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.............................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 9. Masala Vada ...........................................................................................................................................................14 10. Hot Kachori ........................................................................................................................................................15 11. Spicy Sev............................................................................................................................................................16 12. Pear and Mango Chutney ................................................................................................................................17 13. Green All-Purpose Chutney.............................................................................................................................17 14. Sarson ka saag ...................................................................................................................................................18 15. Sweet Pongal......................................................................................................................................................19 16. Ulundu vada.......................................................................................................................................................19 17. Adai .....................................................................................................................................................................19 18. Dhaal vada ..........................................................................................................................................................20 19. Shrikhand............................................................................................................................................................20 20. Puranpoli .............................................................................................................................................................21 21. Patisa (Soan Papdi)............................................................................................................................................22 22. Coconut Burfi.....................................................................................................................................................22 23. Imarti....................................................................................................................................................................23 24. Kaju Barfi ............................................................................................................................................................24 25. Khajur Burfi or Rolls ..........................................................................................................................................24 26. Kalakand (Milk Burfi)........................................................................................................................................24 27. Badam ka seera...................................................................................................................................................25 28. Carrot Halwa .......................................................................................................................................................25 29. Doodhi Halwa.....................................................................................................................................................26 30. Chickoo Halwa ...................................................................................................................................................26 31. Dal ka seera.........................................................................................................................................................26 32. Atte ka seera.......................................................................................................................................................27 33. Beetroot Halwa...................................................................................................................................................27 34. Rava (Semolina) Ladoo .....................................................................................................................................28 35. Rossogolla ..........................................................................................................................................................28 36. Pedhas .................................................................................................................................................................29 37. Mava Burfi..........................................................................................................................................................29 38. Malai Ladoo........................................................................................................................................................30 39. Gulab Jamoon.....................................................................................................................................................30 40. Sweet Kachori....................................................................................................................................................31 41. Spicy Khaja.........................................................................................................................................................32 42. Shankarpala ........................................................................................................................................................33 43. Mitha Khaja ........................................................................................................................................................33 44. Karanjia ...............................................................................................................................................................34 45. Boondi.................................................................................................................................................................35 46. Sada (Plain) Dosa...............................................................................................................................................35 47. Rava Dosa...........................................................................................................................................................36 48. Mixed Dal Dosas ................................................................................................................................................36 49. Masala Dosa.......................................................................................................................................................37 50. Chutney spread:.................................................................................................................................................38 51. Channa Bhatura .................................................................................................................................................38 52. Pav Bhaji.............................................................................................................................................................40 53. Vegetable Pie ......................................................................................................................................................40 54. Poha .....................................................................................................................................................................41 55. Bhel......................................................................................................................................................................42 56. Tandoori Roti (without Tandoor)...................................................................................................................43 57. Naan.....................................................................................................................................................................43 58. Spicy Roti............................................................................................................................................................43 1
59. Baked Bread Rolls ..............................................................................................................................................44 60. Simple Potato Cake ............................................................................................................................................44 61. Mix Veg Curry ....................................................................................................................................................45 62. Palak Paneer........................................................................................................................................................46 63. Mysore Pak (South Indian Dish).....................................................................................................................46 64. Cabbage Kofta Curry ........................................................................................................................................47 65. Pineapple Gojju ..................................................................................................................................................47 66. Tur Dal Kofta......................................................................................................................................................48 67. Tikha Baigan Masala.........................................................................................................................................49 68. Vaangi Baath (Brinjal Rice)...............................................................................................................................49 69. Bread Besan Bajji...............................................................................................................................................50 70. Vegetable Cutlet.................................................................................................................................................50 71. Kesar Pista Kulfi ................................................................................................................................................51 72. Apple, Banana & Carrot Halwa (ABC Halwa)...............................................................................................51 73. Avial (Mixed Vegetables With Sauce)...........................................................................................................53 74. Milagu Kuzhambu .............................................................................................................................................54 75. Paruppu Thogaiyal............................................................................................................................................54 76. Erissery (Maya Nair).........................................................................................................................................54 77. Vella Appam (PK John).....................................................................................................................................55 78. Poricha Koottu...................................................................................................................................................55 79. Aviyal..................................................................................................................................................................55 80. Tamarind pickle (Pulikkachal) ..........................................................................................................................55 81. 7-cup sweet.........................................................................................................................................................56 82. VenPongal...........................................................................................................................................................56 83. Lime pickle ..........................................................................................................................................................56 84. Ginger Pickle .......................................................................................................................................................56 85. Coriander-tomato chutney ...............................................................................................................................56 86. Paruppu podi......................................................................................................................................................57 87. Curd Vadai..........................................................................................................................................................57 88. Vegetable Cutlet.................................................................................................................................................57 89. Rasam Powder....................................................................................................................................................57 90. Sambar powder...................................................................................................................................................58 91. Bonda with mashed potato..............................................................................................................................58 92. Dahi Vada (Savory Balls In Yogurt)................................................................................................................58 93. VEGETABLE Kurma ..........................................................................................................................................59 94. More Kozhambhu..............................................................................................................................................59 95. Lemon Pickle.......................................................................................................................................................60 96. Ras Malai ............................................................................................................................................................60 97. Pulikacchal..........................................................................................................................................................61 98. Gotsu ...................................................................................................................................................................61 99. Katirikka Rasavangi...........................................................................................................................................62 100. Pitlai.....................................................................................................................................................................62 101. Erucheri ...............................................................................................................................................................63 102. Venn pongal.......................................................................................................................................................63 103. Badusha ..............................................................................................................................................................64 104. Dum Alu..............................................................................................................................................................64 105. Haaq.....................................................................................................................................................................64 106. Simla mirch sabzi................................................................................................................................................65 107. Tomato Chutney ................................................................................................................................................65 108. Mint Chutney.....................................................................................................................................................65 109. Coconut Chutney ..............................................................................................................................................66 110. Coriander Chutney ............................................................................................................................................66 111. Moolangi Chutney ............................................................................................................................................66 112. Pinapple Gojju ....................................................................................................................................................67 113.....................................................................................................................................................................................68 114. Bittergourd Gojju ...............................................................................................................................................68 115. Bhindi Gojju ........................................................................................................................................................68 116. Sweet Mango Chutney .....................................................................................................................................69 117. Hot Mango Chutney.........................................................................................................................................69 2
118. Puli Inji.................................................................................................................................................................70 119. Mango Pachadi..................................................................................................................................................71 120. Gobi Manchurian...............................................................................................................................................71 121. Vegetable Pulao.................................................................................................................................................72 122. Peas Pulao...........................................................................................................................................................73 123. Vaangi Baath ......................................................................................................................................................73 124. Bisi Bela Huli Anna Powder.............................................................................................................................74 125. Bisi Bela Huli Anna ...........................................................................................................................................74 126. Puliyogare Mix...................................................................................................................................................75 127. Puliyogare ...........................................................................................................................................................76 128. Cabbage Upkari..................................................................................................................................................76 129. Aloo Dum ............................................................................................................................................................77 130. Avial....................................................................................................................................................................77 131. Bharva Bhindi.....................................................................................................................................................78 132. Bharwa Bhaingan...............................................................................................................................................78 133. Bhaingan Bhartha..............................................................................................................................................79 134. Malai Kofta.........................................................................................................................................................80 135. Home-made Paneer............................................................................................................................................81 136. Rasmalai..............................................................................................................................................................81 137. Coconut Laddoo ................................................................................................................................................82 138. Kaju Bharfi..........................................................................................................................................................82 139. Sweet Pongal......................................................................................................................................................82 140. Rava Laddoo ......................................................................................................................................................83 141. Kalakand.............................................................................................................................................................83 142. Mango Shrikand ................................................................................................................................................84 143. Hot and Sour Tomato Pickle ............................................................................................................................84 144. Rasam Powder....................................................................................................................................................85 145. Garam Masala Powder.......................................................................................................................................85 146. Tandoori Masala Powder.................................................................................................................................85 147. Pepper Rasam.....................................................................................................................................................86 148. Morkhozumbu....................................................................................................................................................86 149. Pitla ......................................................................................................................................................................87 150. Majjige Huli ........................................................................................................................................................87 151. Dhal Makhani.....................................................................................................................................................88 152. Dhokla .................................................................................................................................................................89 153. Medu Vada .........................................................................................................................................................89 154. Tomato Soup......................................................................................................................................................90 155. Pudina Paratha...................................................................................................................................................90 156. Lemon and Chilli pickle .....................................................................................................................................91 157. Mango pickle......................................................................................................................................................91 158.....................................................................................................................................................................................92 159. Rasmalai..............................................................................................................................................................92 160. Jalebi....................................................................................................................................................................93 161. Basoondi.............................................................................................................................................................93 162. Sweet pongal......................................................................................................................................................94 163. Dal payasam.......................................................................................................................................................94 164. Kozhukkattai.......................................................................................................................................................94 165. Poli .......................................................................................................................................................................94 166. Somaasi...............................................................................................................................................................94 167. Baadhusha ..........................................................................................................................................................95 168. Ribbon Murukku ................................................................................................................................................95 169. Omappodi............................................................................................................................................................95 170. Seedai..................................................................................................................................................................95 171. Thattai .................................................................................................................................................................95 172. Thenkuzhal.........................................................................................................................................................96 173. Motichoor Ladoo...............................................................................................................................................96 174. Kozhakattai.........................................................................................................................................................97 175. Brinjal Curry........................................................................................................................................................97 176. Green Pulao.........................................................................................................................................................98 3
..........99 Onion Rice ............................................................................100 Pulihora (Tamarind Rice)....... 217.............................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)... 235......................................................................................................................... 208.............................................................................................. 189................................................127 Kofta Lajawab.................... 215........ 192.............................................131 Brown Gravy.................................................................................................................................................................123 Letil Soup................................ 228...................................................................................................... 196.......................................................................112 Dal Payasam............................ 231......................................................131 Besan Burfi ...................................................................... 194............................................................. 190......103 Bhakar Wadi.................................................... 216................................................................................................. 210....103 Aloo Gobhi Methi Ka Tuk.......................................................................................................................................................104 Dum Ka Karela ....... 220.. 207.......................... 191..... 198.........................................................................................................................109 Vegetable Kofta ............................ 234................................................ 181...............129 Green Gravy..............................................................................................................129 Red Tomato Gravy..........................................................................................108 Malai Kofta..................................................................................... 204...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................104 Khatti Arvi Ka Saalan.........................................................................................................128 Beetroot Parathas .................................................... 188....................................................................................113 Mysore Bonda ........................................................116 Instant Dhokla....................................... 186....119 Vegetable Korma ................................................................................................................111 Sweet Shakarpara (Diamonds)......................................................................... 229................................................ 222..........................................................................121 Healthy Tomato soup..................................................... 205..............................................................................................................................................................................177....................................................................................................................................................................................... 226........................................................................................................................................................................................................................................................132 Raabdi...............107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)................107 Sarkarai Pongal............................ 200....................................... 214.................. 209......................121 Moong Soup With Paneer .................. 213.................................................................................118 Venn Pongal........................................................................................................................................................................................................................ 221....................................................................................................................................98 Kozukkattai (Stuffed Rice Balls).................................................................... 182...........................................................................................................................................111 Besan Ladoo................................................................................................................124 Tum Yum Soup.................................................................................................................................................... 195........ 212................................................................................................................ 199............................................. 201...........111 Cashewnut Barfi..............................................105 Dum Gobhi...114 Dahi Wada .................................................................... 184.....................................................................109 Navaratna Curry ........113 Green Onion Bhurji................................................................................................................112 Dryfruit Halwa...................................................................123 Lentil and Vegetable Broth...... 223....................................................................................................... 183................................................ 180....................................................................................................................122 Corn Soup with Vegetables......................................................120 Chakali............................................... 185..........................................................................................................................................................................106 Garam Masala ..................115 Rasmalai......................................................................................................110 Rasmalai.........................................102 Ravva Dosa ........101 Masala Vada..................126 Cheesy Sweet Jamuns.......................................................................................................................................................................... 233................................................. 227....... 206.......................................................130 White Gravy .....................108 Vegetable Jhalfrazie ........................................................................................118 Tamilian Kurma ............................................................................................................................................ 178........ 230.... 218.................... 197..........................................................................................124 Sweet Corn Soup ....... 187...... 211....................125 RAJMA CURRY ...............................................................................................................................................................................................................128 Badshahi Baigan ..........123 Hara Nariel Ka Shorba..............................................................................................................................117 Aloo Mutter..116 Matar Palak...................................................................................................................................................................... Baigan fry Recipe.......................................... 225................................................. 203............................... 224.............................................................119 Mixed Vegetable Kofta in Tomato Curry .................................................................................................................................................................................................................................................122 Green Peas Skin Soup.................................................................................................................................................................................................................................125 MALAI KOFTA CURRY.....................................................................................................113 Red Beet Paratha............................................................................................. 179...........132 4 ...... 193.................................................... 232........... 219....................... 202................................................................................................
........................................................................................................................... 239..............................148 Ginger Pickle ............................................................141 Sambar Masala.................................................................................................................137 Mangalore Rasam........................................................................................................150 Masala Dosai.................................................................................................................................134 Matar Paneer........................................................................................ 282......................151 Poli ........................151 Kozhukkattai............................................................................................................................................................................................................................. 247.... 255........................................ 275................................145 Indian Cream of Tomato Soup....................................................................................................................................................................236....................................................... 271..147 Rava Bonda ................................. 257........143 Biryani............................................................................................................................................................................................................................................................................................................................................................................................148 Cabbage Vadai.............................................................................133 Rasagulla.........142 Didir Onion Rava Dosa................. 248..........................................................133 Dum Arvi.......................................................................................................................... 266............................................................................................................134 Dum Aloo.......................................................................................................147 Stuffed Brinjal Curry.......... 272.................................. 253...................................................................................................................................................................150 Rava dosai ................... 291.................................................................................................................................................................................................................................................................................. 284............................................................................................................146 Rasavangi .......................................... 276....................................150 Uthappam........................................................................................................................................................................148 Gonkura Thokku .......................................................................152 5 ......................................... 292................................................................................................................................................. 263.................................................... 244.................. 277....................149 Rawa Kichadi..................................................................................................... 252....................................140 Cauliflower Curry ......... Ras Malai ............................. 287............................................................................................ 289................................................................. 246............................................. 237.....148 Curd Vadai... 278...................................... 281........................138 Sambar........................................................................................................................................................................................................................146 Halwa .............................................................................................................................. 260.................................................................... 294.....................................................................................................................................................................................................148 Aavakkai (Mango pickle)......................................149 Rice Uppuma ...........................................................................................................148 Lime pickle ......................................................................149 Urud Vadai (Medhu vadai)........................ 286..................................................................................... 243.................................................................................147 Palak Paneer................................................................................................................................................................................................. 241.. 268...150 Maida dosai....149 Sevai (Idiyappam) ...........................150 Morkkali............................................................................................................. 270......... 264.... 273.................................................135 Rasam Masala ............................................................................................................................................................................................................................................................ 245............................................ 254...................................144 Double Ka Meetha (Bread Pudding)................................. 265....................................136 Mangalore Rasam Powder.......... 259............................................................... 269..............149 Mangalore bonda ...................................................................................................................................................................................................................................... 285........134 Bhindi Masala ..........146 Toll House Pan Cookie ..................................................151 Laddu.................................................................... 249...............................................................................................147 Maida Bonda...................................................................145 Kadhi........146 Bengan ka bhurta....................................................................................143 Basic Curry Sauce..........................................................143 Dosai........................................... 293.......142 Didir Dosa.........................135 Vegetable Jalfrasie .................................. 280....................................................................................................................................................148 Maavadu (Tender mango pickle)................................. 242................. 250............. 267.........................149 VenPongal........................................................................................... 256................................................................................................................................................................................................................ 283............................................................................................................................. 240....................................................................................................... 274....................................................................................... 238.........141 Vada ........................................................................................................................................................................151 Sakkarai Pongal......................................................................................................................................................................................... 288........................ 279..........................148 Tamarind pickle (Pulikkachal) ..................................................................................................................................................149 Dal Vadai (Aama vadai) ........ 258......................................147 Coconut Milk Pulav....... 290..........................................................147 Tomato pickle ................................. 251.......................................................................................................................................151 Rava laddu (Ravaalaadu)......................................................................................................................................................................................................151 Jilebi....................................................................................149 Aval uppuma .............................................................................................................................................................................. 262........ 261..........
............................... 323.................................................................................................................................... 315...................................................155 Idli..........................................154 Vermicilli Masala Vadai.................... 320................................ 325....................................................................156 Kanjeepuram Idli.........................................................................................................................159 Paal Poori (Sweet Poori)......................................................................................... 301...................................................156 Vella (Jaggery) Dosai...................... 313...............................................................................................................................................158 Vazai Thandu Curry........ Somaasi............................................ 331........................... 330........................................155 Kara Vadai.... 317..........156 Ordinary Adai................................................152 Chole.......................152 Milk Appam..............................................................................................158 Plantain Curry...................................... 300..........................157 Eggplant Podi Curry ........................................................... 306...... 324........................................................................... 318.............................. 328.................................................................................................................................................................157 Plantain Puli Curry .......................................................................................................................................................................................152 Sweet Puttu..........................................................295. 298............................................. 316......................................... 322................... 332............................................................................................................................................................................................................................................................................................................................................................ 321.................................157 Tamarind Uppma ..............................................................................155 Bhonda ............................................................ 327...................................................................................... 314........................154 Medhu Vadai.............................................................................155 Potato Bhonda .......................................................................................................................................................................................... 311................................................................................................................................................................................................................157 Eggplant Gotsu...............................................................................153 Oatmeal Raisin Cookie ... 319....................................................................................................................................155 Thukada ................................. 329...............................................................................................................................................................................................................................................................................153 Kunuku..................................................................................................................... 309........... 310........155 Spinach Vadai.......................................................................................................158 Venn Pongal.........................................................................................................................................154 Madhur Vadai.......................152 Palak Paneer................................................................................................................................ 305................................................................................................................... 312........................................................ 296.........................................156 Rava Dosai.............158 Potato Podimas .............................................................................................................. 304...................................................................................................................................156 Thaval Adai....................................154 Cashew Kunuku ....157 Moor Kali............................................................................................................................................................................................................ 302...................152 Sweet Adai..................................... 6 .......................................................................... 297........................ 303............................................ 299..................................158 Badam Kheer...........................................................152 Panchamritham (fruit salad)................................................................................................................152 Paanagam............................................157 Peseret................. 307......................................................................................................................................................................156 Aval Dosai.....................................................159 0.............................................................................. 308...................................................................................................................................................... 326......................
garam masala 1/2 tbsp. Add the ginger. Cover and boil over a high flame for 2 minutes. onions and fry till very tender. Add spinach and potatoes. do not make very smooth. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. red chilli powder 1 tsp. In the same hot ghee add the cumin seeds. cinnamon-clove powder 1/4 tsp. ghee salt to taste METHOD: Put the washed spinach in a pan. or hold under running water in a colander. boiled corn kernels or paneer chunks in the above dish. Add the tomato and further fry for two minutes. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Boil for 2-3 minutes. Keep aside. Cut the potatoes into big pieces. Cool quickly. add very little water (just a sprinkle) and a pinch of salt. butter 4 tbsp. Put in a mixie. Gobi Manchurian INGREDIENTS: 7 . Serve hot with naan or parathas or even rice. Note: You may use boiled peas. instead of atoes. keep aside. Pour over the vegetable and mix gently. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. wheat or other flour 1 tsp. Keep slightly coarse. lemon juice 1/2 tsp. Add all the dry masalas and fry till ghee separates. When it resumes a boil sprinkle the flour and stir well. add green chilli and run for a minute. Drain the potatoes. Heat ghee and fry potatoes till light brown.1. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp.
but instead of using only cauliflower. cauliflower clean and broken into big florettes. add fried florettes. onion. french beans 8 . Make florettes as above and instead of adding water as above. Sindhi Saibhaji Ingredients: 1 each . Add the salt and spring onions. of milk has been added. Boil for two more minutes and remove. Sprinkle 1 tsp. In the remaining oil. ladyfinger (okra) 100 gms. ginger finely chopped 1 tsp. to which a tbsp. oil 1 1/2 cups water 1 tbsp. Make thin batter out of flour and 2 tbsp. small cabbage. cornflour on the florettes and stirfry for 2 minutes. Serve hot with noodles or rice. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. 1 small bunch spring onoin finely chopped 2 tsp. cornflour to 1/4 cup water and dissolve well. manchurian (with gravy or dry). spring onions and soya ce at this stage.1 medium. garlic finely chopped 1/4 cup plain flour 3 tbsp. Add 1 1/2 cups water and bring to a boil. adding 1/4 tsp. add remaining ginger. each of ginger and garlic and red chilli powder and salt to taste. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. capsicum. Fry as above and proceed as above. cornflour 1/4 tsp. Same procedure for veg.potato. garlic and crushed red chilli and fry for a minute. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. dry 3 tbsp. Keep aside. red chilli powder 2 red chillies. Gradually add to the gravy and stir continuously till it resumes boiling. Add 1 tbsp. Drain and pat dry on a clean cloth. Add florettes and soya sauce. tomato. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Variations: Dry manchurian can be made by omitting the gravy.carrot.cornflour. Boil till the gravy becomes transparent. Dip the florettes in the batter one by one and deep fry in hot oil. brinjal. Stir fry for a minute.
Clean. wash and chop spinach and vegetables except tomato. red chilli powder 1 tsp. ghee add a pinch of asafoetida add to the mashed vegetable. coriander. cover and pressurecook for 3 whistles. spinach and dals. open and handblend the contents.1/2 bunch each spinach. salt 1/2 tsp. Cool the cooker. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. khatta (3 leaved) greens. dhania (coriander seed) powder 1 tsp. Heat oil in a pressure cooker. Add all masalas and mix. Shahi Paneer Ingredients: 250 gms. Place whole tomato on top. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 9 . paneer (cottge cheese) 3 tbsp. add enough water to cover the contents. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. 1/2 bunch any other leafy greens. Mix well. add all the vegetables. ghee 2 pinches asafoetida METHOD: Clean and wash dals. oil 1/2 tbsp. Heat 1/2 tbsp. turmeric 3 tbsp.
Potato in Curd Gravy Ingredients: 3 medium. heat gravy. Garnish with chopped coriander and grated paneer. chopped coriander Method: Chop the paneer into 2" fingers. Makes for: 6 Shelf life: best fresh. Heat remaining ghee. Add onion. Just before serving. dhania powder 1/4 tsp.1/4 cup beaten curd 1/2 tsp. Fry for 3-4 minutes.ginger. red chilli powder 1/2 tsp. Blend in a mixie till smooth. 5. Heat half the ghee. add milk and paneer fingers and boil for 3-4 minutes. covered. garam masala salt to taste 1/2 cup milk 2 tbsp. Boil to get a very thick gravy. add gravy and other ingredients except milk and paneer. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. green chilli and cardamom. turmeric powder 1/4 tsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . red chilli powder 1 tsp. Add curd and cook for 5 minutes. salt 1/2 tsp. Add tomatoes and cook for 7-8 minutes. Making time: 45 minutes. grated paneer 1 tbsp. tomato sauce To garnish: 2 tbsp. Add 1/2 cup water and cool.
chilli and curry leaves. add ginger-garlic. Makes for: 5 Shelf life: Best fresh 6. Navratan Korma Ingredients: 2 cups peas boiled 1 large carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(cream) 3 tbsp. Stir well. each cumin. Mix all the dry masala in 1/4 cup water. butter 1 small sweet lime 1 small apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. Add the remaining water and all the potato and flour. Add the seeds (cumin and mustard). oil Method: Cut potatoes into big pieces. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Mash 3-4 pieces fine with hand. Serve hot with thin wheat chappaties and rice. Stir continuously after adding curd. Heat oil. When they splutter. wheat flour 1 tbsp. garlic grated 2 green chillies slit 1 tsp. ghee salt to taste 11 . coriander chopped 1 tbsp. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander.1 tbsp. mustard seeds 1/4 tsp. each ginger. Add the masala mixture and fry for 2 minutes. Making time: 30 minutes. Keep both aside.
white pepper powder. drain and keep aside. cuminseeds 2 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. ghee Kofta: 50 gms. Allow to thicken a bit. Add the carrots and peas. mix together curd and cream and add to gravy. Add butter to ghee and heat. turmeric powder 1 tsp.coriander and chopped cherries. 2 1/2 tsp. roti or paratha. Malai Kofta Ingredients: Gravy: 125 gms. add the wet masala and fry for 2 minutes. Serve hot with naan. cashewnuts 3 tsp. cream 75 gms. Chop all the fruit fine. sugar 2 tsp. Heat ghee and fry cashews. Garnish with grated cheese . cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. add fruit. nutmeg powder 1/2 tsp. grated ginger 1/4 tsp. Add the dry masala and salt and fry 2 more minutes. khuskhus (poppyseeds) 1 tsp. milk 50 gms. cashews and raisins and boil till the gravy is thick and the fat separates. khoya 12 .Dry Masala: 1 tsp. khoya or paneer 150 ml.
Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Add paste and fry further for 5-7 minutes stirring well. Warm the koftas either in the oven or on the tava. ginger grated 1 tsp. Dry grind and keep aside. Place 2-3 cashews and raisins in the centre and shape into a ball. Wet grind all the other ingredients. Add 2 cups water and simmer on low for 15 minutes. peel and smash them. to a paste. Making time: 45 minutes. Flatten. Garnish with grated cheese and chopped coriander. peeled. add powdered spices and fry for 2-3 seconds. Makes: 10 koftas with gravy. grated cheese or paneer 1 tbsp. cardamom. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Heat ghee in a skillet. nutmeg and cloves together. paneer 5 medium potatoes 20 gms. Take a ping-pong ball sized dough in hand. To serve place warm koftas in a casserole.50 gms. Gravy: Roast the cinnamon. mashed 1 onion finely chopped 13 . warm oil water to knead dough For filling: 2 potatoes large boiled. raisins 4-5 green chillies chopped fine 1/2 tsp. coriander chopped 1/2 tsp. Keep aside. 8. Optional: You can deep fry the koftas also. Mix together all the ingredients except raisins and cashews. cum seeds in salt to taste Garnish: 1 tbsp. Shelf life: Best fresh. Serve hot with naan or parathas. cashewnuts 20 gms. except ghee. Repeat for remaining dough. chopped coriander Method: Koftas Boil the potatoes.
or tomato sauce. of filling in the cone and seal third side as above. Do not fry on high. Stir fry for 2 minutes. Run a moist finger along diameter. garam masala. salt and little water. Beat dough on worksurface and knead again. green chilli. Keep aside. Add more water little by little. add onion. Cool. turmeric. salt. garam masala 1/2 tsp. ginger crushed 1/2 tsp. garlic crushed 1 tbsp. Cover with moist cloth. Stir further 2 minutes. round with some dough. turmeric powder 1/2 tsp. or the samosas will turn out oily and soggy. To proceed: Make a thin 5" diam. Cut into two halves.Mix well till crumbly. Masala Vada Ingredients 1 cup yellow gram (chana) dak 1/2 cup onion finely chopped 1/2 cup coriander finely chopped 1/2 cup dill leaves finely chopped 3-4 green chillies finely chopped 1/2 tsp. keep aside for 15-20 minutes. Re-cover. Drain on rack or kitchen paper. oil. coriander seeds cru shed 1 tsp. Add coriander. Stir fry for a minute. red chilli.2 green chillies crushed 1/2 tsp. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Add oil. saute till light brown. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. add potatoes. kneading into soft pliable dough.) Shelflife: Bestfresh 9. Make five to six. 14 . For filling: Heat 3 tbsp. garlic. coriander seeds. Put in hot oil. deep fry on low to medium till light brown. Serve hot with green and tamarind chutneys (refer chutneys). Join and press together to make a cone. Making time: 45 minutes Makes: 20 pieces (approx. lemon. add ginger. Place a tbsp.
Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time: 20 minutes (excluding soaking time) Makes: 15 vadas (approx.) Shelflife: Best fresh
Hot Kachori
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. 15
Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Spicy Sev
Ingredients 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method 1.Mix the chilli, oil, salt and seeds into the flour. 2.Add enough water to make a dough which is quite gooey. 3.It should not be pliable but sticky. 4.Grease the inside of a Sev-press, fill with the dough. 5.Press into hot oil, and fry lightly on both sides. 6.Drain well and cool before storing. Variation: You may adjust the chillies as per taste. 16
You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time: 15-20 minutes Makes: 250 grams approx.
Pear and Mango Chutney
Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method: Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.
Green All-Purpose Chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 17
stir. green chillies. except cheese.Mash well.Heat oil in the pressure cooker direct. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. wash. add onion. 10. 4. each ginger & garlic grated 3 green chillies 1 tbsp.Stir well and cook till oil separates.Heat ghee in a pan. oil 1 clovette garlic Method: Put all the ingredients . Store in a clean glass bottle.Serve hot with makki ki roti. maize flour Method 1. Add water as and when required. drain. Heat the oil and add the asafoetida and put in the mixie.Pressure cook till done.Add both greens. 1 cup water. 12. Note: Sev is a fried Indian snack made of gramflour. 5. or paratha. garam masala 1 tbsp.Add all other ingredients. garlic. in a small mixie. except oil and asafoetida . 8. (2 whistles). stir. 18 .Chop both greens. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. 9. 3. Try using no water or as little as possible to make the chutney keep longer. jaggery salt to taste 1 tsp.Add ginger. Run the mixie till a smooth chutney is obtained. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. saute till brown.1/2 tsp. oil 1/2 tsp.Garnish with cheese.Add few pinches salt. ghee 1 tbsp. 6. 11. 7. 2.
k)and cook it seperately (in two different containers). Then soak rice and dhal separately for 10 minutes. Add fried coconut.½ cup urad dhaal . Add jaggery syrup and again cook till even it gets absorbed. Then make vada shape and deep fry in oil. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).¼ cup thoor dhaal . Thoroghly wash and keep it in cooker with the right water (lesser is o. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.¼ cup chana dhaal . Fry cashew and raisins also separately. Add three big table spoons of ghee.Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Milk Coconut cashew jaggery raisins (khish-mish . cashews and raisins.dry grapes) cardamom ghee.¼ cup red chillis 19 . Rice . 16. Adai Rice .1/2 cup.¼ cup yellow moong dhaal . powdered cardamon and cook again for a while. Grind dhaal in little water. Sweet Pongal Ingredients (for two people) :Moong dhal . Break the jagerry and put in water (very little) and make a syrup. This is done because sometimes jagerry has mud and stones.1/2 cup. 17. Meanwhile cut coconut in very small pieces and fry in ghee. Serve hot in two cups with a spoon of ghee. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. After we make the syrup strain it through tea strainer.
of the fried flours. a. etc. Grind with little water.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. Chill for 1-2 hours before serving. Empty into a glass serving bowl. etc. etc. Boil some more and when 1 tar forms. add 1/2 cup milk. while making the rest of the recipe. it proceeds to thicken to the next stages very quickly. Take into a bowl. add sugar and mix. c. Shrikhand Ingredients 1/2 kg. Pass through a big holed strong strainer. (6-7 hours). e.When the mixture comes to a boil. f.salt Soak everything in water over night. then it is 3/4 tar (thread). Rub saffron into 1 tbsp. it is used in soaking pancake pancakes like malpua. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). cardamom powder few strands saffron 1/2 tbsp. checking the consistency required as above. curds 300 gms. g. Following are the steps shown to make sugar syrup (chashni) in the right way. gulabjamoon. as the recipe demands. pressing with hand or spatula. stirring occasionally. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled.Always use a metal strainer or moist cloth to strain the hot syrup. it is time to strain. jalebi. 19. b. If no thread is formed. On further boiling two tars are obtained and this is used in sweets like burfis. surti ghari.When a thick scum is formed on the surface of syrup. sugar 1/2 tsp. This consistency is generally used in dipping sweets like.Use as required in the recipe. top with remaining nut crush.Put back to boil. mohanthal. Mix in cardamom powder and dissolved saffron and half nuts. Make syrup side by side of making the recipe. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. reheating the syrup too many times will alter the texture of the resulting sweet dish. milk till well broken and dissolved. imarti. etc. but there is stickiness in the syrup when tested. To save time. 20 . After this stage do no stir briskly and continuously or the sugar will recrystallise. boondi. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on sweets like balushahi. d. because once the first thread forms. 18. never plas tic. Keep aside for 25-30 minutes to allow sugar to dissolve. h. This will avoid excess wastage of time and unnecessary cooling off. prepare the syrup on a second burner. Beat well till sugar has fully dissolved into curd.Check frequently. Keep aside.Put both in a deep saucepan to boil.
Repeat other side. of ghee all over top. Mix well into dal. cardamom powder 150 gms. ( a thin curry made using black masala. mango. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. add enough water to make a soft pliable dough.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Mash jaggery till lumps break. 20. so as not to charr. Apply a tsp. plain flour 1 tbsp. But this method will consume more ghee and therefore calories. OR Shallow fry on griddle like a paratha for a better flavour. Keep aside. Drain in a colander for 10-15 minutes. garam masala and some mashed dal. Serve hot with dal or amti. Take on serving plate. add pulp at the stage of adding cardamom and saffron. flour. jaggery (molasses) 1 tsp. Note: The water drained from boiling dal is used to make the amti.Making time: 20 minutes (excluding tieing and keeping time) Makes: 6-7 servings Shelflife: 3-4 days refrigerated Variations: To make fruit flavoured shrikhand eg. Roast on warm griddle till golden brown. 21 . Puranpoli Ingredients 300gms. Pass through an almond grater little by little till all dal is grated. Reroll carefully to a 6" diameter round. roll into a 4" round. Place same sized ball of filling in centre. Take a morsel sized ball of dough. Mix ghee. channa (yellowgram) dal 300 gms. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. life all round and seal.
Warm coconut in heavy saucepan. cardamom seeds crushed coarsely 2 tsp. 3. Use method as shown in introduction.Spread in a greased plate. water and milk as shown in introduction. milk 1/2 tsp. stirring occasionally. Store in airtight container. Make syrup out of sugar. Bring syrup to 2 1/2 thread consistency. water ghee for greasing plate Method 1. Prepare syrup simultaneously.21. 2. finely grated coconut 250 gms. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. 4. Keep aside to cool a little. Pour onto a greased surface or thali and roll to 1" thickness lightly. Making time: 45 minutes Makes: 20 pieces (approx.Prepare syrup with sugar and water to 2 1/2 thread consistency.) Shelflife: 2 weeks 22. pour in the syrup. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. sugar 150 ml. cut into 1" squares. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Cool. Pour at once into the flour mixture. Heat ghee in a heavy saucepan. Sprinkle the charmagaz seeds and elaichi and gently press down with palm.Stir well and cook till soft lump forms. Beat well with a large fork till the mixture forms threadlike flakes. Coconut Burfi Ingredients 250 gms. Cool. 22 . wrap individually into square pieces of thin plastic sheet. Add flour mixture and roast on low till light golden.
Cut into squares. make a ring first. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. Shape the imartis as follows. 5. Place over a tumbler and pour in some batter. 12. 2.Make 4-5 imartis at a time. 4.Using either an imarti bottle (with nozzle) or cloth as shown in note.Soak urad dal overnight in plenty of water. 10. If not available. make a buttonhole type hole in centre. 6. Note: Use a flat bottomed frying pan. 8.5. 6. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. beat the dal well by hand till fluffy after grinding. ghee to fry Method 1. cardomom ground 500 gms.Wash and drain.Repeat for remaining batter.Keep aside for 3 hours. 11.Add colour and mix very well.Sprinkle cardamom powder (optional). water saffron colour 1/2 tsp. form imartis in the hot ghee. 9. depending on size of frying pan. take a 12"x 12" thick cloth. drain and serve. (2) Soak in syrup as required. More is weather is cold. 7.Add cardomom powder to syrup. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. Lower flame and allow to crisp turning once. then form small ringlets all along the ring. drain and dip in hot syrup. 23 . Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. store in airtight container.Make 1 tar sugar syrup as shown in introduction. 3. Grind to fine thick batter. Till you come to the start.Soak for 3-4 minutes.If using a mixie.Remove from ghee. Put water little by little. Hold like a pouch and press out imartis like icing.
Grease hands and take a chunk of the mixture and roll into a thick roll. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Do not allow to stick to bottom. Kaju Barfi 150 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 500 gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. all the coconut to cover it. Spread some of the coconut on a butter paper sheet. Cook on slow flame. non-stick pan. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. stirring continuously. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil.24. 26. 25. on the sheet. 24 . cashew. stirring continuously. add the cashew (powdered) and elaichi Cooking. It takes a while to cook Stir gently till a soft lump forms. Once the sugar dissolves.
Add ghee. elaichi. 28. Add sugar and cook further till thickens. After a while it should turn a light brown and aromatic. Set in a tray. Boil till thick. Add the chenna and boil till the mixture thickens. Heat ghee in a heavy pan. Add the sugar and continue to cook. Add paste and cook on first high then slow flame. Serve hot. Put the remaining milk in a heavy pan and boil to half.Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Once it starts thickening. apply silver foil and sprinkle the chopped nuts. stirring continuously. stirring continously and gently till ghee begins to separate. press out excess water. Carefully pour hot milk and stir. saffron and colour. stir continuously. add the sugar and cook. Decorate with chopped nuts and serve hot. stirring occassionally. take in a plate and press down. wash and grind to fine paste. stirring continuosly. 27. Do not knead. Use a long-handled spatula as the mixture tends to splatter. stirring all the while till softly thickens in a lump. Once the chenna settles sieve through muslin cloth. decorated with a chopped almond or pista. When thickens. Badam ka seera 1 1/2 cup almonds soaked overnight 3 cups hot milk 250 gm ghee 1/2 to 1/3 cup sugar Method Peel the almonds. 25 . Carrot Halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee Method Peel and grate carrots Put milk and carrots in a heavy saucepan.
decorated with a chopped almond or pista. Add sugar and ghee. Once it starts thickening. Add ghee. Boil till thick. Add sugar and cook further till thickens.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. 31. Cook on low turning continuously till ghee oozes.1/3 cup sugar 150 gms khoya or milk powder made paste. saffron and colour. stir continuously. Add milk and boil in heavy saucepan. When slightly thick add khoya and cook. 2 .29. 30. Serve hot. Doodhi Halwa 1 kg doodhi 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method Peel and grate Dudhi Put milk and dudhi in a heavy saucepan. elaichi. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . stirring continuously. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Garnish with almond or walnut in centre of the halwa. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . stirring occassionally.
32. Keep stirring rigorously to avoid burning. (One thread should fall when poured from a tilted spoon) keep aside. Use as little water as possible. Wash and remove the skins well. Stir very carefully. As the syrup boils the scum will rise. add elaichi and dissolved saffron. Cook slowly till all water is absorbed. Once sugar dissolve add a few tblsp. of milk. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire.elaichi powder water about 250 ml. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Decorate with chopped nuts 33. Grind dal fine either in a stone grinder or electric grinder or mixie. Pour the hot syrup. Serve hot especially on a cold day. Remove with a strain. stir gradually till golden brown. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Atte ka seera 2 tbsp. Put sugar and water in a pan and put to boil. Further boil till the syrup become sticky between the fingers. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Heat the ghee in a heavy kadai (vessel) and add dal. and ghee begins to separate. Decorate with chopped dry fruit. Method Soak the dal for 5-6 hours. Once the dal stops sticking to the vessel. wheat flour 2 1/2 tbsp. not allowing hand to be scalded.
Bring to a boil. Mix well.Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Serve hot. Stir continuously. Wet hand with milk and shape the mixture in ladoos. Remove the cream layer. Add rava and cook on low heat. Add half the milk. Cool the milk for a couple of hours. Add the citric acid dissolved in some water. Meanwhile heat the sugar and water in a wide sauce pan. Keep as it is for 5 minutes. Stir for 3-4 minutes. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. When the rava turns light brown add the sugar. decorated with a chopped almond or pista. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Add cardomom powder. Once it starts thickening. Stir slowly till the milk is fully curdled. Add sugar and cook further till thickens. stirring occassionally. 28 . Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. stir continuously. coconut flakes and saffron. Add ghee. Serves: 12 helpings Time required: 1/2 hr. Keep aside cool for some time. elaichi. Reheat the milk and bring to a boil. Wash the chenna in the cloth under cold running water. saffron and colour. 34. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Boil till thick. Strain the milk through a muslin cloth. Shelf life : 15 days 35.
Cook till mixture thickens . Boil for 13 to 15 minutes. Boil milk on high flame in a large heavy saucepan till water evaporates . Take off from heat and cool them to room temperature. Take a small fistful of mixture . Heat on low flame . Cool for 10 minutes . Mix well . Powder sugar . Serves: 36 pieces Time required: 1/2 hr.) condensed milk and 1 cup milk. Make twelve equal sized balls of the dough. stiring continously . cardamom powder cookie mould Method: Grate khoya .Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Serves: 6 helpings Time required: 1/2 hour. Note on khoya. leaving a soft lump. OR Substitute with 1 tin (400 gms. Press into the cookie mould . Press 2-3 slices of pista on the centre . Boil till a soft lump is formed. Let them into the boiling water. Mix together in a skillet . Form a ball . Cover with a perforated lid. Mava Burfi Ingredients: 500 gms khoya 300 gms. Making at home consumes time but isn't that difficult. Lessen sugar by 1/2. cardamom powder 29 . Add cardamom powder & colour . It should form a very soft lump . Khoya is available in most Indian sweetmeat stores anywhere. 36. powdered sugar 1 tsp. Stir frequently while cooking. Pedhas INGREDIENTS 500 gms. Turn out carefully . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Repeat for remaining mixture . khoya (mawa) 300 gms. Add essence and chill for at least 4 to 5 hours. Stir continuously while cooking. Shelf Life: 15 days (refrigerated) 37.
stirring continuously. Place the chocolate on the mava layer. Gulab Jamoon Ingredients 500 gms. Cook till the mixture is a very soft lump. 7. 4. Mix in tne sugar. Roll both parts separately. Shelf life: 10 days 38. stirring continously. Spread on the working board silver foil carefully and evenly.Mix well. Cook on slow flame. chocolate colour. Make ladoos. plain flour 30 . Serves: 25 helpings Time required:1/2 hr. Continue as for mavaburfee.2 sheets silver foil (edible) Method: Mash khoya . 3. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Cool a little.Add essence and remove from flame. 8. 39. Make incisions with knife to cut in the desired size and shape. khoya 125 gms.Pour on plate. Roll lightly.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Variation: To make chocolate mava burfi: Follow till * as above. yellow colour Method 1.Cook till thick and sides leave.Mash paneer. Put into a heavy saucepan. 5. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. 6. Note: Burfi is usually cut into 1 1/2 inch squares.Sprinkle powdered elaichi and decorate.Add condensed milk and cook on slow flame.Cool. 2.
Boil and add a tbsp. 6.Make balls of even size.The syrup is done when . Take off fire and cool a little.Heat the ghee very well. while dropping from a spoon it falls in a thin single thread. 9.Crumble the khoya. 5. Strain and boil again. 3.When they rise up put back on fire and fry till medium brown. Sweet Kachori Ingredients: For filling: 200 gms. Makes about 25-30. Serves: 25-30 helpings Time required: 1 hr. Let in some of the jamoons. sugar ghee to deep fry Method 1. Use as much milk as required for kneading.Mix well to form a soft dough. 4.nutmeg-cardomom -cinnamon powder For cover: 250 gms. plain flour 1 tbsp. ghee For syrup: 250 gms.Microwave lightly or warn over boiling water before serving. 2. baking soda 1/4 cup milk 1/4 tsp. (1 week refrigerated) 40. When done pour the remaining syrup over the jamoons. cornflour 30 gms. Drain and transfer to a glass bowl. 7. Sieve in the flour and soda together.Remove from ghee and put in the syrup.Repeat for all the balls. khoya 50 gms milk powder 1/2 tsp. 3.1/4 tsp. Soak for 10 minutes.Take the sugar in a heavy pan and add water to just cover the sugar. cardomom powder 1 pinch saffron strands 250 gms. 8. of milk to separate the dirt.Mix in the cardomom powder and crushed saffron. 2. Shelf life :2-3 days. To make the syrup: 1. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .
Make 5 to 6 such kachoris.Mix ingredients for cover.Mix them well in the flour.Make a well in the centre. Keep aside.Pour about half tbsp.Mix ingredients for filling. 9. 9. Crush and add the saffron.Deep fry in hot oil till a light browning appears. 2. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . Serves:15 helpings . diameter).Prick on both sides with a fork. make a hole in the centre of each (approx.Mix both flours together. Time required:2 hr.Pull up all the sides to seal the mixture and press in centre. 2cm.Do not over fry. 2. 8. 8. 7. The mixture should be soft and crumbly.Boil till the syrup is slightly sticky between the fingers.Boil sugar and water adding a tbsp. 14. Shelf life: 10 days . Using water knead to a pliable dough.Divide dough to make small (4" diameter) thin rounds. 13. omam seeds (ajwain) 1/2 tsp.Divide dough also into 15 to 16 parts. 5. 12. 10.Cover with a wet cloth.When slightly cool. red chilli powder 1/2 tsp.Make 15 to 16 flattish balls of the mixture. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. heat ghee and fry on low flame till light brown. 5. place one mixture ball in the centre. 10. cumin seeds 1 tbsp. 41. 11.Allow to stand for half hour before serving.Allow to dry on a clean cloth for 25-30 minutes.Drain and cool completely before storing. 6. except oil to deep fry. of milk to clear the syrup.Add enough water to make a soft pliable dough. add all other ingredients. turning once.Repeat for remaining kachoris. 6.Roll one part into a puri. Keep aside 4. 15. 3. coriander very finely chopped 1 tbsp.Method 1. 7. 3. 4.Strain. oil salt to taste oil to deep fry Method 1. 32 . of syrup and roll kachori around to let the syrup spread.
Store in clean. 4.Lift with spatula and loosen.Strain and cool a bit. 2. 6.Roll into chappatis 1/3" thick. 5.Warm the water.The dough should be stiff but pliable. 8.Making time: 30 minutes Makes: 25-30 pieces 42. 6.Cut with a cookie cutter or knife into small diamond shapes. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 9. 3.Knead each with palm and roll into 4" rounds. Makes: 2 1/2 cups. dry containers.Drain well and keep aside till cool. 43. 7.Knead the flour with the jaggery water.Add maida and knead into a soft pliable dough. 7.Mix the cardamom powder and ghee in the flour.Deep fry in hot ghee over slow flame till light golden brown. 4. 20 parts. 5. sugar and ghee together till sugar dissolves. ghee ghee to deep fry Method 1. 33 . 3. Keep aside on a dry cloth for 1 hour.Break into approx. cardamom powder 1 tbsp. Shankarpala Ingredients 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method 1. Making time: 45 minutes.Heat the water and jaggery till all of it dissolves in the water.Divide dough into 4 parts. 2.
34 . 6. Cool.Drain and cool for a while.Drain and cool completely before storing.Keep them aside on a clean cloth for an hour or so to dry a bit. 8. 7. 4. not too thin not too thick .Fold over the other half. Making time: 45 minutes Makes: 20-25 pieces 44. 3.Deep fry in hot ghee on low till light brown on both sides. 5.Place 1 tsp.Deep fry in hot ghee on low flame till light golden in colour. For filling : 1.Add enough water to make soft pliable dough. 2. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. filling in one half of round . 3.Roast khoya to a light pink by stirring continuously over low heat.Cool and break in fine crumbs with fingers.Make many tiny slits with knife or fork on each on both sides. 13. 4. poppy seeds (khuskhus) 1 tsp. sealing in the mixture.The khajas will become crisper and harder as they cool. Note: You may use a karanjia mould for filling them if available. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.8.Check for sweetness. cardamon powder 1 tbsp. 2.Dry on clean cloth for 30 minutes. Making time: 1 hour. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 11.Seal edges by twisting or pressing together . 12.Make all in t he same way.Keep aside. 10. 2. 5.Mix flour and ghee well. 3.Store in airtight container after cooling completely. 9.Make small (4 ") rounds.Mix all other ingredients.Roast coconut flakes lightly. 1.
8. which should not be too thin. 6. 46.Makes: 13 to 15 pieces. hold perforated spoon a little above the hot ghee. 10. of milk to bring up the scum. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp.Store in airtight container. 9. pour some batter on the spoon. but keep warm for use. Makes: 3 cups approx.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 3. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. ghee or oil as preferred water for grinding Method Wash the rices and dal together.Stir the boondis in the ghee gently and fry till crisp but not brown. Keep for 3-4 minutes before draining from the syrup. 13. 35 . cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. Making time: 30 minutes.Make batter with gram flour. Add a tbsp. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Boil the sugar and water together.Keep aide. add cardamom powder. 7. 5.The batter should evenly coat the back of a spoon when dipped in it. 11.Spread on a wide plate. A little practice and it is very easy. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. Add plenty of water and methi seeds. 45. almonds and mix gently. 2.Cool completely and loosen the boondi with finger till each droplet separates.Remove scum and boil liquid till the syrup is sticky between the fingers.Drain and put into the syrup. 12.Heat ghee. 4.Pour back remaining batter and wipe spoon.
47. Add more buttermilk if necessary. Heat the iron griddle or non-stick tawa well. Beat the curds well. Remove with spatula when crisp. Pour a spoonful of batter in the centre. udad dal 2 tbsp. oil 1/8 tsp. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. salt to taste Keep aside for 20 . Pour a tsp.Allow to soak for 7-8 hours or overnight. curds 36 . Heat griddle and pour 1 large spoon of batter on it.30 minutes. Add to the batter. 48. foldable. of ghee or oil over it. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Makes: 10 . not too crisp. Put some oil (1/2 tsp.12 thin dosas Shelflife: Fresh only. Texture: Thin with polka sized holes. The batter should be relatively thin. Grind to a paste. Rewash the rice by draining the water 2-3 times. add more water if required. soda bicarb 2-2 ½ cups buttermilk 1 tsp. ginger grated Roll the dosa in a three-fold cylinder. Serve hot with chutney and / or sambar. Add soda bicarb and salt and mix well. Rawa -like grains should be felt in the batter. Keep aside in a warm place for 8-10 hours. Lift with a spatula as for basic dosa. Spread by gently rotating the griddle. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp.) over dosa. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. oil to shallow fry Serve hot with onion and/or coconut chutneys. channa. spread with the back of the spoon to a thin round.
1/4 cup white udad dal. Texture: Light and thin. Allow to soak for 7-8 hours or overnight. 10-12 tsps. pour batter and make as for plain dosas. Beat the curds well. 1 cup parboiled rice. Soak in plenty of water and keep aside for 5-6 hours. Spread chutney spread over dosa. Make thin or thick as desired. Keep aside for 3-4 hours before making dosas. Add plenty of water and methi seeds. foldable but crisp. 49. soda and oil. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Place a tbsp. Pour a tsp. Masala Dosa Ingredients: 1 cup plain rice. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre. Grind to a paste. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Serve hot with chutney. of ghee or oil over it. Mix well till fluffy and light. 37 . spread with the back of the spoon to a thin round. 1/2 tsp. add more water if required. ghee or oil as preferred water for grinding Method: Wash the rices and dal together.Mix both batters. Keep aside in a warm place for 8-10 hours. Heat griddle. masala in the centre.1/2 tsp. soda bicsarb 2 tbsp. Add the curds. Fold into triangle to cover masala. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. salt. Add to the batter. Rewash the rice by draining the water 2-3 times.
Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. Use very little water. oil 1/4 tsp. 50. Heat oil. 1 tbsp. Add turmeric. cumin & mustard seeds 2 tbsp. seeds and splutter. coriander. cumin seeds 38 . sugar 1 tsp. ghee 1 tsp. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. turmeric salt to taste Chop potatoes coarsely. Mix well. Serve hot with chutney and/or sambar. Fry till tender. chopped coriander 8-10 cashews halved 1/2 tsp. salt. add cashews and brown lightly. Add chillies and onions. chopped coriander 1 tsp. potatoes. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. garlic crushed 1 lemon (juice extracted) 2 tbsp.Remove with spatula when crisp. each udad dal. oil. 51. Add dal. Chop green chillies. ginger grated 1 tsp.
Stir and bring to boil. Roll into 1/4" thick 5" diameter round. Add chopped tomatoes. each garam masala. red chilli powder 1/2 tsp. Add chopped coriander and pour hot over the channa. Cover with a wet cloth. Serve hot with hot channa and slices of onions and lemon.Dry masalas :1 tsp. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. 6-7 whistles). onion and fry till tender.clove powder. blend together 1/2 tomato. curds 2 tbsp. Make sure the cloth does not dry up. or wet again. Keep aside.5 39 . In a mixie. Keep aside for 5-6 hours. Chop remaining tomatoes and onions fine. Simmer for 7-8 minutes till gravy thickens. Making time :. Add enough milk to knead into a soft pliable dough. (approx. each cinnamon . soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Take fistful of dough. Till very light golden in colour. Add ginger-garlic and fry for a minute. Repeat for all. Add and mix in curds and oil. 1 onion. washed channa in a cooked with enough water. Method for Channa Put the soaked. Heat ghee in a small sauce pan. Stir and fry till oil separates. Take in serving dish. Turning only once.30 mins (excluding pressure cooking) Serves . Pressure cook till done. Add drained channa and 2 cup water which was drained from channa. channa for grinding. Knead dough again. Heat oil in a large skillet. Add cumin seeds to splutter. teapouch and bay leaves. Add channa-paste. Stir in seasoning gently. cooled channa and 1/2 tbsp. Add all dry masala except cinnamon-clove powder. butter or oil 1/2 tsp. Cool about 5 tbsp. Add the chillies and cinnamon-clove powder. salt and soda. Squeeze lemon over channa. Fry in hot oil. fry further 3-4 minutes. coriander. turmeric powder 1/4 tsp.
Fry for 2-3 minutes till very soft. Serve hot with bhaji. To Garnish 1 tbsp. sugar and fry further 2-3 minutes. beans. butter 2 tsp. chilli powder. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. carrots. stir. turmeric powder 1/2 tsp. garlic crushed juice of 1/2 lemon. (To open like a book). pavbhaji masala 1 1/2 tsp. Add ginger-garlice. cauliflower. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done.52. bottle gourds. salt. For Pavs Slit pavs horizontally leaving one edge attached. Making time : 30 mins. Bring to boil. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. turmeric. in between. stirring and mashing pieces with masala. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. each ginger grated. (excl. pressure cooking time) Serve : 4 (2 pavs each) 53. a piece of lemon and chopped onion. Vegetable Pie 40 . potota.) 1/2 cup shelled peas 2 tbsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. Add pavbhaji masala . chilli powder 1/4 tsp. tomatoes. onion. Heat butter in a pan. Garnish with chopped coriander and a block of butter. etc. Mash them coarsely after draining. Simmer till gravy is thick. Add lemon juice. capsicum.
Quickly. carrot. Sprinkle chilled water over it. spinach. cauliflower etc. Chill dough for 15 mins. Cook till the water evaporates and curry is thick. oil 1/2 tsp. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg.Ingredients 2 cups plain flour (maida) 100 gms. Place over a greased pie plate. cream 1 tsp. Sprinkle a little cornflour over the crust. chilled butter 1/2 tsp. Do not over knead. with light hand mix the dough into a lump. Slice and serve warm. 54. Heat oil in a skillet. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. in a plastic bag. Pour cream all over. onion. peas. Prick with a fork all over. ginger. in pre-heated oven. add the grated vegetables and chillies. Bake in a pre-heated o ven for 12 mins. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Add chilled butter. Add all other ingredients except cream. Cook for 4-5 mins. Filling Grate tomato. Mix with fork till mixture is crumbly. Stirring occasionally.. Bake for 8-10 mins. Keep aside. corn flour salt to taste Method Sieve together flour and salt. beans. red chilli powder 1/2 tsp. Roll dough into 4" thick round. Finely chop green chillies. curry masala (or garam masala) 1 tbsp. Pour and spread the filling in the shell. or till light brown. potatoes. Chope and boil other vegetables.
Bhel 1 1/2 cups puffed rice 1 onion 1 tomato 1 small boiled p eeled potato 1/2 tbsp coriander leaves 1/2 cup fine sev 1/4 cup parboiled moong sprouts -. Mix well. and all ingredients except 1/4 the coriander and sev. Save some coconut and coriander leaves for garnishing. Transfer to serving dish and garnish with coriander and coconut. Take off fire.1/4 cup coriander leaves 1 stalk curryleaves chopped 1/4 tsp sugar salt to taste 5-6 green chillies 1 tsp lime juice 1 1/2 tbsp oil 2 onions chopped 1 small potato chopped 1/2 tsp each cumin & mustard seeds. Sprinkle some sev and coriander to garnish. Wash poha till clean. Mix very well. Adjust salt and lime as per taste. add seeds and then potatoes. Drain water sprinkle a handful of clear water and keep aside. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. In a heavy saucepan. Sprinkle a few drops water if too dry. Adjust taste and salt. In a large mixing bowl. chillies and curry leaves. 42 . Serve immediately. add puffed rice. heat oil. After 15 minutes loosen the poha gently.optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving. Add poha and all other ingredients. Spoon into individual bowls. Stir and fry onions till tender. Add onion. and break lumps with fingers. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh.optional 1 tsp roasted peanuts -. Serve hot with freshly brewed coffee. Return to low flame till hot. Stir gently every now and then. Stir for 2-3 minutes.
till a soft pliable dough is formed. Spicy Roti 1 1/2 cups wheat flour 1/2 cups gram flour 1 1/2 tsp chilli powder 1 tbsp oil salt to taste 43 . Wet upper side with water and invert. Apply water on the top part with hands Invert naan and stick to griddle. Roll to a thickish roti (4-5 mm thick). add milk a little at a time. Naan 3 cups self-raising flour (maida) 1 tbsp oil 2 tbsp butter 1/2 cup curds fresh salt to taste 1/2 tsp baking soda (soda . Take naan sized dough and make a ball. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Invert griddle and roast over gas flame (or if available a barb. Place on a pre-warmed griddle (tawa). Break of piece. It will fall off when done. 57. Heat griddle (tawa) place on tawa and dry one side. When does is like course crumbs. METHOD Sieve together dry ingredients into a large rimmed plate. Serve hot with desired vegetables. Cover with wet muslin cloth. 58. Add butter curds. oil and crumble with fingers. Knead slightly stiff dough cover and keep for 2 hours.que coalfire). using dry dough if required. Knead dough lightly. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Serve hot with a blob of butter on it.bicarb) warm milk for kneading.56.6 hours. Cover with another plate and keep aside for 5 . the size of a medium potato and roll into a thick triangle.
butter softened 2 flakes garlic crushed 1/2 tsp.Roll the bread flat with the help of a rolling pin. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. 59. 2. 3. 5.Brush all over with a bit of butter. Remove toothpicks before baking. with help of tongs. 10.Place in the refrigerator for 30 minutes. grated cheese Method 1. Roast on griddle (tawa) as for phulka.Coat the roll with grated cheese by rolling in it.Repeat for all slices.1/2 turmeric powder 2-3 pinches asafaetida 1/2 tsp each cummin / oregano seeds finely chopped coriander 1 tbsp water METHOD Knead a slightly stiff dough. Note: If you have trouble keep the rolls in place when raw. 7. cover with wet cloth.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. Roll to 3-4 mm thickness.Mix the salt.Roll one slice tightly from end to end. 4. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. Phulka also may be done similarly if puffing with cloth.Apply on all slices generously. 6. Simple Potato Cake Ingredients 3 large potatoes 44 . Cover rolls with a moist cloth. feels difficult. secure them with toothpicks before placing in the fridge. chilli. 8. Break off bits and make small potato sized balls. garlic in the butter. Or after brown spots appear place direct on gas flame and puff.Serve hot with ketchup. crushed red chilli salt to taste 1 tbsp. 9. adding all above ingredients. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.
keep stock aside.Stir fry for 3-4 minutes. add seeds. allow to splutter. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. cinnamon. sesame seeds 1/2 tsp.Let in the remaining butter around the edges to seep down. beans. Variation: Bake the same if desired.Add vegetables except tomatoes. etc.Do not peel potatoes.Deseed capsicum and slice into thin rounds 4. ginger grated 1/2 tsp. butter Method 1. 9.Flip on serving plate and make sections with a knife. add some more bread crumbs. 2. cauliflower. 3. plain flour Method 1.Heat a thick nonstick pan about 5" diameter. instead if roasting. potato. red chilli powder salt to taste 1 tsp. 6. crumbs.Blend together. 3.Meanwhile mix cheese.Heat butter.Add salt to taste. coconut.1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1red chilli crushed 2 tsp butter 1 tbsp. garlic and paste. Slice into thin rounds or grate coarsely. chillies.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. mustard seeds 1/2 tsp.Sprinkle fresh ground pepper. 15. each cumin.Serve hot and crisp. 5.Let other side become golden brown too. 45 . on bottom of pan. 14. boiled (use carrot. sesame seeds.Flip over very carefully with a wide sharp spatula.Add ginger.Pour the mixture all over evenly. salt and simmer on low till bottom is golden brown. 11. Apply 1 tsp. 13. Making time: 40 minutes 61.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. and roast the other side. 8. Level to cover all the potatoes. Top with capsicum. flour and chilli.The potatoes will turn out best if boiled and refrigerated overnight before using. 2.Arrange potatoes to cover the pan. 4. 6. 7. milk. cloves in mixie. peas. 5.Drain the boiled vegetables. 10.If mixture feels thin. garlic crushed 3 green chillies 1 tbsp. 12.
2-3 flakes Cooking oil .Cut 4 of the onions finely and saute them till transparent. 5. Cover.Add 1/2 cup stock. 9. 4. 9. 7. 8. Mysore Pak (South Indian Dish) Ingredients Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Procedure 1. 3. 2.500 gms Onions .Add this paneer to the prepared palak. Chilli Powder Method 1. 6.Grind the other onion and the garlic flakes to a fine paste. Geera Powder.Keep stirring till you get a thread consistency. Makes: 2 servings 62. then you will able to pull it out like a thread). simmer for 5 minutes.Cook the spinach in water.Serve hot with rice or rotis.6-7 tbsps Cummin seeds .Drain the water and then make puree of the spinach leaves. 5. Also add the puree and the spice powders.tomatoes and cook till gravy is thick. 4. 63.Dissolve the sugar in the water and heat it.Remove all the lumps in the chick-pea flour and add it to the syrup. (If the syrup has reached the required consistency.Let boil for a minute or two. chilli powder. Add some water if necessary. 1 table spoon at a time.7. 3.5 medium sized Garlic .You can check for this by feeling the syrup between your fore-finger and thumb.Reduce the heat and add 2 teaspoons of ghee. Making time: 20 minutes. 2. 46 .Add this paste to the sauted onions.Serve hot with parathas or chappatis. Palak Paneer Ingredients Spinach .150-200 gms Salt to taste Garam Masala. Fry this in oil till golden brown.Cut the paneer to cubes of desired size (preferably not too small).1 tbsp Paneer . 8.Add salt.
till the flour and ghee has completely blended with the syrup.Continue to stir and keep adding ghee 1tsp.Take the shredded Cabbage in a bowl. add flour & make small round balls with the same.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Can add little water if the paste is too thick.Switch off the flame add the Kofta's & Cover till Serving. 9. 8. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Cooking time: 45 minutes. 7.6. Then. At one point. 10. the whole mixture becomes porous and starts leaving the edges of the vessel. 5. Do not remove the excess ghee. you will observe that the mixture is not able to absorb any more ghee.Repeat procedure 2 till you finish all of the besan. Yield: 40 medium sized pieces. at a time till the mixture changes color and texture.Let the paste cook till the oil seperates. 65. Also. Cabbage Kofta Curry Ingredients For Koftas 1/2 medium size Cabbage Shredded 2 tbsp Besan or all Purpose flour Oil for frying For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon stick small 1 clove 1 spoon jeera 1 spoon dania 2 medium sizes Tomatoes Method 1. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . 64.Before serving garnish with fresh coriader leaves.Allow it to cool for 10 minutes. 2. 6. cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.At this point.Deep fry the balls in the hot oil & keep aside 3. salt according to taste & little bit of sugar. 4.Stir. 7.
5.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. 3. 3. urad dhal.Soak tur dal over night. 4. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. grated coconut. asafotida & salt mix it thoroughly. add the ground paste to the fried pineapple and fry further 10 mins.1 table sp sesame seeds 1 table sp urad dhal 1 table sp channa dhal 3 red chillies 2 green chillies 1 tsp chick peas 1/4 tsp asafoetida (hing) 1/2 tsp tamarind paste a small piece of jagerry OR 1 table sp brown sugar 1/2 cup grated coconut Salt to taste 1/4 tsp turmeric powder 4-5 table sp's Oil for frying 1 tsp mustard seeds Method 1.Grind the fried ingredients with green chillies. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. cumin seeds. 6.Dry fry sesame seeds. chopped 3tb. chick peas. 8. keep oil in a kadai and let it heat for a minute. channa dhal.Then add chopped chillies.Then make small koftas (balls) with the mixture pressure cook for 15 min. tamarind paste.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). corrinder leaves.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Add salt according to taste 7.Serve hot with rice dishes.In the meantime. 5. 48 .Remove kadai from the heat.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. Then wash it thoroughly. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Grind it coarsly. 4.Later on. 66. 2.
Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1.Take all the ingredients grind it at once in mixer.Add the spice powders and saute the curry for 4-5 minutes. 7.Serve hot. heat it and then put the stuffed brinjal. Your tikha brinjal masala is ready 68. they will get mashed up and will lose their taste.Add little water to the brinjal. Take of the pan fromstove and let it cool. 5.2 1/2 cups Cooking oil . cook it.300 gms Onions .Add 2 tbsp of oil in pan and heat it. add the brinjals also.1 cup Water . Put small piece of jaggery to taste if required. Salt to taste Rice .Garnish with finely chopped coriander leaves. put the mixture in the pan. 2. Vaangi Baath (Brinjal Rice) Ingredients Brinjal .3 tbsp of oil in kadai.2-3 medium sized Coriander powder.2 tbsps Finely chopped coriander leaves Method 1.67. 4. 6. 2. Then. do not add water.Fry the mixture properly. 49 . 3.Let it cook for 15-20 minutes.Cook the rice in the quantity of water mentioned above.Take the brinjal slit it in 4.Saute the onions till they get transparent. Do not overcook. 3. 6. If u cut the brinjals too fine. fill the mixture in the brinjal. 5.Cut the brinjal & onions to not very fine pieces. 7. 4.Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up. Chilli powder.Pour 2 .
corriander powder and some corriander leaves for taste. (you can use either breads crumbs) Method 1.Finely cut all the above said vegetables.If you prefer onions you can put 1/2 onion cut into small pieces. Method 1. 2. 2.Make the paste of channa dal by adding some water and mix salt.Serve them with some hot sauce or ketchep. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them. chilli. 70.Smash them & keep it aside (if there is any excess waterin the cooked 50 . Vegetable Cutlet Ingredients 1 medium size carrot 1 medium size potato 1 medium size beet root (optional) 4-5 Beans Peas (optional) To Grind garlic 1 small piece Fennel seeds 2-3 Green chili 2-3 Coriander leaves little bit One medium sizes onion finely cut & keep. 3.69. 4. turmeric powder & salt. Bread Besan Bajji Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste. Oil for frying.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. 3.Wash & Pressure-cook with little bit of water.
Mix all the ingredients together except ghee.Fry onions till it turns into brown & add the grounded paste. 6. Then add ghee. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. Wait to cool. Apple.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava. 72.Then add the smashed vegetables & fry till it gets thickened.Now mix pis ta and saforn in it 3.Take a pot and mix evaporated milk. Banana & Carrot Halwa (ABC Halwa) Ingredients 1 cup chopped apple (without skin) 1 cup chopped banana 1 cup grated carrot 1 cup milk or 1/2 cup milk powder 1 cup coconut 3/4 cup ghee 2 cups sugar Method Grind carrot & milk.Put into a air sealed container and put in the freezer for 4 hours. 51 . 4.vegetables just drain). 7. 8. cardamom powder. 5. Chilly chutney 71. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Just fry for few seconds. Remove from the stove top & decorate with nuts of your choice. Note: It will taste authentic with falooda. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.Heat one tablespoon of oil. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. condensed milk and wipped cream with the hand grinder (mixer grinder) 2.
Remove from heat and in a wide. When the bengal gram turns light brown.5 tsp.1 tbsp. Dried Red Chile -. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. add water and rice and cook until well done.0.5 tbsp. To this add black mustard seeds. heat remaining oil on low heat.0. add coriander leaves. asafoetida.0. Split Bengal Gram -. Salt to taste In a large bowl.5 Green Chile -. Serve with Verusanagapappu Pacchadi or plain yoghurt. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.3 cups Tamarind Extract -.4 Black Pepper Corns -. 52 . Peanuts -.remaining curry leaves. sliced green chiles and tamarind extract.20 Sesame Seeds -. split bengal gram. Add turmeric.Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.5 cups Coriander Leaves -.0.0.1 bunch Curry Leaves -. pepper corns and peanuts.5 tsp. Remove from heat.8 Turmeric Powder -.5 cup Mustard Seeds -. Keep it aside.2 tbsp. Note: You can adjust the amount of tamarind extract according to your taste. red chile. Oil -.5 cup Water -. (powdered) Asafoetida -. Stir well. Mix thoroughly.5 tsp. Meanwhile in a skillet. large bowl spread out the rice.
Keep aside.1 tsp. salt. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. a cup of water until well mixed.2 Sugar -. (Remember to stir frequently. Remove from heat and keep aside. Asafoetida -. grated coconut. as yogurt tends to stick to the bottom of the pot).1 cup Chopped French Beans. 53 . Potato -.3 cups (mixed together) Green Chilies -. Cumin -. coriander leaves.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender.1/8 tsp. sugar.1 tsp. Mustard -. Split Black Gram -. (If there is any water left in the pot. In a blender. do not discard it). Turmeric -.1/8 tsp. blend yogurt.4 tsp. turmeric. Cauliflower.73.1 cup Curry Leaves -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. Cooking oil -.2 cups Grated Fresh Coconut -. Drumstick*.10 Coriander Leaves -.4 (medium sized) Plain Yoghurt -. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Bell Pepper.1/8 tsp. cumin.1/2 cup Dried Red Chilies -.
When the mustard seeds pop. When oil is hot add dry red peppers and fry for one minute. Milagu Kuzhambu coriander seeds .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.In a wide skillet heat oil on medium. however.1 tablespoon black pepper .1 teaspoon chili powder . Remove from heat.asafoetida Fry the above ingredients in alittle ghee.2 spoons whole red peppers .1 teaspoon cumin seeds . or as a side dish to curd rice.This can be mixed with rice and served along with paruppu thogaiyal.Mix this paste with tamarind juice. pita.a few salt to taste oil . coconut) coconut for garnish . add asafoetida. Cook for a minute or two. Then add mustard seeds. 74. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . you can add some other vegetable.cubed turmeric powder . Eggplant.1/2 teaspoon mustard seeds .1 teaspoon 54 .2 spoons(fry first) toor dal . Paruppu Thogaiyal toor dal .1/4 teaspoon curry leaves . paratha. black gram and curry leaves.2 spoons whole black peppers .1/4 teaspoon urad dal .1/4 teaspoon coconut.1 whole red peppers . *If drumstick is not available.1 gram dal . grated . 76. Side dish .1/2 cup (may substitute des. is not advised because it becomes bitter when boiled in water. Immediately add the vegetables and sauce from the pot. add salt and grated coconut and grind. Goes well with plain white rice. 75. add water and heat until the raw smell is gone. puri.
When cooked. add curry leaves and 1/2 spoon coconut oil. Vella Appam (PK John) 2 cups of white rice Half a coconut 1 table spoon of yeast Sugar Salt 2 table spoon of partially ground. Pour 3 spoons of oil 55 . cumin seeds . Aviyal Vegetables .. green peas Cut the vegetables into long pieces and steam in pressure cooker.You can add a little coconut milk to adjust the consistency.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. grated coconut (fry last) Fry the above ingredients in little ghee. Vegetables . add moong dal and steam it in pressure cooker. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. drumstick. Use a cast iron pan and use the same technique that one uses for pancakes.Add cooked vegetables.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. Grind the coconut well with cumin and add to the cooked plantains. whole black peppers. Mix separately 1 teaspoonful of yeast .1/4 spoon Slightly roast the above without oil and grind into fine powder. Add this mixture to the erisherry and mix in the curry leaves. Let it simmer. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing. heat the oil and pop the mustard seeds. Grind the coconut to a milky emulsion. grind and keep it aside. carrots. Drain and cook the plantains with the remaining turmeric and salt. beans.Add the ground mixture to this and heat for a little while to mix uniformly. cabbage. sesame seeds .each 1 spoon asafoetida . 80.each 1 teaspoon 1 whole red pepper. Meanwhile. mix well and heat for sometime. fenugreek seeds. coriander seeds. brinjal.Plantain. Poricha Koottu toor dal. Mix your ground rice.Add splattered mustard seeds.Wash and drain. Add sugar and salt as your taste dictates.Add this to thick curd.(This will be called KURUKKU). cooked rice Soak the washed rice for 3 to 4 hours. 79.Snake gourd. beetroot Cut any of the vegetables into small pieces. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. Grind grated coconut and green hot chillies and salt. 77.Add curry leaves.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. 78. 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut Allow the mixture to ferment for about 6 hours. Add the urad dal and the coconut reserved for garnish and stir till browned. potatoes. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. urud dal.
7-cup sweet Milk .3 cups Grated coconut .in a fry pan and add some gram dal and whole red peppers and fry slightly. ripe) . Add tamarind juice to this and bring it to boil.Add some ghee while serving.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. thin skin.(Preseve the juice while cutting). Lime pickle Fresh lime(large size.Take some ghee in a fry pan and add whole black peppers. and cumun seeds.Add the other ingredients and grind it in the blender into 56 . 81.4 spoons.1 large Grated coconut . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Add this to the poickle and mix.to taste Wash fresh coriander leaves and pick the leaves from the stem.Add salt.When it splatters.1/2 cup green chillies .Cut the tomato into medium sized pieces.red chilli powder .Cut green chillies and ginger into fine pieces.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. 85.6 Cut into medium pieces.Take oil and add mustard seeds.Add this to cooked dal-rice.1/2 spoon and mix well. 82. asafoetida .Add salt. curry leaves and mix well.a pinch Salt . Next day add 1/4 cup of sesame oil and leave it aside.2 tamarind .4 spoons. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.1 cup Ghee . VenPongal Mix rice and moong dal in the ratio 1:1.Add salt and heat with constant stirring until the mixture becomes thick.1 cup gram flour .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Store in refrigerator. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .1 cup Tomato . Next day.Add 3 times water and steam until it is overcooked. add fenugreek seed powder an asafoetida.Store in refrigerator.1 cup Mix well and heat in a fry pan until it becomes soft. 84.1 cup Sugar . Ginger Pickle Grate ginger finely. 83.
