Ingredients:

Rava/Semolina – 2 cups
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Asofoetida – pinch
Channa Daal – 1 tsp
Urad Daal – 1 tsp
Dry Whole Red Chili – 1
Broken Cashew Pieces – 1 Tbsp

Yogurt – 1 cup, well beaten
Curry Leaves – 1 sprig
Green Chili – 1 (to taste), finely chopped
Cilantro – 5 sprigs, finely chopped
Ginger – 1 tsp, finely grated
Salt – 1 tsp (to taste)
Water – 1 cup
ENO Fruit Salt – 2 tsp
Thinly Sliced Tomatoes and Cilantro Leaves – for garnishing

Method:
Heat Oil in medium pan on medium heat.
Add Mustard Seeds and allow them to pop.
Add Asofoetida, Dry Red Chili, Channa Daal, Urad Daal and mix.
When Channa and Urad Daals become light brown, add in Sooji and mix well.
Keep roasting Sooji until a nice fragrant smell comes or you see the Rava/Semolina turning light brown. Do Not Burn the Rava.

Transfer Rava to a medium bowl and allow it to cool for about 10 minutes.
Lightly oil Idli trays with spray cooking oil or regular oil.
Prepare Idli steamer by pre-heating water to a boil.
In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Cilantro, Ginger and Salt. Mix well.
Pour Yogurt mixture into the cooled Sooji and mix.
Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.

Add ENO Fruit Salt and mix well. The mixture should foam up.
Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.
Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.

Remove Idlis from the trays by scooping them out with a spoon.
Serve hot with chutney or sambar.
Makes approx. 20 idlis.

TIPS: After ENO has been added, Idlis must be steamed immediately. If you are making more than one batch, be sure to divide the roasted rava. Add the wet ingredients only to the amount which will fit in your Idli Stand at one time.
For a prettier presentation, drop a thin slice of tomato and a cilantro leaf at the bottom of each idli indention before pouring in the batter on top.

Lentil is a specific type of bean which is flat, round and has a dark brown husk. It makes a very hearty soup all by itself or try it with some hot rice.

Ingredients:

Whole Lentil – 1 cup

Water – 3 cups

Oil – 1 Tbsp

Cumin Seeds– ¼ tsp

Mustard Seeds – ¼ tsp

Turmeric – ¼ tsp

Asofoetida – pinch

Onion – 1 small, chopped

Garlic – 4 cloves, chopped

Ginger – 1 tsp, finely grated

Green Chilies – to taste, finely chopped

Tomato – 1 medium, chopped

Dhania Powder (Coriander Powder) – 1/2 tsp

Jeera Powder (Cumin Powder) – ¼ tsp

Red Chili Powder – ¼ tsp or to taste

Salt – ½ tsp or to taste

Lemon Juice – ½ tsp or to taste

Coriander Leaves – 5 sprigs, chopped for garnishing

Method:

1. Wash Lentil in running water until water runs clear. Soak for approx 1 hour. Drain water.
2. Add Lentil and 3 cups Water in a pressure cooker and cook for 2 whistles.
3. Heat Oil in a pan.
4. Add Jeera and mustard and allow to sputter.
5. Add Haldi, Hing, Onion, Garlic, Ginger and Green Chilies – mix well and cook until onions turn light brown.
6. Add Tomato – mix and cook for 2 to 3 minutes.
7. Add Dhania, Jeera and Red Chili Powders – cook for 1 minute.
8. Add in cooked Lentil, Salt and a little extra water if the mixture is too thick.
9. Allow to boil for 2 to 3 minutes.
10. Add Lemon Juice to taste and garnish with Cilantro.
11. Serves 4-5

Daal Makhani is a again a very typical dhabba dish and has a fantastic flavor

Ingredients:

Whole Urad Daal – 1 cup
Kidney Beans – 1/4 cup
Water – 3 cups
Onion – 1/2, medium (chopped)
Garlic – 1 tsp (minced)
Ginger – 1 tsp (minced)
Green Chili – to taste
Salt – to taste
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste
Yogurt – 2 tbsp (well beaten)
Heavy Whipping Cream – 3 tbsp
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1, medium (diced)

Method:

1. Wash well and soak the Daal and Kidney Beans (Rajma) overnight in the 3 cups of water.
2. Cook the soaked Daal/Rajma in a pressure cooker along with the water.
3. To that add in Garam Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Onions, Green Chili, Salt, Ginger and Garlic.
4. Mix well, close and give it 3 whistles and then lower flame and simmer for 20 minutes.
5. Turn off the flame and let the pressure release on its own.
6. Carefully open the cooker. Stir the Daal and make sure it is soft and cooked well.
7. Put it on low heat and allow it to come to another boil.
8. Add in well-beaten Yogurt and Cream.
9. Allow it to keep cooking on low flame.
10.Meanwhile take a small skillet and on medium heat, heat Oil.
11.Once it is hot, add in the Cumin Seeds and allow them to sizzle.
12.Add in the Tomatoes and cook a little (be careful not to overcook)
13. Add to the Daal and give a gentle mix.
14. Garnish with a spoon of Cream and a dab of Butter. Serve 4-6.

