Wash, peel (if needed), and chop the vegetables into bite-sized pieces.
Making the Curry:
Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
Add the chopped vegetables and sauté for a few minutes until they are coated with the spices.
Cover the pan and let the vegetables cook on low to medium heat. Stir occasionally to prevent sticking. This should take about 15-20 minutes, depending on the vegetables you’re using. They should be tender but not mushy.
Finishing Touch:
Once the vegetables are cooked, add garam masala and mix well.
Taste and adjust salt and spices if needed.
Garnishing and Serving:
Garnish with chopped fresh coriander leaves (if using).
Serve hot with rice, roti, or bread.
Enjoy your Vegetable Curry!
Chapathi And Potato Masala Recipe
Potato Masala (Aloo Masala):
Ingredients:
4 large potatoes, boiled, peeled, and roughly mashed
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, finely chopped
1-2 green chilies, finely chopped (adjust to taste)
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and sauté for a minute until fragrant.
Sauteing Aromatics:
Add chopped onions and sauté until they turn translucent.
Add green chilies, grated ginger, and minced garlic (if using). Sauté for another minute.
Adding Spices:
Add turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
Adding Potatoes:
Add the roughly mashed potatoes and mix them with the masala. Cook for a few minutes, stirring occasionally, to allow the flavors to meld together.
Finishing Touch:
Taste and adjust salt and spices if needed.
Garnishing:
Garnish with chopped fresh coriander leaves (if using).
Chapati (Indian Flatbread):
Ingredients:
2 cups whole wheat flour
Water (for kneading)
Ghee or oil (for cooking)
Instructions:
Making the Dough:
In a large mixing bowl, combine the whole wheat flour with water and knead it into a smooth, pliable dough. The dough should be soft and not sticky.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes rolling easier.
Dividing and Rolling:
After resting, divide the dough into small lemon-sized balls. Roll them between your palms to make them smooth.
Roll each ball into a flat disc, about 6-8 inches in diameter. You can use a rolling pin and a little flour to prevent sticking.
Cooking Chapatis:
Heat a griddle or tava on medium-high heat.
Place a rolled chapati on the hot griddle. Cook for about 30 seconds, until you see small bubbles forming.
Flip the chapati and cook for another 30 seconds. You should see light brown spots forming.
Using a clean kitchen towel or a spatula, gently press down on the edges of the chapati. This will help it puff up.
Remove the chapati from the griddle and brush it with ghee or oil.
Repeat the Process:
Continue this process for the remaining rolled chapatis.
Serving:
Serve the hot chapatis with the prepared Potato Masala.
Enjoy your quick and delicious Potato Masala with Chapati!
Bisi Bele Bath Recipe
Ingredients:
For the Rice and Lentil Mixture:
1 cup rice
1/2 cup toor dal (split pigeon peas)
1/4 cup tamarind pulp (adjust to taste)
1 teaspoon turmeric powder
Salt to taste
For the Spice Paste:
2 tablespoons coriander seeds
1 tablespoon chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
1/2 teaspoon fenugreek seeds
4-5 dried red chilies (adjust to taste)
1/4 cup grated coconut (fresh or desiccated)
1 small piece of cinnamon stick
4-5 cloves
2-3 green cardamom pods
For Tempering:
2 tablespoons ghee or oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
10-12 curry leaves
1/4 cup mixed vegetables (like carrots, peas, beans), chopped
2 tablespoons cashew nuts (optional)
Instructions:
Cooking Rice and Lentils:
Wash rice and toor dal together. In a pressure cooker, add the washed rice, toor dal, turmeric powder, tamarind pulp, and salt. Cook until both rice and dal are soft and well-cooked. Set aside.
Preparing the Spice Paste:
Dry roast coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, cinnamon stick, cloves, and cardamom pods in a pan over medium heat until they turn aromatic and golden brown. Allow them to cool.
Grind the roasted spices along with grated coconut into a fine paste using a little water.
Tempering:
In a large pot or deep pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, asafoetida, and curry leaves. Sauté for a minute.
Add the chopped mixed vegetables and sauté for a few minutes until they are slightly tender.
Add cashew nuts (if using) and sauté until they turn golden brown.
Mixing Everything Together:
Add the ground spice paste to the pot and mix well with the tempered vegetables.
Add the cooked rice and dal mixture to the pot. Mix thoroughly to combine all the ingredients.
Adjusting Consistency:
If needed, add a little hot water to adjust the consistency to your liking. Bisi bele bath should be slightly thick.
Simmering:
Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally. This helps the flavors to meld together.
Serving:
Serve hot garnished with some fresh coriander leaves.
Enjoy your quick and flavorful Bisi Bele Bath!
Tomato Rasam Recipe
Ingredients:
3 medium-sized tomatoes, chopped
1/2 cup toor dal (split pigeon peas), cooked and mashed
2 teaspoons tamarind paste
1 teaspoon rasam powder
1/2 teaspoon turmeric powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2-3 dried red chilies
A pinch of asafoetida (hing)
8-10 curry leaves
2 tablespoons chopped coriander leaves
Salt to taste
1 tablespoon ghee or oil
Water as needed
Instructions:
Prepare Tamarind Water:
Dissolve the tamarind paste in 1 cup of warm water. Set it aside.
Cook Toor Dal:
Cook the toor dal until it’s soft and mashable. You can pressure cook it for about 3-4 whistles. Once cooked, mash the dal and set it aside.
Prepare Tomato Base:
In a blender, blend the chopped tomatoes into a smooth puree.
Create Rasam Base:
In a pot, combine the tomato puree, mashed toor dal, turmeric powder, and rasam powder. Add tamarind water and mix well. Adjust the consistency by adding more water if needed.
Tempering:
In a separate small pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Allow them to splutter and release their aroma.
Combine Temper with Rasam Base:
Pour the tempering mixture into the rasam base. Mix well and bring the rasam to a gentle simmer.
Season with Salt:
Add salt to taste. Stir well and let the rasam simmer for 5-7 minutes, allowing the flavors to meld.
Garnish:
Add chopped coriander leaves to the rasam for a fresh flavor.
Serve:
Serve hot tomato rasam as a soup or with steamed rice. It’s also common to serve rasam with a side of rice and a dollop of ghee.
Enjoy your comforting South Indian Tomato Rasam!
Curd Rice with Potato Recipe
Ingredients:
For Curd Rice:
1 cup cooked rice
1 cup thick yogurt (curd)
1/4 cup milk (optional)
Salt to taste
A pinch of asafoetida (hing)
2 tablespoons finely chopped coriander leaves
1 tablespoon grated ginger
1-2 green chilies, finely chopped
Curry leaves for garnish
For Potato Tadka:
2 medium-sized potatoes, boiled and diced
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon urad dal (split black gram)
1/2 teaspoon chana dal (split chickpeas)
A pinch of asafoetida (hing)
1-2 dried red chilies
Curry leaves
Salt to taste
Instructions:
For Curd Rice:
Cool the Rice:
Allow the cooked rice to cool to room temperature.
Prepare Curd Mixture:
In a large mixing bowl, combine the cooled rice, thick yogurt, and milk (if using). Mix well until you get a creamy consistency.
Add Flavors:
Add salt, finely chopped coriander leaves, grated ginger, chopped green chilies, and a pinch of asafoetida. Mix thoroughly.
Prepare Tadka:
In a small pan, heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, dried red chilies, and curry leaves.
Add Potatoes:
Once the mustard seeds splutter and the dals turn golden brown, add the boiled and diced potatoes. Sauté them for a few minutes until they get a light golden color.
Combine with Curd Rice:
Pour the potato tadka over the curd rice mixture. Gently fold everything together until well combined.
Garnish:
Garnish the curd rice with additional coriander leaves and curry leaves.
Serve:
Serve the delicious Curd Rice with Potato as a main dish or as a side. It’s a comforting and cooling dish, perfect for a light meal.
Heat a pan and dry roast all the biryani masala ingredients until they release a fragrant aroma. Grind them into a fine powder. Set aside.
Prepare Biryani Rice:
Wash basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes.
In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it’s 70-80% cooked. Drain and set aside.
Prepare Vegetables:
In a large pan, heat oil or ghee. Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft.
Add mixed vegetables, turmeric powder, biryani masala, and salt. Mix well and cook for a few minutes until the vegetables are slightly tender.
Stir in yogurt, mint leaves, and coriander leaves. Cook for an additional 2-3 minutes.
Layering and Cooking:
In a heavy-bottomed pan or biryani pot, layer half of the partially cooked rice.
Add a layer of the cooked vegetable mixture.
Sprinkle biryani masala and garam masala over the vegetable layer.
Repeat the process, finishing with a layer of rice on top.
Garnish with fried onions, cashews, raisins, and fresh coriander leaves.
Cover the pot with a tight-fitting lid. Cook on low heat for about 15-20 minutes, allowing the flavors to meld and the rice to cook completely.
Once done, gently fluff the biryani with a fork.
Serve hot vegetable biryani with raita or cucumber mint yogurt.
Enjoy your yummy Vegetable Biryani!
Lemon Rice Recipe
Ingredients:
1 cup basmati rice
2 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (split black gram)
1/2 teaspoon chana dal (split chickpeas)
A pinch of asafoetida (hing)
2-3 dried red chilies
10-12 curry leaves
1/4 cup peanuts
1/2 teaspoon turmeric powder
2 tablespoons lemon juice (adjust to taste)
Salt to taste
Fresh coriander leaves for garnish (optional)
Instructions:
Cook Basmati Rice:
Wash basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
Prepare Tempering:
In a pan, heat oil over medium heat. Add mustard seeds, urad dal, chana dal, and asafoetida. Allow them to splutter.
Add Aromatics:
Add dried red chilies, curry leaves, and peanuts to the pan. Sauté until the peanuts are golden brown.
Add Turmeric:
Add turmeric powder to the tempering mixture. Stir well to coat the ingredients.
Mix with Rice:
Add the cooked and cooled basmati rice to the pan. Mix everything together, ensuring that the rice is evenly coated with the turmeric-infused tempering.
Add Lemon Juice:
Squeeze fresh lemon juice over the rice. Adjust the quantity based on your taste preference. Mix well.
Season with Salt:
Add salt to taste. Stir to combine all the flavors.
Garnish:
Garnish the lemon rice with fresh coriander leaves if desired.
Serve:
Serve the tangy Lemon Rice on its own or with a side of yogurt, raita, or a pickle.
1 cup basmati rice (washed and soaked for 30 minutes)
2 medium-sized potatoes, peeled and diced
1 large onion, thinly sliced
1 tomato, chopped
2 green chilies, slit lengthwise (adjust to taste)
1 inch piece of ginger, grated
2-3 cloves of garlic, minced (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
A handful of fresh coriander leaves, chopped (for garnish)
2 tablespoons oil or ghee
Salt to taste
Water (for cooking rice)
Instructions:
Cooking Rice:
Drain the soaked rice and set aside.
In a large pot, bring enough water to a boil. Add a pinch of salt and the soaked, drained rice.
Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the water and set the rice aside.
Cooking Potatoes:
Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
Add diced potatoes and cook until they turn golden brown and are cooked through. This should take about 8-10 minutes. Stir occasionally to ensure even cooking.
Remove the cooked potatoes from the pan and set them aside.
Making the Potato Masala:
In the same pan, add a little more oil if needed. Add sliced onions and sauté until they turn golden brown.
Add grated ginger, minced garlic (if using), and slit green chilies. Sauté for another minute.
Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
Add the cooked potatoes back into the pan and mix them with the masala. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Combining Rice and Potatoes:
Add the partially cooked rice to the pan with the potato mixture. Gently mix everything together, taking care not to break the rice grains.
