredients :

• Samba wheat - 1 cup [ 200gms]
• Sugar - 21/2 cup [500gms.]
• Melted ghee - 1 cup
• Cardamom powder - little
• Kesar colour - little
• Water - 7 cups

Method :

Soak wheat in water for 10 to 12 hours.Then grind it in wet grinder to smooth paste. Squeeze out water by straining it through a muslin cloth.To the plup add some more water and grind. Repeat the process for 2 to 3 times.Throw away the waste and keep the extract in a vessel for 10 hours to settle down. Then throw away clear water, which stands on top of the extract.  Remaining portion add 5 to 6 cups of water. Meantime heat sugar with enough water to cover it, in a heavy vessel and heat till one string consistency is reached. Then pour the diluted extract, colour, and stir well  till halwa becomes completely transparent. At that time add melted ghee little by little whenever halwa sticks to the vessel. Stir till ghee oozes out from halwa. Then mix cardamom powder, and stir for few more minutes or it leaves the sides of the vessel. Mix fried cashewnus and pour on a greased tray. ur tasty halwa is ready.

Custard Halwa [ easy to make for diwali ]

Ingredients :

• Milk - 3 cups
• Custard powder
• [ any flavour of ur choice ] - 2 table spoon [ heaped ]
• Sugar - 1/3 cup
• Ghee - 3 tablesps.
• Cashew nuts - to garnish

Method :

Mix custard powder in 1/2 cup cold milk [ boiled and cooled milk ] then heat remaining milk along with sugar in a heavy kadai. When sugar is completely melted and milk comes to boil, reduce the flame, and pour dissolved custard mixture stirring constantly without forming lumps. Cook till it becomes little transparent and shiny. When it sticks to the vessel add ghee. Remove from the gas, when halva consistency is reached. Pour on a greased tray and garnished with cashew nuts.

Moghalai Paneer Curry

Ingredients :

• Paneer - 1/2 k.g.

For filling :

• Carrot - 1
• Fresh beans - 6
• Green peas - 1/2 cup
• Cashew nuts - 10
• Un sweetened khova - 1/4 cup
• Salt -  as required
• Oil - for deep frying

For gravy :

• Red ripe tomatoes - 2 to 3
• Onions - 3
• Ginger garlic paste - 1/2 tsp
• Nutmeg powder - little
• Garam masala powder - 1/2 tsp
• Fresh curds - 1/2 cup
• Red chilli powder - 2 tsp
• Salt - to taste
• Sugar - n1 tsp
• Oil - 2 tbsp

Method :

Blanch tomatoes in hot water.  Peel skin and make into paste.Chop carrot, beans finely,add peas, salt and steam in pressure cooker without adding water. .Mix boiled vegetables with khoya, cashewnuts a pinch of salt and mix well. Then divide paneer into small portions. Take one portion flatten in the form of a cup, place a little filling inside, close and make balls, till all the dough is over. Then deep fry in hot oil. Then take one kadai, heat oil, fry the sliced onions till thay become transparent. Add tomato paste, ginger garlic paste,nut meg powder, chilli powder, garam masala powder, sugar, salt and beaten curds. Cook till the gravy is thick, add koftas just before removing from the fire. Serve garnished  with chopped coriander leaves and little fresh cream. Your tasty side dish ready for roti, nan and parathas.

Tip :

You can also brake the koftas and add to the gravy. It will also give a good taste. This technique will help to increase the quantity of the gravy when all of a suddenly guests visits our home. Hence it will help in preventing shortage of the gravy.

Lemon Ginger Rasam [ easy to make and very tasty ]

Ingredients :

• Thurdal [ boiled ] 1 cup [ mashed with water and make it to ]- 3 cups
• Chopped coriander leaves - 1 handful
• Chopped curry leaves - little
• Salt - as required
• Lemon - 2
• Rasam powder - 11/2 tsp
• Red tomatoes - 2 [ cut into pieces ]
• Ginger - 2 small pieces

For seasoning :

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Dry red chillie - 1 [ broken ]

Grind together :
Grind tomatoes and ginger together in mixie and keep aside.

