Vegetable Rava Bath

Preparation time : 15 minutes

Cooking time : 20 minutes

Servings : 5

Ingredients :

           
1. Rava (semolina) - 2 cups.

2. Potatoes (medium sized) - 2 (cut into small pieces)

3.Carrots (medium sized) - 2 (cut into small pieces)

4. Fresh green peas - 1/2 cup

5. Onions - 2 (sliced)

6. Tomatoes - 2 (chopped)

7. Finely chopped ginger - 1 tsp

8. Finely chopped garlic - 1 tsp

9. Cinnamon stick - 1

10. Cloves - 2 or 3

11. Green chillies (slit) - 4

12. Curry leaves - 2 sprigs

13. Oil for seasoning - 3 tbsp

14. Turmeric powder 1/4 tsp

15. Water - 5 cups

16. Salt - to taste


Method :

1. Heat a pan on medium flame, add rava and keep stirring till it becomes slightly light brown in colour. Transfer it into a container and cool.

2. Heat the pan once again and add oil. When oil becomes hot, add cinnamon and cloves and sauté for a few seconds.

3. Add chopped onions, green chillies and curry leaves and sauté.

4. Then add chopped ginger, garlic, turmeric powder and tomatoes one after the other and sauté for about 2 minutes.

5. Add veggies such as potatoes, carrots and green peas and sauté for a while.

6. Add enough salt for the vegetables and sprinkle little water and cover the pan with a lid.

7. Cook the vegetables on low flame till they are half done.

8. Then open the lid, and add 5 cups of water.

9. When water starts boiling, start adding rava slowly stirring simultaneously with a ladle to avoid lump formation. Add enough salt.

10. After adding water, once again cover the pan with lid and cook on slow flame till rava and vegetables are fully cooked.

11. Give rava bath mixture a swirl with a ladle before transfering into a serving bowl.

12. Garnish with curry leaves and serve hot with coconut chutney.

Mixed Vegetable Subzi

 

Preparation time : 15 minutes

Cooking time : 25 minutes.

Number of serves : 5

Ingredients :

1. Potatoes - 2 (boiled and cut into medium sized pieces)

2. Green capsicum - 2 (deseeded and diced into medium sized pieces)

3. Fresh green peas - 1/2 cup

4. Button mushrooms - 10 number ( washed and diced into medium sized pieces)

5. Baby corns - 6 numbers (boiled and each cut into 3 pieces)

6. Onions - 3 (finely chopped)

7. Tomatoes - 3 (finely chopped)

8. Finely chopped ginger - 1 teaspoon

9. Finely chopped garlic - 1 teaspoon

10. Finely chopped green chillies - 2

11. Chilli powder - 1 teaspoon

12. Coriander powder - 2 teaspoon

13. Turmeric powder - 1/4 teaspoon

14. Cumin seeds - 1/2 teaspoon

15. Garam masala powder - 1/4 teaspoon

16. Amchur powder - 1/4 teaspoon

17. Kasoori methi - 1 teaspoon (crushed)

18. Oil - 2 tablespoon

Method :

1. Place a shallow pan on medium heat and add 2 tablespoon of oil.

2. When oil is hot, add cumin seeds and stir. 

3. When cumin seeds crackle, add chopped onions and green chillies. Keep,stirring till onions become golden brown.

4. Add chopped ginger, garlic and tomatoes and sauté till the whole mixture becomes pulpy.

5. Add mushrooms, green peas and capsicum and stir till the veggies are glazed with oil.

6. Then add dry masalas such as chilli powder, coriander powder, turmeric powder and mix well.

7. Sprinkle about 1/2 a cup of water and cook on low fire covering with a lid.

8. When the vegetables are half done, add boiled potatoes and baby corns and mix well.

9. If required, sprinkle little more water and once again cover the pan with the lid and cook on low fire till the vegetables becomes soft but do not loose their crunchiness (avoid over cooking). 