Cook for an additional 4-5 minutes on low heat to allow the rice to fully cook and absorb the flavors.
Garnishing and Serving:
Garnish the potato rice with chopped fresh coriander leaves.
Serve hot with yogurt, raita, or a side salad.
Enjoy your quick and flavorful Potato Rice! It makes for a satisfying and delicious meal.
Carrot Rice Recipe
Ingredients:
1 cup basmati rice (washed and soaked for 30 minutes)
2 large carrots, grated
1 large onion, thinly sliced
2-3 green chilies, slit lengthwise (adjust to taste)
1 inch piece of ginger, grated
2-3 cloves of garlic, minced (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
A handful of fresh coriander leaves, chopped (for garnish)
2 tablespoons oil or ghee
Salt to taste
Water (for cooking rice)
Instructions:
Cooking Rice:
Drain the soaked rice and set aside.
In a large pot, bring enough water to a boil. Add a pinch of salt and the soaked, drained rice.
Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the water and set the rice aside.
Grating Carrots:
Peel and grate the carrots. Set them aside.
Making Carrot Rice:
Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
Add sliced onions and sauté until they turn golden brown.
Add grated ginger, minced garlic (if using), and slit green chilies. Sauté for another minute.
Add grated carrots and cook for about 5-7 minutes until they turn slightly tender.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
Add the partially cooked rice to the pan with the carrot mixture. Gently mix everything together, taking care not to break the rice grains.
Cook for an additional 4-5 minutes on low heat to allow the rice to fully cook and absorb the flavors.
Garnishing and Serving:
Garnish the carrot rice with chopped fresh coriander leaves.
Serve hot with yogurt, raita, or a side salad.
Enjoy your flavorful Carrot Rice! It’s a delightful and nutritious meal option.
Peanut Rice Recipe
Ingredients:
1 cup cooked rice (preferably cooled, leftover rice works well)
In a dry pan, roast the raw peanuts over medium heat until they turn golden brown. Stir frequently to ensure even roasting. This should take about 3-5 minutes.
Once roasted, remove the peanuts from the pan and allow them to cool. Once cooled, remove the skins by rubbing the peanuts between your palms. Set them aside.
Making Peanut Rice:
Heat oil in a large pan or pot over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, dried red chilies, and curry leaves. Sauté for a minute until the chilies become fragrant.
Add asafoetida, turmeric powder, red chili powder, and garam masala. Mix well.
Add the roasted peanuts and sauté for another 2-3 minutes, ensuring the peanuts are well-coated with the spices.
Add the cooked rice to the pan. Gently mix everything together, taking care not to break the rice grains. Cook for an additional 4-5 minutes on low heat to allow the rice to absorb the flavors.
Finishing Touch (Optional):
If you prefer, you can squeeze some lemon juice over the peanut rice for extra tanginess. Mix well.
Garnishing and Serving:
Garnish the peanut rice with chopped fresh coriander leaves (if using).
Serve hot on its own or with yogurt, raita, or a side salad.
Enjoy your wonderful Peanut Rice! It’s a satisfying and delicious meal option.
Ghee Rice Recipe
Ingredients:
1 cup basmati rice
2 cups water
2 tablespoons ghee (clarified butter)
1 large onion, thinly sliced
2-3 green chilies, slit
1-inch cinnamon stick
3-4 cloves
2-3 cardamom pods
1 bay leaf
1/4 cup cashews
1/4 cup raisins
Salt to taste
Fresh coriander leaves for garnish (optional)
Instructions:
Rinse the Rice:
Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes.
Cook the Rice:
In a pot, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water.
Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the rice and set it aside.
Prepare the Tempering:
In a large pan or kadai, heat ghee over medium heat.
Add cinnamon, cloves, cardamom pods, and bay leaf. Sauté for a minute until the spices release their aroma.
Saute Onions:
Add thinly sliced onions to the pan. Sauté until the onions become golden brown.
Add Cashews and Raisins:
Add cashews and raisins to the pan. Sauté until the cashews turn golden and the raisins plump up.
Combine Rice and Tempering:
Add the partially cooked rice to the pan. Gently mix the rice with the tempered spices and onions.
Season with Salt:
Season the rice with salt according to your taste. Mix well.
Cook on Low Heat:
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for another 10-15 minutes until fully cooked. This slow cooking allows the flavors to infuse into the rice.
Garnish and Serve:
Once the rice is fully cooked, fluff it with a fork. Garnish with fresh coriander leaves if desired.
Serve the delicious Ghee Rice hot with your favorite side dish, such as a vegetable curry or raita.
Enjoy your flavorful Ghee Rice!
Methi Rice Recipe
Ingredients:
1 cup basmati rice
1/2 cup fresh fenugreek leaves (methi), washed and chopped
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 cup finely chopped onions
1 teaspoon ginger-garlic paste
2-3 green chilies, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1/4 cup roasted peanuts (optional, for crunch)
Fresh coriander leaves for garnish (optional)
Lemon wedges for serving
Instructions:
Prepare the Rice:
Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes.
Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
Sauté Fenugreek Leaves:
Heat oil or ghee in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
Add finely chopped onions and sauté until they become translucent.
Add chopped fenugreek leaves and sauté for 3-4 minutes until they wilt.
Add Aromatics:
Add ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.
Seasoning:
Add turmeric powder, red chili powder, and salt. Mix well and cook for an additional 2 minutes.
Combine with Rice:
Add the cooked and cooled basmati rice to the pan. Gently mix everything together, ensuring the rice is well-coated with the fenugreek and spice mixture.
Optional Crunch:
Add roasted peanuts for extra crunch. Mix them into the rice.
Garnish and Serve:
Garnish the Methi Rice with fresh coriander leaves if desired.
Serve hot with a side of yogurt or raita. Optionally, offer lemon wedges for a tangy kick.
Enjoy your tasty Methi Rice!
Tomato Rice Recipe
Ingredients:
1 cup basmati rice
2 large tomatoes, chopped
1 large onion, finely chopped
2-3 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
A pinch of asafoetida (hing)
8-10 curry leaves
2 tablespoons cooking oil or ghee
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Cook Basmati Rice:
Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
Prepare Tomato Paste:
In a blender, puree one tomato to make a smooth paste. Chop the remaining tomato into small pieces.
Tempering:
In a pan, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
Add Aromatics:
Add finely chopped onions, green chilies, and curry leaves. Sauté until the onions become translucent.
Add Ginger-Garlic Paste:
Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add Tomatoes:
Add the chopped tomatoes and cook until they become soft and mushy.
Spices:
Add turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2-3 minutes.
Add Tomato Paste:
Add the tomato paste and salt. Mix everything well and let it cook for 5-7 minutes until the oil starts to separate from the masala.
Combine with Rice:
Add the cooked and cooled basmati rice to the tomato masala. Gently mix everything together until the rice is well-coated with the flavorful masala.
Garnish and Serve:
Garnish the tomato rice with fresh coriander leaves.
Serve hot as is or with raita, yogurt, or a side of your choice.
Enjoy your delicious Tomato Rice!
Pudina Rice Recipe
Ingredients:
1 cup basmati rice
1 bunch fresh mint leaves (pudina), washed and finely chopped
1 onion, finely chopped
2-3 green chilies, finely chopped
1/2 cup grated coconut (fresh or desiccated)
1/4 cup roasted peanuts
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
2 tablespoons cooking oil or ghee
Salt to taste
Lemon wedges for serving (optional)
Instructions:
Cook Basmati Rice:
Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
Prepare Mint Paste:
In a blender, combine the chopped mint leaves, green chilies, and grated coconut. Blend them into a smooth paste.
Tempering:
In a pan, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
Add Onions:
Add finely chopped onions to the pan. Sauté until they become translucent.
Add Mint Paste:
Add the mint-coconut paste to the pan. Cook for 3-5 minutes until the raw smell disappears, and the mixture becomes fragrant.
Add Turmeric Powder:
Add turmeric powder and mix well. Cook for an additional 2 minutes.
Combine with Rice:
Add the cooked and cooled basmati rice to the mint masala. Mix everything together until the rice is evenly coated with the mint mixture.
Add Roasted Peanuts:
Add roasted peanuts to the rice and mix well. Peanuts add a nice crunch to the dish.
Adjust Seasoning:
Add salt to taste. Adjust the seasoning according to your preference.
Garnish and Serve:
Garnish the pudina rice with a few fresh mint leaves.
Serve hot with yogurt, raita, or your favorite side dish. Optionally, offer lemon wedges for a tangy kick.
Rinse the urad dal and idli rice separately under running water until the water runs clear.
Soak them in enough water separately. If using fenugreek seeds, add them to the urad dal while soaking.
Let them soak for at least 4-6 hours, or preferably overnight.
Grinding:
Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
Similarly, grind the soaked rice into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
Mix the urad dal batter and rice batter together in a large bowl. Add salt and mix well.
The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
Fermentation:
Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.
Steaming the Idlis:
Preparation:
Grease the idli molds or plates with a little oil or ghee to prevent sticking.
Steaming:
Fill a large steamer or a large pot with water, ensuring the water level is below the idli molds.
Bring the water to a gentle boil.
Pour ladlefuls of batter into each mold, filling them about 3/4 full. Do not overfill, as the idlis need space to expand.
Place the idli molds in the steamer or pot, cover with a lid, and steam for about 10-12 minutes on medium heat.
Check the idlis by inserting a toothpick or knife into the center. If it comes out clean, the idlis are ready.
Cooling and Serving:
Allow the idlis to cool for a few minutes. Then, use a spoon or a flat spatula to gently remove them from the molds.
Serve the idlis hot with chutney, sambar, or any accompaniment of your choice.
Enjoy your freshly steamed idlis! They’re best when served hot and soft.
Dosa Recipe
Ingredients:
For the Dosa Batter:
1 cup urad dal (split black gram)
2.5 cups idli rice (parboiled rice)
1/2 cup poha (flattened rice)
1/2 teaspoon fenugreek seeds (optional)
Water for soaking and grinding
Salt to taste
For Making Dosas:
Dosa batter
Oil or ghee (for greasing)
Instructions:
Preparing the Dosa Batter:
Soaking:
Rinse the urad dal, idli rice, and poha separately under running water until the water runs clear.
Soak them in enough water separately. If using fenugreek seeds, add them to the urad dal while soaking.
Let them soak for at least 4-6 hours, or preferably overnight.
Grinding:
Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
Similarly, grind the soaked rice and poha into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
Mix the urad dal batter and rice-poha batter together in a large bowl. Add salt and mix well.
The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
Fermentation:
Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.
Making Dosas:
Preparation:
Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
Greasing:
Once the skillet is hot, lightly grease it with a little oil using a brush or a cloth.
Pouring the Batter:
Take a ladleful of the dosa batter and pour it in the center of the skillet.
Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even layer. You can make the dosa as thin or thick as you prefer.
Cooking:
Drizzle a little oil or ghee around the edges of the dosa and on top.
Cook on medium heat until the dosa turns golden brown and starts to crisp up at the edges. This should take about 2-3 minutes.
You can cover the dosa with a lid for a minute or so to help it cook through.
Folding and Serving:
Once the dosa is cooked, gently fold it in half or roll it up.
Serve hot with your favorite chutney, sambar, or a potato filling (masala dosa).
Enjoy your delicious homemade dosas! They are best when served immediately.
Rava Upma Recipe
Ingredients:
1 cup fine semolina (rava/sooji)
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1 teaspoon chana dal (split chickpeas)
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1 green chili, finely chopped (adjust to taste)
1 small onion, finely chopped
1/4 cup mixed vegetables (carrots, peas, bell peppers, etc.), finely chopped
Heat a dry skillet or pan on medium heat. Add the semolina and roast it for about 3-4 minutes, stirring constantly until it turns golden brown and you can smell a nutty aroma. Be careful not to burn it. Transfer the roasted semolina to a plate and set aside.
