text:
This action might not be possible to undo. Are you sure you want to continue?
0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................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
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
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
.....................................................................................................111 Cashewnut Barfi........... 217........................................................... 219........................................................ 224......................................123 Hara Nariel Ka Shorba.......................125 RAJMA CURRY .................................................................. 181..............................................................................................106 Garam Masala ... 233...... 184..............................................................................................109 Vegetable Kofta ...................................................................................104 Khatti Arvi Ka Saalan.................................................. 220..................... 196...........................................122 Corn Soup with Vegetables.................................................................. 231.................................................................................................................................................................................... 210.............................................................. 185... 215............................................................................................................................................................. 180...........................................................................................................111 Sweet Shakarpara (Diamonds).....................................................................................119 Vegetable Korma ..... 223................................................................................................................................................................................................................................................................................................................................................................... 228......................... 213............................... 201.....................................................................................104 Dum Ka Karela ........................121 Moong Soup With Paneer ...................116 Matar Palak.....................................................................119 Mixed Vegetable Kofta in Tomato Curry ........................................................................................................................................................... 226...99 Onion Rice ........... 204....................................................................................................................................... 195........... Baigan fry Recipe................................................................................................................................... 229...........................................................................................123 Letil Soup................................. 205................................................................................................................. 232........................................................................................108 Malai Kofta..................................113 Mysore Bonda ................124 Sweet Corn Soup ............................................................................... 188...................... 189............................................108 Vegetable Jhalfrazie .................................................129 Red Tomato Gravy.............................................................................................101 Masala Vada......................................................................................................................................................................................................................................................109 Navaratna Curry ............. 209...121 Healthy Tomato soup............................................................................................................ 183......................................129 Green Gravy...........................................127 Kofta Lajawab....................................................... 190...................................................................................................................................... 179.....................................................................................103 Bhakar Wadi.....................................................................................................................................................................................................................................128 Beetroot Parathas .......................................................................................................................................................................................................................Provided by: www................. 186..................................................................... 218....................................................................................................................113 Green Onion Bhurji............................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).....................................................................103 Aloo Gobhi Methi Ka Tuk.116 Instant Dhokla..............................................125 MALAI KOFTA CURRY............................................................................................................111 Besan Ladoo.......................... 200... 194.....................98 Kozukkattai (Stuffed Rice Balls)....115 Rasmalai.................................................................................................................................... 193............................................................................................................................................................... 202.......................................112 Dryfruit Halwa.................................................131 Besan Burfi .......................................................................... 191................................................................................................................................................................................................................................................110 Rasmalai.....................................................102 Ravva Dosa ....... 221............... 187........................................................................... 199.................................. 178.................................................................118 Tamilian Kurma .......................................................... 212................ 197............. 227.................................. 207.......................................................................................107 Sarkarai Pongal................................. 211.....................113 Red Beet Paratha................................................................................................................120 Chakali.....131 Brown Gravy..................................... 214.................................................................................................................................................................................................FoolzParadize.......................................................... 230...........................................................................................132 4 ............................. 222........................................124 Tum Yum Soup................................................................................................................112 Dal Payasam..................................................................................... 225.........................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)..................................................................... 208........ 206...........................................................................................................................................130 White Gravy .............................................................................................................117 Aloo Mutter........................................................................................................................................................................................................................................................................................................................... 192........................ 198.................................................114 Dahi Wada ................................................................ 234....... 182.....................................................118 Venn Pongal.........................................................................................................................................................................................................................................................123 Lentil and Vegetable Broth........................................132 Raabdi....................................................................... 216......122 Green Peas Skin Soup...................................................................Org 177.......................................................................................................................126 Cheesy Sweet Jamuns............... 203......................128 Badshahi Baigan .....100 Pulihora (Tamarind Rice)............... 235..................................105 Dum Gobhi..
................... 256.148 Curd Vadai...... 237...................................................................................................................143 Basic Curry Sauce....................................................................150 Masala Dosai........................................ 278...................................................................................................................................................................Provided by: www........................................................................................... 272.................................................................................................. 288...............................................................................................................................................................................................................................................................................................................................140 Cauliflower Curry ........... 249................................................................................................... 250.......................................................................150 Maida dosai.....................151 Sakkarai Pongal..................... 286........................................................................149 Urud Vadai (Medhu vadai).................. 263............ 289.................................................................................................................................................................................................................................................147 Maida Bonda....................................................................................................................................................... 243................146 Bengan ka bhurta...........................................................................138 Sambar............................148 Tamarind pickle (Pulikkachal) ..................... 246................................................................................................................................................. 262........... 287......................................................................................148 Cabbage Vadai................................148 Aavakkai (Mango pickle).............................................................................................................................................143 Biryani.................... 240............................................................................................................................................................................................................................................................................................... 269....................................................................................................................................................... 245..................................................................................................................... 283..........................146 Rasavangi ................FoolzParadize..................................134 Bhindi Masala ..................................151 Laddu............ 281. 241......................................... 270............................................................................................................................135 Rasam Masala ..........147 Palak Paneer....................................................................................................................... 257...........................151 Poli ................................. 258.............................151 Rava laddu (Ravaalaadu)......................................................................134 Dum Aloo....... Ras Malai ....................................................................................................................................................137 Mangalore Rasam..........149 Rice Uppuma .........149 Aval uppuma ..................................................................................................................................................................................................................................... 247...........................................................146 Toll House Pan Cookie .............................................149 VenPongal...... 253...................145 Indian Cream of Tomato Soup............................................................................................................................ 277............ 290............................. 293............................................. 265.........................................................................................148 Maavadu (Tender mango pickle).................... 284.................. 275..................................... 244........142 Didir Onion Rava Dosa.....143 Dosai........................................................... 252..................................................................... 274........147 Rava Bonda ......150 Morkkali..........147 Stuffed Brinjal Curry..................................152 5 ............148 Lime pickle .............................. 255...................... 242.................... 271...........................144 Double Ka Meetha (Bread Pudding)........................................................................................................................................ 251................................................... 239.................149 Sevai (Idiyappam) ...... 261..................... 285...................................Org 236................................................149 Dal Vadai (Aama vadai) ...........................................................................................................147 Coconut Milk Pulav..................................................................................................................................................................................................................149 Rawa Kichadi.... 238...................................................................................................................................................................................149 Mangalore bonda ................................................................................................................................................................................... 248.................................................................................................................................................................... 254......................................................145 Kadhi..............................................................................................................................................................141 Sambar Masala.................................................................................................................................................136 Mangalore Rasam Powder.................................................................................................146 Halwa ........................................................................................................................................................................................ 276..............147 Tomato pickle .............................................................................................................................150 Uthappam.......................................................................................................... 292.......................133 Rasagulla..... 273.................................................................................................................................... 264...................133 Dum Arvi......................................................................................................................................................................................................................................................................................... 267.......................................................................................................................................................................................................................................................................................................................................... 280...............................142 Didir Dosa.....151 Kozhukkattai...................................................................................................... 291..................................................148 Gonkura Thokku .................................................................................. 279.............................................................................................................................................................141 Vada ................................................................................... 266...............................................................................150 Rava dosai ................................ 259.............................................. 260.............................................................134 Matar Paneer................................................ 268...........148 Ginger Pickle ............................................................................................................................................................................................................................................... 294.............................................................................................. 282.............................................135 Vegetable Jalfrasie ....................................................................151 Jilebi.
.......... 300..................................................................................................................... 312.................................153 Kunuku...............................................Org 295.................................................................... 311.......... 304...........................................................158 Plantain Curry... 324....................................................................... 327....................................................................................................... 302...............................................................................................................................................................................................152 Palak Paneer.................................................................................................................................................................................................................................. 297........................ 325.....................................................................158 Vazai Thandu Curry.................................................................................................................. 299..........................................................................................152 Chole............................................ 328............... 309.............................. Somaasi................................................................................................................................................. 307............................................ 314.............................................................. 332.....................................154 Vermicilli Masala Vadai..............157 Peseret.................... 326.............................................................................................................................................155 Bhonda ............................................................. 6 .......................157 Plantain Puli Curry ..........................................................................................................................................FoolzParadize.................................................156 Aval Dosai.................................................................152 Milk Appam....... 308................................................................................................155 Spinach Vadai..................................................................................159 0...................................155 Kara Vadai............. 306..............157 Tamarind Uppma ..........................155 Idli........................................................................................................................................................................................................ 320................................................................................152 Sweet Puttu........ 310............................................................ 301.......................................................................................................................................... 319.................................................................. 330...................................... 313....................................................................154 Cashew Kunuku ...................156 Rava Dosai.......................................................................................................................................................................................................................................................154 Medhu Vadai........157 Eggplant Podi Curry ........... 315..................................................................................................................................................................155 Potato Bhonda ............................................................................................................ 322................................................................................................................ 321..............................................................................................................................................156 Ordinary Adai............................................................... 331................................................157 Moor Kali.......................................................................156 Kanjeepuram Idli.......................156 Thaval Adai..........................152 Panchamritham (fruit salad)..........................................................................155 Thukada .............................................................................................................................................................................................................. 298..Provided by: www........................................................................ 318.....157 Eggplant Gotsu........................................................................................................................................................................ 323............................................................................................158 Badam Kheer....................154 Madhur Vadai.................. 305................156 Vella (Jaggery) Dosai................................................158 Venn Pongal...........................................................152 Paanagam...............................................................................................................................................................................................158 Potato Podimas .....................................................................................................................................153 Oatmeal Raisin Cookie ......................................................................................159 Paal Poori (Sweet Poori).............152 Sweet Adai................. 329....................................... 296......................................... 317................................................................................................ 316.............................. 303................................................................................................................
Cover and boil over a high flame for 2 minutes. Add spinach and potatoes. red chilli powder 1 tsp. Serve hot with naan or parathas or even rice. cinnamon-clove powder 1/4 tsp. add green chilli and run for a minute. Heat ghee and fry potatoes till light brown. wheat or other flour 1 tsp.FoolzParadize. or hold under running water in a colander. Gobi Manchurian INGREDIENTS: 7 . Drain the potatoes. ghee salt to taste METHOD: Put the washed spinach in a pan.Provided by: www. Cool quickly. instead of atoes. add very little water (just a sprinkle) and a pinch of salt. Pour over the vegetable and mix gently. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. garam masala 1/2 tbsp. Add the ginger. When it resumes a boil sprinkle the flour and stir well. Note: You may use boiled peas. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. lemon juice 1/2 tsp.Org 1. Add all the dry masalas and fry till ghee separates. keep aside. do not make very smooth. In the same hot ghee add the cumin seeds. Keep slightly coarse. Keep aside. 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. Put in a mixie. boiled corn kernels or paneer chunks in the above dish. Cut the potatoes into big pieces. butter 4 tbsp. onions and fry till very tender. Boil for 2-3 minutes. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Add the tomato and further fry for two minutes.
Add the salt and spring onions. capsicum. Drain and pat dry on a clean cloth. Make florettes as above and instead of adding water as above. spring onions and soya ce at this stage.cornflour. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. Dip the florettes in the batter one by one and deep fry in hot oil.FoolzParadize. cauliflower clean and broken into big florettes. Add 1 tbsp. adding 1/4 tsp. but instead of using only cauliflower. cornflour 1/4 tsp. ladyfinger (okra) 100 gms. Fry as above and proceed as above. Keep aside. Variations: Dry manchurian can be made by omitting the gravy.potato. tomato. Same procedure for veg. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.Org 1 medium. Stir fry for a minute. Add florettes and soya sauce. to which a tbsp. 1 small bunch spring onoin finely chopped 2 tsp. Serve hot with noodles or rice. Boil till the gravy becomes transparent. ginger finely chopped 1 tsp. Sindhi Saibhaji Ingredients: 1 each . french beans 8 . brinjal.Provided by: www. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water.carrot. of milk has been added. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. cornflour on the florettes and stirfry for 2 minutes. each of ginger and garlic and red chilli powder and salt to taste. add remaining ginger. manchurian (with gravy or dry). cornflour to 1/4 cup water and dissolve well. In the remaining oil. onion. red chilli powder 2 red chillies. Boil for two more minutes and remove. Sprinkle 1 tsp. add fried florettes. dry 3 tbsp. small cabbage. garlic finely chopped 1/4 cup plain flour 3 tbsp. oil 1 1/2 cups water 1 tbsp. garlic and crushed red chilli and fry for a minute. Make thin batter out of flour and 2 tbsp. Gradually add to the gravy and stir continuously till it resumes boiling. Add 1 1/2 cups water and bring to a boil.
wash and chop spinach and vegetables except tomato. ghee 2 pinches asafoetida METHOD: Clean and wash dals. Clean. 1/2 bunch any other leafy greens. turmeric 3 tbsp. red chilli powder 1 tsp. ghee add a pinch of asafoetida add to the mashed vegetable. coriander. cover and pressurecook for 3 whistles. dhania (coriander seed) powder 1 tsp. paneer (cottge cheese) 3 tbsp. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Cool the cooker.FoolzParadize. Heat oil in a pressure cooker. spinach and dals.Provided by: www. salt 1/2 tsp.Org 1/2 bunch each spinach. Mix well. add all the vegetables. Add all masalas and mix. khatta (3 leaved) greens. Shahi Paneer Ingredients: 250 gms. add enough water to cover the contents. Place whole tomato on top. open and handblend the contents. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. oil 1/2 tbsp. 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 . Heat 1/2 tbsp.
tomato sauce To garnish: 2 tbsp. add milk and paneer fingers and boil for 3-4 minutes. red chilli powder 1/2 tsp.FoolzParadize. Garnish with chopped coriander and grated paneer. Add curd and cook for 5 minutes. Makes for: 6 Shelf life: best fresh. Just before serving. dhania powder 1/4 tsp. covered.Provided by: www. green chilli and cardamom. Add onion. Add 1/2 cup water and cool. add gravy and other ingredients except milk and paneer. Add tomatoes and cook for 7-8 minutes. salt 1/2 tsp. 5. turmeric powder 1/4 tsp. Blend in a mixie till smooth. Boil to get a very thick gravy. garam masala salt to taste 1/2 cup milk 2 tbsp. Heat remaining ghee. heat gravy. chopped coriander Method: Chop the paneer into 2" fingers. Making time: 45 minutes. Potato in Curd Gravy Ingredients: 3 medium. grated paneer 1 tbsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . Fry for 3-4 minutes.ginger. Heat half the ghee. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp.Org 1/4 cup beaten curd 1/2 tsp. red chilli powder 1 tsp.
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 beaten curd and fry for 5 minutes or till the curd loses its whiteness. mustard seeds 1/4 tsp.Provided by: www. garlic grated 2 green chillies slit 1 tsp. ghee salt to taste 11 . Add the seeds (cumin and mustard). Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. each cumin. Serve hot with thin wheat chappaties and rice. add ginger-garlic. Mix all the dry masala in 1/4 cup water. oil Method: Cut potatoes into big pieces. Keep both aside. Add the masala mixture and fry for 2 minutes. chilli and curry leaves. Stir continuously after adding curd. Makes for: 5 Shelf life: Best fresh 6. Heat oil. Mash 3-4 pieces fine with hand. coriander chopped 1 tbsp. each ginger. Making time: 30 minutes. wheat flour 1 tbsp. Add the remaining water and all the potato and flour. coriander leaves chopped 1 1/4 cup water 1/2 tsp. 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. When they splutter.Org 1 tbsp. Stir well.FoolzParadize.
add the wet masala and fry for 2 minutes. Allow to thicken a bit.Org Dry Masala: 1 tsp. nutmeg powder 1/2 tsp. Add butter to ghee and heat. Chop all the fruit fine. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. mix together curd and cream and add to gravy.Provided by: www. Add the dry masala and salt and fry 2 more minutes. cashewnuts 3 tsp. ghee Kofta: 50 gms. Malai Kofta Ingredients: Gravy: 125 gms. Heat ghee and fry cashews. white pepper powder. Add the carrots and peas. Serve hot with naan. drain and keep aside. add fruit. turmeric powder 1 tsp.coriander and chopped cherries.FoolzParadize. sugar 2 tsp. Garnish with grated cheese . milk 50 gms. grated ginger 1/4 tsp. khuskhus (poppyseeds) 1 tsp. 2 1/2 tsp. cuminseeds 2 tsp. cream 75 gms. cashews and raisins and boil till the gravy is thick and the fat separates. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. khoya 12 . Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. khoya or paneer 150 ml. roti or paratha.
cardamom. Shelf life: Best fresh. Heat ghee in a skillet. Garnish with grated cheese and chopped coriander. Wet grind all the other ingredients. Dry grind and keep aside. Optional: You can deep fry the koftas also. ginger grated 1 tsp. nutmeg and cloves together. Take a ping-pong ball sized dough in hand. coriander chopped 1/2 tsp. Makes: 10 koftas with gravy. add powdered spices and fry for 2-3 seconds. Keep aside. Serve hot with naan or parathas. Warm the koftas either in the oven or on the tava. Gravy: Roast the cinnamon.Provided by: www. peeled. to a paste. chopped coriander Method: Koftas Boil the potatoes. Repeat for remaining dough. Making time: 45 minutes. mashed 1 onion finely chopped 13 . except ghee. raisins 4-5 green chillies chopped fine 1/2 tsp.Org 50 gms. To serve place warm koftas in a casserole. Place 2-3 cashews and raisins in the centre and shape into a ball. Mix together all the ingredients except raisins and cashews. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. peel and smash them. paneer 5 medium potatoes 20 gms. Add 2 cups water and simmer on low for 15 minutes. Add paste and fry further for 5-7 minutes stirring well.FoolzParadize. cashewnuts 20 gms. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. cum seeds in salt to taste Garnish: 1 tbsp. warm oil water to knead dough For filling: 2 potatoes large boiled. 8. Flatten. grated cheese or paneer 1 tbsp.
Serve hot with green and tamarind chutneys (refer chutneys). green chilli. Making time: 45 minutes Makes: 20 pieces (approx. Add coriander. Run a moist finger along diameter. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Add oil. Stir fry for a minute.) Shelflife: Bestfresh 9. Do not fry on high. Stir further 2 minutes. Cover with moist cloth. Cool. garlic. or tomato sauce. Add more water little by little.Mix well till crumbly.FoolzParadize. salt and little water. garam masala. add potatoes. turmeric. red chilli. deep fry on low to medium till light brown. Beat dough on worksurface and knead again. garlic crushed 1 tbsp. Stir fry for 2 minutes. ginger crushed 1/2 tsp. Place a tbsp. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. 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. garam masala 1/2 tsp. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. coriander seeds cru shed 1 tsp. Keep aside. Drain on rack or kitchen paper. 14 . saute till light brown. For filling: Heat 3 tbsp. Join and press together to make a cone. Put in hot oil. To proceed: Make a thin 5" diam. add ginger. Re-cover. Cut into two halves. lemon. or the samosas will turn out oily and soggy. kneading into soft pliable dough. oil. coriander seeds.Org 2 green chillies crushed 1/2 tsp. keep aside for 15-20 minutes.Provided by: www. salt. add onion. turmeric powder 1/2 tsp. Make five to six. of filling in the cone and seal third side as above. round with some dough.
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
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
Add ginger. or paratha. Store in a clean glass bottle. ghee 1 tbsp. except cheese. Heat the oil and add the asafoetida and put in the mixie. 12. stir. maize flour Method 1.Heat ghee in a pan. saute till brown. 8. 5. 1 cup water. wash. 11.Add all other ingredients. (2 whistles).Provided by: www. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.Chop both greens. green chillies. 9. oil 1 clovette garlic Method: Put all the ingredients . 18 . grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. in a small mixie.Heat oil in the pressure cooker direct. Try using no water or as little as possible to make the chutney keep longer. garam masala 1 tbsp. 10. drain.Pressure cook till done.Stir well and cook till oil separates.Add few pinches salt. 6.Serve hot with makki ki roti.FoolzParadize. except oil and asafoetida . each ginger & garlic grated 3 green chillies 1 tbsp. 2. Run the mixie till a smooth chutney is obtained. 4. jaggery salt to taste 1 tsp. Add water as and when required.Mash well. add onion. stir. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. Note: Sev is a fried Indian snack made of gramflour.Org 1/2 tsp. oil 1/2 tsp. 3.Garnish with cheese. garlic. 7.Add both greens.
Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.1/2 cup. Milk Coconut cashew jaggery raisins (khish-mish . Add three big table spoons of ghee. Then soak rice and dhal separately for 10 minutes. Rice . Thoroghly wash and keep it in cooker with the right water (lesser is o.dry grapes) cardamom ghee.FoolzParadize.¼ cup yellow moong dhaal .1/2 cup.Provided by: www. Grind dhaal in little water.¼ cup red chillis 19 . Add jaggery syrup and again cook till even it gets absorbed. Meanwhile cut coconut in very small pieces and fry in ghee. cashews and raisins.½ cup urad dhaal . powdered cardamon and cook again for a while. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). 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. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Add fried coconut. 17. After we make the syrup strain it through tea strainer. Break the jagerry and put in water (very little) and make a syrup.k)and cook it seperately (in two different containers). Serve hot in two cups with a spoon of ghee. Adai Rice . Sweet Pongal Ingredients (for two people) :Moong dhal .¼ cup thoor dhaal . This is done because sometimes jagerry has mud and stones. Then make vada shape and deep fry in oil.¼ cup chana dhaal . 16. Fry cashew and raisins also separately.
20 . boondi. f. Keep aside.Provided by: www. Make syrup side by side of making the recipe. etc. add sugar and mix. curds 300 gms. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. Boil some more and when 1 tar forms. checking the consistency required as above.When the mixture comes to a boil. Shrikhand Ingredients 1/2 kg. jalebi. pressing with hand or spatula. Keep aside for 25-30 minutes to allow sugar to dissolve. c. milk till well broken and dissolved. reheating the syrup too many times will alter the texture of the resulting sweet dish. then it is 3/4 tar (thread). pista & almond crushed Method Tie curd in a clean muslin cloth overnight. To save time. This consistency is generally used in dipping sweets like. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. gulabjamoon. surti ghari.Put back to boil.Check frequently. top with remaining nut crush. sugar 1/2 tsp. 19. If no thread is formed. 18. never plas tic. but there is stickiness in the syrup when tested. a. After this stage do no stir briskly and continuously or the sugar will recrystallise. This will avoid excess wastage of time and unnecessary cooling off. add 1/2 cup milk. Empty into a glass serving bowl. it is used in soaking pancake pancakes like malpua. etc. On further boiling two tars are obtained and this is used in sweets like burfis. mohanthal. Chill for 1-2 hours before serving. Mix in cardamom powder and dissolved saffron and half nuts. b. cardamom powder few strands saffron 1/2 tbsp.FoolzParadize. it is time to strain. imarti.When a thick scum is formed on the surface of syrup.Always use a metal strainer or moist cloth to strain the hot syrup. etc.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. g. of the fried flours.Put both in a deep saucepan to boil. Beat well till sugar has fully dissolved into curd. 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. Pass through a big holed strong strainer. Following are the steps shown to make sugar syrup (chashni) in the right way. etc. d. Take into a bowl. prepare the syrup on a second burner.Org salt Soak everything in water over night. Grind with little water. e. because once the first thread forms. while making the rest of the recipe. it proceeds to thicken to the next stages very quickly. h. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). (6-7 hours).Use as required in the recipe. Rub saffron into 1 tbsp. stirring occasionally. as the recipe demands.
