1/2 cup moong dal washed and split
1/2 cup rice
1/2 cup green beans cut into about 1/2 inch pieces
1 potato medium size washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
1 tablespoon clarified butter (ghe)
3 cups water for cooking
2 tablespoons clarified butter (ghe)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
1-1/2 cups tomatoes finely chopped
1 green chili finely chopped adjust to taste
1/4 teaspoon red chili powder (lal mirch)
1/2 teaspoon salt
2 teaspoon ginger finely shredded
2 tablespoon cilantro finely chopped
¼ teaspoon garam masala
. Wash rice and moong dal changing water 3 to 4 times, drain the water.
. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
. Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
. After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
. Turn off the heat and wait until steam has stopped before opening the cooker.
. Mix the khichdi well, dal and rice should be very soft, little mushy.
. Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready.
. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
. Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
. Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough.
. Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.
Potatoes – 3 medium or 1 ½ cups boiled, peeled and mashed
Green peas – ¾ cup, boiled
Green chilies – 2, finely chopped
Cilantro or coriander leaves – 3 tablespoons, finely chopped
Red chili powder – 1 teaspoon
Chaat masala – 1 ½ teaspoon
Salt – to taste
Lemon juice – 2 teaspoons
Oil – 2 tablespoons, for shallow frying the tikkis
. Boil the 3 medium potatoes in pressure cooker.
. For that take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in the water.
. Cover with the lid, put the weight on. Turn the heat on medium and let it cook for 2-3 whistles.
. The number of whistles may vary depending on the size and type of the potatoes. Also boil the ¾ cup green peas. If you are using fresh peas then cooking time will be more.
. Mash the boiled potatoes, it will be 1 ½ cups. add peas in a bowl.
. Mash both together using potato masher, so everything gets well blended.
. Add finely chopped green chilies, cilantro, red chili powder, chaat masala, and salt.
. Squeeze fresh lemon juice.
. Mix everything together.
. Divide the mixture into 15 equal portions and make ball out of it. Take one ball a time, press lightly, seal the edges if it breaks.
. Make all the patty same way. I got ½ inch thick and 1 ½ inch diameter sized 15 tikkis. You can make as per your desire size.
. Heat the skillet in on medium heat for shallow frying.
. Add few teaspoons of oil. Once oil is medium hot, put the tikkis gently and carefully on the pan.
. Drizzle some oil on tikki as well. Cook till bottom side is brown and crispy.
. Once cooked then flip the tikkis using spatula and let it brown other side as well.
. Serve as a snack or starter.
Basmati rice – ⅔ cup
Oil – 1 ½ tablespoons
Cinnamon stick – 1 inch piece
Cloves – 2
Bay leaf – 1
Green cardamom – 2
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Onion – ½ cup, sliced
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green bell pepper (Capsicum) – ½ cup, sliced
Red bell pepper (Red Capsicum) – ½ cup, sliced
Tomato – ⅓ cup, sliced
Red chili powder – 1 ½ teaspoon
Coriander powder – 1 teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Yogurt – ⅓ cup
Water – 1 cup
. Wash the rice under running cold water till water runs clear. Soak them in enough water for at least 20 minutes.
. While rice soaking prep other ingredients and chop the veggies. Drain soaking water and keep the rice aside.
. Heat the oil in a pan on medium heat.
. Once hot add whole spices (cinnamon stick, cloves, bay leaf, green cardamom), saute for a minute. You will get nice aroma of spices.
. After that add cumin seeds and fennel seeds, let the sizzle a bit.
. Now mix in the sliced onion and cook for 2 minutes. it starts to soften.
. Now add ginger paste and garlic paste.
. Mix and saute till raw flavors goes away about a minute.
. Stir in tomatoes, green bell pepper and red bell pepper.
. Add salt, red chili powder, coriander powder and garam masala.
. Mix well and cook for a minute.
. Add yogurt.
. Stir well.
. Add soaked, drained rice.
. Add fresh 1 cup of water and mix.
. Cover the pan and cook on low for 18-20 minutes. after that switch off the stove and let it rest covered for 10 minutes.
. Then open the cover, gently fluff up the rice using fork and serve.
Chopped Plantain / Raw Banana/Aratikaya : 1 cup
Chana Dal : 1/2 cup
Onion : 1
Green Chillies : 2 or 3
Garlic : 2 cloves
Ginger : 1 inch piece
Salt to taste
Chopped Fresh Coriander Leaves
Oil for deep frying
How to make Aratikaya Vada
. Soak the chana dal in water for 4 hours and then drain.
. Grind the chana dal into a coarse paste along with green chillies, garlic and ginger.
. Peel and chop the onion into small pieces and set aside.
. Wash, peel and chop the plantain/aratikaya into pieces and pressure cook for 3 whistles.
. Mash the boiled plantain/aratikaya and set aside.
. Then add the chana dal paste, chopped coriander leaves, salt and chopped onion to the mashed plantain/aratikaya.
. Mix very well.Heat oil in a pan for deep frying.
. Apply little oil or water on palm.
. Take lemon size ball of plantain mixture, flatten them a little and deep fry them in hot oil till golden color on both sides evenly.
. Remove and place them on a tissue paper.
. Serve hot with tomato ketchup .
Potato – 5 nos(chopped in small pieces)
Ginger-1.5″ piece (grated)
Cumin seeds – 1 1/2 tsp
Cumin powder – 2 tsp
Garam masala -2 tsp
Green chilies – 3
Lemon juice – 1 & 1/2 lemons
Cilantro/coriander – handful
Curry leaves – 2-3 strands
How to make potato pulav
. Cook the rice separately and keep it aside.
