Recipes - Simple and Easy

  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...

  INGREDIENTS 1)  Palak 2)  Paneer 3)  Butter 4)  Cumin seeds 5)  Bay leaf 6)  Ginger 7)  Green chilli 8)  Turmeric powder 9) Coriander powder 10) Capsicum 11) Tomato PROCEDURE 1) In a large vessel, heat the water to a rolling boil. Once the water comes to boil, add 1 bunch palak.  2) Turn off the flame and dip the palak into boiling water completely. 3) Rest the palak in hot water for 2 minutes or until the leaves are blanched well. 4) Immediately drop the palak leaves into cold water. This helps to retain the green color. 5) Blend the blanched palak along with 1 inch ginger and 1 green chilli in a mixer 6) Blend to smooth puree without adding any water. Keep it aside. 7) In a kadhai heat 2 table spoon oil, 1 tea spoon butter, 1 tea spoon cumin seeds and 1 bay leaf. Saute on low flame until the spices turns aromatic. 8)  Further keeping on low flame, add 1/4th tea spoon turmeric, 1/2 tea spoon coriander powder and saute well until ...

  INGREDIENTS - Curry leaves - Chana dal - Urad dal - Coriander seeds - Tamarind PROCEDURE 1) In a large pan, dry roast curry leaves on low flame till they become crunchy. 2) After they are cool down, grind the roasted curry leaves in a mixer 3) In the same pan, heat 2 tea spoon oil, 1/4th cup chana dal, 2 table spoon urad dal and 1 tea spoon coriander seeds. Roast until the dal turns golden brown. 4) Turn off the flame and add a small piece of tamarind and salt to taste and grind all the ingredients into a coarse powder. 5) Curry leaves powder is ready and is good with hot rice and can stored for a month

 INGREDIENTS - Ground nut - 3 table spoons - Sesame seeds - 2 table spoons - Dry coconut powder - 2 table spoons - Okra (Lady's Finger) - 10 - Mustard seeds, Methi seeds, cumin seeds - Curry leaves and Coriander leaves - Turmeric powder and Tamarind juice - Jaggery - tea spoon PROCEDURE 1) Dry roast ground nut, sesame seeds and dry coconut powder in a pan until aromatic. After they have cooled, blend them into a smooth paste consistency. Keep it aside. 2) In the same pan add 3 table spoon cooking oil and fry the bhindis on medium flame until they turn golden brown. Keep the fried bhindis aside. 3) Add 3 tea spoons of cooking oil and then add mustard, cumin and methi seeds. Fry until they begin to splutter. 4) After that add turmeric powder, curry leaves  (Adding green chilli is optional) 5) Add ground nut, sesame seeds and coconut powder paste into the pan. Add a cup of water to adjust the consistency. 6) Cook this for 30  minutes over a low flame until the oil separates....

  INGREDIENTS - Wheat floor  - 300gm - Potato - 250gm - Mint leaves - Coriander leaves - Ghee PROCEDURE 1) Boil potatoes until soft along with water and salt. 2) Knead wheat floor using required amount of water and a pinch of salt. 3) Once the dough is ready, divide it into 6 equal portions 4) Mash the boiled potatoes and add finely chopped mint leaves, coriander leaves. Mix well. (If needed, add chopped chilli and ginger) 5) Roll out the small dough balls into discs using dry wheat flour.  6) Take one disc or chapathi roll and add mashed potato mixture in it. Fold it to cover the filling. 7) Once again using the dry wheat flour roll the disc. 8) In a heated tawa, add ghee and cook the parathas 9) Serve along with plain curd

  INGREDIENTS - Carrot - 250gm - Bottle Gourd - 250gm - Tomato - 250gm - Ginger (Grated) - 1 table spoon - Lemon juice - 1 table spoon PROCEDURE 1) Put all cut vegetables in cooker, add water and pressure cook for 10-15 minutes. 2) Let it cool. Then Grind and sieve 3) Heat soup, add salt to taste, 1 tea spoon black pepper powder, 1 table spoon lemon juice 4) Serve hot and garnish with coriander leaves. 5) If needed you can add cooked sweet corn in the soup.

INGREDIENTS - Amla - Mustard seeds - 2 table spoon - Fenugreek seeds - 1 table spoon - Fennel seeds - 2 table spoon - Mustard oil - Turmeric powder  PROCEDURE 1) Steam amla using a steamer. Once cool, peel off using knife and remove seeds. 2) In a pan, add fennel seeds, fenugreek seeds, mustard seeds and roast. Once done, let it cool. Then grind it and keep aside 3) Now add mustard oil in a pan, add 1tea spoon mustard seeds. Once seeds start to crackle, add amla, salt to taste, 1tea spoon turmeric powder, 1tea spoon red chilli powder and saute. Now add dry ground mix to it and saute well. 4) Amla achar is ready. Store it in a container.

  DOSA - RECIPE CARD or NOTES INGREDIENTS - Raw Rice - 1 cup - Urad dal - 1 cup PROCEDURE 1) Soak Raw Rice and Urad dal in separate containers for 4-5 hours 2) Next day drain the water and grind raw rice and urad dal into a thick paste. 3) Pour the above thick paste into a container and cover it with a lid and ferment it for 8 hours or overnight to form fermented dosa batter. 4) Adjust the dosa batter consistency by adding some water. Batter should not be very thick and very thin. 5) Add a tea spoon of jeera and necessary amount of salt and mix in the batter 6)   After that dosa is ready to make.

  IDLY - RECIPE CARD or NOTES INGREDIENTS - Idly Rice/Idly Ravva - 2 cups - Urad dal - 1 cup PROCEDURE 1) Soak Idly rice/Idly Ravva and Urad dal in separate containers for 5-6 hours 2) After that drain the water and grind idly rice/ravva and urad dal into a thick paste. 3) Pour the above thick paste into a container and cover it with a lid and ferment it for 8 hours or overnight to form fermented idly batter. 4) Adjust the idly batter consistency by adding some water. Batter should not be very thick and very thin. 5) Apply oil to idly moulds and pour the idly batter into the moulds. 6) Add water to the idly cooker. Cover the idli cooker. Better to use aluminium idly cooker. 7) Cook for 15 - 20 minutes on medium flame. After that idly are ready to eat