INSTANT DAL

Goes very well with Rice and Roti

Serves 4

Ingredients:

Masoor dal (red linsen seeds) 200g
cumin seeds 1 tsp
red chilli powder 1 tsp
coriander powder 1 tsp
garam masala 1tsp
tomatoes 2
onion 2
garlic 2 pearls
ginger 1 inch
Ghee or Oil 1 tb sp
Lemon 1/2
salt to taste

Method:
Boil the dal with water, turmeric and salt to 3 whistles.
Make a paste of Onion, ginger, garlic and tomatoes.
Take  a pan. Add some ghee or oil, add cumin seeds and allow it to splatter.
Add the grinded  paste and fry it till the raw onion smell goes off.
Add the chilli powder, coriander powder and garam masala.
Add it to the boiled dal and mix well.
Finally add the lemon juice and garnish with coriander and serve hot.

Bhindi masala (Okra in a tomato gravy)

Goes very well with Rice and Roti

serves 4

Ingredients:
Okra cut into 5 cm  long slices 200g
Onion sliced 2
ginger galric paste 1 tsp
tomato puree 3-4  tbsp
cumin seeds 1tsp
chilli powder 1 1/2 tsp
garam masala 1 1/2tsp
coriander powder 1 1/2 tsp
aamchoor powder (dry mango powder) 1 tsp
oil for deep frying
salt to taste

Method
Deep fry the Okra in oil , till it turns little brown.
Take a separate pan. Add  1 tb sp of oil  and  add cumin seeds and allow it to splatter.
Add sliced onion and fry it for sometime till it softens.
Add the ginger garlic paste and  fry for a minute
Add the tomato  puree and stir well.
Add the coriander powder, chilli powder, garam masala and aamchoor powder, salt  and mix well. Add water to get the gravy consistency.
Add the fried Okra and mix well. Heat it for 5 minutes till the Okra gets mixed with the gravy well.

Garnish with coriander and serve hot.

Sukhi Maanh di Dal (Split blackgram dal)

can be served with rice and roti
serves 4

Ingredients:
urad dhuli dal ( split black beans)-  1 cup soaked for 1/2 hour
ginger 1 inch
green chillies 2
 turmeric 1/2 tsp
 salt to taste
 water

Tempering
ghee or oil 3- 4 tb sp
cumin seeds 1 tb sp
onion 1 finely chopped
ginger cut into match sticks
tomato 1 big finely chopped
chilli powder 1/2 tsp
garam masala 1/2 tsp
coriander leaves for garnishing

Method
clean, wash dal. Soak dal in water for 1/2 hour. Strain dal.
Pressure cook the dal with turmeric, chilli, salt  and ginger.
Cook it for 3 whistles.
Take a pan. Add the ghee and add the cumin seeds and allow it to splatter.
Add the chopped onions and cook till light brown.
Add the chopped tomatoes and cook till it becomes tender.
Add the chilli powder and garam masala and mix well
Add the required amount of salt and add the cooked dal.
Mix well. Garnish with chopped coriander and ginger.

Chilli garlic noodles

Serves 4 persons

Ingredients:
Noodles 250g
Soya sauce 2 tbsp
Vinegar 1/2 tsp
1 cup of sliced carrots, spring onions, cabbage & french beans
 garlic 4  ground to paste
Salt to taste
3 tbslp chilli oil


for chilli oil
1/4 th cup oil (preferably sesame oil)
4 whole red chillies(cut into 4 pieces each)
2 tb sp chilli powder
1 tsp coarsely crushed peppercorns
1 tsp  finely chopped ginger
1 tsp finely chopped garlic
2 tbsp coarsely chopped spring onions


Method


Preparation of chilli oil


Combine all the ingredients except the oil in a bowl. Set aside.
Heat the oil in a pan.  When it starts to smoke, remove the pan from the heat and add all the ingredients set aside in  a bowl.
Cover and set aside for about 4 hours.
Strain into a clean dry bowl.
Store in a bottle.
Can be stored for very long time ( 2 months)


Chilli garlic noodles
Cook the noodles in boiling water with a spoon of oil and salt.
When cooked, drain the excess water and wash the noodles with cold water and drain it.
Separate the noodles by applying oil to fingers.
Keep aside. Heat chillioil in a thick bottomed pan. When oil starts to fume, add ground garlic paste.
Once the paste is fried add cut spring onion, carrot, cabbage and french beans, sprinkle a pinch of salt and stir fry at high heat for about 4 mins.
Now add soya sauce, vinegar,salt and cooked noodles. Stir fry for 2-3 mins and serve hot.


Note: chilli garlic noodles can be prepared without vegetables when seved with vegetable curry sauces .

