Recipes for You

  Ingredients  1 packet curd  1 cucumber peeled and grated Water as desired  1/2 tablespoon salt  Tadka/Oggarane 3 chillies sliced 1 tablespoon mustard 1 tablespoon urad dal  2 tablespoons oil Preparation  To a vessel, add curd. Add the grated cucumber and salt and mix well. Add half a cup of  water. Mix well.  Heat oil on a medium flame in a tadka pan. When the oil is hot, add tadka ingredients. Mix well. Switch off the flame once the mustard splutters and the urad dal turns brown. Add the tadka to the curd. Mix well. Serve the raita with rice. 

  Ingredients  Number of maggi of your choice  Tastemaker 1 glass of water for 1 maggi Serves 3  Preparation  Heat 3 glasses of water in a pan. When the water starts boiling, add the tastemaker. Add the 3 maggi blocks. After a min, stir well. Let the maggi cook till the water evaporates. Stir well. Serve hot. Alternatively you can boil the water and add the maggi noodles first. Once the maggi is cooked and the water evaporates, add the tastemaker. Mix well. Serve hot.

  Ingredients  a little more than half measuring cup channa 1 big palak bunch 4 tomatoes chopped into 2 parts 3 chillies 5-6 garlic cloves  1 inch ginger 1 tablespoon red chilli powder  1/2 tablespoon turmeric  1/2 tablespoon salt for tomato puree 1/2 teaspoon salt for palak puree 1 teaspoon jeera Add water as desired  Preparation  Cook channa in 3/4 water in pressure cooker. Cook first 3 whistles on medium flame and the rest 7 whistle on low flame. Cool it. Drain and keep aside. Remove stem of palak. Wash it and boil in water for 5-6 minutes. Drain it. Pour cold water over it and keep aside. Add tomatoes, ginger, green chillies and salt to a mixer. Add little water and grind it to a smooth paste  In a vessel, heat oil. Add jeera and turmeric. When jeera splutters, add the tomato puree and boil for 3 minutes. In the same mixer, add the palak, salt and little water and grind to a smooth paste. Add the palak puree to the tomato puree. Mix well and h...

Boiled corn   Ingredients  1-2 corn neatly peeled 1/2 teaspoon salt  1/2 teaspoon red chilli powder  1/2 lemon Serves 3 Preparation  In a pressure cooker, add 2 🌽 corn. Fill water enough to immerse the corn. Add salt to the water. Pressure cook upto 2 whistles. Allow the cooker to cool down. Remove the corn. Cut or break it into half if required. Coat the corn with red chilli pepper and more salt if required. Squeeze lemon juice on top. Enjoy boiled corn

  Ingredients  1 beetroot grated 1-2 packets curd 1 teaspoon salt Tadka  2 teaspoons mustard 5-6 green chillies sliced or cut into 2 pieces 1-2 tablespoons urad dal 2-3 tablespoons oil Serves 3 people  Preparation  Add curd to a vessel. Add the grated beetroot and salt. Mix well.  In a vessel, heat oil. add the tadka and fry till the mustard splutters.  Add the tadka to the beetroot mosarubajji and enjoy with rice.

  Ingredients  1 Capsicum chopped  1 potato chopped 1 tomato chopped  1-2 onions chopped  Handful of frozen peas 1 measuring cup cooked rice 1/2 measuring cup toor dal 5-6 tablespoons bisi bele bath powder  1 teaspoons turmeric  1 tablespoon salt For tadka 2-3 teaspoons mustard  Pinch of hing 2 tablespoons oil Serves 3  Preparation  Wash toor dal in a cooker. Add water to cover upto 3/4 of the cooker. Add turmeric. Add veggies. Cook upto 3 whistles. Cool the cooker. In a large vessel, add the contents of the cooker. Bring it to a boil. Add bisi bele bath powder. Stir well. Add cooked rice. Keep it as a watery mixture. Stir well. Add salt and stir again.  In a tadka vessel, heat oil. Add mustard and hing. When the mustard splutters, switch off the flame and add it to the bisi bele bath. Stir well. Serve hot with chips.