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.............................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 9. Masala Vada ...........................................................................................................................................................14 10. Hot Kachori ........................................................................................................................................................15 11. Spicy Sev............................................................................................................................................................16 12. Pear and Mango Chutney ................................................................................................................................17 13. Green All-Purpose Chutney.............................................................................................................................17 14. Sarson ka saag ...................................................................................................................................................18 15. Sweet Pongal......................................................................................................................................................19 16. Ulundu vada.......................................................................................................................................................19 17. Adai .....................................................................................................................................................................19 18. Dhaal vada ..........................................................................................................................................................20 19. Shrikhand............................................................................................................................................................20 20. Puranpoli .............................................................................................................................................................21 21. Patisa (Soan Papdi)............................................................................................................................................22 22. Coconut Burfi.....................................................................................................................................................22 23. Imarti....................................................................................................................................................................23 24. Kaju Barfi ............................................................................................................................................................24 25. Khajur Burfi or Rolls ..........................................................................................................................................24 26. Kalakand (Milk Burfi)........................................................................................................................................24 27. Badam ka seera...................................................................................................................................................25 28. Carrot Halwa .......................................................................................................................................................25 29. Doodhi Halwa.....................................................................................................................................................26 30. Chickoo Halwa ...................................................................................................................................................26 31. Dal ka seera.........................................................................................................................................................26 32. Atte ka seera.......................................................................................................................................................27 33. Beetroot Halwa...................................................................................................................................................27 34. Rava (Semolina) Ladoo .....................................................................................................................................28 35. Rossogolla ..........................................................................................................................................................28 36. Pedhas .................................................................................................................................................................29 37. Mava Burfi..........................................................................................................................................................29 38. Malai Ladoo........................................................................................................................................................30 39. Gulab Jamoon.....................................................................................................................................................30 40. Sweet Kachori....................................................................................................................................................31 41. Spicy Khaja.........................................................................................................................................................32 42. Shankarpala ........................................................................................................................................................33 43. Mitha Khaja ........................................................................................................................................................33 44. Karanjia ...............................................................................................................................................................34 45. Boondi.................................................................................................................................................................35 46. Sada (Plain) Dosa...............................................................................................................................................35 47. Rava Dosa...........................................................................................................................................................36 48. Mixed Dal Dosas ................................................................................................................................................36 49. Masala Dosa.......................................................................................................................................................37 50. Chutney spread:.................................................................................................................................................38 51. Channa Bhatura .................................................................................................................................................38 52. Pav Bhaji.............................................................................................................................................................40 53. Vegetable Pie ......................................................................................................................................................40 54. Poha .....................................................................................................................................................................41 55. Bhel......................................................................................................................................................................42 56. Tandoori Roti (without Tandoor)...................................................................................................................43 57. Naan.....................................................................................................................................................................43 58. Spicy Roti............................................................................................................................................................43 1
59. Baked Bread Rolls ..............................................................................................................................................44 60. Simple Potato Cake ............................................................................................................................................44 61. Mix Veg Curry ....................................................................................................................................................45 62. Palak Paneer........................................................................................................................................................46 63. Mysore Pak (South Indian Dish).....................................................................................................................46 64. Cabbage Kofta Curry ........................................................................................................................................47 65. Pineapple Gojju ..................................................................................................................................................47 66. Tur Dal Kofta......................................................................................................................................................48 67. Tikha Baigan Masala.........................................................................................................................................49 68. Vaangi Baath (Brinjal Rice)...............................................................................................................................49 69. Bread Besan Bajji...............................................................................................................................................50 70. Vegetable Cutlet.................................................................................................................................................50 71. Kesar Pista Kulfi ................................................................................................................................................51 72. Apple, Banana & Carrot Halwa (ABC Halwa)...............................................................................................51 73. Avial (Mixed Vegetables With Sauce)...........................................................................................................53 74. Milagu Kuzhambu .............................................................................................................................................54 75. Paruppu Thogaiyal............................................................................................................................................54 76. Erissery (Maya Nair).........................................................................................................................................54 77. Vella Appam (PK John).....................................................................................................................................55 78. Poricha Koottu...................................................................................................................................................55 79. Aviyal..................................................................................................................................................................55 80. Tamarind pickle (Pulikkachal) ..........................................................................................................................55 81. 