Fooderian

4 tbsp. Ghee

2 inch Ginger, finely chopped

6 large Garlic, finely chopped

2 large onions, finely chopped

2 Black Peppercorn

2 Black Cardamom

4 Green Cardamom

4 Cloves

1 inch Cinnamon

1 Bay Leaf

In a flat pressure cooker, fry ginger & garlic in hot ghee for 2 minutes, then add onion, all the whole spices and fry till onions turn golden brown.

1/4 tsp. Turmeric

1 tsp. Coriander powder

Reduce the flame and add turmeric and coriander and mix well till raw smell goes making sure masala doesn't burn.

2 medium Tomato, puréed

1 tsp. Red Chilly powder

1/2-1 tsp. Garam Masala powder

1 tbsp. Yoghurt(not too sour)

Cook tomato till raw smell goes and the ghee separates. 

Add red chilly & Garam masala powder and fry for 1-2 minutes. 

Add yoghurt and fry till completely blended and ghee separates.

500 gms. Goat meat, boneless

Salt to taste

Now on low(burner)-high(flame) mix the meat into the masala along with salt and fry till oil separates. Try and make sure it doesn't leave water and browns well. Approx.10 minutes.

1-2 cups (depending on desired gravy) of hot water

1 tbsp. Dry Kasuri methi/Fresh Pudina(Optional)

Close pressure cooker. After 1 whistle, turn to sim and let it cook for 20 minutes on consistent heat.

Open, taste seasoning and spice and adjust accordingly. 

Garnish with chopped coriander. Slit green chillies and ginger optional.

*10 Min (if all ingredients are ready)

Grind to paste:(Add water ONLY if required) 

1 large Onion chopped 

2 Big piece of Garlic

1 inch Ginger

1 cup Mint leaves (Loose fistful)

1-2 stems Coriander leaves

6 tbsp Desiccated Coconut (3 tbsps. if you don’t enjoy sweetness from coconut)

2 Green Chillies (4 if you like the curry little spicy)

1 tsp. Red Chilly powder

1/2 tsp Black Peppercorns

1/2 tsp Cumin seeds

1/4 tsp Turmeric powder

1 tsp Sugar

Salt to taste

Make a smooth paste preferably without water and keep aside.

In a Pressure Cooker:(Preferably flat kind) 

Cooking oil

1 large Onion chopped finely

Fry onions till golden brown 

1″ Cinnamon stick

4 Cardamoms

2 whole dried Red Chilies

Fry for 1 minute.

Now add the ground paste little by little and fry till it emits aroma and leaves oil.

1 full Chicken cut to medium pieces.

Fry the chicken in the masala till all the chicken are coated with the masala approx. 2-3 minutes.

2-4 sprigs Curry Leaves (shred with scissors if you like)

2 cups Water or enough to cover chicken pieces

Mix in curry leaves, and water. Close pressure cooker lid and let it cook for 1 whistle, then cook on sim for 10-15 minutes(depending on chicken quality).

2 stems chopped Coriander to garnish

Once the pressure releases, open lid, add chopped coriander, mix well, check salt, add more water if required and boil to bring to desired consistency.

Serve with crispy outside soft inside dosa/frozen parathas/regular homemade oil parathas.

Note: Key is to enjoy the pudina(mint) flavour even after cooking, too much spice will overpower the flavour in the mouth hence, add spices sparingly. 

I added 4 green chillies, 1/2 tsp. peppercorns and 1 tsp. red-chilly powder while grinding. 

Tip 1: You can marinade the chicken with ground masala in advance, refrigerate and cook the curry next day also. 

Soak for 4-5 hours:

1.5 cup Maah ki daal

1/4 cup Rajma(optional)

In last 1-2 hours, soak:

1/4 cup Chana Daal

Cook in pressure cooker:

All 3 soaked daal in the same water. Add more water if required.

1 inch ginger, finely chopped,

6 Large garlic, finely chopped,

2 Green chillies, finely chopped.

Cook for 5-6 whistles, then let it simmer for 15-20 minutes.

For tadka:

Ghee

1/2 inch ginger, finely chopped,

2 Large garlic, finely chopped,

2 Greenchillies, finely chopped,

1 medium sized yellow onion, finely chopped.

