How to make idli at home?

Ingredients
Rice...............................................2 cups
Urad daal.......................................1 cup (soaked overnight)
Salt.................................................1 1/2 tbs
Baking soda....................................a pinch
Oil for greasing

Method

1. Wash and drain the rice. Grind it coarsely in a blender.

2. Grind the overnight soaked daal into a smooth paste.

3. Now mix the grinned rice and daal together into a batter.

4. Add salt and baking soda into this mixture and keep aside in a warm place for 8-9 hours or overnight for fermenting.

5. Grease the idle holder or pan with oil and fill each of them with 3/4th full of batter.

6. Steam cook idlis on medium flame for about 10 minutes or until done.

7. Use a butter knife to remove the idlis.

8. Serve them with sambhar or coconut chutney. 

How to make crunchy dry vegetable sabzi (sukavni)?

Ingredients
String beans (chawli)........................................1 cup 
Cluster beans (gawar)......................................1 1/2 cup
Green chilies...................................................20 pc
Curd..............................................................1 cup
Red chili powder............................................1/2 tsp
Cumin powder...............................................1/2 tsp
Coriander powder.........................................1/2 tsp
Oil for frying
Salt to taste

Method

1. Add 1 cup water in curd and churn it well to make buttermilk.

2. Wash the vegetables and pat them dry. Soak these vegetables in the buttermilk and leave it for 1 or 2 days.

3. Take out the vegetables from buttermilk and sun dry for 4-5 days.

4. Deep-fry these vegetables just before serving.

5. Remove and sprinkle salt, coriander powder, cumin powder and red chili powder. Serve hot with other meal.

How to make tundroo ki sabzi (tindora nu shaak)?

Ingredients
Tundroo (tindora/ gherins)..................................250 gms (cut in thin slices)
Jaggery..............................................................2 tsp (gratted)
Red chilli powder...............................................1 tsp
Coriander powder.............................................1 tsp
Turmeric powder...............................................1 tsp
Cumin powder...................................................1 tsp
Mustard seeds...................................................1/2tsp
Asafoetida.........................................................a pinch
Oil.....................................................................2 tbs

salt to taste

Method

1. Heat up oil in a cooking pan, add mustard seeds and asafoetida. When it starts to crackle add sliced tindora/tundroo and stir fry on low heat up for 7-8 minutes.

2. Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and jaggery. Stir fry on high flame for 2-3 minutes.

3. Transfer into a serving bowl and serve hot.

How to make raw mango murabba (kaachi keri no chhundo)?

Ingredients
Raw mangoes........................................1 kg (peeled and shredded)
Sugar.....................................................600 gms
Red chilli powder..................................2 tbs
Cumin powder......................................2 tbs
Cardamom powder...............................2 tbs
Salt.......................................................25 gms

Method

1. Take a big bowl, add grated mangoes, sugar, red chilli powder, cumin powder, cardamom powder, salt and mix well.

2. Transfer the mixture in a shallow wide mouthed jar and cover with a thin cloth.

3. Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.

4. This chutney lasts for a month long.

How to make khaman kakdi (cucumber salad with chana daal)?

Ingredients
Chana daal..........................................1 cup
Cucumber...........................................2 medium (shredded)
Coconut...............................................2 tbs (scraped)
Lemon juice..........................................1 tbs
Mustard seeds......................................1/2 tsp
Sugar.....................................................1 tsp (powdered)
Ginger...................................................1" pc
Asafoetida..............................................a pinch
Green chillies.........................................2-3 pc
Curry leaves..........................................4-5
Coriander leaves....................................2 tbs
Oil.........................................................2 tbs
Salt to taste

Method

1. Heat up a cooing pan and dry roast the chana daal for 2-3 minutes on a high flame, then soak in water for 8-10 hours.

2. Remove water and dry grind the soaked chana daal coarsely in a blender, keep aside.

3. In a round dish take shredded cucumber, add salt and keep aside for half an hour.
4. Grind ginger and green chillies.

5. Remove excess water from the cucumber. Take a bowl and mix blended chana daal, cucumber, ginger-green chilli paste, coriander leaves, scraped coconut, lemon juice, powdered sugar and little salt if required, mix well.

6. Heat 2 tbs oil in a pan, add mustard seeds, asafoetida and curry leaves. When it starts crackling, pour this tempering on salad and mix.

How to make makai ka bharta (corn bharta) at home?

Ingredients
Fresh corn niblets.....................................1/2 kg
Onion.......................................................3 medium (finely chopped)
Tomato.....................................................3 medium (finely chopped)
Red chilli powder......................................1 tsp
Coriander powder.....................................1 tsp
Turmeric powder......................................1 tsp
Garam masala powder..............................1/2 tsp
Cumin seeds.............................................1/2 tsp
Green chillies............................................6-7 pc (finely chopped)
Oil...........................................................2 tbs
Coriander leaves......................................2 tbs
Salt to taste

Method

1. Boil the corn niblets, remove from water. Keep aside for cooling. Grind it coarsely in a blender.

2. Heat up oil in a cooking pan, add cumin seeds and stir fry till they crackle.

3. Add chopped onions and stir fry till light brown. Add chopped green chillies and tomatoes stir fry for 3-4 minute.

4. Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Stir fry till tomatoes are cooked.

5. Add blended corn and little water. Stir fry for another 5-10 minutes.

6. Garnish with green coriander leaves and serve hot. 

How to make coriander chutney?

Ingredients

Coriander leaves..................................1 bunch

Green chillies.......................................2pc

Ginger.................................................1" pc

Garlic clove.........................................2-3

Lemon.................................................1

Salt to taste

Method

1. Blend all the ingredients to a smooth paste, add little water.

2. Transfer the mixture in a bowl add lemon juice and salt, mix well.

3. Can be refrigerated for about 1-2 days.

4. Serve with snack, pakora, samosa, kababs...