Basmathi rice – 1 cup
Cumin seeds (jeera) – 1/4 tsp
Shajeera – 1/2 tsp
Cloves – 6
Cinnamon – 1 inch piece
Cardamom – 3
Bay leaf – 1
Oil – 1tbsp
Ghee – 1tbsp
Ginger garlic paste – 1 1/2 tsp
Water – 2 cups
Salt to taste
- Rinse rice with water. Add water and soak for 15 minutes. Drain it compleately in a colander.
- Heat ghee and oil in a pot. Saute bay leaf, cloves, cinnamon and cardamom until they begin to sizzle.
- Add cumin seeds and shajeera on a low flame until they get roasted well. Add ginger garlic paste and fry until raw smell goes away.
- Transfer drained rice to the pot and roast for 1 to 2 minutes. This helps to bring out the aroma.
- Pour 2 cups of water and add salt. Stir well and taste the water. It must be slightly salty.
- Bring water to a boil and cook on medium heat until the water is absorbed. Switch off the flame.
- After 5 to 6 minutes, open the lid and mix it slowly. Serve with any curry.
- Do not over mix the rice.
Baby potatoes – 20
Curry powder – 4 tbsp [check out my previous post]
Red chilli powder – 2 tsp
Onion- 1 finely sliced
Green chilles – 4 (slit in half)
Finely chopped coriander – 1 tbsp
Oil – 3 1/2 tbsp
Cumin seeds – 1 tsp
Mustard seeds – 1/4 tsp
Garlic – 4 crushed
Broken red chillies – 6
Curry leaves – few
- Rinse baby potatoes well to get rid of the dirt. Pressure cook for 2 to 3 whistles. Peel of the skin and keep it aside.
- Heat oil in a wide pan, add all the talimpu ingredients one by one and fry for 30 seconds .
- Now add sliced onion, turmeric powder and salt. Mix well. Cook on medium flame.
- Saute till the onions turn transulent. Add the peeled potatoes and stir them well.
- Now add curry powder and red chilli powder. Mix well so that they coat the potatoes evenly.
- Check out the seasoning and stir again. Saute the baby potatoes for 4 to 5 minutes on low flame.
- Then add chopped coriander leaves. Stir and swicth off the flame.
The number of whistles in cooker depends on the size of small potatoes and also your cooker. Adjust accordingly.
You can use sambhar powder instead of curry powder.
Fenugreek seeds – 1 1/2 tbsp (soaked for 4 hours and drained)
Finely chopped onions – 2 cups
Green chillies – 4
Salt to taste
Tamarind paste – 1 tbsp
Red chilli powder powder – 1 1/2 tsp
Water – 1 cup
Garlic – 4
Coriander seeds – 1 tsp
Cumin seeds – 1/3 tsp
Oil – 3 tbsp
Crushed garlic – 3 pods
Broken red chilli – 4
Curry leaves – 2 springs
- Grind garlic, coriander seeds and cumin seeds into a fine paste. Heat oil in a pan add all talimpu ingredients one by one. Fry for a minute.
- Add soaked fenugreek seeds and fry for 3 to 4 minutes. Add finely chopped onions and green chillies. Mix well.
- Add turmeric powder and salt. Cover and cook on low flame till the onions become soft. Add red chilli powder and tamarind paste. Mix well.
- Grind all the masala paste ingredients together.
- Add one cup of water. Bring to a boil and then add the grinded masala paste. Mix well.
- Cover and cook on medium flame for 8-10 minutes.
You can also add jaggery while adding the tamarind paste.
This recipe is handed down by my aunt Mrs. Lakshmi
Coriander seeds – 1 cup
Cumin seeds – 1/4 cup
Cloves – 2 tbsp
Cardamom – 2 tbsp
Cinnamon – a little less than – 1/4 cup
Black pepper corns – 1 1/2 tbsp
Broken red chilli pieces – 1 1/2 cup
- Dry roast all the ingredients on medium flame for two minutes.
2. Cool it and grind into a fine powder.
To be used in chole curry. Quantity can be adjusted according to your spice level.
Do not over fry.
Basmati rice – 1cup cooked with 1 1/2 cup of water
Sliced onions – 2
Sliced red capsicum – 1/2 cup
Sliced green capsicum – 1/2 cup
Oil – 1tbsp
Ghee – 1tbsp
Bay leaves – 1
Shajeera – 1/8 tsp
Cloves – 4
Cardamon – 2
Cinnamon – 2
Red chilli powder – 1/4 tsp
Everest kitchen king masala – 1tsp
Salt – 1tsp
Ginger garlic paste – 1tsp
- Cook rice with 1 1/2 cups of water in such a way that the grains are separated. Cool it. keep it aside.
- Heat oil and ghee in a pan. Fry shahjeera, cloves, cinnamon, cardamon and bay leaves for half a minute.
- Add finely sliced onions and saute till it turns transparent.
- Now add the sliced green capsicum, red capsicum and ginger garlic paste.
- Saute on high flame till the capsicums are slightly cooked and raw smell goes off.
- Do not over cook as the capsicums should be crispy and not soggy. Add Everest kitchen king masala, red chilli powder and mix well.
- Now add cooked rice to the capsicum masala, mix well and serve hot.
