Tomato Soup

Ingredients

1.Tomato-5 medium sized 

2.salt-adjust to your taste

3.Sugar-1 tsp

4.Beans-3 medium sized

5.Carrot-1 medium sized

6.Pepper-adjust to your taste

7.Rusk Pieces- 4 to 5 Pieces(For Garnishing)

8.Paprika Powder-adjust to your taste(Optional)

9.Oil-1 tsp

10.Ginger-0.5 tsp

11.Garlic-0.5 tsp

12.water-0.25 cup

Method

1.In a dry pan add oil,chopped ginger,chopped garlic and wait till it gets fried or its color changes to golden brown.

2.Meanwhile chop the  carrot , beans,tomato to fine pieces.

3.Then add chopped carrot and beans and allow it to cook for 2 to 3 mins.

4.Then add the chopped tomato,sugar,salt.paprika powder and close the pan with the lid and allow it to cook for 5 to 10 mins.

5.Allow it to cool at room temperature for 5 mins.

6.Then add it to the blender and blend it well.

7.Now add the blended tomato soup,water(adjust according to the consistency you need,if you want it to be thick add less water and vice versa) to the pan and allow it to cook for 4 to 5 mins,till it comes to boil.

8.Now add pepper to Tomato soup and allow it to cook for 2 mins.

9.Now transfer the soup to the bowl and add rusk pieces.

10.Tomato soup is ready to serve.

 

Soya Sabji

Ingredients

1.Soya Balls-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Turmeric powder-1 tsp
6.Gram Masala powder-1 tsp

7.Salt-adjust to your taste

8.Onion-2 medium sized

9.Tomato-3 medium sized

10.Green chilly-2 medium sized

11.Coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.Water-1 cup

Method

1.Soak the Soya Balls in adequate water for 2 to 4 hrs.
2.After 2 to 4 hrs drain the water from the Soya Balls.
3.In a dry pan  add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pan and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pan and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pan and stir it well.
9. Now add  Soya Balls,water,salt and stir it well and allow it to cook until the Soya Balls becomes soft.
10.Now add the Gram Masala Powder and stir it well and allow it to cook for 2 mins.
11.Meanwhile chop the coriander and just spread it out on the Soya shabji  for garnishing .
12. Soya shabji is ready to serve.

Soya shabji can be served with Roti Varieties /Rice

 

Black Eye Beans Sabji

Ingredients

1.Black eye Beans-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Turmeric powder-1 tsp
6.Gram Masala powder-1 tsp

7.Salt-adjust to your taste

8.Onion-2 medium sized

9.Tomato-3 medium sized

10.Green chilly-2 medium sized

11.Coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.Water-1 cup

Method

Closed Cooking Method

1.Soak the Black eye Beans in adequate water for 4 to 6 hrs.
2.After 4 to 6 hrs drain the water from the Black eye Beans.
3. In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).
5.Now add the grinded onion paste to the pressure cooker and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pressure cooker and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pressure cooker and stir it well.
9.Now add small amount of salt,gram masala powder,Black eye Beans,water and stir once and close the pressure cooker.
10.Allow it to cook for 2 whistles in the pressure cooker and then switch off the flame.
11.Once you are able to open the pressure cooker keep the pressure cooker on the medium flame and add salt(adequate amount)and stir it well and allow it to boil for 2 mins in open pan method.

12.Meanwhile chop the coriander  and just spread it out on the Black eye Beans shabji is ready to serve for garnishing .
13.Black eye Beans shabji is ready to serve.

Open Cooking Method

1.Soak the Black eye Beans in adequate water for 4 to 6 hrs.
2.After 4 to 6 hrs drain the water from the Black eye Beans.
3.In a dry pan  add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pan and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pan and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pan and stir it well.
9. Now add  Black eye Beans,water,salt and stir it well and allow it to cook until the Black eye Beans becomes soft.
10.Now add the Gram Masala Powder and stir it well and allow it to cook for 2 mins.
11.Meanwhile chop the coriander and just spread it out on the  Black eye Beans shabji  for garnishing .
12. Black eye Beans shabji is ready to serve.

 Black eye Beans shabji can be served with chappathi/Rice.

Coriander stem chutney/Kothamalli thandu chutney

Ingredients

1.Onion-1 medium sized

2.Green chilly-2 medium sized

3.oil-1 tsp

4.Red chilly powder-1 tsp

5.Hing-1 tsp

6.Salt-as per your taste

7.Ginger-0.5 tsp(finely chopped)

8.Garlic-0.5 tsp(finely chopped)
9.Coriander stem/ Kothamalli thandu-1 cup

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt,hing.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the fried onions,Chopped Coriander stem/ Kothamalli thandu,chopped green chilly,chopped ginger,chopped garlic,salt to the mixer and grind it well.

3. Coriander stem chutney/Kothamalli thandu chutney is ready to serve.

Coriander stem chutney/Kothamalli thandu chutney can be served with dosa/idly/upma/chappathi.

Mysore Sada dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Mysore chutney-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.Sprinkle 1 tsp of  Mysore Chutney  over one side of dosai.(Recipe of Mysore Chutney is available in the link http://charanyaskitchen.blogspot.ch/2013/07/mysore-chutney.html)
11. When the dosai becomes light brown just fold it.
12.Repeat the same process until the batter gets finished.
13. Mysore Sada dosai is ready to serve.

Mysore Sada dosai can be served with sambar/chutney.

Mysore Chutney

Ingredients

1.Channa Dal-1 tsp

2.Urad Dal-1 tsp

3.Red Chilly-2 medium sized

4.Coconut-1 tsp

5.Ground nut/pea nut/varu kadalai-2 tsp

6.Garlic- 6 to 8 cloves

7.oil-2 tsp

8.water-0.25 cup

9.Salt-adjust to your taste

Method

1.In a dry pan add 1 tsp of oil and add the garlic and wait until it gets fried.

2.Transfer it to the bowl and then add Ground nut/pea nut/varu kadalai to the pan and stir it and allow it to cook  until it becomes golden brown.

3.Then Transfer this to the bowl containing fried Garlic.

4.Then add 1 tsp of oil and add Channa Dal,Urad Dal,Red Chilly and allow it to cook until it becomes golden brown.

5.Then Transfer this to the bowl containing fried Garlic and Ground nut/pea nut/varu kadalai.

6.Now add coconut to the pan and allow it to cook until it becomes golden brown.

7. Then Transfer this to the bowl containing mixture.

8.Allow it to cool at the room temperature for 5 mins.

9.Then add the mixture,salt,water to the blender and blend it well.

10.Mysore Chutney is ready to serve.

Mysore Chutney can be served with dosa/idly/upma.

Masala Dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Masala Curry-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.
11. Once it is cooked on the other side also just turn the dosa again and  add 2 tbsp of masala curry and fold the dosa.(Recipe of Masala Curry is available in this link http://charanyaskitchen.blogspot.ch/2013/07/masala-curry.html).
12.Repeat the same process until the batter gets finished.
13.Masala Dosai is ready to serve.

Masala Dosai can be served with chutney/sambar.