Method :

Take one deep vessel. Mix dal water, tomato ginger paste, curry leaves, coriander leaves, salt, lemon juice, rasam powder and bring to boil. Mean time Take one small kadai, add little ghee. When it become hot, add seasoning and add to the rasam vessel. Before rasam gets  boiling  remove from the gas.  Your lemon ginger rasam is ready. Garnish with chopped coriander leaves.

Note :
When you feel tired, make this rasam and drink like a soup. [ little hot] You feel fresh and it is good for kids also.

Kaju Kathli [ so easy to make ]

Ingredients :

• Cashewnuts - 1 cup [ make powder ]
• Sugar - 1/2 cup [ powdered ]
• Fresh ghee - 2 tsp
• Water - 3 tsp

Method :

Powder the nuts in a mixie using dry grinding blade. Run the mixcer at low speed for short intervals, stirring in between to make even and fine powder. Powder the sugar also.  Then take one kadai, mix kaju and sugar powder along with ghee. Keep in medium flame. In center pour the water. when its start boiling mix all together and stir consistency. When the sweet forms thick mass, transfer to greased plate. When its become warm cut into  diamond shapes. If you want you can decorate with silver warq. This recipe my sister ramya told me. I made this it is so easy. She is also a cook cook.

Kalakhand or Milk Burfi [ Easy sweets for deepavali ]

Ingredients :

• Milk maid tin - 1
• Fresh paneer - 1/2 k.g.
• Milk powder - 2 tbsp

Method :

Mix all ingredients in a heavy kadai and cook stirring constantly till its becomes thick and leaves side. Then pour on a greased tray, level the surface and decorate with sliced nuts. Cut into pieces. your yummy sweet is ready. Its very easy to make. I learned it from my sister ramya. 

Easy to make for your depavali [ like Shrikhand ]

                                              
                                               Banana Special


Ingredients :

• Ripe bananas - 3 [ peeled and thinly sliced ]
• Curds - 1 cup
• Sugar - 1/2 tbsp
• Cardamoms powdered - 2
• Salt - a pinch

Method :

Beat the curds along with sugar, salt, cardamom and add the banana slices.
Mix throughly  chill and serve. 

Chocolate Flavoured Rice Pudding

                                              Rice Pudding [ chocolate flavour ]

Ingredients :

• Un cooked basmati rice - 1/2 cup
• Milk - 4 cups
• Cocoa  powder - 3 tsps
• Butter - 1 tsp
• Sugar - 5 tsp
• Salt - a pinch
• Venilla esence - 1 tsp
• Fresh cream - to serve [ whipped ]

Method :

Take one heavy bottom kadai, pour milk and bring to boil. Then add rice, and other things and simmer on a low flame for about 2 hours. When it completely done remove from the gas. Before serving garnish with whipped cream on top.

Yummy Puddings

                                              Tripple Pudding




Ingredients :

• Strawberry jelly - 1 packet
• Custard - 4 cups
• Plain cake - 2to 3 slices
• Almonds - few [ chopped ]
• Pistachios - few [ chopped ]
• Cherries - few [ to garnish ]

Method :

Prepare the  jelly as per instructions on the packet. When almost set, take it out and line it  up with a layer of cake slices. Then pour custard over the cake and serve after chilling thoroughly. Before serving garnished with chopped nuts & cherries. Your tasty yummy tripple pudding is ready.

