Coconut & Dariya Chutney

Ingredients;
Grated coconut-1/2 cup
Split Dariya -half cup
Cilantro - 4 sprigs, roughly chopped
Green chillies-2
Salt to taste
Water as required

Grind the above ingredients. Pour 1/4 cup of water and pulse 3 to 4 times.

Serve with steamed Idlis or Dosas Click here for Dosa/Idli Recipe

or Instant Semolina Idlis Click here for Recipe

Veg Hakka Noodles

Last day of Lent with Veg Hakka Noodles

Ingredients;
Noodles- 1pkt, preferably Hakka
Onion-1, medium sized, sliced lengthwise
Bell pepper- 1, sliced lengthwise (mix different coloured peppers)
Carrot-1, juliened
Cabbage- 1 cup, shreded
Mushrooms-1 cup, roughly chopped
Celery-2 stalk, finely chopped (optional)
Spring onions- 3 to 4, finely chopped, stalk and leaves separate
Oil 3 tbsp
Soy sauce- 2 tbsp ( Soy- ginger sauce if available)
Tomato sauce-2 tbsp
Vinegar-1tbsp
Pepper-1/2-1tsp

Boil water and cook the noodles as per packet instructions. Drain the noodles and leave it immersed in cold water. Heat the oil in a wok/pan on high flame. Saute the onions for a minute. Add the mushrooms, carrots, cabbage & spring onion stalk. Saute on high flame for 2 mins. Add the sliced bell pepper and celery. Saute further for a minute. Drain and add the noodles, pepper powder, soy, tomato sauce and vinegar. Toss/Mix well. Sprinkle spring onion leaves and switch off the flame after a minute.
Serve!!!!!!

It is difficult to get the taste similar to takeaways/restaurants. This is because the recipe requires the oil/wok to be really hot. Our kitchen hobs  cannot deliver the same heat as the gas burners used in restaurants.

There was enough salt in the soy sauce so did not add extra salt.

Red Kidney Beans (Rajma) & Spinach Curry

Ingredients
Red Kidney Beans-2 cups, cooked
Spinach - 2cups, chopped
Onion-1, medium sized, finely chopped
Tomatoes- 1 can, crushed/chopped
Coriander leaves- 2sprigs, chopped (optional)
Garlic- 1tsp, minced
Garam Masala- 1/2tsp
Chilli powder-1tsp
Turmeric powder-1/4 tsp (optional)
Salt as per taste
Water-1 cups
Oil-1tbsp

Heat the oil in a pan/pressure cooker. Saute the onions. Add the chilli powder, turmeric powder and garam masala. Roast for few seconds. Add  the tomato,minced garlic, cooked beans, spinach and salt as per taste. Pour1 cup of water. Cook until the gravy thickens. If using a pressure cooker, cook  until 1 whistle. Sprinkle chopped coriander leaves. Serve with roti or rice!!!!!!

If using dry beans- soak it for 4-6 hours, pressure cook until 2 whistles. Drain the water and rinse the beans well.
If using canned beans, drain the water and rinse the beans well.
You may use fresh tomatoes  instead of canned ones.

Mixed Vegetable Cutlets

Ingredients;
Vegetables-1 large potato, 1 medium sized carrot.1/2 of a beetroot, peas and corn-1cup 
Shallots-8 to 10 or 1 small onion, finely chopped
Ginger-1/2 inch, grated
Green chillies-2, finely chopped (optional)
Curry leaves- 6-8 leaves, finely chopped (optional)
Bread crumbs (I have used multi-seeded bread)
Eggs-3, beated (For vegetarian  option use plain flour or maida batter)
Pepper powder-1tsp
Salt to taste
Oil

Dice the vegetables and pressure cook it until 1-2 whistles. Allow this to cool down and lightly mash the vegetables. In a pan, heat 2 tbsps of oil. Saute the shallots, ginger, green chillies and curry leaves. Add the mashed vegetables, powdered pepper and salt. Mix well. Allow to cool down. Divide the mix into equal portions. Make small round patties. In a separate bowl beat the eggs. Coat each cutlet with the egg mix/maida batter and then coat it with the bread crumbs. Spray some cooking oil in a pan and fry the cutlets, both sides until the crumb coating is brown and crispy or deep fry the cutlets in oil. Remove the  cutlets on to a kitchen towel.
Serve hot with ketchup !!!!!!!!!!

