Ivy Gourd Stir Fry

Ivy Gourd is rich in beta-carotene, iron and Vita B complex. It is a great source of antioxidants too.

Ivy gourd stir fry requires minimum ingredients is prepared by keeping it whole and slightly crushing it for garlic seasoning to blend well adding unique taste.

• Take 1 cup Ivy gourd(tindora), cut both ends, crush it slightly using a mortar and pestle or stone.

• In a pan, add 1/2 tbsp oil, 6 crushed garlic pods, fry till it turns brown

• Add the crushed ivy gourd(tindora), salt, 1 tbsp red chilli powder, sprinkle little water and mix well

• Cook on medium flame till the tindora turns soft and changes to a light brown colour.

• Spicy Ivy gourd(tindora) stir fry is ready.

Bittergourd Salad

Neer Dosa

Neer(water) dosa is crepes made with ground rice batter. This version of dosa is soft, thin, soft, fluffy & lacy delicacy.

It is often called ‘water dosa’ since its batter is watery and doesnt require any fermentation.

Crepe is popular thin pancake snack made from whole wheat flour or buckwheat flour. But, in India, we have our desi version of Crepe called Neer Dosa.

• Soak 1 cup rice in enough water overnight. Next day in morning drain the soaked rice and add it to grinder with 2 cups of water. Grind till u get a smooth thin flowing watery batter. Add salt to the batter.

• In a non stick pan add ½ tsp of oil, spread it. With a ladle, spread the batter outwards to inside. Keep titling the pan further spread.

• Cover with a lid and cook without flipping it. Once done fold it in triangular shape.

• Healthy soft neer dosa is ready.

Sweet dosa

Cabbage Dosa

Cabbage omlette dosa is easy to make delicious spicy crispy dosa made with shredded cabbage, rice, coconut & onion.

So when u have very less time to prepare crispy crunch snack or side dish for lunch, go for this.

• Soak 1 cup rice in water for 2 hours. Drain the water and keep it ready.

• Grind 3/4 cup grated coconut, 9 kashmiri red chilli, beetle nut sized tamarind, pinch of asafoetida (hing) and water to make a rough paste. Add soaked rice and little water and grind again.

• Transfer coarse paste batter from mixer to mixing bowl and add salt ,100 gms finely chopped cabbage & finely chopped onion each to the mixture.

• In a pan add oil, put some batter on it and spread evenly using hands. It should be thick spread.

• Apply little oil on the top, close the lid and roast for 3 minutes on a small flame.Flip over, repeat and roast it on both sides till the raw batter completely gets roasted.

• Spicy crispy cabbage omlette dosa is ready.

Rava Bhakri

Sweet Khichdi

Sweet khichdi is porridge like dessert made with cooked Chana dal (Bengal gram dal) and rice blended with goodness of
jaggery, flavored aromatic cardamom powder, dryfruits, ghee & topped with slices of banana.

So when you are craving for a sweet dessert in a hurry, try sweet khichdi.

• Cook 1/2 cup rice and 1/2 cup chana dal bengal gram gram in 1.5 cup water for 1 whistle in pressure cooker.    

• In a pan, add 1 cup jaggery powder, 3/4 cup of water boil it till the jaggery dissolve completely.

• Add 1/2 cup grated coconut and simmer for 2 minutes. Add cooked rice, dal and mix well. Simmer until the mixture dries up completely. Add 5 tbsp of ghee, 2 tbsp raisins, 1tbsp cardamom powder and mix well.

• In a pan, add 1 tbsp ghee, 2 tbsp cashew and fry until they turn golden brown. Add to sweet khichdi and mix well.

• Yummy nutrtious sweet khichdi is ready.

Sweet Poha

Smoothies

Beat the heat with smoothies blended with nutrient rich fruits/veggies and protein rich milk/yogurt which will keep you full till next meal.

Time to replace hot drinks with scrumptious coolers blended with goodness of milk or probiotic yogurt & seasonal nutritious fruits/vegetables.

