Tofu Thai Curry

Ingredients:


Tofu 1 cup (cubed)
Butter 1 tblsp
Onion 1 (chopped)
Garlic 3 cloves (minced)
Coconut milk 1 cup
Curry powder 1 tblsp
Pepper 1 tblsp
Cilantro 1/4 cup (chopped)
Oil and salt as required

Method:

Take a kadai.Add oil and fry tofu till brown and set aside.
Melt butter in the kadai.Add chopped onion and minced garlic.
Stir until tender.
Add coconut milk,salt,curry powder,pepper and chopped cilantro.
Reduce the flame and stir well.
Add fried tofu and mix the entire mixture well.
Serve this dish with rice.

Ghee Rice (Neich choru)

Ingredients:

Basmati Rice 2 cup
Ghee 2 tblsp
Onion 1 (sliced)
Cinnammon 1" piece
Fennel seeds 1 tsp
Cloves 4
Cardamom 2
Bay leaves one small piece
salt as required
--
For seasoning:

Ghee 2 tblsp
Cashewnuts 10
Raisins 10
--
Method:
Soak basmati rice in water for half an hour.Drain and keep aside.

Heat ghee in a kadai.
Add fennel seeds,cinnammon,bay leaves,cardamom and cloves.Saute well.
Add sliced onion and fry till brown.
Add the drained rice and fry for sometime.
Add three cups of water with salt.Bring it to a boil.
Allow to boil until the rice is cooked.
Reducethe heat.

Fry cashewnuts and raisins in ghee.Add this to the rice mixture
and mix everything gently.
Kurma is the best side dish for ghee rice.

Puli Inji

Ingredients:

Ginger 2" piece
Tamarind a small ball size
Red chilli 4
Green chilli 2
Fenugreek 2tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Jaggery 1 tblsp (powdered)
Salt and oil as required

Method:

* Fry cumin seeds,red chilli and one tsp fenugreek with little oil and grind it
into a fine paste.
* Cut ginger and green chillies into small pieces.
* Soak the tamarind in hot water and extract the juice.

* In a kadai heat oil (sesame oil preferable) and add mustard seeds and one tsp
fenugreek seeds, When the mustard crackles add the ground masala.
Stir well.Add chopped ginger and green chillies.
Add tamarind water and salt
Bring to a boil.
Add some more water and allow to boil till the gravy is thick.
Puli Inji is a very good side dish for Pongal,idli and dosa.

Carrot Poori

Ingredients:

Carrot 4
Wheat flour 2 cups
ghee 1 tblsp
salt to taste
oil to fry

Method:

Peet and wash the carrots.Cut into small pieces.
Pressure cook them.(allow three whistles)
Grind it into a fine paste.Don't add water while grinding.

Take a bowl.Add wheat flour,salt,ghee and carrot paste.
Mix well and make a soft dough.
Divide the dough into small small balls and role each of them like small disc.

Heat oil in a kadai and deep fry the poori.

Beetroot Smoothie

Ingredients:

Beetroot 1 (peeled and chopped)
Any greens handful (chopped)
Carrot 1 (chopped)
Ginger 1 piece (peeld and chopped)
Lemon juice 1 tsp
Salt to taste
Powdered pepper 1 tsp
Crushed ice 1/4 cup

Method:

Take a microwave bowl.
Add chopped beetroot,carrot and greens.
Sprinkle little water and salt.
Keep it in Microwave "H" for one minute.
Blend this along with ginger until smooth.
Add lemon juice and crushed ice.
The smoothie is ready.

