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Method: Heat oil and add 1/2 cup water, moong and salt. Cover it and cook on low heat until the
moong becomes soft.
Add a pinch of salt to the curd and beat. Transfer the sprouts to a plate.
Pour the beaten curds, chutney, cumin seed powder, onions, tomatoes, chili powder and salt.
[ ] Mysore Masala
Ingredients: 1 cup par-boiled rice
1 cup rice
1/4 cup black gram (urad dal)
3 tbsp toor dal
3 tbsp semolina
1 tsp methi seeds (fenugreek seeds)
salt - to taste
For masala
250 gm potatoes
1 cup onions - finely sliced
1 tsp chopped garlic
1 tsp chopped ginger
2 tbsp chopped coriander leaves
green chillies - to taste
salt - to taste
oil
1 tsp mustard seeds
1 cup sliced tomatoes
1 sprig of curry leaves
Method: Soak all the ingredients except semolina for about four hours. Mix the semolina, salt
and water. Make a batter and keep it aside overnight to ferment.
For masala
Boil and peel the potatoes and slice it into small pieces. Grind the garlic, coriander leaves, green
chillies and onions to make a paste.
Heat oil in a pan and add the mustard seeds to it. Saute the remaining onions in it. Add the paste
and fry for some time. Add the tomatoes, potatoes, salt and curry leaves.
For dosa
Heat little oil in a pan and spread the dosa batter over it. Pour oil around the dosa and fry well.
Dhaba Dal
Ingredients: 200 gm split urad dal
75 gm channa dal
2 tbsp chopped ginger
2 tbsp chopped garlic
1 rounded tbsp butter
4 tbsp ghee/oil
3 chopped onions
6 chopped green chillies
2 chopped tomatoes
1 tbsp mint leaves/ chopped coriander
Salad
1 sliced onion
1 sliced tomato
1 peeled and sliced cucumber
1 sliced stick of white radish
1 chopped carrot
1 cooked beetroot
Dressing
3 tbsp lemon juice
salt and pepper
1/4 tsp red chilli powder
1/2 tsp roasted ground cumin seeds
1 tbsp chopped coriander
1/2 tsp black salt
1 tbsp roasted pine nuts
Method: Soak lentils in water for 1 hour. Drain. Heat a litre of water. Add lentils, 1 1/2 tbsp of
ginger, 1 1/2 tbsp of garlic and butter. Cover and cook until soft. Mash the lentils against the side
of the pan.
Heat ghee in a frying pan. Add onions and fry until colored. Add remaining ginger and garlic.
Fry for two minutes. Stir in chillies tomatoes and mint. Pour over lentils. Season well. Serve with
salad.
For the salad, combine the sliced salad ingredients. Sprinkle on dressing ingredients and serve
with dal.
Sprout Chaat
Ingredients: 1 cup kala channa-sprouted
1 cup soya beans-boiled
1 cup moong daal-sprouted
1 cup rajmah
1 cup paneer-diced
1/4 cup coriander leaves-chopped
green chillies-chopped to taste
1 cup onions-chopped fine
1 cup tomato-de-seeded and chopped fine
1.5 tsp salt
2 tsp chaat masala
1 tsp cumin seeds-roasted and ground
lemon juice to taste
Method: Mix all the ingredients together and serve. You can also add a little curd or sonth ki
chutney if so desired.
You can vary the combinations according to your liking. You can have only moong sprouts if
you like.
Method: Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to
have the pieces coated with the mixture.
Heat the oil, and fry over medium heat to a golden color.
Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the
gobhi.
If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.
Soojee Dhokla
Ingredients: 1 cup soojee
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 tsp salt
1 tbsp oil
1/2 cup sour curd
1/2 cup water
1 tsp fruit salt or baking soda
For tadka
1/2 tsp rai
4-5 curry leaves
2-3 green chillies - slit
1 tbsp oil
Method: Mix the soojee, ginger paste, chilli paste, salt, sugar and oil and beat in the curd. Beat
till smooth. Add the water and mix well again.
Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
Steam for 20 minutes.
Heat the oil for the tadka, add the rai, curry leaves and green chillies.
Cut the dhokla into desired sized pieces and pour the tadka over.
Spanish Omelette
Ingredients: 7-8 eggs
2 onions - finely chopped
5-6 potatoes - finely chopped
3 tbs coriander leaves - chopped
3-4 green chillies - chopped
2-3 slices of cheese
6-7 tbsp oil
salt - to taste
pepper - to taste
Method: Heat oil in a pan and lightly brown the onions till they become light brown in colour.
Keep aside.
Heat oil in another pan and saute the potatoes. Add salt and fry till they turn brown.
Beat eggs in a bowl, add salt and pepper, coriander leaves, onions, green chillies, cheese and
fried potatoes. Mix well.
Take another pan and heat oil. Pour in the egg mixture. Cover and cook for sometime on low
flame. Gently flip it and cook the other side well.
Serve hot.
Jeera Rice
Ingredients: 2 cups long grained rice
1/2 cup sliced onions
2 tsp cumin seeds
1 tbsp salt
a few drops of lemon
2 tbsp oil
Method: Pick and wash the rice and soak for at least 1 an hour.
In a heavy bottomed sauce pan, heat the oil and add the cumin seeds. When the cumin seeds
begin to splutter, add the sliced onions and saute till transparent but not brown.
Now add the rice and turn around a few times before adding 3 cups of water. Bring the mixture
to a boil uncovered.
When it comes to a boil, sprinkle a few drops of lemon cover the pan and lower the heat.
The rice should cook in 10 minutes. In case you want it to cook slower, place a griddle or
something under the pan after it has come to a boil and you have lowered the heat.
Serve hot.
