La Lois Lounge

Ingredients:

Yogurt - 1 cup
Onion - 1 big
Tomato chopped - 1/2
Green chillies (thinly sliced)
Cucumber - 1/2 cup
Cilantro Chopped - 1/2 cup
salt to taste

Method:

• Chop the onion, tomato, cucumber, chillies, cilantro and mix it in a bowl.
• Add the yogurt, salt and mix well.

Serve it with Briyani

Ingredients:

Vermicelli - 2 cups
Water -4 cups
Onion (thinly sliced) - 400 gm
Green chillies - 3
Tomato (chopped) - 150 gm
Beans - 1 cup
Carrot - 1 cup
Cilantro leaves (chopped) - 1 cup
Mint leaves (chopped)- 1 cup
Ginger garlic paste - 1tsp
Chili powder - 1tsp
Turmeric powder - 1/4 tsp

Method

• Fry the vermicelli without oil in a pan until golden brown and set aside.
• Add the beans and the carrot in a microwave safe bowl, pour little water and cook halfway in the microwave for 3-4 minutes. (do not fully cook the beans and carrot )
  
• Heat oil in a pan add the onions, chopped green chillies and saute them well.
  
• Add the tomatoes and fry until they are mushy, then add the ginger garlic paste and fry for 2-3 minutes.
• Now add the cilantro and mint leaves and add the (half boiled) carrot and beans.
• Add chili powder saute for 2 minutes and then add boiling water and turmeric powder.
• Dump all the Vermicelli, and cover the pan with a lid on, and boil in a medium flame until the vermicelli is tender.
  
• When the vermicelli is tender, Increase the flame and cook until the water evaporates.
  
• Serve hot with raitha.
  

Ingredients:

Urad dal-1/8 cup
Grated coconut - 1/2 cup
Tamarind paste - 1/4 tsp
Dried red chillies - 3
Salt

Tempering:

Oil - 1tsp
Mustard - 1/4 tsp
Urad dal 1/2 tsp

Method:

• Dry roast the urad dal until golden brown and set aside
  
• Blend the coconut, roasted urad dal, dried red chillies & tamarind to a fine paste in a blender 'or' coffee grinder
• Heat oil in a small pan add the mustard seeds when it splutters add the urad dal and fry
  until golden brown.
• Dump the contents of the frying pan over the coconut mixture.

Serve with Idlis 'or' Dosas.

Ingredients:

All purpose flour - 3 cups
Yeast -1 tsp
Butter -3 tsp
Sugar - 1/2 tsp
Salt - 1/2 tsp
Luke warm water - 1 cup

Method:

• Mix the yeast and sugar, add warm water (do not mix after adding water) and let it stand for five minutes, until it gets frothy.
• Add the salt to the flour. To this slowly add the yeast mixture and mix the dough until it stops sticking to the fingers.
  
• Knead dough on a floured surface ( clean counter top is the best) until smooth, springy and elastic for about 10 minutes.
  
• Coat the dough with melted butter and place the dough in a greased bowl, . Cover and let it rise twice it's size in an hour
  
• Punch the dough. On floured surface, make the dough into 9 balls , on greased baking sheet sprinkled with flour. Cover and let rise until doubled, 45 minutes to an hour.
• Bake at 375 F for 20-30 minutes, until the bread is golden brown and sounds hollow when tapped with fingers.
  
• Cool the bread in a cooling rack and coat it with oil or butter

This can be served with bhajji

Ingredients:

Chinese long eggplant - 1
Onion - 1 big
Mustard -1/4 tsp
Urad dal -1/2tsp
Chili powder -1/2 tsp
Coriander powder -1 tsp
Cumin powder - 1/2 tsp
Pepper powder 1/4 tsp
Ginger garlic paste - 1/2 tsp
Oil
Salt

Method:

• Heat Oil in a pan, add mustard and then add urad dal.
• Add onions and cook until they are brown and tender, then add the ginger garlic paste.
  
• Add all the curry powders, (add little water to prevent the curry powders from burning) Fry well.
  
• Add the cut eggplant, and add water to cover the eggplant, and boil them until they are tender.
• Switch off the flame until all the water has evaporated.

Goes well with Rice

Ingredients:

Toor dal -1 cup
Oil
Salt

Tempering:

Mustard -1/4tsp
Urad dal - 1/2tsp
Dried red chillies -2
Hing - 1/8 tsp

Method:

• Pressure cook the dal adding little oil & salt for 10 minutes. and mash it using a potato masher
  
• Heat oil in a separate dish, add mustard seeds, when it pops add urad dal.
• Add the dried red chillies and hing.
• Pour the mashed dal to the seasoning and boil well
  

Serve it with rice and a teaspoon of ghee

Ingredients:

Okra -1lb
Chili powder - 1tsp
Coriander powder -1 tsp
Cumin powder -1 tsp
Salt according to taste
oil - 1-2 tbsp

Method:

• Heat oil in a pan, add the sliced okra and saute well.
• Add salt and saute until the okra is no longer sticky.
• Add all the curry powders and saute after adding a little oil
  
• Fry the okra for 5 minutes and switch off the flame
• This goes well with sambhar rice & curd rice.
  

Ingredients:
Yogurt - 3/4 cup
Cooked Rice - 1cup
Cilantro leaves -1/2 cup
Green chillies -2
Salt to taste

Tempering:

Mustard -1/4 tsp
Cumin seeds -1/4 tsp
Urad dal -2 tsp
Dried red chillies -2
Ginger (cut into pieces) -1 inch
hing -1/8 tsp

Method:

• Mix the rice with yogurt, cilantro,salt & green chillies
• Heat oil in a pan, then add the mustard seeds when it pops, add cumin seeds & urad dal.
• When the urad dal turns slightly brown, add the dried red chillies and switch off the flame
• Now add the ginger and hing.
• Pour the seasoning to the curd and rice mixture, and mix well.
  
