VIDYA'S RECIPES

[V2K]

         "Here you would find articles related to benefits of being vegeterian and finger licking recipes. Vegeterian recipes from all over the world are welcome."
       

hai all in this forum. Just now i read the above objectives of this section. so let me be the first one to introduce some good receipes in this section,. because always discussing , reading any topic will surely make us feel hungry.

so i request the members to visit this section to have a sight of my receipes.


 

First of all i would introduce with a sweet receipe.

MY RECIPE

1  PAAL PAYASAM.    [ MILK KHEER]

1 litre - milk
half cup equal to 75 g - sugar, approx
1 hand full - raw rice
1/2 tbsp - ghee

Method

1. Take a kadai. Put the ghee and the rice.
2. Fry till good aroma comes out of it and the rice turns a little red in colour.
3. Powder it coarsly in the mixie.
4. Heat the milk, when it comes to boil add the rice powder.
5. Close it with lid and keep the container inside the pressure cooker.
6. Close the cooker and put the weight when steam comes out.
7. Turn off gas after a whistle and keep the cooker for about 1 hour.
8. After the release of excess pressure from the cooker,
9. remove the container from the cooker.
10. Add sugar and boil for 5 minutes
11. No need to add cardomom

[V2K]

MY RECIPE

IDLI

Though its an usual dish, its a traditional dish of south india.

INGREDIENT

URAD DAAL  1 CUP

BOILED RICE      5 CUPS

FENUGREEK 2 TSP

SALT AS PER TASTE, . 

METHOD:

1 Wash rice and daal and soak it seperately  in  good water for  4 hours.  Add fenugreek with rice and soak.

'2.  Grind the daal into a fluffy batter.

3 Grind the rice to a smooth paste.

4 Mix both well and add the required salt .

5  Let it ferment for 8 hours.

6. Apply little gingelly oil in the idli mould and spread the batter in it and steam cook for 10 mins

7 Tasty idlis are ready.





THE SIDE DISH FOR THE ABOVE IDLI IS SAMBAR AND  COCUNUT CHUTNEY

FOR PREPARING SAMBAR

INGREDIENTS

THUR DAAL  50 GMS

BIG ONION   2

SMALL ONION HAND FULL

TOMATO  1

TAMARIND LEMON SIZED

SALT AS PER TASTE

FOR SAMBAR POWDER

DHANIYA    2 TSP

RED CHILLIES    6 NOS

CHANNA  DAAL      1 TSP

FENUGREEK SEEDS   1 TSP

CURRY LEAVES  HALF HAND FULL

ASAFOETIDA      1 TSP

Fry all the above ingredients in a tsp of oil without making it turn black.  Grind it to  a coarse powder.





METHOD  :

Soak tamarind in a glass of hot water of half hour and remove the juice and filter the dust if any

Take kadai and add 1 tsp mustard seeds. After it sputters, add the cut onion and fry till golden brown . Add tomato and fry till soft.

Pour the tamarind juice and boil it till the raw smell of tamarind goes.

In the mean time pressure cook the thur daal till done to soft.

After the raw smell of the tamarind mixture goes add the cooked daal . Add the required salt , half tsp turmeric powder , and boil for 5 minutes

Later on add the ground masala and boil for 5 min. and remove from fire

Add coriander leaves.

Take a small kadai and add 1 tsp of coconut oil . When it gets heated add a green chilli and pour it in the sambar for the good aroma

Tasty sambar is ready to be taken with idli




COCONUT CHUTNEY

COCONUT HALF PART

GREEN CHILLI   4 NOS

GINGER   HALF INCH

GARLIC  1 OR 2 PODS.  OPTIONAL

SALT AS PER TASTE

Grind all the above items adding water to for a smooth consistency

season it with mustard seeds and curry leaves

[V2K]

   ADAI 

 [ ALSO ONE OF A FAMOUS HEALTHY RECIPE OF SOUTH]  IT COMES UNDER THE GROUP DOSA


INGREDIENT

GREEN GRAM DAAL  HALF CUP

THUR DAAL    HALF CUP

RAW RICE  HALF CUP

BOILED RICE  HALF CUP

SALT AS PER TASTE.

RED CHILLIES   4 NOS

COCONUT  4 TSP  OPTIONAL

ONION    1 BIG   OPTIONAL

METHOD

SOAK ALL THE ABOVE INGREDIENT FOR 1 HOUR AND GRIND IT TO A COARSE BATTER



TAKE A TAWA ADD OIL AND AFTER IT GETS HEATED POUR THE BATTER AND SPREAD LIKE DOSA .

MAKE A SMALL HOLE IN THE CENTRE WITH THE LADDLE.

SPREAD OIL ON THE ADAI AND ROAST TILL GOLDEN BROWN,

THE SIDE DISH FOR THIS RECIPE IS JUST JAGGERY.

[V2K]

MY RECIPE

WHITE FRIED RICE


INGREDIENT

INDIA GATE BASMATI RICE BROWN PACKET 500 GMS
GINGER 50 GMS
GARLIC 50 GMS
GREEN CHILLY 2
BEANS 50 GMS
CARROT 50 GMS
PUDINA HAND FULL LEAVES
LEMON 1
PATTANI 25 GMS
CORIANDER LEAVES
ONION 2 NO
REFINED OIL 2 TABLE SPOON
CHEE 1 TSP
SALT AS PER TASTE
WATER 1 : 1.5

FOR MASALA

BAY LEAVES 2
CINNAMON 2 STICK
CLOVES 2 NOS
ELAICHI 2 NOS
SAUNF 1 TSP

GRIND THE ABOVE MASALA IN A MIXI AND KEEP IT ASIDE

METHOD

SOAK THE PATTANI FOR 8 HOURS SOAK THE RICE IN WATER FOR EXACTLY HALF AN HOUR. CUT THE ABOVE VEGETABLES. TAKE A PRESSURE COOKER PAN AND ADD OILADD CUT ONION AND FRY TILL LIGHT PINK.ADD THE GINGER GARLIC PASTE PUDINA LEAVES AND SAUTE TILL GOOD AROMA COMES OUT. ADD THE VEGETABLES AND PATTANI AND FRY FOR 2 MINUTES. NOW ADD THE GARAM MASALA AND FRY FOR 2 MINUTES. ADD THE RICE AFTER DRAINING THE WATER AND ADD SALT, JUICE OF ONE LEMON , GHEE. MIX WELL.lET THE WATER START TO BOIL LET HALF THE WATER BE ABSORBED IN THE RICE AND THEN CLOSE THE LID AND IMMEDIATELY PUT THE WEIGHT ON THE COOKER AND SIMMER IT. WAIT FOR JUST 5 MINUTES AND SWITCH OFF.AFTER THE PRESSURE GETS RELEASED OPEN THE LID AND MIX WELL. ADD CHOPPED CORIANDER LEAVES ON TOP.



               

[V2K]

MY RECIPE

15 MINUTES MYSORE PA

INGREDIENT:

Ground roasted gram daal - 1
Sugar - 2 cup
Ghee - 1 cup
Water just to immerse the sugar
METHOD:

1.Sieve the roasted gram daal powder .
2.Mix it with ghee without any lump using a laddle.
3.Put the sugar in a kadai and add water just enough to immerse the sugar level.
4.Heat the kadai and bring the sugar solution to ONE STRING consistency.
5.Immediately pour the gram, ghee mixture to the sugar syrup.
6.Within 5 minutes the mixture starts boiling and bubbles erupt and the mixture changes to half white colour from yellow colour.
7.At this stage pour the mixture to pre greased plate.
8.After 2 to 3 minutes , cut it into diamond shaped mysore pa.
9.Tasty mysore pa is ready within 15 minutes.

[ksai]

hey Vidya,

Thanks for the recipes...waiting to get an idli stand, then will surely make idlis with your recipe

[V2K]

GREEN CHUTNEY  ----I



INGREDIENT:

COCONUT   4 TBSP

PUDINA   HAND FULL

CORIANDER LEAVES   HANDFULL

GINGER    1 INCH

TAMARIND    HALF OF  A LEMON SIZE

RED CHILLIES    3

SALT AS PER TASTE

METHOD:


Wash pudina, coriander leaves and grind it along with all other ingredients. Add a litttle water for good consistency. 

Season it with mustard seeds.

This chutney can be taken with any tiffin items

[V2K]

COCONUT POLI





INGREDIENT:

[For preparing the dough]

Maida flour 1/4 kg
Wheat flour 1/4kg
pinch of turmeric powder.
water as required
sesame oil 100ml

Preparation of dough:

Mix the above ingredients and knead to a very soft dough.
Add half of the oil and knead till all the oil gets absorbed.
Close it and let it be for 1 hour.
After half hour pour half of the remaining oil and knead until very soft and keep it closed aside for 4 hours.

INGREDIENT FOR THE FILLING:

Coconut grated 1 full
Roasted gram dal 1 cup [150ml]
Elaichi 3 to4
Jaggery 1/4kg

Method:

Break the jaggery to pieces
Mix the coconut and elaichi and grind it in the mixi to a fine paste without adding water because jaggery will become watery while grinding.
Grind the dal to a fine powder and sieve it.
Mix the powder to the ground paste and heat it in the tawa till excess water is absorbed.
After it cools make lemon sized ball of the fillings.
Take a plantain leaf [EADU] grease it will oil .
Take a lemon sized ball from the dough and pat it to 4 inches diameter.
Take one lemon sized ball of the filling and fil it in the dough and close the dough and pat it again upto 10 to 15 inches diameter on the leaf seeing that the filling does not come out of the dough.
Preheat the tawa to medium and invert the plantain leaf over the tawa and immediately slowly remove the leaf and let the poli stick to the tawa.
Apply little ghee on both sides and remove before it becomes golden brown.

[V2K]

IDIAPPAM

This is a dish which is safe for all ages and its easily digestable as it is steam cooked.

INGREDIENT

BOILED RICE    1 CUP

SALT AS PER TASTE

GINGELLY OIL 2 TSP

METHOD

Soak rice in water for 3 hours. Grind it in to a smooth paste and mix well to reach dosa consistency Add the reqd salt..

Take a thick bottomed kadai and heat it in medium flame. Add oil and pour the batter to it. Keep stirring so that the mixture does not form any lump.

The mixture will form into a thick mass.Switch of the gas. After it cools knead well with hand so that it reaches a soft dough consistency.Sprinkle water if necessary while kneading

Take a sev mould and fill it with the dough and press it in a circular manner in IDIAPPAM plate.

Steam cook for 5 min. This can be eaten with coconut milk or even plain. or can be taken with sambar



With the above idiappam many items can be prepared like LEMON IDIAPPAM , TAMARIND IDIAPPAM, COCONUT IDIAPPAM

LEMON IDIAPPAM



METHOD.

INGREDIENT

GINGELLY OIL 2 TSP
GREEN CHILLY 3
GINGER 1 INCH FINELY CUT
CHANNA DHAL 1 TSP
MUSTARD SEEDS 1 TSP
CURRY LEAVES
ASAFOETIDA A PINCH
TURMERIC POWDER 1 TSP
LEMON 1
 
Gently smash the idiappam so that it seperates like rice.

Take a small kadai .After it gets heated add Oil . mustard seeds channa dhal chilli and ginger.When it fries switch off and add curry leaves, turmeric powder and asafoetida and add the mixture to the idiappam .  Squeeze juice of one lemon and mix well.

[V2K]

JACK FRUIT HALWA

 

INGREDIENT

 

Jack fruit pieces  2 cups or 20 - 25 pieces

Jaggery  100 grams

Ghee 3 tsp

Milk 1 cup

Cardamom 3 to 4 nos



Method:

 

Grind jack fruit  along with jaggery, cardamom, and milk to a fine paste

Transfer this paste in a kadai and keep stirring till it reaches halwa consistency.

Finally add ghee so that it does not stick to the sides..

[V2K]

PANIR BUTTER MASALA..

Ingredient :

Paneer cubes 15 pieces
Tomato  3
Onion  2
Green chilli 1
Red chilli powder 1 tsp
Garam masala !/2 tsp
Coriander powder  !/2 tsp
Methi  powder !/4 powder
Turmeric powder !/2 tsp
Salt as per taste
Milk   3/4 cup
Ginger garlic paste 2 tsp
Coriander leaves a handfull

Method:

Boil tomato and onion in water till the skin of the tomato becomes soft.
Grind it along with all the above ingredients except coriander leaves and milk
Take 4 tsp oil and 1 tsp of butter in a kadai.
Put ginger garlic paste and saute and then trasfer the ground paste to the oil..
Keep stirring.After 2 minutes add the milk and stir well and let it simmer for about 15 minutes
Add the required salt and sugar. Add the coriander leaves and simer for 5 minutes .
Oil will come out of the mixture and the mixture will thicken and a good aroma will come out of it'
At this stage add the paneer and simmer for 5 minutes ,,
Paneer butter masala will taste good with chapatis and puries..