Moong Dal Paratha

Ingredients 

For Moong Dal Masala

Boiled Yellow Split Moong Dal - 1 Cup 

Finely Chopped Ginger - 2 Teaspoons

Finely Chopped Green Chillies - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 1 Teaspoon

Garam Masala Powder - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Finely Chopped Coriander Leaves - 4 Tablespoons

Salt

Moong Dal Paratha
Learned From Archana's Kitchen

For Paratha

Whole Wheat Flour - 2 Cups

Salt - 1 Teaspoon

Water - For Kneading The Dough

Oil/Ghee 

Preparation

1. Drain excess water in moong dal. Add the ingredients under the masala to the dal and mix well until you can make balls out of it. Make medium sized balls and set aside.

2. Add flour and salt in a large bowl, and add water little by little. Make a pliable dough. Knead dough until it is soft and non sticky. Set aside covered for 20 minutes. 

3. Make 12 - 15 lemon sized balls of the dough and roll them out to round paratha. 

4. Now, put the moong dal ball in the center of the rolled paratha. Add a portion of the stuffing in the center. Gather the sides and bring the sides of the paratha together and again make a ball.

5. Again, toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness. 

6. In a pan, put the paratha and cook the paratha on either sides until you see the brown spots on the paratha. Put a drop of oil on the corners of the paratha.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness. 

Now, Moong Dal Paratha is ready!!!

Crispy Bitter Gourd Fries

Ingredients 

Bitter Gourd - 5-6

Rice Flour - 4 Tablespoons

Corn Flour - 2 Tablespoons

Sambar Powder/Chilli Powder - 2 Teaspoons

Turmeric Powder or Color - 1/4 Teaspoon

Salt

Oil 

Crispy Bitter Gourd Fries

Preparation

1. Cut bitter gourd into thin and round pieces.

2. In a bowl, put all the ingredients except bitter gourd and add 2 tablespoons water and mix well. If you are using color, mix the color in a teaspoon of water and add it to the remaining ingredients. The consistency of the paste should neither be watery or thick paste. 

3. In a frying pan, heat oil. When the oil is hot, add the bitter gourd pieces and fry until they become golden brown. You can also shallow fry bitter gourd pieces in 2 tablespoon of oil in a pan. I have shallow fried them.

Now, Crispy Bitter Gourd Fries are ready!!!

Broad Beans Packs

Ingredients

For Chappathi

Wheat Flour - 1 Cup

Salt - 1/2 Teaspoon

Warm Water - 1/2 Cup (As required)

For Broad Beans Packs

Chopped Broad Beans - 2 Cups

Chopped Onion - 1

Chappathi - 3

Eggs - 2

Curry Leaves - 5

Mustard Seeds - 1 Teaspoon

Coriander Seeds - 1 Teaspoon

Chopped Green Chillies - 2

Chopped Coriander Leaves - 1/2 Cup

Turmeric Powder - 1/2 Teaspoon

Chilli Powder - 1 Teaspoon

Salt

Oil

Stuff Broad Beans In The Center Of The Chappathi

Broad Beans Packs

Broad Beans Packs
Learned From Actress Viji

Preparation

Chappathi

1. In a large bowl, add all the ingredients under chappathi and knead it well. Keep it aside for 20 minutes. 

2. Make small balls out of the chappathi dough. Then, in a hard surface, roll out the chappathi into a round and flat chappathi. 

3. In a pan, put chappathi and heat till you see small brown spots on the chappathi. Flip it over and heat on the other side also. Chappathi is ready!

Broad Beans Packs

1. In a pan, heat oil. Add mustard seeds and wait till it pops out. Then, add curry leaves, onion and green chillies. Fry until onions become transparent.

2. Now, add coriander seeds, broad beans, and salt. Fry for few minutes until broad beans becomes soft.

3. Then, add turmeric powder and chilli powder and fry for 2 minutes. Add 1/4 cup of water. Sprinkle coriander leaves. Close the pan using a lid.

4. Beat the eggs in a bowl. Add little salt. 

5. Dip the chappathi in the beaten eggs and then fry it in a pan. 

6. Put the broad beans masala in the middle of the chappathi and first roll its corners. Then, roll the chappathi sides inwards. 

Now, Broad Beans Packs is ready!!!

Santula

Ingredients

Lady's Finger - 1/2 Cup (Half-Boiled)

Pumpkin Cubes - 1/2 Cup

Brinjal Cubes - 1/2 Cup

Plantain Cubes - 1/2 Cup

Potato Cubes - 1/2 Cup (Boiled)

If you want, you can add any vegetables but for this Oriya dish, you use only these veggies.

Onion Cubes - 1

Mustard Seeds - 1 Teaspoon

Finely Chopped Ginger - 2 Teaspoon

Finely Chopped Garlic - 2 Teaspoon

Red Chillies - 3

Turmeric Powder - 1/2 Teaspoon

Cumin Powder - 1 Teaspoon

Oil - 2 Tablespoons

Santula

Preparation

1. Cut vegetables in the same size.

2. In a pan, heat oil.  Put mustard seeds and let it pop out. Add ginger, garlic, and plantain. Fry till the plantain is half-fried.

3. Then, add brinjal and onions. Fry well.

4. Now, add lady's finger, potatoes, pumpkin, red chillies, and 2 cups of water. Close the pan using a lid and boil for 2 minutes.

5. Then, add turmeric powder, cumin powder, and salt. Finally, boil for 5 minutes. Bring the pan down.

Now, Santula is ready!!!

Serve: With Rice, Chapathis, Idlis, or Dosas.

Cold Soup

Ingredients
Cucumber - 1
Curd - 2 Cups
Fresh Cream - 8 Teaspoons
White Pepper Powder - 1 Teaspoon
Lemon Juice - 1 Teaspoon
Mint Leaves - 2 (Garnish)
Salt

Cold Soup

Preparation
1. Peel the skin of cucumber and remove its seeds. Cut the cucumber into pieces and grind it into puree.
2. In a large bowl, put curd and beat it well. Then, add cucumber juice and fresh cream. Beat well again.
3. Add salt and white pepper powder. Finally, add lemon juice. Garnish with cream and mint leaves. Refrigerate the soup for 2 hours and then serve chill.

Now, Cold Soup is ready!!!

Plantain Fry

Ingredients
Plantain - 1
Chilli Powder - 2 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Color Powder - A Pinch (Optional)
Oil - 3 Tablespoon
Salt


Step-By-Step Pictures

Boiled Plantains

Plantain marinated using turmeric powder, chilli powder and salt (Did not use color)

Grilled Plantain Fry (Without Color)

Plantain Fry (With Color)

Preparation
1. Remove the skin of plantain. Cut them in 1/4 inch thick round pieces.
2. Marinade plantain using chilli powder, turmeric powder, color powder(make a paste using 1 Teaspoon water), and salt. Sprinkle little water.
3. In a pan, heat oil. Put the plantain pieces and fry on either sides in medium flame until the plantain becomes soft. 

Now, Plantain Fry is ready!!!
Note. You can also try the same recipe with yam and potato.

Maida Dosa

Ingredients

Maida - 2 Cups

Rice Flour - 1/2 Cup

Chopped Onion - 1

Chopped Green Chillies - 3-4

Chopped Red Chillies - 2

Asafoetida - A Pinch

Curry Leaves

Salt

Oil

Maida Dosa
Learned From Kamalas Corner

Preparation

1. Mix a thin batter using maida and rice flour along with salt and water. Add the remaining ingredients to the batter.

2. In a dose pan, pour one big ladle of batter and spread it. Pour a teaspoon of oil around the corners of the dosa. Flip it over and cook the other side also. 

Now, Maida Dosa is ready!!!

Banana Blossom Curry (Vazhaipoo Kootu)

Ingredients

Banana Blossoms - 1

Moong Dal - 1 Cup

Chopped Onion - 1

Chopped Tomatoes - 2

Slitted Green Chillies - 2

Ginger Garlic Paste - 1 Teaspoon

Chilli Powder - 1 Teaspoon

Coriander Powder - 2 Teaspoons

Asafetida - A Pinch

Turmeric Powder - 1/4 Teaspoon

Mustard Seeds - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Curry Leaves - 4-5

Chopped Cilantro - 1 Tablespoon

Salt 

Oil



Banana Blossom Curry
Learned From Gita's Kitchen

Preparation

1. Chop the blossoms finely and soak them in diluted solution of buttermilk.

2. In a pressure cooker, heat oil. When the oil is hot, add the mustard seeds. When mustard seeds pop out, add cumin seeds and fry for a few seconds. 

3. Add the chopped onions and fry till the onions are transparent. Then add the chopped tomatoes, green chilies, ginger-garlic paste, curry leaves and keep frying until everything is well blended. 

4. Now add chili powder, coriander powder, turmeric powder, asafetida, washed moong dal, chopped banana blossoms, and salt along with 2 cups of water. Mix everything well and cook for up to 3 whistles. 

5. Once the pressure is released, add chopped cilantro and let it simmer for 5 more minutes before serving. 

Now, Vazhaipoo Kootu is ready!!!

Serve: With Rice, Chapathis, Idlis, or Dosas.

Cauliflower Poriyal

Ingredients

Cauliflower - 1

Chopped Onion - 1

Chopped Tomato - 1

Sambar Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Mustard - 1/2 Teaspoon

Salt

Oil

Cauliflower Poriyal
Learned From Kamalas Corner

Preparation

1. Cut the cauliflower florets and boil in it water for 5 minutes. 

2. In a pan, heat oil. When oil is hot, add mustard. When mustard pops out, add onions and fry well.

3. Then, add tomato and fry till it is mashed well. Add sambar powder, turmeric powder, and salt. Then, add cauliflower florets and stir well. Keep stirring well until the dish becomes dry.

Now, the Cauliflower Poriyal is ready!!!

Biriyani Brinjal Kuzhambu

Ingredients

Brinjal - 1/4 Kg

Sesame Oil - 3 Tablespoon

Mustard Seeds - 1/2 Teaspoon

Fenugreek Seeds - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Pepper - 1 Teaspoon

Chopped Onions - 2

Chopped Tomatoes - 3

Green Chillies - 3-4

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 2 Teaspoon

Chilli Powder - 1 Teaspoon

Ginger Garlic Paste - 1 Teaspoon

Tamarind - Lemon Size

Vinegar - 1 Teaspoon

Salt

Biriyani Brinjal Kuzhambu

Preparation

1.  Cut brinjal into big pieces.

2. In a small pan, fry fenugreek seeds, cumin seeds, and sesame seeds without adding oil. Grind it to a fine powder.

3. In a pan, heat oil. For this kuzhambu, you need lot of oil for good taste. Add mustard seeds. When mustard seeds crackle, add fenugreek seeds, cumin seeds, pepper, and onions.

4. Saute onions till they are transparent. Then, add salt, turmeric powder, and  ginger garlic paste. Fry till the raw smell of the paste goes off.

5. Then, add brinjal pieces and boil well. After few minutes, add tomatoes, green chillies, salt, vinegar, coriander powder, chilli powder, tamarind paste, and water in an order. Boil well.

6. Finally, add curry leaves and the ground powder. After 3-4 minutes, switch off the stove.

Now, Biriyani Brinjal Kuzhambu is ready!!!

Mushroom Tikka Masala

Ingredients

Mushrooms - 20 

Chopped Capsicum - 1 (Optional) 

Cumin Seeds - 1 Teaspoon

Chopped Large Onion - 1

Ginger Garlic Paste - 2 Teaspoons

Ripe Tomatoes Puree - 3

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoon

Coriander Powder - 1 Teaspoon

Cumin Powder - 1/2 Teaspoon

Heavy Cream - 2 Tablespoon (Optional)

Yogurt - 1/4 Cup

Oil - 2 Tablespoons 
Salt

Mushroom Tikka Masala

Mushroom Tikka Masala With Paratha
Learned From rasamalaysia

Preparation

1. Cut mushrooms into half if they are large. Combine the mushrooms, capsicum, 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, and yogurt and set aside.

2. In a pan, heat oil. When the oil is hot, add the mushrooms and capsicum. Fry the mushrooms till they become little brown. Remove from the stove top and set aside.

3. In the same pan, heat oil. When oil is hot, add the cumin seeds. When cumin seeds pop up, add the onion. Fry for 2 minutes and then add ginger garlic paste. Fry till the raw smell goes off. 

4. Now add the tomato puree and then add coriander powder, cumin powder, turmeric powder, and chilli powder. Boil well. Now, sim the fire  and let the masala cook for about 10-15 minutes or till the oil separates from the masala. If the masala become too thick, add water.

5. Now, add the mushrooms and capsicum to the masala and fry for 3 more minutes. Finally, add salt and heavy cream. Garnish with chopped coriander leaves.

Now, Mushroom Tikka Masala is ready!!!