Splatter with mustard and asafoetida. 87. 88. Add salt.Beans. Vegetable Cutlet Vegetables-Potato. red chilli powder.1 whole red peppers .a thick paste. 57 . Carrots. Add grated onions. salt.When it splatters. Paruppu podi gram dal .Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Deep fry the balls until they turn golden brown.1/2 coriander seeds .1 Toor Dal . and asafoetida. add urud dal.Add thnis to thick curd and keep it aside.5 Roast the above without oil. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a thick paste. Rasam Powder Whole black peppers . garam masala powder and ground cinnamon(a pinch). Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. Side dish : Tomato ketchup 89. add salt and asafoetida and grind into a very fine powder. Heat 3 spoons oil in a fry pan.Knead the mixture tightly. Curd Vadai Grind some grated coconut and green chillies into a thick paste. add mustard seeds.green peas.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. 86.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.Add the ground paste and fry till the raw smell dissappears.Add fresh coriander leaves. black whole peppers. Take some rice flour and add water to make it into a slightly watery juice. boondi.1 toor dal or Pottu kadalai .Drop this carefuly into boiling oil and fry till it turns golden brown. coconut pieces.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.1/2 Cumin seeds .
3/4 cup water. Add carrots. Add chopped ingredients and fry until onions are brown. The batter is prepared as follows: ---------------------------------Combine gram flour. add lemon juice and let cool. Bonda with mashed potato Ingredients: -----------1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------The filling is prepared as follows: ----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. make small balls out of the filling and roll them in the batter. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 .1/4 kg Coriander seeds .1/4 kg Toor Dal . You will get about 20-30 small bondas. Heat oil (about 5 Tbsp) and add mustard seeds. and onion. 1/2 tsp salt.200 g whole black peppers . turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. coriander leaves.25 g asafoetida . 91. Add potato (now mashed) and fry for 5 minutes. the baking powder and mix thoroughly After the batter is prepared.90. Sambar powder Whole red peppers . Finely chop ginger. 3 Tbsp of oil. 92. Remove from heat. Next fry it in hot oil. chilies.a pinch Dry the above ingredients and grind into a nice powder.200 g Gram dal . peas.
cloves and cardamom and fry for 2-3 minutes. Add cinnamon. Add coconut paste. More Kozhambhu Ingredients Yogurt 32 oz. salt and wait until cooked. 93. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. wash and soak in water for 4 hours. Fry until golden brown. 59 .) 94. Add Water (about a cup or two). Drop spoonfuls of batter in the hot oil using a large tablespoon. Add vegetables and fry for about 3 minutes. Let it soak till ready to serve. Let the vegetables + turmeric powder cook. khus-khus. Squeeze out water from the vada and add yogurt. Add garlic + ginger paste and fry for a minute or so. If you are using canned or frozen vegetables skip the above step. Add onions and green chilies and fry till onions turn brown.1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Drop in water. Add spice according to taste. Serve. Beat yogurt with milk. Add salt and start heating oil. (Note: Cook on low heat. VEGETABLE Kurma Ingredients: -----------2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 tsp Coriander powder 1 1/4 tsp Salt one pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves 2 Cardamom 2 tblsp Coconut powder 1 tsp Khus-Khus (poppy seeds) 1/4 tsp (3 cloves) Garlic 1/4 tsp powder (or 1/2" fresh) Ginger Method: ------Put a reasonable sized vessel on the range and heat oil.
Oil 5 tbsp. Heat oil and mustard seeds and add to the mixture. Stir in rice powder. Mustard 1 tsp. Spread this mixture over the lemons. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Grind the mixture with the coconut and add to the beaten yogurt. Chana Daal. Salt 2 tsp. and asafoetida. Add salt and keep for about 12 hours. Chana Daal 1 tsp. The cheese should have hard.Coriander seeds 2 tsp. if a 60 .5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Coconut (grated) 2 tsp. Turmeric pinch Hing 1 tsp. Cumin seeds 2 tsp. and methi. Add turmeric and bring to a boil. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Cumin seeds. 95. Rose Water To taste (opt. Heat oil. Preparation Cut lemons into small pieces and remove the seeds. turmeric. Mix thoroughly. Chili powder 5 tsp. and heat on low until consistent texture is achieved. Rice or rice powder 1 tsp. Half and Half 2 qts. This is best done in a microwave.) Preparation Mix 1. Add chili powder. Red Chili powder 1 tsp. Red Chili in a little oil. 96. Methi 1 tsp. mustard seeds. Ras Malai Ingredients Ricotta Cheese 2 lb.ened and turned a pale brown. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Thicken the Half and Half by simmering over low heat for a long time.
vanilla and rose water (and any other flavouring that you may want) to the Half and Half. set aside. Add this at the end to the pulikacchal Mix well so there are no lumps. diced 6 hot green chilles. do it over low heat and stir frequently. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. add the green chillies and fry. 61 . season with mustard seeds first. slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Preparation Chop the eggplant into very tiny pieces.nal volume. add tamarind extract carefully. Heat for a few minutes. Pulikacchal Ingredients Soaked tamarind about the size of a large lemon 1 1/2 tbspn jaggery 2 tbspns sesame seeds roasted dry 6-8 green chillies. Heat oil. about five) 2 ripe tomatoes. cut it into 1 inch squares and add to the hot thickened half and half. 98. chillies. Add the remaining 0. salt to taste and jaggery. add mustard seeds. You can add a little fresh water each time to extract the pulp. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. cardamon pods.5 cup sugar. Warm oil. slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil. Cool for a few hours in the fridge. When you have a about a small bowl full. soaked one large onion. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. bay leaf. a pinch turmeric. when popping add curry leaves. When they start to pop throw in red chillies. After the cheese has been baked. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. When dal turns red. chana dal. 97. Thicken until the volume drops to around half of the origi. asafoetida and curry leaves. chopped (if using little ones in a bag. Throw in the ginger.microwave is not available.
in which case you should not cook until mashed. Remove from jar and wash it out with water and save this. Add tomatoes and eggplant and fry for another five minutes. Throw in the turmeric. coriander seeds. a little turmeric. Alternately. or pour equal quantity of extract from fresh pulp. add eggplant to tamarind water. salt and let cook until eggplant is done but has not lost its shape. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. you can make the cooked dal with half toor and half chana dal. In about a cup of water dissolve the tamcon paste. Set on stove. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. 100. 99. Katirikka Rasavangi Ingredients One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation Cube eggplant. chana dal and asafoetida. If using tamarind paste add a cup and half of water. salt and garlic. thin it out somewhat and have it as katirikka sambar. add 3 tbsp water and grind slowly into paste. Pitlai Ingredients 2 med bitter gourds ("karela") 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar 62 . When you can get the aroma of roasted coriander or the red chillies have turned a dark. In a pan with very little oil roast red chillies. Throw into blender with coconut. dark red remove fromheat and let cool.onion gotsu. Take off heat. Remove from heat. Variations: You can throw in a handful of chick peas from a can into this. Mash cooked dal with a spoon until blended and add to cooked eggplant. Season with spluttering mustard seeds and curry leaves. Keep on low heat till it starts to simmer a little. Now add the coconut paste and its water. Remove a trifle before it gets fully done. Add a little water if blade gets stuck. Add more chillies if necessary.onions and fry till onions become transcluscent.
Add a little more water if not semi. urad dal. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. tamarind. turmeric and salt. Add turmeric and let it simmer. urad dal. In a little oil. curry leaves and fry remaining grated coconut until a reddish brown. salt to taste mustard seeds. urad dal. Grind half the fresh coconut and add to cooked plaintanos. 101. Add the dal. Add a little tomato paste if handy for color. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Preparation Wash rice and roasted dal. curry leaves. Add chickpeas and jaggery/sugar. Let simmer until bitter gourd are tender. red chillies and peppercorns until well roasted. Cook with water well above level of veggies. Take off stove. remove carefully and set aside. curry leaves. Warm ghee and roast cashews until a golden. mustard. stir a min or two and then grind in a blender.solid. Mix well and reheat a till it begins to simmer. saute cut bitter gourd and green chillies. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. Pour seasoning on top. While bitter gourd are cooking. salt turmeric and pepper added on low heat until plantanos get really done. Pour this onto the plaintainos and ericheri is ready.turmeric. In a separate pan season with mustard. Add coconut. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. 102. turmeric. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Blend in cocunut paste into the bitter gourd-tamarind mixture. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. in another pan sprinkle a little oil and fry coriander seeds. salt to taste. Mix well. Takes about 25 mins or so. cracked pepper. 63 . 1 red chilli. Add 2 cups water. Throw in cumin seeds. Add water to one inch above level of rice. When done remove from heat. salt to taste. Add the ginger.
then add the other things. Grind coriander seeds and cumin seeds and set aside.103. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Can place a walnut or pecan in the center immediately after dipping. In oil sprinkle heeng and add red chilies and then green chilies. 2 cups sugar. Add fennel seeds and ginger and fry. Make a dough with bisquick and sour cream. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. Fry everything in oil and then add water and potatoes till tender. Score a circle on the patty with a knife or small cap. Deep fry in crisco or oil on low fire till a med brown. Add spinach and cook covered. Dip in syrup by pushing it deep down. Badusha Ingredients 2 cups bisquick. 105. Roll it into balls and flatten slightly. sour cream. peppercorns and cardamom seeds and set aside. remove and set aside. 64 . 104. Then grind cloves. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove.
along with the tamarind and the coconut. Add coriander powder. Mint Chutney Ingredients 1 bunch mint leaves. turmeric. salt and hing and heat through. Fry till the onion turns translucent and the garlic browns. Blend this into a smooth paste. sliced 4-5 green chillies. chopped 1 tsp coconut(optional). Goes very well with plain rice or chapati. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . garam masala. Fry till the tomatoes turn soft. Add the blended paste. turmeric and dhania) and fry for half a minute. 107.106. Set aside. shredded 65 . In oil fry onions. crushed 1 small piece ginger. washed and chopped 1 small onion. chili powder and then add tomatoes. chopped 3-4 cloves garlic.cover and cook. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. minced finely 2 clovettes of garlic. Fry for a minute and then add the tomatoes. Tomato Chutney Ingredients 2 medium tomatoes. 108. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. add ginger and garlic. de-seeded 1 small onion. Now add the spices(red chilli. Heat the rest of the oil and add the chopped garlic and onion. Then add peppers . Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers.
Add salt to taste. Fry till done. Goes well with dosas. 111. Add this to the coconut and tomato and blend into a smooth paste. roasted A small piece ginger 2-3 garlic flakes 1 small onion Juice of 1/2 a lemon Salt to taste Method Blend all the above to a smooth paste adding a little water. shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste Method Heat some oil and add the dhals. Blend to a smooth paste using a little water. 109. one by one. Moolangi Chutney 66 . curry leaves. hing. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. 110. Coconut Chutney Ingredients 2 cups of fresh coconut.2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Method Fry all these in a little oil. Can be refrigerated for about 1-2 days. idli and plain rice. methi and red chillies.
Add the red chilli powder and fry. 67 . Immediately add turmeric and fry for half a minute. Remove from the blender and season with mustard seeds and curry leaves. Pinapple Gojju Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil. When it's almost smooth in texture. When they crackle add crushed curry leaves and hing. green chillies and the ginger. The radish and garlic should be about a qarter mashed up. Open a small can of cubed pineapple and drain the juice from the fruit. add the garlic. 112. Run the blender for about 3-4 secs. Now add the ground paste and a little water. peppercorns. Heat 4 tsp oil and add the mustard seeds. crushed 3-4 peppercorns 1 small piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Method Blend together the coconut. drain and blend into a smooth paste.Ingredients 1 1/2 cups of grated white radish 5-6 tbsp scraped fresh coconut 3 green chillies 1 tsp dalia (Hurugadle) 5-6 garlic flakes. tamarind.Set aside. Now add the fruit pieces and fry for 5 minutes. dalia. salt to taste and the grated radish.
Add salt to taste and take it from the fire when the mixture comes to a boil 113. Remove from heat and add the hing. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. Cut lengthwise and remove the seeds. Cook till the gavy thickens and you get a gojju consistency. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . cut into thin rounds. Bring to a boil and reduce heat. Heat about 3 tsp oil and add the mustard and curry leaves. This method is used to reduce the bitterness of the vegetable. Mix well and serve like a chutney with plain rice/dosa/chapati. Bhindi Gojju Ingredients 1 lb bhendi (okra). Now add all the raw dry powders and fry for 2 minutes. 114. Cut them into large half-rounds. Smear salt on them and place a heavy weight on them. Set aside for 1/2 hr. jaggery and tamarind. Fry in 3 tsp oil till well browned. Now add the shrdded coconut and keep frying for 2 more minutes. When the mustard crackles. Fry till done. 115. Drain and set aside. minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds. roasted and powdered 2 tsps white sesame seeds. add the minced onion and garlic. Add the fenugreek and sesame powders and mix well. Add salt to taste and enough water to cover the vegetable. Add the fried gourd. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion.
slightly ripened 1 tsp lemon rind.Mix well. Heat 2 tsp oil and add the mustard seeds. Take it from the fire. Drain. curry leaves and the hing. to a smooth paste. crushed finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Method Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. Sweet Mango Chutney Ingredients 3 large mangoes. 116. green chilles. pitted 1 tsp cumin seeds. 117. Add some water if the gojju is too thick. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Adjust salt if needed. ginger. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. This chutney keeps well for over a week when properly stored in the fridge. Hot Mango Chutney Ingredients 3 large sweet mangoes. roasted 1/2 tsp coriander seeds. Add the fried bhendi and stir for 2 minutes. Blend together the rest of the ingredients with the mango without adding any water. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. mash well and set aside to cool. Fry till the mustard starts crackling.A small piece of ginger. Remove from blender and store in an airtight container. Eat with plain rice and dal. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Add the buttermilk and salt to taste(remember that the okra is already salted).
cumin and coriander seeds and crush coarsely using a mortar and pestle. green chillies and remaining garlic. for seasoning 1 tsp cumin seeds A small piece of jaggery Salt to taste Method Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. add the ground masala and fry till the masala turns color. roasted finely 1 tsp mustard seeds. Store it in airtight containers in the fridge. mash well and set aside. lime rinds and lime juice. This is how powders are traditionally made. If boiled and cooled well. When the mustard crackles. Bring to a boil on a low flame. Put in the chopped ingredients and continue boiling. it should keep well for more than a week. Bring to a boil and boil till the juice is thick. Drain. saunf. Chop the ginger. Heat the remaining oil and add the hing and mustard. Roast the methi.1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Method Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. 70 . 118. Set aside. Bottle when cool. Add the mango. But if you are of the impatient kind. salt to taste. Store in an airtight container. Put in the chopped ingredients. In a pan. go ahead and use the coffee grinder but make sure that the powder is a little coarse. Soak the tamarind in some hot water and extract the juice. jaggery. Remove from heat and let it cool to room temperature. add the ginger and green chillies and fry for about 1-2 minutes. powdered masala. Puli Inji Ingredients 2" piece of ginger 2 large balls of tamarind 12 cloves of garlic 3 red chillies 3 green chillies 1/2 tsp methi (fenugreek) seeds. salt to taste and tamarind juice. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. When the mustard crackles. since no water is used in making this dish.
cut into flowerets 2 tbsp garlic paste 2 tbsp ginger paste 2 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp green chilli paste 1/2 bunch coriander leaves. Make the dressing by combining the green chillies. 71 . rice flour. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. fresh 8 gren chillies. dissolved in milk 2-3 green onions (scallions). 119. Mix the dressing with the grated mango.combine the chapati atta . chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . green chillies and salt. red chilli powder. chopped finely (If you cannot find green onions. Gobi Manchurian Ingredients 1 small Cauliflower. Crush together the coconut. dissolved in water 1 tablespoon chapati atta(wheat flour) 1/2 cup rice flour 1/2 tsp baking powder 1/2 cup of cornflour Juice of 1/2 lemon Salt to taste Oil for deep frying the cauliflower 2 tablespoon oil for sauce Method In a large bowl. you can substitute with white. chopped finely A pinch of saffron (or red coloring).Should keep for about a week. salad oil and coconut. ordinary onions) 1 1/2 teaspoon of garlic. Season with mustard and curry leaves. minced A pinch of hing (asoefetida) dissolved in 2-3 tsp water 4 tsps salad oil 1/2 tsp red chilli powder Salt to taste For seasoning: 1/2 tsp mustard seeds 1 sprig curry leaves 1-2 tsp oil for seasoning Method Grate the mango and set aside. salt. 120.
a few cardommom seeds. 1 tablespoon garlic/ginger paste. 1/2 an onion. If you desire. But this will turn the cauliflower soggy. The mixture will start to thicken.. Mix well with water. add the red chilli powder 72 .soft or crispy. boiled A bunch of coriander leaves. till you get the consistency of thin batter.sliced fine. 1 inch piece ginger. add some oil and when it smokes add the remaining garlic and ginger paste. Fry the onions in a the ghee or melted butter.. a few cloves. 2 tsp of coconut. Ghee or melted butter for frying. Vegetable Pulao Ingredients 3 cups of rice. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. Bring down the heat and then add the cornflour-water paste and the red coloring.. Now add the chopped garlic and green chilli paste and fry for a minute.baking powder. chopped. 121. Take this mixture from the heat and pour it onto the fried caulilower. 1 tsp chilli powder. to make a smooth paste. drain and set aside.. garlic. It all depends on how you like to eat the Cauliflower manchurian. add the chopped onions and fry only till they start becoming translucent. Dip the cauliflower flowerets in this batter and deep fry in oil. you can add the cauliflower when the mixture is in the pan itself in the last stage. salt.. ginger and coriander in the blender... 3-4 green chillies.. Add the soy souce and stir for a minute. salt to taste. coconut. carrots and green peas. shredded 3 medium onions. In a open pan. Some mixed frozen vegetables like beans. The minute it starts turning brown.keep on stirring on low heat and when the mixture turns thick enough. 1 1/2 tsp red chilli powder. Keep aside. 2 flakes garlic. turmeric powder and 1 tablespoon green chilli paste. The leaves should not lose thier color. 1 cup of cauliflower flowerets. cinnamon and cardommom.. When onions are browned properly.. A few sticks of cinammon. Also add the cloves. add the chopped corainder leaves and stir for 20 seconds.1/2 cup cornflour. soy sauce.
and fry for 30-45 seconds. 122. crushed finely 1-2 cloves 1 small piece cinnamon. crushed finely 1 small piece of ginger. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . jeera. 123. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. but do not add excess water as it will ruin the pulao. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . Fry till the onions turn transparent. Now add the peas. chopped finely 1 tablespoon cashewnuts. add the cardamoms. Eat when hot with a vegetable or meat side dish. cashewnuts and the coriander leaves and mix well. Now add all the vegetables. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. cut into large pieces 1 1/2 cup raw rice. This might take approximately 15-20 minutes. Cook on low heat till the peas are cooked. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. add all the boiled rice. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. Keep sprinkling water periodically to speeden up the process.It is heated again to let the salt spread across the dish. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). When the vegetables are done. When it browns. cloves and onions. salt to taste and the blended masala.including the cauliflower and sprinkle some water on it. cinammon. transfer the vegeables to a big mixing dish. Keep covered and cook on a low flame till the vegetables are cooked. Mix in the cooked rice and heat through. Serve with Raita.
Serve hot. Bring to a boil and remove. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Add the powdered masala and mix. 124.cloves. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Now add the buttermilk and mix well. Store in a airtight container. add the brinjal pieces and fry till the brinjal is done. Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. When the seasoning is almost done. Powder them using a coffee grinder and set aside. Mix this with the cooked rice and heat through. green chillies. cumin. turmeric. coriander and peppercorns. red chilli. cinammon. Add salt to taste.Salt to taste 1 tsp urad dal 1" cinammon 1 1/2 tsp coriander seeds 1/2 tsp cumin seeds 2 green chillies 1 tsp channa dal 1/2 tsp mustard seeds 1 tsp oil for frying the masala 1/2 cup sour buttermilk or 2 tsp lemon juice Method Fry in the 1 tsp oil 4 out of 5 red chillies. urad dal and channa dal. Heat the ghee in a pan and add the mustard seeds.
asoefetida. 75 . green beans. chopped 1 sprig curry leaves 1 tsp channa dal 1 tsp urad dal Salt to taste Method Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done. 1 sprig curry leaves. Heat some oil and add the remaining musatard seeds. shelled and skinned 2 tsp mustard seeds 12 red chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal( bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 small piece jaggery or 1 tsp sugar 2 tsp cumin seeds Method Roast the coconut and set aside.etc) 4 green chillies. Mix in the bisi bhele huli anna powder.add it to the rice mixture and add salt to taste. Roast the coriander. cumin. cashewnuts. pepper. When the seasoning is ready. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. peanuts. 1/2 tsp channa dal. curry leaves. 126. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. Set aside. potatoes.1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. red chillies. 6 red chillies. urad dal and channa dal. Heat the ghee and add the mustard. green chillies. Add the tamarind juice to the above rice/dal/vegetables and mix well. Set aside. 2 tsp sesame seeds. urad dal.1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic. 1 tsp mustard. Powder to a fine powder using a coffee grinder and set aside. Mix in the coconut gratings and powder once again. channa dal.
Cabbage Upkari Ingredients 1 small cabbage. Heat through and serve hot with rice and dal. Add salt to taste. Now add the onions and fry till the onions turn translucent and start turning brown. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. The liquid will start boiling. 128. 76 . Heat through and serve. This will keep well for a month in a airtight container if refrigerated. Add salt to taste. chopped finely 2 medium sized onions. add the tamarind juice and salt/jaggery. When the seeds start crackling. Mix this with plain cooked rice to get puliyogare or tamarind rice. Heat through and cool. Mix well. Fry till the mustard crackles. red chillies dals and curry leaves. Add the cabbage. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Puliyogare Ingredients 2 cups cooked white rice 2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section) Salt to taste Tamarind juice for taste Method Mix the cooked rice with the Puliyogare mix. chopped finely 1 tsp urad dal 1 tsp channa dal 5-6 dry red chillies 1 tsp mustard seeds 1 sprig curry leaves 2 tablespoon coconut.sesame seeds and curry leaves. Add the shredded coconut and the hing and mix well. Now add the powdered masala and simmer till you get a sticky masala. 127. You can add extra tamarind juice and mix if you need the dish to be more sour.
salt and the fried potatoes. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Peel them and prick the potatoes with a fork. Eat with chapathi/nan. Add chilli powder. Fry till the oil seperates. Avial Ingredients 2 cups of cubed and boiled vegetables like: beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: 2 tsp cumin seeds 2 tablespoons of coconut. poppy seeds. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. 130. Garnish with the chopped coriander leaves. Add the paste to the onions. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Grind the coconut.cumin powder and dhania powder and stir for 5 mins. Add the yoghurt . Heat oil in a shallow pan and fry the onions to light brown. Fry the potatoes in hot oil till they turn slightly brown. cardamon. Drain and set aside.129. Now add the garam masala powder and mix well. ginger and green chillies to a paste.
131. Keep turning occassionally. take off the stovetop and sprinkle the lemon juice. turmeric and the coconut paste to the buttermilk. Season with mustard. hing . Stuff each bhendi with this masala and keep the remaining aside. chopped finely Method Add the salt. When the bhendi is done. 132. curry leaves.Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.Mix well. chopped and roasted 78 . Heat the remaining oil. add the cumin seeds and when they splutter add the sliced onions. Not more than a minute. Heat hot with plain rice. When the onions start browning. washed 1 large onion .Keep stirring continously. sliced finely 1/2 tsp cumin seeds 3 tbsp cooking oil 1 tsp lemon juice For stuffing: 1 1/2 tsp red chili pwd 1 tsp amchoor 1 tsp cumin seeds 1/2 tsp saunf(fennel) 2 tsp dhania pwd 1 tsp garam masala 1/4 tsp turmeric Salt to taste Method Make one slit on each bhendi and set side. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Heat on a low flame till the buttermilk mixture reaches a thick texture.Add the boiled vegetables. Bharva Bhindi Ingredients 1 lb Bhendi. cumin and red chillies in hot oil. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. add the remaining masala and the bhendi pieces. Now add the chopped coriander leaves. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . Serve hot with chapati/rice and dal.
roasted 1 tsp cloves. cumin seeds wait to splutter. chopped and roasted salt to taste 2-3 tbsp. Fry till the onions turns translucent. Take it out of the oven and peel it.3 tbsp. chopped finely 4 green chillies. Rub them with some curd and salt and set aside. roasted and powdered 1 small bunch coriander leaves. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. roasted groundnuts powdered coarsely 3 tbsp. Add the chopped coriander leaves and some water to get 79 . Add some water. Mix all the roasted masala in the blender with some curd to make a smooth filling. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Any mixture which is remaining can be now added to cover the vegetable. Simmer till the vegetable is tender and done. Stuff some of this mixture into each slit of the brinjals. slide in the brinjals slowly. Now add the peas and fry for a couple of minutes. Now add all the spices and the sugar and fry for a minute. grated fresh coconut. chopped finely 1 cup cooked green peas 1 1/2 tsp dhania-jeera ( cumin -corainder) powder 1 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp amchoor(mango powder) Salt to taste 1 tsp sugar 3 tbsp cooking oil Method Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. Heat the remaining oil and add the chopped onion. Mash the baigan and add the salt to it. This will take around 30-45 minutes at 400 deg F. add the mustard. Add the baigan and mix well. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. 133. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). roasted 2 tsp red chilli powder. Make 2 slits to form a cross. Heat oil in a heavy or non-stick pan. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals.
