Bisi Bele Bath

Bisi bele bath is made with rice, lentils, tamarind, vegetables and spices. This can be served with fried papads, chips or roated potato.

Ingredients:

  • Tamarind (a gooseberry size)
  • Rice (1 cup)
  • Toor Dal [Pigeon Peas, split, 1/2 cup)
  • Chana Dal (Chick Peas, split, 2 tsp)
  • Dhania [Coriander] (seeds, 3 tsp)
  • Coconut (grated, 5 tsp)
  • Cinnamon (stick, small, 1)
  • Clove (2)
  • Cardamom (pods, 2)
  • Red Chili (Kashmiri, 10)
  • Turmeric Powder (1 tsp)
  • Curry Leaves( few)
  • Oil (10 tsp)
  • Ghee (1 tsp)
  • Shallot (1/2 cup)
  • Carrot (1/4 cup)
  • Beans (1/4 cup)
  • Drumstick (1/4 cup)
  • Potato (1/4 cup)
  • Brinjal (1/4 cup)
  • Peanut (2 tsp)
  • Salt (to taste)
Prep time : 10 minutes

Cook time: 1 hour 30 minutes

Total time: 1 hour 40 minutes

Cuisine: Indian

Category: Lunch \ Dinner

Method:

For the spice mixture:

  • Dry roast chana dal, dhania, cinnamon, clove and cardamom separately and set aside.
  • Dry roast the grated coconut and set aside.
  • Add oil to the skillet and roast red chilies and set aside.
  • In the same skillet add shallots and curry leaves and set aside.
  • Coarse grind all the above ingredients.

Bisi Bele Bath :

  • Cook both rice and dal separately and set aside.
  • Add salt and mash, mix both the rice and dal.
  • Heat a deep skillet and add oil and shallots.
  • Cook till they shrink half its size.
  • Add brinjal, carrot, potato, beans and drumstick.
  • Add salt and diluted tamarind pulp and turmeric powder.
  • Cover with a lid and cook for 10 minutes.
  • After vegetables are cooked add water if required.
  • Add the rice-dal and ground spice mixture.
  • Cover and simmer gently for about 10-12 minutes.
  • Garnish with chopped coriander leaves.
  • Add a teaspoon of ghee and serve hot.

Step by step pictures of the recipe:

Soak the tamarind in water.
Cook rice and dal and mix well.
Dry roast chana dal and dhania.
Dry roast coconut, cinnamon, clove and cardamom and roast red chili, shallots and curry leaves in oil.
Grind the ingredients to a coarse powder.
Add shallots, brinjal, carrot, potato, beans and drumstick.
Add tamarind extract, salt and turmeric.
Cover with a lid and cook for 10 minutes.
Add the mashed rice-dal mixture.
Add the spice mixture.
Add ghee and garnish with coriander leaves.

TOMATO CHUTNEY RECIPE

It’s a spicy, tangy condiment can be made in a jiffy. It can be served with indian breads, bakery breads, rice, as well as used as a dip for pasta and other dry snacks.

Ingredients

  • Tomato (chopped, fine, 2 cups)
  • Hing [Asafoetida] (small, cake)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (few)
  • Urad Dal [Black Gram] (de-husked, split, 2 tsp)
  • Methi [Fenugreek] (seeds,1/4 tsp)
  • Salt (to taste)
  • Oil (4 tsp)
  • Red Chilies (3)

Prep time: 5 minutes

Cook time: 20 minutes

Cuisine: South Indian

Category: Breakfast\ Lunch\ Dinner\ Tiffin

Serves: 2

Method:

  • In a shallow skillet add oil and methi [fenugreek seeds] and sautee till they turn deep red in color.
  • Set aside the seeds and add urad dal [split black gram] and sautee till golden.
  • Set aside and add red chilies and sautee for a minute.
  • Set aside the red chilies and add hing [asafoetida].
  • Wait for it to double its size and set aside.
  • In the same skillet add tomatoes and salt.
  • Cook till the water evaporates.
  • In a grinder bowl add the sauteed dry ingredients and grind to a coarse consistency.
  • Transfer the ground mixture to a bowl and add the cooked tomatoes and grind.
  • Mix the ground tomatoes to the spice mixture.
  • Add some oil to the skillet and add mustard seeds.
  • Wait for the seeds to splutter and add curry leaves.
  • Pour the hot oil mixture on top of chutney.

