Vangi Bath

Vangi Bath
Vangi Bath

Vangi Bath is very popular dish in Karnataka. It is also known as Eggplant rice. In this recipe, we are using home made masala powder which gives nice flavor to rice. You can store the vangi bath masala in air-tight container for one month. In this recipe, fried rice prepared with Brinjal.

Preparation time: 20 mins
Cooking time: 20 mins
Serves:3

Vangi Bath Ingredients
Vangi Bath Ingredients

Ingredients

  • 1 1/2 tsp gram dal
  • 1 1/2 tsp urad dal
  • 1 tsp cumin seeds
  • 1 1/2 tsp mustard seeds
  • 1/8 tsp fenugreek seeds
  • 2 star anise
  • 4 cloves
  • 2 green cardamoms
  • 2″ cinnamon stick
  • 1 tsp coriander seeds
  • 3 red chillies
  • 4 tsp of oil
  • 2 tsp ground nut
  • 1 tsp ginger garlic paste
  • 2 green chillies chopped
  • 1 full cup of brinjal, chopped
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 2 cups cooked rice
  • Coriander leaves for garnish

Note: You can also add curry leaves and coconut powder in vangi bath masala.

Method

Dry roast gram dal, urad dal, half of the cumin seeds, half of the mustard seeds, fenugreek seeds, star anise, cloves, cinnamon stick, cardamom, coriander seeds and red chilies.

Let them cool down for some time and then blend them to make a fine powder and keep it aside. This is called Vangi Bath Masala.

Now heat oil in a pan and add rest of the cumin seeds and mustard seeds, and let them splutter for a minute.

Add ground nut and fry them for 2 mins. Then add ginger garlic paste and saute it for a minute.

Then add green chilies, chopped brinjal, salt, turmeric powder and mix well.

Cover the lid and let it cook them until the brinjal becomes tender and soft. After that add masala powder which we prepared at first then mix well.

Now add cooked rice and mix well. Finally add chopped coriander and serve hot.

Vangi Bath
Vangi Bath

Serving Instructions

Serve vangi bath with sambar or yogurt.

Coconut Mutton

Coconut Mutton
Coconut Mutton

Coconut Mutton is one of the delicious recipe, in which mutton is cooked with coconut milk, making it a flavoursome dish. It is very popular in South India especially in Kerala, where they use lot of coconut products in their recipes. Coconut is very good for health also.

In this curry, I have not used ready made coconut milk, instead, I prepared it at home, by blending the coconut pieces.

Preparation time: 20 mins
Cooking time: 30 mins
Serves:2

Coconut Mutton Ingredients
Coconut Mutton Ingredients

Ingredients

  • 250 grams Mutton
  • 1 tsp ginger garlic paste
  • 2 tsps red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp lemon juice
  • Salt to taste
  • 2 tsp coriander powder
  • 1/4 tsp fennel powder
  • 3-4 table spoons oil
  • 4 cloves
  • 2″ cinnamon stick
  • 2 star anise
  • 2 green cardamoms
  • 1 tsp cumin seeds
  • 1 onion, chopped
  • 1 tsp mutton masala
  • 1 cup thick coconut milk
  • 1/4 bunch coriander leaves

Method

Wash mutton and marinate it with ginger-garlic paste, half of the red chili powder, turmeric powder, lemon juice, salt, half of the coriander powder and fennel powder; then mix it well and keep it aside atleast 1 hour.

In between we can prepare coconut milk for curry. For that cut coconut in to small pieces and blend it for fine paste. Add water and filter it then keep the coconut milk aside.

Now pressure cook the marinated mutton for 20 mins in medium flame and keeps it aside.

Now heat oil in a pan and add cloves, cinnamon stick, star anise, green cardamom and cumin seeds then fry them for 1 minute.

Now add chopped onions and fry them until the onions becoming golden brown color. Then add boiled mutton in to a pan and mix well.

Then add remaining chilli powder, coriander powder, mutton masala, and coconut milk then mix well and close the lid. Let it cook for another 10-15 mins in low flame.

Finally add chopped coriander and switch off the flame.

Coconut Mutton
Coconut Mutton

Serving Instructions

Serve coconut mutton with plain rice or chapati.

Baigan Bhaji

Baigan Bhaji
Baigan Bhaji

Baigan Bhaji is the simplest snack we can make for the evening tea-time, especially during the rainy season, when we crave for something. In fact, there are lot of varieties of bhaji’s, like Mirchi Bhaji, Egg Bhaji, aloo bhaji, etc. In this recipes, if you want, you can add ginger-garlic paste according to your taste.

