Carrot Broth SOUP

Serves: 4 
Cooking time (approx.): 14 minutes
Style: Indian Vegetarian

2  big carrot(s) chopped
2  medium potato(es) chopped
1  big onion(s) chopped
2  tablespoon(s) butter
1  teacup(s) milk
salt, black pepper and oregano to season.

METHOD

1. Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
2. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4  minutes or till onions are transparent.
3. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3  minute(s). Sprinkle oregano.

Serve hot with: bread sticks.

Savory Beaten Rice

Serves: 4 
Cooking time (approx.): 8 minutes
Style: Maharashtrian

Ingredients :
4  cups beaten rice flakes - thick variety (jaada poha)
2  tablespoons oil
1  teaspoon(s) mustard seeds
1  teaspoon(s) cumin seeds
2  green chilli(es) slit or chopped fine
1  sprig curry leaves
2  big onions sliced fine
½  teaspoon(s) turmeric powder
4  tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish

METHOD

1. Wash the beaten rice in water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle. Add the green chillies and curry leaves. Add the onions and turmeric powder. Stir-fry on medium / low level for about 4  minutes or till the onions are pinkish. Add the chopped fresh coriander and stir-fry briefly till they wilt.
3. Mix in the beaten rice and salt to taste. Mix in a few tablespoons of water into the beaten rice. Cover and cook on low level for about 4  minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. keep covered for a few minutes before serving.

TIP:

• Beaten rice is available in two varieties; thick and thin.

Serve hot garnished with: chopped fresh coriander

RAVA IDLI

Serves: 4 
Cooking time (approx.): 16 minutes
Style: South Indian

Ingredients :
2  tablespoon(s) coconut oil
1  teaspoon(s) mustard seeds
1  teaspoon(s) split husked Bengal gram (chana dal)
1  teaspoon(s) split husked black gram (udad dal)
4  green chillies chopped
1  tablespoon(s) cashewnut bits
1  sprig curry leaves
1  cup(s) semolina (or quick cream of wheat)
4  cups sour yoghurt
1  cup(s) coriander leaves chopped
2  cup(s) grated coconut if available
1  teaspoon(s) soda bicarbonate
salt to taste


METHOD

1. Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3  minutes or till the grams are red in color.
2. Add the semolina and stir-fry on medium / low level for about 3  minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
3. Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10  minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.

TIP:

• If coconut oil is not available, any other vegetable oil can be used.
• If you do not have an idli mould, try muffin cups.
• The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Savory Bread (Bread Upma)

Serves: 4 
Cooking time (approx.): 13 minutes
Style: North Indian

Ingredients :
6  big bread slices cut fine
1  cup(s) yoghurt beaten well
1  big tomato(es) finely chopped
1  teaspoon(s) each of mustard and cumin seeds
½  teaspoon(s) each of turmeric powder and chilli powder
4  green chillies finely chopped
6  curry leaves
2  tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish


METHOD

1. Soak the bread pieces in yoghurt for about 10  minutes. Keep aside.
2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3  minutes or till the tomatoes are cooked and soft.
3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
   Garnish with finely chopped coriander leaves.

Tomato Rava Upma

Serves: 4
Cooking time (approx.): 11 minutes
ITEAMS
4  tablespoons ghee (clarified butter) / butter
1  cup(s) semolina (or quick cream of wheat)
1  teaspoon(s) each of mustard and cumin seeds
1  sprig(s) curry leaves
1  teaspoon(s) ginger chopped
2  green chilli(es) slit / chopped
2  onion(s) sliced finely
1  large tomato(es) chopped
4  tablespoons coriander leaves
2  tablespoon(s) grated coconut if available
2  cup(s) hot water
salt to taste
fried cashewnuts to garnish 

STEPS:

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2  minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3  minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3  minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3  minutes or till the mixture is almost dry.
   Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves

 TIPS

• Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
• Green chillies can be increased if desired.
• It is better to heat more water than specified above in case it is required.

 

Vegetable Curry

Ingredients :
2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½" piece of cinnamon
Method :
Grind all the ingredients for the spice paste
Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown.
Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water.
Cover with a lid and cook over a low flame till the vegetables are cooked.
Serve hot with boiled rice.

Vegetable Gravy

Indian Recipe :

Ingredients :
4 potatoes
6 flowers of cauliflower
100 gms frozen peas
100 gms carrots
For gravy :
½ coconut, grated
2 tomatoes
Fresh ginger small piece
3 flakes of garlic
Cinnamon stick
4 cloves
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
Red chilli powder as per taste
1 tsp garam masala
Fresh Coriander
Method :
Boil water in a pan and add all the vegetables and cook the vegetables with little turmeric and salt.
Add all the ingredients for gravy and grind it in a mixer grinder.
Heat oil in a pan, cut 1 big onion into thin strips and add to the pan.
Fry the onions till golden brown.
Add the grinded gravy and let it cook for 10 minutes in medium heat.
Finally add the boiled vegetables and add fresh coriander leaves.

Kolhapuri

Ingredients :
1 onion, chopped
1 tomato, chopped
1 potato, boiled and chopped
1 capsicum, chopped
1 carrot, boiled and chopped
1 tbsp peas, boiled
2 tbsp oil
¼ tsp cuminseeds
¼ tsp garam masala
1 tbsp coriander chopped
Salt to taste
1 tsp lemon juice
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp tandoori powder
1 tsp red chilli powder

To be Ground together :
1 onion
½ " piece ginger
2 red chillies
3 to 4 garlic flakes
1 tomato
1 tsp sugar
Method :
Heat oil, add cuminseeds, allow to splutter.
Add add chopped onion, saute till tender. Add paste
Add red chilli powder, dhania powder turmeric powder and tandoori masala
Stir fry till oil separates. Add salt, garam masala, and ½ cup water.
Allow to simmer for 2-3 minutes. Add all vegetables. Mix well.
Cook till masala thicken enough to coat vegetables.
Add lemon juice, mix, take off fire.
Garnish with chopped coriander, serve hot.

Vegetable Kurma

Indian Recipe :

Ingredients :
Oil little
1 big onion
Salt to taste
1 garlic piece
2 carrots, 1 capsicum
1 potato, small ginger piece
7 to 10 beans, 3 to 4 cauliflower pieces
2 to 3 cloves, little elaichi
½ tsp cinnamon
10 to 15 cashew pieces
1 tsp of khus khus
½ cup coconut
Method :
Cut the onions into small pieces and one fourth of the onions into big pieces.
Take a Kadai with little oil and add cloves, cinnamon, elaichi and cashews and then fry a little add ginger, garlic and big pieces of onions and then keep it to cool a little after everything is fried.
Then grind the whole mixture with coconut and khus khus and keep it aside.
Now take a little oil and add sombu, and then onions, fry it nicely.
Take all the vegetables cut into small pieces and boil it in the microwave. After everything is cooked nicely add it to the onions and mix it.
Add salt in the ground mixture. Now after everything is mixed well add water if it is very thick.

Indian Vegetarian Recipes

Indian Cooking Recipe : White gravy

Ingredients :

100 gms cauliflower
2 potatoes
1 onion, chopped finely
2 carrots
100 gms french beans, chopped finely
100 gms of shelled peas

For Gravy :

2 tbsp of daaliya
3 tbsp grated coconut
3 green chillies
½ tsp khas-khas
2 cloves
1" piece cinnamon
1 cardamom
1 cashew-nut
½ cup milk

Method :

Fry the onions till light pink.
Pressure cook all the vegetables except Cauliflower and the fry onions with a little salt.
Boil the Cauliflower separately, so that it does not get mashed.
Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water.
Grind the spices with daaliya, coconut, green chillies and milk.
Add the above ground mixture to the boiled vegetables.

 

American-Style Rice Recipe

 1)CUP UNCOOKED RICE
 2)2 CUP COLD WATER
 3)1/2  TO A 1 TEASPOON SALT
 METHOD

1.	Put rice, water, and salt in a 2-quart saucepan; cover with a tight-fitting lid. Bring to a vigorous boil then turn heat as low as possible. Continue to cook 14 minutes. Do not stir or lift cover. Turn off heat; allow rice to steam, covered, for 10 minutes more Makes 3 cups.

How to make…Muttakose vada

Muttakose vadai is a dish I learnt to make from my mother. Because it is a steamed dish, it hardly absorbs oil and retains the nutrients.

A vadai with the goodness of cabbage

What you need

Chopped cabbage: 3cups

Bengal gram (Channa dal): 1 cup

Split pigeon pea (Toor dal): 1cup

Green gram (Moong dal): 1 cup

Oil: 4 tsp

Red chillies: 10

Asafoetida: 1tsp

Salt: to taste

Curry leaves: a few

Cooking instructions

Soak all three varieties of gram in water for 30 minutes.

Grind it with chillies and salt and curry leaves.

Add chopped cabbage and asafoetida.

Make vadais by steaming it on idli plates.

Fry the steamed vadai in a pan with 2 tsp of oil till it turns crispy.

Serve with coriander chutney.

Manipal Idlis

Ingredients
1 cup rava (sooji)
1 3/4 cups thick fresh yogurt
3 tsps ghee
1 tsp. mustard seeds
1 tsp. split black gram dal
1 tsp. split bengal gram
1 tsp. finely chopped ginger
1/4 cup grated coconut
1 1/2 tsp. salt
1/4 cup finely chopped coriander leaves
1/4 tsp baking powder
manipal idlis

Method
Heat the oil in a pan and add mustard seeds. When they sputter add the grams. Fry until
light brown.
Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool.
Add yogurt (curd), coriander leaves and baking powder to the rava mixture. Pour into 12
lightly greased moulds of an idli stand. Steam for ten minutes.
Cool slightly before removing from moulds. Serve with saar and mint chutney.