Pani Puri Recipe

Thanks Shrithi akka

Pani

Jaljeera: Pani Puri Masala = 1:1

Lemon juice (1 lemon)

tamarind: very little

black salt+regular salt

mix sweet chutney

coriander:mint leaves = 1:1

Chillies

Filling

Pressure cook: peas+turmeric+salt

cut onion + coriander

Idly Chutney

For Idly:

Ingredients:
par-boiled rice (raw) 1 cup
urad dhal 1/4 cup
flat rice (Poha/avalakki) 1 tbsp.
fenugreek seeds 1/2 tsp.
salt 1/2 tsp.
1. grind the above adding water to form a thick batter.
2. leave it over night for fermentation (during winter- add 1/2 spoon of sour curd)
3. grease the idli plates with butter/ghee and pour batter into the sockets.
4. pressure cook it for 15 minutes.

For Chutney:

coriander 4-5 sticks

green chillies 8 (small size)
coconut 1/2 cupfried channa dhal 1 cup
salt to taste

1. grind the above to form a smooth paste
2. for tempering: head 1 tbsp of oil in a seperate pan,
add:
mustard seeds (1/4 tsp),
urud dhal (1 tbsp), curry leaves (4-5 leaves),
red chillies (3 nos.)
and cook till urud dhal turns light brown.
3. add the above mixture into the paste and mix well.

Ladies Finger curry

1. grind the following (masala):

coconut- 1tbsp
poppy seeds - 1/2 tsp
Bengal gram- 1/2 tsp
garlic- 1/2 tsp
chopped onion-1
tomato-1
dhanya powder-1 tbsp
chilli powder -1 tsp
coriander leaves (optional)
tamarind(optional)


2. fry ladies finger (10 chopped) (till the stickiness disappears) in hot oil.

3. in a separate pan, fry onion(2tbsp chopped) in hot oil till it turns light brown. Then add the masala into it and cook for 20 mins

4. add the fried ladies finger into the masala and cook for 5 minutes.

Masala bun or masala bread

• 2 cups of warm water
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour
• coriander leaves
• 2 tsp geera
• 2 onions (chopped)
  
• 10 chillies (the Indian one which is smaller)- you could add more if you want to :)

1. add yeast to warm water and wait till it looks bubbly
2. add flour and knead (just like how you prepare chapathi dough) and keep it untouched for sometime till it doubles in size (app. 1.hr)
3. now add salt, onion, chillies, gera, coriander leaves, turmeric powder into the above dough and knead dough again
4. place it in an oiled pan and bake it at 350 F for 30-40 minutes.

Navratan Korma

I am going through a phase - trying to make all the different flavor I can, using large amounts of vegetables :). By different I mean no sambar podi since this seems to dominate the taste all the time.

Yesterday I made a simple curry, i.e no sambar podi, no chilli powder just some flavor. It came out awesome.

Today, feeling more adventurous, I made a version of navratan korma. No Paneer, and butter since I didn't have 'heavy cream'. As a side note, it's a lot easier to cook interesting stuff when the ol' ball and chain stocks the kitchen so well. I don't think I would ever have had 'assorted nuts' or 'cayenne pepper' as a bachelor :).

INGREDIENTS (Nutrition)

• 3 tablespoons vegetable oil, divided
• 1/3 cup mixed nuts (cashews, pistachios, almonds)
• 1 medium onion, grated
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1 (8 ounce) can tomato sauce
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 cup water
• 1/4 cup raisins
• 1/2 cup chopped carrots
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped fresh green beans
• 1/2 cup green peas
• 1 cup chopped potatoes
• 4 ounces paneer, cubed
• 1/4 cup milk
• 1/4 cup heavy cream
• salt to taste

DIRECTIONS

1. Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

Bottle Gourd Peels Chutney

Recipe for Bottle Gourd Peels Chutney
Ingredients:
Peels of one biggish bottle gourd (I took 1½ cups.)¼ cup dry-roasted sesame or ¼ cup roasted and peeled peanutsor ¼ cup roasted Chana Dal (Dariya in Gujarati/Pandharpuri Daale in Marathi)or a combination of any of these making ¼ cup(I used 1/8 cup dry-roasted sesame + 1/8 cup roasted & peeled peanuts.)¼ cup yogurt2 green chillis (or to taste)¼ cup chopped coriander leaves1 tbsp sugar (or to taste, depending upon the heat from the chillis)salt to taste1 tbsp oil½ tsp mustard seeds½ tsp cumin seedsheaped ¼ tsp asafoetida powder

