Cucumber sandwich

Ingredients (Serves 2):
6 slices of bread (white preferably)
1 Lebanese cucumber
1 Tbsp dried Italian herbs
Butter
Salt
Pepper

Method:
1) Cut Lebanese cucumber into thin slices. If using continental cucumber remember to drain out excess water using paper towel or placing in a colander for 10-15 minutes.
2) Mix it with Italian herbs and pepper. Check for salt.
3) Butter just one side of all bread slices. Remove the edges.
4) Take a slice of bread, place 1-2 layers of cucumber on the buttered side. Cover it with another slice of bread (buttered side down).
4) Cut into bite sized pieces
DONE!!!

Toor Dal-Peanut chutney

Ingredients:
3 Tbsp Toor dal/Pigeon pea
2 Tbsp peanuts
2 Tbsp roasted chana dal
1/2 cup grated coconut
3-4 dry red chilli
1 Tbsp coriander seeds
1/2 tsp tamarind concentrate
1 green chilli - optional
1/4 of medium sized onion finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
Water
Oil
Salt

Method:
1) Dry roast Toor dal, peanuts, roasted chana dal, dry red chilli and coriander seeds.
2) Grind this with green chilli, coconut, tamarind concentrate and 1/2- 1 cup of water. Check for salt.
3) For tempering, take a Tbsp of oil, add mustard seeds. Wait for it to splutter. Add cumin seeds and curry leaves.
DONE!!!

Microwave Ragi Mudde

Ingredients (Serves 2):
1 cup ragi flour
2 cups water
Pinch of salt

Method:
1) Mix ragi, water and salt in a bowl. Remove any lumps.
2) Place it in a microwave for 2 minutes. Remove from microwave and mix
3) Repeat step 2 in intervals of 1 minute twice and 30 seconds twice.
4) Check if the mudde shakes like jelly, else mix and place in microwave in intervals of 30 seconds until done.
DONE!!!
Serve with udaka or any curry of your choice :)
PS: The key is to get the mudde shake like jelly. Depending on the quantity used, quality of flour and microwave power settings time taken will vary :) 

Yellow squash majjige huli

Ingredients:
2-3 Tbsp roasted chana dal
2 tsp coriander seeds
2 green chilli
1 tsp cumin seeds
1/2 cup grated coconut
1 cup thick yogurt or 2 cups curds
1/4 tsp tamarind concentrate (optional)

3-4 cups water
4-5 yellow squash - cut into chunks

1-2 tsp mustard seeds

2-3 dry red chilli

1/4 tsp asafoetida

Salt

Oil

Method:

1) Boil yellow squash in microwave for 3 minutes with 1/2 tsp of salt.
2) Grind chana dal, coriander seeds, green chilli, cumin seeds, grated coconut and coriander seeds into a fine  paste.
3) Heat a tbsp of oil, add the paste and fry for a minute.

4) Add yogurt and 2-3 cups of water along with tamarind and bring to boil. Check for salt

4) In a skillet, take a Tbsp of oil and add mustard seeds, wait for it to splutter. Add cumin seeds, asafoetida, dry red chilli. Add this to the huli.

DONE!!!

Serve with rice or nuchinunde :)

Nuchinunde

Ingredients:
1 cup toor dal
1/2 cup moong dal (Can substitute with toor dal)
1/2 cup chana dal (Can substitute with toor dal)
5-6 green chilli
1 cup grated coconut
1/4 tsp turmeric
3 Tbsp coriander leaves - finely chopped
1 sprig of curry leaves - finely chopped
1 tsp cumin seeds
1 cm ginger piece
1/2 onion - optional
1/4 tsp pepper powder
Salt

Method:
1) Soak dal overnight. Drain and grind the next day into a coarse mixture along with rest of the ingredients except onion, coriander leaves and curry leaves. Do NOT add water while grinding.
2) Mix with onion, coriander leaves and curry leaves. Check for salt.
3) Take a fistful of the dough and roll into an oval about 5-6cms long. Do the same for the rest. Place it in a oiled plate.
4) Bring about 2-3 cups of water to boil in a pressure cooker. Place the plate in the cooker and cover it without the weight on top. Reduce heat to medium and steam it for 15 minutes.
DONE!!!

