Welcome to Haritha's Blog.

This Blog gives information about various Receipes, Vitamins present in fruits and Vegetables.

Receipes

Breakfast receipes  

• Poha             
• Vermicelli Upma       
• Rava Upma
• Rava Dosa 

Curry Receipes

• Brinjal Curry
• Cabbage Fry
• Cabbage-Moong Dal Curry
• Cauliflower Curry 
• Ladys Finger Fry    
• Mushroom Curry  
  
• Peppers Curry       
• Peas Curry  
• Pesara Kattu          
  
• Rasam  
• Sambar  
• Seeds Curry
  
• Spinach Curry        
  

Dal Receipes

• Courgettes Dal         
• Methi Dal
• Spinach Dal
• Tomato Dal

Pickle Receipes

• Ridge Gourd Pickle          
• Bottle Gourd Pickle
• Fried Chana Dal Pickle (Putnala Pappu Pachadi) 
• Ivy Gourd/Gherkins Pickle (Dhondakaya Pachadi)
• Tomato-Curd Pickle

Snack Receipes

• Egg Masala      
• Sweet Potato Fries
• Spicy Puffed rice
  

Rice Receipes 

• Kichidi
• Lemon Rice

Podi Receipes 

• Sambar powder
• Fried Chana Dal Powder (Putnala pappu podi/podum) 
• Rasam Powder

Nutrition Facts

Fruits
Vegetables 

Natural sources of Vitamins and Minerals

Tomato-Curd Pickle

Ingredients:

• 3 tomatoes
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1/2 tea spoon cumin seeds (jeera)
• 1 medium size onion
• 3 green chillies
• chilly powder according to your taste
• 5 to 6 Curry leaves
• 1 tea spoon Sun flower oil 
• chopped coriander leaves 
• 1 cup of curd
• 1/2 cup water
• 1/2 teaspoon urad dal
• 1/2 teaspoon mustard seeds

Method:

1. Chop green chillies, onion, tomatoes and keep them aside.
2. Take a pan. Add oil and heat on a medium heat. When the oil is hot add cumin seeds, urad dal, mustard seeds and curry leaves. When the mustard seeds begin spluttering add chopped green chillies, and onion.
3. Cook until the onions turn golden brown in colour.
4. Now add chopped tomatoes, turmeric, salt, chilly powder to the pan. 
5. Continue cooking until the tomatoes get well cooked.
6. Take 1 cup of curd in a bowl and add 1/2 cup water to it. Now add, the cooked ingredients in the pan, to the bowl. Mix the ingredients in the bowl well.
7. Garnish with corainder leaves.

 Your Tomato-Curd Pickle is ready to be served. It is a very good combination with chappathi.

Pesara kattu

Ingredients:

• 1/2 cup Moong Dal  (pesara pappu)
• 1/2 teaspoon Turmeric Powder
• 2 teaspoons oil
• Salt according to your taste
• 5 green chillies (or to taste)
• 7 to 8 Curry Leaves
• Water - 4-5 cups
• Chopped Coriander leaves
• Tomatoes - 3 medium sized, chopped
• Chilly powder according to your taste
• Chopped ginger
• 3 garlic cloves

Ingredients for seasoning:

• Urad dal – 1 tsp
• Dried Red chillies – 3
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida - 1 pinch

Method:

1. Wash and clean the dal.
2. Cook Moong dal in 1 cup of water till it is soft.  You can use a pressure cooker for cooking the dal.
3. Mash the cooked dal.
4. Chop green chillies, tomatoes.
5. Take a pan and heat the oil on a medium high flame. Now add all the seasoning ingredients to the pan.
6. When the mustard seeds begin spluttering, add green chillies, garlic pieces, curry leaves, ginger and chopped tomatoes to the pan.
7. Add 3 cups of water to the pan.
8. Cook until the tomatoes loose their rawness.
9. Now add mashed dal, turmeric, salt, chilly powder to the pan. Add more water if needed.
10. Cook for atleast 6 to 7 mins.
11. Garnish with coriander leaves.

Your Pesara Kattu is ready.

Ladys Finger Fry

Ingredients:

• 1/4th kg ladys finger (Bendakaya)
• 5 to 6 Curry Leaves
• 1/2 teaspoon Cumin seeds
• 2 tablespoons oil
• salt according to taste
• Chilly powder according to your taste
• 1 tablespoon fried chana dal powder (podum powder).