Method:
1. Chop the bottle gourd peels and green chillis.2. Heat the oil in a pan. When hot, add mustard seeds. Once they start popping, add the cumin seeds, and then the asafoetida powder.3. Add the chopped bottle gourd peels and green chillis. Stir. Sprinkle some water, cover the pan and let them steam-cook. (I usually use a non-stick pan for this, so I do not really need much water. However, if you are using a regular pan, you might need to add about ¼ cup of water, and also keep a close eye.)4. Once the peels are soft (They fall apart easily when pressed with a ladle.), add sugar, salt and chopped coriander leaves. Sauté until most of the water has evaporated. Turn the heat off, and let it cool.5. Once it is cool, add it along with the roasted sesame seeds or peanuts or the combination you are using and the yogurt to the jar of your mixie or food processor. Grind it till you get a fairly smooth paste. The chutney is ready!

Not only posted, made also by Murali. Useless!!!!!!!!!!

Bottle Gourd Curry with Moong Dal & Yogurt

Recipe for Bottle Gourd Curry with Moong Dal & YogurtServes 4.Ingredients:approx. 500 g. bottle gourd/Doodhi/Lauki (3 packed cups, when diced)1 tbsp Moong Dal, washed and soaked in about ¼ cup water for ½ hour4-5 tbsp yogurt, beaten smooth3-4 green chillissalt to taste
1 tbsp oil½ tsp mustard seeds1/8 tsp turmeric powdera pinch asafoetida powder
chopped coriander leaves for garnishing


Method:
1. Wash and peel the bottle gourd. (You need not throw away the peels. This chutney can be made using them.)2. Dice the peeled bottle gourd. Cut the green chillis in ½ inch long pieces.3. Heat the oil in a pan, and add mustard seeds once it is hot. Once they splutter, add the asafoetida powder.4. Add the Moong Dal along with the water and quickly cover the pan with a lid. The water tends to jump high at this point, and may burn your fingers.5. After about two minutes, open the lid, and add turmeric powder and bottle gourd dices to the pan. Stir and add ½ cup of water.6. Cover and cook the bottle gourd on medium-high heat for about ten minutes.7. Once the bottle gourd is cooked, add salt, yogurt and green chilli pieces.8. Cook uncovered for 2-3 minutes, while stirring often, so that the yogurt does not separate too much.

Actually posted by Murali. Rashmi is too lazy to do anything.

Masala Scrambled Eggs With Tomato, Cheddar and Cilantro

4	large eggs or egg substitute
1	tablespoon olive oil
1/4	cup chopped sweet onions (I use Vidalia)
1	medium plum tomato, diced
2-4	tablespoons chopped cilantro, depending upon personal taste
	kosher salt
	black pepper, freshly ground
1/4	cup coarsely shredded low-fat cheddar cheese cummin seed, chilli, garlic, turmeric powder and salt  If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute. In large skillet over medium heat, warm the olive oil. Add onion and cook, stirring until golden, approximately 5 minutes. Add cummin seed, chilli, garlic, turmeric powder and salt and saute for a minute or two. Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper. Cook until tomato is heated through and any juices have evaporated, about 1 minute. Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute. Using spatula, stir the eggs from the edges of the pan toward center. Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes. Sprinkle with grated cheese and cook for 1 minute longer.

Spicy Spinach Curry

Ingredients:

1 lb [453g] cut spinach 2-3 tablespoons oil 4 dry red chillies 1/4 tablespoon jeera 1/4 tablespoon mustard seeds a pinch of asfoetida salt to taste a pinch of turmeric powder a little butter a small piece of ginger 2-3 cloves of garlic

Method:

Cut ginger and garlic into small pieces and make ginger-garlic paste. Take a bowl and boil water in it.Add the cut spinach and leave it to cook for a few minutes,till spinach becomes tender.Otherwise in a microwave safe bowl ,spinach in water can be allowed to cook in the microwave for 2 minutes. Drain the water and collect the cooked spinach in a bowl. Step 2 and 3 can be eliminated if cut leaf spinach is bought from frozen foods section of the grocery store. Add 2-3 tablespoons of oil to a pan on the stovetop.Set the heat to medium. To this oil add the ginger-garlic paste,then asfoetida,then jeera and mustard seeds.Add pieces of the 4 dry red chillies and turmeric powder to these. Leave the contents for about a minute or till the mustard seeds begin to crackle. Then add the spinach to the contents in the pan.Mix the contents thoroughly and cover the pan with a lid for about 2-3 minutes,till the spinach absorbs the flavors and becomes tender. Remove the lid,stir the contents and add salt as per taste.The spicy spinach curry is ready to serve.Serves 2-3 people.