Preparation time: 15 mins
Cooking time: 15 mins
Serves:3

Baigan Bhaji Ingredients
Baigan Bhaji Ingredients

Ingredients

  • 1 cup gram flour
  • Salt to taste
  • 1 tsp red chili powder
  • 1 tsp ajwain (carom seeds)
  • Few sprigs of coriander leaves
  • 1 egg plant sliced in to thin pieces
  • Oil for frying

Method

Take a bowl and add gram flour, salt, red chili powder, ajwain, turmeric powder and chopped coriander leaves and mix well.

Now by adding little water and make a thick paste.

Heat oil in a pan for deep frying the bhajis.

Now take egg plant pieces and dip them in to a batter, then drop them in to the oil very slowly.

Fry them until the bhajis becomes golden brown in colour.

Now take them out on paper towel to drain excess oil, then serve hot.

Baigan Bhaji
Baigan Bhaji

Serving Instructions

Serve hot with green chutney or tomato ketchup.

Madatha Kaja

Madatha Kaja
Madatha Kaja

Madatha Kaja is very popular sweet in Andhra Pradesh state of India. It is crispy, cylindrical flaky and sticky sweet. This is also known as layered kaja. This sweet is prepared in many occasions. It is so yummy and it just melts in the mouth. And kids just love it.

Preparation time: 25 mins
Cooking time: 60 mins
Serves: 5

Madatha Kaja Ingredients
Madatha Kaja Ingredients

Ingredients

  • 3/4 cup maida (all purpose flour)
  • 1 cup sugar
  • 1/4 cup ghee (clarified butter)
  • 3 tsp rice flour or all purpose flour
  • 1/4 tsp baking powder
  • Oil for deep fry
  • 1/4 cup water for sugar syrup
  • 5 green cardamoms
  • Thinly sliced cashew nuts or almonds for garnish (optional)

Method

Take a bowl and add maida, baking powder, ghee and mix well. Now slowly add water and knead to form soft dough. Then cover it and keep it aside for atleast 30 mins.

In another bowl, mix 3 tsps of ghee and maida, then keep it aside.

Divide the dough in to 3 equal size balls and roll them like thin sheets or roti. Similarly, make roti of rest of the 3 balls.

Then take all 3 rotis and place one by one top of the other by applying paste of ghee and maida in between the each roti and then roll them.

Now cut the roll in to 1 cm fine pieces. Press the pieces little bit by using roll stick.

Heat oil in a deep pan at medium flame and add these kajas slowly in to the oil. Fry them at low flame until kajas become light brown color from all sides.

For sugar syrup, add water and sugar, let it boil for 5-7 mins in high flame, now add crushed cardamom and switch off the flame. It should have “single string”.

After frying the kajas take them out and directly drop in to sugar syrup. Let them absorb sugar syrup for 20 mins. Then take them out from syrup and garnish with cashewnuts or almonds.

Madatha Kaja
Madatha Kaja

Serving Instructions

Serve Madatha Kaja as dessert.

Moong Dal Vada

Moong Dal Vada
Moong Dal Vada

Moong Dal Vada is one of the famous snacks in Andhra Pradesh. You can have it as breakfast or as a snack. They are prepared with with yellow moong lentils which is skinned and split mung beans. They are easily digestable as compared to other lentils. Moong Dal Vada are very crispy and tasty. We like to prepare it for any special occasion.

Preparation time: 20 mins
Cooking time: 25 mins
Serves:3

Moong Dal Vada Ingredients
Moong Dal Vada Ingredients

Ingredients

  • 1 cup yellow moong dal (mung lentils)
  • 2″ ginger, finely chopped
  • 4 green chillies
  • 2 finely chopped onions
  • Coriander leaves, chopped
  • Salt to taste
  • 1 tsp cumin seeds
  • A pinch of turmeric powder
  • Oil for deep fry

Method

Soak moong dal for atleast 3 hours, then drain the water properly and leave it for 10 mins.

In a bowl put onions, green chillies, ginger, salt, turmeric powder, and coriander and mix well.

Then take a mixer jar and grind moong dal (make sure your mixture should not be very fine), then add this mixture in to a bowl and mix all the ingredients together.

Now heat oil in a pan on medium high flame. When the oil is hot take a plastic cover and flatten a lemon size batter on a cover, and make it round shape then slowly slide it in to a hot oil.