Parwal ki subji

Ingredients :

• Tender parwal - 250gm [ scraped lightly with knife & sliced length wise ]
• Green chillies - 3 to4 [deseeded and finely chopped ]
• Ginger - 1 inch piece [ cut into thinly ]
• Tomato - 1 [ cut into length wise
• Oil - 2 to 3 tbsp
• Jeera - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Dhania powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Amchoor powder - 1/2 tsp
• Lemon juice - 1 tsp
• Sugar  1/2 tsp

Method :

First scrape parwals lightly. Do not scrape too hard because a little crusty covering tastes nice and crunchy. Then cut into fingers. Then heat oil in a kadai. Add jeera and rai. Fry till jeera turns golden, add haldi, salt, then parwals, green chillies, and ginger. Stir for 5 to 8 minutes on low flame. Cook, covered for 10 minutes till done. Add dhania powder, garam masala powder and amchoor. Mix for a minute, finely add tomato, lemon juice and sugar. Mix well  and keep for 5 minutes. Remove from the gas. Garnish with chopped coriander leaves. Serve hot with pulkas.  c,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Lauki Cooked In Milk

Ingredients :

• Lauki [ bottle gourd ] - 1/2 k.g.
• Milk - 2 cups
• Desi ghee - 1 tbsp
• Jeera - 1/2 tsp
• Tej patta [ bay leaves ] - 2
• Salt - as required
• Red chilli powder - 1/2 tsp
• Ginger - 1 piece [ finely chopped ]
• Fresh coriander leaves - little

Method :

Boil milk in a heavy bottomed kadhai till it gets reduced to half. Then keep aside. Peel lauki and cut into small pieces. Then  heat ghee in a pressure cooker. Add jeera, when it turn golden, add lauki. Stir fry for 10 minutes on medium flame. Add tej patta, ginger, salt and chilli powder. Mix well and cook for another 3 minutes. Then add the thickened milk and coriander. Pressure cook to give 1 whistle.And remove from the gas. Open the cooker only after the pressure goes. Serve with roti, steamed rice.

Tip :

To include lauki in your meals, you could make roti ki roti or lauki ka raita. For roti,add grated lauki to wheat flour and knead to a dough. For raita, steam grated lauki and add to well beaten curd, seasoned with a little kala namak.

Besani Bhindi [ Ladies Finger Subji ]

Ingredients :

• Bhindi [ ladies finger ] - 250 gm [ small and tender ]
• Small onion - 4 to 5 [ cut into four and separated ]
• Oil - 4 tbsp
• Ginger paste - 11/2 tsp
• Besan [ gram flour ] - 3 tbsp
• Aniseeds [ saunf ] -1/2 tsp

Powered masala:

• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Dhania powder - 1 tsp
• Garam masala - 1/2 tsp
• Amchoor [ dried mango powder ] - 1/2 tsp

Method :

Wash, drain and wipe dry with a clean kitchen towel. Then slice off 1/4 from the top & bottom of each bhindi, make a slit in each piece. Keep the bhindi in a large pan. Then mix all the ingredients of the powdered masala together. Sprinkle this masala over the bhindi. Then heat oil in a big kadai,add saunf. Reduce the flame when the saunf changes colour, add besan, cook in low flame till it changes colour. Add ginger paste, stir for a few seconds and add the bhindi along with onions. Cook for 15 to 20 minutes on medium flame, stirring in between till completely cooked. Garnish with chopped coriander leaves. Serve with roti, rasam rice.

Kalyana Kotsu [No onion and tomato]

Ingredients:

• Moong dal - 2 tbsp [soak in water]
• Bengal gram - 1 tbsp [soak in the water]
• Tamarind paste - 1/2 tsp
• Small Brinjal - 1[cut into small pieces]
• Carrot - 1 [cut into small cubes]
• Small Potato - 1 [cut into small pieces]
• Fresh green peas - little
• Green chillies - 2 to 3
• Salt - As required
• Turmeric powder - 1/2 sp
• Red chilli powder - 1 tsp
• Sambhar powder - 1 tsp
• Curry leaves - little
• Coriander leaves - little
• Jaggery - little

For seasoning:

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Oil - 2 tsp

Method:

Grind both the dals together in a mixer and keep aside. Then take one small cooker and add oil. When it becomes hot, add the seasoning. When the dal changes its colour, add the vegetables, ground dal paste, all the dry masalas and mix well. Add the tamarind paste, jaggery and required water. Close the cooker and allow for about 3 whistles to come. After the pressure goes, open the cooker, garnish with curry leaves and coriander leaves. Serve hot with pongal, rice, idli and dosas.

