How to make bagala baath?

Ingredients

2 cups rice (chawal)

1 cup yogurt

1/2 cup milk

1/4 cup fresh cream (malai)

1 cucumber (kheera)

1 carrot (gajar)

1 raw mango (aam)

1/4 cup green grapes (angoor) (seedless)

1 tsp mustard seeds (raai)

1 red chillies whole

4 green chillies

1" ginger (adrak)

1/4 tsp asafoetida (hing)

1 sprig curry leaves (kari patta)

2 tblsp gingelly oil (tel)

salt (namak) to taste

Method

1. Clean, wash and boil rice and slightly overcook it. Drain well and cool. When it reaches room temperature, mix in the milk, asafoetida and salt to taste.

2. Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.

3. Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.

4. Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. Add the ginger and green chillies, stir well and add to the prepared rice.

5. Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.

6. Squeeze out excess water from the cucumber. Garnish the rice with the grated cucumber, carrot and mango and serve. 

How to make paruppu usili with green beans?

Ingredients

250 gms. french beans (flas beans)

1/2 tsp turmeric (haldi) powder

2 green chillies

1/2 tsp mustard seeds (raai)

1 tsp black gram split (urad dal)

2 red chillies whole

8-10 curry leaves (kari patta)

4-5 tblsp gingelly oil (tel)

salt (namak) to taste

for dal paste

1/4 cup bengal gram (chana) split

2 tblsp black gram split (urad dal)

1/4 cup pigeon pea split (arhar dal)

2 tblsp green gram split (moong dal)

6 red chillies whole

1/4 tsp asafoetida

salt (namak) to taste

Method

1. Wash, string and cut French beans into half centimeter sized dices. Cook beans in salted boiling water for two to three minutes. Drain well and reserve. Wash, remove stems and finely chop green chillies.

2. Soak all the dals for about twenty minutes. Drain and grind to a thick paste with dry red chillies, salt and asafoetida powder. Add water if required.

3. Apply a little oil on a piece of banana leaf according to the size of the steamer or the pressure cooker. Spread dal paste evenly on it and steam in a cooker for fifteen minutes or till cooked. Insert a toothpick or needle into the dal mixture and if it comes out clean then it is cooked.

4. Turn out cooked dal on a large plate and cool. Crumble cooked dal to a coarse powder with your palm and fingers. If dal is quite dry and solid, then you can blend it briefly in a food processor to crumble.

5. Heat oil in a shallow pan, temper with mustard seeds, red chillies, urad dal and curry leaves.

6. Stir-fry briefly and add chopped green chillies.

7. Add the cooked beans and crumbled dal mixture. Toss on high heat for a two to three minutes. Reduce heat and cook, stirring frequently for five to six minutes or till the beans and dal start sizzling.

8. Adjust seasoning and serve hot. 

How to make rava dosai?

Ingredients

2 cups semolina (sooji, rava)

1/2 cup rice (chawal) flour

1/2 cup buttermilk

1/4 tsp asafoetida

salt (namak) to taste

1 inch ginger (adrak)

4 green chillies

10-12 curry leaves (kari patta)

1/4 cup coconut (narial) (scraped)

12 cashewnuts

2 tblsp peppercorns

1 tsp cumin seeds

2 tblsp vegetable fat (ghee)

refined oil (tel) to fry

Method

1. Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.

2. Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.

3. Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.

4. Mix the chopped greens, coconut and cashew into the batter. Stir well.

5. Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.

6. Pour a tablespoon oil around and on the dosa.

7. Cook till it is crisp and golden in color. Remove and serve hot. 

How to make murukku?

Ingredients

2 cups rice (chawal)

1/4 cup black gram split (urad dal)

1 tsp cumin seeds

1/4 tsp asafoetida

salt (namak) to taste

1/4 cup white butter

coconut (narial) oil for frying

Method

1. Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.

2. Broil the urad dal to light brown colour, cool and grind into a smooth powder.

3. Sieve both the flours together through a fine sieve.

4. Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.

5. To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.

6. Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.

7. Drain and let it cool before serving them. Store in a dry air-tight container. 

How to make kaikari biryani?

Ingredients

2 cups rice (chawal) (chawal) 2 onions ( pyaj) 1 tomatoes (tamatar) 1 carrot (gajar)

10 french beans (flas beans) 1/4 cup green peas (matar) (shelled)

2 potatoes

1 (medium sized) cauliflower (phool gobi)

1 capsicum (shimla mirch)

1 lemon

1/4 cup coriander leaves (dhania patta)

1/4 cup mint (pudina) leaves (pudina leaves)

4 green chillies

10-12 curry leaves (kari patta)

10 tblsp groundnut (moong fali) oil (tel)

salt (namak) to taste

for masala paste

1/4 cup coconut (narial) (scraped)

10-12 cloves garlic (lasan)

1 inch ginger (adrak)