Method:

1. Take a pan and add oil. Heat the oil on a medium low flame.
2. Add cumin seeds and Curry leaves to the pan.
3. Then add Chopped lady's fingers to the pan.
4. Cook until the ladys finger turn golden brown in colour.
5. Add salt, chilly powder and fried chana dal powder to the pan.
6. Mix well and Garnish with coriander leaves.

Your ladys finger fry is ready to eat.

Brinjal Curry

Ingredients:

• 1/4 kg Brinjal
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1/2 tea spoon cumin seeds (jeera)
• 1 medium size onion
• 3 green chillies
• chilly powder according to your taste
• 1/2 tea spoon Fried Chana Dal powder (podum)
• 5 to 6 Curry leaves
• 2 tea spoons Sun flower oil 
• chopped coriander leaves

Method:

1. Chop green chillies, onion, brinjal and keep them aside.
2. Take a pan. Add oil and heat on a medium heat. Add cumin seeds, curry leaves, chopped green chillies, and onion.
3. Cook until the onions turn golden brown in colour.
4. Now add chopped brinjal, turmeric, salt, chilly powder to the pan. Add 1/4 th cup water.
5. Continue cooking until the brinjal gets well cooked.
6. Garnish with corainder leaves.

 Your Brinjal curry is ready to be served.

Ivy gourd/Gherkins (Dondakaya) pickle

Ingredients:

• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1/4th kg Gherkins (Dondakaya)
• 3 green chillies
• chilly powder according to your taste
• 2 garlic slices
• chopped Coriander leaves
• Dhania powder

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• 4 to 5 Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

Seasoning Preparation: 

Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. Cook until the mustard seeds splutter.

Pickle Preparation:

1. Chop green chillies, Gherkins and keep them aside.
2. Take a pan and add oil. Cook on a medium heat.
3. Now add chopped green chillies, chopped Gherkins, garlic slices, jeera and cook until the Gherkins loose their rawness.
4. Let the ingredients to be cooled.
5. Now, grind the ingredients in the pan along with turmeric, chilly powder, salt, tamarind and dhania powder.
6. Take the grinded paste into a bowl and add the prepared seasoning.
7. Garnish with Coriander leaves.

Your Ivy gourd pickle is ready.

Rava Dosa

Ingredients:

• 1 cup Rice Flour
• 1/4 cup Maida
• 1/2 cup Rava/Semolina
• 4 green chillies
• salt according to your taste
• chilly powder according to your taste
• 1 medium size onion
• 1 teaspoon cumin seeds
• 1 tablespoon grated coconut

Method:

1. Prepare batter by adding rava, rice flour, maida and enough water. Keep the batter aside for 5 to 6 hours.
2. Chop green chillies and onion.
3. Now add the chopped green chillies, chopped onion, cumin seeds, grated coconut, salt, chilly powder to the batter. Check the consistency of the batter. You can add some more water if the batter is more thicker.
4. Take a flat pan and keep dosa.

These dosas can be served with Fried Chana Dal pickle.

Tomato Dal

Ingredients:

• 1 cup lentils dal
• 2 cups water
• Salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 3 to 4 tomatoes
• 1 onion
• 4 green chillies 
• chilly powder according to your taste
• 2 garlic pieces
• Tamarind according to your taste

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

1. Chop green chillies, tomatoes, onion and keep them aside.
2. Wash the dal.
3. In a pressure cooker add dal with 2 cups of water.
4. Now add turmeric, chopped green chillies, chopped tomatoes, chopped onion, tamarind, Chilly powder and garlic to the above and cook on high heat.
5. Continue cooking until you get 4 whistles from the cooker.
6. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
7. In mean time prepare seasoning. Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. It just takes 2 minutes for all the ingredients to cook.
8. After all the steam has escaped, mash the dal slightly. Add salt and cooked seasoning to the dal.

Your Tomato dal is ready to serve.

