Pollachi Style Arisi Paruppu Sadam

Soak rice

2 cups parboiled rice

1/2 cup toor dal

Soak rice and toor dal for 30 minutes

For the Masala

4 red chilies

8 garlic cloves

1 tsp black peppercorns

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1" cinnamon stick

1/4 cup water

Grind all the above ingredients to make a smooth masala paste.

Arisi Paruppu Sadam

1 tbsp oil

1/2 tsp mustard seeds

2 red chilies, seeded and broken

2 cups onion, finely chopped

Heat oil in a pressure pan, add mustard seeds, let it splutter. Add onion, red chilies, sauté until onion turns light brown. 

2 and 1/2 tsp salt

1/2 tsp turmeric powder

Add ground masala paste, salt, turmeric powder, sauté for couple of minutes.

4 cups water

Add water, bring the water to boil.

Add drained and washed rice, dal to the pan, mix well, allow to cook for 3 whistles in medium flame.

Taste Note: Tastes AWESOME

Source: kannammacooks

Kollu Rasam

Tamarind water

1/2 tiny gooseberry sized tamarind

1 cup water

Soak tamarind and make tamarind water

Masala

1 tsp sesame oil

1 tsp cumin seeds

2 tsp whole black pepper

3 garlic cloves

Heat oil in a pan, add whole black pepper, cumin seeds, garlic, sauté till it starts to pop.

1 cup tomato

1 tsp salt

Add tomatoes, salt, sauté until tomatoes softens.

1/4 cup cooked horse gram

Add cooked horse gram and mix well. Let this mixture cool.

Grind to a smooth paste.

Tempering

1 tsp sesame oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/4 tsp fenugreek seeds

1/2 tsp urad dal

Heat oil in a pan, add mustard seeds, allow to splutter, add urad dal, fenugreek seeds, cumin seeds, let them crackle.

Add tamarind extract, ground paste, let it simmer in low flame for 10 minutes.

1 and 1/2 cup kollu (horsegram) cooked water

Add in the left over kollu cooked water. Cook fro a couple of minutes. Remove from the heat.

cilantro leaves, chopped

Garnish with cilantro leaves

Taste Note: Tastes AWESOME

Source: kannammacooks 

Kollu Masala Curry

Soak Horsegram

1 cup horse gram

Overnight soak horse gram.

Cook Horsegram

1/4 tsp turmeric powder

1/2 tsp salt

3 cup water

Wash and drain the soaked horse gram.

Add salt, turmeric powder, water and soaked horse gram to pressure pan. Cook for 5 whistles.

Let the pressure release naturally. Drain the water, keep dal aside.

Masala

5 cashews, soaked for 15 minutes

1/2 cup coconut

3 green chilies

1" gonger

handful of cilantro leaves

3/4 cup water

Grind all the above to a smooth paste.

Tempering

1 tbsp coconut oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds

2 red chilies, broken and seeds removed

1 cup tomato, finely chopped

Heat oil in a pan, add mustard seeds, when it starts to crackle, add cumin seeds, red chilies, sauté for a minute.

Add tomatoes, sauté until tomatoes are mushy.

1 cup water

1 tsp salt

Add ground masala, cooked horse gram, salt, water, cook for 10 minutes.

cilantro leaves

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: icampinmykitchen

Ragi Roti

2 cups ragi flour

Take rage flour in a large bowl.

1 onion, finely chopped

1 tsp ginger, grated

1 chili, finely chopped

5 tbsp fenugreek leaves or dill leaves, chopped

2 tbsp cilantro, finely chopped

1 tsp cumin seeds

1 tsp salt

Add all the above to the flour, mix well.

3/4 cup hot water, MUST

Add hot water and combine well.

1 tsp oil

Add oil, knead for a minute. Knead to a smooth and soft dough, add water, if required to make a soft dough.

Ragi Roti

Grease tawa with 1 tsp oil

Take a parchment paper, grease the parchment paper. 

Take a ball sized dough and tap gently to a thin thickness, pat and spread.

Make 3 holes, this will help to roast as we can add oil in the center.

Now flip over to hot tawa and press gently.

After a minute, peel the parchment paper gently.

Flip over once the base is cooked.

Now add 1 tsp oil and roast both sides until it turns slightly golden.