Serve with chutney or majjige huli :)

Idli-vada sambhar

Ingredients (Makes 15 idlis):
1/2 cup uddina bele/black dal
1 1/2 cup idli rava
1 Tbsp thick poha
1/2 tsp fenugreek seeds
1 Tbsp yogurt
Salt
Oil

Method:
1) Soak uddina bele, poha and fenugreek seeds for 4-5 hours. Grind into a smooth paste. If idli rava is too coarse - grind it as well. Mix this with water and yogurt - batter should be a bit thicker than dosa. Leave it overnight and let it ferment.
2) Next day check for salt. Grease idli moulds with oil. Fill the moulds with batter.
3) In a pressure cooker, heat a glass of water until it starts boiling. Lower the heat to medium, place the idli moulds, cover the pressure cooker (do not put the weight on top) and let it steam for 12-15 minutes.
4) Once the time is up, pierce a fork through one of the idlis and remove it. If the fork comes out clean - idli is done! Using a spoon dipped in water, scoop idlis out
DONE!!!

Ingredients (For sambhar)
1/2 cup toor dal - cooked
1 potato - chopped and boiled
1 carrot - chopped and boiled
1 tomato - chopped and boiled
10-12 beans - chopped and boiled
1/2 cup peas
1 onion - finely chopped
2 tsp mustard seeds
1 tsp cumin seeds
2 cloves - crushed
1/4 tsp cinnamon powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp asafoetida
2-3 sprigs curry leaves
2 Tbsp huli pudi
1/2 tsp tamarind concentrate
2 Tbsp finely chopped coriander leaves
2 dry red chilli
1 Tbsp jaggery powder
Oil
Water
Salt

Method:
1) I used microwave to boil potatoes, carrot, beans and tomato. I initially placed potato in microwave with 1 glass of water and boiled it on high for 3 minutes, added carrot and boiled it for 3 minutes, added beans and tomato and boiled it for 4 minutes.
2) In a pan, heat 2 Tbsp oil, add mustard seeds - wait for it to splutter. Add cumin seeds, curry leaves and dry red chilli, onion, crushed cloves, asafoetida. Fry for a minute or two.
3) Add the boiled vegetables, peas, turmeric powder, huli pudi, coriander powder, cinnamon powder, tamarind concentrate, jaggery, 1 glass of water and bring it to boil. Let it boil for 5 minutes.
4) Add dal and a glass of water. Check for salt and bring it to boil. Let it boil for 2-3 minutes. Add chopped coriander leaves.
DONE!!!

Check out vada recipe here. Check out coriander chutney recipe here.
Enjoy!!! :)

Marzipan chocolate

Owe this awesome recipe to Yuval Nesselroth :)

Ingredients:
2 cups almond
1 1/2 cup sugar - powdered
1 tsp lemon juice
1/2 tsp almond essence
20-25 squares of 70% dark chocolate - cut into small pieces

Method:
1) Bring about 2-3 glasses of water to boil. Add almonds and keep it aside for a minute. Drain the water and  pinch the almond skins out. (You can use almond meal if you want to avoid this)
2) Grind this to a coarse mixture. Mix this with sugar, lime juice and almond essence.
3) Take a Tbsp of this mixture and roll into a ball. Do this for the rest of the mixture
4) Bring a 2-3 glasses of water to boil in a sauce pan. Cover it with a stainless steel plate. Place a small stainless steel bowl on top of the plate and put about quarter of the chocolate pieces in it. Wait for it to melt. Heating the chocolate directly can burn it.
5) Pierce the marzipan ball with a tooth pick. Place it in the small container and cover it with chocolate. Once  completely covered, place it on a baking paper, remove the tooth pick and cover the hole with chocolate sauce. Allow it to dry. Do the same for the rest
DONE!!!!

Set dosa

Ingredients (Serves 6):
1 1/2 cup rice
1/2 cup urad dal
1/2 cup thick poha
2 Tbsp thick yogurt
1 tsp menthya/fenugreek seeds
1 pinch sugar
Salt
Water
Oil

Method:
1) Soak rice, urad dal and menthya seeds in water. Leave it overnight.
2) Next day, mix poha with yogurt and 1 cup water. Leave it for 20-30 minutes.
3) Grind the above two into fine paste with water. Note: Consistency should be thicker than usual dosas. Let it ferment for 6-8 hours.
4) Heat up a pan (medium heat). Sprinkle some water. Take a ladleful of batter and spread it into a circle. Do not spread it thin like a dosa, but thicker like a pancake. Add a few drops of oil. Cover and cook for a minute.
5) Flip to the other side and cook for 10-15 seconds
DONE!!!!