Spinach Dal

 
Ingredients:

• 1 cup lentils dal
• 2 cups water
• Salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• Chopped Spinach (Palak/Palakura) Leaves
• 1 onion
• 4 green chillies 
• chilly powder according to your taste
• 2 garlic pieces
• Tamarind according to your taste

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

1. Chop green chillies, onion and keep them aside.
2. Wash the dal.
3. In a pressure cooker add dal with 2 cups of water.
4. Now add turmeric, chopped green chillies, Chopped onion, tamarind, Chilly powder and garlic to the above and cook on high heat.
5. Continue cooking until you get 4 whistles from the cooker.
6. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
7. In mean time prepare seasoning. Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. It just takes 2 minutes for all the ingredients to cook.
8. After all the steam has escaped, mash the dal slightly. Add salt and cooked seasoning to the dal.

Your Spinach dal is ready to serve.

Rasam Powder

Ingredients:

• 1 cup Toor Dal
• 5 to 6 Red Chillies
• 3 Garlic Cloves
• 1 tablespoon Coriander seeds (Dhaniya)
• 1/2 tablespoon Cumin seeds
• 10 Black Pepper balls
• 7 to 8 Curry Leaves

Method:

1. Grind all the above mentioned ingredients well.
2. This powder can be stored for few months.

Spicy Puffed Rice

Ingredients:

• 2 cups puffed rice (maramaralu)
  
• Urad dal – 1 tsp
• Dried Red chillies – 3
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• 1/4 cup Ground nuts 
• Chana Dal - 1tsp 
• 1/4 teaspoon turmeric
• Chilly powder according to your taste
• salt according to your taste
• 2 crushed garlic pieces
• 5 to 6 Curry Leaves
• 1 teaspoon oil

Method:

1. Take a pan and cook puffed rice on a medium high heat for 3 mins. Keep it aside.
2. In another pan take oil and heat it on a medium high flame. Now add cumin seeds, Chana dal, ground nuts, mustard seeds, red chillies, crushed garlic slices, urad dal and curry leaves.
3. When the mustard seeds begin spluttering, add cooked puffed rice to the pan.
4. Now add turmeric, salt, chilly powder to the pan. Mix all the ingredients in the pan well.

Your Spicy Puffed Rice is ready.

Lemon Rice

Ingredients: 

• 2 cups of cooked rice
• 1/2 teaspoon Turmeric Powder
• Salt according to your taste
• 5 green chillies (or to your taste)
• 7 to 8 Curry Leaves
• 6 to 7 Cashew nuts
• Chopped Coriander leaves
• Lemon juice (according to your taste)

Ingredients for seasoning:

• Urad dal – 1 tsp
• Dried Red chillies – 3
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida (hing) - 1 pinch
• 3 to 4 fenugreek seeds
• 1/4 cup Ground nuts

Method:

1. Chop green chillies and keep them aside.
2. Take a pan and heat the oil on a medium high flame. Now add all the seasoning ingredients to the pan.
3. When the mustard seeds begin spluttering, add green chillies, curry leaves and cashew nuts to the pan. 
4. Cook until the cashew nuts turn golden brown in colour. It just takes less than 1 min.
5. Allow the ingredients in the pan to be cooled.
6. Now a take a bowl with the boiled rice and add turmeric, salt, lemon juice, ingredients in the pan and mix them well.
7. Garnish with coriander leaves.

Your Lemon rice is ready.

Rasam

Ingredients: 

• 1/2 lime sized Tamarind ball
• 1/2 teaspoon Turmeric Powder
• 2 teaspoons oil
• Salt according to your taste
• 5 green chillies (or to taste)
• 7 to 8 Curry Leaves
• Water - 4-5 cups
• Chopped Coriander leaves
• Tomatoes - 2 medium sized
• 1/2 teaspoon black pepper powder
• 2 tablespoons rasam powder
• Chopped ginger
•  2 sliced garlic pieces 
• 1/4 teaspoon sugar

Ingredients for seasoning:

• Urad dal – 1 tsp
• Dried Red chillies – 3
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida (hing) - 1 pinch

Method:

1. Chop green chillies, tomatoes and ginger.
2. Take a pan and heat the oil on a medium high flame. Now add all the seasoning ingredients to the pan.
3. When the mustard seeds begin spluttering, add green chillies, garlic pieces, curry leaves, chopped tomatoes, tamarind and ginger to the pan.
4. Now add 4 cups of water to the pan.
5. Cook until the tomatoes loose their rawness.
6. Now add turmeric, salt, black pepper powder, rasam powder, sugar to the pan. Add more water if needed.
7. Cook for atleast 6 to 7 mins.
8. Garnish with coriander leaves.

