Cauliflower Soup

When i saw this wonderful recipe in bonziegal 's blog, I immediately decided to make it because i have never tasted cauliflower soup before. I just followed the original recipe step by step. The only change I made was substituting low-fat milk with whole milk.
Thank you Bonzie, for introducing me to such a wonderful recipe. I’m going to keep making it regularly.

Click here to find the original recipe.

Bhindi Masala

Ingredients:

1/2 lb - bhindi, cut into 1" pieces

1 - onion, finely chopped

2 - tomatoes, puréed

1 tbsp - ginger-garlic paste

1 tsp - red chilli powder

1 tsp - coriander powder

1 tsp - finely chopped green chillies

1/2 tsp - garam masala powder

5 - cashews, ground into a smooth paste

1 tsp - cumin seeds

3 tbsp - oil

salt to taste

coriander leaves to garnish

Method:

1. Shallow fry the bhindi pieces in 2tbsp of oil and keep them aside.

2. Heat 1 tbsp of oil in a pan and add cumin seeds.

3. When the cumin seeds splutter, add the green chillies & onions and sauté until translucent.

4. Add the ginger-garlic paste and sauté till the raw smell is gone.

5. Add the tomato purée and cook for few minutes.

6. Add chilli powder, coriander powder and salt.

7. Add the 1/2 a cup of water and simmer until the oil oozes out of the masala.

8. Now, add the fried bhindi and garam masala powder.

9. Mix gently and add the cashew paste. Adjust the consistency of the gravy.

10. Cover with a lid and cook for 5 min.

11. Turn off the heat and transfer to serving bowl.

12. Garnish with chopped coriander leaves.

Serve with hot rotis or rice.

Badam Burfi

Ingredients:
Badam (almonds) - 1 cup
Sugar - 1 1/4 cups
Milk - 1/4 cup
ghee - 2tbsp

Method:
Soak the almonds in hot water for one hour and peel the skin.
Grind the peeled almonds and sugar along with milk into a smooth paste .
Take a nonstick pan and add ghee.
When the ghee melts, add the almond paste and keep stirring on medium flame.
Stir until it thickens and leaves the sides of the pan.
Turn off the heat and pour the thickened mixture into a greased plate.
Allow it to cool a bit and cut into desired shapes.

Masal Vadai

It is extremely difficult for me to say no to fried items. Even images of fried food would leave me mouthwatering. Aarthi's post on vazhapoo vadai is definitely one of that kind. I got inspired by her recipe and made quite a simpler version of that.

Ingredients:

Channa dal----1 cup

Red chillies-----3

Onion, finely chopped----1

Chopped green chillies----1 tsp

Ginger---1/4 inch

Saunf---1 tsp

Curry leaves---one sprig

Coriander leaves, chopped----2 tbsp

Salt to taste

Oil to fry

Method:

Wash and soak the dhal and red chillies for an hour.

Drain the water from the dal and grind coarsely along with ginger.

Try to avoid adding water while grinding. Maybe u can just sprinkle a little if required.

Once done, mix in onions, green chillies, saunf, coriander leaves, curry leaves and salt.

Divide the batter into equal sized balls.

Flatten each ball using your palm. Deep fry in hot oil until golden brown.

Serve with chutney or tomato ketchup.

Moong Dal Sambar

Ingredients:

1 cup - moong dal

1/4 tsp tumeric powder

3 or 4 brinjals, cut lengthwise

1 - onion, finely sliced

1 - tomato, diced

4 - green chillies

1/4'' - ginger, julienned

1/2 tsp - mustard seeds

1 tsp - urad dhal

1/2 tsp - cumin seeds

1/4 tsp - tamarind paste

2 tsp - oil

salt to taste

Coriander leaves to garnish

Method:

1. Dry roast the moong dal until it turns light brown in color(I always do this when using moong dal. This helps in removing the smell of moong dal ).

2. Then wash well, add turmeric powder and pressure cook it for 1 whistle. Keep it aside.
3. Heat oil in a pan and add mustard seeds, cumin seeds and urad dal.

4. When the mustard seeds splutter, add the onions, ginger and green chillies. Saute them till the onions turn translucent.
5. Then add the tomatoes and fry them till they turn mushy.
6. Add the cut brinjal and saute for a minute.

7. Add water and cook till the brinjals are half done.

8. Add the tamarind paste. Stir it once and cook till the veggies are fully done.

9. Now, add the cooked moong dal and salt. Let it simmer for few min and then turn off the heat.

10. Transfer to a serving bowl and garnish with coriander leaves.

Serve with hot idlis.