Take a morsel sized ball of dough.Org 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. Drain in a colander for 10-15 minutes. jaggery (molasses) 1 tsp. Puranpoli Ingredients 300gms. add enough water to make a soft pliable dough. plain flour 1 tbsp. Mix well into dal.Provided by: www. channa (yellowgram) dal 300 gms. so as not to charr. add pulp at the stage of adding cardamom and saffron.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. 20. of ghee all over top.FoolzParadize. flour. Place same sized ball of filling in centre. Note: The water drained from boiling dal is used to make the amti. Pass through an almond grater little by little till all dal is grated. 21 . Roast on warm griddle till golden brown. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Take on serving plate. Keep aside. Mix ghee. garam masala and some mashed dal. mango. life all round and seal. cardamom powder 150 gms. OR Shallow fry on griddle like a paratha for a better flavour. Reroll carefully to a 6" diameter round. ( a thin curry made using black masala. But this method will consume more ghee and therefore calories. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Mash jaggery till lumps break. Repeat other side. roll into a 4" round. Apply a tsp. Serve hot with dal or amti.
Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Making time: 45 minutes Makes: 20 pieces (approx. sugar 150 ml. 3. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. stirring occasionally. Pour onto a greased surface or thali and roll to 1" thickness lightly. wrap individually into square pieces of thin plastic sheet. Store in airtight container. Cool.FoolzParadize. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp.Provided by: www. finely grated coconut 250 gms. 22 .Stir well and cook till soft lump forms. 4. Keep aside to cool a little.Org 21. Beat well with a large fork till the mixture forms threadlike flakes. Prepare syrup simultaneously. water ghee for greasing plate Method 1. 2. milk 1/2 tsp. Bring syrup to 2 1/2 thread consistency. Use method as shown in introduction.) Shelflife: 2 weeks 22. water and milk as shown in introduction.Prepare syrup with sugar and water to 2 1/2 thread consistency. cut into 1" squares. Heat ghee in a heavy saucepan.Warm coconut in heavy saucepan. Add flour mixture and roast on low till light golden. pour in the syrup. Pour at once into the flour mixture. Coconut Burfi Ingredients 250 gms.Spread in a greased plate. Make syrup out of sugar. cardamom seeds crushed coarsely 2 tsp. Cool. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together.
cardomom ground 500 gms. form imartis in the hot ghee. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. 10. Lower flame and allow to crisp turning once. beat the dal well by hand till fluffy after grinding.Make 4-5 imartis at a time. 5. (2) Soak in syrup as required.Make 1 tar sugar syrup as shown in introduction.Provided by: www. depending on size of frying pan. water saffron colour 1/2 tsp. Grind to fine thick batter.Add colour and mix very well. More is weather is cold. Till you come to the start. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. 23 . make a buttonhole type hole in centre. 4. 3.Sprinkle cardamom powder (optional).Soak for 3-4 minutes. make a ring first.FoolzParadize.Using either an imarti bottle (with nozzle) or cloth as shown in note. 6. take a 12"x 12" thick cloth.Remove from ghee. drain and dip in hot syrup. Shape the imartis as follows. then form small ringlets all along the ring. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. Put water little by little. Hold like a pouch and press out imartis like icing. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. 9. 8. 12. store in airtight container.Repeat for remaining batter.Add cardomom powder to syrup. If not available.Cut into squares. 11. ghee to fry Method 1. 6. Note: Use a flat bottomed frying pan.Keep aside for 3 hours. 2.Wash and drain.Soak urad dal overnight in plenty of water.Org 5.If using a mixie. 7. Place over a tumbler and pour in some batter. drain and serve.
Org 24. stirring continuously.FoolzParadize. stirring continuously. all the coconut to cover it. 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. add the cashew (powdered) and elaichi Cooking. on the sheet. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. Once the sugar dissolves. Spread some of the coconut on a butter paper sheet. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. 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. It takes a while to cook Stir gently till a soft lump forms. Cook on slow flame. cashew. 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. 25. 26. 24 . non-stick pan.Provided by: www.
Put the remaining milk in a heavy pan and boil to half. 27.FoolzParadize. Heat ghee in a heavy pan. 25 . press out excess water. apply silver foil and sprinkle the chopped nuts. Add paste and cook on first high then slow flame. stirring all the while till softly thickens in a lump. Carefully pour hot milk and stir. Boil till thick. Serve hot. stirring continuosly. add the sugar and cook. After a while it should turn a light brown and aromatic. Add ghee. When thickens. stirring continously and gently till ghee begins to separate. 28. wash and grind to fine paste. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Set in a tray. decorated with a chopped almond or pista. Once it starts thickening. Once the chenna settles sieve through muslin cloth.Provided by: www. stir continuously. saffron and colour. Add sugar and cook further till thickens.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. 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. Do not knead. elaichi. stirring occassionally. stirring continuously. 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. take in a plate and press down. Decorate with chopped nuts and serve hot. Add the sugar and continue to cook. Add the chenna and boil till the mixture thickens. Use a long-handled spatula as the mixture tends to splatter.
3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. elaichi.Provided by: www. Add sugar and cook further till thickens. saffron and colour. Serve hot. 30. stirring occassionally.Org 29. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .1/3 cup sugar 150 gms khoya or milk powder made paste. Garnish with almond or walnut in centre of the halwa. 2 . stirring continuously. Cook on low turning continuously till ghee oozes. Add sugar and ghee. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 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. Boil till thick. When slightly thick add khoya and cook.FoolzParadize. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . 31. Once it starts thickening. Add milk and boil in heavy saucepan. Add ghee. decorated with a chopped almond or pista. stir continuously.
Stir very carefully. Heat the ghee in a heavy kadai (vessel) and add dal. Decorate with chopped dry fruit. (One thread should fall when poured from a tilted spoon) keep aside. Remove with a strain. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Cook slowly till all water is absorbed.Provided by: www. Grind dal fine either in a stone grinder or electric grinder or mixie. Keep stirring rigorously to avoid burning. Once sugar dissolve add a few tblsp. As the syrup boils the scum will rise. Pour the hot syrup. Use as little water as possible. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Further boil till the syrup become sticky between the fingers. and ghee begins to separate. Atte ka seera 2 tbsp. stir gradually till golden brown. Once the dal stops sticking to the vessel.Org elaichi powder water about 250 ml. 32. Wash and remove the skins well. wheat flour 2 1/2 tbsp. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. add elaichi and dissolved saffron. of milk. Serve hot especially on a cold day. not allowing hand to be scalded. Decorate with chopped nuts 33. Method Soak the dal for 5-6 hours. Put sugar and water in a pan and put to boil.FoolzParadize.
Mix well. Stir slowly till the milk is fully curdled. Wet hand with milk and shape the mixture in ladoos. Add ghee. Strain the milk through a muslin cloth. elaichi. Cool the milk for a couple of hours. Shelf life : 15 days 35. Meanwhile heat the sugar and water in a wide sauce pan. Add the citric acid dissolved in some water. Stir for 3-4 minutes. coconut flakes and saffron.Provided by: www. Once it starts thickening. Serves: 12 helpings Time required: 1/2 hr. 34. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Add half the milk. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Wash the chenna in the cloth under cold running water. stirring occassionally. Reheat the milk and bring to a boil.FoolzParadize.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Add cardomom powder. decorated with a chopped almond or pista. Stir continuously. stir continuously. When the rava turns light brown add the sugar. Keep as it is for 5 minutes. 28 . Add rava and cook on low heat. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Serve hot. Remove the cream layer. saffron and colour. Keep aside cool for some time. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Bring to a boil. Add sugar and cook further till thickens. Boil till thick.
Shelf Life: 15 days (refrigerated) 37. Make twelve equal sized balls of the dough. Making at home consumes time but isn't that difficult. Mix together in a skillet . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. khoya (mawa) 300 gms. Take off from heat and cool them to room temperature. Lessen sugar by 1/2. Mava Burfi Ingredients: 500 gms khoya 300 gms. Note on khoya. Stir frequently while cooking. Serves: 36 pieces Time required: 1/2 hr. Mix well . leaving a soft lump. Gently knead into a soft dough by passing between fingers. Powder sugar . cardamom powder 29 .FoolzParadize. Press 2-3 slices of pista on the centre . Serves: 6 helpings Time required: 1/2 hour.Provided by: www. Heat on low flame . Cook till mixture thickens . Khoya is available in most Indian sweetmeat stores anywhere. Boil till a soft lump is formed. Repeat for remaining mixture . Take a small fistful of mixture . Cover with a perforated lid. Add essence and chill for at least 4 to 5 hours. powdered sugar 1 tsp. stiring continously . Form a ball . Boil for 13 to 15 minutes. Add cardamom powder & colour . Turn out carefully . Cool for 10 minutes . 36.Org Press out the excess water and remove in a wide plate. Pedhas INGREDIENTS 500 gms. Boil milk on high flame in a large heavy saucepan till water evaporates . Press into the cookie mould . It should form a very soft lump . Let them into the boiling water. Stir continuously while cooking.) condensed milk and 1 cup milk. OR Substitute with 1 tin (400 gms. cardamom powder cookie mould Method: Grate khoya .
8.Sprinkle powdered elaichi and decorate. 4. yellow colour Method 1.Cook till thick and sides leave. Roll both parts separately.FoolzParadize. Continue as for mavaburfee. Note: Burfi is usually cut into 1 1/2 inch squares. Roll lightly. 3. Gulab Jamoon Ingredients 500 gms. Cool a little.Add condensed milk and cook on slow flame. Place the chocolate on the mava layer. stirring continuously.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. plain flour 30 . Put into a heavy saucepan.Cool. 2. Make incisions with knife to cut in the desired size and shape. Variation: To make chocolate mava burfi: Follow till * as above. Cook till the mixture is a very soft lump. 6. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Mix in tne sugar. khoya 125 gms.Org 2 sheets silver foil (edible) Method: Mash khoya . 5. Shelf life: 10 days 38.Mash paneer.Pour on plate. Cook on slow flame. stirring continously. Make ladoos. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. 7. 39.Mix well.Provided by: www. Serves: 25 helpings Time required:1/2 hr.Add essence and remove from flame. Spread on the working board silver foil carefully and evenly.
(1 week refrigerated) 40.Heat the ghee very well.Take the sugar in a heavy pan and add water to just cover the sugar. 6. Makes about 25-30. plain flour 1 tbsp.Make balls of even size. Drain and transfer to a glass bowl. ghee For syrup: 250 gms. Shelf life :2-3 days. 4.Microwave lightly or warn over boiling water before serving. of milk to separate the dirt. Let in some of the jamoons. 2.nutmeg-cardomom -cinnamon powder For cover: 250 gms. while dropping from a spoon it falls in a thin single thread. 7.Repeat for all the balls. Take off fire and cool a little.Provided by: www.Remove from ghee and put in the syrup. Soak for 10 minutes. 2. 3. When done pour the remaining syrup over the jamoons.When they rise up put back on fire and fry till medium brown. baking soda 1/4 cup milk 1/4 tsp. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . Sieve in the flour and soda together. 3. To make the syrup: 1. sugar ghee to deep fry Method 1. 5. Sweet Kachori Ingredients: For filling: 200 gms. Strain and boil again.Mix in the cardomom powder and crushed saffron.Mix well to form a soft dough. Serves: 25-30 helpings Time required: 1 hr.Crumble the khoya. 8. 9. Use as much milk as required for kneading. cardomom powder 1 pinch saffron strands 250 gms. cornflour 30 gms.FoolzParadize.The syrup is done when .Org 1/4 tsp. khoya 50 gms milk powder 1/2 tsp.Boil and add a tbsp.
Roll one part into a puri.Mix ingredients for filling. turning once. diameter).Deep fry in hot oil till a light browning appears. cumin seeds 1 tbsp. 7. The mixture should be soft and crumbly. Serves:15 helpings .Prick on both sides with a fork.Repeat for remaining kachoris. 8.Pull up all the sides to seal the mixture and press in centre. coriander very finely chopped 1 tbsp. of syrup and roll kachori around to let the syrup spread. except oil to deep fry.Do not over fry. 9.Pour about half tbsp.Divide dough to make small (4" diameter) thin rounds. 14. red chilli powder 1/2 tsp. 12.Mix both flours together.Allow to dry on a clean cloth for 25-30 minutes.Add enough water to make a soft pliable dough. 9. Keep aside 4. Time required:2 hr. 10. Shelf life: 10 days .Mix ingredients for cover. 6. 3. 4.Drain and cool completely before storing. 7. 5. 6. 3. of milk to clear the syrup. 8.Strain.Boil till the syrup is slightly sticky between the fingers. Keep aside. 2cm.Mix them well in the flour. 11.Boil sugar and water adding a tbsp. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . 13.When slightly cool. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp.FoolzParadize. Using water knead to a pliable dough. 15. omam seeds (ajwain) 1/2 tsp. place one mixture ball in the centre. 2.Make a well in the centre. make a hole in the centre of each (approx.Provided by: www.Allow to stand for half hour before serving.Org Method 1.Make 15 to 16 flattish balls of the mixture. add all other ingredients. 2. 32 . heat ghee and fry on low flame till light brown.Make 5 to 6 such kachoris. Crush and add the saffron. 10.Cover with a wet cloth. 41. oil salt to taste oil to deep fry Method 1. 5.Divide dough also into 15 to 16 parts.
Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 6.Mix the cardamom powder and ghee in the flour.Divide dough into 4 parts. 3. 43.Heat the water and jaggery till all of it dissolves in the water.Drain well and keep aside till cool.The dough should be stiff but pliable. Keep aside on a dry cloth for 1 hour. Makes: 2 1/2 cups. 20 parts.Knead the flour with the jaggery water. 3. 4. ghee ghee to deep fry Method 1. dry containers.Store in clean. 7. 2. sugar and ghee together till sugar dissolves.Add maida and knead into a soft pliable dough. 6. 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.Lift with spatula and loosen. 9. 5.Deep fry in hot ghee over slow flame till light golden brown.Provided by: www.Knead each with palm and roll into 4" rounds.Cut with a cookie cutter or knife into small diamond shapes.Warm the water.Break into approx.Org Making time: 30 minutes Makes: 25-30 pieces 42.FoolzParadize. cardamom powder 1 tbsp.Roll into chappatis 1/3" thick. Making time: 45 minutes. 4. 8. 7. 2.Strain and cool a bit. 33 . 5.
Add enough water to make soft pliable dough. sealing in the mixture. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. cardamon powder 1 tbsp.Roast coconut flakes lightly.Drain and cool for a while. 5.Make all in t he same way. 5.Provided by: www. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 34 . 3. filling in one half of round . 11. 8.Drain and cool completely before storing.Check for sweetness.Keep aside. poppy seeds (khuskhus) 1 tsp. 4. 3.Mix all other ingredients. For filling : 1. 1. 3.Make small (4 ") rounds. 6.Store in airtight container after cooling completely.Dry on clean cloth for 30 minutes.Org 8.Keep them aside on a clean cloth for an hour or so to dry a bit. Cool.Place 1 tsp. 2. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.Make many tiny slits with knife or fork on each on both sides. 2.The khajas will become crisper and harder as they cool. Note: You may use a karanjia mould for filling them if available. 10.FoolzParadize.Cool and break in fine crumbs with fingers. 4. 13. Making time: 45 minutes Makes: 20-25 pieces 44. 7. 12.Roast khoya to a light pink by stirring continuously over low heat.Seal edges by twisting or pressing together . 2.Mix flour and ghee well.Deep fry in hot ghee on low till light brown on both sides. Making time: 1 hour. 9.Deep fry in hot ghee on low flame till light golden in colour.Fold over the other half. not too thin not too thick .
almonds and mix gently.Spread on a wide plate.Stir the boondis in the ghee gently and fry till crisp but not brown. 5. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. pour some batter on the spoon.Keep aide.Heat ghee. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. hold perforated spoon a little above the hot ghee. Add plenty of water and methi seeds. 7. 46. 8. Add a tbsp. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps.Remove scum and boil liquid till the syrup is sticky between the fingers. 10. of milk to bring up the scum.FoolzParadize. Making time: 30 minutes. add cardamom powder. which should not be too thin. Makes: 3 cups approx. ghee or oil as preferred water for grinding Method Wash the rices and dal together.The batter should evenly coat the back of a spoon when dipped i n it. 3. 12.Provided by: www.Boil the sugar and water together. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Make batter with gram flour.Store in airtight container.Cool completely and loosen the boondi with finger till each droplet separates.Pour back remaining batter and wipe spoon. 11. 35 .Drain and put into the syrup. A little practice and it is very easy.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 9. 4. 13. 6. 2. Keep for 3-4 minutes before draining from the syrup. 45.Org Makes: 13 to 15 pieces. but keep warm for use.
Rawa -like grains should be felt in the batter. of ghee or oil over it. Spread by gently rotating the griddle. Beat the curds well. Add to the batter.) over dosa. 48.Provided by: www. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. not too crisp. Serve hot with chutney and / or sambar. oil 1/8 tsp. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.FoolzParadize.Org Allow to soak for 7-8 hours or overnight. Texture: Thin with polka sized holes. Put some oil (1/2 tsp. Lift with a spatula as for basic dosa. oil to shallow fry Serve hot with onion and/or coconut chutneys. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Heat the iron griddle or non-stick tawa well.30 minutes. 47. channa. foldable. Keep aside in a warm place for 8-10 hours. soda bicarb 2-2 ½ cups buttermilk 1 tsp.12 thin dosas Shelflife: Fresh only. Add soda bicarb and salt and mix well. Makes: 10 . Rewash the rice by draining the water 2-3 times. Heat griddle and pour 1 large spoon of batter on it. The batter should be relatively thin. Add more buttermilk if necessary. salt to taste Keep aside for 20 . add more water if required. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. ginger grated Roll the dosa in a three-fold cylinder. Remove with spatula when crisp. spread with the back of the spoon to a thin round. Grind to a paste. udad dal 2 tbsp. curds 36 . Pour a tsp. Pour a spoonful of batter in the centre.
Texture: Light and thin. Add the curds. pour batter and make as for plain dosas. Add plenty of water and methi seeds. 49. Keep aside in a warm place for 8-10 hours. Heat griddle. salt. Add to the batter. Spread chutney spread over dosa. Soak in plenty of water and keep aside for 5-6 hours. 1/4 cup white udad dal. Mix well till fluffy and light. soda and oil.FoolzParadize. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Place a tbsp. soda bicsarb 2 tbsp. 10-12 tsps. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Pour a spoonful of batter in the centre. Keep aside for 3-4 hours before making dosas. The consistency of the batter should be enough to thickly coat on a spoon when dipped.Org 1/2 tsp. Rewash the rice by draining the water 2-3 times. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. of ghee or oil over it.Provided by: www. Allow to soak for 7-8 hours or overnight. spread with the back of the spoon to a thin round. foldable but crisp. Serve hot with chutney. Make thin or thick as desired. Masala Dosa Ingredients: 1 cup plain rice. masala in the centre. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. 1 cup parboiled rice. Beat the curds well. Pour a tsp. 37 . add more water if required. Rawa -like grains should be felt in Add soda bicarb and salt and mix well.Mix both batters. Heat the iron griddle or non-stick tawa well. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. 1/2 tsp. Grind to a paste. Fold into triangle to cover masala.
chopped coriander 1 tsp. seeds and splutter. ghee 1 tsp.Org Remove with spatula when crisp.Provided by: www. Add turmeric. cumin seeds 38 . Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. Serve hot with chutney and/or sambar. potatoes. add cashews and brown lightly. chopped coriander 8-10 cashews halved 1/2 tsp.FoolzParadize. 51. Use very little water. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. sugar 1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. turmeric salt to taste Chop potatoes coarsely. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. Add dal. ginger grated 1 tsp. Fry till tender. Heat oil. Add chillies and onions. 1 tbsp. cumin & mustard seeds 2 tbsp. Chop green chillies. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. oil. Mix well. salt. oil 1/4 tsp. coriander. garlic crushed 1 lemon (juice extracted) 2 tbsp. each udad dal. 50. groundnuts salt to taste Grind all ingredients together to form a firm chutney.