Peas Paratha

Ingredients :

• Fresh or frozen peas - 2 cups
• [ cooked with salt and a pinch of soda-bi-carb to retain green colour. This is optional ]
• Whole wheat flour - 2 cups
• Green chillies - 6 to 7 [ chopped ]
• Ginger - 1/2 inch piece [ grated ]
• Salt - as required
• Cumin seeds - 1/2 tsp
• Coriander leaves - little
• Sugar - 2 tsp
• Oil - 1/4 cup
• Lemon juice - 1 tsp
• Rice flour - 2tbsp

Grind together :

Grind green chillies, ginger, cumin seeds, coriander, sugar, lemon juice and little salt in mixer and keep aside.

Method :

Make a soft dough mixing flour, oil, salt and water. Divide into lime size balls. Grind the peas, add the paste and mix well. Divide the mixture into balls larger than the balls of dough. Then flattten each dough ball, place the peas mixture ball in centre and carefully cover it with the dough. Flatten slightly, sprinkle some rice flour and roll out to about 4 inch circles. Roast on hot tawa using oil on both sides. Serve hot with thick curd and pickle.

Vegetable Medley

 

Ingredients :

• French beans - 1/2 cup [ cut inti 1/2 inch pieces ]
• Carrots - 1/2 cup [ chopped fine ]
• Cauli flower florets - 1 cup
• Peas - 1/4 cup [ shelled ]
• Potatoes - 2 [ peeled and chopped finely ]
• Capsicum 1 [ chopped ]
• Salt -  as required 
• Red chilli powder - 1 tsp
• Dhaniya powder - 1/2 tsp
• Amchur powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Oil - 2 tbsp

Method :

Heat oil in deep bottom kadai, add all chopped vegetables. Sprinkle water, cover and cook on high flame for 10 minutes. Add all the  masalas and mix well. Cook till  all the vegetables become soft. Keep the gas in low flame. Garnish with fresh cream and chopped coriander leaves. Serve with pulkas and parathas.

Vegetable Rava Uppuma

Ingredients :

• Sooji [ rava ] - 1 cup
• Chopped vegetables - 1/2 cup [ finely chopped ]
• [ onions, carrot, green peas, potato and tomatoes ]
• Salt - as required
• Water - 2 to 21/2 cups
• Green chilli - 1 finely chopped
• Ginger - 1/2 inch piece [ finely chopped ]
• Turmeric powder - 1/2 tsp
• Ghee- 3 tbsp
• Oil - 2 tsp
• Asafoetida - a pinch
• Curry leaves - little
• Fresh coriander leaves - little

For seasoning :

Mustard seeds - 1 tsp
Black broken dal - 1/2 tsp
Bengal gram dal - 1/2 tsp

Method :

Take one deep kadai, heat oil in high flame for 2 minutes. Add mustard seeds, urad dal, bengal gram dal, chopped green chillies, curry leaves, ginger and asafoetida. When the dals change in colour, add onions and mix well. Then add vegetables and tomatoes, fry for another 3 minutes. Then add rava and mix well. Then add boiled water along with salt. Keep the gas in low flame stir well till rava completey cooked. Add ghee to that mix well. Garnish with curry leaves and coriander leaves. Add roasted peanuts, cashew nuts to uppuma for a crunchy flavor.