Don’t over cook the capsicums, let the capsicums retain their crunchy texture.
Curd – 1/2 cup
Water – 3/4 cup
Finely chopped onions – 1/2 tbsp
Finely chopped green chillies – 1/2 tsp
Sugar – 1 tsp
Curry leaves – 2 or 3
Lemon juice – 1tsp
Chopped coriander leaves – 1tsp
Cumin powder – 1/8 tsp
Chopped ginger – 1/2 tsp
Salt to taste
- In a blender, add 1/2 cup of curd and all the other ingredients except water. Blend it very well.
- Now add chilled water and blend again.
- Pour into a glass and sprinkle cumin powder. Garnish with curry leaves and lemon pieces.
Spice level can be adjusted according to your taste.
You can also use a grinder.
Grated Coconut – 1 cup
Grated raw mango – 1/2cup
Finely chopped tindora(Dondakaya) – 1/3 cup
Garlic Pods without skin – 6
Cumin seeds – 1/2
Leaves – 1 spring
Salt to taste
Red chilli powder – 2tbsp
Finely chopped coriander leaves – 1tbsp
Oil – 1 1/2 tbsp
Mustard seeds – 1/2 tsp
Urad dal 1/2 tsp
Cumin seeds – 1/2 tsp
Garlic pods(mashed) – 4
Broken red chillie pieces — 8
Curry leaves – 1 Spring
Asafoetida – 1/4 tsp
- Heat oil in a pan. Add cumin and mustard seeds. When they start spluttering, add rest of the ingredients one by one.
- Transfer the grounded paste to a bowl and add salt, red chilli powder, tindoora pieces and mix well. Adjust seasoning according to the taste.
- Mash into a coarse paste. Make sure you don’t mash it to a fine paste.
- Then mash coriander leaves and grated raw mango to a coarse paste for a minute. Also add grated coconut.
- Mash 1/2tsp of cumin, garlic and curry leaves to a coarse paste in a mortar and pestle.
- Fry for half a minute. Switch off the flame. Add it to the coconut mixture and mix well.
Serve with hot rice and ghee.
Raw mango medium size -1 (peeled and cut into small chunks)
Garlic pods – 6 with out skin
Curry leaves – 1 spring
Cumin seeds -1 tsp
Red chilli powder -1 tbsp
Cumin seeds powder – 1tsp
Fenugreek powder -1 tsp
Salt -1/2 tbsp
Oil – 1/3 cup
Cumin seeds -1/2 tsp
Mustard seeds -1/2 tsp
Fenugreek seeds -1/3 tsp
Garlic pods – 4 ( mashed with skin)
Broken red chilles- 8 pieces
Curry leaves- 2 springs
Asofotida- 4 tsp
- Wash the mango well and cut into small pieces with out skin. Keep it aside.
- Mash 1 tsp of cumin seeds, 6 garlic pods and curry leaves into a coarse paste in a motar and pestle.
- Then add mango pieces and mash it into a coarse paste. Keep it aside.
- Add red chilli powder, salt, cumin powder and fenugreek powder to the coarse paste. Mix well and keep it aside.
- Take a small kadai. Heat oil in it. Add cumin seeds, mustard seeds and fenugreek seeds.
- When it starts spluttering, add mashed garlic, broken red chilles and curry leaves. Fry for a second.
- Add asafoetida and mix well and pour it on the mixed mango masala. Mix well and adjust salt.
If you want to make this chutney using a grinder, first grind cumin seeds, garlic and curry leaves into a coarse paste.
Then add mango pieces and grind again. The remaining procedure is the same.
Raw white rice -1 cup
Urad dal (black gram dal,minapappu) -1 cup
Poha(beaten rice ,atukulu) -1 cup
Channa dal -1 1/2 tbsp
Fenugreek seeds -1 tsp
Salt to taste
Finely chopped onions -1/3 cup
Finely chopped green chilles -2 tbsp
Karam podi for sprinkling
Oil -3 tbsp
- Wash white rice, urad dal, channa dal and fenugreek seeds four times in water.
- Wask poha separately two times in water.
- Soak rice urad dal, channa dal and fenugreek seeds for 5-6 hours in a bowl. Also soak poha separately for 5 hours in another bowl.
- In a wet grinder or a large jar, add soaked dal, rice, channa dal, fenugreek seeds and add 1 cup of water then grind for a minute.
- Now add soaked poha and half cup of water and grind until the batter is smooth.
- Transfer the batter into a large container and cover to ferment it for 8hours or overnight.
- Just before preparing uthappams add salt and mix well.
- Ensure that the consistency of the batter be like dosa batter that makes uthappam fluffy and crispy.
- Preheat a non stick tawa or griddle and spread a tea spoon of oil over it.
- Pour a laddle full of batter and spread it thicker than a dosa. Also keep the flame in medium heat so that it’s well cooked inside.
- Sprinkle chopped onions, green chillies, gun powder evenly over the surface of the batter.
- Pour a spoon full of oil around the uthappam and cover with lid.
- Let it cook for a minute. Don’t flip the uthappam, it gets ready once it turns golden brown.
Remove and serve hot with chutney and sambar.
We can add grated carrot, chopped tomatoes, chopped coriander leaves as topping.
Add sufficient water to the batter according to the required consistency.