Chandramma Style Pepper Chicken

Ingredients
Naati Chicken 1 Kg
Small Onion – 350 gms
Tomato -1
G. Chilly – 4
Pepper Pd – 10 tsp
Turmeric
Curry Leaves
Cilantro
Rock Salt
Oil - 4tsp

Method
Heat Oil in a Kadai
Add Onions and fry.
Add Slit G. Chilies and fry till onions are half done
Add Tomato and fry for a minute
Add Chicken, Turmeric and fry till chicken changes color.
Add 2 tsp Pepper Pd and fry for few seconds.
Add 3 glasses of water, salt, cover and cook for 15 minutes.

Separate the juice and chicken. Use the juice as soup or with any other curry.
To the chicken, Add the remaining pepper pd, Cilantro and Curry Leaves and fry till dry or to the required consistency.

Viju's Green Tomato Chutney

Ingredients

Green Tomatoes
Onion
Eyeball Tomato and Onion in 2:1 ratio respectively. Onion should be approximately half of Tomato’s quantity.
G. Chilly to taste
Garlic – 2 cloves
Cilantro few sprigs
Salt to taste
Oil – 1 tsp
Kureshani /Gurellu Pudi (Optional)

Chop Tomatoes, Onions and G Chilly in big chunks.
Heat oil and fry Onion and Chilly first for a minute.
Add Tomato and fry briefly.

Remember not to overcook. Its should be less than half cooked.

Cool all this, Add garlic, cilantro, salt, Kureshani/Grellu pudi and grind

Yummy chutney is ready!!!! Great with Dosa, Idli, Rotti, Mudde etc.

Bhavana's Methi Malai Mattar

Methi Malai Mattar (Fenugreek leaves in creamy sauce)

* 1 tbsp Oil
* 1 tsp Sugar
* 2 tbsp Cream
* 25 gm Onions
* 1 tsp Ginger_garlic paste
* ¼ tsp Turmeric powder
* 1tsp kasoori methi
* 50 gm Fresh Green Peas
* 2 tsps paparika
* Salt according to taste
* 2 tbsp cashew nut paste
* 800 gm Fenugreek leaves, finely chopped
* 2 cloves
* 1 cardamom

Method:

1. Heat oil, toast cloves and cardamom pod.
2. Add onions and cook till golden.
3. Add turmeric powder and roast till the raw smell goes away.
4. Add ginger-garlic paste and fry for a couple of mins
5. Add the chopped fenugreek leaves and saute for about 5 mins
6. Add the paprika (or cayanne pepper) and fry for a couple of more mins.
7. Add the peas and salt. Fry for 2 minutes.
8. Add Cashewnut Paste and fry for 2 minutes.
9. Add cream and cook till the desired consistency of the curry is reached.

Tip: Can add fried Paneer too. Its an excellent addition.

Gutti Vankaya

Roast or toast in an iron skillet:

Needed: quarter cup, tablespoon, teaspoon, ¼ teaspoon and a hot iron skillet. One by one or all together, however it’s convenient for you, roast the following items listed below. Take care not to black or burn them. Ingredients quantity is for 12 brinjals.


Quarter cup each of:
Chana dal, urad dal, sesame seeds, grated coconut and peanuts

- Tablespoon each of:
Coriander seeds and cumin
- Quarter teaspoon each of:
Cloves, cinnamon, black peppercorn and fenugreek(methi) seeds
- 15 dried red chillies (for 12 brinjals)

Once they are cool enough to touch, take them all in a mixer. Add a tablespoon each of - jaggery, tamarind juice and a teaspoon of salt. Blend them to smooth consistency.

Baby Brinjals:
12 young fresh looking brinjals. Make two cuts in each brinjal, one horizontal and one vertical Like plus (+) shape. Keep one end intact.
(The brinjals I’ve used for this recipe are young and tender, too small to stuff. So I directly added them to the skillet after making a plus shaped cut. If these were somewhat medium size, I’d have stuffed them like I did in this method.)

Cooking:
Heat a tablespoon of oil in a big skillet. Season - add and toast few curry leaves and a teaspoon each of cumin and mustard seeds.

Add the cut brinjals to the skillet and also the masala powder you have ground earlier. Add about a glass of water. Stir in turmeric and salt-½ tsp of each. Cover and cook on medium-low heat for about 20 to 30 minutes, stirring in-between. When brinjals are cooked to tender and masala sauce thickens up a bit - time to turn off the heat. Let the curry sit on stove for another 10 minutes like that, giving more time for the flavors to mingle well.

Serve warm with rice or roti.

Seema's Mutton Kabobs

Mutton/Lamb - 1kg cubed
Lemon Juice
Ginger Garlic paste - 2tbsp
Salt
Haldi - 1/4tsp
Red chilli powder
Curd - ½ cup
Tomato Paste - 3/4tbsp
Garam masala - 1tsp
Nutmeg a pinch

Marinate mutton/lamb in the masala and grill till done!!!

Seema's Fish Curry

Mackeral 1kg
Tomato 1 chopped
Ginger (finely chopped)
Salt
Coconut Milk (1 can or milk from 1 coconut)

For grinding
1. Red chilli plain 7
2. Red chilli design 8
3. Coriander seeds 2tbsp
4. Cumin seeds 1tsp
5. Black peppercorn 1tsp
6. Fenugreek seeds ½ tsp
7. Ajwain ½ tsp
8. Garlic 4cloves
9. Onion ¼
10. Tamarind 1 lemon size ball
11. Haldi 1/2tsp
12. Grated coconut ¼

For Seasoning
Ghee
Curry leaves
Kasuri methi
Onion 1

Method:

Dry roast ingredients 1 thru 9 on a very low flame. Keep aside to cool.

Grind the roasted masala along with coconut, haldi and tamarind.

Boil ground masala, ginger, salt and tomato with a cup of water for 5 minutes

Add fish and let it cook. It takes no more than 5 minutes.

Add coconut milk and let it come to a boil then take it off the flame.

In a separate pan, heat ghee and fry finely chopped onion, kasuri methi and curry leaves till onion turns golden brown.

