Beverages

Radiant Juice

Ingredients

• 1 orange
  
  1 apple, chopped
  
  2-3 slices of water melon
  
  1 carrot, chopped
  
  1 small piece of chopped ginger
  
  Some water

Method

Put all the fruits and ginger in a blender.

Add a dash of water to adjust the consistency and blend well.



Banana & Strawberry Smoothie

Ingredients

• 1 glass of milk
  
  1 banana, chopped
  
  1 tsp honey
  
  1 cup strawberries, sliced into halves

Method

In a blender add milk, bananas, honey, a handful of strawberries.

Give this a good blend.

Garnish with a some mint leaves.

 

CAPPUCCINO

Ingredients

• 2 cups milk
  
  1 cinnamon stick
  
  2 cups strong coffee
  
  Sugar - to taste
  
  Ground cinnamon

Method

In a saucepan heat the milk and the cinnamon stick just until milk comes to a boil.

Turn heat down and let milk simmer for 10 minutes.

Remove the cinnamon stick from the heated milk.

Pour 1/2 cup of coffee in the cup and add sugar to taste.

Now pour the hot milk, raising it high.

Sprinkle ground cinnamon and serve hot.

Rice

Jeera Rice

• Basmati ice - 2 cups
• Cashewnuts – 10 nos
• Cumin seeds(Jeerakam) - 2 tbsp
• Bay leafs(Karuva ela) – 3 nos
• Cloves(Grambu) – 4 nos
• Cinnamon stick(Karugapatta) - 1 inch piece
• Pepper powder - 1 tsp
• Onions – 2 nos(sliced)
• Ghee – 4 tbsp
• Boiled water - 4 cups
• Salt – As reqd

Preparation Method of Cumin/Jeera Rice Recipe

1)For preparing jeera rice, first wash and soak basmati rice for 15 minutes.

2)Drain the rice in a strainer and keep aside.
3)Heat ghee in a thick bottomed pan. Fry cashews to a golden brown and keep aside.
4)Add onions, bay leaves, cloves, cinnamon stick, cumin seeds, pepper and fry for a few minutes.
5)Stir in rice and fry for 2 minutes. Pour boiling water into the rice.
6)Cover the pan and stir occasionally. Cook rice in a low flame until water has evaporated fully and rice is done.
7)Garnish jeera rice with fried cashews. Cumin/jeera/jeerakam/jeerage rice is ready and serve hot with raita, pappad or pickle. 

 

Peas Pulav

INGREDIENTS

• 2 cups basmati rice-washed and soaked for at least 1 hour
• 2 tbsp ghee
• 1 tbsp cumin seeds
• 1 tbsp shredded ginger
• 2 cups shelled peas
• 2 tsp coriander powder
• 1 tsp garam masala
• salt to taste
• 1 tsp turmeric
• water  

  

METHOD:

1. In a heavy-based pan, heat the ghee and add the cumin seeds and ginger.
2. When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric.
3. Stir-fry well. Leave uncovered.
4. Add 4 cups water and bring to a boil. Lower heat and cover.
5. The rice should be done in about ten minutes. Serve hot. 

Easy Channa pulao recipe

 

Ingredients

Basmati rice	1 cup, heaped
Channa (white)	1/2 cup
Onion	1
Ginger garlic paste	1 tsp
Green chilli	3
Channa masala powder	1 tsp, heaped
Lemon juice (Optional)	from 1/2 of lemon
Coriander leaves, chopped	2 tblsp
Salt	As needed

To temper

Oil/ ghee	2 tblsp
Cinnamon	1 small piece
Cloves	2
Cardamom	2
Bay leaf	1
Star anise	1

Method

1. Soak channa over night. Soak basmati rice for 30 minutes before cooking. Slice onion lengthwise and slit green chillies. Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’ table. Add onion, green chillies and fry till transparent. Add ginger garlic paste.
2. Fry until raw smell goes away, but make sure not to over fry/ burn it. Add channa masala powder and give a quick stir. Add soaked rice drained from water, soaked channa and add salt. Mix well.
3. Add 1 & 1/2 cups of water and bring to boil. Keep in lowest possible flame and cook for 12-14 minutes. You can also pressure cook for 2 whistles in medium flame. Once done open the cooker, add chopped coriander leaves and lemon juice if desired and mix gently.