Mix in some water if necessary. mash and add salt to taste. Heat through. Seal the edges and shape into stuffed rounds. Mix all the other ingredients for the kofta into a paste. Deep fry each kofta till golden brown. Blend together the onions.chopped 3 flakes garlic. Peel.pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts Method Boil the potatoes till tender. Keep aside. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions.crushed 3 large tomatoes. You can also add some malai to thicken it some more. 134.crushed 1 inch ginger. Drain and keep aside. potatoes 2 heaped tablespoons each of crumbled paneer. 80 . ginger. The gravy will begin to thicken.a thick consistency. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts. Serve when hot with plain rice/paratha. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.Mix well. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Malai Kofta Ingredients For the Kofta: 1 1/2 lb.
When all the water is drained from the paneer. Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture.The syrup should not be too thick.When the g ravy comes to a boil. In the meantime. 136. mix the paneer and sugar and shape it into flat balls. Drain and store in the frezer. Insert the balls one by one in the syrup and warm them up. add the koftas. They should become spongy. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. Heat through and serve. shape into small flat balls. Take it off the fire and let it sit for 10 minutes.transfer it into another piece of paper/cloth. Take it out and let it cool. If you are using paneer. The koftas should be put in just before eating the dish or else they will turn soggy. Cut into cubes and deep fry in hot oil.shape it into a large rectangular block. wrap it properly and refrigerate it overnight. mix together the confectioner's sugar and cheese. Bring the water and sugar to a boil to yield sugar syrup. 81 . When cool. add the vinegar and wait for the milk to curdle completely. Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese. Pour it onto a cotton/muslin cloth and tie it with a tight knot. When it's boiling. boil the half and half with the rose water. 135.
Sweet Pongal Ingredients 1 cup raw rice 1/2 cup green gram dhal 1 cup milk 2 1/2 cups water 3 cups jaggery powdered 4 tbsp ghee 82 . Cool. 138. Add the cooked balls to the half and half. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Shape into laddoos(small round balls). Spread on a clean greased worksurface. Let it stay immersed for about 1 hr. Add the sugar and stir on a low flame for about 4 minutes. cut into diamond shaped burfis. Use as little water as possible when blending. Apply the silver foil. Roll each laddoo in a little dessicated coconut. Set aside till the mixture has slightly cooled down. 137. Cook on slow to medium heat.Set aside. 139. ghee 1/2 tsp. Roll lightly with a rolling pin. Store in airtight jars. Add the cardamom and nuts to the half and half. Cook stirring continuously till a soft lump is formed. to 1/8" thickness. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Mix well. You can either chill it or serve it at room temperature. Coconut Laddoo Ingredients 1 can condensed milk 2 cups of dessicated coconut 1 tablespoon sugar Method Mix the condensed milk and the coconut in a bowl. Add ghee and cardamom powder and mix well. In a heavy saucepan put sugar and paste.
141. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Put the syrup once more on the heat and stir till it becomes slightly sticky. Shape into tight laddoos(small round balls). Strain the jaggery to remove the dirt. Mix the sugar. Heat the remaining ghee. Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Mix well. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Add to the rava-sugar mixture.cloves nutmeg and saffron. Roast the rava in the 2 tbsp ghee till light golden in colour. 140. The laddus can be stored in an airtight container for a few days. Heat the 4 tbsp ghee. Add the powdered cardamoms. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. 83 . Serve hot. Fry the cashewnuts and raisins and add t o the pongal. Add the cooked rice and dhal.2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes.roasted rava and cardamom and powder fine in a dry grinder.fry the cashewnuts and raisins.
This will serve 2 people. Blend together the garlic. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Method Slice the tomaotes. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. with a little vinegar. red chillies and 3/4 of the mustard. you have a very low-calorie delicious and nutritious dessert. Serve in individual dessert bowls topped with pistachios and dry fruits.Leave for about 2 hours. When the mustard crackles. Hot and Sour Tomato Pickle Ingredients 1 lb. 143. Transfer to a open flat dish and top with sliced almonds and cashewnuts. ginger. 142. Eat when cooled down to room temperature. Strain the mango pulp in a similar way to remove most of the liquid. Mix in the strained mango pulp and the cardamom powder.Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. add the fenugreek. smear turmeric and salt on them and soak them in 1 cup vinegar. Mango Shrikand Ingredients 1 16 oz container plain unflavoured yoghurt (or home -made curds) 1/2 cup sugar 8 oz mango pulp 1/2 tsp cardammom powder 1 tsp sliced pistachios 1/2 tbsp mixed dryfruits Method Whip together the sugar and yoghurt till smooth and creamy. If you use low-fat cheese and milk and cut down on the sugar. Pour into a large container and chill in the refridgerator for about 3-4 hrs. 84 . Strain the mixture through a muslin cloth to remove all liquid. Heat the oil and add the remaining mustard.
Powder to a fine powder using a coffee grinder and use as required. 145. Will keep for a year. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. Store in a clean bottle. You can make a larger quantity of this by using the above ingredients in the same ratio. When the pickle is almost done. Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. the oil begins to float at the top. Take it off the heat and let it cool. 146. 144. This will keep well for months in a airtight container.Add the tomatoes and the remaining vinegar. This will keep well for months in a airtight container. Stir continuously as the mixture comes to a boil. Powder to a fine powder using a coffee grinder and use as required. You can make a larger quantity of this by using the above ingredients in the same ratio.
4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. Mix together the water. Use as required. Season with mustard. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. The coriander and cumin powders must be freshly ground. 147. curry leaves and cumin in ghee. Eat when hot with plain rice. Pepper Rasam Ingredients 1 small tomato. pepper. Bring it to a boil on a low flame. Garnish with chopped coriander.salt sugar(jaggery) and tamarind juice. hing. 148. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. This will keep for months if stored in an airtight container. tomato. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder.
Add the tomatoes and the coriander and some water to get a liquid consistency. chopped finely 1 tsp roasted cumin-coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp red chilli powder 1/2 tsp turmeric powder Salt to taste Method Fry the besan in a little oil till it turns light brown. 150. Season it with mustard seeds and curry leaves. 149.Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Now add the lime/tamarind juice and heat through till it boils. Take it from the fire and set aside. one by one. Add salt to taste. Add hing and serve hot with chapatis or white rice. Add water if the buttermilk is too thick. Cannot be re-heated on direct fire. Delicious when eaten with hot plain rice. red chili and turmeric and fry for a minute. Add salt and heat on a low flame till the buttermilk reaches room temperature. the remaining turmeric. Now add the besan and keep frying for 2 minutes. Add this coconut paste to the warm buttermilk. Heat some oil and add the mustard and curry leaves. Blend to a smooth paste. Pitla Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 small onion. Set aside. coriander and green chillies. put it back on the stove and heat for approximately 4-5 minutes.jeera. When they crackle. Roast in a little oil. Add the cumin-dhania. the coconut. green beans 7-8 green chillies 87 . add the onions and fry till they turn brown. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb.
Drain and set aside. Remove from heat and add the boiled dal/tomato to this. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft.cucumber. Dilute with some water if needed. Now add the powders and fry for a minute. Add the chopped coriander leaves. Season with mustard. Add salt to taste. medium sized. Adjust the salt if necessary. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Add this paste to the buttermilk and mix well. Mix well. Blend together the coconut and green chillies. Other vegetables like eggplant. Set aside. Add the beans and salt to taste.1 cup fresh coconut. When the cumin is slightly fried. Add the cumin and mustard. chopped For seasoning: 1 small onion. Bring to a boil on a low flame.cayote etc can also be used for this preparation. cumin and curry leaves. washed and drained 2 tomatoes. Dhal Makhani Ingredients 1 1/2 cups toor dal. prepare the seasoning by heating the butter. 151. 88 . shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Fry till the onion starts turning color. add all the other seasoning ingredients except the red chilli. Add 1 cup of water. Boil in a little water till done. turmeric and dhania. In a saucepan.
8-10 nos. 89 . Whisk well to remove all lumps. Wash and soak urad dal for 6 hours.Bring it to a boil and remove. remove and pour over the dhoklas. Dhokla Gram flour 200gms. 2. 8. 1 teaspoon oil and juice of 1 lemon. Heat oil in a small pan. Add beaten Yogurt and warm water. Add salt and cover it and leave it to ferment for 3-4 hours. Curd (yogurt) 1 cup Chopped green chili 1 tbsp.Take gram flour in a bowl. ¼ cup 1 tsp. Serve garnished with chopped green coriander leaves and grated coconut. - Salt 1. Chopped green coriander 1 tbsp. Grease a dhokla mold or a shallow cake tin with a little oil. When the seeds begin to crackle. Keep the steamer ready on the flame. Add this paste to the fermented mixture. 7. Mix well and add this to the Gram flour mixture. Add turmeric powder and correct seasoning. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. The mixture should have a thick consistency. Cool for sometime. Cut into squares and arrange in a serving platter/bowl. Serve hot with rotis or plain rice. 5. 152. Mustard seeds 1 tsp. 9. Turmeric powder 1/2 tsp. In a small bowl take one teaspoon of soda bi-carb. Salt As per taste 1. Oil 2 tbsp. 3. 153. Chopped ginger 1 tbsp. Pour the batter into the greased mold and steam for 10-12 minutes. Add mustard seeds. Fresh grated coconut ½ cup Lemon 1 no. 6. Soda bi-carb 1 tsp. 4. Make a paste of ginger and green chilies.
Oil 1 tbsp. garlic. Cumin seeds 1 tsp. 155. 4. Salt As per taste 1. 6. Deep fry the vadas in medium hot oil until golden brown and crisp. green chilies cut into two and Whole Garam masala. 6. let them crackle. 7. Chopped garlic 1 tbsp. 5. 1 cup 3 tbsp. Chopped green coriander 1 tbsp. Add cumin seeds. Tomato Soup Tomatoes 600 gms. Cook tomatoes with chopped ginger. Serve hot with Sambhar and Coconut chutney. 4. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Add 5 cups of water and bayleaf. This is now called a vada. Dry mint leaves on a hot griddle and then powder. As per taste . Add salt. 7. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Sugar (optional) 1 tbsp. Heat oil in a Kadhai. Wet your palms and take batter into the palms. Add strained tomato liquid and season with salt. garnished with chopped green coriander leaves.2. Chopped ginger 1 tbsp. Bay leaf 2 no. 3. curry leaves. 3. Shape into a ball and make a hole with the thumb in the center like a doughnut. Bring it to a boil. add sugar if it is very sour. 5. Serve hot. Sieve flour. Heat oil in a pan. Bring to a boil. 154. 2. asafetida. Strain the mixture with a soup strainer. Whole garam masala 1 tbsp. Green chili 2 no. Wash and cut tomatoes into quarters 2. Grind into a fine paste. cumin seeds and crushed peppercorns to the batter and mix well. 90 250 gms.
on moderate heat for 3 minutes. Mix powdered mustard seeds. Roll out each portion with a rolling pin to approximately six inch diameter. add water to make a semi hard dough. 3 tbsp. 3. Repeat the same on the other side. As per taste 1. Apply turmeric powder and salt. 5. 12 no. rub nicely and then keep it for half an hour. salt and mint powder. 4 tbsp. 3. Mix flour. Slit green chilies and cut them into half inch long pieces. Grind mustard seeds to a coarse powder. Note: This pickle can be enjoyed within 5-6 days of preparation also. 400 mls. turmeric powder and salt with green chili and lime pieces. remove seed and then cut ¾th inch sized pieces. Serve hot with Dal Pakhtooni or curry of your choice. 2. Knead well. 3 tbsp. 4. 6. Turn it and smear half a table spoon of oil on paratha. 7. Transfer this to a sterilized glass bottle or an earthenware jar. 2 tsp. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 156. Grind fenugreek seeds. 2 tsp. 8. 2 tbsp. fennel seeds and mustard seeds to a coarse 91 . Cook on low heat till golden brown. Drain out excess moisture. Pour oil on top and shake the bottle well. 350 mls. 157. Cut limes into eight pieces. 4 tbsp. As per taste 1.3. Divide into 8 equal portions. 5. 4. Cut raw mangoes into half. Cook rolled portion (paratha) on a Tawa (griddle plate). Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 2. cover and keep aside for 10 minutes.
Put this into an earthenware jar and pour the remaining mustard oil. 4. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 5. Squeeze the rasmalai and put them into chilled milk. 2 ltrs. 3. Add half a cup of water and again bring it to a boil. bring it to a boil. 6. Remove from the flame and refrigerate for an hour. Mix fenugreek seeds. 1 tbsp. 5. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 7. 7. salt and oil are used as preservatives. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Simmer until it is reduced to a thick consistency. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Cook for another 3 minutes. Keep aside. reduce the flame. Keep in refrigerator for another half an hour. add 2 tablespoons flour and make a dough. bring it to a boil and add rest of the flour dissolved in water. Knead and mash Chhena. remove and let it cool. 6. Heat mustard oil until smoking point.powder. garnished with sliced pistachio nuts. Dissolve 500 gms. sugar in the same quantity of water. 9. 1 kg. This is to ensure that the mango pieces are always in contact with the oil. 2. 159. 4 tbsp. 8. 1. Now take milk in a heavy bottomed pan. Serve cold. of water. 4. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. stir continuously. Divide it into 12 equal portions. Note: In most of the Indian pickles. fennel and mustard powder with red chili powder. 158. Mix thoroughly. 92 . make balls and press between your palms to flatten them.
Simmer and reduce it to get a thick consistency. 4. Add green cardamom powder . Bring it to a boil. Cook it from both sides. a few drops 1 tsp. take some stiff cloth and make a 3 mm hole in the center. Add charoli seeds and sugar. Heat Ghee in a Kadhai. Mix it. Green cardamom powder ½ tsp. soda and Yogurt. 5. Remove and keep it in sugar syrup for at least 5 minutes before serving. Mix flour. Add some water and make a batter. 2. add a little water if required and make it into a pouring consistency. Heat milk in a thick bottomed pan. 2. 6. Charoli seeds 25 gms. 1. Prepare sugar syrup with equal quantity of sugar and water. Cook on a slow fire for 10 minutes. 1. optional 500 gms. Leave it overnight to ferment. 3.160. 5. Add green cardamom powder and cook it for 20-25 minutes. Stir continuously to avoid milk sticking to the bottom of the pan. 3. Basoondi Milk 2 ltrs. ½ tsp. Sugar 200 gms. Pour into a serving dish and serve cold 93 . 4. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Tip: For jalebi cloth. 161.
94 . Dal payasam Moong dal . grated coconut.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Kozhukkattai Outer cover: Rice flour . raisins. moongdal. cardomom and grind.place a ball of poornam on it. 163. water 1 Heat water to boil. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Add water and steam in pressure cooker. gram dal in the ratio 2:2:1. Add the cooked dal mixture and heat for a little while. Cover and keep aside for 1/2 hour. 164.162.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.Add jaggery.Heat a griddle.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. grated coconut in ghee and add this to the mixture and stir well. Add cardomom powder.Then take even sized balls of this and shape it into a hollow hemisphere. put the poli and add a spoon of ghee around it.1 Powdered jaggery .Make it tghick by heating in low heat for a little while. Make this into round balls. Inner stuffing(Poornam): Mix 1 cup grated coconut.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Roast cashewnuts. Poli Poornam:Boil gram-dal until half-cooked and drain the water. 1/4 kg sugar.Add some extra ghee while serving. leave for 5 min.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. 1 cup powdered jaggery. Add the liquid part of this juice (which will be at the top) to cooked mixture.1.1 Gran dal . Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.Turn over until both sides are cooked well. mix well and pat it again. Sweet pongal Sakkarai Pongal Take rice. 166.Roast some cashews in ghee and add it to the mixture.
170. Slightly heat the rice flour in a dry pan. Place 2 tsp of the poornam on this and fold it sealing on the sides.200 g red chillie powder . 95 . 169. Ribbon Murukku Gram flour . Add other ingredients and mix well. Repeat the procedure with all the balls. urud flour . 1/2 tsp asafoetida.2 tsp asafoetida . a pinch of baking soda and mix until bubbles appear. salt. Seedai rice flour-500g.1 tsp salt . Add little water so that the mixture becomes a solid paste. to the rice flour and mix well. so that it becomes semi-circular in shape.4 tsp. salt . Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. each 1/4 kg. Turn over until it is fully cooked and crisp. Mix gram flour 500g. 167. 4 tsp sesame seeds. 1 tsp salt.2 tsps Ghee . 168. Take a ball of this paste and pat it on a plastic sheet of paper . Thattai Soak 4 tsp of gram dal for one hour. 2 tsp ghee and 1/2 tsp asafoetida and mix well. cumin seeds . grated coconut . 2 tsp ghee. Make this flour into even sized balls and roll in the form of pooris or chappathis. add minimum water and knead tightly. You can decorate it on top with grated coconut. add a pinch of salt.1 tsp. Add 1 cup grated coconut. 171.Add the soaked dal and minimum water to this and make into a thick paste.1/2 tsp. Deep fry this in oil and when it it cooked.4 tsp.Take maida:rawa in the ratio 1:1. To 100g of ghee add a pinch of salt. Make very small balls using this flour and deep fry in oil. Deep fry these in boiling oil.1 tsp sesame seeds. Deep fry this in oil. 2 tsp red chilli powder. Use this flour and omappodi achu(very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste.300 g Rice flour . Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. omam paste 2 tsp.3 tsp.1 tsp.. Slightly dry roast 500 g of rice flour. red chillie powder . put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate.1 cup.Drain the water completely. rice flour . Make it thin. ghee-2 tsp. Make this into uniform balls and flatten it lightly on both sides. asafoetida .1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. sesame seeds .
milk few drops saffron (kesri) colour Method For syrup: 1. Keep aside. 4.Strain and return to fire. 5. 2.Add cardamom powder and mix.Mix flour and milk to a smooth batter. add milk.Boil for 5 minutes till scum forms on top. cumin seeds.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. Thenkuzhal Rice flour . Urud powder Dry roast urud dal and grind into a very nice powder.4 tsp.250g. 6. milk 1/2 tsp.When sugar dissolves. For boondi: 1.Add colour and boil till sticky but no thread has formed. cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp. 96 . Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.Put sugar and water in a vessel and boil. urud powder . 3. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . 173. sesame seeds .172.
97 . Put chana dal.sp Urud dal-1 t.First make a paste of green chillies. When steam comes. it will roll into a boll. 9.Keep aside.Cut the brinjals into 2 inch pieces. Mix the batter.Cover and keep for 5 minutes. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. 6. before storing in containers. turmuric powder-1/2 t. 8. Leave for 15 minutes.sp cumin seeds-1/2 t. 3.sp mustard seeds-1/2 t. 3. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. When you touch water and then the jaggery. 175.Heat oil in a thick bottom pan. keep in sim and cook till it sweats. 174.With the other pour some batter all over the holes.Drain any excess syrup. rice flour allow water to boil. little salt. 2.Tap gently till all batter has fallen into hot ghee. 13. coriander leaves nicely.Stir with another strainer and remove when light golden.sp. it should not stick. 2/3 cup water. Powder elaichi and add ghee before bringing down. 10. 12. 4. hot water over it. Sprinkle few tsp. add flour. stop and bring down. cumin seeds. ginger.Shape in laddoos with moist palms. 5. Then stuff and steam kozhakattai in cooker.sp oil-4 t. urud dal. 1 big spoon oil.Spread in a large plate.Cool and keep open to dry. Repeat for remaining batter.Immerse boondi in syrup. 7.2.Hold strainer on top with one hand.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 11. chana dal--1 t.sp.Heat ghee in a heavy frying pan.sp.
together with a little water. Put some water in the plate. salt and turmuric. 8. garam masala 1 tsp salt to taste onion 2 chopped finely oil 4 tspns rice 2 cups (boiled beforehand) water green peas a handful boiled potatoes .After the brinjals are half cooked. Allow to splutter. put the tamarind juice.Fry them for a while and cover the pan. 4.fried in oil Method 1. 177. 6. Baigan fry Recipe Ingredients 1 Large Baigan (Eggplant) 2 tbsp Besan (Gram flour) 3 tbsp red chilli powder pinch of turmeric powder salt to taste 1/4 cup Peanut oil Method 98 .After 5 or 6 minutes. 7.Put the brinjal pieces. 2. 10. 176.Sprinkle the coriander leaves and serve. Then you can add peas and the fried potatoes. add garam masala and ginger and garlic paste.Add salt to taste. 5.mustard seeds.Tastes good with white rice and ghee. 3.Take rice which should be boiled well before and let it cool. Add red chillies and fry nicely. green chilies. with a plate. but stir it frequently. Green Pulao Ingredients One bunch of fresh coriander leaves. Keep aside.Serve hot with any veg or non-veg dish. 9. ginger-coriander paste in the brinjal pieces and mix well. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. mint leaves. the curry is ready. 5.Let it cook till you get a nice aroma and it should thicken.Fry onions till golden brown. 7. 8.Grind coriander leaves.Close the pan again.Fry till oil seperates then add the ground ingredients with a little water. 4.Then you add the masala and stir well till the masala has spread out on the rice. 6.
1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
Ginger Paste -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix well.asafoetida.3 Coriander Seeds Powder (dhaniya powder) -. onion.1 cup Split Green Gram (moong dal) -.half inch stick Cloves -. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. Mix thoroughly. Drain water from the soaked soal.1 tsp. Nutmeg Powder -. nutmeg powder. Salt to taste Oil to deep fry Mix the two dals and soak for 1.1/2 cup Chopped Green Chili -. garlic. Garlic -. sliced green chiles and tamarind extract. 102 . ginger and green chili. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. Chopped Onion -. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Serve with Verusanagapappu Pacchadi or plain yoghurt. Crush cinnamon stick and cloves into powder and add to the paste. Note: You can adjust the amount of tamarind extract according to your taste. Add coriander seeds powder.5 hours.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -.1/4 tsp.1 tsp. Stir well.1/4 cup Cinnamon -.1 tsp.1 tsp. 182. Remove from heat. Masala Vada Cooking time: 30 minutes (with soaking time of 1. do not add any water).
Add enough amount of water and mix well such that when you pour batter on the frying pan. gram flour 120 g. poppy seeds 103 . Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.183.1 tsp Oil for cooking Salt to taste Mix everything except oil. It is a great snack.1 inch piece Chopped Coriander -.15 Finely Chopped Green Chilies -.5 tsp) Chopped Fresh Coconut -.2 tbsp (very small pieces) Cumin Seeds -. It should spread on its own.fistful Crushed Cashew nuts -.1/2 cup Moida -. You shouldn't use an implement to spread the batter. sesame seeds 60 g.1 cup Chopped Ginger -. Allam Pacchadi (ginger pickle) goes well with this dish 184. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.1/4 cup Semolina (Bombay Ravva) -.2 (about 1. grated coconut 60 g.1 cup Rice flour -.
Then add fenugreek and stir for a few seconds. Cover and cook (for about six minutes) until al dente.a pinch of sugar salt and chilli powder to taste 100 g. long pieces and deep fry in hot oil till brown and crisp. Keep it aside. coriander leaves. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. strained 10 g garlic paste. 186. Heat oil in a kadai or wok and season with mustard seeds. salt. but not soft and squishy). soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. To serve:Remove to a serving dish. Add cauliflower. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Sprinkle amchur powder. Add tamarind pulp and black masala powder and mix well.5 g) fresh black pepper powder. hot oil and enough water. 60 ml. Check the seasoning and remove from heat. coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds QUARTER the potatoes and then halve each quarter lengthwise. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Lower the heat. Stir well. Uncover and increase to medium heat. add curry leaves. Seal the edges with a little water. Drain and keep aside. Roast the grated coconut. sesame seeds and poppy seeds and grind to a powder. strained 800 g cauliflower. Add sugar. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add potatoes and stir-fry for five minutes. pepper powder and kasuri methi. Stir for some time. Cut into three cm. Wash in running water. Knead to a stiff dough. bidari paratha or puri. Khatti Arvi Ka Saalan Serves: Four 104 . drain and keep aside. Aloo Gobhi Methi Ka Tuk Serves: Four Time required: 35 minutes 4 (500 g) large potatoes with skin 200 g fenugreek Salt to taste 5 tbs (75 ml) oil 2 g mustard seeds 24 curry leaves 20 g ginger paste. yellow chilli powder and salt. asafoetida. Stir well. Blanch in salted boiling water until al dente (almost cooked. garnish with pomegranate and serve with tandoori paratha. cut into medium sized flowerettes 1 tsp (9 g) yellow chilli powder 1 tsp (9 g) amchur powder 1/2 tsp (2 g) cummin powder 1/2 tsp (1. Remove from oil and store in an airtight container. When they crackle. chopped fine a marble sized ball of tamarind. Add the ginger paste and garlic paste. cummin powder. Add salt. 185. Stir-fry until the moisture evaporates.
