Recipes - Simple and Easy

  INGREDIENTS 1) Chana dal 2) Urad dal 3) Bengal gram dal  (Roasted) 4) Coconut  (Grated) 5) Tamarind 6) Curry leaves  PROCEDURE 1) Firstly, in a pan heat 2 tsp oil. add ½ tbsp chana dal, ½ tbsp urad dal. Roast until the dal turns golden brown. A dd ½ cup roasted gram dal, and roast until the putani turns golden and crunchy. 2) Further add ½ cup coconut, and a small piece of tamarind, and saute for a minute.  Cool completely, and transfer to the mixer jar. 3) Add ½ tsp salt and grind to a fine powder without adding water.  Now add 1 cup water and grind to a smooth paste. add more water to adjust the consistency of the chutney. 4) To prepare the tempering heat 2 tsp oil. add 1 tsp mustard, ½ tsp urad dal and few curry leaves.  Splutter the tempering and pour over the chutney. 5) Pottukadalai chutney recipe is ready and enjoy with idli and dosa.

  INGREDIENTS  1) Curd 2) Besan 3) Turmeric powder 4) Mustard seeds 5) Cumin seeds 6) fennel seeds 7) Methi leaves - dried 8) Bay leaves 9) Cardamom 10) Curry leaves 11) Asafoetida or Hing 12) Ginger  PROCEDURE   1) firstly, in a large bowl take 1½ cup curd, ¼ cup besan, ½ tsp turmeric and 1 tsp salt. mix well making sure there are no lumps. now add 4 cup water and mix well. keep aside. 2) in a large kadai heat 2 tbsp ghee. add 1 tsp mustard, 1 tsp cumin, ½ tsp fennel, ¼ tsp methi, 1 bay leaf, 2 pods cardamom, few curry leaves, hing, 1 inch ginger and saute well. 3) now pour in the prepared besan curd mixture and mix well.keep stirring until the mixture comes to a boil. the kadhi starts to thicken. boil for 30 minutes. 4) Garnish with coriander leaves

  INGREDIENTS 1) Besan 2) Rava (Suji) 3) Ginger paste 4) Turmeric powder 5) Sugar 6) Asafoetida 7) Lemon juice 8) Baking soda 9) Mustard seeds 10) Sesame seeds 11) Curry leaves PROCEDURE 1)  firstly, sieve 1½ cup besan and 3 tbsp rava in a large mixing bowl. 2) Add ½ tsp ginger paste, ¼ tsp turmeric, 1 tsp sugar, pinch of asafoetida, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.  3) Prepare a smooth batter by adding 1 cup water or as required.  The batter should be thick yet flow easily off of the whisk. 4) Whisk for 5 minutes or until the batter becomes smooth silky consistency 5) Let rest for 20 minutes, allowing the gram flour to absorb the water. 6) further whisk again for 2 minutes. 7) Additionally, add ½ tsp of baking soda. 8) Mix the mixture slowly till the batter becomes frothy. 9) Transfer to a greased container. 10) Immediately steam the dhokla batter on medium flame for 20 minutes or till the dhokla is completely cooked. 11) Now cool the dhokla for 5 minu...

INGREDIENTS  Banana (ripened) - 1  Milk - 1½ cup  M aida -  1½ cup  B aking soda -  ¼ tsp  B aking powder - 1 tsp  Sugar - 2 tbsp  S alt -  ¼ tsp  Butter (melted) - 3 tbsp  Vinegar - 2 tsp PROCEDURE Firstly, in a mixer jar take 1 banana and 1 cup milk. grind to smooth puree making sure there are no chunks of banana. pour the banana puree into a large bowl. add 1½ cup maida, ¼ tsp baking soda, 1 tsp baking powder, 2 tbsp sugar, ¼ tsp salt, 3 tbsp melted butter, and 2 tsp vinegar. whisk and mix well making sure everything is well combined. now add ½ cup more milk if required to adjust the consistency of the batter. grease the non-stick frying pan with butter and pour ¼ cup pancake batter over the medium-hot pan. cook for 1 minute or until the bubbles appear on the surface. now flip it over and continue to cook until it is cooked through. Now Banana Pancake is ready. Serve with honey and b...

INGREDIENTS 1) Cooking oil 2) Pumpkin slices 3) Black pepper powder 4) Cream PROCEDURE 1) In a large kadhai, add two table spoon cooking oil. 2) Now add 2 cup sliced pumpkin. 3) Add salt to taste and 1/2 tea spoon pepper 4) Saute for 2 min till the pumpkin color changes slightly. 5) Add 2 cups water and mix well and boil for 15 minutes on medium flame 6) Turn off the flame and allow the pumpkin to cool down 7) Transfer to the blender and blend to smooth paste 8) Now pumpkin soup is ready. Garnish with 1 tbsp cream and sprinkle with black pepper.

  INGREDIENTS 1) Cashews 2) Mustard seeds 3) Chana dal 4) Cumin seeds 5) Curry leaves 6) Asfoetida 7) Ginger (chopped) 8) Baking soda 9) Rava (Suji) 10) Carrot (grated) 11) Coriander leaves (chopped) 12) Curd PROCEDURE 1) Take a pan and add 2 table spoon ghee and keep on low flame and add the cashews and fry them till they turn to golden brown and keep them aside.  2) To the same pan, add mustard seeds and let them begin to splutter. Add chana dal and fry them till turn to golden brown. keep the heat to low flame or medium-low. Add cumin seeds and fry for 4 -5 seconds. 3)  Now add the chopped curry leaves, asafoetida, finely chopped ginger. Mix well and fry for 10 seconds. Keep the heat to a low. 4)   Next add rava (suji,).  Mix well and stirring often roast the rava till they become aromatic, change color a bit (but should not get browned or golden) and the grains look separate. It takes about 5-7 minutes. 5) Once the rava is well roasted, keep the pan asi...