JEERA CASHEW PULAO

Ingredient

Rice	1 cup
Onion	1
Ginger garlic paste	1 tsp
Salt	As needed
Ghee	1 tblsp
Cahewnuts	12

 

To temper

Oil	2 tsp
Cinnamon	1
Cardamom	1
Cloves	1
Shah jeera	1 & 1/2 tsp

1. Soak basmati rice for atleast 30 mins. Heat a small pressure cooker with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.

2. Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.

3. Add 1 & 1/2 cup water (I add 1 & 1/4 cups of water only) and salt. Mix well and bring to boil. Keep in lowest flame possible and close the lid with pressure valve. Cook for 14  mins or for 2 whistles in medium flame.

4.Once done, fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice. Be gentle.

Vegetable biryani recipeRaks anand Indian Lunch

Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients





Onion	1
Mixed vegetables*	As needed
Sambar powder/red chilli powder	1/2 tsp
Salt	As needed
Coriander leaves	2 stems
Ghee	1 tblsp
Basmati Rice	1 cup

 




To grind

Mint leaves	10
Green chillies	3 – 4
Garlic (big variety)	4
Fennel seeds	3/4 – 1 tsp
Cardamom	2
cloves	1
Star anise	1/2

To Temper

Oil or ghee	2 – 3 tblsp
Jeera	1 tsp
Bay leaves	1


 

Raitha

Radish Raitha

Ingredients:Mullangi/Mooli/Radish-1 medium,finely gratedCarrot-1 small,finely grated(optional just to add color)
Onion-1 small,finely chopped
Green chillies-1,finely chopped
Salt to taste
Coriander-1tbsp
Yoghurt-1cup

For Tempering
Oil-1tsp
Mustard-1/2tsp
Cumin seeds-1/4tsp

Method:
1.In a bowl add yoghurt,grated radish,carrot,onion,chilli,salt and coriander, mix well.
2.In a small pan heat oil and add mustard  and cumin allow to pop and take out
of the flame allow to cool.
3.Add the cooled tempering to the yoghurt mixture and mix well.
Serve with Chappatis or with any dish.

Chutney

Tomato & Onion Chutney :

Ingredients:
Chopped tomatoes - 5-6
Chopped onion - big 1
Dry grated coconut - 3-4 tsp
Green chillies – 8-10
Garlic cloves – 8-10
Cumin seeds – 1tsp
Ground nuts (fried and skin removed) – 1tsp
Puffed channa – 1tsp
Coriander leaves
Curry leaves
Salt to taste
Jaggery as per taste

For Tadka:
Oil – 1tsp
Mustard seeds – ½ tsp
Curry leaves

Method:
1. Fry tomatoes, onions, green chillies, garlic, cumin, dry coconut, puffed channa and curry
leaves with little oil, till it becomes golden brown.
2. Grind all the fried ingredients with salt, coriander, fried ground nut and jiggery to fine
paste.
3. Heat oil in a frying pan and add mustard seeds, when it splatters add curry leaves.
4. Add the tadka to above mixture.

Tomato & Onion Chutney 1 :

Ingredients needed
Tomatoes -3
Onions -2
Red chillies - 4
Coriander leaves - few or 1 tbsp finely chopped
Oil - 2 tsp + 1 tbsp

For the seasoning

Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few tender ones

Preparation

Chop onions and tomatoes into medium sized pieces.

Method

Heat 2 tsp of oil in a pan, saute red chillies for a few seconds (take care not to burn it) and remove it from the pan.

In the same pan, add onions and saute until onions turn transparent.

Then add tomatoes, coriander leaves and cook until tomatoes become slightly mushy.(you do not have to cook fully as we are going to cook again after grinding it)

Allow the mixture to cool. Once it cools, grind it along with red chillies and salt needed.(not too smooth paste)

Heat 1 tbsp of oil, add mustard seeds, when it splutters, add urad dal and curry leaves.

