2 cups gram flour
1 tbsp coriander powder
1 tsp cumin seeds
1 tsp chaat masala
1 tsp chilli powder
2 tbsp Yogurt
1 tsp oil
1 tbsp ghee
Rice flour for dusting
Salt to taste
Water as required
. Add oil and knead to prepare the dough for the roti. Keep the dough aside for 15 min.
. Pinch small balls from the dough.
. Press and flatten each ball using a rolling pin to make roti.
. Heat a pan and cook the roti on both sides. Apply little ghee on both sides, while roasting.
. Serve hot besan masala roti with pickle.
Corn kernels – 1/2 cup, boiled
Capsicum – 1/3 cup, chopped
Onion – 1/3 cup, diced
Tomato – 1/2 cup, puree
Oil – 1 tbsp
Cumin seeds – 1 tsp
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/3 tsp
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Salt – 1 tsp or to taste
Water – 1/3 cup
Coriander leaves – handful
Kasuri methi – 1 tsp (optional)
. Chop onions and make dices of capsicum, make the puree of tomatoes.
. Make a paste of ginger and garlic.
. In a pan heat oil and add cumin seeds and let them turn golden in color.
. Add the chopped onions and cook for about 1 min or until they become translucent.
. Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
. Now add tomato puree and cook for about 2 minutes.
. Once the tomatoes oozes out oil add dry spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
. Cook till all the masalas blends well with the gravy.
. Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
. Time to add boiled corn kernels and give a quick stir.
. Then add garam masala, kasuri methi and cook for about 2 min and the curry is ready.
. Garnish it with fresh coriander leaves and serve hot with roti, paratha or rice.
4 slices brown bread
50 gm butter
1 onion, peeled and sliced
1 capsicum, de-seeded and sliced
1 tomato, sliced
1 potato, boiled and sliced
30 ml mint chutney
Salt – to taste
Chaat Masala – to taste
Nicely butter the bread slices.
Put a layer of mint chutney on the bread.
Put potatoes, onion, capsicum and tomato slices.
Season with salt and chaat masala.
Heat the frying pan and 1 tsp of butter.
Toast the sandwiches on both sides till crispy brown.
Leftover sabzi/curry (preferably potato and mixed vegetables)
2 tbsp Refined flour
1 cup breadcrumbs
Black pepper powder to taste
Salt to taste
Oil for frying
Breadcrumbs for coating
. In a bowl, mash the leftover sabzi/curry (preferably potato and mixed vegetables).
. Add refined flour, breadcrumbs, salt, and black pepper powder. Mix well.
. Divide the mixture in small portions and stuff each portion with grated cheese.
. Seal the cutlets (to resemble a ball) and flatten slightly, shaping the cutlets.
. Coat the cutlets with breadcrumbs.
. Heat oil in a pan and shallow fry the cutlets till golden brown.
. Serve cutlets with tomato sauce .
1/2 cup mustard oil
3 large tomatoes, charred
2 medium brinjals, charred
3 potatoes, boiled and mashed
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 onion, chopped
3 green chillies
1 bunch of fresh coriander
Salt, to taste
How to make brinjal aloo chutney
. Smoke out the mustard oil in a kadai.
. Puree the charred(which is burnt on a stove) tomatoes, fry this puree in the oil for 5-6 mins till the puree turns a deep red.
. Peel the skin of the brinjal(burnt on the stove) and roughly puree the flesh.
. Add the mashed potatoes and Brinjal puree into the kadai and mix well to combine.
. Into the mixture add the red chilli powder, turmeric and salt as per taste and cook out the vegetables on a low flame, stirring constantly.
. Chop the onion and green chillies. Add them into the chutney, mix well and take off the flame
. Finish off with a squeeze of lime, garnish with fresh coriander and serve hot!
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.
Brinjal – 1/4 kg
Chana dal / Bengal gram – 1/2 cup
Salt to taste
Onion – 1 medium
Curry leaves – 5
Mustard seeds – 1 Tsp
Jeera / Cumin seeds – 1 Tsp
Garlic ginger paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Garam masala powder – 1/4 tsp
Oil – 2 – 3 tbsp
. Soak chana dal in 1/2 cup of water for 1/2 hour.
. Clean and cut brinjal into pieces.
. Cut onions into small pieces.
. Heat oil in a cooking pan.
. Add mustard seeds, jeera, onion pieces and fry till they turn golden brown.
. Add garlic ginger paste, curry leaves and turmeric powder.
. Add soaked chana dal and fry for few seconds.
. Add brinjal pieces to it along with required amount of salt.
. Stir frequently.
. Cover and cook on low flame for 5 – 8 minutes.
. Add red chili powder, garam masala powder and 1 cup of water.
. Cover and cook for 10 minutes on low flame till dal is cooked.
. Garnish with coriander leaves and serve with cooked rice or roti.
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.
Chicken: ½ kg
Butter: 1tspn (optional)
Ginger-garlic paste: 1 tspn
Turmeric: ½ tspn
Ginger: 1 inch
Garlic: 8 cloves
Green chillies: 5
Green coriander: a handful
Cinnamon: 1 inch
Poppy seeds: 1tbspn
Cumin seeds: 1tspn
Tamarind pulp: 1 tbspn
. Apply salt, turmeric and ginger-garlic paste to the chicken and keep aside.
. Grind all the ingredients under green paste and apply it to chicken.
. Marinate the chicken for at least one hour.
. Heat the oil in a pan. You can add or skip the butter (it gives extra flavor)
. Add the marinated chicken and stir-fry for 7-8 mins.
. Then cook the chicken on a low flame till done.
. Serve the green Chicken hot as a starter or as a side dish with rice.
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.