Your delicious Rasam is ready.

Cabbage-Moong dal Curry

Ingredients:

• 3 cups of Chopped Cabbage
• 4 green chillies
• salt according to your taste
• a small piece of ginger
• Chopped Coriander Leaves
• 1/2 cup of Moong dal 
• 1/2 teaspoon turmeric powder

Seasoning Ingredients:

• Urad dal – 1 tsp
• Dried Red chillies – 3
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida (hing) - 1 pinch
• 5 to 6 Curry leaves

Method:

1. Boil chopped cabbage and moong dal until cabbage looses its rawness.
2. After they are boiled, Extract all the water by squeezing them.
3. Chop green chillies and ginger. Grind them into a paste.
4. Take a pan and add oil to it. Heat it on a medium high flame. Add all the seasoning ingredients.
5. When the mustard seeds begin spluttering add water extracted cabbage to the pan.
6. Also add turmeric, salt, chilly powder, grinded paste (green chillies and ginger) to the pan.
7. Mix all the ingredients in the pan.
8. Garnish with corainder leaves.

Your Cabbage-Moong dal curry is ready.



Note:
Instead of throwing the extracted water from cabbage, you can use it to prepare rasam.

Fried Chana Dal Pickle (Putnala pappu pachadi)

Ingredients:

• 1/2 cup Fried Chana Dal
• salt according to your taste
• 5 green chillies 
• chilly powder according to your taste
• 5g tamarind or according to your taste
• Chopped ginger
• 1 cup water

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• 5 to 6 Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

1. Grind all the main ingredients well, along with water. Add more water if you want the pickle to be liquidy.
2. Prepare seasoning. Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. Stop cooking when the mustard seeds begin spluttering.
3. Add the seasoning to the grinded paste.
4. Garnish with corainder leaves.

Your Fried Chana Dal pickle is ready to serve.

Fried Chana Dal powder (Putnala pappu podi/podum)

Ingredients:

• 1 cup Fried Chana Dal (Putnala pappu/Senaga pappu)
• salt according to your taste
• chilly powder according to your taste
• 1 teaspoon cumin seeds
• 2 garlic slices

Method:

1. First Grind Fried Chana Dal to a fine soft powder. Then add all the above remaining mentioned ingredients to the Fried Chana Dal powder and grind again.
2. It can stored for few months.

Cabbage Fry

Ingredients:

• 2 Cups of chopped Cabbage
• 5 to 6 Curry Leaves
• 1/2 teaspoon Cumin seeds
• 1 1/2 tablespoon oil
• salt according to taste
• Chilly powder according to your taste
• 1 tablespoon fried chana dal powder (podum powder).

Method:

1. Take a pan and add oil. Heat the oil on a medium low flame.
2. Add cumin seeds and Curry leaves to the pan.
3. Then add Chopped Cabbage to the pan.
4. Cook until the cabbage turns golden brown in colour.
5. Add salt, chilly powder and fried chana dal powder to the pan.
6. Mix well and Garnish with coriander leaves.

Your Cabbage fry is ready to eat.

Sambar

Ingredients: 

• 1/2 lime sized Tamarind ball
• 1 cup Toor Dal (or lentils)
• 1/2 teaspoon Turmeric Powder
• 2 teaspoons oil
• Salt according to your taste
• 5 green chillies (or to taste)
• 7 to 8 Curry Leaves
• 1 medium size onion (shallots are preferable)
• Water - 4-5 cups
• Chopped Coriander leaves
• Tomatoes - 2 medium sized, chopped
• Chilly powder according to your taste
• Vegetables of your choice like green beans, drum stick, chopped carrot
•  2 tablespoons sambar powder
• Chopped ginger
•  2 sliced garlic pieces

Ingredients for seasoning:

• Urad dal – 1 tsp
• Dried Red chillies – 3
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida - 1 pinch
• 3 to 4 fenugreek seeds

Method:

1. Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
2. Wash and clean the dal.
3. Cook Toor dal in 2 cups of water till it is soft.  You can use a pressure cooker for cooking the dal.
4. Mash the cooked dal.
5. Chop green chillies, tomato, vegetables of your choice (drum stick, green beans, carrot) and onion.
6. Take a pan and heat the oil on a medium high flame. Now add all the seasoning ingredients to the pan.
7. When the mustard seeds begin spluttering, add green chillies, garlic pieces, curry leaves, ginger and onions to the pan. Cook until the onions turn golden brown in colour.
8. Now add chopped tomatoes, vegetables of your choice (drum stick, green beans, carrot) to the pan. Add 3 cups of water to the pan.
9. Cook until the vegetables loose their rawness.
10. Now add mashed dal, turmeric, salt, chilly powder, tamarind juice, Sambar powder to the pan. Add more water if needed.
11. Cook for atleast 6 to 7 mins.
12. Garnish with coriander leaves.

Your delicious Sambar is ready.

Spinach Curry

Ingredients:

• 250g Spinach
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1 large size onion
• 3 green chillies 
• chilly powder according to your taste
• 5g tamarind or according to your taste
• 2 garlic pieces
• 1 tea spoon chana dal

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

1. Chop green chillies, spinach, onions and keep them into a pressure cooker.
2. Now add turmeric, garlic pieces, chilly powder, tamarind, chana dal to the above and cook on high heat.
3. Continue cooking until you get 4 whistles from the cooker.
4. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
5. In mean time prepare seasoning. Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. Stop cooking when the mustard seeds begin spluttering.
6. After all the steam has escaped mash the spinach slightly. Add salt and cooked seasoning.
7. Garnish with corainder leaves.

Your Spinach curry is ready to serve.

Mushroom Curry

Ingredients:

• 300g mushrooms
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1/2 tea spoon cumin seeds (jeera)
• 2 tomatoes
• 1 medium size onion
• 3 green chillies
• chilly powder according to your taste
• 1/2 tea spoon ginger garlic paste
• 5 to 6 Curry leaves
• 1 tea spoon Sun flower oil 
• chopped coriander leaves

Method:

1. Chop green chillies, onion, tomatoes, mushrooms and keep them aside.
2. Take a pan. Add oil and heat on a medium heat. Add cumin seeds, curry leaves, chopped green chillies, and onion.
3. Cook until the onions turn golden brown in colour.
4. Now add ginger garlic paste, chopped tomatoes, mushrooms, turmeric, salt, chilly powder to the pan. 
5. Continue cooking until the mushrooms get well cooked.
6. Garnish with corainder leaves.

 Your Mushroom curry is ready to be served.

Seeds curry

Ingredients:

• 1/4th cup Chick peas seeds
• 1/4th cup Dried peas
• 1/4th cup Black eye kidney beans
• 1/4th cup Mung beans
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1/2 tea spoon cumin seeds (jeera)
• 2 tomatoes
• 1 onion
• 3 green chillies
• chilly powder according to your taste
• 2 garlic pieces
• 5 to 6 Curry leaves
• ginger
• garam masala powder according to your taste
• 1 tea spoon Sun flower oil

Method:

1. Soak all the seeds (Chick peas, Dried peas, Black eye kidney beans, Mung beans) for atleast 6 to 7 hrs.
2. Chop green chillies, onions, ginger, tomatoes and keep them aside.
3. Drain water from the soaked seeds.
4. In a pressure cooker add water until the seeds get immersed.
5. Cook on high heat.
6. Continue cooking until you get 4 whistles from the cooker.
7. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
8. Take a pan. Add oil and let it boil on a medium heat and add cumin seeds, chopped chillies, chopped ginger, garlic, onions and curry leaves. Wait until the onions turn golden brown in color. 
9. Now add the cooked seeds to the pan. Add turmeric powder, salt, chilli powder, chopped tomatoes, garam masala powder to the pan.
10. Allow the above mixture to be cooked for 10 mins.
11. Garnish with corainder leaves.

 Your seeds curry is ready to be served.

Peas Curry

Ingredients:

• 2 cups frozen fresh peas
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1/2 tea spoon cumin seeds (jeera)
• 2 tomatoes
• 1 onion
• 3 green chillies
• chilly powder according to your taste
• 2 garlic pieces
• 5 to 6 Curry leaves
• ginger
• 1 tea spoon Sun flower oil 
• chopped coriander leaves

Method:

1. Chop green chillies, onion, ginger, tomatoes and keep them aside.
2. Take a pan. Add oil and heat on a medium heat. Add cumin seeds, curry leaves, garlic pieces, chopped green chillies, ginger, and onion.
3. Cook until the onions turn golden brown in colour.
4. Now add chopped tomatoes, peas, turmeric, salt, chilly powder to the pan. 
5. Continue cooking until the peas gets well cooked.
6. Garnish with corainder leaves.

