Cucumber Raita

1 cup yogurt
1/2 tsp kashmiri red chili powder
1/2 tsp cumin powder
1/2 tsp salt

Mix all the above.

1 medium size cucumber, grated using big whole grater
2 tbsp cilantro leaves, chopped

Add cucumber and cilantro, mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Palak Khichdi

Cook Rice and Dal

1 cup sona masoori  rice, soaked for 30 minutes and washed
1 cup yellow split moong dal, soaked for 30 minutes and washed

1/2 tsp turmeric powder
1/2 tsp ground black pepper
1/2 tsp salt
6 cups water

Pressure cook all the above for 5 whistles. 

Spinach Puree

6 ounces TJ spinach
2 Serrano pepper
1/4 tsp salt

1/2 cup water

Add serrano pepper, salt, spinach (IN BATCHES) to vitamin and blend until smooth. 

Khichdi

1 tbsp coconut oil
1 tsp cumin seeds
2 cardamoms
1" cinnamon
1 bay leaf
2 dried red chili, broken and seeds removed

Heat oil in a pan, add cumin seeds, cardamom, cinnamon, bay leaf and red chilies, sauté. 

1 cup onion, chopped

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic, sauté for a minute.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes are mushy.

Add palak puree to the pan, cook for 5 minutes or until the palak color changes.

Add the pressure cooked rice and moong dal.

2 cups water
1 and 1/2 tsp salt

Add water, salt, mix well, adjust the consistency as required. Simmer and boil for 5 minutes to till the kichadi absorbs the palak flavor.

Serve with cucumber raita.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Kerala Style Beetroot Raita (Beetroot Pachadi)

 2 cups beetroot, grate using BIG whole grater

1/2 cup water

1/2 tsp salt

Mix all the above, cover and cook for 10 minutes in medium flame.

1/2 cup coconut, grated

3/4 tsp mustard seeds

1/2 tsp cumin seeds

1 serrano pepper

1 tsp ginger

3/4 cup water

Add all the above to a blender and blend to a smooth paste.

Add the ground masala to the cooked beetroot and mix well. Cook for 7 minutes in medium flame, until the raw aroma of coconut disappears. 

1/2 cup yogurt, whisk the yogurt well

1/2 tsp salt

Turn off the stove, add yogurt, salt, mix well, until the yogurt combines well and turns silky smooth consistency.

Tampering

1/2 tbsp coconut oil

1/2 tsp mustard seeds

1 whole dry red chilies

In a small pan, add coconut oil, when its hot, add mustard seeds, dry red chilies, allow the mustard seeds to splutter.

Pour the tapering over the pachadi and mix well.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Moong Dal Khichidi

1 cup sona masoori  rice, soaked for 30 minutes and washed

1 cup yellow split moong dal, soaked for 30 minutes and washed

2 tsp coconut oil

Heat oil in a pressure pan, add soaked, washed rice and dal, saute for 2 minutes, until the dal turns aromatic. 

1/2 tsp turmeric powder

1/2 tsp ground black pepper

1 tsp salt

6 and 1/2 cups water

Add all the above to the pressure pan and cook for 5 whistles.

1 tbsp coconut oil

1 tsp cumin seeds

2 bay leaves

Heat oil in a pan, add cumin seeds, bay leaves, allow the cumin seeds to crackle.

1 cup onion, chopped

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated

1 tsp garlic grated

Add ginger, garlic, sauté for a minute.

1 cup tomatoes, chopped

1/2 tsp turmeric powder

2 tsp red chili powder

1/2 tsp garam masala powder

1 tsp salt

Add tomatoes, all the spices, sauté till becomes mushy.

Add cooked rice and dal

2 cups water

Add water, mix well. Cover and simmer for 5 minutes.

1/4 cup cilantro leaves, chopped

Garnish with cilantro leaves.

Serve with Kerala Style Beetroot Raita

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Puffed Rice Upma (Uggani - Muramura Upma)

6 cups puffed rice

3 cups water

Add puffed rice to a large bowl, pour 3 cup water and rinse the puffed rice well, do not allow to soak puffed rice as they turn mushy.

1/4 cup pottukadalai

1 tbsp dry coconut

3 red chilies

3 pods garlic

Blend pottukadalai, coconut, red chilies and garlic and make powder without adding any water.

1 tbsp oil

1/4 cup raw peanuts

Heat oil in a pan, roast raw peanuts in low flame until crispy, about 8 minutes.

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp chana dal

1 tsp urad dal

Add all the above and sauté for a minute.

1 cup onion, chopped

Add onion, sauté until onion turns light brown.

2 green chilies, chopped

1 tsp ginger, grated

Add green chilies, ginger, sauté for a minute.