Time required: 50 minutes 16 medium sized arvi 2 tsp (10 ml) lemon juice 5 tbs (75 ml) oil 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds 1 tsp (5 g) urad dal 4 whole dried red chillies 16 curry leaves 200 g onions. When cool. Add onions and saut until golden. Remove and adjust the seasoning. peel and quarter lengthwise and reserve in a panful of water. cummin seeds. Lower the heat. Bring it to a boil again. Stir until the seeds begin to crackle. 187. Add garlic and saut over medium heat until light brown. Add mustard seeds. simmer. stirring occasionally. Stir for a minute. julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Heat oil in a pan. add arvi and jaggery. Bring it to a boil. chilli powder and turmeric powder. Stir-fry until the oil floats on top. urad dal and whole red chillies. Add salt and three cups water. For the filling: 150 g paneer. Grate the jaggery and reserve in three tbs water. Add tomato puree. tamarind pulp. Add curry leaves. grated 60 g groundnuts 1 tbs (15 g) sesame seeds 15 g coconut 1 tsp (5 g) cummin seeds 2 (120 g) large onions 5 cm ginger. Lower the heat. Drain. To serve: Remove to a serving bowl and serve with steamed rice. Add lemon juice and bring to a boil again. crushed 105 . until the gravy reaches thin sauce consistency. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done.
Put a portion of the filling into each of the blanched bitter gourds. mix well and divide into 12 equal portions. Add curry leaves and stir. Remove and uncover. Arrange on a tilting tray and keep aside for at least an hour. to drive off excess moisture. peel and roughly chop the onions. Cover with foil. green chili. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Add salt. Add the bitter gourds and blanch them until soft. use a little water. Remove the seeds and rub with salt.For the tempering: 3 tbs (45 ml) sesame oil 1/2 tsp (2 g) cummin seeds 1/2 tsp (2 g) mustard seeds 1/4 tsp (1 g) fenugreek seeds 24 curry leaves WASH and slit the bitter gourds on one side. Drain and keep aside. ginger. Spray with pam. groundnuts. basting at regular intervals. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side.Add paneer. Grind all these ingredients. and cook with lid off. (Keep the bitter gourds overnight if you prefer them to be even less bitter). for another 5-6 minutes. drain. jaggery. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Stir and bring to a boil. and cut cauliflower into 1 inch flowerets. including stem. garlic paste. except paneer. Make sure all liquid is driven off. Put enough water in a pan. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. ginger. use nonstick pan. Stir over medium heat until they begin to crackle. To prepare the filling: Remove the brown skin and roughly chop the coconut. Stir in half the cilantro leaves. increase heat to medium. mustard seeds and fenugreek seeds. Put Cauliflower into pan then pour spices over the top. turn off heat and sprinkle with garam masala and reamaining cilantro. corriander powder and chilli powder to the paste and mix well. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. 106 . chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. with 1/4th cup water to fine paste. Pour over the paste. Dry roast the coconut. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. tomato. Cool. Hold the onions with tongs and roast them directly over the flame until the skin is charred. 188. Arrange them in a greased roasting tray with the slit side on top. Combine chili powder. and turmeric powder. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. whatever you do to nonstick yourself. ginger paste. tumeric with the yogurt in A small bowl.
0.5 tsp. 1 oz piece of cinnamon stick. 2 oz. 189. 4 servings.25 tsp. Add clves and peppercorn. Pour roasted spices into grinder and grind til you have a fine powder. If not fine. cumin seeds 1 Tbsp black peppercorns 1 tsp whole cloves 1 tsp cinnamon 1 tsp green cardomon pods toast coriander and cumin seeds for 3-5 min. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -.2 tbsp. When Fenugreek seeds are light brown.0. Red Chile Powder -. turmeric powder. Oil -. strain it. Turn off heat. cloves. Mustard Seeds -.1 tsp. peppercorns Heat a heavy skillet. less than 98 calories GARAM MASALA 2 oz. reduce heat. red chile powder and fry for 5 minutes on high heat while stirring occasionally. Fenugreek Seeds --1 tsp.1 tsp. and shuffle for another minute. Garam Masala 5 tsp coriander seeds 1 Tbsp. heat oil on medium and add mustard seeds and Fenugreek seeds.serve with basmati rice. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). Move them around for two minutes. and discard what won't pass through strainer. 107 .5 cup Turmeric Powder -. salt. 190. add pods and cinnamon. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.10 Water -. Sugar -. black cardamom pods. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. But you might consider it worth investing in as its a neat combination of spices for cooking. add chopped onion and fry until light brown. Curry Leaves -. but continue shuffling until the heat is out of the pan. Now add vegetable pieces. 1 oz. Store in a bottle for up to 6 months.0.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet.
water and stir well. Ingredient • For Koftas • 350 grams (12 oz.Next add tamarind extract. • Let cook on medium fire for some time and then put in almond and cashewnut bits. add jaggery and ghee. The koftas will melt in your mouth. • As soon as the rice and dal are cooked to softness. Malai Kofta An extra special party favourite. • Bring to one or two good boils. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. 191.) fresh cream • 4 tablespoons ghee • 1 teaspoon chilli powder • salt to taste • To be ground into a paste (for the gravy) • 1 large onion • 2 tablespoons grated fresh coconut • 7 cloves garlic • 2 green chillies • 2 red chillies • 2 teaspoons coriander seeds • 1 teaspoon cumin seeds 108 . • When the milk starts boiling add rice and dal.) paneer • 3 tablespoons plain flour • 1 level teaspoon baking powder • 4 chopped green chillies • 1 tablespoon chopped coriander • ghee for deep frying • salt to taste • For gravy • 4 large tomatoes • 100 grams (4 oz. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. after washing. sugar. coriander leaves. saffron nutrieg and cardamom powders. curry leaves. Method: • Chop almonds and cashewnuts. • Lastly put in the kishmis. Sarkarai Pongal Ingredients : 2 litres milk 10 almonds 1 1/2 cups newly harvested rice 1/4 cup moong dal 15 cashew nuts 1 1/2 cup jaggery grated 30 kishmis 1/4 level teaspoon nutrieg powder 1/4 teaspoon saffron crushed 1 teaspoon cardamom powder 2 tablespoons ghee. • 192.
) french beans. salt and a little water and cook for 5 to 10 minutes. Keep aside these koftas. Navaratna Curry Ingredient • 100 grams (4 oz. 194. • Now add the tomatoes. How to serve Just before serving. add 4 teacups of water and cook. tomatoes. Shape into small balls and deep fry in ghee. green peas. chilli powder. chillies. ptatoes and carrots) • 2 onions • 3 spring onions • 2 tomatoes • 4 green chillies • 12 mm (½") piece ginger • 1 tablespoon coriander • ½ teacup tomato ketchup • 1 teaspoon chilli powder • 1 teaspoon sugar (approx. Procedure (Gravy) Cut the tomatoes into big pieces. plain flour.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. add the koftas. Add the tomato soup. Serve hot with parathas. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. • Add the tomato ketchup. 193. • Heat the ghee in a vessel and fry the onions till golden. Mix the paneer. ginger and coriander and fry for at least 2 minutes.) cauliflower • 100 grams (4 oz) capsicums 109 . boiled vegetables. puris or rice. coriander and salt.) potatoes • 100 grams (4 oz. ginger and coriander separately. sugar. Note: You can add 1 teacup of boiled green peas to the gravy if you like. baking powder. prepare a soup by passing through a sieve. green chillies.) carrots • 100 grams (4 oz.• • • • 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1") piece ginger 2 tablespoons chopped fresh coriander Procedure (Koftas): Crumble the paneer and knead very well. spring onions (with leaves). Add the c hilli powder and fry again for 1 minute. chillies. spring onions. Heat the ghee in a vessel and fry the paste very well. • 100 grams (4 oz. cream and salt and boil the gravy for at least 10 to 15 minutes. When soft.
6 big nos. Fry onions in oil till golden brown. salt and chilli pwd and bring to boil. thick cream and chopped fresh corriander leaves. Then add the stock.1 cloves (crushed) Ginger . 5. carrots. Keep it aside. Cook the potatoes and carrots and mash them up. turmeric and a little water. . 4. cloves. cinnamon. Mix salt and pepper to taste.1 inch piece (chopped) Cinnamon pwd. turmeric pwd. METHOD : 1.) cashewnuts • 100 grams (4 oz. • Cut the cauliflower into big pieces • Boil the french beans. Oil for deep frying For Garnishing . cauliflower and green peas • Deep fry the potatoes in ghee • Cut the paneer into small cubes and deep fry in ghee • Cut the capsicums into long strips • Grind the tomatoes with very little water • Whip the curds • Heat the ghee in a vessel and fry the paste for a little time • Add the tomatoes and curds and fry again for a few minutes • Add the vegetables. Cook for 2 mins. 110 . paneer pieces. salt and sugar and cook for a few minutes • Decorate with pieapple pieces.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. .1 tsp. To be Ground into a paste • 6 cloves garlic • 2 green chillies • 4 kashmiri chillies • 25 mm (1") piece ginger • 2 teaspoons coriander seeds • 1 teaspoons cumin seeds • 1 teaspoon shah-jira • 3 cardamoms Procedure • Cut the french beans. 2. Vegetable Kofta INGREDIENTS : Potatoes . Reserve the vegetable stock.3 nos. cashewnuts.4 tbsp. Form the mixture into small balls. each Tomatoes . Cloves pwd. raisins.3 cups (sliced) Onions .1/4 tsp.2 nos. Add the tomato puree and simmer till it forms a thick sauce.• 100 grams (4 oz) paneer • 100 grams (4 oz. pineapple pieces and few cherries for decoration. (pureed) Chilli pwd. Salt and Black pepper Flour for coating. Add ginger. coat with flour and deep fry in hot oil till golden brown. Carrots .) raisins • 100 grams (4 oz. pepper. 3. (sliced finely) Garlic . carrots and potatoes into small cubes. garlic. silver foil and cherries 195.
1 1/2 litre White Vinegar . Make small balls from the mixture and flatten it. (chopped) 111 . Add this mixture to the flour and bind to a hard dough. Crushed Green Cardamoms . Repeat the process after adding the flour to it. slowly little by little and keep stirring.20-25 nos. Cut into small diamond shaped pieces.4 cups (a bit thicker than ordinary) Sugar . Besan Ladoo INGREDIENTS : Besan .3 cups Flour (Maida) 2 tbsp. Add crushed cardamoms to the syrup. Sugar .6. Deep fry in hot oil till light brown in color. Divide the dough into large balls. Oil or Ghee for deep frying METHOD : 1. 2. Add vinegar to the milk. 196. Filter the mixture using a muslin cloth and squeeze out the water (whey). Make thin sugar syrup. Roll out on a board into thick rounds. Garnish with grated pistachios. Boil milk and cool it.1 tsp. Add sesame seeds and knead well. Add the rasmalais to the sugar syrup. Place the cooked koftas in the sauce and simmer for some time. Pistachios . 4. 9. 197. 7.1/2 tsp. knead it till no granules are left. 3. Ghee .2 tbsp. Place the cheese (paneer) on a board and while still hot. Add ghee and sugar and stir till well dissolved. 6. Add the cream just before serving and garnish with corriander leaves. 2. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . 5.3 tbsp. Salt . (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Rasmalai INGREDIENTS : Milk .10-12 METHOD : 1. 3.4 tbsp. 4. 198. 8.1/2 cup Sugar . Warm milk .1/2 cup Sesame seeds (til) . In a small bowl mix little flour with water and add this to the boiling sugar syrup.2 cups (powdered) Almonds (Badam) .2 cups Milk .
Cut into diamond shaped pieces and serve. Sugar .1 cup Cardamoms . 3. 199. 5.Ghee . 112 . 3. Keep on low flame. then add cardamom. Keep aside. Fry the coconut in oil till it turns a light brown. remove and spoon contents into a greased thali. 6.2 (ground) METHOD : 1. grated coconut to the milk mixture and stir thoroughly. and mix well. Garnish with varak. 7.250 gms.1 (grated) Almonds (Badam) and pistachios.1 cup Cardamom pwd. Add besan part by part and mix it well. METHOD : 1. saffron and nutmeg. Add the powdered sugar to it and mix well. almonds and pistachios.400 gms. 3. Pass the cashewnut powder through a fine sieve.50 gms. In a heavy bottomed vessel. Almonds and Pistachios . add the nutmeg with a little milk and keep aside. remove from heat and cool.500 ml. 2. 4. 2. Cashewnut Barfi INGREDIENTS : Cashewnuts .1 cup Cardamoms . 200. Separately. Coconut . 2. Add the khoya.300 gms. Walnuts. and keep aside. 5.10 gms. Stir till the sugar dissolves. Boil the milk and add the sugar. Black raisins . When the mixture leaves the side of the vessel. Smoothen with the back of a flat spoon. Add khoya to cold milk. stirring constantly.1 glass Sugar . then fry in oil for a couple of mins. 8.300 gms.100gms.1 tsp. each (chopped) Ghee or oil . Keep stirring to avoid burning. Dryfruit Halwa INGREDIENTS : Cashewnuts. cashewnut pwd. each (coarsely ground) Milk . Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Heat the ghee in a pan. Khoya . 4. When the aroma comes. Stir till it dissolves. . Remove from heat and mix well with the khoya. (finely ground) Milk . Add the almonds and shape the mixture into balls. Add the dryfruits .1 cups Khoya . Ghee or oil . Continue cooking on a low flame.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. boil the milk and add the sugar. raisins and cardamom pwd.
Remove from heat and serve hot. Cut into diamond shaped pieces and garnish with almonds and pistachios. Add this second milk to the fried dal and pressure cook it. 2. Squeeze the milk out and reserve in a separate bowl from the previous. Delicious Parathas are ready and tastes very good with spicy tomato chutney.2 cups (grated) Cardamom powder . and the fried cocunut pieces. Cook for a few mins. 10. 3.1/4 cup Ghee METHOD : 1. Roast them onto the tava by adding little ghee to it . 202.1 cup Coconut . Fry the cashews and raisins in ghee and keep aside. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 11. Pour this into the boiled dal mixture and stir well. Add all the above listed ingredients and make a dough out of it. Green Onion Bhurji Ingredients 113 . 5. Cut 5-6 coconut rings and chop it further to small pieces.1 tsp. 5.4. 203. Add the thick coconut milk and mix well. Boil it till the liquid obtains a thick consistency. Add cardamom pwd. boil 1. Fry it in ghee and keep aside. 4. 9. 6. Red Beet Paratha Ingredients 2 cups wheat flour 2 tbsp chana flour 1 red beet 1 bunch of coriander leaves 1 tbsp oil 2 tbsp sesame seeds 1 tbsp red chilli powder or 5 to 6 green chillies (optional) 1/2 tbsp haldi 1/4 tbsp asafoetida and salt to taste Method Grate the red beet and finely chop the coriander. 12.1/2 cup water and add the jaggery to it. Fry it in hot ghee for 2-3 mins. It tastes great if eaten cold too. Take a small portion of the dough and roll them into parathas. 201. Drain and reserve the coconut milk.1/2 Jaggery . Wash and drain the dal. cashews and raisins. In the meantime. Cashewnuts . 7. Keep strring all the time. Keeo aside. Grate the remaining coconut and grind it with 1 cup hot water. Again add 1 cup hot water to the ground and drained coconut and grind. This will be thicker. 8. Spoon the mixture into a greased plate and smoothen with a flat spoon.1/4 cup Raisins . 5.
Add salt to taste .4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs 1 teaspoon chilli powder 1/2 teaspoon Turmeric powder Salt Oil Method Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Mysore Bonda Ingredients 1 cup All purpose flour 2 Green chilies (finely chopped) 1 small onion ( finely chopped) 1 big spoon full of rice flour Sour curd ( to make the batter) Salt to taste A pinch of baking soda Chopped coriander leaves (optional) Method Mix all the above ingredients using the curd to a bajji dough consistency. Close with a tight fitting lid. Mix well. 204. They should cook in their own juice. 114 . add chilli powder and turmeric powder. Decrease flame and let it cook till the leaves become soft. After the leaves get cooked thoroughly . Keep aside Chop the leaves finely. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. When the oil is hot enough. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Keep this aside for 3 hrs. Heat some oil in a frying pan. Beat the eggs and add to the pan. drop the batter in oil and deep fry them till golden brown. Serve piping hot. Add the chopped leaves and mix well. Note : Do not add any water to the onion leaves.
Add sugar. 205. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. chopped 1 tsp Ginger grated 1/2 tsp curry leaves 7-8 Mustard seeds 1/4 tsp Asafoetida pinch Salt to taste Sugar 4 tsps (yogurt should taste little sweet) Method for making dahi Blend the yogurt with little water until it is smooth. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. Make sure the curd is sour enough. Take each wada out from water. Dahi Wada Ingredients For the wadas Udad dal (Black gram dal) 1 cup Mung dal (Green gram dal) 1/4 cup Salt to taste Method for Wadas Soak the two dals for 7-8 hours or overnight. Grind it to a smooth paste. These bondas are very crispy and tasty too. Add salt to taste. squeeze the water out and set aside. salt. Make a tarka (seasoning) of mustard seeds. Keep the yogurt in refrigerator until it is chilled. Serving the wadas 115 . asafoetida and curry leaves and add to yogurt.Serve hot with green chutney or ketchup. green chillies and ginger. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.
Let it cool aside As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. In the mean time see the milk for ras may be ready. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.4 1/2 tbsp. Hold it covered with cloth in the running water.Arrange the squeezed wadas in a deep dish. In a pressure cooker take 3 cups of water and 1 cup of sugar. When the milk is cool add chenna balls to it . 206. Now to curdle the milk add lemonjuice to it stirring continously. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. pista. Refrigerate it.Serve with sweet tamarind(imli) chutney. almond and safforn to it. sugar for Ras 1 cup sugar 3 cups of water safforn. Bring 4 cups of milk to boil. roasted jeera powder and black salt (sanchal). Sprinle red chiili powder. And it is ready to serve. Instant Dhokla Ingredients 1 small bowl Besan 1 small bowl Water 1 teaspoon Salt 1/2 tablespoon Lemonjuice 1 tablespoon Oil 1 tablespoon Eno Fruit Salt Tampering 1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies A few Curry Leaves 2 Tablespoon Sugar 116 . Take the chenna out of the cloth in a dish . Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Add the sugar for ras to it and add cardomon. Depending on the size of the pressure cooker I put 12 pieces at a time 207. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Then drain it in athin muslin cloth or handkerchief. pista. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . cardomom.Drain the excess water by pressing the cloth there must not be water remaining.
Mix togather water.2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. Matar Palak Ingredients 1 bunch of spinach 1 cup of green peas 1 medium sizwd tomato 1 medium sized onion 1 medium sized boiled potato 3-4 green chillies 1 tsp. greenchillies and curryleaves in hot oil. lemonjuice and water.sugar and lemonjuice and pour into tempring. Garnish with grated coconut and Coriander.Grind thecooled spinach alongwith the greenchillies to a fine paste. Allow to cool for sometime. This paste must be semiliauid. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. Prepare the tampring adding rai. Pour the tapering mixture over it. Steam it for 20 minutes. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. salt. boil it. 117 . oil. 208. Boil the cut spinach for 10 minutes in a very little amount of water. Take out dhokla and cut into pieces.
Chop onion and tomatoes into small pieces. onion. add the spinach-chilli paste to the above. Serve with chappaties 210. Venn Pongal Ingredients Rice 2 cups Toor Dal 3/4 cup Coarsely crushed peppercorns 2 tsps Cumin seeds 1 1/2 tsp Ginger 1 1/2 inches long cut into tiny bits Cashew nuts 5 Ghee 3 tsps Method 118 . salt. Add turmeric powder and salt to taste. Tastes good with rotis/parathas. Heat oil in a pan. Add ground Masala and roast till oil separates Add potatoes pieces. Heat oil in cooker. turmeric.peas and tomatoes. tomatoes. Coriander. Cut the boiled potato into evenly shaped cubes. 209. Simmer it for 10 mins. Aloo Mutter Ingredients 1 cup green peas 2 medium size potatoes 2 medium size tomatoes 1 Pod Garlic (about 15-20 Pieces) 1/2 cup Green Coriander leaves 2 Green chilies 1 small onion Salt to taste Pinch of Turmeric Method: Grind Garlic. Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins. green Chillies.Add the cumin seeds and asofetida. Once the onions and tomatoes are cooked. and green peas and mix properly Add water and pressure cook. Add the onions.
Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . The two should be cooked till soft. Serve hot with rice.And then add all the vegetables and let it boil. Add the ground ingredients and cook for about 15 mins. Add water if desired. Add jeera. When they splutter add ginger and fry. salt (2tsp). 211.Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. Add the cooked mixture of the rice and dal to it with salt according to your taste. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. Add turmeric powder (a pinch). french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. When the pieces turn brown add the crushed peppercorn and the cumin. This can be eaten with coconut or onion chutney. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. Add a teaspoon of ghee over it in the end before serving. 212.Mix well. chillipowder (1tsp).
11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Mixed Vegetable Kofta in Tomato Curry Ingredients For the Koftas you need 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Mix all the spices (except salt) and vegetables in a bowl.. Squeeze lime to it & the veg korma is ready. 120 . Then add the vegetables & pressure cook till done. Keep on mixing it with your hand . of Red chili Powder Pinch of Turmeric Powder 1 Tsp. of Mango Powder 1 Tsp. salt & fresh corriander leaves . Sugar 1/4 Tsp. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Cinnamon Powder 2 pieces whole cloves 1 Tsp. garlic. After that add ginger. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Add the sliced onions. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Serve hot with chapatis. corriander powder.half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. Fry it nicely. Let them cool for 20 minutes. Add salt to Gram Flour and add it slowly to the mixture. Red Chilly Powder 1/4 Tsp. 213. chillie powder. Add Gram Flour till you can shape them into small round soft balls. Do not add water.
Add water and ginger and simmer for 2-3 minutes. 215. Chop the tomatoes in small pieces. Set them aside. serve with curd or butter. Add the rest of the ingredients for the Tomato curry. Moong Soup With Paneer Light and nutritious. Garnish with Fresh Cilantro or Paneer. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Deep fry in oilon midimum flame till golden brown in colour.) Grease the chakali utensil make chakali.Use some oil in your palm of the hand to form the balls. Cooking time : 25 minutes. (dough should be softer than the chapati dough. Preparation time : 5 minutes.6 green chillies finely chopped 2 tsp coriander &cumin seed powder 1/2 tsp turmeric 2 tsp curd 1 tsp suger salt to taste Chakali utensil which is common for shev-papdi Method Mix rice flour & basan with all above interdients. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep Medium Flame. Let it soak on paper. 214. Cook them with salt for about 15 minutes on medium flame. I would highly recommend to cook the curry about 3 hrs before you serve. For the Tomato curry . See that the oil is not very hot. Deep fry the Kofta balls. Add the Tomato paste. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Keep it in the oven at warm till you serve. Serves 6. Keep on Stirring . Meanwhile heat some oil in the pan .add a little bit warm water and make a soft dough.
carrots. 3. Preparation time : 5 minutes. Add the paneer and cook for 2 minutes 216. Melt the butter. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. stirring ocassionaly. 4. cabbage. Serves 6. Add the sugar. 5. Serves 6. Corn Soup with Vegetables A soup with a Chinese touch. 5. milk. Strain. add the onion and fry for 3 to 4 minutes. Cooking time : 25 minutes. Blend in a blender and strain. onions. Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. 2. 217. salt and pepper. Heat the ghee and fry the cumin seeds and mustard seeds. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. salt and pepper and boil for 2 minutes. Preparation time: 15 minutes . Add the lemon juice. Cooking time: 30 minutes . 3. Add 6 cups of water and cook in a pressure cooker. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Boil for 2 minutes. 6. 4.¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. add the asafoetida and moong liquid. Healthy Tomato soup The ever popular tomato soup made in a healthier way. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Serve hot with cream and bread croutons. Add the strained mixture. When they crackle. Soak the moong for a few hours. sugar. Blend the cooked moong in a blender. Mix the cornflour with a little water and pour into the soup. 2.
Cooking time : 10 minutes. Blend in a mixer. Serves 6. Heat the ghee and fry the cumin seeds for 1 minute. Mix the cornflour with 6 teacups of water. Strain to obtain coconut milk. Fresh green pea pods add fibre and Vitamins A and C to the soap. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Add the paste and curry leaves and fry again for 1 minute. Strain to separate the stock from the skin. 219. Preparation time: 20 minutes. Add salt and pepper. Discard the skin. add to the paste and boil for a few minutes. Boil the stock for 1 minute. Cooking time: 20 minutes. butter and cheese and boil for a few minutes. Add the vegetables. Serves 6to 8. 6. Serves 6. 2. 3. 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. Health Information: This unusual soap gives the flavour of peas without the calories. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. corn and Ajinomoto powder and cook in a pressure cooker until done. 2.1. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Heat the butter and fry the onion for 1 minute. 2. 7. Preparation time : 20 minutes. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. 218. 4. Add the green peas skin and green peas and cook for 3 to 4 minutes. Green Peas Skin Soup Preparation time: 10 minutes . Grate the coconut. 220. Serve hot. 3. Add 6 cups of warm water and blend in a blender. Ingredients 2 coconuts 6 teaspoons cornflour 1 teaspoon cumin seeds 2 tablespoons ghee 2 curry leaves To be ground into a paste 2 tablespoons chopped coriander 2 small green chillies 1 teaspoon lemon juice 1. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. 5. Add the paste. Mix the cornflour and coconut milk. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Cooking time: 10 minutes .