Asparagus is a vegetable that is not associated with Indian cooking. Asparagus is a nutrient-rich food that in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C and thiamin. Many people tend to overlook this delicious vegetable due to lack of preparation know-how. Now, you can try fresh and tender Asparagus – the Indian way!

Ingredients:

Asparagus – 1/2 kg chopped into bite size pieces
Oil – 1 Tbsp
Cumin Seeds – 1/2 tsp
Fennel Seed (powdered) – 1/2 tsp
Ginger – 1 tsp, grated or crushed
Garlic – 5 large cloves, roughly chopped
Tomatoes – 2 medium, chopped
Salt – to taste
Red Chili Powder – to taste

Method:

1. Wash the Asparagus and snap the white/hard ends and discard.
2. Chop to desired size.
3. In a skillet, heat Oil on medium heat.
4. Once hot, add Cumin Seeds and allow them to splutter.
5. Add Crushed Fennel Seeds, Ginger and Garlic and cook for a minute.
6. Add Tomatoes allow them to cook until they soften up.
7. Add Asparagus, Salt and Red Chilli Powder. Mix well.
8. Cook uncovered for 5-6 minutes, until the moisture has evaporated.
9. Serve hot with Chapatis, rice.

3. Add rest of the ingredients ,add besan/chickpea flour if the mixture is not bonding

3. make into flat dumplings and deep fry in medium heat till golden color and crispy

Ingredients:

Green Beans – 500gms or 1kg ( cut in to french style)

Oil – 2 tbsp

Mustard Seeds – 1/2 tsp

Dry Red Chilies (whole) – 2 or to taste

Asafetida (Hing) – 1 pinch

Turmeric Powder – ½ tsp

Curry Leaves – 1 sprig

Bengal Gram (Channa Daal) – 1 tbsp

Split Black Gram (Urad Daal) – 1 tbsp

Salt – to taste

Shredded Coconut (frozen) – 1 tbsp

Method:

1.In a kadai , heat oil on medium to high heat.

2.Add the Mustard Seeds and allow them to start spluttering.

3.Add Dry Red Chilies, Asafetida, Turmeric Powder, Curry Leaves, Bengal Gram Daal

4.Make sure you stir it so that it does not burn.

5.Once the Daal starts to turn golden, add the the Green Beans and give it a good stir. Cover the pan with a tight
lid and let it cook covered, stirring occasionally.

6.Once the Green Beans have cooked, add salt and cook uncovered.

7.Let the Green Beans dry out and remove from heat.

8.Add the fresh shredded coconut and give it a final mix and serve hot.

INGREDIENTS:

To make vadas:

1. Channa dal – 1 cup

2. Dry red chillies – 4 or 5

3. Cumin seeds – 1 tsp

4. Salt – as needed.

To make curry:

1. Onion – 1 med size

2. Tomato – 2 med size

3. Garlic – 4 or 5 pods

4. Chilli powder – 1 tsp

5. Corriander powder – 1 tbsp

6. Garam masala powder – 1 tsp

7. Cumin powder – 1 tsp

8. Turmeric powder – 1 tsp

9. Salt – as needed

10. Green chilli – 3 or 4

11. Corriander leaves – 1/4 bunch

12. Oil as required

METHOD:

To make Vadas:

1. Soak channa dal in water for 2 hrs and coarse grind with salt, dry red chillies and cumin seeds.

2. Heat oil in a pan and deep fry small balls of the ground mixture to make vadas.

3. Allow it to cool and scarmble it.

To make curry:

1. Heat oil in a pan and add fennel seeds, cinnomon stick, cumin seeds.

2. When that splutters, add crushed garlic, sliced onion and saute it.

3. When the oil seperates out of the mixture, add the tomatoes, and all powders over the tomatoes and cover it with a lid and cook in low flame for 2 to3 mins.

4. When the tomatoes get mashed, stir the mixture and add 1 and half cups of water and bring that to boil.

5. Then add the scarmbled vadas, corriander leaves, green chilli and allow that to boil for 3 to 5 mins.

6. Remove from flame and serve hot with dosa, rice or idly.

Spicy Chapati Crumble is a clever way to use up left over Chapati or Roti. With Onion, Potatoes and flavorful spices, you can create a fresh new dish. Try this delicious recipe as a snack for tea time. I make extra chapatis for dinner so i have some left overs to prepare this dish for tea time the next day! yummy!