Pour the seasoning on the fish curry and serve hot.

Grace Aunty's Gongura Pachadi and Gongura Shrimp

Ingredients

 

Gongura 1 bunch

1 medium onion

Green Chillies- 4
Turmeric
Chilli pd
Cilantro
Oil
salt

 

Put everything together in a kadai and cook covered till it comes to a chutney consistency. This can be used to eat with rice. To make Gongura Shrimp, proceed with below.

 

1 Pound shrimp
1 medium Onion
Salt to taste
Turmeric Powder
Chilli Powder
Ginger garlic paste

 

Method

1. Take a pan and put some oil.
2. Add chopped onions.
3. Fry onions till golden brown and put gingergarlic paste fry till oil seperates
4. Add shrimp, chillipowder, turmeric and salt.
5. When the shrimp is cooked (8 MINUTES) add cooked gongura leaves.

Bhavana's Black Channa Husali and Rasam

Soak Black Channa overnight
Cook the Channa with salt in pressure cooker
Separate water and channa.

For Husali:

Add some fresh chopped onions, G.Chillies, Tomato, Lime and Cilantro. Adjust salt.
or
Season channa with mustard seeds, onion, curry leaves and dry red chillies.

For Rasam:

Grind whole red chillie, garlic and tamarind.
Boil that masala with the water used to cook the Channa (Kattu).
Season(Oggarane) with jeera and curry leaves in the end.
Enjoy as a soup or eat with hot rice.

Courtesy: Bhavana

Bhavana’s Chicken Kabobs

Marinade
Mix together
Chopped green chillies,
Mint,
Corriander,
Salt,
Saffron
Heavy Whipped Cream.

Marinate chicken in the above mixture and grill it. Serve with a khara chutney below.
Variation: You can also add grated ginger if u like but not garlic or garam masala.

Khara Chutney
Grind equal proportions of pudina and corriander with green chillies and salt
Squeeze some lime or just leave lime wedges on the side of the chicken so people can squeeze it if they want it

Garlic Curry

Ingredients
Garlic 3 pods
Coconut ½ cup
Tomato 1
Tamarind Juice 1 tbsp
Dhaniya Pd – 4 tsp
Chilli Pd – 2 tsp
Jeera
Onion 1
Curry Leaves
Mustard
Oil
Salt

Preparation
Cut ½ onion and 1 tomato into small pieces

Take little oil in a pan and fry onion, coconut.

Add Dhaniya pd, Chilli pd and Jeera and fry for 5 more minutes

Cool and Grind this mixture

Heat oil in a pan, season with mustard, curry leaves, ½ onion, garlic pods and fry.

Add tomatoes and fry till tomatoes are mushy.

Add the ground masala and fry for 2 minutes.

Add 2 cups of water (or to a required consistency), salt and tamarind juice.

Boil till it comes to a required consistency/oil separates

Amma’s Vinegar Chicken

Ingredients
Chicken 1 kg
Garlic 10-12
Red Chillies 5-6
Vinegar
Onion – 1 big

Powder:
Cardomom 5-6
Jeera 1 ½ tsp
Pepper 8
Clove 1
Cinnamon 1”

Preparation
In a dry grinder or coffee grinder, grind garlic and red chillies with the above powder adding vinegar (little by little) so that when it is ground fully, you should be able to make a ball out of it. Be careful not to put too much vinegar.

Fry onion and add the above paste and fry till oil separates

Add chicken and salt and cook till chicken is well done and all the water is evaporated.

Amma's Chilli Chicken

Ingredients
Chicken 1 lb
Onion 1 – chopped fine
Ginger & Garlic Paste - 1 tsp
G. Chillies 10 - slit
Turmeric ¼ tsp
Oil – 2 tbsp
Salt
Lime/Lemon – ½

Preparation
Heat oil in a kadai.

Add G.Chillies and onions and fry till onions are golden brown.

Add Ginger & Garlic paste and fry till the raw smell vanishes.

Add Chicken and Turmeric. Fry for 2 mins and add salt.

Cover and cook till half done. By now, there will be a lot of water. Check for salt and add if needed.

Remove the lid and keep frying till the chicken is done and all the water evaporates.

Turn off the flame and add lime juice as per taste.

Padmaja's Okra (బెందేకాయ)

Ingredients:
Cut Okra 1 frozen bag
Onion 1
Garlic 4-5 flakes
Salt, chilli powder, dhania powder, turmeric.
oil
Fried Cashews/Peanuts

After seasoning with jeera and mustard add cut onions,let the onion fry nicely. Add okra,cook until the stickiness goes away.

Meanwhile take garlic...usually 4-5 for frozen bag, salt, chilli pd, dhania pd and make a coarse paste.

Once the okra is fried, scoot it to the corners, so that oil is collected in the middle of the pan.

To this add the garlic paste. Stir it couple of times, add a pinch of turmeric powder. Once it mixes with the oil, bring out all the okra and stir it nicely so that it coats with the masala evenly, let it cook for couple of min.
Can be garnished with fried Cashews or peanuts.

Rupa’s Sambar

Ingredients

Boil
· Toor Dal 1 cup
· Vegetables (Okra or spinach or green beans or blackeyed beans or Moong etc)

Grind
· Coconut ½ cup
· Sambar Pd 2 tsp
· Cilantro
· Dhaniya Pd 1 tsp
· Turmeric
· Fried Onion 1 big

Season this paste with mustard and onion

Add 1 big Tomato paste

Add the boiled dal, vegetables, salt and tamarind juice and cook well

Black Channa & Dry Fish (கருவாட்டு) Curry

Ingredients:

For Curry:
Horsegram/BlackChanna-2 cups - Soak overnight Pressure-cook with salt.
Coconut pieces - ½ Cup
Sambar Pd - 1 tsp
Tamarind - to taste
Onion - 1 big
Tomato - 1 big
Cilantro - some
Potato - 1
Small Brinjal - 3-4
Jeera - ½ tsp
Mustard - ½ tsp
Channa and Urad Dal - 1 tsp each
Curry Leaves
Red Chillies - 2
Ginger & Garlic Paste - 1 tbsp

For Dry Fish (கருவாட்டு)
Dry Fish (Nethili-நெத்திலி preferably) - 2 Cups
Chilli Pd – 1 tsp
Turmeric – ¼ tsp
Salt
oil

Method:
Wash and Marinate dry fish for an hour with chilli Pd, turmeric pd and salt
Shallow fry till crispy with oil before or during the below procedure.