Lets add sunshine to glasses by drinking instant energy booster to quench your thirst in summer with for comfort.

Summer Coolers

Summer is a bittersweet experience with the scorching weather so lets relish every sip of the drink with different ingredients to create a myriad of summer coolers.

We usually depend on lemonade to beat the heat but they many varieties to experiment which are healthier alternatives to calorie-packed, sugary drinks.

Ditch aerated drink and hop on to the bus of healthy alternative with quite enticing and magical ingredients.

Lets swallow down the summer coolers.

Moong Dal Upma

Moong dal upma is easy to make nutrition, protein rich breakfast/snack blended with goodness of dal & coconut.

Split Green Gram is usually used during festivals in south india and best if you are observing fast.

• In a pan, heat oil, add 1/2 tbsp mustard seeds, 5 curry leaves, 4 green chilies, pinch of asafoetida and salute for little time.

• Add 1/2 cup moong dal, fry for 5mins, add 2 cups water, salt.

• Cook for 15 minutes but make sure its not mushy. Once moong dal is cooked, drain the water.

• Add 1/2 tbsp sugar to moong dal upma and mix well. Garnish 1/2 cup with grated coconut.

Healthy Moog Dal upma ready.

Vermicelli Upma

Biscuit Roti

Biscuit Roti is spicy crispy fluffy puris with flavoured semolina fillings.

Kids love to gorge on this delight deep- fried snack in the evening.

Lets indulge in this sinful binge.

• In a bowl, add 2 cups of maida, 1/4 tbsp salt, 4 tbsp ghee, water and mix to make a soft dough. Keep the wheat flour dough aside for 1 hour.

• In a pan, add 2 tbsp oil, stir curry leaves & 1 tbsp urad dal. Add finely chopped 1 green chillies and 1tbsp grated ginger.

• Add 4 tbsp rava(semolina), 3 tbsp gram flour, pinch of turmeric and fry for 4 minutes.

• Add 1 cup grated coconut,1/2 tsp of salt, 1 tsp of powdered sugar and fry for 2 minutes. Stuffing mixture is ready.

• Take small dough portion like and 2 tbsp of stuffing mixture on it. Seal the stuffing by stretching the dough from sides and covering it. Flatten the dough by rolling it into small puri and deep fry.

Soft fluffy Biscuit Roti is ready.

Banana Buns

Bitter Gourd Salad

Bitter gourd (Karela) salad is stir fried crispy spicy tangy salad blended with goodness of coconut, spices.

• Maintain diabetes
• Maintains cholesterol
• Good for skin, hair & eyes
• Helps in weight loss.
• Boosts your immune system
• Great for your eyes.

Bitter gourd cooking is for the strong hearted. To make it palatable and at the same time attractive, it takes accuracy, finesse and of course, a bit of creativeness.

• Deseed 2 large bitter gourd and chop them into small pieces. Add salt, mix and keep aside for 30 minutes.

• To remove bitterness squeeze it nicely to remove all the water & stir fry in oil on non stick pan.

• In a mixer, grate 1/2 coconut along with 5 red chillies , small tamarind & salt to make dry masala.

• In a container add two finely chopped onions, fried bitter gourd & dry masala.

• Stir fried crispy spicy bitter gourd salad is ready.

Dalitoy

Beetroot Curry

Beetroot curry is delicious amalgamation of taste and health.

Beetroot is rich source of calcium, iron
vitamins A & C, folic acid & fiber, manganese & potassium.

👉 Manages blood pressure
👉 Powerful antioxidant
👉 Manages cholesterol
👉 Natural immunity booster
👉 Manages diabetes
👉 Keeps eye healthy

This spicy delectable receipe is easy to make with simple ingredients like grated beetroot, coconut & cooling yogurt.

Children and adults will savor it so delight them with your culinary abilities.

• Cook grated beetroot in a Pressure cooker.

• In a mixer add water, grind 1/3 cup grated coconut, 3 red chilli, 1 inch Ginger, 1/2 tbsp Mustard seeds, 1/2tbsp Cumin seeds to make masala paste.

• In a pan, add the cooked beetroot, salt, grounded masala paste and turmeric powder. Stir & cook till all ingredients blend well

• Whisk curd add it to curry. Mix well

• In a sauce pan, add 1 tbsp oil, 1/2 tbsp mustard seeds, 1 red chilli and 5 curry leaves. Once it splutters add to curry and stir untill it blends well.

• Pinkish fresh Beetroot yogurt curry is ready.

Curd Curry

Rava Bhakri

Rava(Semolina) Bhakri instant soft, crispy healthy, filling tasty breakfast or snack option.

Bhakri is round flat unleavened Indian bread made with various types of flour.

So if you haven't decided what to make for breakfast / snack, go for this simple recipe with basic ingredients easily in the kitchen.

• Mix 1 cup rice rava, 1/2 cup grated coconut,1/2 tbsp chopped ginger, 1/2 tbsp finely chopped green chilly, 1 tbsp sugar, salt.

• Add water to make a semi liquid mixture and keep it aside for about 30mins.

• On a large flat frying pan, apply ghee spread the bhakri mixture 1/2 to 1 inch thick circle using your hands.

• Cover the pan with lid to cook, flip over to cook both sides using spatula by turning the bhakri upside down.

• Rava Bhakri is ready.

Banans Buns

Chakko

Jackfruit the superfood is nature’s boon to mankind since contains high fiber,
low glycemic load which can help reverse the diabetic condition.

People love to eat this summer fruit which contains succulent yellow to orange to red colored honeyed pulp to their heart’s content.

Chakko is spicy stir fry of raw jack fruit blended with flavourful ground spicy coconut masala.

• In a pressure cooker, add water & 1.5 cup of chopped raw jackfruit. Cook them with salt and 1/4 cup of water for 2 whistle. Smash the cooked jackfruit cubes and cut them into thin pieces.

• In a sauce pan, add oil and stir 1 tbsp corainder seeds, 2tbsp urad dal. Add them to mixer with grated coconut to make coconut masala.

• In a pan, add oil then splutter mustard seeds, add 5 curry leaves, 4 dried red chilli. let them sizzle for few seconds.

• Add dry grounded coconut masala, 2 tbsp of water and mix well. Simmer and cook the masala until it gets very dry. 

• Add in coconut oil, salt, jaggery & pieces of cooked raw jackfruit and mix well. Cook until they blend well and curry gets dry.

• Chakko is ready.

Potato Song

Mango Curry

Mango the king of fruits is one of the most tasty, nutritious tropical fruit loaded with goodness of Vitamin E, beta carotene and serve as strong antioxidant.

Mango Curry is made with not-so-sweet mangoes blended with spices, jaggery and green chilies to give it a unique taste.

Lip smacking curry absorbs all the flavors from the seasoning and it turns into an amalgamation of myriad tastes.

• Peel the skin of 8 sweet sour mangoes.

• In a sauce pan add oil and splutter 1/2 tbsp mustard seeds. When they start popping, add 1/2 tbsp urad dal, 5 curry leaves, 5 red chilies.

• Add peeled off mangoes, 1 tbsp jaggery, salt, 1/2 cup water, 1 tbsp grated coconut.

• Close the lid and cook for 5-6 mins for mangoes to absorb all the flavors till we get thick spicy gravy.

• Divine flavourful Mango curry is ready.

Papad Curry

Potato Song

Potato Song is bright red colored thick curry which derives the color from heat inducing red chillies.

Dish has unique taste & flavour due to perfect blend of ingredients like spicy chilly, sweet coconut, tangy tamarind.

Serve it on lazy weekend afternoon with rice / roti / bread for a quick meal.

• Boil 2 cups of potatoes, peel and cut into big pieces.

• In a pan, stir 3/4 cup of grated coconut till it turns just reddish.