4 red chillies whole

2 tblsp coriander seeds

1 tsp cumin seeds

1 tblsp poppy seeds (khuskhus)

2 tblsp fennel (saunf) seeds (saunf)

garam masala powder

1/2 inch cinnamon (tuj/dalchini)

2 cloves (lavang)

2 green cardamoms

2 blades mace (javitri)

1 tsp peppercorns

1/4 tsp nutmeg (jaiphal) powder

Method

1. Clean, wash and soak rice for about 30-45 minutes. Peel and chop the onions. Wash and chop the tomatoes.

2. Wash and dice all the vegetables into equal sized pieces. Squeeze lemon, strain and keep juice aside.

3. Heat 4 tablespoons oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water.

4. Dry roast the ingredients for the garam masala powder for 2-3 minutes and pound it into a coarse powder. Wash and chop the coriander leaves and mint leaves. Wash and slit the green chillies and keep aside.

5. Heat the remaining oil and fry the onions till golden brown. Wash and add the curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.

6. Add the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add the vegetable mixture. Add salt to taste.

7. Add double the quantity or enough hot water as per the quality of the rice.

8. Bring to boil and reduce to medium heat. Cover and cook, stirring once in a while till almost done.

9. Sprinkle the chopped mint and coriander leaves, garam masala powder, sprinkle the lemon juice, stir well, cover with a tight lid.

10. Keep on hot charcoal for about 10 minutes.

11. Open when ready to serve. 

How to make vermicelli upma?

Ingredients

2 cups Vermicelli

1 tsp Chana dal

1 tsp Urad dal

1/4 tsp Mustard seeds

2 tsp Cashewnuts

2 tsp Peanuts

1 Onions

2 Green chillies

1/2 inch Ginger

1 Potatoes

1/4 cup Peas

1 Carrots

1 Tomatoes

4 1/2 cups Water

3 tblsp Oil

2 tblsp Ghee

3 sprig Curry Leaves

Salt to taste

Method

1. Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.

2. Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.

3. Add potatoes, carrots and fry for 4-5 minutes.

4. Then add chillies, ginger , onions, peas and tomatoes.

5. Cook until they are done.

6. After that add salt and 41/2 cups of water, cover with a lid and let it boil .

7. When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).

8. Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

9. Serve hot with coconut chutney. 

How to make south indian sambhar rice at home?

Ingredients

1 cup rice

1 cup toor dhal (soak the dhal for 3-4 hours in hot water)

1/4 tsp turmeric powder

1/2 tsp. coriander powder

1/2 tsp chilly powder

2 tsp sambar powder

salt to taste

1 tsp tamarind paste

ghee for frying

1/2 tsp mustard seeds

a few curry leaves

a pinch of asafoetida

2 cashews (optional)

few chopped shallots (sambar onions)

a few chopped corriander leaves

Method

1. Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.

2. Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.

3. Cook in pressure cooker for 10 to 12 minutes.

4. Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.

5. Add this seasoning to the Sambar Bath.

6. Sprinkle with chopped Corriander Leaves.

7. Serve hot. 

How to make south indian tamarind rice at home?

Ingredients

2 cups basmathi rice

1/2 cup tamarind juice

salt to taste

1/2 tsp turmeric powder

1/2 tsp jaggery powder

1 tsp fenugreek

a pinch of asafoetida

1 tsp mustard

1 tsp channa dhal

6 red chilly

100 gms sesame oil(as needed)

a bunch of curry leaves

1 tsp peanuts

Method

1. Pressure Cook the rice and spread on a plate. keep aside.

2. Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.

3. Grind this into a fine powder. Set aside.

4. To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.

5. Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.

6. Pour into the tamarind juice mixture.

7. Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavor.

8. Add cooked tamarind gravy to the rice.

9. Pour in 1 tsp. of oil, if needed. Mix well and serve. 

Bisi Bela Bath/Hulianna recipe

Ingredients
1/2 cup toor dal
1 cup Rice
1/4 tsp turmeric powder
1/2 small lime size tamarind
1/4 tsp methi seeds
6–8 dry red chillies
4 cloves
1 small piece cinnamon
2 tbsp coconut
2 tsp dhania seeds
1 tsp jaggery powder
3 tbsp ghee
2 tbsp cashew
3 tbsp ghee
1 small onion

Method
1. Wash dal well and soak it overnight in 2 cups of water.
2. (rice-dal) Wash the rice. Add salt, turmeric powder, soaked dal & 3 cups water. Pressure cook these together.
3. Make Tamarind Juice.
4. (masala) Fry methi seeds, red chilies, dhania seeds, cinnamon, coconut and cloves in 1/2 tbsp oil till coconut is well roasted. Allow this to cool, make a powder of it and keep aside.
5. Boil tamarind water in a thick vessel along with jaggery. Boil till tamarind’s raw smell disappears.
6. To this add the boiled rice-dal, ghee and the masala. Mix well. Add little water if required. Simmer for a minute.
7. Season with fried cashews and sliced onions.

