Devi's Kitchen

 Ingredients  Basmati rice. -  2 cups Water.            - 2 and 1/2 cups Green beans.  -  1/2 cup Carrots.           - 1/2 cup Mushrooms     - 1/2 cup Capsicums       - 1/2 cup Red onion         - 1/2 cup Sriracha Chilly sauce - 1 tablespoon Ginger garlic paste.   - 1 teaspoon Soya sauce                 - 1 tablespoon  Pepper cumin powder - 1/2 teaspoon Salt                              - as needed(1/2 tablespoon) Oil                               - 2 tablespoons  Instructions  Take 2 cups of basmati rice in a bowl then wash and soak it for 20 minutes. Meanwhile chop all  vegetables as small pieces. Cook basmati rice in a Pressure cooker or in instant pot rice mode. Sauté  vegetables in a wide pan while cooking rice. Take a wide pan add oil and bay leaves and cinnamon stick  after that add onion once onion gets transparent add green beans and carrots when these get fried(sauté)  well add mushrooms and capsicums. When all veggies get soft add ginger garlic paste , sriracha chilly  sauce

Very easy recipe  Ingredients  Brinjal.  -   3 to 5 medium   Onion     -  1 small Tomato    - 1 Turmeric. - 1/4 teaspoon  Chilli powder  - 1 teaspoon Coriander powder  - 1 teaspoon Salt  as needed Seasoning  Gingelly oil - one tablespoon  Mustered  - 1/8 teaspoon Urad dal  - 1/8 teaspoon  Fennel seeds  - 1/8 teaspoon Instructions: First cut the onion and tomato, Brinjal lengthwise. Then  Take a pan add one tablespoon oil and fry sliced Brinjal well till it turns little brown  it’s edges.  Take it out from oil & Keep it aside in a bowl. In the remaining oil add seasoning(mustard, urad dal &  fennel seeds).when it’s splatter add onion. Add tomoto slices when onion gets transparent. Sauté well then  add Chilli powder and coriander power, turmeric powder with  one cup of water. When it’s all get thicken  add Brinjal & salt. Keep the flame Simmer and cook till the oil comes out.  Now it’s ready to eat with  rasam rice and curd rice even with lemon rice. 

Ingredients  Eggplant.        -  2 medium  Potato.             - 1 very small one  Moong Dhal.   - 1/3 cup Onion.             - 1 very small one Green chillies - 7 to 8 Tomato           - 1 large  Turmeric.        - 1/8 teaspoon (pinch) Tamarind purée - 1 tablespoon (Optional) Salt                 -  as needed (one teaspoon) Seasoning   Oil  - 1 tablespoon  Mustard - 1/2 teaspoon  Urad dhal - 1/2 teaspoon  Asafetida - 1/8 teaspoon (pinch) Preparation   Take a pressure cooker, then add 2 cups of water. Put moong dhal and  all the chopped vegetables into it.   Add salt & turmeric before closing pressure cooker. Pressure cook on medium flame till  first whistle then put sim for ten minutes or allow three to five whistles. Actually It’s cooks well in few  minutes. After released pressure open the pressure cooker and bring it to boil. If it’s thick, add half or  one cup of water with it. While boiling add tamarind pulp and seasoning (take a small pan and add oil  when oil gets heat add