Grind cocnut, sambar Pd, tamarind, onion, tomato, and cilantro, salt

Take oil in a pressure cooker, fry mustard, jeera, curry leaves, urad dal, channa dal, red chillies, ginger and garlic Paste.

Once g&g paste is fried well, add the ground masala. Fry for a while.
Add eggplant and potato.

Add cooked channa with the water to the right consistency, Taste and add Salt if required since the channa is already cooked with salt.

Pressures cook again or cook in low heat till the vegetables are done. (I usually pressure-cook again. Texture of channa doesn't change even if you pressure cook twice.)

After the curry is ready, add the fried fish to it. And that's it and simmer it for 5 mins.

Serve with rice.

ಶ್ಯಾವಿಗೆ ಉಪ್ಪಿಟ್ಟು (Rice Noodles Upma)

Ingredients :
1 packet of fine rice noodles
1 big onion chopped
2 green chilies – finely chopped (depending on how spicy you prefer)
1 tsp finely chopped ginger
i tsp each - Channa Dal, Urad Dal
1/2 Cup Peanuts
1/2 Cup Green Peas
Juice of one lemon
Pinch of turmeric
½ tsp mustard seeds
Coriander leaves – chopped (save some for garnishing)
Curry leaves
Salt to taste
Oil for seasoning
Fresh grated coconut for garnish.

Method :

In a deep pan boil water add few drops of oil. Add noodles and cook till they are soft. Do not overcook the noodles. Drain all the water. Again rinse these cokked noodles in cold water and drain again. This is to remove the extra starch so that the noodles will not stick together when they are cold. Keep aside.

In a shallow wide pan, heat oil and mustard seeds.
When the mustard seeds start splattering, add peanuts, channa dal and Urad dal.
When they are slightly brown, add green chilies, ginger, and onion.
Fry the mixture for a while. Add Curry leaves and fry for some more until the onions are golden.
Add turmeric, salt and coriander leaves and mix well.
Reduce the heat. Add the cooked noodles and mix well, but gently so that the noodles won't break, till all the noodles get the yellow color of turmeric and all the seasoning.
Turn off the heat. Add lemon juice and mix well again. Garnish with fresh grated coconut and chopped coriander leaves.

Serve hot for breakfast.

Aunty's ಅವಲಕ್ಕಿ (Avval/Poha) ಚಿತ್ರಾನ್ನ

Ingredients

Hard ಅವಲಕ್ಕಿ/Poha – 1 Cup
Onion – 1
Tomato – 1
G Chillies – 2
Sambar Pd – ½ tsp
Turmeric
Salt
Oil
Mustard, Urad Dal, Peanuts/Cashews, Curry Leaves

ಅವಲಕ್ಕಿ/Poha Preps: Wash ಅವಲಕ್ಕಿ/Poha in water and drain all the water and keep it aside for an hour. The water used to rinse the Ava is sufficient for it to become soft.

Heat Oil in a Kadai
Add Mustard, Urad Dal, Curry Leaves, Peanuts/Cashews
Add Onion and fry till transparent
Add Tomato, G Chillies, Salt and turmeric, Cover and cook
Add Sambar Pd after the tomatoes are nice and pulpy and fry for 5 mins

Add softened ಅವಲಕ್ಕಿ/Poha and mix well and fry for 2-3 mins more. Adjust the Salt.

Pudina Pulao

Ingredients:

1 bunch of mint- Rinsed and leaves and tender stems plucked
2 cups of Basmati rice, washed and soaked in 4 cups of water
3 green chillies and one onion - sliced thinly, lengthwise
¼ cup of fresh coconut - chopped
1 inch piece ginger and 3 cloves garlic, peeled and chopped
4 each - cloves, cardamom, small cinnamon pieces, bay leaves & 1 star anise
¼ cup - roasted cashews
1 tablespoon - ghee
1 teaspoon - salt, or to taste



Preparation:

Take mint leaves, coconut, green chillies, ginger and garlic in a mixer. Add a pinch of salt and blend to fine consistency without adding any water.

Heat ghee on medium heat in a kadai. When it is hot, add the spices (cardamom, cloves, cinnamon, bay leaves and star anise), saute them first. Then add the onions, saute until onions start to brown. Now, add the pureed mint-green chilli-coconut paste. Fry until the mint paste changes color from bright green to light-green color. Take care not to burn/brown the masala paste.

Into this sauteed masala, empty the Basmati rice and the water it soaked in. Add salt; stir the whole thing, so that all the ingredients would mix together. Now pour this whole thing in a rice cooker pot, put it back in rice cooker and switch on the plug to cook. Once the rice cooks to tender, remove the lid and add cashews. Mix it once. Put the lid back and let it stand for another five minutes. Then turn off the plug.

Serve with Raitha

Palak Paneer

Ingredients

Paneer (cottage cheese) 200 grams

Spinach (900 grams) 2 bunches

Green chillies 2-3

Garlic chopped8-10 cloves

Oil 3 tablespoons

Cumin seeds 1/2 teaspoon

Salt to taste

Lemon juice 1 tablespoon

Fresh cream 4 tablespoons

Method

• Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water.
 
• Squeeze out excess water. Grind into a fine paste along with green chillies. Cut the paneer into one inch by one inch by half inch pieces.
 
• Heat oil in a pan. Add cumin seeds. When they begin to change colour, add garlic and sauté for half a minute.
 
• Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well.
 
• Stir in lemon juice. Finally add fresh cream. Serve hot.