• In a mixer, grind grated coconut with 1 tbsp coriander seeds, 8 red chillies and 1/2 tbsp tamarind to make smooth masala paste.

• In a pan, heat oil and fry 1/2 cup of chopped onions till they turn translucent.

• Add boiled potatoes, masala paste, salt, water and cook till the gravy is thick.

• Potato Song is ready.

Dalitoy

Jamun Shots

Jamun shots is a deep purple refreshing summer drink made from black plum 'Fruit of the Gods' with great health benefits.

This olive sized fruit has sweet, sour, tarty taste packed with
iron, calcium, vitamin-C, B vitamins.

👉 Improves digestion
👉 Fights diabetes
👉 Help In Weight Loss
👉 Improves Oral Health
👉 Increase in haemoglobin production

Lets relish our childhood memories of gorging on this fruit in summer, and then checking each other's tongues for a purple patch left behind by the pulp.

• Remove seeds from 15 Jamun and grind them in blender.

• Now add 1 tbsp sugar, 1/4 tbsp black salt and 1 cup of water in the blender and blend together.

• Pour it in a container, add 2 cups of water, 1 tbsp lemon juice and mix well.

• Spread the salt in a glass plate.

• Around the top of the shot glass, rub lemon wedges and place it upside down in the salt plate. This will create ring of salt around the glass.

• Now pour the drink in each glass and garnish with mint leaves.

Jamun shot is ready.

Shikanji

Bhutte Ka Kees

Bhutte Ka Kees is spiced grated corn cooked in milk which makes it healthy, delicious unusual snack .

Sweet corn is gluten-free cereal & good source of dietary fiber, vitamins, antioxidants.

This delicious tasty mouth watering snack is quite filling and perfect for health conscious people.

• Grind 2 sweet corn cobs to make coarse paste and keep aside.

• In a sauce pan, heat oil and splutter 1/2 tbsp mustard and 1/2 tbsp cumin seeds.

• Add pinch of hing (Asafoetida), 2 finely chopped green chillies, 1/2 tbsp grated ginger and stir for few seconds.

• Add the grated corn paste, 1/4 tbsp turmeric powder and stir until the color changes slightly. Add 1/2 cup of milk and blend well.

• Cover the pan with a lid, and cook until the milk thickens on a low flame.

• Switch off the flame, add the salt, lemon juice and 2 tbsp finely chopped leaves of coriander. Blend well.

• Garnish with 2 tbsp finely grated coconut, raw coriander leaves and lime wedges.

Bread Upma

Sol Kadhi

Sol Kadhi is pinkish digestive appetizer which aides in digestion post spicy meal using dried Kokum petals.

Kokum is known as “Sol” which means peel of Garcinia indica, a plant in the mangosteen family.

Kokum helps in treating sores, stomach ulcers, alleviating diarrhea, improving digestion, lessening arthritis pain, curing ear infections.

Coconut being rich with dietary fiber helps to attain healthy body weight.

• Soak 8 dried kokum petals in warm water for one hour. Squeeze soaked kokum to get juice.

• Pour 2 cups of coconut milk, kokum juice & salt into a bowl. Blend well.

• To make a smooth paste, add 6 tbsp of water, smash 2 green chillies & 3 garlic in a mixer. Use strainer to remove water.

• Add this mixture to the kokum and stir well.

• In a saucepan add 2 tbsp of oil to temper 1 tbsp of cumin seeds, 10 curry leaves and blend well.

• Garnish with leaves of finely chopped corainder.

• Sol Kadhi digestive appetizer is ready.

Curd Curry

Shikanji

Shikanji is a great thirst quencher and refreshing drink which elevates energy level during summer.

It is lemonade with a twist, spiked with flavourful spices & black salt.

This incredibly cool and refreshing drink is cultural gem.

• In a container, add 2 glasses of water & squeeze two lemon.

• Add 1 tbsp of roasted ground cumin powder, black salt and sugar.