Fry them until the vadas becomes golden brown color. Then remove from oil and place them on paper towel.

Now your crispy moong dal vadas are ready to serve.

Moong Dal Vada
Moong Dal Vada

Serving Instructions

Serve Moong Dal Vadas hot with any chutney or tomato ketchup.

Ragi Ball

Ragi Ball
Ragi Ball

Ragi Ball is one of the most popular South Indian recipe. Ragi is highly rich in proteins, vitamins and fiber as well. it also contains high amounts of calcium. So this is very good for children and pregnant women also. You can serve it with any curry.

Preparation time: 10 mins
Cooking time: 30 mins
Serves:2

Ragi Ball Ingredients
Ragi Ball Ingredients

Ingredients

  • 1/4 cup Ragi powder (easily available in any Indian store)
  • 3/4 cup rice
  • Salt
  • 3 cups of water (the ratio is 1:4; 1 cup of rice, add 4 cups of water)

Method

Wash rice properly and soak it for 30 mins.

Put the rice in a pressure cooker and add water and salt.

Now close the lid and cook the rice until 4 whistles in medium heat.

After that open the lid and mix well, when rice becomes very soft, add ragi powder on top of it and cover the cooker, with flat plate and cook it for 10-15 min in very low flame.

After 10 mins switch off the flame and mix it very well, until you see no lumps.

Finally take a plate, wet it with water, then scoop out a portion to this plate and make like a ball using with your wet hand.

Now your Ragi Ball is ready.

Ragi Ball
Ragi Ball

Serving Instructions

You can serve ragi ball with any curry. It goes well with chicken curry, groundnut chutney or dal.

Vegetarian Burger

Vegetarian Burger
Vegetarian Burger

Vegetarian Burger is a very popular fast food enjoyed all over the world. This recipe makes this typically perceived as unhealthy snack into more healthy one by adding lots of vegetables and by lightly roasting the patty instead of deep frying it.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 2

Vegetarian Burger Ingredients
Vegetarian Burger Ingredients

Ingredients

  • 2 Burger Buns
  • 2 cups of boiled and mashed potatoes
  • 1/2 cup of boiled Vegetables(Carrot, onion, peas, beans etc)
  • 2 tsp of corn flour
  • 1/2 tsp of pepper powder
  • 2 tbsp of bread crumbs
  • 2 tsp of oil
  • 1 thinly sliced tomato
  • 1 thinly sliced onion
  • Few lettuce leaves (optional)
  • cheese slices (optional)
  • 2 tsp Mayonnaise or burger sauce
  • Salt according to taste

Method

Take the mashed potatoes in a bowl, add the boiled vegetables, corn flour, salt and pepper powder.

Make a flat patty from this mix and roll it in bread crumbs.

Heat the pan in the meanwhile and roast the patties on low flame with a little oil till they are dark brown.

After the patties are ready, cut the buns into two lateral halves and roast them a little to make them soft.

Take the lower half of the bun and put a slice of tomato, onion slice, patty, lettuce leaf, cheese slice, tomato slice and onion slice one after the other on it.

Put mayonnaise on it and then the top half of the bun.

This arrangement can be customized with more or less vegetables according to taste.

Vegetarian Burger
Vegetarian Burger

Serving Instructions

Serve with sauce and cold drink/ice tea or juice.

Instant Tomato Pickle

Instant Tomato Pickle
Instant Tomato Pickle

Instant Tomato Pickle contains less chilli powder and salt. Usually we use lot of chilli powder and salt in pickles for storage. But this process is not good for health. Here we are preparing Instant Tomato pickle. You can store this pickle for one month.

Preparation time: 30 mins
Cooking time:60 mins

Instant Tomato Pickle Ingredients
Instant Tomato Pickle Ingredients

Ingredients

  • 6 tomatoes
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • Salt to taste
  • 4 tsp red chilli powder
  • Small lemon size tamarind

For seasoning

  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 4 red chillies
  • Garlic (optional)
  • 1 tsp urad dal
  • 1/2 tsp hing
  • 1/2 cup oil
  • 1 tsp cumin seeds

Method

Cut the tomatoes in to small pieces and put it in to a pan. Now place the pan on stove at medium flame. Then cover with the lid and let them cook for 30 mins.

Till then we will prepare tamarind pulp. Add tamarind in to a boiling water and cook for 5 mins. Then squeeze all the pulp and keep it aside.

After 30 mins, remove the lid and add salt, turmeric powder and mix well. Let it cook for another 10 mins at high flame until all the water evaporates.