7-cup sweet.........................................................................................................................................................56 82. VenPongal...........................................................................................................................................................56 83. Lime pickle ..........................................................................................................................................................56 84. Ginger Pickle .......................................................................................................................................................56 85. Coriander-tomato chutney ...............................................................................................................................56 86. Paruppu podi......................................................................................................................................................57 87. Curd Vadai..........................................................................................................................................................57 88. Vegetable Cutlet.................................................................................................................................................57 89. Rasam Powder....................................................................................................................................................57 90. Sambar powder...................................................................................................................................................58 91. Bonda with mashed potato..............................................................................................................................58 92. Dahi Vada (Savory Balls In Yogurt)................................................................................................................58 93. VEGETABLE Kurma ..........................................................................................................................................59 94. More Kozhambhu..............................................................................................................................................59 95. Lemon Pickle.......................................................................................................................................................60 96. Ras Malai ............................................................................................................................................................60 97. Pulikacchal..........................................................................................................................................................61 98. Gotsu ...................................................................................................................................................................61 99. Katirikka Rasavangi...........................................................................................................................................62 100. Pitlai.....................................................................................................................................................................62 101. Erucheri ...............................................................................................................................................................63 102. Venn pongal.......................................................................................................................................................63 103. Badusha ..............................................................................................................................................................64 104. Dum Alu..............................................................................................................................................................64 105. Haaq.....................................................................................................................................................................64 106. Simla mirch sabzi................................................................................................................................................65 107. Tomato Chutney ................................................................................................................................................65 108. Mint Chutney.....................................................................................................................................................65 109. Coconut Chutney ..............................................................................................................................................66 110. Coriander Chutney ............................................................................................................................................66 111. Moolangi Chutney ............................................................................................................................................66 112. Pinapple Gojju ....................................................................................................................................................67 113.....................................................................................................................................................................................68 114. Bittergourd Gojju ...............................................................................................................................................68 115. Bhindi Gojju ........................................................................................................................................................68 116. Sweet Mango Chutney .....................................................................................................................................69 117. Hot Mango Chutney.........................................................................................................................................69 2
118. Puli Inji.................................................................................................................................................................70 119. Mango Pachadi..................................................................................................................................................71 120. Gobi Manchurian...............................................................................................................................................71 121. Vegetable Pulao.................................................................................................................................................72 122. Peas Pulao...........................................................................................................................................................73 123. Vaangi Baath ......................................................................................................................................................73 124. Bisi Bela Huli Anna Powder.............................................................................................................................74 125. Bisi Bela Huli Anna ...........................................................................................................................................74 126. Puliyogare Mix...................................................................................................................................................75 127. Puliyogare ...........................................................................................................................................................76 128. Cabbage Upkari..................................................................................................................................................76 129. Aloo Dum ............................................................................................................................................................77 130. Avial....................................................................................................................................................................77 131. Bharva Bhindi.....................................................................................................................................................78 132. Bharwa Bhaingan...............................................................................................................................................78 133. Bhaingan Bhartha..............................................................................................................................................79 134. Malai Kofta.........................................................................................................................................................80 135. Home-made Paneer............................................................................................................................................81 136. Rasmalai..............................................................................................................................................................81 137. Coconut Laddoo ................................................................................................................................................82 138. Kaju Bharfi..........................................................................................................................................................82 139. Sweet Pongal......................................................................................................................................................82 140. Rava Laddoo ......................................................................................................................................................83 141. Kalakand.............................................................................................................................................................83 142. Mango Shrikand ................................................................................................................................................84 143. Hot and Sour Tomato Pickle ............................................................................................................................84 144. Rasam Powder....................................................................................................................................................85 145. Garam Masala Powder.......................................................................................................................................85 146. Tandoori Masala Powder.................................................................................................................................85 147. Pepper Rasam.....................................................................................................................................................86 148. Morkhozumbu....................................................................................................................................................86 149. Pitla ......................................................................................................................................................................87 150. Majjige Huli ........................................................................................................................................................87 151. Dhal Makhani.....................................................................................................................................................88 152. Dhokla .................................................................................................................................................................89 153. Medu Vada .........................................................................................................................................................89 154. Tomato Soup......................................................................................................................................................90 155. Pudina Paratha...................................................................................................................................................90 156. Lemon and Chilli pickle .....................................................................................................................................91 157. Mango pickle......................................................................................................................................................91 158.....................................................................................................................................................................................92 159. Rasmalai..............................................................................................................................................................92 160. Jalebi....................................................................................................................................................................93 