Vidya Baindur's Home Thali specials

Vaangi Talasani.. (Brinjal Sabji )... Recipe.. Make long n medium thin pieces of any  Size of Vaangi  .. 250gms. In a pan make Tadka with oil 2 tabsps.. add crushed Garlic cloves..7to 8 , Add whole red chilli pieces..1 or 2.. Then add Vaangi pieces in it.. add 1/4tsp.of Haldi , n 1/4 tsp of red chilli powder.. mix it..then add salt n pinch of sugar or small piece of gud ( you can skip this..this is optional )  Then cover it with lid.. cook just fir 2 to 3 minutes.. then remove lid.. n stir fry it till slightly crisp..  Vaangi Talasani is ready to serve Takachi Kadhi.. (Butter Milk Kadhi )....  recipe... Mix 2 tabsps of Besan in 2 to 3 cups of Buttermilk.. Make tadka with Ghee ,some Rai, Jeera, methi seeds , 2 lavang , currypatta, whole red  chilli, hing n Haldi.. then add paste of green chilli n small ginger piece..  Then add mixture of Buttermilk n Besan.. Add some sugar n salt as per taste..boil it ...keep stirring it till boil.. or it might curdl...

Description.. These Green Peas Shell Bhajiyas is a very yummy dish with great taste from waste .My grandmother used to make this.. In my childood whenever she used to make this we all kids used to wait to remove inner thin skin  from vatana sali..I am sure you all will love these crispy bhajiya.. Recipe... Remove inner thin skin of green peas shell to make bhajiyas..otherwise u wont be able to eat it....here is the  way ...after removing peas from the shell..separate the 2 parts of shells ..then from upper end jst press it  inside and take out (pull)thin skin out of it.tht thin skin is a waste... only remaining outer part u can use  it..apply salt,haldi,hing,chilli powder , ,..sprinkle some water to get wet if needed..then add rice powder  and some besan .mix properly..and deep fry it.. In 2nd pic is I have shown how I remove inner thin skin of green peas shell..!!!

This home made chicken biryani is for 4 to 5 persons.. Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes. then marinate chicken pieces and 1 potato cut in to big pieces with little salt ..,little chilli powder, 2-3tabsp shaan biryani masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2 handfulls, 1 hand full pudina leaves. Add this in ,add at least 1cup dahi. Marinate chicken atleast for 20 minutes or more. Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil it..add rice in it ..cook for few minutes till rice is only half done...it should not cook more.just till it fully becomes long & when pressed it should be raw from inside..then strain it & keep aside. Fry long cut 3 onions in more oil till properly brown and keep aside. Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till soft. Add shaan 2 tabsp.biry...

Chettinad Tomato Chutney... Ingredients... 1.Tomatoes- 2 big size.chopped. 2.Onions-1 ..Finely chopped 3.Chana Dal- 1and 1/2tabsp.(Bengal Gram) 4.Dry Bedgi Red Chillies- 2-3. 5.Green Chillies-1 chopped. 6.Ginger-1/2 inch Grated. 7.Instant Coconut Powder-1tsp. 8.Salt-as per taste. 9.Oil=1/2tabsp. 10.For seasoning-Mustard seeds-1/2tsp., Red chilli-1, Curry Leaves-few 11.Hing (Asafoetida)- pinch. Preparation.. 1.Heat oil in a vessel. IT is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown. 2.Remove the dal, green chili and red chilies from oil and keep aside to cool. 3.In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. 4.Turn off heat and cool. 5.Grind the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. 6.Remove it in to a serving bowl. 7.Heat a tsp of oil in a small pan, add the ...

Description.. YUMMY DISH FROM MY FAVOURITE BLOG..THANKS To My Dearest Usha Bhat & Sandhya Puranik for recipe..!!! Ingredients.. 1.Tingalavre or White navy beans soaked overnight -1 cup. 2.Onions- 3 3.Red Bedgi or Kashmiri chillies- 5-6 4.Tamarind- small 1-2 pieces. 5.Corriander seeds- 1tabsp. 6.Coconut oil or any oil- 3-4 tabsp. 7.Salt -as per taste. Preparation.. 1.Pressure cook the Tingalavre seeds with 1 chopped onion.Cook Tingalavre till it gets well cooked. 2.Grind Red chillies, Coriander seeds,Tamarind,with some water .make fine paste. 3.Heat Oil in a pan. and add finely chopped 2 onions. 4.Fry it till onions get soft and little pinkish colour. 5.Add the ground fine paste. 6.Stir and fry for few seconds. 7.Add the cooked Tingalavre seeds.,add salt as per taste.add water and simmer it till it gets well mixed. 8. Tingalavre Saungh is ready to serve.

Description.. I learnt this recipe from Shobhana Rao..this is the yummy ,quick dish for breakfast..it tastes yummy with cup of tea or coffee.. Ingredients.. 1.Kurmura- 8-10 cups. 2.Onion- 2-3. 3.Garrlic-2-3 4.GreenChillies-2-3 5.Tomato-1 small. 6.Red Chilli Powder-1/4tsp. 7.Oil- 2-3 tabsp. 8.Rai,Jeera for tadka-less than 1/4 tsp. 9.Salt-as per taste. 10.Sugar - as per taste or 1/4tsp.(optional) 11. Dhania Leaves-for garnish. 12.Haldi=1/4tsp. Preparation.. 1.Wash kurmura ((charmuro) and keep in water for 2-3 minutes.then put it in strainer&wash it properly so that all sand will be removed from it. 2.In a pan take some oil, &make tadka of rai,jeera, finely chopped garlic, haldi, .add green chillies, little red chilli powder. 3.Then add finely chopped onions,fry for some time.add 1 tomato finely chopped,fry it. 4.Add salt, little sugar(optional),then add washed kurmura in it..mix it.. 5.Potli pohe is ready to serve.. 6.Garnish it with some finely chopped Dhania leav...

Description... Alwathi with corn cobs & groundnuts ..i was inspired by Jayashri Baleri, Sandhya Puranik,'s post & recently with Shilpa Sunil Rao's post with Palak instead of Alu leaves. Ingredients.. 1.colcassia leaves or Palak..2 bunches (if colcassia leaves not available (you will not know the difference) chop it finely. 2.corn cobs ...2..cut in 2 inch rounds 3.Soak peanuts in water about 1/2 cup for 3-4 hrs 4. coconut finely grated...1/2 5.red chilly according to spice 6.green chilles..2-3 7.1 ginger ...1 Inch...minced finely 8.tamarind ...1 or 2 pieces. 9.oil, mustard seed and curry leaves for seasoning Preparation.. 1.Take a pressure pan add chopped leaves, corn on cob, soaked peanuts, green chilles slit, ginger, salt add a glass of water and pressure cook till corn is tender. 2.Grind coconut, red chilles and tamarind. Mix with the above and bring to a boil. 3.Temper with oil mustard and curry leaves.. 4.Alwathi is ready to ser...