Gujarati Kadhi

Ingredients:

Yogurt 2 cups
Water 5 cups
Bengal gram flour 1 tblsp
Ginger garlic paste 1 tsp
Turmeric Powder 1/2 tsp
Sugar 1 tsp
Salt and oil as required

For the Tampering:

Mustard seeds 1 tsp
Fenugreek seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Asafoetida powder 1/2 tsp

For garnishing:
Chopped coriander leaves few

Method:

Mix yogurt,water and bengal gram flour.
Beat well and make a smooth gravy.
Heat oil in a kadai.
Add temperrings.
Add the prepared gravy with salt .
Stir continuously.
Add sugar.Allow to boil.
The khadi should have the consistency of a soup.
Garnish with coriander leaves.
Serve hot with plain rice or with chapatti.

Nutri Balls

Ingredients:

Oats 1 cup
Almond 10
Walnut 10
Cashewnuts 10
Pista 10
Black sesame 1 tblsp
Raisins 10
Honey 1 tblsp
Ghee 1 tblsp
Jaggery 1 cup (powdered)

Method:
1.Take a kadai.Fry oats with ghee and powder it.
2.Soak almond in water for one hour.
Grind it along with walnut,cashewnuts and pista.
3.Fry black sesame wihout oil.
4.Roast raisins in ghee.
5.Take a kadai.Add little water and jaggery.
Boil it till it attains sticky consistency.
---
Take a deep bottomed vessel.
ADD the jaggery mixture (vella paagu)
powdered oats
grounded nuts mixture
roasted black sesame
roasted raisins
ghee and honey.
Mix well and make it small, small balls

Aloo Subji

Ingredients:

Potatoes 4 (boiled,peeled and cubed)
Curd 1 cup
Bengal gram flour1 cup
Ghee 1 tblsp
Asafoetida powder 1/4 tsp
Turmeric powder 1/2 tsp
Chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp

Seasoning:

Mustard seeds 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Bay leaf 1
Cloves 2
Cinnammon 1 stick

Garnishing:
Coriander leaves few

Method:

Take a bowl.Combine curd and bengal gram flour.
Whisk well and keep aside.
Heat ghee in a kadai.
Add mustard seeds.When they crackle add other seasoning items.
Stir for a few seconds.Add asafoetida powder.
Add the curd and gram flour mixture.
Add
Turmeric powder
Chilli powder
Cumin powder and
Coriander powder
Allow to boil for sometime.
Add potatoes and salt with one cup of water.
Bring to a boil.
Garnish with coriander leaves
Serve hot with chappati.

Broccoli and Potato Curry

Ingredients:

Broccoli florets 1 cup
Ginger garlic paste 1 tsp
Cumin seeds 1 tsp
Turmeric Powder 1 tsp
Chilli powder 1 tsp
Onion 1 (chopped)
Potato 1 (boiled and cubed )
Coriander leaves few
salt and oil as required

Method:

Steam broccoli for about five minutes.Drain it and keep aside.
Heat oil in a kadai.Fry cumin seeds together with chopped onion till brown.
Add ginger garlic paste and steamed broccoli florets.
Add cubed potatoes,turmeric powder and chilli powder with salt.
Stir well.
Reduce the flame when the broccoli becomes soft and tender.
Garnish with coriander leaves.

Olan

Ingredients:

White pumpkin 1 piece
Yellow pumpkin 1 piece
Green chillies 4
Black eyed bean 1/2 cup
Coconut milk 1 cup
Coconut oil 1 tblsp
Curry leaves few

Method:

Pressure cook black eyed bean.
Peel the skin of white and yellow pumpkins and cut into
cube shaped pieces.
Take a kadai.Add yellow and white pumpkins,slit green chillies
with little salt and two cups of water.
Allow to boil for ten minutes until soft.
Add cooked blackeyed bean and coconut milk.
Reduce the flame.
Add coconut oil and curry leaves.

Steel Cut Oats Dosai

Steel cut oats are whole grain groats (the inner portion of the
oat kernel)which have been cut into only two to three pieces.
They are golden in colour and resemble mini rice particles.

Steel cut oats are full of nutritional value and are high in
B-Vitamins,Calcium,protein and fiber while low in salt and
unsaturated fat.

