A PINCH OF HING

Dal Tadka without Onion, Garlic and ginger is healthy and one of the most comfort foods on this auspicious month. Ingredients.... For dal.... 1 Cup Bengal gram dal 2 Bay leaves ½ tsp Termeric powder ¼ tsp hing ½ tsp Homemade garam masala  (without garlic) Salt to taste For tempering.... Pinch of Hing ¼ Mustard seeds ½ tsp Cumin seeds 1 tsp Fennel seeds 2 Dry chillis into half ½ tsp Garam masala 1 tsp of Kashmiri Chilli powder Oil Salt Water Vegetables.... 1" Radish 1" Cucumber 1 Tomato  ½ Cup Cabbage 1 tsp of Green chillis Chopped coriander leaves Preparations.... Chopped radish, cucumber, green chillies and tomato into small pieces. Thinly slice the cabbage. Keep aside. You may also add carrots and capsicum. Now rinse dal nicely until the water runs clear. Soak dal for 10 minutes. After 10 minutes pour the soaked dal in pressure cooker with 2 more cups of water, salt, termeric, bay leaves and garm garam masala. Cook it for perfect tender, do not overcook otherwise dal will b

Skipping dal is easy now. Dal is full of protein but sometimes we need something different in regular going food isn't?  This Green Curd is better option to skip dal without any difficulty. Ingredients.... ½ Litres thick curd For Green masala.. Handful of Coriander leaves Hand full of curry leaves ½" Ginger 4 Garlic cloves 4 Green chillis Pinch of cumin seeds For seasionings.. ½ tsp Fennel seeds ½ Fenugreek seeds ¼ Mustard seeds ¼ Cumin seeds ¼ tsp Hing Oil salt Presentations..... Take a mixing bowl along with thick curd add two cups of water and 1 tbsp salt and churn to mix well. Keep aside. In mortar add all green masala ingredients with little salt crushed into fine and add this green masala to curd and mix well. ( Adding salt to mortar helps to make a fine paste easily ) Take seasioning pan along with very little oil add all above dry spices when start spluterning add these to curd.  Serve with plain rice.  

  How to make instant appe when your family hungry on evening time.  Maida, oil,  salt, Eno and curd mix well to form a paste without forming any lumps to form a thick batter. Heat appe pan with oil just add one tbsp of batter flip twice and it's done.  Serve with coconut chutney.

  Ingredients... ½ Cup moong dal ⅓ tsp Termeric powder 2 Cups of bottle gourd 4 tbsp of coconut paste Handful of Curry leaves Handful of chopped green chillies ⅓ tsp Mustard Cumin Coconut oil Oil Salt Preparations... Wash properly and peal the skin of the bottle gourd and cut them into cubes. In a deep wok add ½ cup of water along with a 2 pinch of salt and add all gourd cubes cover and cook until tender.  Bottle gourd release it's own water so do not throw this water strain and keep aside. Fry dal and boil with termeric powder and bottle gourd water . Do not stir dal. Keep aside in open flat bowl. To avoid over cooking.  Grind coconut into fine thick paste this paste. keep aside. In a pan heat oil. when it's hot, add mustard, cumin when starts spluttering add chopped  green chillies and Curry leaves do not over fry just saute and add coconut paste fry for 2 to 3 minutes add boil dal and gourds and salt stir nicely cook on high flame . Do not stir continuously . Just give a nic

  Spaghetti Aglio E Olio Healthy version of Italian sauces using just olive oil, garlic and some red pepper flakes for heat. With colour full vegetables. This dinner is for them who asked for simple fast and easy dinner recipes. Ingredients.... 1 pkt Pasta 2 tbsp finely chopped garlic ½ tsp of red chilli flakes 3 tbsp Olive oil 1 cup mixed colour full vegetables Salt Preparations.... Bring a wok of salted water to a boil. Add pasta and cook until half done. Using colander strain water rinse with cold water and keep aside.  Heat a pan along with olive oil add garlic fry until they well fried add vegetables fry on high flame add pasta toss nicely add chilli flakes and salt toss it on high flame. Serve hot 

  Ingredients.... 500 French beans 2 Chopped onions 4 Chopped green chilies 4 beaten Eggs ⅓ tsp Chilli powder  ½ tsp Garam masala powder Salt Oil Preparations..... Cut the beans into half inches,  Keep aside. Heat kadhai along with oil, add onions fry for one minute, add green Chillies, saute well Add beans with all above spices stir well cover and cook until fully fried and tender.  Once beans fry done spread it to make space in the middle of the kadai, pour the beaten eggs switch the flame on medium,stir well and combine well with the beans.Cook until the eggs are done. Beans egg bhurji is ready to serve.  Serve hot as side dish. 