When dal turns golden brown, add the ground chutney and cook until oil separates.

Coconut Chutney

Ingredients:
Freshly grated coconut-1 cup
Green chillies-2-3
Ginger-1" piece,crushed
Garlic-2 small cloves
Tamarind pulp-2tsp
Coriander-2tbsp
Curryleaves-2-3leaves
Puffed channa-1tbsp
Salt to taste


For Tadka:
Oil-2tsp
Mustard-1tsp
Urad dal-1tsp
Dry chillies-2-3
Hing-pinch


Method:
Grind all the above ingredients into fine paste adding little water.
Heat oil add mustard when they begin to splutter add urad dal,.hing and chillies fry until golden brown and add to the above chutney.
This tasty delicious chutney goes with dosa,idli and with many more dishes...enjoy

GREEN Chutney

Ingredients:
Fresh coriander- 1cup
Fresh mint-1/2cup
Jeera -1tsp
Green chillies- 3
Lemon juice-1
Salt to taste

Method:
Grind all the ingredients to fine paste.

RADDISH CHUTNEY Recipe 

INGREDIENTS

• Raddish - 1
• Coconut - 1\2
• Salt
• Green chillies - 2
• Tamarind - very little

 

METHOD

1. Grate coconut and raddish.

2. Chop green chillies.
3. Grind coconut, raddish, green chillies, salt, tamarind.
4. Serve with rice and sambhar.

 

TOMATO & ONION CHUTNEY Recipe 

 5 - 7 Minutes  5 Persons

 

  INGREDIENTS

• Tomatoes - 4 (cut into 2 inch cubes)
• Onion - 2 (cut into 2 inch cube)
• Red chillies - 2 to 3
• Green chillies - 2 to 3
• Tamarind paste - 2 tsp
• Oil - to fry
• Jeera - 2 tsp
• Mustard seeds - 1 tsp
• Split urad dal - 2 tsp
• Chana dal - 2 tsp
• Hing - 1\4 tsp
• Curry leaves - 2 tbsp
• Coriander leaves - 2 tbsp
• Salt to taste

 

  METHOD

1. Heat oil in a Pan. Saute the onions and jeera till they turn golden     brown.

 Remove and keep aside. Fry the tomatoes.

2. In a separate pan, heat oil and prepare the seasoning:

Add     mustard seeds, urad dal and chana dal.

Grind the red and green     chillies with salt and tamarind paste.

3. Add the fried tomatoes and onion and grind to a find paste.

Add     curry leaves, coriander leaves and the seasoning and run the     mixer for 2 minutes again.

4. Remove and serve with chapathi, idli or dosa. It can also be mixed     with hot rice and ghee.
Optional : Ginger and garlic can also be added.

TOMATO & ONION CHUTNEY Recipe 

Coriander (Kothamiri) Chutney

Ingredients:

• 2 cups packed fresh Coriander leaves
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind

For the tempering:

• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds and keep aside.
2. Grind the fried green chilies, grated coconut,Cliantro leaves along with salt, tamarind to a coarse paste adding a few tbsps of water.
3. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
4. Serve with hot idlis and dosas.

Horse Gram Chutney

Horse gram chutney goes well with Rice and Chapathis.  Horse gram is a good source of Iron.  In some part of India this is mainly used to feed Horse.  This whole grain is also used in Ayurvedic cusines. 

Ingredients:

• 1/2 cup packed fresh Coriander leaves
• 1 cup grated fresh coconut
• 1 tbsp Horse gram
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Horse gram in a pan for 2 to 3 mts, till it gives a nice aroma and the colour turns dark brown.
2. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds and keep aside.
3. Grind the fried green chilies,Horse gram, grated coconut,Cliantro leaves along with salt, tamarind to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
5. Serve with hot idlis and dosas.

Ginger Chutney

Ingredients:

• 2 to 3 ginger pieces
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds,
2. Grind the fried green chilies, grated coconut,ginger pices, tamarind along with salt, to a coarse paste adding a few tbsps of water.
3. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
4. Serve with hot idlis, dosas.

