Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

1.Grate 1 big mango fully, after washing and peeling the skin. 2.In a pan, heat oil, put mustard seeds, add grated mango and turmeric powder. 3.Let this cook in a lil water. 4.Then, add red chilli powder (1-2 tbsp) and salt and add gingelly oil. 5.Once this mixture is well cooked, store in an air tight container. This is a yummy pickle and a favourite for most people from S.India

"I usually buy yellow lemons in the stores. Once the juice is extracted I kept storing them adding salt. After a week, I pressurecooked these lemons for about 3-4 whistles. How to make pickle? In a dry pan, add oil, curry leaves, mustard seeds, asaefoetida, and 1-2 tbsp of chilli powder. This chilli powder should be fried in oil, now add the cooked lemons and add salt. Let this mixture cook for about 10 mins. Add gingelly oil and store in an air tight container in fridge"

Good for people with Diabetes. 1.Take 2 cups of atta (wheat flour). 2.Add 1 tbsp of cumin seeds, curry leaves, 2-3 cut green chillies, chopped raw onion ( 1cup), add about 1 cup of Rice flour to this. 3. Add a handful of youghurt. Mix all this well. 4.Preheat tava and start making dosas If you add good quantity of rice flour, you can make crisp dosas. Goes well with Onion/Tomato Chutney

1.Wash 2 cups of aval (puffed rice) and strain it. 2.Add oil in a dry pan, add mustard seeds, curry leaves, red chilli powder (1/2 tbsp), salt and a pinch of turmeric. 3.When this is mixed well, add aval and mix well. 4.Cook in low flame, after adding lil more oil. 5.Serve hot adding some bhujia on top This is famous in Mumbai.

1.Soak toor dhal : 1 cup, idli rice: 1.5 cup, Urad dhal:1 cup, chenna dhal: 1 cup Red chillies: 10 2.Grind all the soaked items, add salt and leave the mixture overnight like idli batter. 3.Make like dosas next day. 4.Can be served with aviyal or jaggery &honey mixture"

1.Take 1 cup of Aval and rinse it. 2.Add adequate quantity of curd and salt and leave aside for 5-10 minutes. 3.In a pan, add lil oil, add mustard seeds, curry leaves, asafoetida and green chillies. 4.Add lil turmeric powder and then add this aval. 5.Mix well and add few tbsps of oil and cook for some more time in less flame. 6.Serve hot with chutney/sambar/pickle

1.Take 1 cup of Raw rice. Rinse in water. 2.Take a big lemon size of tamarind and extract the juice.Add 2 cups of tamarind juice to 1cup of rice. 3,Now saute mustard, redchillies,turmeric powder,curry leaves chenna dhal and asafoetida and add to the rice and tamarind juice mixture. 4. Pressure cook for 4 whistles. 5. Add salt, 1 tbsp of gingelly oil and serve with Pappadam

1.Soak 1 cup of groundnuts for about 3-4 hours. 2. Then pressure cook the groundnuts, adding a pinch of turmeric for 3-4 whistles. 3.In a heated pan, add oil, mustard, chopped green chillies, grated coconut and a half tbsp of chilli powder. 4.Once this mixture is nicely cooked, add groundnuts and simmer for 5 mins. 5.Add salt and coriander leaves and serve

1.Sprinkle water in 1 cup of raw rice; add a pinch of salt, mix well and keep aside for 10 min. 2.Grind it to coarse levels in the blender. 3.In a tawa (ilupa chatti), add mustard, chenna dhal, curry leaves, red chillies and asafoetida. 4.Once mustard splutters, add 2 cups of water and add required amount of salt. 5.Let this mixture boil, Add 2-3 tbsp of Gingelly oil. Add grounded rice and let this cook like Upuma. Now, pressure cook this for 1-2 whistles and serve hot with sambar/chutney

1.Take 1 cup of all purpose flour(Maida) and knead it adding a lil gingelly oil and salt. 2.Cook 3-4 potatoes. Once the potatoes are peeled off, mash it. 3.Add oil in a pan, add jeera, grated ginger, chopped green chillies, chopped onion, and add peeled potatoes and green peas. 4. Add little turmeric, add 1 tbsp of red chilli powder and salt, add garam masala in the end. 5.Add little lemon juice after switching off the stove. 6.Make small chapathis with the all purpopse flour. 7.Cut the chapathi in the middle and start making a cone by starting in one end and wrap it with middle of the other end. 8.Fill with the mixture of potatoes and others and close the cone. 9.Deep fry in oil. This is a good starter item and is served with mint/coriander chutney.