Serve with coconut chutney or saagu :)

Thalipeet

Ingredients (Serves 4):
1/2 cup rice flour
1 cup wheat flour (atta)
1/2 cup chickpea flour (besan)
1 cup jowar flour
1/2 cup ragi flour
3 green chilli - finely chopped
1/2 tsp red chilli powder
1/4 tsp pepper powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp ajwain seeds
Pinch of asafoetida
4-5 curry leaves - chopped
3 Tbsp finely chopped coriander leaves (optional)
1 large onion - finely chopped
Oil
Salt
Water

Method:
1) Mix all the ingredients above with water and 4 Tbsp oil into a dough. Check for salt.
2) Cut a square sheet of baking paper. Oil its surface with 2-3 drops of oil and spread it. Take a fistful of dough and pat it into a circle using your fingers. As the dough is sticky - it would be easier if you wet your fingers in water/oil and pat the roti into a circle.
3) Meanwhile, heat up a pan (medium heat). Once sufficiently hot, place the rotti on the pan with the baking paper on top.
4) After 2 minutes, remove the baking paper. After a minute, flip it over to the other side. After 2-3 minutes, remove from the pan.
DONE!!!

Serve with coconut chutney or chutney pudi!!!! Yummm.... :)

Potato bun/ Aloo bun

Ingredients:
For the bread:
1 1/2 cup all purpose flour
1/2 cup wheat flour
1 tsp yeast
1/4 tsp baking soda
1 tsp salt
1 tsp sugar
3 Tbsp butter
2 Tbsp milk
3/4 cup water
Oil

For the potato filling:
See potato palya

Method:
1) Warm the milk if cold, add yeast, sugar, salt and keep aside for 5 minutes.
2) Mix this with all purpose flour, wheat flour, baking soda and melted butter.
3) Add about half a cup water and knead the dough. If need be add more water as required and knead the dough. Keep it in a container. Cover it with cling wrap and keep aside for about 2 hours in a sunny spot.
4) After two hours, need the dough and divide it into 8 balls.
5) Take a ball and roll it into 4-5 inch circle. Tip: Make the edges thinner.
6) Place 2-3 Tbsp of potato filling in the centre and wrap the edges to cover the filling and seal it.
7) Place it in a baking tray and brush oil on it. Do the same for rest of the balls.
8) Pre-heat over at 180C and place baking tray in the oven. After 15 mins, quickly remove from oven and brush oil again (optional). Bake for another 5 minutes.
9) Remove from oven, allow it to cool.
DONE!!! :)
Serve with hot chai :) :)

Submitted this at yeastspotting :) :)

Gongura paratha

Ingredients: (Serves 2)
2 Tbsp gongura pickle
1 cup wheat flour
Water
Salt
2 Tbsp oil
Ghee

Method:
1) Mix gongura pickle with wheat flour, 1/4 tsp salt, oil and water to make dough. Cover it in a cling wrap for 10-15 mins; let it sweat.
2) Take a fistful of dough and make balls out of it.
4) Flatten each ball with your palms. Dust some wheat flour on it and roll it into 3 inch circles. Apply some ghee and fold it into a semicircle and then into a quadrant. Roll again into a 6 inch circle.
5) Preheat a pan. Place the paratha on the pan.Flip to the other side in about half a minute. When the underside is done flip again. When this side is done as well - place it in a container and cover it.

DONE!!!
This is super awesome for picnic :) Serve with any kind of yogurt dip

Churmuri

Ingredients (Serves 4):
4 cups puffed rice
1 carrot grated
1/2 medium sized onion - finely chopped
4-5 sprigs of coriander - finely chopped
1 green chilli - finely chopped
1 cup mixture
1/2 cup crushed potato chips
3 Tbsp roasted peanuts
1 tsp tomato paste
Pinch of turmeric
Pinch of asafoetida
1 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp pepper powder
1/4 tsp chat masala powder (optional)
Salt

Method:
1) Mix all of the above. Check for salt.