• Serve with potato fry or pickle.
  

Ingredients:

Raw Rice -1/2 cup
Green gram dal -3/4 cup
water -2 cups
Ghee
Pepper (Freshly crushed) - 3
Pepper (whole) -1/2 tsp
Cumin -1/2 tsp
Ginger (grated)- 1 inch
Cashew nut
Curry leaves
Salt to taste

Method:

• Combine the dal and the rice, wash it and add 2 cups of water
  
• Place the above in a stainless steel container, which can be kept in the pressure cooker
  
• Add 1.5 cups of water in the pressure cooker, place the container which has the rice and dal mixture (do not add the rice and dal directly to the pressure cooker cos the mixture will stick to the bottom
  
• Pressure cook for 10 minutes (or) 2 whistles in medium flame
• In a separate pan add the ghee (medium flame) then add pepper,cumin,ginger & cashew saute them till they are lightly brown, then add curry leaves.
  
• Pour the cooked dal & rice mixture, mix well and serve hot with sambhar
  

Ingredients:

Vermicelli- 1 cup
Onions - 1
Dried red chillies -2
Water - 2 cups
curry leaves - 5
Urad dal -1 tsp
Chana dal- 1tsp
Mustard -1/4 tsp
Salt

Method:

• Fry the semolina without adding oil in a pan until it turns light brown (medium flame)
• Heat 1 tbsp oil in a separate pan, add mustard and then add urad dal and chana dal.
• When it turns light brown add the dried red chillies, curry leaves and onion
• After the onion turns brown add salt and then add water
• Once the water starts to boil add the semolina (medium flame) and cover it with a lid
  
• When the semolina is tender Increase the flame and cook until the water is evaporated
  
• Serve hot
  

Ingredients:

Onions -1
Potato -2
Canned mixed Vegetables :1 can (you can also use fresh vegetables like carrot, beans,peas, cauliflower)
Green chillies - 2
Tomato puree - 1/4 cup
Ginger garlic paste -1tsp
Cumin seeds - 1/4 tsp
Butter - 4tbsp
Pav bhajji masala - 2tsp or as per your taste
Salt

Method:

• Boil the vegetables including potato until mushy consistency
• If you are using canned vegetables boil the canned vegetables and potato separately
• Mash all the vegetables using a potato masher
• Add butter in a nonstick pan, add onions & green chillies
• Add tomatoes, cook for a while, then throw in the pav bhajji masala and fry it well
• Once the oil starts separating add a little water
  
• Finally add the mashed vegetables and cook for 5 minutes
• Add the remaining butter
  

This goes well with pav (buns) & chappati

Ingredients:

Toor dal -1cup
Tamarind paste -1/2 tsp - 1 tsp
Onion-1
Tomato-1
Okra (you can also use eggplant, drumstick, carrots & pearl onions)
Chili powder - 1tsp
Coriander powder -2tsp
Sambhar powder -1tsp
Cumin powder -1/2 tsp
Salt

Tempering:

Mustard -1/4 tsp
Urad dal -1/2 tsp
Fenugreek seeds -1/4 tsp
Dried red chillies -3
Hing-pinch or 1/8 tsp

Method:

• Pressure cook the toor dal with few drops of oil and 2 cups of water
• Add oil, onions in a sauce pan and saute well. Now add the veggies and saute for another 3 minutes
• Then add the tomatoes and fry for 2 -3 minutes. Pour water and add the chili powder, coriander powder, cumin powder, and cover the sauce pan with a lid.
  
• Boil the vegetables until they are tender
• Pour in the cooked dal, add tamarind paste and mix well
  
• Add salt as per your taste, when the sambhar comes to a boil switch off the flame
• Add oil in a small pan, to it add mustard seeds and when it splutters add urad dal, fenugreek seeds and dry red chillies
  
• Switch off the flame then add hing and pour it in the sambhar mix well and serve with it Rice or idli's (Indian rice crepe's)
  

• Wash the fish pieces
• Add all the curry powders to a small bowl, make a spreadable paste using water
• Add salt, Ginger garlic paste, lime(optional)
• Spread the marinade over the fish thoroughly and evenly.
  
• Let it marinate for 1 hour in the refrigerator
• Add 1 tablespoon oil in a pan, and place it in a medium flame.
• Add the fish and fry until golden brown

• Preheat the oven to 375 F, line the muffin tins with paper cases
• Stir together the flour baking powder, baking soda, salt and cinnamon. Set aside
• Beat the peeled bananas in a moderate speed in a electric mixer until mashed
• Add egg, sugar and oil
• Add the dry ingredients and mix gently on low speed
• Stir in the raisins using a wooden spoon
• Fill the cups with two -thirds full
• Bake for 20-25min or until the tops spring back when touched
• Transfer into a cooling rack

Ingredients:

Pumpkin -1lb
chilie powder -1tsp
Pepper Powder -1/4 tsp
Dried Red chillies -3
Mustard-1/2 tsp

Method:

• Boil the pumpkin with salt until tender
• Pour oil in a pan add mustard seeds dried red chillies
  
• Add the boiled Pumpkin and add the curry powder's
  
• Saute well for 5 minutes
  

This goes well with sambhar rice & curd rice