Amma Jevayala

Bhindi Fry - simple quick and crispy bhindi  Quantity - for 2 people Ingredients - Fresh Bhindi - 25-30  Mustard seeds - to temper Haldi - to temper Hing - to temper Red chilli powder - 2 tsp Wet Kokam - 3 petals Coriander powder - 2 tsp  Salt as required Fresh Coconut - to garnish  Peanut oil - for cooking. Procedure - 1. This is very quick and easy bhindi fry without any masala . For this , first wash bhindi properly and them dry them with a clean cloth .  2. Then cut bhindi breadthwise . Ensure you do not cut too small . Keep them ready to be fried 3. Now is a kadai , heat oil . Once oil is hot , add tadka items - mustard seeds , haldi , hing .  4. After mustard seeds splutter , add the cut bhindi and mix everything well . Let it cook for couple of minutes without any lid 5. In couple of minutes , you will see bhindi becomes sticky and starts becoming lumpy . This is the right time to add salt and kokam . Kokam prevents the stickiness of bhindi . If you ...

Ajwain option -  quick easy and immunity boosting recipe  Quantity - makes 5 regular sized parathas Ingredients-  Whole wheat aata - 2 cups Ajwain - 1 tsp Salt - as per taste Home made ghee - for roasting Water - for making dough Procedure - 1. Take a parat and add whole wheat flour to it . To this add ajwain and mix it nicely . Also add salt 2. Now using warm water , make a soft dough . Knead nicely to ensure dough is soft to roll into parathas . 3. Heat a tawa to roast the paratha and keep ghee handy to include while rolling the paratha . 4. There are various ways of rolling paratha - can make into a triangle shape , can cut along radius of a small aata circle and roll into layers , can make fan layers etc .  5. I have tried various methods and fan layers rolled into pinwheel is my personal favorite .For this , take a small portion of dough and roll into a medium size circle . Apply ghee to this small circle . Now start folding from one side of circle like making a...

Methi Matar Malai - creamy curry which blends the bitter nutty flavor of methi with sweetness of matar and malai  Quantity - dinner/lunch for 3-4 people Ingredients- Fresh Methi leaves - 1 bunch Mattar - 1 cup  Onion - 1 big and 1 small or 2 medium  Cashews - unroasted 1/2 cup Green chillies - 2  Ginger - 1 inch Garlic pods - 4/5 Red chilli powder - 1 tbsp Coriander powder - 1 tbsp Haldi - very little for color  Hing - to temper  Cumin seeds - to temper Cinnamon - 1 stick  Whole Black pepper - 5/6 Green Cardamom - 3 Homemade dahi - 4/5 tbsp Water - required for cooking and grinding  Malai - removed from top while making homemade yogurt , 1/2 cup Peanut oil - for cooking Homemade ghee - for cooking  Salt - as per taste Procedure - 1. First step is to remove methi leaves from methi bunch and soak them in water . Once all leaves are removed , wash them  nicely in this soaked water and then strain the water in a colander.  2. In the mea...

Ambyache Panha - easy to store and make everyday during summer  Quantity - makes one 3 cups container concentrate Ingredients - Raw Mango - 2  Raw sugar - same quantity as mango pulp Kesar strands - 1 tsp Cardamom powder - 1 tsp  Salt - a pinch literally  Procedure - 1. Wash Raw Mangoes nicely . Then pressure cook the mangoes in Instant pot - manual mode 25 mins . Ensure there is water in the main pot . Do not add any water with Mangoes . 2. After they are cooked , allow them to cool completely . Then peel off their skin and remove all the pulp. This requires skill as you have to thoroughly remove pulp from mango seeds and skin .  3. Now in a mixer , grind this pulp . Do it in batches to avoid pulp from spluttering all over . Blend the pulp into a nice smooth paste. Make sure there are no hard particles or remains of the pulp remaining . 4. Now measure the pulp in a cup and grind exact amount of sugar as that of the pulp . Remember do not grind pulp and sugar to...

Ribbon Pakoda - perfect snack which gives a crispy snap .  Quantity - Makes atleast 40/50 pakodas  Ingredients- Rice flour - 2 cups Besan - 1 cup  Red chilli powder - 4 tsp or as per taste Cumin seeds - 2 tbsp  Haldi - 1 tbsp  Hing - pinch Salt - as per taste Sesame seeds - 2 tbsp  Hot oil (mohan) - 2 tbsp Water - required for kneading  Peanut oil - for frying Appliance needed - Chakali maker with ribbon pakoda disk Procedure - 1. In a parat , mix all dry ingredients together .You can also sift the rice flour and besan before mixing together .  2. Then add hot oil to this mix .Crumble the aata so that the hot oil is mixed nicely within the flour .  3. Now using water start making a soft dough. Put water slowly as we do not want to make the aata too soft . Keep kneading till you get medium soft dough .  4. Now grease the chakali maker and also heat oil for frying in a kadai . Oil should be hot before you start frying pakodas . 5. To test ...

Green Chutney - a perfect sauce or dip to add spice to your snacks Quantity - for 2 people Ingredients- Fresh Coriander bunch - 1/2  Mint leaves - 1/2 bunch Green chillies - 4/5 as per spice level Ginger - 1/2 inch Salt - per taste Lemon juice - 1/2 tsp  Water - needed for grinding Appliance Needed: Preeti Mixer Procedure - 1. Wash fresh coriander leaves and mint leaves nicely .Chop green chillies and ginger into small pieces. 2. Now using mixer , grind everything together . Add very less water in the beginning . 3. Grind into a smooth paste and remove from mixer . Lastly taste and adjust salt as per taste Serve as a dip with your favorite snack or drizzle on top of dahi vada or any of your favorite chat.

Kuttu Dosa - very good option to use your  millets frequently. Quantity - makes 6 small dosas Ingredients - Cucumber - 1 big Green chillies - 3/4 as per taste Ginger - 1/2 inch grated Fresh coriander - 2/3 strands Cumin seeds - 1/2 tsp Hing - a pinch Haldi - a pinch Salt - as per taste Kuttu Flour - 2/3 rd cup  Water - 1/3 rd cup  Homemade ghee - for roasting  Procedure- 1. Wash , peel and cut cucumber into medium sized pieces . Cut green chillies and grate ginger finely . 2. In Preeti Mixer , grind cucumber + ginger + green chillies and fresh coriander . Do not add any water as cucumber will release its own water .Blend into a smooth paste. 3. To this paste , add 2/3 rd cup of Kuttu flour and mix well in the blender itself . Add salt , cumin seeds , haldi and hing now . Mix well and continue to grind again .  4. Add 1/3rd water next and grind everything together into a very nice smooth batter . Consistency is crucial here . Batter should not be too watery here ...

Goad Chutney - perfect blend of tamarind , dates and jaggery . Quantity - 1 cup pyrex container Ingredients - Dry Tamarind - one medium sized ball  Dates - 10/12 deseeded Medjool dates or Noor dates (can take more if you like it more on sweeter side) Gul/Jaggery - 1 tsp Red chilli powder - 1/2 tsp Cumin powder - 1/2 tsp Salt - as per taste Water for cooking - 1 cup Procedure - 1. Soak tamarind in warm water for 20-30 mins . After that , extract all the tamarind juice in the same water and remove all seeds and hard particles .Also soak deseeded dates in warm water for 20-30 mins. Drain the dates water and keep them ready  2. In a saucepan , add soaked dates and tamarind extract and mix well . Start heating this mixture . 3. Keep stirring to ensure mixture does not stick to the bottom of saucepan . Keep flame on medium and stir occasionally . After 5 mins , add gul , red chilli powder, cumin powder and salt . Mix everything well and allow it to cook and come to a boil. 4. As the...

Dahi vada - nothing better than enjoying a soft tasty vada immersed in just right flavored dahi ! Quantity - 21 vadas Ingredients - For Vada: Whole Without skin Urad dal - 1 cup  Green Chillies - 4/5  Ginger - 1 inch and some more Salt - to taste Peanut oil - for frying Water - 1/2 cup for grinding  For dahi - Home made dahi Green chillies - 4/5 Ginger - Half inch Coriander powder - 2 tsp Salt - as per taste For garnish - Coriander powder  Red chilli powder Cumin powder Chat masala (optional) Tamarind date chutney (recipe to follow) Green chutney (recipe to follow) Nylon Sev  Pomegranate or Cranberries  Appliance needed- Ultra stone grinder or Preeti mixer  Procedure - 1. First we need to soak urad dal in enough water for atleast 10 hours or overnight. 2. Next is grind urad dal nicely using ultra grinder or mixer . Ensure you add 1/2 cup water or as required just to get the batter flowing and not sticking to grinder . Consistency is important here - we...

Rajgira Thalipeeth -  tasty savoury option to get all goodness from Kings Grain or Rajgira :) Quantity - 4 small sized Thalipeeth  Ingredients- Rajgira flour - 1 and half cup Potato - 2 small  Green chillies - 2/3 or as per spice Fresh Coriander - 3/4 strands  Roasted Peanut powder - 1/4th cup Cumin seeds - 1 tsp  Red chilli powder - 1 tsp Hing - pinch  Haldi - 1/2 tsp  Salt - for taste Water - very little for kneading and some for soaking grated potatoes Homemade ghee - for roasting thalipeeth  Procedure - 1.  In a parat , take rajgira flour . You can sift this flour to remove any hard particles .  2. Next , wash the potatoes nicely . Peel them and then grate them using the big holes of grater . You can also grate them with skin - wash them couple of times and thoroughly to remove any dirt etc. if using skin. As you grate these , keep adding them in a big bowl of water + salt. This prevents any oxidation of potatoes . 3. After potatoes ...

Idli and Dosa batter - after number of trials and experiments , came up with one recipe which works every single time to produce soft idlis and crispy dosa !  Quantity - approx 75 regular size idlis  Ingredients - Idli Rice - Laxmi brand 4 cups  Whole White Urad Dal without skin - 1 cup Salt - 1 tsp for fermentation and as  per taste for cooking  Water - as required for grinding  Appliance needed - Ultra stone grinder Procedure - 1. Wash idli rice and  whole urad dal separately . Wash max 2 times and then soak it separately in enough water for atleast 8 hours or overnight is best . 2. Once soaked nicely , drain water from these in a colander completely . Now it's time to grind these separately . 3. First grind idli rice - for this keep ready atleast 3 cups of water to be added while grinding . Pour little soaked rice in ultra grinder before starting it . Also keep the knife given as part of ultra grinder appliances ready to stir in between - this preve...

Chavali chi Usal - black eyed peas usal without coconut  Quantity - for lunch/dinner for 2 Ingredients- Black eyed peas - 2 cups soaked for 2/3 hrs atleast Onion - 1 medium Green chillies - 2/3 as per spice Ginger - 1 inch  Tomato - 1 medium Coriander powder - 1 tsp Goda masala - 2 tsp  Haldi - to temper Hing - to temper Mustard seeds - to temper Cumin seeds - to temper Curry leaves - few leaves Fresh coriander - to garnish  Water - 2 cups for cooking Peanut oil - for cooking Appliance needed: Instant Pot Procedure: 1. Ensure black eyed peas are soaked atleast 2/3 hrs or overnight if you wants sprouts .  2. Start instant pot in saute mode and put oil to heat . 3. Once oil is hot , put tadka items - cumin seeds , mustard seeds , hing , haldi , curry leaves and fry nicely. 4. After the tadka is hot , put green chillies and onion . Add little salt and mix everything well .  5. Onions will be slightly transparent and then you add tomato . Mix well and keep stir...

Lasun Chutney Sukhi - goodness of garlic and some spices to give a flavorful side dish  Quantity - for 2 people Ingredients - Garlic pods fresh - 15/20 crushed Peanuts - 1/4th cup Cumin seeds - 1 tbsp Coriander seeds - 1 tbsp Sesame seeds - 1 tbsp Dry coconut - 1/4th cup Red chilli powder - 3/4 tbsp Haldi - pinch  Hing - pinch Salt - for taste Peanut oil - for cooking  Procedure - 1. In a kadai/saucepan heat some oil . Once the oil is hot , add the crushed garlic and roast for 1 min 2. Next add all the remaining ingredients - cumin, coriander seeds , sesame seeds , dry coconut , peanut .Fry them nicely till they appear well roasted  3. Once all the ingredients are nicely fried and appear light brown , switch off the gas and allow it to cool down . 4. In dry mixer , add the cooled mixture and also red chilli powder , haldi , hing and salt per taste . Then grind it nicely to get fine chutney . 5. It is important to note that mixture needs to be cooled completely . Beca...

Vangyacha Bharit or Baingan Bharta - a perfect recipe to return the flavour or Baingan and that slight smokiness ! Quantity - for 2 people Ingredients- Baingan/Eggplant - 2 Organic variety  Onion - 1 medium Tomato - 2 medium Green chillies - 3 as per taste Ginger - 1 inch finely grated Fresh Coriander leaves - few for garnish Roasted peanut powder - 1/2 cup  Red chilli powder - 1 tsp Goda masala - 2 tsp  Haldi - to temper Hing - to temper Mustard seeds - to temper Salt - as per taste Peanut oil - for cooking Appliance Needed - Grill with handle to roast eggplant Procedure- 1. The main flavor of this dish is in roasting eggplant very nicely . To do this , wash eggplant and apply some oil to it before keeping it on the grill . This grill is unique and can be used on stove directly . It has a handle to hold it . Put both baingan on this grill and nicely roast/barbeque it . You will know it is done when the skin of baingan becomes dark and starts to come off . Also , baingan ...

Tomato Omelette - protein packed vegetarian dish  Quantity - 6 medium omeletts  Ingredients - Tomatoes - 3 medium size  Green chillies -3/4 as per spics Garlic pods - 6/7 Besan flour - 1 cup  Water - 1/3 cup or as required  Fresh coriander - few strands Haldi - 1 tsp Hing - a pinch  Jeera - 1 tsp  Salt as required  Procedure- 1.  Chop the tomatoes and deseed them . We need to grind tomatoes with other ingredients to make smooth batter for this omelette 2. In mixer , add chopped tomatoes , garlic pods roughly chopped , green chillies roughly chopped , fresh coriander roughly chopped , jeera seeds , haldi , hing . 3. Grind this to a smooth paste without adding any water . Mix well and grind again to ensure that there are no pieces of garlic/chillies etc remaining . 4. Now in the same mixture add besan flour and mix well . Water from tomatoes is enough to mix besan to the ground mixture . Add little water and continue grinding . After first roun...

Dudhi Peel Chutney - quick and easy zero wastage recipe Quantity - for 2 people Ingredients - Dudhi Peel/Skin - 2 small size dudhi skin Fresh coconut - 1/2 cup Chana dal - 2 tsp Urad dal - 2 tsp Sesame seeds - 1/2 tsp Cumin seeds - 1 tsp Hing - little Red whole chillies - 4/5 as per spice Tamarind whole - few pieces broken Salt - to taste Peanut oil - little for cooking Water for grinding Procedure - 1. In a kadai , put little oil to heat . Once oil is heat , put all the items to be fried - chana dal , urad dal, sesame seeds , cumin seeds , red whole chillies , dudhi peel , hing , tamarind whole . Do not add coconut right away . 2. Fry the above mixture for 5 mins . Then add coconut and fry again for few mins.  3.  Let the mixture cool down . After it is cooled , grind it nicely to a fine paste using enough water . Add water slowly so that it does not become too watery . 4. Remove from mixer , add salt as per taste and mix nicely . Serve as a side w...

Ragi Chocolate Cake - eggless and tasty cake without use of Maida Quantity - One loaf Ingredients - Ragi Flour - 1 cup Whole Wheat Flour - 1 cup Sugar - 3/4th cup powdered Cocoa powder - 1/2 cup Baking Soda - 1 tsp Cardamom powder - 1 tsp Vanilla essence - 1 tsp (optional) Melted unsalted butter - 3/4th cup Whole Fat Milk - 2 cups Salt - less than pinch Butter - to apply to baking tin Powdered sugar - to garnish on top Procedure - 1. First , start the oven to preheat at 360 F . 2. In meanwhile , in a big bowl , mix all the dry ingredients : Ragi flour + whole wheat flour + powdered sugar + cocoa powder + baking soda + cardamom powder + pinch of salt. Mix them well .You can also sift all the dry ingredients couple of times to make it very smooth and even flour mix 3. Now start mixing all the wet ingredients - milk + vanilla essence and melted butter . Once everything is added , slowly start mixing and folding to combine everything together . Do it carefully and al...

Kulith Usal - horsegram usal : powerhouse to enhance your workout and overall health Quantity - for 2 people Ingredients - Kulith - 2 cups Mustard seeds - to temper Cumin seeds - to temper Curry leaves - few strands to temper Green chillies - 2 finely chopped Goda masala - 2/3 tsp Hing - to temper Haldi - to temper Fresh coconut - 2 tsp Gul/Jaggery - 1 tsp kokam - 4/5 petals Salt to taste Peanut oil - for cooking Water - 3 cups for cooking Procedure: 1. First and most important step in making this usal is to sprout the kulith . For this , soak kulith in enough water for atleast 12-15 hrs . Then drain all the water and put kulith in a colander . Now to sprout the kulith , keep the colander in instant pot for 8 hrs . Put water in the main pot and start yogurt mode . In 8 hrs check if there are enough sprouts . If not , wash the kulith again and again for 8 hrs yogurt mode let it sprout . By 16 hrs , you will get good sprouted kulith . These are now real powerhouse ...

Homemade Tup/Nei - made from unsalted butter! Quantity- stock for 3 months for 2 people . Ingredients - Unsalted Butter - 8x8 oz of Irish unsalted butter (can use any other local brand as well) Appliance Needed - Instant Pot Procedure- 1. Use Instant Pot's slow cook mode and cook all the 8 sticks of Irish Butter for 2 hrs. 2. After 2 hrs , using saute mode , cook the slow cooked butter for 20 mins . Ensure you stir in between during saute mode. 3. After 15-18 mins, you will see milk solids separating and floating on top and cracking sound will disappear . This is the right time , to switch off instant pot for rest of the timer and then remove the inner pot. You should see nice golden colored ghee ready . 4. Filter the ghee to remove milk solids . Remove some in mason jar or tupache bhanda and refrigerate rest of it to be used over atleast 3 months .  Relish it with hot phulka , steamed rice , your favorite breakfast or sweet dish :)

Mor Kozhambu - delicious yogurt based curry for a perfect light meal ! Quantity - for 2 people Ingredients- Winter Melon/Bhindi/Raw Mango or any other melon Fresh Coconut - 1/2 cup Chana dal -1 tsp Cumin seeds - 1 tsp Coriander seeds - 1 tsp Green chillies - 2/3 as per spics Haldi - 1/2 tsp Hing - to temper Methi seeds - 1/2 tsp Mustard seeds  - to temper Curry leaves - few strands to temper Homemade yogurt - 1.5 cups Water - 1/2 cup Salt - as per taste Home made ghee - to temper Procedure: 1. Wash , peel and cut winter melon into small cubes . If winter melon is not available, you can use any other melon or even bhindi . If using bhind , skip boiling of bhindi . Instead stir fry bhindi with some oil to make it crunchy before adding to coconut + yogurt gravy . 2. In a saucepan , boil winter melon cubes with water + little salt + haldi and hing . Boil for around 8 minutes or until it becomes soft/cooked . Do not over boil to mash the melon. 3. In the meanw...