DONE!!! :)

Masala Vada

Ingredients:
1 cup chana dal
2 tbsp rice flour
1 medium sized onion - finely chopped
1 garlic pod
1 cm Ginger
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp ajwain seeds
7-8 coriander sprigs
2-3 curry sprigs - finely chopped
2-3 green chilli
1/4 tsp turmeric powder
Salt
Oil for frying

Method:
1) Soak chana dal for 4-5 hours. Keep aside 1-2 tbsp of soaked chanadal aside. Drain and grind the rest with garlic, ginger, cumin seeds, fennel seeds, ajwain seeds, coriander sprigs and green chilli. Do not add water while grinding. Grind to a coarse paste.
2) Mix with whole chana dal, onion, curry leaves and turmeric powder. Check for salt.
3) Heat oil in a frying pan (medium). Take some dough and make a ball - 1 inch in diameter. Pat it into a circular disc 1 cm thick and gently place it in the pan. Fry for 3-4 minutes until the vada starts to turn golden brown.If the pan is big, you can fry multiple vadas at a time.
DONE!!!

Cabbage ragi rotti

Ingredients: (Serves 4-5)
1 cup finely chopped cabbage
2 cups ragi flour
1 cup rice flour
1 onion - finely chopped
1 carrot - grated
2 Tbsp grated coconut
2 green chilli - finely chopped
1 sprig of curry leaves - finely chopped
5-6 sprigs of coriander - finely chopped
2 tsp cumin seeds
1/4 tsp pepper powder
Pinch of asafoetida
Salt
Oil
Water

Method:
1) Mix all the ingredients mentioned above with 3 Tbsp oil, water to get the desired consistency. Check for salt
2) Take a fistful of dough, pat it into a circle on a baking paper. Add a few drops of oil on the top (optional)
3) Place this on a heated pan (between medium and high). After 2-3 minutes, remove the baking paper and flip to the other side
4) Heat this side for 2-3 minutes. Its ok if it turns black in a few spots.
5) Flip to the other side. Remove when done.

DONE!!!

Serve with chutney-pudi or chutney.. yum.. :) :)

Cauliflower thyme soup

Ingredients:
Cauliflower - 1 bunch, cut into florets
1 potato - chopped
1 onion chopped
2 garlic pods - chopped
4-5 cups vegetable stock
2 cups water
1 Tbsp cream
5-6 sprigs thyme - chopped
1 sprig thyme - cut into 1 inch pieces
1 green chilli (optional)
1/4 tsp pepper powder
2 Tbsp olive oil
Salt

Method:
1) Heat oil in a sauce pan. Fry garlic pods until they change colour. Add onion, green chilli and fry for 2-3 minutes. Add potato and cauliflower and fry for two minutes.
2) Add stock and water. Cover and cook on low heat for 30 minutes. Allow it to cool and blend it into fine soup.
3) Take the soup in the sauce pan(high flame). Add pepper powder, cream and thyme. Check for salt.
4) Bring to boil. Garnish with thyme.
DONE!!!

Serve with toasted buttered bread! :)

Spinach Puri

Ingredients:
3 cups atta(wheat flour)
1/2 cup spinach
5-6 sprigs of coriander
2-3 sprigs of mint leaves
1 cm ginger
2 green chilli
Water
Oil
Salt

Method:
1) Grind spinach, coriander, mint, ginger, green chilli with 1/2 a cup of water.
2) Add this paste to atta along with 3 Tbsp oil and mix. Check for salt. Add water as required and make a dough. Set aside for 10 mins.
3) Take a small piece of dough(enough to make a 6cm circle) and form a ball. Roll into a 6cm circle.
4) Heat oil in a frying pan. When sufficiently heated, carefully put the puri in the oil. Press it lightly using a spatula so that the puri puffs up.
5) When the underside starts to turn brown - flip and fry the other side for a few seconds. Remove it and place it in a container lined with paper towels.
DONE!!!

