Ingredients:
• 2 Cup green gram, sprouted• 4 tbsp Onions, finely chopped• 2 Cups tomato, chopped• 2 Cups cucumber, chopped• 2 Big lettuce leaves, chopped• 2 tbsp Roasted peanuts• Dash of lemon juice• Salt to taste
How to make Green Gram Salad:
• Gently mix all the ingredients, except for the roasted peanuts in a salad bowl.• Keep refrigerated.• Mix in the roasted peanuts just before serving.• Green Gram Salad is ready.
Ingredients:
• 1/2 Cup tuvar dal cooked• Tamarind, lime-sized ball• 2 Tomatoes• 1 tsp Jeera• 1 tsp Tuvar dal• 1 tsp Pepper• 1 tsp Coriander seeds• 1 tsp Mustard seeds• 10 Garlic cloves• 3 tsp Ghee• Curry and coriander leaves for garnishing• Salt to taste
How to make Garlic Rasam:
• Roast the tuvar dal, red chillies, coriander seeds, jeera and pepper, grind them.• Roast the garlic cloves and combine it with the ground paste, grind again.• Extract the tamarind juice and boil it with tomatoes and salt.• Combine a few cloves of peeled garlic with the mixture and bring it to a boil.• Add the cooked tuvar dal, ground paste, and water to the desired consistency and bring it to a boil.• Once it is boiled, season with mustard seeds in ghee.• Now garnish with curry and coriander leaves and serve hot.
Ingredients:
• ½ tsp Chili Powder
• 1 tsp Cumin Seed Powder, roasted
• 2 tbsp Oil
• 1 cup Baby Corn, sliced
• 1 cup Paneer / Cottage Cheese, sliced
• I Tomato, pulp removed & chopped
• 2 Onions, chopped finely
• 2 Capsicums, sliced
• Salt to taste
How to make Baby Corn Paneer:
• In a pan, fry onions in hot oil. Add capsicum and baby corn and cook for 3 to 4 minutes. Baby corn can be boiled beforehand, to make it tender.
• Add tomatoes to the pan and continue to fry it for a while.
• Add chili powder, cumin seed powder and salt and mix.
• Cook the mixture for another 1 minute.
• Add paneer or cottage cheese and cook for another 3 minutes.
• When paneer gets cooked, transfer to a pan and serve hot.
Ingredients: • 6 Baby Corns• 2 Onions• 2 Tomatoes• 1 tsp Oil• 1 tsp Mustard Seeds• 1 tsp Fennel Seeds• 1 tbsp Ginger-garlic Paste• 1 tsp Chili Powder• 1 tsp Coriander Powder• 2 tsp Garam Masala Powder• Coriander Leaves (for garnishing)• Salt (to taste)How to make Baby Corn Gravy:• Place the baby corns in a cooker, along with some salt and pressure cook them until soft.• Remove and cut them into small pieces.• Chop onions and tomatoes separately.• Place a pan on fire and heat oil in it.• Add mustard seeds and fennel seeds.• When they splutter, add the chopped onions.• Stir fry the onions until they are golden brown in color.• Add in the ginger-garlic paste and stir fry.• Now, add the chopped tomatoes and mix well.• Mix in baby corns and saute for a few minutes.• Add chili powder, coriander powder, garam masala powder and little water. Stir well.• Bring the mixture to a boil.• Now, cover the pan and cook for 2 minutes.• Garnish with coriander leaves.• Remove and serve hot, with naan, chapaati or roti.
Ingredients: • 4 Swordfish steaks, 1/2 inch• 2-1/2 tbsp Ground coriander• 1 tsp Ground cumin• 1/2 tsp Turmeric• 6 tbsp Water• Vegetable oil for frying• 5-6 tsp Fresh lemon juice• Lemon wedges for garnishing• 2 tsp Salt• 2-1/2 tbsp CayenneHow to make Meen Varuval:• In a skillet, put together cayenne, turmeric, coriander, cumin, salt, lime juice and about 6 tbsp of water.• Mix it properly to prepare a thick paste.• Use this paste to cover both sides of the fish steaks.• Marinate the fish steaks for 15 minutes.• In a frying pan, heat oil.• Fry the steaks until they turn brown. Take two steaks at a time.• Cook either side for 6-8 minutes, turning once.• Place them in a heatproof plate and keep them warm in an oven.• Use lemon wedges for garnishing.• Serve it with rice and naan.
Ingredients: • 1 kg Chicken, cut into medium pieces• 1 Onion, thinly sliced• 3 Tomatoes• 2 Potatoes• 4 Cloves• 3 Sticks of cinnamon• 3 tsp Ghee• Salt to taste For Masala:• 4 Onions• 1 tsp Turmeric powder• 3 tsp Coriander leaves, chopped• 3 Cloves garlic• 1 Inch ginger• 6-10 Red chilies• 2 tsp Coriander seeds• 2 tsp Cumin• 6 Peppercorns• Small lemon sized tamarindHow to make Mangalore Chicken Curry:• Boil the chicken and potatoes with cloves, cinnamon and salt, keep aside.• Take ghee in a pan and fry onion till golden brown.• Add tomatoes, fry and then add the masala.• Fry thoroughly for about 15 minutes.• Add the cooked chicken along with the stock to it.• If required add water and bring it to a boil.• Garnish with coriander leaves.• Mangalore Chicken Curry is ready.
Ingredients:
• 3/4 cup Lady's Finger• 1 cup Coconut (grated)• 1 small Onion (chopped)• 1/2 tsp Jaggery• 1/2 tsp Tamarind Extract• Salt (to taste)• 2 tsp Sambar Powder• 1/4 cup Coriander Leaves (Chopped)• 5-6 Curry Leaves• 1/2 tsp Mustard• 1 big pinch Hing• Ghee/Oil
How to make Lady Finger Curry:
• Heat oil in a pain and fry the onions, till they turn golden brown in color. Set aside to cool.• Mix coconut, onion, jaggery, sambar powder, tamarind extract and coriander leaves in a food processor and blend well to make a fine paste.• Heat ghee/oil in a thick-bottomed pan. Add mustard, curry leaves and hing.• Add in the ground masala, once it stops spluttering. Cook till it releases an aroma.• Add in lady finger and salt to taste.• Cook till tender and serve hot.