Keep stirring it and add tamarind pulp, red chilli powder and mix well. Let it cook for 2 more mins in low flame and then switch off the flame.

Now take another pan and dry roast the mustard seeds, fenugreek seeds, then grind them in to a fine powder.

In the same pan add oil for seasoning. Let it heat for some time.

Now add mustard seeds, cumin seeds in to a pan and let them spluttering, then add hing, urad dal, red chillies and fry for few seconds, then switch off the flame.

Now add the mustard seeds and fenugreek seeds powder in to it and pour it in to a pickle and mix well.

Your yummy and mouth watering instant Pickle is ready to eat. Store this in an airtight and dry container.

Instant Tomato Pickle
Instant Tomato Pickle

Serving Instructions

Serve Instant Tomato Pickle with any type of meal or you can even serve with rice also.

Rayalaseema Spicy Chicken

Rayalaseema Spicy Chicken
Rayalaseema Spicy Chicken

Rayalaseema Spicy Chicken is an authentic recipe from Rayalaseema, a region in Andhra Pradesh. This is the basic chicken curry but it tastes yummy. In this curry we are using coconut which gives very nice and thick gravy to your curry. Normally we can serve this curry with rice, however, for more taste you can serve this with Ragi sankati.

Preparation time: 15 mins
Cooking time: 25 mins
Serves: 2

Rayalaseema Spicy Chicken Ingredients
Rayalaseema Spicy Chicken Ingredients

Ingredients

  • 250 grams chicken (washed)
  • 1 onion chopped
  • 2″ ginger
  • 1 big garlic pod (if you want, you can add more)
  • 4″ dry coconut piece or 4 tsp coconut powder
  • 4 cloves
  • 3 green cardamoms
  • 2″ cinnamon stick
  • 1 tsp cumin seeds
  • 3 tsp coriander powder plus chicken masala
  • 1 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Lemon juice (to taste)
  • 5 tsp oil
  • Few coriander leaves

Method

In a mixie, blend very finely chopped coconut, ginger, garlic, chopped onions, coriander leaves to a fine paste and keep it aside.

Note: If you want more flavour, you can add 2 tsp of kush kush also.

Now heat oil in to a pan and add cloves, cinnamon stick, cardamom, cumin seeds and stir it for few seconds.

Then add the masala paste in to the oil and Fry it until the raw smell goes out.

Now add washed chicken into the pan and mix well. Then add salt and turmeric powder and mix well and cover the lid.

Let it cook for 10 mins at medium heat. After 10 mins, add coriander powder, chicken masala, red chilli powder and mix well.

Now cover the lid and let it cook until the oil comes on the top of the curry.

Then add 1 tsp of lemon juice and mix well.

Now your curry is ready, add some coriander leaves on top of it and serve hot.

Rayalaseema Spicy Chicken
Rayalaseema Spicy Chicken

Serving Instructions

Serve rayalaseema spicy chicken with rice or chapati or Ragi ball.

Kharabath

Kharabath is one of the popular breakfast recipes in South India, specially in Bangalore. In this recipe, we are using a lot of vegetables making it a healthy breakfast option.

KharaBath
KharaBath

Preparation time: 25 mins
Cooking time: 20 mins
Serves: 2

KharaBath Ingredients
KharaBath Ingredients

Ingredients

  • 1 cup suji(bensi ravva)
  • 3 cups water
  • 1 carrot, finely chopped
  • 1 capsicum, chopped
  • 2 tomatoes, chopped
  • Cauliflower, chopped
  • 1/4 cup oil
  • 2 medium size onions, finely chopped
  • Salt to taste
  • 3 green chilies
  • 2 red chilies
  • Cashew nuts (optional)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 1 tsp urad dal
  • A pinch of hing (asafoetida)
  • Fresh coriander leaves (for garnish)

Method

  1. Heat oil in a heavy bottom pan. Add mustard seeds, cumin seeds, and hing into it.
  2. After they start spluttering, add chopped onions and green chillies. Let them fry for some time.
  3. Then add ginger and garlic paste and saute it for 1 minute. And then add all the vegetables except tomatoes.
  4. Fry the vegetables until half done. Add tomatoes and fry till the oil separates from it.
  5. Now add water and let them boil. Then add salt and suji in to the water and keep stirring in medium flame.
  6. Finally add coriander leaves, cashew nuts and serve hot.

Serving Instructions

Serve with coconut chutney.