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Posts Tagged ‘curry leaves’

Seviyan Upma (Spicy Vermicelli)

Seviyan Upma (Spicy Vermicelli)

Ingredients: Seviyan (Vermicelli noodles), thick ones – 1 cup Water – 2 cup Cashew nuts (kaju) : 6-7 Ginger paste – 1 tsp Turmeric (Haldi): ¼ tsp Asafoetida (Heeng) -  two pinches Curry leaves (Kadi patta) – 5-6 Mustard seeds (Rai) – 1tsp Whole dry red chilli – 2-3 Channa dal (Bengal gram) : 1

Bread Dosa

Bread Dosa

Ingredients: Bread slices – 10 slices Semolina (sooji) – 1/2 cup Rice flour – 1 tbsp Curd (thick) – 2 tbsps Curry leaves – 5-6 Ginger paste – 1/2 tsp Green chillies -  2-3 Salt as per taste Cooking oil Directions: Remove the sides of the bread. Soak the bread slices in little water. Blend

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Green Moong Daal Vada

Green Moong Daal Vada

Ingredients: Mung bean (Green moong dal) – ½ cup Sooji – 1 tbsp (optional) Cumin seeds (Zeera) – 1/2 tsp Onions – 1 medium in size, finely chopped Turmeric – a pinch Green onion – 1/4 cup, finely chopped Green chilies-  2-3, finely chopped Ginger paste -  ½ -1 tbsp Coriander leaves, finely chopped- 1/4

Poha (Spicy Flattened Rice)

Poha (Spicy Flattened Rice)

Ingredients: Poha (Flattened or beaten rice – 1/2cup Ground nuts (Moongphali) -  1/4 cup Onion – medium in size, finely chopped Turmeric(Haldi): 2-3 pinches Asafoetida (Heeng) -  two pinches Curry leaves (Kadi patta) – 5-6 Mustard seeds (Rai) – 1tsp Whole dry red chilli – 2-3 Channa dal (Bengal gram) : 1 tbsp Urad dal

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Curd Rice

Curd Rice

Curd Rice or yogurt rice is prepared by mixing rice and salted curd. Curd rice is accompanied by South Indian pickle like mango or  lime. This can be topped with few pomegranate seeds. Ingredients: Curd, beaten – 1-1.5 cups Boiled rice :  1 cup Milk -  around 1/4 cup Curry leaves (Kadi patta) – 5-6

Paneer Korma (Cottage Cheese Curry)

Paneer Korma (Cottage Cheese Curry)

Korma is a part of  Mughlai cusine. Both vegetarian and non vegetarian korma exist. For vegetarians, Sakahari Rasoi has come up with a Paneer Korma (Cottage Cheese Curry). It is a mouthwatering dish and  has a very unique flavor. Ingredients: Cottage cheese (Paneer)- 50 gms Cashew nuts paste -  2-3 tbsps Ginger paste – 1-

Lemon Rice

Lemon Rice

Lemon Rice is a specialty of South India.It is quickly prepared with left over rice and is full of flavor. You can have this with raita or sambar Ingredients: Cooked rice :  2 cup Cashew nuts(kaju) : 6-7 Ginger paste – 1 tsp Turmeric(Haldi): ¼ tsp Asafoetida (Heeng) -  two pinches Curry leaves (Kadi patta)

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Aloo Bonda

Aloo Bonda

Ingredients: Potatoes: 2 medium sized, boiled, peeled and mashed Onions: ½ cup, finely chopped Green chilies: 2 tsps Coriander leaves: 3-4 tsps, finely chopped Curry leaves: 1-2 tsp, finely chopped Ground nuts or cashew nuts – 5-6, broken Mustard seeds – 1 tsp Turmeric powder (Haldi): ½ tsp Gram flour (Besan): ½ cup Asafoetida (Heeng)

Upma

Upma

Ingredients: Semolina (Sooji) – ½ cup Mustard seeds (Rye) – ½ tbsp Curry leaves (Meethi neem) – 5-6 Green chilies, chopped – 3-4 Capsicum, chopped – one small in size Carrot, chopped – one medium in size Onions, chopped – ½ cup Ginger paste – 1 tbsp Turmeric (optional) -  ½ tsp Groundnuts, fried (optional)

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Kadhi

Kadhi

Ingredients: For Pakodas: Gram flour (Besan) – 1 cup Onion, chopped – 3-4 tbsp Cumin seeds (Zeera) – ½ tsp Green chilies, chopped – 1 tbsp Asafoetida (Heeng) -  ½ tsp Ginger paste – 1 tbsp Coriander powder (Dhania) – 1 tsp Turmeric powder (Haldi) – 1 tsp Salt to taste Cooking oil For gravy: