Quick & Easy Recipies

8/6/2019 Quick & Easy Recipies

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Dal Makhni

Ingredients

• 1 cup: Whole black gram

• 2 tsp: Split Bengal gram

• 2 tsp: Kidney beans

• 1 cup: Tomato(puree)

• 1" piece: Ginger

• 4 Cloves: Garlic

• 2 : Whole dry red chillies (soaked for 15 minutes)

• 3 tsp: Ghee

• 2 tsp: Dhania (coriander) powder

• 1/2 tsp: Garam masala

•

1 tsp: Butter • 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk

• 1 tsp: Ghee

• 5 cups: Water

• Salt to taste

Method

1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.

2. Grind ginger, garlic and dry red chillies together to a paste.

3. Drain out all water from the pulses and add six cups of fresh water.

4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce

the flame and cook for about 45 minutes. Remove from fire.

5. Open the cooker and mash the contents.

6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and

coriander powder. Add this to the dal.

7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal

occasionally with a ladle against the sides of the cooker.

8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.



Masala Dosa

Ingredients For Dosa

• 2 cup: Rice - preferably parboiled

• 1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours

• 1/2 tsp: Fenugreek Seeds

• Oil to smear the pan for cooking the dosas

• 2 tsp: Salt

For Masala

• 500 gm (3 cups): Potatoes - boiled, peeled and cubed

• 1 1/2 cups: Onions - sliced not very thin

• 1/4 tsp: Powdered Turmeric

• 2-3: Green chillies - chopped coarsely (optional)

• 6-7 : Curry leaves or 1/2 tsp dried curry leaves

• 2 tbsp: Oil

• 1 tsp: Mustard seeds

• 2 tsp: Salt

• 1/2 cup: Water

Method

1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make

into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.

2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When

really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a

circular motion. This will have to be very swift and will need a bit of practice.

3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it

seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the

dosa off the pan.

4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar

and chutney

For the Masala Filling

1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and

green chillies, and sauté over high heat till the onions are a little transparent.

2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes

around till well mixed and add the water and let it simmer for 2-3 minutes.



Ingredients

• 1 cup: Urad dal

• 1 big piece: Ginger

• 3-4: Green chilli's

• 1/2 tsp: Pepper corns

• 1 tsp: Hing

• A few: Curry leaves

• Oil for deep frying

• Salt to taste

Method

1. Soak the urad dal in water for an hour.2. Grind to a paste all the ingredients except oil with as little oil as possible.

3. Refrigerate the batter for an hour.

4. Heat oil in deep pan for deep frying.

5. Shape into Vadas and deep fry on both sides till brown.

6. Serve hot.



Ingredients

• 1/2 cup: Toor Dal

• 1/2 cup: Channa Dal

• 1 tbsp: Urad Dal

• 1 large: Onions (finely chopped)

• 5-6: Red Chillies

• 1" inch piece: Ginger


• Oil for deep frying

• Salt to taste

Method

1. Soak all dals together for an hour.

2. Grind all ingredients except onions to a coarse paste.

3. Heat oil for deep frying.

4. Add onions to the paste.

5. Shape like Vada and deep fry.

6. Serve hot with ketchup or chutney



Pal Payasam

Popularly known as Kheer, Payasam is a sweet and tasty recipe from south India cuisine. There are

several varieties of payasam. Here we are making it with red rice. Typically it is a rice pudding prepared

with sugar and boiled milk. Kheer or payasam is believed to be pious food hence prepared on household pujas as prasad.

Makes: 4 servings

Sheflife: Best fresh

Ingredients

• 3 litres: Milk

• 700 gm: Sugar

• 180 gm: Dried red rice

Method

1. Boil the milk.

2. Add sugar and mix well.

3. When it boils again, add the washed rice in it. Simmer in medium flame.

4. Cook till the rice is done.

5. Serve hot.



Ven Pongal

Ven pongal is spicy version of pongal, the popular dish from South Indian cuisine. Prepared with rice,

milk, green gram dal as main ingredients Ven Pongal is an ideal breakfast. Easy to cook and ready to

serve, the recipe of Ven pongal is here

Ingredients

• 1 cup: Raw rice

• ½ cup: Milk

• 1/3 cup: Green gram dal

• 11/2 tsp: Black pepper

• 1 tsp: Cumin seeds

• 1 tbs: Broken cashew nuts

• 1 tbs: Finely cut ginger (optional)


• 2 tbs: Ghee

• 5 cup: Water

• Salt to taste

Method

1. Wash rice and dal and cook them together in five cups of water for 10 minutes.

2. Add salt, curry leaves and ginger with half a cup of milk. Simmer for a minute and remove from

fire.3. Fry cashew nuts, pepper and cumin seeds in ghee.

4. Pour this over the rice-dal mixture.

5. Mix well and serve steaming hot with ghee on top.



Mulaga Podi

Ingredients

•

1 cup: Urad daal• 7-9: Dry red chilli

• 1/4 tsp: Asafoetida

• 1 stalk: Curry leaves

• 1 tsp: Oil

• 1 tsp: Salt

Method

1. Heat the oil in a pan and roast all the ingredients until golden brown. Take care that it doesn't

get burnt. Cool it and powder it in a food processor.