Fry the above till golden brown.

2 medium sized tomato, finely chopped

Salt to taste.

Fry till completely mashed and oil separates.

1 tsp. Red chilly powder,

1/4 tsp. Dry mango powder(optional-depending on tomato sourness.)

Fry for 2-3 minutes till oil separates and red chilly omits color.

Add the cooked dal and extra water(if required) and bring it to a boil.

Simmer, put a lid and let it cook approx. for 15-30 minutes.

Marinade:(Ideally 30 minutes) 

500 gms. boneless Mutton

3 medium Potato, cut in quarters

4 tbsps. thick Yoghurt

1 tbsp. Ginger paste

1 tbsp. Garlic paste

1/2 tsp. Turmeric powder

1 tsp. Red Chilly powder

1/2-1 tsp. Garam Masala powder

Salt to taste

In a Pressure Cooker:

Mustard Oil

1 inch Cinnamon stick

2 Bay leaf

2 Cardamom

6 Cloves

8 Peppercorns

Fry for 2 minutes till it omits fragrance.

Puree: 

2 nos. medium sized yellow Onion

2 inch Ginger

Fry till Golden brown. Keep clearing browning in the pan.

1/4 tsp. Turmeric powder

1 tsp. Coriander powder

1 tsp. Red Chilly powder

Fry for 1 minute 

1 Tomato, chopped

Salt to taste(there is salt in the marinade also)

1 tbsp. hot Water

Add water to completely deglaze the pan, fry till tomato is cooked and leaves oil. Fry till semi dry-roasted consistency. Caramel color.

4 Green Chillies, slit half way

Fry for 2 minutes.

Add the marinaded mutton and fry for 5 minutes.

2-3 cups of hot Water (add according to the consistency desired, can be adjusted in the end.)

1/2 a Lime, juice (optional)

Add water, lime juice, mix, close lid, cook for 4 whistles and simmer for 15 minutes.

Garnish with coriander leaves.

2 Cup Basmati Rice

Wash, drain and then soak for 30 minutes

In a pan/kadhai:

Ghee

1 inch Cinnamon

2 Cardamom

4 Cloves

Roast for 1 minute

Add pre-soaked rice(without water) and fry for 2 minutes till moisture evaporates.

 2-1/2 cup hot water(more depending on rice) and Salt to taste.

Close lid and cook till 3//4 done on low flame, open lid, mix gently, close lid and cook till done. 

1 Onion, thinly sliced 

1 Tomato, thinly sliced or finely chopped

1 Green Chilly, finely chopped

1/2 lemon juice or 1 tbsp. vinegar

Salt to taste

Mix well and let it marinade in the refrigerator until ready to eat.

Depending on season and availability, cucumber, radish, carrot, etc. can also be added. 

4 ripe Bananas, sliced

Slice the bananas into chunks and freeze.

1 tbsp. Maple Syrup (please read ingredients and buy 100% Pure)

1/2 tsp. Cinnamon powder/ 1 inch Cinnamon Stick

¼ cup Milk (optional)

In a heavy-duty blender, blend frozen banana, cinnamon powder and maple syrup to a creamy consistency. If the banana is over frozen and is hard to blend add milk while blending to ease the process.

¼ cup Sunflower seeds

Ragi Dosa: For 2 people

Soak 1/2 Cup Urad Dal and grind after 2-4 hours - depending on weather

Soak 1 Cup Ragi flour in little water for couple hours before making dosa. Drain water.

Mix Urad dal batter and soaked Ragi flour and let it ferment overnight.

In the morning before making dosa dd water if required and salt to taste. 

Make soft and crisp Ragi dosas.

OR instant version

Ragi Dosa : For 2 people for 2 days.

Soak 1/2 Cup Urad Dal and grind after 2-4 hours - depending on weather

Soak 1 Cup Ragi flour in little water for couple hours before making dosa. 

Before making dosa, mix Urad dal batter, soaked Ragi flour and 2 tbsps. Yoghurt(optional).

Add water if required and salt to taste. 

Make soft and crisp Ragi dosas.