Step by step pictures of the recipe:

Sautee urad dal, methi, red chilies and hing and keep aside.
Cook tomatoes and salt.
Cooked tomatoes.
Grind the sauteed ingredients.
Ground spice mixture.
Add the ground tomatoes to the spice mixture and mix well.
Add oil and mustard seeds, wait to splutter and add curry leaves.
Add the hot oil mixture on top of chutney.

Kozhukattai [Modak] (Savoury)

Uppu kozhukattai or Ulundu kozhukattai is a traditional dish from the southern part of India. The procedure is the same as sweet kozhukattai except the filling.

Ingredients:

  • Rice Flour (processed, 1 cup)
  • Red chili (2)
  • Green Chili (1)
  • Salt (to taste)
  • Oil (7 tsp)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (chopped, few)
  • Hing [Asafoetida] (cake, small)
  • Urad Dal [Black Gram] (de-husked, split, 1/2 cup)

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Category: Snack, Tiffin

Cuisine: Indian

Yield: 15

Method:

For the dough:

  • Wash and soak rice for 2 hours.
  • Strain the water and spread an a kitchen towel.
  • After an hour dry grind the rice to a fine powder. The rice should be partially damp and dry.
  • Transfer the flour into a sieve to get a fine powder.
  • Now in a deep skillet add water, salt and oil.
  • Bring water to a rolling boil.
  • Add flour and simultaneously stir to avoid forming lumps.
  • Cook till the water evaporates and the dough comes to a whole mass.
  • Switch off the flame and wrap it with a damp cloth and allow to rest for an hour.

For the filling:

  • Wash and Soak urad dal, red chilies, green chili and hing cake for an hour.
  • Strain the water and transfer them to a grinder bowl.
  • Add salt and grind to a coarse consistency.
  • Grease the plates and add the mixture and steam for 10 minutes.
  • Cool the mixture and pulse grind.
  • In a skillet add oil and mustard seeds.
  • Wait for the seeds to splutter and add the chopped coriander leaves.
  • Cook for 10 minutes and set aside.

For the kozhukattai:

  • Knead the dough well, if required add oil and sprinkle some water if it’s dry.
  • Oil your palm and fingers.
  • Split the dough into gooseberry sized balls.
  • Make a perfectly shaped ball.
  • Flatten it from the sides to the center.
  • Press on the sides gently to make a cup.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Bring both the edges together and now it should look like a crescent moon.
  • Edges should be tightly sealed. If required wet your fingers with oil or water.
  • Make patterns if you wish using a fork or a spoon.
  • Again apply oil on a plate and steam for 10 minutes.

Step by step pictures of the recipe:

Wash and soak urad dal, red chili, green chili, and hing.
Grind by sprinkling little water if needed.
Grind to a coarse consistency.
Apply oil on the plates.
Steam the ground mixture.
In a skillet add oil, mustard seeds and wait for the seeds to splutter. Add chopped curry leaves.
Add the mixture and cook for 5-10 minutes.
In a deep skillet bring water to boil by adding salt and oil.
Add the flour and stir constantly.
Cook till the water evaporates and the dough comes to a whole mass.
Wrap in a damp cloth and rest for an hour.
Split the dough into a gooseberry sized balls.
  • Flatten it from the sides to the center.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Seal it tightly.
    Grease the plate and place the kozhukattai and steam for 10 minutes.

    Notes:

    • Soaked rice should not be sun dried.
    • The dough should rest for an hour otherwise the modak will break while making it.
    • The steam time for modak should be 10 or lees than 10. If you keep it for longer it will break.

    Dal Makhani

    Dal makhani is a popular North-Indian lentil recipe. This recipe is rich and very creamy if it’s cooked slowly it would further enhance the flavor and texture.