Iyengar Tomato Gojju

Owe this mouth-watering Iyengar special to my friends' moms.. Nagajyothi and Divya :)

Ingredients:
2 tomato - finely chopped
1/2 onion - finely chopped
2 Tbsp oil
1-2 tsp rasam powder
1/4 tsp turmeric powder
1-2 Tbsp Jaggery powder
1/4 tsp tamarind concentrate
1 sprig curry leaves
1 tsp urad dal
2 tsp mustard seeds
1 green chilli
1/2 to 1 cup of water
Salt

Method:
1) Heat oil in a frying pan. Add urad dal and fry until it starts to change colour. Add mustard seeds and wait for it to splutter.
2) Add curry leaves and green chilli and fry. Add onion and fry until it starts to change its colour.
3) Add tomato and fry for a minute or two
4) Reduce heat to medium heat. Add 1 1/2 Tbsp jaggery powder, 1 tsp rasam powder, turmeric powder and fry for a minute or two.
5) Add 1/2 cup of water, tamarind concentrate. Check for salt. And boil for 2-3 minutes.
6) Add more jaggery/rasam powder depending on whether you like it sweet/hot. Boil for 5 minutes until tomato pieces are squashed.
DONE!!

Kaju-Peas Curry

Ingredients:
Cashew nuts - 1 cup
Peas - 1 cup
Tomato - 2 - roughly chopped
Onion - 1 roughly chopped
Onion - 1/2 finely chopped
Roasted Peanuts - 2 Tbsp
Yogurt - 3 Tbsp
Garlic clove - 1 roughly chopped
1 inch ginger - roughly chopped
1 tsp cumin seeds
1 Tbsp coriander seeds
2 Tbsp kasoori methi
1/4 tsp pepper powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 green chilli
Oil
Ghee
Salt
Water

Method:
1) Heat 1 Tbsp oil in a pan - Fry garlic until it turns golden brown. Add ginger, coriander seeds, cumin seeds and green chilli and fry for another minute
2) Add onion and fry until it starts to change colour. Add tomato and fry for 4-5 minutes. Allow it to cool.
3) Grind it into a fine paste along with yogurt, roasted peanuts, pepper powder, red chilli powder, turmeric powder.
4) Heat 1 Tbsp ghee in a pan. Fry finely chopped onion for a minute. Add cashew nuts and fry for another minute
5) Add paste and fry for another minute. Add peas. Add water to get the correct consistency. Check for salt. Remove from heat once it begins to boil.
6) Add kasoori methi and mix.
DONE!!!!

Serve with hot chapathis :)

Palak-Paneer Paratha

Ingredients:
2 cups wheat flour (some more for rolling)
1/4 tsp ajwain seeds
1/2 tsp cumin seeds
3-4 coriander sprigs - finely chopped
1/2 onion - finely chopped
3/4 cup paneer (cottage cheese) - grated
3/4 cup spinach - finely chopped
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder
1/4 tsp garam masala powder
1/4 tsp grated ginger
Ghee
Water
Salt
Oil

Method:
1) Take wheat flour, water, oil, 1 tsp salt in a large bowl - and knead it into a dough. Keep aside.
2) Heat oil in a frying pan, add ginger, ajwain seeds, cumin seeds
3) Add onion and fry for a minute or two.
4) Add spinach and fry for a minute.t
5) Add paneer and fry for few minutes until spinach and paneer loses its moisture.
6) Add coriander leaves, coriander powder, garam masala powder, turmeric powder, red chilli powder and mix. Check for salt
7) Take a fistful of dough and roll it into a roti about 3 inches in diameter.
8) Take a spoonful of paneer-spinach mix and place it at the centre. Pull the edges together, make it into a ball and seal it.
9) Roll it into a 3 inch circle. Pat it in wheat flour on both side.Roll it into a 6 inch circle.
10) Heat a pan, and place the paratha on the pan for a minute.
11) Flip to the other side and spread a few drops of ghee on the paratha.
12) When the under side begins to get golden-brown spots flip to the other side. Add a few drops of ghee on this side as

well.
13) When the other side as well begins to get golden-brown spots. Flip again for a few seconds.
DONE!!

Serve with yogurt and pickle :)

Crystal cake

Ingredients:
Sago - Soak overnight
1 1/2 cup purple potato - cut into small cubes
1/2 cup sugar
1 cup grated coconut

Method:
1) Drain water from sago. Mix sago, purple potato, coconut and sugar.
2) Grease a tray (I used ghee). Spread the mixture - ensure that it is not more than 2cms thick.
3) Steam it for an hour. Allow it to cool. Cut into squares.
DONE!!

