Vangi baath(Brinjal rice)

Another popular dish of Karnataka !


Ingredients needed
 Cooked Rice(Basmati) - 2 cups
Brinjals - 3(Green long brinjals tastes very good ! Also purple brinjals can be used)
Vangibaath powder/Palyada pudi - 3 tbsp
Oil - 6 to 7 tbsp
Red chili - 1
Mustard seeds - 1tsp
Curry leaves - 1 sprig
Hing - A pinch
Salt to taste
Turmeric powder - 1/2 tsp
Lime juice to taste


Method
Step 1 - Wash the brinjals and chop them lengthwise into pieces and keep them in water to avoid discolouring.
Step 2 - Heat the oil and add mustard seeds,allow them to crackle and add hing,curry leaves,red chili,turmeric and the cut brinjal pieces.Fry them until they are tender(do not add water).

Step 3 - When they are soft add salt,vangi baath powder,lime juice and mix well.
Step 4 -Now add the cooked rice to the brinjal mixture and mix well.

Hagalakai fry/Bitter Gourd fry

Simple and easy fry !


Ingredients needed
Bitter gourd/Karela/Hagala kai - 3 to 4(cut into round pieces,if the karela is ripened scoop out the inner part and discard it)
Oil - 3 tbsp
Red chili powder - 2tsp or to taste
Salt to taste
Coriander powder - 2tsp
Turmeric powder - 1/2 tsp


Method
Step 1 - Heat the oil in a pan and add the bitter gourd  pieces and fry for 5 minutes,Then add a cup of water and let it boil.At this point add the red chili powder,salt,coriander powder,turmeric powder,Close it and cook it until the bitter gourd is cooked completely.
Step 2 - When the water is evaporated and the mixture is dry,Fry for another 10 minutes on a medium flame so that the bitter gourd slices become little crispy.
Enjoy with Roti or rice !

Onion Tomato Upma/Uppittu

Ingredients needed
Rava/Semolina - 1 cup
Onion - 1 chopped finely
green chillies - 5
Ginger - 1 inch piece chopped finely or grated
Tomato - 2 chopped finely
Coriander leaves to garnish
Salt to taste
Water - 2 and 1/2 cup
Oil - 4tbsp and 1tsp
Mustard seeds - 1tsp
Channa Dal - 1 tsp
 Urad Dal - 1tsp
Curry leaves - 5
Coconut - 2tbsp(optional)


Method
Step 1 - Roast the Rava/Semolina on a medium flame until it changes its colour and nice aroma comes from it.When its almost getting done add a tsp of oil and fry for 5 minutes.(Adding a tsp of oil while frying brings nice taste to upma).Transfer it into another bowl.
Step 2 - Now heat the oil in a kadai and add mustard seeds,let it splutter then add channa Dal,urad Dal,curry leaves and fry for 2 minutes.Now add green chillies,onion and fry till onion is soft and add the tomatoes,salt cover it and let it cook until the tomatoes are soft.Add the water and bring it to boil,turn the flame to medium and start adding fried rava with continuous stirring(If you pour rava without stirring,lumps will be formed).Mix it very well and cover it and let it cook on a slow flame for 8 minutes.
Step 3 - Turn the gas off and garnish with coriander leaves and grated fresh coconut.
Serve hot !

Nuchinunde/Dal Dumplings

This is a very old and traditional dish of Karnataka...Had been craving for this since long,today decided to make it and got the recipe from amma ! Basically they are steamed Dal dumplings...I added carrots and greens to make it more healthy !


Ingredients needed
Toor Dal - 1/2 cup
Channa Dal - 1/4 cup
Moong Dal - 1/4 cup
Jeera - 1tsp
Carrot - 1 grated
Fresh Dill(Sabsige soppu) - 1/2 cup
Coriander leaves - 1/4 cup
Green chillies - 4
Grated coconut - 2tbsp
Salt to taste
A pinch of hing


Method
Step 1 -Wash and soak the Dal for 3 to 4 hours and drain the water.
Step 2 - Grind the Dal with green chillies,ginger,jeera to a coarse paste with adding very little water if needed.
Step 3 - Now add grated carrot,washed and chopped dill leaves,salt,hing,coconut,finely chopped coriander leaves
to the ground Dal mixture and mix well.
Step 4 - Make small dumplings out of the mixture and place it in the greased idli plates(You can also use the container,but make sure to grease it).Now place the idli stand in the pressure cooker and steam cook it for 10 to 12 minutes.
Nuchinunde is ready to serve ! Serve hot with any chutney ! 