  Ingredients..... Cooked dal  2 bowl of Wheat flour  1 tsp Aamchur powder Chopped Coriander leaves 1 tbsp finely chopped green chilies ajwain,  oil  Presentations...  I have used morning cooked toor dal for dal paratha recipe. Cooked dal is more taster than the boiled dal.  Leftover dal is better because it's already soaked all flavor of seasonings. Combine all above ingredients in a deep mixing bowl, mix well to make a perfect dough without using water.  Smear little oil allover the dough and let it rest for 10 mins. Remove lid check if its too much sticky add some more flour and kneed it again. Now make a big size ball from the dough. ( Thin paratha doesn't taste much as thick one).  Roll the parathas to 3 inch diameter using chapati roller.  Heat a tawa on full flame. Once it's piping hot, lower the heat to medium-high, place a raw rolling paratha on tawa, and wait until bubbles appear, then flip and wait for the same process And then pour some oil on the surface and si

  Ingredients : 1 Pack Nuts Muesli 1 Tsp Ghee  4 tbsp Powdered Sugar Preparations : Grind muesli into roughly Powdered Add melted ghee mix well. Microwave it for 1 minutes  remove stir again for 1 minutes  remove and stir well and cool it on room temperature. Grease your hands with ghee and prepare small lemon shaped balls pressing your palm make a Ladoo. Repeat the process for remaining ladoos. Store it in a air tight container.

  Ingredients ...... 1 pkt White Vermicelli 2 ½ Cup Coconut milk 1 tbsp coconut cream Salt  Oil Seasonings... ½ tsp Mustard and Cumin seeds 1 tsp Urad dal 1 tbsp pea nuts 1 tbsp Chopped Green chillies 1 tsp fine Grated Ginger Few curry leaves Preparations...... Heat kadhai add oil ,add all above seasonings ingredients one by one remove half of seasonings in a dry plate for later use.  Now add thin coconut milk to rest of seasionings in kadhai, when it's start boiling add salt stir it again add vermicelli stir well, cook on low flame cook till all water dry . Switch off the flame add coconut cream stir slowly and nicely. Keep this under fan to cooldown on room temperature. When it's hot it is sticking but once it cool down seperate with using hand and then heat it again and serve. Serve with any spicy side dish. 

  Ingredients...... For boiling ..... 2 drumsticks into 4" long cut 2 Cup water 1 tsp turmeric powder 2 pinch of salt For jaggery mix. ... 3 cups of grated Jaggery 1 tbsp red chilli powder ¼ Salt 2 tbsp Vinegar 4 red chillies fry and make a half fine flakes 2 tbsp fried cumin powder half fine powder 6 tbsp Oil  Presentations...... Drumstick vegetable simply requires softening the cell walls to make them more palatable. So all you need to do is boil water, add the turmeric and salt and cook until they are half tender, quickly remove them from the boiling water with a slotted spoon and spread them in cloth, keep under direct sunlight change the sides keep until all dried. Making sure they will be well exposed to the sun All process should be completed within 1 hour, do not keep more in sunlight we just dry up the outer layer of Drumsticks.  Mean while take a kadhai heat oil and remove in a dry bowl for later use. We need this oil at room temperature. On same kadhai add 2 tbsp of wat

