Methi idli (Pathrode style)

Ingredients: (Serves 4)

1 bunch methi - chopped finely
1 cup rice - soaked overnight
1/2 cup grated coconut
3 Tbsp chana dal - soaked overnight
7-10 dry red chili
1/2 tsp tamarind concentrate
1 tsp coriander seeds
1/2 tsp cumin seeds
2 tbsp jaggery powder
1/4 tsp turmeric powder
1/2 tsp baking powder - optional
Water
Salt
Oil

Method:
1) Grind all of the above except methi. Add water if needed. Consistency should be like idli batter.  Add methi leaves. Check for salt.
2) Grease idli moulds with oil. Fill it with batter.
3) Place it in a steamer. Steam for 15 mins. Pierce a fork and check if it is done (fork will come out clean if its done). If not, steam it for longer.
DONE!!!
Serve with coconut chutney :)

Tip 1: If using pressure cooker to steam idli, add a big glass of water, bring it to boil, reduce to medium heat. Place idli moulds. Cover the pressure cooker lid. Do not place weight :)
Tip 2: You can jazz it up a bit as well by making masala idlis out of it :) Cut idli into pieces, roast it with a tadka of mustard seeds, cumin seeds, curry leaves and grated coconut.

Indian Vegetarian BBQ

Ingredients:

4 Tbsp thick yogurt
2 Tbsp chick pea flour / plain flour
1 Tbsp tomato puree
1/4 tsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
Juice from 1/2 a lemon
Salt to taste
12 1 inch square pieces of paneer (cottage cheese)
1 medium sized green capsicum - cut into
12 small button mushrooms
6 Skewers

Method:
1) Mix all of the above in a big bowl (except paneer, green capsicum, button mushrooms and skewers) to make the marinade.
2)  Cut the capsicum into 1 inch squares as well. Remove the stem of the button mushrooms.
3) Toss in the paneer, capsicum, mushrooms - mix well. Cover with a plastic cling wrap and let it marinade overnight.
4) Divide the paneer, mushrooms and capsicum into 6 equal parts which goes into the 6 skewers.
5) Place the skewers on the BBQ, keep turning until all sides are done.
DONE!!!

Tip: If using bamboo skewers soak in water for 1 hour - so that the skewers dont catch on fire
Tip: Note the marinade needs to be on the saltier side
Tip: Get creative! Go crazy with the veggies :) Zucchini, squash, asparagus, eggplant, pineapple :)

Shaavige baath

Ingredients:

2 cups shaavige (vermicelli)
3 cups water
1 cup mixed vegetables - boiled to soften
(I used peas, corn, 1 carrot julliened)
1/2 onion finely chopped
1 tsp mustard seeds
2-4 green chilli - finely chopped
1/2 cup grated coconut
1tsp cumin seeds
1/4 tsp turmeric powder
1-2 dry red chilli
1-2 sprigs of curry leaves
Pinch of asafoetida
2 tbsp chopped coriander
1 tbsp chana dal
1 tbsp black dal
Salt
Oil

Method:
1) Dry roast shaavige in a pan until it starts to change colour. Bring water to boil.
2) In a frying pan, heat 2 tbsp oil. Add chana dal, black dal, dry red chilli and wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add cumin seeds, curry leaves, green chilli, onion and fry until onion changes colour.
4) Add coconut, turmeric powder, asafoetida. Fry for a minute. Add mixed vegetables (except julliened carrot) and salt. Fry for another minute covered on medium heat.
5) Add vermicelli and mix. Add boiling water. Mix until vermicelli absorbs all the water.
6) Check for salt. Garnish with coriander leaves and julienned carrot.
Done!!!

Serve with a dash of yogurt :-)

Tip: To avoid having to dry roast at the start, buy pre-roasted vermicelli.

Akara

Ingredients:

1 cup black eyed peas - soaked overnight
1 onion - finely chopped
2 tbsp plain flour
2 tbsp rice flour
1/2 tsp baking soda
2 red chilli (Optional)
Salt
Oil

Method:
1) Grind black eyed peas, chilli to a fine paste
2) Mix with onion, flour, baking soda. Check for salt
3) Heat oil in a deep frying pan (medium heat). Once done, take a spoonful of batter and deep fry it until it turns reddish brown. Many akaras can be fried at a time in a batch and they do not stick together.
DONE!!!