Note: Ragi roti tastes great, when served hot. Goes well with coconut chutney.

Taste Note: Tastes AMAZING

Source: hebbarskitchen

Coimbatore Style Arisi Paruppu Saadham

2 cups ponni rice (parboiled rice), soaked for 30 minutes

1/2 cup toor dal, soaked for 30 minutes

3 tbsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

4 dried red chilies, seeds removed and broken into 2

Heat oil in a pressure pan, add mustard seeds, allow to splutter. Add cumin seeds, dry red chilies, sauté. 

2 cups onion, finely chopped

Add onion, sauté for 5 minutes.

1/4 cup garlic, chopped (12 garlic cloves)

Add garlic, sauté for 2 minutes.

2 cups tomatoes, chopped

2 and 1/2 tsp salt

1/2 tsp turmeric powder

1 tbsp sambar powder

Add tomatoes, salt, turmeric powder, sambar powder, sauté until tomatoes are mushy.

4 cups HOT water

Add hot water to the pan. Add strained rice, dal.

Cook for 3 whistles in medium flame.

Taste Note: Tastes AWESOME

Source: kannammacooks 

Simba's

1 and 1/2 cup rice

1/2 cup toor dal

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

cinnamon

1 tsp fennel seeds

cloves

1 cup onion chopped

2 green chili

5 garlic cloves

1 cup tomato, chopped

1 tsp sambar powder

1/2 turmeric powder

1 tsp red chili powder

2 and 1/2 + 1/8

 tsp salt

4 cup water

Cook in cooker not in Instant Pot.

Taste Note: Tastes AWESOME

Set Dosa (Sponge Dosa)

2 cups idli rice

1/2 cup whole white urad dal

1/2 tsp fenugreek seeds

Add idli rice, whole white urad dal and fenugreek seeds all together in a bowl, add enough water and soak for 5 hours.

3 cups water

Drain off water, add to grinder or mixi. Blend to a smooth paste by adding enough water.

1 cup aval (poha), rinse and soaked for 1 hour

Separately blend to a smooth paste. 

Note: DO NOT add to the already ground batter, it will not grind to a smooth paste, I did this.

Mix rice-urad dal batter and poha paste well.

Cover and ferment for 8 hours.

After fermenting the batter should have doubled in size, mix gently without disturbing air bubbles. 

2 tsp salt

Add salt and mix well.

Make a slightly thicker than regular dosa. Cover and cook the dosa.

Note: The size of the dosa has to be small. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Coimbatore Style Brinjal Chutney

2 tsp oil

1/2 tsp mustard seeds

1 cup onion, finely chopped

Heat oil in a pressure pan, allow mustard seeds to splutter, add onion, sauté till onion turns light brown.

1 cup tomatoes, chopped

3 green chilies. finely chopped

1 and 1/4 tsp salt

1/2 tsp turmeric powder

Add tomatoes, green chilies, salt and turmeric powder, sauté till tomatoes softens.

1 cup potato, peeled and diced

10.9 ounces eggplant, chopped

1 cup water

Add potatoes. eggplant, water, mix well, close the pan and cook for 3 whistles. Once cooled, open the pan, mash the chutney with the masher (no need to filter the water before mashing).

Taste Note: Tastes AWESOME 

Source: kannammacooks

Potato Kurma

Serves: 3

Cook Potatoes

4 potatoes, lengthwise cut into 2 pieces 

1 and 1/2 cup water

Cook potatoes in cooker with water for 2 whistles, allow to cool. Peel and roughly mash it.

Raw masala paste

1/2 cup coconut

1/2" cinnamon

1 tsp fennel seeds

1 tbsp pottu kadalai

1/2" ginger

2 garlic cloves

1 cup water

Grind all the above to a smooth paste and keep aside.

Kurma

1 tbsp oil
1/2 tsp mustard seeds

1 onion, sliced lengthwise and cut into 2

3 green chilies, slit

Heat oil in a pan, add mustard seeds, allow to crackle, add onion, sauté for 5 minutes in medium flame. Add green chilies, sauté. 

2 tomatoes, chopped

Add tomatoes, sauté until tomatoes softens. 

1/2 tsp turmeric powder

1 and 3/4 tsp salt

1 tsp red chili powder

Add turmeric powder, salt, chili powder, sauté for a minute.