To Saute: Take 1tbsp of mustard, 1/2 tbsp of fenugreek, 1 tbsp of channa dhal, few curry leaves and asafoetida to saute. Soak a small lemon size tamarind in water. (You can use any vegetable like ladies finger or brinjal or use any vadam for vatha kuzhambu.) In a dry pan, add oil, and add all the ingredients mentioned above for sauting. When the mustard starts splattering, add the vegetables/vadam and fry for 1/2 a min and add 1-2 tbsp of sambar powder and mix with a spoon. When the sambar powder is roasted well in oil, add tamarind juice. Add salt and let this cook simmer for about 10-15 mins. (Adding lil jaggery will improve the taste: Optional). As it starts boiling, I usually add 2 tbsp of gingelly oil. (it smells good) "

1.Fry pepper corns (1 tbsp), 2-3 red chillies, 3 tbsp of Dhania, and 1-2 tbsp of toor dhal in a dry pan. 2. Add a small piece of tamarind and grind the roasted mixture and tamarind in mixie. 3.Add oil in a dry pan, add mustard seeds, fenugreek seeds, curry leaves and add the ground mixture. 4.Add a lil more water and add 2-3 tbsp of gingelly oil and salt. 5.Let this boil. Add a pinch of jaggery to improve the taste This kozhambu has a longer shelf life and is good for reducing body ache.

1.Take handful of Pudina leaves and grind it in mixie adding 1-2 green chillies. 2.Add oil in a pan, add mustard, chenna dhal, add this paste and add gingelly oil (1-2 tbsp). 3. Once the mixture reduces to a paste switch off. 4. Mix with required quantity of rice and add salt Pls.make sure to cook rice with less water (as we do for Lemon rice/ Puliodharai)

1.Soak 1 cup of Raw rice (Not Idli Rice!) in normal water for about 1 hour. 2.Strain the excess water and grind this coarsely in the blender and measure. 3.Now take half of this measure of urad dhal and soak and grind this. 4.Add dry ginger powder, curry leaves, asoefotida, cumin powder and pepper. In the next morning, you can use this batter to make Kanjeepuram idli. add 3 tbsp in the dough to get nice idlis. Note: These idlis will not be very white, but will taste good

1 Onion Chutney :In a dry pan, add oil, handful of urad dhal, 4 red chillies, and 1 raw onion (chopped) and fry. Grind all these with salt. Season with mustard seeds. 2 Onion Thokku Grind 1 raw onion, 3-4 red chillies in the mixie with little tamarind (1 pinch). Add oil in a pan, add mustard seeds. Once mustad starts splattering, add the ground mixture and let this cook. Adding lil gingelly oil will improve taste. Add salt once the mixture has cooked well 3 Tomato Chutney Add lil oil in a pan and add two chopped tomatoes, one handful of curry leaves, lil ginger and few red chillies. Once all the ingredients are cooked, grind them and add salt. Saute with mustard seeds 4 Coconut Chutney Grind 1 cup of grated coconut, 1 cup of split channa dhal (pottu kadala) and 4 green chillies. Grind these in mixie and add salt. Saute with mustard seeds 5 Coriander Chutney Clean the green coriander removing the stem. In a dry pan, add oil, handful of urad dhal, 4 red chillies, and 1 cup of coriande

1.Roast 2 cups of moong dhal in a dry pan until it turns red and let this cool. 2.Add 1 cup of sugar to this moong dhal and grind this as finely as you can in the blender. 3. Heat butter in a dry pan, slowly this will become ghee. When the ghee is ready, add cashew nuts, raisins and add ghee to this moong dhal and sugar mixture little by little and try to make balls. Note: Balls can be easily made only when the ghee is hot. This is a healthy evening snack.

1.Grind jack fruit in a mixie, after removing the seed. (Depending on the sweetness of the jack fruit, the proportion of jaggery can be altered). 2.Use about 1:1.5 as measure for Jackfruit: Jaggery proprtion). Add jaggery in a tawa and add water. 3.Once all jaggery has been melted, add jack fruit and 1-2 cups of milk. Let it boil (sim it till it boils). 4. Add cashews, raisins sauted in hot ghee. Serve hot/cold

Simple Recipe with Milk, Sugar and Saffron. 1.Take a thick base stainless container and start heating full cream milk (Amul). 2. Add measure of sugar (1:1 = Milk: Sugar). This recipe usually takes a longer time to complete. 3.Sim the milk and at one stage, milk will start reducing and will turn yellowish. 4.Take a spoon and keep moving the layer on top to the side. Once it reaches the consistency of how its served in the hotel, switch off, add saffron and serve chill Tip: Pls.keep stirring the milk and dont leave it unattended in the stove.

Ingredients: 1. Tamarind: 1 Small lemon size 2. To Saute: Gingelly oil, Mustard seeds,1/2 tbsp of toor dhal, fenugreek and curry leaves. 3.Vegetable: Brinjal/ Ladies finger. 4.Onion: 1, Garlic: 4-5 shells, Tomatoes: 2 How to make? Soak a small lemon size tamarind. In a pan, add gingelly oil, mustard seeds, 1/2 tbsp of toor dhal, fenugreek and curry leaves. When the mustard starts splattering, add 1 chopped onion and 4-5 pieces of peeled garlic, 1 chopped tomato. Let this cook. Add 2 tbsp of sambar powder and add tamarind juice, and few pieces of brinjal/okra. Grind 2-3 tbsp of grated coconut and 1 tomatao in mixie and add this. Add salt and lil jaggery. Note: Mix of grated coconut and tomato will give a consistency unique to this recipe. Shelf life: Not more than a day, as Coconut is added.

