Broccoli-cut into florets
Chana flour/besan-1 cup
Corn Flour – 2 teaspoons
chilli powder-1 1/2 tsp
Ginger garlic paste – 1/2 teaspoon
water- just enough to make the batter
salt to taste
oil for deep frying
How to make Broccoli Fry
. In a mixing bowl, besan, corn flour, chili powder,ginger garlic paste, salt adding water little by little making a thick batter of it but not too thick.
. If the batter is too thin broccoli will absorb lot of oil.
. In a pan heat oil.Drop the florets in the batter and coat it evenly on all sides.
. When the oil gets hot, drop the florest one by one into the pan and fry it until golden brwn.
. Transfer it on a kitchen tissue to drain off the excess oil.
. Serve hot with ketchup.
chickpea/chole/chana – 1 cup boiled
spinach (palak) – 3 cups finely chopped
Onions – 2 medium size chopped
tomatoes – 2 medium size chopped
ginger garlic paste – 1/2 teaspoon
cumin seeds – 1 teaspoon
coriander powder – 1/2 tablespoon
Jeera powder – 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil
How to make palak chana recipe:
. Drain the chickpeas/chole/chana and rinse well.
. Heat the oil in a pan.
. Add cumin seeds to the oil; if seed cracks right away, oil is ready.
. When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
. Add ginder garlic paste and cook for 2 mins.
. Then add chopped tomato and fry until it smooth.
. Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
. Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
. Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
. Cook on low heat for seven to eight minutes.
. Add the garam masala.
. Serve with roti or plain rice.
Eggs – 2
Spinach – 1 bunch,chopped
Onion – 1 big, chopped finely
green chillies – 1
Ginger garlic paste – 1 tsp
Tomato – 2 medium sizes, chopped finely
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tbsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Salt – to taste
Garam Masala – 2 tsp
Coriander leaves – a handful
How to make Palak Egg curry
. Boil eggs, peel the shell and make small slits on all sides. Keep aside to use in the last step.
. In a wide vessel, take water and wash the spinach then chopped finely and keep aside.
. Heat oil in a kadhai, add onions and green chillies. Saute well. Add ginger garlic paste and chopped tomato. Saute well until the onions are cooked well and turned golden brown and cover and cook till the tomato is mushy.
. Once it’s cooked, add the masala’s: turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Mix well for 2 -3 minutes.
. Add the chopped spinach.Mix well and cover and cook for 15-20 minutes in medium flame.
. Remove the cover and add the boiled eggs to the mixture along with garam masala and cook till all the water from the spinach dries out.
. Turn off the heat garnish with coriander leaves and serve it with rice or roti.
1/2 kg Indian Broad Beans/chikkudukayalu, chopped, boil in water and strain
2 tbsp oil
1 tsp jeera
1 tsp mustards — optional
1 big onion, finely chopped
few curry leaves
1 tsp turmeric powder
1 tsp ginger garlic paste
4 tomatoes, finely chopped
2 tbsp Chilli powder (adjust according to your taste)
salt to taste
few coriander leaves, finely chopped for garnish
How to make Chikkudukaya Tomato Kura
. Heat oil in a kadhai or pan.
. Add jeera, mustard seeds and let them pop, add curry leaves and finely chopped onions, saute till soft.
. Add turmeric, chilli powder and ginger garlic paste and saute further a minute on medium flame.
. Add boiled broad beans, mix and covered. Cook for 5 minutes on medium flame.
. Add chopped tomatoes and salt, mix and covered, cook till beans and tomatoes get soft.
. Finally add chopped coriander leaves and turn off the heat.
. Serve hot with rice or chapatis.
1½ cup basmati rice
2 cups spinach/palak leaves, tightly packed
1/4 cup greens peas
1 big onion, finely sliced
2 green chillies
1 small piece ginger, peeled
3-4 garlic cloves, peeled
Bay leaf 2
1 cinnamon stick
2 tablespoon oil
. Bring plenty of water to boil. Add a pinch of salt and ½ teaspoon sugar. Add the washed spinach leaves and blanch for 5 minutes.
. Drain the leaves and take in a mixer jar. Add peeled ginger, garlic and green chilies. Grind to smooth puree.
. Heat 2 tablespoons oil in a kadai. Add bay leaf, clove, cardamom and cinnamon stick. Fry for 2-3 minutes.
. Add finely chopped onions and fry till color changes slightly.
. Add the spinach puree, green peas and mix well.