Add all dry masala except cinnamon-clove powder. Squeeze lemon over channa. fry further 3-4 minutes. In a mixie. Repeat for all. Add drained channa and 2 cup water which was drained from channa. 6-7 whistles). Simmer for 7-8 minutes till gravy thickens. Add chopped tomatoes. Add cumin seeds to splutter.clove powder. Turning only once. Make sure the cloth does not dry up. cooled channa and 1/2 tbsp.Provided by: www.5 39 . Cool about 5 tbsp. channa for grinding. each cinnamon . Method for Channa Put the soaked. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Heat ghee in a small sauce pan. Cover with a wet cloth. or wet again.Org Dry masalas :1 tsp. (approx. Add enough milk to knead into a soft pliable dough.30 mins (excluding pressure cooking) Serves . Stir and fry till oil separates. 1 onion. Fry in hot oil. Add and mix in curds and oil. Serve hot with hot channa and slices of onions and lemon. Take fistful of dough.FoolzParadize. Add ginger-garlic and fry for a minute. blend together 1/2 tomato. Till very light golden in colour. Add chopped coriander and pour hot over the channa. Chop remaining tomatoes and onions fine. butter or oil 1/2 tsp. Heat oil in a large skillet. turmeric powder 1/4 tsp. Stir and bring to boil. red chilli powder 1/2 tsp. Keep aside for 5-6 hours. each garam masala. Add the chillies and cinnamon-clove powder. Take in serving dish. Knead dough again. Roll into 1/4" thick 5" diameter round. Pressure cook till done. Making time :. Add channa-paste. salt and soda. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Stir in seasoning gently. coriander. Keep aside. washed channa in a cooked with enough water. curds 2 tbsp. onion and fry till tender. teapouch and bay leaves.
salt. chilli powder 1/4 tsp. Add pavbhaji masala . Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. carrots. a piece of lemon and chopped onion. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. onion. Serve hot with bhaji. in between. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry.) 1/2 cup shelled peas 2 tbsp.Provided by: www. For Pavs Slit pavs horizontally leaving one edge attached. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. Garnish with chopped coriander and a block of butter. chilli powder. bottle gourds.Org 52. tomatoes. stir. beans. each ginger grated. turmeric powder 1/2 tsp. (To open like a book). Mash them coarsely after draining. etc.FoolzParadize. Making time : 30 mins. (excl. Vegetable Pie 40 . Heat butter in a pan. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Simmer till gravy is thick. garlic crushed juice of 1/2 lemon. pavbhaji masala 1 1/2 tsp. To Garnish 1 tbsp. Fry for 2-3 minutes till very soft. potota. cauliflower. Bring to boil. stirring and mashing pieces with masala. Add lemon juice. turmeric. pressure cooking time) Serve : 4 (2 pavs each) 53. Add ginger-garlice. sugar and fry further 2-3 minutes. butter 2 tsp. capsicum.
oil 1/2 tsp.Org Ingredients 2 cups plain flour (maida) 100 gms. Bake in a pre-heated o ven for 12 mins. Prick with a fork all over. Add chilled butter. or till light brown. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Cook for 4-5 mins. beans. with light hand mix the dough into a lump. Sprinkle a little cornflour over the crust. Finely chop green chillies.FoolzParadize. potatoes. Pour and spread the filling in the shell. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Do not over knead. add the grated vegetables and chillies. cream 1 tsp. in pre-heated oven. cauliflower etc. Heat oil in a skillet. Roll dough into 4" thick round. in a plastic bag. Slice and serve warm. Chope and boil other vegetables. peas. Place over a greased pie plate.Provided by: www. carrot. 54. Filling Grate tomato. Chill dough for 15 mins. Bake for 8-10 mins. corn flour salt to taste Method Sieve together flour and salt. Pour cream all over.. Mix with fork till mixture is crumbly. Keep aside. red chilli powder 1/2 tsp. Sprinkle chilled water over it. spinach. onion. chilled butter 1/2 tsp. Quickly. curry masala (or garam masala) 1 tbsp. Cook till the water evaporates and curry is thick. ginger. Add all other ingredients except cream. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Stirring occasionally.
add puffed rice. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Add onion.Provided by: www.optional 1 tsp roasted peanuts -. Serve hot with freshly brewed coffee. heat oil. Stir and fry onions till tender. Stir for 2-3 minutes.FoolzParadize. After 15 minutes loosen the poha gently.Org 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. 42 . Save some coconut and coriander leaves for garnishing. In a heavy saucepan. Mix very well. Sprinkle a few drops water if too dry. Sprinkle some sev and coriander to garnish. In a large mixing bowl. add seeds and then potatoes. Adjust salt and lime as per taste. Drain water sprinkle a handful of clear water and keep aside. Transfer to serving dish and garnish with coriander and coconut. Take off fire. Wash poha till clean. Return to low flame till hot. and break lumps with fingers. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55.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. Mix well. Serve immediately. chillies and curry leaves. and all ingredients except 1/4 the coriander and sev. 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 -. Adjust taste and salt. Stir gently every now and then. Add poha and all other ingredients. Spoon into individual bowls.
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 . Invert griddle and roast over gas flame (or if available a barb. Add butter curds. the size of a medium potato and roll into a thick triangle. Cover with another plate and keep aside for 5 . Serve hot with desired vegetables. Apply water on the top part with hands Invert naan and stick to griddle. Heat griddle (tawa) place on tawa and dry one side. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. It will fall off when done. Knead slightly stiff dough cover and keep for 2 hours. 58. Cover with wet muslin cloth. 57.que coalfire). 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 . Roll to a thickish roti (4-5 mm thick). METHOD Sieve together dry ingredients into a large rimmed plate. Wet upper side with water and invert. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). When does is like course crumbs. till a soft pliable dough is formed. Knead dough lightly.Provided by: www.bicarb) warm milk for kneading.Org 56. add milk a little at a time.FoolzParadize.6 hours. using dry dough if required. Serve hot with a blob of butter on it. Place on a pre-warmed griddle (tawa). oil and crumble with fingers. Break of piece. Take naan sized dough and make a ball.
grated cheese Method 1. Simple Potato Cake Ingredients 3 large potatoes 44 .Repeat for all slices. 59. 3. Break off bits and make small potato sized balls.Coat the roll with grated cheese by rolling in it. Roll to 3-4 mm thickness. garlic in the butter. Remove toothpicks before baking. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. 9. Phulka also may be done similarly if puffing with cloth.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.Org 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. Roast on griddle (tawa) as for phulka. 4. feels difficult. chilli. butter softened 2 flakes garlic crushed 1/2 tsp. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. Note: If you have trouble keep the rolls in place when raw.FoolzParadize.Brush all over with a bit of butter.Provided by: www. with help of tongs.Apply on all slices generously.Place in the refrigerator for 30 minutes. Cover rolls with a moist cloth. adding all above ingredients.Roll the bread flat with the help of a rolling pin. crushed red chilli salt to taste 1 tbsp. 7. Or after brown spots appear place direct on gas flame and puff.Mix the salt. 8. secure them with toothpicks before placing in the fridge. cover with wet cloth.Serve hot with ketchup.Roll one slice tightly from end to end. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. 6. 10. 2. 5.
salt and simmer on low till bottom is golden brown. cinnamon. cloves in mixie. plain flour Method 1.Let other side become golden brown too. and roast the other side. 6. 15. 3. mustard seeds 1/2 tsp. 14. 3. 13.Sprinkle fresh ground pepper.FoolzParadize. 8.Stir fry for 3-4 minutes. boiled (use carrot.The potatoes will turn out best if boiled and refrigerated overnight before using. flour and chilli.Flip over very carefully with a wide sharp spatula. Variation: Bake the same if desired. cauliflower.Add ginger.Do not peel potatoes.Heat a thick nonstick pan about 5" diameter. 45 . sesame seeds. allow to splutter. milk. 9. Making time: 40 minutes 61.If mixture feels thin. add seeds.Provided by: www. Slice into thin rounds or grate coarsely. 10.Org 1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1red chilli crushed 2 tsp butter 1 tbsp.Arrange potatoes to cover the pan.Add salt to taste. 12.Pour the mixture all over evenly. garlic crushed 3 green chillies 1 tbsp.Deseed capsicum and slice into thin rounds 4. keep stock aside. ginger grated 1/2 tsp. 11. 5. garlic and paste. Level to cover all the potatoes. potato. instead if roasting. 5.Meanwhile mix cheese.Heat butter. Apply 1 tsp. Top with capsicum.Add vegetables except tomatoes. 6.Blend together. 2. 7. butter Method 1. crumbs.) 1 tomato sliced 1/2 coconut grated 1/2 tsp.Serve hot and crisp. each cumin.Drain the boiled vegetables. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.Let in the remaining butter around the edges to seep down. on bottom of pan. add some more bread crumbs. etc. peas. 2. sesame seeds 1/2 tsp. red chilli powder salt to taste 1 tsp. beans. 4.Flip on serving plate and make sections with a knife.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. coconut. chillies.
Add salt. Palak Paneer Ingredients Spinach .1 tbsp Paneer . Also add the puree and the spice powders.Drain the water and then make puree of the spinach leaves. simmer for 5 minutes.2-3 flakes Cooking oil . 2. 8.FoolzParadize.Grind the other onion and the garlic flakes to a fine paste.5 medium sized Garlic .tomatoes and cook till gravy is thick.Org 7. 8.Let boil for a minute or two. 9.Cut 4 of the onions finely and saute them till transparent. 7. Fry this in oil till golden brown. chilli powder. 5.500 gms Onions . 1 table spoon at a time.Add this paste to the sauted onions. then you will able to pull it out like a thread).Cook the spinach in water.150-200 gms Salt to taste Garam Masala.Remove all the lumps in the chick-pea flour and add it to the syrup. Chilli Powder Method 1. 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.Serve hot with rice or rotis.6-7 tbsps Cummin seeds .Add this paneer to the prepared palak.You can check for this by feeling the syrup between your fore-finger and thumb. 6. 5. Making time: 20 minutes. 9. 46 . 3. Geera Powder. Add some water if necessary. 4. 4. 2. Cover. Makes: 2 servings 62.Serve hot with parathas or chappatis.Dissolve the sugar in the water and heat it.Provided by: www. (If the syrup has reached the required consistency.Add 1/2 cup stock. 3.Reduce the heat and add 2 teaspoons of ghee.Cut the paneer to cubes of desired size (preferably not too small). 63.Keep stirring till you get a thread consistency.
7.Stir. till the flour and ghee has completely blended with the syrup. Carefully remove each piece and arrange on the serving tray. add flour & make small round balls with the same. 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 .Can add little water if the paste is too thick. 6. Cooking time: 45 minutes. 65. you will obs erve that the mixture is not able to absorb any more ghee. Also. 5.Let the paste cook till the oil seperates.Continue to stir and keep adding ghee 1tsp.Org 6.Allow it to cool for 10 minutes. Do not remove the excess ghee.Switch off the flame add the Kofta's & Cover till Serving. 2. At one point. the whole mixture becomes porous and starts leaving the edges of the vessel. 4. 64. Then. salt according to taste & little bit of sugar.Deep fry the balls in the hot oil & keep aside 3. 8.FoolzParadize. 7. Yield: 40 medium sized pieces.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. at a time till the mixture changes color and texture.Before serving garnish with fresh coriader leaves. 9.Repeat procedure 2 till you finish all of the besan.Provided by: www. cut it into desired shape and wait for another 10 minutes. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces.At this point.Take the shredded Cabbage in a bowl. 10.
grated coconut. 66.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. 5. chopped 3tb. corrinder leaves. tamarind paste.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb.Serve hot with rice dishes. 5. 3.FoolzParadize. asafotida & salt mix it thoroughly.Provided by: www. 3. 48 . 4.Then make small koftas (balls) with the mixture pressure cook for 15 min. 6. channa dhal.Org 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.Later on. Then wash it thoroughly. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Soak tur dal over night.Grind the fried ingredients with green chillies.Add salt according to taste 7. cumin seeds. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.Remove kadai from the heat. keep oil in a kadai and let it heat for a minute. 4.Grind it coarsly. 8. add the ground paste to the fried pineapple and fry further 10 mins.Then add chopped chillies.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. urad dhal.In the meantime. chick peas. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. 2.Dry fry sesame seeds.
7.2 tbsps Finely chopped coriander leaves Method 1.Org 67. do not add water. Chilli powder.Take the brinjal slit it in 4. 6.Add little water to the brinjal.Take all the ingredients grind it at once in mixer.Garnish with finely chopped coriander leaves.Add the spice powders and saute the curry for 4-5 minutes. 6. Vaangi Baath (Brinjal Rice) Ingredients Brinjal .Add 2 tbsp of oil in pan and heat it. Take of the pan fromstove and let it cool. 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. they will get mashed up and will lose their taste. Your tikha brinjal masala is ready 68. put the mixture in the pan.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.Cook the rice in the quantity of water mentioned above. 3.Pour 2 . 2. fill the mixture in the brinjal. 3. 7. 5. 4.Serve hot. If u cut the brinjals too fine. Then.1 cup Water .Cut the brinjal & onions to not very fine pieces. heat it and then put the stuffed brinjal. Do not overcook.Saute the onions till they get transparent.Provided by: www.Fry the mixture properly. 4.300 gms Onions . Put small piece of jaggery to taste if required. 2.2-3 medium sized Coriander powder. add the brinjals also.FoolzParadize. cook it. Salt to taste Rice . 5.2 1/2 cups Cooking oil .3 tbsp of oil in kadai.Let it cook for 15-20 minutes. 49 .
3. corriander powder and some corriander leaves for taste.FoolzParadize. 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. turmeric powder & salt. 3.Finely cut all the above said vegetables. chilli.Wash & Pressure-cook with little bit of water. 2.Serve them with some hot sauce or ketchep. (you can use either breads crumbs) Method 1. 2.Provided by: www. 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.Smash them & keep it aside (if there is any excess waterin the cooked 50 . Oil for frying. 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.Org 69.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. 70. Method 1. 4.Make the paste of channa dal by adding some water and mix salt.If you prefer onions you can put 1/2 onion cut into small pieces.
Heat one tablespoon of oil. Remove from the stove top & decorate with nuts of your choice.Put into a air sealed container and put in the freezer for 4 hours.Take a pot and mix evaporated milk.FoolzParadize. 7. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. 5. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.Provided by: www. Just fry for few seconds.Org vegetables just drain). 51 . Then add ghee. Apple. 8. Wait to cool. 4. 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. cardamom powder. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. Note: It will taste authentic with falooda. Mix all the ingredients together except ghee.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.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. condensed milk and wipped cream with the hand grinder (mixer grinder) 2.Then add the smashed vegetables & fry till it gets thickened.Now mix pis ta and saforn in it 3. Chilly chutney 71. 72. 6. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1.Fry onions till it turns into brown & add the grounded paste.
5 tsp. Remove from heat.0.0.8 Turmeric Powder -.20 Sesame Seeds -.3 cups Tamarind Extract -. red chile. large bowl spread out the rice. Stir well. (powdered) Asafoetida -.1 tbsp. split bengal gram.5 Green Chile -. Peanuts -. heat remaining oil on low heat.5 tbsp. When the bengal gram turns light brown. add coriander leaves.remaining curry leaves.Provided by: www. Remove from heat and in a wide. Salt to taste In a large bowl. Meanwhile in a skillet. Oil -.5 cup Mustard Seeds -.5 tsp. Keep it aside.4 Black Pepper Corns -.2 tbsp. Add turmeric.0. Split Bengal Gram -. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.0. pepper corns and peanuts.0. add water and rice and cook until well done.5 cup Water -. asafoetida. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Note: You can adjust the amount of tamarind extract according to your taste. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yoghurt.1 bunch Curry Leaves -.5 tsp.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. 52 . Dried Red Chile -. sliced green chiles and tamarind extract.5 cups Coriander Leaves -.FoolzParadize. To this add black mustard seeds.
grated coconut.Provided by: www. sugar. (If there is any water left in the pot. In a blender. salt. turmeric. Mustard -. Cooking oil -.4 (medium sized) Plain Yoghurt -.2 Sugar -.Org 73.1/2 cup Dried Red Chilies -. blend yogurt.4 tsp. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. coriander leaves.1/8 tsp.3 cups (mixed together) Green Chilies -. do not discard it). Keep aside. as yogurt tends to stick to the bottom of the pot).2 cups Grated Fresh Coconut -.FoolzParadize. Split Black Gram -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.1 tsp.1 cup Curry Leaves -. Cumin -. a cup of water until well mixed.1 tsp.1 cup Chopped French Beans. Drumstick*. Bell Pepper. Remove from heat and keep aside. cumin. Asafoetida -. (Remember to stir frequently. Turmeric -.1/8 tsp. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Potato -.1/8 tsp.10 Coriander Leaves -.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. 53 . Cauliflower.
Eggplant.2 spoons(fry first) toor dal .1 gram dal .1 tablespoon black pepper .Org In a wide skillet heat oil on medium. Remove from heat. coconut) coconut for garnish . grated .1 teaspoon cumin seeds . Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . puri. add asafoetida. Paruppu Thogaiyal toor dal . however. is not advised because it becomes bitter when boiled in water.1 teaspoon 54 .cubed turmeric powder . you can add some other vegetable.1/4 teaspoon curry leaves .1 teaspoon chili powder . When the mustard seeds pop.1/2 teaspoon mustard seeds .Mix this paste with tamarind juice. Side dish .Provided by: www.asafoetida Fry the above ingredients in alittle ghee. pita.a few salt to taste oil .2 spoons whole red peppers . 76. When oil is hot add dry red peppers and fry for one minute.This can be mixed with rice and served along with paruppu thogaiyal.1 whole red peppers .1/4 teaspoon urad dal .1/2 cup (may substitute des.FoolzParadize. Cook for a minute or two.2 spoons whole black peppers .1/4 teaspoon coconut. *If drumstick is not available. 75. paratha. add water and heat until the raw smell is gone. Then add mustard seeds.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. 74. Goes well with plain white rice. Milagu Kuzhambu coriander seeds . or as a side dish to curd rice. Immediately add the vegetables and sauce from the pot. black gram and curry leaves. add salt and grated coconut and grind.
Plantain. beans.Add the ground mixture to this and heat for a little while to mix uniformly. Drain and cook the plantains with the remaining turmeric and salt.Wash and drain. Grind the coconut well with cumin and add to the cooked plantains. Mix separately 1 teaspoonful of yeast . Pour 3 spoons of oil 55 . beetroot Cut any of the vegetables into small pieces. carrots. 79. 77. Poricha Koottu toor dal. sesame seeds .(You can add one beaten up egg at this stage if you fear appams sticking to the pan. 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. Use a cast iron pan and use the same technique that one uses for pancakes. Mix your ground rice. cabbage. brinjal.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. grated coconut (fry last) Fry the above ingredients in little ghee. Vegetables .) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR.each 1 teaspoon 1 whole red pepper.. Add the urad dal and the coconut reserved for garnish and stir till browned. potatoes.FoolzParadize. cooked rice Soak the washed rice for 3 to 4 hours. 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.Add cooked vegetables. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. When cooked.(This will be called KURUKKU). coriander seeds. heat the oil and pop the mustard seeds. green peas Cut the vegetables into long pieces and steam in pressure cooker.Add curry leaves. Grind the coconut to a milky emulsion.Snake gourd. Grind grated coconut and green hot chillies and salt. urud dal. Add sugar and salt as your taste dictates. cumin seeds . fenugreek seeds. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Add this mixture to the erisherry and mix in the curry leaves. 80.1/4 spoon Slightly roast the above without oil and grind into fine powder. mix well and heat for sometime. 78.You can add a little coconut milk to adjust the consistency. drumstick.Add splattered mustard seeds. '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. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). grind and keep it aside.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. Meanwhile. Let it simmer.each 1 spoon asafoetida .Provided by: www.Add this to thick curd. Aviyal Vegetables . add moong dal and steam it in pressure cooker. whole black peppers.
85. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . Ginger Pickle Grate ginger finely.2 tamarind .Add this to cooked dal-rice. asafoetida .1 cup Ghee .6 Cut into medium pieces.1 cup Mix well and heat in a fry pan until it becomes soft.(Preseve the juice while cutting). curry leaves and mix well.Take some ghee in a fry pan and add whole black peppers.Store in refrigerator.1 cup Tomato .Add this to the poickle and mix.1 large Grated coconut .When it splatters. 82. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add some ghee while serving.Cut the tomato into medium sized pieces.1/2 cup green chillies . ripe) .4 spoons. 7-cup sweet Milk .a pinch Salt .When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.Add the other ingredients and grind it in the blender into 56 .Provided by: www.Take oil and add mustard seeds.red chilli powder . thin skin.4 spoons.1 cup gram flour .1 cup Sugar . Lime pickle Fresh lime(large size.FoolzParadize.3 cups Grated coconut . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Add salt.Org in a fry pan and add some gram dal and whole red peppers and fry slightly. 83. Next day add 1/4 cup of sesame oil and leave it aside.Add salt and heat with constant stirring until the mixture becomes thick. Add tamarind juice to this and bring it to boil. 84.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. 81.Cut green chillies and ginger into fine pieces.Add salt.Add 3 times water and steam until it is overcooked.Store in refrigerator. add fenugreek seed powder an asafoetida. VenPongal Mix rice and moong dal in the ratio 1:1.1/2 spoon and mix well.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. and cumun seeds. Next day.to taste Wash fresh coriander leaves and pick the leaves from the stem.
Org a thick paste. Add salt.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.green peas.1/2 coriander seeds . 87.Knead the mixture tightly. Side dish : Tomato ketchup 89. coconut pieces.Splatter with mustard and asafoetida. Heat 3 spoons oil in a fry pan. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Paruppu podi gram dal . 88.Drop this carefuly into boiling oil and fry till it turns golden brown.1 toor dal or Pottu kadalai . add salt and asafoetida and grind into a very fine powder.Add fresh coriander leaves. Take some rice flour and add water to make it into a slightly watery juice.Add the ground paste and fry till the raw smell dissappears.5 Roast the above without oil. Vegetable Cutlet Vegetables-Potato. 86.Grind into a thick paste.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. garam masala powder and ground cinnamon(a pinch). Add grated onions.When it splatters. salt. Rasam Powder Whole black peppers . Carrots. add urud dal.Beans. boondi. add mustard seeds. black whole peppers. Curd Vadai Grind some grated coconut and green chillies into a thick paste.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 whole red peppers .Deep fry the balls until they turn golden brown.FoolzParadize. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.Add thnis to thick curd and keep it aside. red chilli powder. and asafoetida.1/2 Cumin seeds .1 Toor Dal . 57 .Provided by: www.
1/4 kg Toor Dal . Add carrots. Sambar powder Whole red peppers .a pinch Dry the above ingredients and grind into a nice powder. the baking powder and mix thoroughly After the batter is prepared. The batter is prepared as follows: ---------------------------------Combine gram flour. and onion.FoolzParadize.Provided by: www. 92. 3 Tbsp of oil. coriander leaves. peas. 3/4 cup water. Remove from heat. 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. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. chilies.200 g Gram dal . add lemon juice and let cool. Next fry it in hot oil. 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 . 91. Finely chop ginger. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown.200 g whole black peppers .Org 90.1/4 kg Coriander seeds . You will get about 20-30 small bondas.25 g asafoetida . Add potato (now mashed) and fry for 5 minutes. 1/2 tsp salt.
Squeeze out water from the vada and add yogurt. Beat yogurt with milk.) 94. Add coconut paste. Let it soak till ready to serve.Provided by: www. Let the vegetables + turmeric powder cook. Add Water (about a cup or two). cloves and cardamom and fry for 2-3 minutes. Drop spoonfuls of batter in the hot oil using a large tablespoon. If you are using canned or frozen vegetables skip the above step. Add salt and start heating oil. 93. Add garlic + ginger paste and fry for a minute or so. Add spice according to taste.FoolzParadize. Fry until golden brown. (Note: Cook on low heat.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Drop in water. More Kozhambhu Ingredients Yogurt 32 oz. salt and wait until cooked. wash and soak in water for 4 hours. 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. Add onions and green chilies and fry till onions turn brown. Add cinnamon. khus-khus. Serve. Add vegetables and fry for about 3 minutes. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. 59 .
