Wednesday, 29 January 2014

Dahi Bhalla (Curd Vada or Dahi Vada)

This can be a dessert, snack or a meal in itself. I usually skip meals when I eat Dahi Bhallas. It is filling and very tasty and definitely good for digestion

What you need:
1) Urad dal 2 cups
2) Green chillies 3-4
3) Jeera powder - roast for 2 mins
4) Salt to taste
5) Oil 2 cups for frying vada
6) Chilli powder 2 spoon
7) Water 2 cups for soaking vada
8) 2 cups of curd

1) Soak Urad dal in water for 2 hours
2) Grid Ural dal along with green chillies and salt
3) Heat oil in pan until it is very hot.
4) Making round balls from the ground dal and fry in pan until light brown
5) After the balls cool down, let them soak in water until they are soft.
6) Beat the curd into a soft paste along with some water.
7) Add Salt, Jeera powder to curd
8) Squeeze the water from the dal balls and put in curd
9) Sprinkle with red chillies and Jeera powder

Vada and curd can be stored in fridge for upto 3 days and can be mixed and served when needed. Another quick option is to not make urad vadas but use off the shelf available bhoondi. It also tastes good as a tasty snack.

Sunday, 26 January 2014

Masala Peanuts (Snack)

This is a very popular spicy snack that goes along with any drinks (soft or hard). It takes about 10 minutes to prepare.

What you need:
1) 1 cup roasted peanuts, preferably remove the skin
2) Red chilly powder 1/2 spoon
3) 2 green chillies - finely chopped
4) Garam Masala 1/2 cup
5) Chaat Masala 1/2 cup
6) Salt to taste
7) Oil 1 spoon
8) 1 cup finely chopped onions

1) Fry onion along with oil until they are slightly brown
2) Add peanuts and fry for 2 mins
3) Add red chilly powder along with green chillies
4) Add Salt, Garam Masala and Chaat Masala
5) Switch of heat and mix well

Ideally peanuts should be hard and crispy if done well.

Thursday, 23 January 2014

Vegetable soup

This soup is very healthy and can be had anytime during the day. It is filling in itself or can be had prior to Lunch/Dinner

What you need:
1) Cauliflower 1/4 cup chopped
2) Carrot 1/4 cup chopped
3) Green peas 1/4 cup mashed
4) French beans 1/4 cup chopped
5) Cabbage 1/4 cup chopped
6) Spring Onions 1/2 cup chopped
7) Pepper powder 1/2 spoon
8) Salt to taste
9) Corn starch 2 spoons
10) 1 spoon salt less butter - If salted don't add extra salt while cooking
11) 1 cup water

1) Add butter to large bowl and let it melt
2) Add all vegetables and stir fry for 5 minutes
3) Add water and corn starch - let it come to a boil on low flame
4) Mix well until it appears to be thick

You can seasoning depending on taste. Some people prefer oregano, red chillies, soya sauce and sometimes plain old ketchup.

Tuesday, 21 January 2014

Mint Chutney

This is a side dish which goes along well with Paneer Tikka (Apetizer) or with paranthas. It is simple to make and lasts for 2-3 days (keep in fridge).

What you need:
1) Mint leaves (one whole bunch)
2) Coriander leaves (5-6)
3) Cumin seeds 1/2 spoon
4) 2 cloves of garlic
5) Green chilles 2 pieces
6) Lemon & Tamarind Juice 1/2 spoon each
7) Salt to taste
8) 1 cup curd/yogurt

1) Mix all ingredients in a bowl except curd
2) Grind in mixer until it is like a soft paste
3) Add curd and mix well

Alternatively, curd can be replaced with grated coconut or ground peanuts mixture. Curd goes well with Tikka and Paranthas. Coconut/peanut chutney goes well with Idli & Dosas.

Friday, 17 January 2014


Rasam is a type of dal which is very watery and is usually had with Rice. Very popular is South India and is considered very good for digestion. Rasam is somethings served like a soup or appetizer.

What you need:
1) Tamarind paste 1 spoon
2) 1 Tomato finely chopped
3) 3-4 cloves of garlic
4) 1 Green chilly
5) 1/4 spoon tumeric powder
6) Salt to taste
7) 1 spoon oil
8) 4 cups of water
9) Mustard seeds 1/2 spoon
10) Coriander and curry leaves (3-4 each)
11) Rasam powder 2 spoons

1) Heat oil, add garlic, chillies and tomato to it. Cook for 2 minutes
2) Add Tamarind, tumeric powder, mustard seeds to it.
3) Add Water and cook until it comes to a boil
4) Add Salt and rasam powder
5) Let it boil until it gives a nice aroma. Don't overboil - it should be watery

It is best served with plain rice and papad. 

