I'm Back

 I'm back  to update my Cooking blog, which I do with Passion. I love cooking and feeding people. I cook only which I know my Husband will eat. Hopefully I will continue and have lot of recipes added to my list.

Regards,

Shushma

Pudina Chutney - Second Method

Ingredients:

1/4 cup Coriander (Dhania) Leaves chopped
1/4 cup Mint Leaves (Pudina) chopped
1 string Curry leaves   
1/2 cup Coconut
3 Green Chilies, roughly chopped
Lemon size tamarind 
2 piece garlic
Salt to taste
1/4 cup Water

Proceed:

Combine the coconut, coriander leaves, mint leaves, curry leaves, green chilies, tamarind , garlic, salt and grind to a smooth paste. Add very little water to blend the chutney well.
Serve Pudina Chutney with Chapati; you can also mix raw onion to the pudina chutney while serving.

Pudina Chutney - First Method

Ingredients:

1 cup Coriander (Dhania) Leaves
1 cup Mint Leaves (Pudina)
1/4 cup Curry leaves   
1/4 cup almonds
1 inch Ginger chopped
3 Green Chilies, roughly chopped
1 teaspoons Sugar   
1 Lemon juice, juiced
Salt to taste
1/4 cup Water

Proceed:

Combine the coriander leaves, mint leaves, curry leaves, almonds, ginger, green chilies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender. Add very little water to blend the chutney well.
The addition of lemon juice enhances the flavors of mint and coriander and prevents discoloration of the greens.
Serve Dhaniya Pudina Chutney Recipe with Samosa, aloo chaat or bread sandwich.

Soppina Saaru - Second Method

Ingredients :

Greens (Palak, Fenugreek leaves; Dill leaves)– 3 small bunches
Thoor dal – ¼ cup
Onions - 2 medium
Tomato - 2
Garlic – 1 whole peeled
Chilies - 5-6
Cumin (Jeera) - 1tsp

Mustard seeds- ¼ tsp
Curry leaves - 8-9
Dry chili - 2
Salt ( as per taste)
Oil - 1tsp

Proceed:

In a pressure cooker, add the thoor dal, whole onions(if too big then cut it to half ), whole tomatoes, garlic, chilies & all greens.
Add jeera on top and pressure cook for 2 whistle.
After the cooker has cooled down, blend the cooked dal, greens, onion and tomato in the cooker itself.
Heat ghee/oil in a small pan, add mustard, dry chili & curry leaves once it splutters add it to the Soppina saaru and boil for few minutes.

Potato Curry

Ingredients:

3 medium Potatoes
1 cup water to cook potatoes
2 tablespoon oil
1/2 teaspoon mustard
1/2 teaspoon cumin
1 string curry leaves
1/4 teaspoon turmeric
2 medium Onion finely chopped
2 medium tomato chopped
1 teaspoon ginger garlic paste
1 teaspoon garam masala
3/4 teaspoon chili powder
1 teaspoon coriander powder
2 green chili slit
Salt (as per taste)
2 tablespoon coriander leaves finely chopped

Proceed:

Wash potatoes, peel and cube them. Pressure cook them with 1 cup water and little salt for 1 whistle.
Heat oil in a pan. Add mustard, Cumin & Curry leaves.
When they begin to splutters add onions, green chilies fry until golden.
Add ginger garlic paste and saute until aroma comes.
Add tomato, turmeric and salt fry until they turn soft and oil begins to separate.
Add red chili powder, coriander powder, garam masala. stir everything an fry for 2-3 min.
Transfer the cooked potatoes along with the water used to cook them.
Check the salt and spice, if needed add salt as per taste.
Mix well, cook covered for 3-4 min until the curry reaches think consistency. If the potato curry is runny, open the lid and evaporate the excess moisture.
Sprinkle coriander leaves.

Aloogade curry for Poori (Hotel style)

Ingredients:

3 medium Potatoes
1 cup water to cook potatoes
2 tablespoon oil
1/2 teaspoon mustard
1/2 teaspoon cumin
1/2 teaspoon chana dal
1/2 teaspoon urad dal
1 string curry leaves
1/4 teaspoon turmeric
1 large Onion sliced
1 large tomato sliced
1/2 teaspoon ginger chopped
Salt (as per taste)
2 green chili slit
1 pinch hing
2 tablespoon coriander leaves finely chopped

Proceed:

Wash potatoes, peel and cube them. Pressure cook them with 1 cup water and little salt for 1 whistle.
Heat oil in a pan. Add mustard, Cumin; dal's & Curry leaves. Sprinkle hing.
When they begin to splutters add onions, ginger and green chilies fry until golden.
Add tomato, turmeric and salt fry until they turn soft and oil begins to separate.
Transfer the cooked potatoes along with the water used to cook them. Mash them slightly.
Check the salt and spice, if needed add salt and green chili as per taste.
Mix well, cook covered for 3-4 min until the curry reaches think consistency.
Sprinkle coriander leaves.

Egg Burji - Second Method

Ingredients

2-3 eggs
2 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon mustard
1 string curry leaves
1 large Onion finely chopped
1 large Tomato finely chopped.
1/2 teaspoon Ginger garlic paste
1 teaspoon Chilly powder (adjust to taste)
1 teaspoon Daniya powder
1 teaspoon Garam Masala
Pinch Turmeric
Salt (as per taste)

Proceed:

Heat oil in a pan. Add mustard, Cumin & Curry leaves.
When they begin to splutters add onions and fry until golden.
Add ginger garlic paste and fry till you get nice aroma
Add tomato fry until they turn soft and oil begins to seperate.
Add chilly powder and garam masala powder; fry until the masala smells good.
Add eggs (check for shells) salt and turmeric and scramble the egg.
Stir egg burji constantly to prevent burning.
When the eggs are almost cooked, check the salt and spice and adjust as needed.
Cook until just cooked and turn off the stove.

Egg Burji - First Method

Ingredients

2-3 eggs
2 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon mustard
1 string curry leaves
1 large Onion finely chopped
2-3 green chilly slit or chopped (adjust to taste)
1 teaspoon Garam Masala
Pinch Turmeric
Salt (as per taste)
1/4 cup Capsicum (optional)

Proceed:

Heat oil in a pan. Add mustard, Jeera & Curry leaves.
When they begin to splutters add onions, chilies and fry until golden.
Add capsicums and fry till they are partially soft for 2-3 min.
Add eggs (check for shells) salt and turmeric and scramble the egg.
Stir egg burji constantly to prevent burning.
When the eggs are almost cooked, add garam masala powder and stir well and fry.
check the salt and spice and adjust as needed.
Cook until just cooked and turn off the stove.

Aloogadde (Potato) Palya - Second method

Ingredients :

Potatoes - 4
Onions finely chopped – 2
smashed Garlic - 3
Coriander leaves chopped - 1 tbsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Oil – 2 tbsp
Jeera - 1/4tsp
Turmeric powder – 1tsp
Salt to taste

Proceed:

Boil and peel the potatoes skin. Mash them and keep them aside.
Heat oil in a kadai and add smashed garlic, Jeera, turmeric powder, Red chilli powder, coriander powder, onion and salt.
Fry until the onions turn translucent. Add mashed potatoes, coriander leaves and mix well.

Aloogadde (Potato) Palya - First Method

Ingredients :

Potatoes - 4
Onions finely chopped – 2
Green chilli – 3
Curry leaves chopped – 5 to 6
Coriander leaves chopped - 1 tbsp
Oil – 2 tbsp
Mustard seeds – 1tsp
Jeera - 1/4tsp
Turmeric powder – 1tsp
Salt to taste

Proceed:

Boil and peel the potatoes skin. Mash them and keep them aside.
Heat oil in a kadai and add mustard seeds, once it splutter add jeera, turmeric powder, green chilles, curry leaves, onion and salt.
Fry until the onions turn translucent. Add mashed potatoes, coriander leaves and mix well.

Hitikida Avarekalu Saaru

Ingredients :

Avarekalu/Flat beans - 2 cup
Grated coconut - 2 tbsp
Big onion -1 (chopped)
Tomato - 1
Ginger - 1 inch piece
Garlic cloves - 6 nos
Red chilli powder - 1 tsp
Dhania powder - 1.25 tsp
Turmeric powder - 1/4 tsp
Cinnamon - 1 inch (2 piece)
Clove - 8
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Proceed:
Remove the seeds (avarekalu) and soak it in water over night. Peel the skin by pressing it between ur thumb finger & fore finger.It will come off easily.After removing the skin,wash the seeds & set aside.This is called as Hitikida bele.
Heat a tbsp of oil in a kadai, add 1 piece cinnamon, 4 clove, garlic, grated coconut, onion, tomato, ginger, red chilli powder, dhania powder, turmeric powder and salute till the raw smell leaves. Once its cooled, Grind it into a fine past adding enough water and set aside.
Heat a tbsp of oil in a cooker add 1 piece cinnamon, 4 clove and hitikida avarekalu (peeled seeds), salt and saute till the raw smell leaves.
Now add the fine paste in to the cooker and mix well (add water if required). Cover & pressure cook it in low flame for one whistle.
Heat ghee/oil in a small pan, add mustard seeds & curry leaves
Open the cooker after the steam is released completely and Garnish with the tadka.