Tomato Rice

It was lunch time,didn't have left overs...looked in the fridge and saw some tomatoes...Ran out of veggies ! Made this quick tomato rice and had it with just plain yogurt !


Ingredients needed
Cooked Basmati rice - 1 1/2 cups
 Tomatoes - 3 chopped finely
Onion - 1 chopped finely
Curry leaves - 4
Green chili - 1
Ground nuts - 10
Bay leaf - 1
Salt to taste
Oil - 4tbsp
Mustard seeds - 1tsp


Dry roast and grind it into a fine powder
Channa dal - 2 tbsp
Dry coconut/Kobbari - 1 tbsp
Coriander seeds - 1tbsp
Fenugreek seeds - 1tsp
Fennel seeds - 1/2 tsp
Cinnamon - 1 inch piece
Cloves - 3
Red chillies - 4


Method

Step 1 - Heat oil and add bay leaf,mustard seeds let it splutter then add ground nuts and fry for 2 to 3 minutes and add onions,green chillies fry until onion changes colour.Now add tomatoes,salt cover it and let it cook until the tomatoes are little soft.
Step 2 - Now add the ground masala and fry it for 8 to 10 minutes or until the oil separates from the masala.
Step 3 - Add the cooked rice adjust the salt and mix it well.
Serve hot with yogurt or raita ! 

Poha/Avalakki Oggarane

One of the fastest and simple breakfast ! Variety of vegetables(Such as peas,potatoes,cabbage) can be used to make it more nutritious...


Ingredients needed

Poha/Avalakki - 2 cups

Carrots - 2 grated

Onion - 1 medium sized chopped finely

Green chillies - 5

Curry leaves - 6 to 7

Coriander leaves to garnish

Salt to taste

Oil - 4tbsp

Ground nuts - 10

Mustard seeds - 1tsp

Channa dal - 1tsp

Urad dal - -1tsp

Coconut grated - 2 tbsp(Optional)
Lime juice to taste

Method

Step 1 - Wash the poha 3 to 4 times,drain the water and leave it aside for 10 minutes.(If the poha is too thick,let it soak in water).

Step 2 - Heat oil and add mustard seeds,when they start to splutter add Channa dal,urad dal,ground nuts and fry til they brown and crispy.Now add the curry leaves,green chillies,onion and fry until onion turns pink in colour.Add the grated carrots and salt mix it well and cover and cook it until the carrot is soft.
Step 3 - Now add the poha,coriander leaves,coconut and lime juice.Adjust the salt and keep it covered on a low flame for 5 more minutes.
Yummy Avalakki/Poha is ready to serve !

Cucumber Kosambri

This is a must dish for almost all Indian festivals and special occasions ! Very healthy as well...I love to have it just by itself...Its a good accompaniment with any kind of rice...


Ingredients needed
Cucumber - 2 chopped finely
Moong dal - 1/4 cup washed and soaked for an hour
Green chillies - 2
Oil - 1tsp
Mustard seeds - 1tsp
Hing - A pinch
Salt to taste
Urad dal - 1tsp
Coriander leaves to garnish
Lime or lemon to taste


Method
Step 1 - Take a large mixing bowl and put chopped cucumber,soaked moong dal(drain out the water).
Step 2 - Now heat oil and add mustard seeds,a pinch of hing,urad dal and finely chopped green chillies.Saute for a minute and mix it with cucumber.
Step 3 - Now mix everything and add salt,coriander leaves and lime juice.

Pudina rice bath(Mint rice)

Mint is one of the herbs that has it all.It is well known for its properties related to indigestion, stomach cramps, menstrual cramps and many others...
Here is the recipe for this wonderful,aromatic dish that goes well with any kind of gravy.We simply love it with yogurt ! 