 

Ragi Idli/Dosai

Ingredients:

Whole Ragi Grain- 1 cup
(I sprouted these for added nutritional benefits. But it’s not strictly necessary)
Idli rice (parboiled) – 1 cup
Whole skinned Urad dal – ¾ cup
Methi seeds -1 tablespoon
Salt to taste
Oil- to grease idli moulds (I used PAM oil spray)

Method:
1. After multiple washes, soak the Ragi for a day. Drain and let it rest for another day or two till you see tiny white sprouts.

2. Alternatively, you can skip the sprouting and just soak the ragi for 3-4 hours longer than you soak the rice.

3. Soak rice, whole urad and methi seeds in separate containers for 4-6 hours or overnight.

4. In a wet grinder or a mixie /blender, grind the urad dal till light and fluffy. A test for fluffiness is to keep a bowl of water and drop a tiny pinch of batter. If it floats, it is light enough.

5. Then add and grind the Ragi grains and Methi and finally the rice.

6. Take care that the rice should not be ground too smooth. It should be of rice Rava consistency. Alternatively, you can use rice Rava instead.

7. Take the batter in a vessel, fold in some salt to taste and leave it overnight to ferment. I found that the dough fermented really well, doubling up and overflowing the vessel. So take adequate precautions.

8. For Idli: Next morning, lightly stir the well-fermented batter. Grease Idli moulds and steam in a pressure cooker for 12-15 minutes till done.



9. For Dosai: You can make dosais with the same batter.

10. Ragi idlis/dosai can be served with a dollop of butter or ghee on top, along with the usual fixings on the side: sambar, chutney and/or Milagai Podi.

Amma's Whole Moong Kosambari

ಹೆಸರು ಕಾಳು ಕೋಸಂಬರಿ

Ingredients:

Sprouted Moong - 1 cup
Cucumber - 1 small
Grated Coconut - 1/4 cup
Lemon
G.Chillies - 2
Curry Leaves
Cilantro
Mustard, Urad - 1/2 tsp each
Salt
Hing/Asafoetida


1. Wash and soak moong overnight
2. Next day, discard the water and put the moong in an airtight container and let it sprout for a day or two
3. Add cucumber and coconut to the moong
4. In a small pan, take 1 tsp oil, add mustard and urad dal and fry till mustard splutters and urad is light brown
5. Add Hing, curry leaves and G. Chillies and fry
6. Pour it over the moong mixture
7. Add Cilantro, Salt and Lemon juice to taste.

Aunty's Mushroom and Potato Fry

Ingredients:

Mushrooms – 1 Pack
Potato – 2 Medium
Onion – 1
Salt & Pepper
Oil

Take oil in a pan, fry onions sliced lengthwise till transparent.
Add Potato cubes and salt and cook it covered till potato is almost done.
Add Mushroom and fry for 1-2 mins
Add crushed pepper.
Check the salt and add more if necessary.

Vegetable Chutney

Ingredients:
Vegetables (Carrots,Cabbage,Zucchini,Beans,Peppers etc)
Onion 1
Tomato 1
Red Chillies – 4
Mint leaves – 1 cup
Ginger – 1/4 “
Tamarind, Salt to taste
Channa Dal – 1 tbsp
Urad Dal – 1 tbsp
Mustard – 1 tbsp

Fry Mustard, Channa Dal and Urad Dal in some oil over a pan
Add Onion fry for a min. Add Red Chiilies
Add Vegetables and fry till half cooked
Add Tomato and fry for a minute
Add mint, tamarind and ginger.
Turn off the stove and let it cool
Grind it with salt.

Chicken/Mutton Pulao

Ingredients:

5 Cups Rice
6 medium onions sliced lengthwise
6 medium tomatoes
4 tsp Ginger and Garlic Paste
10 Green Chilies
½ bunch Mint
1 bunch Cilantro
1-cup curd
¼ cup limejuice
Oil just enough to cover onion.
Salt as required
2 lbs Chicken/Mutton

Whole Spices
Cinammon – 5 pieces
Clove – 5
Cardamom – 5
Star Anise - 5
Saunf - 1 tsp
Bay Leaves - 2-3

Grind: Cilantro, Mint and G.Chillies

Take oil in a vessel
Fry the above Whole Spices
Add Onions and fry till brown
Add Ginger and Garlic Paste and fry till the smell disappears
Add the Ground Cilantro, Mint and G.Chillies
Add the meat, turmeric, salt and fry for 2-3 mins
Add Tomatoes and cook till the meat 3/4th cooked (Pressure cook if mutton)
Add curd and cook for few more mins.
Wash rice and mix well with masala.
Add 8 cups of water and salt if needed and cook in rice cooker.

ಬಿಸಿ ಬೇಳೆ ಬಾತ್ (Bisi Bele Bath)

ಬಿಸಿ ಬೇಳೆ ಬಾತ್ (Bisi Bele Bath)

Ingredients
1 cup Rice
1 cup Toor Dal
2 Cups diced Mixed Vegetables (Potato, Beans, Cauliflower, Carrots, Brinjal, Drumsticks, Capsicum, Lima Beans, Peas)
2 Onions sliced lengthwise
1 ½ tsp G&G Paste
1/3 cup Tamarind juice
1 bite size lump Jaggery
½ cup oil or Ghee
1 ½ tsp Mustard and Cumin
1 stalk Curry leaves
1 big pinch asafetida
2 tbsp Chopped Cilantro
1/2 cup peanuts

Dry Masalas

1 tsp Sambar Pd
1 tsp Chilli Pd
½ tsp Turmeric
Salt
Roast together with
· 2-3 drops oil
· ½ tsp Methi Seeds
· ½ tsp Cumin Seeds
· 1 tsp Coriander Seeds
· 5-6 pepper corns
· 1” piece Cinnamon
· 1 tbsp grated coconut
· 1 stalk curry leaves
· 2 whole dry red chillies


Method
Roasting of spices should be done on low flames till brown. Grind in a dry grinder.

Wash and soak rice and dal for some time
Pressure cook dal with one whistle only. It should be half done.

Either in a large heavy saucepan or direct in the pressure cooker (without water) put the ghee and heat. Add all the seeds, asafetida, curry leaves, peanuts and onions.