Letil Soup Preparation time: 10 minutes . Preparation time: 15 minutes. 2. salt and pepper and give one boil. Add the vegetables and fry again for 1 minute. 3. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. lemon grass.Cooking time: 10 minutes. 3. 222. 6 teacups clear vegetable stock 1 green chilli. cut lengthwise 10 to 15 canned mushrooms. put the stock to boil. Add the moong dal and 6 teacups of water and cook in a pressure cooker. Serve hot with lemon juice and garnished with boiled rice. How to proceed 1. sliced 10 to 12 cauliflour florets (parboiled) 1 tablespoon roughly chopped lemon grass 2 pinches Ajinomoto powder (optional) 1 teaspoon lemon juice 2 to 3 drops oil salt to taste 1. 4. tomato. mushrooms. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals.Serves 6. Heat the oil and fry the onion for 1 minute. Add the stock and boil for 10 minutes. 221. 2. Add the lemon juice and top with oil. Add the garlic and chilli powder and fry again for ½ minute. 124 . Heat the oil and fry the onions for 1 minute. Add 6 teacups of water. the tomatoes. Add the beans. 2. ¾ teacup masoor dal (washed) 3 sliced onions 4 cloves crushed garlic ½ teaspoon chilli powder 3 tomatoes 2 teaspoons oil salt to taste For serving lemon juice For garnish 1 tablespoon boiled rice 1. blend in a mixer. When cooked. 3. Ajinomoto and salt and boil for 2 to 3 minutes. blend in a liquidiser and strain. The combination of cereals and pulses provides protein of high biological value.1 chopped onion ½ teacup shredded cabbage ½ teacup chopped spinach 2 tablespoons baked beans or tomato ketchup 1 chopped tomato 1 tablespoon oil salt and pepper to taste grated cheese to serve For the stock 1. 4. Add the green chilli. Serves 6. When cooked. Cooking time: 15 minutes . 3. Boil for 5 minutes. Cut the onions and tomatoes into big pieces. cauliflower. masoor dal and salt and cook in a pressure cooker till the first whistle. 2.
Serves 6. Cook for 25 minutes. Drain.Cooking time: 30 minutes.Serve hot with chillies in vinegar. 7 cloves garlic 7 green chillies 25mm. Soak the red kidney beans over night. 3. 223. When cooked. take out a thick soup through a sieve. Serves : 6 to 8. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Serve hot with chillies in vinegar and chilli sauce. Ingredients. 4. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. Cook for a few minutes. 1 can (450 grams) cream style corn ½ teaspoon Ajinomoto powder ½ teaspoon soya sauce 2 tablespoons cornflour salt to taste To serve green chillies in vinegar chilli sause 1.Add the sugar and salt. piece ginger How to proc eed. add 2 teacups of water and cook. Preparation time : 20 minutes Cooking time : 20 minutes. sweet and sour sauce. Cut the tomatoes intobig pieces. Add the paste and chilli powder and fry again for 1 minute. Heat the ghee and fry the onions for 2 to 3 minutes. Preparation time: 10 minutes.) potatoes 2 to 3 brinjals 1 teaspoon ajwain 1 teaspoon chilli-ginger paste 1/4 teaspoon soda bi-carb 1 to 2 tablespoons oil A few lettuce leaves Salt to taste Green chutney. Mix all the ingredients with 4 to 5 teacups of water. 750 grams (1 5/8 lb. 224. soya sause and chilli sause. Add the tomato soup to the rajma mixture. sev and oil (optional) to serve 125 . Add the cooked red kidney beans. cook in a pressure cooker. 1. RAJMA CURRY A favourable from the Punjab. 2. 5.) papadi 500 grams (1 1/8 lb. 6. 2.) kand (rataloo) 250 grams (9 oz. Sweet Corn Soup An old-time favourite. 1 teacup red kidney beans (rajma) 2 onions. Ingredients. 7. Next day. Preparation time : 40 minutes Cooking time : 60 minutes. garlic chutney. Serves : 6.
Make slits on the brinjals. Blend all the ingredients in a liquidiser. 3. 9. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. Peel the kand and cut into big pieces. If too thick. 2. Fill with all thevegetables and cover with the balance lettuce leaves. 225.(for the koftas) 126 . For the sweet and sour sauce. Apply the ajwain. oil and seve. Garnish with coriander. soda bi-carb and salt. For the koftas. Serve with green and garlic chutneys and sweet and sour sauce. Mix all the vegetables. Serves :6. add enough water to get the right consistency. Do not separate into two. 100 grams green peas 100 grams cauliflower. For the sweet and sour sauce.For the green chutney. finely chopped 250 grams potatoes. 5. chilli-ginger paste. 4. 1. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. Alternatively. 8. 6. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. 7. finely chopped 100 grams french beans. soaked in water 1 teaspoon garam masala 1 teaspoon chilli powder 1 1/2 teaspoons lemon juice Salt to taste Oil for deep frying To be ground into a paste. MALAI KOFTA CURRY A tasty kofta curry. String the papadi. Blend all the ingredients except coriander except coriander in a liquidiser. instead of cooking in a matka. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Blend all the ingredients in a liquidiser. Mix thoroughly and apply the oil all over. For the garlic chutney. Preparation time : 30 minutes Cooking time : 40 minutes. 1 teacup jaggery (gur) 1/2 teacup tamarind 1/2 teaspoon chilli powder 1/2 teacup water Salt to taste Chopped coriander for garnish How to proceed. For the green chuntey. In a small earthen pot (matka). Cover the matka. finely chopped 100 grams carrots. put a few leaves of lettuce at the bottom. Cut the potatoes and sweet potatoes without peeling.
Add the paste. Add the vegetables and peas to the potatoes and make a dough. Add 1 teacup of water and boil for 3 to 4 minutes. garam masala. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. 2. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. 4. For the gravy. Arrange the koftas in an ovenproof dish. 8.9 cloves garlic 25 mm. 226. Boil the peas. Add 1 tablespoon of bread crumbs and the bread slice. 1. 3. (1") piece ginger 7 green chillies For the gravy. 750 grams tomatoes 3 onions 4 cloves 2 small sticks cinnamon 1 tablespoon cornflour 1 teaspoon sugar 1 teaspoon garam masala 1 teaspoon chilli powder 4 tablespoons butter Salt and pepper to taste To be ground into a paste. le mon juice and salt and form into kofta balls. cinnamon and paste and fry again for 2 minutes. Steam the cauliflower. 60 gm mawa 1/4 tsp baking powder Oil for frying Stuffing 90 gm Amul Cheese-grated 90 gm mawa 100 gm sugar 1 tbsp cashew nuts -chopped 2 tsp grated coconut 127 . 7. Add the tomato puree and cook for 2 minutes. Then add the cloves. Heat the butter. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts. 5. salt and pepper and cook for 5 minutes. chilli powder. add the cornflour and sugar and blend. Remove and blend into a puree. 15 cloves 25 mm. 2.add the onions and stir fry for 5 minutes till light brown. Put the tomatoes in hot water for 10 minutes. 2. 6. 6. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . 3.washed and soaked in water for 2 hours. chilli powder. 1. Put to cook again and add the garam masala. 4. How to proceed. Pour the mixture into a blender. Pour the gravy and fresh cream over the koftas. Keep aside. 1. french beans and carrots in a pressure cooker without adding water. 5. Blend the onions in a liquidiser with very little water.
Add water according to consistency of gravy required. Makes about 8 228. Knead well and from into as many balls as the number of stuffing balls you have. Mix well. ghee to wheat flour. ghee Add two tbsp.ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt Mix mashed cheese with cornflour and pepper. Add koftas and boil for a further two minutes. Fold over adn close sides to make an oval Jamun. Serve warm decorated with silver foil. Serve hot with parathas or tandoori rotis. Correct seasoning. add enough water to knead to a soft dough. Add ginger and fry well. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. heat oil in a pan and brown onions. Boil till 3 cups of clear syrup are obtained.pured 3 cm piece ginger . Add tomatoes turmeric. Keep aside. Form into walnut sized koftas and deep fry till light brown. form into small balls and keep separately. Drain well and immerse in warm syrup for an hour. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Boil for 5 minutes. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . To make gravy. red chilli and garam masala and fry on low fire till oil separates. Cook the mawa for stuffing in frying pan till it is golden brown. 227. And milk and remove the scum as it surfaces.1 tbp raisins-chopped 1tsp chironji-chopped Syrup 200 gm sugar 3 cups water 1 tbsp milk 1/2 tsp cardamom powder 2 tsp rose essence Silver foil for decoration Method Prepare syrup by boiling together the sugar and water.grated 200 gm tomatoes . Knead well. Add the rest of the ingredents and mix well. 128 . Kofta Lajawab Koftas 125 gm Amul Cheese . deep fry on low fire till dark brown. Drain and keep aside. Remove from fire and flavour with essence and caedamom powder.
8.For the stuffing: 2 cups beetroot. cashewnuts 1 tbsp. garam masala powder 1 tsp. Remove. except garam masala powder. add some ghee and fry the parathas till light brown. chopped 1/4 tsp. Cut brinjals into 2. thick slices. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. Badshahi Baigan 300 g.In the remaining ghee fry the chopped onions till transparent. garam masala powder Salt to taste 3 tbsp.coriander leaves. 5. chilli powder 2 tsp. ginger-garlic paste 1 tsp. cashews or peanuts 1 tsp. put a little beetroot filling in the centre and seal the edges. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. 13. each ginger & garlic grated or crushed 129 . Cook covered. Roll out into parathas. 4. Wash and squeeze dry. Heat ghee in a vessel and fry the beetroot paste on a low flame. 9.5 cm. 230. Divide the paratha dough into small balls. Remove from ghee and keep aside. Add fried brinjals to the gravy and simmer for two minutes. Heat ghee. chopped 2 tsp. 12. 229. fry cashewnuts. 2.5 cm. 3. grated fine 4 medium sized onions 4 green chillies 2.sliced 1 tbsp. Smear with salt and keep aside for 10 minutes. raisins Method 1. 11. Cook till the gravy thickens. 14. 7. Heat tawa. 6. coriander leaves and salt. brinjals 1 cup curd 2 large onions. Fry the brinjals in the same ghee till tender. Add curd. ginger 4 flakes garlic 1 tsp. 10. Roll out each ball into a small puri. turmeric powder 1/4 tsp. raisins and sliced onion till golden brown. Stir well. ghee Method Grind all the ingredients. coriander powder 1 tsp. chopped 2 tomatoes. Add all the dry spices. till the mixture is almost dry. to a paste. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . Serve hot with rice or parathas. Sprinkle the garnish on top. Remove from heat. coriander leaves finely chopped 1 tbsp.
Goes with: Vegetables like brinjals. Add ginger garlic and stir for a moment. Semi puree tomatoes and capsicum together. cheese grated (optional) salt to taste 1 tsp. salt. garam masala powder 3/4 tsp. baby corn. Stir. or cauliflower. oil or ghee Method: Dry roast peanuts or cashews lightly. Add tomato capsicum puree. Add all other masalas. Heat oil or ghee in a heavy pan. This should be done in a food chopper or grated. turmeric powder 1/2 tsp. Dry grind coarsely.1/4 tsp. stir bring to boil. wheat or millet flour 3 green chillies 1 tbsp. cinnamon-clove powder 3 tbsp. sugar and crushed nuts. stuffed baked capsicum. Green Gravy Ingredients: 4 cups spinach chopped. red chilli powder 1/4 tsp. Garnish with coriander before serving. Cover and simmer till gravy is thick and fat starts separating. Mix. Add veggies at this stage. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. ginger grated 2 tsp. sugar salt to taste 2 tbsp. potato. Chop onions very fine or run in a chopper. cinnamon-clove powder 1/2 tsp. Add onions and stir fry till light pink. lemon juice 1 pinch soda bicarb 1/2 tsp. Makes: 2 cups 231. oil Method: 130 .
Heat fat in a heavy pan. Sprinkle 2 tbsp. cinnamon-clove powder 3 tbsp. cream. Grind together in a wet mixie. Add blended spinach mixture. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. spice powder.) 232. Add milk. and stir. add onion mixture. bring to a boil. etc. potato and peas. for 3 minutes. Makes: 2 cups gravy (approx. wheat flour 1/2 tsp. chillies. saute for 3-4 minutes. Goes well with: Paneer chunks. Allow to cook for 2-3 minutes more. Add vegetables. Heat oil in a pan. grated cheese or paneer 3/4 cup milk 1 tbsp. Garnish with grated cheese. ginger. salt. potato chunks. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. add sugar. Cook covered for few minutes till thickened. peanuts husked & lightly roasted 1 tsp. Goes well with: Veggies like peas. peanuts and bread. Add cinnamon clove powder. baby corn. ginger grated 1 tbsp. Add curds and cook. coriander finely chopped 1 slice dayold bread white 1 tsp. add ginger. mixed vegetables with a few pineapples bits. flour and a few pinches salt. etc. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Stir gently till boil resumes. khuskhus seeds soaked in 2 tbsp. at this stage. cashewnuts broken 1 tbsp. coriander and cherries. dry mixture. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. tamarind water 1 tsp. coriander leaves finely chopped 2 tbsp. Garnish with grated cheese before serving. stir fry till light pink. add chillies. Cool in a plate or run under tap water to cool. etc. stirring continuously till whiteness of curds disappears. red chilli powder 131 . Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. stir. onion. Add onions. Cover and put to boil on high. khuskhus with milk. Toss to mix. add gourd and soda. Add prepared vegetable at this stage. Run till semi-smooth.Take spinach in a large vessel. garlic grated 1 tsp. french beans. water all over it. cashew. ghee or oil Method: Grind together in a dry mixie. Put in a mixie. 233.
putting back oil in pan. 235. Cut into diamond shapes after it has cooled down. turmeric powder 1/2 tsp. (For this. ginger. (Test: a few drops of water sprinkled on it sputters instantly).6-7 tbsp * Milk -. Fry. Garnish with chopped coriander. garlic stir fry for a minute. rotis. Goes well with: Chunky veggies like boiled baby potatoes with skin. add onions. stir. keep aside. Add tomatoes. dhania (coriander seed) powder 1/2 tsp. and continue by frying the onions. capsicum. add cumin seeds allow to splutter. keep cooking for 2 minutes.1 cup *Sugar -.1 tbsp or to taste<BR. Add prepared veggies and stir. Drain well by pressing. oil Roast together and dry grind: 2 cardamoms 2 cloves 2 peppercorns 1/2 cinnamon stick broken 1 bayleaf 2 whole red chillies dry Method: Dry roast wheat flour to a light pink. Spread 1/2" thick onto a platter. salt. Cool onions a bit. stir well.4 cups *Ghee/Unsalted Butter -. Simmer till gravy is thick and oil starts to separate. chopped stirfried brinjal pieces.1 tbsp or to taste 132 . boiled peas. Add all dry and ground masalas. stirring constantly to prevent burning until it has changed to a brown color and smells . fry brinjals pieces in oil. Turn down heat and add cardamom and Besan. Add asafoetida. fry till well browned. Heat oil. Grind in mixie. Keep aside. drain. stirring continuously. flour. serve with parathas. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. tamarind water.) 234. Keep aside. adjust quantity of oil required. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. etc. Turn off the heat and stir in the sugar. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. In remaining hot oil.4 tbsp * Chopped Almonds -. strands * Raisins -.1 tbsp or to taste * Chopped Pistachio nuts -.1/4 tsp.
When boiling add one cup of either whiter vinegar or lemon juice. It should be soft but not sticky. ( At this point of time you can smell the aroma around!) 4.Method: 1. cardamon pods. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Add the remaining 0.) Method • • • • Mix 1. remove cover and re. Milk should separate into whey and curd. Turn off the heat to place the cover on the pressure cooker. Pistachio. When cooker begins to whistle wait for a couple of minutes. 2. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Saffron (extremely good for winter) 236. if a microwave is not available. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. do it over low heat and stir frequently. Ras Malai Ingredients: Ricotta Cheese 2 lb.5 cup sugar. Form small balls from the curd. 133 . Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. This is best done in a microwave. Thicken the Half and Half by simmering over low heat for a long time. Half and Half 2 qts.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil.peat previous step with the rest of the rasgoolas. Using vinegar usually re. After the cheese has been baked. This will take at least an hour (you can leave it overnight).nal volume. Now add wheat flour to this 3. Place 20-25 rasgoolas in syrup. then turn it off. 237. Rose Water To taste (opt. Thicken until the volume drops to around half of the origi. Turn the stove off. Add Almonds. Heat for a few minutes. Pour into collander. Turn heat on high. cut it into 1 inch squares and add to the hot thickened half and half. When pressure cooker depressurizes. The cheese should have hard. Cool for a few hours in the fridge. Place curd in food processor and process for one minute. Stir till the flour is very very light brown in color.sults in about 80 to 100 rasagollas. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Add sugar to mixture 6.ened and turned a pale brown. Add milk to wheat flour 5. Leave curd in strainer until cold and dry. Do not use the same sugar syrup more than once. leaving only the panir/curd. bay leaf. vanilla and rose water (and any other flavouring that you may want) to the Half and Half.
salt. onion and ginger paste. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Add yo. fry in oil. The potatoes should be sliced. corriander powder. cover and cook for about 10 minutes on low heat. Yogurt 2/3 tsp.238. Garlic 1/2 tsp. or 3 garlic cloves. Beat the yogurt and blend into a smooth mixture. Cumin Seeds 1/2 tsp. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. Coriander powder 2 tsp. coriander and chili powder. chili powder.gurt and salt. mashed 1 piece fresh ginger. chopped Dry Masala: 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon cashew nuts. Add these. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Dum Aloo Ingredients: Oil 3 tbsp. Garnish with fresh corriander and sliced almonds and serve hot. mix well. Cooking time about 25 minutes and should be sufficient for 2-3 people. and drain. Add mustard and cumin seeds. Chili Powder 1 1/2 tsp. 240. Turmeric 1/4 tsp. and the tomatoes and cap . Mix gently. Sprinkle with turmeric.sicum cut up. Add ginger and garlic and fry for another minute. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . add bay leaf and onion. and cook for 4-5 min. minced 1 large tomato. Prick with fork. Fry for sometime and then add curd and keep frying till it turns golden brown. and a table spoon water. Tomato 1 Capsicum 1 Method • • • • • Heat oil. size of walnut. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried.utes. Salt 1/4 tsp. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Fry for 3-4 minutes. 239. chopped fine 1 tablespoon garlic/ginger paste. continuously stirring. Potatoes 1 lb.
Add the dry masala and bhoona 3 minutes more. Set aside. 241. stick Garlic 3 cloves 135 . add salt. Add the garlic/ginger paste and bhoona 2 minutes. about 12-15 minutes. thinly sliced 2 tomatoes. and in a wok or heavy skillet fry them in hot oil until golden. Serve at once. Turmeric 1/2 tsp. Cut each in half.Prepare the cheese chunks. 242. Cover and steam over medium heat until tender. Set aside. puree it in a blender and continue. In a wok or heavy skillet heat the oil and sauté onions until translucent. About 1/2 cup of water can then be added. Ginger 1 in. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. 2. Prepare onions and tomatoes. pepper. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. and a gravy created as the dish becomes liquified again. Wash okra under running water and slice off the ends. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. then stir in the peas. Serves 4-6 people. Butter 4 tbsp. Serves 4 to 6 people. Red Chili Powder 1 tsp. Stir in the cashew paste. 3. the dish covered. Remove with slotted spoon and set aside to drain on a paper towel. In the remaining oil sauté the chopped onion until it begins to turn brown. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Add the paneer cubes and bhoona 2 minutes. Cauliflower 1/2 lb. chopped 1/4 cup oil 3/4 teaspoon paprika 1 teaspoon amchoor powder (or substitute fresh lemon juice) 1/2 teaspoon turmeric salt and freshly ground pepper to taste 1 teaspoon garam masala 2 tablespoons chopped coriander leaves for garnish Method: 1. * Bhoona is a technique that is essential to Indian cooking. Add the okra and stir-fry 2 minutes. Do not scorch. until all liquids are reduced and the spices coat the meat like a paste. (NOTE: If the sauce is lumpy at this stage. with constant stirring to avoid scorching. The bhoona technique means that the mixture is cooked over medium-high heat.) Add 1/4 cup water. Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute. 4. Garnish with the coriander and serve while hot.
Red Chillies 4-5 Asafoetida(optional) 1 tsp. sambhar powder 1 tsp. Chana Daal seeds 2 tbsp. Heat oil in a kadai. and cauliflower into 1 in. Keep aside. Masala Preparation • • • Roast black pepper. Method • • • Chop onion. Ghee 2 tbsp. Coconut (grated) 3 tbsp. Fry till golden brown. Tomato puree 2 tbsp. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Coriander Seeds 2 tbsp. coriander. Keen frying for a few minutes. 136 . Add drained toovar dal and the radish slices. and simmer for about 5 minutes. Put in the mustard. curry leaves.White vinegar 2 tbsp. jaggery 2 tbsps. oil Salt to taste. Mix chopped tomato. chana daal. cut green peppers. Blend the daal mixture and coconut until the paste is fine. If using dry coconut. and asafoetida. Add chillies when daal starts getting red. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. 243. When it splutters add chopped onion. Add salt to taste and about two cups of water. Season to taste with salt and fresh-ground pepper. MethodScrape and cut radish into round pieces. cubes. soak it in a little water. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. sambhar powder and the grated coconut. Simmer on a slow fire till cooked. broccoli. Add the spices and vinegar. Melt butter and saute onion. Stir in the tomato puree. tomatoes. Serve hot with rice.
1 cup Gram dhal . Remove 137 .2 tablespoons Oil .3 sprays.244. Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). Heat oil in a kadai and fry on a slow fire. Add coriander seeds.1 tablespoon Cumin seeds . red chillies. cumin seeds. gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma. the hing and the fenugreek seeds till light brown in colour.1/2 teaspoon (methi seeds) Hing .1 teaspoon Fenugreek . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Curry leaves . - 1 cup (broken into small pieces and Dry coriander seeds .a pea size lump or 1 teaspoon hing powder.
1/4 teaspoon Seasoning Ghee . * * * 245.1 teaspoon Red Chilli .1 Mustard seeds .3 teaspoons p73 Sugar .flame and allow to cool. Salt . and also provide fibre body).2 teaspoon (optional) .1/2 teaspoon 138 .1-3/4 teaspoon Turmeric powder .1 Rasam Powder .as the stalks also have the for potency the of the chillies.2-1/2 tsp. Tomatoes .1/2 cup.lime size. Tamarind . Mangalore Rasam (serves 6).1 teaspoon Black gram dhal . Ingredients Tuvar dhal (thuvaram paruppu) . This powder can be used for 2-3 months.2 Green chillies . Powder fine and bottle it. Use the chillies along with the stalks .
When mustard seeds splutter add hing powderthe seasoning over the rasam. powder tamarind in two cups of water for ten minutes. the raw tomatoes (chopped) salt and sugar powder.Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . squeeze and strain out the liquid. * * * 139 . Add the mashed powder dhal. Add curry leaves and coriander leaves. Heat ghee in a pan. Remove from fire. two and a half cups of water. and the rasam and boil for five minutes till slightly thick. red chilli and black gram pour dhal.when cold. mash well. Serve rasam hot with steaming rice and papads. till smell of tamarind disappears and the tomatoes are cooked. Boil tamarind water with turmeric slit green chilli. add the mustard seeds.
When cold mash well.2 teaspoon Salt . Sambar (serves 6) Ingredients Tuvar dhal .1-1/2 teaspoon (optional) Turmeric powder . Seasoning Oil .1/4 teaspoon Green chillies .1-3/4 teaspoon .1/2 teaspoon Hing powder . white pumpkin.lemon size Coriander leaves .1 Mustard seeds . Soak tamarind in one cup of water.3/4 cup Vegetables .246.1 tablespoon Red chilli .1 teaspoon Black gram dhal . chow-chow) Tamarind .2-4.2 teaspoons Sugar .3 cups (like sambar onions.1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.2 tablespoons Curry leaves .1 tablespoon Rasam powder . 140 .
Cover and cook till the vegetables are cooked and the curry is dry.2 teaspoon Cummin seeds . Simmer Heat oil and red in a pan. * * * 247.2 Capsicum . and curry leaves. Serve sambar hot with rice and chips. (Plain potato curry can also be made the same way).4 tablespoons Coriander leaves . and When slit green chillies. squeeze well and strain out juice. 141 .for five minutes.3 cups (in flowerets) Peeled and cubed potatoes . capsicum. Remove and serve piping hot with rotis or rice. Cook vegetables threequarter cooked sugar. Chana Daal seeds 2 tbsp.1 teaspoon Sugar . add coriander leaves. Heat three tablespoons oil in a kadai. Cauliflower Curry (serves 6) Ingredients Cauliflower . rasam powder tillthick.1 teaspoon Turmeric powder .1/4 teaspoon Onion .1/4 teaspoon Hing powder . sugar and quarter cup of water. add the cummin seeds and hing powder. Add the rasam powder.2 cups Oil .1 Ginger . fry a bit. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Add cauliflower. add mustard seeds.1 cm p73 Method:Chop all vegetables. potatoes and turmeric powder. add salt. 248.2 Green chillies . black gram dhal chilli. Add in one and a half cups of add water. Add tomatoes and fry till it becomes mushy. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. When mustard seeds splutter. add hing powder and pour the seasoning over the sambar.1 teaspoon Salt .1 tablespoon Rasam powder . Add mashed p73 dhal. salt tamarind water and simmer till raw smell disappears. green chillies and ginger into the hot oil and fry till the onion turns golden. When the cummin seeds splutter add the onions.
coriander powder. Keep aside. Salt 1 tsp. Add chillies when daal starts getting red. Masala Preparation • • • Roast methi. Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas 142 . Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp.Coriander Seeds 4 tbsp. Grind daals into a coarse paste. Baking Soda 1/4 tsp. salt. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Oil 3 tbsp. 249. Ginger 1 tsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Mix well and set aside for 4-5 minutes. chili powder OR green chili. ginger and soda. Coconut (grated) 3 tbsp. Green Chili 1 Chili powder 1/2 tsp. If using dry coconut. Add finely chopped onion. chana daal. Method • • • • Soak urad daal and moong daal for 2-3 hours. Fry small spoonfuls of the mixt ure in hot oil. and asafoetida. 250.