Ingredients needed
Cooked rice(Basmati) - 2 cups
Mint leaves/Pudina - 1 bunch
Dry coconut(grated) - 1/2 cup
Cinnamon - 2 medium pieces
Cloves - 3
Cardamom - 1
Green chillies - 5
Ginger - 1 inch piece
Oil - 4tbsp
Bay leaves - 3
Peas - 1/2 cup
Potato - 2 (chopped into cubes and cooked)
Salt to taste
Lime juice to taste


Method
Step 1 - Grind mint leaves,dry coconut,cinnamon,cloves,cardamom,ginger,green chillies into a smooth paste by adding little water.
Step 2 - Heat oil and add bay leaves and add the ground paste,fry it in the oil until the raw smell of the paste goes off.
Step 3 - Now add cooked peas,potato cubes,lime juice,salt and mix well.Add cooked rice and adjust the salt and mix well.

Cabbage kootu

Simple and easy Cabbage gravy !


Ingredients needed
Cabbage - 2 cups
Channa Dal - 1/2 cup
Onion - 1
Tomato -1
Green chillies - 4 to5 
Curry leaves - few
Coconut shredded - 1tbsp
Garlic - 3
Ginger - 1 inch piece chopped finely
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Salt to taste Oil - 2 tbsp


Method
Step 1 - Wash and soak Channa dal for 30 minutes.Now mix onion,tomato,turmeric powder,garlic,ginger,green chillies,hing,salt and a tbsp of oil with the soaked Channa Dal and pressure cook it for 4 to 5 whistles or until the Dal is cooked completely.
Step 2 - Now cook the cabbage separate and mix it with Dal.bring it a boil and add shredded coconut and continue cooking for 8 to 10 minutes.
Step 3 - Heat a tbsp of oil and a pan and add mustard seeds,jeera,when they crackle add urad dal,curry leaves and a red chili and pour it on the gravy/kootu.
Yummy Cabbage kootu is ready to serve !

Sambhar Powder(Huli pudi)

Ingredients needed
Channa dal - 1/2 cup
Urad dal - 1/4 cup
Coriander seeds - 1 cup
Red chillies(Non spicy/Byadagi) - 100gm
Red chillies(Spicy one) - 100gm
Cinnamon - 5gm(3 to 4)
Black peppercorns - 2 tsp
Fenugreek seeds(Menthya) - 1tsp
Oil - 1tsp


Method

Step 1 - Dry fry channa dal,urad dal,fenugreek seeds  and coriander seeds until they become slightly brown and gives nice aroma.Keep them aside.

Step 2 - In the same pan put a tsp of oil and fry the red chillies,cinnamon and pepper.Let it cool.

Step 3 - Now put everything in a blender and grind it into fine powder.

Sambhar powder is ready ! Store it in a air-tight container.

Mushroom Soup(Indian Style)

Ingredients needed
Baby bella mushroom - 15
Olive oil - 1 tbsp
Butter - 1tbsp
Vegetable broth - 2 cups
Shallots(small onions) - 2
Cumin powder - 1tsp
Garlic - 3
Half and half milk - 1/2 cup(regular milk can also be used)
Red chili flakes - 1 tsp
Fresh black pepper powder - 1tsp
Salt


Method
Step 1 - Heat butter in a heavy bottom pan and add sliced onions and garlic.Fry until the onions turns tranlusent and then add chopped mushroom,fry until the moisture evaporates and add cumin powder.Fry for 2 minutes and transfer that into another bowl.
Step 2 - Heat the butter and add 1tsp of maida/plain flour and whisk it continously for 3 to 4 minutes(do not burn it,keep the temperature on low).Now add the vegetable broth and bring it to boil,When its boiling mix corn starch in 2tbsp of water and add it in the soup.Now add red chili flakes,pepper powder,sauteed mushrooms,milk and boil it for 3 minutes and turn the gas off.

Hot creamy mushroom soup is ready to serve !

Rasam Recipe

This is a very famous Chettinad rasam which i  tasted in a restaurant and really loved it ! Since then i was looking for the recipe and had been trying to get that taste...Came across this recipe few days back and this is exactly the same rasam and is absolutely delicious ! 


Ingredients needed
Tamarind - lemon size
Tomato - 1
Black pepper - 1tsp
Garlic - 3(do not remove the skin)
1 big onion or 7 to 8 Shallots(small onions)
Cumin seeds - 2tsp
Red chili - 1
Salt to taste
A pinch of hing
A pinch of turmeric
Curry leaves - 4
Coriander leaves washed and chopped - handful


Method 
Step 1 - Soak tamarind in water and extract the pulp.Squeeze the tomato in the tamarind pulp and keep it aside.
Step 2 - In a blender add pepper corns,jeera,red chili and garlic,add half cup of water and grind it into a coarse paste.Now add onions and just grind it for10 seconds.

Step 3 - Mix the ground masala with tamarind and tomato juice,also add turmeric,salt,curry leaves,coriander leaves and hing.Let it boil for 5 minutes.turn the gas off and rasam is ready to serve.
Tempering is optional but gives a wonderful taste to it !
All you need you do is heat a tsp of ghee and add hing,mustard seeds,when it starts spluttering add 2 to 3 curry leaves and turn the heat off..Pour it into rasam mix well and cover it for 5 minutes.

Vegetable pulao

Easy and quick dish ! Healthy as its packed with vegetables...I love to try different versions of pulao and biryani recipes..Although the spices are more or less the same,preparation or the method varies in some of them.

This is one such recipe that i prepared yesterday and it was absolutely wonderful ! 

Ingredients needed

Rice(basmati) - 3 cups

Mixed vegetables - 1 cup(i added beans,carrots,peas and potato)

Oil - 2tbsp

Ghee - 2 tbsp

Onion - 1

Ginger - 1 inch piece

Garlic - 3 to 4

Spices needed

Cinnamon - 1 inch piece

Cloves - 4

Cardamom - 2

Coconut grated(fresh or frozen) - 1tbsp

poppy seeds - 1tsp

Coriander seeds - 1tsp

Cumin seeds - 1tsp

Mint leaves - 10

Salt to taste

Method

Step 1 - Wash the rice thoroughly and cook it with 4 and half cups of water.

Step 2 - Make a smooth paste of all the spices with onion,ginger and garlic by adding half cup of water.

Step 3 - Now heat oil in a pan and add all the veggies and saute them till they become little tender but still hold the shape.Take out the vegetables in a separate bowl and to the same oil add ghee and add bay leaves,then add the ground paste and fry for 10 minutes or until the raw smell of the spices goes off.

Step 4 - Now add salt and mix it well and add the cooked rice and sauteed vegetables.Mix it well again and let it cook on a low heat for 7 minutes.Turn the gas off.

Yummy mixed vegetable pulao is ready to serve !

Palak parata(Spinach parata)

I had a bunch of palak sitting in my fridge for a week..Didn't want to make dal as i cooked dal the previous day,had no time to make any curry out of it...So thought of making these paratas as they are so simple and fast !


Ingredients needed
Spinach - 1 medium bunch
Onion - 1 medium
Green chillies - 3
Salt - 1tsp
Cumin powder - 1tsp
Ginger - 1 inch piece
Garlic - 1


For Dough
Wheat flour - 6 cups


Method
Step 1 - Wash the spinach leaves nicely and
blend it into a smooth paste along with the
ingredients mentioned above.(Do not add
too much of water)

Step 2 - Now to that paste add the wheat flour and mix it well.Make a smooth ball out of it.Take little oil and knead the dough well and keep it covered for 20 minutes.

Step 3 - Divide the dough into medium golf sized balls.Take one of them,dip it in the wheat flour and roll it out evenly.
Step 4 - Place it on the hot tava.Drizzle oil around it and cook it for 2 to 3 minutes.Once you see the brown spots on it flip it onto the other side and cook it again for 3 minutes.
Spinach parata is ready to serve ! 

Serve it with plain yogurt/raita/chutney or any curry of your choice.

Tomato Onion Chutney

This recipe was shared by my best friend Soumya(one of the few people whom i hold very close to my heart)...
Well,Its a very simple preparation and tastes so delicious !


Ingredients needed 
Tomatoes - 3 medium
Onion - 3 medium
Red chillies - 5 to 6
Tamarind - 1 tbsp
Curry leaves - 5
A pinch of hing
Salt to taste


Method

Step 1 - Pressure cook  the chopped onions,tomatoes,red chillies and tamarind for 2 whistles and let it cool by itself.
Step 2 - When it cools down blend them into a fine paste
Step 3 - Now heat oil in a nonstick pan and pour the ground chutney followed by salt,curry leaves and  hing.
Step 4 - fry for 8 to 10 minutes and turn off the gas.

Ridge gourd tomato curry

This is a spicy Andra dish that goes very well with rice !Very simple and yummy curry...


Ingredients needed
Ridge gourd - 3 medium sized tender ones
Tomatoes - 3
Oil - 1tbsp
Mustard seeds - 1tsp
Urad dal - 1tbsp
Fenugreek seeds - 1tsp
A pinch of hing
Green chillies - 3 to 4
Red chillies - 2
Tamarind - 1tsp
Salt to taste


Method
Step 1 - Wash and peel the skin off the ridge gourd and chop them into fine pieces.Also wash the tomatoes and chop them into small pieces.

Step 2 - Heat oil and add urad dal,fenugreek seeds(menthya) and fry till it changes colour.Then add mustard seeds,hing,green and red chillies and fry for 2 minutes.turn the gas off.When it cools grind it with tamarind into a smooth paste.
Step 3 - Now to the same pan add tomatoes and little salt,cook it covered till the tomatoes are mushy and cooked.Take it out in a bowl.
Step 4 - To the same pan add the chopped ridge gourd pieces,salt and cook it covered until the vegetable gets soft.

Step 5 - Put the ground masala and cooked ridge gourd into the tomato paste,adjust the salt and mix it well.


Final step(Optional but gives extra flavour and taste !)
Heat a tsp of oil and add mustard seeds,a pinch of hing,curry leaves,fry for 2 to 3 minutes and pour it on curry.

Raw plantain curry(Balekai gojju)

 Ingredients needed
Raw plantain(balekai) - 2
Oil - 1tbsp
Mustard seeds - 1tsp
Chili powder - 1/2 tsp
Green chillies - 3(slit)
A pinch of hing
Garlic - 4(sliced)
Curry leaves - 5
Turmeric powder - 1/2 tsp
Tamarind juice - 2tbsp
Jaggery - 1tsp
Salt

Method
Step 1 - Wash and peel the skin off plantain and chop them into fine pieces.Pressure cook it with turmeric powder and little salt.
Step 2 - Mash it lightly with a spoon and add red chili powder,tamarind juice,jaggery and green chillies.Add a cup of water and bring to boil.
Step 3 - Now heat oil in a small pan add mustard seeds,hing,curry leaves and garlic.Saute for a minute and add it to the curry..Adjust the salt and add extra water if needed.Boil it for 10 minutes on a medium flame and turn the heat off.
Serve hot with roti or rice !

Menthya soppu Avarekalu baath

Ingredients needed
Cooked rice - 1 and half cup
Fenugreek leaves(Menthya soppu) - 1 bunch
Lilva(Avarekalu) - 1/2 cup
oil - 4tbsp
Mustard seeds - 1tsp
Red chili - 1
Vangi baath powder - 3tbsp
Curry leaves - 6
A pinch of hing
A pinch of turmeric
Salt to taste
Lime to taste


Method
Step 1 - Wash the fenugreek leaves and chop them finely(tender stems can also be used).Pressure cook the lilva beans with little salt.
Step 2 - Heat oil in a deep pan and add mustard seeds,When they splutter add hing,turmeric powder,urad dal
and curry leaves.Now add chopped leaves and fry for 8 minutes in the oil.When it starts getting soft add the cooked beans,vangibaath powder,lime juice and mix well.Let it cook on a low heat for 5 minutes and turn the gas off.
Step 3 - Now add the cooked rice to it and mix well.Adjust the salt and lime juice.

Stuffed baby eggplant curry

This curry goes well with chapati,rice and paratas as well !
Eggplants are my all time favourite ! The normal authentic stuffing takes little extra time and patience,but this dish is easy and can be prepared in less time...