Add the G&G paste and fry till onions are pink. Add brinjal and other vegetables and rice.
Add 8-10 cups of water

When it comes to boil, Add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery and .
Either cover and allow to cook till the rice is done well or if using cooker, cover and allow 2 whistles.
Add 2 tbsp ghee and stir gently, Garnish with Cilantro

Serve piping hot.

Madhavi’s Bottle Gourd

Ingredients:
Bottle Gourd – 1 - Cut into 1” cubes
Onion – 1
G&G Paste – 1 tsp
G. Chilli – 5-6
Oil
Rice Flour – 1 tbsp
Milk – 2 tbsp

Fry mustard, onions in oil till transparent
Add G&G paste, G Chillies and fry for 2 mins
Add Bottle Gourd and Salt to taste and pressure cook for 3 whistles
After the pressure is down, mix rice flour and milk and add it to the Bottle Gourd
Cook till the gravy thickens.

Amma's Spinach & Whole Moong

ಸೊಪ್ಪು and ಹೆಸರು ಕಾಳು
Ingredients:

Spinach or mixed Indian Greens – 1 bunch
Moong – 1 cup – Pressure cook with salt (2 Whistles. Do not soak)
Onion – 1
G. Chillies – 2-3
Garlic – 6-8 pods
Salt
Oil – 1 tbsp

Fry Onion, G. Chilies and Garlic in oil.
Add Spinach and fry till it wilts.
Add Pressure-cooked Hesaru Kaalu, salt if needed and cook till done.

Green Beans/Cabbage

Ingredients:
Onion –1
G. Chilli – 2
Beans/Cabbage – 1 bowl
Potato – 1

Jeera
Turmeric
Chilli Pd – ½ tsp
Cilantro

Fry Jeera and Onion in oil till transparent
Add Potatoes and cook till transparent
Add turmeric, Beans/Cabbage and tomato, G. Chillies and cook till all the vegetables are done.
Add Chilli Pd, Cilantro and cook for 2-3 mins. Squeeze lemon and enjoy with roti/chapathi

Madhavi's Mixed Vegetables

Ingredients:
Onion – 1
G&G Paste –1
Cinammon, Clove and Cardomom – 2 each

Cauliflower
Potato
Peas
Carrots
Peppers
Lima Beans etc.,

Salt, Oil,
Kasoori Methi – 2 pinches,
Jeera – 1 tsp,
Aamchur – ½ tsp
Chilli Pd
Dhaniya Pd - 1 tsp
Turmeric

Take oil in a pan. Fry Jeera, Cinammon, Clove and Cardomom.
Add onion and fry till transparent.
Add g&g paste and fry till the smell goes
Add hard vegetables first like carrots and potatoes and fry till half cooked.
Add all other vegetables, salt and turmeric and cover and cook till almost done.
Add Chilli Pd, Dhaniya Pd, Aamchur and cook for 5-10 mins.
Finally garnish with Kassori Methi, turn off the stove and mix well.

Amma's Spinach and Beans

ಸೊಪ್ಪು and ಅವರೇಕಾಳು/ any ಕಾಳು

Ingredients:
Toor Dal – 1/2 cup
Onion – 1
Tomato – 2
G. Chilli – 6
ಅವರೇಕಾಳು or mixed ಕಾಳು (beans - 1/4 cup each - Channa, Black Eye Beans, Moong)
Spinach – 1 bunch chopped
Methi leaves – 1 bunch chopped
Garlic – 6 pods
Turmeric
Sambar Pd
Salt

Method:
Pressure cook all the above ingredients till the ಅವರೇಕಾಳು/beans is cooked

Take Oil in a kadai and do oggarane with mustard, jeera, curry leaves, 2-3 dry red chillies and onion.

Add the pressure-cooked ingredients to the oggarane. Add salt and Tamarind if needed.

Mercy’s Shrimp Curry

Shrimp – ½ Pack
Onion – 1 big
G&G Paste – little
Green Onions– 2 bunch
Oil
Salt
Pepper Pd
Garam Masala or Shakthi Fish Masala
Lime if needed

Fry Onions in the oil
Add g&g paste fry till the smell goes.
Add chopped Green Onions, and then add the shrimp.
After the shrimp is half cooked, add the masala, pepper Pd, salt and fry till done. Add lime juice if needed.

Amma's Pepper Mutton Fry

Ginger, Garlic, Cilantro – Grind with very, very less water.

Heat oil in a pressure cooker; add 3-4 cloves and cinnamon.
Fry G. Chilies for a while. Do not add more chillies because we’ll be adding pepper pd.
Add onion and fry till golden brown.
Add the ground paste. Fry well till the smell goes.
Add mutton, salt and turmeric. Fry for a minute and close the cooker’s lid and pressure cook for 3-4 whistles.
Once the pressure is down, open the lid and add some pepper powder and fry till the mutton is almost done and the gravy is thick/almost dry.
P.S: Do not add water anytime. When you pressure cook, mutton leaves water.

Bhavana's Frittata

Heat EVOO in a bakable pan.

Add Garlic and crushed red pepper.

Add all the chopped vegetables (Zucchini, mushroom, spinach, tomato, spring onion, peppers, broccoli, sun dried tomatoes etc), salt and stir-fry.

Beat eggs and salt.

Turn off the heat. Put some dollops of sour cream on the veggies. Pour your egg mixture on that. Sprinkle shredded cheese.

Bake everything in the oven till the cheese turns light brown. Don't cook the egg before putting it in the oven.

Bhavana's Hyderabadi Fish Curry

Marinate salmon with turmeric, salt, sambar powder, lemon juice, and ginger garlic paste. Fry the pieces and keep aside.

In a pan fry whole garam masala, onions, curry leaves, turmeric, chilli
pwd, and dhania pwd.
After it's all fried well, add tamarind juice, and let it cook.
Add coarsely powdered jeera at the end.
Add the fried fish pieces, and let it all cook in slow flame till the flavors all blend.

Ram's Rasam Powder

Whats On your shelf .....
Black Pepper:1 Cup
Channa Dal:1 Cup
Curry leaves:1 Cup
Dhaniya:4 Cups
Cumin powder:1 Cups
Red Chilli:3 Cups
Toor Dal:1 Cup Cook with pleasure .....

