Dahi Vada

Dahi Vada
Dahi Vada

 

Dahi Vada is a great starter and a cold appetizer. Dahi Vadas are urad dal based savory balls which are smooth and red with fresh curd and sprinkled little red chilli powder. These are very good for children.

Preparation Time: 20 mins
Cooking Time: 35 mins
Serves:4

Dahi Vada Ingredients
Dahi Vada Ingredients

Ingredients

  • 1 cup white urad dal
  • 1″ piece of ginger, grated
  • 2 green chillies
  • Salt to taste
  • 2 cups thick fresh curd
  • 2 cups water
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • Chopped coriander leaves to garnish
  • 1 tsp mustard seeds
  • 2 red chillies
  • 1 pinch of hing(asafoetida)
  • Oil for deep frying

Method

Combine the ground urad dal paste with grated ginger,chopped green chillies and salt.

Pre heat the oil in a deep frying pan.

Place a plastic sheet in your palm and take a little urad dal ball and press little and dropped slowly in to the oil.

Deep fry on medium heat, till it becomes golden brown.

After frying them, take out in paper towel and keep them aside.

Again take a small pan and put 1 tbsp oil into that pan.

Add some mustard seeds, red chillies, hing, chilli powder and jeera powder in it and and after stirring for few seconds, switch off the flame.

Take curd in to a bowl and add little water and salt and mix well. After that add above oil mixture in to it.

Finally add fried vadas into that curd mix and cover it with air tight lid for 1 hour.

Dahi Vada
Dahi Vada

Serving Instructions

When you serve add fresh coriander on the top of it.

Idli Upma

Idli Upma
Idli Upma

Idli Upma is one of the most popular South Indian recipe made with left over Idlis. You can prepare this Upma with fresh idlis also.

This wonderful dish can be served for breakfast or light dinner. You would like to prepare this recipe in any special occasion you can add any vegetables and cashew nuts also, it taste’s great and good for health as well.

Preparation Time: 20 mins
Cooking Time: 15 mins
Serves:2

Idli Upma Ingredients
Idli Upma Ingredients

Ingredients

  • 6 idlis
  • 2 onions, sliced
  • 1 tomato, finely chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp gram dal
  • 3 tsp groundnut
  • 1 tsp chopped ginger
  • 1/4 tsp of turmeric powder
  • 1/4 tsp of hing (asafoetida)
  • 2 red chillies (optional)
  • 2 green chillies, chopped
  • Few curry leaves (optional)
  • 4 tsp oil
  • Coriander leaves for garnish
  • Salt (not required because your idlis are salty, if you want you can add salt)

Method

First take Idlis in to a bowl and crumble them quite fine and keep aside.

Heat oil in a pan and add mustard seeds, cumin seeds in it and let them splutter.

Now add urad dal, gram dal, groundnuts, red chillies (if you want), curry leaves and let them fry for a minute.

Then add chopped onions, green chillies, chopped ginger, turmeric powder and cook until the onions becomes soft.

Then add chopped tomato and cook until the tomato are cooked.

Now add the crumbled idlis and mix well, then add lemon juice, coriander leaves and mix well and serve hot.

Idli Upma
Idli Upma

Serving Instructions

Serve with coconut chutney or tomato pickle.

Carrot Laddu

Carrot Laddu
Carrot Laddu

Carrot Laddu is a very popular south Indian recipe. It tastes delicious, is healthy and very easy to prepare too. A lot of children don’t like carrots and this can be a good way to make them eat this nutritious vegetable.

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves:4

Carrot Laddu Ingredients
Carrot Laddu Ingredients

Ingredients

  • 1 cup grated carrot
  • 1/2 cup milk
  • 3/4 cup sugar
  • Cashew nuts(as per your taste)
  • 1/2 cup Oil or ghee
  • A pinch of food color
  • 5 pieces cardamom
  • Khova (optional)

Method

Take a heavy bottom pan, heat it for 1 minute. Add 2 tsp of ghee in it. Heat it for some time.

Add cashew nuts in ghee and fry them until golden brown. Take them out into a cup.

In the same pan add some oil or ghee and leave it for 30 sec. After that add grated carrot and fry the carrot for 5 mins.

After frying the carrot, add milk and food color in it and allow it to cook (no need to cover with lid).

When the carrot is cooked (milk is completely absorbed), switch off the flame.

Keep it aside for to cool it. After it cools down completely, add sugar in it. Mix well for 5 mins.

