Podi Powder recipe

Ingredients:

* ¼ cup chana dal

* ¼ cup urad dal

* ¼ cup sesame seeds

* salt as needed

* 6 to 8 red chilies (adjust to suit your taste)

* 1 to 2 garlic cloves (optional)

* 1 tablespoon cumin or jeera

* Dried curry leaves or fresh curry leaves (2 springs)

Method:

* Wash curry leaves and pat dry and dry roast it..if dry curry leaves u can add them directly while blending 

* Dry roast all the ingredients separately until u get a nice roasted aroma

* Let them cool 
How to blend:

* How to make idli podi

* Powder red chilies and dal first in a blender jar. 

* To the same jar, add the curry leaves, sesame, and cumin

* Also, add in salt and blend to a powder. It should not be too fine. It should be medium-coarse so that 

when u add gingelly oil to it and eat this along with the idli/ dosa there will be a crunchy effect which is yummy

By

Sarwari Bogadapati

Karlsruhe, Germany

Recipe - Almond cookies

Ingredients:

200 gm unsalted softened butter

100 gm powder sugar 

100 gm Badam powder 

1 tsp vanilla essence 

300 gm flour 

1 tsp baking powder.

Procedure:

Cream the butter for 3-4 min. Add to it powder sugar. Beat it again. Add all dry ingredients and essence. Mix well. Make a log of dough and wrap it in cling wrap and refrigerate for 1 hour, once chilled cut them into discs and bake in a preheated oven at 180-degree celsius.

By

Prachi Karekar

Recipe - Egg Halwa

Ingredients:

6 eggs

Sugar..3/4th cup or according to ur taste

Cardamom powder..1/2 teaspoon

Rose water..1 spoon.

Ghee 1/2 cup

Milk 1/2 cup

Dry fruits

Coconut powder..2 spoon

Yellow food color ...a pinch

Procedure:

Beat the eggs into a bowl.

Add ghee in a pan.

Now add the beaten eggs and food color into the pan with continuous stirring with a ladle.  Add milk..add sugar...Cook it on medium heat until ghee shows separately or it turns a light golden color.

Heat another wok with Ghee and add chopped dry fruits..make it little golden in color. 

Add fried dry fruits to the egg mixture and ..add coconut powder and cardamom powder into it..add rose water..cook it for another 2 minutes...

Now enjoy ur egg halwa...

By

Sonali Bhattacharya

Bangalore, India

Recipe - Chicken Cutlets

Ingredients:

Minced Chicken .1/2 kg

Ginger Garlic Paste...1 tablespoon

Garlic Chopped ...1 teaspoon

Green Chilli Chopped...1 teaspoon

Pepper Corns...10

Mayonnaise...1/2 cup

Grates Cheese.. 1 tablespoon

Coriander leaf...1 cup

Salt...as per taste

Lemon juice...1 teaspoon

Method:

Add all the ingredients together to make small tikkis or cutlets.

Heat little oil and shallow fry the tikkis

Have it with green chutney and tomato sauce...

We can use it as patties for Chicken Burger too.

By

Sonali Bhattacharya

Bangalore, India

Recipe - Butter Chicken

Ingredients:

Boneless Chicken Pcs...1/2 kg

Onion- 1 no

Tomato 3 nos.

Ginger Garlic Paste...1 table Spoon.

Fresh Cream ..1 cup

Salt..1 tsp or as per taste.

Kashmiri Chili powder...1spoon.

Kasuri methi...1 spoon

Oil 1/4 cup

Tomato Sauce...2 tablespoons.

Process:

Cut the chicken into small pcs...marinated with ginger garlic and salt and red chili powder.

Heat oil ...fry the chicken until cooked...

Blanch tomato and onion together...let it cool down...grind into a paste...keep aside.

Now heat the oil...add ginger garlic paste...After some time add tomato onion paste...

Cook until oil is separated.

Add Kashmiri Chilli powder...salt...tomato sauce...cook them for 2 minutes.

Add fried chicken...cook for 5 minutes.

Now put off the gas and add fresh cream....mix it well...

Add Kasuri methi.

Switch the gas off.