Heerekayi Sambar (Maskayii Saaru, Gowda's style)

Ingredients :

Thoor dhal - 1 cup
Onion - 2 (medium size)
Tomato - 2 ( medium size)
Jeera - 1 spoon
Green chilly - 5-6
Garlic - 1 whole
Coconut - 1 cup
Mustard - 1/4 tsp
Curry Leave - 1 strand
Oil - 1 tsp

Proceed :

Peel the ridge of the ridge gourd. Make sure you do not overdo this.
Just the ridge part must be removed, the rest of the peel should be still be intact.
Now cut the ridge gourd lenghtwise, and chop them into approximately 1/2 inch width pieces. Keep it aside.
In a pressure cooker, add the thoor dhal, whole onions(if too big then cut it to half ), whole tomatoes, garlic, chillies & jeera and pressure cook for 2 whistle.
After the cooker has cooled down, remove the onions, tomatoes, garlic and chillies.
Grind the above along with coconut.
Then add the paste and ridge gourd pieces into the boiled thoor dhal water. Add water according to your consistency.
Add salt and allow it to boil till the ridge gourd is cooked.
Heat ghee/oil in a small pan, add mustard seeds & curry leaves.
Now add this into the sambar.

Beans n Dill Leaves Palya

Ingredients : 

Beans chopped - 1 cup 
toor Dal - 1/2 cup 
Dill Leaves (cleaned) - 1 cup
Oil - 2 tsp
Mustard - 1/4 tsp
Jeera - 1/4 tsp

Onion - 1 

Garlic smashed - 3 cloves

Dry chilly - 4
Grated Coconut (optional) - 1/2 cup
Salt – as per taste

Proceed :

Add Beans and Dal in 2 cup water with salt in a pressure cooker and cook for 1 whistles (Dal shouldn't be mushy) drain the water and Keep aside.
Heat oil in a pan, add Mustard, Jeera, smashed garlic cloves, dry chilly, onion and fry for 2 min.
Add the chopped Dill leaves and saute for 2- 3 min
Now add cooked Beans and dal and mix, continue to fry for 2 min.


 

Green Gram Dal Curry

Ingredients:

Green gram dal (uncooked)- 1 cup
Water - 2 cups
Onions - 1
Chilly powder - 1 tsp
Green chillies - 2
Oil - 4 tbsp
Salt for taste

To grind:

Onions - 1
Tomatoes - 2
Chilly powder - 1 tbsp
Coriander powder - 1/4 tsp
Ginger garlic paste - 2 tbsp

Proceed :

Pressure cook moong dal along with water n salt till its done, keep aside.
Grind all the 'To grind' ingredients to smooth paste and keep aside.
Heat oil in a pan and add chopped onions, ginger garlic paste, green chilly slit lengthwise and fry.
Add chilly powder and saute for a while.
Add the ground paste and saute for 2 min.
Add the cooked moong dal along with the water in which the dal was pressure cooked. Cook for 5 min or till its done.
 

Dal Palak

Ingredients : 

Toor Dal - 1 cup 
chopped spinach - 2 cup
Turmeric powder - 1/4 tsp 

Onion - 1 

Green chilies - 2

Asafoetida/hing - 1/4 tsp
Sambar powder - 1/2 tsp 

Jeera/Cumin - 1/2 tsp
Ghee - 3 tsp
Garlic - 3 clovesSalt – as per taste

Proceed :

Add Dal, turmeric, 2.5 cup water and salt in a pressure cooker and cook for 2-3 whistles. Mash the dal and Keep aside
Heat ghee in a pan, add Jeera, smashed garlic cloves, slit green chilies, onion, Sambar powder, hing and stir well.
Add the chopped spinach and saute for 2 min.
Now add this to the mashed dal and continue to simmer till the palak dal reaches the desired (Add water if required)
 

Dry fruits Kalakand

Ingredients :

Milk : 2 ltrs
Lemon Juice : 2 tbsp.
Sugar : 4 - 5 tbsp.
Milkmaid : 3 tbsp.
Cardamom powder : 3 pinch
Ghee : 2 tsp.
Pistachio : few
Badam : few
Cashew : few.