Tabouleh Salad

Ingredients;
Bulgur wheat- 1/2 cup
Parsley- 1 bunch, finely chopped
Mint-1/2 bunch, finely chopped
Coriander-1/2, finely chopped
Cucumber-1/2, chopped
Tomatoes-2, deseeded, finely chopped
Green onions/scallions -1/2 cup, finely chopped
Lime juice-2 tbsp
Salt and Pepper
Olive oil-1 tbsp

Cook the bulgur wheat as per packet instructions. Add  bulgar wheat, herbs, cucumber, tomatoes and green onions into a bowl. Mix well. Add olive oil, pepper, salt and lime juice. Mix well.
Serve!!!!!!

Hummous

Ingredients:
Chickpeas- 1 can, drained & rinsed
Tahini paste- 3 tbsp
Lime juice-1-2 tbsp
Garlic- 1 clove, minced
Cumin - a pinch, crushed
Olive oil-1tbsp
Salt

Add the above ingredients in a food processor and pulse to form a smooth paste.
Add 1-2 tbsp of water if desired. Turn out into a dinner plate, drizzle olive oil and sprinkle a pinch of paprika.
Serve with carrot or cucumber sticks and toasted pita bread

Pearl Millet Puttu

Ingredients
Pearl(Foxtail) Millet- 2-3 cups
Grated fresh coconut-11/2cup
Cumin seeds-1/4tsp
Salt as per taste

Soak the millet in water for 4 to 5 hours. Drain the water and allow  to air dry for 10 minutes. In a grinder powder the millet. Add 1 cup coconut, cumin seeds and salt. Pulse few times. Use a puttu maker or a steamer. Add 1 tbsp of grated coconut fill it half with the powdered millet, add another tbsp of coconut followed by the powdered millet. Finally top it with grated coconut. Steam for 10 minutes.
Serve hot with any curry!!!!!!

Cauliflower and Leek Stir Fry

                       Recipe from Vah Chef Sanjay Thumma

Ingredients;
Cauliflower - 1 head, florets separated and steam cooked
Leek- washed and cleaned, thinly slice the white stalk
Cumin seeds-1 tsp
Black peppercorns-1 tsp
Garlic-2 large cloves
Mustard seeds-1/2tsp
Red chillies- 3 to 4 (optional)
Oil- 2 tbsp
Salt as per taste.

Heat  oil in a pan and splutter the mustard seeds. Stir fry the red chillies and leek. Grind the cumin seeds, peppercorns and garlic together. Add the ground spice mix and salt  to the leek. Roast it for a minute and then add the cauliflower florets. Allow the spices to coat the florets  and  cook  for 3 to 4 minutes on a medium flame.
Serve hot with rotis or phulkas!!!!!!!!

Mint Cilantro and Lime Rice

Ingredients;
Basmati Rice-2 cups, cooked
Peas-1/2 cup, cooked
Onion- 1, medium, finely chopped
Ginger-1tsp, minced finely
Cilantro & Mint -1/2 cup finely chopped
Pepper powder-1/4 tsp
Lime juice-2 tbsp
Oil-1-2tbsp
Whole spices- 3 cardamoms, 3 cloves, 1inch cinnamon
Salt as per taste.

Heat the oil in a wok. Add the whole spices.Allow  a minute and then add the chopped onion and ginger. When the onion turns translucent, add the rice,peas,chopped herbs, pepper and salt. Mix  well. Switch off the flame after 1-2 minutes. Finally add the lime juice and mix well. Garnish with fried onions or roasted cashews.
Serve with raita, pickle or poppadums!!!!!!