The cheese should have hard. Mustard 1 tsp. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Half and Half 2 qts. Mix thoroughly. Thicken the Half and Half by simmering over low heat for a long time. Red Chili powder 1 tsp. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Ras Malai Ingredients Ricotta Cheese 2 lb. 96. Add salt and keep for about 12 hours. Salt 2 tsp.ened and turned a pale brown. Turmeric pinch Hing 1 tsp. turmeric. Red Chili in a little oil. Oil 5 tbsp.FoolzParadize. Rice or rice powder 1 tsp. and asafoetida. Spread this mixture over the lemons. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp.Provided by: www. if a 60 . mustard seeds. 95. and heat on low until consistent texture is achieved. Cumin seeds 2 tsp. This is best done in a microwave. Stir in rice powder. Preparation Cut lemons into small pieces and remove the seeds.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. Heat oil and mustard seeds and add to the mixture. Chili powder 5 tsp. Add chili powder. and methi. Chana Daal. Chana Daal 1 tsp. Methi 1 tsp.Org Coriander seeds 2 tsp. Grind the mixture with the coconut and add to the beaten yogurt. Heat oil. Rose Water To taste (opt. Cumin seeds. Add turmeric and bring to a boil.) Preparation Mix 1. Coconut (grated) 2 tsp.
cut it into 1 inch squares and add to the hot thickened half and half. When dal turns red. season with mustard seeds first. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. chana dal. Add this at the end to the pulikacchal Mix well so there are no lumps. a pinch turmeric. Add the remaining 0. 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. 98. Thicken until the volume drops to around half of the origi. Warm oil. Heat oil.Provided by: www. cardamon pods. Throw in the ginger. set aside.nal volume.FoolzParadize.Org microwave is not available. chopped (if using little ones in a bag. When they start to pop throw in red chillies. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. soaked one large onion. salt to taste and jaggery. Cool for a few hours in the fridge. 61 . When you have a about a small bowl full. add the green chillies and fry. bay leaf. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. 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. when popping add curry leaves. You can add a little fresh water each time to extract the pulp. 97. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. After the cheese has been baked. Heat for a few minutes. chillies. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. diced 6 hot green chilles. do it over low heat and stir frequently. about five) 2 ripe tomatoes. asafoetida and curry leaves. 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. add mustard seeds.5 cup sugar. add tamarind extract carefully.
coriander seeds. Keep on low heat till it starts to simmer a little. or pour equal quantity of extract from fresh pulp. 99. you can make the cooked dal with half toor and half chana dal. Remove from heat. Remove from jar and wash it out with water and save this. add 3 tbsp water and grind slowly into paste. Take off heat. 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. add eggplant to tamarind water. thin it out somewhat and have it as katirikka sambar. Set on stove. salt and garlic. salt and let cook until eggplant is done but has not lost its shape.Provided by: www. Mash cooked dal with a spoon until blended and add to cooked eggplant. Alternately. Add a little water if blade gets stuck. 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.FoolzParadize. 100.Org onions and fry till onions become transcluscent. a little turmeric. If using tamarind paste add a cup and half of water.onion gotsu. in which case you should not cook until mashed. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Add toma toes and eggplant and fry for another five minutes. Now add the coconut paste and its water. In about a cup of water dissolve the tamcon paste. In a pan with very little oil roast red chillies. Throw into blender with coconut. chana dal and asafoetida. Add more chillies if necessary. Season with spluttering mustard seeds and curry leaves. Variations: You can throw in a handful of chick peas from a can into this. Remove a trifle before it gets fully done. dark red remove fromheat and let cool. Throw in the turmeric. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato.
curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. In a little oil. curry leaves. Add the ginger. Pour this onto the plaintainos and ericheri is ready. Add chickpeas and jaggery/sugar.FoolzParadize. In a separate pan season with mustard. Add coconut. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Let simmer until bitter gourd are tender. curry leaves and fry remaining grated coconut until a reddish brown. Add 2 cups water.solid.Provided by: www.Org turmeric. Cook with water well above level of veggies. Grind half the fresh coconut and add to cooked plaintanos. urad dal. turmeric and salt. remove carefully and set aside. salt to taste mustard seeds. curry leaves. Add the dal. Mix well and reheat a till it begins to simmer. Warm ghee and roast cashews until a golden. cracked pepper. salt to taste. Takes about 25 mins or so. salt to taste. turmeric. tamarind. When done remove from heat. salt turmeric and pepper added on low heat until plantanos get really done. 101. Mix well. Take off stove. stir a min or two and then grind in a blender. 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. mustard. Throw in cumin seeds. 1 red chilli. 102. Add turmeric and let it simmer. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. While bitter gourd are cooking. Blend in cocunut paste into the bitter gourd-tamarind mixture. urad dal. Pour seasoning on top. Add a little tomato paste if handy for color. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. urad dal. saute cut bitter gourd and green chillies. 63 . oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. Add a little more water if not semi. red chillies and peppercorns until well roasted. in another pan sprinkle a little oil and fry coriander seeds. Add water to one inch above level of rice.
then add the other things. Roll it into balls and flatten slightly. Deep fry in crisco or oil on low fire till a med brown. Grind coriander seeds and cumin seeds and set aside. Score a circle on the patty with a knife or small cap. Can place a walnut or pecan in the center immediately after dipping.Provided by: www. remove and set aside. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. Badusha Ingredients 2 cups bisquick. 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. Make a dough with bisquick and sour cream. 104. 105. sour cream.FoolzParadize. Add fennel seeds and ginger and fry. 64 . 2 cups sugar. In oil sprinkle heeng and add red chilies and then green chilies. Add spinach and cook covered. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Dip in syrup by pushing it deep down. peppercorns and cardamom seeds and set aside. Then grind cloves. Fry everything in oil and then add water and potatoes till tender.Org 103.
Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers.Org 106. Fry for a minute and then add the tomatoes. washed and chopped 1 small onion. Goes very well with plain rice or chapati. turmeric. In oil fry onions. chili powder and then add tomatoes.Provided by: www. sliced 4-5 green chillies. Now add the spices(red chilli. Blend this into a smooth paste. 107. Heat the rest of the oil and add the chopped garlic and onion. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Add coriander powder. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. crushed 1 small piece ginger. chopped 1 tsp coconut(optional). turmeric and dhania) and fry for half a minute. along with the tamarind and the coconut. 108. Fry till the onion turns translucent and the garlic browns. Fry till the tomatoes turn soft. chopped 3-4 cloves garlic.cover and cook. Tomato Chutney Ingredients 2 medium tomatoes. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. Set aside. add ginger and garlic. Mint Chutney Ingredients 1 bunch mint leaves. salt and hing and heat through. shredded 65 .FoolzParadize. Then add peppers . garam masala. de-seeded 1 small onion. minced finely 2 clovettes of garlic. Add the blended paste.
Moolangi Chutney 66 . hing. one by one.FoolzParadize. 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. Goes well with dosas. Can be refrigerated for about 1-2 days. Fry till done. curry leaves. Blend to a smooth paste using a little water. 111. 109. Coconut Chutney Ingredients 2 cups of fresh coconut. Add this to the coconut and tomato and blend into a smooth paste.Org 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. 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. idli and plain rice. 110. methi and red chillies.Provided by: www. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Add salt to taste.
112. Immediately add turmeric and fry for half a minute. peppercorns. Now add the fruit pieces and fry for 5 minutes. Add the red chilli powder and fry. 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. 67 . Run the blender for about 3-4 secs. Open a small can of cubed pineapple and drain the juice from the fruit. Heat 4 tsp oil and add the mustard seeds. Now add the ground paste and a little water. salt to taste and the grated radish.Org 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.FoolzParadize. add the garlic. 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.Provided by: www. When they crackle add crushed curry leaves and hing. dalia. Remove from the blender and season with mustard seeds and curry leaves. The radish and garlic should be about a qarter mashed up. When it's almost smooth in texture. green chillies and the ginger.Set aside. drain and blend into a smooth paste. tamarind.
Heat about 3 tsp oil and add the mustard and curry leaves. Now add all the raw dry powders and fry for 2 minutes. 115. Smear salt on them and place a heavy weight on them. 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. add the minced onion and garlic. This method is used to reduce the bitterness of the vegetable. 114. Mix well and serve like a chutney with plain rice/dosa/chapati. jaggery and tamarind. cut into thin rounds. roasted and powdered 2 tsps white sesame seeds. Add the fried gourd.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Fry in 3 tsp oil till well browned. Cut lengthwise and remove the seeds. Now add the shrdded coconut and keep frying for 2 more minutes. Fry till done. Drain and set aside. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Bhindi Gojju Ingredients 1 lb bhendi (okra). Add the fenugreek and sesame powders and mix well. Set aside for 1/2 hr. Cut them into large half-rounds.FoolzParadize.Provided by: www. When the mustard crackles. 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. Cook till the gavy thickens and you get a gojju consistency. Remove from heat and add the hing. Add salt to taste and enough water to cover the vegetable. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Bring to a boil and reduce heat.
Provided by: www. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. mash well and set aside to cool. Hot Mango Chutney Ingredients 3 large sweet mangoes. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. Eat with plain rice and dal. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. green chilles. slightly ripened 1 tsp lemon rind.FoolzParadize. Sweet Mango Chutney Ingredients 3 large mangoes. Fry till the mustard starts crackling. 117. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 .Org A small piece of ginger. Add the buttermilk and salt to taste(remember that the okra is already salted). curry leaves and the hing. ginger. Adjust salt if needed. Drain. 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.Mix well. Add some water if the gojju is too thick. Take it from the fire. Heat 2 tsp oil and add the mustard seeds. Remove from blender and store in an airtight container. This chutney keeps well for over a week when properly stored in the fridge. Blend together the rest of the ingredients with the mango without adding any water. roasted 1/2 tsp coriander seeds. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. pitted 1 tsp cumin seeds. 116. Add the fried bhendi and stir for 2 minutes.
If boiled and cooled well. jaggery. add the ground masala and fry till the masala turns color. Soak the tamarind in some hot water and extract the juice. Add the mango. 118. saunf. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. In a pan. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Chop the ginger. roasted finely 1 tsp mustard seeds. salt to taste. When the mustard crackles. But if you are of the impatient kind.FoolzParadize. 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. When the mustard crackles. cumin and coriander seeds and crush coarsely using a mortar and pestle. since no water is used in making this dish. Drain. Roast the methi. Heat the remaining oil and add the hing and mustard. This is how powders are traditionally made. Bottle when cool. it should keep well for more than a week. Remove from heat and let it cool to room temperature. Store in an airtight container. 70 .Org 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. go ahead and use the coffee grinder but make sure that the powder is a little coarse. add the ginger and green chillies and fry for about 1-2 minutes. Put in the chopped ingredients and continue boiling. Store it in airtight containers in the fridge. mash well and set aside. green chillies and remaining garlic. lime rinds and lime juice. Bring to a boil on a low flame. Put in the chopped ingredients. Set aside.Provided by: www. powdered masala. Bring to a boil and boil till the juice is thick. 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. salt to taste and tamarind juice.
chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . rice flour. dissolved in milk 2-3 green onions (scallions). green chillies and salt.combine the chapati atta . Crush together the coconut. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. salt. salad oil and coconut.FoolzParadize. chopped finely (If you cannot find green onions. 120. Make the dressing by combining the green chillies. red chilli powder.Provided by: www. ordinary onions) 1 1/2 teaspoon of garlic. Mix the dressing with the grated mango. 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.Org Should keep for about a week. 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. Gobi Manchurian Ingredients 1 small Cauliflower. Season with mustard and curry leaves. 119. 71 . you can substitute with white. 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. chopped finely A pinch of saffron (or red coloring). fresh 8 gren chillies.
The minute it starts turning brown. carrots and green peas. A few sticks of cinammon. If you desire. salt to taste. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken. Add the soy souce and stir for a minute. coconut. add the red chilli powder 72 . Mix well with water. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. 2 tsp of coconut... Ghee or melted butter for frying.. chopped.baking powder. 1/2 an onion. ginger and coriander in the blender. Dip the cauliflower flowerets in this batter and deep fry in oil. drain and set aside. Take this mixture from the heat and pour it onto the fried caulilower. you can add the cauliflower when the mixture is in the pan itself in the last stage. turmeric powder and 1 tablespoon green chilli paste. 2 flakes garlic. Now add the chopped garlic and green chilli paste and fry for a minute. 1 cup of cauliflower flowerets... soy sauce.Org 1/2 cup cornflour. add the chopped corainder leaves and stir for 20 seconds.sliced fine. Keep aside. The leaves should not lose thier color.soft or crispy. 3-4 green chillies. a few cardommom seeds..keep on stirring on low heat and when the mixture turns thick enough. Some mixed frozen vegetables like beans.FoolzParadize. shredded 3 medium onions. 1 1/2 tsp red chilli powder. add some oil and when it smokes add the remaining garlic and ginger paste.. When onions are browned properly. But this will turn the cauliflower soggy. 1 tablespoon garlic/ginger paste. 1 tsp chilli powder. It all depends on how you like to eat the Cauliflower manchurian. In a open pan. Fry the onions in a the ghee or melted butter. salt...Provided by: www. boiled A bunch of coriander leaves. 1 inch piece ginger. Vegetable Pulao Ingredients 3 cups of rice. till you get the consistency of thin batter. 121. garlic. add the chopped onions and fry only till they start becoming translucent.. Also add the cloves. cinnamon and cardommom. to make a smooth paste. a few cloves.
including the cauliflower and sprinkle some water on it. crushed finely 1 small piece of ginger. cut into large pieces 1 1/2 cup raw rice. but do not add excess water as it will ruin the pulao. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes.Org and fry for 30-45 seconds. Now add the peas. Fry till the onions turn transparent. salt to taste and the blended masala. Keep covered and cook on a low flame till the vegetables are cooked. add the cardamoms. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. cinammon. cashewnuts and the coriander leaves and mix well. cloves and onions. Now add all the vegetables. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . crushed finely 1-2 cloves 1 small piece cinnamon.FoolzParadize. transfer the vegeables to a big mixing dish. This might take approximately 15-20 minutes. 123. 122. add all the boiled rice. Mix in the cooked rice and heat through. When the vegetables are done. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. Keep sprinkling water periodically to speeden up the process. jeera. Cook on low heat till the peas are cooked. Serve with Raita.Provided by: www. When it browns. chopped finely 1 tablespoon cashewnuts. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish. 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 . Eat when hot with a vegetable or meat side dish.
Store in a airtight container.Org 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. add the brinjal pieces and fry till the brinjal is done. coriander and peppercorns. Bring to a boil and remove. 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. Powder them using a coffee grinder and set aside. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. urad dal and channa dal.cloves. When the seasoning is almost done. Add the powdered masala and mix.FoolzParadize. 124. Serve hot. red chilli. Heat the ghee in a pan and add the mustard seeds. Mix this with the cooked rice and heat through. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . green chillies. turmeric. cumin. cinammon.Provided by: www. Now add the buttermilk and mix well. Add salt to taste.
peanuts.etc) 4 green chillies. 2 tsp sesame seeds. red chillies. 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 tsp mustard. cumin. 126. 1/2 tsp channa dal. pepper.Provided by: www. urad dal. Mix in the bisi bhele huli anna powder. Heat some oil and add the remaining musatard seeds. channa dal. Set aside. green chillies. Powder to a fine powder using a coffee grinder and set aside. When the seasoning is ready. 75 . 6 red chillies. green beans. 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. asoefetida. Heat the ghee and add the mustard. Roast the coriander. Mix in the coconut gratings and powder once again. potatoes. Add the tamarind juice to the above rice/dal/vegetables and mix well. cashewnuts.add it to the rice mixture and add salt to taste. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. urad dal and channa dal. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. curry leaves. 1 sprig curry leaves.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic.Org 1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. Set aside.FoolzParadize.
Now add the powdered masala and simmer till you get a sticky masala. 76 . The liquid will start boiling. This will keep well for a month in a airtight container if refrigerated. Add salt to taste. Mix this with plain cooked rice to get puliyogare or tamarind rice. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Heat through and serve hot with rice and dal. Add the cabbage. When the seeds start crackling. red chillies dals and curry leaves. Heat through and serve. Fry till the mustard crackles.Provided by: www.Org sesame seeds and curry leaves. You can add extra tamarind juice and mix if you need the dish to be more sour. Add salt to taste. 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. add the tamarind juice and salt/jaggery.FoolzParadize. Heat through and cool. Add the shredded coconut and the hing and mix well. chopped finely 2 medium sized onions. Cabbage Upkari Ingredients 1 small cabbage. 128. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Mix well. 127. 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. Now add the onions and fry till the onions turn translucent and start turning brown.
Garnish with the chopped coriander leaves. cardamon.FoolzParadize. Fry till the oil seperates.cumin powder and dhania powder and stir for 5 mins. Add the yoghurt . Eat with chapathi/nan. Peel them and prick the potatoes with a fork. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . 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.Org 129.Provided by: www. 130. Add the paste to the onions. Drain and set aside. poppy seeds. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Fry the potatoes in hot oil till they turn slightly brown. Heat oil in a shallow pan and fry the onions to light brown. ginger and green chillies to a paste. Now add the garam masala powder and mix well. Grind the coconut. salt and the fried potatoes. 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. Add chilli powder.
Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . Heat hot with plain rice. turmeric and the coconut paste to the buttermilk. When the onions start browning. Serve hot with chapati/rice and dal. cumin and red chillies in hot oil.Mix well. 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.Provided by: www. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. chopped finely Method Add the salt. Stuff each bhendi with this masala and keep the remaining aside. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. 132. Heat on a low flame till the buttermilk mixture reaches a thick texture. curry leaves. When the bhendi is done. add the cumin seeds and when they splutter add the sliced onions. hing .Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.FoolzParadize.Keep stirring continously. Season with mustard. add the remaining masala and the bhendi pieces. washed 1 large onion . 131. Now add the chopped coriander leaves. Bharva Bhindi Ingredients 1 lb Bhendi. chopped and roasted 78 . Heat the remaining oil. take off the stovetop and sprinkle the lemon juice. Keep turning occassionally.Add the boiled vegetables. Not more than a minute.
Simmer till the vegetable is tender and done. Add the baigan and mix well. 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 oil in a heavy or non-stick pan. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. chopped finely 4 green chillies. roasted groundnuts powdered coarsely 3 tbsp. Rub them with some curd and salt and set aside. roasted 1 tsp cloves. Make 2 slits to form a cross. add the mustard. Mix all the roasted masala in the blender with some curd to make a smooth filling. Add the chopped coriander leaves and some water to get 79 . Stuff some of this mixture into each slit of the brinjals. Fry till the onions turns translucent. slide in the brinjals slowly. chopped and roasted salt to taste 2-3 tbsp. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. cumin seeds wait to splutter.FoolzParadize. Add some water. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Now add the peas and fry for a couple of minutes. This will take around 30-45 minutes at 400 deg F.Provided by: www.Org 3 tbsp. roasted and powdered 1 small bunch coriander leaves. grated fresh coconut. Take it out of the oven and peel it. 133. roasted 2 tsp red chilli powder. Any mixture which is remaining can be now added to cover the vegetable. Mash the baigan and add the salt to it. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. Now add all the spices and the sugar and fry for a minute. Heat the remaining oil and add the chopped onion.
chopped 3 flakes garlic. potatoes 2 heaped tablespoons each of crumbled paneer. Serve when hot with plain rice/paratha. Mix all the other ingredients for the kofta into a paste.Provided by: www. Seal the edges and shape into stuffed rounds. 134. Deep fry each kofta till golden brown. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.crushed 3 large tomatoes.Mix well. Keep aside. Heat through. mash and add salt to taste. Add the sugar and the ground peanuts. You can also add some malai to thicken it some more.Org a thick consistency. Blend together the onions. Mix in some water if necessary. ginger. 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. Drain and keep aside. 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. Add the pureed tomatoes and the masala powders. 80 . Malai Kofta Ingredients For the Kofta: 1 1/2 lb. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.FoolzParadize. The gravy will begin to thicken.crushed 1 inch ginger.
They should become spongy. add the koftas. 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. If you are using paneer.transfer it into another piece of paper/cloth.Org When the g ravy comes to a boil. add the vinegar and wait for the milk to curdle completely. In the meantime. 135. Insert the balls one by one in the syrup and warm them up. mix the paneer and sugar and shape it into flat balls. wrap it properly and refrigerate it overnight. When cool. Cut into cubes and deep fry in hot oil. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan.shape it into a large rectangular block.FoolzParadize. shape into small flat balls. Take it off the fire and let it sit for 10 minutes. Bring the water and sugar to a boil to yield sugar syrup. Drain and store in the frezer. boil the half and half with the rose water. 136. When all the water is drained from the paneer. Pour it onto a cotton/muslin cloth and tie it with a tight knot. When it's boiling. The koftas should be put in just before eating the dish or else they will turn soggy.The syrup should not be too thick. 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. 81 . mix together the confectioner's sugar and cheese. Heat through and serve. Take it out and let it cool.Provided by: www.
Add ghee and cardamom powder and mix well. 139. Cook stirring continuously till a soft lump is formed. to 1/8" thickness. ghee 1/2 tsp. Mix well.FoolzParadize. Set aside till the mixture has slightly cooled down. Cool. Let it stay immersed for about 1 hr.Org Set aside. In a heavy saucepan put sugar and paste. Add the cooked balls to the half and half. 138. Spread on a clean greased worksurface. Shape into laddoos(small round balls). cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. 137. 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 . cut into diamond shaped burfis. Use as little water as possible when blending. Add the sugar and stir on a low flame for about 4 minutes. Store in airtight jars. Cook on slow to medium heat. Roll each laddoo in a little dessicated coconut.Provided by: www. You can either chill it or serve it at room temperature. Apply the silver foil. Add the cardamom and nuts to the half and half. 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. Roll lightly with a rolling pin. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp.
Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.FoolzParadize. 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.roasted rava and cardamom and powder fine in a dry grinder. 83 . Add the powdered cardamoms. Serve hot. Fry the cashewnuts and raisins and add t o the pongal. Shape into tight laddoos(small round balls).cloves nutmeg and saffron. 141.Org 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. Add to the rava-sugar mixture. Strain the jaggery to remove the dirt. Mix the sugar.Provided by: www. The laddus can be stored in an airtight container for a few days. Add the cooked rice and dhal. Mix well.fry the cashewnuts and raisins. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Put the syrup once more on the heat and stir till it becomes slightly sticky. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Roast the rava in the 2 tbsp ghee till light golden in colour. 140. Heat the remaining ghee. Heat the 4 tbsp ghee.
Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. This will serve 2 people. red chillies and 3/4 of the mustard. 143. smear turmeric and salt on them and soak them in 1 cup vinegar. add the fenugreek. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Eat when cooled down to room temperature. Strain the mixture through a muslin cloth to remove all liquid. 84 . Mix in the strained mango pulp and the cardamom powder. 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.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. When the mustard crackles. Heat the oil and add the remaining mustard. If you use low-fat cheese and milk and cut down on the sugar. you have a very low-calorie delicious and nutritious dessert. with a little vinegar. ginger. Hot and Sour Tomato Pickle Ingredients 1 lb.Leave for about 2 hours. 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.FoolzParadize. Strain the mango pulp in a similar way to remove most of the liquid. Pour into a large container and chill in the refridgerator for about 3-4 hrs. 142.Provided by: www. Serve in individual dessert bowls topped with pistachios and dry fruits. Blend together the garlic.
This will keep well for months in a airtight container. When the pickle is almost done.Org Add the tomatoes and the remaining vinegar.FoolzParadize. 145. Store in a clean bottle. You can make a larger quantity of this by using the above ingredients in the same ratio. 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. the oil begins to float at the top. This will keep well for months in a airtight container. 144. 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. Stir continuously as the mixture comes to a boil. 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. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Powder to a fine powder using a coffee grinder and use as required. Will keep for a year. 146.Provided by: www. Take it off the heat and let it cool.
shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 .salt sugar(jaggery) and tamarind juice.Provided by: www. 147. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. tomato. Season with mustard. hing. Use as required. Garnish with chopped coriander. 148. pepper. The coriander and cumin powders must be freshly ground.Org 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. Eat when hot with plain rice. curry leaves and cumin in ghee. This will keep for months if stored in an airtight container. Mix together the water. Pepper Rasam Ingredients 1 small tomato.FoolzParadize. 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. Bring it to a boil on a low flame.
one by one. 149. green beans 7-8 green chillies 87 . Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Season it with mustard seeds and curry leaves. Add salt to taste. add the onions and fry till they turn brown. put it back on the stove and heat for approximately 4-5 minutes. Add hing and serve hot with chapatis or white rice. Heat some oil and add the mustard and curry leaves. Now add the lime/tamarind juice and heat through till it boils. Add the tomatoes and the coriander and some water to get a liquid consistency. Take it from the fire and set aside.jeera. Add water if the buttermilk is too thick. coriander and green chillies.FoolzParadize. 150.Provided by: www. the remaining turmeric. Roast in a little oil. Add the cumin-dhania. Cannot be re-heated on direct fire. Now add the besan and keep frying for 2 minutes. Add salt and heat on a low flame till the buttermilk reaches room temperature. Delicious when eaten with hot plain rice. red chili and turmeric and fry for a minute.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Set aside. the coconut. 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. Add this coconut paste to the warm buttermilk. 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. Blend to a smooth paste. When they crackle.
Season with mustard. Bring to a boil on a low flame. medium sized. Remove from heat and add the boiled dal/tomato to this. Other vegetables like eggplant. chopped For seasoning: 1 small onion. Now add the powders and fry for a minute. Dilute with some water if needed. Add the cumin and mustard. In a saucepan. Add the chopped coriander leaves. Mix well. 151. 88 . Blend together the coconut and green chillies. When the cumin is slightly fried.cucumber. Fry till the onion starts turning color.Org 1 cup fresh coconut. washed and drained 2 tomatoes. Add salt to taste. Add 1 cup of water. cumin and curry leaves. add all the other seasoning ingredients except the red chilli. Boil in a little water till done. Set aside. Add the beans and salt to taste. Drain and set aside. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves.cayote etc can also be used for this preparation. Adjust the salt if necessary. turmeric and dhania. Add this paste to the buttermilk and mix well.Provided by: www. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Dhal Makhani Ingredients 1 1/2 cups toor dal. 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. 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. prepare the seasoning by heating the butter.FoolzParadize.
remove and pour over the dhoklas. Oil 2 tbsp. 2. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 8.Provided by: www. Mix well and add this to the Gram flour mixture. 5. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. 7. Turmeric powder 1/2 tsp. Fresh grated coconut ½ cup Lemon 1 no. When the seeds begin to crackle. Heat oil in a small pan. 152. Grease a dhokla mold or a shallow cake tin with a little oil. Serve hot with rotis or plain rice. Cool for sometime. Salt As per taste 1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Serve garnished with chopped green coriander leaves and grated coconut. - Salt 1. 153.Org Bring it to a boil and remove. Whisk well to remove all lumps. Chopped ginger 1 tbsp. 8-10 nos. Dhokla Gram flour 200gms. ¼ cup 1 tsp. In a small bowl take one teaspoon of soda bi-carb. Cut into squares and arrange in a serving platter/bowl. Add mustard seeds. Pour the batter into the greased mold and steam for 10-12 minutes. Soda bi-carb 1 tsp.FoolzParadize. 4. Add this paste to the fermented mixture. Add salt and cover it and leave it to ferment for 3-4 hours. The mixture should have a thick consistency. Chopped green coriander 1 tbsp. Add turmeric powder and correct seasoning. Make a paste of ginger and green chilies. Keep the steamer ready on the flame. Wash and soak urad dal for 6 hours. 6. Mustard seeds 1 tsp. 9. 1 teaspoon oil and juice of 1 lemon. 3. 89 .
Strain the mixture with a soup strainer. Add strained tomato liquid and season with salt. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. garlic. Wash and cut tomatoes into quarters 2. As per taste . 4. Shape into a ball and make a hole with the thumb in the center like a doughnut. Cumin seeds 1 tsp. This is now called a vada. cumin seeds and crushed peppercorns to the batter and mix well. 5. Sieve flour. Bring it to a boil. Oil 1 tbsp. Whole garam masala 1 tbsp. 6. 7. Add 5 cups of water and bayleaf. Chopped garlic 1 tbsp. Deep fry the vadas in medium hot oil until golden brown and crisp. Add salt. asafetida. 6. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 3. 4. Salt As per taste 1.FoolzParadize.Provided by: www. 155. Green chili 2 no. 7. Serve hot with Sambhar and Coconut chutney. Wet your palms and take batter into the palms. 5. 154. Bring to a boil. Chopped ginger 1 tbsp. curry leaves.Org 2. Tomato Soup Tomatoes 600 gms. 3. 90 250 gms. garnished with chopped green coriander leaves. Sugar (optional) 1 tbsp. 1 cup 3 tbsp. let them crackle. Chopped green coriander 1 tbsp. add sugar if it is very sour. Cook tomatoes with chopped ginger. 2. green chilies cut into two and Whole Garam masala. Heat oil in a pan. Add cumin seeds. Bay leaf 2 no. Grind into a fine paste. Dry mint leaves on a hot griddle and then powder. Serve hot. Heat oil in a Kadhai.
salt and mint powder. 4 tbsp. cover and keep aside for 10 minutes. Cut raw mangoes into half. 5. Slit green chilies and cut them into half inch long pieces. Grind mustard seeds to a coarse powder. Roll out each portion with a rolling pin to approximately six inch diameter. 4. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. Turn it and smear half a table spoon of oil on paratha. Note: This pickle can be enjoyed within 5-6 days of preparation also. 4. Apply turmeric powder and salt. 3 tbsp. 2 tbsp. 7. 350 mls. turmeric powder and salt with green chili and lime pieces. 3. 5. Cut limes into eight pieces. Knead well. Cook rolled portion (paratha) on a Tawa (griddle plate). Drain out excess moisture. 156. 12 no. 2 tsp. Divide into 8 equal portions. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. on moderate heat for 3 minutes. 2 tsp. 4 tbsp. rub nicely and then keep it for half an hour. 157.FoolzParadize. remove seed and then cut ¾th inch sized pieces. Mix flour. Cook on low heat till golden brown. 2. Mix powdered mustard seeds. Repeat the same on the other side. Transfer this to a sterilized glass bottle or an earthenware jar. 3 tbsp. 2. Pour oil on top and shake the bottle well. 3. Serve hot with Dal Pakhtooni or curry of your choice. Grind fenugreek seeds.Provided by: www. 6. fennel seeds and mustard seeds to a coarse 91 .Org 3. As per taste 1. 400 mls. add water to make a semi hard dough. As per taste 1. 8.
8. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. bring it to a boil. Put this into an earthenware jar and pour the remaining mustard oil. Mix fenugreek seeds. Cook for another 3 minutes. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Knead and mash Chhena. Mix thoroughly.FoolzParadize. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 1 tbsp. make balls and press between your palms to flatten them. 7. stir continuously. 1 kg. Simmer until it is reduced to a thick consistency. reduce the flame. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. Note: In most of the Indian pickles.Org powder. 6. Keep aside. of water. 6. Heat mustard oil until smoking point. Dissolve 500 gms. 7. 4. 5. 92 . 2. Squeeze the rasmalai and put them into chilled milk. Make sure you stir the contents o f the jar for the first two weeks at least once a day. 4 tbsp. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 1. add 2 tablespoons flour and make a dough. fennel and mustard powder with red chili powder. 5.Provided by: www. Divide it into 12 equal portions. 3. Remove from the flame and refrigerate for an hour. Keep in refrigerator for another half an hour. garnished with sliced pistachio nuts. Serve cold. 9. 2 ltrs. bring it to a boil and add rest of the flour dissolved in water. 158. This is to ensure that the mango pieces are always in contact with the oil. 4. salt and oil are used as preservatives. remove and let it cool. Add half a cup of water and again bring it to a boil. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 159. sugar in the same quantity of water. Now take milk in a heavy bottomed pan.
Add green cardamom powder . 3. Add some water and make a batter. 6. Bring it to a boil. Tip: For jalebi cloth. Remove and keep it in sugar syrup for at least 5 minutes before serving. 3. Stir continuously to avoid milk sticking to the bottom of the pan. Mix it. add a little water if required and make it into a pouring consistency. Heat Ghee in a Kadhai. Prepare sugar syrup with equal quantity of sugar and water. Mix flour. Add green cardamom powder and cook it for 20-25 minutes.FoolzParadize. ½ tsp. Basoondi Milk 2 ltrs. 5. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. a few drops 1 tsp. soda and Yogurt. 1. Leave it overnight to ferment. Sugar 200 gms. 1. 4. Cook on a slow fire for 10 minutes. take some stiff cloth and make a 3 mm hole in the center. Heat milk in a thick bottomed pan. 2. 161. Cook it from both sides.Org 160. 4. Simmer and reduce it to get a thick consistency. 5.Provided by: www. 2. optional 500 gms. Green cardamom powder ½ tsp. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Charoli seeds 25 gms. Pour into a serving dish and serve cold 93 . Add charoli seeds and sugar.
Add cardomom powder.1 Powdered jaggery . gram dal in the ratio 2:2:1. leave for 5 min.Heat a griddle.Provided by: www. water 1 Heat water to boil.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.Org 162. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Add some extra ghee while serving. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Roast cashewnuts. moongdal. grated coconut. 164.Then take even sized balls of this and shape it into a hollow hemisphere. Sweet pongal Sakkarai Pongal Take rice. 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. 163.Add water and steam in pressure cooker. mix well and pat it again. Kozhukkattai Outer cover: Rice flour .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. Inner stuffing(Poornam): Mix 1 cup grated coconut. Make this into round balls.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. 1/4 kg sugar. 94 .little(1 spoon) Steam moong dal and gram dal in a pressure cooker. 1 cup powdered jaggery. cardomom and grind.Turn over until both sides are cooked well.1 Gran dal . grated coconut in ghee and add this to the mixture and stir well.place a ball of poornam on it. Add the liquid part of this juice (which will be at the top) to cooked mixture.1. Cover and keep aside for 1/2 hour. Dal payasam Moong dal . Add the cooked dal mixture and heat for a little while.Make it tghick by heating in low heat for a little while. raisins.FoolzParadize. Poli Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery. put the poli and add a spoon of ghee around it.Roast some cashews in ghee and add it to the mixture. 166.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil.
salt. Turn over until it is fully cooked and crisp. add minimum water and knead tightly. ghee-2 tsp. Add little water so that the mixture becomes a solid paste. 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. to the rice flour and mix well. asafoetida . Make this flour into even sized balls and roll in the form of pooris or chappathis. omam paste 2 tsp. You can decorate it on top with grated coconut. Repeat the procedure with all the balls.1 tsp.4 tsp. 169.300 g Rice flour . salt . Place 2 tsp of the poornam on this and fold it sealing on the sides. Ribbon Murukku Gram flour . rice flour . Thattai Soak 4 tsp of gram dal for one hour.Drain the water completely. sesame seeds . Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. 2 tsp ghee.2 tsp asafoetida . Make this into uniform balls and flatten it lightly on both sides. red chillie powder . Deep fry this in oil and when it it cooked. add a pinch of salt. 170. 4 tsp sesame seeds. grated coconut .Add the soaked dal and minimum water to this and make into a thick paste.2 tsps Ghee . 2 tsp ghee and 1/2 tsp asafoetida and mix well. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste.1/2 tsp.Provided by: www. Add 1 cup grated coconut. Add other ingredients and mix well. 2 tsp red chilli powder.200 g red chillie powder . urud flour .FoolzParadize. Make very small balls using this flour and deep fry in oil. so that it becomes semi-circular in shape. 171. Take a ball of this paste and pat it on a plastic sheet of paper . Seedai rice flour-500g.Org Take maida:rawa in the ratio 1:1.1 tsp salt . Slightly heat the rice flour in a dry pan. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate.4 tsp. Deep fry these in boiling oil.1 tsp. 95 . 168.3 tsp.1 cup. Deep fry this in oil.. 1 tsp salt. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. each 1/4 kg. a pinch of baking soda and mix until bubbles appear. 1/2 tsp asafoetida. Make it thin. 167. cumin seeds .1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. Slightly dry roast 500 g of rice flour. To 100g of ghee add a pinch of salt.1 tsp sesame seeds. Mix gram flour 500g.
Org 172.Boil for 5 minutes till scum forms on top. milk 1/2 tsp. Thenkuzhal Rice flour . Urud powder Dry roast urud dal and grind into a very nice powder.When sugar dissolves. sesame seeds .4 tsp. 96 . add milk.Add cardamom powder and mix. milk few drops saffron (kesri) colour Method For syrup: 1. cumin seeds.Provided by: www.FoolzParadize. 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. 5. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. 4. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . 6. 173. 2.Add colour and boil till sticky but no thread has formed. 3. urud powder .Mix flour and milk to a smooth batter.Strain and return to fire. For boondi: 1.250g.Put sugar and water in a vessel and boil. Keep aside.
Drain any excess syrup. urud dal. cumin seeds.Org 2.Spread in a large plate.Heat ghee in a heavy frying pan. Powder elaichi and add ghee before bringing down. Leave for 15 minutes. 6.Provided by: www. 97 . Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove.sp. 13. 4. When you touch water and then the jaggery. Put chana dal. little salt.Cover and keep for 5 minutes. When steam comes. 7. 10. Then stuff and steam kozhakattai in cooker.sp oil-4 t. 2.sp. it should not stick. 1 big spoon oil. 5. stop and bring down.Keep aside. it will roll into a boll. rice flour allow water to boil.Hold strainer on top with one hand. 2/3 cup water. 174.Cut the brinjals into 2 inch pieces. coriander leaves nicely. keep in sim and cook till it sweats. 175. hot water over it. 11. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.sp cumin seeds-1/2 t.Tap gently till all batter has fallen into hot ghee.sp. Mix the batter. Repeat for remaining batter.Cool and keep open to dry. 12.sp mustard seeds-1/2 t.Heat oil in a thick bottom pan. add flour. before storing in containers.Stir with another strainer and remove when light golden. ginger.FoolzParadize.With the other pour some batter all over the holes.Immerse boondi in syrup. turmuric powder-1/2 t. 9.Shape in laddoos with moist palms. 3.First make a paste of green chillies.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 3. 8. Sprinkle few tsp.sp Urud dal-1 t. chana dal--1 t.
Put some water in the plate.Put the brinjal pieces. put the tamarind juice.Fry them for a while and cover the pan. Add red chillies and fry nicely. Keep aside.Serve hot with any veg or non-veg dish.Grind coriander leaves. 5. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn.Org mustard seeds. salt and turmuric. 177.Close the pan again. 6. Then you can add peas and the fried potatoes.Take rice which should be boiled well before and let it cool. 4. 176. 2. 7.Sprinkle the coriander leaves and serve. ginger-coriander paste in the brinjal pieces and mix well.Let it cook till you get a nice aroma and it should thicken.Tastes good with white rice and ghee. the curry is ready. together with a little water. 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 . 8.Provided by: www. 6. with a plate. 10.After 5 or 6 minutes.FoolzParadize. Allow to splutter. 4. 5.fried in oil Method 1. add garam masala and ginger and garlic paste. green chilies. 9.Fry onions till golden brown.After the brinjals are half cooked. 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 . 3. Green Pulao Ingredients One bunch of fresh coriander leaves. 7. 8.Then you add the masala and stir well till the masala has spread out on the rice. mint leaves. but stir it frequently.Add salt to taste.Fry till oil seperates then add the ground ingredients with a little water.
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
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.
Provided by: www.FoolzParadize.Org
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
Note: You can adjust the amount of tamarind extract according to your taste. do not add any water). Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.Org asafoetida.half inch stick Cloves -.FoolzParadize. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.1 tsp. Drain water from the soaked soal.1 tsp. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.1/4 cup Cinnamon -. Ginger Paste -.1/2 cup Chopped Green Chili -. Mix thoroughly. Garlic -.Provided by: www. nutmeg powder.1 cup Split Green Gram (moong dal) -. 102 . Stir well. Mix well.1/4 tsp.5 hours. Add coriander seeds powder. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. Serve with Verusanagapappu Pacchadi or plain yoghurt. 182.3 Coriander Seeds Powder (dhaniya powder) -. garlic. onion.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Chopped Onion -. Crush cinnamon stick and cloves into powder and add to the paste. ginger and green chili. Salt to taste Oil to deep fry Mix the two dals and soak for 1.1 tsp. Nutmeg Powder -. Remove from heat. sliced green chiles and tamarind extract. Masala Vada Cooking time: 30 minutes (with soaking time of 1.1 tsp.
grated coconut 60 g. gram flour 120 g. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.1 cup Rice flour -. sesame seeds 60 g.Org 183.FoolzParadize.Provided by: www.2 tbsp (very small pieces) Cumin Seeds -. Allam Pacchadi (ginger pickle) goes well with this dish 184.2 (about 1. You shouldn't use an implement to spread the batter.1 inch piece Chopped Coriander -.fistful Crushed Cashew nuts -.1 cup Chopped Ginger -.15 Finely Chopped Green Chilies -.1 tsp Oil for cooking Salt to taste Mix everything except oil. It is a great snack. poppy seeds 103 . It should spread on its own. 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.1/4 cup Semolina (Bombay Ravva) -.5 tsp) Chopped Fresh Coconut -. Add enough amount of water and mix well such that when you pour batter on the frying pan.1/2 cup Moida -. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.
Drain and keep aside. 185. pepper powder and kasuri methi. strained 800 g cauliflower. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Remove from oil and store in an airtight container. Check the seasoning and remove from heat. 186. Knead to a stiff dough. garnish with pomegranate and serve with tandoori paratha. Add tamarind pulp and black masala powder and mix well. Stir well. Seal the edges with a little water. add curry leaves.Org a pinch of sugar salt and chilli powder to taste 100 g. but not soft and squishy). Add salt. coriander leaves. cummin powder.FoolzParadize. 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. salt. Sprinkle amchur powder. asafoetida. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Add cauliflower. 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. Then add fenugreek and stir for a few seconds. Blanch in salted boiling water until al dente (almost cooked. Lower the heat. sesame seeds and poppy seeds and grind to a powder. Add sugar. To serve:Remove to a serving dish. chopped fine a marble sized ball of tamarind. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Wash in running water. Stir for some time. Add potatoes and stir-fry for five minutes.Provided by: www. Stir well. hot oil and enough water. Khatti Arvi Ka Saalan Serves: Four 104 . Uncover and increase to medium heat. When they crackle. long pieces and deep fry in hot oil till brown and crisp. Cut into three cm. Heat oil in a kadai or wok and season with mustard seeds. 60 ml. Roast the grated coconut. 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. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.5 g) fresh black pepper powder. Add the ginger paste and garlic paste. Keep it aside. Stir-fry until the moisture evaporates. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. drain and keep aside. bidari paratha or puri. yellow chilli powder and salt. strained 10 g garlic paste. Cover and cook (for about six minutes) until al dente.
stirring occasionally. When cool. Lower the heat. Add onions and saut until golden. Heat oil in a pan. 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. chilli powder and turmeric powder. tamarind pulp. add arvi and jaggery. Add salt and three cups water. Add curry leaves. crushed 105 . urad dal and whole red chillies. Stir for a minute. Add mustard seeds. Bring it to a boil again. simmer. For the filling: 150 g paneer. Remove and adjust the seasoning. Grate the jaggery and reserve in three tbs water. until the gravy reaches thin sauce consistency. Add garlic and saut over medium heat until light brown.Provided by: www. peel and quarter lengthwise and reserve in a panful of water. 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. Stir-fry until the oil floats on top. Add tomato puree. 187.Org 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. Stir until the seeds begin to crackle. 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. Add lemon juice and bring to a boil again. 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. To serve: Remove to a serving bowl and serve with steamed rice.FoolzParadize. Bring it to a boil. cummin seeds. Lower the heat. Drain.
tomato. Add the bitter gourds and blanch them until soft. garlic paste. Hold the onions with tongs and roast them directly over the flame until the skin is charred. green chili. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. including stem. Combine chili powder. whatever you do to nonstick yourself. use a little water. To prepare the filling: Remove the brown skin and roughly chop the coconut. and turmeric powder.Org 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. Put enough water in a pan. Grind all these ingredients. Add salt. except paneer. Arrange them in a greased roasting tray with the slit side on top. corriander powder and chilli powder to the paste and mix well. ginger. mustard seeds and fenugreek seeds. Add curry leaves and stir. peel and roughly chop the onions. turn off heat and sprinkle with garam masala and reamaining cilantro. 188. tumeric with the yogurt in A small bowl.Provided by: www. Spray with pam. and cut cauliflower into 1 inch flowerets. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. mix well and divide into 12 equal portions. Cover with foil.Add paneer. with 1/4th cup water to fine paste. groundnuts. and cook with lid off. ginger paste. Put Cauliflower into pan then pour spices over the top. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Arrange on a tilting tray and keep aside for at least an hour. for another 5-6 minutes. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. basting at regular intervals. 106 . Cool. jaggery. Make sure all liquid is driven off. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. ginger. Remove and uncover.FoolzParadize. Drain and keep aside. Put a portion of the filling into each of the blanched bitter gourds. drain. use nonstick pan. Stir over medium heat until they begin to crackle. Dry roast the coconut. Stir in half the cilantro leaves. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Remove the seeds and rub with salt. to drive off excess moisture. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. increase heat to medium. Pour over the paste. Stir and bring to a boil.
add pods and cinnamon.10 Water -. Curry Leaves -. less than 98 calories GARAM MASALA 2 oz. 4 servings. 2 oz.0. peppercorns Heat a heavy skillet.1 tsp.Org serve with basmati rice.0. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.FoolzParadize. reduce heat. Sugar -.5 tsp.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet.0. black cardamom pods. 107 .Provided by: www. red chile powder and fry for 5 minutes on high heat while stirring occasionally. add chopped onion and fry until light brown.1 tsp. 1 oz piece of cinnamon stick. but continue shuffling until the heat is out of the pan. Garam Masala 5 tsp coriander seeds 1 Tbsp. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. turmeric powder. Move them around for two minutes.25 tsp.2 tbsp. heat oil on medium and add mustard seeds and Fenugreek seeds. Fenugreek Seeds --1 tsp. When Fenugreek seeds are light brown. Add clves and peppercorn. If not fine. 1 oz. and shuffle for another minute. But you might consider it worth investing in as its a neat combination of spices for cooking. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).5 cup Turmeric Powder -. cloves. Turn off heat. and discard what won't pass through strainer. Oil -. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. Pour roasted spices into grinder and grind til you have a fine powder. 189. salt. Mustard Seeds -. 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. Now add vegetable pieces. Store in a bottle for up to 6 months. 190. Red Chile Powder -. strain it.
Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. add jaggery and ghee. sugar. • 192. • Let cook on medium fire for some time and then put in almond and cashewnut bits. • Bring to one or two good boils. 191. after washing.) 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. • Lastly put in the kishmis. curry leaves. 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. • As soon as the rice and dal are cooked to softness. • When the milk starts boiling add rice and dal. Malai Kofta An extra special party favourite.Org Next add tamarind extract.) 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 . saffron nutrieg and cardamom powders. coriander leaves.FoolzParadize. Ingredient • For Koftas • 350 grams (12 oz. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. water and stir well.Provided by: www. Method: • Chop almonds and cashewnuts. The koftas will melt in your mouth.
) potatoes • 100 grams (4 oz. When soft. chillies. • Heat the ghee in a vessel and fry the onions till golden. Serve hot with parathas.Provided by: www.) cauliflower • 100 grams (4 oz) capsicums 109 .FoolzParadize.Org • • • • 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. ginger and coriander and fry for at least 2 minutes. chillies. 193. spring onions (with leaves). prepare a soup by passing through a sieve. salt and a little water and cook for 5 to 10 minutes. Keep aside these koftas. Heat the ghee in a vessel and fry the paste very well. How to serve Just before serving. Procedure (Gravy) Cut the tomatoes into big pieces. coriander and salt. cream and salt and boil the gravy for at least 10 to 15 minutes. plain flour. sugar. add the koftas. green chillies.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. Add the c hilli powder and fry again for 1 minute. • Add the tomato ketchup. 194. boiled vegetables. • Now add the tomatoes. add 4 teacups of water and cook. • 100 grams (4 oz. puris or rice. tomatoes. green peas. Navaratna Curry Ingredient • 100 grams (4 oz. Shape into small balls and deep fry in ghee. 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. Note: You can add 1 teacup of boiled green peas to the gravy if you like. ginger and coriander separately. Add the tomato soup. chilli powder. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans.) french beans. spring onions.) carrots • 100 grams (4 oz. Mix the paneer. baking powder.
3. (sliced finely) Garlic . Vegetable Kofta INGREDIENTS : Potatoes . • Cut the cauliflower into big pieces • Boil the french beans.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. Cook the potatoes and carrots and mash them up. 4. Cook for 2 mins.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. 110 . Cloves pwd. Keep it aside.) raisins • 100 grams (4 oz. . Salt and Black pepper Flour for coating. Reserve the vegetable stock. carrots and potatoes into small cubes. pepper. METHOD : 1. each Tomatoes .1 cloves (crushed) Ginger . thick cream and chopped fresh corriander leaves. cinnamon. Oil for deep frying For Garnishing . coat with flour and deep fry in hot oil till golden brown. garlic. Fry onions in oil till golden brown. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Add ginger.) cashewnuts • 100 grams (4 oz. carrots. cashewnuts. salt and chilli pwd and bring to boil. (pureed) Chilli pwd.4 tbsp. cloves. 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. raisins. turmeric and a little water. 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. Carrots . Then add the stock.3 nos.6 big nos. paneer pieces. pineapple pieces and few cherries for decoration. Mix salt and pepper to taste.Provided by: www. Form the mixture into small balls.1 inch piece (chopped) Cinnamon pwd. Add the tomato puree and simmer till it forms a thick sauce.1 tsp.FoolzParadize. . silver foil and cherries 195.2 nos.3 cups (sliced) Onions . 2. 5. turmeric pwd.1/4 tsp.
4 tbsp. Ghee . Make thin sugar syrup.3 cups Flour (Maida) 2 tbsp. Salt . Cut into small diamond shaped pieces.10-12 METHOD : 1. Oil or Ghee for deep frying METHOD : 1.1 tsp. Besan Ladoo INGREDIENTS : Besan . Deep fry in hot oil till light brown in color. Add this mixture to the flour and bind to a hard dough.1 1/2 litre White Vinegar . slowly little by little and keep stirring. 198. (chopped) 111 . 196. Add the rasmalais to the sugar syrup. Crushed Green Cardamoms . Make small balls from the mixture and flatten it.Org 6. 6. knead it till no granules are left. 7.20-25 nos.1/2 cup Sugar . Add crushed cardamoms to the syrup. 2. 9.3 tbsp.FoolzParadize. 3. 2. 3. Boil milk and cool it.Provided by: www. Filter the mixture using a muslin cloth and squeeze out the water (whey). Add sesame seeds and knead well. Repeat the process after adding the flour to it. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour .2 cups Milk . Add the cream just before serving and garnish with corriander leaves. Place the cheese (paneer) on a board and while still hot.1/2 cup Sesame seeds (til) . Roll out on a board into thick rounds. 197. Add vinegar to the milk.2 cups (powdered) Almonds (Badam) . 8. 5. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Divide the dough into large balls. Place the cooked koftas in the sauce and simmer for some time.1/2 tsp. Warm milk . 4.4 cups (a bit thicker than ordinary) Sugar . Add ghee and sugar and stir till well dissolved. Pistachios .2 tbsp. Garnish with grated pistachios. 4. Sugar . Rasmalai INGREDIENTS : Milk . In a small bowl mix little flour with water and add this to the boiling sugar syrup.
saffron and nutmeg. When the aroma comes. Cashewnut Barfi INGREDIENTS : Cashewnuts . When the mixture leaves the side of the vessel. Stir till the sugar dissolves. and mix well. then fry in oil for a couple of mins. 5. In a heavy bottomed vessel.300 gms. cashewnut pwd. and keep aside. remove and spoon contents into a greased thali. Add besan part by part and mix it well. grated coconut to the milk mixture and stir thoroughly. 3. 8. Stir till it dissolves. remove from heat and cool. almonds and pistachios. 2. 6. Ghee or oil . Coconut .300 gms. Keep stirring to avoid burning. 5. Separately. Remove from heat and mix well with the khoya. then add cardamom. Boil the milk and add the sugar.1 cup Cardamoms .1 cup Cardamom pwd. 2. Fry the coconut in oil till it turns a light brown. add the nutmeg with a little milk and keep aside. Almonds and Pistachios . 2.500 ml. Add the almonds and shape the mixture into balls. Heat the ghee in a pan. Black raisins . Smoothen with the back of a flat spoon.Provided by: www.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Heat the ghee and fry the khoya stirring all the time till it turns a light brown.250 gms. Khoya .FoolzParadize. METHOD : 1. Pass the cashewnut powder through a fine sieve. Cut into diamond shaped pieces and serve.1 tsp.2 (ground) METHOD : 1.1 cups Khoya .1 (grated) Almonds (Badam) and pistachios. 3. 4. Add khoya to cold milk. 3. Garnish with varak. 112 . raisins and cardamom pwd. 200.10 gms. 7. Continue cooking on a low flame. (finely ground) Milk .1 cup Cardamoms .50 gms. Keep aside. boil the milk and add the sugar. Sugar . 4. . each (coarsely ground) Milk .1 glass Sugar . Dryfruit Halwa INGREDIENTS : Cashewnuts.100gms. Add the dryfruits . stirring constantly.400 gms. Walnuts. Add the khoya. 199. Add the powdered sugar to it and mix well.Org Ghee . each (chopped) Ghee or oil . Keep on low flame.
Keep strring all the time.1/2 cup water and add the jaggery to it.1 cup Coconut . Remove from heat and serve hot.1/2 Jaggery . Keeo aside. Squeeze the milk out and reserve in a separate bowl from the previous. 10. 11. 5. Wash and drain the dal.1/4 cup Raisins . Cook for a few mins. Grate the remaining coconut and grind it with 1 cup hot water. Fry it in ghee and keep aside.FoolzParadize. Fry the cashews and raisins in ghee and keep aside. 201. Add this second milk to the fried dal and pressure cook it. Drain and reserve the coconut milk.1/4 cup Ghee METHOD : 1. boil 1. 5. 3. Fry it in hot ghee for 2-3 mins. Boil it till the liquid obtains a thick consistency.1 tsp. Spoon the mixture into a greased plate and smoothen with a flat spoon. 12. 6. 202. Cut into diamond shaped pieces and garnish with almonds and pistachios. Roast them onto the tava by adding little ghee to it .Provided by: www. 7. Add cardamom pwd. This will be thicker. Add all the above listed ingredients and make a dough out of it. Cut 5-6 coconut rings and chop it further to small pieces.Org 4. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 203. 2. 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. In the meantime. It tastes great if eaten cold too.2 cups (grated) Cardamom powder . Green Onion Bhurji Ingredients 113 . Delicious Parathas are ready and tastes very good with spicy tomato chutney. 4. cashews and raisins. Cashewnuts . Again add 1 cup hot water to the ground and drained coconut and grind. Add the thick coconut milk and mix well. 9. Pour this into the boiled dal mixture and stir well. Take a small portion of the dough and roll them into parathas. 8. and the fried cocunut pieces. 5.
Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft. 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. drop the batter in oil and deep fry them till golden brown.Org 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. Keep aside Chop the leaves finely. Beat the eggs and add to the pan. 114 .Provided by: www. They should cook in their own juice. add chilli powder and turmeric powder. After the leaves get cooked thoroughly . Mix well. Keep this aside for 3 hrs. Serve piping hot. Add the chopped leaves and mix well. Heat some oil in a frying pan. Note : Do not add any water to the onion leaves. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Mix the whole mixture well till the eggs get cooked and the mixture is dry. 204. When the oil is hot enough. Add salt to taste .FoolzParadize.
Make a tarka (seasoning) of mustard seeds. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. These bondas are very crispy and tasty too. Make sure the curd is sour enough. Grind it to a smooth paste. Keep the yogurt in refrigerator until it is chilled. green chillies and ginger.FoolzParadize. squeeze the water out and set aside. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Serving the wadas 115 . For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Take each wada out from water. asafoetida and curry leaves and add to yogurt. Add sugar. 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. 205.Provided by: www. 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. salt. Add salt to taste.Org Serve hot with green chutney or ketchup.
Serve with sweet tamarind(imli) chutney. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. In the mean time see the milk for ras may be ready. Refrigerate it.FoolzParadize. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Take the chenna out of the cloth in a dish .Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. pista. Then drain it in athin muslin cloth or handkerchief.Org Arrange the squeezed wadas in a deep dish. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . When the milk is cool add chenna balls to it . Now to curdle the milk add lemonjuice to it stirring continously.4 1/2 tbsp. 206. pista. almond and safforn to it. Hold it covered with cloth in the running water.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. cardomom. Add the sugar for ras to it and add cardomon. 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 . sugar for Ras 1 cup sugar 3 cups of water safforn. Sprinle red chiili powder.Provided by: www. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. And it is ready to serve. roasted jeera powder and black salt (sanchal). Bring 4 cups of milk to boil. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Depending on the size of the pressure cooker I put 12 pieces at a time 207.
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. boil it. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Pour the tapering mixture over it. Boil the cut spinach for 10 minutes in a very little amount of water. Take out dhokla and cut into pieces.Grind thecooled spinach alongwith the greenchillies to a fine paste. Steam it for 20 minutes.sugar and lemonjuice and pour into tempring. Mix togather water. This paste must be semiliauid. Allow to cool for sometime. lemonjuice and water. greenchillies and curryleaves in hot oil. Prepare the tampring adding rai. 117 .Provided by: www.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan.FoolzParadize. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (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. oil. 208. Garnish with grated coconut and Coriander. salt.
Cut the boiled potato into evenly shaped cubes. Heat oil in cooker. 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. green Chillies. Coriander.peas and tomatoes. add the spinach-chilli paste to the above. Once the onions and tomatoes are cooked.Add the cumin seeds and asofetida. Fry for 2-3 mins. tomatoes. and green peas and mix properly Add water and pressure cook. Serve with chappaties 210. Add the onions. Heat oil in a pan.Org Chop onion and tomatoes into small pieces. Add turmeric powder and salt to taste. Add ground Masala and roast till oil separates Add potatoes pieces. 209.Provided by: www. 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 .FoolzParadize. Tastes good with rotis/parathas.Add the potato cubes and allow to cook on medium flame for 5 mins. onion. salt. Simmer it for 10 mins. turmeric.
Serve hot with rice. Add turmeric powder (a pinch). 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 . Add the cooked mixture of the rice and dal to it with salt according to your taste. Add a teaspoon of ghee over it in the end before serving.And then add all the vegetables and let it boil.FoolzParadize. Add jeera.Mix well. This can be eaten with coconut or onion chutney. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. Add the ground ingredients and cook for about 15 mins. The two should be cooked till soft. 212.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. salt (2tsp). Add water if desired.Provided by: www. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. 211. When they splutter add ginger and fry. 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. chillipowder (1tsp). 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.
Add Gram Flour till you can shape them into small round soft balls. Add the sliced onions.FoolzParadize. After that add ginger.. of Mango Powder 1 Tsp. Let them cool for 20 minutes.Org 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. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Then add the vegetables & pressure cook till done. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Mix all the spices (except salt) and vegetables in a bowl. Keep on mixing it with your hand . Red Chilly Powder 1/4 Tsp. Fry it nicely. Squeeze lime to it & the veg korma is ready. Add salt to Gram Flour and add it slowly to the mixture. Serve hot with chapatis. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. chillie powder. Sugar 1/4 Tsp. garlic.Provided by: www. Do not add water. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. 120 . 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. corriander powder. 213. Cinnamon Powder 2 pieces whole cloves 1 Tsp. salt & fresh corriander leaves .
Deep fry in oilon midimum flame till golden brown in colour.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. Add the rest of the ingredients for the Tomato curry. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5.Provided by: www. Set them aside. 214. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 .add a little bit warm water and make a soft dough. Moong Soup With Paneer Light and nutritious. Meanwhile heat some oil in the pan . Cook them with salt for about 15 minutes on medium flame. Cooking time : 25 minutes. Add the Tomato paste. Chop the tomatoes in small pieces. Serves 6. Keep on Stirring . Keep it in the oven at warm till you serve.FoolzParadize. serve with curd or butter. (dough should be softer than the chapati dough. Preparation time : 5 minutes. Keep Medium Flame. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. I would highly recommend to cook the curry about 3 hrs before you serve. Let it soak on paper. For the Tomato curry . Garnish with Fresh Cilantro or Paneer.) Grease the chakali utensil make chakali.Org Use some oil in your palm of the hand to form the balls. Deep fry the Kofta balls. See that the oil is not very hot. Add water and ginger and simmer for 2-3 minutes. 215.
onions. Boil for 2 minutes. salt and pepper and boil for 2 minutes. 2. Blend the cooked moong in a blender. Add the strained mixture. Add 6 cups of water and cook in a pressure cooker. Soak the moong for a few hours. Serves 6. milk. When they crackle.Provided by: www. Preparation time : 5 minutes. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Add the paneer and cook for 2 minutes 216. 3. 5. Preparation time: 15 minutes . carrots. Corn Soup with Vegetables A soup with a Chinese touch. Mix the cornflour with a little water and pour into the soup. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Melt the butter. 2. salt and pepper.FoolzParadize.Org ¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. Cooking time : 25 minutes. cabbage. add the onion and fry for 3 to 4 minutes. sugar. Cooking time: 30 minutes . 4. Add the sugar. 3. 6. Healthy Tomato soup The ever popular tomato soup made in a healthier way. 217. 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. Blend in a blender and strain. 5. add the asafoetida and moong liquid. stirring ocassionaly. 4. Strain. 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. Serves 6. Serve hot with cream and bread croutons. Add the lemon juice.
Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. butter and cheese and boil for a few minutes. Serve hot. Cooking time : 10 minutes. Strain to obtain coconut milk. Cooking time: 10 minutes . For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . 6. Fresh green pea pods add fibre and Vitamins A and C to the soap. 5. Grate the coconut. corn and Ajinomoto powder and cook in a pressure cooker until done. 2. Add the paste. 3. Add the paste and curry leaves and fry again for 1 minute. Blend in a mixer.Org 1. Preparation time: 20 minutes. 220. 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. Mix the cornflour and coconut milk. Cooking time: 20 minutes. 218. Serves 6. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Green Peas Skin Soup Preparation time: 10 minutes . 7. Add the green peas skin and green peas and cook for 3 to 4 minutes. Add the vegetables. 2. 219.Provided by: www. Heat the butter and fry the onion for 1 minute. Add salt and pepper. Serves 6. Strain to separate the stock from the skin. Health Information: This unusual soap gives the flavour of peas without the calories. Boil the stock for 1 minute. Heat the ghee and fry the cumin seeds for 1 minute. Mix the cornflour with 6 teacups of water. Serves 6to 8. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Discard the skin. 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. 2. 3. 4. Add 6 cups of warm water and blend in a blender. Preparation time : 20 minutes.FoolzParadize. add to the paste and boil for a few minutes.
cauliflower. When cooked. 124 . Add 6 teacups of water. Add the beans. Preparation time: 15 minutes. 221. Add the green chilli. Cooking time: 15 minutes . tomato. The combination of cereals and pulses provides protein of high biological value. Add the moong dal and 6 teacups of water and cook in a pressure cooker. blend in a liquidiser and strain. Add the stock and boil for 10 minutes. When cooked.Serves 6. salt and pepper and give one boil. masoor dal and salt and cook in a pressure cooker till the first whistle. Serve hot with lemon juice and garnished with boiled rice. 2. Cut the onions and tomatoes into big pieces. put the stock to boil. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. mushrooms. Ajinomoto and salt and boil for 2 to 3 minutes. 2. cut lengthwise 10 to 15 canned mushrooms. the tomatoes. Serves 6. 222. 4. 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. 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. Add the vegetables and fry again for 1 minute. Add the lemon juice and top with oil. blend in a mixer. 3. 3. 6 teacups clear vegetable stock 1 green chilli. 4. 3. 2. 3.Org 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. Add the garlic and chilli powder and fry again for ½ minute. How to proceed 1.Cooking time: 10 minutes. Heat the oil and fry the onion for 1 minute. lemon grass. 2. Boil for 5 minutes.FoolzParadize. Heat the oil and fry the onions for 1 minute.Provided by: www. Letil Soup Preparation time: 10 minutes .
Preparation time: 10 minutes. 7 cloves garlic 7 green chillies 25mm. Serve hot with chillies in vinegar and chilli sauce. piece ginger How to proc eed. Sweet Corn Soup An old-time favourite.Add the sugar and salt. Mix all the ingredients with 4 to 5 teacups of water. cook in a pressure cooker. Add the paste and chilli powder and fry again for 1 minute.Org Serve hot with chillies in vinegar. 4.Serves 6. add 2 teacups of water and cook. Serves : 6 to 8. Serves : 6. soya sause and chilli sause. 2. 7. Drain. Preparation time : 40 minutes Cooking time : 60 minutes.Provided by: www. Soak the red kidney beans over night. When cooked. Cook for 25 minutes. 6. 2. Add the cooked red kidney beans.) kand (rataloo) 250 grams (9 oz. 1 teacup red kidney beans (rajma) 2 onions.) papadi 500 grams (1 1/8 lb. Cut the tomatoes intobig pieces.Cooking time: 30 minutes. RAJMA CURRY A favourable from the Punjab.) 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. 750 grams (1 5/8 lb. Preparation time : 20 minutes Cooking time : 20 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. Heat the ghee and fry the onions for 2 to 3 minutes. 223. 224. take out a thick soup through a sieve. sweet and sour sauce. sev and oil (optional) to serve 125 . Ingredients.FoolzParadize. Add the tomato soup to the rajma mixture. garlic chutney. Cook for a few minutes. Ingredients. 3. 1. Next day. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. 5. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.
Preparation time : 30 minutes Cooking time : 40 minutes. 1.Provided by: www. Apply the ajwain. MALAI KOFTA CURRY A tasty kofta curry. chilli-ginger paste. If too thick. Serves :6.FoolzParadize. 4. For the sweet and sour sauce. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. Make slits on the brinjals. finely chopped 100 grams french beans. soda bi-carb and salt. 7. For the koftas. Garnish with coriander. 225. Fill with all thevegetables and cover with the balance lettuce leaves. 100 grams green peas 100 grams cauliflower. Mix thoroughly and apply the oil all over. 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. Peel the kand and cut into big pieces. Blend all the ingredients except coriander except coriander in a liquidiser. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Serve with green and garlic chutneys and sweet and sour sauce. instead of cooking in a matka. Cover the matka. 5. Alternatively. Do not separate into two. finely chopped 100 grams carrots. 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. Mix all the vegetables. Blend all the ingredients in a liquidiser. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. For the sweet and sour sauce.(for the koftas) 126 . Cut the potatoes and sweet potatoes without peeling. 9. oil and seve. add enough water to get the right consistency. put a few leaves of lettuce at the bottom. 2. 3. 6. For the green chuntey. Blend all the ingredients in a liquidiser. In a small earthen pot (matka).Org For the green chutney. 8. finely chopped 250 grams potatoes. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. For the garlic chutney. String the papadi.