Ingrfedients for Dosai:

Steel cut oats 2 cups
Rawa 1/4 cup
Urad dhal 1/4 cup
Cumin 1 tsp
Red chillies 4
Asafoetida little
Pepper 1 tsp
Salt and oil as required

Method:

Soak Steel Cut Oats overnight.
Soak other items for two hours.
In the morning first grind Steel cut oats in to a smooth paste.
Keep aside.
Grind other items with salt into a smooth paste.
Mix the ground steel cut oats paste with this and grind it again for few minutes.
The consistency should be loose but not watery.
Heat Tawa.Sprinkle little oil.
Slowly place the dosai batter in a circular shape.
Cook on both side by adding little oil.

Oats Pudding (Microwave samaiyal)

Ingredients:

Oats 1 cup
Water 1 cup
Sugar 1/4 cup
Ghee 1 tblsp
Cashewnut 10
Cardamom powder 1 tsp
Food Colour 1 tsp
(Lemon yellow)

Method:

Take a kadai and fry oats without oil.
Grind it like a rawa in the mixie.

In a microwave bowl put the oats rawa with one cup water.
Keep it in microwave "High" for 3 minutes.
Take it out and stir well.
Add sugar and ghee.Mix well.
Again keep it in microwave "High" for 3 minutes.

Add food colour with little milk.Stir well.
Add fried cashewnuts and cardamom powder.

Potato Paneer Fry

Ingredients:

Paneer grated 2 cup
Potato 2 cup (boiled and grated)
Red chilli powder 2 tsp
Cumin powder 2 tsp
Coriander leaves few (finely chopped)
oil and salt as required

Method:

Boil potato,peel and grate them in a bowl.
Add grated paneer and mix well.
Add red chilli powder,cumin powder,salt,coriander leaves.
Mix well to avoid lumps.
Make small round balls with the mixture.
Heat oil in a kadai and add the balls slowly.
Fry till they are golden brown.
Remove from oil and keep on a kitchen towel to absorb excess oil.
Serve hot with tomato chutney or ketchup.

Instant Rasam

Ingredients to make a paste:

Pepper 4 tblsp
Cumin 4 tblsp
Dhania 4 tblsp
Red chilli 10
Tamarind small orange size

Take a kadai.Add little oil.Fry pepper,cumin.dhania and red chilli.Fry tamarind without oil. Add litle water and grind all the items into a fine paste.
Keep it in a closed box and refrigerate it.We can keep this paste for ten days.

To make instant rasam:

Ingredients:

Rasam paste 1 tblsp
Tomato 2
Asafoetida little
Water 3 cups
Coriander leaves few

For seasoing:
Mustard 1 tsp
Red chilli 2
Curry leaves few

Method:
Take a Microwave bowl.Add rasam paste with water.Stir well.
Add tomato,asafoetida and salt,Keep it in microwave 'H" for five minutes.
Take it out from microwave.Stir well and again keep it in microwave "H"
for five minutes.
Add seasonings and garnish with coriander leaves.
Instant rasam is ready.

Green Chilli Chutney

Ingredients:

Green chillies 10
Tamarind Lemon size
Asafoetida little
Salt and oil as required
Powdered Jaggery 1 tblsp

Seasoning:

Mustard 1 tsp
Urad Dhal 1 tblsp
Curry leaves few
Method:

Heat oil in a kadai and fry green chillies.
Saute well.
Add asafoetida and tamarind and fry the same.
Grind green chillies,asafotida,tamarind with salt into a fine paste.
Heat oil in the Kadai and add seasonings,
Add the ground paste.
Add little water and allow to boil for sometime.

This chutney can be served as a side dish for idli and dosai.