Procedure :

Add 1 ltr of milk in a vessel and once this reaches the boiling consistency just keep the flame in low add milkmaid and Sugar, allow the milk to reduce into 1 to 1.
Meanwhile boil the remaining 1 ltr of milk in a vessel and once when it comes to boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.
Now you can see the water start separating.
switch off the flame to avoid over coking and drain with a clean muslin cloth.
Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
Chop and fry the dry fruits in ghee and keep it aside.
Add this Paneer to the boiling milk and mix well, keep the flame low.
Add cardamom powder and dry fruits to this and mix well.
Saute this nicely without getting burnt, till the moisture leaves and this become a whole mass.
Grease a plate with ghee and keep aside.
Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.
Keep this in the refrigerator for half an hour.
After that, cut them into squares.

Molake Hurali Kaalu Saaru (Gowda's Style)

Ingredients :

Horse Gram - 1 cup

Potatoes - 4 small cut into chunks
Eggplant - 4 tender ones cut into bite sized pieces
Onion - 1
Coconut - 1/4 cup
Tomato - 1
Clove - 8
Cinnamon - 1/4 inch
Red Chilies - 10
Coriander powder - 2 tbsp.
Ginger crushed - 1 tbsp.
Garlic crushed - 1 tbsp.
Turmeric - a pinch
Mustard - 1 teaspoon
Ghee - 1 tbsp.
Butter a few tbsps.
Salt
Proceed :

To sprout the Horse Gram soak it in water over night. The following morning drain
thoroughly and wash a couple of time in running water. Tie it in a damp cloth in a warm
place and sit it for a day. After a day check if the seeds are germinating. If they have
sprouted well, you can use it right away. If not sit it for one more day, just make sure
that the cloth is not dry.
When you have the sprouts ready prepare for the curry. Pressure cook the sprouted horse
gram in plenty of water till tender and keep it aside.
Combine onion, garlic, ginger, clove, Cinnamon, coriander leaves, coconut, poppy seeds and tomato in a blender and grind it into a fine paste.
Heat ghee in a pan, stir in the paste add chilly powder, coriander powder , potatoes and eggplants followed by the cooked horse gram.
Add salt and cook till the vegetables are tender and the curry is fragrant and well combined. Add more water in between if the curry thickens too much.
 

Semiya Upma

 

 

Ingredients:

Semiya - 2 cups

Onion - 1, large, sliced

Curry leaves - 1 strand

Coriander leaves - 4-5

Green chilly - 3

Mustard - 1/2 tbsp

Jeera - 1 tbsp

Oil - 1 tbsp.

Ghee - 1 tbsp.

Water - 3 1/2 cups (hot)

Salt to taste

Proceed:

Roast semiya in 2 tsps ghee on low flame till golden brown

Boil water and add roasted semiya and cook till its become soft, drain the water and keep it aside.

Put a tsp of oil in the semiya so it doesn't stick.

Heat oil, add Mustard, jeera, curry leaves, green chilly, onion, salt and then add cooked semiya.

Garnish it with coriander leaves.

Raagi Doosa

Ingredients:

Ragi flour -2 cups
Green Chillies - 2-3
Onion - 1 Large
Coriander leaves - 8-10
Cumin Seeds - 1/2 tsp
Ghee/Oil
Salt to taste

Proceed:

Chop coriander leaves, green chilly and onion into small pieces.
Add all the chopped ingredients, cumin seeds, salt to a vessel.
Add raagi flour to the same vessel and mix them well by adding sufficient amount of water (like a dosa batter).
 

Pepper Chicken Gray

Ingredients : Chicken pieces - 1/2 kg Ginger paste - 2 tsp Garlic paste - 2tsp Onion large - 1 (finely grinned)

• ½ kg Chicken Pieces • 2 tsp Ginger Paste • 2 tsp Garlic Paste • 1 Onion Large (finely grinned) • 3 Tomato (finely grinned) • 2 tsp Coriander Powder • ½ tsp Chili Powder • Turmeric Powder (as per requirement) • 1tsp Aniseed Powder • 2 tsp Cumin Powder • 2 tsp Pepper Corn • Salt to taste

How to make Pepper Chicken Gravy:

• Heat the pan over a medium heat and pour the oil. Once the oil boils then add the onion paste and stir it golden brown. Add all the other ingredients stir it for seven minutes. • When the cooked mixture emits lovely aroma then add the chicken pieces. Stir it for another seven minutes till all the mixture merges inside the chicken pieces. Seal the vessel tight and lower the heat to cook it tender by allowing it to stand for ten minutes. Open the cover and stir and seal it again and cook it for another six minutes. • Top it with chopped coriander and serve it hot.