    Ingredients:

    • Clove (1)
    • Butter (4 tbs)
    • Cardamom (2)
    • Full Cream (4 tbs)
    • Rajma [Red Kidney Bean] (1/8 cup)
    • Urad Dal [Black Gram] (Whole, 1/2 cup)
    • Coriander Leaves (chopped, fine, 4 tsp)
    • Red Chili powder ( 2 tsp, Kashmiri)
    • Kasuri Methi (1 tsp)
    • Salt (to taste)
    • Bay Leaf (1)
    • Tomato Puree (1 1/2 cup)
    • Onion (chopped, fine, 1 cup)
    • Ginger & Garlic (paste, 2 tsp)
    • Green Chili (chopped, fine, 1)

    Prep time: 8 hours

    Cook time: 50 minutes

    Total time: 8 hrs 50 minutes

    Cuisine: North Indian

    Category: Lunch \Dinner

    Method:

    • Wash and soak urad and rajma for 8-10 hours..
    • Pressure cook for 8-10 whistles. Check whther it’s soft.
    • In a deep skillet melt butter and add bay leaf, clove and cardamom.
    • Add chopped green chilies, ginger-garlic paste, and onion.
    • Sautee till the raw smell leaves.
    • Add tomato puree and cook till it reduces to half.
    • Add red chili powder and salt.
    • Add the cooked urad and rajma.
    • Add water to adjust the consistency.
    • Cook till they become creamy and thick.
    • Add the chopped coriander leaves.
    • Add full cream and butter. when the butter melts add kasuri methi and garam masala powder.

    Step by step pictures of the recipe:

    Wash and soak rajma and urad.
    Soak for 8-10 hours.
    Transfer to a pressure cooker.
    Pressure cook for 8-10 whistles.
    Check whether it’s cooked soft.
    In a deep skillet melt butter add bay leaf, clove, cardamom, chopped green chilies, onion and ginger-garlic paste.
    Add tomato puree.
    Add chili powder and salt.
    Add cooked dal.
    Add required water to adjust the consistency.
    Add the chopped coriander leaves and full cream.
    Add butter
    Wait for the butter to melt and add garam masala and kasuri methi powder.

    Notes:

    • Ensure both the dals are cooked soft.

    Semiya [Vermicelli] Payasam [Pudding]

    Vermicelli kheer or Semiya payasam is a simple and delicious pudding made during the festival season. It can be served either hot or cold.

    Ingredients:

    • Semiya [Vermicelli] (1/2 cup)
    • Milk (Full cream, 2 1/2 cups)
    • Cardamom Powder (1/4 tsp)
    • Saffron (Few strands)
    • Cashews (halved, 10)
    • Sugar (1/2 cup)
    • Raisins ( 2 tsp)
    • Ghee (2 tsp)

    Prep time: 5 minutes

    Cook time: 30 minutes

    Total time: 35 minutes

    Cuisine: Indian

    Category: Dessert

    Serves: 4

    Method:

    • Soak saffron in warm milk.
    • Melt ghee in a shallow skillet and add cashews. when it’s half done add raisins and sautee till golden.
    • Set aside and in the same skillet add vermicelli.
    • Sautee till there is a slight change in color.
    • Add water and cook till it is soft.
    • Add milk and boil till it is reduced to half.
    • Add sugar cook till it dissolves.
    • Add cardamom powder, saffron, and roasted raisins and cashews.

    Step by Step pictures of the recipe:

    Melt ghee and add cashews and raisins.
    Set aside the roasted cashews and raisins.
    Add semiya [vermicelli] and sautee till they turn golden.
    Add water and cook semiya until they are soft.
    Cook till water is absorbed completely.
    Add milk.
    Cook until milk is reduced to half.
    Add sugar.
    Switch off the flame and add saffron, roasted cashews, raisins and cardamom powder.

    Notes:

    • While roasting ensure vermicelli should be slight brown.
    • Cook vermicelli in water rather than in milk.

    Clear Soup

    Clear vegetable soup recipes are made by simmering or boiling vegetables. These soups are the best when we want to take light diet. This soup is very easy, simple and quick to make.