10. Open the lid, add garam masala, amchur powder and crushed kasoori methi. Mix thoroughly and cook for just 2 minutes.

11. Remove from fire, and transfer into a serving dish. Serve hot with rotis/parathas/nans/kulchas.

Muttaikose Porial (Cabbage Stir Fry)

Preparation time : 10 minutes

Cooking time : 15 minutes

Number of serves : 4

Ingredients.

1. Muttaikose/cabbage - 1 (medium size)

2. Toor/arhar dal - 1/4 cup

3. Green or red chillies - 4

4. Mustard seeds - 1/4 teaspoon

5. Split urad dal - 1/2 teaspoon

6. Grated coconut - 1 tablespoon

7. Curry leaves - 1 sprig

8. Oil - 3 teaspoon

9. Asafodita powder (hing) - 1/4 teaspoon

11.  Salt - to taste

Method :

1. Wash cabbage under running water and chop finely.

2. Pressure cook toor dal with a pinch of turmeric and a teaspoon of oil till it becomes soft.

3. Heat a kadai/pan and add 2 teaspoon of oil.

4. When oil becomes hot, add mustard, split urad dal, chillies, asafodita powder and curry leaves one after the other.

5. When mustard crackles, add chopped cabbage and saute for about 2 minutes. Sprinkle about 1/4 cup of water. Add salt and mix well.

6. Cover the pan with a lid and cook till the vegetable becomes soft and water evaporates completely.

7. Add grated coconut and mix.

8. Serve as a side dish with any rice preparation.

Corn dalia idli

Preparation time : 15 minutes

Cooking time : 30 minutes

Number of servings : 6

Ingredients :

1. Corn dalia - 1 1/2 cups

2. Thick curd - 2 cups

3. Coriander leaves - 1/4 cup (chopped)

4. Curry leaves - 2 sprigs (chopped)

5. Mustard seeds - 1/4 teaspoon

6. Split Urad dal - 1 teaspoons

7. Cumin seeds - 1 teaspoons

8. Pepper corns - 1/2 teaspoon (broken)

9. Asafodita powder 1/4 teaspoon

10. Soda bicarbonate - 1/2 teaspoon

11. Oil - 1 tablespoon

12. Salt - to taste

Method :

1. Place a shallow pan on medium flame and add a teaspoon of oil. Add dalia and saute till it starts releasing its aroma. remove pan from the stove and transfer the contents into a bowl and cool. 

2. Add about 2 cups of water and soak dalia for about an hour or so. Then drain excess water and keep aside.

3. Heat a seasoning pan and add a tablespoon of oil. When oil becomes hot, add mustard, cumin,urad dal, pepper corns and curry leaves. Stir till mustard and cumin crackle.

2.  Transfer into a vessel and cool. To this add soaked dalia and mix well.

3. Add chopped coriander, soda bicarbonate, asafodita and salt. 

4. To this add 2 cups of curd and mix thoroughly. If the batter is too thick, add about 1/2 a cup of water.

5. Smear oil on the idli mould and pour the batter into it.

6. Place the idli mould filled with batter in a steamer and steam for about 15 minutes till the batter is fully cooked.

7. Remove idli mould from the steamer and cool for about 2 to 3 minutes. 

                              

8.  Remove the steamed idlies with the help of an idly scraper and transfer into a container.

9. Serve the idlies hot with coconut chutney and potato masala.

Mixed Vegetable Gothsu

Preparation time : 15 minutes

Cooking time : 15 minutes

Serving : 4

     

Ingredients :

1. Split moong dal - 1/2 cup

                         

2. Brinjal (small) - 4 numbers

3. Carrot - 2 (medium sized)

4. Potato - 1 (medium sized)

5. Chopped onion - 1

6. Chopped tomatoes - 2

7. Tamarind extract - 1 tablespoon

8. Slit green chillies - 4

9. Curry leaves - 2 sprigs.

10. Mustard seeds - 1/2 teaspoon

11. Cumin seeds - 1/4 teaspoon

                          

12. Oil for seasoning - 2 teaspoon

13. Turmeric powder - 1/4 teaspoon

14. Asafodita powder - a pinch

15. Salt - to taste

Method : 

1 Cut all the 3 vegetables into small pieces. Immerse brinjal and potato in water to retain their original colour.

2. Heat a pressure pan, add moong dal, and dry roast for about a minute and a half.

3. Add water to dal and boil for 3 minutes with turmeric powder.

4. Add all the vegetables along with onions, tomatoes and green chillies.

5. Add salt and pressure cook for about 5 minutes.

6. Place a kadai/pan on medium flame and add oil.

7. When oil becomes hot, add mustard, cumin, curry leaves and asafodita powder. Sauté for a few seconds till mustard and cumin seeds crackle.

