South Indian Hot Toordal Soup with vegetables
Ingredients •1¼ C toor dal •5-7 C water •½ Tsp turmeric powder •1½ inch ball of dried tamarind pulp •1 C hot water •2 Tsp ghee/oil •1½ Tsp black mustard seeds •¼ Tsp yellow asafetida powder •1 green chili chopped •2 dried red chilies broken in halves •1 Tbsp ginger, finely grated •9-10 fresh curry leaves •½ Tsp fenugreek seeds •1 C carrot cut into slices •1 C green beans cut into 1-inch pieces •1½ C bell pepper (capsicum), diced into...
Griddle Baked Cauliflower Flatbreads(gobi paratha)
Ingredients •2 C chapati flour •1½ C finely grated cabbage •1 Tsp salt •1 Tbsp ginger, grated •2 green chilies •2 Tbsp chopped fresh coriander leaves •1 Tsp dried fenugreek leaves (kasuri methi) •¼ Tsp turmeric powder •1 Tsp cumin powder •¼ Tsp red chili powder •1 Tsp nigella seeds (kalonji seeds) •1½ Tsp garam masala •2 Tbsp ghee/oil •¾ -1 C water (or as needed) •Extra flour for dusting •Ghee/oil for cooking the flatbreads (or...
Channa Pulav
Ingredients • Basmati rice – 1 cup • White Kabuli channa – ½ cup • Tomatoes – 3 big • Coconut – ½ small • Oil – 3 ½ tbsp • Coriander leaves – ½ bunch • Green chilies – 4 • Kasoori methi – 1 tbsp • Garam masala powder – ½ tsp • Cinnamon – 1 inch piece • Cardamoms – 2 to 3 • Cloves – few • Bay leaf – 1 • Ghee – 2 tsp • Grind together: • Red Chilies -8 •...
Ridge Gourd Chutney
Ingredients Chutney: • 1 large rigde gourd or 2 medium sized • 4 Tbsp oil • 3 large dried red chilies • 1 Tsp urad dal • 1 Tbsp chana dal • 9-10 fresh curry leaves • ½ Tsp yellow asafetida powder • ½ Tsp fenugreek seeds • 1-inch tamarind bit ( I prefer not to use the store bought tamarind paste) • 1 Tsp salt (use more if your chat masala doesn’t have any salt in it) • ¼- ½ C water Tempering: •1 Tsp oil, 1 dried red chilly, •1 Tsp...
Plain Dosa
Ingredients • Urad dal- 1 cup • Boiled rice – 3 cup • Fenugreek seeds (methi) – 1 tsp • Salt – as required • Oil or butter. Preparation 1. Soak rice and urad dal separately in water over night. 2. Grind them separately and make soft batter. 3. Keep it covered for 8 hours. 4. Add fenugreek seeds paste. 5. Heat a non stick pan. Sprinkle water. 6. Keep the heat slow. Add 1 tsp. full of the batter and quickly spread into...