Padwal dalimbi

Padwal Dalimbi is snake guard cooked with spices, garnished with coconut, coriander and pulses.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: four

What you need:

* 200 grams dalimbi beans (white beans),sprouted
* 250 gram snake guard
* 50 ml vegetable oil
* 5 grams mustard seeds
* 5 grams cumin seeds
* 2 fresh green chillies, chopped
* 5 grams asafoetida
* 5 grams turmeric powder
* 3 spring curry leaves
* 40 grams jaggery
* 4 amsul (dried kokum)
* Salt to taste
* 25 grams fresh coconut, grated
* 10 grams coriander leaves, chopped






How to make:

* Peel the sprouted beans and cut the snake guard into semi-circular slices.
* In a pan, heat the oil. Add the mustard seeds, cumin seeds and green chillies for slight tempering.
* Add the asafetida, turmeric powder and curry leaves. Add the beans and snake guard slices.
* Add water and cook over medium heat.
* Add jaggery, amsul and salt and mix well.
* Finish by adding fresh grated coconut and chopped coriander leaves.

Coriander Rava Idli

A staple to the south Indians,Idlis are now relished everywhere in the country as an evening snack.There are some things that should remain unchanged but this new version of idlis will surely appeal to your taste buds.




Here's how you can relish idli with a twist.

What you need:

• 2 cups Rava
• 2 cups Butter Milk
• 2 finally chopped Green chillies
• 1 finely chopped onion
• 3 tbsp oil
• 1 tbsp Ghee
• 1 cup finely chopped coriander leaves
• 2 tbsp curry leaves
• 1 1/2 tsp salt
• 1 tsp bengal gram
• 10 cashews
• 1/4 tsp mustard seeds

How to make:

• In a medium saucepan, roast Rava with 1/2 a spoon ghee
• Mix the rava with sour buttermilk
• keep stirring so that no lumps are formed
• Fry bengal gram and mustard seeds in a fry pan
• Add onions,chillies,coriander and curry leaves
• keep frying the mixture for 2-3 mins .
• Place cashews fried in ghee on the idli plate
• Pour the rava mixture on well oiled idli plates.
• Serve hot

Enjoy your Coriander idli with some coconut chutney on the side and make your evening a delightful one.

Vegetable Biryani

I always order Vegetable Biryani at Indian restaurants and they are always so yummy and buttery and somehow I haven’t been able to replicate that. I guess I’m not game enough to put in more oil and butter! But if u really have your taste buds running for them, make it a point that you cooking veggies crisp and for a long time.




Ingredients
400 gms. basmati rice, 250 gms. cauliflower, cut into flowerettes, 100 gms. green peas, shelled, 100 gms. carrots, cut into 2.5 cm. long pieces, 100 gms. french beans, cut into diamond shaped pieces, 3 potatoes, cut into four pieces each, 2 black cardamoms, 4 green cardamoms, 4 cm. cinnamon, 4 cloves, 8 peppercorns, 1 tsp. shahjeera, 3 bay leaves, Few strands saffron

Masala for the vegetables:
250 g. onions, sliced, 3/4 cup curd, 4 tsp. chilli powder, 3 tsp. ginger-garlic paste,2 tsp. mint paste, 1 1/2 tsp. garam masala powder, 1-1/2 tsp. coriander-cummin powder, Salt to taste, 3 tbsp. ghee or more, Ghee for deep frying onions

For the garnish:
2 tomatoes, sliced, 2 capsicums, sliced, 2 onions, fried till crisp, Few mint leaves

Method

To prepare the vegetables:

1. Wash the vegetables and drain all the water out.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till they get crisp and brown.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papad.

One Time Rasam

Rasam is an essential course of South Indian meal. In this recipe of rasam, dal is not used in any way. Its simple and instant rasam made with few spices and preferably tomatoes. This is called one time rasam because once this rasam is boiled, it cannot be boiled agai

Also locally known as Pongu Saaru, Pulichaar, Rasam is a rustic recipe South India. To make it more powerful and flavored, the ratio of tamarind and tomatoes should be exact or you may add mustard seeds, cumin seeds, and whole red chillies.
Cook time:-30-35 min
level:-Easy
Category:-Veg

Makes

Serve:-4

Ingredients

Tamarind 1 inch sized ball
1 big Tomato
Curry Leaves
Cilantro, few sprigs
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Black Peppercorns
Pinch of Asafoetida
3 Garlic Buds, Minced
Little Turmeric Powder
Salt to taste

Method of preparation

Extract all the juice from tamarind in half a cup of water by squeezing post boiling for few minutes. Wash, chop and lightly crush the tomatoes. Use tomatoes that are sweet and ripe.

Clean, wash and chop cilantro. Peel and lightly mash the garlic pods.

Grind coriander seeds, cumin seeds, black peppercorns into fine powder using a spice blender.

Take 4 cups of water in a mixing bowl, add ground spice powder, mashed garlic pods, tamarind extract, tomato, cilantro, curry leaves, asafoetida, turmeric powder and salt.Mix thoroughly and put on high flame until the water comes to a boil.

Boil the rasam for less than a minute and remove from heat.

Serve immediately over plain steamed rice and dollop of ghee. Don’t heat the rasam again, mix everything together and heat when necessary.

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