Mix all Ingredients well.
Make a coarse powder.
Store in a Air tight container

ಅವರೇಕಾಳು Saaru

Ingredients:

Dried Hidikavare - 1 cup(Wash and soak in water for 6-8 hours then drain)
Onions - 1 small
Tomatoes - 1 small
Oil - 2 spoon
Mustard seeds - 1/2 spoon
Salt to taste

Grind the following Ingredients into smooth paste:
Coconut - 1/2 cup
Onions - 1 small
Tomatoes - 1 small
Sambhar powder - 2 spoon (Instead of Sambhar Powder you can substitute chilly powder and coriander powder - 1 spoon each )
Ginger - 3/4 inch
Poppy seeds(Khus Khus) - 1 spoon
Coriander leaves - few strings
Water to grind

Method:

1. Heat oil in a saucepan, add mustard seeds, once it splutters add and fry onions for 2 minutes.

2. Add hidikbele(val dhal) and fry in medium flame for 5 minutes, then add tomatoes and mix well.

3. Add 2 cups of water, cook until val dhal becomes soft.

4. Add ground masala and salt, boil the saaru(curry) for 10 minutes or till the raw smell of the ground masala goes. If the saaru is too thick add little more water while boiling.

Serve it with Rice,Chapati,Poori, idli or dosa. I served hidikavere saaru with Idli which is classic breakfast in Karnataka household.



Bhavana's Variation 1
coconut,green chillies,coriander leaves,onion,garlic,ginger,raw coriander seeds,cloves,patte.haldi.grind all this into paste

season with onoins & marati moggu.

cook the ಅವರೇಕಾಳು in masala, after it is cooked, add tomatoes & cook for some time till tomato is cooked.while serving add lime.

Bhavana's Variation 2
for seasoning -- add jeera, onion, curry leaf and fry
add brinjal, potato, ಅವರೇಕಾಳು , chilli pd, dhania pd, 3-4 cloves of garlic
then add tamarind water, ground coconut or coconut milk, and cook

Minni’s Cake

Ingredients:

All Purpose Flour – 300 grams
Butter – 300 grams
Sugar – 300 grams
Eggs – 300 grams
Baking Pd. – 1 tsp
Cocoa Pd – 1 tsp
Milk Cream (kene)
Vanilla Essence – 1 tbsp
Salt if the butter is unsalted – 1/2 pinch

1. Pre heat the over at 325 degrees
2. Mix flour, baking Pd and salt and lightly heat it on the stove. Do not brown it.
3. Powder the sugar
4. In a large bowl, mix sugar and butter with electric mixer
5. Sift the flour mixture in the bowl and mix with the mixer
6. Add eggs, milk cream and vanilla essence and beat it till done.
7. Pour this mixture in the baking pan
Mix cocoa Pd in very little milk and spread it in the cake mixture and bake till done at 325-350 degrees.

Shanthi's Pepper Fry

Ingredients:

Onion 1 big
Tomato 1 big
G Chillies 2
Chicken/Mutton/Liver/Kidney/Mushrooms 1 lb
G&G Paste 1 tsp
Pepper Pd - 1 tsp
Turmeric
Cilantro
Salt
Oil

Fry onion in oil till golden brown.
Add G& G paste. Fry very well till brown.
Add Tomato and fry till oil separates from the gravy.
Add slit Green Chilies.
Add Chicken/Mutton/Liver/Kidney/Mushrooms, Turmeric,Pepper,Cilantro,salt and fry.
Keep frying till it has a dry consistency… with very less gravy.

Sandhya's Chilli Chicken & Kabab

Chicken Kabab

Rinse chicken with salt.
Marinate chicken (1lb) in soy sauce, salt and 1 egg, oil, corn flour very little 3:1 ginger and garlic for 1 hr.
Add Kashmir red chilly pd, 1 pinch of aginomoto, red color, g chilies, 1 bunch mint, 1 bunch cilantro, 1 bunch curry leaves, corn flour and marinate again for another hr and deep fry in very hot oil

Chilly Chicken
Marinate like above with less soy sauce. 3eggs, lot of Ching’s G. Chilly sauce, Slit G chilies, no mint and cilantro.

Shanthi's Veg Biriyani

Ingredients:
Cinnamon – 1”
Cloves - 4
Cardamoms - 2
Onions – 2
G&G Paste – 1 tsp
Mixed Vegetables (Carrot, beans, potato, peas)
Tomato
Curd
Cilantro
Mint
Chilly Pd
G. Chilly
Rice – 2.5 Cups

Method:
Fry Cinnamon, cloves and cardamoms in ghee/Oil.
Add Onion, fry well.
Add GG Paste and fry till the smell is gone.
Add Vegetables, G Chilies and fry till the vegetables are half cooked.
Add Tomatoes and fry till soft.
Add Chilly Pd, salt, cilantro and mint.
Mix in beaten curd and boil for a minute.

Soak rice in water for 10-15 mins, drain all water and fry in ghee.

Mix rice, above masala, 5 cups water in a rice cooker and cook till done.

Shanthi's Crab Curry

For 10 Crabs,
Grind 2 big Onions and 2 big Tomatoes.

In a vessel, Fry G&G Paste, Add onion, Tomato paste and fry till oil separates.
Add Salt, Chili Pd, and Turmeric Pd. And fry for few minutes.

Add the crab and close it for 5 mins. When the crab leaves water, keep stirring till the gravy thickens and gets coated on the crab shell.

