Carrots – 2, large, peeled and cut into small pieces
Asafoetida – pinch (optional)
Green chilies – 2 or 3, slit length wise
Ginger – 1/2″, grated
Curry leaves – 1 sprig
Coriander powder – 1 1/2 tsps
Toasted sesame seeds – 2 tbsps, lightly crushed
Red chili flakes – 1/2 tsp
Salt to taste
Oil – 1 tbsp
. Heat oil in a cooking vessel. Once hot, add the curry leaves, green chilies, asafoetida and ginger and saute for 5 to 6 seconds.
. Add the chopped carrots and mix.
. Cook without lid on medium flame for 4 to 5 mts, mixing the contents once in a while.
. Reduce flame, add salt and cook till the carrots are soft, approx 25 mts.
. Remove lid, add the coriander powder and mix. Cook for 2 to 3 mts.
. Add the crushed toasted sesame seeds and crushed red chili flakes and mix.
. Turn off flame and remove into a serving bowl.
. Serve warm with rice or rotis.
Fresh Mint Leaves : 1 cup
Fresh Coconut : 1 cup
Green Chillies : 4 or 5
Mustard Seeds : 1/4 tsp
Chana Dal : 1/4 tsp
Urad Dal : 1/4 tsp
Curry Leaves : 1 sprig
Dried Red Chilli : 1
Tamarind : Small piece
Salt to taste
Oil : 1 tbsp
. Heat a teaspoon of oil in a pan.
. Add the split green chillies and mint leaves and fry for a couple of minutes and switch off the heat.
. Allow it to cool and set aside. Grind the mint, coconut, tamarind and salt to a smooth paste by adding little water.
. Transfer the chutney into a bowl and set aside. Heat oil in a pan for seasoning.
. Add the mustard seeds, chana dal and urad dal and let them splutter.
. When they start to splutter, add the red chilli and curry leaves and fry for a few seconds.
. Add this tadka to the chutney and mix well.
. Serve with idli, dosa , pongal or upma.
Chickpeas/Kabuli Chana – 1 Cup
Potato/Aloo – 1 Large
Oil/Tel – 2 tbsp
Asafoetida/Hing – A Pinch
Red Chilli Powder/Lal Mirch Powder – 2 tsp
Coriander Seeds Powder/Dhaniya Powder – 1 tsp heaped
Turmeric Powder/Haldi Powder – 1/2 tsp
Tomato/Tamatar – 1 Large
Tomato Paste/Tamatar Paste – 1 tbsp (if not use 1 large tomato extra)
Water/Pani – 3 Cups or as required
Salt/Namak – To Taste
garam masala – 1 tsp
To Grind :
Onion/Pyaaz – 2 medium
Ginger-Garlic Paste – 1/2 tbsp
Cumin Seeds/Jeera – 1 tsp
Black Peppercorns/Kalimirch – 5-6
How to make Chana Aloo Masala
. Soak chickpeas over night and pressure cook with potato, little salt and water covering chickpeas for 3 whistles.
. Once pressure released peel and chop potato in large chunks and keep aside.
. Meanwhile peel and chop onion and grind together with ginger-garlic paste or pieces, cumin seeds and peppercorns in to smooth paste, don’t add water.
. In a same mixer chop and add tomato and puree it, keep aside.
. In a kadai (wok) heat oil add hing, onion paste and saute until it starts to leave oil and raw smell goes.
. Add red chili, turmeric and coriander seeds powders and mix well, saute for a minute.
. Add puree tomato mix and cook in slow flame until oil separates or for 2-3 mins.
. Now add tomato paste if using and mix well saute again for 2-3 minutes.
. Add 2-3 cups of water and bring it to good boil. Add boiled chickpeas, salt cover and cook for 5 minutes.
. Add potato pieces, garam masala powder and mix.
. Cover and simmer again for 5-8 minutes or until gravy becomes little thick and oil floats on top, off flame.
. Serve hot with rice or roti/paratha/poori.
2 tbsps toasted sesame seeds
2 green chillis
1 dry red chilli
1/2 tsp cumin seeds
1 1/2 tsps urad dal/minappa pappu
1 tbsp tamarind paste
salt to taste
2 tsps oil
1 tsp oil
1/2 tsp mustard seeds
pinch of asafoetida/inguva/hing
10-12 fresh curry leaves
. Heat oil in a cooking vessel, cumin seeds and urad dal and red chilli and saute till the dal turns red. Remove and keep aside.
. In the same oil, add the green chillis and saute for a mt, remove and keep aside.
. In the same oil add the sliced tomatoes and fry for 8-9 mts or till the water evaporates. Turn off heat.
. Add the tamarind to the sauteed tomatoes and let it cool.
. First grind the cumin-dal mixture along with sesame seeds and then add the cooled tomato-tamarind mix and salt and grind to a paste.
. Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat.
. Pour over chutney and combine.
. Serve with tiffins like dosa or idli.