Heat up in microwave for 10-15 seconds before serving :)

Chettinad Channa

Ingredients:
Onion - 1 (thinly sliced and cut to 1 cm length)
Tomato - 1 (thinly sliced and cut to 1 cm length)
2 cups Kabuli channa (soaked overnight)
1 to 2 cups coconut milk
Peppercorns - 5 to 6
Coriander seeds - 1 Tbsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/4 tsp
Dry red chilli - 2
turmeric powder - 1/2 tsp
Cardamom pods - 2 (Remove skin and use seeds only)
Curry leaves - 8 to 10
Green chilli - 1
Poppy seeds - 2 Tbsp (soaked in 2 Tbsp warm water for 15 minutes)
garlic pod - 1
Oil - 2 Tbsp
Salt

Method:
1) Cook channa in microwave for 15 minutes with water until soft. Drain the water and keep aside the channa. (Note: You may pressure cook it as well)
2) Dry roast peppercorns, coriander seeds, cumin seeds, fennel seeds, dry red chilli, cardamom seeds, curry leaves. Once it cools down grind it.
3) Add green chilli, garlic pod and poppy seeds to the powder and grind it into a paste.
4) Heat oil in a frying pan. Add onion and fry until it starts to change colour.
5) Add masala paste and fry for 2-3 minutes
6) Add tomato and fry for 5 minutes
7) Add channa, turmeric powder, salt and fry for 10 minutes on low heat.
8) Increase the heat back - Add coconut milk and let it boil for 10 minutes.
DONE!!!

Susheela

Owe this awesome recipe to Anamika Digge :)

Ingredients(Serves 2):
6 cups puffed rice
1 medium sized onion - finely chopped
3 Tbsp hurigadale - finely powdered
2 Tbsp grated coconut
1 Tbsp oil
2 Tbsp groundnuts
1 sprig curry leaves - chopped
1 Tbsp coriander leaves - finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
2-3 green chilli - finely chopped
Salt
Water

Method:
1) Just before making "Susheela" - heehee :) - soak puffed rice in sufficient water. After 2-3minutes, once completely soaked - squeeze out the water and keep aside
2) Heat oil in a frying pan. Add groundnuts and fry until its starts to change its colour. Remove the groundnuts from the oil.
3) Add mustard seeds into the pan and wait for it to splutter. Add cumin seeds, onion, green chilli, curry leaves and fry until onion starts to change colour.
3) Add grated coconut, ground nuts, turmeric powder and fry for a minute.
4) Add puffed rice and mix. Add hurigadale powder and mix. (I substituted it with chutney pudi)
5) Garnish coriander leaves
DONE!!! Serve with menasinakaayi bhajji :)

Pesto

Owe this awesome recipe to Valentina :)

Ingredients (Serves 4):
1 bunch basil
3 Tbsp pine nuts - dry roasted
3/4 cup freshly grated parmesan cheese
Salt
1/4 tsp pepper
1/2 cup olive oil
Pasta for 4 - cooked al dente (I used spinach spaghetti)

Method:
1) Grind basil in a food prcoessor - until finely chopped for a few seconds
2) Add pine nuts, 1/2 cup cheese, about 1/2 tsp of salt and 1/4 tsp powdered pepper - grind for few seconds. Add olive oil and grind for a few seconds
3) Mix with pasta. Check for salt and pepper. Garnish with remaining cheese. Serve hot :)
DONE!!!

Maddur vada

Ingredients:
1 cup finely chopped onion
3/4 cup Maida or all purpose flour
1/2 cup fine semolina
1/4 cup rice flour
1/4 cup oil
10 curry leaves finely chopped
2 sprigs of coriander finely chopped
2-3 green chilli
2 tsp cumin seeds
2 Tbsp grated coconut
Oil for frying
Salt
Water

Method:
1) Grind chilli, cumin seeds and coconut into fine paste. Mix with all the ingredients listed above - except oil, water and salt
2) Heat up oil, add it to the paste above and keep it aside for 5 minutes. Mix it all up once the oil has cooled. Check for salt. Keep it aside for 15 minutes
3) If the dough is dry - add not more than 1/4 cup of water. If it becomes too soggy - it will be tough to fry it.
4) Heat oil for deep frying. Reduce it to medium heat.
5) Cut baking paper into a square - big enough for a maddur vada. Oil it. Take a fistful of dough and pat it into a circle. Dont make it too thin else it will be crispy like a nippat :)
6) Place the maddur vada carefully and deep fry it until it is golden brown on both sides
DONE!!!