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Ingredients  பாசிப்பருப்பு.         - 1 கிண்ணம் சர்க்கரை(சீனி).     - 3/4 கிண்ணம் தேங்காப்பூ.           - 2 டேபிள் ஸ்பூன் ஏலக்காய்               - 1/4 டீஸ்பூன் பச்சிசி                   - 1/2 கிண்ணம் உளுத்தம் பருப்பு   - 1/4 கிண்ணம் வெல்லம்/சர்க்கரை - 1 டேபிள் ஸ்பூன் செய்முறை பாசிப்பருப்பை ஐந்து மணி நேரம் ஊற வைக்கவும்.  பச்சரிசியையும் உளுத்தம் பருப்பையும் சேர்த்து இரண்டு மணி நேரம் ஊற வைத்து மிக்ஸியில் மை போல கெட்டியாக அரைத்துக் கொள்ளவும்.  ஊறிய பாசிப்பருப்பை தண்ணீரை வடித்துவிட்டு ஒரு இட்லி பாத்திரத்தில் ஆவியில் வேக வைக்கவும்.  பாசிப் பருப்பை நன்கு மலர (அ) மசிய வேக வைக்க வேண்டும். இதற்கு அரை மணி நேரமாகும்(கீழே உள்ள பாத்திரத்தில் அரை மணிக்கு  தேவைப்படும் நாலு டம்ளர் தண்ணீரை வைத்து  கவனமுடன் பார்ததுக் கொள்ளவும். பத்து நிமிடத்திற்கு ஒரு முறை இட்லி பாத்திரத்தை திறந்து பார்த்து பாசிப்பருப்பு மீது  தண்ணீர் தெளித்து தெளித்து வேக வைக்கவும்.  பருப்பு வெந்த பிறகு அடுப்பில் ஒரு இருப்பு சட்டியை வைத்து ஒரு டேபிள் ஸபூன் நெய் சேர்த்து நெய்உருகியதும் தேங்காய் துருவல், ஏலக்காய்த்தூள், பாசிப் பருப்பு  மற

Ingredients  Egg.                     - 4 to 6(boiled) Onion.                  - 1 medium  Garlic.                  - 5 to 7 small pods Tomato.                - 1 medium  Tamarind pulp      - 3 tablespoons  Red chilly powder - 3/4 tablespoon  Coriander powder - 2 tablespoons  Seasoning.             - mustard, Urad dal, fenugreek,                                   Whole pepper & fennel seeds.  Instructions  First boil the eggs and remove the shells. Split the top of the egg and sprinkle little bit of turmeric, salt to the eggs. Keep it aside. Then slice onion and tomatoes.  Soak tamarind for ten minutes in warm water. Then extract three tablespoons of tamarind pulp.  Take a deep pan for making this traditional egg gravy. Add oil then put all the seasonings.  We add mustard and Urad dal, fenugreek, whole pepper, fennel seeds 1/8 teaspoon or only few of each item for making thick tamarind gravy and non - veg gravies. If you wish to add one or two seasonings are fine.  Next when it sp

Onion.             - 1 Tomatoes.       - 3 Red chillies     - 7 Mustard.          - 1/2 teaspoon  Asafetida.        - 1/8 teaspoon  Gingelly Oil.   - 2 tablespoons  Salt                  - as needed   Take a medium size mixie jar, cut onion, tomatoes as big slices add it to mixie jar. Grind it with  red chillies. Take a deep pan add oil add mustard, curry leaves, asafetida then pour grounded  onion tomatoes add salt. Allow it to boil for ten minutes. Now easy tomato chutney ready. 

Onion.                    - 1 small Tomato.                  - 1 small Curry leaves          - 1 cup or 10 strips  Coriander leaves.   - 2 cups or Half bunch  Oil.                         - 1 tablespoon  Red chillies.           - 5 Salt.                        - as needed Seasoning        Mustard.                  - 1/2 teaspoon  Uraddal                    - 1/2 teaspoon  Take a pan add oil once heated add onion slices when it gets transparent add tomatoes with curry leaves sauté for a minute after that add coriander leaves and sauté for few seconds then switch off the stove. Allow it to cool down then grind it with red chillies and salt. Add seasoning. Curry leaves chutney ready!

Mushrooms           - 500gram Thick curd               - 2 tablespoons  Ginger Garlic Paste - 1 teaspoon  Chilli Powder.           - 1 teaspoon Coriander Powder.       - 1 teaspoon Gram masala/Tandoori Powder - 1 teaspoon  Oil             - 2 tablespoons  Salt            - 1/4 teaspoon   Wash mushrooms well and slice as two pieces if it is small mushrooms or slice as four pieces if it is big.    Then marinate mushrooms with all above ingredients. Keep it aside for half an hour.   After half an hour shallow fry in a non stick pan as batches. When mushrooms start to getting brown on its sides is cooked at this stage transfer to plates.    It’s like a curry vruval. Kids to adults love it! Enjoy!! Note:   We can use half lemon instead/substitute  of curd. 