Mint Chutney

Mint chutney is the preferred chutney with dosa, however usually we don't get this combo in  restaurants . Mint can also be used dry or fresh, but fresh mint is always preferred.  It goes well with Rice, Dosas, Akki Rotti, Idlis and Chapathis.  If you are planning to have this with rice make sure to add more chillies than mentioned below to compensate for the sweetness of rice and add ghee for flavor.

Ingredients:

• 2 cups packed fresh Mint leaves
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• 1 tsp split gram dal
• 1 tsp urad dal

• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color. 
2. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds, add mint leaves and 5 mts on medium heat. Remove and keep aside.
3. Grind the fried green chilies, grated coconut,Mint leaves, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.  

   

Raw Tomato Chutney

Ingredients:

• 3 Medium sized green raw tomatoes ( cut each tomatoe into 8 to 10 pieces)
• 6 dry red chillis
• 1/12 tbs of oil
• 1/2 tbs jaggery
• 1 tbsp of urad dal
• 1 tbsp of Channa dal
• 4 tbsp grated fresh coconut
• salt to taste

For the tempering:

• 1/2 tsp split black gram (Uddina Bele)
• 1/2 tsp chana dal (kadale bele)
• 1 dry red chilli, de-seed and tear (optional)
• 1/2 tsp oil8-10 fresh curry leaves
• pinch of hing/asafoetida (optional)

1. Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
2. Heat oil in a pan. Add mustard seeds and let them pop, add chopped tomatoes and fry till tomatoes become mushy.
3. Grind dry red chillis, grated coconut, fried channa dal, blackgram dal, fried raw tomatoes, jaggery, salt and add little bit water.
4. Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
5. Pour this seasoning over the Chutney and combine. Serve with hot steamed rice and ghee or coconut oil.

Raw Onion Chutney

Ingredients:

• 1 Medium sized green raw Onin (cut onion 8 to 10 pieces)
• 6 dry red chillis
• 1/12 tbs of oil
• 1 tbsp of urad dal
• 1 tbsp of Channa dal
• 4 tbsp grated fresh coconut
• 1 tbsp tamarind paste
• Salt to taste
• For the tempering:
• 1/2 tsp split black gram (Uddina Bele)
• 1/2 tsp chana dal (kadale bele)
• 1 dry red chili, de-seed and tear (optional)
• 1/2 tsp oil8-10
• Fresh curry leaves
• pinch of hing/asafoetida (optional)

1. Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
2. Grind dry red chillis,tamarind paste, grated coconut, fried channa dal, blackgram dal, raw onion, salt and add little bit water.
3. Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
4. Pour this seasoning over the Chutney and combine. Serve with hot steamed rice and ghee or coconut oil.

Ridge Guard Chutney

Ingredients:

• 1/2 medium sized Ridge Guard (cut into 2 equal half’s, take only half portion cut into small pieces)
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• 1 tsp split gram dal
• 1 tsp urad dal
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color.
2. Heat half a tbsp of oil in a non-stick pan, add the slit green chilies and saute for a few seconds, add Ridge Gouard pieces and saute for 5 mts on medium heat. Remove and keep aside.
3. Grind the fried green chillies, grated coconut,Ridge Gourd pieces, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
5. Immediately add this seasoning to the ground paste. Serve with hot idlis,dosas, chapatis and rice with ghee.

Raw Mango Chutney (Mavinakayi Chutney)

Ingredients:

• 1/2 medium sized Raw Mango (cut into 2 equal half’s, take only half portion cut into small pieces)
• 1 cup of grated fresh coconut
• 6-7 Green chilies
• Salt to taste
• 1/4 of fenugreek (Methi seeds)
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan, add the slit green chillis and saute for a few seconds and keep aside.
2. Fry Methi seeds in half tbsp of oil for few minutes till it turn golden brown.
3. Grind the fried green chilies, Mango pieces, Methi seeds, grated coconut along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
5. Immediately add this seasoning to the ground paste. Serve with hot idlis, dosas, chapatis and rice with ghee.

   

Sweets & Desserts Special

http://www.chitrasfoodbook.com/2013/07/eggless-chocolate-cake-in-pressure.html

 

Biscuit-Cake pudding

 

Steps to make the biscuit-cake pudding.