8. Add tamarind paste and about 1/2 a cup of water and boil to remove the raw taste.

9. Add it to the vegetable mixture and give it a swirl.

10. Gothsu is ready to be served with pongal or kal dosai.

                                                                       

Pudina Chutney (Mint Chutney)

Time for preparation :15 minutes

Cooking time : 5 minutes

Number of serves : 6   

Ingredients :

1. Pudina/mint - 1 bunch

                       

2. Urad dal/black lentil - 1/4 cup

3. Tamarind - gooseberry sized ball

4. Green chillies - 4

5. Grated coconut - 1/4 cup

6. Oil - 2 tablespoons

7. Mustard seeds - 1/4 teaspoon

      

8. Salt - to taste

   
Method :  

1. Pick mint leaves from the bunch and rinse under running water.

2. Heat a frying pan  and add a teaspoon of oil. When oil is hot, add pudina(mint) leaves and green chillies and sauté till they loose their raw odour. Transfer into a a plate and cool.

3. Add another teaspoon of oil and roast urad dal to golden brown colour and cool.

4. Slightly warm grated coconut in the same pan for few seconds and cool.

5. Transfer mint leaves, green chillies, coconut and tamarind into a  mixer and grind to a coarse paste.

6. Then add roasted urad dal and salt and grind till the final product is of chutney consistency.

7. Again heat a frying pan and add rest of the oil. When oil is hot, add mustard seeds and curry leaves. After mustard crackles, pour the chutney into the pan and give it a swirl so that the seasoning mixes thoroughly with the chutney. This method will also preserve the chutney for about 2 to 3 days.

                   
8. Transfer the contents into a bowl and garnish with fresh curry leaves.

9. This chutney is suitable for any kind of main dish and can also be used as a dip for deep fried short eats.

         

Keerai Masiyal (Spiced Greens/Spinach Curry)

Preparation time : 10 minutes

Cooking time : 10 minutes

Number of serves : 4

Ingredients :   

1. Greens/Spinach - 1 bunch (medium)

2. Onions - 2 (chopped)

3. Tomatoes - 2 (chopped)

4. Whole red chillies - 6

5. Tamarind extract - 1 tablespoon (thick)

6. Garlic - 6 pods (crushed)

7. Mustard seeds - 1/4 teaspoon

8. Cumin seeds - 1/4 teaspoon

9. Curry leaves - 1 sprig

10. Oil - 1 table spoon

                             

11. Salt - to taste

12. Sugar - a pinch

             

Method :    

1. Chop greens/spinach coarsely and wash thoroughly under running water using a colander.

2. Heat a cooking vessel and add about 1/2 a cup of water.

3. To this,add chopped greens,onions,tomatoes,4 red chillies,3 pods of garlic,tamarind extract,salt and a pinch of sugar.

4. Cook the above said ingredients until they become soft.

5. Remove from the fire and cool to room temperature.

6. Transfer the contents into a blender and blend coarsely to the curry consistency. 

7. Place a kadai/pan on medium flame and add a tablespoon of oil.When oil becomes hot,add seasoning ingredients such as mustard and cumin seeds.When they crackle,add rest of the crushed garlic pods,2 red chillies,curry leaves and stir for a few seconds.