Finally add the cashew nuts and cardamom powder and mix well.

Make the mixture into small balls by applying the ghee on the hands.

Now carrot laddu is ready to serve. Garnish them with cashewnuts.

Carrot Laddu
Carrot Laddu

Serving Instructions

Garnish with cashew nuts and serve it any time.

Palak Chicken

Palak Chicken
Palak Chicken

Palak Chicken is almost popular all over India, though the process of cooking may vary in different parts of the country. In this recipes chicken is cooked in spinach curry. Since in this recipe, spinach is used, so it is more healthy. It is perfect dish for any parties.

Preparation Time: 25 mins
Cooking Time: 30 mins
Serves:2

Palak Chicken Ingredients
Palak Chicken Ingredients

Ingredients

  • 250gm chicken
  • 1 cup of chopped palak (spinach)
  • Whole garam masala (4 cloves, 2″ cinnamon stick, 3 big cardamom)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 garlic pods, chopped
  • 1 inch ginger, chopped
  • 1 tsp red chilli powder
  • 1 or 2 tsp chicken masala (you can substitute with 1 tsp cumin powder and 1 tsp coriander powder)
  • Salt to taste
  • 1/4 tsp of turmeric powder
  • 1 tsp cumin seeds
  • 2 red chillies
  • 1/4 cup of oil
  • Few coriander leaves

Method

Heat oil in a pan and add chopped onions, chopped ginger, chopped garlic and fry them until onions become light golden color.

Now add chopped palak in to a pan and fry it for 10 min. When palak is becoming soft then switch off the flame and keep it aside. When it cools down, grind the palak into a fine paste.

Now heat oil in another pan and add whole garam masala, cumin seeds, red chillies and saute them for a minute.

Then add washed chicken into the pan, and add salt and turmeric powder in it and mix well.

Cover the lid and let it cook for some time. After chicken is cooked, add chopped tomato and cook for some time.

Then add red chilli powder and chicken masala in it and mix well.

Note: If you want to have more masala’s (or spicy), you can add 1 tsp of each corainder powder, cumin powder, and chicken masala.

Let it cook for some time, now add palak paste and water, and mix well.

Cover the lid and let it cook for 10 mins in medium flame. Now add coriander leaves and switch off the flame. Your Palak Chicken is ready now.

Palak Chicken
Palak Chicken

Serving Instructions

Serve Palak Chicken with rice or chapati.

Pineapple Raita

Pineapple Raita
Pineapple Raita

Pineapple Raita is yummy blend of yogurt and pineapple pieces. Pineapple is delicious fruit as well as nutritious too. It is excellent source of manganese and Vitamin C. It tastes awesome when served chilled. Pineapple raita has sweet yet savoury flavour.

Preparation Time: 10 minutes
Cooking Time: 0 minute
Serves:4

Pineapple Raita Ingredients
Pineapple Raita Ingredients

Ingredients

  • 250 gms pineapple (canned or fresh), finely chopped
  • 400 gms yogurt or curd
  • 1/4 black pepper powder
  • 1 tsp sugar
  • Salt to taste

Method

In a bowl put curd or yogurt in it and mix it well until it is smooth.

If the curd is very thick, add a little water or milk.

Add pineapple, sugar, salt, black pepper powder and mix it well.

Pineapple Raita
Pineapple Raita

Serving Instructions

Serve chill pineapple raita alongwith any Indian gravy or biryani.

Chikkudukaya Fry

Chikkudukaya Fry
Chikkudukaya Fry

Chikkudukaya Fry is a popular and delicious main course of Andhra Pradesh. Chikkudukaya means Indian broad beans or lima beans and they are very good source of cholestrol-lowering fibre like most other legumes. It doesn’t take much time to cook and it liked by all ages.

Preparation Time: 15 mins
Cooking Time: 20 mins
Serves:3

Chikkudukaya Fry Ingredients
Chikkudukaya Fry Ingredients

Ingredients

  • 2 cups of chopped Indian Broad Beans (Chikkudukaya)
  • 2 small onions, chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp urad dal
  • 2 red chillies
  • 2 garlic pods
  • 1 tsp red chilli powder
  • Salt to taste
  • A pinch of turmeric powder
  • 1/4 cup of fried gram dal
  • 3″ dry coconut
  • 3 tsp vegetable oil

Method

First we prepare the masala powder for this fry. For this, grind chopped coconut, chopped garlic, and fried gram dal to a fine powder and keep it aside.