1)      Take a flat bottomed (preferably rectangular or square shaped)serving dish. (Surprised? Do not be. Here I start the recipe with a serving dish  because, this dish is all about layers ).

2)      To start with, the base or the first layer is a layer of biscuits.  Spread whole biscuits evenly, to form the base layer of the pudding.(Preferred biscuit is Marie)

3)      The next layer is, layer of cake. Spread thin slices of plain sponge cake evenly over the first layer.

4)      Now, drizzle condensed milk(Milk maid), over the slices of cake. (Keep it light, or else the sweetness in the dish could get a little too overpowering).

5)      For the next layer, we have to prepare custard(consistency of which should exactly be semi-solid).[Custard powder is available in food marts. The procedure to work with it will be available in the carton. Just follow the same]. After preparing the custard , let it cool to a temperature slightly above room temperature. Now poor the same onto the dish. This forms the next layer of the dish. [Please note: The consistency of the custard is critical, as this layer forms the critical part of the whole dish].

6)      Crushed nuts, cherries and berries could be added to form the next layer.(Note: Do not powder the nuts).

7)      And now finally, last but not the least and the most colourful layers of all comes the layer of jelly. Scoop out and place thin layers of jelly to create the last and the final layer.

You can prepare jelly @ home. Jelly making powder are available in food marts. Just follow the instructions in the carton.

8)      Place the dish in the refrigerator for cooling and also to allow the layers to set.

Tadaaa….. your biscuit-cake pudding is ready. Eat and enjoy J .

[Warning: The author will be in no way responsible for any odd experience or taste while cooking or eating this dish J. Do it @ your own risk]

 

 

APPLE HALWA

Ingredients:

2 apples (grated),

¼ cup condensed milk,

2 tbsp sugar,

¼ tsp cinnamon powder,

a pinch of clove powder,

¼ tsp cardamom powder,

2 tbsp raisins and ghee (as required)

Method:

Grease a pan with ghee and fry the raisins.

Remove and keep to the side.

Combine apples, cinnamon powder, clove powder, and cardamom powder in the same pan.

Cook, stirring continuously on low flame.

Add sugar and condensed milk. Stir until it thickens.

Smear a plate with ghee and transfer the cooked halwa into it.

Flatten it gently and top up with fried raisins. Let it cool. Serve.

 

Banana & Honey Smoothie

Ingredients
400 ml yogurt, frozen
2 bananas, frozen
3 tsp honey
2 tsp pumpkin seeds
10 ml water

 

Method

Peel the bananas. Put yogurt and bananas in a blender

Add 2 tsp of honey. Add 2 tsp of pumpkin seeds. Add a dash of water

Give it a good whisk till smooth.

Pour in a tall cold glass.

Garnish with pumpkin seeds and honey.

 

Badam Milk

 

You will need

Milk 250 ml
Almonds 10 numbers chopped
Saffron 6-7 strands
Dates dry 4 chopped
Sugar/ honey/ Kalsakkare- the crystalline sugar that we get in India, it is not as sweet as normal sugar.

 

Method:
In a thick bottomed pot, combine all ingredients and simmer.
Keep stirring till the sugar/kalsakkare is completely dissolved.
Bring it to a gentle boil and turn off the heat.
Serve it hot/room temperature or refrigerated.

Two Minute Brownie

It's eggless, it's tasty and it's made oh-so-quickly. Two minutes is all you need to enjoy this mug brownie. Go ahead and try it.

                                        

 

Ingredients

• 2 Tbsp flour / maida
  
  2 Tbsp powdered sugar (or according to taste)
  
  2 Tbsp cocoa powder
  
  2 Tbsp milk , can add milkmaid if needed
  
  1 Tbsp vegetable oil
  
  
  Optional:
  
  1 Tbsp peanut butter, nutella, chocolate syrup, maple syrup
  
  Chopped walnuts

Method

Take a microwave friendly mug.

Add all the dry ingredients in it.

Now mix in the wet ingredients.

Microwave it for a minute or two. (Depends on your microwave settings.)

Enjoy your mug cake with ice cream of your choice.