8. Pour the blended mixture into the pan and give it a swirl mixing the seasoning ingredients with the curry.

9. Transfer contents into a serving dish and serve hot with rice or chapattis.

Seppankizangu Varuval (Colocasia/Arbi Fry)

     

Preparation time : 25 minutes

Cooking time : 30 minutes

Servings : 5

Ingredients :    

1. Seppankizangu/arbi - 250 grams

2. Red chilli powder - 1 1/2 teaspoon

3. Turmeric powder - 1/4 teaspoon

4. Mustard seeds - 1/4 teaspoon 

5. Curry leaves - 1 sprig

6. Oil - 2 tablespoons

Method :     

1. Wash seppankizangu thoroughly under running water and boil in water till it becomes soft.

2. Drain water and cool it to the room temperature. Then peel the skin and cut into small pieces.

3. Heat a pan/kadai and add 2 tablespoons of oil. When oil becomes hot, add mustard seeds and allow to crackle. Add curry leaves and sauté.

4. Then add seppankizangu pieces and stir till all the pieces are coated with oil.

5. Then add chilli powder, turmeric powder and salt. Mix well.

6. Place a tawa on the burner and fry the arbi pieces on slow fire till they become brown and crispy on outside. A few pieces should be fried at a time.

7. Transfer into a serving bowl and serve as a side dish with rice dishes.

          

Ven Pongal

Preperation time :10 minutes

Cooking time : 20 minutes

Number of servings : 4

           

Ingredients :  

1. Raw rice -1 cup

2. Split moong dal (green gram) - 1/2 cup

3. Cumin seeds - 1 teaspoon

4. Pepper corns - 1 teaspoon

5. Finely chopped ginger - 1 teaspoon

6.broken cashew nuts - 1 tablespoon

7. Curry leaves - 2 sprigs

8. Asafodita powder - 1/4 teaspoon

9. Oil - 2 tablespoons

10. Salt - to taste

Method :      

1. Wash rice and soak in water for 15 minutes.

2. Roast moong dal in a pan till it starts giving out its aroma. Transfer into a vessel and cool. Wash and soak in water for about 10 minutes.

3. Place a pressure cooker on medium flame and add 41/2 cups of water.

4. When water starts boiling, add rice, moong dal, asafodita and salt. Stir well and cover with the lid and pressure cook till rice and dal are fully cooked and water is fully absorbed. Remove from fire.

5. After about 10 minutes, when the pressure is fully released, open the lid and give the mixture a swirl.

6. Place a seasoning pan on the burner and add 2 tablespoons of oil. When oil becomes hot, add cumin seeds, pepper corns,chopped ginger, cashew nuts and curry leaves. Sauté and when cashews are golden brown, pour into cooked rice and dal mixture and mix well.

7. Transfer into a serving bowl and serve steaming hot with coconut chutney or sambar or mixed vegetable gothsu.

Uppu urundai (Steamed Rice Dumplings)

                                                            Uppu Urundai 

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

  

  
Preparation time : 20 minutes

Cooking time : 30 minutes

Number of servings : 5

          

        
Ingredients :

1. Parboiled rice - 2 cups

2. Grated coconut - 3/4 cup

3. Mustard seeds - 1 tsp

4. Cumin seeds - 1 tsp

5. Broken urad dal - 2 tbsp

6. Chana dal - 2 tbsp

7. Black pepper corns - 1 tsp (slightly broken)

8. Red chillies - 6 to 8 numbers

9. Oil - 3 tbsp

10. Curry leaves - 1/4 cup

11. Cooking soda - 1/2 tsp

12. Asafodita - 1/2 tsp

13. Water - 6 cups

14. Salt - to taste

Method :  

1. Grind parboiled rice coarsely in a mixer and keep aside.

2. Heat a deep pan on medium heat and add oil. When oil becomes hot, add mustard and cumin seeds and allow them to crackle.Then add urad dal, chana dal, red chillies and broken pepper one after the other. When dals become golden brown, add grated coconut and curry leaves and sauté for a while. 

                               

3. To this seasoning, add coarsely ground rice and fry it for about 2 to 3 minutes.

4. Then add asafodita powder, cooking soda, salt and mix well.

5. Meanwhile, boil about 6 cups of water in a vessel.

6. Transfer water into the pan and close it with a lid and cook on slow fire without swirling the mixture.

7. After about 2 to 3 minutes, open the lid of pan and swirl the mixture several times till the rice flour gets cooked and absorbs water completely. Remove pan from the burner and cool the rice mixture to the room temperature.