Now heat oil in a heavy bottom pan and add mustard seeds, cumin seeds and allow them to splutter.

Then add urad dal, red chillies and fry for some time.

Now add chopped onions in to it, and let them cook until the onions becomes transculent.

Then add chopped broad beans (chikkudukaya) and salt and close the lid.

Allow it to cook until the broad beans becomes tender. Open the lid and mix well.

Now add red chilli powder, masala powder and mix well and switch off the flame.

Your chikkudukaya fry is ready now.

Chikkudukaya Fry
Chikkudukaya Fry

Serving Instructions

Serve Chikkudukaya Fry with chapati or pulihora.

Green Peas Masala Rice

Green Peas Masala Rice
Green Peas Masala Rice

Green Peas Masala Rice is a very quick to prepare and tasty too. In this recipe we are using fresh green peas and green capsicum. When your children are not eating food, do prepare this rice, they will for sure love it.

Preparation Time: 15 mins
Cooking Time: 20 mins
Serves: 3

Green Peas Masala Rice Ingredients
Green Peas Masala Rice Ingredients

Ingredients

  • 2 cup cooked rice
  • 1 cup fresh green peas (if you don’t have fresh peas you can use frozen)
  • 1 large capsicum
  • 1 tsp ginger and garlic paste
  • 1/4 tsp fennel powder
  • 1 cup finely chopped onions
  • 2 green chilies finely chopped
  • Whole garam masala (2″ cinnamon stick, 2 big cardamom, 3 cloves)
  • 4-5 cashew, optional
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp noodles masala (optional; you can add more as per your taste)
  • 2 tsp coconut powder
  • 5 tsp oil
  • Salt to taste
  • Few coriander leaves for garnish

Method

Take a heavy bottom pan and put oil in it. When it is hot, add whole garam masala.

Then add mustard seeds and cumin seeds and stir it for some time.

Now add chopped onions and green chilies and fry them untill onions becomes light brown color. Then add ginger and garlic paste and saute it for few seconds.

Now add chopped capsicum, green peas and salt. Close the lid and let them cook for some time.

After peas are done you can add fennel powder, noodles masala, coconut powder, cashews and mix well.

Your masala is ready now. Finally add cooked rice in to that masala and mix well.

Garnish with fresh coriander leaves and serve hot.

Green Peas Masala Rice
Green Peas Masala Rice

Serving Instructions

Serve green peas masala rice with raita or any curry.

Karam Dosa

Karam Dosa
Karam Dosa

Karam Dosa is very popular in Rayalaseema region of state Andra Pradesh, especially in Kadapa district. In Karam Dosa, Karam means red chutney prepared from onion and red chillies (ulli kaaram). It is spread over the dosa, giving awesome flavour.

Karam Dosa is very good breakfast with lots of carbohydrates. If you want to serve with Aloo curry you can put the curry in the middle of dosa and fold it both sides.

Preparation time: 10 mins (excluding soaking time)
Cooking time: 15 mins
Serves:2

Karam Dosa Ingredients
Karam Dosa Ingredients

Ingredients

For dosa batter

  • 1 1/2 cup rice
  • 1/2 cup urad dal
  • 1 tsp fenugreek seeds (for nice flavor)
  • 1/2 cup boiled rice (for nice red colour)
  • 2 tsp oil for frying Dosa
  • A pinch of baking soda

For Karam (red chutney)

  • 2 big size onions (quartered)
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds
  • 2 tsp oil or ghee
  • Salt to taste

For pappula podi

  • 1/2 cup fried gram dal
  • 1 garlic pod
  • Salt to taste

Method

For Dosa batter

Wash rice, urad dal, fenugreek seeds and soak them for 6 hours.

After 6 hours you can grind all together with boiled rice to a smooth paste and mix well.

And let it ferment over night at room temparature. Now your dosa batter is ready.

For Karam (red chutney)

Grind chopped onions, red chilli powder and salt to a paste (it should not be very fine paste). You can use fried red chillies instead of red chilli powder.

Add 2 tsp of oil in a pan and add cumin seeds and stir it for few seconds and then add the above paste.

Fry it until the raw smell goes away. You can use ghee for seasoning to give it extra flavor.

For pappula podi

Grind fried gram dal with garlic and salt to a fine powder.

For Karam Dosa

Take the fermented dosa batter in a bowl and add salt and a pinch of baking soda and mix well.

Take a Dosa pan and heat it. When it is hot, pour the ladleful of dosa batter and spread the batter in a circular shape.