When ready to eat.peeled and sliced 1. Method • • • Soak the rice and daal separately in slightly warm water for 2 . spray a non-stick pan lightly with oil and warm. Make thin crepes. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Add salt. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. • 251. A lot of holes is just the thing. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. rice flour together into a thick batter adding little water at a time so no lumps are formed.8 hours. wide spatula and flip it over. Leave covered in a large pot overnight. Drop chopped green chillies and ginger into batter. Mixing by hand is a good idea if you don't have a whisk or electric mixer.finely chopped 4 cloves garlic . Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. drizzle the batter such that there is a latice work effect. Remove in a few minutes and make more. Grind separately to a smooth paste and mix in a large vessel with salt. Salt to taste. For the plain rava dosa leave out the onions. maida. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.5 inch piece root ginger .Method • • • • Mix rava. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. 252.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 .peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Mix thoroughly (use blender if possible). preferably in nonstick pan. Ferment for 12 hours. 253.
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
green chillies . salt and fry for some more time.2 cups. salt . Cut th above into small pieces and grind finely. cool and grind it . 1/2 onion .Tamarind(imli)pulp -1 table spoon. salt -to taste For the paste:coriander 2teaspoon. Also add green peas and Coriander leaves and fry. Serve hot.2 nos. Curd.First put the cooking oil.7 to 8 stems. Coriander leaves . Ingredients: Coconut Milk (15 oz. Finely chopped onions . boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. red chilli 10 numbers. Cashew Bits. allow to splutter add in palak paste . Take small balls and deep fry it in Oil. 2 dry red chillies . Then add the masala paste. Rava Bonda Rava . Garlic gloves . turmeric powder 1/4 teaspoon. coriander seeds . the dal has to be cooked separately and finally added to the main portion. salt . Stuffed Brinjal Curry Split peas dal . Drain on a paper towel and add to the palak mixture . 1/2 tsp turmeric . Open it and mix the cooked pulav gently.10.See that it is not deep fried. Also add coriander leaves and Kari veppu leaves. put small portions of it in oil. Now take a pan add oil then addsome cumin seeds .14 to 15.261. Coconut Milk Pulav Masala : Ginger . 265. If needed. salt to taste.10 to 15. mustard seeds . Sour curd . Cashews and Green Chillies to get a semi solid batter. Garnish with few fresh coriander leaves 147 . coconut shreddings can be added to the batter. 1/2 tsp ginger garlic paste . Green Chilly 3pcs.3 Cups.fry them intil they are golden brown. Make the flame low and keep for 20 mints.1. Maida Bonda Maida or All-purpose-flour -2cups. This dish will have to be made thick and brinjals should not be fully mashed. Oil for frying. Can) . 1 glass of milk and mix well. Mix roasted Rava. fenugreek 1 teaspoon. salt to taste Fry the above in one spoon of oil and grind it into a thick paste.Salt to suit taste.1 1/2 tsp. whole red peppers . Rice Flour . Seasoning:fry in oil mustard. Grean Peas 1/4 cup. channa dal 1/2 teaspoon.1 or 2.1 Cup. keeping the stove at low heat. Recipe from Vanitha Thyagu. Curd : 1 Cup.This is good for appetizer.2.10 tea spoons. toor dal and coconut gratings and add to the main dish. Clean and Soak the rice in hot water for 10 to 15 mints. Let this mixture boil nicely.2.Half cup. 264. Oil or butter . coconut gratings 3 tablespoon. Toor dal -1cup. This dish can be eaten along with rice and chapathis. when oil heats add the cinnamon sticks and cloves. Heat oil in a fry pan and add the brinjals.6 to 8. haldi powder 1/2 teaspoon. Boil in water and add all the above except toor dal. Basmati Rice .1 1/2 tsp. 262. Serve it with Coconut Chutney.Then take some oil in a pan.all t hese ingradients are to be fried dry and ground to a paste. Rice flour . method:Cut the brinjal into 1 inch blocks.Close the pan with a lid and cook for 10 minutes. Cloves . ( Rice and Water should be in 1 : 11/2 proportion ).Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up.1" piece. Remove from the frying pan after the balls become golden in colour. Cumin seeds 1 spoon. 263. Cinnamon sticks . veg. Rice flour. urud dal . Palak Paneer Boil palak with 3 green chillies .2 onions. Now pour the Coconut milk and add water for the rest. Chillies .1 1/2 tsp. Stuff the brinjal with the ground paste. Carrots medium sized . Beans . Finally add the rice and cover it. Rasavangi ingredients:Brinjal-big size 2nos.1 cup Method: Mix all the above ingredients and soak for about one hour. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Add the Vegetables (except peas) and fry for some time.
272. add mustard seeds.fenugreek seeds.Add this to the poickle and mix.(Preseve the juice while cutting). and add 1 cup of chopped leaves. 268.Add this to thick curd and keep it aside. 271. Aavakkai (Mango pickle) sour mango pieces(medium sized). Tomato pickle Cut the tomatoes into large pieces. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.Add 1 tsp salt.Grind into a thick paste. fenugreek seeds.little mix the above ingredients and add 3 cups of sesame oil. and asafoetida(perungayam). 273. Add salt.a small piece of tamarind and salt. fenugreek seeds. asafoetida .4 spoons.each 1 spoon asafoetida . add fenugreek seed powder an asafoetida. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Add red chilli powder.Store in refrigerator. coconut pieces. 274.a pinch into a thick paste. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). sesame seeds . Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. whole red peppers and turmeric poweder.Wash the tender mangoes and spread the ground paste on it. 270.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.5 cups mustard seed powder .1/2 spoon and mix well. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.267.Add mustard seeds. Maavadu (Tender mango pickle) Grind mustard seeds. Lime pickle Fresh lime(large size. ripe) . fenugreek seed powder . asafoetida. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.1 cup red chilli powder .1 cup salt . Next day. Cut into fine pieces.a pinch. thin skin.Store in refrigerator. Next day add 1/4 cup of sesame oil and leave it aside.6 Cut into medium pieces. 148 .Add salt and heat with constant stirring until the mixture becomes thick.4 spoons. Ginger Pickle Grate ginger finely.To 5 spoons of oil.Pout 5 teaspoons of oil in a frypan.red chilli powder .Add salt.When the mustard splatters.Grind it in a blender to make it into a thick juice. Fry with constant stirring.1 cup turmeric powder.Take oil and add mustard seeds. Add tamarind juice to this and bring it to boil. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.When it splatters. 269.This will taste great with curd rice. crystalline salt.1/4 spoon Slightly roast the above without oil and grind into fine powder.
Error! Bookmark not defined. 280. 3 red chillies. You can mix curd with soaked aval if you like. When it pops. water .Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. 279. add 1 tsp urud dal. In a pan. Take 1 cup of rawa and lightly roast without oil to make it crisp.Add 3 times water and steam until it is overcooked. Add 1 tsp salt. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. To this add 1 tsp cumin seeds. onions Cut the vegetables into fine pieces. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. add 1/2 tsp mustard seeds. Turn over both sides until fully cooked. add 1 tsp urud dal.Add a pinch of asafoetida. Then drop them in boiling oil. 1 tsp gram dal.Heat 4 tsp of oil in a pan. and asafoetida. Rice Uppuma Rice rawa . Pour 3 teaspoons of oil in a fry pan and add mustard seeds. 3 hot green chillies(chopped).1/2 tsp.Beans. Aval uppuma Soak 200 g of aval in water for 1/2 hour.Now add 3 cups water and when it comes to boil.Grind 3 green chillies. 282. 277.1 cup. Drain the water from the aval and add it to the pan and fry. Then add 6 tsp grated coconut and fry lightly. 3 whole red peppers and salt in a blender. 200 g of toor dal. Rawa Kichadi Vegetables .Take some ghee in a fry pan and add whole black peppers.Add the soaked dal to this mixture and grind coarsely. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. heat 6 tsp of oil and add 1/2 tsp mustard seeds. 6-8 tsp of urud dal for an hour. 1/2 tsp cumin seeds and 1/4 tsp salt. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked). and salt .3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. and cumun eeds. 1 teaspoon gram dal. 278. Error! Bookmark not defined. Add a bunch of curry leaves. 1 tsp whole black peppers. and roast lightly. 275. On a plastic piece of paper place a ball of this and flatten it by hand. a pich of asafoetida. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). a bunch of curry leaves and mix well. 281.Drop this carefuly into boiling oil and fry till it turns golden brown.add salt . Add 2 tsp of ghee while serving. Deep fry in oil.black whole peppers. 1 tsp urud dal. Dal Vadai (Aama vadai) Soak 200 g of gram dal. Deep fry this in boining oil.3 cups . carrots. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. To 1 volume of this add I volume of finely cut cabbage pieces .Cut green chillies and ginger into fine pieces.Error! Bookmark not defined. 1/2 tsp whole black peppers. 2-3 chopped green chillies.When it splatters. Deep fry this in oil and turn over until the vada turns golden brown. Turn over until golden brown in colour and it is fully cooked… 276. VenPongal Mix rice and moong dal in the ratio 1:1.When the peppers burst add 149 .
To this add chopped green chillies. but make the dosas more thick. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. . 286.2 Raw rice . Add a pinch of salt and stir well. add the rawa and stir into a paste. Using this flour in omappodi achu. salt to taste(about 1 tsp). Let it be more thin than normal dosai.Place some Error! Bookmark not defined.Then grind in a blender (with adding water in steps) into a very fine flour. place in idli plates and cook.little Rinse the above ingredients in water for about 2-3 hours. Leave it for about 8 hours to become sour. 285. Kaaradai Roast 200 g of raw rice and powder it into a nice rava.1 cup Mix the above well..4 cups.5 hours and grind into a fine flour. sour curd or buttermilk . squeeze into the form of long threads on a plate. over it. and add the roasted cowgram . curry leaves and mix well.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. place a laddle of flour and spread on it(it should be thick than a normal dosa). The same procedure can be followed with wheat flour instead of maida 150 . Maida dosai Mix maida:rice four in the ratio 2:1. Flatten this flour ino round shape (the size of urud vadai). add 2 curd chillies(alternatively. Heat 2 tsp of oil add mustard seeds. and roll the dosai on both sides and move it to a plate.2 Urud Dal .Add salt. use red whole peppers).1/2 Fenugreek seeds . curd. Side dish -Error! Bookmark not defined. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. take some flour and spread it on the pan into a round shape..When the pan is fully heated. few cumin seeds.When it is almost cooked spread a teaspoon of Error! Bookmark not defined.1 cup.2 tsp Soak the above in water for about 4 . When it is cokked on one side. coconut pieces(cut into very small pieces) and 1/2 tsp salt.Add this to cooked dal-rice. Masala Dosai Par Boiled rice .chillie and ginger pieces and a pinch of turmeric powder. when it splutters. heat water to boil. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil.2 cups. turn over. water . 287. In a thick vessel. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste.Add water and mix. Now the sevai is ready . Heat a dosa tawa and spread a tsp of oil over it. fenugreek seeds . Urud dal -1/2 cup..Add salt and keep it aside (to get sour)for 12 hours.Turn it over so that both sides are cooked well. 284. Uthappam Par boiled rice . using this preparation in the place of rice.Add some ghee while serving. Morkkali rice flour . Heat the pan and spread a drop of oil on it. Add ome splattered mustard seeds. add a tsp of oil all over its edge and remove when fully cooked. 283.When they are cooked. Add about 2 tsp of rava. 1/4 tsp asafoetida. or Error! Bookmark not defined. When it becomes hot enough. For serving follow the procedure for Error! Bookmark not defined.Dry roast 2 tsp of cowgram. Make dosas as described in Error! Bookmark not defined.
Heat the ghee slightly until it melts and add it to the mix well. Add the liquid part of this juice (which will be at the top) to cooked mixture. cumin seeds and make dosas as described in Error! Bookmark not defined.. Kozhukkattai Outer cover: Rice flour .10 (powdered). Soak urud dal for 1/2 hour and grind it into a thin soft paste. grated coconut in ghee and add this to the mixture and stir well. Pour this paste in a thick plastic cover and make a small hole at its bottom corner.To this add finely powdered sugsr.Add water and steam in pressure cooker. Laddu Prepare Error! Bookmark not defined. Sakkarai Pongal Take rice.1 1/2 kg. water 1 Heat water to boil.1 kg. 1 cup powdered jaggery. cashewnut . Also add a feww cardomoms and kalkandu and mix well. Make into even sized balls with this flour. Roast cashewnuts. Roast the cashews in ghee and add to the mixture. raisins. ghee . 291. sugar . Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. curry leaves.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.Roast some cashews and raisins in ghee and add it to the mix.. Rava laddu (Ravaalaadu) white rawa .To this add finely powdered sugsr.1.200 g. 151 .Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. gram dal in the ratio 2:2:1.10 (powdered). ghee . Roast the cashews in ghee and add to the mixture. Allow to cool. Drop the boondis into the sugar syrup and mix well. Cover and keep aside for 1/2 hour.200 g. Make into even sized balls with this flour. Add chopped green chillies. sugar .Add some extra ghee while serving. cardomom powder.50 g Roast rava in a dry pan and powder it.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.Then take even sized balls of this and shape it into a hollow hemisphere. cardomom . cardomom powder. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency.1 kg. cashewnut .50 g Roast rava in a dry pan and powder it. moongdal. Rava dosai Slightly roast rawa in a dry pan. Rava laddu (Ravaalaadu) white rawa .1 1/2 kg. Inner stuffing(Poornam): Mix 1 cup grated coconut. Heat the ghee slightly until it melts and add it to the mix well. 290. 292. cardomom . Now make into even balls by pressing lightly with hand. 293.288.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. 289. Wait until the mixture cools down to a temperature where the hand can withstand the heat. leave for 5 min. chopped onions.
294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi-circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
Make a batter with channa flour and little salt.spoon Mustard 1/2 t. Mix this well with the mashed potatoes. and curry leaves to this. salt and the soaked dhall coarsely. curry leaves and ginger. Roll small balls and keep them aside.spoonButter 2 t. 311. Add chopped spinach and makes small balls and deep fry in oil.spoonCooking Oil for frying Method Boil potatoes with turmeric. Spinach Vadai IngredientsMoong dhall 2 cupsChanna dhall 1 cupRice 1/2 cupSpinach 1 bunch finely choppedGinger a small piece gratedGreen Chilles 3-4Hing a small pinchSalt 1 t. Potato Bhonda IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t. Peel skin and mash thepotatoes and keep them aside.green chilles.Make small balls. Wet grind urad dhall. and salt finely.green chilles. uraddhall.spoonUrad dhall 1 t. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t. and curry leaves to this.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. green chilles. make small balls and deep fry in oil. and make a nice dough similar to Chappati dough.spoonCooking oil for frying MethodMix maida. and salt finely. and roll them similar to chappati/puri's andcut them into small squares/dimonds. hing . Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t. and salt. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. Add pepper. Make small balls and deep fry in oil. Fry in little oil.spoonGreen chillies 2 Coconut 2 t.spoonHing a small pinchSalt 1 t. hing . 309. cashew. Deep fry these small squares in oil. and butter with little water.spoonChanna dhall 1/2 t. hing. mustard. coconut. Add pepper. green chilles. Grind ginger. salt.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. hing. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Coat the balls in thisbatter. Make small balls and deep fry in oil.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. coconut.spoonGreen chillies 2 Coconut 2 t. Wet grind urad dhall. 310. and add fresh lemon juice.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying MethodMix all the above ingredients with little water.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. and deep fry in oil. 312. channa dhall. chilli powder.spoonCashew 1/2 cup choppedSalt 1 t.308. 313. 155 .
cumin seeds. channa dhall.Add all the other ingredients except oil.spoonsCream of Rice 1.spoonSalt 1.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.314. rice flour.Keep it overnight so that this will ferment. maida.5 t. and mix them together with salt. Wait till the addai turns brown.spoonsSalt 1.spoonsCooking Oil for making dosas MethodRinse and soak rice. and curry leaves in oil and ghee. Coat a flat vessal with oil.spoonHing 1/4 t. to the above batter. Do not turn the dosa. cardamon. 315. Keep at roomtemperature for 12 hours. rava. and make a fine batter. and coconut with the melted jaggery. andput 1 t.Wet grind the above with salt into a nice batter.spoon per dosai MethodMix rava.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.5 cupsDry ginger powder 1 t.Mix wheat flour. aval and urad dhall in water for 1 hour. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.Method to make Addai: (Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan. Let it cook on this side for a few minutes.spoonsGhee 2 t. Add dried ginger powder and mix everythingtogether.Keep this batter in room temperature for atleast 20 minutes before making dosas. or with some jaggery. 317. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. and cream of rice together in 6 cups of water. Grind the above coarsley and add hing and salt to this. 319.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.Grind the above coarsely with salt. Addthis to the flour.spoonsCooking Oil 1-2 t.Fry pepper.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. and put 1 t.Serve it hot with chutney.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. Let it cook on this side for a few minutes. and put 1 t. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoonCumin seeds 1 t. Close the dosa with acover and let it cook for a few minutes. Wait till the dosai turns brown. Grind the two seperately.spoon of oil around it. hing and red chillies. and put 1 t. andput 1 t.5 t.spoon Curry leaves Cooking Oil 6 t. urad dhall. and then turn over to the other side.5 t.Method to make Vella Dosai:(Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan. 316. 156 .Serve it hot with any chutney.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. and rice flour in water to make slightly watery batter. maida. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. 318. and then turn over to the other side. before making idlis.Keep it overnight. moong dhall.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.spoonPepper 1/2 t.spoonCumin seeds 1/2 t.spoon of oil around it.spoon of ghee around it.5 t.spoon of oil around it.spoon of ghee around it. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.
spoonChanna dhall 1 t. andwait for a few minutes.spoonTamarind paste 1/4 t. andcurry leaves in oil. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. Wet grind the above coarsley with redchillies and salt. urad dhall. ginger.spoonChanna dhall 1 t.spoonsHing a small pinchTurmeric 1/4 t.Fry mustard in oil and wait till it splatters.spoonMethi 1/2 t. cumin seeds. red chillies. corriander seeds.Fry mustard.spoonSalt 3/4 t. then add urad dhall.spoonCorriander seeds 1.spoonCooking oil 4 t. Eggplant Podi Curry IngredientsEggplant 250 grams. red chillies and hing. and add the choppedeggplant to this. mash the eggplant and keep it aside. channa dhall.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. red chillies.spoonUrad dhall 1 t. Mix mashed eggplant.Make them similar to addai's. and let it cook for sometime. and now add turmeric.spoonSalt 3/4 t.320.spoon MethodDry roast methi.spoon MethodDry roast urad dhall.spoonSalt MethodCoat eggplant with little oil. and grind it into a powder and keep it aside. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. and add cumin seeds. Now add cream of rice and keep stiring until cream of rice gets cooked. and curry leaves. red chillies.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. hing. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. 322. usually takes about10 minutes. and add tamarind paste and salt to this. and salt. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. and then add the rice flour batter.Fry the remaining onions in oil and keep them aside. andcurry leaves in oil. Add 6 cups of water to the above and let it cook for sometime.Heat oil and ghee in a pan.spoonMustard 1/4 t.spoon salt. channa dhall. pepper.spoonPepper 1/2 t.spoonMustard 1/4 t.Grind the above with green chilles. Peel the skin. curry leaves. orgrill it on the stove. Sprinkle little water.spoonHing a small pinchSalt 1 t. salt and little onion.Fry mustard. urad dhall.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.5 t. 325.spoonsSalt 1 t. thuvar dhall. turmeric. and hing in oil.Bring 1 cup of water to a boil. 324. vetha mulaka. salt and tamarind paste.Make the peserat like dosas.spoonUrad dhall 1 t. and green chilles. hing. 321. fried ingredients to the tamarindwater. and urad dhallin water for 1 hour. butter milk.spoons MethodRinse and soak rice. Dry grind the above with 1/4 t.Fry mustard.5 t. and either bake it in an oven. Serve with corrianderchutney or onion chutney. washed & cut 1" lenght wiseUrad dhall 1 t. hing.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. hing. 323. Keepstirring until the rice flour gets cooked. and cover it 157 .spoonRed chilli 4-5Mustard 1/4 t.spoonCurry leavesCooking Oil 4 t. and put a spoon full of onions onthe dosa and fold the dosa before serving. Garnish with finely chopped cilantro. and mix it with the batter.spoonCilantro 1 bunch finely choppedSalt 1.spoonCurry leavesOil 2 t. channa dhall.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. green chillies. Finally add the ground methi powder.spoonsGhee 2 t.spoon MethodMake a batter with rice flour.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.
spoonChanna dhall 1 t. peeled and dicedCumin seeds 1/2 t. curry leaves.spoon (or to taste) MethodBoil potatoes with turmeric and salt. turmeric. moong dhall and turmeric powder with extra water andkeep it aside. channa dhall.spoonMustard 1/4 t. turmeric. curry leaves. curry leaves.spoons ghee.and then add the grated coconut to the above. Add little water to tamarind paste.spoonTamarind paste/extract 1/4 t. hing. coconut and red chilles and keep it aside. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.Fry mustard.Peel skin and grate them and keep it aside.spoonChanna dhall 1 t.Fry mustard.spoonSalt 1 t. urad dhall. and dicedUrad dhall 1/2 t. red chillies. curry powder and mix it well. and sprinkle this on the plantain curry. tamamrind paste. butter milk and salt togetherfor 15 minutes. and diced plantain in oil in a wok.spoonMustard 1/4 t. curry leaves. peeled.spoonUrad dhall 1/4 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. and now add the ground masala. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. red chilli.spoonRed chilli 2Mustard 1/4 t. 328. turmeric. Plantain Curry IngredientsPlantain 2-3 washed.spoonsButter milk 1/4 cupCooking oil 2 t. urad dhall.spoons of oil and then add the mashed potatoes. Now add the remaining salt. and add this to the above pongal.spoon MethodBoil plantains with turmeric and salt. and let it cook for another 5-10 minutes.spoon Mustard 1/4 t.spoonRed chilli 2Curry powder 1 t.Wet grind cumin seeds.spoonHing a small pinchTurmeric 1/4 t.slightlyuntil the eggplant gets cooked.Fry mustard.spoonCurry leaves a few Cooking oil 3 t. turmeric.spoonSalt 1 t. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. lemon juice andsalt in 2 t.spoon MethodCook rice. urad dhall. and ginger in 2 t.Fry cashews in 1 t. moong dhall. urad dhall. and addthe vazai thundu to the above pan.spoonSalt 1/2 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. Now add salt. urad dhall. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. 158 .spoonsSalt 1 t.spoonCumin seeds 1/2 t. hing. curry leaves. and the ground masala powder. finely chopped ginger.spoon MethodSoak vazai thandu.spoonCurry leaves a fewOil 3-4 t.spoonHing a small pinchTurmeric 1/4 t.Squeeze the butter milk out the soaked vazai thandu. lemon juice andsalt in 2 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. and let it cook for a few more minutes.spoons of cooking oil.spoons of oil and then add the grated plantains. 330. hing. hing. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.spoonMustard 1/4 t.spoon (or to taste) MethodBoil plantains with turmeric and salt. Sprinkle water and let it cook for 10 minutes.spoonSalt 1/2 t. red chilliand diced plantain in oil in a wok. finely chopped ginger. hing. Let it cook for 10 minutes.Fry pepper. Mix it well andadd a few t. Letthis cook for a few minutes and then garnish with cilantro.Peel skin and mash them and keep it aside. 329. Sprinkle water and let it cook for 5minutes. hing.spoonSalt 1 t. and ginger in oil.spoon MethodFry mustard. channa dhall. 326. red chillies.spoon ghee and add to the above. cumin seeds.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. green chilli. 327.spoonGinger a small piece finely choppedGhee 1/2 t.Add salt and remaining ghee and mix everything well.Fry mustard.
Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Cook the almond paste for 5-10 while stirring it constantly. Add saffron. and keep it aside. 332. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. Add the remaining milk. till the flavour comes out. soked rava.Measure the amount of almond paste.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. and almond paste for 10-15 minutes. and kesar color to above and let it cool. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. and boil for 10-15 minutes.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.Knead maida. Now add sugar and keep stirring.Soak almonds in hot water for 1 hour. and keep it aside. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Add the soaked saffron and serve it cold.Boil evaporated milk. using somecold after. and sugar into a nice dough.Soak rava in little water for 10 minutes. Serve it cold/hot. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. 159 .Soak almonds in hot water for 1 hour.spoonsSaffron 1/4 t. and keep the same amount ofsugar aside. condensed milk.331.
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