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1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 tblsp tamarind pulp
1 tsp sugar
1 tblsp vegetable oil
1/4 tsp black mustard seeds
1 chopped garlic clove

 Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
 Boil 3 cups water and the salt in a pan.
 Add the chana dal, cover the pan and cook over medium flame for 30 min.
 Stir the dal when cooked.
 Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds
 Stir well and allow to simmer uncovered.
 In a separate frying pan, heat the vegetble oil over low heat and add the mustard
seeds and chopped garlic to it.
 When the oil gets hot, add the oil mixture to the simmering pot of dal.
 Immediately cover the pot and keep covered for 2 min. while the dal continues to
 Cook chana daal uncovered for another 5 min. and the dal is ready to be served with
rice or bread.

1 cup Split Red Lentil (Masoor Dal)

5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Raai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tblsp Oil
1 meduim sized sliced Onion (Pyaj)

How to make masala dal:

 Wash and soak the gram for 30 minutes.
 Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
 Fry the sliced onions till golden brown. remove and keep aside.
 Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
 Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes
and salt. cook for 3 minutes.
 When the tomatoes are cooked add the coconut paste. mix thoroughly.
 Cook for a minute and remove from the flame.
 Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
 Fry for a few seconds over a low flame. pour over the dal.
 Serve hot garnished with the fried onions and the chopped corriander leaves.



175gms Yellow Split Peas (channa dal) (6 ounces)

90gms White Gram Beans (urad dal) (3 ounces)
45gms Yellow Mung Beans (moong dal) (1 1/2 ounces)
45gms Red Lentils (masar dal) (1 1/2 ounces)
1/2 tsp Turmeric
2 tsp Salt (or to taste)
6 tbsp Vegetable Oil
2 Medium Onions, Peeled, Sliced in Thin Rings
2 tsp Garlic, Minced
2 tsp Ginger, Grated or Crushed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 tbsp Vegetable Oil
1 1/2 tsp Cumin Seed
1/2 tsp Cayenne Pepper
1 tsp Paprika
4 tsp Fresh Coriander, Chopped
2 Green Chilies, Minced


 Pick clean and wash all the beans thoroughly in several changes of water. Put them in
a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the
water to the boil and stir often to prevent the beans from sticking to the bottom of the
pan or lumping together. Cook over medium heat, partially covered, for about 30
 Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried
 Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the
onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the
garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to
high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they
look slightly browned and cooked (about 5 minutes).
 Pour the entire contents of the pan over the dal and gently stir to mix. Continue
simmering while you make the spiced butter.
 Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2
tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika.
Immediately pour the entire contents of the pan over the dal, scraping the mixture out
with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
 Serve garnished with coriander and more paprika.


1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream

How to make moong dal with palak:

 Wash and soak the gram for 30 minutes.
 Boil some water in a pan.
 Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute
over a high flame till the leaves are cooked.
 Drain the leaves and when cool grind in a blender. remove and keep aside.
 Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
 When the dal is cooked remove from the flame and keep aside.( make sure the dal is
dissolved in the water, if the water was not sufficient add some more water and cook
the dal again in a pan . use a wooden spoon to mash the dal).
 Transfer the dal to a pan and add the spinach paste. mix thoroughly.
 Cook over a low flame for 2 minutes.remove from the flame and keep aside.
 Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in
 Add the ginger and the asafoetida and fry for a few seconds over a low flame.
 Add the dal and mix thoroughly. remove from the flame and serve hot garnished with



1 cup - Chana dal

1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

 Clean, wash and soak chana dal for one hour.
 Pressure cook the dal with 3 cups of water. Keep aside.
 Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until
they pop up.
 Add onions and fry till brown. Add salt and turmeric powder. Mix well.
 Add dal and let it boil for few minutes.
 Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
 Serve sukhi chana daal hot with rice or paratha.



1 cup Tuvar (Toor) Daal

1 Pinch Turmeric Powder
Salt To Taste
1 Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves


 Pressure cook tuvar dal with sufficient water and turmeric powder.
 Mash the dal, after it has been cooked.
 Chop the garlic cloves finely.
 Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they
pop up.
 Add the dal with 2 cups of water and salt.
 Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
 When the tuvar dal is cooled add lemon juice and serve.

