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

 

  Ingredients: 1. Toor dhal- 1 cup (soaked for 2 hours) 2. Parboiled rice- 1.5 cups 3. Turmeric- 1 pinch 4. Onions- 4 (sliced long); Garlic (4 pods- chopped fine) 5. Tomatoes- 2 (finely chopped) 6. Cumin seeds- 1 tbsp 7. Mustard seeds- 1 tbsp 8. Green chillies- 2 (slit long) 9. Coriander leaves- for garnishing 10. Ghee- 2+2 tbsp 11. Curry leaves- to saute 12. Cooking oil and salt- as per taste 13. Asafoetida- hing (a pinch) In a pressure cooker, add  2 tbsp of cooking oil and 2 tbsp of ghee. When the cooker is hot, add the mustard, cumin seeds, hing, curry leaves add onions and fry well. Then, add the garlic and tomatoes and the turmeric. Add salt and the green chillies and fry for few minutes until they are cooked. Add the toor dhal and rice and add about 6 cups of water. Pressure cook for 6 whistles. Before serving, mix well, adjust the salt to your taste. Add 2 tbsp of ghee and add the finely chopped coriander leaves This goes well with appalam and is super delicious when s...

This recipe is the preparation in Madurai Meenakshi Amman temple. Ingredients: 1.Tamarind - one small lemon size 2.to saute: Mustard 1 tbsp; channa dhal- 2 tbsp,urad dhal- 2 tbsp; hing- 1/2 tbsp; curry leaves - one handful 3.to roast and grind: Pepper-1 tbsp;coriander seeds-2 tbsp; sesame seeds - 2 tbsp,fenugreek seeds - 1 tbsp 4.red chillies- 7 cut into half 5.Ponni rice - 1.5 cup 6.salt to taste 7.sesame oil - 5 tbsp 8.turmeric powder - 1 tbsp Procedure: In a pan,dry roast ingredients for roasting one after another until they splutter. Cool abd grind them coarsely. Then take a thick bottom pan and add 3tbsp of sesame oil. Add mustard seeds,channa dhal,urad dhal,red chillies, hing and curry leaves. I used Prestige Pressure pan. Measure and add tamarind juice. We need around three cups of water for a cup of rice including tamarind extract. For the 1.5cups of rice 4.5 cups would be needed. Add turmeric powder and salt after adding water. Let it boil first. Now add...

Well!- Bored of all usual varieties of coconut/Tamarind/Lemon rices? Here is a good recipe based on Gooseberries. Ingredients: 1. Atleast five Gooseberries soaked in salt water (for atleast 1 week) 2. Onion- 1 finely chopped 3. Red chillies- 3 4. Coriander seeds- 1 tbsp To saute: Curry leaves- few, mustard seeds- 1 tbsp, channa dhal- 1tbsp Cut and remove seeds of gooseberries and grind them with red chillies, coriander seeds. In a pan, add 2 tbsp of cooking oil and add all the ingredients for sauting. Once they start popping up, add the mixture of gooseberries and let it cook for 2 mins.add required amount of salt and mix with rice. This can be served with chips and raita, and can be a good variation in lunch box.

Ingredients: 1.Basmati Rice- 2 cups 2.Soya sauce- 2 tbsp 3.Ajinomoto- 1/2 tbsp 4.Spring Onion- chopped- 1 handful 5. Red chillies- 8 4. Garlic- 4 pieces 5. Salt and Oil- As required Procedure: 1. Cook basmati rice, in an open pan, adding 1-2 tbsp of oil. Drain excess water and keep the rice ready. 2. Now, grind garlic and 3 red chillies. In a pan, add oil and add this ground mixture and fry well. 3. Then, add the soya sauce, remaining red chillies (by cutting them into small pieces), ajinomoto,rice and add salt. This is the typical chinese style fried rice.