2. Store in air tight container for future use.

3. It is an excellent side dish for dosa and idli when taken with ghee, coconut oil or sesame oil.



EASY TO COOK

Coconut chutney

Grated coconut - 1 cup, green chillies - 2, salt - 1/4 tsp, asafoetida - a pinch. Add a pinch of tamarind and grind into a thick paste. Splatter with mustard seeds and urud

dal. While grinding, 3 tsp of potty kadalai or roasted peanuts can be added if required.

Onion Chutney

Cut 1/4 kg onions into large pieces. Add 3 whole red peppers, 1/4 tsp salt, andtamarind (a pinch).Grind it finely. Take 3 teaspoons of oil in a frying pan and add 1/2tsp mustard seeds. When it splatters add the ground mix and fry till the raw smell isgone.

Ginger Pickle

ginger - 100g, mustard seeds - 1/4 tsp, fenugreek powder - 1/4 tsp, asafoetida - 1/4 tsp,salt - 1/4 tsp, red chillie powder - 1/32 tsp.Grate ginger finely.

After grating the ginger, it is better if you soak the same for 5 min in water,and drain.Take 4 tsp oil and add mustard seeds.When it splatters, add fenugreek seed powder andasafoetida. Add grated ginger, salt, red chillie powder and fry well till the moisture isgone and it becomes a non-sticky paste.

Coriander-tomato chutney

Fresh coriander leaves - 1 cup, Tomato - 1 large, Grated coconut - 1/2 cup, green chillies- 2, tamarind - a pinch, Salt - to taste

Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato intomedium sized pieces.Add the other ingredients and grind it in the blender into a thick

paste.Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud dal.Add theground paste and fry till the raw smell dissappears.

Tamarind pickle

tamarind - 150g, vegetable oil(sesame oil is preferrable) - 1 cup, salt - 1 1/2 tsp, turmeric powder - 1/2 tsp, gram dal - 2 tsp, red pepper – 10

For grinding: coriander seeds , fenugreek seeds, sesame seeds - each 1 spoon,asafoetida 1/4 spoon

Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil ina fry pan and add some gram dal and whole red peppers and fry slightly. Add the



turmeric powder and asafoetida.

Add tamarind juice to this and bring it to boil. Add salt and heat with constant stirringuntil the mixture becomes thick. Now add the ground powder and the remaining oil and

stir constantly with heating until it becomes a non-sticky paste. Store in refrigerator .

Paruppu podi

gram dal - 1 cuptoor dal or Pottu kadalai - 1 cupwhole red peppers – 5

Roast the above without oil, add 1/3 tsp salt and 1/4 tsp asafoetida and grind into a veryfine powder.

Spinach Dal

Fresh Chopped spinach - 4 cups, moong dal - 1 cup, grated coconut - 4tsp, cumin seeds - 1 tsp

Wash spinach and cut into small pieces. Add moong dal and mix well.Add enough water so that the mixture is just immersed. Place thismixture in a pressure cooker and cook until it becomes soft. It may beovercooked. Allow for 3 whistles.

Grind some grated coconut and cumin seeds. Take 3 teaspoons of oilin a fry pan, add mustard and 1 dried chillie. Add cooked spinach andground mixture, 1/2 tsp salt and heat for a little while.

Poricha Koottu

toor dal, coriander seeds, urud dal, whole black peppers, cumin seeds - each 1 teaspoon, 1

whole red pepper, grated coconut - 6 tsp (fry last)

Fry the above ingredients in little ghee, grind and keep it aside.

Vegetables - Snake gourd, cabbage, beetroot - 200g, moong dal - 50g

Cut any of the vegetables into small pieces, add moong dal and steam it in pressurecooker. Add the ground mixture and 1/2 tsp salt to this and heat for a little while to mixuniformly. Add splattered mustard seeds. Add curry leaves.



Rava Biryani

Ingredients: 2 level cup Rava or Sooji (Cream of Wheat) , 1 cup mixed vegetables(carrots, peas, potatoes, cauliflower etc.) , ╜ tsp. turmeric , 10 to 12 mint leaves , 3medium tomatoes chopped , 4 cups water , 3 tbsps. Oil

For the paste :2 medium onions , 3 medium green chilies , 1 inch piece ginger , 1 inchcinnamon stick , 1 tsp. saunf (fennel seeds) , 3 cloves (optional) , 4 cloves garlic

Method:Grind all the ingredients for the paste and keep aside. Roast the Rava for about 10 mins.In a karahi heat the oil and fry the paste for about 5 mins. Then add the tomatoes,vegetables and turmeric and fry for 10 mins. Now add water, salt and the mint leaves andlet it boil. Once the vegetables are done, add the rava and let it cook till the rava swellsup.Garnish with chopped coriander leaves and serve with raitha.Recipe from RajamKrishnan

Vegetable aval uppuma

Ingredients:aval 200gm , beans 100gm , cauliflower.100gm , carrot 50gm ,greenpeas 50gm , karuveppilai 12 leaves , onion 1 (big) , green chillies 3(CUT

LENGHTHWISE) , salt 1/2 tsp , oil 2tablespoon , Jeera 1/2 tsp , ghee 2 tsp ,garam masala powder 1 tsp

Method:Clean and soak aval in 400ml.water.Keep it for half an hour. Cut all the vegetables intothin long pieces.In a kadai pour oil and heat. put jeera then add the veg.When it iscooked add salt and aval(after draining water). Cook for somemore time a few min.only. Add karuveppilai. Add 2 tsp ghee and garammasala powder.Serve hot any raithawill be a side dish.



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