Bread Sandwich

Ingredients:

Bread – 8 slices

Carrot – 3

Green chili – 2

Red Onions ( Big) – ½

Mustard seeds -1/2 tsp

Turmeric powder – ½ tsp

Coriander leaves – for garnishing

Ghee – 3 tsp

Procedure:

Step 1: Grate the carrots. In a heated pan add oil, mustard seeds to it.once the mustard seeds crack, add turmeric powder, onion, green chili, carrot, fry for 5 mins until the carrots get cooked well.

Step 2: In a separate pan add little ghee and toast the bread until golden brown on both sides.

Step 3:Now serve the bread hot with the  prepared carrot masala garnished  with coriander leaves.

Please let me know if you have any questions or comments. You can reach me at KrishnasIndianCooking@gmail.com

Please drop me a note or comment if you need recipe for any Veggie dishes.

Mullu Murukku

Ingreidents:

Rice flour – 1 cup

Urad dal – ½ cup

Butter – 3 tbsp.

Salt -1 tsp

Oil for frying

Water – 1 Cup

Procedure:

Step 1: In a dry heated pan roast the urad dal until it turns golden brown. Once it cools off grind to a fine powder.

Step 2: In a large bowl add the rice flour,urad dal powder ,butter, salt and mix well.

Step 3: Now add water little by little until it forms a thick dough (dough should be of easy pressing consistency in murukku presser)

Step 4: Now take the dough put in the murukku maker and press into the heated oil. Fry until golden brown. Remove from the heat. Store in airtight containers and enjoy.

Please let me know if you have any questions or comments. You can reach me at KrishnasIndianCooking@gmail.com

Please drop me a note or comment if you need recipe for any Veggie dishes.

Mysore Pak

Ingredients:

• Besan – 1 cup
• Moong dal – ½ cup
• Ghee – 11/2 cup
• Oil-1/2 cup
• Sugar – 2 cups
• Water – ½ cup

Procedure:

Step 1: Roast the moong dal in a dry heated pan until golden brown. Once it cools off grind it into fine powder.

Step 2: In a kadai heat the ghee and oil together in medium flame.

Step 3: Mix the besan and moong dal powder in a bowl and add 1 ladle of the heated ghee oil mixture to it and sieve the mixture.

Step 4: In a big pan add the sugar and water bring to a boil.

Step 5: Now add the sieved besan-moong dal mixture to the sugar syrup and keep stirring continuously.

Step 6: Keep adding the oil-ghee mixture to the sugar besan mixture until it starts rotating with the ladle.

Step 7: Now remove the mysore pak from heat and pour it into a pan grazed with ghee.

Step 8: Once it cools off cut into small pieces

Please let me know if you have any questions or comments. You can reach me @ KrishnasIndianCooking@gmail.com

Please drop me a note or comment if you need recipe for any Veggie dishes.

Plantain Fry

Ingredients:

• Plantains – 2
• Mustard seeds – 1 tsp
• Red chili powder – 1 tsp
• Turmeric powder – ½ tsp
• Oil for frying- 4 tsp

Procedure:

Step 1: first peel the plantain cover and cut it into small pieces (square shapes preferably).

Step 2: In a pan fry mustard seeds in 4 tsp of oil.

Step 3: Add the plantain to the pan fry it in little high flame until half cooked. Now add red chilli powder, turmeric powder to it. Fry it until its golden brown in color and then serve.

Please let me know if you have any questions or comments. You can reach me at KrishnasIndianCooking@gmail.com

Please drop me a note or comment if you need recipe for any Veggie dishes.

Kerala Avial

Ingredients:

• Carrot, beans, drumsticks, egg plant, suran (any choice of vegetables) – 1 bowl
• Coconut grated – 2 tsp
• Cumin seeds – 1 tsp
• Green chili – 3 (as per your choice)
• Coconut oil – 2 tbsp
• Yogurt – 3 tbsp

Procedure:

Step 1: Pressure cook the vegetables until 2 whistles.

Step 2: Grind the grated coconut, cumin seeds, green chili to a fine paste.

Step 3: In a heated pan add the coconut oil, grounded paste and yogurt. Cook for 3 mins in medium flame.

Step 4: Add the boiled vegetables to the pan and cook for another 5mins, turn off the heat and serve.