Preparing Tempering:
In the same pan, add oil or ghee. Once hot, add mustard seeds and let them splutter.
Add urad dal, chana dal, and cumin seeds. Sauté until they turn golden brown.
Add a pinch of asafoetida and finely chopped green chili. Sauté for a minute.
Adding Vegetables:
Add chopped onions and sauté until they turn translucent.
Add the mixed vegetables, turmeric powder, and a pinch of salt. Cook for a few minutes until the vegetables are slightly tender.
Cooking Semolina:
Pour in the measured water and bring it to a gentle boil.
Gradually add the roasted semolina, stirring continuously to avoid lumps.
Reduce the heat to low and cover the pan. Let it cook for about 3-4 minutes, or until the semolina absorbs the water and is cooked through.
If the upma is too thick, you can add a little hot water and stir.
Finishing Touch:
Check the seasoning and adjust salt if needed. If you prefer, squeeze some lemon juice over the upma for a tangy flavor.
Garnish with chopped coriander leaves (if using).
Serving:
Serve hot in bowls with a side of chutney, pickle, or yogurt.
Enjoy your delicious and nutritious Rava Upma!
Poha Recipe
Ingredients:
1 cup thick or medium poha (flattened rice)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
1 green chili, finely chopped (adjust to taste)
1 small onion, finely chopped
1/2 teaspoon turmeric powder
1 large potato, peeled and diced
1/4 cup green peas (optional)
Salt to taste
Juice of 1 lemon
Fresh coriander leaves for garnish (optional)
Sev (thin crispy noodles) for garnish (optional)
Instructions:
Rinsing Poha:
Place the poha in a sieve or colander and rinse it under running water for about 15-20 seconds. Gently fluff it with your fingers while rinsing. Be careful not to break the poha.
Allow it to drain completely and set aside.
Prepping Ingredients:
Heat oil in a large pan or skillet on medium heat.
Add mustard seeds and let them splutter. Then, add cumin seeds and sauté for a few seconds until they sizzle.
Add a pinch of asafoetida and finely chopped green chili. Sauté for a minute.
Add chopped onions and cook until they turn translucent.
Add turmeric powder and mix well.
Cooking Potatoes and Peas:
Add diced potatoes and peas (if using) to the pan. Season with a little salt.
Cover and cook on low to medium heat until the potatoes are cooked through. You can sprinkle a little water if needed to prevent sticking.
Adding Poha:
Once the potatoes are cooked, add the drained poha to the pan. Gently toss and mix everything together.
Cook for another 2-3 minutes, stirring gently, until the poha is heated through.
Seasoning and Garnish:
Squeeze lemon juice over the poha and mix well. Adjust salt and lemon juice to taste.
Garnish with fresh coriander leaves (if using) and sev for extra crunch and flavor.
Serving:
Serve hot, garnished with additional sev and coriander leaves if desired. Poha can be enjoyed on its own or with a side of chutney, yogurt, or pickle.
Enjoy your delicious and comforting bowl of poha! It’s a wonderful breakfast option!
Semiya UpmaRecipe
Ingredients:
1 cup thin vermicelli (semiya)
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1 teaspoon chana dal (split chickpeas)
A pinch of asafoetida (hing)
1 green chili, finely chopped (adjust to taste)
1 small onion, finely chopped
1/4 cup mixed vegetables (carrots, peas, beans, etc.), finely chopped
Heat a dry skillet or pan on medium heat. Add the vermicelli and roast it for about 2-3 minutes, stirring constantly until it turns golden brown. Be careful not to burn it. Transfer the roasted vermicelli to a plate and set aside.
Preparing Tempering:
In the same pan, add oil or ghee. Once hot, add mustard seeds and let them splutter.
Add urad dal, chana dal, and a pinch of asafoetida. Sauté until they turn golden brown.
Add finely chopped green chili and sauté for a minute.
Adding Vegetables:
Add chopped onions and sauté until they turn translucent.
Add the mixed vegetables, turmeric powder, and a pinch of salt. Cook for a few minutes until the vegetables are slightly tender.
Cooking Vermicelli:
Pour in the measured water and bring it to a gentle boil.
Gradually add the roasted vermicelli, stirring continuously to avoid lumps.
Reduce the heat to low and cover the pan. Let it cook for about 3-4 minutes, or until the vermicelli absorbs the water and is cooked through.
If the upma is too thick, you can add a little hot water and stir.
Finishing Touch:
Check the seasoning and adjust salt if needed. If you prefer, squeeze some lemon juice over the upma for a tangy flavor.
Garnish with chopped coriander leaves (if using).
Serving:
Serve hot in bowls with a side of chutney, pickle, or yogurt.
Enjoy your delicious and quick Semiya Upma! It makes for a perfect breakfast or a light meal.
Rava IdliRecipe
Ingredients:
For the Rava Idli Batter:
1 cup fine semolina (rava/sooji)
1 cup plain yogurt (curd)
1/2 cup water
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon urad dal (split black gram)
1/2 teaspoon chana dal (split chickpeas)
A pinch of asafoetida (hing)
1 tablespoon oil
1/2 teaspoon baking soda (optional)
Salt to taste
For Garnish (Optional):
Chopped coriander leaves
Grated coconut
Cashews
Instructions:
Prepping Ingredients:
Heat a small pan on medium heat. Add oil and once it’s hot, add mustard seeds. Allow them to splutter.
Add cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown.
Add a pinch of asafoetida and stir for a few seconds. Then, remove this mixture from the heat and set it aside.
Roasting Semolina:
In the same pan, add the fine semolina (rava). Roast it on low to medium heat for about 2-3 minutes until it turns aromatic and light golden in color. Be careful not to burn it. Transfer the roasted semolina to a large mixing bowl.