Ingredients Egg - 6 Onion - 1 Tomato - 2  Coconut milk - 1 can Ginger Garlic Paste - 1 spoon Chilly powder - 1 spoon Coriander powder - 2 spoons  Jeera powder -1 spoon Garam masala - 1/2 spoon Salt - 3/4 spoon Preparation Hard boil eggs and once done remove shells, apply littlebit salt & chilly, turmeric on eggs. Take a pan, add some oil. Add a cinnamon stick or mustard, urad dal with peppercorns. Then sauté onions well after that add tomato purée with ginger garlic paste, chilly, coriander, jeera powder. Allow few minutes to cook well. Then add coconut milk.  If you feel too thick add some water. Check salt and spices. At this time add boiled eggs. After couple of minutes switch off the flame. Transfer to a serving bowl. You can enjoy this coconut milk egg gravy with chapathi or hot plain white rice...

Ingredients Urad dal         - 1 cup Toor dal          - 3/4 cup Curry Leaves  - 1 cup  Red chilies      - 1 cup or 20 pieces Mustard          - 1 teaspoon                           Asafetida        - 1/4 teaspoon Salt                 - 1 & 1/4 teaspoon  Oil                  - 4 teaspoon Preparation Take a pan, add one teaspoon oil, add urad dal, fry urad dal till gets brown. Keep it aside in a wide bowl  Then in same pan add one teaspoon oil, add toor dal to stir fry till gets brown. Toor dal gets brown quickly. So we can keep the flame in low. Add fried toor dal to fried urad dal.   Again add one teaspoon oil in same pan add curry leaves and red chilies one by one, fry in low flame once get crisp. Add this to fried dal mixture.  Finally add one teaspoon oil in a same pan, once oil heat add mustard & asafetida, salt one by one. Add it to the above mixture   Let them cool down and grind it in a mixie.  It's ready t

Ingredients Rice               - 1 cup Mushroom     - 400g Garlic             - 4 cloves Ginger            - 1/2" piece(remove skin) Onion             -1 medium Green chilly   - 2 to 3 Mint leaves    - 1 cup Coriander leaves - 1 cup Seasoning            - cinnamon stick, cardamom,                                cloves & bay leaves Oil                      - 2 tablespoons Salt                     - 1 to 2 teaspoon Water                  - 2 cups Preparation Slice onion, mushrooms, and green chilies. Wash mint leaves and coriander leaves. Grind mint and coriander leaves with ginger and garlic. Wash and soak rice for 20 minutes. Then take a pressure cooker, add oil, once it heats up, add seasoning, onion, and green chilies. Once onion is transparent add mushrooms. After that add ginger, garlic, mint and coriander leaves paste. Sauté for few minutes then add rice, water and salt as needed. Close the lid. Keep the flame in high till first whistle then keep it in l

Ingredients Onion        - 1 small Tomato      - 1 small Seasoning  - Mustard, urad dal and                      black pepper Grind Coconut(graded)  - 5 tablespoons Jeera                     - 1 tablespoons Fennel seeds         - 1 tablespoons Red chilly              -  5 pieces Roasted Chana      - 2 tablespoons Salt                         - 1 teaspoon Oil                           - 2 tablespoons Preparation Take a pan add some oil once gets hot add seasonings. Then add onion, once it gets transparent add tomato, sauté few minutes after that add half cup of water. Allow few minutes to cook. Meantime grind the above ingredients as nice paste. Once the onion and tomato cooked well add the coconut paste with some salt, add three cups of water. If it looks more thick add one more cup of water. Now Gravy is ready.  It goes well with idly and dosa. Chapathi too.

