Traditional Indian Recepies: 

All of the following recepies can be prepared using Wet Grinders .......

  Soft Idli                                                                     Pesarattu                                          Coconut Chutney With Red Chillis            
  Coconut Chutney With Green Chillis               Carrot Chutney                                Beetroot Chutney                                   
  Rasam Powder                                                         Moore Kozambu (Curd Curry)     Sambar Powder                                
  Chicken Chettinaad                                               Crispy Dosa

Ingredients
3 Cups rice (Either idli rice from Indian stores or long grain rice from American stores)
1 Cup urad dhal
5-6 Numbers methi seeds
Salt

METHOD:

1) Soak rice and methi seeds separately for 3 hours and grind them for 15mts with little water.
2) Soak Urad dhal for 2 hours and grind it for 18- 20 mts.
3) Mix both the batter together with salt and ferment it for 8-10 hours.

About 60-70 Idlis can be prepared with the above recipe.

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Ingredients:

2 cups Whole Green Gram 
1 Tsp Cumin seeds
1/4” ginger
2-4 Thai green pepper
Salt
1 onion chopped finely

METHOD:
1) Soak Moong Dhal for 3-4 hrs .
2) Grind the soaked moong Dhal with cumin seeds,ginger,salt and green peppers for 10-12mts.
3) Make dosas like pancake sprinkling few chopped onions on top with little oil.
4 ) Serve hot with coconut chutney.

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Ingredients:
¼ Cup Coconut (grated or cut into small pieces)
2 Tbsp. Split dahlia
Small lime size tamarind or ½ tsp tamarind paste
4-6 Whole Red Chilli
2 pieces Garlic
Salt to taste
¼ tsp Mustard seeds
¼ tsp Urad dhal
Curry Leaves
2 tsp Oil

Method:
1) Grind the coconut with dahlia, tamarind, red chillies, garlic and salt for 15-18mts.Add little water in between the grinding.
2) Remove the ground chutney from the grinder.
3) In a pan heat oil add mustard seeds,Urad dhal curry leaves
4) Remove it from the stove when it splutters.
Add the Above seasoning to the chutney & serve with Dosa, Idli or Rice.

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Ingredients:
¼ cup Coconut( grated or cut into small pieces)
5-6 Thai green peppers
¼” ginger
Small lime size tamarind or1/2tsp tamarind paste
2 tbsp Dhalia
Salt to taste.
1tbsp.oil
¼ tsp mustard seeds
¼ tsp. Urad dhal
Curry leaves
2-3 no red chillies

Method:

1) Grind the coconut with green pepper,ginger,tamarind,salt, and dahlia for 15-18mts.
2) Heat oil in a pan add mustard seeds,urad dhal,curry leaves and red chillies.
3) Remove it from the stove when splutters
4) Add the seasoning to the ground chutney.
Hint: A bunch of coriander leaves can be added with the No. 1) ingredients for grinding.

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Ingredients
4-6 No Carrot Grated.
5-6 red chillies
2 Tsp Split Channa dhal
2 Tsp Urad Dhal
3 no corriander seeds
½ tsp tamarind paste
salt to taste.
1 Tbsp Oil.

Method:

1) In a pan add 1/2tsp oil and fry carrots for 5mts .
2) Remove the fried carrots and keep separately.
3) Add 1tsp oil in a pan and fry Urad dhal,Split channa dhal red chillies and coriander seeds till it turns to light brown in color.
4)Grind the carrots, and no 3) items together with tamarind and salt for about 12 mts with little water.
5) Tastes good with Rice ,Chappatis , Dosas.

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Ingredients
3-4 Beetroots grated
5-6 Red Chillies
2 Tsp Split Channa dhal
2 Tsp Urad Dhal
3 no corriander seeds
½ tsp tamarind paste
Salt to taste.
1Tbsp Oil.

Method:
1) In a pan add 1/2tsp oil and fry grated beetroots for 5mts .
2) Remove the fried beetroot and keep separately.
3) Add 1tsp oil in a pan and fry Urad dhal,Split channa dhal red chillies and coriander seeds till it turns to light brown in color.
4) Grind the carrots, and first 3 items together with tamarind and salt for about 12 mts with little water.
5) Tastes good with Rice ,Chappatis and very nutritious.

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Ingredients:
1 tsp Black pepper
1cup Corriander seeds
1tsp Cumin seeds
1tsp fenugreek seeds
8 Red Chillies
1/2tsp. Oil

Method:

1) Fry all the above items in oil.
2) Cool them and grind them to a coarse powder for 15mts.
3) Store it in airtight container.

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Ingredients:
3 tbsp grated coconut
¼ onion chopped
5-6 red chillies
1tsp toor dhal
1 tsp split channa dhal
1 tsp coriander seeds
1/2 tsp cumin seeds
A pinch of turmeric powder
Curry leaves
Mustard seeds
1 cup of Curd or butter milk
salt
2 tsp. Oil

Method:

1) Grind coconut, onion, split channa dhal, toor dhal, red chillies, coriander seeds, cumin seeds, turmeric powder for 12-15mts with little water.
2) Beat the ground paste with curd or buttermilk.
3) Heat oil in a pan , add mustard seeds, curry leaves.
4) When splutters add the ground mixture and salt.
5) Allow it to Boil for 5-10mts.
6) Serve hot with Rice and dhal.

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Ingredients:
1 cup yellow lentil
1/2 cup bengal gram
1.5 cup corriander seeds
1/4 cup fenu greek seeds
1/4 cup pepper
1 tsp mustard seeds
1 tbsp rice
Chilli powder
1 tsp asafoedita
Turmeric Powder

Method:

1) Dry roast all the ingredients separately.
2) Cool and grind into a fine powder.
3) Measure the powder with a cup. With the same cup take half chili powder for 1 cup of powder
4) Take 1/8 cup of turmeric powder.
5) In a wok fry chili and turmeric powder on a low flame.
6) Mix both the powders together. Store in an airtight container.

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Ingredients:
Chicken 1kg.
Poppy seeds 2 tsps.
Grated coconut 1/2
Fennel seeds 1 tsp.
Coriander seeds 1 tsp.
Cumin seeds 1/2 tsp.
Whole red chilies 6-8 nos.
Cinnamon 1" stick
Green cardamom 3 nos.
Cloves 2 nos.
Turmeric powder 1/2 tsp.
Onion, large 1 no.
Ginger, chopped 2 tsps.
Garlic, chopped 2 tsps.
Star anise 1/2
Red chili powder 1 tsp.
Tomatoes, medium 3 nos.
Lemon 1 no.
Curry leaves 10-12 nos.
Fresh coriander Garnish.
Oil 1/2 cup
Salt to taste

METHOD:

1. Clean the chicken, remove the skin and cut into small pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
4.Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
5.Add the tomatoes, red chili powder and turmeric powder and sauté.
6.Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
7.Cover and cook till the chicken is done.
8.Serve hot garnished with coriander leaves and accompanied with boiled rice, Rotis or Tandoori Naan

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Ingredients

4 Cups rice (Either idli rice from Indian stores or long grain rice from American stores)
1 Cup urad dhal
5-6 Numbers methi seeds
Salt

METHOD:

1) Soak rice and methi seeds separately for 3 hours and grind them for 15mts with little water.
2) Soak Urad dhal for 2 hours and grind it for 18- 20 mts.
3) Mix both the batter together with salt and ferment it for 8-10 hours

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