Abiya's Kitchen

Ingredients Murungai Keerai/drumstick leaves - 2 cups Jeera / Cumin - 1 tsp Pepper - 1 tsp Red chillies - 1-2 (optional) Garlic powder - ½ tsp Salt - As per taste Method Wash and dry the murungai keerai. Roast well using a pan.In th same pan dry rost pepper,cumin and red chillies. Add all the roasted ingredients plus some salt into a mixer and grind to a smooth powder. Murungai keerai podi is now ready,enjoy with hot rice and some ghee/gingerly oil. Note: If you live in a cold place you can use a toaster oven to dry Murungai Keerai/drumstick leaves; otherwise, you can dry in sunlight. Dry roasting the leaves 1)Wash the Murungai Keerai/drumstick leaves and blot dry using paper towels. 2) In a oven plate place the Murungai Keerai/drumstick leaves and keep in the toaster oven in warm setting for 150-175 degree Fahrenheit until the leaves are completely dry. 3) Then dry roast using a pan.

Ingredients Kadalai paruppu /channa dal -1/2 cup Green chilies- 5 Salt as needed Oil for sautéing the vadas Ingredients to make gravy Onion - 3/4 cup (thinly sliced) Tomato - 1 cup (finely chopped) Turmeric powder - 1/4 tsp Chili powder - 1/2 tsp Coriander powder - ½ tsp Garam masala powder- ¼ tsp Ginger-garlic paste - 1 1/2 tsp Oil - 2 tbsp Water - 1 cup For seasoning Green chilli -1 Fennel seeds/Sombu -1/2 tsp Cinnamon - 1 inch piece Cloves -2 Cardamom -1 Bay leaf - 1 Mustard - ¼ tsp Urad dal -¼ tsp For garnishing Coriander leaves - 1 tbsp finely chopped    Method Soak the Chana dal for 3-4 hours ,drain water and add salt, green chilies and grind coarsely . Steam the grinded mixture in a idli plate. In a pan, add oil and shallow fry the steamed vadas and keep aside. In the same pan add oil and all ingredients that is given in the for seasoning section. Then add onion saute well, add ginger garlic

Kale Chapathi Ingredients Wheat flour/Atta - 1 cup Baby Kale -  1 cup Ajwain - 1 tsp Green chillies - 2 Garlic clove - 3-4 Oil - 2 – 3 tbsp Salt - As per taste Water - as needed Method In mixer add kale, green chilies, garlic cloves and salt  grind into a smooth paste. Take this paste in a bowl and add the atta and knead to a soft dough add water if necessary. Add 1 tbsp oil coat the dough and leave for 10-20 min.Then roll the dough into thin chapatis and cook. Serve with curd and pickle.

Ingredients Aubergine - 1 Pepper powder - ¼ tsp Jeera powder - ¼ tsp Garam masala powder - ¼ tsp Chilli powder - ¼ tsp Coriander powder - ⅓ tsp Turmeric powder - ⅛ tsp Curry leaves - 3-4 chopped Salt - As per taste Oil - 2 Tbsp Method Wash and slice Aubergine into ¼ inch circles. Add all other ingredients in a bowl except oil and mix well with little water to make a thick paste. Marinate the Aubergine on both sides and leave for 10 - 15 min. Heat a pan and roast all the marinated Aubergine using little oil. Roasted Aubergine is now ready to enjoy with curd rice.

Ingredients Paneer - 2 cups cubed Oil - 2 tbsp Cumin Seeds / Jeerakam - 1 tsp Lemon juice - 2 tsp ommam/ajwain - 1 tsp Chaat masala - 1 tsp Onion - 1 large finely chopped Ginger and Garlic paste -  1 tbsp Green Chillies - 2 chopped finely Capsicum / Bell pepper - 1/2 chopped finely(optional) Tomatoes - 1 large pureed Chilli Powder - 1 tsp Coriander powder - 1tsp Garam masala - 1 tsp Manjal Podi /Turmeric Powder - 1/2 tsp Salt to taste Kasuri Methi Leaves / Dried Fenugreek leaves - 1 tbsp Whipping cream - 2-3 tbsp Coriander leaves a handful chopped finely Method In bowl add cubed paneer, lemon juice, chaat masala,½ tsp chilli powder, kasuri methi,salt and mix well.Heat a pan add 1 tbsp oil when the oil is hot and add the paneer and shallow fry.After frying keep the fried paneer aside. In the same pan add the remaining oil.when it is hot add the cumin and ajwain seeds then add the onion and green chilles,capsicum and

Herbal tea During winter drinking herbal tea will have many benefits.below are the benefits and recipe of herbal tea. Benefits: sneeze, cough and phlegm reduction.. Naturally reduces depression in winter, and increases appetite. INGREDIENTS: cloves, cardamom - each 2, coriander seed, pepper - half a teaspoon each cumin, dry ginger powder - each  a teaspoon, jaggery (or) brown sugar (or)Palm sugar(or) honey -1 tbsp.(as per taste) Method: In a hot pan dry roast  cloves, cardamon, pepper,coriander and cumin then put in the mixer should be ground coarsely. Boil a glass of water if adding jaggery/palm sugar add now to the boiling water once the added jaggery/palm sugar is dissolved completely.Filter the solution.Now boil the filtered solution. Add ½ tbsp each of  dry ginger powder and the ground mixture close the pan with a lid and switch of the stove.After 10 min filter the tea, if adding honey add 1 tsp of honey to the filtered tea mix

CURRY LEAVES GARLIC CHUTNEY Ingredients: Curry leaves / karuveppilai -  handful Garlic / poondu (peeled) - handful Dry red chillies - 2 or 3 nos – (as per taste) Salt as needed Seasonings: Sesame oil - 2 tbsp Method: In a pan, add some oil and saute red chillies until fried well. Remove from pan and keep aside. Now in the same pan add some more oil and add the peeled garlic and roast well. Once roasted well, remove and keep along with the roasted chillies. Now add the curry leaves and roast until they are crisp. Allow them to cool add salt and grind coarsely in a mixer without adding water. Add sesame oil and serve with hot idly or dosa. Note : If you have mortal and pestle use that to grind chutney  to enhance taste. Don’t forget to hit the +1 ,Share if you like the post.You can follow us on  Google Plus

Ingredients active dry yeast - 1 sachet warm milk - 3/4 cup sugar / brown sugar /Honey - 2 tbsp Salt - 1 tsp Olive oil - 2 tbsp Baking powder - ½ tsp all-purpose flour  - ¾ cup Whole wheat flour - 3 ¼ cup Gluten - 1 tbsp (optional) Directions In a large bowl, dissolve yeast in warm milk. Add the sugar,wait until froth appears. Add this mixture to the 3/4 cup of all purpose flour salt, baking powder , oil and  Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover with cling wrap and let rise in a warm place until doubled, about 1-1/2 hours. Punch the dough down  onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased loaf pan. Cover and let rise until doubled, about 30-45 minutes. Bake at 375° for 20 - 25 minutes or