Hariyali Aloo

½ kg - baby potatoes
1 cup - coriander leaves
1 cup - mint leaves
10 flakes - garlic, chopped
3 cm piece - ginger, chopped
4 to 6 - green chilies, chopped
2 to 3 - dried red chilies, broken
2 tbsp - tomato puree
salt to taste
oil to fry

1. Boil potatoes and peel them.
2. Prick them all over with a tooth pick.
3. Deep fry till golden brown.
4. Drain well and reserve.
5. Heat 2 Tbsp of oil in a fry pan.
6. Add garlic and fry till dark brown.
7. Add ginger and green chilies and fry for few seconds.
8. Add coriander and mint leaves and fry till they whither.
9. Cool the fried ingredients and grind to a paste.
10. Heat 2 tsp of oil in the pan.
11. Add red chilies, fry for few seconds.
12. Add tomato puree and the green paste.
13. Add enough water to get gravy, the consistency of thin cream.
14. Add potatoes and salt.
15. Cover and simmer gently for five minutes.
16. Serve hot with steamed rice or pulao

Soya Sukha Curry

2 cup - onion, sliced
1 cup - soya chunks
½ cup - tomato, chopped
2 tbsp - cashew nuts
2 tbsp - raisins
1 tbsp - ginger garlic paste
2 tsp - kashmiri chili powder
½ tsp - turmeric powder
½ tsp - mustard powder
1 tsp - cumin powder
2 pieces - cinnamon
4 - cardamom
4 - cloves
salt to taste
5 tbsp – oil

1. Soak Soya chunks in very hor water for 15-20 minutes.
2. Drain, cool and squeeze out the water.
3. Mix all the masala powders with little water to a paste.
4. Grind cashew nuts and raisins to a paste.
5. Heat the oil in a kadai. Add soya chunks and stir fry on high heat till brown. Drain and
6. Add cloves, cardamom and cinnamon to the remaining oil in the kadai. (Add little more
oil if needed).
7. Add onion and fry till dark brown.
8. Add ginger garlic paste and fry till fragrant.
9. Add the masala paste and fry for 1 minute.
10. Add tomato and fry till it is soft and pulpy.
11. Add about 1 cup of water and salt.
12. Add Soya chunks and simmer till the gravy is thick.
13. Add cashew raisin paste and simmer till the gravy just coats the soya chunks.
14. Serve hot with chapathis or rotis.

Cauliflower Pepper Kadi

1 cup - cauliflower, cut into pieces
1 cup - grated coconut
6 flakes - garlic, crushed lightly
2 cm lump - tamarind
4 - red chilies
1 tsp - black pepper
1 tsp - cumin seeds
2 tbsp - oil

1. Heat 2 tsp of oil and roast pepper, cumin and red chilies.
2. Grind these with coconut and tamarind to a smooth paste.
3. Heat the remaining oil in a kadai.
4. Add garlic and fry till dark brown.
5. Add cauliflower pieces, ½ cup water and salt.
6. Cover and simmer till the cauliflower is cooked.
7. Do not over cook, add the coconut paste and more water if needed to get gravy of
consistency of thin cream.
8. Simmer for 3 more minutes.
9. Serve hot with steamed rice.

Dal Doodhi ( Bottle Gourd )

2 cups - peeled and chopped doodhi
½ cup - chana dal
2 - tomatoes, chopped
1 tsp - corriander powder
1 tsp - chilli powder
1 tsp - sugar
½ tsp - turmeric powder
½ tsp - cumin powder
¼ tsp - asafetida
coriander leaves to garnish
salt to taste

1. Wash the dal and place in the pressure cooker.
2. Add all the other ingredients and pressure cook for 8 minutes.
3. Cool the cooker for 10 minutes before opening it.
4. Add some chopped coriander leaves.
5. Serve hot with rotis or chapathis.