Ingredients needed
Baby eggplants - 5 to 6(wash,slit them without seperating and keep them in water)
Onions - 1/2 cup
Red chili powder - 1tsp
Salt
Garlic - 3
Ginger - 1 inch piece
Garam masala - 1/2 tsp
Ground nuts  - 10
Coconut grated - 1tbsp
Sesame seeds - 1tbsp
Tamarind - 1tbsp
Jaggery - 1 tsp
Oil - 2tbsp
Mustard seeds - 1tsp
A pinch of hing
A pinch of turmeric
Curry leaves - 5 to 6


Method
Step 1 - Grind all the ingredients mentioned above(onions,ground nuts,coconut,red chili powder,garam masala,sesame seeds,tamarind,jaggery,ginger garlic and salt) into a smooth paste by adding little water.For the extra masala left put some water mix it well and keep it aside.
Step 2 - Take the cut eggplants and fill the stuffing inside and keep them in a plate.Now heat the oil in a pressure cooker add mustard seeds,a pinch of hing,turmeric powder and curry leaves.When they splutter place the stuffed eggplants in it.Now pour the extra masala left and half cup of water.Close the lid and let it whistle 2 times.When it cools down open the pressure cooker and mix it gently.

Idli Recipe

Ingredients needed
Idli batter
Oil
Idli plates
Pressure cooker


Method
Step 1 - Grease the idli plates and take a spoonful of batter and pour it in them.
Step 2 - Now keep them in the pressure cooker and steam cook for 10 minutes(do not put the weight for the cooker).Let it cool.
Step 3 - Scoop out the idlis and serve them hot with chutney and sambhar.

Chapparada Avarekai palya(Broad Beans fry)

Its one of my husband's favourite ! I make it very often,every time i change the recipe though...Today gave a try to my mom's recipe..It's very simple and easy palya.Tastes good with hot rice !


Ingredients needed
Broad beans - 25 to 30
Oil - 2 tbsp
Mustard seeds - 1tsp
Channa dal - 1tsp
Urad dal - 1tsp
Hing - A pinch
Curry leaves - 4 to 5
Lemon juice - 2tsp
Salt to taste 
Vangibath powder(Palyada pudi) - 2 tbsp
Red chili - 1
Coriander leaves to garnish


Method
Step 1 - Wash the and chop it very fine into small pieces.Pressure cook it with little salt.(one whistle is sufficient)
Step 2 - Heat oil in a pan and add the mustard seeds hing,when it splutters add channa dal,urad dal,curry leaves and fry till the dals change colour.
Step 3 - Now add the cooked beans and add palyada pudi and lemon juice.Adjust the salt and mix it very well and cook it for 7 to 8 minutes more with the lid on.Garnish with chopped coriander leaves.
Now the curry is ready to serve ! 

Idli batter

A typical south Indian breakfast ! Idli with chutney and sambhar is a super combo...It can also be eaten with a tsp of oil mixed with chutney powder... 


Ingredients needed
Rice - 2cups(Sona masoori)
Urad dal - 1 cup
Poha - 1/4 cup


Method
Step 1 - Wash and soak all the ingredients mentioned above for 6 to 8 hours.
Step 2 - grind it into a smooth paste(grind rice and urad dal separately) and mix it well.The consistency should be little thick unlike dosa batter.Keep it in a dark or warm place for fermentation(During winter preheat the oven for 10 minutes and switch it off.Now place the batter in it).It takes at least 8 to 10 hours for fermentation.
Batter is ready to make idlis.

Akki Rotti(Rice flour rotti)

Akki rotti is a Karnataka recipe...It is our family favourite and also weekend special ! Its not only healthy but filling as well !


Ingredients needed
Rice flour - 2 cups
Onion - 1 big chopped finely
Carrot - 1 grated
Green chillies - 3 chopped finely
Coriander leaves - 1/2 cup
Coconut grated - 3 to 4 tbsp
Fine rava - 2tbsp(makes nice crispy rotti)
Salt to taste
Water


Method
Step 1 - Take a deep bowl and mix all the ingredients well.Keep adding little water at a time and keep mixing until it forms into a smooth dough.Keep it aside.
Step 2 - Now take a nonstick griddle/tava and smear it with oil.Take a medium sized ball and keep it in the center of the tava and start pressing it from all the sides.Wet your hands in between and press it evenly.Make a hole in the center and put oil around the rotti and in the hole as well.
Step 3 - Cook it on a medium flame for 7 minutes or until it turns brown in colour.If you like crispy rotti cook it for 3-4 minutes more.
Serve hot with any kind of chutney or with chutney powder !

