Poori Saagu

Ingredients Bean, carrot, avarekai: 1 cup each chopped (Any veggies of your choice) Potatoes, capsicum: 1 big each Oil: 1 tea spoon Mustard: 1 tea spoon Curry leaves: 5-6 leaves Salt to taste To grind: Cinnamon stick: 1 inch Roasted gram: 1 table spoon Coriander leaves: 1 small bunch Green chilies: 2 big   Method: … Continue reading Poori Saagu

Aloo Capsicum dry sabzi

Potatoes and capsicum cooked with aromatic Indian spices. Good for chapattis, pathiri and paratha. Ingredients: Potato: 1 big Capsicum: 1 Onions:1 big Jeera: 1 table spoon Turmeric powder, Coriander powder, jeera powder, garam masala powder: 1 tea spoon Red chilly powder: 1 tea spoon Coriander leaves: for garnish Oil: 1 tablespoon Salt for taste Method: … Continue reading Aloo Capsicum dry sabzi

Palak paneer

Palak paneer Blanched palak and mildly roasted paneer is a host of mild spices, makes it a good side dish for rotis and rice. Ingredients: Palak: 1 small bunch Paneer: 100 grams Onion: 1 small Fresh cream: 1 table spoon Coriander powder, roasted jeera powder, pepper powder: 1 tea spoon Jeera, oil: 1 table spoon … Continue reading Palak paneer

Coconut chutney

Roasted dals with freshly grounded coconut- best eaten with hot homemade idlis and dosas. Ingredients Freshly grated coconut: 1 cup Roasted gram (hurgadale in kannada and puttu kadale in tamil): 1 table spoon 1 green chily Water Salt to taste To temper: Mustard seeds: 1 teaspoon Curry leaves: 4-5 Oil: 1 table spoon   Method: … Continue reading Coconut chutney

Channa Masala

Channa masala is a side dish for chapatis and pooris. Made of golden brown chickpeas, this curry is made up of freshly grounded Indian style masala. Smeared with a generous amount of butter on top of the curry makes for the melting moments. Ingredients Channa dal: 2 cups Cinnamon stick: 1/4 stick Fennel seeds: 1/4 … Continue reading Channa Masala