Minty Green Peas Soup

                                                  Minty Green Peas Soup




Ingredients :

• Green peas [ shelled ] - 2 cups
• Onions - 2 medium size
• Water - 4 to 5 cups
• Mint leaves - 1/2 cup
• Fresh cream - 1/2 cup
• Butter - 2 tsp
• Salt - as required
• Black pepper - to taste

Method :

Heat butter in a deep dish on high flame for 1 minute. Then add chopped onions, stir and fry for 2 minutes. Then add shelled peas, water, mint leaves, salt and black pepper. Mix well and cook on high flame for 10 minutes till peas become soft. When done, cool and grind in mixture, and strain in a soup strainer. Cook again on high flame for a minute. Remove from the gas and serve hot with  fresh cream.

Cauli Flower Soup

                                                  Cauli Flower Soup



Ingredients :

• Fresh cauliflower - 1 medium size
• [ chopped fine [ only the flower ]
• Potato - 2
• Vegetable stock - 3 cups
• Milk - 1/2 cup
• Maida - 2 tbsp
• Butter - 1 tbsp
• Pepper powder - 1 tbsp
• Salt - as required

Method :

Pressure cook the flowerettes, and potatoes. Peel the potatoes and mash both well and keep aside. Mix butter and maida  along with milk and keep aside. Add water to this and cook well till it boils, when it started boiling  add mashed cauliflower and potatoes to that. Cook for 5 to 6 minutes. Add salt and pepper to that and serve hot.

Yellow Pumpkin Soup

                                                  Yellow Pumpkin Soup




Ingredients :

Pumpkin - 1/2 kg
Ginger paste - 1 tsp
Butter - 3 tbsp
Milk - 1 litre
Salt - as required
Pepper powder - 1tbsp
Bread toast - for garnishing
Water - 1 cup

Method :

Peel the pumpkin and chop it into large pieces. In a deep pan, add butter. When it melts, add pumpkin pieces and fry them. Add salt, pepper powder, ginger paste and water and cook till pumpkin is soft. Blend this mixture in a mixie along with 1 cup of milk. In a pan, add the remaining milk and pumpkin pieces and cook for 10 minutes. Serve with bread toasts.

Tomato Soup

Ingredients :

• Red ripe tomatoes - 500 gms.
• Onions - 2 medium sized
• Carrot - 1
• Potato - 1 small size
• Salt - as required
• Sugar - as required
• Black pepper powder - 1/2 tsp
• Fresh coriander leaves - little [ for garnishing ]
• Fresh cream - 1 tsp [ for garnishing ]
• Bread toast - little

Method :

Scrape the carrot, peel onions, potato and cut them into 4. Then pressure cook tomatoes, onions, carrot and potato along with salt. When it is done, pour them into a blender to make a smooth mixture. Strain this through a coarse sieve. Then boil the soup for 5 minutes more in low flame. Garnish with coriander leaves and fresh cream. Bread toast can be added.

To make bread toast :- Take 1-2 day old bread, remove edges, cut each slice into four vertically and horizontally. You will get small cubes. Deep fry in hot oil or ghee. Drain and keep aside.

P.S. :- Instead of potato, corn flour can also be added to make the soup thick. Dissolve 2 tbsp of corn flour in 2 tbsp of water and add to the soup while boiling.

Beet soup

                                             Beet Soup


Ingredients :

• Beet root - 2
• Onions - 1 chopped
• Pepper powder - 1 tsp
• Carrot - 1 chopped
• Parsley - 1 spring
• Sugar - 1 tsp
• Salt - as required
• Cream - for garnishing

Method :

Peel the beetroots and cook them till tender and grate them. In a large pan, heat 1/2 litre water. Add chopped onions, carrot and parsley. Boil it. Keep in low flame and cover and cook  for 1/2 an hour till vegetable are soft. Now strain this mixture and add the strained water to the grated beetroot and mix well. Take another pan, and heat this mixture, adding salt and sugar. Boil again for 10 minutes in low flame. Strain and discard the beetroot pulp. Serve chilled with cream.