• Stir until sugar dissolves.

• Pour the shikanji in glasses. Add 5 mint leaves & ice cubes.

• Shikanji is ready to serve.

Piyush

Piyush

Beat the heat with the creamy yummy saffron flavoured cooling beverage.

Piyush means amrit, heavenly drink of the gods. Rich & filling to have it during breakfast & lunch.

This luscious drink blended with goodness of strained yogurt.

• In a bowl, add 200 gms of Kesar Shrikhand, 1.5 cup yogurt, 1 cup milk, 3 tbsp sugar, 1 tbsp cardamom powder, 1/4 tbsp nutmeg powder.

• Whisk everything well till you get smooth and creamy mixture. Refrigerate it for 2 hours.

• Add 3 tbsp sugar & pour the chilled piyush in glass and garnish with chopped 7 pistachio slices and pinch of saffron.

• Piyush is ready to serve.

Royal Falooda

Papad Curry

Poppadum is usually a thin flat bread made from different lenthils which becomes crunchy like wafers when fried or roasted.

Curd acts as cooling agent and aromatic spices lend a wonderful flavour to the dish.

When green vegetables are scarce, this
quick recipe is healthy & provide instant gratification to the taste buds.  

• Heat the pan, add 5 tbsp oil and splutter ½ tbsp mustard, ½ tbsp jeera, pinch hing and 5 curry leaves.

• Add 1 chopped onion, 1 green chilli and 1 tbsp ginger garlic paste saute well.

• Add salt, ½ tbsp turmeric & coriander powder, 1 tbsp chilli powder and ½ tbsp coriander powder. Saute for few seconds until the spices are aromatic.

• Add 1 cup water to 1 cup whisked curd.

• Stir continuously on low flame till the curd mixes well.

• Now add ½ tbsp garam masala, 1 tbsp kasturi methi, 2 tbsp coriander & break the roasted papad into curry. Mix well.

• Papad Curry is ready.

Curd Curry

Royal Falooda

Falooda is layered mouth-watering indulgent dessert drink made with unique tasty & crunchy flavour perfectly refreshing for summer.

Sweet basil seeds add cooling properties to this beverage-cum-drink.

Beautiful, creamy, floral fragnance milkshake with tangy jelly, chewy vermicelli and basil seeds add to contrasting textures.

• Soak 1 tbsp sabja(basil) seeds in water overnight.

• Boil handful of fine vermicelli (spaghetti) drain well and keep it aside.

• Add 2 tbsp of sugar to 2 cups of boiled milk and set aside to cool. Refrigerate it.

• In a glass, add cooked vermicelli, rose syrup, chopped jelly, soaked sabja seeds, fruits of your choice and nuts.

• Add chilled milk, a scoop of vanilla icecream, garnish with nuts, fruits and jelly.

• Royal Falooda is ready.

Phirni

Sweet Poha

If you've never been too fond of the coconut, I am sure you will find this fascinating.

Enriched with cardamom the flavor enhancer and roasted nuts provide a divine nutty touch.

The freshly grated coconut releases all its flavours when blended with the jaggery and cardamom.

Sweet Poha - Beaten rice and jaggery quick evening snack when sweet cravings come to the fore.

• In a bowl, add 1 tbsp of jaggery powder, 1/2 cup of grated coconut, 1 tbsp ghee. Mix well

• Add 1 cup poha and mix well.

• Sprinkle some water to make the poha a bit wet.

• Add 1/4 tbsp cardamom and 10 roasted cashew.

• Sweet poha is ready.

Shahi Tukda

Shahi Tukda - Royal piece of dessert which was perfect to serve the kings and queens after authentic regal meals.

Shahi means royal and Tukda means piece. 

This textured bread pudding is rich in taste.

Despite it being a royal dessert, it is a simple dish to prepare.

• Fried Bread - Cut the corners of 6 bread slices and cut the slices diagonally. In a pan, add ghee and when it is hot, deep fry the bread slices till golden brown. Keep Aside.