Beans Paruppu Usili

Ingredients:

1/2 cup - toor dal

1/4 cup - bengal gram

3 - red chillies

1/4 tsp - hing

1/2 tsp salt

1lb - french beans, finely chopped

1/2 tsp - mustard seeds

1 tsp - urad dal

2 - red chillies

a small sprig of curry leaves

4 tbsp - oil

salt to taste

Method:

1. Wash and soak both the dals together with 3 red chillies for 1 hour.

2. Drain out the water and grind it coarsely with salt and hing without adding much water.

3. Grease a microvable plate with oil and spread the ground mixture on it.

4. Microwave on high for 20 minutes. See to that it doesnt become too dry.

5. Allow it to cool and crumble. (I generally give a run in the blender)

6. Keep the crumble aside.

7. Cook the chopped french beans with just enough water and salt.

8. Squeeze and drain out the excess water.

9. Heat oil in a pan and add the mustard seeds,urad dal, curry leaves and 2 red chillies.

10. When it splutters, add the crumbled dal and roast until golden brown.

11. Add the cooked beans and saute in low heat for 10 minutes or until dry and crispy.

12. Adjust salt if required and turn off the heat.
Serve with rice and More kulambu.

This recipe can also be prepared with capsicum, long beans or banana flower.

Rasgulla

The moment i saw this recipe in viji's vcuisine in knew that I had to make this. This is one of the favorite sweets of my kid. You can find the original recipe here. Thank you so much Viji, for sharing this wonderful recipe.

Ingredients:

Full cream milk -1 ltr

Curd - 1 cup

Sugar - 2 cups

Water -4 cups

Cardamom powder - ½ tsp

Method:

Boil the milk. When it starts rising keep adding the curd little by little till the whey separates from paneer. Switch off the stove. Drain out the whey and tie the paneer in a muslin cloth. Hang it for 2 hrs so that all the whey is drained off.

Knead the paneer so that it turns smooth and pliable. Divide it into 20 equal portions and make oblong shapes out of each portion.

Mix sugar and water in a pressure pan and bring it to boil. Add cardamom powder. Then drop all the oblong shaped paneer in the sugar syrup. Pressure cook for one whistle. Open the lid after the pressure subsides. The rasgullas would have doubled in size. They taste better when served chill. I have garnished with saffron strands soaked in milk.

Keerai Kootu

Ingredients:

Spinach - 2 bunches (You may use any variety of greens)

Moong dhal – 1/2 cup

Turmeric powder-1/4 tsp

Salt to taste

Seasoning:

Mustard seeds- 1/2 tsp

Urad dhal - 1 tsp

Ghee - 1 tbsp

Grind:

Shredded coconut – 4 tbsp

Cumin seeds– 1 tsp

Green chillies - 3

Garlic - 2 cloves

Method:

1. Dry roast the moong dhal until it starts changing to light brown color.

2. Allow it cool and wash well.

3. Cook it with tumeric powder and enough water, until soft but not mushy.

4. Wash the spinach and chop it finely.

5. Cook spinach in a pan without covering with lid.

6. Grind all the ingredients under 'grind' into a smooth paste.

7. Add the cooked dhal and ground paste to the cooked spinach and add salt.

8. Bring it to a boil.

9. Meanwhile, heat ghee in another small pan and add the seasonings. Allow it to splutter and add it to the boiling spinach-dhal mixture.

10. Cook for 2 more min and turn off the stove.

Serve hot with rice.

You may also cook moong dhal and spinach together. Then add the ground paste and then do the seasoning. This would save a lot of time but i perfer cooking the dhal and spinach seperately.

Murungai keerai (drumstick leaves) poriyal

Ingredients:

3 cups - drumstick leaves

1 - onion, finely chopped

3 - green chillies, slit

2 - garlic cloves

1/4 tsp -- mustard seeds

1 tsp ---- urad dal

1/2 tsp --cumin seeds

2 tbsp -- grated coconut

2 tbsp -- oil

Salt to taste

Method:

1. Seperate the leaves from the stalk, wash them well and keep aside.
2. Heat oil in a wide pan and add the mustard seeds, urad dal and cumin seeds.

3. When the mustard seeds splutter add onion, green chillies and garlic.

4. Saute until translucent.

5. Add the drumstick leaves and saute till they wilt.

6. Add salt and 1/2 cup water. Cover the pan and simmer for 10 minutes.

7. Remove the lid and cook till the water dries up.

8. Add the grated coconut, stir for few seconds and turn off the stove.

Serve with rice and kulambu.