. Cook for 10-12 minutes keeping the pan open.
. Add drained rice and mix well. Saute for 2-3 minutes.
. Add 2¼ cup water. Season with salt. Let the water boil.
. Once the water starts to boil, close the pan and maintain low flame.
. Cook till the rice is completely done.
. Once the pulao is done, Serve palak pulao with curd or raita.
Bread Slices – 8 to 10
Mushrooms – 15 to 16, chopped
Paneer – 200 gms
Onions – 1, finely chopped
Ginger – 2-inch piece, grated (optional)
Green Chillies – 2, chopped
Turmeric Powder – 1 tsp
Cloves – 4 to 5
Black Peppercorns – 10 to 12
Pav bhaji masala – 1 tsp (optional)
Cumin Seeds – 2 tsp
Oil – 1/4 cup
Salt as per taste
Coriander leaves – 2 tsp chopped
. Crumble the paneer and keep aside.
. Grind the peppercorns, cumin seeds and cloves to a fine powder.
. Heat oil in a pan over medium flame.
. Saute the onions and ginger for 4 to 5 minutes.
. Add the ground powder, turmeric powder and salt.
. Add the green chillies and saute for another 8 to 10 minutes.
. Add the mushrooms, Pav bhaji masala and crumbled paneer.
. Saute for an another 2 to 3 minutes.
. Finally, add coriander leaves and mix well, switch off the flame.
. Toast the bread slices and place them on a flat surface.
. Divide the mushroom-paneer mixture among half of the slices and cover with the remaining slices.
. Halve or cut into quarters if desired.
. Serve at once.
Split Bengal gram (chana dal) soaked 1 cup
Soya bean chunks soaked and squeezed 1½ cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 3 medium
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Tomatoes chopped 2 medium
Asafoetida ¼ teaspoon
Coriander powder 3 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped for garnishing
. Heat oil in a pan. Add cumin seeds and sauté till their colour begins to change.
. Add onions and sauté till they are golden.
. Add ginger and garlic, mix well and sauté for 1 minute.
. Add tomatoes, mix well and cook till they are pulpy.
. Add asafoetida, coriander powder, red chilli powder, turmeric powder and mix well.
. Add salt and chana dal, mix well and cook till the dal is soft.
. Add 3 tablespoons water, mix and cook further.
. Add soya chunks, garam masala powder. Toss and add 2-3 tablespoons water. Mix well and cook for 2-3 minutes.
. Serve hot garnished with coriander leaves.
Oats 2 cup
Gram flour 2 tablespoons
Yogurt 1/2 cup
Salt to taste
Oil to cook
Onion finely chopped 1 medium
Tomato finely chopped 1 medium — Optional
Green chilli finely chopped 1
How to make Oatmeal Utthapam
. Grind oats to a coarse powder and put into a bowl. Add gram flour, yogurt, salt and sufficient water to make a batter of uttappam consistency.
. Heat a non-stick pan. Apply 1 tsp oil with the help of a tissue paper. Reserve the tissue paper for later use.
. To make each uttappam, spread a ladleful of the batter in the pan. Sprinkle some onion, tomato and green chilli on the uttappam.
. When the underside becomes golden, flip.
. Drizzle 1 tsp oil all around and cook for 2-3 minutes or till the other side becomes equally golden.
. Transfer onto serving plates and serve hot with chutney of your choice.
1 kg rice
3/4 kg jaggery (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry
. Wash rice and soak it in water for 10 hours.
. Remove water and let it dry on a piece of cloth.
. In a blender make thin powder and sieve it.
. To make the syrup add jaggery to the boiled water and heat.
. Let it thick.
. Add the fine powder of rice to it and stir continuously.
. Avoid lumps.
. Cool it and make balls.
. Dab these balls with sesame seeds and fry it at low heat in a frying pan.
. When it comes deep brown sieve it.
. Cool and serve.
1cup Cooked soya granules
1no Onion (chopped)
1/2cup Grated carrots
1/4cup Grated cabbage
3nos Green chillies (slit opened)
1tsp Cumin seeds
1/4tsp Asafoetida powder
1tsp Grated ginger
How to make soya granules upma?
Heat oil in a Kadai, let crackle the cumin seeds,urad dal, add the asafoetida ,ginger and green chillies and onions.
Cook everything until the onions turns translucent.
Add the veggies now and saute them for few minute.
Add the cooked soya granules and toss everything gently.
Add the salt and mix again well.
Serve hot with your favourite chutney.