Amma Jevayala

Mushroom Chilli Garlic - to curb your chinese food taste buds , but without any soya sauce or MSG added! Quantity - for 2 people dinner Ingredients - Button Mushrooms - 20/25 (can use any variety of mushrooms) Green Pepper/Capsicum - 1 medium size  Onion - 1 small (optional) Whole red chillies - 6/7  Kashmiri Chilli -1/2 Garlic pods - 6/7 Red chilli powder - 1 tbsp Peanut oil - for cooking  Hing - to temper Haldi - a pinch Salt - as per taste Fennel seeds - 1/2 tsp or a pinch (secret ingredient) Procedure -  1. Firstly , we need to make chilli garlic sauce . For that , soak whole red chillies in warm water for atleast 3/4 hours . 2. Cut garlic pods roughly and then grind them with soaked chillies and fennel . You can use little water (same water used to soak chillies) while grinding . Grind nicely into a smooth paste of chilli garlic . 3. Heat oil in a kadai . While oil is getting hot , ensure you have cut onions , green pepper and mushrooms into nice medium cubes . ...

Goad Khandvi - this sweet dish is made only on Nagpanchami in the month of Shravan in my parents home . I still remember the exact taste of this sweet as my aaji used to make it ! Quantity - makes 20/21 regular size barfis/vadya  Ingredients - Idli Rava - 1 cup  Homemade ghee - 2 tbsp  Gul/Jaggery - 1 and half cup (2 cup if you eat more sweet) Grated Ginger - 1 tsp Sugar - 1 tbsp  Water - 2 and half cups  Cardamom powder - 1 tsp Nutmeg - a pinch Salt - a pinch Fresh Coconut - to garnish Procedure - 1. Take a kadai and heat 2 tbsp ghee in it . First , we need to roast the idli rava nicely . Once ghee is hot , add idli rava to it and start roasting . Keep stirring till the rava fluffs up and slightly changes color . You will also get a very nice aroma of this roasted rava . Use all your sensory organs to test that the rava is nicely roasted . Remove it aside and let it cool. 2. Now wipe the same kadai , to remove any small grains of rava . Heat 2 and half cup of...

Peerkangai Poriyal - perfect vegetable to have a light dinner and you can also make chutney from its peel . Recipe for chutney to follow Quantity - for 2 people dinner Ingredients - Peerkangai/Ridge Gourd - 1 big or 2 small Green Chillies - 3/4 as per spice Urad dal - 1 tsp Mustard seeds - to temper Hing - to temper Haldi - to temper Curry leaves - to temper Fresh coconut - 1/4th cup  Fresh coriander leaves - few strands Red chilli powder - 1 tsp or as per taste Salt - as per taste Peanut oil - for cooking  Procedure - 1. First step is to wash the gourd nicely and peel its skin . Save the skin to be used for making chutney later . Then chop the gourd into small cubes . If the seeds are tender , you can remove them or you can include it as part of sabzi as well . 2. In a kadai ,heat oil .Once oil is hot , add tadka items - mustard seeds , haldi , hing , curry leaves and urad dal . Fry tadka nicely and then add green chillies . Stir for a min . 3. Next add the cut gourd pieces a...

Sabudana Thalipeeth - twist to regular thalipeeth by adding sabudana and making it more flavorful :) . Perfect option for breakfast or evening tiffin . Quantity - 5 regular size thalipeeth  Ingredients- Sabudana - 1/2 cup (Upvas brand for USA) Potato - 2 medium size Rajgira flour/Jowar flour - 1/4  cup  Roasted peanut powder - 4/5 tbsp  Green Chillies - 3/4 or as per spice Cumin/Jeera seeds - 1 tsp  Fresh Coriander chopped - few strands  Hing - a pinch Haldi - a pinch (optional for color) Salt - as per taste Homemade Ghee - for cooking/roasting  Water - little for kneading  Appliance Needed - Tawa Handkerchief or Cling Wrap - for making thalipeeth  Procedure - 1.  Firstly , wash and soak sabudana the night before making thalipeeth . Water used for soaking should  be a thin layer above the sabudana . Use a flat plate for soaking too . Excess water will make it too soggy . Also , it depends on the brand/variety of sabudana . So , it i...

Bitter gourd Fry - crunchy option as a side dish for your rice and dal  Quantity - 1 cup  Ingredients - Bitter gourd - 2 medium size Red chilli powder - 1 tbsp  Coriander powder - 1/2 tbsp Salt - as per taste Haldi - to temper Hing - to temper Peanut oil - for cooking  Fresh Coriander - for garnish (optional) Procedure - 1. Wash and clean bitter gourd . Then cut into thin circles . You can also cut small cubes , but thin circles give a good look to this fry  2. Heat oil in a kadai . Once oil is hot , add the sliced bitter gourd directly . You should hear a nice crackling sound - this indicated oil is perfectly hot .  3. Stir the gourd slices for half a min and then add all dry masalas - red chilli powder , haldi , hing , coriander powder and mix well . Add salt as per taste and keep stirring .  4. Do not cover the kadai at any time . This prevents the fry from becoming soggy and returns the crunch. 5. Keep stirring in between and let it cook for at lea...

Lal Bhoplyachi Bhaji - quick and healthy . Red pumpkin is regarded as one of the superfoods . Quantity - for 2 people dinner Ingredients Red Pumpkin - 1 Green chillies - 2/3  Cumin seeds - to temper Hing - to temper Haldi - to temper Curry leaves - to temper few leaves Methi seeds - 1/2 tsp  Salt - as per taste Roasted peanut powder - 1 tbsp  Fresh coconut - to garnish  Fresh coriander leaves - finely chopped to garnish  Ghee - for tadka and cooking  Procedure - 1. Wash and remove skin of the pumpkin . You can make chutney from pumpkin skin and also from its seeds . So save them and later you can wash and dry them to make chutneys . Cut pumpkin to medium cubes and keep ready to be cooked. 2.  In a kadai , heat ghee . Once it is hot , add tadka items - jeera , hing , haldi , curry leaves and green chillies . Fry tadka nicely and then add methi seeds . Allow tadka to roast for 1 min. 3. Next add red pumpkin cubes and mix well . Add salt as per taste and ...

Mixed dal Adai with drumstick leaves - this is a perfect protein + iron rich dish and becomes a filling recipe for brunch  Quantity - Makes 8/10 regular size Adai  Ingredients - Raw rice - 1/2 cup Tur dal - 1/2 cup Chana dal -1/4 cup Yellow Moong dal - 1/4 cup Urad split dal - 2 tbsp  Whole red chillies - 4/5  Whole Black pepper - 1/2 tsp Drumstick leaves - 1 cup Salt - as per taste Hing - a pinch Haldi - a pinch Oil - for cooking Adai  Procedure - 1. Wash and soak rice and all mixed dals together for at least 8 hours or overnight .  2. Clean and pluck drumstick leaves . It is bit time consuming to pluck those leaves as they are small and have delicate stems . Ensure you remove any leaves which are looking white or has spots or it bitten by insect .  3. Now in a mixer grind all dals + rice along with whole red chillies , black pepper , hing and haldi . Grind to a smooth batter . The batter won't becomes very smooth and there will be some granular textu...

Tomato and Herbs pull apart bread - Recipe based on budgetbytes blog . Classic bread dish for any potluck summer party Quantity - 1 loaf  Ingredients - For Masala/Herbs paste- Olive Oil - 1/4th cup Garlic - 6/7 pods  Dried Basil - 1/2 tsp Dried Oregano - 1/2 tsp Dried Thyme - 1/4 tsp Dried Rosemary - 1/4 tsp Red Chilli Flakes - 1/2 tbsp or as per spice Salt - as per taste  Black Pepper - 1/2 tsp  Tomato Paste (whole food brand) - 3 oz or 5 tbsp  Honey - 1/2 tsp  For Bread -   Warm Water - 1 cup Dry active Yeast - 2 tsp  Sugar - 1/2 tsp Olive Oil - 1 tbsp Maida - 3 cups Salt - as required Parmesan Cheese - 1/4 cup  Procedure - 1. First step is to prepare the tomato sauce/paste and allow it to cool down . For this in a saucepan , heat olive oil . In meanwhile , mince garlic and keep it ready .  2. To the hot oil , add minced garlic and all other dry spices - basil , oregano , thyme , rosemary , chilli flakes , black pepper and mix well ....

Masoor Rice - one of my favorite rice dishes as cooked by Aai ! Quantity - for 2 people lunch Ingredients -  Whole Brown Masoor dal - 1 cup  Sona Masoori Rice - 1 cup (can use Basmati as well) Onion - 1 small or 1/2 medium  Tomato - 2 small  Ginger - 1/2 inch grated Garlic - 7/8 pods grated Whole kashmiri red chilli - 1  Bay leaf - 1  Star anise - 1 Cloves - 2 Green chillies - 2  Red chilli powder - 2 tsp Coriander powder - 1 tbsp Cumin seeds - 1 tsp  Haldi - to temper Hing - to temper Salt - to taste  Peanut oil - for cooking Fresh Coriander leaves - for garnish Water - 3 cups for cooking Procedure - 1. First soak brown masoor dal for atleast 4 hours . If you want to sprout them , soak overnight and then drain water and keep covered with a lid until sprouts are formed . 2. Next soak rice for atleast half hr .  3. Finely chop onions and tomatoes . Mince garlic and grate ginger nicely . Keep everything ready to add to instant pot. 4. Heat...

Eggless Chocolate Lava Cake in a mug - recipe by Ranveer Brar and implemented by dear husband :) Quantity - 2 regular size mug cake Ingredients - Cold water - 1/2 cup Oil - 3 tbsp  Lemon juice - 1 tsp Powdered sugar - 1/3rd cup Salt - a pinch Dark Cocoa powder - used Hershey's brand 2 heaped tbsp Maida - 1/2 cup Baking soda - 1/2 tsp Dark chocolate - 1 bar . We will be using approx. 3/4th of this bar . I used Ghirardelli dark chocolate (60% dark) squares Procedure- 1. First prepare wet ingredients . For this in a big bowl , add cold water , oil , lemon juice as per specified quantities . Mix everything well with a fork or a spatula .  2. Next add powdered sugar to this wet mixture and stir nicely to melt the sugar .  3. After the sugar is nicely mixed , start making the dry mixture . 4. For dry mixture , in another bowl , start by adding pinch of salt , cocoa powder , add maida and baking soda . Mix all these together gently . 5. Now add the dry ingredients to wet mixture...