8. Make lemon sized balls of the mixture and steam them in a kadai/vessel containing water for about not more than 5 minutes.

                                  
9. Uppu urundai / rice balls is ready to be served with any kind of chutney.

              

Carrot Porial (carrot Stir Fry)

Preparation time : 10

Cooking time : 15 minutes

Number of servings : 4

Ingredients :   

1. Carrots - 250 grams 

2. Split moong dal - 1/4 cup

3. Onion - 1 (chopped)

4. Whole red chillies - 4

5. Mustard seeds - 1/4 teaspoon

    

6. Split urad dal 1/2 teaspoon

7. Curry leaves - a handful

8. Oil - 3 teaspoon

9.Turmeric powder - a pinch

10. Asafodita powder - a pinch

11. Salt - to taste

Method :     

1. Peel carrots and chop into fine pieces.

2. Boil split moong dal in a vessel with a pinch of turmeric powder until soft.

3. Place a kadai/pan on medium flame and add oil.

4. When oil becomes hot, add mustard seeds and split urad dal and a pinch of asafodita powder.

5. When mustard crackles, add red chillies, chopped onions and curry leaves and sauté.

6. When onions turn slightly brown, add chopped carrots and mix well.

7. Add salt, sprinkle water and cover pan with a lid and cook on slow fire until carrots are soft and water evaporates completely.

8. Add boiled moong dal and mix well.

9. Transfer the contents into a serving dish and garnish with curry leaves.

Brown Chickpea And Soya Nugget Pulao

Preparation time : 20 minutes

Cooking time : 30 minutes

Number of servings : 6

  

Ingredients :   

1. Basmati rice - 3 cups

2. Brown chickpeas - 1/2 cup

3. Soya nuggets : 1 cup

4. Onions - 4 (sliced)

5. Tomatoes - 4 (finely chopped)

6. Green chillies - 4 (slit)

7. Coriander leaves - 1/2 cup (finely chopped)

8. Mint leaves - 1/2 cup (finely chopped)

9. Ginger garlic paste - 1 tablespoon

10. Garam masala powder(cinnamon,cardamom,clove) - 1/2 teaspoon

11. Red chilli powder - 1 teaspoon

12. Bay leaves - 2

13. Fennel seeds - 1/2 teaspoon

14. Oil - 1/2 cup

15. Turmeric powder - 1/2 teaspoon

16. Beaten curd - 1/2 cup

17. Salt - to taste

Method :    

1. Soak brown chickpeas overnight, and pressure cook the next day morning with 3 cups of water.

2. Wash 3 cups of basmati rice just once and soak in water for about 15 minutes.

        

3. Soak soya nuggets in hot water until soft. Squeeze to remove excess water and keep aside.

4. Place a thick bottomed vessel on medium flame and add 1/2 a cup of oil.

5. When oil becomes hot, add fennel seeds, bay leaves, green chillies and onion slices and sauté till onions are golden brown

                            

 6. Add garam masala, ginger garlic paste, chopped tomatoes, chopped coriander leaves and mint leaves. Keep stirring to prevent ginger garlic paste sticking to the bottom of the container.

7. In half a cup of beaten curd add 1 teaspoon of chilli powder and 1/2 a teaspoon of turmeric powder. Pour the mixture into the container and mix thoroughly.

8. Add boiled chick peas and soya nuggets and mix.

9. Measure the quantity of water in which black chickpeas was cooked. Along with it, add extra water to make the quantity to 6 cups. Pour into the cooking vessel and bring it to boil.

10. Drain water from basmati rice and transfer into the container and give it a swirl. 

11. Add salt and mix well.

12. Cover with a lid and cook on high flame till water is absorbed by rice while cooking. When rice is half done, cover the vessel with a wet cotton cloth and place a lid on it. Place a heavy weight on the lid to make it air tight.            

                                 

13. Place a tawa/flat pan on the stove. Place the vessel on top of tawa and cook on low flame till pulao is fully done.

14. Serve pulao steaming hot with onion raita.