Pasta fungi, spinaci

Serves 2

Ingredients:

Pasta (rigatoni, spaghetti, penne)  200 g

Button mushrooms cut into halves100g

Spinach finelly chopped 50g

Milk 50ml or cream 25 g

Italian herbs ( Basilikum, Oregano, Petersilie, Thymian) 1 tb sp

Crushed Peppers 1 tsp

fresh red chillies or dried chillies 2

Garlic 2 finely chopped 

Olive oil 2 tbsp

Method

Boiling the pasta

Take a big vessel with water. Add 1 tsp of olive oil and salt.

Bring it to boil.

Add the pasta and allow it to cook.

When it is 3/4 th cooked, remove it from heat and drain it.

For the sauce

Take a big pan. Add 2 tb sp olive oil and add red chillies and garlic.

Add the italian herbs and fry for a minute.

Add the mushroom and spinach and cook for 5 minutes.

Add milk or cream and cook for 2-3 minutes.

Add salt.

Add the cooked pasta and mix.

Add the crushed pepper and mix well

Garnish with parmesan cheese and serve hot.

Spaghetti Gorgonzola

Serves 2

Ingredients:
Spaghetti 200 g
Gorgonzola cheese 50 g
Milk 100ml
Italian herbs mix ( Basilikum, Oregano, Petersilie, Thymian) 1 tb sp
Crushed Peppers 1 tsp
 Fresh red chillies or dried chillies 2
Garlic 2 finely chopped
Olive oil 3 tbsp
salt to taste

Method

Boiling the Spaghetti
Take a big vessel with water. Add 1 tbsp of olive oil and salt.
Bring it to boil.
Add the spaghetti and allow it to cook.
When it is 3/4 th cooked, remove it from heat and drain it.

For the sauce
Take a small vessel and add milk. Let it boil, remove from heat.
Add the gorgonzola cheese and leave it aside.

The final mixing
Take a big pan. Add 2 tb sp olive oil and add red chillies and garlic.
Add the italian herbs and fry for a minute.
Add the gorgonzola sauce and mix well.
add the required amount of salt.
Add the cooked spaghetti and mix.
Add the crushed pepper and mix well.
Garnish with parmesan cheese and serve hot.

note: dont add too much of salt as the cheese has some salt

MASALA IDLY

A very good breakfast or snacks

Serves 5 persons

Ingredients
Cooked Idly 10 big or 30 small Idlys
Big onion 2
Medium sized tomatoes 2
Capsicum 1
Green Chillies 2
Ginger ½ inch
Chilli powder ½ tb sp
Turmeric powder ½ tb sp
Mustard seeds 1 tb sp
Black gram dhal 1 tb sp
Cinnamon stick ½ inch
Curry leaves few
Oil 2 tb sp
Salt to taste
Coriander leaves for garnishing

Method
Cut the idly into blocks of 1 inch. Small idlys can be used without cutting.
Finely chop the onions, tomatoes, ginger, green chillies and capsicum.
Take a deep frying pan with oil, when hot add mustard seeds and allow it to splatter.
Add black gram dhal, curry leaves then cinnamon stick.
Add the green chillies and ginger and fry it for a minute.
Add the onions and fry it for 5 minutes.
Add red chilli powder and turmeric powder.
When the powders are well mixed, add tomatoes and cook tomatoes till it blends with the rest of the ingredients to form thick gravy.
Add salt and mix well.
Add the idlys, mix well, cook for a few minutes and then remove from fire.
Garnish with coriander leaves and serve hot.

INSTANT SAMBAR

Goes very well with idly, dosa, pongal and roti
Serves 4 persons

Ingredients
Mustard seeds 1 tsp
Red chilli 1
Hing (asafoetida) ½ tsp
Chana dhal 1 tsp
Fenugreek seeds 1 tsp
Oil 1 tb sp
Onion 1
Carrot 1
Capsicum 1
Tomatoes 3 medium
Curry leaves few
Moong dal ½ cup
Sambar powder 1- 1 ½ tb sp
Salt to taste
Coriander leaves for garnishing

Method
Take a pressure cooker. Add some oil and mustard seeds. Allow it to splatter.
Add the chana dhal, fenugreek seeds, red chilli , hing and curry leaves. Fry it till it turns light brown.
Add the vegetables and fry it for 2-3 minutes.
Add the sambar powder and moong dhal (uncooked). Fry it for a minute.
Add 3 cups of water, salt and close the lid.
Wait for 3 whistles.
Allow it to cool and garnish with coriander leaves.
If thick can add some water and adjust the consistency.
Note: Not always these vegetables are needed. Some other variations can also be used.