 Your peas curry is ready to be served.

Peppers Curry (Capsicum Curry)

Ingredients:

• Ginger
• 1/4 cup of water
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 3 medium size peppers (capsicums)
• 1 medium size onion
• 3 green chillies
• chilly powder according to your taste
• 3 tablespoons of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• 6 to 7 Curry leaves
• Chopped Coriander leaves

Method:

1. Chop green chillies, peppers, onions, ginger and keep them aside.
2. Take a pan and heat the oil on a medium high flame.
3. When the oil is boiled add cumin seeds, curry leaves, chopped green chillies, ginger and chopped onions to the pan..
4. Cook until the onions turn golden brown in colour.
5. Now add chopped peppers, turmeric, chilly powder and salt.
6. Add 1/4 th cup water to the pan.
7. Cook until the peppers loose their rawness.
8. Garnish with corainder leaves.

Your peppers curry is ready to serve.

Cauliflower curry

Ingredients:

• Ginger
• 1 cup of water
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1 medium size cauli flower
• 2 tomatoes
• 1 onion
• 3 green chillies
• chilly powder according to your taste
• 3 tablespoons of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• pinch of asafetida (hing)
• 6 to 7 Curry leaves
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of urad dal
• Chopped Coriander leaves

Method:

1. Chop green chillies, cauliflower, onions, tomatoes, ginger and keep them aside.
2. Take a pan and heat the oil on a medium high flame.
3. When the oil is boiled add cumin seeds, mustard seeds, curry leaves, asafetida and urad dal.
4. It takes atleast 2 mins for the ingredients in the pan to be cooked.
5. Then add chopped green chillies, ginger and onion to the pan.
6. Cook until the onions turn golden brown in colour.
7. Now add chopped tomatoes, cauliflower, turmeric, chilly powder and salt.
8. Add 1 cup of water to the pan.
9. Cook for atleast 15 mins with the pan closed with Stirring inbetween.
10. Garnish with corainder leaves.

Your cauliflower curry is ready to serve.

Methi Dal

Ingredients:

• 1 cup lentils dal
• 2 cups water
• Salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• Methi leaves
• 1 onion
• 4 green chillies 
• chilly powder according to your taste
• 2 garlic pieces
• Tamarind according to your taste

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

1. Chop green chillies, onion and keep them aside.
2. Wash the dal.
3. In a pressure cooker add dal with 2 cups of water.
4. Now add turmeric, chopped vegetables, tamarind, Chilly powder and garlic to the above and cook on high heat.
5. Continue cooking until you get 4 whistles from the cooker.
6. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
7. In mean time prepare seasoning. Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. It just takes 2 minutes for all the ingredients to cook.
8. After all the steam has escaped, mash the dal slightly. Add salt and cooked seasoning to the dal.

Your Methi dal is ready to serve.

Courgettes Dal

Indian recipes uses several different dals which are more native to India.The below receipe can be made with lentils and Toor dal.

                           

Ingredients:

• 1 cup lentils dal
• 2 cups water
• 1/2 tablespoon salt
• 1/2 teaspoon turmeric (haldi)
• 1 courgettes
• 2 tomatoes
• 1 onion
• 3 green chillies or chilly powder
• 2 garlic pieces

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

1. Chop green chillies, courgettes, onions, tomatoes and keep them aside.
2. Wash the dal.
3. In a pressure cooker add dal with 2 cups of water.
4. Now add turmeric, chopped vegetables and garlic to the above and cook on high heat.
5. Continue cooking until you get 4 whistles from the cooker.
6. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
7. In mean time prepare seasoning. Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. It just takes 2 minutes for all the ingredients to cook.
8. After all the steam has escaped mash the dal slightly. Add salt and cooked seasoning.
9. Garnish with corainder leaves.

Your courgettes dal is ready to serve.

Sweet Potato Fries

 
Ingredients:

• 1 medium size Sweet Potato
• Salt according to your taste
• 1/2 Teaspoon Garam Masala Powder
• 5 to 6 drops of sunflower oil.