  Ingredients.... Mix vegetables 1 bowl ( Brinjal, radish, plantain, taro and tomato) 6 to 7 coconut slices 4 Dry mango 4 to 6 kakharu badhi ( ash gourd vadi ) For paste.... 1 tbsp Mustard seeds 1 tsp Cumin seeds 4 Red chillies 10 Garlic cloves For seasonings.... Pinch of Hing 1 Onion sliced 2 Red chillies ½ Mustard Cumin seeds ½ Fennel seeds ⅓ Fenugreek seeds Few curry leaves Salt Oil Preparations..... Heat kadhai along with 1 tbsp of oil fry vadies remove in a dry plate keep aside. Make a fine paste of all above paste ingredients. Keep aside. Wash dry mangoes to remove all coated salt and soak in 2 cup of warm water and keep aside. Cut all vegetables in 4" long and keep aside. Heat oil, add hing stir well, add onions saute till transulate,  collect onion and keep one side of kadhai, add all seasonings when they start pop-up, add ambula with it's water give a nice boil , add the paste stir add all vegetables, sliced coconut and salt as per taste . Cook till done switch off th

  Ingredients.... For plantain fish patties 4 Plantain 2 Onions chopped 4 Green chillies Salt to taste 2 tbsp Besan 1 tsp Garam masala For gravy ... 4 Onions finely chopped 4 Tomato finely chopped ½ cup coconut cream 1 tsp curry powder 1 tsp Garam masala ½ tsp turmeric powder 1 tsp Coriander powder 1 tbsp GG paste ¼ tsp Hing Oil Salt Water Preparations.... Cut raw plantains with skin in half and boil till they don not boil as much as it's soft and soggy, remove keep in kitchen towel to absorb all excess water. We need dry plantain for best texture to make fish shape. Mash all above kofta ingredients together to mix them well. Do not use water.  Apply little oil in your palm to avoid sticking the mixture Take a big size ball and make an oval with the mixture. The upper part of the oval is thicker than the lower part where we make a hole with our finger and give an exact shape of fish cuts. Fry or deep fry all fish shaped koftas. Heat kadhai along with oil add hing add onions fry til

  Easy South Indian style potato dry dish serve with rice or chapatti . Ingredients 4 medium size Potato 1 tbsp Fine grated Coconut Few Curry Leaves  1 tbsp Green chillies  ¼ tsp Turmeric Powder  ½ tsp Mustard & Cumin seeds  1 tsp Bengal gram 1 tsp Coconut Oil Salt to taste Preparations.... Wash and peel potato then cut into small cubes.Heat coconut oil , add all above seasonings fry and then add potato cubes, turmeric powder, coconut and salt along with little water , cook till soft. Do not stir continuously.  Serve hot as side dish . 

  Cook this unique combination of banana stem and chicken. Believe me, you won't regret to cook this incredible dish. Banana stem clearly qualifies as a superfood. Banana stem can be cooked or consumed raw in juice form. The stem is cooked in various ways in South Indian and East Indian cuisines.  Here banana stem is used with nonveg curry . As it was chewy and soft. The inside is a fibrous, it's crisp in texture and mild in flavor. It has a sweeter and tart flavor, when cooked in meat it absorbs all the flavors of meat when you start eating first you feel the flavorfull of meat juice and then it's chewing like chewing gum.  I just love to chew these juicy meat flavored stems. Try once.... Ingredients...... 1 kg Curry cut chicken 12" Banana stem cut into big size chunks  2 Onion sliced 1 tbsp GG paste 1 tbsp Chicken masala 1 tsp Dry red chili pdr 1 tsp Turmeric powder 1/2 tsp Coriander powder 1 tsp Garam masala 1/2 tsp Kashmiri chili powder 1 tsp green chillies chopped

  Ingredients.... 4 Yellow banana peels 2 Greene chillies 2 Dry Red chillies 1 Small Onion 1 tsp Lemon juice/ tamarind paste Salt to taste Oil for frying Preparations..... Wash banana peels before cooking. Heat kadhai along with oil add all above ingredients just Sautee on high flame .  Remove cool on room temperature . Grind into rough paste.  Add lemon juice stir well and serve with snacks or with rice or with chapatti .