Beetroot Rice

Ingredients;
Basmati Rice- 2cups, cooked
Peas & Corn- 1/4cup, cooked
Beetroot-1, small grated
Shallots-15 or 1 small sized onion-finely chopped
Ginger-1tbsp, finely chopped
Green chillies-2, finely chopped
Curry leaves-2sprigs
Cumin-1pinch
Oil -2tbsp
Pepper powder-1/4tsp
Salt as per taste

Heat the oil in a pan, add the cumin, shallots, ginger, curry leaves and green chillies. Saute it until onions are cooked. Add the beetroot, pepper and salt. Mix well and allow the beetroot to cook. Add the rice, peas and corn. Mix and allow it to cook for 3 to 4 mins.
Serve with raita, pickle and poppadums!!!!!!!!

Spinach Thoran (Spinach cooked with coconut)

Ingredients;
Green/Red Spinach- 1bunch, washed and roughly chopped
Coconut-1 cup, grated
Shallots-2, chopped
Garlic- 2cloves
Cumin seeds-1/4tsp
Green chillies 1-2
Turmeric powder-1/4tsp
Oil-2tsp
Mustard seeds-1/2tsp
Salt as per taste

Dry grind the coconut, shallots, garlic, cumin seeds, turmric and chillies. In a pan, heat the oil, splutter mustard seeds and add the spinach to it.Close and cook it for 1 to 2 minutes. Now add the coconut mix to the centre (Do not mix) and cook for 1 minute. Mix well and allow to cook for 1 minute.
Serve with rice or chappatis!!!!!!!

Served with oats kanji.

Served with rice and sambhar.

Avocado Chutney

Ingredients;
Avocado- 1
Shallots-2
Green chillies-2
Ginger-chopped,1/4tsp
Cumin seeds-1pinch
Lime/Lemon juice-1tsp
Salt to taste

To a grinder add shallots, chillies, ginger, cumin seeds and salt. Grind it for few seconds. Add the flesh of the avocado and the lime juice. Pulse it until it forms a coarse mix.
Serve with dosas/idlis!!!

Beetroot and Potato Stirfry

Ingredients;
Beetroot-1, medium sized, diced into small cubes
Potatoes-3, medium sized, diced into small cubes
Green chillies- 1, finely chopped
Turmeric-1/4tsp
Cumin seeds-1/4tsp
Mustard seeds-1/4 tsp
Crushed pepper as per taste
Salt as per taste
Oil-1tbsp.
Water-1/4 cup

Heat the oil in a pan, splutter the mustard seeds. Add the diced beet and potatoes followed by the chopped chilli turmeric,cumin and salt. Mix well and pour in the water. Allow to cook on a medium flame for 10mins. Finally add crushed pepper if desired.

Groundnut chutney

                                        

Ingredients;
Onion-1/2 roughly chopped
Garlic-2cloves, chopped
Groundnuts-1/2cup
Dry Red chillies-2 
Chilli powder-3/4tsp
Oil-1tsp
Salt
Water as required.

Heat the oil in a pan and saute the onions, garlic,chillies and groundnut. Saute until the onions are cooked. Allow this to cool. Now in a grinder add the sauted onion, groundnut mix chilli powder and salt as per taste. Pulse it for few seconds. Add water and grind to form a smooth or coarse paste.
Serve with dosas or idlis!!!!!!!!!!

Fenugreek leaves (Methi) Wadis

Ingredients;
Fenugreek leaves-1cup
Gram flour (Besan)-1cup
Chilli powder-1/2tsp
Coriander powder-1/2tsp
Garlic-1tsp, grated
Cumin-1/2tsp
Sesame seeds-2tsp
Oil for shallow frying
Salt as per taste.
Water.

In a bowl add in the chopped fenugreek leaves, gram flour, chilli powder, coriander powder, garlic, salt and cumin seeds. Mix this well. Slowly add the water and make into a thick batter(like a cake batter).Take a bowl and sprinkle sesame seeds. Pour the batter into this and sprinkle sesame seeds on top. Steam this for 20 mins until  the batter forms a cake. Allow this to cool. Cut this into thin slices. Heat oil in a pan and shallow fry.
Serve with tomato sauce!!!!!

