Mixed vegetable sabzi / side dish for roti

Ingredients

2 cups mixed vegetables
Cauliflower, carrot,potato and capisicum
1 tsp ginger
1tsp garlic
2 tsp butter / oil
1/4 tsp red chillie powder
1/2 tsp maggi masala powder
1/4 tsp kasuri methi
A pinch turmeric powder
Salt to taste
Few mint leaves for garnish

Method

Parboil carrot, potato with a pinch turmeric powder.
Heat pan, add butter, ginger & garlic saute.
Add cauliflower, capsicum and saute for 2 minutes.
Now add boiled potato and carrot, red chillie powder, salt mix well, cook until all vegetables soft.
Add  maggie masala powder kasuri methi cook for a minute.
Garnish with mint leaves.
Ready to serve mixed vegetable sabzi.
Goes well with hot rice / roti

Mango Rice / mango rice recipe / how to make mango rice

It's very simple, easy and quick recipe

Ingredients

2 cups rice
1 cup grated mango
2 tbsp oil
1 tbsp peanut
1tsp channa dal
1 tsp urad dal
1/4 tsp mustard
1/4 tsp turmeric powder
2 slit green chillie
1 red chillie
A pinch asafoetida
Few curry leaves
Salt to taste

Method

Cook rice and set aside to cool.
Heat oil in pan, add mustard when it starts spluttring
Add peanut, channa dal, ura dal and saute.
Add green chillie, red chillie, curry leaves, asafoetida and turmeric powder mix well.
Add grated mango, salt and saute for 3 to 4 minutes.
Switch off the flame.
Add cooked rice to the above and mix gently.
Mango Rice is ready to serve.

Udupi Rasam / Udupi rasam/ Udupi rasam recipe / Udupi Saaru / Udupi style saaru / Udupi saaru recipe / rasam variety / Rasam varieties

Udupi Rasam

Ingredients

1/4 cup cooked toor dal
1 cup chopped tomatoes
1 tbsp tamarind paste
2 tsp Udupi rasam powder
1 tsp jaggery powder
1 green chillie
1/4 tsp turmeric powder
1/4 tsp mustard
A pinch asafoetida
1 tsp ghee
Few curry & coriander leaves
Salt to taste

Method

In a bowl add tomatoes, green chillie, tamarind paste and 2 cups of water.
Add turmeric powder, asafoetida, salt, Udupi rasam powder, few curry & coriander leaves and allow to boil, until raw smell goes.
Add toor dal mixed with 2 cups of water.
Cook in low flame until its forthy.
Add jaggery, some more curry and coriander leaves.
Heat ghee in a pan, add mustard when it starts sputtering add this to the rasam.
Udupi rasam is ready to serve.
Serve this rasam with hot steamed rasam. 

Udupi Rasam Powder / Rasam Powder/ Saarina podi / Udupi rasam powder recipe / how to make Udupi rasam podi

Ingredients

100 gms byadagi chillie
75 gms coriander seeds
25 gms jeera / cumin
25 gms fenugreek
2 tsp coconut oil
Few dry curry leaves ( optional)

Method

Heat oil in a pan, add coriander seeds roast them well and transfer to the plate.
Now add other ingredients one by one, roast each of them separately in oil.
Let them cool down completely and blend it.
Our Udupi rasam powder is ready.

Vegetable clear soup / vegetable clear soup recipe / how to make vegetable clear soup

This soup is very simple and easy to prepare.

Ingredients

1 cup mixed vegetables of your choice
2 cups vegetable stock
1 bay leaf
Few garlic
1/4 tsp pepper powder
Salt to taste

Method

In a cooker add mixed vegetables, stock, bay leaf,
garlic and salt to taste.
Cook for just 1 or 2 whistles.
After opening add pepper powder and serve hot.

Vegetable stock /vegetable broth /How to do vegetable stock / vegetable stock recipe

Ingredients

1 cup mixed vegetables ( like carrot, onion,cabbage, spring onion, coriander leaves and stems )
1 or 2 Bay leaf
Garlic and ginger few        pepper 4 or 5
5  cups of water

Method 
In a cooker add above all and water cook for 2 whistles, then cook in low flame for 5 minutes and switch off the flame.
Strain them and use this in soups instead of water.
This stock makes the perfect base for all types of soup.
The stock should be light in colour, sweet and translucent.
You can store this in fridge up to a week.
In this stock I used only onion, cabbage & coriander leaves along with herbs.

Note
Can do this with fresh vegetable peel also.
Can do with just 2 or 3 vegetables along with herbs.
Normally we have to cook this in a pot only.  Doing this in a cooker is an easier option according to me.

Tomato Thokku

Ingredients 

1/4 kg chopped tomatoes
1 tbsp red chillie powder
1/8 tsp mustard
1/8 tsp  asafoetida
1/8 tsp turmeric powder
2 tbsp oil
1/4 tsp jaggery
1 tbsp grated beetroot (optional - just for the bright colour)
Few curry leaves
Salt to taste


Method

Heat a tbsp of oil in pan, add tomatoes, beetroot, red chillie powder, turmeric powder and salt mix well.
Cook for 5 to 6 minutes, stir in between .
Cook until all water evaporates.
Cool it completely add jaggery and blend to a fine paste without adding any water.
Heat oil in pan add mustard, asafoetida and curry leaves and add this to the above thokku.
Serve this with idly or dosa.