Mixing Batter:
Add the yogurt, water, and the previously prepared tempering mixture to the roasted semolina. Mix well to form a smooth batter.
If using, add baking soda and mix thoroughly. This will make the idlis fluffy.
Add salt to taste and mix again.
Resting the Batter:
Allow the batter to rest for about 15-20 minutes. This allows the semolina to absorb the moisture and the batter to thicken.
Preparing Idli Steamer:
While the batter is resting, prepare the idli steamer. Add water to the steamer and bring it to a gentle boil.
Grease the idli molds with a little oil to prevent sticking.
Filling the Molds:
Just before steaming, give the batter a gentle stir. If it has thickened too much, you can add a little more water to adjust the consistency.
Pour the batter into the greased idli molds, filling them about 3/4 full.
Steaming Idlis:
Place the idli molds in the steamer, cover with a lid, and steam for about 10-12 minutes on medium heat.
Check the idlis by inserting a toothpick or knife into the center. If it comes out clean, the idlis are ready.
Cooling and Serving:
Allow the idlis to cool for a few minutes. Then, use a spoon or a flat spatula to gently remove them from the molds.
Serve the idlis hot with chutney, sambar, or any accompaniment of your choice.
Enjoy your quick and delicious Rava Idlis! They’re best when served hot and soft.
Pesarattu Recipe
Ingredients:
1 cup whole green gram (moong dal)
2 tablespoons rice (optional, for crispiness)
2-3 green chilies (adjust to taste)
1 inch piece of ginger
A handful of fresh coriander leaves
1 small onion (optional)
Salt to taste
Water for grinding
Oil or ghee for cooking
Instructions:
Prepping the Lentils:
Wash and soak the whole green gram in enough water for about 4-6 hours. If using rice, soak it along with the green gram.
Draining and Grinding:
After soaking, drain the water from the green gram and rice (if using).
Add them to a blender along with green chilies, ginger, and a handful of fresh coriander leaves. Blend into a smooth batter. Add water gradually to achieve the desired consistency. The batter should be slightly thick but pourable.
If you’re adding onion, finely chop it and mix it into the batter.
Seasoning and Salt:
Add salt to the batter and mix well.
Making Pesarattu:
Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
Grease it with a little oil or ghee.
Pour a ladleful of the batter onto the center of the skillet.
Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even pancake.
Cooking:
Drizzle a little oil or ghee around the edges of the pesarattu and on top.
Cook on medium heat until the edges start to turn golden brown and the bottom is crispy. This should take about 2-3 minutes.
Flip the pesarattu and cook the other side for another 1-2 minutes.
Serving:
Fold the pesarattu in half or roll it up.
Serve hot with your favorite chutney, sambar, or a spicy potato filling.
Enjoy your nutritious and tasty Pesarattu! It’s best when served fresh and hot.
Adai Recipe
Ingredients:
1 cup rice
1/4 cup toor dal (pigeon peas)
1/4 cup chana dal (split chickpeas)
1/4 cup urad dal (split black gram)
1/4 cup moong dal (split green gram)
2-3 dried red chilies (adjust to taste)
A small piece of ginger (about 1 inch)
2-3 cloves of garlic (optional)
A handful of fresh curry leaves
1 small onion, finely chopped
1/4 cup fresh coriander leaves, chopped
Salt to taste
Water for grinding
Oil or ghee for cooking
Instructions:
Prepping the Lentils and Rice:
Wash the rice and dals together under running water until the water runs clear.
Soak them in enough water for about 3-4 hours.
Draining and Grinding:
After soaking, drain the water from the rice and lentils.
Add them to a blender along with dried red chilies, ginger, garlic (if using), and fresh curry leaves. Blend into a coarse batter. Do not add too much water; the batter should be thick and slightly grainy.
Mixing Batter:
Transfer the batter to a mixing bowl. Add finely chopped onions, coriander leaves, and salt. Mix well.
Making Adai:
Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
Grease it with a little oil or ghee.
Take a ladleful of the batter and spread it onto the center of the skillet in a circular motion to form a thick pancake. Adai pancakes are usually thicker than dosas.
Cooking:
Drizzle a little oil or ghee around the edges of the adai and on top.
Cook on medium heat until the bottom turns golden brown and crisp. This should take about 3-4 minutes.
Flip the adai and cook the other side for another 3-4 minutes.
Serving:
Serve hot with chutney, sambar, or avial.
Enjoy your nutritious and flavorful Adai!
Rava Dosa Recipe
Ingredients:
1 cup fine semolina (rava/sooji)
1/4 cup rice flour
1/4 cup all-purpose flour (maida)
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns, crushed
A pinch of asafoetida (hing)
1 green chili, finely chopped (adjust to taste)
1 small onion, finely chopped
2 tablespoons fresh coriander leaves, chopped
1 tablespoon grated ginger
1/4 cup plain yogurt (curd)
2.5 cups water
Salt to taste
Oil or ghee for cooking
Instructions:
Prepping the Batter:
In a large mixing bowl, combine semolina, rice flour, all-purpose flour, cumin seeds, mustard seeds, crushed black peppercorns, asafoetida, chopped green chili, chopped onion, coriander leaves, and grated ginger.
Add yogurt and mix well.
Gradually add water, stirring continuously, to form a smooth, runny batter. The batter should be thin and pourable.
Let the batter rest for about 15-20 minutes. This allows the semolina to absorb the moisture.
Preparing the Skillet:
Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
Grease it with a little oil or ghee.
Making Rava Dosa:
Pour a ladleful of the batter onto the center of the skillet.
Using the back of the ladle, gently spread the batter in a circular motion to form a thin, lacy crepe.
Drizzle a little oil or ghee around the edges of the dosa and on top.
Cooking:
Cook on medium heat until the edges start to turn golden brown and crisp. This should take about 2-3 minutes.
Flip the dosa and cook the other side for another 1-2 minutes.
