Chana and Moong Daal Pakoda

You will need          
Moong Daal (Soaked in water for at least 6 hours)
Chana Daal  (Soaked in water for at least 6 hours )                            
Green Chillies -3
Lime Juice -2 tbs
Salt
Onion
Spring Onion
Pudeena leaves(mint)
Fresh Coriander leaves
Chilli Powder -1/2 tbs
Ajwain seeds -1/2 tbs
Zeera Powder - 1/2 tbs
Pinch of asafoetida
oil-1 tbs
pinch of cooking soda (optional)
Oil for frying

Directions     
Grind the following (coarsely) do not make fine paste
soaked Chana daal
soaked moong daal
chilli
salt
Lime
zeera
hing
Ajwain seeds
1 tbs oil
Pinch of Asafoetida powder

Take out the coarsely grounded paste in a pan and then add fine chopped  coriander, onion, and pudeena, keep it for 5 minutes to marinate and fry in a deep pan. The Oil should be at a proper temperature.
Serve it hot with the Pudeena chutney or Tomato Chilli sauce.

"Remember Cooking isn't Rocket Science"

                                                                                                            

Corn Cutlet - A perfect starter

    

Total Time 30-40 min
Prep time-10 min
Level- Easy


You will Need 
Sweet Corn kernels,boiled (Measurement as per your requirement)
Onions fine chopped
Green chillies fine chopped
Ginger Paste
Chaat Masala (1/2tbs)
Coriander powder
Turmeric powder
Red Chilli powder
Garam Masala powder
Fresh Coriander Leaves
Fresh Mint Leaves 3-4
Lime juice 
salt
Zeera
bread crumbs (coarsely powdered)
Gram Flour - 2 tbs  
Oil For deep frying 


Directions
Heat 3tbs of oil  in a deep pan over moderately low heat.Once the oil is hot add zeera, fine chopped chillies, Garlic paste onion and fry till golden brown. Then add boiled fresh corn to the pan, sauté for 4 min. Next add all the masalas Red chilli powder, turmeric powder, garam masala, and chaat masala.Let it cook for 4 minutes. Add all these sautéed ingredients to a blender or mixer, grind coarsely by adding remaining ingredients like salt, lime juice, fresh coriander and mint leaves at the same time.Now pour the mixture in a pan and add Gram flour and bread crumbs to bring it to the right consistency to make small patties. You can either deep fry these patties or you can keep them in the oven at 350 degrees by spraying oil on the patties. 


Don t forget to garnish it with slice of lime onion and Pudina chutney or tomato chilli sauce. Serve hot.


"Remember Cooking isn't Rocket Science"

Corn Cutlet

    

Total Time 30-40 min
Prep time-10 min
Level- Easy


You will Need 
Sweet Corn kernels,boiled (Measurement as per your requirement)
Onions fine chopped
Green chillies fine chopped
Ginger Paste
Chaat Masala (1/2tbs)
Coriander powder
Turmeric powder
Red Chilli powder
Garam Masala powder
Fresh Coriander Leaves
Fresh Mint Leaves 3-4
Lime juice 
salt
Zeera
bread crumbs (coarsely powdered)
Gram Flour - 2 tbs  
Oil For deep frying 


Directions
Heat 3tbs of oil  in a deep pan over moderately low heat.Once the oil is hot add zeera, fine chopped chillies, Garlic paste onion and fry till golden brown. Then add boiled fresh corn to the pan, sauté for 4 min. Next add all the masalas Red chilli powder, turmeric powder, garam masala, and chaat masala.Let it cook for 4 minutes. Add all these sautéed ingredients to a blender or mixer, grind coarsely by adding remaining ingredients like salt, lime juice, fresh coriander and mint leaves at the same time.Now pour the mixture in a pan and add Gram flour and bread crumbs to bring it to the right consistency to make small patties. You can either deep fry these patties or you can keep them in the oven at 350 degrees by spraying oil on the patties. 


Don t forget to garnish it with slice of lime onion and Pudina chutney or tomato chilli sauce. Serve hot.


"Remember Cooking isn't Rocket Science"

Bisi Bele Bhath ( A Classic Karnataka Dish)

Total Time - More than 1 hour
Prep time - 15 minutes
Level-Intermediate 
Servings -4


You will need
Rice -2cups
Toor Dal -1and 1/2 cups
(Rice and Dal should be soaked in water for at least 30 minutes)


Chop the following in to small cubes
Carrot -1/2 cup
Long Beans -1/2 cup
onion -1/2cup
Zucchini -less than 1/2 cup
Tomato- 1/2 cup


Ingredients for seasoning
cashew nuts -5 tbs
zeera-3tbs
Mustard -3tbs
Asafoetida - 1/2 tsp
Curry leaves -5to6
Red dry chilies- 2