Stuffed Bhidi in Yogurt Gravy

Ingredients: For Gravy:

250 g - tender, small bhindi (okra) 1 cup - curds (yogurt)
2 tbsp - grated coconut ¼ cup - besan (chick peas flour)
1 tbsp - besan (chick peas flour) 3 to 4 - green chilies, chopped
1 tbsp - lime juice 1 - red chili, broken
1 tsp - coriander powder 1 tsp - sugar, optional
½ tsp - chili powder ½ tsp - cumin seeds
½ tsp - turmeric powder ½ tsp - fenugreek seeds
½ tsp - cumin powder few curry leaves
¼ tsp - asafetida powder salt to taste
salt to taste 1 tbsp – oil
2 tbsp - oil
1. Wash the bhindi, wipe dry with a cloth.
2. Cut away a small slice from stem end.
3. Slit the the bhindi along it,s length.
4. Combine rest of the ingredients except the oil together and stuff the bhindi with the
5. Heat oil in a kadai. Add bhindis.
6. Cover and cook on a low flame.
7. When bhindis are cooked, increase the heat and fry till they turn brown.

For Gravy:

1. Mix besan with curds and beat till smooth.

2. Heat the oil and add cumin and fenugreek.
3. When they splutter add red chili.
4. After few seconds, add green chilies and curry leaves.
5. Add the curd mixture and 1 cup of water.
6. Add salt and optional sugar.
7. Simmer gently for 3 minutes.
8. Add the bhindis and simmer for 2 more minutes.
9. Serve hot with steamed rice.

Lauki Kofta Curry

Ingredients For Gravy :

For Koftas : oil - 4 tbsp
Peel the gourd and remove the core onion - 1 ½ cup, finely sliced
grated lauki (sorakkai) - 2 cups, firmly packed ginger-garlic paste - 2 tsp
green chillies - 2-3, finely chopped chilli powder - 1 tsp
ginger - 1 tsp, minced turmeric powder - ½ tsp
besan (chick peas flour) - to bind tomatoes - 1 ½ cup
oil to fry garam masala powder - 1 tsp
salt to taste fresh cream or malai to garnish
salt to taste
For Koftas :
Add salt to lauki and keep aside for 10 minutes. Drain out the juice and reserve.
Add chillies, ginger and enough besan to bind .
Shape into lime size balls and deep fry in moderately hot oil (take care to ensure that
koftas are not raw in the centre).

For Gravy :
Heat oil and fry onions till dark brown.
Add ginger-garlic paste and fry well. Add chilli and turmeric powder.
Fry for ½ minute. Add tomatoes and fry till oil separates.
Add garam masala and remove from fire.
Cool the mixture and grind to a paste, using the lauki juice.
Add water if necessary to form a creamy gravy.
Add salt. (The lauki juice is salted .So taste and add salt only if needed).
Just before serving, simmer the gravy for 5 minutes and pour over the koftas.
Garnish with cream or malai.

Aloo Gobi
1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala


Heat vegetable oil in a large saucepan.

Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook
until onions become creamy, golden, and translucent.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that
the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.

Beerakaya ---senagapappu curry

1.beerakaya --1/2kg
onion -1small
green chillis -4
salt to taste
garam masala -1tea sp
chilli powder-1tea sp
turmeric a pinch
for course paste;
garlic - - 4-5flaks
jeera- - 1teasp
dry griend all above ingredients


1. cut beerakaya in to small cubs and cut onion and chillis ruffly,
2. wash dall and mix with vegies and cook them,
3. after dall and vegies are cooked well add ground coconut mix and let it cook for 2mins,
4. then add chilli, turmeric, garam masala powders mix well and let it cook for 5mins,
5 put 2teasps oil for talimpu add mustred, curry leaves add this to the curry and mix well.
this will go with roties very well even with hot rice and rasam.
1 Baby corn tin
2 Onion (big)
1 big Tomato
5 Cashew (whole)
8 green chillies
1 fist Coriander
1 fist Mint leaves
2 tsp fresh grated cononut
1 tsp ginger paste
1/2 tsp jeera
1/2 tsp mustard
1tsp chilli power
1 tsp garam masala
1 cup fresh cream

Heat oil in the pan and add jeera and mustard.

Then fry onion, green chillies ,cashew, ginger paste ,mint , coriander , coconut , jeera , mustard
and tomato . grind all these and keep a side .

Add baby corn (you may cut into small pieces too) and fry in oil for few mins .

Add salt and some water to it , cover with the lid and let it cook for 10 mins . then add grinded
paste and mix it well .

After 5 mins of cooking , add chilli powder and garam masala and cook again for 5 mins . Then
add fresh cream to the gravy and cook for 2 mins .