Pour 1 tsp of ghee over the dosa and let it cook for 1 min. Then flip the dosa and let it cook for 1 more minute.

Again turn the Dosa and spread the red chutney over dosa and sprinkle pappula podi all over dosa and pour some ghee over dosa and fold it to half.

Let it fry for a minute and serve hot.

Karam Dosa
Karam Dosa

Serving Instructions

Serve Dosa with coconut chutney or ground nut chutney or tomato chutney of your choice.

Topi Dosa

Topi Dosa
Topi Dosa

Topi Dosa is a very popular throughout southern parts of India. It is very crispy, delicious and looks great. Children loves it very much because it looks like a cap or rocket and are very attracted to it.

It seems as it is difficult to make topi dosa or cap-shaped dosa, but it’s not. Here is the recipe for it.

Preparation time: 10 mins (excluding soaking time)
Cooking time: 15 mins
Serves:2

Topi Dosa Ingredients
Topi Dosa Ingredients

Ingredients

  • 1 1/2 cups rice
  • 1/2 cup urad dal
  • 1 tsp moong dal
  • 1/4 cup boiled rice
  • 1/2 tsp fenugreek seeds (for nice flavor)
  • Salt to taste
  • 2 tsp oil or ghee

Method

Wash the rice, urad dal, moong dal and fenugreek seeds and soak them for about 6 hours.

Now grind all the soaked ingredients with boiled rice to a smooth paste. The batter must be thick.

Leave it the batter over night let it ferment the batter in room temperature.

After fermentation take batter in to a bowl and add salt to it and mix well.

Take a Dosa pan and heat it. When it is hot, pour the laddleful of dosa batter and spread the batter in a circular shape.

Apply 1 tsp of ghee on the top of it. Fry it for 1 min. After 1 min you will see the brown color.

Take out the Dosa in to a plate. Take a knife and cut it from the center point to the edge of the dosa.

Now turn it in to cone shape or cap shape and place the sharper side of the cone facing upwards and wider part will come down.

Place the Topi Dosa on the plate and serve it hot.

Topi Dosa
Topi Dosa

Serving Instructions

You can serve this Dosa with coconut chutney or tomato chutney or groundnut chutney or sambhar.

Palak Kofta

Palak Kofta
Palak Kofta

It is delectable main course dish in which soft balls (known as koftas), made by paneer (cottage chesse) and potato are served in spinach curry sauce. To make Palak koftas more healthy, you can substitute potato with bottle gourd (lauki or ghia). Just peel the bottle gourd and grate it and rest follow the same procedure.

Though this recipe take time but it is worth to prepare at small get-togethers, parties. Palak koftas tastes awesome with tandoori rotis or any type of naan.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves:4

Palak Kofta Ingredients
Palak Kofta Ingredients

Ingredients

For Kofta

  • 100 gms Paneer (cottage cheese), mashed
  • 3/4 cup Gram flour, roasted
  • 3 medium size Potatoes, boiled and mashed
  • 1/2 tsp Chilly powder
  • Salt to taste
  • Oil for frying

For Curry

  • 250 gms Palak (spinach), boiled and puree it in blender
  • 3/4 cup Tomato puree
  • 2 medium size Onion, grated
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 2 Black cardamom, coarsely crushed
  • 2 (1″) Cinnamon
  • 2 Bay leaves
  • 1 tsp coriander powder
  • 1/2 tsp chilly powder
  • 1/2 tsp Garam masala
  • 1 tbsp Oil
  • Salt to taste

Method

For Kofta
In a bowl, put paneer, gram flour, potatoes, chilly powder, salt and mix it well.

Now heat oil in a karahi for frying.

Make small balls of mixed dough.

Once the oil is hot, reduce the flame in between low and medium.

Put the balls in the karahi and fry them till golden brown from all sides.

After frying all balls, keep them aside in a paper towel.

For Curry
Heat oil in a pan. Add cardamom, cinnamon, bay leaves and stir for few seconds.

Add ginger and garlic and stir for few seconds.

Now add onion and fry it until golden brown.

Add coriander powder, chilly powder, salt and mix it well.

Add tomato puree and cook it until oil oozes out.

Add palak (spinach) and mix it well and cover it for about 10 minutes.

Just before serving, add kofta balls. Garnish with cream.

Palak Kofta
Palak Kofta

Serving Instructions

Serve palak koftas with tandoori rotis or any type of naan.