• Sugar Syrup - In a pan add 1 cup water, 1/2 cup of sugar, 3 cardamom and boil for 8 minutes. Remove the pan from heat and keep aside.

• Rabdi - Boil 1 litre of full cream milk in a heavy bottom pan. Add 20 saffron, 1/2 tbsp rose water and reduce the heat. Let it simmer till it is reduced to half. Keep stirring in between. Add sugar and thicken it a little more.

• Dip fried bread slices in sugar syrup for 10 seconds.

• Keep them on the serving plate. Top with the rabdi. Garnish with almonds and pistachios.

• Shahi Tukda is ready.

Royal Falooda

Curd Curry

Enjoy refreshing, light, yummy, tangy, delicious meal with Curd Curry.

This sour and slightly spicy delicacy is lip-smacking beautiful yellow colour gravy loaded with goodness of turmeric.

Tadka on top gives it a beautiful aroma of all the spices.

So lets utilize left over curd to enjoy this delicious curry

• Heat 1 tbsp oil in pan and saute 1/2 tbsp cumin seeds, when they start splutter. 

• Add 1/2 tbsp grated ginger, 1 green chilli, 1 red chili, 1 chopped onion and cook till to translucent. 

• Add 1/4 tbsp turmeric powder, red chili powder, 1/2 tbsp coriander powder and sauté for two minutes. 

• Add 1 cup yogurt, salt and 1/4 tbsp garam masala and stir for 2 minutes. Remove from the flame and garnish with 1 tbsp green coriander. 

• Curd curry is ready.

Rasam

Phirni from left over rice

Phirni is a delicate and delectable rice pudding from India, scented with cinnamon and cardamom. 

It is wonderful, classic, creamy sweet pudding made with rice, milk & dryfruits

Creamy & grainy at the same time to complete a grand meal.

So lets utilize left over rice to enjoy this delicious meal

• In a non stick pan or kadai, add 2.5 cups of milk, 3 tbsp sugar and 1 pinch of salt.

• Add 1 cup of cooked rice. Stir well and simmer pudding mixture on a low to medium flame. Keep on stirring at intervals.

• After 5 minutes, add the 1/4 tbsp of cardamom and cinnamon powder. Lower the flame and let the pudding cook for 20 minutes. Keep on stirring after every few minutes.

• When it becomes slightly thick, then add the sliced 1.5 tbsp of almonds, cashewnuts and raisins.

• Phirni - Rice pudding is ready.

Carrot Halwa

Paneer Chilli

Paneer or Indian Cottage Cheese is a dairy product containing protein, phosphorus, calcium.

Paneer Chilli is full of tasty crunchy vegetables with spicy and tangy taste that melts in your mouth instantly.

So if you are craving for spicy delight without putting in much efforts go for it.

• In a bowl, add 1 packet of Ching's Secret Paneer Chilli Masala to 2 cup water and mix well.

• Heat 2 tbsp of oil in pan and add 1 green chilli

• Add chopped 1 onion,1 capsicum, 1/4 cup carrot and stir fry for 2-3 min.

• Add 200 gms of paneer cubes & masala (step 1) stir well. Boil and simmer for 4 min for thicker gravy.

• Garnish with 1tbsp chopped spring onion and serve hot.

Veg Fried Rice

Banana Buns

One a penny, two a penny, Hot Cross Buns, give them to your daughters, give them to your sons…..

Half for you and half for me, between us two, good luck shall be.

A Lip Smacking Banana Buns - Sweet, spongy, fluffy puri made using the pulp of bananas.

• Add 2 tbsp sugar, salt, 1/2 tbsp cumin seeds, 1/4 tbsp pepper, 1/8 tbsp baking soda and 2 tbsp yogurt to mashed 1/2 cup bananas. Mix well. 

• Add 2 cups maida(wheat flour) and mix to make dough. 

• Cover it and leave for about 2-3 hrs. 