Serve with corainder mint chutney

Potato bhaaji

Ingredients: (Serves 4)
1 medium sized onion - sliced
3 medium sized potato - diced
1 cup peas
1 tsp ginger garlic paste
1 tsp garam masala power/curry powder
1 tsp cumin seeds
3 red chillis
1 Tbsp corn flour
1 sprig curry leaves
1/2 tsp turmeric
1/4 tsp asafoetida
2 Tbsp oil
2-3 cups water
Salt

Method:
1) Microwave sliced potato with 1 cup of water for 9-10 mins
2) Heat oil in a pan. Add cumin seeds, curry leaves, red chilli. Fry for a minute
3) Add onion. Fry for 2-3 mins. Add turmeric, asafoetida, garam masala/curry powder, ginger garlic paste and mix.
4) Add potato, corn flour and 1 cup of water. Boil for 2-3 mins. If you need a thinner consistency add another cup of water.
5) Add peas. Check for salt. Cover and cook on medium heat for 2-3 mins.

DONE!!!

Rava idli

Ingredients: (Serves 3)
2 cups semolina
1/2 cup finely chopped coriander leaves
1/2 cup finely chopped spinach
1/4 cup finely chopped dill
2 sprigs curry leaves
2 tsp mustard seeds
2 tsp cumin seeds
2 tsp kadle bele
2 tsp uddina bele
2 green chilli - finely chopped
2 cups water
2 Tbsp oil
1 Tbsp ghee
1/2 tsp asafoetida
Cashew nuts
2 tsp yeast
1/2 tsp baking soda
Salt

Method:
1) Dry roast semolina until an aroma wafts out and it starts to change colour.
2) Heat 2 Tsp oil in skillet. Fry kadle bele and uddina bele until it starts to change colour. Add mustard seeds, asafoatida, green chilli, curry leaves and cumin seeds.
3) Mix it with semolina along with finely chopped greens. Add 1-2 cups water. Add baking soda, yeast. Check for salt. Keep aside for 1/2 an hour.
4) Add 2 cups of water in a steamer. Wait until it boils. Reduce it to medium heat
4) Grease idli moulds with ghee. Place a cashewnut on each of the moulds and fill it with batter. Place the moulds in steamer. Cover and cook for 10 mins.
DONE!!

Hurali saaru-palya

Ingredients (Serves 4):
1 1/2 cup hurali/horse gram
1 cup grated coconut
1 Tbsp rasam powder
1/2 tsp turmeric powder
1 Tbsp coriander seeds
1 tsp sugar
Salt
1 tsp tamarind concentrate
Oil
1 Tbsp ghee
3 garlic pods - chopped
Mustard seeds
Cumin seeds
Curry leaves - 2 sprigs
Asafoetida
1 green chilli

Method:
1) Soak horsegram overnight. Pressure cook to soften - 6 whistles.
2) Drain the water into a different vessel.

For saaru:
1) Take about 1/2 cup boiled horse gram with 1/2 cup grated coconut, rasam powder, 1/4 tsp turmeric powder, coriander seeds, sugar. Grind it into smooth paste with water.
2) Add this to the boiled horsegram liquid. Add tamarind concentrate and bring it to boil. Check for salt
3) Heat 1 Tbsp oil in a skillet. Add 2 tsp mustard seeds - wait for it to splutter. Add cumin seeds, 1/2 tsp asafoetida, 1 sprig curry leaves. Mix it with saaru.
4) Heat ghee in a skillet. Fry thinly sliced garlic until golden brown. Mix it with saaru
DONE!!

For palya:
1) Heat 1 Tbsp oil in pan. Add 1 tsp mustard seeds and wait for it to splutter. Add 1 tsp cumin seeds, 1 green chilli, 1/4 tsp asafoetida, 1 sprig curry leaves and 1/2 cup grated coconut, 1/4 tsp turmeric powder. Fry for a minute.
2) Add boiled horse gram. Cover and cook for 5 mins. Check for salt. Cover and cook for 5 minutes.

DONE!!!

Tomato-capsicum Bruschetta

Ingredients: (Serves 4)
8 slices bruschetta bread
2 medium sized tomato - finely chopped
1/2 medium sized green capsicum - finely chopped
1/4 medium sized red onion - finely chopped
2 Tbsp Italian herbs
2 Tbsp olive oil
Pinch of pepper powder
1 garlic pod
Salt to taste

Method:
1) Preheat oven to 200 C. Cut garlic and rub it on one side of bruschetta bread.
2) Mix remaining ingredients in a bowl. Let it rest for 15-20 mins and separate out the liquid.
3) Check for salt. Spoon the topping on the bread. Bake in oven for 5 mins.