Method:

1. Cut sweet potato into 3mm thick and 1cm long sticks.
2. Take a bowl and add chopped sweet potatoes, oil, garam masala powder and salt. Toss until potatoes are evenly coated.
3. Place them in the grill at a temp of 220 degrees C for 15 mins.

Your Sweet Potato Fries are ready to eat.

Egg Masala

Ingredients:

• 2 boiled eggs
• Salt according to your taste
• 1 tomato
• 1 onion
• 2 green chillies 
• chilly powder according to your taste
• 1 teaspoon cumin seeds (jeera)
• Chopped Coriander leaves
• 1 table spoon lemon juice
• 1/2 tea spoon garam masala powder

Method:

1. Chop green chillies, onion, tomato and egg.
2. Take a bowl and keep all the chopped ingredients in the bowl.
3. Now add chilli powder, salt, cumin seeds, garam masala powder, lemon juice to the bowl.
4. Mix them well.
5. Garnish with coriander leaves.

Your Egg Masala is ready to eat.

Bottle Gourd (Sorakaya) Pickle

Ingredients:

• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 2 cups chopped bottle gourd
• 3 green chillies
• chilly powder according to your taste
• 2 garlic slices
• chopped Coriander leaves
• Dhania powder

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• 4 to 5 Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

Seasoning Preparation: 

Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. Cook until the mustard seeds splutter.

Pickle Preparation:

1. Chop green chillies and keep them aside.
2. Take a pan and add oil. Cook on a medium heat.
3. Now add chopped green chillies, bottle gourd, garlic slices, jeera and cook until the bottle gourd looses its rawness.
4. Let the ingredients to be cooled.
5. Now, grind the ingredients in the pan along with turmeric, chilly powder, salt, tamarind and dhania powder.
6. Take the grinded paste into a bowl and add the prepared seasoning.
7. Garnish with Coriander leaves.

Your bottle gourd pickle is ready.

Ridge gourd (beerakaya) pickle

Ingredients:

• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 2 cups chopped ridge gourd
• 3 green chillies
• chilly powder according to your taste
• 2 garlic slices
• chopped Coriander leaves
• Dhania powder

Seasoning Ingredients:

• 1 tablespoon of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• a pinch of asafetida (hing)
• 2 whole red chilies
• 4 to 5 Curry leaves
• 1 teaspoon of mustard seeds
• 1 teaspoon of urad dal

Method:

Seasoning Preparation: 

Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. Cook until the mustard seeds splutter.

Pickle Preparation:

1. Chop green chillies and keep them aside.
2. Take a pan and add oil. Cook on a medium heat.
3. Now add chopped green chillies, ridge gourd, garlic slices, jeera and cook until the ridge gourd looses its rawness.
4. Let the ingredients to be cooled.
5. Now, grind the ingredients in the pan along with turmeric, chilly powder, salt, tamarind and dhania powder.
6. Take the grinded paste into a bowl and add the prepared seasoning.
7. Garnish with Coriander leaves.

Your ridge gourd pickle is ready.

Sambar Powder

Ingredients:

• coriander seeds(dhania) - 1 cup
• cumin seeds(jeera) - 3 tablespoons
• Chana dal(Bengal gram dal) - 2 tablespoons
• urad dal(black gram dal) - 1 table spoon
• black pepper seeds - 1 table spoon
• red chilli powder - 3 table spoons
• mustard seeds - 1 ½ teaspoon
• fenugreek seeds(methi) - 1 teaspoon
• turmeric powder(haldi) - 1 teaspoon
• asafetida(hing) - ½ teaspoon
• curry leaves - 2 table spoons

Method:

1. Dry roast all the ingredients except chili powder and turmeric, until they give a nice aroma. (The dals should just about start turning to a pale brown)
2. Let it cool and dry grind everything together with turmeric and chilly powder and store in an air tight container.
3. Stores well for a couple of months.