Now put it all on a skewer one by one and glaze it with some oil. Grill it on a charcoal grill for
10-15 minutes till they turn little brown and crispy.
Add the mashed potatoes, chana powder, corn flour, salt, jeera powder, masalas, green chillies,
coriander and red chilli powder.
Now take a baby corn and roll some dough mixture over it and bind it well.
Deep fry till it gets crispy and brown in colour.
Aviyal
Ingredients: 1 sliced carrot
50 gm long beans
50 gm drum sticks
50 gm yam
50 gm french beans
50 gm white pumpkin
1.5 tsp salt
1/4 tsp turmeric powder
For the coconut masala:
1/2 a cup of grated coconut
1/2 tsp cumin seeds
2-3 green chillies
1/4 tsp turmeric
Method: Put all the vegetables into a pan of hot water, add the salt and turmeric and bring to a
boil.
In the meantime, grind all the ingredients for the coconut masala to a paste.
When the vegetables are done, add the masala, mix well and cook till the water nearly evaporates.
For the tempering, heat coconut oil in a pan, add the cumin seeds and curry leaves and let them
splutter.
Then pour this onto the vegetables, mix well and serve.
User's comments:
i always tried my best to make it but ur recipe is so clear thankz now i can make my husband more
happy! he is form south and i am gujrati... thanx bunch!
Musurd seeds should go in to avial while saute
CUCUMBER,RAW BANANA AND SNAKE GOURD ARE NEEDED,1 CLOVE GARLIC
GROUND WITH COCONUT AND JEERA WILL ADD TO THE TASTE.
Do not grind the ingredients to a paste.It should be coarsely grind for aviyal.moreover u should
also add tamarind while grinding.No need of seasoning.Just pour coconut oil and curry leaves
onam is celebrated in kerala and the main dish on onam is avial and avial is not made this way.
after veg r done add the masala and raw mango or tamarind and lastly little coconut oil and curry
leaves. without mango pieces there is no taste to avial
Plz add tamarind pulp or curd for the real Kerala taste. Instead of tempering,at the end and
coconut oil and curry leaves directly.
Curd should be added with coconut "masala" Tempering is not used for aviyal
You get the original aviyal taste only when you add curd finally...
Best among kerala foods
Superb recipe: curd optional
you need to add tamarind or curd to the avial
Method: Soak the moong dal overnight and grind it with some
salt into a consistent flowing batter.
Heat tawa and spread some batter in a circular motion over it.
Dab some ghee on top and flip it over to cook for a few minutes.
Ulli Thiyal
Ingredients: For the masala:
5-6 tbsp sesame oil
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp whole black pepper
1 tsp coriander seeds
1 bowl of fresh ground coconut
5-6 whole red chillies
1/2 tsp turmeric powder
Add the coconut and roast again till the coconut turns dark brown.
While it is roasting, add the red chillies, stir and add the turmeric powder.
Add the fenugreek seeds, curry leaves and the shallots. Stir.
Now mix in the ground masala, add the tamarind extract and mix well again.
Put in the asafoetida and jaggery, finishing with the garlic and salt.
User's comments:
this recipe is very nice and your show too keep going ndtv cooking
Shallots mean small onions...i.e. Madras onions
Ulli means onions. Ulli Thiyal is made with small Madras onions.
Ulli (a small sized onion availble in southern states) is the main ingradient in Ulli Thiyal. But in
your recipie, I could find Ulli. So this is not Ulli Thiyal.
Paneer Jhalfrezie
Ingredients: 300 gm paneer - cubed
2 tbsp oil
1 tsp cumin seeds
1/2 cup onion - chopped fine
100 gm capsicum - cut into cubes similar to paneer
10 button onions (shallots) - peeled and halved
1/4 cup tomato puree
1 tsp ginger paste
1 tsp garlic paste
green chillies - chopped fine
salt to taste
2 tsp Kashmiri chilli powder
1 1/2 tsp garam masala
3 tomatoes, cut into quarters
coriander leaves
Method: Heat oil in a pan and add cumin seeds to it. When the seeds splutter add the onions and
stir fry over high heat till they turn light brown in colour.
Add the capsicums, button onions, tomato puree, ginger-garlic pastes, green chillies, salt and
chilli powder. Stir fry over high heat till the oil starts separating.
Sprinkle garam masala and stir fry to mix well. Garnish with coriander leaves and serve.
Grind to paste the ginger, garlic, cumin, cloves, cinnamon, cardamoms and keep aside. Grind the
onions to a paste and keep aside.
In the left over of the oil used for frying onions, fry the mungoris on a very slow flame till crisp
and golden brown. Remove and keep aside.
In a separate kadhai heat a tablespoon of pure ghee and add crushed asafetida. When it gives off
an aroma add finely ground peas and sauté till the moisture evaporates and the paste starts
sticking to the kadhai. Remove and keep.
Now heat the oil in which the mangauris were fried and add the bay leaves, ground onion paste,
coriander, turmeric, chilli powder and salt and sauté till fat separates.
Then add the onion paste and tomato puree and stir till the ghee separates. Now add the crushed
peas, mungoris, 1 litre water and the garam masala paste.
Cover and cook on a slow flame till mangauris are tender and oil appears on the sides. Serve hot
garnished with finely chopped coriander leaves, with plain boiled rice or chapattis.
First cut each baingan lenthwise into four pieces. HEat oil and deep fry them. Keep aside.
In another pan, heat 3-4 tbsp of mustard oil, add heeng and ginger-garlic paste to it. Stir well.
Add cumin seeds, whole red chilles and saunf powder. Stir again.
Garnish with coriander leaves and pour the imli mixture over it.
Stir well and add the fried baingan. Cover and cook for about 8-10 minutes.
Serve hot.