Tuesday, 14 January 2014

Curd Raitha (curd and veg mix)

Raitha is a side dish popular in India and it is very simple to make. Raitha can be prepared in various formats - boondi, onion, sev, etc. Boondi and Onion/Tomato Raitha are the two most popular and here is the recipe for both

What you need:
1) 1 cup curd (yogurt)
2) 1 Onion & 1 Tomato or 1/2 cup Bhoondi
3) Salt to taste
4) 1/2 spoon black pepper
5) 1/4 spoon red pepper
6) 3-4 finely chopped coriander leaves
7) 1/2 water

1) Mix curd and water in a bowl. Stir until they form a uniform mixture
2) Chop 1 onion & 1 tomato into small pieces
3) Mix Onion/Tomato along with curd
4) Add salt, pepper and mix well
5) Garnish with coriander

Replace Onion/Tomato with Bhoondi when preparing bhoondi Raita. This goes along very well with Aloo parantha or Veg Biryani

Saturday, 11 January 2014

Vegetable Biryani (Rice)

Usually prepared at dinner time, biryani is popular in South India and Hyderabadi biryani is famous for its flavor. This recipe is a simpler version of Hyderabadi biryani and takes much less time to make. Hyderabadi biryani is best for non-vegetarians because it adds exact flavor to the meat. This recipe does not use meat and is completely vegetarian.

What you need:
1) 2 Cups Basmati Rice - preferably long grained
2) 1 medium chopped Onion - leave it long instead of small pieces
3) Ginger/garlic paste 1 spoon
4) 3-4 green chillies
5) 1 cup mixed vegetables (potatoes, carrot, beans, cabbage, corn)
6) Mint leaves (4-5)
7) 2 spoon Garam Masala powder
8) Black pepper 1/2 spoon
9) Tumeric powder 1/4 spoon
10) 1 spoon lemon juice
11) Salt to taste
12) Oil 3 spoon

1) Sauteed onion in oil until light brown.
2) Add ginger paste  and green chillies along with finely chopped mint leaves
3) Add garam masala powder, turmeric powder and pepper
4) Add vegetables and fry for 2 minutes
5) Add rice, salt to taste and lemon juice
6) Add 2 cup water
7) Cook until water evaporates at slow flame. You can also use rice cooker instead.
9) Mix well and garnish with mint leaves

It is best served with Curd Raita and plain curry.

Wednesday, 8 January 2014

Nice Carrot Halwa (Gajar ka halwa)

This is a traditional indian dessert and popular throughout India. You can have it anytime during the day and it is best when hot. Lasts pretty long, so you can make it and store it in the fridge - heat and eat whenever you want.

Takes about 20-30 minutes to make in a microwave

What you need
1) 2 carrots
2) 2 spoons of ghee
3) 1/2 nuts
4) 1/4 spoon cardamom
5) condensed milk 1/2 cup
6) Sugar 3/4 cup or sugarfree tabs/syrup

1) Grate 2 carrots and put in microwavable bowl. Add 2 spoons of ghee
2) Add condensed milk (1/2 cup) to the bowl and microwave for 8-10 minutes. Add 1/2 cup water and mix well. Stir every 2-3 minutes.
3)  After the milk is absorbed by the carrots and ghee starts separating
4) Add sugar to taste (3/4 cup), cardamom powder (1/4 spoon), nuts (1/2 cup). Microwave for 2-3 minutes after mixing well

Thats all. For ghee lovers you can add more depending on your needs. If you want to make it healthy, use less ghee and sugarfree tabs/syrup.

It can be preserved in fridge upto 15 days. Make sure you microwave it for 30s-1minute before serving for best taste.

Monday, 6 January 2014

Bean Salad

What you need:
1 teacup red kidney beans (rajma)
1 teacup bean sprouts
1 teacup chopped spring onions
2 tomatoes, chopped
1 tablespoon chopped parsley or fresh coriander
2 teaspoons lemon juice
lettuce leaves and radish for decoration
salt to taste or sesame
herb blend

1. Soak the kidney beans overnight.
2. Next day, cook in a pressure cooker with a little water. Drain.
3. Add the bean sprouts, spring onions, tomatoes. coriander, lemon juice and salt. Mix well
4. Chill thoroughly.
5. Decorated with lettuce leaves and radish.
6. Serve cold.

Friday, 3 January 2014

Cheese Uttapam

What you need:
1 packet instant dosa mix (200 grams)
For the topping
4 tablespoons grated cheese
2 green chillies, finely chopped
butter for cooking

1. Make the dosa mixture according to the instructions on the packet
2. Grease a non-stick frying pan. Spread 4 to 5 spoonfuls of the mixture at a time.
3. Spread a little butter around in the pan and cook for a few minutes.
4. Spread a little grated cheese, green chilli and turn each round on the other side and cook for a few minutes.

Thursday, 2 January 2014

Cheesy Dip

What you need:
1 teacup processed cheese ( table cheese)
2 tablespoons fresh cream
1 green chilli, chopped
1 tablespoon white vinegar
a pinch salt

1. Put the cheese, cream and vinegar in a blender and blend. If you find the mixture very stiff, add a little milk.
2. Remove from the blender, add a pinch of salt and the green chilli.