. Heat oil in a wide vessel and splutter some cumin seeds.
. Saute the onions, green chilies & ginger.
. Add finely chopped cilantro & curry leaves.
. Add chopped potato and cumin powder. Mix it, cover and cook.
. After the potato is well cooked, mix the cooked rice and garam masala.
. Add salt and lemon juice.
. At last add finely chopped cilantro and switch off.
Green peas – 500 g
Carrot – 1
Onion – 1
Potato – 1
Coriander – Handful
chilli powder – 2 to 3 tbsp
Salt to taste
Cumin – 1 tbsp
Ginger – little
oil for frying
. Soak the peas for 2 hours. Grind the peas coarsely.
. Chop the onion and coriander and mix with the grinded peas.
. Add cumin to it.
. Grate the carrot and potato and ginger and add to the mixture.
. Add salt and chilli powder to it. Mix it properly.
. Take it a little by little, make balls, flatten and fry in oil till it becomes golden brown.
. Serve hot with sauce.
Cabbage – 1/2 head, finely sliced
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Split gram dal – 1 tsp (Minapa pappu/urad dal)
Dry red chilies – 1, tear and de-seed
Curry leaves – 1 sprig
Asafoetida – 1/4 tsp
Ginger – 1/2 tsp, finely minced
Turmeric powder – 1/2 tsp
Green chilies – 2, slit half way through
Coriander powder – 1/2 tsp (optional)
Fresh grated coconut – 2 tbsps (optional)
Cooking oil – 1 tbsp
Salt to taste
. Heat oil in a heavy bottomed vessel. Add mustard seeds and allow to splutter.
. Add cumin seeds and urad dal and allow to turn light brown.
. Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
. Add the sliced cabbage and mix to combine well.
. Cook without lid for 9-10 mts. Lower flame, place lid and cook for 15 mts stirring once in a while.
. Remove lid, add coriander powder and salt and mix. Cook for another 5-6 mts and turn off heat.
. Garnish with chopped coriander leaves or grated coconut.
. Serve warm with rice or rotis.
3 large tomatoes
2 medium onions chopped
1 green chili slit
1 sprig curry leaves
¼ to ½ tsp. mustard
¼ to ½ tsp. cumin
Pinch of hing (optional)
1 tsp. red chili powder
1 tbsp. roasted white sesame seeds (optional)
¼ cup thick coconut milk (optional)
Oil 1 to 2 tbsp Or as needed
Salt to taste
. Make a fine powder of the roasted sesame seeds. Set this aside
. Boil tomatoes for 3 to 4 minutes, for the skin to loosen.
. Once cool, remove the skin and discard. Discard the core as well and chop the tomatoes.
. Add oil to a pan and heat it. Add cumin and mustard, when they begin to sizzle add curry leaves, green chili and hing.
. Add chopped onions, salt and fry lightly till they turn pink. Add the chopped tomatoes, turmeric.
. Fry for about 3 to 4 minutes. You can cook covered till the tomatoes turn soft and mushy.
. Add red chili powder, sesame seeds powder. Mix and cook for one to two minutes.
. Add coconut milk and stir. When the curry begins to bubble up, switch off the stove. Cooking for longer will curdle the curry.
. Tomato curry is ready. Serve with steam rice or roti.
Note: You can directly chopped the tomatoes in to small pieces with the skin instead of boiling and peeling off the skin.
100 gms spinach (palak)
1/2 cup-moong dal grinded
1 onion(small pieces/grinded)
2 green chilli
salt – to taste
1 cup oil
1 tsp cumin seeds grinded
How to make Palak Dal Vada
. Wash and soak dal in about 3 cups of water for four hours or longer.
. Add all the ingredients to the dal i.e., green chili, cumin seeds, onion and salt.
. Mix well and grind the dal .
. Add palak to the dal mix.
. Heat the oil in a frying pan on medium heat.
. Fry the vada in small batches.
. Fry vadas until golden-brown all around as shown in the pic.
4 to 5 boiled eggs
1 cup cubed capsicum
¾ to 1 cup cubed onions (layers separated)
2 tbsps. coriander seeds
2 to 3 red chilies (less spicy variety, can reduce to 1 to 2)
¾ cup onions cubed (1 large)
1 to 1 ¼ cup tomatoes deseeded chopped (3 medium)
1 ¼ tsp ginger garlic paste
10 cashew nuts
½ tsp garam masala
½ to ¾ tsp red chili powder (used for color, you can skip)
salt as needed
Generous pinch of crushed kasuri methi / dried fenugreek leaves
Few ginger juliennes (optional) and coriander leaves for garnish
. Powder the ingredients mentioned under “to powder”. Set this aside.
. Make a fine paste of cashews in the same jar with little water. Set this aside.
. Puree the tomatoes and onions as well.
. Heat oil in a pan and saute eggs until golden. Set these aside.
. Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
. Add onion tomato puree and saute for 2 mins.
. Add red chili powder, garam masala and salt. Fry for few mins.
. Add the cashew paste. Saute untilt he mixture leaves the sides.
. Add 1 cup water and cook until the oil begins to separate.
. Add onions, capsicum and eggs. Stir and cook for 2 mins.
. Sprinkle kasuri methi and coriander leaves. Switch off the heat.
. Serve with paratha, roti or plain rice.