Garlic Chutney: 

1 Fistful, grated Coconut

4-5, small raw Garlic

4-5, Red Chillies (fried in little oil and cooled before grinding)

Small piece, Tamarind

little water to grind(Chutney must not be thick or runny)

Salt to taste

1 cup Urad Dal

Rinse once in water, soak in 2 cups water separately atleast 2-4 hours(Hot weather) else overnight.

Grind it to a fluffy smooth batter using just enough water used for soaking not excess.

1-1/2 cup Idly Rawa

Wash and squeeze out water from idly rawa and keep adding to the prepared Urad dal batter, mix well place lid on top(should not be too tight) and let it ferment overnight in a warm place in the kitchen or in an oven with just the oven lights on.

1 tsp. Coconut Oil

1/4 tsp. Fenugreek Seeds

Fry Fenugreek seeds till it turns golden brown(not less, not more else it will be very bitter) and omits bitter aroma.

1 tbsp. Cumin seeds

Roast till you get sweet-musky smell of roasted(again not less, not more as this will decide the aroma of a true mangalore rasam) cumin. 

3 tbsp. Coriander seeds

Roast ONLY until it just starts to change colour and you smell the aroma of combined roasted spices. Remove from pan and let it cool on a plate.

1 tbsp. Coconut Oil

6-10(approx.) nos. Dried Baidgi Red Chillies, 

Olden days measurement - (The ratio is - if you combine fenugreek, cumin & coriander on one side of a plate and then on the sider keep the dried baidgi red chillies the approx. quantity should look the same)

NOTE - I use baidgi as ONLY this chilly gives perfect color, heat and above all aroma required for this rasam.

Roast the chillies on medium flame until the texture is firm & hard and the color turns bright red almost maroon. Remove from pan and let it cool on a plate.

Horizontal blade/chutney jar/powder Jar, grinder

  NOTE - I believe lot of people use coffee grinder for this however, I have never tried and I can judge the results.

Grind all the roasted and cooled spices to a fine(with some coarseness) texture in a clean-dry jar. You have to be very patient while grinding and at all times use a dry spoon.

I promise you by the time you are done grinding your whole house will smell festive.

Transfer into an air-tight container and let it cool. Once cool you can keep it on your spice rack for daily use or in the freezer.

Coconut Oil

1 tsp. Chana Dal

1 tsp. Urad Dal

1/2 tsp. Mustard Seeds

Roast Dals till golden brown and mustard seeds splutter.

2 inch Ginger, finely chopped

6-8 Green Chillies, 3/4 slit

1 large Onion, finely chopped

2 stems Curry leaves, finely chopped

Fry ginger, green chillies for 1 minute, add onions, curry leaves, and fry till onion turns pinkish.

2 medium Tomatos, chopped

Salt to taste

Add tomato, salt and fry till oil separates and pieces are mashed.

1 cup Roasted Upma/Sooji Rawa

Mix in the Upma rawa and fry on medium flame for 2-3 minutes.

2 cups hot water

Simmer the gas, make sure the pan is not very hot and slowly add hot water, stir, close lid and cook 3/4.

1 tsp. Sugar

1 tsp. Ghee

1/2 lime juice

Open lid, sprinkle sugar, ghee, lime juice, mix, cover and let it cook completely. Approx. 2 minutes.

2 sprigs Coriander leaves, chopped

Mix in coriander leaves, close lid, switch off flame and serve.

In a Blender - Purée:

1 medium Onion

1 medium Tomato

1 inch Ginger

2 Green Chillies(Optional)

In a Pressure Cooker: 

Oil

1/4 tsp. Turmeric powder

1 tsp. Red Chilly powder

1 tsp. Coriander powder(Optional)

Salt to taste

Add the above purée, oil, dry masalas and let it cook on medium flame.

If it starts to splutter just place the pressure cooker lid on top.

2 boneless Chicken Breasts/Thighs, cut in cubes

1/2 - 1 cup water(Can be the one used to rinse out the blending jar)

Now add the chicken pieces, required quantity of water to the pressure cooker, close lid and let it cook for 2 whistles.

1/2 tsp. Garam Masala

1 sprig fresh Coriander leaves, chopped

Once the pressure cooker releases, add the garam masala, fresh coriander leaves, stir and give it a boil.

1 cup Chana Daal

Pressure cook with 2 cups water for 3 whistles and simmer for 10 minutes or until 3/4 cooked.

