COOKING MADE EASY

Ingredients: - Leftover idlis (preferably a day old) - Oil for frying - Mustard seeds (optional), Cumin seeds and Sesame seeds - Curry leaves (optional) - Chopped green chilies and red chilli powder - Salt to taste - Chopped coriander leaves for garnish Instructions: 1. Cut the leftover idlis into bite-sized pieces or cubes and warm them in the microwave for a minute. 2. Heat oil in a pan for frying. 3. Add mustard seeds, cumin seeds and sesame seeds and let them splutter. Then add curry leaves and sauté for a few seconds. 4. Add chopped green chilies.  5. Add a pinch of chilli powder and salt to taste. Mix well. 6. Add the idli pieces to the pan and gently toss them . Ensure that the idlis are coated well with the spices. 7. Let the idlis fry on medium heat until they turn golden brown. Keep stirring occasionally to ensure even frying. 8. If desired, you can add lemon juice to add  more flavor. 9. Once the idlis are fried to your liking, turn off the heat. 10. Garnish with ch...

  Here's a simple recipe to make Dry Chicken Manchurian that can be tossed in Fried rice and have yummy chicken fried rice.  The recipe of Veg fried rice has been given previously so here's a recipe of how to prepare the dry manchurian chicken. Ingredients: - 500g boneless chicken, cut into small pieces - 1 tbsp ginger-garlic paste - 2 tbsp cornflour - Salt to taste - 1/2 tsp black pepper powder - 1 egg, beaten - Oil for deep frying - 2 tbsp oil - 1 onion, chopped - 2-3 green chillies, chopped - 1 tbsp soy sauce - 1 tbsp tomato ketchup - 1 tsp vinegar - 1/2 tsp sugar - Chopped spring onions for garnishing Instructions: 1. Marinate the chicken pieces with ginger-garlic paste, cornflour, salt, black pepper powder, and beaten egg for at least 30 minutes. 2. Heat oil in a pan over medium-high heat. 3. Add the marinated chicken pieces in batches and deep fry until they turn golden brown and crispy. Drain on paper towels and keep aside. 4. Heat 2 tbsp oil in another pan over medium-...

  Mung ki dal, also known as split yellow mung bean dal, is a popular and nutritious dish in Indian cuisine. Here's a simple recipe to make it at hom e: Ingredients: - 1 cup split yellow mung beans - 3 cups water - 1/2 teaspoon turmeric powder - 1/2 teaspoon cumin powder - 1/2 teaspoon coriander powder - 1/2 teaspoon red chili powder - 1 tablespoon oil or ghee - 1 teaspoon cumin seeds - 1 onion, chopped - 3-4 garlic cloves, minced - 1 inch ginger, grated - Salt to taste - Fresh cilantro leaves for garnish Instructions: 1. Rinse the mung beans in cold water until the water runs clear. Soak the beans in water for at least 30 minutes or up to 2 hours. 2. Drain the water. 3. Add Cumin seeds in oil in a fry pan, then fry some onions, green chillies, garlic, and ginger and sauté until the onions are translucent and the garlic is fragrant.Then add turmeric powder, cumin powder, coriander powder, and red chili powder.  4. Add the mung beans to the pan and mix well. Add salt to taste a...

  Ingredients: - 2 cups mint leaves - 1 cup cilantro leaves - 1-2 green chilies (depending on spice level) - 1/2 inch piece of ginger - 1 tsp cumin powder - 1 tsp chaat masala - 1/4 tsp black salt - 1/4 tsp salt - 1/4 cup tamarind pulp - 1/2 cup jaggery or brown sugar - 4 cups water - Ice cubes Instructions: 1. Wash and chop the mint leaves, cilantro leaves, green chilies, and ginger. 2. In a blender, blend together the mint leaves, cilantro leaves, green chilies, ginger, and water to make a smooth paste. 3. Strain the paste through a fine sieve or cheesecloth to remove any solids. 4. In a large bowl, mix together the strained paste, cumin powder, chaat masala, black salt, salt, tamarind pulp, and jaggery or brown sugar. 5. Add 4 cups of water and mix well until the jaggery or brown sugar dissolves completely. 6. Add ice cubes to the bowl and mix well. 7. Taste the pani and adjust the salt, sugar, and spice levels according to your preference. 8. Serve the sweet and spicy pani in a...

  Sev Papdi Chaat is a popular Indian street food that is a savory snack made with crispy papdi, boiled potatoes, chickpeas, yogurt, chutneys, and sev. Here's a simple recipe to make Sev Papdi Chaat: Ingredients: - 20-25 papdi - 2 boiled potatoes, peeled and chopped - 1/2 cup boiled chickpeas - 1/2 cup plain yogurt - 2-3 tbsp green chutney - 2-3 tbsp tamarind chutney - 1/2 tsp roasted cumin powder - 1/2 tsp red chili powder - Salt to taste - 1/2 cup sev - Finely chopped coriander leaves for garnish Instructions: 1. Arrange the papdi on a plate. 2. Top each papdi with some boiled potatoes and boiled chickpeas. 3. Drizzle some plain yogurt on top of the papdi. 4. Add some green chutney and tamarind chutney over the yogurt. 5. Sprinkle some roasted cumin powder, red chili powder, and salt on top of the chaat. 6. Add a generous amount of sev on top of the chaat. 7. Garnish with finely chopped coriander leaves. 8. Serve immediately and enjoy the delicious Sev Papdi Chaat. You can adjust...

 I ngredients: For Vadas: - 1 cup urad dal (split black lentils) - Salt to taste - 1/2 tsp cumin seeds - 1/4 tsp asafoetida (hing) - Oil for deep frying For Yogurt: - 2 cups yogurt - 1/2 tsp roasted cumin powder - 1/2 tsp red chilli powder - Salt to taste - 2 tbsp sugar For Toppings: - Green chutney - Tamarind chutney - Chopped coriander leaves - Roasted cumin powder - Red chilli powder Instructions: 1. Wash and soak urad dal for 4-5 hours. 2. Drain the water and grind the dal into a smooth paste using a little water if required. 3. Add salt, cumin seeds, and asafoetida to the batter and mix well. 4. Heat oil in a deep frying pan over medium-high heat. 5. Wet your hand and take a small portion of the batter and drop it in the hot oil. Repeat with the remaining batter. 6. Deep fry the vadas until they turn golden brown and crispy. Drain on paper towels and keep aside. 7. In a bowl, whisk the yogurt until smooth. 8. Add roasted cumin powder, red chilli powder, salt, and sugar to the ...