Minestrone Soup

I tasted this soup for the first time at my friends place..It was very new to me and hadn't heard of it actually...One bowl of soup,i was full and couldn't eat anything else after that...So immediately thought of making it for kids,a nice way to feed them some veggies...
Very filling and healthy soup  !


Ingredients needed
Beans - 5 to 10 chopped finely
Cauliflower - 1/2 cup (cut into small florets)
Carrot - 1
Baby bella mushroom - 4
Capsicum - 1/2 chopped into fine pieces
Vegetable broth - 1 1/2 cup
Any kind of beans - 1/2 cup(i used black beans)
Tomato - 2
Onion - 1 chopped finely
Garlic - 4 (minced)
Pepper powder - 1tsp
Red chili flakes - 1tsp
Olive oil - 2tbsp
Salt
Bay leaf - 2
Cumin powder - 1/2 tsp
Any kind of pasta - 1/2 cup(i used conch pasta)


Method
Step 1 - Heat oil in a pressure cooker,add bay leaves,and saute garlic and onion till the onions turn pink.Now add all the vegetables and fry for 2 to 3 minutes and add the tomatoes.Cook it till the tomatoes are soft and then add the vegetable broth.Bring it to boil and add beans,pasta,cumin powder,pepper powder and salt.
Step 2 - Close the lid of the pressure cooker and after one whistle turn down the heat to medium and cook it for 5 minutes.

Step 3 - Turn the gas off and sprinkle cheese on top !

Vangi bath Powder(Palyada pudi)

This is one of the flavourful powder that can be used to any south Indian curry(palya)...I always stock this in my pantry and comes out very handy when needed..It also has a great shelf life !


Ingredients needed
Channa dal - 1/2 cup
Urad dal - 1/2 cup
Coriander seeds - 1 cup
Red chillies(byadagi) - 100g(This won't be spicy,but gives nice colour)
Red chillies(Spicy) - 100g
Cinnamon - 5g(3 to 4)
Black peppercorns - 2 tsp
Dry coconut - 1/2 cup(optional)


Method
Step 1 - Dry fry channa dal,urad dal  and coriander seeds until they become slightly brown and gives nice aroma.Keep them aside.
Step 2 - In the same pan put a tsp of oil and fry the red chillies,cinnamon and pepper.Let it cool.
Step 3 - Now put everything in a blender along with dry coconut and blend it into a coarse powder.(Consistency is really up to our preference,i usually make a coarse powder)
Vangibath powder is ready ! Store it in a air-tight container.

Dosa/dose

Ingredients needed

Dosa batter

Oil

Method

Step 1 - Heat the tava and pour a spoonfull of batter and spread it evenly.Drizzle oil around it and wait for it cook on one side.

Step 2 - Now flip the dosa and cook for 3 to 4 minutes on the other side.

Yummy dosas are ready to eat ! Serve hot with chutney and potato masala..

Dosa/Dose Batter

A popular south Indian breakfast dish prepared in most of the south Indian houses !
There are many varieties of dosa...This is a basic,simple dosa batter that i prepare very often at home...with this batter we can  make many varieties of dosa.


Ingredients needed
Rice - 3 cups
Urad dal - 1 cup
Fenugreek seeds/Menthya - 2tbsp
Toor dal - 5 tbsp
Channa dal - 5 tbsp
Moong dal - 5 tbsp
Poha/Avalakki - 2 tbsp


Method
Step 1 - Wash and soak all the above ingredients for at least 8 to 10 hours and grind it into a smooth paste.(Add water to make it into a thick paste)
Step 2 - Keep it covered in a warm or dark spot for 8 to 10 hours.In winter preheat the oven for just 5 minutes and turn it off.Keep the batter inside the oven.
Step 3 - After it is fermented stir the batter and add water if its too thick.(Consistency should be little thin but it should coat the spoon when dipped.)
Step 4 - Add salt and mix it well.
The batter is ready to make dosas.