Ingredients: 1. Rice- 1 cup 2. Fully ripe tomatoes- 3-4, chopped finely. 3. Turmeric powder-1/2 tbsp 4. Chilli powder- 1 tbsp 5. Cinnamon stick, bay leaf-small portion. 6. Oil, mustard seeds, curry leaves and salt. In a pan, add oil, and add mustard and curry leaves. Then, add the cinnamon stick and bay leaf. Add tomatoes and add turmeric powder, chilli powder and salt. When the tomatoes are getting nicely cooked, add 1 tbsp of gingelly oil and salt. Mix with rice. You can eat this with Pappadam

Ingredients: 1. 1/2 cup of grated coconut 2. 1 cup of cooked rice 3. Urad dhal -1 tbsp, 4 red chillies, curry leaves mustard- 1 tbsp 4. Coconut oil- 2 tbsp to saute 5. Salt- as required. Procedure: 1. In a pan, add coconut oil, mustard seeds, urad dhal and red chillies,curry leaves. 2. Once these start splattering, add coconut and fry until the color changes to light brown. Add salt and mix with Rice. 3. Serve with Pappadam

Ingredients: 1. Tamarind- 1 big lemon size 2. Coriander seeds - 3 tbsp 3. Red chillies- 8 4. Channa dhal- 1 tbsp 5. Groundnnut- 2 tbsp 6. Mustard seeds and curry leaves for seasoning 7. Gingelly oil- 2 tbsp 8. Turmeric- 1/2 tbsp 9. Jaggery- 1 tbsp and salt as required Procedure: 1. Soak the tamarind in water and extract thick juice. 2. Dry roast coriander seeds and grind it with red chillies. 3. Fry ground nuts in 2 tbsp of oil and keep aside 4. In a pan, add oil, mustard seeds, curry leaves and channa dhal. Once these start splattering, add tamarind juice (after reducing heat). 5. Add turmeric powder and the ground mixture. Add salt as required and about 1 tbsp of jaggery and add 2 tbsp of gingelly oil and mix well. 6. Let all this boil and become to a paste like consistency. Then, switch of heat. You can mix this with rice and have as tamarind rice. A famous rice of TamilNadu temples.

Lemon Rice: 1. Take lemon juice from 1 full lemon 2. Cook 1 cup Raw rice, adding 1 tbsp of oil for 2 whistles 3. In a pan, add 2 tbsp of oil, add mustard, channa dhal, green chillies, and add 1 tbsp of turmeric. 4. Once the mustard starts splattering, add 1/2 glass of water. 5. Once this boils, switch off the stove and add lemon juice. 6. Mix with rice and add salt. 7. Add fried ground nuts and coriander leaves

1.Cook 1 cup of raw rice, with 1/2 cup of Toor dhal in cooker for 3 whistles. 2.Roast 1 handful of dhania, 1 tbsp of pepper corns, curry leaves and 5-6 red chillies and grind this mixture. 3.In a pan, add oil and add chopped onion, tomato and vegetables like green peas, baby corn, carrot, beans etc. 4.Once the mixture is getting cooked, add turmeric powder (1 pinch) and add the grounded paste. 5.Add 1 cup of water and add salt and a small piece of jaggery. Let this cook well. 6.Add this mixture to the rice and and add 3 tbsp of ghee and serve hot with vadam and raita

"Pulav Rice: Water= 1: 1.5 How to cook rice? In the bottom of the pressure cooker, heat water, add 1 tbsp of sunflower oil. When the water boils, add basmati rice and sim for about 10 minutes and strain the excess water. You can cook, in a thick bottom vessel also. No need to pressure cook! How to make Biryani Take vegetables like carrot, beans, green peas and baby corn and fry them in oil. In a dry pan, add oil, pattai, lavangam, Krambu etc , add chopped onion, red chilli powder, turmeric, garam masala (1/2 tbsp) and add 1 cup of yoghurt and mix well. Once the mixture becomes thick, add all the fried vegetables+salt. Now mix with rice. Fry cashew nuts in ghee and add to Biryani. Garnish with coriander leaves

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)