Hyderabad Veg Biriyani

Ingredients:-
1.Basmati rice 2 cups
2.Water 3 cups
3.Beans 1/4 cup(chopped)
4.Cauliflower 10 flowerets
5.Carrot 1/4 cup grated
6.Potato 1/4 cup(peel potato and cut into 1" long)
7.Onion 2 (chopped)
8.Tomato 5
9.Curd 1 cup
10.Ginger garlic paste 1 tblsp
11.Turmeric powder,red chilli powder and corainder powder
each one tsp.
12.Oil and salt as required.
Masala spices:-

1.Cardamom 2
2.Cloves 2
3.Bay leaf 1
4.Aniseed 1 tsp
5.Cinnamom 1 piece
6.Khus-khus 1 tsp

Method:-
1.Wash and soak rice for 15 minutes.
2.Put tomato in boiling water.Peel the skin.
Take a kadai.Add oil and the peeled tomato.Saute well
and make it a paste. Keep aside.
3.Heat oil in a deep curved pan
Add masala spices
Add tomato paste
Add all the chopped vegetables and onion
Sprinkle little water and allow the vegetables to cook.
Add ginger garlic paste
Add turmeric powder,red chilli powder and corainder powder
Add salt
4.Mix in curd and rice.
Pour three cups of water and mix well.
Pressure cook for ten minutes in medium high without putting the weight.
Reduce the flame and again cook for ten minutes in medium low.
5.Finally reduce the flame and keep under
"DHUM" (keep the vessel in a big pan containing boiling water
for ten minutes till the moisture is absorbed).

Microwave Mysore Pak

Ingredients:

Bengalgram flour 1 cup
(besan flour)
Powdered sugar 1 1/2 cup
Ghee 1 cup
Milk 1 tbls

Method:

Mix Bengalgram flour,sugar and ghee in a microwave bowl.
Keep this mixture in Microwave High for 2 1/2 minutes as under.
First keep it for 30 seconds.Take it out from the microwave.
Stir well and again keep it for 30 seconds likewise (5 times).

Add milk and again keep it for 2 1/2 minutes as mentioned above.
Pour into a greased plate and cut into pieces of desired shape and size.

Gulab Jamun

Ingredients:

Khoa (sugarless) 2 cup
Sugar 5 cup
Maida 1/2 cup
--
Baking soda 1/2 tsp
Ghee 1 1/2 cup
Saffron few strands
Cardamom powder 1 tsp
Water 6 cups

Method:
Mix sugar in water.
Allow to boil till the sugar dissolves.
Turn off the heat.
Add cardamom powder and saffron.
Keep aside.
--
Take a bowl and mix khoa,maida and baking soda.
Mix by hand to form a soft dough.
Make small balls out of the dough.
Heat ghee in a deep frying pan.
Add the balls slowly.
Fry in a low medium heat.
Soak the jamun in the syrup.
Serve immediately or refrigerate for an hour and serve.

Oats Upma

Ingredients:

Oats 1 cup
Onion 1
Green chilli 2
Carrot 2
Capsicum 1
Water 1 1/2 cup
Salt and oil as required
Coriander leaves chopped few
----
Seasoning:
Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few
---


Method:
1.Cut onion,green chillies,carrot,and capsicum into small pieces.
2.Heat oil in a pan
Add seasonings.
Add green chillies and onion and fry till brown.
Add carrot and capsicum and fry for sometime.
3.Add water with salt and allow it to boil for few minutes.
Then add oats.
Keep stirring til all the water is absorbed and the oats are cooked.

Badam (Almond) Icecream

Ingredients:

Milk 4 cups
Cream 1/2 cup
Sugar 1 cup (powdered)
Icecream steplizer 1 tsp
Badam 15
Badam essence 1 tsp
Yellow food colour 1 tsp

Method:

* Soak badam in water for one hour.
Peel off the skin and grind into a nice paste.Keep aside.
* Take a kadai.Pour 4 cups of milk.Allow to boil till it becomes
two cups.
* Add powdered sugar,cream,icecream steplizer,badam essence and food colour.
Grind the entire mixture by using whipper in the mixie.
* Then add badam paste and grind for few minutes.
Keep it in the freezer.