Serving:
Serve hot with your favorite chutney, sambar, or a spicy potato filling.
Enjoy your quick and delicious Rava Dosa! It’s best when served hot and crispy.
Moong Dal Chilla Recipe
Ingredients:
1 cup split green gram (moong dal)
1-2 green chilies (adjust to taste)
1 inch piece of ginger
A handful of fresh coriander leaves
1 small onion, finely chopped
1 small tomato, finely chopped (optional)
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Salt to taste
Water for grinding
Oil or ghee for cooking
Instructions:
Prepping the Lentils:
Wash and soak the split green gram in enough water for about 2-4 hours.
Draining and Grinding:
After soaking, drain the water from the moong dal.
Add the soaked moong dal to a blender along with green chilies, ginger, and fresh coriander leaves. Blend into a smooth batter. Add water gradually to achieve the desired consistency. The batter should be thick yet pourable.
Seasoning and Salt:
Transfer the batter to a mixing bowl. Add cumin seeds, finely chopped onions, tomatoes (if using), and a pinch of asafoetida. Mix well.
Add salt to taste and mix again.
Making Chillas:
Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
Grease it with a little oil or ghee.
Pour a ladleful of the batter onto the center of the skillet.
Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even pancake.
Cooking:
Drizzle a little oil or ghee around the edges of the chilla and on top.
Cook on medium heat until the bottom turns golden brown and crisp. This should take about 3-4 minutes.
Flip the chilla and cook the other side for another 2-3 minutes.
Serving:
Serve hot with your favorite chutney, yogurt, or pickle.
Enjoy your nutritious and tasty Moong Dal Chillas!
Bread Upma Recipe
Ingredients:
4 slices of bread (white or whole wheat), cut into bite-sized pieces
1 onion, finely chopped
1 tomato, finely chopped
2-3 green chilies, finely chopped
1/2 inch ginger, finely chopped
1/2 cup peas (fresh or frozen)
1/4 cup chopped carrots
1/4 cup chopped bell peppers (optional)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
Salt to taste
A handful of curry leaves
2 tablespoons cooking oil
Fresh coriander leaves for garnish
Lemon wedges (optional)
Instructions:
Preparation:
Cut the bread into bite-sized pieces.
Finely chop onions, tomatoes, green chilies, and ginger.
If using fresh peas, shell them. If using frozen peas, thaw them.
Chop carrots and bell peppers into small pieces.
Tempering:
Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and asafoetida (hing). Stir well.
Saute Aromatics:
Add chopped onions, green chilies, and ginger. Sauté until onions become translucent.
Add Vegetables:
Add chopped tomatoes, peas, carrots, and bell peppers. Cook until the vegetables are slightly tender.
Spices:
Add turmeric powder, red chili powder, and salt. Mix well.
Bread Pieces:
Add the bread pieces to the pan. Toss everything together until the bread is well-coated with the masala.
Garnish:
Sprinkle fresh curry leaves and chopped coriander leaves over the upma. Mix well.
Serve:
Bread upma is ready to be served. Garnish with additional coriander leaves and lemon wedges if desired.
Enjoy your South Indian-style Bread Upma! It makes for a quick and tasty breakfast or snack.
WEEKEND BITES
Masala Dosa Recipe
Instructions:
Preparing the Dosa Batter:
Soaking:
Rinse the rice and urad dal separately under running water. Add fenugreek seeds to the urad dal while rinsing.
Soak the rice, urad dal, and fenugreek seeds in enough water separately. Allow them to soak for about 4-6 hours, or preferably overnight.
Grinding:
Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
Similarly, grind the soaked rice into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
Mix the urad dal batter and rice batter together in a large bowl. Add salt and mix well.
The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
Fermentation:
Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.
Preparing the Potato Filling (Masala):
Boiling and Mashing Potatoes:
Boil the potatoes until they are cooked through. Peel and mash them coarsely.
Making the Masala:
Heat oil in a pan. Add mustard seeds and let them splutter.
Add cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown.
Add a pinch of asafoetida, chopped green chili, and grated ginger. Sauté for a minute.
Add chopped onions and cook until they turn translucent.
Add turmeric powder, garam masala, and salt. Mix well.
Add the mashed potatoes and toss everything together until well combined. Cook for a few minutes, stirring occasionally.
Garnish with fresh coriander leaves. Set aside.
Making Masala Dosas:
Preparation:
Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
Grease it with a little oil or ghee.
Pouring the Batter:
Take a ladleful of the dosa batter and pour it in the center of the skillet.
Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even layer. You can make the dosa as thin or thick as you prefer.
Cooking:
Drizzle a little oil or ghee around the edges of the dosa and on top.
Cook on medium heat until the dosa turns golden brown and starts to crisp up at the edges. This should take about 2-3 minutes.
You can cover the dosa with a lid for a minute or so to help it cook through.
Filling and Serving:
Place a portion of the prepared potato filling in the center of the dosa.
Fold the dosa over the filling or roll it up.
Serve hot with coconut chutney, sambar, and a drizzle of ghee.
Enjoy your delicious and satisfying Masala Dosa!
Poori Recipe
Ingredients:
2 cups whole wheat flour
1/2 teaspoon salt
Water (for kneading)
Oil (for deep frying)
Instructions:
Preparing the Dough:
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water and knead the mixture to form a smooth and firm dough. The dough should be slightly stiff.
Cover the dough with a clean cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes rolling easier.
Dividing and Shaping:
After resting, divide the dough into small lemon-sized balls. Roll them between your palms to make them smooth.
Roll each ball into a flat disc, about 4-5 inches in diameter. You can use a rolling pin and a little flour to prevent sticking.
Heating the Oil:
Heat oil in a deep frying pan or kadai on medium-high heat. The oil should be hot, but not smoking. To check if it’s ready, drop a small piece of dough into the oil. It should sizzle and rise to the surface.