Dal Makhani

Ingredients:
1 cup whole black urad dal

1/3 cup rajma

1 large onion, finely chopped

1 large tomato, finely chopped

1 tbsp ginger-garlic paste

1 tbsp grated ginger

2 green chillies,finely chopped

2 tsp chilli powder
1 tsp coriander powder

1/2 tsp garam masala powder

1 tsp cumin seeds

2 tbsp butter

2 tbsp fresh cream(can add 1/2 a cup if you wish)

salt to taste

coriander Leaves, finely chopped

Method:

1. Wash and soak whole black urad dal and rajma overnight.

2. Pressure cook the urad dal and rajma with 1 tsp chilli powder and grated ginger, until soft.

3. Lightly mash the cooked dal and keep it aside.

4. Melt the butter and add cumin seeds.

5. When the cumin seeds start to splutter, add the chopped onions and green chillies.

6. Saute for few minutes till the onions turn translucent.

7. Add ginger-garlic paste and fry till the raw smell disappears.

8. Add chopped tomatoes and cook till it turns mushy.

9. Add coriander powder, the remaining chilli powder, and garam masala powder.

10. Add little water, cover the pan with a lid and simmer for 5 min.

11. Add the cooked dal & rajma and adjust the consistency of the gravy.

12. Add salt, cover the pan and cook on medium high, till the gravy thickens.

13. Add fresh cream and turn off the stove.

14. Transfer to a serving bowl and garnish with chopped coriander leaves.

Serve hot with rotis or rice.

Ragda Patties

Ingredients:

For Patties

2 large potatoes, boiled

1 tsp chilli powder

1 tsp cumin powder

1/2 tsp garam masala

2 tsp lemon juice

salt to taste

oil for shallow frying

For Ragda

1 cup whole yellow peas

1/2 tsp cumin seeds

1/2 tsp ginger-garlic paste

2 green chillies, finely chopped

1 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tbsp. tamarind paste

1 tbsp jaggery

salt to taste

2 tbsp oil

For Garnish

Tamarind chutney

Finely chopped onion

Finely chopped coriander leaves

Whipped curd

Making Ragda:

1. Soak the peas overnight and cook them until soft and keep aside.

2. Heat oil and add cumin seeds.

3. When it splutters, add the ginger-garlic paste and saute for a minute.

4. Add green chillies.

5. Add chilli powder, cumin powder, coriander powder and saute for a few seconds, taking care not to burn the spices.

6. Then add the cooked peas, 1 cup of water, tamarind paste, salt and jaggery.

7. Bring it to a boil and simmer for 10 minutes.

8. Adjust the consistency, sweetness and sourness according to your taste.

9. Turn of the stove and keep the ragda aside.

Making Patties:

Peel the skin and mash the boiled potatoes. Add salt, lemon juice, chilli powder, cumin powder and garam masala powder. Knead a little and make thick patties. Let it rest for 1/2 an hour.

Shallow fry 3-4 patties at a time in a pan on medium heat. Keep flipping over, till both sides are crisp and golden brown.

Serving:

Place 2 patties in a plate. Add a ladleful of ragda on top of the patties. Top it with tamarind chutney and curd. Garnish with chopped onion and coriander leaves.

Red Bell Pepper Chutney

Ingredients:

1 large red bell pepper, cut into thin strips

1/2 onion, sliced

2 red chillies

1 green chili

1/4'' ginger

1 tbsp urad dal

1/2 tsp mustard

gooseberry size tamarind

1 tsp oil

salt to taste

Method:

Heat oil in a pan and add urad dal, mustard, red chillies, green chilli.

Add the cut onion and bell pepper. Fry well until soft.

Turn off the stove and add tamarind over the fried items. This helps the tamarind to turn soft.

Allow it to cool.

Add salt and grind it into a smooth paste.

Transfer to a serving bowl.

If you like, you can season with mustard and urad dal before serving.

Crispy Dosa

Ingredients and method for making the batter can be found here.

Making Crispy Dosas:
1. Heat the tava, drizzle few drops of oil and spread it all over the tava.
2. Pour 2 ladleful of batter on the tava and spread it out into a very thin layer.
3. Add 1 tsp of ghee around the dosa .
4. Cover the dosa with a lid and cook for a minute.

Now both sides will be cooked even without flipping it over. Carefully run a spatula around the dosa and take it out of the tava. Serve hot with chutney and sambar.

Onion Uthappam

Ingredients:

2 cups - idli batter

1 cup - finely chopped onions

2 tbsp - finely chopped cilantro

2 tsp - finely chopped green chillies

3 tbsp - oil

Method and ingredients for making the idli batter can be found here.

Method:

1. Heat a griddle and spread 1/2 a tsp of oil over it.
2. Pour a ladleful of batter on the tava and spread it, thick and round.

3. Drizzle a tsp of oil around it.

4. Top it with chopped onions, green chillies and cilantro.

5. Cook on medium heat for 3 min.
6. Flip it over carefully and add another tsp of oil around it.

7. Cook until this side is also done.

Serve hot with tomato chutney.