1 cup tomato, chopped

1/2 tsp turmeric powder

1 tsp salt

Add tomatoes, turmeric powder, salt, sauté until tomatoes softens. 

Add puffed rice, mix well. 

Add prepared powder, mix well. Cover and cook for 3 minutes.

2 tbsp cilantro leaves, chopped

1 tbsp lemon juice

Add cilantro, lemon juice, mix well.

Taste Note: Tastes AWESOME

Source: Tempting Bowls

Close to Santhiya's recipe. 

Note: 3 cups are needed for 1 person

Serves: 2

Mint Cucumber Raita

2 cucumbers, peeled, slice into 2 halves and seeds removed and grated using big whole grater
1/8 tsp salt

sprinkle salt onto the grated cucumber, let it sit for 15 minutes to release its moisture, squeeze out the excess moisture and keep aside.

1/2 cup mint leaves
1/4 tsp salt

1/2 cup yogurt

Add all the above to blender, blend until smooth

1 cup yogurt

Add 1 cup yogurt and blend for 10 seconds.

Add grated cucumber.

1/8 tsp salt
1/4  tsp ground black pepper
1/4 tsp ground cumin powder

Add ground black pepper and cumin, mix well.

Taste Note: Tastes AWESOME
Source: Your Food Lab

Sambar Rice

Tamarind Extract

tamarind

1 cup water

Soak tamarind in water and make tamarind extract.

Masala Paste

1/2 tbsp oil

1 and 1/2 tbsp chana dal

1/2 tbsp coriander seeds

1/4 + 1/8 tsp fenugreek seeds

3/4 tsp whole pepper

Heat oil in a pan, add all the above and roast until spices turn aromatic.

5 dried red chilies (x-small)

Add red chilies, roast until they turn crisp.

3 tbsp coconut

Turn off the stove, add coconut powder, roast until coconut turns aromatic. Cool completely.

1/2 cup water

Add everything to blender, add water, blend until smooth.

Pressure Cooking

1 and 1/2 cup rice, soaked for 30 minutes and washed

3/4 cup toor dal, soaked for 30 minutes and washed

1/2 tsp turmeric powder

1 tsp oil

6 and 3/4 cups water

Add all the above to the pressure cooker and cook for 5 whistles.

Sambar Rice

1 tbsp oil

1/2 tsp mustard seeds

1 WHOLE dried red chilies

Heat oil in a pan, add mustard seeds and allow to splutter, add chilies.

1 shallots, chopped length wise

Add shallots, sauté for 3 minutes.

1 potato, chopped

1 carrot, chopped

15 beans, chopped

1 tomato, chopped

1/2 tsp turmeric powder

2 tsp salt

Add all the above, sauté for 2 minutes.

1 and 1/2 cups water

Add water, cover and cook for 10 minutes.

Add tamarin extract, boil for 5 minutes or until the raw flavor of tamarind goes away.

Add in prepared masala and mix well.

Once everything comes to boil, add cooked rice and dal. Mix well.

Add water as required adjusting the consistency. Cover and simmer for 5 minutes.

cilantro leaves

Garnish with cilantro leaves

Serve with mint raita.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Onion Tomato Raita

2 cups yogurt
1/2 tsp salt

Mix yogurt and salt.

1/2 cup onion, finely chopped
1/2 cup tomato, finely chopped
2 tbsp cilantro leaves

Mix all the above to the yogurt.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Vegetable Khichdi (Masala Khichdi)

1 cup sona masoori  rice, soaked for 30 minutes and washed
1 cup yellow split moong dal, soaked for 30 minutes and washed

1 tbsp coconut oil
2 bay leaves
4 pods cardamom
2" cinnamon
6 cloves
1 tsp cumin seeds

Heat oil in a pressure pan, add all the above. Allow the cumin seeds to crackle

1 cup onion, chopped
2 serrano peppers, slit

Add onion, seranno peppers, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger and garlic, sauté for a minute.

1 cup tomato, chopped
1/2 tsp turmeric powder
1 tsp kashmiri red chili powder
1/2 tsp garam masala
2 and 1/2 tsp salt

Add tomatoes, masala powder and sauté until tomatoes are mushy. 

1 cup carrot, chopped
1 cup beans, chopped
1 red bell pepper, chopped
1/4 cup peas

Add all the vegetables, sauté for a minute.

6 and 1/2 cups water

Add soaked and washed rice, dal, water, mix well, pressure cook for 5 whistles.

1/4 cup cilantro leaves, chopped

Garnish with cilantro leaves.

Serve with onion tomato raita
 
Taste Note: Tastes AWESOME
Source: hebbarskitchen