1 cup water

Add water, mix well, let the gravy simmer for 5 minutes.

2 cups water

Add ground masala paste, wash mixi with water, add to the pan. 

Gently break the potatoes in hand, add to the pan. Cover and cook for 15 minutes.

1 tbsp lemon juice

1/4 cup cilantro, chopped

Turn off the stove, mix with lemon juice and cilantro leaves.

Taste Note: Tastes AWESOME
Source: kannammacooks
Note: Great side dish for Idly and Dosa

Jackfruit Biriyani

Soak Rice

2 cups basmati rice, rinsed and soaked for 20 minutes

Saffron Milk

2 tbsp plant based milk

1 pinch saffron

Make saffron milk

For Marination

1 cup yogurt

1 tsp ginger, grated

1 tsp garlic grated

1/4 tsp turmeric powder

1 tsp chili powder

3 tbsp biryani masala

1/2 tsp salt

1 tbsp lemon juice

2 tsp oil

3 tbsp cilantro leaves, chipped

3 tbsp mint leaves, chopped

Combine all the above a bow.

2 cans raw young jackfruit

1 cup carrot, chopped into big pieces

1 cup cauliflower

2 potato, chopped into big pieces

1 cup beans, chopped into big pieces

Add all the vegetables and mix well, making sure all the vegetables are coated well with the mixture. Cover and rest for 30 minutes.

For Biryani Rice

1/2 tsp cumin seeds

2 star anise

2 bay leaf

1/4 tsp whole black pepper

2 cloves

4 cardamom

1 tbsp lemon juice

2 green chilies, slit

1 tbsp salt

In a large bowl take enough water, add all the above, mix well, allow to boil. Once the mixture comes to a rolling boil, add soaked rice, give a mix, boil for 2 minutes or until the rice is almost cooled.

Now biryani rice is ready to be used to prepare biryani.

For Biryani Gravy

2 tbsp coconut oil

1 bay leaf

1" cinnamon

2 cardamom

2 cloves

1 star anise

1/4 tsp cumin seeds

Heat oil in a pan, add all the spices, sauté until the spices turn aromatic.

2 cups onion finely chopped

Add onion, sauté until onion turns light brown.

1 tsp ginger, grated

1 tsp garlic grated

Add ginger, garlic, sauté for a minute.

 

1 green bell pepper, chopped into big pieces

Add bell pepper, sauté for 2 minutes. 

Now add the marinated mixture and sauté for 2 more minutes.

Cover and cook for 15 more minutes.

Spread the vegetable uniformly forming a nice base layer, add in almost cooked basmati rice and spread uniformly.

2 tbsp saffron milk

2 tbsp cilantro, chopped

2 tbsp mint, chopped

1 tsp biryani masala

Also top in with saffron milk, cilantro, mint, biryani masala. Cover and simmer for 30 minutes. Seal the hole to prevent the steam from escaping. 

After 30 minutes, turn off the stove, let the biryani sits for an hour before serving. Jackfruit biryani recipe tastes great when served after an hour.

Enjoy biryani with raita or salan

Taste Note: Tastes AWESOME 

Source: hebbarskitchen

Mint Raita

1 fistful mint leaves

1 tbsp yogurt

Blend to a smooth paste.

1 cup yogurt

1/2 tsp kashmiri chili powder

1/2 tsp cumin powder

1/2 tsp salt

Mix all the above.  

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Bisi Bele Bath

Tamarind Extract

tamarind

1 cup water

Soak tamarind in water and make tamarind water

Bisi Bele Bath Masala Powder 

1/4 cup coriander seeds

1/4 cup channa dal

2 tbsp urad dal

2 tbsp cumin seeds

2 tbsp sesame seeds

2 tbsp poppy seeds

Roast all the above in low flame, until aromatic.

1/2 tsp fenugreek seeds

1/2 tsp whole black pepper

6 cardamom

5 cloves

Add all these, roast in low flame. Transfer to a plate and cool completely. 

1 tsp oil

6 dry red chilies, large

Heat oil in a pan, add red chilies, roast until the chilies turn crisp. Turn off the stove

1/4 cup desiccated coconut

Add desiccated coconut sauté until coconut turns light brown. Transfer to a plate and cool completely.

1/2 tsp turmeric powder

Add turmeric powder and blend to a smooth powder. DO NOT ADD ANY WATER while grinding.