How to make masala dosa at home?

Ingredients

Dosa shell

1 1/2 cups rice

1/2 cup urad dal

salt to taste

Oil

Masala Filling

2 large potatoes

1 medium onion (chopped)

1/2 teaspoon yellow split peas

1/2 teaspoon mustard seed

1/2 teaspoon turmeric

1-2 green chili

1 tablespoon oil

salt to taste

Method

Dosa shell

1. Separately soak rice and urad dal at least 6 hour or overnight in water.

2. Grind to paste.

3. Mix together, add salt with water to make batter.

4. Leave in room temperature overnight.

5. Mix onion and chilies to the thin batter.

6. Heat pan or griddle with little ghee or oil.

7. Spread the mix on pan in circular motion to make thin Dosa.

8. Cook on both the sides, if desired.

Masala Filling (Spicy Filling)

1. Heat oil. Add mustard seed, peas, onions and spice.

2. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

3. Add potatoes and mix and cook some more Serve

4. Add filling inside Dosa and roll. Serve hot with Chutney. 

How to make aloo badiyan rasedaar?

Ingredients

500 gm aloo (potatoes) - peeled, boiled

5-6 badiyan

2 tbsp oil

1 tsp cumin seeds

1 tbsp salt

1/2 tsp turmeric powder

1/4 cup yogurt-beaten smooth

2 1/2 cups water

1 tbsp coriander leaves

Method

1. Break the potatoes, by holding them in your palm and closing your fists.

2. Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.

3. In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.

4 Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.

5. Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves. 

How to make vegetable curry?

Ingredients

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks

2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks

100g/4oz/1 cup peas

100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces

1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks

50g/2oz/ 1/2 cup freshly grated coconut

4 fresh hot green chillies

2 tbsp white poppy seeds

1 1/4 tsp salt

3 medium-sized tomatoes, roughly chopped

1 tbsp natural plain yogurt

1 tsp garam masala

2 tbsp chopped, fresh green coriander

Method

1. Place the aubergine (eggplant), carrots, peas, French beans and potato in a mediumsized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.

2. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.

3. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water.

4. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. 

How to make onion adai?

Ingredients

2 cups Parboiled Rice (ukda Rice)

1/4 cup Red Gram Split (masoor Dal)

1/4 cup Bengal Gram Split (chana Dal)

1/4 cup Pigeon Pea Split (arhar Dal)

1/2 cup Black Gram Split (urad Dal)

4 Green Chillies

1 inch Ginger

1/4 cup Coriander Leaves (chopped)

10-12 Curry Leaves

8 Red Chillies Whole

Salt to taste

1/4 tsp Asafoetida

1 Onion

1/4 cup Coconut (scraped)

Refined Oil to fry

Method

1. Wash and soak the rice and the dals for about 4 hours.

2. Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste.

3. Peel and chop the onion finely and keep aside.

4. Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour.

5. Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside.

6. Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat.

7. Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color.

8. You can make about 8-10 adais. Serve hot with the chutney of your choice. 

How to make dahi wale aloo?

Ingredients

500gm aloo (potatoes) boiled and peeled

1 tbsp ginger-finely sliced

a pinch asafoetida

1 tsp cumin seeds

1/2 tsp garam masala

2 tsp coriander powder

2 tsp salt

1/2 tsp chilli powder

1/2 tsp turmeric powder

1/2 cup yogurt (curd)

3-4 green chillies

2 tbsp clarified butter

1 tbsp coriander leaves-chopped

Method

1. Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist.

2. Keep these unevenly broken potatoes aside until further use.

3. Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.

4. Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.

5. Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.

6. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.

7. Serve aloo dahi wale hot, garnished with coriander leaves. 

How to make hyderabad biryani?

Ingredients

350 gms Basmati Rice

200 gms Potatoes

200 gms Carrots

100 gms Onions

4 Green Chilies

30 gms Ginger

20 gms Garlic

1/2 tsp Turmeric Powder

1 tsp Red Chili Powder

1 cup Curd

1 tsp Saffron

2 tbsp Milk

1/3 cup Mint ( Pudina leaves )

1/3 cup Coriander Leaves

4 tsp Rose Water

50 gms Cashewnuts

50 gms Almonds

25 gms Raisins

120 gms Ghee

Salt To taste

Method

1. Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.

2. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

3. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.

4. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.

5. Soak the almonds in water for half an hour and keep aside.

6. Beat the curd in a bowl and divide into two equal portions.

7. Dissolve saffron in warm milk and add it to one portion of the curd mixture.

8. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.

9. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.

10. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.

11. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

12. Add the dry fruits and nuts when the vegetables are done.

13. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

14. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

15. Place a moist cloth on top, cover the lid tightly so that it gets sealed.

16. Put the handi on dum in a pre-heated oven for 15-20 minutes.

17. Serve the hyderabadi biryani hot with mint chutney and other vegtables.