Serve with hot rotis or kulchas or naans

By

Sonali Bhattacharya,

Bangalore, India

Recipe - Egg Dosa

These days I am reminded of my childhood game tipi tip top what color do you want a lot when I hear people following thousand different kinds of diets. Vegetarian, non-vegetarian, eggetarian, vegan, Palaeolithic, caveman, carnivore, keto-diet, keto-like-low-carb, low-carb, low-carb-high-fat…. the list is endless.

Committing to one particular diet forever is like committing to one single person and saying I will always love you forever and ever.  People, of course, live together forever but I better not talk about the love part here. So before I digress, like everything else in life, the best (or the worst) advice one gets is “do what works best for you” and I currently seem to be following just that. And while doing so, I stumbled upon an age-old recipe that I had heard about so many times but never tried it myself. The famous “egg-dosa”.

I had to fit in the “egg is the best food to break your fast with” and my carb cravings. And the egg-dosa sounded perfect. This is one recipe that I aced without looking up on YouTube. In case you are interested, instead of breaking the egg on the upper side of dosa, I directly beat the egg(s) in the dosa batter and add the spices and veggies based on my mood and their availability. One can be as creative as he/she wants while choosing the spices, herbs, and veggies to add to the egg-dosa-batter. My all-time favorite combinations include onion + coriander leaves + sesame seeds,  grated carrot+ onions + cheese, finely chopped spinach leaves or french beans + cheese. This way, I manage to get in all macros of carbs (batter made of rice + lentils) + protein (egg + cheese) + fiber (onion, carrot, spinach, cabbage, french beans)

One can also experiment with the lentils used in the batter, although I prefer to use the traditional recipe of rice, black gram, and a few fenugreek seeds. Wish you lots of luck with your dosas!!!

By

Aabha Karmarkar

Pune, India

You'll LOVE PuLove

For Singles (Men & Women) who like to eat wholesome home-cooked food, knowing how to cook Veg. Pulao is a must!

Made with simple ingredients cooking Pulao is a simple task.

List of Ingredients:

1. Any Refined Oil / Ghee - 3-4 Tbsp

2. Whole spices - With a free translational course in English!
Elaichi (Green Cardamom) - 3-4
Lavang (Clove) - 3-4
Jeera (Cumin Seeds) - 2 tbsp
Tej Patta (Bay Leaves) - 2 small
Dalchini (Cinnamon) - half an inch
Kali Mirch (Black Peppercorns) - 4-5

3. 2 Cups Basmati Rice

4. 1 Cup Mixed Vegetables (Onions, Beans, Carrot, Peas, Cauliflower, etc.) - thinly sliced (or however you like!)

5. Water 4 Cups ( Use Same Cup as Rice)

6. Salt to taste

How To: 

Heat oil in a Kadhai (Deep Frying Pan) which has a lid.
Add all the whole spices. Fry for a minute.
Add all vegetables and Saute for 2 minutes.
Wash and add wet Rice and Saute till glossy with oil.
Add water and let in boil with the rice mixture.
Add Salt.
Simmer Gas and Close the lid for 7-8 mins.
Optional - Add finely chopped coriander leaves

Cooking + Prep Time = 15 Mins

Tastes best with Boondi / Veg. Raita, Papad & Pickle.

By

Deepa Hariharan

Mumbai, India

Recipe - Moong Dosa

Ingredients:

2 Cups Moong dal (green gram), 

1-2 Green chillis,

1 tsp Jeera (cumin seeds),

1/2 inch of Ginger,

Cooking oil,

Salt to taste

Procedure:

1. Soak Moong dal in water for 2-3 hours.

 2. Grind this with Jeera, Green chilly (as per taste) and ginger. Make a fine paste and add salt to taste.

3. Make sure that this paste is consistent and ready for dosas.

4. Heat your pan, grease it with some oil, and make Moong dosas.

 5. Fry them from both the sides.

Additional tips:

1. To grease your pan, use half cut raw onion OR potato, it adds a nice flavor to dosas.

2. You can serve these Dosas with any type of chutney OR curry.

By

Prachi Karekar

Stuttgart, Germany

Recipes - Mixed Dal

Mixed Dal

Vorbereitungszeit                    30 Minuten

Kochzeit:                                 20 Minuten

für 5 Personen

Zutaten:          

3 EL                                        Moong Dal

3 EL                                         Massor Dal (Rote Linsen)

½ T                                          Jeera (Cumin ganz)

2 große                                 Zwiebeln

250g                                      Tomaten Püree

2 große                                 fein geschnittene Tomaten

1TL                                        Chili - Ingwerpaste

1TL                                        Kurkumapulver (Haldi)

1 ½TL                                   Rote Chillipulver

2TL                                          Korianderpulver

1 ¼TL                                   Garam Masala Pulver

2EL                                      Öl

Salz zum Geschmack

1 Bund frische Korianderblätter

100 g Sahne

Zubereitung:

1.    Das Dal  gut waschen, bis das Wasser klar ist.

2.    Mit heißem Wasser füllen, Salz und Kurkuma Pulver hinzufügen und dann in die Mikrowelle für 30 Minuten Kochen lassen, bis das Dal ganz weich ist. Man  kann das Dal auch in einem großen Topf mit Wasser zum Kochen bringen,  die Hitze geringen, halb zugedeckt ca. 20 Minuten köcheln lassen, bis das Dal weich ist.

3.    . Die Zwiebeln Hineingeben und für einige Minuten unter gelegentlichem Rühren  glasig andünsten.

4.    Die Knoblauchpaste und Ingwer & grüne Peperoni Paste zugeben und bei Niedrighitze unter mehrmaligem Rühren kurz andünsten.

5.    Nun Fügen Sie Tomatenpüree hinzu. Nun Etwa ½ Tasse Wasser zugießen.

6.    Nun die Currysoße mit den Gewürzen und Salz abschmecken.  

7.    Das gekochte Dal mit seiner Flüssigkeit zugießen, gut umrühren und auf Niedrighitze  3 – 5 Minuten weiterkochen bis Die Dalmischung etwas eindickt.

8.    Die Klein geschnittene Tomaten zufügen

9.    Öl in einem Topf erhitzen, Cumin zugeben, und wenn Cumin braun wird,

10.  Nach Wunsch garnieren Sie das Dal mit Sahne und frischen Korianderblättern.

11.  Heiß servieren mit Reis oder Chapattis (Fladenbrot).

By 

Harsha Oza

Stuttgart, Germany

Navratna Korma Nach Mughlai – Art

Vorbereitungszeit:        30 Minuten

Garzeit:            25 Minuten

Pro Portion             350 kcal

für 4-5 Personen

Zutaten Je 100g    gekochte gemischte Gemüse wie Karotten, Erbsen, Kartoffeln, Bohnen, Blumenkohl

1 große           Zwiebel (fein geschnitten)

2 TL                Knoblauchpaste

2 TL                Ingwer und grüne Peperoni Paste

1 TL.               Kurkumapulver (Haldi)

2 ½TL             Korianderpulver

1 ½TL             rote Chilipulver

2TL                Garam Masala

1Tasse            Milch

200g               Sahne

300g               Tomatenpüree

200g               Paneer (selbstgemachter Hüttenkäse) ersatzweise Feta

4EßL.              Cashewkerne, Rosinen

4EßL               Öl

Salz nach Geschmack

Trockene Gewürze

1TL                Cumin Samen

2TL                Khuskhus (Samen)

1TL                Kardamom

Zubereitung:

Paneer in Würfel schneiden, frittieren und auf die Seite stellen. Das Öl in einem Topf erhitzen, die Zwiebeln zugeben und goldbraun andünsten. Ingwer-Peperoni und die Knoblauchpaste zugeben und 1-2 Min. anbraten. Dann, die Gewürze Cumin, Khuskhus und Kardamom 2. Minuten. anbraten. Nun fügen Sie das Tomatenpüree hinzu. Das Kurkumapulver, Korianderpulver, Chilliepulver und Garam masala beigeben und mit Salz abschmecken. 1 Tasse Wasser zugießen.

Nun fügen Sie das gekochte Gemüse hinzu und lassen es köcheln, bis die Soße etwas eindickt.

Dann geben Sie Milch und Sahne dazu und wieder einige Minuten weiter köcheln lassen. Nun geben Sie Paneer Cashewkerne und die Rosinen hinzu, gut vermengen und weitere 5 Minuten köcheln lassen.

Nach Wunsch mit frischen Korianderblättern garnieren

Heiß mit Reis oder Chappatis servieren.

By

Harsha Oza

Stuttgart, Germany