Yields: 21 tbsp (for 3 and 1/2 of the below recipe)

Pressure Cooking

1 cup rice, soaked for 30 minutes and washed

1 cup toor dal, soaked for 30 minutes and washed

1/2 tsp turmeric powder

1 tsp oil

5 cups water

Pressure cook all the above for 5 whistles.

For Bisi Bele Bath 

1 tbsp oil

1/2 tsp mustard seeds

4 dried whole red chilies, broken and seeds removed

1/4 cup peanuts

Heat oil in a pan, add mustard seeds, let it splutter, add whole red chilies, peanuts, sauté until peanuts are roasted.

1 cup onion, chopped

Add onion, sauté for 5 minutes in medium flame.

1 cup carrots, chopped (2 carrots)

1 cup beans, chopped (25 beans)

1 cup potato, chopped (1 potato)

1 cup cauliflower

1 small graffiti eggplant

1/4 cup peas

2 tomatoes, chopped

1/2 tsp turmeric powder

1/2 tsp salt

Add all the above, sauté for 2 minutes.

3 cups water

Add water, allow it to boil, close the pan and cook for 10 minutes in medium flame.

Add tamarind extract, boil for 5 more minutes.

6 tbsp bisi bele bath masala

1/2 tsp red chili powder 

2 and 1/2 tsp salt

Add all the masala, allow to boil for 5 more mites.

1 cup water

Add cooked rice and dal, water, mix well, if needed, add water to adjust the consistency, cover and simmer for 10 minutes. 

For Tempering (optional)

1 tbsp coconut oil

1/4 cup cashew, broken

Fry cashews and add to the bisi bele bath.

Serve with raita

Taste Note: Tastes AWESOME. Once had this with Rapini Poriyal and other time Asparagus Poriyal

Source: hebbarskitchen

Dill Pulao

2 cups basmati rice, soaked

1 tbsp oil

10 whole black peppercorns

1" cinnamon stick

2 cloves

2 star anise

1 bay leaf

Heat oil in pressure pan, add all the spices, sauté until aromatic.

1 medium onion, thinly sliced

Add onion and sauté well.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger, garlic, sauté for a minute.

1 cup tomatoes, chopped

4 green chilies, slit

Add tomatoes, green chilies, sauté until tomatoes softens.

1 and 1/4 cup carrots, chopped, chopped into rounds

1 and 1/4 cup  cauliflower florets

Add vegetables, sauté for 2 minutes.

Add soaked and rinsed rice and sauté for a minute without breaking the rice grains.

2 tsp salt

4 cups water

Add salt, water, mix well.

1 bunch dill leaves, chopped

Add dill leaves, mix well. Pressure cook for 2 whistles in medium flame.

Tastes great when served with tomato, onion raita.

Taste Note: Tastes AWESOME with Veg Salna On its own, it tasted great, but with Salna it tasted awesome.

Source: hebbarskitchen

Veg Salna

Masala Paste

1 tbsp oil

1/2 cup onion

3 garlic cloves

1" ginger, sliced

Heat oil in a pan, add onion, garlic, ginger, sauté till color of onion changes.

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp poppy seeds

1 tsp fennel seeds

4 cloves

2 pods cardamom

1" cinnamon

Add all the spices, sauté on low flame, until all the spices turn aromatic.

1/4 cup desiccated coconut

Add coconut, sauté slightly. Allow to cool completely.

1/2 cup water

Add water and grind to a smooth paste.

For Curry

2 tbsp oil

1/2" cinnamon

1 cloves

1 pod cardamom

1/2 tsp fennel seeds

Heat oil in a pan, add spices, sauté in low flame until aromatic.

1 cup onion, sliced lengthwise

Add onion, sauté till onion turns light brown.

1/2 tsp turmeric powder

1and 1/2  tsp chili powder

1 cup tomato, chopped

2 tbsp cilantro leaves, chopped

2 tbsp mint, chopped

Add all the above, sauté until tomatoes shrinks. 

Add prepared masala, sauté until oil separates.

3 cups water

1 tsp salt

Add water, salt, mix well, cover and boil for 20 minutes in medium flame.

This goes well with chapati or dosa or biriyani.