• In a Pan, heat oil. Take small balls of dough and roll into small puris. Deep fry.

• Serve hot.

 Vermicelli Upma

Vermicelli Upma

Do you like breakfast packed with the right amount of nutrition to energise your mornings?

Vermicelli/Seviyan/Kelp noodles upma is quick easy & light receipe when you have no time to prepare elaborate breakfast.

• In a pan, heat 1 tbsp ghee and fry 1.5 cup vermicelli till it turns out slight brown in colour, keep it aside.

• In the same pan, add 2 tbsp oil, 1/2 tbsp mustard seeds allow to splutter, add 3 green chillies, 4 curry leaves & 1 tbsp urad dal.

• Add the vermicelli, sugar and salt stir together.

• Add 1/2 cup hot water and stir, till the vermicelli cooks. To this add the grated coconut.

• Serve hot.

Dalitoy - Mangalorean Style Dal Tadka

Dalithoy is simple, healthy & slurpilicious soup/curry made with split yellow lentils.

Topped with ghee, it is one of the few dishes that is indulgent and healthy at the same time.

Lentils are loaded with proteins and also the tempering of assorted condiments in hot oil or ghee does a decent job of unlocking fabulous aroma and the nutrition of the spice.

• Cook 1 cup of toor dal in pressure cooker with a pinch of turmeric, 3-4 green chillies and 1 inch of finely chopped ginger for 3 whistles.

• In a Vessel, heat the cooked dal with salt. When it starts boiling, take off the heat. Garnish with finely cut coriander leaves.

• In a pan, heat 2 tbsp coconut oil/ghee. Add 1/2 tbsp mustard. When mustard starts popping, add 4-5 curry leaves, 1 red chillies and 1 pinch of asafoetida.

• Pour this seasoning over the cooked dal and close the lid.

• Serve with hot rice

Curd Curry

Masoor Saar - Mangalorean Style Masoor Dal

  

• Wash well & soak 1 full cup of whole masoor dal in water for about 2 hours

• Add masoor dal in pressure cooker with 3 cups of water & cook in medium heat for 5 whistles.

• Add the contents into a vessel with 2 cups of water & salt & heat on low flame.

• In a small pan add 2 tblsp of oil, when hot add in crushed 8-10 garlic with skin on and fry till it turns slightly brownish, then add in 3-4 cut red chillies. Mix well, fry for a few seconds and then pour it over the simmering masoor saar vessel.

• Remove from fire and keep it aside covered for the flavors of the garlic and the chilly aroma to get blended in for an hour and then it is ready to be served. 

Tomato Rasam - Simply South

• Heat oil in kadai and add 1/2 tbsp mustard and jeera.

• When they start spluttering, add 1 curry leaf, slitted 2 green chillies and pinch of asafoetida. Fry for sometime.

• Add 3 cups of water and 2 tomatoes cut into big cubes. Cover and cook till tomatoes become soft.

• Add salt, 1/2 tbsp sugar and 1tbsp sambar powder.

• Cook for 1min. Garnish with coriander leaves.

Bread Upma - From left over bread

For all kinds of reasons — environmental, social and financial — it makes sense for us to get smarter about fully using the food that we purchase.

What do we do with left over bread@home?

Prepare Bread upma - Quick receipe for yummy breakfast/snack

• Toast the bread and apply butter. Cut the bread into small dices and keep aside.

• In a kadai, heat 1 tbsp of oil on medium heat and add mustard seeds. Allow the mustard seeds to crackle and add onions and green chillies. Saute the onions on medium heat, until soft and tender.

• Add tomatoes, curry leaves, turmeric powder and sambar powder. Stir and cook the tomatoes until they turn lightly soft.

• Add salt and the toasted buttered bread pieces. Stir well to combine all the ingredients and stir fry on medium to high heat for a couple of minutes.

• Add chopped coriander leaves into the bread upma.