Kichidi

Ingredients:

• 1/2 cup Toor Dal (or lentils) 
• 1 cup rice
• 1/2 teaspoon Turmeric Powder
• Salt according to your taste
• 5 green chillies (or according to your taste)
• 1 medium size onion
• Water - 3 cups
• Chopped Coriander leaves
• Tomatoes - 2 medium sized, chopped
• Chilly powder according to your taste
• Vegetables of your choice like carrot, potato, cabbage, peppers, frozen peas
• Cumin seeds - 1 tsp
• chilly powder according to your taste

Method:

1. Wash rice and dal.
2. Chop green chillies, onion, tomatoes, vegetables of your choice (carrots, potato, cabbage, peppers) and keep them aside.
3. Take a pressure cooker and add rice, dal, chopped vegetables, salt, turmeric, chilly powder, frozen peas, cumin seeds and 3 cups of water.
4. You need to get 4 whistles from the cooker. Allow all the steam to escape from the cooker.
5. After all the steam has escaped, mix all the ingredients in the cooker.
6. Garnish with coriander leaves.

Your Kichidi is ready.

Vermicelli Upma

Ingredients:

• Ginger
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 2 cups of Vermicelli
• 1 medium sized onion
• 3 green chillies
• chilly powder according to your taste
• 3 tablespoons of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• 6 to 7 Curry leaves
• 1/2 teaspoon of mustard seeds
• 1 teaspoon of urad dal
• Chopped Coriander leaves 
• 1 medium size potato
• 2 medium size tomatoes
• 1 teaspoon chana dal

Method:

1. Chop green chillies, onion, ginger, tomatoes, potato and keep them aside.
2. Take a pan and fry vermicelli in 1 teaspoon oil until it turns golden brown in colour.
3. Keep them aside. Now take another pan and add oil. Heat it on a medium high flame.
4. When the oil is boiled add cumin seeds, mustard seeds, curry leaves, chana dal and urad dal.
5. When the mustard seeds begin spluttering, add the chopped green chillies, ginger and chopped onion to the pan.
6. Cook until the onions turn golden brown in colour.
7. Now add chopped tomatoes, chopped potato, salt, turmeric, chilly powder and 3 cups of water.
8. When the water boils, add vermicelli to the pan. Close the lid and cook until the vermicelli is cooked. Stir in between.
9. Garnish with corainder leaves.

Your Vermicelli Upma is ready for eating.

Poha

Ingredients:

• Ginger
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 3 cups of medium flake rice (atukulu)
• 1 medium sized onion
• 3 green chillies
• chilly powder according to your taste
• 3 tablespoons of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• 6 to 7 Curry leaves
• 1/2 teaspoon of mustard seeds
• 1 teaspoon of urad dal
• Chopped Coriander leaves 
• 1/2 cup of ground nuts
• 1 teaspoon chana dal

Method:

1. Chop green chillies, onion, ginger and keep them aside.
2. Wash the flake rice (atukulu) and drain the water. Do not soak the flake rice.
3. Take a pan and heat the oil on a medium high flame.
4. When the oil is boiled add cumin seeds, mustard seeds, curry leaves, ground nuts, chana dal and urad dal.
5. When the mustard seeds begin spluttering, add the chopped green chillies, ginger and chopped onion to the pan.
6. Cook until the onions turn golden brown in colour.
7. Now add washed flake rice, turmeric, chilly powder and salt to the pan.
8. Mix all the ingredients in the pan and cook for 2 mins.
9. Garnish with corainder leaves.

Your Poha is ready for eating.

Rava Upma

Rava Upma

Ingredients:

• Ginger
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 2 cups of  Rava
• 1 medium sized onion
• 4 green chillies
• chilly powder according to your taste
• 1 tablespoons of sunflower oil
• 1 teaspoon cumin seeds (jeera)
• 6 to 7 Curry leaves
• 1/2 teaspoon of mustard seeds
• 1 teaspoon of urad dal
• Chopped Coriander leaves 
• 2 medium size tomatoes

Method:

1. Chop green chillies, onion, ginger, tomatoes and keep them aside.
2. Take a pan and add oil. Heat it on a medium high flame.
3. When the oil is boiled add cumin seeds, mustard seeds, curry leaves, and urad dal.
4. When the mustard seeds begin spluttering, add the chopped green chillies, ginger and chopped onion to the pan.
5. Cook until the onions turn golden brown in colour.
6. Now add chopped tomatoes, salt, turmeric, chilly powder and 4 cups of water.
7. When the water boils, add rava to the pan by continuous stirring. Close the lid and cook for 4mins.
8. Garnish with corainder leaves.

Your Rava Upma is ready for eating.