DONE!!!

Masala puri

Ingredients:
1 big onion - 1/2 finely chopped, other half diced
1 tomato - diced
1 1/2 cups peas (soft)
1/2 cup coriander leaves
1 Tbsp mint leaves (optional)
1 cup grated carrot
1-2 tsp chat masala
1 tsp garam masala
1 tsp cumin seeds
1/4 tsp turmeric powder
3 green chilli
1/2 tsp
2 cups sev
3/4 cup yoghurt
Salt
Water
1 Tbsp oil

50 Puris
Date-Tamarind chutney

Method (Serves 4):
1) Heat 1 Tbsp oil in a pan. Add cumin seeds, chilli, diced onion, diced tomato and fry for 2-3 mins.
2) Allow it to cool and grind it into smooth paste along with 1/2 cup peas, garam masala powder, turmeric powder, coriander and mint leaves
3) Transfer this back to the pan. Add peas, tamarind concentrate and water to get the desired consistency. Bring it to boil.
4) Add chat masala powder. Check for salt
DONE!!!

Puris - Buy it from the store ;)
Mash 6-8 puris in a plate. Sprinkle with sev, finely chopped onion, grated carrot with a dash of yoghurt and date-tamarind chutney

Oven Baked Okra (Ladies finger) Fry

Ingredients:
15-20 Baby okra
1/2 medium sized onion - sliced
2 Tbsp besan
1 Tbsp rice flour
1/4 tsp turmeric powder
1-2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp pepper powder
3 Tbsp oil
1/2 tsp garam masala powder
1/2 tsp coriander powder
2 Tbsp dessicated coconut
Salt

Method:
1) Preheat oven at 200 C
2) Remove the ends of bhindi. Cut lengthwise into 4 quarters. Mix all of the above with 2 Tbsp oil. Place it in a baking tray
3) Drizzle remaining oil and bake it in the oven until its done. (Took me an hour)
DONE!!!

Bonda

Ingredients:
1 onion - thinly sliced
1 medium sized potato - thinly sliced
3 Tbsp besan
1 Tbsp rice flour
1 tsp cumin seeds
Salt
1/4 tsp turmeric powder
1/2-1 tsp red chilli powder
Baking soda (optional)
Oil for deep frying
Water

Method:
1) Mix all the ingredients except oil. Consistency should be like thick yoghurt.
2) Heat oil for deep frying on a high. When it is hot enough, dip about 8-10 onion slices in the batter and carefully put it into the pan. Depending on the size of the pan, add a few more. Deep fry until it turns golden brown. Remove and place it on a plate lined with paper towel to soak excess oil.
3) Similarly, for potato - dip individual slices in the batter and deep fry.
DONE!!!

Khara Pongal

Ingredients: (Serves 1):
1 Tbsp Oil
1 Tbsp Ghee
1/2 cup rice
3-4 cups water
2 Tbsp moong dal
2 Tbsp dessicated coconut
5-6 pepper corns
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1/4 tsp turmeric powder
Salt

Method:
1) Boil rice and moong dal with 3 cups of water until done.  I microwaved it for 15 minutes. Note pongal will be watery.
2) In a pan, heat oil. Add mustard seeds and wait for it to splutter. Add pepper corns, cumin seeds, curry leaves and turmeric powder.
3) Add cooked rice and moong dal, dessicated coconut and stir. If you want it more watery add another cup of water and boil it for 5 minutes. Keep stirring once every minute or two.
4) Check for salt. Add ghee.
DONE!!!
Serve with coriander-mint coconut chutney :)

Mango milkshake

Ingredients:
1 big ripe mango
1 cup cold milk
1/4 cup cold water
1 tsp cream/ vanilla ice cream
3 cardamom pods - seeds crushed
1-2 tsp sugar

Method:
1) Cut the mango into slabs and scoop the pulp out.
2) Put the pulp and the rest of the ingredients in a blender and blend until smooth and frothy.
3) If you want it more cold, use a couple of ice cubes instead of water while blending or chill it in a fridge.
DONE!!!