Quick recipes

  • Paniyaram: Fry in oil 1/3t fennel, 1t cumin, 4green chilies, 1″ginger grate, then finely grated or chopped 1c cabbage, 2 carrot, salt, toss for 2 mts. Cool for 5 mts, mix in 1/3c roasted & powdered peanuts, 1T sesame seeds, 1T baking powder. Mix in rested 15mts (1c any millet powder+1/3c rice flour+1/4t soda+1/2c thick curd+1-11/2c water) so like thick cake batter. Pour a generous tablespoon of the batter into heated greased paniyaram moulds, cover and cook for 2 mts. Turn it around, cook for 2 mts. With tomato chutney.
  • Ragi ravva dosa: Make very thin batter of 1/2c ragi flour, 1/8c millet flour, 1/4c millet ravva, thinly sliced green chilli, 1/4c finely chopped onion, 1 sprig curry leaves, 1t  cumin, 1T curd (optional). Rest for 15 mts, start making dosas on medium high heatp. Pour batter from 2″ height, fill in the gaps if needed, add few drops oil, cook for till the top dries, flip.
  • Jowar Dosa: Make batter of 1/2c  jowar flour, 1/4c each wheat flour, urad flour, rice flour, besan, 1/4t Hing, 1/4t jeera, 1/2t salt, water. Swirl 1/3c batter on hot pan so covers fully & cook.
  • Kadi: Whisk curd / sour buttermilk with water so becomes 2c. Whisk in salt, 1/4t haldi, 1T rice flour or besan till smooth and creamy. Fry in oil mustard seeds, methi seeds , cumin, 2red chilies, hing, curry leaves. Add minced 1″ ginger, 1 green chili, 1 sprig cilantro, saute for 1min. Reduce the flame to the lowest setting, add the buttermilk, let it warm through for 3-4 mts. Keep stirring constantly till see the steam coming out. Be careful to not let it boil, otherwise the curd will curdle. Switch off the stove.
  • Kurma: For veg kurma, par boil the vegetables with some salt. For soya kurma – Soak the soya chunks in salted water for 10 mts. For paneer kurma – Fry paneer cubes or leave as such. For chikpea kurma – Soak overnight and pressure cook for 2 whistles. For egg kurma – hard boil eggs. Fry in oil paste of (1/2c fried onions, 1t ginger garlic paste, 2 tomato, 1/2c coconut grate, 1t fennel, 1t poppy seeds, 5 cashew), add 1/4t haldi, 1/2t garam masala, 1t chilli powder, 2t coriander powder, salt, vegetables, 2c water, cook till oil floats. With roti, dosa, pulao.
  • Rasam: Coarsely powder 3t pepper corns, 2t cumin, 1/2t dhania, 1t tur dal, 2 red chilli, 4garlic crushed, few curry leaves. Fry in oil mustard seeds, curry leaves, crushed 2green chillies, 1tomato chopped, rasam powder, add salt, haldi, hing, handful cilantro, lime size tamarind juice, 3c water, cook till frothy but not bpilboi. Serve with dry items & papad.
  • Veg Kadi: Cook 1/2c cucumber / raw banana / okra / yam etc with salt, haldi, 1/4t chilli powder, 1/4t pepper, mix in well 1t rice powder mixed in 2T water, bring to boil. Add 1/2t jaggery, when dissolves, mix in well 1/2c beaten curd, switch off, add seasoning of mustard seeds, cumin, methi seeds, hing, red chilli, curry leaves. Garnish with cilantro.
  • Carrot halwa: Fry in 2t ghee 2c grated carrot for 5 mts, add 3/4c milk powder, sauté for 5 mts. Add 3/4c sugar, stir till starts leaving kadai. Add 5 cardamom powder, dry fruits.