Ingredients...... 1 cup Double beans 2 Onions sliced 1 Tomato cut into cubes 1 Tomato into chopped 1 tsp GG paste 1 tsp Mutton masala ½ tsp Coriander powder ½ tsp Garam masala 1 tsp Red chilli powder ½ tsp Turmeric powder Salt to taste 2 tbsp Oil  Preparations... Wash and soak double beans in enough water for overnight. Pressure cook soaked beans adding water and little salt.  Cook in low flame for one whistle. Heat a cooking pot along with oil add onions fry till light brown add gg paste stir ,add chopped tomatoes stir it nicely, sprinkle little water add all above spices stir well and fry till the aroma spread. Strain beans from its broth add to sauteed masala cook for 2 minutes now add all beans broth to it stir check salt add if needed. Add cubed tomatoes cover and cook until it's thicken . Sprinkle garam masala stir when you serve. Serve as side dish.  

  Ingredients..... 2 Drumsticks into ,3 inches 1 big size potato into 6 pieces Turmeric powder For seasonings..... 1 tsp of mustard, cumin and funnel seeds For paste... ½ tsp Mustard seeds ⅓ tsp Cumin seeds 1 Red chilli 4 Garlic cloves Salt to taste Oil for fry Water as per needed Preparations.... Soak all paste ingredients in a bowl fo 5 minutes. Grind well into a fine paste by adding a little water. No need to make fine paste  Heat the mustard oil in kadhai. Add all seasonings when starts spluterning, Add veggies along with turmeric powder and water and stir well cook until half done  Add the ground paste stir nicely, cover and cook until the potatoes are cooked or till all the water dries out and perfectly veggies coating with masala.  Do not over cook mustard masala in any curry or fries ; over cooked mustard paste always been bitter in taste. Serve hot with plain rice as side dish.

  Ingredients..... 1 Pumpkin blossoms 3 tbsp rice ½ tsp cumin seeds ½ inch ginger  1 tsp red chilli powder Salt to taste Oil for deep frying  Preparations..... Wash the zucchini flowers under fresh water. Gently open the petals and clean nicely. Make a fine paste of rice, cumin and ginger  Add red chilli powder, salt and mix the batter . Heat oil in kadai keep in low flame.  Dip each blossom in the paste and fry in hot oil. Fry the flowers on both sides until they turn golden. Serve immediately.

  Jaipuri laal maas  is very hot and deep red in color. It is a slow-cooked hunter-style meat dish having rustic flavors, garlic, chili heat and cooked with whole spices. The dish gets its name from the color it gets because of red Mathania chilies. Lal Maas was traditionally prepared with deer or wild boar, so these chilies hid the stinky odor of the meat. But as of today, the dish is prepared with mutton and Mathania chilies. Kachari, a type of Rajasthani cucumber was used traditionally to marinate the meat but it is not available easily so it is better to marinate with regular cucumber. Ingredients.... 1 kg Curry cut Mutton  100 grms Onion chopped 100 gems Onions for garnish 1 Cucumber paste 10 grms Chopped Coriander leaves 1/2 tbsp Garam Masala 1 tbsp Coriander roughly crushed 3 tbsp Onion Paste 100 grms Curd 10 whole Red chillies 5 Whole red chilli paste 2 tbsp Garlic paste 100 grms mustard Oil 4 Green cardamon Salt to taste Water as required Preparations....

  Ingredients 2 cup of boiled chick peas 2 tomatoes chopped 1 cup tomato puree(4 red tomatoes) 1 green chili chopped ½ tsp turmeric powder ½ tsp red chili powder 1 tsp corriander powder 1 tsp garam masala powder           (without garlic) 1 ysp Aamchur powder Oil Salt to taste Preparations.... Soak chickpeas overnight or atleast for 6 hours.  Pressure cook by adding some salt and water. Boil till half done keep them aside. Heat oil in kadhai , add chopped green chillies, tomatoes saute for a while ,add tomato puree. Add all dry spice powder except garam masala powder and ½ tsp salt , stir well cover with kadhai lid. Cook on low heat for 10 minutes or until oil realise. Once tomatoes are cooked , add this paste to boiled chick peas ,add garam masala and aamchur powder. Taste the salt add if needed. Cook in low flame till 2 whistle. Cool down the pressure open the lid and stir well add coriander leaves and serve hot as side dish. *Do not make the garvy more watery. *Us