Frying the Pooris:
Gently slide one rolled poori into the hot oil. Press it down with the back of a slotted spoon as it fries to help it puff up.
Once it puffs up, carefully flip it using a slotted spoon and fry until it turns golden brown on both sides. This should take about 30 seconds to a minute for each poori.
Remove the poori from the oil using a slotted spoon and let excess oil drain on a paper towel.
Repeat the Process:
Continue this process for the remaining rolled pooris.
Serving:
Serve hot with your favorite side dish, such as potato curry, chana masala, or any other curry of your choice.
Enjoy your delicious and puffed up pooris!
Here are some recipes of the most famous south Indian chutneys!
In a blender, combine the chopped tomatoes, onion, green chilies, garlic (if using), and ginger. Blend until you get a smooth paste. Set aside.
Tempering:
Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.
Add urad dal, chana dal, and a pinch of asafoetida. Sauté until they turn golden brown.
Adding Tomato Mixture:
Pour the tomato mixture into the pan. Add turmeric powder, red chili powder, and salt. Mix well.
Cook on medium heat, stirring occasionally, until the chutney thickens and the raw smell disappears. This should take about 10-15 minutes.
Adjusting Consistency:
If the chutney is too thick, you can add a little water to achieve the desired consistency.
Finishing Touch:
Once the chutney is cooked to your liking, remove it from the heat.
Garnish with chopped fresh coriander leaves if desired.
Serving:
Serve the tomato chutney as a condiment alongside dosas, idlis, or any South Indian snack of your choice.
Enjoy your tangy and delicious Tomato Chutney! It adds a burst of flavor to your meal.
Coconut Chutney Recipe
Ingredients:
1 cup grated fresh coconut
2-3 green chilies (adjust to taste)
1/2 inch piece of ginger
1 small onion (optional)
2 tablespoons roasted chana dal (split chickpeas)
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (split black gram)
A pinch of asafoetida (hing)
A few curry leaves
Salt to taste
Water (as needed for blending)
Fresh coriander leaves (optional, for garnish)
Instructions:
Blending the Chutney:
In a blender, combine the grated coconut, green chilies, ginger, onion (if using), and roasted chana dal.
Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
Tempering:
Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
Add urad dal, a pinch of asafoetida, and curry leaves. Sauté until the dal turns golden brown.
Mixing with Chutney:
Pour the tempering mixture over the blended coconut mixture.
Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
Finishing Touch:
Garnish with fresh coriander leaves (if using).
Serving:
Serve the coconut chutney as a side with dosas, idlis, vadas, or any South Indian dish of your choice.
Enjoy your quick and flavorful Coconut Chutney! It adds a delightful touch to your meal.
Pudina Chutney Recipe
Ingredients:
1 cup fresh mint leaves, tightly packed
1/2 cup fresh coriander leaves, tightly packed
2-3 green chilies (adjust to taste)
1/2 inch piece of ginger
2 cloves of garlic (optional)
1 small onion (optional)
2 tablespoons roasted chana dal (split chickpeas)
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (split black gram)
A pinch of asafoetida (hing)
1 tablespoon lemon juice (optional)
Salt to taste
Water (as needed for blending)
Instructions:
Blending the Chutney:
In a blender, combine the fresh mint leaves, coriander leaves, green chilies, ginger, garlic (if using), onion (if using), and roasted chana dal.
Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
Tempering:
Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
Add urad dal, a pinch of asafoetida, and sauté until the dal turns golden brown.
Mixing with Chutney:
Pour the tempering mixture over the blended pudina mixture.
Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
Finishing Touch:
If you prefer, squeeze lemon juice over the chutney and mix well for a tangy flavor.
Serving:
Serve the pudina chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.
Enjoy your quick and aromatic Pudina Chutney!
Peanut Chutney Recipe
Ingredients:
1 cup roasted peanuts (skinless)
2-3 green chilies (adjust to taste)
1/2 inch piece of ginger
2 cloves of garlic (optional)
1 small onion (optional)
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (split black gram)
A pinch of asafoetida (hing)
1 tablespoon tamarind pulp (or 1 small piece of tamarind soaked in water)
Salt to taste
Water (as needed for blending)
Instructions:
Blending the Chutney:
In a blender, combine the roasted peanuts, green chilies, ginger, garlic (if using), onion (if using), and tamarind pulp.
Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
Tempering:
Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
Add urad dal, a pinch of asafoetida, and sauté until the dal turns golden brown.
Mixing with Chutney:
Pour the tempering mixture over the blended peanut mixture.
Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
Finishing Touch:
If you prefer, you can add a little more tamarind pulp for extra tanginess.
Serving:
Serve the peanut chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.
Enjoy your quick and nutty Peanut Chutney!
Onion Tomato Chutney Recipe
Ingredients:
2 medium-sized onions, roughly chopped
2 medium-sized tomatoes, roughly chopped
2-3 dried red chilies (adjust to taste)
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (split black gram)
1/2 teaspoon chana dal (split chickpeas)
A pinch of asafoetida (hing)
1 tablespoon oil
Salt to taste
Water (as needed)
Fresh coriander leaves, chopped (optional)
Instructions:
Preparing the Chutney:
In a pan, heat oil on medium heat. Add dried red chilies, mustard seeds, urad dal, and chana dal. Sauté until the dals turn golden brown and the chilies become fragrant.
Add asafoetida and sauté for a few more seconds.
Add roughly chopped onions and sauté until they turn translucent.
Add roughly chopped tomatoes and cook until they become soft and mushy. This should take about 5-7 minutes.
Allow the mixture to cool for a few minutes.
Blending:
Once cooled, transfer the mixture to a blender. Add salt to taste.
Blend into a smooth chutney, adding a little water as needed to reach your desired consistency.
Finishing Touch:
Optionally, garnish with chopped fresh coriander leaves.
Serving:
Serve the onion tomato chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.
Enjoy your quick and tangy Onion Tomato Chutney! It adds a burst of flavor to your meal.