Tomato.             - 1big Garlic                 - 2 pieces                                     Red chilly           - 2 Turmeric             - 1 pinch Tamarind.            - little bit Pepper & cumin Powder                - 1 teaspoon Seasoning            - curry leaves, mustard,                                urad dal, asafetida Coriander leaves  - Handful Salt                       - 1 teaspoon Oil                        - 1 tablespoon Preparation Soak tamarind in water for ten minutes then extract the purée. Add 3 cups of water to this tamarind purée. Cut tomatoes as small pieces. Grind it with red chilly, garlic. Take a pan and add oil, add seasoning then pour tomato purée. Once it’s cooked well add tamarind purée with turmeric, pepper & jeeragam powder, salt and coriander leaves along with three cups of water.  Simple Rasam ready. Note: Usually l have pepper and jeera powder separately at home. So I add this powder. Try this way if you have powder or

Cauliflower - 1 cup Potato          - 1/2 cup Carrot          - 1/2 cup Peas             - 1/4 cup Onion           - 1/4 cup Garlic           - 5 pieces Green chilly  - 4 to 7 pieces Coconut graded - 1 cup Roasted Chana dal - 2 tablepoons Fennel seeds(Sombu) - 1teaspoon Cumin(Jeera) - 1 teaspoon Seasoning      - mustard, urud dal & whole black pepper or cinnamon sticks Oil                  - 2 tablespoons Salt                 - 1 teaspoon Preparation                                                                                                                   Serving; 4 people Cut the cauliflower as small pieces and put them into hot water for ten minutes. Drain and Keep it aside. Cut a potato, onion, carrots as small pieces. Take a pan add one teaspoon oil and add garlic. Once the garlic sautéed , off the stove then add green chilies, cumin & fennel seeds in hot oil.  Once it cools down grind with coconut and roasted chana dal.

Ingredients Green beans       - 2 cups Green capsicum - 1 cup Onion   - 1/2 cup Tomato - 1/2 cup Salt       - as needed Oil        - 2 tablespoons Chilly powder - one teaspoon Coriander powder - 1 teaspoon Seasoning - mustard, urda dal, fennel seeds Preparation Cut green beans and capsicum, onion, tomato like small pieces. Take a pan, add oil, and seasoning. Then add onion to stir fry till transparent After that add green beans to stir fry for three minutes. Next add capsicum and tomato stir fry till tomatoes get mushy Add chilly powder, coriander powder mix well. Add half cup water. Close the pan with lid for five to seven minutes in low flame. After that add salt. Allow to cook couple of minutes. Then check whether green beans cooked. If not cooked allow few more minutes to cook well. It is totally different from potato carrot peas masalai. Sure you all like this masala.

Ingredients Milk - 1 cup Red chilly with stem  - 1  Green chilly with stem - 1 Preparation  Boil milk then let it cool. Once milk cools down or at least lukewarm, pour in a small vessel, add both green chilly with stem and red chilly with stem into the milk. Close the vessel with lid. Allow to fermentation for 8 to 12 hours. I will keep it in conventional oven. If it's winter fermentation is very tough. So in winter conventional oven is a good idea to make fermentation quickly. I will set 200*F or 300*F for two to three minutes. Set timer. Don't forget to cancel the settings after warm up. After 12 hours you can see the thick milk. We can't use it as a curd. It is a starter culture for making curd. So do the first step again. Boil milk(how much curd you need) and let it cool. Once milk comes to lukewarm add the starter culture and allow to fermentation for 12 hours. Use the conventional oven to make the curd quickly that means within 12 hours time frame. 

Ingredients Red capsicum - 2 Onion       - medium one Tomato     - medium one Tamarind  - little bit Red chili   - 4 to 5  Salt            - 1/2 teaspoon Seasoning - gingelly oil, mustard, urda dal, asafetida,                      Red chili powder & coriander powder Preparation Take a red capsicum, wash it and cut the top with steam, remove the seeds.     After baking peel the skin & keep it aside.   Take a pan add one tablespoon oil then fry onion once it’s transparent add tomato.  Sauté for couple minutes.   Once it cools down  add to mixie with baked red capsicum, tamarind, red chilies. Grind it with salt.   Finally take a small pan, add gingelly oil once heat it up add mustard, urad dal, off the stove then add asafetida, 1/2 teaspoon each chilli powder and coriander powder. Add this seasoning to chutney. Mix well. This is one of my favorite chutney. Note: We can slices capsicum as small pieces and stir fry in a pan separately. Keep it aside. Then sti