Please let me know if you have any questions or comments. You can reach me @ KrishnasIndianCooking@gmail.com

Please drop me a note or comment if you need recipe for any Veggie dishes.

Fried Idli

Ingredients:

• Idli Batter – 2
• Oil for frying
• Onion – 1
• Capsicum - 2
• Dosai Milagaipodi – 4 tsp
• Salt – ½ tsp
• Coriander – for garnshing

Procedure:

Step 1: Prepare idlis in idli pan with the batter. You get approx. 8 idlis

Step 2: Now take out the idlis cut into small pieces, fry in the oil. Remove until its golden brown.

Step 3: In a pan stir fry the onion, capsicum together and add the dosai milagaipodi, salt to it. Now add the fried idlis. Garnish with coriander leaves and serve.

Note: You can also add the idlis without frying and call it masala idli. (you get 2 dishes with the same procedure)

Please let me know if you have any questions or comments. You can reach me @ KrishnasIndianCooking@gmail.com

Please drop me a note or comment if you need recipe for any Veggie dishes.

Drumsticks Poricha Koottu

                                               

Ingredients:

• Drumsticks- 2 No.s
• Moong Dal – ½ cup
• Urad dal – 2tsp
• Salt – 1 tsp
• Mustard seeds – ½ tsp
• Coconut oil – 3 tsp
• Curry leaves – 6
• Red Chili – 2
• Coconut grated – 2 tsp
• Cumin seeds - ½ tsp
• Black pepper – ½ tsp

Procedure:

1. Pressure cook drumsticks with moong dal until 2 whistles.
2. In a pan fry the mustard seeds, urad dal, curry leaves in coconut oil.
3. Grind the red chili, grated coconut, cumin seeds & Black pepper to a fine paste and add to the pan.
4. Once the mixture cooks for 2 mins now add the drumsticks, moong dal boiled mixture to it and               cook for another 5 min and then serve.

Please let me know if you have any questions or comments. You can reach me at KrishnasIndianCooking@gmail.com

Please drop me a note or comment if you need recipe for any Veggie dishes.

Onion Vatha Kuzhambhu

Ingredients

• Asafoetida - ¼ Tea Spoon
• Fenugreek Seeds -¼ Tea Spoon
• Mustard Seeds – ¼ Tea Spoon
• Tamarind - Lemon Size
• Sesame / Gingely Oil - 2 to 5 Tea Spoons (As per your liking)
• Turmeric Powder – ¼ Tea Spoon
• Sambar Powder – 2 Table Spoon
• Pearl Onions – 10
• Water – 2 & ½ Cups
• Curry Leaves – 6
• Salt – 1 Tea Spoon

Procedure

1. Soak the Tamarind in water for 2 hours.
2. Keep the pan on the stove and pour 2 tea spoons of Oil.
3. Fry mustard seeds, curry leaves & fenugreek seeds.
4. Once mustard seeds crack add pearl onions.
5. Fry the onions till it becomes golden brown.
6. Add the filtered tamarind juice.
7. Add Salt, Turmeric & Sambar powder and allow it to boil.
8. Then keep it in medium flame until it thickens.

Please post your comments and questions. 

You can reach me @ KrishnasIndianCooking@gmail.com

Mixed Fruit Halwa

Ingredients

•     2 Cups of Fruits (Papaya, Banana, Pear & Mango)

•     Butter - 3 Table Spoon

•     Sugar – 2 Cups

•     Milk Powder – ¼ Cup

•     Vanilla Extract – ½ Tea Spoon

•     Almond & Cashew pieces – 2 Tea Spoon

•     Food Color (Orange) – ½ Tea Spoon

•     Pumpkin Seeds, Cashew – for garnishing

      Procedure

Step 1 – Grind the fruits coarsely.

Step 2 – Keep a pan on the stove and put fruit mixture and 2 cups of sugar. Keep constantly stirring it until it comes to thick consistency.

Step 3 – Now add milk powder, butter, cashew and almond pieces.

Step 4 – Once the mixture stops sticking to the pan and rotates along with ladle, add vanilla extract and food color and then cook for 3 more minutes in low flame.

Step 5 – Pour the halwa on a tray greased with ghee. Garnish with Pumpkin seeds and cashews.

Step  6 – Once the halwa completely cools, keep it refrigerated and serve.

Please post your comments and questions. You can reach me @ KrishnasIndianCooking@gmail.com