15 cloves 25 mm. Heat the butter. Boil the peas.washed and soaked in water for 2 hours. 2. garam masala. Arrange the koftas in an ovenproof dish. 3. 8. How to proceed. 4. 1.add the onions and stir fry for 5 minutes till light brown. Keep aside. 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. For the gravy. 1. cinnamon and paste and fry again for 2 minutes. Put to cook again and add the garam masala.Org 9 cloves garlic 25 mm. 5. 2. 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. Blend the onions in a liquidiser with very little water. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas.Provided by: www. Then add the cloves. 5. french beans and carrots in a pressure cooker without adding water. 2. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. le mon juice and salt and form into kofta balls. Remove and blend into a puree. Put the tomatoes in hot water for 10 minutes. chilli powder.FoolzParadize. Add the vegetables and peas to the potatoes and make a dough. Pour the mixture into a blender. Add 1 tablespoon of bread crumbs and the bread slice. Add 1 teacup of water and boil for 3 to 4 minutes. Add the tomato puree and cook for 2 minutes. 6. 6. 226. 7. Add the paste. chilli powder. 4. salt and pepper and cook for 5 minutes. add the cornflour and sugar and blend. 1. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . (1") piece ginger 7 green chillies For the gravy. 3. Pour the gravy and fresh cream over the koftas. 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 . Steam the cauliflower.
Add the rest of the ingredents and mix well. Knead well and from into as many balls as the number of stuffing balls you have. Remove from fire and flavour with essence and caedamom powder.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 ginger and fry well. To make gravy.grated 200 gm tomatoes . Boil for 5 minutes. Mix well. ghee Add two tbsp. And milk and remove the scum as it surfaces. red chilli and garam masala and fry on low fire till oil separates. Keep aside. Correct seasoning. Drain and keep aside. Add koftas and boil for a further two minutes.pured 3 cm piece ginger .Org 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. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Serve hot with parathas or tandoori rotis. Boil till 3 cups of clear syrup are obtained. add enough water to knead to a soft dough. Add water according to consistency of gravy required. Knead well. form into small balls and keep separately.Provided by: www. Serve warm decorated with silver foil. Add tomatoes turmeric. ghee to wheat flour. Makes about 8 228.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Drain well and immerse in warm syrup for an hour. 227. Form into walnut sized koftas and deep fry till light brown. Fold over adn close sides to make an oval Jamun. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. deep fry on low fire till dark brown. Cook the mawa for stuffing in frying pan till it is golden brown.FoolzParadize. heat oil in a pan and brown onions. Kofta Lajawab Koftas 125 gm Amul Cheese . 128 .
Provided by: www. Cook till the gravy thickens. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. Sprinkle the garnish on top. chopped 1/4 tsp. grated fine 4 medium sized onions 4 green chillies 2. Roll out each ball into a small puri. coriander powder 1 tsp. Divide the paratha dough into small balls. Add curd.In the remaining ghee fry the chopped onions till transparent. Heat tawa.coriander leaves. Remove from ghee and keep aside. 8. thick slices. Cook covered.5 cm. Remove from heat. 4. Roll out into parathas. 6. coriander leaves finely chopped 1 tbsp. turmeric powder 1/4 tsp. Remove. brinjals 1 cup curd 2 large onions. fry cashewnuts. till the mixture is almost dry. add some ghee and fry the parathas till light brown. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion .sliced 1 tbsp. 11. chopped 2 tomatoes.5 cm. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. chopped 2 tsp. 2. Stir well. 230. 3. 5. 10. 12. cashewnuts 1 tbsp. Fry the brinjals in the same ghee till tender. Badshahi Baigan 300 g. raisins and sliced onion till golden brown. put a little beetroot filling in the centre and seal the edges. garam masala powder Salt to taste 3 tbsp. 9. coriander leaves and salt. Smear with salt and keep aside for 10 minutes. ginger 4 flakes garlic 1 tsp. ghee Method Grind all the ingredients. 14. each ginger & garlic grated or crushed 129 . 229. 13. except garam masala powder. 7.Org For the stuffing: 2 cups beetroot. garam masala powder 1 tsp. Add fried brinjals to the gravy and simmer for two minutes.FoolzParadize. to a paste. Cut brinjals into 2. Heat ghee in a vessel and fry the beetroot paste on a low flame. chilli powder 2 tsp. Add all the dry spices. Serve hot with rice or parathas. Wash and squeeze dry. ginger-garlic paste 1 tsp. Heat ghee. cashews or peanuts 1 tsp. raisins Method 1.
potato. Green Gravy Ingredients: 4 cups spinach chopped. Chop onions very fine or run in a chopper. Goes with: Vegetables like brinjals.Org 1/4 tsp. cheese grated (optional) salt to taste 1 tsp. Semi puree tomatoes and capsicum together. oil Method: 130 . ginger grated 2 tsp. Cover and simmer till gravy is thick and fat starts separating.Provided by: www. Garnish with coriander before serving. cinnamon-clove powder 3 tbsp. sugar and crushed nuts. garam masala powder 3/4 tsp. Add onions and stir fry till light pink. Dry grind coarsely. cinnamon-clove powder 1/2 tsp. Mix. Stir. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. This should be done in a food chopper or grated. baby corn. turmeric powder 1/2 tsp.FoolzParadize. lemon juice 1 pinch soda bicarb 1/2 tsp. red chilli powder 1/4 tsp. Heat oil or ghee in a heavy pan. wheat or millet flour 3 green chillies 1 tbsp. or cauliflower. Add veggies at this stage. Add ginger garlic and stir for a moment. oil or ghee Method: Dry roast peanuts or cashews lightly. Add all other masalas. sugar salt to taste 2 tbsp. Makes: 2 cups 231. stir bring to boil. Add tomato capsicum puree. salt. stuffed baked capsicum.
mixed vegetables with a few pineapples bits. add ginger. onion. add onion mixture. Toss to mix. at this stage. Cool in a plate or run under tap water to cool. ginger grated 1 tbsp. bring to a boil. cinnamon-clove powder 3 tbsp. baby corn. cream. garlic grated 1 tsp. wheat flour 1/2 tsp. peanuts and bread. Cook covered for few minutes till thickened. cashewnuts broken 1 tbsp. flour and a few pinches salt. stirring continuously till whiteness of curds disappears. etc. Garnish with grated cheese before serving. Add prepared vegetable at this stage. Add blended spinach mixture. Stir gently till boil resumes. ghee or oil Method: Grind together in a dry mixie. coriander finely chopped 1 slice dayold bread white 1 tsp. tamarind water 1 tsp. add chillies. potato chunks. stir fry till light pink. water all over it. add sugar. ginger. Sprinkle 2 tbsp. coriander and cherries. etc. Garnish with grated cheese. grated cheese or paneer 3/4 cup milk 1 tbsp. salt. Goes well with: Paneer chunks.) 232. cashew. coriander leaves finely chopped 2 tbsp. Add cinnamon clove powder. Cover and put to boil on high. stir. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. etc. khuskhus with milk. Makes: 2 cups gravy (approx.FoolzParadize. french beans. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. for 3 minutes. 233. Heat oil in a pan.Org Take spinach in a large vessel.Provided by: www. potato and peas. saute for 3-4 minutes. Grind together in a wet mixie. Goes well with: Veggies like peas. Add milk. Add vegetables. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Run till semi-smooth. add gourd and soda. Add onions. Put in a mixie. Heat fat in a heavy pan. Allow to cook for 2-3 minutes more. dry mixture. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. Add curds and cook. spice powder. and stir. chillies. khuskhus seeds soaked in 2 tbsp. peanuts husked & lightly roasted 1 tsp. red chilli powder 131 .
cumin seeds 3 pinches asafoetida salt to taste 3 tbsp.1 tbsp or to taste * Chopped Pistachio nuts -. Goes well with: Chunky veggies like boiled baby potatoes with skin. chopped stirfried brinjal pieces. salt. Grind in mixie. adjust quantity of oil required. etc. (Test: a few drops of water sprinkled on it sputters instantly). serve with parathas.6-7 tbsp * Milk -. fry brinjals pieces in oil. boiled peas. add onions. stirring continuously. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. Cool onions a bit.Provided by: www. and continue by frying the onions. rotis. Spread 1/2" thick onto a platter.4 tbsp * Chopped Almonds -. dhania (coriander seed) powder 1/2 tsp.4 cups *Ghee/Unsalted Butter -.FoolzParadize. garlic stir fry for a minute. In remaining hot oil. fry till well browned. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Keep aside.) 234. stirring constantly to prevent burning until it has changed to a brown color and smells . stir. tamarind water. Add tomatoes. Garnish with chopped coriander. (For this. stir well. capsicum. turmeric powder 1/2 tsp. Add prepared veggies and stir. Cut into diamond shapes after it has cooled down. add cumin seeds allow to splutter. Add all dry and ground masalas. 235.1 tbsp or to taste 132 . Keep aside.Org 1/4 tsp. strands * Raisins -. Add asafoetida. keep cooking for 2 minutes. 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. flour.1 tbsp or to taste<BR. Turn down heat and add cardamom and Besan. ginger. Simmer till gravy is thick and oil starts to separate. keep aside. drain. putting back oil in pan. Fry.1 cup *Sugar -. Drain well by pressing. Turn off the heat and stir in the sugar. Heat oil.
Ras Malai Ingredients: Ricotta Cheese 2 lb. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. This will take at least an hour (you can leave it overnight). This is best done in a microwave. Now add wheat flour to this 3. Turn heat on high. After the cheese has been baked. bay leaf. remove cover and re.Org Method: 1. Leave curd in strainer until cold and dry. When cooker begins to whistle wait for a couple of minutes. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. It should be soft but not sticky.nal volume.5 cup sugar. Add milk to wheat flour 5. do it over low heat and stir frequently. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. Turn off the heat to place the cover on the pressure cooker. then turn it off. Form small balls from the curd. Pour into collander. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Place 20-25 rasgoolas in syrup. Cool for a few hours in the fridge. Turn the stove off. Milk should separate into whey and curd.ened and turned a pale brown. Add Almonds. Saffron (extremely good for winter) 236. Thicken the Half and Half by simmering over low heat for a long time.sults in about 80 to 100 rasagollas. Thicken until the volume drops to around half of the origi. 133 . if a microwave is not available. The cheese should have hard. Half and Half 2 qts. 2. Rose Water To taste (opt. When boiling add one cup of either whiter vinegar or lemon juice. leaving only the panir/curd.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. Using vinegar usually re. Stir till the flour is very very light brown in color. Place curd in food processor and process for one minute.FoolzParadize. cardamon pods.peat previous step with the rest of the rasgoolas.Provided by: www. 237. When pressure cooker depressurizes. ( At this point of time you can smell the aroma around!) 4.) Method • • • • Mix 1. Do not use the same sugar syrup more than once. Add the remaining 0. Heat for a few minutes. Pistachio. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. cut it into 1 inch squares and add to the hot thickened half and half. Add sugar to mixture 6.
Add these.Provided by: www. 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. Turmeric 1/4 tsp. 239. Add yo. Beat the yogurt and blend into a smooth mixture. cover and cook for about 10 minutes on low heat. fry in oil. Fry for sometime and then add curd and keep frying till it turns golden brown.gurt and salt. salt. Dum Aloo Ingredients: Oil 3 tbsp. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . and a table spoon water. add bay leaf and onion. continuously stirring. and drain.FoolzParadize. and the tomatoes and cap . 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. chili powder. or 3 garlic cloves. Cumin Seeds 1/2 tsp. Cooking time about 25 minutes and should be sufficient for 2-3 people. 240. Yogurt 2/3 tsp. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Sprinkle with turmeric. Chili Powder 1 1/2 tsp. onion and ginger paste. Add mustard and cumin seeds. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Garnish with fresh corriander and sliced almonds and serve hot. Prick with fork. mix well. chopped fine 1 tablespoon garlic/ginger paste. corriander powder. coriander and chili powder. Fry for 3-4 minutes. and cook for 4-5 min.sicum cut up. 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. Mix gently. Add ginger and garlic and fry for another minute. Coriander powder 2 tsp.utes. size of walnut. Potatoes 1 lb. mashed 1 piece fresh ginger. minced 1 large tomato. The potatoes should be sliced. Garlic 1/2 tsp.Org 238. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried.
Red Chili Powder 1 tsp.Org Prepare the cheese chunks. Butter 4 tbsp. Add the dry masala and bhoona 3 minutes more. 242. (NOTE: If the sauce is lumpy at this stage. Cut each in half. Wash okra under running water and slice off the ends. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Serves 4 to 6 people. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. and in a wok or heavy skillet fry them in hot oil until golden. and a gravy created as the dish becomes liquified again. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. 241. add salt. Prepare onions and tomatoes. the dish covered. about 12-15 minutes. Add all spices except the garam masala and stir-fry 2 minutes. The bhoona technique means that the mixture is cooked over medium-high heat. 2.Provided by: www. Stir in the cashew paste. Cover and steam over medium heat until tender. 3. Add the tomatoes and bhoona * 1 minute. Set aside. pepper. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. About 1/2 cup of water can then be added. Garnish with the coriander and serve while hot. with constant stirring to avoid scorching. until all liquids are reduced and the spices coat the meat like a paste. Turmeric 1/2 tsp.FoolzParadize. Add the garlic/ginger paste and bhoona 2 minutes. * Bhoona is a technique that is essential to Indian cooking. Remove with slotted spoon and set aside to drain on a paper towel. Add the okra and stir-fry 2 minutes. puree it in a blender and continue. Do not scorch. 4. In a wok or heavy skillet heat the oil and sauté onions until translucent. In the remaining oil sauté the chopped onion until it begins to turn brown. Set aside.) Add 1/4 cup water. Serves 4-6 people. stick Garlic 3 cloves 135 . 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. Serve at once. Add the paneer cubes and bhoona 2 minutes. then stir in the peas. Ginger 1 in. thinly sliced 2 tomatoes. Cauliflower 1/2 lb.
Add salt to taste and about two cups of water. Blend the daal mixture and coconut until the paste is fine. Red Chillies 4-5 Asafoetida(optional) 1 tsp.Provided by: www.FoolzParadize. Simmer on a slow fire till cooked. Mix chopped tomato. Season to taste with salt and fresh-ground pepper. Tomato puree 2 tbsp. Put in the mustard. soak it in a little water. sambhar powder 1 tsp. Serve hot with rice. Coconut (grated) 3 tbsp. and asafoetida. jaggery 2 tbsps. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Fry till golden brown. and cauliflower into 1 in. When it splutters add chopped onion. chana daal. Stir in the tomato puree. Keen frying for a few minutes. and simmer for about 5 minutes. Melt butter and saute onion. oil Salt to taste. curry leaves. coriander. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Chana Daal seeds 2 tbsp. Masala Preparation • • • Roast black pepper. Method • • • Chop onion. If using dry coconut. Coriander Seeds 2 tbsp. Ghee 2 tbsp. Add the spices and vinegar. 136 . Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. MethodScrape and cut radish into round pieces. sambhar powder and the grated coconut. cut green peppers. Keep aside. Heat oil in a kadai. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. 243. Add chillies when daal starts getting red. broccoli. Add drained toovar dal and the radish slices.Org White vinegar 2 tbsp. cubes. tomatoes.
a pea size lump or 1 teaspoon hing powder.Provided by: www.1 cup Gram dhal .2 tablespoons Oil . Heat oil in a kadai and fry on a slow fire.Org 244. cumin seeds.1 teaspoon Fenugreek . the hing and the fenugreek seeds till light brown in colour. red chillies.FoolzParadize. - 1 cup (broken into small pieces and Dry coriander seeds . Remove 137 .1/2 teaspoon (methi seeds) Hing . Mangalore Rasam Powder Ingredients: Red chillies tightly packed).1 tablespoon Cumin seeds . Add coriander seeds.3 sprays. Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). Curry leaves . 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.
1 Mustard seeds . Ingredients Tuvar dhal (thuvaram paruppu) .2 Green chillies .1 teaspoon Red Chilli . Powder fine and bottle it.lime size. Tamarind .1/4 teaspoon Seasoning Ghee .FoolzParadize. Mangalore Rasam (serves 6).1/2 cup.Org flame and allow to cool. Use the chillies along with the stalks . Salt .1 Rasam Powder .1/2 teaspoon 138 . * * * 245.Provided by: www.2-1/2 tsp.2 teaspoon (optional) . Tomatoes .1 teaspoon Black gram dhal .3 teaspoons p73 Sugar .as the stalks also have the for potency the of the chillies. This powder can be used for 2-3 months. and also provide fibre body).1-3/4 teaspoon Turmeric powder .
and the rasam and boil for five minutes till slightly thick. mash well. Remove from fire.FoolzParadize. Serve rasam hot with steaming rice and papads. squeeze and strain out the liquid. red chilli and black gram pour dhal. two and a half cups of water. Add the mashed powder dhal.Provided by: www. the raw tomatoes (chopped) salt and sugar powder. powder tamarind in two cups of water for ten minutes. add the mustard seeds.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . * * * 139 . Add curry leaves and coriander leaves. till smell of tamarind disappears and the tomatoes are cooked. Heat ghee in a pan.when cold. When mustard seeds splutter add hing powderthe seasoning over the rasam. Boil tamarind water with turmeric slit green chilli.
1/4 teaspoon Green chillies .2 teaspoons Sugar .1-1/2 teaspoon (optional) Turmeric powder .1 Mustard seeds . Seasoning Oil .Org 246.2-4. When cold mash well. 140 .3/4 cup Vegetables .1/2 teaspoon Hing powder . white pumpkin.Provided by: www.1 teaspoon Black gram dhal .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. chow-chow) Tamarind .1 tablespoon Red chilli .1-3/4 teaspoon .2 tablespoons Curry leaves .FoolzParadize. Sambar (serves 6) Ingredients Tuvar dhal .3 cups (like sambar onions. Soak tamarind in one cup of water.1 tablespoon Rasam powder .2 teaspoon Salt .lemon size Coriander leaves .
green chillies and ginger into the hot oil and fry till the onion turns golden. rasam powder tillthick.1 tablespoon Rasam powder . Add the rasam powder.4 tablespoons Coriander leaves .1 teaspoon Sugar . Add mashed p73 dhal.1 cm p73 Method:Chop all vegetables.2 teaspoon Cummin seeds . squeeze well and strain out juice.1/4 teaspoon Hing powder . black gram dhal chilli. Remove and serve piping hot with rotis or rice.1/4 teaspoon Onion .FoolzParadize.1 teaspoon Salt . Cauliflower Curry (serves 6) Ingredients Cauliflower . * * * 247.Org for five minutes. When mustard seeds splutter.2 cups Oil . salt tamarind water and simmer till raw smell disappears. fry a bit. Add in one and a half cups of add water. 248.Provided by: www.2 Green chillies . add hing powder and pour the seasoning over the sambar.2 Capsicum . Chana Daal seeds 2 tbsp.1 Ginger . add salt. add coriander leaves. add the cummin seeds and hing powder. add mustard seeds. 141 . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. Cook vegetables threequarter cooked sugar. When the cummin seeds splutter add the onions. Add cauliflower. potatoes and turmeric powder. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. and curry leaves. Add tomatoes and fry till it becomes mushy. sugar and quarter cup of water.3 cups (in flowerets) Peeled and cubed potatoes . (Plain potato curry can also be made the same way). and When slit green chillies. Simmer Heat oil and red in a pan.1 teaspoon Turmeric powder . capsicum. Serve sambar hot with rice and chips. Cover and cook till the vegetables are cooked and the curry is dry. Heat three tablespoons oil in a kadai.
Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. 250. and asafoetida. coriander powder. Method • • • • Soak urad daal and moong daal for 2-3 hours. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Add chillies when daal starts getting red. Coconut (grated) 3 tbsp. Fry small spoonfuls of the mixt ure in hot oil. Ginger 1 tsp. chana daal. salt. 249. Keep aside. Green Chili 1 Chili powder 1/2 tsp.FoolzParadize.Provided by: www. Baking Soda 1/4 tsp. ginger and soda. 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 . Oil 3 tbsp. If using dry coconut. Salt 1 tsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Add finely chopped onion. Masala Preparation • • • Roast methi. chili powder OR green chili. Mix well and set aside for 4-5 minutes.Org Coriander Seeds 4 tbsp. Grind daals into a coarse paste.
maida.5 inch piece root ginger . Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. wide spatula and flip it over. Grind separately to a smooth paste and mix in a large vessel with salt. Make thin crepes. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Mixing by hand is a good idea if you don't have a whisk or electric mixer. 253. Add salt. Leave covered in a large pot overnight. A lot of holes is just the thing. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.8 hours. 252. • 251. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.finely chopped 4 cloves garlic . rice flour together into a thick batter adding little water at a time so no lumps are formed. For the plain rava dosa leave out the onions.FoolzParadize. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. When ready to eat. Salt to taste. Drop chopped green chillies and ginger into batter.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Mix thoroughly (use blender if possible). preferably in nonstick pan.Org Method • • • • Mix rava. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .peeled and sliced 1. spray a non-stick pan lightly with oil and warm. Remove in a few minutes and make more. drizzle the batter such that there is a latice work effect.Provided by: www. Ferment for 12 hours. Method • • • Soak the rice and daal separately in slightly warm water for 2 .de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 .
Provided by: www.FoolzParadize.Org
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.
Provided by: www.FoolzParadize.Org
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.