Shanthi's Chicken Fried Rice

Vegetables
Onion - make them very nice long pieces
Capsicum - cut into nice long pieces
Cabbage - cut into nice (moderately) long pieces
Grean peas

Non Veg
Egg - in the form of scrambled eggs by adding salt. make them small pieces while scrambling
Chicken - boiled (enough salt) and make them tiny pieces with hand (would be better if using a chicken with bones)

Rice
Basmati Rice (cooked in rice cooker with 1:1.5 ratio)

Preparation
Saute all the vegetables in oil until they are transparent. (make sure not to brown)
Add egg mix and stir.
Add chicken pieces and stir.
Add enough salt and half teaspoon of Ajinomoto.
Add rice and fry (not too much)

Sandhya's Mutton Biriyani

Ingredients:
Shan Sindhi Mutton Biriyani Mix ½ Packet
Shan Beef Biriyani Mix ½ Packet
3 Big Onions
1 Big Tomato
1 tbsp G&G Paste
6 cups Basmati Rice
2 lbs Mutton – approx double the qty of rice
1 cup Ghee
Pudina, Cilantro
Fried Onions
Saffron
1 cup Yogurt
1 Green Chilli

Method:
Heat oil,
Fry 2 Big Onion rings till crispy golden brown and set it aside.
Fry 1 Big onion again till golden brown. This is a must.
Add G&G Paste and fry
Add Meat, little Salt (Shan mix has salt in it) and then add the tomato, G. Chilli.
Mix both Shan masalas in a bowl and add them and fry for sometime.
Pressure-cook the whole thing till the meat is ¾th cooked
After it’s done, add yogurt and fry for some time.

Half cook the rice. And layer with the above masala.

1st layer - Rice
2nd layer - Mint, Cilantro, Fried Onions, Saffron/Color
3rd layer - Above Gravy
4th layer - Mint, Cilantro, Fried Onions, Saffron/Color
5th layer - Rice

Praveena's Egg Curry

Ingredients:

Eggs 2- 3
Coconut - ¼ cup
Saunf - 1 tsp
Green chilies - 2-3
Oil - 1 tbsp
Mustard seeds
Curry leaves
Onions - 1
Tomatoes - 2
Chili powder - ½ tsp
Coriander powder - 1 tsp
Turmeric powder
Salt

1. Grind coconut, Saunf and green chilies. Keep it aside.

2. Heat oil, then add mustard seed, curry leaves then add chopped onions once onion turns brown add tomatoes.

3. When tomatoes are done, add chili powder, coriander powder, turmeric powder and salt.
4. Add the ground coconut mixture and add the amount of water you want to this.

5. Let it cook for sometime in the low flame.

6. Then take 2 or 3 eggs and break one at a time in the curry slowly and DONOT stir after that.

Let it cook for some time in low flame till eggs get cooked and oil get separated, that’s it.

Bhavana's Chettinad Chicken Biriyani

Bhavana's alteration of original recipe

Ingredients:

2 chicken, cut and soaked in water flavored with grated ginger.
6 cups rice soaked in water
Grind - black pepper, corriander, pudina, ginger, garlic, coconut according to taste.

Heat oil and add elaichi, cinnamon, marathi moggu, star anise, cloves. Add onion and fry well. Drain chicken and add it to fried onions. After frying chicken for a little bit, add red chille pwd and dhania pwd, and fry some more. Add grounded masala and fry till cooked. After turning off flame add juice for 3 fresh lime.

Boil water with paththar ke phool , bay leaves and salt. Then add soaked rice to it and cook till almost done. Spread chicken curry in a large tray. Layer rice on top of it. Cover with fried onions. Make the container air tight and bake in oven at 350 for 40 mins.

Remember - no tomato or yogurt.


Original recipe:

Soak 250 gm of basmati rice (pakeeza) in water for 30 minutes with two teaspoons of salt, four whole cardamoms and six pieces of cinnamon bark.
Parboil the rice, drain it and reserve.

Marinate 500 gm of chicken pieces in a mixture prepared from
10 gm each of coriander and mint leaves,
30 gm of ginger and garlic paste,
a teaspoon each of black pepper powder and dry coconut paste,
a tablespoon of lemon juice,
one and a half teaspoon of whole cardamom paste with small amounts each of star anise, Marathi mugga, paththar ke phool and
half a teaspoon each of red chilli powder, coriander powder and salt to taste.

Now, heat 75 ml of refined oil in a pan.
Fry 50 gm of chopped onion in it and drain.
Add the marinated chicken pieces in the pan and cook over slow fire till done.
In a handi prepare a bed of parboiled rice, using half the amount set aside.
Arrange the chicken pieces on the bed and cover with the rest of the rice.
Garnish with strips of fried onion.
Seal the pan with the lid and cook in dhum for 15 minutes. Serve hot.

Monisha's Ginjil Pulusu

Soak black channa overnight. Pressure-cook it with little salt.

Grind cocnut, sambar Pd, tamarind, onion, tomato, cilantro and salt

Take oil in a pressure cooker, fry mustard, jeera, curry leaves, urad
dal(1/2 tsp), channa dal(1/2 tsp), 2-3 red chillies, ginger and garlic
Paste.

Once g&g paste is fried well, add the ground masala. Fry for a while.
Add eggplant and potato.

Add cooked channa with the water to the right consistency, Taste and add
Salt if required.

Pressures cook again or cook in low heat till the vegetables are done. (I usually pressure-cook again. Texture of channa doesn't change even if you pressure cook twice.) and the pulusu is ready.

After the curry is ready, add the fried dry fish (nethili) to it for an awesome variation.

Titus Uncle's Tomato Chutney

Ingredients

Tomatoes – 4 lbs
Red Chilli Pd – 2 tsp

For Powder:
Mustard – 1.5 tsp
Jeera – 1.5 tsp
Methi – 1tsp
Cor Seeds – 1 tsp

For Seasoning:
Oil – 1 cup
Mustard
Jeera
Garlic – 1 Whole
Red Chilli - 6

Method:

1. Cut the tomatoes into halves and put it in a vessel and cook in medium heat. Do not add water.
2. When skin starts peeling, peel the skin off and cook again till mushy.
3. Meanwhile dry fry the ingredients for the powder and grind it to a powder.
4. Take oil in a pan, add mustard, jeera, whole garlic pods, Red Chiili and fry.
5. Add the chilli pd and the ground pd.
6. Add this to the tomato pulp and again cook till a good consistency till oil seperates.

courtesy: Titus Uncle

Shanthi's Mor Kozhambu

Ingredients:

Curd – 2 Cups Beaten without lumps, Add turmeric and Salt.
Any Vegetable cooked in water.

Soak for 30 mins
· 2 tsp Raw Rice
· 2 tsp Toor Dal
· 1 sp Dhaniya
· 5 G. Chillies
· ½ “ Ginger

And Grind with
· 2 tsp Grated Coconut
· Cilantro.

Mix all the above in a vessel.

Take oil in kadai, season with mustard, hing, jeera, methi, red chillies.
Add the above mixture and bring to boil in simmer and switch off.

Shanthi's Ennai Kathirikkai

Ingredients:Brinjal – 7-8
Onion – 2
Tomato – 2
Mustard – ½ tsp
Urad – ½ tsp
Pepper – ½ tsp
Ginger Paste – 1tsp
Garlic Paste – 1 tsp
Cilantro
Mint
Red Chilly Pd – 1 tsp
G. Chilly – 2
Tamarind Pulp
Brinjal 7-8
oil

For Powder:
Fenugreek– ½ tsp
Sesame – 1 tsp
Cumin – ½ tsp
Dry Fry Fenugreek, white sesame, cumin and grind to pd.

Chop 2 onions and slit brinjals keeping the stalk intact.
Fry Mustard, Urad and Pepper in oil. (Be generous with oil here)
Add Onions. Fry well till onion if golden brown.
Add ginger and garlic paste – 1 tsp each. And fry till the raw smell goes.
Add Brinjals and fry for a while till half cooked
Add 2 Tomatoes, Chopped Cilantro and Mint leaves.
After Tomato is cooked, Add 1 tsp Chilly pd, tamarind water and 2 slit green chillies.
Simmer it.

Add the Pd to the curry and simmer for 5-10 mins.

Royapetta Biriyani (Shanthi)

Ingredients

5 Cups Rice
6 medium onions sliced lengthwise
6 medium tomatoes chopped
6 Green Chilies
4 tsp Ginger and Garlic Paste
½ bunch Mint chopped
1 bunch Cilantro chopped
1 tsp Red Chili Pd
1-cup curd
¼ cup limejuice
Oil just enough to cover onion.
Salt as required
5 Cinnamon, Cloves and Cardamoms each
2 lbs Chicken/Mutton

Method for Masala:

Before making masala, Wash and soak the rice.
Boil water for the rice on the side.
In oil, Fry Cinnamon, Cloves, Cardamoms and onion. Fry till the onion turns brown.
Add Ginger and Garlic Paste and the meat and fry for a while.
Add tomatoes, Green Chilies, Mint, Cilantro, Red Chili Pd and Salt
When tomato is pulpy and oil separates, add curd and limejuice and cook till the meat is done. If mutton, cook in pressure cooker.

Method for Rice:
To the boiling water, add the salt and soaked rice and cook till ¾ done. Drain all the water.

Add 1 cup of water and the ¾ cooked rice to the masala prepared above, mix it well and cook in dhum for 10-15 minutes or till the rice is done completely.

Red Bell Pepper(Capsicum) Chutney (Mahanandi)

Recipe:

Cut to big chunks:
2 big red bell peppers
1 medium sized onion
6-8 dried red chillies
2 garlic cloves

Roast:
Heat about 1 to 2 tablespoons of peanut oil in a skillet.
Add and roast the cut vegetables and dried red chillies on high heat.
The vegetables should be very well browned and soft.
Remove them from heat and allow to cool.

Meanwhile, Soak tamarind, and Roast Peanuts:
- Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds
- This is to soften the tamarind, so it can grind well.
- Roast half-cup of peanuts until golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.

Blend, in a blender or in a mortar using a pestle:
All the roasted vegetables
Tamarind, along with the water it soaked in.
Half cup of roasted peanuts
½ tablespoon of powdered jaggery
¼ tsp of salt or to taste

Grind them together to coarse puree, without adding any extra water.
Remove to a cup and serve with your favorite breakfast/lunch/supper items.

http://www.nandyala.org/mahanandi/archives/2006/06/20/red-bell-pepper-chutney/

Ram's Paruppu Rasam

Whats On your shelf .....

Asafoetida:1 TeaSpoon
Cilantro (Coriander ) leaves:1 Small Bunch
Curry leaves:5 In Number
Ghee:1 TeaSpoon
Jaggary ( Vellam):1 TableSpoon
Cumin powder:1 TeaSpoon
Mustard Seeds:1 TeaSpoon
Onion:2 TeaSpoon
Tamarind:1 Small Lemon Size
Tomatoes:2 In Number
Toor Dal:0.25 Cup
Turmeric Powder:0.25 TeaSpoon

Cook with pleasure .....

Soak Tamarind in warm water for 10 minutes. Filter the water
Boil the filtered tamarind water. To it add salt, turmeric powder, Rasam Powder, asafoetida, jaggery, tomato and boil for about 15 minutes
Pressure Cook Toor dal and smash it.
To the boiling tamarind water add one cup of water and the dal.
Let the rasam boil for about 10 minutes. Switch of the stove, adding mustard, jeera and curry leaves after frying them in ghee.
For tastier results, you can make the rasam in Eeya Sombu ( Lead container). It is yummy. don't forgot to sprinkle some coriander leaves

Shanthi's Fish Curry

Ingredients

Fish - 1lb
Mango - 1
Tomato – 1 big
Onion – 1 big
G&G Paste - 1 tsp
Methi seeds - ½ tsp
Mustard - ¼ tsp
G. Chilies - 2
Curry leaves
Cilantro
Chili Pd – ½ tsp
Dhaniya Pd – ½ tsp
Turmeric

Fry mustard and methi in oil. Add curry leaves and onion. Fry till onion turns brown.
Add g&g paste and fry till the smell goes. By now both onion and g&g should look almost like brown paste…
Add tomato, green chilies and fry till the tomatoes are mushy.
Add Chili Pd and Dhaniya Pd and fry till oil separates
Add tamarind water and salt and bring it to boil.
Simmer it till a good consistency.
Add fish and mango and simmer till the fish and mango are cooked and the curry has a good consistency.
Add Cilantro.