Ingredients:

Chapati/Roti – 3-4

Oil – 2 tbsp

Mustard Seeds – 1/2 tsp

Cumin Seeds – 1/2 tsp

Asafoetida – pinch

Turmeric Powder – 1/4 tsp

Green Chillies – to taste, finely chopped

Curry Leaves – 1 sprig

Onions – 1/4 med, diced

Potatoes – 1 med, diced

Coriander Powder – 1 tsp

Cumin Powder – 1/2 tsp

Red Chili Powder – to taste

Coriander – for garnish

Salt – to taste

Lemon Juice – to taste

Method:

1. Roughly chop chapati/roti in a food processor or by hand.simply use a kinfe to chop up.

2. Heat Oil in a medium pan on medium heat.

3. Add Mustard Seeds and let them pop.

4. Add Cumin Seeds and allow them to turn golden.

5. Add Asafoetida, Turmeric Powder, Green Chilies, Curry Leaves and Onions. Mix well and cook until onions are light golden.

6. Add Potatoes, Salt, Coriander Powder, Cumin Powder and Red Chili Powder. Mix well, cover and cook until potatoes are tender.

7. Add in crumbled Chapati/Roti and Lime Juice and mix well.

8. Cook for few minutes uncovered until chapati is slightly crispy.

9. Garnish with Coriander Leaves and serve hot.

I always keep some cabbage handy . It’s great for those days when I can’t think of anything else to make.

Ingredients:

Cabbage – half medium size

Carrot- 1 medium

Oil – 1 tbsp

Mustard seeds – 1 tsp

Channa daal( K. parupu) – 1 tbsp

Urad daal U. parupu) – 1 tbsp

Asofoetida (Hing) – 1 pinch

Turmeric – ¼ tsp

Curry leaves – 1 sprig

Ginger – ½ tsp grated

Green chili – thinly sliced, to taste

Salt – to taste

Fresh shredded coconut – to taste ( optional, i always stay away from coconut and try to keep it healthy as possible)

Cilantro – 5 sprigs chopped

Method:

Heat Oil on a medium flame in a non-stick pan (similar to a wok).

Add Mustard Seeds , let them sputter.

Add Channa and Urad Daal – allow them to turn light golden brown.

Add Asofoetida, Turmeric, Curry Leaves, Ginger, and Green Chilli

Add Cabbage and carrots and mix well.

Allow it to cook uncovered – stirring frequently.

Add Salt to taste and mix well.

Garnish with a sprinkle of fresh grated coconut and cilantro.

Note: Cook cabbage uncovered and add salt only in the end or the cabbage will become soggy.

Here is a super healthy Eggplant recipe that will have you craving for more. we love this subzi and i make it quite often.

Ingredients:

Eggplant/Brinjal/Aubergine/Baingan – 1 (approx 500gm)

Oil – 1 tbsp

Asafoetida – tsp

Onion – 1/2 large or 1 medium

Garlic – 3-4 large

Green Chillies – to taste, finely chopped

Turmeric Powder – 1/4 tsp

Salt – to taste

Lime/ Lemon Juice – to taste

Cilantro – 10 sprigs, finely chopped

Method:1

1. Pre-heat oven to 400 degrees F (approx 200 degrees C).

2. Line the baking pan with foil.

3. Coat the Eggplant with a little Oil and bake it for 1 hour.

4. Once out of the oven, allow it to cool down and trim off the stem portion.

5. Peel the skin off and transfer the flesh/meat to another bowl.

6. Roughly chop so that there it is not fiberous.

7. In a pan, heat Oil.

8. Add in Asafoetida(optional) and right after that add in the Onions, Garlic, Green Chillies and Turmeric Powder.

9. Add in some Salt, mix well and allow them it to cook till the Onions get a little translucent.

10. Add in the Eggplant and allow it to heat up all the way through.

11. Add in Lemon/Lime Juice and Cilantro. Mix well.

12. Serve hot with Chapatis or Parathas or even rice.

Method 2:

you can cook the eggplant in microwave also.

Wash the eggplant, drizzle a drop or two of oil.

poke in 2-3 palces in the eggplant with the knife.

This will help cook eggplant faster and also the steam of the juice in eggplant can come out easily.

Then keep it in a microwave safe bowl. and cook on 100% power for 3-4 minutes.

Once done, turn the eggplant and cook the other side repeating the same procedure

Depending upon the size of your eggplant, it should be cooked completely in 10 minutes !!

Method :3

You can also roast the egg plant by simply placing the eggplant directly on the stove/ flame. keep turing so that it cooks evenly. rub some oild before roasting.

I follow method 2 and 3.