Capsicum Bendi curry

Ingredients:

2 capsicums  10-12 lady's fingers (okra) 3-4 green chillies finely chopped 1 tbsp. coconut scraped 1 tsp. gram flour 1 tsp. lemon juice 1/2 tsp. sugar salt to taste 1 tbsp. oil 1/4 tsp. cumin & mustard seeds mixed 2-3 pinches asafoetida 1/8 tsp. turmeric powder

Method:

Wash and wipe okra. Cut into 1/2" slices. Wash and wipe capsicums. Chop into quarters and halve them. Remove seedheads and stalks. Do not remove all seeds. Heat oil in a heavy pan. Add okra slices and fry till bright and tender. Drain and keep aside. Add seeds and allow to splutter. Add asafoetida, capsicum, chillies and turmeric. Stir fry till capsicum is tender (3-4 minutes). Add gram flour, salt and stir till well coated. Add fried okra, salt, lemon juice and sugar. Stir for 2-3 minutes. Garnish with grated coconut. Serve hot with bread, paratha or chapati. Making time: 15 minutes Makes: 2 servings Shelflife: Best fresh

Maddur Vada

Ingredients:
1 cup Fine Suji or Fine Semolina(or Bombay Rava) 
1/2 cup Rice Flour 
1/4 cup Maida or All Purpose Flour
1 tsp Red chilli powder
5 tbsp Hot oil for kneading
2 big onions finely chopped onions 
1 small bunch Cilantro (Coriander leaves) Finely chopped
1 small bunch Curry leaves Finely chopped
7 Green chillies finely chopped or minced
2 tsp salt (or to taste) 
4 cups oil for deep frying 

Method:
1. In a mixing bowl put the rice flour, maida, suji, red chilli powder salt and hot oil and mix well.
2. Add the chopped - onions. cilantro, curry leaves and chillies and mix with water to make a thick paste.
3. Take a golf size ball of this mixture and flatten on your hand (apply a little oil over your hand before you do this) or a greased plastic sheet.
4. Drop into hot oil and deep fry until golden brown.
5. Serve hot with cocunut chutney and/or sambar.

Recipe: Masala Vada (Vegetarian)

Masala Vada

Ingredients:

1. Channa dhal - 1 cup

2. Green chillies - 6 nos

3. Cinnamon stick - 1

4. Ginger - 1/2 tsp

5. Cloves - 3 nos

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

7. Onion - 1 (finely chopped)

8. Garlic - 2 nos

9. sabudana/sabakki leaves - 1 cup (finely chopped)

10. salt to taste

11. oil to fry

Procedure:

1. Soak channa dhal in water for 3 hours.

2. Coarse grind channa dhal, ginger, garlic, cloves, cinnamon and green chillies (don't add water).

3. Add sabudana, coriander leaves, onion and salt to the above mixture.

4. Make small balls and fry in oil till it turns light brown.

serve with tomato sauce

Recipe: Tandoori Chicken (Non-Vegetarian)

Tandoori Chicken

(The easiest and quickest way!!)

Thanks to Shrithiakka for the recipe

Ingredients:

Skinless Chicken - 1 pound

Curry leaves - 10 leaves

Shan tandoori chicken masala (available in Indian stores) - 1 pack

Ginger-garlic paste - 1 tbsp

Procedure:

Marination:

1. Add tandoori masala, curry leaves and ginger-garlic paste to the chicken and mix well.

2. Leave it in the fridge for 3 hours

Cooking:

1. Bake it in the oven or fry it in a frying pan

Isn't this easy?

Recipe: Geera Rasam (Vegetarian)

Geera Rasam

(mix with rice or drink as soup)

Thanks to Mom for the recipe!!!

Ingredients:

1. Tomato - 2 nos

2. Tamarind - lemon size ball

3. Jeera powder - 2 tsp

4. Garlic - 2

5. Coriander leaves - 8 sticks finely chopped

6. Curry leaves - 4 leaves

7. Water - 4 cups

8. oil - 2 tsp

9. mustard seeds - 1 tsp

10. turmeric powder - a pinch

11. red chillies - 2 nos

12. pepper - 2 tsp

13. salt - to taste

14. sugar - a pinch

Procedure:

1. Boil tomato, tamarind and coriander leaves in water

2. In a seperate pan, add oil, mustard seeds, curry leaves, red chillies and garlic. Once it begins to splatter, turn off the flame and add jeera and pepper powder.

3. Add the contents prepared in step2 to the boiling mixture prepared in step1.

4. Add turmeric, and salt.

Thats it and rasam is ready!!!