Recipes for You

  Ingredients  1 measuring cup rice cooked 1 1/2 tablespoons jeera 1 1/2 tablespoons sasive/mustard 4-5 dried red chilli  5-7 black pepper  1 tablespoon urad dal/channa dal 2 stems curry leaves cleaned Uddina hapla, sandige or uppu menasinakaayi - fry few and keep aside 1/2 tablespoons salt or salt to taste  3 tablespoons oil Serves 2  Preparation  Heat oil in a vessel. Add black pepper, urad dal , sasive, jeera, dried red chilli in that order. When the sasive splutters or when urad dal turns reddish brown, add curry leaves. Mix well. Switch off the flame. Add the rice and salt. Mix well. Crumble uddina hapla/papad or sandige or uppu menasinakaayi if available. Mix.  Enjoy. 

  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.

  Ingredients  Any veggies of your choice ( badnekai, capsicum, carrot, potatoes, peas etc ) 4-5 tablespoons vangi bath powder  1 tablespoon salt 5-6 tablespoons oil  1 1/2 measuring cup cooked rice Serves 3  Preparation  Heat oil in a vessel. Add the veggies and saute for 2 minutes. Add 1-2 glasses of water. Boil the veggies until cooked or soft. Add vangi bath powder and saute for a minute. Switch off the flame. Add cooked rice and salt on top. Mix well. Enjoy.

  Ingredients  Foccacia sourdough bread or any other bread 2-3 tomatoes chopped  3 green chillies  6-7 garlic cloves  1/4 tablespoon salt  2 tablespoons oil for sauce Oil as needed for bread Serves 2-3 people  Preparation  Grind tomatoes, green chillies, cloves and salt to a fine paste. Heat oil on medium flame. Add the puree and cook for 2 minutes until it thickens. In a pan, grease oil. Cut the bread into 2 parts if needed. Place it on the pan. Cook for a minute. Add oil to the other side of the bread. Cook for a minute. Repeat one more time. Switch off the flame. Put one part of the bread on a plate. Add the tomato puree on the bread. Add a cheese slice. Close with another part of the bread to make it into a sandwich. Enjoy. 

  Ingredients  1/4 of a big pack of pasta 5-6 tomatoes chopped  7-8 garlic cloves 1 onion chopped  1/2 tablespoons salt  1/2 tablespoons red chilli powder Serves 2-3 people  Preparation  Boil pasta in a vessel till it softens. Add oil to avoid pasta from sticking together. Once cooked , drain the pasta. Pour cold water over the pasta to avoid it from sticking together. Keep aside. Grind tomatoes, onion, garlic and salt in a mixer. In a vessel, heat oil on a medium flame. Add the tomato puree. Let it boil for 2-3 minutes. Add the pasta and mix well. Serve hot.

  Ingredients  1/4 pack spaghetti  1 big cup basil leaves or pluck leaves from 4-4 stems 7-10 pine nuts 5-6 garlic cloves  2 cheese slices 1/2 tablespoon salt  Lemon optional Oil as desired and required 1/2 cup water Serves 1-2 people  Preparation  Boil spaghetti in water. Add oil to avoid spaghetti from sticking to eachother. Drain and keep aside. Add basil leaves, pine nuts, garlic cloves and salt to the mixy. Add oil enough to grind the mixture. Grind for few seconds. Add more oil and stir. Grind again for few seconds. Add water and grind again.  In a pan , add the pesto sauce and heat for a minute. Add cheese slices and heat on medium flame till the cheese melts. Stir the sauce. Add the spaghetti. Mix well. Enjoy yummy pesto spaghetti.

  Ingredients  1 capsicum chopped  2-3 tomatoes chopped  1-2 potatoes chopped  2-3 Brinjal chopped  2-3 tablespoons vangi bath powder 1 tablespoon salt  2 teaspoons turmeric  Water as desired 1 1/2 cups to cook veggies 3-4 tablespoons oil Serves 3  Preparation  Heat oil in a pan. Add turmeric. Add capsicum, potatoes, Brinjal and fry for 1 minute. Add tomatoes and fry for 2 minutes. Add water and cook the veggies till water lessens and evaporates and till veggies are cooked. Allow some water to remain. Add vangibath powder and salt. Stir well. You can add more water at this stage if salt is more or if you want watery consistency. Serve hot with dosa. 

