Indulge In The Taste

Ingredients: Carrot - 1 sliced thinly into 1 inch pieces Cluster beans - same as above in equal quantity Onion - 1 sliced Ginger garlic paste - 1 tsp Cumin seeds - 1 tsp Urad dhal + Mustard seeds - 1 tsp Maggi gravy masala - 1 tbsp Turmeric powder, Coriander powder - 1/2 tsp each Chilli powder - 3/4 tsp Salt - to taste Oil - 2-3  tbsp Method: Heat oil in a kadai. Saute cumin, urad dhal and mustard seeds. Add ginger garlic paste and fry for 2 mins. Add onion and fry till tender. Add the carrot and cluster beans and fry 5-7 mins. Add Turmeric powder, Coriander powder, Chilli powder, Maggi gravy bunna masala and salt. Fry for a min. Add enough water and cook till the veges are done and water gets over. Serve hot with bread/roti/rice.

Ingredients: Rajma - 1 cup soaked overnight for atleast 6 hrs Tomato - 1 medium sized Ginger - 1 Inch Green chillies - 3-4 Cumin seeds - 1 tsp Turmeric, coriander powder - 1/2 tsp each Chilli powder - 1 tsp Salt - as required Oil - 2 tsp Coriander leaves to garnish Method: Mash 1/4 of the rajma in a blender with little bit water. Blend tomato, ginger & Green chillies. Heat oil in a pressure cooker. Add cumin seeds. Add the blended paste and cook till it becomes 3/4 of its volume. Add chilli, turmeric, coriander powder and salt. Fry for a min. Add the rajma along with the mashed rajma. Cook for 5 mins. Now added 1.5 cups of water & replace cooker with lid. Cook till a whistle comes. Cook again for 5 min to get the desired gravy consistency without lid and garnish with coriander leaves before serving. Goes well with maida roti / rice.

Ingredients: Vermicelli - 1 cup Thinly cut mixed veg (Carrot,Beans,Potato,Cabbage,Capsicum,etc ) - 1/2 cup Medium onion sliced - 1 Small Tomato sliced - 1 Ginger garlic paste - 1 tsp Cardamon - 1 pod Cinnamon - 1 inch piece Cloves - 2 Coriander powder - 1/2 tsp Chilli powder - 1tsp Turmeric Powder - 1/2 tsp Green chillies - 5-6 split into two Cumin seeds - 1 tsp Salt - to taste Powdered pepper - a pinch Clarified butter - 3 tbsp Coriander leaves to garnish Oil - 1 tbsp Water - 3-4 cups Method: Heat 1 tsp clarified butter in a kadai. Fry the broken vermicelli until brown. Keep aside. Heat the remaining clarified butter and oil in the kadai. Saute with cumin seeds,Cardamon, Cinnamon, Cloves. Add ginger garlic paste and chillies. Fry till raw smells goes off. add onion. Fry till tender. Add tomato and vegetables. Fry till veges are half done. Add Chilli, turmeric and coriander powder. Add salt. Add 3 cups of water to cook the vegetables. Cook them in medium flame

One yummy dessert :) Ingredients: Grated Coconut -  1/4 cup Maida - 1/4 cup Thick Milk from 1/2 cup grated coconut  Powdered Sugar - 1 cup Cardamon powder - 1 tsp Sliced sweet banana - 1 Baking powder - 1 tsp Honey - 1 tbsp Preparation: Mix coconut milk, maida, honey, cardamon & baking powder and sugar without lumps. Add 1-2 tbsp of grated coconut. It should not be very thick or running. Add water to get the correct consistency. Place the sliced bananas in a microwave glass bowl and form a layer. Top it with a layer of grated coconut. Top it with the batter. Cook in microwave high 4 for 8 minutes in two intervals without lid. When done, test the batter part with a toothpick. It should come out with out sticking to the dough. Serve a scoop with all three layers, chilled or hot with a dash of honey and even vanilla ice cream !! This can also be made in small glass bowls to serve readily. The cooking time will be less around 4-5 mins.

Halwa from the milk of wheat   Traditional Ulundhu Vadai with coconut Chutney    Sugiyam  

I'm posting some pics of what I had for this week ;) I dont think these need recipes - They r all the same old dishes ! If I find time in coming days - Holidays r thr, I'll update this post with the recipes I used. Actually, I made each of these in 30-40 mins. Well, it served two ppl only ... LOL. But still, these are easy dishes that can be done in no time !! And it comes handy for ppl like me. Easy Veg Pulav: Sambar with rice & Cabbage Poriyal: Dhal with rice & Beans Poriyal:

Its very simple to make n spicy to eat - no need to prepare a side dish for the idlis (However, u can spice up with a chutney/sambar). Ingredients: Serves 1 3 medium sized hot idlis 1 tsp - Mustard & Urad dhal 1 tsp - Oil Salt 2 tbsp -"Idli" Chilli Powder - Not the paprika / regular chilli powder Salt Coriender & Curry Leaves Preparation: Crumble hot idlis with a fork. Heat oil in a non-stick pan - idli will stick to ordinary pans. Saute Mustard & Urad dhal with Curry Leaves. Add the idlis & "Idli" Chilli Powder. Mix well for a minute. Serve hot with coriander garnished on top.

Just blend 1 medium orange (without rind of course)+ 1 tsp sugar and 150 gms pomo seeds+1 tsp sugar separately. Chill, mix them together and serve :)

Mix 2 tbsp of yogurt+150 ml water+salt+pinch of asafoetida in a blender. Chill and serve garnished with coriander/cilantro leaves.

Morkolambu: A traditional recipe from Tamil Nadu - an essential part of lunch - is a very mild curry of coconut + yogurt + spices. It goes with plain/flavored softly cooked rice. Ingrdients: Serves 3 1 medium sized chayote - peeled and cut into 1 inch cubes (White pumpkin can also be used) 200 gms - yogurt/well beaten curd 100 gms - freshly grated coconut 10 - shallots sliced longitudinally 3 - long green chillies - slit 2 - dried red chillies 1 inch ginger 1 tsp - coriander seeds - this wonderful flavour gives uniqueness to this dish !!! 1 tsp - cumin seeds 1 tsp - Mustard seeds+Urad dhal 1 tbsp - Tur dhal/Channa Dhal 1/2 tsp - Turmeric powder Salt to taste Vegetable Oil Curry leaves/Cilantro/Coriander leaves - To garnish Preparation: Boil the cut Chayote for 10 mins in medium flame with 200 ml water with salt and a pinch of turmeric with a tsp of oil. Dont drain the remaining water. Heat oil in kadai. Add coriander & cumin seeds. Add dhal. Add 2 g