In a pot:

Ghee

1 tsp. Jeera

Once the ghee is hot add Jeera, let it roast for 30 seconds.

1 medium size Onion, chopped

1 inch Ginger, chopped

Fry onion and ginger till onion turns golden brown.

1 medium Tomato, chopped

1/4 tsp. Turmeric powder

1 tsp. Red Chilly powder

Salt to taste

Add tomato and fry on low flame till tomato & spices cook and oil separates.

Now add the cooked chana dal along with extra water to bring the dal to desired consistency.

Simmer and let it cook for 5 minutes till the oil surfaces.

1/2 tsp. Garam Masala(optional)

Mix in the garam masala and give it a boil.

2 Green Chillies, cut in half

2 sprigs fresh Coriander leaves, chopped

Add chillies and coriander to dal, mix and serve.

Serve with hot plain rice/ghee rice/ phulkas with ghee. 

In a wok, on constant high flame:

Oil

4 Garlic, chopped

1 tsp. Chilly Flakes

1 medium Onion, cut in quarters

Sauté for 1 minute.

250 gms. Beef, thinly sliced

Sauté for 2 minutes.

1 tbsp. Soya Sauce

Salt to taste(adjust according to soya sauce)

Fry for 1 minute.

6 Long Beans, cut in sticks

Close and cook beans with splash of water(optional) for 2 minutes on medium flame.

3-4 Mushrooms, sliced

Sauté for 1 minute.

250-500 gms. Chaprada Avere/Indian Flat Bean

Wash beans thoroughly with cold water, using your hands cut the tops 3/4 and peel the strings from both the sides. Take 4-6 beans at once place on top of  each other on cutting board and slice.

In a pan/wok: 

2 tbsp. Coconut Oil (or Oil of your choice)

1 tbsp. Chana Dal

1 tsp. Urad Dal

1/2 tsp. Mustard seeds

Once the oils is hot, lower the flame, add chana dal, urad dal, mustard seeds and wait till mustard seeds splutter and chana and urad dal turn golden brown.

(TIP: cover with a lid once you add mustard seeds that way they won’t splutter all over and make a mess)

1/4 tsp. Hing

Washed and Sliced Flat Beans

2 Sprigs Curry Leaves, chopped

Now add hing, fry for a second, add the sliced flat beans and chopped curry leaves and fry for 1 minute on medium-high flame.

1 tsp. Tamarind Paste

1-2 cups Hot Water

Add Tamarind paste, hot water(regular water if hot is not available), mix, cover with a lid, let it cook on medium flame till water almost evaporates(approx. 5 minutes)

1/4 tsp. Turmeric powder

1 tsp. Red Chilly powder

1 tsp. Sugar/Jaggery

Salt to taste

1/4 cup Fresh Coconut, grated

Add sugar, all the powders and fry for 2 minutes till they combine with the beans and any excess water evaporates.

Mix in the grated fresh coconut.

1 cup Yoghurt, chilled pinch of Salt 1 tsp. Sugar 1/4-1/2 tsp. Roasted Jeera/Cumin powder pinch of Red Chilly powder(optional)

Roast jeera on medium flame till you get nice musky smell, transfer to a mortar & pestle and coarsely grind it.

In a bowl of chilled(MUST be chilled only then you will really enjoy it) yoghurt add salt, sugar and freshly roasted and ground cumin powder.

4 medium size Karela/Bitter-gourd

Peel, chop and keep skin aside. 

Cut Karela in roundels, De-seed, rub salt and keep aside.

Thoroughly rinse salt from karela just before cooking.

Oil 

Cooking Oil however, Mustard oil for the brave ones as it will enhance the bitterness and give Karela the beautiful crisp golden colour

2-3 medium size Onions, thinly sliced 1/4 tsp. Turmeric powder 1-2 tsp. Red Chilly powder

Fry chopped Karela peel kept aside, onion for 1 minute, add rinsed Karela, dry spices and mix well for 1 minute.

Close lid and cook on medium heat till Karela is 1/2 cooked.

1/2 tsp. Amchur powder(optional) Salt to taste

Open lid, add salt, amchur powder and fry till onion is caramelised and Karela is slightly golden/brown.