  Ingredients  5 lemons cut into half 1 1/2 cups Cooked rice  5-6 green chillies sliced 7-8 peanuts 3 teaspoons mustard  2-3 tablespoons channa dal  2 teaspoons turmeric  4-5 tablespoons oil 1 1/2 tablespoon salt Serves 3  Preparation  Heat oil in a large vessel. Add mustard, channa dal, peanuts and turmeric and fry for 3 mins till channa dal and peanuts turn brown. Switch off the flame. Add salt and squeeze the lemons with a lemon squeezer. Stir once. Add rice. Mix well. Enjoy.

  Ingredients  1 bunch spinach or 1 frozen box spinach 1 tomato  1 onion 3 green chillies  7-10 garlic cloves  1 teaspoon jeera  1/2 tablespoons salt 5-6 tablespoons oil Preparation  Heat oil in pan on medium flame. Add the above and saute for 3-4 minutes on medium flame. Cool down the mixture. In a mixy , add the above mixture and salt. Add 1/4 cup of water. Grind to a smooth paste. Transfer the mixture to a container. Enjoy with rice 

  Ingredients  1 bunch pudina leaves plucked 1 tomato cut 1 onion cut 6-7 garlic  5 green chillies  Small piece ginger 1 cinnamon stick optional Few cloves optional   1 tablespoon salt 1 teaspoon turmeric  1 1/2 cups cooked rice  Serves 3 people  Preparation  Cook rice and keep aside. In a mixer, add tomato, onion, green chillies, garlic, ginger, cloves, cinnamon, pudina leaves, turmeric and salt. Add half a cup of water. Grind well. Heat 4-5 tablespoons of oil in a vessel. Pour the ground mixture. Boil the mixture for few minutes or till the water evaporates. Mix well. Add cooked rice. Mix well. Serve hot or cold. 

  Ingredients  3-4 Radish chopped 1/2 measuring cup toor dal 1 tsp turmeric  2-4 tablespoons spicy sambhar powder MTR 1 tablespoon salt A little bit of hunasahannu Oggarane 2 tablespoons oil 1-2 tablespoons mustard Pinch of hing Preparation  Wash toor dal in a cooker. Add water upto 3/4 of pressure cooker. Add turmeric and radish pieces. Cook for upto 3 whistles. Cool down the cooker. Soak hunasahannu in water. Keep aside. To the cooled cooker, switch on the flame and bring the mixture to a boil. Add salt and sambhar powder and hunasahannu water. Mix well.  In a oggarane vessel, heat oil. Add mustard and hing. When the mustard splutters, switch off the flame. Add the oggarane to the sambhar. Serve hot with rice. 

  Ingredients  Menthya leaves 1-2 bunches 1 1/2 measuring cup rice cooked Turmeric 1-2 teaspoon  Vangi bhath powder 4-5 tablespoons  4-5 tablespoons oil Salt 1 1/4 tablespoons  Serves 3 people  Preparation  Pluck the menthya leaves. Wash them in a drainer. Cut the bunch into pieces  Heat oil in a pan. Add turmeric and saute for a second. Add the menthya leaves and saute for 3-4 minutes till it is fully cooked. Add vangi bhath powder.  Mix. Add hot rice and salt. Mix well. Serve hot.

  Ingredients  For Palya 3 onions chopped  5-6 potatoes  5-6 green chillies  Half cup coriander chopped 1 piece grated ginger 1-2 tablespoons mustard  1-2 tablespoons jeera 2 tablespoons channa dal 2 teaspoons turmeric  1/2 tablespoons salt 1/2 lemon 3-4 tablespoons oil Serves 3 - 5 people  Preparation  Boil potatoes in water in a pressure cooker for upto 4 whistles. Cool and transfer to another vessel full of cold water. Peel the potatoes and keep aside  Heat oil in a vessel. Add mustard, jeera, channa dal. Let it cook for a minute. Add turmeric. Mix well and cook on medium heat till it splutters. Add onion and saute for 3-4 minutes. Add green chillies and saute for a minute. Switch off the flame. Add salt. Smash the boiled potatoes with your hand and add it to the vessel. Add coriander. Mix well. Heat in in low flame for few minutes. Add lemon juice on top. Serve with dose and chutney.

  Ingredients  1/2 avocado  2 bread slices 2 cheese slices 1 teaspoon tabasco or any other sauce  1/4 teaspoon salt Preparation Slice the avocado into long pieces. Toast the bread with oil. To one bread, add the avocado pieces. Sprinkle salt. Add the tabasco. Add the cheese slices. Put another bread on top. Sandwich is ready to eat. 

  Ingredients  6 tomatoes cut 1 capcicum chopped  Cauliflower florets frozen  1-2 potatoes chopped  8 - 10 pieces garlic  2 green chillies  2 tablespoons salt 2 tablespoons red chilli powder  3-4 tablespoons oil Serves 3 people  Preparation  In a vessel of water, add potatoes and cauliflower florets. Boil for 10 mins or till it is soft. Drain and keep aside. In a mixer, add tomatoes, garlic , green chillies and salt. Add half a glass of water. Grind finely.  In a vessel, heat oil. Add capsicum and saute for 3-4 mins. Add the tomato Puree. Mix well Add red chilli powder. Mix well. Add potatoes and cauliflower florets. Mix well. Serve with parota 

  Ingredients  Any number of idlis 1-2 tablespoon ghee Chutney pudi as per needed Preparation  Take an idli. Add ghee over the whole idli. Add chutney pudi as per requirement. Enjoy.

  Ingredients  2 eggs or how many ever you want 1/4 teaspoon red chilli powder  1/4 teaspoon salt 1/4 teaspoon black pepper powder Preparation  Add water to a vessel. Fill it depending on number of eggs. For more number of eggs , take a wider vessel so that the eggs do not break when cooking. Add your eggs and cook for 15 - 20 minutes. After the eggs are cooked, cool them in a vessel with cold water. Open the shell and cut it into half.  Add salt , red chilli powder and black pepper powder. Enjoy. 

  Ingredients  1 pack spaghetti ( serves 3 people ) 1 tablespoon salt 1-2 teaspoons chilli powder  Soya sauce as per taste Choice of veggies  1 capsicum chopped  2 tomatoes chopped  1 packet mushrooms cleaned and sliced 1 packet broccoli  1-2 potatoes chopped  7-8 garlic whole Onion optional Preparation  Boil spaghetti in a pan full of water till it softens. Drain , pour cold water over the spaghetti and keep aside  Boil broccoli and potatoes in water for 7-10 minutes. Drain, pour cold water over the veggies and keep aside. Heat 5-8 tablespoons of oil in a pan. Add capsicum and saute for 2 minutes. Add mushrooms and garlic and saute for 2 minutes. Add tomatoes and saute till all the veggies are cooked. Add the broccoli and potatoes. Mix the veggies. Add salt and chilli powder. Add spaghetti and mix well. Enjoy with soya sauce or relish it as is.

Ingredients  3 eggs Half cup mushroom sliced Half cup tomato finely chopped Salt 1/2 teaspoon  Pepper 1/2 teaspoon Cheese 1 or 2 slices Green chilli 1 chopped Preparation  Heat oil in a pan. Add sliced mushrooms and saute for 4-5 mins or till it turns soft. Add tomato towards another side of pan and saute for 1 min. Don't mix both veggies while cooking.  Add 3 eggs to a bowl. Add green chillies. Add less quantity of salt. Mix the egg with a fork or spoon.  Heat oil in a non stick pan. Pour the egg evenly on the pan. Let it cook for 2 mins. Mix the veggies and add to one portion of the omelette. Switch off the flame.  Fold the omelette and serve it on a plate. Add the cheese slice. Sprinkle pepper on top and enjoy.

  Ingredients  2 cups Shamige 1 onion chopped 1 capsicum chopped 2-3 tomatoes chopped 5-6 green chillies 1 cup peas Few pieces ginger 2 tablespoons salt Tadka 2 teaspoon mustard 2 teaspoon jeera  2 teaspoon urad dal 1-2 teaspoon turmeric  Preparation  Heat 3-4 tablespoons of oil in a pressure  cooker. Add tadka until cooked. Add onion and capsicum and saute for 2 minutes. Add rest of veggies and saute for 2 minutes. Add shamige. Add water to immerse shamige only. Don't add too much. Add salt and mix. Close pressure cooker and cook for upto 2 whistles. After cooker is cooled, mix once and serve hot. Note : Fill upto 3/4 of pressure cooker including shamige and water.

Ingredients  2 cups curd 1 onion chopped  1 tomato finely chopped  1 teaspoon red chilli powder  1 teaspoon turmeric  1 teaspoon salt  Preparation  In a vessel, add 3 spoons of oil. Add onion and saute for 2 minutes or till it turns translucent. Add tomato and saute for 2 minutes. Add red chilli powder and turmeric and mix well. Turn off the flame. Add curd and salt. Mix well. Serve with rice.