Additional Items
Turmeric Powder -1/2 tbs
Chilli powder -1/2 spoon
MTR bisi bele bhath masala powder - 3 tbs
Tamarind Juice- 3 tbs
Jagerry - 1 small cube
Peanuts-2 tbs


(If you have time you can make your own masala powder at home by roasting Chana dal,Urad Dal,Asafoetida ,Fenugreek seeds,Coriander seeds,Dry Coconut,Dry red chillies,Poppy seeds,Cloves ,Cardamoms ,Cinnamon ,Curry leaves ,Coriander leaves ,oil for roasting & for seasoning,Salt grind all these and make a fine powder but trust me MTR masala for bisi bele bhath works)


Direction
Heat the oil and 2 tbs of pure ghee in a deep pan over moderately low heat.Once the oil and ghee is hot add cashew nuts,Cumin seeds,mustard seeds,Hing,red chilies,Curry leaves fry till brown, saute all the cubed vegetables mentioned above in the same pan turn the flame to low heat and add all the additional ingredient mentioned above finally add soaked rice n daal fry for two minutes and add 5 cups of water, bring to boil and cook for 40 minutes till you get the desired consistency also add water in between if needed.
Garnish with fresh coriander leaves,fried cashews and peanuts and you can serve it hot with Paapad.


Remember Cooking isn't Rocket Science. 

Pudina (Mint) Rice

                                                                                
Total Time- 25 minutes
Prep time- 10 minutes
Level - Easy


Yesterday Night I made a Delicious Pudina Rice. Pudina is very good for health and the aroma of Pudina is very pleasant.In India, pudina leaves are used in vegetarian dish as well as in non-vegetarian dish. It adds flavour and aroma to the dish. 


You will Need
Basmati Rice - 2 cups (soak in water for 20 minutes)


Grind the following to paste
Ginger 
Garlic - 5 cloves
Green Chilli -3
Mint leaves 
Onion - half (large)
coriander leaves
curry leaves
cinnamon - small stick 
salt
Coconut grated - 5tbs


Directions
Heat the oil and 2 tbs of pure ghee in a pan over moderately low heat.Once the oil and ghee is hot add cashew nuts,Cumin seeds,mustard seeds,Hing and fry till they are golden. Add the grounded paste and fry till golden brown and then finally add the soaked rice, fry it for 2 minutes without water. After two minutes you can add 3 and1/2 cups of water to the rice and cook it for 15 to 20 minutes. 
Garnish the rice with some more cashews , mint leaves and Lemon slices,Serve hot.


Remember Cooking isn't Rocket Science. 

Spicy & Tangy Green Mango Chutney (ಮಾವಿನ ಕಯೀ ಚಟ್ನಿ)

Total Time : 15 Minutes

Prep Time: 10 Minutes

Level : Easy

You will Need

Firm Green Mangoes- 1(large)

Fresh Coconut powder - 3 tbs

Curry Leaves- 5to6

Coriander Leaves - 4 tbs chopped

Dry Red Chilies - 4

Fenugreek Seeds (ಮೆಂತೆ) -1tbs

Cumin Seeds-1 tbs

Asafoetida - 1/2 tbs 

Mustard seeds -1tbs 

Jagerry - 1 small cube

Salt

Directions

Heat the oil in a deep pan over moderately low heat. Roast Dry Red Chilies,Fenugreek Seeds,Cumin Seeds,Mustard seeds for 5 minutes and add all the items to the mixer with grated coconut and sliced mango,salt ,curry leaves and coriander leaves , grind to paste.

Don't forget to garnish the chutney with a nice seasoning with hot oil, little bit of black mustard Asafoetida powder (ಹಿಂಗ್) and curry leaves. Enjoy the tangy mango chutney.

Remember cooking isn't rocket science.  

Coconut Chutney

Total Time: 10 minutes
Prep time:5minutes
Level : Easy


You will need
Coconut grated - 1 cup
Roasted split chickpeas- 3tbs 

Roasted Peanuts (ಶೇಂಗಾ)- 2 tsb

Garlic cloves -2

Green Chilli -1

Coriander Leaves

Lemon Juice - 1 tbs

Salt

For Seasoning

Curry leaves - 4to5

Cumin seeds - 1 tbs

Black Mustard -1 tbs

Red Chilli -1

Asafoetida powder

Oil -2 tbs

Direction
Grind Coconut,Roasted split chickpeas,Roasted Peanuts,Garlic cloves,Green Chilli,coriander Leaves,Lemon Juice and salt,grind to paste and transfer it in the other container.

A well designed dish may combine seasoning so go ahead and give the chutney a nice seasoning with hot oil,little bit of black mustard Asafoetida powder (ಹಿಂಗ್) and curry leaves, red Chilli and cumin seeds. 

Serve cold with Idli,Dosa,Upma

Remember cooking isn't rocket science.