A PINCH OF HING

Ingredients: 2 cups Idli rice  1 cup Black gram dal 2 cup fine grated coconut 2 cup coconut milk Salt Preparations: Wash the rice and dal  Soak for 6 hrs.  Drain all water and grind with coconut milk to as regular idli batter.  Add grated coconut and salt stir well. Cover the lid and keep for fermentation for about 6 hours or overnight. Next day stir again and  use the batter to make idlis the usual way. I use to pour onto a steel bowl and place it in pressure cooker without its weights. With 1 cup of water. Steam for 15 minutes check through skewers if done , remove and place another one . Serve with any of the usual accompaniments.

Sambar is one of staple dish in Tamil homes. Like Gujarati’s fond of dhokla ,Bengoli’s  fond of fish,Punjabi’s fond of sarso ka saag, Mumbai people are fond of pao bhaji,and we Odia's fond of dahi bara and sweets. Tamil's are fond of Sambar. The food never complete without Sambar. They cook Varieties of Sambar with using of single - single vegetables like lady's finger Sambar, drumstick Sambar,raw mango Sambar, keerai Sambar,radish Sambar,mix veg sambar, young coconut Sambar, bitter gourd Sambar which I like mostly with plain rice.  I usually prepare sambar twice a week with idli and each time I try to cook different flavour of Sambar. My family enjoyed these variations of Sambar. Ingredients : 2 Cups Boiled toor dal 2 chopped Tomato  2 chopped Green chillies 10 Vendakkai / Lady's finger into half ½ cup Tamarind water 1 tbsp coconut powder 1 pinch hing 2 tbsp Sambar powder 2 Dry red chilli 1 tsp Mustard and Cumin seeds 1 tsp fennel seeds ...

Ingredients: 6 Big sized Potato pinch of hing ¼ tsp Curry masala ¼ tsp Garam masala ½ tsp Aam Chur powder ½ tsp black pepper powder ½ tsp red chili Powder ½ tsp Tamarind pulp Hand full of Coriander leaves Few Curry leaves 4 cross long cut Green chillies 2 tbsp Mustard Oil Presentation: Wash and Cut potatoes into four with skin. Boil the potatoes by adding the required amount of salt. Remove the skin and keep a side. Take a bowl add all dry spices in a bowl mix well along with tamarind pulp and ½ cup of water keep aside. Heat kadai add oil with a pinch of hing,  add soaked wet spices to oil fry till raw smell go out add boiled potatoes , green chilly ,curry leaves and coriander leaves stir on high flames. Add salt stir and roast potato well do not burn the spices. Switch off the flame remove from kadhai to serving bowl. Serve with naan , Chapattis, roti or with rice as side dish.

Ingredients : 1 Cup Moong Dal  1 Cup Rice 1 tbsp desi ghee Salt Preparations: Wash Dal and rice properly.and soak for half an hour. Heat ghee in pressure cooker. Add rice and Dal to the pressure cooker. Fry for a while Add four cups of water to it. Quantity of water can be varied depending on the thickness you prefer. If you want little liquidity add one extra cup of water. Add salt stir well so that it gets uniformly added. Close the lid of the pressure cooker. Cook on low flame wait for steam from cooker when it's start whistling switch off the flame and leave this to cool. After steam come out of the pressure cooker open and stir nicely. Khichadi is ready for serve on late. Top it with ghee.

This is typical South Indian korma Using seasonal vegetables , creamy with combination of curd, Poppy seeds and cashews, Mild sweetness of coconut, Slightly spice of green chillies and flavorful whole spices. Good for health. Ingredients: All mix Vegetables - 1 Bowl (Cauliflower,Tomato, knol khol ,Carrot ,Potato ,Beans,Green Peas ,Broad beans and Capsicum) Chopped Onion - 1 Green Chilly splits - 2 Ginger Garlic paste - 1tsp Hung curd - 1/4 cup Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Curry Leaves - few For paste : Grated coconut - 2 tbsp Cashew - 5 Poppy seeds - 1 tbsp Cardamom - 1 Bay leaf - 1 Cinnamon - 1 Clove - 1 Green chillies - 2 Preparations: Wash,clean and cut into cubes or your choice of shape and size. Make paste from above paste ingredients keep aside. Beat the hung curd keep aside. Boil all vegetables along with salt use very little amount of water to boil the Veggies. When done separate the water from vegetable. Veg stock and boiled Vegg...

Making pasta is fun ! Here is my version of making pasta. I hope you will enjoy this Spicy pasta My family love spicy foods and to be fair I personally prefer more spicy to any Italian food. Not too much Spicy ; feeling like fire breathing mouth but yes limit of tolerance. This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for kids Tiffin box. Ingredients : 250 g Pasta ½ Cup Tomato puree 1 tbsp Olive oil 2 tbsp grated Parmesan cheese 2 tbsp Chopped Vegetables (Beans,carrot, capsicum,peas and tomato) 1 tsp crushed garlic 1 tbsp Spicy Curry powder 1 tsp Red Chilly flakes 1 tsp Ginger garlic paste Few Chopped Coriander leaves Olive oil Salt Preparation : Heat a large pan along with olive oil, add crushed garlic,chilly flakes,add tomato puree then add all other spices and vegetables fry till dry and oil separates. At the same time ; boil water, add salt, and then add pasta. No need to add oil. Adding oil may keep the pasta water from bubbling ...

Munj means knol khol . Haak means green leafy vegetables ; consumed by Kashmiri's. Haak is very popular side dish of Kashmiri Pandits home on their food plate. Pandits avoid to use of Garlic and Muslims were use hand full of Garlic. Today I am sharing ; one of seasonal recipe of Kashmiri Haak with it's vegetable is Munj. Kashmiri's use more mustard oil because of cold weather. Which is suitable for their local climate. We can avoid more oil but for the exact flavour we may drizzle atleast 1 tsp of oil after cooking. Ingredients : 1 Bowl knoll khol leaves 1 Bowl knol khol chopped 10 Garlic pods 2 dry red chilies 1 tbsp hing 1 Cup Mustard Oil Salt Presentations : Wash ,clean, rinse and trim the haak with hands and keep aside. Cut munj into desired shape and keep aside. Heat clay pot along with 4 cups of water add haak ,munj ,oil , garlic and salt. Cover and Cook on high flames till the haak tender. Once the vegetables are ...