1 Killu Molagai Rasam: "Soak a small lemon size of tamarind. In a dry pan, add oil, mustard seeds, 2-3 red chillies,curry leaves and asaefoetida. Once mustard seeds start splattering, add tamarind juice and add 1 tbsp of sambar podi and salt. Add 2 glasses of water and let this boil. Add 1 tbsp of ghee before serving." 2 Jeera Milagu Rasam: Soak a small lemon size of tamarind. In a dry pan, add oil, mustard seeds, asaefoetida. Once mustard seeds start splattering, add tamarind juice and add 1 tbsp of jeera-pepper powder. Add 2 glasses of water and let this boil and then add salt. Add 1 tbsp of ghee before serving" 3 Lemon Rasam: Pressurecook one handful of toor dhal for 3 whistles. In a dry pan, put oil, mustard seeds, jeera, and add green chillies (2-3), cut in the middle. When mustard splatters, add toor dhal and add turmeric powder (1 small pinch) and add 2 cups of water. Add salt once the mixture is boiled. Add lemon juice (1 full lemon) after switching

Ingredients to roast: Curry leaves: 1 cup Red chillies- 3-5 nos Dhania (coriander seeds)- 2-3 tbsp 1. Roast all the above ingredients and grind these, along with a small piece of tamarind into a fine powder, after cooling. 2. Add 2 tbsp of oil in a dry pan. Add mustard seeds, Fenugreek seeds, curry leaves. 3. Once these start splattering, add the blended mixture and add 1/2 cup of water. 4. Add 2-3 tbsp of gingelly oil (to add nice flavor). 5. Add salt once this mixture comes to a boil. You can also add a small piece of Jaggery. Shelf life: 2-3 days, with refrigeration. Tastes good with: Vadam, Appalam etc

1. Cut winter Melon (Poosanikaai) into thin small sizes. 2. Boil handful of Moongdhal and water. 3. Once the moongdhal is half cooked, add winter melon, split green chillies and let this cook. 4. Add half the quantity of salt while the melon and moongdhal are getting cooked. 5. Add a glass of milk. (now sim it only for few mins.. else taste will change). Saute with coconut oil, curry leaves and mustard.

"This is another traditional kerala item Vegetables that can be used for this: Spinach or Carrot/Cabbage or Chow-Chow Basic Ingredients: 1 cup grated coconut, 3-4 green chillies, 1 tbsp of cumin seeds Grind all basic ingredients in a mixie adding water. Boil all the vegetables, add the grounded mixture. Cook 1 cup of Toor dhal in the pressure cooker for 3 whistles. Add salt and cooked toor dhal. This can be mixed with rice and served with pickle. "

This is my recipe for people living abroad, as we all get the same kind of parboiled idli rice and white Urad dhal. :)- 1. Soak 4 cups of parboiled idli rice in warm water for 4-5 hours. 2. Soak 1.75 cups of white ural dhal in water and place this in fridge for 5 hours. 3. Grind and rice and urad dhal one after other, separately in the blender (mixie). 4. Mix the ingredients by hand and add salt. 5. Leave the mixture in a tall vessel (allowing space for the batter to rise)overnight. 6. Next day, you would see that the mixture has risen and you can make best idlies. 7. If you are using the batter for a week, add 2-3 tbsps of gingelly oil in the batter also to get nice idlies. For those grinding in table top grinders: 1. Rice: 4 cups, Urad dhal- 1.5 cups only. Rest of the steps are the same. Sprinking water while urad dhal is getting grinded will make the idlies really soft. (Trade secret :)) Happy Idli days!!!

Wonderful sidedish for VenPongal!!! =================================== Key Ingredients: 1. Bittergourd- 2 Nos 2. Curd- 4 tbsp 3. Tamarind- a small lemon size 4. Channa Dhal- 1 handful 5. Coriander seeds (dhania)- 1 handful 6. Red chillies- 6-7 Nos 7. Jaggery (a pinch) 8. Salt- as required 9. Mustard, hing,curry leaves for seasoning. 10.Turmeric powder- a pinch 11. Toor dhal- 3 tbsp (cooked in pressure cooker) How to make: 1. Cut bittergourd into small pieces. Remove the inner seed portion and soak it in curd for 15 mins. 2. Soak tamarind in water. 3. In a dry pan, roast channa dhal, coriander seeds and red chillies, till they are hot. Roast these ingredients and grind them into a fine powder. 4. In a pan, add oil, add mustard, curry leaves, asoefoetida. When the mustard splatters, add the bittergourd mixture slowly. (Switch off the stove when adding bittergourd). 5. Add turmeric powder and let the bittergourd cook in sim for 1-2 mins. Then add the grounded mixture and let this cook fo