Provided by: www.FoolzParadize.Org
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
Cut th above into small pieces and grind finely. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Oil for frying. Basmati Rice .Salt to suit taste. Grean Peas 1/4 cup. Maida Bonda Maida or All-purpose-flour -2cups. Serve hot.Then take some oil in a pan. Palak Paneer Boil palak with 3 green chillies . Rice flour . Finally add the rice and cover it. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Garnish with few fresh coriander leaves 147 . the dal has to be cooked separately and finally added to the main portion. Serve it with Coconut Chutney. veg. 1/2 tsp turmeric . urud dal .1. Finely chopped onions . Coriander leaves . This dish can be eaten along with rice and chapathis. Add the Vegetables (except peas) and fry for some time.1 1/2 tsp. salt -to taste For the paste:coriander 2teaspoon.fry them intil they are golden brown. Make the flame low and keep for 20 mints.First put the cooking oil. salt to taste. salt and fry for some more time. Rasavangi ingredients:Brinjal-big size 2nos. mustard seeds . Beans .2 cups.Half cup.3 Cups. Mix roasted Rava.1" piece. Sour curd . Rava Bonda Rava . salt .1 or 2. Boil in water and add all the above except toor dal. Heat oil in a fry pan and add the brinjals. Ingredients: Coconut Milk (15 oz. Open it and mix the cooked pulav gently.Close the pan with a lid and cook for 10 minutes. Stuff the brinjal with the ground paste.This is good for appetizer. keeping the stove at low heat. Rice flour. whole red peppers .See that it is not deep fried. 265. Take small balls and deep fry it in Oil. toor dal and coconut gratings and add to the main dish. Now take a pan add oil then addsome cumin seeds . Cloves .2. put small portions of it in oil. Carrots medium sized .2 onions. salt . This dish will have to be made thick and brinjals should not be fully mashed. Curd : 1 Cup. Stuffed Brinjal Curry Split peas dal . Clean and Soak the rice in hot water for 10 to 15 mints. 262. Green Chilly 3pcs.Org 261. 263. 1 glass of milk and mix well. Chillies . Recipe from Vanitha Thyagu. Rice Flour .6 to 8. Cashews and Green Chillies to get a semi solid batter. Oil or butter . Can) .1 Cup.10 tea spoons.Tamarind(imli)pulp -1 table spoon. coconut shreddings can be added to the batter. fenugreek 1 teaspoon. Cumin seeds 1 spoon.all t hese ingradients are to be fried dry and ground to a paste.14 to 15. green chillies .1 cup Method: Mix all the above ingredients and soak for about one hour. when oil heats add the cinnamon sticks and cloves. cool and grind it .1 1/2 tsp. Garlic gloves . red chilli 10 numbers. 264.7 to 8 stems. Now pour the Coconut milk and add water for the rest. ( Rice and Water should be in 1 : 11/2 proportion ). Toor dal -1cup. 1/2 tsp ginger garlic paste . Also add coriander leaves and Kari veppu leaves. Seasoning:fry in oil mustard. Let this mixture boil nicely. If needed.10. Remove from the frying pan after the balls become golden in colour. Also add green peas and Coriander leaves and fry. Drain on a paper towel and add to the palak mixture . Cinnamon sticks . haldi powder 1/2 teaspoon.Provided by: www. 2 dry red chillies . coriander seeds .Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Cashew Bits. turmeric powder 1/4 teaspoon.2.10 to 15.1 1/2 tsp. Coconut Milk Pulav Masala : Ginger . coconut gratings 3 tablespoon. Then add the masala paste. channa dal 1/2 teaspoon. 1/2 onion . Curd.2 nos. allow to splutter add in palak paste .FoolzParadize. method:Cut the brinjal into 1 inch blocks.
a small piece of tamarind and salt. add fenugreek seed powder an asafoetida.Grind it in a blender to make it into a thick juice.Add red chilli powder.red chilli powder .1/4 spoon Slightly roast the above without oil and grind into fine powder.1/2 spoon and mix well. Add salt. ripe) .Provided by: www. sesame seeds .FoolzParadize.When the mustard splatters.each 1 spoon asafoetida .1 cup red chilli powder . asafoetida .Add salt. and add 1 cup of chopped leaves. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). 274.When it splatters.Add this to thick curd and keep it aside.Ad d this to the poickle and mix. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. asafoetida.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. coconut pieces.a pinch into a thick paste. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Grind into a thick paste.Store in refrigerator. whole red peppers and turmeric poweder. crystalline salt. add mustard seeds. 272.4 spoons. Cut into fine pieces. Lime pickle Fresh lime(large size.a pinch. Next day add 1/4 cup of sesame oil and leave it aside. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Add 1 tsp salt. Fry with constant stirring.Add mustard seeds.little mix the above ingredients and add 3 cups of sesame oil.Add salt and heat with constant stirring until the mixture becomes thick.Org 267. Ginger Pickle Grate ginger finely.Take oil and add mustard seeds.4 spoons. fenugreek seeds.This will taste great with curd rice.To 5 spoons of oil. Add tamarind juice to this and bring it to boil. Curd Vadai Grind some grated coconut and green chillies into a thick paste. thin skin.5 cups mustard seed powder .(Preseve the juice while cutting). Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. fenugreek seed powder .Store in refrigerator. fenugreek seeds. 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. Next day.fenugreek seeds.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.1 cup salt . 268. 273. 148 . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Pout 5 teaspoons of oil in a frypan. 269. Aavakkai (Mango pickle) sour mango pieces(medium sized). and asafoetida(perungayam). Maavadu (Tender mango pickle) Grind mustard seeds.1 cup turmeric powder.6 Cut into medium pieces.Wash the tender mangoes and spread the ground paste on it. 271. 270.
You can mix curd with soaked aval if you like. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. Then add 6 tsp grated coconut and fry lightly. To 1 volume of this add I volume of finely cut cabbage pieces . 1 teaspoon gram dal. 3 red chillies. a pich of asafoetida. In a pan.1/2 tsp.Add 3 times water and steam until it is overcooked.Take some ghee in a fry pan and add whole black peppers. add 1/2 tsp mustard seeds. 278. Rawa Kichadi Vegetables . 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).Now add 3 cups water and when it comes to boil. heat 6 tsp of oil and add 1/2 tsp mustard seeds. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. and roast lightly.add salt . add 1 tsp urud dal. add 1 tsp urud dal.FoolzParadize. 3 hot green chillies(chopped). Dal Vadai (Aama vadai) Soak 200 g of gram dal. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. Take 1 cup of rawa and lightly roast without oil to make it crisp. onions Cut the vegetables into fine pieces. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. Add a bunch of curry leaves.1 cup. To this add 1 tsp cumin seeds. 200 g of toor dal. Turn over both sides until fully cooked.Add the soaked dal to this mixture and grind coarsely. 275. Deep fry this in boining oil. 280. carrots. and asafoetida. When it pops. On a plastic piece of paper place a ball of this and flatten it by hand. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). 1 tsp urud dal. water . Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. 6-8 tsp of urud dal for an hour.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. 3 whole red peppers and salt in a blender. Aval uppuma Soak 200 g of aval in water for 1/2 hour. and salt .Org black whole peppers. Add 1 tsp salt. 1/2 tsp cumin seeds and 1/4 tsp salt.Add a pinch of asafoetida. 1/2 tsp whole black peppers. 2-3 chopped green chillies. VenPongal Mix rice and moong dal in the ratio 1:1. and cumun eeds. 282.Grind 3 green chillies. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Add 2 tsp of ghee while serving. Rice Uppuma Rice rawa .Error! Bookmark not defined. Deep fry in oil. 277.3 cups . 279.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. Turn over until golden brown in colour and it is fully cooked… 276. 281.Provided by: www.Beans. Drain the water from the aval and add it to the pan and fry. Deep fry this in oil and turn over until the vada turns golden brown.Drop this carefuly into boiling oil and fry till it turns golden brown.Heat 4 tsp of oil in a pan. 1 tsp gram dal. Error! Bookmark not defined.Cut green chillies and ginger into fine pieces. a bunch of curry leaves and mix well. 1 tsp whole black peppers.When it splatters. Error! Bookmark not defined.When the peppers burst add 149 .
Heat 2 tsp of oil add mustard seeds. add a tsp of oil all over its edge and remove when fully cooked.5 hours and grind into a fine flour.2 Raw rice . water .2 Urud Dal . or Error! Bookmark not defined. but make the dosas more thick.Then grind in a blender (with adding water in steps) into a very fine flour. heat water to boil.Place some Error! Bookmark not defined. using this preparation in the place of rice. Morkkali rice flour .Add some ghee while serving. Side dish -Error! Bookmark not defined. Add about 2 tsp of rava.Add this to cooked dal-rice. Heat the pan and spread a drop of oil on it. Masala Dosai Par Boiled rice . 283. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. Leave it for about 8 hours to become sour. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. curd. Uthappam Par boiled rice . Using this flour in omappodi achu. 1/4 tsp asafoetida.2 cups.Org chillie and ginger pieces and a pinch of turmeric powder. add 2 curd chillies(alternatively. fenugreek seeds . Maida dosai Mix maida:rice four in the ratio 2:1.1 cup Mix the above well.When the pan is fully heated. 286.Add salt... turn over. sour curd or buttermilk .1 cup.Add water and mix. take some flour and spread it on the pan into a round shape. Make dosas as described in Error! Bookmark not defined.4 cups. The same procedure can be followed with wheat flour instead of maida 150 . Kaaradai Roast 200 g of raw rice and powder it into a nice rava.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Provided by: www.Add salt and keep it aside (to get sour)for 12 hours. Heat a dosa tawa and spread a tsp of oil over it. curry leaves and mix well. and roll the dosai on both sides and move it to a plate. few cumin seeds.little Rinse the above ingredients in water for about 2 -3 hours. and add the roasted cowgram . . Flatten this flour ino round shape (the size of urud vadai). when it splutters. use red whole peppers). 285.When they are cooked. Let it be more thin than normal dosai. place in idli plates and cook.Turn it over so that both sides are cooked well. 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. coconut pieces(cut into very small pieces) and 1/2 tsp salt. over it.1/2 Fenugreek seeds .To this add chopped green chillies. Add a pinch of salt and stir well. salt to taste(about 1 tsp).FoolzParadize. When it is cokked on one side. When it becomes hot enough.. Urud dal -1/2 cup. squeeze into the form of long threads on a plate. 287. In a thick vessel.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. For serving follow the procedure for Error! Bookmark not defined. place a laddle of flour and spread on it(it should be thick than a normal dosa).2 tsp Soak the above in water for about 4 . add the rawa and stir into a paste. 284.Dry roast 2 tsp of cowgram. Add ome splattered mustard seeds. Now the sevai is ready .
Make into even sized balls with this flour.1 1/2 kg. cumin seeds and make dosas as described in Error! Bookmark not defined. Allow to cool. chopped onions.200 g. 1 cup powdered jaggery. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. 291. Add chopped green chillies. cardomom . 293. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. Heat the ghee slightly until it melts and add it to the mix well. raisins. sugar .FoolzParadize. Roast the cashews in ghee and add to the mixture. cardomom . ghee . Roast cashewnuts.Org 288. ghee .Remove this from oil and drop into sugar syrup for 2 minutes and then remove. cashewnut . Now make into even balls by pressing lightly with hand. grated coconut in ghee and add this to the mixture and stir well. cardomom powder.50 g Roast rava in a dry pan and powder it. Make into even sized balls with this flour.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. 290.1 kg.Add water and steam in pressure cooker. Inner stuffing(Poornam): Mix 1 cup grated coconut.1 kg.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. Heat the ghee slightly until it melts and add it to the mix well.Roast some cashews and raisins in ghee and add it to the mix.Add some extra ghee while serving. Rava dosai Slightly roast rawa in a dry pan.50 g Roast rava in a dry pan and powder it.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked.10 (powdered). Also add a feww cardomoms and kalkandu and mix well.1 1/2 kg. Kozhukkattai Outer cover: Rice flour . Wait until the mixture cools down to a temperature where the hand can withstand the heat.Then take even sized balls of this and shape it into a hollow hemisphere.To this add finely powdered sugsr.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. 289. Soak urud dal for 1/2 hour and grind it into a thin soft paste. leave for 5 min.To this add finely powdered sugsr.1. sugar .. 151 . Cover and keep aside for 1/2 hour. Rava laddu (Ravaalaadu) white rawa .200 g. cashewnut . Add the liquid part of this juice (which will be at the top) to cooked mixture. Drop the boondis into the sugar syrup and mix well. water 1 Heat water to boil. 292. Laddu Prepare Error! Bookmark not defined. Rava laddu (Ravaalaadu) white rawa . cardomom powder. curry leaves. Pour this paste in a thick plastic cover and make a small hole at its bottom corner.Provided by: www..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. Roast the cashews in ghee and add to the mixture. gram dal in the ratio 2:2:1.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. moongdal. Sakkarai Pongal Take rice.10 (powdered).
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
• • • • • • • • • • • •
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
Provided by: www.FoolzParadize.Org
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.
spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Wet grind urad dhall. uraddhall. and salt finely. Make a batter with channa flour and little salt.spoonCooking oil for frying MethodMix maida. Fry in little oil. 311. 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. salt and the soaked dhall coarsely. hing. hing . Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.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 Mustard 1/2 t. Grind ginger.spoonHing a small pinchSalt 1 t. Roll small balls and keep them aside.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. chilli powder. make small balls and deep fry in oil. green chilles. Mix this well with the mashed potatoes.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water.Org 308. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. hing. mustard. coconut.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. channa dhall.spoonCashew 1/2 cup choppedSalt 1 t. and roll them similar to chappati/puri's andcut them into small squares/dimonds. salt.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. and salt finely. 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. 155 . 310.spoonGreen chillies 2 Coconut 2 t. and curry leaves to this. 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. Wet grind urad dhall.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. and salt. and butter with little water. Peel skin and mash thepotatoes and keep them aside. Make small balls and deep fry in oil.Provided by: www. 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. 309. and make a nice dough similar to Chappati dough.spoonButter 2 t. and deep fry in oil.Make small balls. 312. Coat the balls in thisbatter. cashew.spoonChanna dhall 1/2 t. Add pepper.spoonCooking Oil for frying Method Boil potatoes with turmeric. curry leaves and ginger.green chilles. 313. green chilles.green chilles. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t.spoonGreen chillies 2 Coconut 2 t. Make small balls and deep fry in oil.spoonUrad dhall 1 t. and add fresh lemon juice.FoolzParadize. Add pepper. Deep fry these small squares in oil. hing . coconut. Add chopped spinach and makes small balls and deep fry in oil. and curry leaves to this.
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.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.Wet grind the above with salt into a nice batter.spoon Curry leaves Cooking Oil 6 t.5 t. maida. 318.spoon of ghee around it.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. or with some jaggery.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.5 t. Close the dosa with acover and let it cook for a few minutes. Keep at roomtemperature for 12 hours. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. Do not turn the dosa.Serve it hot with chutney. 319. before making idlis. urad dhall.Mix wheat flour.spoon of oil around it. Grind the two seperately. channa dhall. Let it cook on this side for a few minutes.spoonCumin seeds 1 t. rava. and mix them together with salt. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. Wait till the addai turns brown.spoonHing 1/4 t. hing and red chillies. 317. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan.spoonCumin seeds 1/2 t. and cream of rice together in 6 cups of water.spoonsSalt 1. Coat a flat vessal with oil. andput 1 t.5 t. Grind the above coarsley and add hing and salt to this. rice flour. and make a fine batter.spoon of oil around it. and coconut with the melted jaggery.Serve it hot with any chutney. Addthis to the flour.spoon of ghee around it.Keep it overnight.Keep this batter in room temperature for atleast 20 minutes before making dosas. Wait till the dosai turns brown. and put 1 t.spoonSalt 1.5 t. cumin seeds.spoon of oil around it.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. and put 1 t.5 cupsDry ginger powder 1 t.spoonsGhee 2 t. 316. and curry leaves in oil and ghee.spoonPepper 1/2 t. aval and urad dhall in water for 1 hour. Let it cook on this side for a few minutes. maida.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.Add all the other ingredients except oil. cardamon.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. to the above batter.Keep it overnight so that this will ferment. andput 1 t.spoonsCooking Oil 1-2 t.FoolzParadize. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.Fry pepper. and then turn over to the other side. and then turn over to the other side. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.spoonsCooking Oil for making dosas MethodRinse and soak rice. Add dried ginger powder and mix everythingtogether.Org 314.Grind the above coarsely with salt.spoonsCream of Rice 1. 156 . moong dhall. and rice flour in water to make slightly watery batter.spoon per dosai MethodMix rava. and put 1 t.Provided by: www.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. 315.
Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonSalt MethodCoat eggplant with little oil.Org 320. and add cumin seeds. hing.Provided by: www. 324. urad dhall. and mix it with the batter.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.spoonUrad dhall 1 t. 325. and put a spoon full of onions onthe dosa and fold the dosa before serving. and grind it into a powder and keep it aside. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. Finally add the ground methi powder. Sprinkle little water. urad dhall. 322. and add tamarind paste and salt to this.Make them similar to addai's. and salt. mash the eggplant and keep it aside. salt and little onion. turmeric. pepper. andcurry leaves in oil. Add 6 cups of water to the above and let it cook for sometime.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. corriander seeds.spoon MethodDry roast methi. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. and hing in oil.spoonSalt 3/4 t. hing. andwait for a few minutes.spoonCilantro 1 bunch finely choppedSalt 1.spoonChanna dhall 1 t. green chillies.spoon MethodMake a batter with rice flour.5 t. 323. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t.FoolzParadize.Grind the above with green chilles.Fry mustard. and urad dhallin water for 1 hour.spoonHing a small pinchSalt 1 t. channa dhall. Serve with corrianderchutney or onion chutney. and add the choppedeggplant to this.spoonRed chilli 4-5Mustard 1/4 t. vetha mulaka. curry leaves.spoonTamarind paste 1/4 t. red chillies. hing.spoonsSalt 1 t.spoonUrad dhall 1 t.Fry the remaining onions in oil and keep them aside.spoonCooking oil 4 t. Dry grind the above with 1/4 t.spoonMustard 1/4 t.Make the peserat like dosas. and green chilles. and then add the rice flour batter. Peel the skin. channa dhall.spoons MethodRinse and soak rice.5 t. washed & cut 1" lenght wiseUrad dhall 1 t. Keepstirring until the rice flour gets cooked. usually takes about10 minutes. and cover it 157 . 321. ginger. and curry leaves.spoonMethi 1/2 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. and either bake it in an oven. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. butter milk.spoon salt. hing. orgrill it on the stove.spoonSalt 3/4 t.Heat oil and ghee in a pan.spoon MethodDry roast urad dhall. salt and tamarind paste. Wet grind the above coarsley with redchillies and salt. red chillies.Fry mustard in oil and wait till it splatters. and now add turmeric. Mix mashed eggplant. and let it cook for sometime.spoonPepper 1/2 t.spoonsGhee 2 t. red chillies and hing.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.spoonCurry leavesOil 2 t.spoonCorriander seeds 1. then add urad dhall. Garnish with finely chopped cilantro.Fry mustard. channa dhall.spoonsHing a small pinchTurmeric 1/4 t. Now add cream of rice and keep stiring until cream of rice gets cooked. cumin seeds. red chillies.Fry mustard.spoonChanna dhall 1 t.spoonMustard 1/4 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. andcurry leaves in oil.Bring 1 cup of water to a boil.spoonCurry leavesCooking Oil 4 t. thuvar dhall. fried ingredients to the tamarindwater.
channa dhall. curry powder and mix it well. Plantain Curry IngredientsPlantain 2-3 washed.spoons of oil and then add the mashed potatoes.spoon ghee and add to the above. curry leaves.spoonMustard 1/4 t. 328. coconut and red chilles and keep it aside. red chilliand diced plantain in oil in a wok. curry leaves. hing. Plantain Puli Curry IngredientsPlantain 2-3 washed. turmeric.spoonChanna dhall 1 t. Let it cook for 10 minutes.Fry mustard.spoonTamarind paste/extract 1/4 t.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. turmeric.Fry mustard.spoonRed chilli 2Mustard 1/4 t.spoon Mustard 1/4 t. butter milk and salt togetherfor 15 minutes. peeled and dicedCumin seeds 1/2 t. and ginger in oil. curry leaves.Squeeze the butter milk out the soaked vazai thandu.Fry mustard. urad dhall.spoonsButter milk 1/4 cupCooking oil 2 t. green chilli. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. and let it cook for another 5-10 minutes. 327. hing.spoonGinger a small piece finely choppedGhee 1/2 t.Peel skin and grate them and keep it aside.Peel skin and mash them and keep it aside. peeled. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t.spoonHing a small pinchTurmeric 1/4 t. hing. 329.spoonSalt 1/2 t. and sprinkle this on the plantain curry.spoon MethodFry mustard.Wet grind cumin seeds.spoonHing a small pinchTurmeric 1/4 t. turmeric.spoonCurry leaves a fewOil 3-4 t.spoon MethodBoil plantains with turmeric and salt.spoonCumin seeds 1/2 t.Add salt and remaining ghee and mix everything well. and dicedUrad dhall 1/2 t. cumin seeds.and then add the grated coconut to the above.spoonSalt 1 t.spoonRed chilli 2Curry powder 1 t.Org slightlyuntil the eggplant gets cooked. and ginger in 2 t. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. lemon juice andsalt in 2 t. urad dhall. 330. and now add the ground masala. turmeric. Now add the remaining salt. Now add salt. red chillies. and diced plantain in oil in a wok.spoonSalt 1/2 t.spoons of oil and then add the grated plantains.spoonsSalt 1 t.spoonUrad dhall 1/4 t.spoons ghee. Add little water to tamarind paste. red chillies. urad dhall.spoonSalt 1 t.Fry pepper. and addthe vazai thundu to the above pan.spoonChanna dhall 1 t. channa dhall. curry leaves. tamamrind paste. Letthis cook for a few minutes and then garnish with cilantro. Mix it well andadd a few t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. red chilli. moong dhall. hing. and let it cook for a few more minutes.Fry cashews in 1 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. moong dhall and turmeric powder with extra water andkeep it aside.FoolzParadize. finely chopped ginger. hing. curry leaves.spoon MethodSoak vazai thandu.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. 326.spoon (or to taste) MethodBoil potatoes with turmeric and salt.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. urad dhall.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.Fry mustard. 158 .spoonMustard 1/4 t. Sprinkle water and let it cook for 10 minutes. and the ground masala powder.spoon MethodCook rice. and add this to the above pongal.spoonSalt 1 t.spoonCurry leaves a few Cooking oil 3 t. hing.spoons of cooking oil.spoon (or to taste) MethodBoil plantains with turmeric and salt. finely chopped ginger. lemon juice andsalt in 2 t.Provided by: www. urad dhall.spoonMustard 1/4 t. Sprinkle water and let it cook for 5minutes.
using somecold after.Measure the amount of almond paste. and keep it aside. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Boil evaporated milk.spoonsSaffron 1/4 t. and kesar color to above and let it cool.Cook the almond paste for 5-10 while stirring it constantly. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Serve it cold/hot. and sugar into a nice dough.FoolzParadize. and keep the same amount ofsugar aside. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.Provided by: www.Soak almonds in hot water for 1 hour.Soak almonds in hot water for 1 hour. till the flavour comes out. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. condensed milk. and keep it aside. and almond paste for 10-15 minutes. soked rava. 332.Knead maida. Add the soaked saffron and serve it cold. Add saffron.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. 159 .spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.Org 331.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. and boil for 10-15 minutes.Soak rava in little water for 10 minutes. Now add sugar and keep stirring. 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. Add the remaining milk.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.