Taste Note: Tastes AWESOME

Source: hebbarskitchen 

Lasooni Palak Khichdi

1 cup sona masoori  rice, soaked for 30 minutes and washed
1 cup yellow split moong dal, soaked for 30 minutes and washed
1/2 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
1/2 tsp salt
1/4 cup mint leaves
1/4 cup cilantro leaves
2 garlic cloves

1/2 cup water

Addle the above to vitamin and blend until smooth. If needed, add water to blend to smooth paste.

1st Tadka

1 tbsp coconut oil
1/2 tsp cumin seeds
2 dried red chili, broken and seeds removed

Heat oil in a pan, add cumin seeds, allow the cumin seeds to crackle. Add red chilies, sauté. 

1 cup onion, chopped

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
2 tbsp garlic, chopped

Add ginger, garlic, sauté for a minute.

1 cup tomato, chopped
1/2 tsp salt
1/2 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder (it asks for 1 tbsp)

Add tomatoes and all the spices, sauté until tomatoes are mushy.

Add spinach puree to the pan, cook for 5 minutes on medium flame.

Add the pressure cooked rice and moong dal, mix well.

2 cups water 
3/4 tsp salt

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

1 tsp lemon juice

Add lemon juice and mix well.

2nd Tadka

1 tbsp coconut oil
4 garlic, sliced
2 whole red chilies
1/2 tsp kashmiri red chili powder

Heat oil in a small pan, add garlic slices, whole red chilies, sauté until light brown. Add kashmiri red chili powder. As soon as you add the red chili powder, pour the tadka over the kichadi and serve. 
Serve with mint cucumber raita.

Taste Note: Tastes GREAT. This recipe is no means bad, but I loved Palak Khichdi by hebbarskitchen much better than this one.
Source: Your Food Lab

Keerai Kootu (Spinach Kootu)

 Serves: 4

Masala Paste

1/2 cup shredded and dehydrated coconut
1 tsp cumin seeds

1 tsp whole black pepper
3 serrano peppers / dry red chilies
3/4 cup water

Blend all the above to a smooth paste.

Cook Moong dal

1 cup yellow split moong dal

Soak dal for 30 minutes. Wash and drain.

1/2 tsp turmeric powder

1 tsp oil
3 cups water

Add dal, turmeric powder, oil, water to a pan, allow to boil. reduce the heat to medium, cover and cook in medium for 10 minutes.

For Kootu

6 ounces TJ Spinach, chopped

1 and 1/2 tsp salt

6 garlic cloves, crushed

Add all the above to the same pan which you are boiling the dal, cover and cook for 5 minutes. 

2 cups water

Add prepared masala, water, mix well, boil for 10 more minutes.

Mix well, adjust the consistency by adding water. Simmer for 5 more minutes.

Tempering

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp black split urad dal
asafoetida
1 dry red chili

Make tempering and add to the kootu, mix well.

Serve with potato fry.

Taste Note: Tastes AWESOME with Beetroot Pachadi 

Source: hebbarskitchen

Jackfruit Sabji

For Marination

1/2 cup yogurt

1/4 tsp turmeric powder

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp garam masala powder

1 tsp kasuri methi

1 tsp ginger, grated

1 tsp garlic, grated

Mix all the above in a bowl.

2 cans raw jackfruit 

Mix the jackfruit well and allow to marinate for 30 minutes.

2 tbsp oil

Heat oil in a pan, add marinated jackfruit, fry on medium flame, until the jackfruit is coated well, about 10 minutes, keep aside.

For Curry

2 tbsp oil

2 bay leaf

1" cinnamon

4 pods cardamom

2 cloves

1/2 tsp cumin seeds

Heat oil in a pan, add all the spices, sauté until the spices turn aromatic.

1 cup onion, finely chopped

Add onion, sauté in medium flame for 5 minutes.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger and garlic, sauté for a minute.

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp salt

1 and 1/4 tsp chili powder

1 tsp coriander powder

Add all the spices, sauté until spices turn aromatic.

2 cups tomatoes, chopped

Add tomatoes, cook until tomatoes are mushy and cooked well.

Add in fried jackfruit, mix well.

1 cup water

Add water, mix well, cover and simmer for 15 minutes or until the jackfruits are cooked well and flavors are absorbed.

1/4 tsp garam masala powder

2 tbsp cilantro, finely chopped

Add garam masala, cilantro, mix well. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen