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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
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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
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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
....................116 Instant Dhokla......................................... 217................................109 Vegetable Kofta ..........................................................................................................131 Brown Gravy................99 Onion Rice ..........................................................108 Vegetable Jhalfrazie ...............98 Kozukkattai (Stuffed Rice Balls)..................................... 178................................................................................................................................................................................................................................................................. 225....... 207.................................................................................................................. 184........................................................ 193........................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)......................................................................................................Provided by: www..............................................101 Masala Vada....................................................................................................129 Red Tomato Gravy.........................123 Hara Nariel Ka Shorba.........................................109 Navaratna Curry ......105 Dum Gobhi............................ 186.................................131 Besan Burfi .......................................................113 Mysore Bonda ........................................................................................................................................................................................................................122 Green Peas Skin Soup......................... 227.......................................................................................118 Venn Pongal............ 235...............................................................................................................................102 Ravva Dosa ................................................................107 Sarkarai Pongal............................. 200........................ 196............................................ 189. 197.................124 Tum Yum Soup..............................................................................125 MALAI KOFTA CURRY...... 223..................................................................................132 Raabdi........................................................................................................................................................................ 222..........................................126 Cheesy Sweet Jamuns............................................. 229..............................................119 Mixed Vegetable Kofta in Tomato Curry .............................. 234......................................................111 Sweet Shakarpara (Diamonds).................................................................114 Dahi Wada ....112 Dal Payasam......................................................................... Baigan fry Recipe............. 192............................................................................................124 Sweet Corn Soup ................................................................................113 Green Onion Bhurji...............132 4 .............................127 Kofta Lajawab........................................ 228......................................... 232............................................................................... 205...................................................................................................................................................................................................................................................................106 Garam Masala ....................... 216............................ 201........ 195...............................................................................................................110 Rasmalai...................................................................................................... 224.............. 191........................................................................................................................................................................................... 226............................................. 198.................................... 187.....................108 Malai Kofta..............121 Moong Soup With Paneer .............................................................................................................................................104 Khatti Arvi Ka Saalan.............................................104 Dum Ka Karela .....................................................115 Rasmalai..........................................................................FoolzParadize............................................................................................................................100 Pulihora (Tamarind Rice).................................................................................................................................................................................117 Aloo Mutter....................................................................................... 221......................... 230.................................................................................................................................................Org 177.............................................................. 203............ 181..........111 Besan Ladoo....................................... 180..................... 214..............116 Matar Palak...................................... 218....................... 202.........................................................103 Aloo Gobhi Methi Ka Tuk.................................................................................................................................................111 Cashewnut Barfi..................................................................................................................... 188................................................................................................................ 215............................................................................. 199............................ 194........................... 213............... 190.......................................................... 208........................................................................................... 204..................................................................................120 Chakali............................................................... 179..................................................................................................................113 Red Beet Paratha.. 206............................................................112 Dryfruit Halwa............................................................................................................................................................................................. 220................................... 183................................................................................................................................................. 219........................................................................ 209........................................................................................................................................................................... 231........................................................................................................................................................................122 Corn Soup with Vegetables............... 182..........................................................125 RAJMA CURRY .................................121 Healthy Tomato soup..........................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).......................................................................................................... 233...............................................103 Bhakar Wadi...............................................................................................130 White Gravy .....123 Letil Soup...............123 Lentil and Vegetable Broth..........................................................................................................119 Vegetable Korma ................................................................................................................................128 Beetroot Parathas .................................................................................................................................................................................................118 Tamilian Kurma .................................................................................................... 185.......................................................... 212.....................................................................................................................................................................128 Badshahi Baigan ....................................................................................................................................129 Green Gravy..................................................................................................... 210.................. 211.....................................................................................................................................................
........................... 288........................151 Sakkarai Pongal..................................................... 239...................148 Ginger Pickle .... 264.............................. 237.................................................................................................................................... 270...........148 Tamarind pickle (Pulikkachal) ............................................................................................................................. 277.................................. 261.............................................................................................................................................................................................. 253............................................................ 257.............................146 Bengan ka bhurta..................................................145 Kadhi..................................................................................................................................................................146 Toll House Pan Cookie ....................................................................... 276.................................................................................. 265....143 Biryani............. 268..........................141 Sambar Masala............................................................................................................................................................................................................................................150 Uthappam................. 279............................................152 5 .................................................................................................137 Mangalore Rasam...............148 Lime pickle ...................... 272................................................................................................................................................................................................................................................. 248................................................................................................................................................147 Rava Bonda .....................................................................................................146 Rasavangi ............................................................................................................................................................140 Cauliflower Curry .......................... 273...................................................................................... 280.............................................................................................................................................................................................. 255.......................................138 Sambar........................................................................................................149 Rawa Kichadi.........................................................................................148 Gonkura Thokku ....................................... 250.......................................................................149 Dal Vadai (Aama vadai) ................................................................................... 267..............................................................................134 Dum Aloo........................151 Laddu........................................144 Double Ka Meetha (Bread Pudding)...............................................Provided by: www............................................................................................................................................................................................................................................ 242................. 247........................................................................136 Mangalore Rasam Powder.......... 274................................................................................................................................................................150 Rava dosai ....143 Dosai.............................. 286..................... 293..............................................................................................151 Poli .................................................................. 240................................................................................................................................................................................146 Halwa .......................................................................................................................................147 Stuffed Brinjal Curry..............................................147 Palak Paneer........................................................................................148 Cabbage Vadai.................................................................. 283....................................................................................... 251.149 Urud Vadai (Medhu vadai)................................................................................... 249.........................................................................................150 Morkkali..... 256......................149 Rice Uppuma ......................135 Rasam Masala ................................................................................................................................................................................................................................................................................................................. 260........................................................................................................................................................................................... 292................147 Coconut Milk Pulav....... 269........ 238................... 254................................................................. 294... 291.................................................................................................... 282.......................................................................151 Rava laddu (Ravaalaadu)............................................................................................................135 Vegetable Jalfrasie ...... 263...............133 Rasagulla.............................149 Sevai (Idiyappam) ..........................................................................................................................149 Mangalore bonda ........... 290............................................................... 259.......149 VenPongal.............................................................................................................................................150 Masala Dosai.............................................................................................133 Dum Arvi................................................................................................149 Aval uppuma .........................148 Curd Vadai.......................................................................................................................150 Maida dosai............................................................ 287..........................................................................................................................................................................134 Matar Paneer......................................................................................................................................... 244................................... Ras Malai ..................147 Tomato pickle ............................................................................................................................................151 Jilebi................................................................. 246........ 243...............................................................................142 Didir Dosa............................................................... 281................................................FoolzParadize..............147 Maida Bonda.................................................................. 245......................................................................................................... 258..............................151 Kozhukkattai................................................................................................................................................................................................................148 Aavakkai (Mango pickle)............................. 278................................................................................................................Org 236.. 262........... 266.................................................... 284............................................................................................................................................................................................................................................................................................................ 271.142 Didir Onion Rava Dosa......................................................................................................143 Basic Curry Sauce.....................148 Maavadu (Tender mango pickle)............................................................................................. 275................................................................................................. 289............................................ 252.................................................... 241........................... 285.....................141 Vada .........134 Bhindi Masala ......................................................................145 Indian Cream of Tomato Soup.....................................................
............................................................................................... 330.........................152 Paanagam........................................................................................................................................... 324.......................................................................................................................................................................................... 312.......................... 301..........................155 Potato Bhonda ........................................................................................ 322............................. 303.....................................................................................159 Paal Poori (Sweet Poori)........................................................................................152 Sweet Adai........................................................155 Idli.......................................................Provided by: www..................................................................................................... 332.................................................................................................................................................................................................................................................................................................................................................... 298..................................................159 0......153 Kunuku.......................... 318............158 Venn Pongal.........................................................................................................................................................................................158 Badam Kheer............. 327........................156 Thaval Adai..........................154 Madhur Vadai.................................... 310.................................................................................158 Plantain Curry...................................................... 320......................................................................... 6 ...................... 302.................................................................................................................................................................. 309......................................... 311.................................................................................................................................................................................................................................158 Vazai Thandu Curry................................................. 331... Somaasi.......................................................................................................................................157 Eggplant Podi Curry ................................. 319...........................................................................................................................................................................152 Palak Paneer.....................................................................................................................154 Medhu Vadai........................... 307.................................................152 Sweet Puttu...................... 328........156 Aval Dosai..............................................................................................155 Kara Vadai..........................................156 Ordinary Adai................................152 Milk Appam......155 Spinach Vadai....... 297...........................................157 Plantain Puli Curry ....................................................................155 Thukada ..................... 305................................................................................................................................................................... 314................ 315....... 321.................................................................................................................. 300...........158 Potato Podimas ..............157 Tamarind Uppma ....................................................... 325..................... 316..............................................................................................................................................Org 295.................................... 323...................................................152 Chole....... 317.....................................................................................................154 Cashew Kunuku ........................156 Vella (Jaggery) Dosai...... 299............................................................................................................................................................................................................................................157 Eggplant Gotsu..................................................................................................................157 Peseret... 329.....156 Rava Dosai..............................153 Oatmeal Raisin Cookie .............................................................................................................................FoolzParadize...............................................................................................................................................................157 Moor Kali........................................................................................................................................................................................................... 308.............................................................................................................................. 326........................................................................................................... 313..............156 Kanjeepuram Idli.................................................................... 304.................................................................................. 296......................................................................................152 Panchamritham (fruit salad)..............................................................................155 Bhonda .............. 306...............................................................154 Vermicilli Masala Vadai.................................................
do not make very smooth. onions and fry till very tender. garam masala 1/2 tbsp. Cut the potatoes into big pieces. In the same hot ghee add the cumin seeds. keep aside. Heat ghee and fry potatoes till light brown. Keep slightly coarse. add very little water (just a sprinkle) and a pinch of salt. Serve hot with naan or parathas or even rice. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Pour over the vegetable and mix gently. Drain the potatoes. boiled corn kernels or paneer chunks in the above dish. Note: You may use boiled peas. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Cover and boil over a high flame for 2 minutes. 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. Add spinach and potatoes.Org 1. Add the tomato and further fry for two minutes. Put in a mixie. or hold under running water in a colander. Gobi Manchurian INGREDIENTS: 7 . red chilli powder 1 tsp. add green chilli and run for a minute. When it resumes a boil sprinkle the flour and stir well.FoolzParadize. butter 4 tbsp. ghee salt to taste METHOD: Put the washed spinach in a pan. lemon juice 1/2 tsp. Cool quickly. Keep aside. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. cinnamon-clove powder 1/4 tsp. wheat or other flour 1 tsp. instead of atoes. Add all the dry masalas and fry till ghee separates. Add the ginger.Provided by: www. Boil for 2-3 minutes.
manchurian (with gravy or dry). brinjal. Boil for two more minutes and remove. capsicum. cornflour 1/4 tsp. add remaining ginger. Add the salt and spring onions. ginger finely chopped 1 tsp.cornflour. Sprinkle 1 tsp. In the remaining oil. garlic and crushed red chilli and fry for a minute. Keep aside. onion. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. spring onions and soya ce at this stage. Drain and pat dry on a clean cloth. garlic finely chopped 1/4 cup plain flour 3 tbsp. cornflour on the florettes and stirfry for 2 minutes. Stir fry for a minute. french beans 8 . Boil till the gravy becomes transparent. Variations: Dry manchurian can be made by omitting the gravy. Fry as above and proceed as above. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. cauliflower clean and broken into big florettes. adding 1/4 tsp. Serve hot with noodles or rice. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3.Provided by: www.carrot. small cabbage.potato. Add 1 tbsp. Add florettes and soya sauce. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. to which a tbsp.Org 1 medium. but instead of using only cauliflower. Sindhi Saibhaji Ingredients: 1 each . Gradually add to the gravy and stir continuously till it resumes boiling. dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. of milk has been added. 1 small bunch spring onoin finely chopped 2 tsp. Make thin batter out of flour and 2 tbsp. Add 1 1/2 cups water and bring to a boil. Make florettes as above and instead of adding water as above.FoolzParadize. add fried florettes. Same procedure for veg. red chilli powder 2 red chillies. cornflour to 1/4 cup water and dissolve well. Dip the florettes in the batter one by one and deep fry in hot oil. each of ginger and garlic and red chilli powder and salt to taste. ladyfinger (okra) 100 gms. tomato.
ghee 2 pinches asafoetida METHOD: Clean and wash dals. Heat oil in a pressure cooker. add all the vegetables. Mix well. add enough water to cover the contents. cover and pressurecook for 3 whistles. spinach and dals. Add all masalas and mix. khatta (3 leaved) greens. salt 1/2 tsp. Heat 1/2 tbsp. Shahi Paneer Ingredients: 250 gms. red chilli powder 1 tsp.FoolzParadize. wash and chop spinach and vegetables except tomato. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. oil 1/2 tbsp. 1/2 bunch any other leafy greens. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 9 . paneer (cottge cheese) 3 tbsp. Place whole tomato on top. dhania (coriander seed) powder 1 tsp.Org 1/2 bunch each spinach. Cool the cooker. ghee add a pinch of asafoetida add to the mashed vegetable. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. open and handblend the contents. turmeric 3 tbsp. coriander. Clean.Provided by: www.
turmeric powder 1/4 tsp. Makes for: 6 Shelf life: best fresh. red chilli powder 1 tsp. Heat half the ghee. Heat remaining ghee. Garnish with chopped coriander and grated paneer. covered. grated paneer 1 tbsp. Making time: 45 minutes. add milk and paneer fingers and boil for 3-4 minutes. Fry for 3-4 minutes. green chilli and cardamom. Add tomatoes and cook for 7-8 minutes. chopped coriander Method: Chop the paneer into 2" fingers. 5. Boil to get a very thick gravy. tomato sauce To garnish: 2 tbsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . heat gravy. Blend in a mixie till smooth. Just before serving.Org 1/4 cup beaten curd 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. Add 1/2 cup water and cool. add gravy and other ingredients except milk and paneer.ginger. Add curd and cook for 5 minutes.Provided by: www. dhania powder 1/4 tsp. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Add onion. Potato in Curd Gravy Ingredients: 3 medium. red chilli powder 1/2 tsp. salt 1/2 tsp.FoolzParadize.
coriander chopped 1 tbsp. 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. oil Method: Cut potatoes into big pieces. garlic grated 2 green chillies slit 1 tsp. ghee salt to taste 11 . Stir well. Add the remaining water and all the potato and flour.Provided by: www. Heat oil. Making time: 30 minutes. Stir continuously after adding curd. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Keep both aside. Mash 3-4 pieces fine with hand. Serve hot with thin wheat chappaties and rice. each cumin. add ginger-garlic. mustard seeds 1/4 tsp. wheat flour 1 tbsp. 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. each ginger. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Add the seeds (cumin and mustard).FoolzParadize.Org 1 tbsp. Makes for: 5 Shelf life: Best fresh 6. When they splutter. chilli and curry leaves. Mix all the dry masala in 1/4 cup water. coriander leaves chopped 1 1/4 cup water 1/2 tsp.
grated ginger 1/4 tsp. Chop all the fruit fine. ghee Kofta: 50 gms. Malai Kofta Ingredients: Gravy: 125 gms. turmeric powder 1 tsp.FoolzParadize. mix together curd and cream and add to gravy. khoya 12 . nutmeg powder 1/2 tsp. Serve hot with naan.coriander and chopped cherries. cashewnuts 3 tsp. Add the carrots and peas. milk 50 gms. cashews and raisins and boil till the gravy is thick and the fat separates.Org Dry Masala: 1 tsp. add fruit. white pepper powder. 2 1/2 tsp. Add butter to ghee and heat. Add the dry masala and salt and fry 2 more minutes. drain and keep aside. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. Heat ghee and fry cashews.Provided by: www. khuskhus (poppyseeds) 1 tsp. Allow to thicken a bit. cuminseeds 2 tsp. add the wet masala and fry for 2 minutes. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. roti or paratha. sugar 2 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. khoya or paneer 150 ml. cream 75 gms. Garnish with grated cheese .
grated cheese or paneer 1 tbsp. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. To serve place warm koftas in a casserole. Repeat for remaining dough. Makes: 10 koftas with gravy. Dry grind and keep aside. Shelf life: Best fresh. Add paste and fry further for 5-7 minutes stirring well. cum seeds in salt to taste Garnish: 1 tbsp. except ghee. Making time: 45 minutes. Warm the koftas either in the oven or on the tava. cashewnuts 20 gms. Garnish with grated cheese and chopped coriander. Place 2-3 cashews and raisins in the centre and shape into a ball. Take a ping-pong ball sized dough in hand. cardamom. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. nutmeg and cloves together. add powdered spices and fry for 2-3 seconds. Mix together all the ingredients except raisins and cashews. chopped coriander Method: Koftas Boil the potatoes. Optional: You can deep fry the koftas also. 8. Keep aside. Serve hot with naan or parathas. Wet grind all the other ingredients. Flatten. Heat ghee in a skillet. to a paste.Org 50 gms. ginger grated 1 tsp. Gravy: Roast the cinnamon.FoolzParadize. warm oil water to knead dough For filling: 2 potatoes large boiled.Provided by: www. paneer 5 medium potatoes 20 gms. peeled. peel and smash them. coriander chopped 1/2 tsp. mashed 1 onion finely chopped 13 . Add 2 cups water and simmer on low for 15 minutes. raisins 4-5 green chillies chopped fine 1/2 tsp.
kneading into soft pliable dough. coriander seeds. or the samosas will turn out oily and soggy. add potatoes. Stir further 2 minutes. round with some dough. red chilli. salt. add onion. Stir fry for a minute. oil. saute till light brown. turmeric. Beat dough on worksurface and knead again. 14 . Serve hot with green and tamarind chutneys (refer chutneys). coriander seeds cru shed 1 tsp. turmeric powder 1/2 tsp. Place a tbsp.Org 2 green chillies crushed 1/2 tsp. salt and little water. or tomato sauce. add ginger.FoolzParadize. Stir fry for 2 minutes. For filling: Heat 3 tbsp. Drain on rack or kitchen paper. 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. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Cut into two halves. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Do not fry on high. Join and press together to make a cone. Run a moist finger along diameter. Keep aside. garam masala. Add coriander. deep fry on low to medium till light brown. garlic. Re-cover. of filling in the cone and seal third side as above. garam masala 1/2 tsp. keep aside for 15-20 minutes.Provided by: www. Make five to six. ginger crushed 1/2 tsp. lemon. Cool. Making time: 45 minutes Makes: 20 pieces (approx. Put in hot oil.) Shelflife: Bestfresh 9. Cover with moist cloth. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. green chilli.Mix well till crumbly. Add oil. Add more water little by little. To proceed: Make a thin 5" diam. garlic crushed 1 tbsp.
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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
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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
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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
7. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. 5. garam masala 1 tbsp. garlic. oil 1/2 tsp. green chillies.FoolzParadize. 8. oil 1 clovette garlic Method: Put all the ingredients . 9. 10. Try using no water or as little as possible to make the chutney keep longer. maize flour Method 1.Garnish with cheese.Add ginger. 18 . (2 whistles). 3. 11.Stir well and cook till oil separates. each ginger & garlic grated 3 green chillies 1 tbsp. wash. or paratha. 6. Note: Sev is a fried Indian snack made of gramflour. stir. except cheese. except oil and asafoetida . jaggery salt to taste 1 tsp.Heat ghee in a pan. stir. 12. 1 cup water.Add few pinches salt. saute till brown.Add both greens. in a small mixie. drain. Heat the oil and add the asafoetida and put in the mixie. 2. Run the mixie till a smooth chutney is obtained. Add water as and when required.Provided by: www.Org 1/2 tsp.Serve hot with makki ki roti. add onion. ghee 1 tbsp.Mash well. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp.Chop both greens. 4.Add all other ingredients.Heat oil in the pressure cooker direct.Pressure cook till done. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. Store in a clean glass bottle.
¼ cup chana dhaal . This is done because sometimes jagerry has mud and stones.1/2 cup. Add jaggery syrup and again cook till even it gets absorbed. Add fried coconut. Sweet Pongal Ingredients (for two people) :Moong dhal . Add three big table spoons of ghee. 17.FoolzParadize.k)and cook it seperately (in two different containers). 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.1/2 cup. Grind dhaal in little water. After we make the syrup strain it through tea strainer. Then soak rice and dhal separately for 10 minutes. Break the jagerry and put in water (very little) and make a syrup. Meanwhile cut coconut in very small pieces and fry in ghee. 16.¼ cup red chillis 19 . Fry cashew and raisins also separately. Milk Coconut cashew jaggery raisins (khish-mish .Provided by: www.½ cup urad dhaal . Rice . Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Thoroghly wash and keep it in cooker with the right water (lesser is o. Serve hot in two cups with a spoon of ghee.¼ cup thoor dhaal . Adai Rice .¼ cup yellow moong dhaal .dry grapes) cardamom ghee. powdered cardamon and cook again for a while. cashews and raisins. Then make vada shape and deep fry in oil.
At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. Pass through a big holed strong strainer. 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. add 1/2 cup milk. sugar 1/2 tsp. curds 300 gms.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. This consistency is generally used in dipping sweets like. imarti. it is time to strain. pressing with hand or spatula. If no thread is formed.Org salt Soak everything in water over night. g. d. Keep aside. top with remaining nut crush. because once the first thread forms. On further boiling two tars are obtained and this is used in sweets like burfis. Rub saffron into 1 tbsp. it proceeds to thicken to the next stages very quickly. checking the consistency required as above.Use as required in the recipe. but there is stickiness in the syrup when tested. Boil some more and when 1 tar forms. etc. b. etc. Chill for 1-2 hours before serving. mohanthal. h.FoolzParadize.Put back to boil. reheating the syrup too many times will alter the texture of the resulting sweet dish. etc. Grind with little water. gulabjamoon. a. never plas tic. add sugar and mix. This will avoid excess wastage of time and unnecessary cooling off. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. Take into a bowl. as the recipe demands.Put both in a deep saucepan to boil. Following are the steps shown to make sugar syrup (chashni) in the right way. Empty into a glass serving bowl. 20 .Provided by: www. it is used in soaking pancake pancakes like malpua. After this stage do no stir briskly and continuously or the sugar will recrystallise. stirring occasionally.When the mixture comes to a boil. Shrikhand Ingredients 1/2 kg.When a thick scum is formed on the surface of syrup. 18. To save time. (6-7 hours). e. prepare the syrup on a second burner. boondi. while making the rest of the recipe. c. milk till well broken and dissolved. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). etc. of the fried flours. then it is 3/4 tar (thread). 19. f. Make syrup side by side of making the recipe. surti ghari. jalebi. cardamom powder few strands saffron 1/2 tbsp. Keep aside for 25-30 minutes to allow sugar to dissolve. Mix in cardamom powder and dissolved saffron and half nuts.Check frequently. Beat well till sugar has fully dissolved into curd.Always use a metal strainer or moist cloth to strain the hot syrup.
FoolzParadize. OR Shallow fry on griddle like a paratha for a better flavour. 21 .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. Repeat other side. so as not to charr. Drain in a colander for 10-15 minutes. Mix ghee. channa (yellowgram) dal 300 gms.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Note: The water drained from boiling dal is used to make the amti. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Apply a tsp. But this method will consume more ghee and therefore calories. mango. flour. Mash jaggery till lumps break. Roast on warm griddle till golden brown. Take on serving plate. cardamom powder 150 gms. Puranpoli Ingredients 300gms. 20. ( a thin curry made using black masala. Serve hot with dal or amti. roll into a 4" round. Pass through an almond grater little by little till all dal is grated.Provided by: www. life all round and seal. jaggery (molasses) 1 tsp. Mix well into dal. Reroll carefully to a 6" diameter round. Keep aside. plain flour 1 tbsp. of ghee all over top. add pulp at the stage of adding cardamom and saffron. garam masala and some mashed dal. Take a morsel sized ball of dough. add enough water to make a soft pliable dough. Place same sized ball of filling in centre. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken.
) Shelflife: 2 weeks 22. 4. wrap individually into square pieces of thin plastic sheet. 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. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Making time: 45 minutes Makes: 20 pieces (approx. Prepare syrup simultaneously. finely grated coconut 250 gms. Keep aside to cool a little. Pour onto a greased surface or thali and roll to 1" thickness lightly. Heat ghee in a heavy saucepan.Spread in a greased plate. 3. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. milk 1/2 tsp. Add flour mixture and roast on low till light golden. sugar 150 ml. Cool.FoolzParadize. Use method as shown in introduction. Store in airtight container. Coconut Burfi Ingredients 250 gms. Beat well with a large fork till the mixture forms threadlike flakes. water and milk as shown in introduction.Provided by: www. 2. Make syrup out of sugar. Pour at once into the flour mixture.Org 21. Sprinkle the charmagaz seeds and elaichi and gently press down with palm.Stir well and cook till soft lump forms. stirring occasionally.Warm coconut in heavy saucepan. cut into 1" squares. 22 . water ghee for greasing plate Method 1. pour in the syrup. Bring syrup to 2 1/2 thread consistency.Prepare syrup with sugar and water to 2 1/2 thread consistency.
9. 12.If using a mixie. 2. then form small ringlets all along the ring. 23 . 6. If not available. Lower flame and allow to crisp turning once.FoolzParadize.Cut into squares. Grind to fine thick batter. Shape the imartis as follows. Till you come to the start. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. 10. form imartis in the hot ghee.Wash and drain. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. Put water little by little. take a 12"x 12" thick cloth. 8.Add cardomom powder to syrup. make a ring first. make a buttonhole type hole in centre. Hold like a pouch and press out imartis like icing. beat the dal well by hand till fluffy after grinding.Provided by: www. Note: Use a flat bottomed frying pan.Using either an imarti bottle (with nozzle) or cloth as shown in note. 4. store in airtight container. 5. (2) Soak in syrup as required. 3. 7. 6. depending on size of frying pan.Soak for 3-4 minutes. Place over a tumbler and pour in some batter.Add colour and mix very well. cardomom ground 500 gms.Make 4-5 imartis at a time.Soak urad dal overnight in plenty of water. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. water saffron colour 1/2 tsp.Sprinkle cardamom powder (optional).Repeat for remaining batter.Keep aside for 3 hours. drain and serve.Remove from ghee.Make 1 tar sugar syrup as shown in introduction. 11.Org 5. drain and dip in hot syrup. More is weather is cold. ghee to fry Method 1. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml.
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. Cook on slow flame. Grease hands and take a chunk of the mixture and roll into a thick roll. 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. on the sheet. all the coconut to cover it. Do not allow to stick to bottom. 26. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. cashew. Spread some of the coconut on a butter paper sheet. Once the sugar dissolves. 24 .FoolzParadize. 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. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. 25.Org 24. non-stick pan. stirring continuously.Provided by: www. add the cashew (powdered) and elaichi Cooking. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. It takes a while to cook Stir gently till a soft lump forms. stirring continuously.
Add the chenna and boil till the mixture thickens. Boil till thick. take in a plate and press down. wash and grind to fine paste. stirring continuosly. 27. stirring occassionally. Use a long-handled spatula as the mixture tends to splatter. Decorate with chopped nuts and serve hot. Add sugar and cook further till thickens.Provided by: www. Once it starts thickening. stirring continuously. Once the chenna settles sieve through muslin cloth. 28. 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. saffron and colour.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Carefully pour hot milk and stir. When thickens. Badam ka seera 1 1/2 cup almonds soaked overnight 3 cups hot milk 250 gm ghee 1/2 to 1/3 cup sugar Method Peel the almonds. Heat ghee in a heavy pan. press out excess water. Put the remaining milk in a heavy pan and boil to half. Set in a tray. Do not knead. stirring all the while till softly thickens in a lump. Serve hot. elaichi. Add paste and cook on first high then slow flame. stirring continously and gently till ghee begins to separate. Add the sugar and continue to cook. add the sugar and cook. stir continuously. Add ghee. apply silver foil and sprinkle the chopped nuts. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.FoolzParadize. 25 . decorated with a chopped almond or pista. After a while it should turn a light brown and aromatic.
Once it starts thickening. Cook on low turning continuously till ghee oozes. Garnish with almond or walnut in centre of the halwa. 31. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 .Org 29. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . Add ghee.FoolzParadize.Provided by: www.1/3 cup sugar 150 gms khoya or milk powder made paste. 30. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. stir continuously. Serve hot. Add sugar and ghee. stirring continuously. When slightly thick add khoya and cook. saffron and colour. Boil till thick. stirring occassionally.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. decorated with a chopped almond or pista. Add sugar and cook further till thickens. Add milk and boil in heavy saucepan. 2 . elaichi. 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.
stir gradually till golden brown. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Pour the hot syrup. Decorate with chopped dry fruit.FoolzParadize. 32. Serve hot especially on a cold day. As the syrup boils the scum will rise. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Heat the ghee in a heavy kadai (vessel) and add dal. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. not allowing hand to be scalded. Stir very carefully. Use as little water as possible. Decorate with chopped nuts 33.Org elaichi powder water about 250 ml. Remove with a strain. Further boil till the syrup become sticky between the fingers. Cook slowly till all water is absorbed. Method Soak the dal for 5-6 hours. wheat flour 2 1/2 tbsp. Once the dal stops sticking to the vessel. Atte ka seera 2 tbsp.Provided by: www. of milk. Once sugar dissolve add a few tblsp. Put sugar and water in a pan and put to boil. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Keep stirring rigorously to avoid burning. (One thread should fall when poured from a tilted spoon) keep aside. Wash and remove the skins well. and ghee begins to separate. add elaichi and dissolved saffron. Grind dal fine either in a stone grinder or electric grinder or mixie.
elaichi. stir continuously. When the rava turns light brown add the sugar. 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. Shelf life : 15 days 35. Wet hand with milk and shape the mixture in ladoos. Add rava and cook on low heat. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Remove the cream layer. decorated with a chopped almond or pista. Serves: 12 helpings Time required: 1/2 hr. Add sugar and cook further till thickens. Strain the milk through a muslin cloth. Serve hot. Cool the milk for a couple of hours. Meanwhile heat the sugar and water in a wide sauce pan. stirring occassionally.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Add the citric acid dissolved in some water. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Bring to a boil. Stir slowly till the milk is fully curdled.Provided by: www. Once it starts thickening.FoolzParadize. Mix well. Add ghee. Keep aside cool for some time. Reheat the milk and bring to a boil. 28 . Boil till thick. 34. Stir continuously. coconut flakes and saffron. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Keep as it is for 5 minutes. Stir for 3-4 minutes. Wash the chenna in the cloth under cold running water. Add cardomom powder. saffron and colour.
FoolzParadize.) condensed milk and 1 cup milk. Boil milk on high flame in a large heavy saucepan till water evaporates . Press 2-3 slices of pista on the centre . Add cardamom powder & colour . Add essence and chill for at least 4 to 5 hours. Cool for 10 minutes . Take a small fistful of mixture . Heat on low flame . Pedhas INGREDIENTS 500 gms. Repeat for remaining mixture . Turn out carefully . Boil till a soft lump is formed. Cover with a perforated lid. Boil for 13 to 15 minutes. Serves: 6 helpings Time required: 1/2 hour. Press into the cookie mould .Provided by: www. Mix together in a skillet .Org Press out the excess water and remove in a wide plate. Khoya is available in most Indian sweetmeat stores anywhere. Note on khoya. Serves: 36 pieces Time required: 1/2 hr. OR Substitute with 1 tin (400 gms. Stir continuously while cooking. Form a ball . Powder sugar . Take off from heat and cool them to room temperature. Lessen sugar by 1/2. leaving a soft lump. It should form a very soft lump . stiring continously . powdered sugar 1 tsp. Let them into the boiling water. Cook till mixture thickens . cardamom powder 29 . Gently knead into a soft dough by passing between fingers. khoya (mawa) 300 gms. Make twelve equal sized balls of the dough. Mix well . Shelf Life: 15 days (refrigerated) 37. Mava Burfi Ingredients: 500 gms khoya 300 gms. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Making at home consumes time but isn't that difficult. cardamom powder cookie mould Method: Grate khoya . Stir frequently while cooking. 36.
Cool a little. khoya 125 gms. stirring continously. 39. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. Cook on slow flame. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Make ladoos.Provided by: www.Add condensed milk and cook on slow flame. Serves: 25 helpings Time required:1/2 hr. Roll lightly. Mix in tne sugar. 8. 3.Add essence and remove from flame. stirring continuously. Gulab Jamoon Ingredients 500 gms. Place the chocolate on the mava layer. Cook till the mixture is a very soft lump. Shelf life: 10 days 38. Variation: To make chocolate mava burfi: Follow till * as above. Note: Burfi is usually cut into 1 1/2 inch squares. Continue as for mavaburfee.Mix well.Cook till thick and sides leave.Pour on plate.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. 7. 2.Sprinkle powdered elaichi and decorate. Make incisions with knife to cut in the desired size and shape. chocolate colour.Org 2 sheets silver foil (edible) Method: Mash khoya . yellow colour Method 1.Cool. plain flour 30 .Mash paneer. 4. 6.FoolzParadize. Spread on the working board silver foil carefully and evenly. Put into a heavy saucepan. Roll both parts separately. 5.
sugar ghee to deep fry Method 1. Take off fire and cool a little.FoolzParadize. Sweet Kachori Ingredients: For filling: 200 gms. Drain and transfer to a glass bowl. baking soda 1/4 cup milk 1/4 tsp. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .Mix well to form a soft dough. 9. khoya 50 gms milk powder 1/2 tsp. plain flour 1 tbsp. Serves: 25-30 helpings Time required: 1 hr.Org 1/4 tsp. Shelf life :2-3 days. ghee For syrup: 250 gms. To make the syrup: 1. 4. 2. Let in some of the jamoons.Provided by: www.When they rise up put back on fire and fry till medium brown. while dropping from a spoon it falls in a thin single thread. of milk to separate the dirt.Make balls of even size.Heat the ghee very well. 7. 5. Strain and boil again. (1 week refrigerated) 40. 3. Sieve in the flour and soda together.Repeat for all the balls. cornflour 30 gms. 6.Microwave lightly or warn over boiling water before serving.Mix in the cardomom powder and crushed saffron. Use as much milk as required for kneading. 8. 2.Crumble the khoya.nutmeg-cardomom -cinnamon powder For cover: 250 gms. When done pour the remaining syrup over the jamoons. 3. cardomom powder 1 pinch saffron strands 250 gms. Soak for 10 minutes.The syrup is done when .Take the sugar in a heavy pan and add water to just cover the sugar.Remove from ghee and put in the syrup.Boil and add a tbsp. Makes about 25-30.
Mix them well in the flour.Boil till the syrup is slightly sticky between the fingers. 10. 9. red chilli powder 1/2 tsp.Add enough water to make a soft pliable dough. place one mixture ball in the centre. 3. heat ghee and fry on low flame till light brown.Provided by: www.Make 5 to 6 such kachoris.Mix both flours together.Cover with a wet cloth. Shelf life: 10 days . 14.When slightly cool.Org Method 1.Pull up all the sides to seal the mixture and press in centre. of milk to clear the syrup. 32 . 41. turning once. oil salt to taste oil to deep fry Method 1. 4. 12. 3.Make 15 to 16 flattish balls of the mixture. 5. Keep aside 4.Allow to stand for half hour before serving. 7. 2.Do not over fry. 9.Allow to dry on a clean cloth for 25-30 minutes.Pour about half tbsp. 2cm. 8. 7. 8.Boil sugar and water adding a tbsp.Strain. Time required:2 hr. omam seeds (ajwain) 1/2 tsp. Crush and add the saffron. Keep aside.Divide dough also into 15 to 16 parts.Drain and cool completely before storing. of syrup and roll kachori around to let the syrup spread. The mixture should be soft and crumbly.Mix ingredients for cover. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . Using water knead to a pliable dough. diameter). Serves:15 helpings . except oil to deep fry.Prick on both sides with a fork. 10. make a hole in the centre of each (approx.FoolzParadize.Divide dough to make small (4" diameter) thin rounds. 13. 5.Mix ingredients for filling.Roll one part into a puri. 15. cumin seeds 1 tbsp. 6.Deep fry in hot oil till a light browning appears. 2. coriander very finely chopped 1 tbsp. 6. add all other ingredients.Repeat for remaining kachoris. 11. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp.Make a well in the centre.
Store in clean.FoolzParadize.Drain well and keep aside till cool. Keep aside on a dry cloth for 1 hour. 6.Cut with a cookie cutter or knife into small diamond shapes. cardamom powder 1 tbsp.Warm the water. dry containers. 33 . 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. Makes: 2 1/2 cups. 5.Knead the flour with the jaggery water. 8.Roll into chappatis 1/3" thick. 20 parts.Break into approx.Add maida and knead into a soft pliable dough. Making time: 45 minutes. 43. 9. 2.Strain and cool a bit. 2. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 3. 6. 5. 7.Mix the cardamom powder and ghee in the flour.Heat the water and jaggery till all of it dissolves in the water.Divide dough into 4 parts. sugar and ghee together till sugar dissolves.Provided by: www.The dough should be stiff but pliable. 7. 4. 4.Knead each with palm and roll into 4" rounds.Lift with spatula and loosen. 3. ghee ghee to deep fry Method 1.Deep fry in hot ghee over slow flame till light golden brown.Org Making time: 30 minutes Makes: 25-30 pieces 42.
6. 7.Mix all other ingredients.Drain and cool completely before storing.Seal edges by twisting or pressing together . 2.The khajas will become crisper and harder as they cool. For filling : 1.Make many tiny slits with knife or fork on each on both sides.Roast khoya to a light pink by stirring continuously over low heat.Check for sweetness.Deep fry in hot ghee on low till light brown on both sides.Dry on clean cloth for 30 minutes. Making time: 1 hour.Provided by: www.Cool and break in fine crumbs with fingers.Mix flour and ghee well. Making time: 45 minutes Makes: 20-25 pieces 44. 3. 12. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 9. cardamon powder 1 tbsp. 2. Note: You may use a karanjia mould for filling them if available. Cool. 3.Store in airtight container after cooling completely. 5. 8. filling in one half of round .Add enough water to make soft pliable dough. 4. 34 .Place 1 tsp. poppy seeds (khuskhus) 1 tsp.Deep fry in hot ghee on low flame till light golden in colour. 4.Make all in t he same way. 1.Org 8. not too thin not too thick . 11. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. sealing in the mixture.Make small (4 ") rounds.Drain and cool for a while.Keep them aside on a clean cloth for an hour or so to dry a bit. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. 10. 3.Keep aside.FoolzParadize. 13.Roast coconut flakes lightly. 2.Fold over the other half. 5.
5.Make batter with gram flour. but keep warm for use.The batter should evenly coat the back of a spoon when dipped i n it. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. 6. almonds and mix gently. Add a tbsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. of milk to bring up the scum. 45.Cool completely and loosen the boondi with finger till each droplet separates. 13.Provided by: www. 35 . A little practice and it is very easy. 7.Org Makes: 13 to 15 pieces.Keep aide.Boil the sugar and water together. add cardamom powder. 46. 3.Store in airtight container. ghee or oil as preferred water for grinding Method Wash the rices and dal together. pour some batter on the spoon. which should not be too thin. 4.Heat ghee.Pour back remaining batter and wipe spoon. 2. 12. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. Add plenty of water and methi seeds.Drain and put into the syrup.Spread on a wide plate. Makes: 3 cups approx.Stir the boondis in the ghee gently and fry till crisp but not brown. Keep for 3-4 minutes before draining from the syrup.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. 8. Making time: 30 minutes. hold perforated spoon a little above the hot ghee. 10. 11.Remove scum and boil liquid till the syrup is sticky between the fingers. 9.FoolzParadize.
salt to taste Keep aside for 20 . add more water if required.Provided by: www. Keep aside in a warm place for 8-10 hours. Serve hot with chutney and / or sambar. Pour a tsp. Lift with a spatula as for basic dosa. Heat the iron griddle or non-stick tawa well. not too crisp.30 minutes. foldable. Rawa -like grains should be felt in the batter. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Rewash the rice by draining the water 2-3 times. channa. Pour a spoonful of batter in the centre. udad dal 2 tbsp. ginger grated Roll the dosa in a three-fold cylinder. spread with the back of the spoon to a thin round. Spread by gently rotating the griddle. Grind to a paste. Remove with spatula when crisp. Put some oil (1/2 tsp. oil to shallow fry Serve hot with onion and/or coconut chutneys. Add more buttermilk if necessary. Makes: 10 . Beat the curds well. Add to the batter.12 thin dosas Shelflife: Fresh only. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together.) over dosa. 47.FoolzParadize. curds 36 . Texture: Thin with polka sized holes. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Add soda bicarb and salt and mix well. oil 1/8 tsp. 48. soda bicarb 2-2 ½ cups buttermilk 1 tsp. The batter should be relatively thin. Heat griddle and pour 1 large spoon of batter on it. of ghee or oil over it.Org Allow to soak for 7-8 hours or overnight.
Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Keep aside for 3-4 hours before making dosas. Add the curds. soda and oil. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre. Rawa -like grains should be felt in Add soda bicarb and salt and mix well.Org 1/2 tsp. Add to the batter. soda bicsarb 2 tbsp. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Mix well till fluffy and light. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine.Mix both batters. 1 cup parboiled rice. 1/2 tsp. Place a tbsp. The consistency of the batter should be enough to thickly coat on a spoon when dipped. of ghee or oil over it. Grind to a paste. masala in the centre. Texture: Light and thin. Heat griddle.Provided by: www. Add plenty of water and methi seeds. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Keep aside in a warm place for 8-10 hours. salt. Make thin or thick as desired. 10-12 tsps. Beat the curds well. Pour a tsp. Soak in plenty of water and keep aside for 5-6 hours. Masala Dosa Ingredients: 1 cup plain rice. Allow to soak for 7-8 hours or overnight. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. foldable but crisp. 37 . spread with the back of the spoon to a thin round. add more water if required. Fold into triangle to cover masala.FoolzParadize. Rewash the rice by draining the water 2-3 times. 1/4 cup white udad dal. pour batter and make as for plain dosas. Spread chutney spread over dosa. 49. Serve hot with chutney.
chopped coriander 8-10 cashews halved 1/2 tsp. oil. each udad dal. Add dal. coriander. 51. groundnuts salt to taste Grind all ingredients together to form a firm chutney. Serve hot with chutney and/or sambar. 50. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. chopped coriander 1 tsp. cumin & mustard seeds 2 tbsp. turmeric salt to taste Chop potatoes coarsely. Heat oil. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. add cashews and brown lightly. cumin seeds 38 . potatoes. ginger grated 1 tsp.Provided by: www. Chop green chillies. garlic crushed 1 lemon (juice extracted) 2 tbsp. salt. Add turmeric. ghee 1 tsp. seeds and splutter. sugar 1 tsp.Org Remove with spatula when crisp.FoolzParadize. oil 1/4 tsp. Add chillies and onions. Fry till tender. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. Mix well. 1 tbsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. Use very little water.
Keep aside. Add ginger-garlic and fry for a minute.Provided by: www. each cinnamon . Serve hot with hot channa and slices of onions and lemon. Add chopped tomatoes. butter or oil 1/2 tsp. Take fistful of dough. Keep aside for 5-6 hours. turmeric powder 1/4 tsp. curds 2 tbsp.5 39 . teapouch and bay leaves. Cool about 5 tbsp. Repeat for all. Heat ghee in a small sauce pan.Org Dry masalas :1 tsp. Add cumin seeds to splutter. each garam masala. Add chopped coriander and pour hot over the channa. coriander. Add channa-paste. Turning only once. Till very light golden in colour. Pressure cook till done. red chilli powder 1/2 tsp. or wet again. fry further 3-4 minutes. Stir and bring to boil. 1 onion. Heat oil in a large skillet. Method for Channa Put the soaked. Simmer for 7-8 minutes till gravy thickens. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Add the chillies and cinnamon-clove powder. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Roll into 1/4" thick 5" diameter round.FoolzParadize. 6-7 whistles). Add and mix in curds and oil. Stir and fry till oil separates. Take in serving dish. Knead dough again. Add drained channa and 2 cup water which was drained from channa.clove powder. Add all dry masala except cinnamon-clove powder. Make sure the cloth does not dry up. salt and soda. Cover with a wet cloth. cooled channa and 1/2 tbsp. onion and fry till tender. (approx. channa for grinding. Making time :. Squeeze lemon over channa. Chop remaining tomatoes and onions fine. In a mixie. washed channa in a cooked with enough water.30 mins (excluding pressure cooking) Serves . Add enough milk to knead into a soft pliable dough. Stir in seasoning gently. blend together 1/2 tomato. Fry in hot oil.
in between.Org 52. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. pavbhaji masala 1 1/2 tsp. Add ginger-garlice. Add lemon juice. butter 2 tsp. potota. cauliflower. pressure cooking time) Serve : 4 (2 pavs each) 53. beans. Serve hot with bhaji. carrots. Bring to boil. Vegetable Pie 40 . bottle gourds. sugar and fry further 2-3 minutes. Fry for 2-3 minutes till very soft. Making time : 30 mins. onion. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. turmeric. (excl. salt. stir. a piece of lemon and chopped onion. 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. stirring and mashing pieces with masala. (To open like a book). chilli powder. each ginger grated.FoolzParadize. capsicum. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. turmeric powder 1/2 tsp. For Pavs Slit pavs horizontally leaving one edge attached. garlic crushed juice of 1/2 lemon. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. Heat butter in a pan. chilli powder 1/4 tsp. Mash them coarsely after draining. etc. Simmer till gravy is thick. Add pavbhaji masala . Garnish with chopped coriander and a block of butter. To Garnish 1 tbsp. tomatoes.