    Ingredients for Vegetable Stock:

    • Vegetable Scraps

    Ingredients for Clear Soup:

    • Ginger (2 tsp)
    • Lemon (juice, 1/2)
    • Butter (2 tablespoon)
    • Green Chili (chopped, 1)
    • Onion (minced, 1/4 cup)
    • Carrot (minced, 1/4 cup)
    • Cauliflower Rice (1/4 cup)
    • Pepper Powder (1/4 tsp)
    • Salt (to taste)
    • Beans (finely chopped, 1/4 cup)
    • Cabbage (finely chopped, 1/4 cup)
    • Cilantro (chopped, 1/4 cup)
    • Red Pepper Powder (Crushed, 1 tsp)
    • Cilantro (stem, finely chopped, 1/4 cup)
    • Spring Onion (finely chopped, 1/2 cup)
    • Tomato (de-seeded, finely chopped, 1/4 cup)

    Prep time: 20 minutes

    Cook time: 25 minutes

    Total time: 45 minutes

    Cuisine: Indian

    Serves: 2

    Method for Vegetable Stock:

    • Boil 4-5 cups of water in a deep skillet and add all the vegetable scraps.
    • Boil for 10 minutes or more on a high flame.
    • Cover with a lid and boil
    • Pour the vegetables and water through a strainer or colander

    Method for Clear Soup:

    • In a deep skillet melt two tablespoons of butter.
    • Add chopped onion, carrot, cauliflower, beans, tomato, cabbage, cilantro stem, grated ginger and green chili.
    • Add required salt and sautee for few minutes.
    • Add 2-3 cups of vegetable stock, crushed red pepper and black pepepr powder.
    • Cover with a lid.
    • Cook for 10-15 minutes before removing the lid.
    • Switch off the flame an then add chopped spring onion, cilantro and lemon juice.

    Step by Step Pictures of the recipe:

    Add vegetable scraps and water to a skillet.
    Cover with a lid and bring it to boil.
    Pour the vegetables and water through a strainer or colander.
    Store the stock in a jar.
    Add chopped onion, carrot, cauliflower, beans, tomato, cabbage, cilantro stem, ginger, green chili and salt..
    Add vegetable stock, crushed red pepper and black pepper powder.
    Cover with a lid and boil for 10-15 minutes.
    Turn off the stove and add the chopped cilantro, spring onion and lemon juice.

    Notes:

    • Vegetable stock can be made and stored in the refrigerator.
    • Chopped garlic is optional so it can be added along with the chopped vegetables.












    Arapuli Kuzhambu

    Arapuli Kuzhambu is a traditional recipe but not a common one. The vegetables used are yam or brinjal and black chickpeas. It’s little tangy in taste. The original name is arachuvita puli kuzhambu that became arapuli kuzhambu. This gravy goes well with rice, indian breads and upma.

    Ingredients:

    • Yam (cubes, small, 1/2 cup)
    • Jeera [Cumin Seeds] (1 tsp)
    • Hing (cake, 2, small pieces)
    • Tamarind (Gooseberry size)
    • Turmeric Powder ( 1/2 tsp)
    • Sambar Powder (1 tsp)
    • Coconut (grated, 3 tbs)
    • Mustard Seeds (1 tsp)
    • Curry Leaves ( 2 tsp)
    • Black Pepper (1 tsp)
    • Red Chilies (2)
    • Salt (to taste)
    • Oil (6-7 tsp)
    • Urad Dal [Black Gram] (split, de-husked, 2 tsp)
    • Black Chickpeas (small, 1/8 th cup or 2 tbs)

    Prep time: 10 minutes

    Cook time: 40 minutes

    Total time: 50 minutes

    Cuisine: Indian

    Category: Lunch \ Dinner

    Serves: 3

    Method:

    • Wash and soak chickpeas for 8 hours or overnight and Soak tamarind for 30 minutes.
    • Pressure cook both chickpeas and chopped yam using separators for 4-5 whistles.
    • In a shallow pan add oil, black pepper, urad dal, hing, curry leaves, cumin seeds and red chilies and sautee till urad dal turns golden.
    • Add coconut to a grinder bowl and add the sauteed ingredients to a coarse consistency.
    • In a deep pan add oil and mustard seeds. wait for the seeds to splutter.
    • Add curry leaves then pour 2 cups of diluted tamarind pulp.
    • Add salt, sambar and turmeric powder and cook for 10 minutes.
    • Add the cooked yam and chickpeas and the coarse powder and cook for 15 minutes or until thickened.
    • Add oil before you switch off the flame.

    Step by step pictures of the recipe:

    Wash and soak black chickpeas overnight.
    Soak tamarind 30 minutes before .
    Cook yam and chickpeas in a pressure cooker.
    Add oil in a pan and sautee urad dal, black pepper, jeera, hing, curry leaves and red chilies
    Transfer the sauteed ingredients along with coconut and grind to a coarse consistency.
    In a pan add oil, mustard seeds and after the seeds splutter add curry leaves.
    Add tamarind pulp, salt, sambar and turmeric powder.
    Add the cooked yam and chickpeas.
    Add the coarse powder.
    Add oil before you switch off the flame.

    Notes:

    • Cook chickpeas and yam separately because chickpeas require more whistles.
    • If black chickpea is not available use white chickpeas.














    Onion Pakoda [Fritters]

    Onion pakodas are easy to make when guests come without prior intimation. In India the taste differs in norh and south region. The ingredients used are the same only the proportion of water varies. In south india specially in Tamilnadu the pakodas are hard in north india they make little soft and serve with tea.

    Ingredients:

    • Besan [ Gram Flour] (1 cup)
    • Rice Flour (2 tbs)
    • Small Onions (chopped, fine, 3/4 cup)
    • Green Chilies (chopped, fine, 2)
    • Curry Leaves ( chopped, 2 tbs)
    • Coriander Leaves (chopped, 2 tbs)
    • Ginger (1 1/2 tsp)
    • Salt (to taste)
    • Ghee (2 tbs)
    • Oil (to fry)

    Prep time: 10 minutes

    Cook time: 25 minutes

    Total time: 35 minutes

    Cuisine: Indian

    Category: Tiffin \ Snack time

    Serves: 3

    Method:

    • In a wide bowl add cut onions, coriander leaves, curry leaves, chopped ginger, and green chilies.
    • Mix well by squeezing the ingredients.
    • Add besan, rice flour and salt.
    • Heat ghee and oil in a pan and pour on the mixture when it is hot.
    • Crumble the mixture using your fingers.
    • Add 1 or 2 tablespoons of water if required.
    • Heat oil in a pan. Drop small portions of the mixture into the oil.
    • Deep fry till they are crisp, flipping after every couple of minutes.

    Step by step pictures of the recipe:

    In a bowl add cut onions, coriander leaves, curry leaves and grated ginger and salt.
    Mix all the ingredients.
    Add besan and rice flour.
    Add chopped green chilies.
    Heat butter and oil in a pan.
    Pour the hot butter-oil mixture on the mix when it’s hot.
    Drop small portions of the mixture into the oil.
    Flip the pakodas every couple of minutes.
    Deep fry till brown and crisp.

    Notes:

    • Onions and green chilies should be chopped fine.
    • Pour the butter-oil mixture when it’s hot.
    • Rub and mix the ingredients by not adding water initially.
    • Add water using a spoon. This step is a very important one.

    Low Carb Keto Friendly Khicdi

    Low carb khichdi is very healthy, light and easy to make with a few ingredients. Khicdi is usually made with rice and lentils but, here cauliflower rice has been substituted for regular rice and instead of lentils almond flour is added.

    Ingredents:

    • Cauliflower Rice (3 cups)
    • Almond Flour (1 cup)
    • Jeera [Cumin Seeds] (2 tsp)
    • Turmeric Powder (1/2 tsp)
    • Ginger (grated, fine, 1 tsp)
    • Cilantro (chopped, 3 tsp)
    • Salt (to taste)
    • Green Chili (chopped, 1)
    • Onion (chopped, fine, 1/2 cup)
    • Tomato (chopped, fine, 1/4 cup)
    • Chili Powder (Kashmiri, 1 1/2 tsp)
    • Oil (4 tsp)
    • Butter (2 tbs)

    Prep time: 5 minutes

    Cook time: 25 minutes

    Total time: 30 minutes

    Category: Lunch \ Dinner

    Cuisine: Indian

    Serves: 2

    Method:

    • Melt 2 tablespoons of butter.
    • Add jeera [Cumin Seeds], chopped onion, green chili and grated ginger.
    • Cook until onion is translucent.
    • Add cauliflower rice, salt, turmeric and red chili powder.
    • Cover with a lid and cook till they turn soft.
    • Add chopped tomatoes and cook for 5 more minutes.
    • Add almond flour, water and mix well.
    • Garnish with cilantro.
    Add butter, jeera, chopped onion, green chili and grated ginger.
    Add cauliflower rice, turmeric, red chili powder and salt.
    Cover with a lid and cook till cauliflower rice turns soft.
    Add chopped tomatoes.
    Once tomatoes are soft add almond flour.
    Add a cup of water if required add some more.
    Garnish with chopped cilantro.









    Hara-Bhara Paratha

    Hara-bhara paratha is very nutritious and filling meal. This paratha doesn’t need any side dish but can be eaten with either curd or pickle or chutney.

    Ingredients for the dough:

    • Wheat Flour (1 cup)
    • Mint Leaves (1 Cup)
    • Cilantro (1 cup)
    • Green Chili (1)
    • Salt (1/2 tsp)

    Ingredients for the filling:

    • Peas (1/2 cup)
    • Carrot (diced, 1/2 cup)
    • Cabbage (chopped, 1/2 cup)
    • Capsicum (chopped, 1/2 cup)
    • Beans (chopped, 1/2 cup)
    • Ginger (chopped, 2 tsp)
    • Potato (diced, 1/2 cup)
    • Onion (chopped, 1/2 cup)
    • Spinach (chopped, 1 cup)
    • Red Chili (powder, 2 tsp)
    • Salt (to taste)
    • Jeera (1 tsp)
    • Oil (8 tsp)
    Ingredients for filling
    Ingredient for the dough

    Prep time: 15 minutes

    Cook time: 40 minutes

    Total time: 55 minutes

    Cuisine: Indian

    Category: Breakfast \ Lunch \ Dinner

    Serves: 3

    Method to make the dough:

    • In a grinder bowl add mint leaves, cilantro leaves, green chili, salt and water.
    • Grind to a fine paste.
    • In a bowl add wheat flour and half a cup of ground paste.
    • Knead the flour to a soft dough. If required add the paste or plain water.
    • Add oil and allow it to rest for an hour.

    Method to make the filling:

    • In a grinder bowl add cut spinach, potato, cabbage, beans, peas, capsicum, carrot, onion, ginger and grind to a fine paste.
    • In a skillet add oil and jeera then add the ground paste.
    • Add salt and red chili powder and cook for 10 minutes or until the excess water is fully absorbed.
    • Cool the mixture.
    • Divide the mixture into lemon sized balls and set aside.
    • Knead the dough again and make equal sized balls.
    • Dust the ball with the wheat flour and roll out to 4-5″ diameter.
    • Place the stuffing at the center and seat it tightly.
    • Dust again with the wheat flour and roll out to 6-7″ diameter.
    • Heat a griddle to medium and place the paratha.
    • Cook partially on both the sides and then add oil.
    • Cook both the sides or until the brown spots appear.
    • Apply butter on both the sides if you prefer.
    Add wheat flour in a bowl.
    Add ground paste to the wheat flour to make a dough.
    Add oil to make a soft dough.
    Divide the lemon sized balls.
    Grind the chopped vegetables to a fine paste.
    Cook until the water is absorbed.
    Divide the mixture into lemon sized balls.
    Dust the ball with the wheat flour.
    Roll out to 4-5″ diameter.
    Place the ball at the center.
    Seal tightly.
    Dust again and roll out gently.
    Roll out to 5-6″ diameter
    Cook partially on both the sides.
    Add oil on both the sides.
    Cook until brown spots appear.

    Notes:

    • For the dough if the wheat flour is 1 cup the ground paste is 1/2 a cup. Knock down the dough using your fist.
    • Knead the flour till the dough is soft and pliable.
    • The dough as well as the filling should be soft. This step is very essential to ensure smooth and soft parathas.