Masala Papad

Ingredients

2 Deep fried papad
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1 tbsp finely chopped coriander leaves
A pinch red chillie powder
A pinch jeera powder
A pinch chaat masala powder
A pinch salt

Method

place a deep fried papad on a serving plate.
Sprinkle some onions, tomatoes, chilli powder,
jeera powder, chaat masala powder,coriander leaves
and salt evenly over it.

Repeat other papad also in the same way.
Serve immediately.

Sweet corn soup / sweet corn soup recipe

Ingredients

1/2 cup sweet corn
2 tbsp chopped carrot
1 tbsp chopped beans
1/2 cup milk (boiled)
1 cup water
1 tsp butter
1/4 tsp garlic powder
1/4  tsp onion powder
1 tsp corn flour ( with 2 tbsp water mixed )
1/8 tsp white pepper powder
Salt to taste

Method

Heat butter in a pan, add sweet corn, carrot, beans and saute for a minute.

Add garlic powder, onion powder, salt and saute.

Add water cover and cook for 3 to 4 minutes.

Add corn flour mix well, add milk and bring to a boil.

Switch off the flame, add white pepper powder mix well and serve hot.

Yellow pumpkin soup

Ingredients

1 cup yellow pumpkin
2 tbsp carrot
2 tbsp spring onion
1 cup milk (boiled)
1 cup water
1 tsp butter
1 tsp chopped garlic
1 bay leaf
1/8 tsp white pepper powder
Salt to taste

Method

Heat butter in a cooker, add garlic,  bay leaf and spring onion and saute for a minute.

Add other vegetables, salt and saute for a minute.

Add water and cook for 2 whistles.

After opening cooker, mash some yellow pumpkin for thickness.

Now add milk and allow to boil and switch off the flame.

Add pepper powder mix well and garnish with spring onions.

Masala butter milk

Beetroot paratha/ how to make beetroot paratha / beetroot recipe / paratha varieties

Ingredients

1 cup peeled and grated beetroot
2  cups wheat flour
2 tbsp green peas (optional)
1 green chillie
1 tbsp chopped parsley / coriander leaves
1 tsp oil for dough
1/4 tsp ajwain / jeera
1/4 tsp masala powder
Ghee or oil as needed
Salt to taste

Method

Blend grated beetroot with little water.
Blend green peas and chillie to coarse paste.

In a wide bowl add beetroot puree, green peas, ajwain, parsley, masala powder and salt mix well.

Add wheat flour to the above make smooth and non stick dough by adding water and a tsp of oil, cover and let it rest for 20 minutes.

Divide the into equal portions, make a round balls

and flatten  it as thin or thick you want.

Heat a pan, place the above paratha cook it apply ghee, flip it other side, apply ghee and cook well  both sides.

Serve these healthy beetroot paratha with curd / any pickle.

Karadaiyan nombu uppu adai / karadaiyan nombu savoury verision / uppu adai / nombu adai / how to make karadaiyan nomubu uppu adai / uppu adai recipe

Ingredients


1 cup rice flour
2 cups water
2 tbsp karamani / black eyed beans
2 tbsp chopped coconut
1 chopped green chillie
1 tsp chopped ginger
Few curry & coriander leaves
1/4 tsp mustard
1/4 tsp asafoetida
2 tsp coconut oil
Salt to taste

Method

Heat oil in a pan, add mustard when it starts spluttring add ginger, green chillie, curry leaves, asafoetida, coconut and karamani.

Add 2 cups of water,  salt to taste and allow to boil.

Add rice flour slowly ( keep the flame in low) mix well and switch off the flame.

After 15 minutes when it cools mix it well again.

Make small balls out of it and flatten it.

Heat cooker, grease the idly plates with oil, steam these adai for 10 - 12 minutes.

Serve with butter.

Beetroot soup/ beetroot soup recipe/ how to make beetroot soup

Ingredients

1 cup grated beetroot
1/2 cup chopped tomato
1/4 cup chopped onion
1 tsp ginger & garlic each
1 bay leaf
1 tsp butter / oil
1/8 tsp pepper powder
A pinch sugar (optional)
Coriander leaves for garnishing
Salt to taste

Method

Blend beetroot with little water and set aside.

Blend tomato, ginger and garlic and set aside.

In a cooker, add butter, bay leaf and onion saute for a minute.

Add beetroot and tomato puree, salt and 1 cup water

cook for 2 whistles.

After opening, add some more hot waret to the requried consistency of the soup.

Finally add a pinch of sugar and pepper powder.

Garnish with coriander leaves and serve hot.

Note

Filter the above soup, add a tsp of corn flour and bring to boil for smooth and silky consistency.

Paneer kheer / paneer kheer recipe/ how to make paneer kheer / paneer payasam

 Ingredients


1/2 liter full fat milk

1/4 cup chopped paneer / cottage cheese

1/4 cup sugar

2 tbsp badam /cashew paste  (optional ) 5 badam soaked in hot water for 15 minutes and make a fine paste.

2 tbsp each  badam & pistachios sliced / chopped

Few saffron soaked in little hot milk

1/4 tsp cardamom/nutmeg powder


Method


Boil milk for 5 to 6 minutes on medium flame stir in between.
Add sugar , badam paste and cook for 3 - 4 minutes.
Add panner, saffron and nutmeg powder mix well and cook for 2 - 3  minutes.

Switch off gas and finally garniah with badam and pistachios.

Server this hot or cold.

Note - You can add condensed milk also in this.

Another variation of the same kheer

Same method and ingredients as above

Just add crumbled paneer instead of chopped

Avoid saffron.

Used only badams

Remaing procedure all same as method 1.

Mixed vegetable soup / how to make mixed vegetable soup / mixed vegetable soup recipe

Mixed vegetable soup

Ingredients

2 cups mixed vegetables
( onion, cauliflower, carrot, yellow pumpkin, potato )
1 cup milk (boiled)
1 cup water
1 tsp crushed ginger
1 tsp crushed garlic (4 or 5)
1/2 tsp corn flour ( mixed with 1 tbsp water )
1 bay leaf
coriander leaves or stem
1/8 tsp pepper powder
1/2 tsp oil / butter
Salt to taste

Method

Heat oil in a cooker, add garlic, ginger, bay leaf and coriander stem.

Add onion and saute for a minute.

Add other vegetables and saute for a minute.

Add salt and water, cover the cooker and cook for 2 whistles.

After opening cooker, add corn flour paste and boil for a minute.

Now add milk, pepper powder mix well and switch off the flame.

Mixed vegetable soup is ready to serve.

Note

You can add other vegetables also.

Tomato& garlic rasam/ tomato & garlic rasam recipe/ how to make tomato & garlic rasam

Tomato & garlic rasam

Ingredients

1 big chopped tomato
1 small gooseberry size tamarind
1 tbsp crushed garlic
1/4 tsp crushed ginger ( optional)
1 tsp jeera
1/4 tsp pepper
1 tsp ghee/oil
1/4 tsp mustard
Half green chillie
1/4 tsp turmeric powder
Few curry and coriander leaves
Salt to taste

Method

Heat oil in a pan, add ginger, garlic pepper and jeera saute.

Add tomato, tamarind and salt saute for 2 minutes allow to cool and blend it.

Heat a pan add mustard, green chillie and curry leaves.

Add above tomato paste, turmeric powder and allow to boil for 3 minutes.

Add water according to the requried consistency.

Cook till frothy, add curry and coriander leaves and switch off the flame.

Ready to serve tomato and garlic rasam 

Gooseberry chutney/nellikka chutney/amla chutney/nellikkai Chutney recipe

Ingredients

1/4 kg gooseberry
4 red chillies
3 or 4 green chillies
A bunch fresh coriander leaves
1/4 tsp mustard
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tbsp gingelly oil
Salt to taste

Method

Steam gooseberry in a cooker without water for 4 whistles.

Heat oil on a pan add red and green chilli saute for few seconds.

Add coriander leaves saute for a minute.

Remove seeds from gooseberry.

Now in a blender add roasted chillies, coriander leaves and salt blend it to a coarse paste.

Add gooseberry to the above paste blend again to a coarse paste.

Heat oil in a pan, add mustard when it starts sputtering add asafoetida and above gooseberry paste saute for 2 minutes and switch off the flame.

Gooseberry Chutney is ready to serve.

This can be served with hot rice idly or dosa.

You can keep this for a month in the fridge.

Poha chivda/ poha mixture/rice flakes chivda/rice flakes mixture/rice flakes chivda recipe

Ingredients

1/2 kg Thin rice flakes
1/4 cup peanuts
1/4 cup roasted gram dhal
1/4 cup thin sliced copra (dried coconut) pieces
2 tbsp chopped green chillie / 1/4 tsp chillie powder
2 tbsp crushed garlic (optional)
Few curry leaves
Oil as needed
1/4 tsp turmeric powder
1/4 tsp powdered sugar ( optional)
Salt to taste

Method

Dry rice flakes under sun for 2 to 3 hours.

Take a heavy bottomed pan, heat 2 tbsp of oil add rice flakes saute in low flame until crisp and set aside.

Heat oil roast peanuts and set aside.

In the same way fry copra, roasted gram dhal separately.

Now again heat oil add crushed garlic fry them well and add curry leaves fry them.

Finally  heat oil add turmeric power, salt and sugar.

Now coimbine all together and mix gently.

Rice flakes chivda is ready to serve.

Note

You can add fried cashewnuts & raisins also.

Frozen tamato

Tip of the day


Blend tomatoes without water and pour them in mold or ice try.

Store them in freezer, use it when ever you requried.

Can use this for sambar, rasam, sabzi and many more.