Minced Soya and Leek Curry

Ingredients;
Minced Soya-2 cups(I used savory meal maker)
Leek-1, finely sliced
Ginger-1tbsp,minced
Garlic-1tbsp, minced
Green chillies-2 slit lengthwise
Tomatoes- 2 pureed
Whole spices-2cardamoms,4cloves,1inch cinnamon
Chilli powder-2tsp
Coriander powder-2tsp
Turmeric-1/2tsp
Garam Masala-1/2tsp
Water-200mls
Oil-2tbsp
Coriander leaves for garnish
Butter-1tbsp (optional)
Salt as per taste

In a pan or pressure cooker heat the oil and add in the wholespices and roast for a minute.
To this add the leek, ginger, garlic and chillies. Saute it with a pinch of salt.When the leeks are half done.Add in the powdered soices and roast it for a minute followed by the minced soya. Mix well.Pour the pureed tomatoes. Add salt and water and allow to pressure cook for 1 whistle. After the cooker cools down open the lid and let the gravy thicken. If making in a pan by the time the gravy thickens the soya will be cooked.
Garnish with coriander leaves. Add the butter before serving. Allow it to melt in the gravy.
Serve with rotis, naans, bread or rice!!!

Quick Potato Stew

Ingredients;
Potatoes-2,medium,peeed and thinly chopped into sticks.
Onion-1,finely chopped
Ginger-finely chopped,1tbsp
Garlic-finely chopped,1tbsp
Green chillies-2 slit lengthwise
Turmeric-1/4tsp
Pepper powder-1/2tsp
Garam Masala- 1/2tsp
Coconut milk-100mls
Water -100mls
Salt to taste.

In a sauce pan add the potatoes,onion ginger, garlic, chillies,turmeric,garam masala,salt and water.Cover and allow this to cook until the potatoes are well cooked. Slightly mash the potatoes. To this pour the coconut milk and gently heat but do not allow to boil.Sprinkle pepper powder on top.
Sere wth bread, appams, rotis or rice!!!!!!!!!!.

Biny's Recipes-Video Soya, Potato and Fenugreek Masala

Wholemeal Pumpkin Bread

Ingredients;
Wholemeal flour -2 cups
Plain flour -1cup
Pumpkin -peeled and cubed 2cups(You may choose to use pureed pumpkin)
Garlic-2cloves,grated
Cumin-12tsp,crushed
Yeast-1/2tsp
Salt as per taste
Water.
Seeds-5tbsp(Pumpkin,sunflower,linseed and sesame seeds)

First pressure cook the pumpkin and mash it. Dissolve the yeast in 25 mls of lukewarm water.Let it stand for 10 mins to froth. Meanwhile mix the flours.Add the garlic,cumin,3tbsp seeds and salt.Rub it together.Now add the yeast froth and the pumpkin.Mix this well.Use the moisture in the pumpkin puree to make the dough.If needed add water and make a soft dough.Leave it to rise for 2hours. Punch the dough and give the desired shape.Move it to a baking tray.Allow to sit for another 15 mins.Make cuts over the bread to give a design.Sprinkle the remaining seeds on top.Bake it at 180 deg cel for 30 -35 mins.
Leave it to cool over a rack.Will keep fresh for 3 to 4 days!!!!!!!!!!!

Oats Puttu

Ingredients;
Jumbo or Breakfast oats-2cups
Grated coconut-1cup
Water
Salt.

In a pan roast the oats for a minute or two.Allow it to cool down.Powder it coarsely in a mixer.Now sprinkle  salt.Mix it add water and wet the flour like you do for normal puttu flour.Add the wet flour back to the mixer and pulse it 2 to 3 times.This is to remove lumps.In a puttu make add some coconut followed by a hanful of oats flour.Alternate the two until the funnel is full.Top it with grated coconut.Steam it for 3 to 5 mins.
Serve hot with payar,poppadums etc.