Tip:
1) Serve with sweet chilli sauce :)
2) You may also add finely chopped herbs like coriander/curry leaves or spices like pepper powder, cumin seeds :)

Masala idli

Ingredients:

12 idlis - cut into chunks
1 medium sized onion - sliced along length
1 small tomato - finely chopped
1/2 cup sweet corn
1 green chilli - finely chopped
1/2 tsp red chili powder
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp grated ginger
2 tbsp kasoori methi/coriander leaves
Juice from 1/2 lemon
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt
Oil

Method:
1) Take 2 tbsp oil and heat in a pan. Add mustard seeds and wait for it to splutter. Add cumin and fennel seeds. Add green chili and ginger.
2) Add onion and fry until it changes colour. Add tomato and fry until it blends in.
3) Add corn, turmeric powder, red chili powder, coriander powder and 1/2 tsp salt. Fry for a minute.
4) Add idli and mix. Drizzle lemon juice and mix. Check for salt.
5) Garnish with kasoori methi
DONE!!
Serve with yogurt or raita :)

Tomato saaru

Ingredients: Serves 6

1 cup toor dal
9-12 cups water
2 tomato - sliced in half
1-2 tbsp rasam powder
1 tbsp jaggery powder - optional
1 tsp coriander powder - optional
Salt
3 tbsp oil
2 tsp mustard seeds
1 tsp cumin seeds
2-3 sprigs coriander leaves - finely chopped
3 dry red chilli - optional
1/4 tsp turmeric powder
1/4 tsp asafoetida

Ingredients:
1) In a pressure cooker, wash toor dal, add 8 cups of water and tomato. Close the lid, place the weight and wait for two-three whistles. Keep aside and wait for pressure to be released.
2) Open the lid, add more water if you want a thinner consistency. I added 2 more cups :)
3) Add 1 1/2 tbsp of rasam powder, jaggery powder, turmeric powder, coriander powder and bring to boil. Check for salt. Add remaining rasam powder if you want it spicy.
4) Heat oil in a skillet for a minute. Add mustard seeds and wait for it to splutter. Add cumin seeds, red chilli, asafoetida and fry for 10 seconds. Add it to saaru. Garnish with coriander leaves.
Done!

Tip 1: Do what appa does and add 1 garlic pod to the tadka.
Tip 2: I like to try different herbs for garnish. Dill goes really well as well :)

Stuffed bull horn chilli

Ingredients:

5 ripe bull horn/sweet chilli

For the stuffing:
1/2 cup cottage cheese/pander - crumbled
1/2 cup peas
1/2 cup corn
1 coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp carrom seeds
Oil
Salt

For the gravy:
1 onion - diced
2 tomato - diced
1 garlic - diced
1/2 tsp grated ginger
1 tsp coriander seeds
1/2 tsp cumin seeds
4-5 pepper corns
1/4 tsp turmeric powder
1-2 hot green chilli
1/2 cup yogurt
3 tbsp finely diced coriander leaves
Oil
Water
Salt

Method:
Stuffed chilli:
1) Preheat oven to 180°C. Line a baking tray with aluminium foil.
2) Heat 2 tbsp oil in a pan. Add cumin, fennel and carrom seeds and fry for 10 seconds.
3) Add corn, peas, cottage cheese with coriander powder, turmeric powder and fry for a minute. Check for salt.
4) Remove the stalks of green chilli and cut vertically at the centre.
5) Stuff the filling above. Place in baking tray and bake for 10-15 minutes

Gravy:
1) Heat 1 tbsp oil in a pan. Fry garlic for a minute. Add ginger, green chilli, pepper corns, coriander seeds and fry for a minute.
2) Add onion and fry until it starts to turn brown. Add tomato and fry until it is soft. Add turmeric powder. Keep aside.
3) Once cool, grind it into a fine paste with sufficient water.
4) Bring this to a boil in a pan. Mix yogurt. Check for salt. Garnish with coriander leaves.

Done!!!
Serve with roti :)