Onion - Garlic Masala

                                              Onion - Garlic Masala



Ingredients :

• Onion - 4 to 5  [ medium sized thinly sliced ]
• Garlic - 2 pods [ full ] peeled and crushed
• Desiccated coconut - 1 cup
• Red chilled powder = 6 tsp
• Salt - as required 
• Oil - 7 to 8 tsp

Method :

Saute onion and garlic till light brown. Add the coconut and saute for  a few minutes. Then add chilli powder and salt and saute on slow heat for about ten minutes.  This mixture can be used as it is or finely ground. [ maharashtrian people use this masala for making gravies. ]

South Indian Curry Powder

                                             South Indian Curry Powder



Ingredients :

• 1tsp each of channa dal, urad dal, toor dal and rice grains
• 1 tsp each of cumin seeds, mustard seeds, fenugreek seeds  black pepper and turmeric powder
• Coriander seeds - 1 cup
• Red chilli powder - 1/4 cup
• Asafoetida powder - 1/2 tsp
• Curry leaves - little

Method :

Dry roast the dals and rice grains till light brown. Add the other ingredients. Saute curry leaves and chillies in a little oil. Grind all together in mixer. Store in air- tight container and use . You can keep this for 15 days.  [ keep this in fridge. ]

Curry Powders

                                          Curry Powders [ Maharashtrian Type Masala Powders ]



Ingredients :

• Coriander seeds - 1 cup
• Cumin seeds - 1 tsp
• Cloves - 5 to 6
• Fenugreek seeds - 1/2 tsp
• Black pepper - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Poppy seeds - 2 tsp

Method :

This masala should be prepared fresh. It cannot be stored. Mix all ingredients and grind in mixer. If desired, one onion, 4 to 5 garlic flakes, cloves, and green or red dry  chillies can be added while grinding. Use this masalas and make yummy subji. [ for wet pulses subji ]

Pudalangai Thayir Pachadi [ snake gourd in yoghurt ]

                                                        Pudalangai [ snake gourd ] thayir Pachadi




Ingredients :

• Snake gourd - 200gm.
• Yoghurt - 2 cups [ beaten ]
• Curry leaves - few
• Salt - as required

For paste :

• Ginger - small piece
• Fresh coconut - 2 table spoon

For seasoning :

• Mustard seeds - 1/2 tsp
• Oil - 1/2 tsp

Method :

Prepare a coarse paste of the ginger and coconut and keep aside. Wash and chop the vegetable in to small semi- circles. Heat a cup of water with salt in a deep pan and add the chopped vegetable. Saute lightly with a spoon till rich green in colour. Close and simmer over a medium flame for 3 to 5 minutes till the vegetable cook and soft. Remove from the gas. Heat oil and pop the mustard seeds. Add the prepared mustard, blended paste and the vegetable to the yoghurt. Mix well.

Note :  Use less salt for this vegetable. Remove the seeded middle portion if not tender.

Bhindi Masala [ my mom's preparation ]

Ingredients :

• Ladies finger [ bhindi ] - 1/2 kg
• Big onion - 1/2 kg [ peeled and chopped finely ]
• Grated fresh coconut - 2 to 3 tbl.sps. [ grind without water ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Dhaniya, jeera powder - 1 tsp
• Tamarind paste - 1/2 tsp
• Oil - for deep frying

Method :

Wash and cut the bhindi into 1/2 inch pieces. Then keep kadai on the gas, pour oil. When the oil become hot fry the bhindi till it change in colour. Remove from the oil and keep aside. In the same kadai add 2 to 3 table of oil, and fry the chopped onion into brown colour. Then add the masalas one by one. [ salt, turmeric, red chilli, dhaniya jeera powder, tamarind paste.] Mix well and add the bhindi along with ground coconut. When the subji completely coated to the masalas remove from the gas. Garnish with chopped coriander leaves. Serve with roti, and rasam rice.