1/2 cup Sago / Sabudana
2 1/2 cups Water
2 cups Milk, boiled & cooled
1/2 cup + 2 tbsp Sugar
1/2 tsp Cardamom Powder
3 tsp Ghee
. Heat a teaspoon of ghee in a pan.
. Add and roast the sago on a medium – low flame for 4 – 5 minutes.
. Remove them from the pan and set aside.
. In the same pan, add the remaining ghee.
. Add and fry the cashews until golden color. Then add raisins and fry until they plump up. Remove from pan and set them aside.
. Bring the water to a rolling boil in the same pan and add the roasted sago.
. Cover it with a lid and cook on a low flame until sago turns transparent and soft to touch.
. Keep on stirring occasionally.
. Add the cardamom powder and sugar and combine.
. Add milk and mix until well combined.
. Let it simmer for a couple of minutes.
. Add the roasted cashews and raisins and turn off the flame.
. This payasam will thicken as it cools.
. Let it cool down and serve!
Grated Carrots : 1 cup
Milk : 1.5 cups
Sugar or honey to taste
. Cook the grated carrot for 5 minutes and allow it to cool.
. In a blender, add the carrots, sugar and milk and blend until very smooth.
. Then add the ice cubes and blend it again for few seconds.
. Pour the milkshake into glasses, garnish with grated carrot and serve immediately.
Onion -3/4 cup
Potato -1/2 cup
Capsicum -2 cups
Turmeric Powder – a pinch
Chilli powder – 1/2 – 3/4 tsp
Salt as needed
Coriander seeds -1 1/2 tbsp
Red chillies -3
Bengal gram/channa dal -1 tbsp
For the seasoning
Oil – 1 tbsp
Cumin/ jeera seeds – 3/4 tsp
How to make Capsicum Aloo Curry
. Heat 1/2 tsp of oil and fry coriander seeds, red chillies and channa dal until dal turns golden brown.
. Powder it coarsely and keep it aside. This is the Curry podi or masala.
. Heat oil in a kadai or pan, add jeera seeds, when it sizzles, add onion and saute until onions turn golden brown.
. Add potatoes, turmeric powder and cook covered until potatoes are half done. Sprinkle water if needed and stir in between.
. Then add capsicum, chilli powder, 2 tbsp of curry podi, salt needed and cook covered on medium flame until capsicums are soft.
. You have to stir in between for even cooking.
. Capsicum aloo curry is ready to be served with rice or chapati or plain parathas.
2 medium size banana
2 medium size mangoes
2 or 2 1/2 cups of almond milk or cow’s milk
2 to 3 tbsp sugar or powdered jaggery (more or less as per your taste)
4-5 ice cubes (optional)
dry fruits like cashew nuts, almond for garnish (optional)
How to make mango banana milkshake
. Wash the mangoes, peel and chop them into small pieces.
. Peel the banana and chop them.
. Add the chopped banana and mango in a blender.
. Add sugar or jaggery as per your taste.
. Add the almond milk or regular milk.
. You can also add ice cubes at this stage or add at the end while serving.
. Blend everything well and pour in glasses.
. Add chopped dry fruits of your choice like cashew nuts or almonds on top as garnish.
. Serve mango banana milkshake immediately.
2-3 cardamom or ¼ tsp cardamom powder
sugar as required
some ice cubes
a few mint leaves for garnishing – optional
. Peel and chop the mangoes.
. Crush the cardamom.
. Add the chopped mangoes, almonds, crushed cardamom, sugar and ice cubes in a blender.
. Blend till smooth.
. Pour the smoothie in long glasses or mugs.
. Top with some chopped mangoes and fresh mint leaves.
. Serve mango almond smoothie.
Fresh coriander leaves – 2 bunches, washed and chopped
Green chilies – 2, slit lengthwise
Dry red chilies – 2
Channa dal – 1 tbsp (senaga pappu/Bengal gram)
Urad dal – 1 tbsp (minappa pappu/black gram)
Cumin seeds – 1/2 tsp (jeera/jeelakara)
Tamarind paste – 1 tbsp (add based on your taste)
Jaggery – 1 tsp (optional)
Salt to taste
Cooking oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – few
Asafoetida – pinch
Cooking oil – 1 tsp
How to make Coriander Leaves Chutney
. Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter.
. Add the dry red chillis, urad dal, channa dal and fry till red (approx 2-3 mts on medium heat). Remove from vessel and keep aside.
. In the same vessel, add the remaining oil, once hot, add the coriander leaves and green chilies and fry for 3-4 mts on medium heat.
. Remove from heat and cool.
. Grind the sauteed dal mixture, coriander leaves, green chillis, tamarind, jaggery and salt to a coarse paste.
. Heat oil in a pan, add the mustard seeds and let them splutter.
. Add curry leaves and asafoetida and turn off heat.
. Pour this seasoning over the chutney and serve with idli or dosa or rice.