Org Ingredients 2 cups plain flour (maida) 100 gms. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Chill dough for 15 mins. red chilli powder 1/2 tsp. cream 1 tsp. Roll dough into 4" thick round. corn flour salt to taste Method Sieve together flour and salt. onion. or till light brown. Mix with fork till mixture is crumbly. Cook for 4-5 mins. curry masala (or garam masala) 1 tbsp. Filling Grate tomato. in a plastic bag. ginger. cauliflower etc. potatoes. spinach. Cook till the water evaporates and curry is thick. Prick with a fork all over.FoolzParadize. beans. oil 1/2 tsp. Add all other ingredients except cream. with light hand mix the dough into a lump. Sprinkle chilled water over it. Heat oil in a skillet. 54. add the grated vegetables and chillies. Finely chop green chillies. Slice and serve warm. peas. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 ..Provided by: www. Quickly. Chope and boil other vegetables. chilled butter 1/2 tsp. Stirring occasionally. Bake in a pre-heated o ven for 12 mins. Pour cream all over. Bake for 8-10 mins. Pour and spread the filling in the shell. in pre-heated oven. Add chilled butter. Keep aside. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Sprinkle a little cornflour over the crust. Place over a greased pie plate. Do not over knead. carrot.
Return to low flame till hot. Transfer to serving dish and garnish with coriander and coconut. Stir gently every now and then. Take off fire. add puffed rice. Sprinkle some sev and coriander to garnish. and break lumps with fingers. chillies and curry leaves.FoolzParadize.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. 42 . Add poha and all other ingredients. and all ingredients except 1/4 the coriander and sev. Spoon into individual bowls. In a large mixing bowl. Mix well.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. Stir and fry onions till tender. add seeds and then potatoes. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Mix very well. Adjust salt and lime as per taste. Serve immediately. Stir for 2-3 minutes. Serve hot with freshly brewed coffee. Sprinkle a few drops water if too dry. After 15 minutes loosen the poha gently. Save some coconut and coriander leaves for garnishing. Adjust taste and salt. Wash poha till clean.Provided by: www. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. In a heavy saucepan. heat oil. Drain water sprinkle a handful of clear water and keep aside.optional 1 tsp roasted peanuts -. Add onion. 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 -.
que coalfire).6 hours.Provided by: www.FoolzParadize. Place on a pre-warmed griddle (tawa). using dry dough if required. the size of a medium potato and roll into a thick triangle. Roll to a thickish roti (4-5 mm thick). Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). 57. 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 . 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. 58. METHOD Sieve together dry ingredients into a large rimmed plate. Break of piece. till a soft pliable dough is formed. Invert griddle and roast over gas flame (or if available a barb. Serve hot with desired vegetables. Cover with wet muslin cloth. Apply water on the top part with hands Invert naan and stick to griddle. Cover with another plate and keep aside for 5 . 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 . When does is like course crumbs. Serve hot with a blob of butter on it. Knead dough lightly. It will fall off when done. Add butter curds.Org 56. Take naan sized dough and make a ball.bicarb) warm milk for kneading. Knead slightly stiff dough cover and keep for 2 hours. oil and crumble with fingers. add milk a little at a time. Wet upper side with water and invert.
6. butter softened 2 flakes garlic crushed 1/2 tsp.Roll one slice tightly from end to end. 10. Simple Potato Cake Ingredients 3 large potatoes 44 .Bake in a hot oven for 10-15 minutes or till golden brown and crisp. crushed red chilli salt to taste 1 tbsp. Roll to 3-4 mm thickness. with help of tongs. adding all above ingredients. Cover rolls with a moist cloth. 8. Remove toothpicks before baking. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. 5. garlic in the butter. 59.Mix the salt. Note: If you have trouble keep the rolls in place when raw. feels difficult. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. 4. Roast on griddle (tawa) as for phulka.Roll the bread flat with the help of a rolling pin. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.Serve hot with ketchup. Or after brown spots appear place direct on gas flame and puff. Phulka also may be done similarly if puffing with cloth.Place in the refrigerator for 30 minutes. 9. cover with wet cloth.Brush all over with a bit of butter.Repeat for all slices. grated cheese Method 1.Provided by: www.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. 2. chilli. Break off bits and make small potato sized balls. 7.FoolzParadize.Apply on all slices generously.Coat the roll with grated cheese by rolling in it. 3. secure them with toothpicks before placing in the fridge.
11. 3. 6. mustard seeds 1/2 tsp.Do not peel potatoes. butter Method 1. salt and simmer on low till bottom is golden brown. 9. 2. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. 8. 5.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. 45 .Serve hot and crisp. ginger grated 1/2 tsp.Add ginger. coconut. Variation: Bake the same if desired. 13. garlic crushed 3 green chillies 1 tbsp. and roast the other side. 15.Add vegetables except tomatoes. add some more bread crumbs.Deseed capsicum and slice into thin rounds 4. red chilli powder salt to taste 1 tsp. cinnamon. keep stock aside. add seeds.Heat a thick nonstick pan about 5" diameter.Provided by: www. plain flour Method 1. Making time: 40 minutes 61. flour and chilli.Sprinkle fresh ground pepper. each cumin. Apply 1 tsp. garlic and paste.Meanwhile mix cheese. 12. milk. 14. 4. instead if roasting.Stir fry for 3-4 minutes. Slice into thin rounds or grate coarsely.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. Level to cover all the potatoes.Blend together.Let in the remaining butter around the edges to seep down. cauliflower.Heat butter. peas. 10.Flip over very carefully with a wide sharp spatula. crumbs. 3.Let other side become golden brown too. boiled (use carrot. beans.Add salt to taste. etc. 7. potato. Top with capsicum. on bottom of pan.If mixture feels thin.Flip on serving plate and make sections with a knife. 5. chillies.The potatoes will turn out best if boiled and refrigerated overnight before using.FoolzParadize. sesame seeds. sesame seeds 1/2 tsp.Arrange potatoes to cover the pan.Drain the boiled vegetables.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. 6.Pour the mixture all over evenly. allow to splutter. 2. cloves in mixie.
Provided by: www. Add some water if necessary. 8. 5.You can check for this by feeling the syrup between your fore-finger and thumb.150-200 gms Salt to taste Garam Masala. 63.Add salt.Reduce the heat and add 2 teaspoons of ghee. 3. 6.Cook the spinach in water.Cut 4 of the onions finely and saute them till transparent. Fry this in oil till golden brown.5 medium sized Garlic . Also add the puree and the spice powders.Keep stirring till you get a thread consistency. 7.tomatoes and cook till gravy is thick.Drain the water and then make puree of the spinach leaves.Grind the other onion and the garlic flakes to a fine paste. chilli powder.Add 1/2 cup stock.Dissolve the sugar in the water and heat it. (If the syrup has reached the required consistency. Geera Powder.FoolzParadize.Org 7. 5.Cut the paneer to cubes of desired size (preferably not too small). 2.6-7 tbsps Cummin seeds .Let boil for a minute or two. Cover.Serve hot with parathas or chappatis. Palak Paneer Ingredients Spinach . Makes: 2 servings 62. 2.1 tbsp Paneer . 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. 46 . 9. 4.Remove all the lumps in the chick-pea flour and add it to the syrup. 9. Making time: 20 minutes.500 gms Onions . 3. then you will able to pull it out like a thread).Serve hot with rice or rotis. 8.Add this paste to the sauted onions. simmer for 5 minutes. Chilli Powder Method 1.Add this paneer to the prepared palak. 1 table spoon at a time. 4.2-3 flakes Cooking oil .
7.Switch off the flame add the Kofta's & Cover till Serving. 2. 6.FoolzParadize. 4. till the flour and ghee has completely blended with the syrup.Stir. 65.Let the paste cook till the oil seperates. At one point. Cooking time: 45 minutes.Before serving garnish with fresh coriader leaves. Do not remove the excess ghee.Org 6. 64.Repeat procedure 2 till you finish all of the besan. 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. 10.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Take the shredded Cabbage in a bowl.Can add little water if the paste is too thick.Deep fry the balls in the hot oil & keep aside 3.Allow it to cool for 10 minutes. Yield: 40 medium sized pieces. Then. at a time till the mixture changes color and texture.Provided by: www. Carefully remove each piece and arrange on the serving tray. cut it into desired shape and wait for another 10 minutes. 7. you will obs erve that the mixture is not able to absorb any more ghee. 5. add flour & make small round balls with the same. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . salt according to taste & little bit of sugar. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces.At this point. 9. 8. the whole mixture becomes porous and starts leaving the edges of the vessel.Continue to stir and keep adding ghee 1tsp. Also.
chick peas.Remove kadai from the heat. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). corrinder leaves.Soak tur dal over night.Add salt according to taste 7. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.Provided by: www. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.Serve hot with rice dishes.In the meantime. 8.Then add chopped chillies.FoolzParadize. channa dhal.Dry fry sesame seeds. add the ground paste to the fried pineapple and fry further 10 mins. asafotida & salt mix it thoroughly.Grind it coarsly. 3.Grind the fried ingredients with green chillies.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 5. urad dhal. 3. grated coconut. keep oil in a kadai and let it heat for a minute. 4. cumin seeds.Later on. 5. chopped 3tb. 2. 6. tamarind paste.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.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.Then make small koftas (balls) with the mixture pressure cook for 15 min. Then wash it thoroughly.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. 4. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 48 . 66.
6. cook it.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.Add little water to the brinjal. 5.2-3 medium sized Coriander powder.Take all the ingredients grind it at once in mixer.Take the brinjal slit it in 4. Take of the pan fromstove and let it cool.3 tbsp of oil in kadai. 7. Then.Saute the onions till they get transparent. fill the mixture in the brinjal. 2. 2. 7.Fry the mixture properly. 4.2 tbsps Finely chopped coriander leaves Method 1. 49 . Your tikha brinjal masala is ready 68.Serve hot.300 gms Onions . Salt to taste Rice . If u cut the brinjals too fine.1 cup Water . 3.FoolzParadize. 6. Put small piece of jaggery to taste if required. 4.Garnish with finely chopped coriander leaves.Pour 2 . do not add water. Do not overcook.Add the spice powders and saute the curry for 4-5 minutes.Org 67. put the mixture in the pan. heat it and then put the stuffed brinjal.Provided by: www. Chilli powder.Cook the rice in the quantity of water mentioned above. they will get mashed up and will lose their taste. 3. add the brinjals also. Vaangi Baath (Brinjal Rice) Ingredients Brinjal .Add 2 tbsp of oil in pan and heat it. 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 1.2 1/2 cups Cooking oil . 5.Let it cook for 15-20 minutes.Cut the brinjal & onions to not very fine pieces.
Wash & Pressure-cook with little bit of water. 4. 3.If you prefer onions you can put 1/2 onion cut into small pieces. 70. 2.Make the paste of channa dal by adding some water and mix salt.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Provided by: www.Serve them with some hot sauce or ketchep. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them.Smash them & keep it aside (if there is any excess waterin the cooked 50 . chilli. 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.Org 69. 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. turmeric powder & salt. 3. Oil for frying. 2.Finely cut all the above said vegetables. corriander powder and some corriander leaves for taste. Method 1.FoolzParadize. (you can use either breads crumbs) Method 1.
Remove from the stove top & decorate with nuts of your choice. Apple. 8.Org vegetables just drain). 72. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. 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.Provided by: www.Take a pot and mix evaporated milk.Fry onions till it turns into brown & add the grounded paste.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. 5. Mix all the ingredients together except ghee. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. 7.Now mix pis ta and saforn in it 3. Just fry for few seconds. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.Then add the smashed vegetables & fry till it gets thickened. Chilly chutney 71.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.FoolzParadize.Heat one tablespoon of oil. Then add ghee. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Note: It will taste authentic with falooda.Put into a air sealed container and put in the freezer for 4 hours. 6. Wait to cool. cardamom powder. 4. 51 .
When the bengal gram turns light brown.0. (powdered) Asafoetida -. Add turmeric.8 Turmeric Powder -. asafoetida.0. Meanwhile in a skillet.FoolzParadize.5 tbsp. add water and rice and cook until well done. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Stir well. Keep it aside. Peanuts -. pepper corns and peanuts.remaining curry leaves.5 tsp.5 cup Water -. Remove from heat. Serve with Verusanagapappu Pacchadi or plain yoghurt. Note: You can adjust the amount of tamarind extract according to your taste.5 tsp. To this add black mustard seeds.0.1 tbsp. 52 . Dried Red Chile -.5 tsp. red chile. split bengal gram. Mix thoroughly. Remove from heat and in a wide.1 bunch Curry Leaves -. Salt to taste In a large bowl.5 cup Mustard Seeds -.0.5 cups Coriander Leaves -. Split Bengal Gram -. sliced green chiles and tamarind extract.20 Sesame Seeds -. large bowl spread out the rice.5 Green Chile -.Provided by: www. add coriander leaves. heat remaining oil on low heat.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.0.2 tbsp.3 cups Tamarind Extract -. Oil -.4 Black Pepper Corns -.
Turmeric -. Cooking oil -. (If there is any water left in the pot. sugar. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Remove from heat and keep aside. Cumin -.1/8 tsp. Mustard -.4 tsp. turmeric. coriander leaves. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. In a blender. Bell Pepper. Drumstick*. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.1/8 tsp.3 cups (mixed together) Green Chilies -.Org 73. Potato -.1 tsp. Cauliflower. as yogurt tends to stick to the bottom of the pot). 53 . Asafoetida -.1/2 cup Dried Red Chilies -. (Remember to stir frequently.1 cup Chopped French Beans. Split Black Gram -. cumin. Keep aside.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. a cup of water until well mixed.10 Coriander Leaves -.FoolzParadize.Provided by: www. do not discard it). blend yogurt.1 tsp. salt.1/8 tsp.4 (medium sized) Plain Yoghurt -.2 cups Grated Fresh Coconut -.1 cup Curry Leaves -. grated coconut.2 Sugar -.
coconut) coconut for garnish .1 teaspoon chili powder .Mix this paste with tamarind juice.1/4 teaspoon coconut.a few salt to taste oil .1 tablespoon black pepper . or as a side dish to curd rice.1/2 cup (may substitute des.2 spoons whole red peppers .1/4 teaspoon curry leaves . add asafoetida.1 whole red peppers . 74.Provided by: www.This can be mixed with rice and served along with paruppu thogaiyal. When the mustard seeds pop.Org In a wide skillet heat oil on medium. Remove from heat. black gram and curry leaves. however. Milagu Kuzhambu coriander seeds . puri. Immediately add the vegetables and sauce from the pot.2 spoons whole black peppers . Eggplant.1/2 teaspoon mustard seeds . grated .FoolzParadize.1 gram dal .1 teaspoon cumin seeds . 76. 75. Paruppu Thogaiyal toor dal . paratha. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . Goes well with plain white rice. add water and heat until the raw smell is gone.asafoetida Fry the above ingredients in alittle ghee. When oil is hot add dry red peppers and fry for one minute. Cook for a minute or two.1/4 teaspoon urad dal .2 spoons(fry first) toor dal .cubed turmeric powder .1 teaspoon 54 .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. is not advised because it becomes bitter when boiled in water. Then add mustard seeds. add salt and grated coconut and grind. *If drumstick is not available. Side dish . pita. you can add some other vegetable.
add curry leaves and 1/2 spoon coconut oil. 80. potatoes. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. add moong dal and steam it in pressure cooker. 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.Add this to thick curd.Add cooked vegetables. drumstick. mix well and heat for sometime. Add this mixture to the erisherry and mix in the curry leaves. Vegetables . Add the urad dal and the coconut reserved for garnish and stir till browned.Add the ground mixture to this and heat for a little while to mix uniformly. fenugreek seeds. Mix your ground rice.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. Use a cast iron pan and use the same technique that one uses for pancakes.. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Aviyal Vegetables . beetroot Cut any of the vegetables into small pieces. cabbage. heat the oil and pop the mustard seeds. Let it simmer.Wash and drain. 78. 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. 79. When cooked. grated coconut (fry last) Fry the above ingredients in little ghee. brinjal. coriander seeds. urud dal.Provided by: www.1/4 spoon Slightly roast the above without oil and grind into fine powder. sesame seeds .You can add a little coconut milk to adjust the consistency. beans.FoolzParadize. cumin seeds . Mix separately 1 teaspoonful of yeast . green peas Cut the vegetables into long pieces and steam in pressure cooker. Grind the coconut well with cumin and add to the cooked plantains. whole black peppers. cooked rice Soak the washed rice for 3 to 4 hours. carrots.each 1 teaspoon 1 whole red pepper. Poricha Koottu toor dal. Grind the coconut to a milky emulsion. Grind grated coconut and green hot chillies and salt.(This will be called KURUKKU). Pour 3 spoons of oil 55 . Meanwhile.Snake gourd. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Drain and cook the plantains with the remaining turmeric and salt.Add splattered mustard seeds. Add sugar and salt as your taste dictates. 77.Plantain.Add curry leaves.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. grind and keep it aside. '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.each 1 spoon asafoetida .Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.
Next day add 1/4 cup of sesame oil and leave it aside.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.(Preseve the juice while cutting).Org in a fry pan and add some gram dal and whole red peppers and fry slightly. Ginger Pickle Grate ginger finely. and cumun seeds.red chilli powder .Add salt and heat with constant stirring until the mixture becomes thick.Add this to cooked dal-rice. 7-cup sweet Milk .1 cup gram flour .Store in refrigerator.Add some ghee while serving.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. Next day. 81. 85.to taste Wash fresh coriander leaves and pick the leaves from the stem. 82. asafoetida .Store in refrigerator.Add the other ingredients and grind it in the blender into 56 . VenPongal Mix rice and moong dal in the ratio 1:1.4 spoons.Take some ghee in a fry pan and add whole black peppers. 84. 83.Add salt.1 large Grated coconut .1/2 spoon and mix well.1 cup Mix well and heat in a fry pan until it becomes soft.Provided by: www.Add salt.Take oil and add mustard seeds.Cut the tomato into medium sized pieces. thin skin.Add this to the poickle and mix. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .a pinch Salt .6 Cut into medium pieces.1 cup Tomato .1 cup Sugar .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.When it splatters.1/2 cup green chillies . ripe) .FoolzParadize. Add tamarind juice to this and bring it to boil. Lime pickle Fresh lime(large size.1 cup Ghee .Cut green chillies and ginger into fine pieces. curry leaves and mix well.Add 3 times water and steam until it is overcooked.3 cups Grated coconut . add fenugreek seed powder an asafoetida.2 tamarind .4 spoons. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.
Provided by: www. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.1/2 coriander seeds . 87.1 toor dal or Pottu kadalai . red chilli powder. Rasam Powder Whole black peppers . Curd Vadai Grind some grated coconut and green chillies into a thick paste. 88. salt. add urud dal. add mustard seeds. 57 . Paruppu podi gram dal . Take some rice flour and add water to make it into a slightly watery juice.Org a thick paste.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. coconut pieces.Deep fry the balls until they turn golden brown.When it splatters.Drop this carefuly into boiling oil and fry till it turns golden brown. Carrots. and asafoetida. Vegetable Cutlet Vegetables-Potato. black whole peppers. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Add fresh coriander leaves.Grind into a thick paste. Add grated onions. add salt and asafoetida and grind into a very fine powder. Add salt. Heat 3 spoons oil in a fry pan.5 Roast the above without oil. 86.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.green peas.1 whole red peppers .Add thnis to thick curd and keep it aside.Beans. Side dish : Tomato ketchup 89.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 Toor Dal .Knead the mixture tightly.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Splatter with mustard and asafoetida.FoolzParadize.Add the ground paste and fry till the raw smell dissappears. boondi. garam masala powder and ground cinnamon(a pinch).1/2 Cumin seeds .
Provided by: www. 3 Tbsp of oil. and onion. peas.FoolzParadize. 91.Org 90. Add chopped ingredients and fry until onions are brown. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.1/4 kg Toor Dal . Remove from heat. chilies.25 g asafoetida . Add carrots. Heat oil (about 5 Tbsp) and add mustard seeds. the baking powder and mix thoroughly After the batter is prepared. 92. coriander leaves. The batter is prepared as follows: ---------------------------------Combine gram flour.200 g Gram dal .1/4 kg Coriander seeds . You will get about 20-30 small bondas. 3/4 cup water. make small balls out of the filling and roll them in the batter. Next fry it in hot oil. Finely chop ginger. Add potato (now mashed) and fry for 5 minutes. 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. add lemon juice and let cool. 1/2 tsp salt. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 .200 g whole black peppers .a pinch Dry the above ingredients and grind into a nice powder. Sambar powder Whole red peppers .
Provided by: www. salt and wait until cooked. wash and soak in water for 4 hours. Let it soak till ready to serve.) 94. Drop in water. More Kozhambhu Ingredients Yogurt 32 oz. Add cinnamon. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Add garlic + ginger paste and fry for a minute or so. Add Water (about a cup or two).FoolzParadize. Add vegetables and fry for about 3 minutes. Squeeze out water from the vada and add yogurt. cloves and cardamom and fry for 2-3 minutes. Beat yogurt with milk. Serve.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Drop spoonfuls of batter in the hot oil using a large tablespoon. Add salt and start heating oil. (Note: Cook on low heat. 93. Add spice according to taste. If you are using canned or frozen vegetables skip the above step. 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. 59 . Add onions and green chilies and fry till onions turn brown. khus-khus. Let the vegetables + turmeric powder cook. Fry until golden brown. Add coconut paste.
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. Add chili powder. Red Chili in a little oil. Cumin seeds 2 tsp. Thicken the Half and Half by simmering over low heat for a long time. Mustard 1 tsp. Half and Half 2 qts.FoolzParadize. Chili powder 5 tsp. and methi. and heat on low until consistent texture is achieved. turmeric. This is best done in a microwave. Preparation Cut lemons into small pieces and remove the seeds. 96. Rose Water To taste (opt. Coconut (grated) 2 tsp. Chana Daal. Salt 2 tsp. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Mix thoroughly. Heat oil. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Grind the mixture with the coconut and add to the beaten yogurt. Add salt and keep for about 12 hours. and asafoetida. if a 60 . Red Chili powder 1 tsp.Provided by: www. Chana Daal 1 tsp. Ras Malai Ingredients Ricotta Cheese 2 lb. The cheese should have hard. Add turmeric and bring to a boil. Turmeric pinch Hing 1 tsp. 95. mustard seeds.ened and turned a pale brown. Methi 1 tsp. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Spread this mixture over the lemons. Rice or rice powder 1 tsp.Org Coriander seeds 2 tsp. Stir in rice powder. Heat oil and mustard seeds and add to the mixture. Cumin seeds.) Preparation Mix 1. Oil 5 tbsp.
When you have a about a small bowl full. Heat for a few minutes. diced 6 hot green chilles. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.5 cup sugar. chillies. 97. add mustard seeds. add tamarind extract carefully. Add the remaining 0. When they start to pop throw in red chillies. when popping add curry leaves. Throw in the ginger. Heat oil. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. 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.FoolzParadize. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. asafoetida and curry leaves. Warm oil. a pinch turmeric.nal volume. Thicken until the volume drops to around half of the origi. bay leaf.Provided by: www.Org microwave is not available. When dal turns red. 61 . cut it into 1 inch squares and add to the hot thickened half and half. Add this at the end to the pulikacchal Mix well so there are no lumps. Cool for a few hours in the fridge. You can add a little fresh water each time to extract the pulp. do it over low heat and stir frequently. chopped (if using little ones in a bag. 98. salt to taste and jaggery. season with mustard seeds first. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. 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. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. chana dal. After the cheese has been baked. set aside. about five) 2 ripe tomatoes. soaked one large onion. cardamon pods. 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 the green chillies and fry.
coriander seeds. Keep on low heat till it starts to simmer a little. 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. When you can get the aroma of roasted coriander or the red chillies have turned a dark. in which case you should not cook until mashed. thin it out somewhat and have it as katirikka sambar. add 3 tbsp water and grind slowly into paste. or pour equal quantity of extract from fresh pulp. a little turmeric. Throw into blender with coconut. Add a little water if blade gets stuck. Remove from heat. Variations: You can throw in a handful of chick peas from a can into this. 99. you can make the cooked dal with half toor and half chana dal.onion gotsu. Add more chillies if necessary. dark red remove fromheat and let cool. salt and let cook until eggplant is done but has not lost its shape. Set on stove. If using tamarind paste add a cup and half of water. Remove from jar and wash it out with water and save this. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Now add the coconut paste and its water. Mash cooked dal with a spoon until blended and add to cooked eggplant. 100. Remove a trifle before it gets fully done. 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 .Org onions and fry till onions become transcluscent. Add toma toes and eggplant and fry for another five minutes.Provided by: www. Season with spluttering mustard seeds and curry leaves. Take off heat. In about a cup of water dissolve the tamcon paste. Throw in the turmeric. salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. chana dal and asafoetida. In a pan with very little oil roast red chillies. add eggplant to tamarind water. Alternately.FoolzParadize.
Takes about 25 mins or so. Add water to one inch above level of rice. Throw in cumin seeds. 101. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. curry leaves and fry remaining grated coconut until a reddish brown. in another pan sprinkle a little oil and fry coriander seeds. remove carefully and set aside. Add coconut. cracked pepper. turmeric. stir a min or two and then grind in a blender. urad dal. Mix well and reheat a till it begins to simmer.solid. urad dal. In a separate pan season with mustard. While bitter gourd are cooking. curry leaves. 63 . Cook with water well above level of veggies. salt to taste. 1 red chilli. urad dal. mustard. curry leaves. saute cut bitter gourd and green chillies.Provided by: www. Warm ghee and roast cashews until a golden.FoolzParadize. Grind half the fresh coconut and add to cooked plaintanos. red chillies and peppercorns until well roasted. Take off stove. Blend in cocunut paste into the bitter gourd-tamarind mixture. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Add the ginger. Let simmer until bitter gourd are tender. Pour seasoning on top. Add the dal. Add turmeric and let it simmer. Add a little more water if not semi. Add 2 cups water. tamarind. salt to taste mustard seeds. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. 102. In a little oil. 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.Org turmeric. Mix well. Pour this onto the plaintainos and ericheri is ready. turmeric and salt. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. When done remove from heat. Add a little tomato paste if handy for color. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. salt to taste. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. salt turmeric and pepper added on low heat until plantanos get really done. Add chickpeas and jaggery/sugar.
FoolzParadize. 64 . Score a circle on the patty with a knife or small cap. peppercorns and cardamom seeds and set aside. then add the other things. Can place a walnut or pecan in the center immediately after dipping. Make a dough with bisquick and sour cream. Then grind cloves. 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. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Add spinach and cook covered. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. 104. Grind coriander seeds and cumin seeds and set aside. Dip in syrup by pushing it deep down. remove and set aside. Add fennel seeds and ginger and fry.Org 103. 105. Fry everything in oil and then add water and potatoes till tender. In oil sprinkle heeng and add red chilies and then green chilies. Deep fry in crisco or oil on low fire till a med brown.Provided by: www. Badusha Ingredients 2 cups bisquick. Roll it into balls and flatten slightly. 2 cups sugar. sour cream.
Provided by: www. Mint Chutney Ingredients 1 bunch mint leaves. turmeric and dhania) and fry for half a minute. Set aside. chili powder and then add tomatoes. Add the blended paste. Fry till the tomatoes turn soft. Blend this into a smooth paste. In oil fry onions. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. garam masala. salt and hing and heat through. Fry for a minute and then add the tomatoes. Tomato Chutney Ingredients 2 medium tomatoes.Org 106. sliced 4-5 green chillies. chopped 3-4 cloves garlic. chopped 1 tsp coconut(optional). shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Then add peppers .FoolzParadize. along with the tamarind and the coconut. washed and chopped 1 small onion. crushed 1 small piece ginger. de-seeded 1 small onion. add ginger and garlic. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut.cover and cook. 107. minced finely 2 clovettes of garlic. Fry till the onion turns translucent and the garlic browns. turmeric. Heat the rest of the oil and add the chopped garlic and onion. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. shredded 65 . Goes very well with plain rice or chapati. 108. Now add the spices(red chilli. Add coriander powder.
109. Can be refrigerated for about 1-2 days. Add this to the coconut and tomato and blend into a smooth paste. roasted A small piece ginger 2-3 garlic flakes 1 small onion Juice of 1/2 a lemon Salt to taste Method Blend all the above to a smooth paste adding a little water. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Goes well with dosas. idli and plain rice. 111. Blend to a smooth paste using a little water. methi and red chillies. curry leaves. 110.FoolzParadize.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. one by one. Add salt to taste. Fry till done. hing. Coconut Chutney Ingredients 2 cups of fresh coconut.Provided by: www. Moolangi Chutney 66 . 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.
Add the red chilli powder and fry. tamarind. 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. Now add the ground paste and a little water. The radish and garlic should be about a qarter mashed up. Now add the fruit pieces and fry for 5 minutes.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. Run the blender for about 3-4 secs. salt to taste and the grated radish. 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. When it's almost smooth in texture. When they crackle add crushed curry leaves and hing. peppercorns. drain and blend into a smooth paste. Open a small can of cubed pineapple and drain the juice from the fruit. add the garlic.Set aside. 67 .FoolzParadize. green chillies and the ginger. dalia. Immediately add turmeric and fry for half a minute. 112. Remove from the blender and season with mustard seeds and curry leaves. Heat 4 tsp oil and add the mustard seeds.
114.FoolzParadize. Add salt to taste and enough water to cover the vegetable. 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. Fry till done. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. jaggery and tamarind. Remove from heat and add the hing. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Mix well and serve like a chutney with plain rice/dosa/chapati. Now add the shrdded coconut and keep frying for 2 more minutes. When the mustard crackles. 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. 115.Provided by: www. Set aside for 1/2 hr. cut into thin rounds. Now add all the raw dry powders and fry for 2 minutes. Fry in 3 tsp oil till well browned. This method is used to reduce the bitterness of the vegetable. Bhindi Gojju Ingredients 1 lb bhendi (okra). Smear salt on them and place a heavy weight on them. Cut them into large half-rounds. Add the fried gourd.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Cook till the gavy thickens and you get a gojju consistency. Cut lengthwise and remove the seeds. Drain and set aside. Bring to a boil and reduce heat. roasted and powdered 2 tsps white sesame seeds. Add the fenugreek and sesame powders and mix well. Heat about 3 tsp oil and add the mustard and curry leaves.
Heat 2 tsp oil and add the mustard seeds. pitted 1 tsp cumin seeds. This chutney keeps well for over a week when properly stored in the fridge. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. 117. Add the buttermilk and salt to taste(remember that the okra is already salted). Fry till the mustard starts crackling. roasted 1/2 tsp coriander seeds. Sweet Mango Chutney Ingredients 3 large mangoes.FoolzParadize. Adjust salt if needed. Drain. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Remove from blender and store in an airtight container. to a smooth paste.Mix well. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. 116. Eat with plain rice and dal. Add the fried bhendi and stir for 2 minutes. mash well and set aside to cool. curry leaves and the hing. green chilles. ginger. Add some water if the gojju is too thick. 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. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Take it from the fire.Provided by: www. Hot Mango Chutney Ingredients 3 large sweet mangoes. slightly ripened 1 tsp lemon rind.Org A small piece of ginger. Blend together the rest of the ingredients with the mango without adding any water. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks.
lime rinds and lime juice. saunf. mash well and set aside. Chop the ginger. salt to taste and tamarind juice. jaggery. 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. cumin and coriander seeds and crush coarsely using a mortar and pestle.Provided by: www. When the mustard crackles. go ahead and use the coffee grinder but make sure that the powder is a little coarse. add the ground masala and fry till the masala turns color. If boiled and cooled well. for seasoning 1 tsp cumin seeds A small piece of jaggery Salt to taste Method Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. add the ginger and green chillies and fry for about 1-2 minutes. Drain. Bring to a boil and boil till the juice is thick. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. 118.FoolzParadize. Add the mango. Put in the chopped ingredients and continue boiling. Store in an airtight container. Heat the remaining oil and add the hing and mustard. But if you are of the impatient kind. In a pan. Bottle when cool. Put in the chopped ingredients. This is how powders are traditionally made. When the mustard crackles. powdered masala. Set aside. it should keep well for more than a week. roasted finely 1 tsp mustard seeds. Remove from heat and let it cool to room temperature. green chillies and remaining garlic. 70 . Roast the methi. Store it in airtight containers in the fridge. salt to taste.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. since no water is used in making this dish. Soak the tamarind in some hot water and extract the juice. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. Bring to a boil on a low flame.
Crush together the coconut.Org Should keep for about a week. chopped finely A pinch of saffron (or red coloring). 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. salt.combine the chapati atta . Gobi Manchurian Ingredients 1 small Cauliflower. 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. Mix the dressing with the grated mango. Make the dressing by combining the green chillies. 71 . green chillies and salt.FoolzParadize. red chilli powder. salad oil and coconut.Provided by: www. Season with mustard and curry leaves. chopped finely (If you cannot find green onions. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . rice flour. fresh 8 gren chillies. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. 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. 119. dissolved in milk 2-3 green onions (scallions). 120. you can substitute with white. ordinary onions) 1 1/2 teaspoon of garlic.
keep on stirring on low heat and when the mixture turns thick enough. 2 flakes garlic. 1 tsp chilli powder. Fry the onions in a the ghee or melted butter. salt to taste. you can add the cauliflower when the mixture is in the pan itself in the last stage. add the red chilli powder 72 . It all depends on how you like to eat the Cauliflower manchurian. 1 cup of cauliflower flowerets.. Add the soy souce and stir for a minute. 1/2 an onion. ginger and coriander in the blender. turmeric powder and 1 tablespoon green chilli paste. a few cloves. cinnamon and cardommom. shredded 3 medium onions. 2 tsp of coconut.sliced fine. But this will turn the cauliflower soggy.. add the chopped corainder leaves and stir for 20 seconds.FoolzParadize.. Now add the chopped garlic and green chilli paste and fry for a minute. If you desire... add some oil and when it smokes add the remaining garlic and ginger paste. When onions are browned properly.. boiled A bunch of coriander leaves. Dip the cauliflower flowerets in this batter and deep fry in oil. till you get the consistency of thin batter. add the chopped onions and fry only till they start becoming translucent. Bring down the heat and then add the cornflour-water paste and the red coloring.baking powder. Mix well with water. salt. 3-4 green chillies.Provided by: www. a few cardommom seeds. The leaves should not lose thier color. soy sauce. 121.. 1 tablespoon garlic/ginger paste.. to make a smooth paste. drain and set aside.Org 1/2 cup cornflour. 1 inch piece ginger. Ghee or melted butter for frying. Vegetable Pulao Ingredients 3 cups of rice. In a open pan. garlic. carrots and green peas. 1 1/2 tsp red chilli powder. Some mixed frozen vegetables like beans. Keep aside. Also add the cloves.soft or crispy. Take this mixture from the heat and pour it onto the fried caulilower. The mixture will start to thicken.. The minute it starts turning brown. A few sticks of cinammon.. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. chopped. coconut.
cloves and onions. Mix in the cooked rice and heat through. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . When it browns. 122. Now add all the vegetables. This might take approximately 15-20 minutes. add the cardamoms. Serve with Raita. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. 123. Eat when hot with a vegetable or meat side dish. jeera. chopped finely 1 tablespoon cashewnuts. Keep covered and cook on a low flame till the vegetables are cooked.Provided by: www.FoolzParadize. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. 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 . thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. Cook on low heat till the peas are cooked.Org and fry for 30-45 seconds. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. but do not add excess water as it will ruin the pulao. cashewnuts and the coriander leaves and mix well. cut into large pieces 1 1/2 cup raw rice. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). Fry till the onions turn transparent. crushed finely 1 small piece of ginger. crushed finely 1-2 cloves 1 small piece cinnamon. Keep sprinkling water periodically to speeden up the process. Now add the peas.It is heated again to let the salt spread across the dish. transfer the vegeables to a big mixing dish.including the cauliflower and sprinkle some water on it. cinammon. When the vegetables are done. salt to taste and the blended masala. add all the boiled rice.
When the seasoning is almost done.Provided by: www. Now add the buttermilk and mix well. Store in a airtight container. coriander and peppercorns. red chilli. Powder them using a coffee grinder and set aside. urad dal and channa dal. 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.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. 124.cloves. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125.FoolzParadize. green chillies. Heat the ghee in a pan and add the mustard seeds. cumin. Bring to a boil and remove. Serve hot. Mix this with the cooked rice and heat through. add the brinjal pieces and fry till the brinjal is done. Add the powdered masala and mix. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Add salt to taste. cinammon. turmeric.
Set aside. 1 sprig curry leaves. 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. Set aside.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. Heat some oil and add the remaining musatard seeds. peanuts. 75 . 126. green chillies. channa dal. pepper. 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. green beans. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. Heat the ghee and add the mustard. 1/2 tsp channa dal. urad dal and channa dal. cumin. asoefetida. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Mix in the bisi bhele huli anna powder.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. Add the tamarind juice to the above rice/dal/vegetables and mix well. Powder to a fine powder using a coffee grinder and set aside.add it to the rice mixture and add salt to taste.FoolzParadize. 1 tsp mustard. Roast the coriander. When the seasoning is ready. potatoes.Provided by: www. Mix in the coconut gratings and powder once again. 6 red chillies.etc) 4 green chillies. urad dal. cashewnuts. red chillies. 2 tsp sesame seeds. curry leaves.
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. 128. Add salt to taste.Org sesame seeds and curry leaves. Now add the powdered masala and simmer till you get a sticky masala. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Add salt to taste. Heat through and serve. Cabbage Upkari Ingredients 1 small cabbage. The liquid will start boiling.Provided by: www. Now add the onions and fry till the onions turn translucent and start turning brown. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. chopped finely 2 medium sized onions. 127. 76 . Mix well. Heat through and serve hot with rice and dal. Mix this with plain cooked rice to get puliyogare or tamarind rice. Add the shredded coconut and the hing and mix well. When the seeds start crackling. Fry till the mustard crackles. You can add extra tamarind juice and mix if you need the dish to be more sour. Add the cabbage. add the tamarind juice and salt/jaggery. 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.FoolzParadize. This will keep well for a month in a airtight container if refrigerated. Heat through and cool. red chillies dals and curry leaves.
Add the yoghurt . Fry the potatoes in hot oil till they turn slightly brown. Now add the garam masala powder and mix well. Eat with chapathi/nan. cardamon. poppy seeds. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes.Provided by: www. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Drain and set aside. 130. ginger and green chillies to a paste. Add the paste to the onions.cumin powder and dhania powder and stir for 5 mins. Grind the coconut. 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. Fry till the oil seperates. Garnish with the chopped coriander leaves. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Add chilli powder.Org 129.FoolzParadize. salt and the fried potatoes. Peel them and prick the potatoes with a fork. Heat oil in a shallow pan and fry the onions to light brown.
Sprinkle some water and salt and cook covered on a low flame for 30 minutes. 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. Bharva Bhindi Ingredients 1 lb Bhendi.Keep stirring continously. When the onions start browning. add the cumin seeds and when they splutter add the sliced onions. washed 1 large onion . add the remaining masala and the bhendi pieces. hing . Stuff each bhendi with this masala and keep the remaining aside. Heat hot with plain rice. turmeric and the coconut paste to the buttermilk. 132.Provided by: www. curry leaves.FoolzParadize. Heat on a low flame till the buttermilk mixture reaches a thick texture.Mix well. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Serve hot with chapati/rice and dal. Now add the chopped coriander leaves. chopped and roasted 78 . Heat the remaining oil. Season with mustard. Keep turning occassionally. cumin and red chillies in hot oil. chopped finely Method Add the salt. When the bhendi is done. 131. take off the stovetop and sprinkle the lemon juice. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions .Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. Not more than a minute.Add the boiled vegetables.
Add the baigan and mix well. roasted groundnuts powdered coarsely 3 tbsp. This will take around 30-45 minutes at 400 deg F. add the mustard. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. roasted and powdered 1 small bunch coriander leaves. Now add the peas and fry for a couple of minutes. Rub them with some curd and salt and set aside. grated fresh coconut. Add some water. chopped and roasted salt to taste 2-3 tbsp. 133. Heat oil in a heavy or non-stick pan. Take it out of the oven and peel it. cumin seeds wait to splutter. Simmer till the vegetable is tender and done. Mix all the roasted masala in the blender with some curd to make a smooth filling. roasted 1 tsp cloves. 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. slide in the brinjals slowly. Any mixture which is remaining can be now added to cover the vegetable.Org 3 tbsp. Add the chopped coriander leaves and some water to get 79 . oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. chopped finely 4 green chillies.FoolzParadize. Mash the baigan and add the salt to it.Provided by: www. Stuff some of this mixture into each slit of the brinjals. Make 2 slits to form a cross. Now add all the spices and the sugar and fry for a minute. Heat the remaining oil and add the chopped onion. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. roasted 2 tsp red chilli powder. Fry till the onions turns translucent.
FoolzParadize. 80 . potatoes 2 heaped tablespoons each of crumbled paneer. Seal the edges and shape into stuffed rounds.Mix well. The gravy will begin to thicken. ginger. Serve when hot with plain rice/paratha.crushed 1 inch ginger. Blend together the onions.chopped 3 flakes garlic. 134. Add the pureed tomatoes and the masala powders. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Heat through. Deep fry each kofta till golden brown. Add the sugar and the ground peanuts. You can also add some malai to thicken it some more. Peel. 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. Mix all the other ingredients for the kofta into a paste. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.crushed 3 large tomatoes. Mix in some water if necessary. mash and add salt to taste.Provided by: www.Org a thick consistency. Keep aside. Drain and keep aside.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. Malai Kofta Ingredients For the Kofta: 1 1/2 lb.
add the koftas.Provided by: www. shape into small flat balls. When all the water is drained from the paneer.transfer it into another piece of paper/cloth. Heat through and serve.Org When the g ravy comes to a boil. In the meantime. They should become spongy. Take it out and let it cool. The koftas should be put in just before eating the dish or else they will turn soggy. Take it off the fire and let it sit for 10 minutes. Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese. Pour it onto a cotton/muslin cloth and tie it with a tight knot. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. If you are using paneer. 135. When cool. add the vinegar and wait for the milk to curdle completely. boil the half and half with the rose water. 136. 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. mix together the confectioner's sugar and cheese. When it's boiling. wrap it properly and refrigerate it overnight. Bring the water and sugar to a boil to yield sugar syrup.The syrup should not be too thick. Drain and store in the frezer.shape it into a large rectangular block. Insert the balls one by one in the syrup and warm them up. mix the paneer and sugar and shape it into flat balls.FoolzParadize. Cut into cubes and deep fry in hot oil. 81 .
Use as little water as possible when blending. In a heavy saucepan put sugar and paste. Cook on slow to medium heat. Mix well. Add the cardamom and nuts to the half and half. Store in airtight jars. 139. You can either chill it or serve it at room temperature.Org Set aside.FoolzParadize. Add ghee and cardamom powder and mix well. 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. Cook stirring continuously till a soft lump is formed. ghee 1/2 tsp. Roll lightly with a rolling pin. Shape into laddoos(small round balls). Add the sugar and stir on a low flame for about 4 minutes. Apply the silver foil. Spread on a clean greased worksurface. cut into diamond shaped burfis.Provided by: www. to 1/8" thickness. 138. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Cool. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. 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 . 137. Roll each laddoo in a little dessicated coconut. Set aside till the mixture has slightly cooled down. Let it stay immersed for about 1 hr. Add the cooked balls to the half and half.
Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Mix the sugar.roasted rava and cardamom and powder fine in a dry grinder.cloves nutmeg and saffron. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. The laddus can be stored in an airtight container for a few days. Serve hot. Add the cooked rice and dhal. Shape into tight laddoos(small round balls). Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms .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. 141. 140. 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. Roast the rava in the 2 tbsp ghee till light golden in colour. Heat the 4 tbsp ghee.fry the cashewnuts and raisins. Fry the cashewnuts and raisins and add t o the pongal. Mix well.FoolzParadize. Add to the rava-sugar mixture. Strain the jaggery to remove the dirt. Put the syrup once more on the heat and stir till it becomes slightly sticky. Add the powdered cardamoms. 83 .Provided by: www. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Heat the remaining ghee.
Hot and Sour Tomato Pickle Ingredients 1 lb. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Strain the mango pulp in a similar way to remove most of the liquid. Blend together the garlic. 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.FoolzParadize. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Pour into a large container and chill in the refridgerator for about 3-4 hrs. red chillies and 3/4 of the mustard. This will serve 2 people. 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. Eat when cooled down to room temperature. add the fenugreek. Heat the oil and add the remaining mustard. Mix in the strained mango pulp and the cardamom powder. ginger. If you use low-fat cheese and milk and cut down on the sugar. smear turmeric and salt on them and soak them in 1 cup vinegar. 142.Leave for about 2 hours.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour.Provided by: www. 84 . Strain the mixture through a muslin cloth to remove all liquid. 143. with a little vinegar. you have a very low-calorie delicious and nutritious dessert. When the mustard crackles. Serve in individual dessert bowls topped with pistachios and dry fruits.
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. Will keep for a year. You can make a larger quantity of this by using the above ingredients in the same ratio. You can make a larger quantity of this by using the above ingredients in the same ratio. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . 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. When the pickle is almost done. This will keep well for months in a airtight container. the oil begins to float at the top. Powder to a fine powder using a coffee grinder and use as required. Take it off the heat and let it cool. Powder to a fine powder using a coffee grinder and use as required. 144.Org Add the tomatoes and the remaining vinegar. 145.FoolzParadize. 146. Store in a clean bottle. This will keep well for months in a airtight container.Provided by: www.
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. Season with mustard. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . 147. Eat when hot with plain rice.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. pepper. Bring it to a boil on a low flame. Garnish with chopped coriander.salt sugar(jaggery) and tamarind juice. Pepper Rasam Ingredients 1 small tomato. curry leaves and cumin in ghee. tomato. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. The coriander and cumin powders must be freshly ground.Provided by: www. hing. Mix together the water. 148. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Use as required. This will keep for months if stored in an airtight container.FoolzParadize.
Cannot be re-heated on direct fire. red chili and turmeric and fry for a minute. put it back on the stove and heat for approximately 4-5 minutes. Heat some oil and add the mustard and curry leaves. Add the cumin-dhania. Add this coconut paste to the warm buttermilk. Season it with mustard seeds and curry leaves. Add salt and heat on a low flame till the buttermilk reaches room temperature. Add hing and serve hot with chapatis or white rice. the coconut. Add the tomatoes and the coriander and some water to get a liquid consistency. Roast in a little oil. coriander and green chillies. the remaining turmeric. Add water if the buttermilk is too thick. Delicious when eaten with hot plain rice. Blend to a smooth paste. Add salt to taste.Provided by: www. 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.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. 150. 149. Set aside. Now add the besan and keep frying for 2 minutes. green beans 7-8 green chillies 87 . 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. When they crackle. add the onions and fry till they turn brown. one by one. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Take it from the fire and set aside.FoolzParadize.jeera. Now add the lime/tamarind juice and heat through till it boils.
Add this paste to the buttermilk and mix well. Add the beans and salt to taste. chopped For seasoning: 1 small onion. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Set aside. Add salt to taste.Provided by: www. Now add the powders and fry for a minute. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. 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.FoolzParadize. medium sized.cucumber. Dhal Makhani Ingredients 1 1/2 cups toor dal. Add the cumin and mustard. washed and drained 2 tomatoes. Adjust the salt if necessary. Season with mustard. Fry till the onion starts turning color. Add the chopped coriander leaves.cayote etc can also be used for this preparation. Remove from heat and add the boiled dal/tomato to this. turmeric and dhania. 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. Bring to a boil on a low flame. Dilute with some water if needed. Drain and set aside.Org 1 cup fresh coconut. Other vegetables like eggplant. 151. Boil in a little water till done. cumin and curry leaves. In a saucepan. When the cumin is slightly fried. 88 . Blend together the coconut and green chillies. add all the other seasoning ingredients except the red chilli. prepare the seasoning by heating the butter. Add 1 cup of water. Mix well.
Fresh grated coconut ½ cup Lemon 1 no. When the seeds begin to crackle. Cool for sometime. Add beaten Yogurt and warm water. - Salt 1. Turmeric powder 1/2 tsp. Heat oil in a small pan. 153. 8-10 nos. 2. ¼ cup 1 tsp. Serve garnished with chopped green coriander leaves and grated coconut. Oil 2 tbsp. Serve hot with rotis or plain rice. 8. Dhokla Gram flour 200gms. Soda bi-carb 1 tsp.Provided by: www. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Make a paste of ginger and green chilies. Add salt and cover it and leave it to ferment for 3-4 hours. 152. 4. remove and pour over the dhoklas. Chopped green coriander 1 tbsp. 3. In a small bowl take one teaspoon of soda bi-carb. Cut into squares and arrange in a serving platter/bowl.Take gram flour in a bowl. Chopped ginger 1 tbsp. Add this paste to the fermented mixture. Whisk well to remove all lumps. The mixture should have a thick consistency. Mix well and add this to the Gram flour mixture. Salt As per taste 1.FoolzParadize. 1 teaspoon oil and juice of 1 lemon. 89 . 6. 5. Add turmeric powder and correct seasoning. Wash and soak urad dal for 6 hours. 9. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. Grease a dhokla mold or a shallow cake tin with a little oil. Add mustard seeds.Org Bring it to a boil and remove. Keep the steamer ready on the flame. Pour the batter into the greased mold and steam for 10-12 minutes. 7. Mustard seeds 1 tsp.
1 cup 3 tbsp. Chopped ginger 1 tbsp. Cumin seeds 1 tsp. Add salt. green chilies cut into two and Whole Garam masala. 154. Add cumin seeds. 5. Serve hot with Sambhar and Coconut chutney. Bay leaf 2 no. Green chili 2 no. Serve hot. let them crackle. 3. Wet your palms and take batter into the palms. 7. Cook tomatoes with chopped ginger. Wash and cut tomatoes into quarters 2. 2. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Shape into a ball and make a hole with the thumb in the center like a doughnut. garlic. Grind into a fine paste. cumin seeds and crushed peppercorns to the batter and mix well. Dry mint leaves on a hot griddle and then powder. Heat oil in a pan. 3. Add strained tomato liquid and season with salt.FoolzParadize. 155. 4. 5. garnished with chopped green coriander leaves. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Deep fry the vadas in medium hot oil until golden brown and crisp. asafetida. curry leaves.Org 2. Tomato Soup Tomatoes 600 gms. 4. Add 5 cups of water and bayleaf. Bring to a boil. Chopped green coriander 1 tbsp. 6. Salt As per taste 1. Chopped garlic 1 tbsp. Heat oil in a Kadhai. 7. 6. Sugar (optional) 1 tbsp. Whole garam masala 1 tbsp.Provided by: www. This is now called a vada. 90 250 gms. As per taste . Sieve flour. add sugar if it is very sour. Oil 1 tbsp. Bring it to a boil. Strain the mixture with a soup strainer.
12 no. 2 tsp. 156. Cook on low heat till golden brown. 3 tbsp. on moderate heat for 3 minutes. 4. 3. Knead well. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 2. 157. Cut limes into eight pieces. Serve hot with Dal Pakhtooni or curry of your choice. Cut raw mangoes into half. 2 tbsp. Grind mustard seeds to a coarse powder. Pour oil on top and shake the bottle well. add water to make a semi hard dough. salt and mint powder. Grind fenugreek seeds. Drain out excess moisture. Cook rolled portion (paratha) on a Tawa (griddle plate). 6. 4 tbsp. Mix flour. Slit green chilies and cut them into half inch long pieces.Org 3. As per taste 1. Note: This pickle can be enjoyed within 5-6 days of preparation also. Divide into 8 equal portions. 7. Mix powdered mustard seeds.FoolzParadize. Transfer this to a sterilized glass bottle or an earthenware jar. cover and keep aside for 10 minutes. Turn it and smear half a table spoon of oil on paratha. 2 tsp. remove seed and then cut ¾th inch sized pieces. 350 mls. fennel seeds and mustard seeds to a coarse 91 . 400 mls.Provided by: www. Repeat the same on the other side. 4 tbsp. 3. rub nicely and then keep it for half an hour. Roll out each portion with a rolling pin to approximately six inch diameter. 4. 5. 8. turmeric powder and salt with green chili and lime pieces. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 3 tbsp. 5. As per taste 1. Apply turmeric powder and salt. 2.
159. 4. Knead and mash Chhena. 7. 1 tbsp. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 4 tbsp.Provided by: www. 1 kg. 7.FoolzParadize. of water. Squeeze the rasmalai and put them into chilled milk.Org powder. bring it to a boil and add rest of the flour dissolved in water. stir continuously. sugar in the same quantity of water. Dissolve 500 gms. 8. fennel and mustard powder with red chili powder. Keep aside. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Heat mustard oil until smoking point. Add half a cup of water and again bring it to a boil. Mix thoroughly. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 2. Mix fenugreek seeds. This is to ensure that the mango pieces are always in contact with the oil. 4. 5. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. remove and let it cool. add 2 tablespoons flour and make a dough. 6. bring it to a boil. reduce the flame. Simmer until it is reduced to a thick consistency. Note: In most of the Indian pickles. 5. Remove from the flame and refrigerate for an hour. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 2 ltrs. Put this into an earthenware jar and pour the remaining mustard oil. Serve cold. 6. 3. Divide it into 12 equal portions. salt and oil are used as preservatives. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Now take milk in a heavy bottomed pan. 1. Keep in refrigerator for another half an hour. 92 . make balls and press between your palms to flatten them. garnished with sliced pistachio nuts. Cook for another 3 minutes. 9. 158.
add a little water if required and make it into a pouring consistency. ½ tsp. Add charoli seeds and sugar. 5. 161. 3. take some stiff cloth and make a 3 mm hole in the center. 1. Sugar 200 gms. Remove and keep it in sugar syrup for at least 5 minutes before serving. Cook on a slow fire for 10 minutes. Pour into a serving dish and serve cold 93 . 4. Green cardamom powder ½ tsp. Bring it to a boil. 6. Heat Ghee in a Kadhai. Leave it overnight to ferment. a few drops 1 tsp. Basoondi Milk 2 ltrs. Mix it. 4. Simmer and reduce it to get a thick consistency. Add green cardamom powder and cook it for 20-25 minutes. Add some water and make a batter. Prepare sugar syrup with equal quantity of sugar and water. 2. 2. Stir continuously to avoid milk sticking to the bottom of the pan. Tip: For jalebi cloth. soda and Yogurt. Charoli seeds 25 gms. Mix flour. Heat milk in a thick bottomed pan. Add green cardamom powder . Cook it from both sides.Provided by: www. optional 500 gms.Org 160. 1.FoolzParadize. 5. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. 3.
cardomom and grind.Add some extra ghee while serving. Add the liquid part of this juice (which will be at the top) to cooked mixture.Make it tghick by heating in low heat for a little while. gram dal in the ratio 2:2:1.Then take even sized balls of this and shape it into a hollow hemisphere. 163.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. moongdal. 164. water 1 Heat water to boil.1 Gran dal . 1/4 kg sugar.Turn over until both sides are cooked well. Dal payasam Moong dal .Roast some cashews in ghee and add it to the mixture. 1 cup powdered jaggery. put the poli and add a spoon of ghee around it.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. Add the cooked dal mixture and heat for a little while. Inner stuffing(Poornam): Mix 1 cup grated coconut.Add jaggery. Make this into round balls.Heat a griddle. Poli Poornam:Boil gram-dal until half-cooked and drain the water. 94 . Kozhukkattai Outer cover: Rice flour . grated coconut. grated coconut in ghee and add this to the mixture and stir well.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. mix well and pat it again. leave for 5 min. 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.Provided by: www.FoolzParadize. 166.Add water and steam in pressure cooker.Org 162.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.1 Powdered jaggery .Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Cover and keep aside for 1/2 hour.place a ball of poornam on it. Roast cashewnuts. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. Add cardomom powder. Sweet pongal Sakkarai Pongal Take rice. raisins.1.
to the rice flour and mix well. grated coconut . asafoetida .Add the soaked dal and minimum water to this and make into a thick paste. 171. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. red chillie powder . 95 . 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.200 g red chillie powder . so that it becomes semi-circular in shape.2 tsp asafoetida . ghee-2 tsp. Make this flour into even sized balls and roll in the form of pooris or chappathis. rice flour .300 g Rice flour .Provided by: www. Thattai Soak 4 tsp of gram dal for one hour. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.. Repeat the procedure with all the balls. Mix gram flour 500g. Take a ball of this paste and pat it on a plastic sheet of paper . 167. salt. 2 tsp ghee. salt . cumin seeds . Slightly heat the rice flour in a dry pan.1 tsp. 2 tsp ghee and 1/2 tsp asafoetida and mix well. Seedai rice flour-500g. Ribbon Murukku Gram flour . urud flour . 4 tsp sesame seeds.1 cup. Add other ingredients and mix well. Deep fry this in oil. Deep fry this in oil and when it it cooked. Add little water so that the mixture becomes a solid paste.FoolzParadize. 1 tsp salt.1 tsp salt . omam paste 2 tsp. 2 tsp red chilli powder.3 tsp. 169.4 tsp. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. add minimum water and knead tightly.Drain the water completely. To 100g of ghee add a pinch of salt. sesame seeds .1/2 tsp. Turn over until it is fully cooked and crisp. 170. Slightly dry roast 500 g of rice flour.4 tsp. Deep fry these in boiling oil.1 tsp. 168. Make it thin.1 tsp sesame seeds. each 1/4 kg.Org Take maida:rawa in the ratio 1:1.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. add a pinch of salt. Add 1 cup grated coconut. You can decorate it on top with grated coconut. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Make this into uniform balls and flatten it lightly on both sides. Make very small balls using this flour and deep fry in oil. 1/2 tsp asafoetida. Place 2 tsp of the poornam on this and fold it sealing on the sides.2 tsps Ghee . a pinch of baking soda and mix until bubbles appear.
6.Org 172.Add cardamom powder and mix.FoolzParadize.Add colour and boil till sticky but no thread has formed. milk 1/2 tsp.Strain and return to fire. Thenkuzhal Rice flour .4 tsp.Provided by: www.Boil for 5 minutes till scum forms on top. 96 . Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 2.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. 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. add milk. Urud powder Dry roast urud dal and grind into a very nice powder. urud powder . milk few drops saffron (kesri) colour Method For syrup: 1. 5.250g. For boondi: 1.When sugar dissolves.Mix flour and milk to a smooth batter. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . Keep aside. sesame seeds . 3. 4. cumin seeds. 173.Put sugar and water in a vessel and boil.
8. it will roll into a boll. 13. 3.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1.sp cumin seeds-1/2 t.Shape in laddoos with moist palms. When you touch water and then the jaggery. chana dal--1 t.sp oil-4 t. 7. Then stuff and steam kozhakattai in cooker. 3.sp. Leave for 15 minutes. keep in sim and cook till it sweats.Cool and keep open to dry.Hold strainer on top with one hand. Repeat for remaining batter. Put chana dal. turmuric powder-1/2 t.Provided by: www. hot water over it. add flour. Sprinkle few tsp. before storing in containers.Heat ghee in a heavy frying pan. 9.With the other pour some batter all over the holes.Tap gently till all batter has fallen into hot ghee. 1 big spoon oil. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. stop and bring down. 2/3 cup water.Spread in a large plate. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. 12. Powder elaichi and add ghee before bringing down.Org 2.FoolzParadize. 10. urud dal.Keep aside.First make a paste of green chillies.sp Urud dal-1 t. cumin seeds. 175.sp.Heat oil in a thick bottom pan. 11.Stir with another strainer and remove when light golden. coriander leaves nicely. little salt.Drain any excess syrup. 5.Cut the brinjals into 2 inch pieces. 174. 6.Immerse boondi in syrup.Cover and keep for 5 minutes. 2.sp. When steam comes.sp mustard seeds-1/2 t. 4. rice flour allow water to boil. it should not stick. ginger. Mix the batter. 97 .
green chilies. together with a little water.Close the pan again. ginger-coriander paste in the brinjal pieces and mix well. put the tamarind juice. add garam masala and ginger and garlic paste. 176.Provided by: www.Org mustard seeds. 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 . 2. 7. 5. Keep aside. 8. 4. salt and turmuric. 9.After the brinjals are half cooked. Allow to splutter. Put some water in the plate.Let it cook till you get a nice aroma and it should thicken.Then you add the masala and stir well till the masala has spread out on the rice.Fry onions till golden brown. 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 . 10. the curry is ready. 7.Tastes good with white rice and ghee.Put the brinjal pieces.Add salt to taste. 177. 5.Take rice which should be boiled well before and let it cool. Add red chillies and fry nicely. mint leaves.Grind coriander leaves.After 5 or 6 minutes. 8.FoolzParadize.Serve hot with any veg or non-veg dish. Then you can add peas and the fried potatoes.fried in oil Method 1. 6. 4. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. with a plate. 6. Green Pulao Ingredients One bunch of fresh coriander leaves.Fry till oil seperates then add the ground ingredients with a little water.Sprinkle the coriander leaves and serve. but stir it frequently.Fry them for a while and cover the pan. 3.
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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
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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
Org asafoetida. do not add any water). Garlic -. Mix thoroughly.FoolzParadize. sliced green chiles and tamarind extract. Mix well.1/4 tsp. Drain water from the soaked soal. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.1 tsp. Add coriander seeds powder. onion.1/2 cup Chopped Green Chili -.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Salt to taste Oil to deep fry Mix the two dals and soak for 1. ginger and green chili. Serve with Verusanagapappu Pacchadi or plain yoghurt.3 Coriander Seeds Powder (dhaniya powder) -.half inch stick Cloves -.1 tsp. Chopped Onion -. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.1/4 cup Cinnamon -.5 hours. Crush cinnamon stick and cloves into powder and add to the paste. Nutmeg Powder -. nutmeg powder. 102 . garlic. 182. Stir well. Ginger Paste -. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Note: You can adjust the amount of tamarind extract according to your taste.1 tsp.1 tsp. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.1 cup Split Green Gram (moong dal) -. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.Provided by: www.
It should spread on its own. poppy seeds 103 . Add enough amount of water and mix well such that when you pour batter on the frying pan.1 inch piece Chopped Coriander -.Provided by: www.2 tbsp (very small pieces) Cumin Seeds -.1 cup Chopped Ginger -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.fistful Crushed Cashew nuts -.15 Finely Chopped Green Chilies -.1 tsp Oil for cooking Salt to taste Mix everything except oil. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. It is a great snack. Allam Pacchadi (ginger pickle) goes well with this dish 184. grated coconut 60 g. sesame seeds 60 g. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.5 tsp) Chopped Fresh Coconut -.Org 183.1/4 cup Semolina (Bombay Ravva) -.1 cup Rice flour -.2 (about 1. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.1/2 cup Moida -. gram flour 120 g.FoolzParadize. You shouldn't use an implement to spread the batter.
add curry leaves. Seal the edges with a little water.Provided by: www. bidari paratha or puri. Sprinkle amchur powder. but not soft and squishy). 185. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. salt. When they crackle. coriander leaves. Stir-fry until the moisture evaporates. sesame seeds and poppy seeds and grind to a 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. Stir well. garnish with pomegranate and serve with tandoori paratha. Cut into three cm. Uncover and increase to medium heat. yellow chilli powder and salt. Stir well.Org a pinch of sugar salt and chilli powder to taste 100 g.5 g) fresh black pepper powder. Heat oil in a kadai or wok and season with mustard seeds. To serve:Remove to a serving dish. Add tamarind pulp and black masala powder and mix well. Then add fenugreek and stir for a few seconds. Add sugar. Add cauliflower. drain and keep aside. pepper powder and kasuri methi. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Cover and cook (for about six minutes) until al dente. Add salt. strained 800 g cauliflower. Add potatoes and stir-fry for five minutes. Roast the grated coconut. Knead to a stiff dough. hot oil and enough water. 186. Wash in running water. Khatti Arvi Ka Saalan Serves: Four 104 . chopped fine a marble sized ball of tamarind. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. long pieces and deep fry in hot oil till brown and crisp. 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. Drain and keep aside. Keep it aside. Blanch in salted boiling water until al dente (almost cooked. Add the ginger paste and garlic paste. 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. Lower the heat. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Stir for some time. 60 ml. strained 10 g garlic paste. Remove from oil and store in an airtight container. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Check the seasoning and remove from heat. asafoetida. cummin powder.
cummin seeds. Lower the heat. Add curry leaves. crushed 105 . Bring it to a boil again. tamarind pulp. Add tomato puree. 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. urad dal and whole red chillies. Bring it to a boil.FoolzParadize. Add garlic and saut over medium heat until light brown. Add lemon juice and bring to a boil again. Stir until the seeds begin to crackle. simmer. Heat oil in a pan. Add mustard seeds. Add onions and saut until golden. Add salt and three cups water. Stir-fry until the oil floats on top. Drain. add arvi and jaggery. until the gravy reaches thin sauce consistency. To serve: Remove to a serving bowl and serve with steamed rice. 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. When cool.Provided by: www. Lower the heat. chilli powder and turmeric powder. 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.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. 187. Remove and adjust the seasoning. stirring occasionally. Grate the jaggery and reserve in three tbs water. For the filling: 150 g paneer. Stir for a minute. peel and quarter lengthwise and reserve in a panful of water. 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.
increase heat to medium.Add paneer. Stir in half the cilantro leaves. mustard seeds and fenugreek seeds. Remove the seeds and rub with salt. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. Remove and uncover. corriander powder and chilli powder to the paste and mix well. except paneer. 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. 188. Arrange on a tilting tray and keep aside for at least an hour. Stir and bring to a boil. peel and roughly chop the onions. 106 . garlic paste. Cool.Provided by: www. Dry roast the coconut. Put a portion of the filling into each of the blanched bitter gourds. Add the bitter gourds and blanch them until soft. use nonstick pan. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. Cover with foil. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. and cut cauliflower into 1 inch flowerets. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Put Cauliflower into pan then pour spices over the top. Stir over medium heat until they begin to crackle. whatever you do to nonstick yourself. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. Pour over the paste. Drain and keep aside. mix well and divide into 12 equal portions. and turmeric powder. ginger. Add salt. Put enough water in a pan. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Grind all these ingredients. to drive off excess moisture. green chili. To prepare the filling: Remove the brown skin and roughly chop the coconut. drain. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. tumeric with the yogurt in A small bowl. groundnuts. ginger paste. jaggery. for another 5-6 minutes.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. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Arrange them in a greased roasting tray with the slit side on top. Add curry leaves and stir. use a little water. and cook with lid off. with 1/4th cup water to fine paste. Combine chili powder. tomato. basting at regular intervals. Make sure all liquid is driven off. Spray with pam. ginger. turn off heat and sprinkle with garam masala and reamaining cilantro.FoolzParadize.
Mustard Seeds -.0. red chile powder and fry for 5 minutes on high heat while stirring occasionally. less than 98 calories GARAM MASALA 2 oz. reduce heat. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. but continue shuffling until the heat is out of the pan. add pods and cinnamon. Now add vegetable pieces.2 tbsp.5 cup Turmeric Powder -. strain it. turmeric powder. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). Store in a bottle for up to 6 months.0.Provided by: www.1 tsp. salt. Add clves and peppercorn.Org serve with basmati rice. Curry Leaves -. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. If not fine. 1 oz piece of cinnamon stick. 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.25 tsp. 190. 1 oz. peppercorns Heat a heavy skillet.FoolzParadize. Turn off heat. 189.1 tsp.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. cloves. Oil -.10 Water -. But you might consider it worth investing in as its a neat combination of spices for cooking. Red Chile Powder -. and shuffle for another minute. heat oil on medium and add mustard seeds and Fenugreek seeds. Move them around for two minutes. When Fenugreek seeds are light brown. 4 servings. 107 . Fenugreek Seeds --1 tsp. black cardamom pods. and discard what won't pass through strainer. add chopped onion and fry until light brown. Pour roasted spices into grinder and grind til you have a fine powder.5 tsp. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. 2 oz. Garam Masala 5 tsp coriander seeds 1 Tbsp.0. Sugar -.
curry leaves. • Let cook on medium fire for some time and then put in almond and cashewnut bits.FoolzParadize. saffron nutrieg and cardamom powders. after washing. • Bring to one or two good boils.) 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. Method: • Chop almonds and cashewnuts. 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. 191. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. • When the milk starts boiling add rice and dal. coriander leaves. Ingredient • For Koftas • 350 grams (12 oz.Org Next add tamarind extract. • As soon as the rice and dal are cooked to softness. Malai Kofta An extra special party favourite. sugar. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. • 192. add jaggery and ghee. • Lastly put in the kishmis.Provided by: www. The koftas will melt in your mouth. water and stir well.) 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 .
FoolzParadize. • Now add the tomatoes. Heat the ghee in a vessel and fry the paste very well. add 4 teacups of water and cook. baking powder.) cauliflower • 100 grams (4 oz) capsicums 109 . Shape into small balls and deep fry in ghee. chillies. Keep aside these koftas.) french beans. Add the tomato soup. How to serve Just before serving.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions.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. green peas. Mix the paneer. chilli powder. coriander and salt. salt and a little water and cook for 5 to 10 minutes. • Heat the ghee in a vessel and fry the onions till golden. chillies. 194. ginger and coriander separately. • 100 grams (4 oz. 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. green chillies. plain flour. Add the c hilli powder and fry again for 1 minute. prepare a soup by passing through a sieve. Navaratna Curry Ingredient • 100 grams (4 oz.) carrots • 100 grams (4 oz.) potatoes • 100 grams (4 oz. 193. Note: You can add 1 teacup of boiled green peas to the gravy if you like. ginger and coriander and fry for at least 2 minutes. spring onions (with leaves). When soft. cream and salt and boil the gravy for at least 10 to 15 minutes. sugar. puris or rice. Procedure (Gravy) Cut the tomatoes into big pieces. • Add the tomato ketchup.Provided by: www. boiled vegetables. spring onions. tomatoes. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. add the koftas. Serve hot with parathas.
• Cut the cauliflower into big pieces • Boil the french beans.3 nos.1 cloves (crushed) Ginger . garlic.) raisins • 100 grams (4 oz. . turmeric pwd.4 tbsp.6 big nos. carrots and potatoes into small cubes. Then add the stock. salt and chilli pwd and bring to boil. Reserve the vegetable stock.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter.1 tsp. cashewnuts. carrots.Provided by: www.FoolzParadize. paneer pieces. Form the mixture into small balls.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. 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. turmeric and a little water. 5. cloves. each Tomatoes . Keep it aside. Fry onions in oil till golden brown. cinnamon. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Mix salt and pepper to taste. .2 nos. Cloves pwd. Vegetable Kofta INGREDIENTS : Potatoes . Salt and Black pepper Flour for coating. Cook the potatoes and carrots and mash them up. 4. 3. Add ginger. coat with flour and deep fry in hot oil till golden brown. Add the tomato puree and simmer till it forms a thick sauce. 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.) cashewnuts • 100 grams (4 oz. (pureed) Chilli pwd. Oil for deep frying For Garnishing .3 cups (sliced) Onions . Cook for 2 mins. Carrots . 110 . pineapple pieces and few cherries for decoration. silver foil and cherries 195. pepper. thick cream and chopped fresh corriander leaves.1 inch piece (chopped) Cinnamon pwd. raisins. 2.1/4 tsp. METHOD : 1. (sliced finely) Garlic .
Salt . 196. Sugar . Roll out on a board into thick rounds. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Deep fry in hot oil till light brown in color. 2.3 cups Flour (Maida) 2 tbsp. slowly little by little and keep stirring. Make small balls from the mixture and flatten it.3 tbsp. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . 7. 197.Provided by: www. Filter the mixture using a muslin cloth and squeeze out the water (whey). Add vinegar to the milk.10-12 METHOD : 1. Ghee . Add the cream just before serving and garnish with corriander leaves. 8. Boil milk and cool it. Place the cooked koftas in the sauce and simmer for some time.4 cups (a bit thicker than ordinary) Sugar . 4. (chopped) 111 . Besan Ladoo INGREDIENTS : Besan . Add crushed cardamoms to the syrup. 2. knead it till no granules are left.1/2 cup Sesame seeds (til) .1/2 tsp. Add ghee and sugar and stir till well dissolved. Add sesame seeds and knead well. 3.1 1/2 litre White Vinegar . 5. Repeat the process after adding the flour to it.FoolzParadize. Add this mixture to the flour and bind to a hard dough. Divide the dough into large balls.1 tsp.2 cups (powdered) Almonds (Badam) . 3.4 tbsp. Cut into small diamond shaped pieces.2 cups Milk . 198. 6.20-25 nos. Rasmalai INGREDIENTS : Milk .Org 6. Add the rasmalais to the sugar syrup.2 tbsp.1/2 cup Sugar . Crushed Green Cardamoms . In a small bowl mix little flour with water and add this to the boiling sugar syrup. Pistachios . 4. Warm milk . Place the cheese (paneer) on a board and while still hot. Make thin sugar syrup. 9. Oil or Ghee for deep frying METHOD : 1. Garnish with grated pistachios.
Fry the coconut in oil till it turns a light brown. Continue cooking on a low flame. 199. Stir till the sugar dissolves. each (coarsely ground) Milk . Pass the cashewnut powder through a fine sieve.250 gms. Heat the ghee in a pan. Garnish with varak. Add the powdered sugar to it and mix well.1 glass Sugar . stirring constantly. When the aroma comes. almonds and pistachios. (finely ground) Milk . then fry in oil for a couple of mins. each (chopped) Ghee or oil . In a heavy bottomed vessel. Keep stirring to avoid burning. 4.1 (grated) Almonds (Badam) and pistachios.300 gms. Remove from heat and mix well with the khoya.Org Ghee . Keep on low flame.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Khoya . Add besan part by part and mix it well. 112 . 2.1 tsp. Coconut . Add the dryfruits . 6.50 gms. cashewnut pwd. then add cardamom. boil the milk and add the sugar.FoolzParadize. Cashewnut Barfi INGREDIENTS : Cashewnuts . When the mixture leaves the side of the vessel. Add khoya to cold milk.1 cup Cardamoms .Provided by: www.1 cup Cardamom pwd. Sugar . 5. and mix well. 7. 2. Smoothen with the back of a flat spoon. Walnuts.500 ml. Stir till it dissolves. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. 5. Cut into diamond shaped pieces and serve.400 gms. Separately. Dryfruit Halwa INGREDIENTS : Cashewnuts. Almonds and Pistachios . Black raisins .10 gms. 8.300 gms. 3.100gms. 3. . remove and spoon contents into a greased thali. add the nutmeg with a little milk and keep aside. raisins and cardamom pwd. Boil the milk and add the sugar. 2. METHOD : 1. Add the almonds and shape the mixture into balls. Ghee or oil . and keep aside. 200. remove from heat and cool. 4. Add the khoya.1 cups Khoya .1 cup Cardamoms . 3.2 (ground) METHOD : 1. grated coconut to the milk mixture and stir thoroughly. saffron and nutmeg. Keep aside.
Provided by: www. Take a small portion of the dough and roll them into parathas. Roast them onto the tava by adding little ghee to it . Cut into diamond shaped pieces and garnish with almonds and pistachios. Keep strring all the time. Add the thick coconut milk and mix well. Add all the above listed ingredients and make a dough out of it. 9.1/2 Jaggery . Dal Payasam INGREDIENTS : Moong Dal (lentil) . Grate the remaining coconut and grind it with 1 cup hot water. Add this second milk to the fried dal and pressure cook it. boil 1. Green Onion Bhurji Ingredients 113 . Cut 5-6 coconut rings and chop it further to small pieces. 5. 8. 12. Wash and drain the dal.1 tsp. Pour this into the boiled dal mixture and stir well. Again add 1 cup hot water to the ground and drained coconut and grind.FoolzParadize. Cashewnuts . 202. Drain and reserve the coconut milk. 2. Add cardamom pwd.1 cup Coconut . Remove from heat and serve hot. Fry it in ghee and keep aside. Cook for a few mins.1/4 cup Ghee METHOD : 1. 5. 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.2 cups (grated) Cardamom powder .Org 4. and the fried cocunut pieces. Squeeze the milk out and reserve in a separate bowl from the previous. Spoon the mixture into a greased plate and smoothen with a flat spoon. Fry the cashews and raisins in ghee and keep aside. 201. 4. 203. 11. 3. Delicious Parathas are ready and tastes very good with spicy tomato chutney. Keeo aside. 10. Boil it till the liquid obtains a thick consistency. This will be thicker. Fry it in hot ghee for 2-3 mins. In the meantime.1/2 cup water and add the jaggery to it. 5. 7.1/4 cup Raisins . 6. It tastes great if eaten cold too. cashews and raisins.
Mix well. Keep aside Chop the leaves finely. add chilli powder and turmeric powder. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Beat the eggs and add to the pan. Serve piping hot. Close with a tight fitting lid. 114 .FoolzParadize. When the oil is hot enough. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Keep this aside for 3 hrs. After the leaves get cooked thoroughly . drop the batter in oil and deep fry them till golden brown. 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.Provided by: www. Add salt to taste .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. Add the chopped leaves and mix well. Heat some oil in a frying pan. 204. They should cook in their own juice. Note : Do not add any water to the onion leaves.
Make a tarka (seasoning) of mustard seeds. These bondas are very crispy and tasty too. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Make sure the curd is sour enough. Grind it to a smooth paste. 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. green chillies and ginger.FoolzParadize.Org Serve hot with green chutney or ketchup. salt. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Add salt to taste. Add sugar. Serving the wadas 115 . 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. Take each wada out from water.Provided by: www. asafoetida and curry leaves and add to yogurt. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. squeeze the water out and set aside. Keep the yogurt in refrigerator until it is chilled.
Bring 4 cups of milk to boil.FoolzParadize. cardomom. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 .Provided by: www.Drain the excess water by pressing the cloth there must not be water remaining. Then drain it in athin muslin cloth or handkerchief. Take the chenna out of the cloth in a dish . almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. sugar for Ras 1 cup sugar 3 cups of water safforn. And it is ready to serve. Add the sugar for ras to it and add cardomon. 206. When the milk is cool add chenna balls to it .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. In a pressure cooker take 3 cups of water and 1 cup of sugar.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.Org Arrange the squeezed wadas in a deep dish. Sprinle red chiili powder. pista. almond and safforn to it. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. pista.4 1/2 tbsp. roasted jeera powder and black salt (sanchal). Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. 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 . Hold it covered with cloth in the running water. Refrigerate it. Now to curdle the milk add lemonjuice to it stirring continously. Depending on the size of the pressure cooker I put 12 pieces at a time 207. In the mean time see the milk for ras may be ready.
Prepare the tampring adding rai.FoolzParadize.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. Mix togather water.Grind thecooled spinach alongwith the greenchillies to a fine paste. Boil the cut spinach for 10 minutes in a very little amount of water. Allow to cool for sometime. Take out dhokla and cut into pieces. Steam it for 20 minutes. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Pour the tapering mixture over it. This paste must be semiliauid. boil it.Provided by: www. oil.sugar and lemonjuice and pour into tempring. (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. 208. lemonjuice and water. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. salt. Garnish with grated coconut and Coriander. greenchillies and curryleaves in hot oil. 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. 117 .
Add turmeric powder and salt to taste. Simmer it for 10 mins.Add the cumin seeds and asofetida. 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. tomatoes. Heat oil in cooker. and green peas and mix properly Add water and pressure cook. Heat oil in a pan. Tastes good with rotis/parathas. Once the onions and tomatoes are cooked. Serve with chappaties 210.Org Chop onion and tomatoes into small pieces.Add the potato cubes and allow to cook on medium flame for 5 mins. 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 . Add the onions. add the spinach-chilli paste to the above. Add ground Masala and roast till oil separates Add potatoes pieces. Coriander. Cut the boiled potato into evenly shaped cubes. salt.Provided by: www. Fry for 2-3 mins. 209.FoolzParadize.peas and tomatoes. turmeric. green Chillies. onion.
salt (2tsp). french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. Add the ground ingredients and cook for about 15 mins. 212. The two should be cooked till soft.And then add all the vegetables and let it boil. When the pieces turn brown add the crushed peppercorn and the cumin. chillipowder (1tsp). Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.Mix well.FoolzParadize. Add the cooked mixture of the rice and dal to it with salt according to your taste. 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 turmeric powder (a pinch). Add water if desired. This can be eaten with coconut or onion chutney. Add a teaspoon of ghee over it in the end before serving. Serve hot with rice. When they splutter add ginger and fry.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. Add jeera.Provided by: www. 211.
chillie powder. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Add salt to Gram Flour and add it slowly to the mixture. of Mango Powder 1 Tsp. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Then add the vegetables & pressure cook till done. Mix all the spices (except salt) and vegetables in a bowl. Add the sliced onions. Let them cool for 20 minutes. corriander powder. garlic.FoolzParadize. Sugar 1/4 Tsp. 120 . After that add ginger.. Squeeze lime to it & the veg korma is ready.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. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Red Chilly Powder 1/4 Tsp. Add Gram Flour till you can shape them into small round soft balls. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Keep on mixing it with your hand . Do not add water. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Fry it nicely. 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.Provided by: www. Serve hot with chapatis. salt & fresh corriander leaves . 213.
Set them aside. I would highly recommend to cook the curry about 3 hrs before you serve. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep Medium Flame. Chop the tomatoes in small pieces. Cook them with salt for about 15 minutes on medium flame. Deep fry the Kofta balls. Let it soak on paper. (dough should be softer than the chapati dough. Serves 6. 215. Keep it in the oven at warm till you serve.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.FoolzParadize. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Add the Tomato paste. Add water and ginger and simmer for 2-3 minutes. Keep on Stirring .) Grease the chakali utensil make chakali. 214. See that the oil is not very hot. Moong Soup With Paneer Light and nutritious. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Add the rest of the ingredients for the Tomato curry. serve with curd or butter. Garnish with Fresh Cilantro or Paneer.Org Use some oil in your palm of the hand to form the balls. For the Tomato curry . Preparation time : 5 minutes. Cooking time : 25 minutes.Provided by: www.add a little bit warm water and make a soft dough. Deep fry in oilon midimum flame till golden brown in colour. Meanwhile heat some oil in the pan .
217. carrots. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Corn Soup with Vegetables A soup with a Chinese touch. stirring ocassionaly. 2. Serves 6. 4. Strain. Soak the moong for a few hours. Blend the cooked moong in a blender. 4. Add the strained mixture. Cooking time: 30 minutes . Blend in a blender and strain. salt and pepper. milk. Serve hot with cream and bread croutons. 2. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. cabbage. 5.Provided by: www. Add 6 cups of water and cook in a pressure cooker. When they crackle. Healthy Tomato soup The ever popular tomato soup made in a healthier way. 6. 3. sugar.FoolzParadize. Serves 6. Add the paneer and cook for 2 minutes 216. onions. Preparation time : 5 minutes. Heat the ghee and fry the cumin seeds and mustard seeds. add the asafoetida and moong liquid. Add the lemon juice. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. 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.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. salt and pepper and boil for 2 minutes. Mix the cornflour with a little water and pour into the soup. Melt the butter. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Add the sugar. 5. add the onion and fry for 3 to 4 minutes. 3. Preparation time: 15 minutes . Boil for 2 minutes. Cooking time : 25 minutes.
220. 4. 3. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Mix the cornflour and coconut milk. Add the green peas skin and green peas and cook for 3 to 4 minutes. Mix the cornflour with 6 teacups of water. Boil the stock for 1 minute. 6. Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and Vitamins A and C to the soap. 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. 219. Strain to obtain coconut milk.FoolzParadize.Provided by: www. Add the paste and curry leaves and fry again for 1 minute. Serves 6. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Heat the butter and fry the onion for 1 minute. Cooking time: 10 minutes . 2. Serves 6to 8. Add the vegetables. 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. Add salt and pepper. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Cooking time: 20 minutes. 3. butter and cheese and boil for a few minutes. Preparation time: 20 minutes. 218. 7. Add the paste. 5. Discard the skin. Serves 6.Org 1. Preparation time : 20 minutes. Heat the ghee and fry the cumin seeds for 1 minute. corn and Ajinomoto powder and cook in a pressure cooker until done. Green Peas Skin Soup Preparation time: 10 minutes . 2. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Strain to separate the stock from the skin. Cooking time : 10 minutes. Serve hot. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Grate the coconut. Blend in a mixer. add to the paste and boil for a few minutes. 2. Add 6 cups of warm water and blend in a blender.
3. Ajinomoto and salt and boil for 2 to 3 minutes. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass.FoolzParadize. 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. 222. 3. Add the green chilli. lemon grass. mushrooms. Preparation time: 15 minutes. Serve hot with lemon juice and garnished with boiled rice. the tomatoes. Cooking time: 15 minutes . masoor dal and salt and cook in a pressure cooker till the first whistle.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 vegetables and fry again for 1 minute. 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.Serves 6. 2. 2. 3. 4. Add the lemon juice and top with oil. How to proceed 1. salt and pepper and give one boil. Add the garlic and chilli powder and fry again for ½ minute. put the stock to boil.Cooking time: 10 minutes. blend in a mixer. 2. Cut the onions and tomatoes into big pieces. Heat the oil and fry the onions for 1 minute. Letil Soup Preparation time: 10 minutes . The combination of cereals and pulses provides protein of high biological value.Provided by: www. blend in a liquidiser and strain. tomato. Add the moong dal and 6 teacups of water and cook in a pressure cooker. Heat the oil and fry the onion for 1 minute. When cooked. 2. When cooked. 221. cauliflower. cut lengthwise 10 to 15 canned mushrooms. Add the beans. 3. 4. Add 6 teacups of water. 6 teacups clear vegetable stock 1 green chilli. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Boil for 5 minutes. Serves 6. Add the stock and boil for 10 minutes. 124 .
Serves 6.Provided by: www. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. Preparation time : 20 minutes Cooking time : 20 minutes.) papadi 500 grams (1 1/8 lb. When cooked.Cooking time: 30 minutes. 2. piece ginger How to proc eed.) 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. 5.FoolzParadize. Serves : 6 to 8. take out a thick soup through a sieve. Cook for 25 minutes. 2. Add the cooked red kidney beans. Add the tomato soup to the rajma mixture. 7. Drain. 1. 4. Cook for a few minutes. Add the paste and chilli powder and fry again for 1 minute. Serve hot with chillies in vinegar and chilli sauce. 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. soya sause and chilli sause. 7 cloves garlic 7 green chillies 25mm. sweet and sour sauce. garlic chutney. Next day. Sweet Corn Soup An old-time favourite. Ingredients. Heat the ghee and fry the onions for 2 to 3 minutes.Add the sugar and salt. sev and oil (optional) to serve 125 . Serves : 6. 1 teacup red kidney beans (rajma) 2 onions. Ingredients. Cut the tomatoes intobig pieces.Org Serve hot with chillies in vinegar. add 2 teacups of water and cook.) kand (rataloo) 250 grams (9 oz. 750 grams (1 5/8 lb. Preparation time : 40 minutes Cooking time : 60 minutes. Mix all the ingredients with 4 to 5 teacups of water. Preparation time: 10 minutes. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. 223. cook in a pressure cooker. 6. 224. Soak the red kidney beans over night. RAJMA CURRY A favourable from the Punjab. 3.
For the sweet and sour sauce. Cut the potatoes and sweet potatoes without peeling. 100 grams green peas 100 grams cauliflower. Peel the kand and cut into big pieces. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.Org For the green chutney. MALAI KOFTA CURRY A tasty kofta curry. 8. add enough water to get the right consistency. Blend all the ingredients in a liquidiser. For the garlic chutney. If too thick.(for the koftas) 126 . 3. Apply the ajwain. Preparation time : 30 minutes Cooking time : 40 minutes. instead of cooking in a matka. Alternatively. Blend all the ingredients in a liquidiser. soda bi-carb and salt. finely chopped 100 grams french beans. 5.FoolzParadize. chilli-ginger paste. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. 7. 9. Serves :6. For the koftas. For the sweet and sour sauce. For the green chuntey. finely chopped 100 grams carrots. Do not separate into two. 2. In a small earthen pot (matka). finely chopped 250 grams potatoes.Provided by: www. Garnish with coriander. Mix all the vegetables. Fill with all thevegetables and cover with the balance lettuce leaves. Cover the matka. String the papadi. 1. Blend all the ingredients except coriander except coriander 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. Mix thoroughly and apply the oil all over. 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. oil and seve. 225. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. put a few leaves of lettuce at the bottom. Make slits on the brinjals. 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. 4. 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. 6.
add the cornflour and sugar and blend. 5. Add 1 tablespoon of bread crumbs and the bread slice. Arrange the koftas in an ovenproof dish. Steam the cauliflower. 226. salt and pepper and cook for 5 minutes. 2. 5. Add 1 teacup of water and boil for 3 to 4 minutes. For the gravy. 8. 1. garam masala. Remove and blend into a puree. cinnamon and paste and fry again for 2 minutes. Add the vegetables and peas to the potatoes and make a dough. Boil the peas. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Add the paste. Keep aside. Then add the cloves. french beans and carrots in a pressure cooker without adding water. 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. 1.add the onions and stir fry for 5 minutes till light brown. 7. chilli powder. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . 3. Add the tomato puree and cook for 2 minutes. 4. 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. 6. Pour the gravy and fresh cream over the koftas. 2. 2.FoolzParadize. chilli powder. Heat the butter. How to proceed. 1.Provided by: www. le mon juice and salt and form into kofta balls. 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 . 15 cloves 25 mm. 6. Pour the mixture into a blender.washed and soaked in water for 2 hours. 3. Put the tomatoes in hot water for 10 minutes. Blend the onions in a liquidiser with very little water. Put to cook again and add the garam masala. (1") piece ginger 7 green chillies For the gravy.Org 9 cloves garlic 25 mm. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. 4.
Mix well. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. 128 . Knead well and from into as many balls as the number of stuffing balls you have. Keep aside. Fold over adn close sides to make an oval Jamun. Form into walnut sized koftas and deep fry till light brown. red chilli and garam masala and fry on low fire till oil separates. 227. Correct seasoning.FoolzParadize. Remove from fire and flavour with essence and caedamom powder. Boil till 3 cups of clear syrup are obtained.grated 200 gm tomatoes . ghee to wheat flour. Add the rest of the ingredents and mix well. Drain well and immerse in warm syrup for an hour. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Knead well. Makes about 8 228. Add ginger and fry well.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil.Provided by: www. heat oil in a pan and brown onions. Serve warm decorated with silver foil. Serve hot with parathas or tandoori rotis. Add tomatoes turmeric. Drain and keep aside. ghee Add two tbsp. deep fry on low fire till dark brown. To make gravy. Boil for 5 minutes. add enough water to knead to a soft dough.pured 3 cm piece ginger . form into small balls and keep separately. Cook the mawa for stuffing in frying pan till it is golden brown.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.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. Add koftas and boil for a further two minutes. And milk and remove the scum as it surfaces. Add water according to consistency of gravy required. Kofta Lajawab Koftas 125 gm Amul Cheese .
Remove from heat. brinjals 1 cup curd 2 large onions. raisins Method 1. coriander powder 1 tsp. thick slices. put a little beetroot filling in the centre and seal the edges. garam masala powder Salt to taste 3 tbsp. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. Fry the brinjals in the same ghee till tender. 14. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. each ginger & garlic grated or crushed 129 . cashews or peanuts 1 tsp. 10.FoolzParadize. Stir well. Add fried brinjals to the gravy and simmer for two minutes. Remove from ghee and keep aside. fry cashewnuts. Heat ghee. Sprinkle the garnish on top. 2. 4. Cook till the gravy thickens. 9. turmeric powder 1/4 tsp.coriander leaves. 11. 13. 3. chopped 2 tsp.5 cm. to a paste. Remove. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . ginger 4 flakes garlic 1 tsp. ghee Method Grind all the ingredients. add some ghee and fry the parathas till light brown. 8. coriander leaves and salt.In the remaining ghee fry the chopped onions till transparent.Provided by: www. till the mixture is almost dry. Add curd. Divide the paratha dough into small balls. grated fine 4 medium sized onions 4 green chillies 2. Smear with salt and keep aside for 10 minutes. 230.sliced 1 tbsp. Roll out each ball into a small puri. 6. 229. ginger-garlic paste 1 tsp. chilli powder 2 tsp. 5. Heat tawa. Heat ghee in a vessel and fry the beetroot paste on a low flame. chopped 1/4 tsp. garam masala powder 1 tsp. Badshahi Baigan 300 g. Wash and squeeze dry.5 cm. 7.Org For the stuffing: 2 cups beetroot. coriander leaves finely chopped 1 tbsp. cashewnuts 1 tbsp. chopped 2 tomatoes. Roll out into parathas. raisins and sliced onion till golden brown. Cut brinjals into 2. Add all the dry spices. 12. except garam masala powder. Cook covered. Serve hot with rice or parathas.
stuffed baked capsicum. Cover and simmer till gravy is thick and fat starts separating. sugar and crushed nuts. Add ginger garlic and stir for a moment. lemon juice 1 pinch soda bicarb 1/2 tsp. Add tomato capsicum puree. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. salt. Heat oil or ghee in a heavy pan. cinnamon-clove powder 3 tbsp. sugar salt to taste 2 tbsp.Provided by: www. stir bring to boil. oil or ghee Method: Dry roast peanuts or cashews lightly. cheese grated (optional) salt to taste 1 tsp. Green Gravy Ingredients: 4 cups spinach chopped. potato. cinnamon-clove powder 1/2 tsp. Semi puree tomatoes and capsicum together. Dry grind coarsely. Mix. ginger grated 2 tsp. Garnish with coriander before serving. Makes: 2 cups 231. red chilli powder 1/4 tsp. oil Method: 130 . Add onions and stir fry till light pink. garam masala powder 3/4 tsp.Org 1/4 tsp. Add all other masalas. wheat or millet flour 3 green chillies 1 tbsp. Add veggies at this stage. turmeric powder 1/2 tsp.FoolzParadize. Chop onions very fine or run in a chopper. This should be done in a food chopper or grated. Goes with: Vegetables like brinjals. or cauliflower. baby corn. Stir.
Garnish with grated cheese. red chilli powder 131 . coriander leaves finely chopped 2 tbsp. Add vegetables.) 232. dry mixture. tamarind water 1 tsp. grated cheese or paneer 3/4 cup milk 1 tbsp. saute for 3-4 minutes. stir. garlic grated 1 tsp. water all over it. potato and peas. mixed vegetables with a few pineapples bits. Goes well with: Veggies like peas. ginger. coriander finely chopped 1 slice dayold bread white 1 tsp. Grind together in a wet mixie. chillies. cinnamon-clove powder 3 tbsp. Stir gently till boil resumes. Cook covered for few minutes till thickened. etc. Add cinnamon clove powder. salt. Goes well with: Paneer chunks. spice powder. Add curds and cook. onion. wheat flour 1/2 tsp. khuskhus with milk. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. Put in a mixie. add gourd and soda. stirring continuously till whiteness of curds disappears. peanuts husked & lightly roasted 1 tsp. stir fry till light pink. add ginger. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. etc. Heat oil in a pan. bring to a boil.FoolzParadize. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. Add onions. Allow to cook for 2-3 minutes more. Add blended spinach mixture. french beans. at this stage. Makes: 2 cups gravy (approx. etc. khuskhus seeds soaked in 2 tbsp. for 3 minutes. Sprinkle 2 tbsp. ghee or oil Method: Grind together in a dry mixie. add chillies. ginger grated 1 tbsp. Run till semi-smooth. cream. add onion mixture. and stir. add sugar. coriander and cherries. Garnish with grated cheese before serving. 233.Org Take spinach in a large vessel. Cool in a plate or run under tap water to cool. Add milk. flour and a few pinches salt. cashewnuts broken 1 tbsp. Cover and put to boil on high. Toss to mix. potato chunks. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Heat fat in a heavy pan. peanuts and bread.Provided by: www. cashew. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Add prepared vegetable at this stage. baby corn.
putting back oil in pan. Keep aside.1 tbsp or to taste<BR. add onions. Turn down heat and add cardamom and Besan. (Test: a few drops of water sprinkled on it sputters instantly). keep aside. stirring constantly to prevent burning until it has changed to a brown color and smells . strands * Raisins -. Garnish with chopped coriander. Fry. and continue by frying the onions. etc. Add prepared veggies and stir. Cool onions a bit. 235. fry till well browned. salt. serve with parathas. chopped stirfried brinjal pieces.1 cup *Sugar -. In remaining hot oil.4 cups *Ghee/Unsalted Butter -. Turn off the heat and stir in the sugar. Add all dry and ground masalas. tamarind water. Drain well by pressing. stir. stirring continuously. flour. rotis. boiled peas. Cut into diamond shapes after it has cooled down. adjust quantity of oil required. Simmer till gravy is thick and oil starts to separate. fry brinjals pieces in oil. Add asafoetida.6-7 tbsp * Milk -. Grind in mixie. (For this. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. capsicum. add cumin seeds allow to splutter.4 tbsp * Chopped Almonds -.Org 1/4 tsp. drain. Goes well with: Chunky veggies like boiled baby potatoes with skin.1 tbsp or to taste 132 .Provided by: www. keep cooking for 2 minutes.1 tbsp or to taste * Chopped Pistachio nuts -. Add tomatoes. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Keep aside.) 234. ginger. garlic stir fry for a minute. stir well. Spread 1/2" thick onto a platter. dhania (coriander seed) powder 1/2 tsp.FoolzParadize. turmeric powder 1/2 tsp. Heat oil. 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. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp.
peat previous step with the rest of the rasgoolas. Cool for a few hours in the fridge.FoolzParadize. Add Almonds. Heat for a few minutes. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Turn off the heat to place the cover on the pressure cooker. Add sugar to mixture 6. Place curd in food processor and process for one minute. Do not use the same sugar syrup more than once. Turn the stove off. Saffron (extremely good for winter) 236. This will take at least an hour (you can leave it overnight). ( At this point of time you can smell the aroma around!) 4. Milk should separate into whey and curd. Half and Half 2 qts.ened and turned a pale brown. When cooker begins to whistle wait for a couple of minutes.Org Method: 1. bay leaf. When boiling add one cup of either whiter vinegar or lemon juice. Leave curd in strainer until cold and dry. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. When pressure cooker depressurizes. This is best done in a microwave. Thicken the Half and Half by simmering over low heat for a long time. The cheese should have hard. It should be soft but not sticky. Stir till the flour is very very light brown in color.5 cup sugar.sults in about 80 to 100 rasagollas.nal volume. Add milk to wheat flour 5. Pistachio. 237. 133 . Pour into collander.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. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Add the remaining 0. Turn heat on high. leaving only the panir/curd. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Place 20-25 rasgoolas in syrup. Using vinegar usually re. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. cut it into 1 inch squares and add to the hot thickened half and half. remove cover and re. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Ras Malai Ingredients: Ricotta Cheese 2 lb. 2. do it over low heat and stir frequently. Rose Water To taste (opt. Form small balls from the curd. Now add wheat flour to this 3.) Method • • • • Mix 1. After the cheese has been baked. then turn it off. if a microwave is not available. Thicken until the volume drops to around half of the origi. cardamon pods.Provided by: www.
Beat the yogurt and blend into a smooth mixture. 239. Potatoes 1 lb. minced 1 large tomato. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Salt 1/4 tsp. Add yo. chopped fine 1 tablespoon garlic/ginger paste. fry in oil. chili powder. and drain. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. 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. mashed 1 piece fresh ginger. The potatoes should be sliced. Mix gently. Garlic 1/2 tsp. Chili Powder 1 1/2 tsp. add bay leaf and onion. mix well. Coriander powder 2 tsp. Fry for 3-4 minutes. Fry for sometime and then add curd and keep frying till it turns golden brown. Prick with fork. Garnish with fresh corriander and sliced almonds and serve hot.Org 238. cover and cook for about 10 minutes on low heat. size of walnut. Add these. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Yogurt 2/3 tsp. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . or 3 garlic cloves. Add mustard and cumin seeds. onion and ginger paste. corriander powder. and a table spoon water.utes. continuously stirring. coriander and chili powder. salt. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion.sicum cut up.FoolzParadize. 240. Dum Aloo Ingredients: Oil 3 tbsp.Provided by: www. and the tomatoes and cap . Add ginger and garlic and fry for another minute. and cook for 4-5 min. Turmeric 1/4 tsp. 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. Cumin Seeds 1/2 tsp. Cooking time about 25 minutes and should be sufficient for 2-3 people. Sprinkle with turmeric.gurt and salt.
* Bhoona is a technique that is essential to Indian cooking. Garnish with the coriander and serve while hot.) Add 1/4 cup water. add salt. Add the garlic/ginger paste and bhoona 2 minutes. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Set aside. 3. 2. About 1/2 cup of water can then be added. with constant stirring to avoid scorching. about 12-15 minutes. Add the okra and stir-fry 2 minutes. In the remaining oil sauté the chopped onion until it begins to turn brown. Set aside. Red Chili Powder 1 tsp. Butter 4 tbsp. Stir in the cashew paste. Add the tomatoes and bhoona * 1 minute. stick Garlic 3 cloves 135 . then stir in the peas. (NOTE: If the sauce is lumpy at this stage. Prepare onions and tomatoes. Serves 4 to 6 people.Provided by: www. pepper. Serve at once. The bhoona technique means that the mixture is cooked over medium-high heat. Do not scorch. Add all spices except the garam masala and stir-fry 2 minutes. Turmeric 1/2 tsp.FoolzParadize. 242.Org Prepare the cheese chunks. the dish covered. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. puree it in a blender and continue. Ginger 1 in. 4. and in a wok or heavy skillet fry them in hot oil until golden. Add the paneer cubes and bhoona 2 minutes. until all liquids are reduced and the spices coat the meat like a paste. Cauliflower 1/2 lb. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. 241. Cut each in half. Add the dry masala and bhoona 3 minutes more. thinly sliced 2 tomatoes. In a wok or heavy skillet heat the oil and sauté onions until translucent. Serves 4-6 people. 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. Remove with slotted spoon and set aside to drain on a paper towel. Wash okra under running water and slice off the ends. Cover and steam over medium heat until tender. and a gravy created as the dish becomes liquified again.
Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Ghee 2 tbsp. and asafoetida. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Simmer on a slow fire till cooked. Add the spices and vinegar. Stir in the tomato puree. curry leaves. tomatoes. coriander. Season to taste with salt and fresh-ground pepper. and simmer for about 5 minutes. Serve hot with rice. 243. When it splutters add chopped onion. MethodScrape and cut radish into round pieces. sambhar powder 1 tsp. Masala Preparation • • • Roast black pepper. Melt butter and saute onion. Heat oil in a kadai. 136 . Tomato puree 2 tbsp. Fry till golden brown. Blend the daal mixture and coconut until the paste is fine. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Red Chillies 4-5 Asafoetida(optional) 1 tsp. sambhar powder and the grated coconut. Add salt to taste and about two cups of water. chana daal. If using dry coconut. oil Salt to taste. Coconut (grated) 3 tbsp. broccoli. cut green peppers. Put in the mustard. Coriander Seeds 2 tbsp. Keen frying for a few minutes. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.Org White vinegar 2 tbsp. Mix chopped tomato. cubes. Add chillies when daal starts getting red. and cauliflower into 1 in. Add drained toovar dal and the radish slices. Keep aside. soak it in a little water.Provided by: www. Method • • • Chop onion.FoolzParadize. Chana Daal seeds 2 tbsp. jaggery 2 tbsps.
2 tablespoons Oil .1 tablespoon Cumin seeds .1 teaspoon Fenugreek . - 1 cup (broken into small pieces and Dry coriander seeds . the hing and the fenugreek seeds till light brown in colour.Provided by: www.Org 244. Remove 137 . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).3 sprays. Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Add coriander seeds. 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.1/2 teaspoon (methi seeds) Hing .FoolzParadize. Heat oil in a kadai and fry on a slow fire. red chillies.a pea size lump or 1 teaspoon hing powder.1 cup Gram dhal . cumin seeds.
1 Rasam Powder .1 teaspoon Black gram dhal .lime size. This powder can be used for 2-3 months. Ingredients Tuvar dhal (thuvaram paruppu) .FoolzParadize.as the stalks also have the for potency the of the chillies. Powder fine and bottle it.2-1/2 tsp.Org flame and allow to cool.1 teaspoon Red Chilli .3 teaspoons p73 Sugar .1 Mustard seeds .1/2 cup. and also provide fibre body).2 teaspoon (optional) . Tomatoes .1-3/4 teaspoon Turmeric powder .1/2 teaspoon 138 .1/4 teaspoon Seasoning Ghee . Salt . Tamarind . * * * 245. Use the chillies along with the stalks .Provided by: www.2 Green chillies . Mangalore Rasam (serves 6).
Boil tamarind water with turmeric slit green chilli. add the mustard seeds. Add the mashed powder dhal. Remove from fire. the raw tomatoes (chopped) salt and sugar powder.FoolzParadize.Provided by: www. Serve rasam hot with steaming rice and papads.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . and the rasam and boil for five minutes till slightly thick. When mustard seeds splutter add hing powderthe seasoning over the rasam. Heat ghee in a pan. Add curry leaves and coriander leaves. mash well. squeeze and strain out the liquid. red chilli and black gram pour dhal. two and a half cups of water.when cold. * * * 139 . powder tamarind in two cups of water for ten minutes. till smell of tamarind disappears and the tomatoes are cooked.
Sambar (serves 6) Ingredients Tuvar dhal .1-1/2 teaspoon (optional) Turmeric powder .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. 140 .1 tablespoon Rasam powder .Org 246.2 teaspoon Salt .3 cups (like sambar onions.1 teaspoon Black gram dhal .1/4 teaspoon Green chillies .1 tablespoon Red chilli . Seasoning Oil .2-4.FoolzParadize. white pumpkin.lemon size Coriander leaves . When cold mash well.2 teaspoons Sugar .1-3/4 teaspoon .1 Mustard seeds .3/4 cup Vegetables . Soak tamarind in one cup of water. chow-chow) Tamarind .Provided by: www.1/2 teaspoon Hing powder .2 tablespoons Curry leaves .
Add tomatoes and fry till it becomes mushy. Add in one and a half cups of add water. 248. Simmer Heat oil and red in a pan.Org for five minutes. add salt.2 teaspoon Cummin seeds . When mustard seeds splutter. salt tamarind water and simmer till raw smell disappears. add hing powder and pour the seasoning over the sambar. Heat three tablespoons oil in a kadai.1/4 teaspoon Hing powder . green chillies and ginger into the hot oil and fry till the onion turns golden. Chana Daal seeds 2 tbsp. Cover and cook till the vegetables are cooked and the curry is dry. add mustard seeds.Provided by: www. Remove and serve piping hot with rotis or rice. Cauliflower Curry (serves 6) Ingredients Cauliflower .2 cups Oil . Cook vegetables threequarter cooked sugar. * * * 247. Serve sambar hot with rice and chips. sugar and quarter cup of water.4 tablespoons Coriander leaves . squeeze well and strain out juice.FoolzParadize. add coriander leaves. (Plain potato curry can also be made the same way). potatoes and turmeric powder. When the cummin seeds splutter add the onions. black gram dhal chilli.1 tablespoon Rasam powder .1 Ginger . Add the rasam powder.1 teaspoon Sugar . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.1/4 teaspoon Onion . and curry leaves. add the cummin seeds and hing powder.1 cm p73 Method:Chop all vegetables. capsicum.3 cups (in flowerets) Peeled and cubed potatoes . 141 .1 teaspoon Turmeric powder . and When slit green chillies.1 teaspoon Salt .2 Capsicum .2 Green chillies . fry a bit. rasam powder tillthick. Add cauliflower. Add mashed p73 dhal. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.
Masala Preparation • • • Roast methi. Add finely chopped onion. Coconut (grated) 3 tbsp. salt. 249. Keep aside. Method • • • • Soak urad daal and moong daal for 2-3 hours. 250. chili powder OR green chili. soak it in a little water and blend the daal mixture and coconut until the paste is fine.Provided by: www. If using dry coconut. Grind daals into a coarse paste. Baking Soda 1/4 tsp. Ginger 1 tsp. Oil 3 tbsp. Mix well and set aside for 4-5 minutes. 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 . Red Chillies 4-5 Asafoetida(optional) 1 tsp. Salt 1 tsp. Fry small spoonfuls of the mixt ure in hot oil. chana daal. and asafoetida. coriander powder.Org Coriander Seeds 4 tbsp. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Green Chili 1 Chili powder 1/2 tsp.FoolzParadize. Add chillies when daal starts getting red. ginger and soda.
finely chopped 4 cloves garlic . Mix thoroughly (use blender if possible). Salt to taste. Leave covered in a large pot overnight. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. When ready to eat. Add salt. Remove in a few minutes and make more. Grind separately to a smooth paste and mix in a large vessel with salt.Provided by: www. Make thin crepes. For the plain rava dosa leave out the onions. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .FoolzParadize. drizzle the batter such that there is a latice work effect. A lot of holes is just the thing.peeled and sliced 1. spray a non-stick pan lightly with oil and warm. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. wide spatula and flip it over. Mixing by hand is a good idea if you don't have a whisk or electric mixer.8 hours. preferably in nonstick pan. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. 252. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. maida. Ferment for 12 hours. • 251.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies .Org Method • • • • Mix rava.5 inch piece root ginger . Method • • • Soak the rice and daal separately in slightly warm water for 2 . Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . rice flour together into a thick batter adding little water at a time so no lumps are formed. 253.
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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.
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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.
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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
veg.1. keeping the stove at low heat. Coriander leaves .14 to 15.3 Cups. Chillies . 265.2. Can) .Provided by: www. Take small balls and deep fry it in Oil. red chilli 10 numbers. Now take a pan add oil then addsome cumin seeds . salt to taste.6 to 8. This dish can be eaten along with rice and chapathis. urud dal . Finely chopped onions . Cashew Bits. coriander seeds . whole red peppers . Seasoning:fry in oil mustard. Palak Paneer Boil palak with 3 green chillies . Serve it with Coconut Chutney. This dish will have to be made thick and brinjals should not be fully mashed. Also add coriander leaves and Kari veppu leaves.all t hese ingradients are to be fried dry and ground to a paste. Stuff the brinjal with the ground paste. Cinnamon sticks .1 1/2 tsp.1 Cup. Rice flour. 263.1 cup Method: Mix all the above ingredients and soak for about one hour.Org 261. Maida Bonda Maida or All-purpose-flour -2cups. Mix roasted Rava. green chillies . Now pour the Coconut milk and add water for the rest. Also add green peas and Coriander leaves and fry. salt -to taste For the paste:coriander 2teaspoon. Garlic gloves . Cumin seeds 1 spoon. Green Chilly 3pcs.fry them intil they are golden brown. Basmati Rice .See that it is not deep fried. Rice Flour . Curd.1" piece.2. Carrots medium sized . Coconut Milk Pulav Masala : Ginger . Stuffed Brinjal Curry Split peas dal . salt .2 nos. ( Rice and Water should be in 1 : 11/2 proportion ). Serve hot. when oil heats add the cinnamon sticks and cloves. Let this mixture boil nicely. Rice flour . 1/2 onion . method:Cut the brinjal into 1 inch blocks.10 to 15.Salt to suit taste.Half cup.1 or 2. Garnish with few fresh coriander leaves 147 . mustard seeds .This is good for appetizer. toor dal and coconut gratings and add to the main dish. 1 glass of milk and mix well.2 cups. Remove from the frying pan after the balls become golden in colour. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. coconut shreddings can be added to the batter.First put the cooking oil. 1/2 tsp ginger garlic paste . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Then add the masala paste. Beans . If needed. allow to splutter add in palak paste .Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Sour curd . Add the Vegetables (except peas) and fry for some time. channa dal 1/2 teaspoon. Oil for frying. Grean Peas 1/4 cup. salt . 264. Recipe from Vanitha Thyagu.10.10 tea spoons. Clean and Soak the rice in hot water for 10 to 15 mints. Cloves .2 onions. 262.7 to 8 stems. Cashews and Green Chillies to get a semi solid batter. Drain on a paper towel and add to the palak mixture . Cut th above into small pieces and grind finely. Rasavangi ingredients:Brinjal-big size 2nos. Rava Bonda Rava . fenugreek 1 teaspoon. 1/2 tsp turmeric . Heat oil in a fry pan and add the brinjals.1 1/2 tsp. 2 dry red chillies . cool and grind it . salt and fry for some more time. put small portions of it in oil. Make the flame low and keep for 20 mints.Then take some oil in a pan. turmeric powder 1/4 teaspoon.Tamarind(imli)pulp -1 table spoon. Curd : 1 Cup. Finally add the rice and cover it. Toor dal -1cup. the dal has to be cooked separately and finally added to the main portion. coconut gratings 3 tablespoon. Oil or butter . haldi powder 1/2 teaspoon. Open it and mix the cooked pulav gently.FoolzParadize. Ingredients: Coconut Milk (15 oz.1 1/2 tsp. Boil in water and add all the above except toor dal.Close the pan with a lid and cook for 10 minutes. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266.
add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.red chilli powder . 269. asafoetida. 148 . 270. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.4 spoons.a pinch.Take oil and add mustard seeds.Org 267.This will taste great with curd rice. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. ripe) .1/4 spoon Slightly roast the above without oil and grind into fine powder. thin skin.a small piece of tamarind and salt. Curd Vadai Grind some grated coconut and green chillies into a thick paste. 271.1/2 spoon and mix well. asafoetida . Cut into fine pieces. fenugreek seeds. Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick.Ad d this to the poickle and mix. and asafoetida(perungayam).1 cup salt .Provided by: www. 268.fenugreek seeds.Add red chilli powder.Add 1 tsp salt.little mix the above ingredients and add 3 cups of sesame oil.To 5 spoons of oil.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. fenugreek seed powder .Store in refrigerator.Store in refrigerator.Add salt. Add salt. 274. whole red peppers and turmeric poweder. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.(Preseve the juice while cutting). add mustard seeds.FoolzParadize. Ginger Pickle Grate ginger finely.6 Cut into medium pieces. crystalline salt.Grind into a thick paste. Next day. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. fenugreek seeds.Grind it in a blender to make it into a thick juice.a pinch into a thick paste.Pout 5 teaspoons of oil in a frypan. Maavadu (Tender mango pickle) Grind mustard seeds.Wash the tender mangoes and spread the ground paste on it. Lime pickle Fresh lime(large size.When it splatters. Fry with constant stirring.5 cups mustard seed powder . and add 1 cup of chopped leaves. sesame seeds . Tomato pickle Cut the tomatoes into large pieces.Add mustard seeds.1 cup red chilli powder . Next day add 1/4 cup of sesame oil and leave it aside. 272.4 spoons.each 1 spoon asafoetida . 273.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Aavakkai (Mango pickle) sour mango pieces(medium sized).Add this to thick curd and keep it aside. add fenugreek seed powder an asafoetida.1 cup turmeric powder.When the mustard splatters. coconut pieces.
In a pan. add 1 tsp urud dal. and roast lightly. 1 tsp urud dal. Add a bunch of curry leaves. 275.Beans. and cumun eeds. Mangalore bonda Mix 2 cups maid and 1 cup rice flour.Cut green chillies and ginger into fine pieces. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). On a plastic piece of paper place a ball of this and flatten it by hand. heat 6 tsp of oil and add 1/2 tsp mustard seeds. 281.When the peppers burst add 149 . Add 2 tsp of ghee while serving. carrots.FoolzParadize. 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). add 1/2 tsp mustard seeds.Heat 4 tsp of oil in a pan.Error! Bookmark not defined. 277. 2-3 chopped green chillies. Error! Bookmark not defined. 6-8 tsp of urud dal for an hour. VenPongal Mix rice and moong dal in the ratio 1:1. Deep fry this in oil and turn over until the vada turns golden brown.Take some ghee in a fry pan and add whole black peppers. Then drop them in boiling oil. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Turn over both sides until fully cooked. 3 whole red peppers and salt in a blender. 1 tsp whole black peppers. and salt . Dal Vadai (Aama vadai) Soak 200 g of gram dal.3 cups . 279. 3 red chillies.Grind 3 green chillies.Drop this carefuly into boiling oil and fry till it turns golden brown. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft.Now add 3 cups water and when it comes to boil. onions Cut the vegetables into fine pieces. To 1 volume of this add I volume of finely cut cabbage pieces .Add a pinch of asafoetida. Aval uppuma Soak 200 g of aval in water for 1/2 hour. 278.1/2 tsp. add 1 tsp urud dal.Provided by: www. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour.Org black whole peppers. Deep fry in oil. a pich of asafoetida. and asafoetida.Add 3 times water and steam until it is overcooked. You can mix curd with soaked aval if you like. 200 g of toor dal. 1/2 tsp cumin seeds and 1/4 tsp salt. Then add 6 tsp grated coconut and fry lightly. 280.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. Error! Bookmark not defined. Rice Uppuma Rice rawa . Rawa Kichadi Vegetables . water . Deep fry this in boining oil.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. Add 1 tsp salt.add salt . 3 hot green chillies(chopped). When it pops. 1 tsp gram dal. Drain the water from the aval and add it to the pan and fry.1 cup. Take 1 cup of rawa and lightly roast without oil to make it crisp. 1 teaspoon gram dal. 282. 1/2 tsp whole black peppers.When it splatters. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little.Add the soaked dal to this mixture and grind coarsely. a bunch of curry leaves and mix well. To this add 1 tsp cumin seeds. Turn over until golden brown in colour and it is fully cooked… 276.
water . add 2 curd chillies(alternatively. Urud dal -1/2 cup. place a laddle of flour and spread on it(it should be thick than a normal dosa). Masala Dosai Par Boiled rice . When it is cokked on one side.1/2 Fenugreek seeds . curry leaves and mix well. 1/4 tsp asafoetida. In a thick vessel.2 cups.FoolzParadize..When it is almost cooked spread a teaspoon of Error! Bookmark not defined. Flatten this flour ino round shape (the size of urud vadai). Now the sevai is ready . .Add salt and keep it aside (to get sour)for 12 hours. add a tsp of oil all over its edge and remove when fully cooked.To this add chopped green chillies.. fenugreek seeds . Using this flour in omappodi achu. curd. but make the dosas more thick. Side dish -Error! Bookmark not defined.4 cups.Place some Error! Bookmark not defined. Leave it for about 8 hours to become sour. heat water to boil. few cumin seeds. Morkkali rice flour . Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. Add about 2 tsp of rava. 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.. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. Heat 2 tsp of oil add mustard seeds.2 Raw rice .Add this to cooked dal-rice. Add a pinch of salt and stir well. salt to taste(about 1 tsp). Let it be more thin than normal dosai.Add salt. using this preparation in the place of rice.When they are cooked.2 Urud Dal . For serving follow the procedure for Error! Bookmark not defined. The same procedure can be followed with wheat flour instead of maida 150 . Maida dosai Mix maida:rice four in the ratio 2:1. Make dosas as described in Error! Bookmark not defined. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. add the rawa and stir into a paste.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. or Error! Bookmark not defined. coconut pieces(cut into very small pieces) and 1/2 tsp salt. 285.Add some ghee while serving. turn over. over it.2 tsp Soak the above in water for about 4 . When it becomes hot enough. 283. squeeze into the form of long threads on a plate.Add water and mix.little Rinse the above ingredients in water for about 2 -3 hours. place in idli plates and cook. 286. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker.1 cup.Org chillie and ginger pieces and a pinch of turmeric powder.Turn it over so that both sides are cooked well. use red whole peppers). and roll the dosai on both sides and move it to a plate. Uthappam Par boiled rice .5 hours and grind into a fine flour. take some flour and spread it on the pan into a round shape. 287.1 cup Mix the above well. Add ome splattered mustard seeds.When the pan is fully heated.Then grind in a blender (with adding water in steps) into a very fine flour.Provided by: www.Dry roast 2 tsp of cowgram. sour curd or buttermilk . and add the roasted cowgram . Heat a dosa tawa and spread a tsp of oil over it. when it splutters. 284. Heat the pan and spread a drop of oil on it.
Cover and keep aside for 1/2 hour. Laddu Prepare Error! Bookmark not defined.Roast some cashews and raisins in ghee and add it to the mix. gram dal in the ratio 2:2:1. water 1 Heat water to boil.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.Then take even sized balls of this and shape it into a hollow hemisphere. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. cumin seeds and make dosas as described in Error! Bookmark not defined. Kozhukkattai Outer cover: Rice flour .FoolzParadize. chopped onions.1 kg. 292. Heat the ghee slightly until it melts and add it to the mix well. ghee .10 (powdered). Inner stuffing(Poornam): Mix 1 cup grated coconut.1.1 kg.Add water and steam in pressure cooker. Now make into even balls by pressing lightly with hand. Allow to cool. Also add a feww cardomoms and kalkandu and mix well. Rava laddu (Ravaalaadu) white rawa .200 g. Roast cashewnuts. 1 cup powdered jaggery..1 1/2 kg. cardomom powder.To this add finely powdered sugsr. Add the liquid part of this juice (which will be at the top) to cooked mixture. sugar . cashewnut . Roast the cashews in ghee and add to the mixture. Roast the cashews in ghee and add to the mixture. Sakkarai Pongal Take rice.50 g Roast rava in a dry pan and powder it.10 (powdered). 290. 293. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. 291.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. 289.200 g. raisins. sugar . Add chopped green chillies.1 1/2 kg.50 g Roast rava in a dry pan and powder it. cashewnut .Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Soak urud dal for 1/2 hour and grind it into a thin soft paste. Make into even sized balls with this flour. moongdal. Drop the boondis into the sugar syrup and mix well. 151 . leave for 5 min.. curry leaves.Org 288. grated coconut in ghee and add this to the mixture and stir well. Wait until the mixture cools down to a temperature where the hand can withstand the heat.Add some extra ghee while serving. cardomom . cardomom .To this add finely powdered sugsr. cardomom powder. Rava dosai Slightly roast rawa in a dry pan.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. ghee . Pour this paste in a thick plastic cover and make a small hole at its bottom corner.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.Provided by: www. Make into even sized balls with this flour. Heat the ghee slightly until it melts and add it to the mix well. Rava laddu (Ravaalaadu) white rawa .Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.
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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
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• • • • • • • • • • • •
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
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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.
hing . Deep fry these small squares in oil. coconut. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t. and curry leaves to this. 155 .spoonCooking oil for frying MethodMix maida. and salt finely.FoolzParadize. 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.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. chilli powder. and roll them similar to chappati/puri's andcut them into small squares/dimonds. Wet grind urad dhall. 310. and make a nice dough similar to Chappati dough. 313. Wet grind urad dhall.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. hing. green chilles.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil.green chilles.spoonChanna dhall 1/2 t. and deep fry in oil. cashew. 312. 309. 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. and add fresh lemon juice. 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. channa dhall.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. curry leaves and ginger.spoonCashew 1/2 cup choppedSalt 1 t. hing . 311. salt. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. Add chopped spinach and makes small balls and deep fry in oil. green chilles.spoon Mustard 1/2 t.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Peel skin and mash thepotatoes and keep them aside. mustard.spoonUrad dhall 1 t.green chilles.spoonGreen chillies 2 Coconut 2 t.spoonHing a small pinchSalt 1 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Add pepper. and curry leaves to this. Make a batter with channa flour and little salt.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. Fry in little oil. salt and the soaked dhall coarsely.Org 308. Make small balls and deep fry in oil. Coat the balls in thisbatter.Provided by: www.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.Make small balls.spoonCooking Oil for frying Method Boil potatoes with turmeric. coconut. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. and salt finely.spoonGreen chillies 2 Coconut 2 t. Make small balls and deep fry in oil. and butter with little water. and salt. Mix this well with the mashed potatoes. hing. uraddhall. Grind ginger. Roll small balls and keep them aside.spoonButter 2 t. Add pepper. make small balls and deep fry in oil.
and put 1 t.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.5 t. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. andput 1 t. and rice flour in water to make slightly watery batter.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.Serve it hot with any chutney. 156 . Grind the two seperately. channa dhall.5 t. Addthis to the flour. Let it cook on this side for a few minutes. Coat a flat vessal with oil. Keep at roomtemperature for 12 hours. and make a fine batter. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. and coconut with the melted jaggery. and then turn over to the other side. 315. cumin seeds. aval and urad dhall in water for 1 hour. Grind the above coarsley and add hing and salt to this. hing and red chillies. Add dried ginger powder and mix everythingtogether. and cream of rice together in 6 cups of water.spoonCooking oil for making addai Method Rinse and soak thuvar dhall.Keep it overnight. cardamon. Wait till the dosai turns brown.spoonSalt 1. Do not turn the dosa.spoon of oil around it.Mix wheat flour.Org 314.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. 316. moong dhall. and put 1 t. Wait till the addai turns brown. maida.5 cupsDry ginger powder 1 t. and put 1 t.spoon of ghee around it.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. or with some jaggery.spoon Curry leaves Cooking Oil 6 t.Wet grind the above with salt into a nice batter. and mix them together with salt.FoolzParadize.spoonsSalt 1.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. before making idlis.Fry pepper.5 t.spoon of oil around it. 317. and then turn over to the other side.spoonPepper 1/2 t. to the above batter.spoon per dosai MethodMix rava.spoon of oil around it.Provided by: www.Grind the above coarsely with salt.spoonsCooking Oil 1-2 t.Add all the other ingredients except oil. rice flour.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. Let it cook on this side for a few minutes.spoonsCream of Rice 1.spoonsCooking Oil for making dosas MethodRinse and soak rice. 319. 318.Keep it overnight so that this will ferment. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.Method to make Vella Dosai:(Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan.Serve it hot with chutney.Keep this batter in room temperature for atleast 20 minutes before making dosas. urad dhall.5 t. andput 1 t. rava.spoonsGhee 2 t.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. maida.spoonHing 1/4 t. Close the dosa with acover and let it cook for a few minutes.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.spoon of ghee around it. and curry leaves in oil and ghee.spoonCumin seeds 1 t.spoonCumin seeds 1/2 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.
and curry leaves.Fry mustard. andcurry leaves in oil. urad dhall. mash the eggplant and keep it aside. and then add the rice flour batter.Heat oil and ghee in a pan. 324.spoonSalt 3/4 t. Sprinkle little water.spoonMethi 1/2 t. red chillies. green chillies.spoonCilantro 1 bunch finely choppedSalt 1. and urad dhallin water for 1 hour. Dry grind the above with 1/4 t. Wet grind the above coarsley with redchillies and salt. butter milk.Fry mustard in oil and wait till it splatters. salt and tamarind paste.spoonChanna dhall 1 t.spoonMustard 1/4 t. channa dhall. and grind it into a powder and keep it aside.spoonCurry leavesCooking Oil 4 t. and add tamarind paste and salt to this.spoonsSalt 1 t.5 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. fried ingredients to the tamarindwater. vetha mulaka. and cover it 157 . pepper. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. and add cumin seeds.Fry mustard. hing. Add 6 cups of water to the above and let it cook for sometime.spoonHing a small pinchSalt 1 t.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. washed & cut 1" lenght wiseUrad dhall 1 t.spoon MethodDry roast methi. Mix mashed eggplant.5 t. usually takes about10 minutes. red chillies. and green chilles. thuvar dhall.spoonSalt MethodCoat eggplant with little oil. channa dhall. Peel the skin. and mix it with the batter. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. and either bake it in an oven. andwait for a few minutes. 325.spoons MethodRinse and soak rice.FoolzParadize. and hing in oil. Keepstirring until the rice flour gets cooked.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. Eggplant Podi Curry IngredientsEggplant 250 grams. hing.Fry mustard. Serve with corrianderchutney or onion chutney. 322. cumin seeds.Fry the remaining onions in oil and keep them aside. and salt. hing. red chillies. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.Make the peserat like dosas. channa dhall. 321. red chillies and hing.spoonsHing a small pinchTurmeric 1/4 t. curry leaves.spoonTamarind paste 1/4 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. orgrill it on the stove.Org 320.spoonPepper 1/2 t. Now add cream of rice and keep stiring until cream of rice gets cooked.Provided by: www.spoonCorriander seeds 1.spoonCurry leavesOil 2 t. and let it cook for sometime.spoon MethodMake a batter with rice flour.spoonMustard 1/4 t. salt and little onion.spoonUrad dhall 1 t.spoonCooking oil 4 t.Bring 1 cup of water to a boil.spoon MethodDry roast urad dhall.spoonSalt 3/4 t. andcurry leaves in oil.spoonChanna dhall 1 t. turmeric. Finally add the ground methi powder. Garnish with finely chopped cilantro.spoonRed chilli 4-5Mustard 1/4 t.Grind the above with green chilles.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. and add the choppedeggplant to this.Make them similar to addai's. hing.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. corriander seeds. ginger.spoon salt. then add urad dhall.spoonsGhee 2 t. 323. and now add turmeric.spoonUrad dhall 1 t. and put a spoon full of onions onthe dosa and fold the dosa before serving. urad dhall.
and let it cook for another 5-10 minutes. red chilliand diced plantain in oil in a wok. lemon juice andsalt in 2 t. curry leaves. Plantain Puli Curry IngredientsPlantain 2-3 washed. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. urad dhall. hing.Org slightlyuntil the eggplant gets cooked.spoonMustard 1/4 t. Plantain Curry IngredientsPlantain 2-3 washed.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonRed chilli 2Curry powder 1 t. curry leaves. finely chopped ginger.spoonSalt 1/2 t. red chilli.spoon MethodSoak vazai thandu. hing.spoonChanna dhall 1 t.spoon (or to taste) MethodBoil potatoes with turmeric and salt.spoon MethodCook rice.Fry pepper.spoons of cooking oil. Sprinkle water and let it cook for 5minutes.spoonMustard 1/4 t.Peel skin and grate them and keep it aside. Mix it well andadd a few t. turmeric. and the ground masala powder.spoonHing a small pinchTurmeric 1/4 t. tamamrind paste. and sprinkle this on the plantain curry. curry leaves. turmeric.spoonTamarind paste/extract 1/4 t. turmeric.Fry mustard. 326. and ginger in 2 t.spoonCumin seeds 1/2 t.and then add the grated coconut to the above.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonCurry leaves a few Cooking oil 3 t. urad dhall. 328.spoonHing a small pinchTurmeric 1/4 t.Fry cashews in 1 t. and addthe vazai thundu to the above pan. urad dhall. urad dhall. and dicedUrad dhall 1/2 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonsButter milk 1/4 cupCooking oil 2 t.Peel skin and mash them and keep it aside. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. Let it cook for 10 minutes. finely chopped ginger. and add this to the above pongal. Add little water to tamarind paste.spoon (or to taste) MethodBoil plantains with turmeric and salt. channa dhall. urad dhall. butter milk and salt togetherfor 15 minutes.Squeeze the butter milk out the soaked vazai thandu. hing.Add salt and remaining ghee and mix everything well.spoonSalt 1 t.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoonSalt 1 t.spoonMustard 1/4 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonChanna dhall 1 t.spoon MethodBoil plantains with turmeric and salt. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. peeled and dicedCumin seeds 1/2 t. curry leaves. red chillies. hing.spoonSalt 1 t. curry powder and mix it well. Letthis cook for a few minutes and then garnish with cilantro. green chilli.spoons of oil and then add the grated plantains.spoonUrad dhall 1/4 t. lemon juice andsalt in 2 t. Sprinkle water and let it cook for 10 minutes. 329. and let it cook for a few more minutes. 330.spoonGinger a small piece finely choppedGhee 1/2 t. and diced plantain in oil in a wok.spoons of oil and then add the mashed potatoes.spoonRed chilli 2Mustard 1/4 t.spoon MethodFry mustard. moong dhall.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. red chillies. hing.FoolzParadize.spoonCurry leaves a fewOil 3-4 t.spoon ghee and add to the above.spoonsSalt 1 t. Now add the remaining salt. hing. cumin seeds.spoonSalt 1/2 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.Wet grind cumin seeds.Fry mustard.spoon Mustard 1/4 t. 327. moong dhall and turmeric powder with extra water andkeep it aside.Provided by: www. and ginger in oil. 158 . Now add salt.Fry mustard. channa dhall. coconut and red chilles and keep it aside. curry leaves.Fry mustard.spoons ghee. peeled. and now add the ground masala. turmeric.
Now add sugar and keep stirring. and keep the same amount ofsugar aside. using somecold after.Cook the almond paste for 5-10 while stirring it constantly. and keep it aside. Serve it cold/hot. and kesar color to above and let it cool.Knead maida.spoonsSaffron 1/4 t. and almond paste for 10-15 minutes. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.Measure the amount of almond paste. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. till the flavour comes out.Provided by: www. Add saffron. Add the soaked saffron and serve it cold.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. Add the remaining milk.Soak almonds in hot water for 1 hour. 332. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. 159 .Soak rava in little water for 10 minutes. and keep it aside. soked rava.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk.Boil evaporated milk. and sugar into a nice dough.Soak almonds in hot water for 1 hour.FoolzParadize. and boil for 10-15 minutes. 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. condensed milk.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.Org 331. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
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