Garnish with coriander .

Bhindi Masala

1) Lady fingers - 1/2 kg
2) Onions - 1 or 2
3) Oil - 2 spoons
3) Jeera powder - 1 spoon
4) Besan - 1 spoon
5) Dhaniya powder 1 spoon
6) Coriander powder -1/2 spoon (this is an optional ingredient)
7) Chilly powder
8) Salt


Cut onions and fry them in a kadi with 2 spoons of oil till they turn brown.

Slit bindi (lady finger) into to long pieces and add them into the kadi and fry them till they
are 1/2 cooked.

Add salt and keep the lid and let it cook for 2 minutes.

When it is cooked add chilly powder and stir it.(Be careful or else the vegetable will
become over cooked)

Dry roast all the jeera,dhainaya,besan powders and add them into the cooked curry and
stir it and leave it for some time.

The excess water will be absorbed by these powders.

Garnish it with coriander leaves and serve it hot.

You can have this dish either with rice or roti. Happy cooking!!!

Nuvvula koora

1 cup nuvvulu (seasam seads)
5 dry chillies
5 pods garlic 5pods;
2 tsp kaju
1/2 seeds musterd seeds
1/4 tso jeera
1 string curry leaves 4 tbsp oil
salt -according to taste.

first soak seasam seeds in water for 2hrs and ..drain the whater then grind it corsely ..with little
water and keep it aside.take a pan and put 4tsps of oil and heat...put the musterd seeds
and jeera let them splatter. then put garlic pods ,curry leaves, dry chillies,kaju and fry
them.then add grinded seasam seeds paste and put little water and salt .cook for10 min in
low heat ..till avoparate all the water.then take out the koora in a dish and serve.enjoy it
with hot rice andseasam will never forget the taste. small tip:to make this
must have buy fresh seasam seeds.fresh seasam seeds had little shining.

Baby Corn Masala Curry

1 kg/35 oz baby Corn peeled
3-4 medium size tomatoes
3 onions
1 cup roasted groundnut powder
1 tsp salt
1 tsp chilli Powder
Coriander Leaves finely chopped
1/4 tsp turmeric powder
1/4 tsp onion seeds
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp sounf (Ani seeds)
2 tbsp oilv

1. Cut Baby corn into one inch pieces. Add salt and turmeric powder and pressure cook in 4
cups of water for 10 minutes (until it becomes soft).
2. Grind tomotoes to fine puree.
3. Grind onion into a paste.
4. Heat oil in a kadhai. When hot, add the seasoning and after the seasoning splutters, add
the ground onion and saute till the raw smell goes.
5. Add the tomato puree and cook for a few minutes.
6. Add the chilli powder and powdered groundnuts and again cook for a few minutes.
7. Add the cooked baby corn and boil for five minutes. Add salt to taste.

Garnish with coriander leaves before serving hot.

Serve with Chappathis, Parathas and Poories.

Tasty Fried Baby Corn

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This dish can be served as a starter dish in party. You can also adjust spiciness
according to ypur taste.

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Preparation Time: 15 mins

Cooking Time: 15 mins
Makes 2 servings
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1 1/2 cups plain flour (maida)
1 tbsp cornflour
salt to taste
2 tbsp soy sauce
1 tsp freshly ground black pepper powder
2 tbsp ginger - green chilli paste
1/2 tsp garlic (lehsun) paste
200 gms canned baby corn
oil for frying
1 tsp oil

For The Garnish

chopped green spring onions
chopped coriander (dhania)

1. Combine plain flour, cornflour, salt, 1 tsp soya sauce, pinch of blackpeper and
1 tsp of ginger-garlic-green chilli paste in a bowl and mix it throughly.
2. Add the baby corns in the mixture, mix well and deep fry in a kadhai till it
turns golden brown from all the sides. Keep aside.
3. Heat the oil in a kadhia, add the remaining ginger-garlic-green chilli paste and
saute for a minute on a medium flame.
4. Add the soya sauce, black pepper and salt to taste saute for another minute.
5. Add the fried baby corn and spinkle little water and simmer it for 5 minutes
and remove it in a serving bowl.
6. Serve hot and garnish with green spring onoins and coriander.