Serve the Bread Upma 

Gajar Halwa in pressure cooker

When you enter the kitchen and discover loads of carrots, you just know they're waiting to be sacrificed to fulfill the gastronomical lust you have for Gajar (carrot) ka halwa.

The sight of fluorescent red carrots cooked slowly in milk and dry fruits, imbued with all that sweetness is enough for anyone to lose their heart.

• Add 1/4 cup ghee and 500 gms grated carrots in pressure cooker and saute for a couple of minutes.

• Pressure cook the carrots for 1 whistle and turn off the flame.

• In a kadai on medium flame, add 400 ml milk and allow it to boil till the milk is reduced to 3/4th of its quantity.

• Add the grated 150 gms khoya(mawa), 1tbsp elaichi powder, 2tbsps of ghee and 200 gms sugar and cooked carrots into the milk. Continuously stir the milk and carrot mix, till you get a thick gajar halwa.

• Garnish with 1/4 cup of dryfruits (almonds, cashew nuts & pistachios).

• Gajar Halwa is ready.

  Payasam 

Coconut Milk - Chana Dal Payasam

Payasam is a sanskrit word for milk. It means nectar or ambrosia.

Loaded with sweetness and enriched with the goodness of coconut milk, nuts, fruits and aromatic agents. 

A treat to the taste buds and an indispensable part of any celebration or festivity.

• Roast ½ cup Chana Dal with 1 tsp ghee for 2 minutes until it turns aromatic.

• Pressure cook Roasted Chana dal with 2 cup of water for 5 whistles until dal is softened.

• In a pan, Add ½ cup Jaggery to cooked Chana Dal and mix well. Boil for 5 minute until jaggery is cooked well.

• On low flame, add ¾ cup coconut milk and mix well until everything is well combined.

• Add roasted 10 cashew and 2 tbsp raisins nuts to payasam and mix well.

• Enjoy Chana Dal payasam.

Veg Fried Rice in 5 steps

Veg Fried Rice in 5 steps

• In a large kadai heat 3 tbsp oil

• Add finely chopped vegetables (added ½ cup onion, ½ cup carrot, ½ cup cabbage, ¼ cup capsicum, ¼ cup beans and 2 tbsp spring onion)

• Stir-fry for 3 minutes on high flame till vegetables shrinks.

• Add 6 cups cooked rice & one pack of Chings fried rice masala.

• Do not add extra salt as masala contains salt. Mix gently making sure the masala is combined well.

• Veg fried rice is ready.

Paneer Chilli

Sweet Pancake Dosa

Sweet Pancake dosa is made with rice, coconut and jaggery. It is a part of the Saraswat cuisine and is quite a popular breakfast in Goa, Mangalore and other such regions where there is  a concentration of Saraswat Brahmins.

Ingredients:
Rice – 2 cups
Beaten rice – fistful
Grated coconut -2 cups approx
Buttermilk(medium sour) or curds – 1 cup
Salt – to taste
Jaggery – 1 1/2  cups approx or more
Cooking soda -1/4 tsp
Fenugreek seeds – 1/4 tsp
Turmeric piece or turmeric powder -2 pinches

Method

1. Soak rice with methi seeds for 3-4 hours
2. Soak Poha for 5 minutes
3. Grind all the ingredients together with buttermilk to a fine batter
4. Add more buttermilk or water to adjust the consistency of the batter
5. Batter shouldn’t turn thick after adding jaggery
6. Add jaggery,turmeric powder and blend it well.
7. Final batter must be medium thick.
8. Ferment it overnight or for 8-9 hours.
9. Next morning beat it until fluffy add cooking soda and mix well.
10. Heat a tawa,pour a ladle of batter,you will see pores on the sweet pancake dosa,smear ghee or oil and close it with a lid.
11. No spreading the dosa like other dosa’s as this is a thick and soft dosa.
12. Cook it in low flame for few seconds.
13. Once done ,open the lid,higher the flame and roast it for few seconds.
14. No flipping on the opposite side.
15. Serve it hot with home made butter or ghee.

Banans Buns