Friday, June 26, 2009
2 Cups Basmati rice
2 Potatoes chopped
1 cup peas
1 bunch Spinach/Palak
1 Tbl Spoon Garam Masala
2 to 3 Green Chillies
1 Onion chopped
Ginger garlic paste
1.Heat oil ,add mustard seeds,jeera, green chillies ,onion ,ginger garlic paste and fry
2.Then add peas ,potatoes, spinach and fry until tender
3.Add basmati rice sauté a while. Then add salt n garam masala mix well and leave it to cook.
4.Garnish with coriander leaves and lime juice.
Onion finely chopped
Ginger Garlic paste
Cucumber finely chopped
1.Let the cooked rice to cool.
2.Mix yogurt, finely chopped onion, cucumber, pomegranate and grapes
3.Heat oil, add mustard seeds, jeera, urid dal, green chillies, ginger garlic paste, peanuts and fry then add this to the above rice with salt according to your taste.
4.Garnish with cilantro n serve.
Thursday, June 25, 2009
1 bunch Dill leaves
1.5cup Toor Dal
Garlic 4 pods chopped
Onion 1 chopped finely
Green chillies 2
Sambar powder 2tsp
1. Cook Toor Dal and Dill leaves with little turmeric and more
2. When dal is cooked drain the water from it and keep it aside.
3. Blend together 4Tblsp of cooked dal, garlic, coconut, sambar powder and
water to make smooth paste.
4. Heat oil in a pan ,add mustard seeds, jeera, curry leaves.
5. Then add the masala paste, the drained water, tamarind extract, jaggery, salt and bring it to boil and keep simmer until done.
6. Garnish with Coriander leaves.
Dill Dal Sabzi
1. Heat oil in a pan, add mustard seeds, jeera, onion, green chillies, garlic, curry leaves and saute till onion is transparent.
2. Then add Dal and Dill leaves mixture with some salt.
3. Mix together and cook for few minutes.
Wednesday, June 24, 2009
Thursday, June 18, 2009
Jeera Pappad (Lijjat Pappad)
1 Carrot Grated
1 Tomato finely chopped
¼ Cucumber finely chopped
1 Onion finely chopped
1. Microwave the pappad for 1 minute or roast on a tawa
2. Mix all the above ingredients and spread on Roasted Pappad
3. Serve immediately.
2 to 3 boiled smash potatoes
5 to 6 beans steamed
2 Carrots steamed
3 to 4 finely chopped green chilies
Half cup green peas
Cumin seeds (jeera)
2 tablespoon all purpose flour (maida, plain flour)
4 tablespoon water
Oil to fry
pinch of asafetida (hing)
Cumin seeds (jeera)
2 medium tomatoes
Ginger Garlic Paste
1 teaspoon all purpose flour (maida, plain flour)
1/4 cup cream or yogurt
1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into round equal parts.
3. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
4. Heat the oil in a frying pan on medium high heat.
5. The frying pan should have at least 1 1/2 inch of oil.
6. Dip the balls in the batter one at a time and slowly drop into the frying pan.
7. Turn them occasionally. Fry koftas until golden-brown all around.
1. Blend the tomatoes, green chilies and ginger n Garlic to make a puree.
2. Mix cream or yugort and flour and keep aside.
3. Heat the oil in a saucepan, add the hing , mustard seeds and cumin seeds.
4. Add the tomato puree, turmeric, red chili powder and cook for about 4 minutes on medium heat.
5. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
6. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
7. Add the garam masala, salt and cilantro. Let it cook for another minute.
8. Add koftas as soon it comes to boil turn off the heat.
9. Garnish with Coriander leaves and serve.
Wednesday, June 17, 2009
Onion chopped lengthwise
Capsicum chopped lengthwise
Tomato chopped lengthwise
Chat masala or Garam masala
1. Mix all the Ingredients in a bowl and spread on a bread slice
2. Place a cheese singlet and then followed by bread slice
3. Microwave for 30 to 60 seconds and serve with tomato sauce.
Thursday, June 11, 2009
Ginger Garlic paste
1. Chop coarsely palak/ Spinach and cook.
2. Mix cooked palak/Spinach, ginger garlic paste, salt chilli powder, jeera/cumin seeds, wheat flour into a dough. Add water if required.
3. After 15 mins roll into thin chapathi sheets, apply oil and heat on tawa both the sides.
4. Serve hot with any side dish or mango juice or pickle.
1. Mix water and wheat flour into a soft dough as you make for chapathi
2. Divide into many small balls and roll lengthwise and pluck the dough as much you get from your forefinger and thumb as shown above and keep aside.
3. Take water in a deep pan that is sufficient for the above wheat flour pieces to boil .when the water starts boiling add 2 Tbl spoon of oil in it(as kadabu /plucked pieces won’t stick to each other) then add the plucked pieces in to the pan.
4. When the pieces get cooked add tamarind juice, chillipowder, sambar powder, salt, cooked dal and mix well. leave it to cook for 4 to 5 mins say till the gravy becomes thick
5. Garnish with mustard seeds, jeera, curry leaves fried in oil. serve hot
Monday, June 8, 2009
Thursday, June 4, 2009
4 Bread slices
4 to 5 Potatoes cooked
1 to 2 Grated carrots
1 Cup peas processed or cooked
Green chillies finely chopped
Ginger garlic paste
1. Smash the potatoes, add all the above ingredients and mix well
2. Wet the bread slices and press within your palms so that water goes off.
3. Take a bread slice and Place the stuffing on it and roll the bread slice in such way that stuffing should not come out (as shown in pic).
5. Serve with sauce!
We, Yashaswini and Jyothi who never entered kitchen and never knew how make a basic items to (not even coffee or Tea ;-)) before marraige now we are...well... say a good chef!!! We both were colleagues for one year at University of Mysore and our friendship still continues...even one is in US and other in Ireland.Far away...time difference...hmm..yet we both manage to chat and share recipes. And we both together thought of sharing to you all those recipes as many would be like us who didnt know cooking is so simple and easy!.And also we like to share some of the informaion we came to know while cooking say remedies,beautifying using our basic pantry.