161. Basoondi.............................................................................................................................................................93 162. Sweet pongal......................................................................................................................................................94 163. Dal payasam.......................................................................................................................................................94 164. Kozhukkattai.......................................................................................................................................................94 165. Poli .......................................................................................................................................................................94 166. Somaasi...............................................................................................................................................................94 167. Baadhusha ..........................................................................................................................................................95 168. Ribbon Murukku ................................................................................................................................................95 169. Omappodi............................................................................................................................................................95 170. Seedai..................................................................................................................................................................95 171. Thattai .................................................................................................................................................................95 172. Thenkuzhal.........................................................................................................................................................96 173. Motichoor Ladoo...............................................................................................................................................96 174. Kozhakattai.........................................................................................................................................................97 175. Brinjal Curry........................................................................................................................................................97 176. Green Pulao.........................................................................................................................................................98 3
........................................................................................................................................................................................................................................................................................................................................................................................................................................................................ 212.108 Malai Kofta................................................................. 191.......................................................120 Chakali.....107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)........................................................................................................................................................................................................................................................................ 183..........131 Brown Gravy............................................................................................................................................................. 202.....................................................................................107 Sarkarai Pongal...........................................................119 Vegetable Korma .........................................................................122 Green Peas Skin Soup............123 Hara Nariel Ka Shorba.......................... 193.................................................................................................................. 227......................................................................................................... 178........................................................ 215......................................................................121 Healthy Tomato soup.................................... 196....................................................................... 198.....................................................................................................................................................................................................119 Mixed Vegetable Kofta in Tomato Curry .................................................... 219................................ 188........113 Red Beet Paratha.............................................................................................................................111 Besan Ladoo.....113 Green Onion Bhurji................................104 Dum Ka Karela ......................................................................................................................................................................................................................................................................128 Beetroot Parathas ............................................................................................................................................................................................................................................................................................................................... 182.......................................... 224..........................................................................................................................................................................109 Vegetable Kofta .............................................................................................................................98 Kozukkattai (Stuffed Rice Balls)...... Baigan fry Recipe.................132 Raabdi.............113 Mysore Bonda .......... 197................................. 214.........................................................104 Khatti Arvi Ka Saalan...........................177............ 200..... 228.................................................... 190. 235................. 222.................. 233........ 192...................................................... 210......115 Rasmalai.................................................................................................................................................... 226.......................................................118 Venn Pongal........................109 Navaratna Curry .................................................. 209....................................................................................................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)................................114 Dahi Wada .111 Sweet Shakarpara (Diamonds).............116 Instant Dhokla.......................................................................... 187..................127 Kofta Lajawab...............................................................................112 Dal Payasam.............................125 RAJMA CURRY ...............101 Masala Vada..................................................... 205.......................................................................... 218..................................116 Matar Palak........105 Dum Gobhi......124 Tum Yum Soup.99 Onion Rice ........................................111 Cashewnut Barfi..........................................................131 Besan Burfi ......................... 194....................................................................................100 Pulihora (Tamarind Rice).................................................................................................................... 223.................................................................................................121 Moong Soup With Paneer .......................................................................................................................................................... 229.......................................................................................................................................................................112 Dryfruit Halwa....102 Ravva Dosa ................................................................................129 Green Gravy...........................................106 Garam Masala ............................................................................... 216............................................................................................ 185..................................................................................................................................................................................................................................................................................................... 206.........................................123 Lentil and Vegetable Broth.............................................................................. 230............... 195............................................................ 199.......................................................................................................................................................................................................................... 225.. 231...............................................117 Aloo Mutter............................................................................................................................................................................................. 232............................ 234.................................................... 203................................................................................................................... 201..................................130 White Gravy ............................................................................................................. 180...................129 Red Tomato Gravy..................................................................................................................118 Tamilian Kurma ...................................................... 186.................................................................................. 213............................................. 189.................................................................................................... 208............................................................... 221.....................................................................................................................................................................................................................................................................................................................................124 Sweet Corn Soup ...........................................................................................................108 Vegetable Jhalfrazie .........125 MALAI KOFTA CURRY........................................................103 Aloo Gobhi Methi Ka Tuk..........................................................................................103 Bhakar Wadi.................132 4 ................122 Corn Soup with Vegetables................ 217........................................................123 Letil Soup................................ 179....................................126 Cheesy Sweet Jamuns.................. 211........................................................... 181...................................................................................................................... 184....128 Badshahi Baigan ........................... 220......................................................... 207.......................................110 Rasmalai..................................... 204..........................................................................
.. 281.. 260...................... 266...............................................................................................146 Rasavangi .................................................................................................................... 259............................................................................................ 247............................................................................................................................................................................................................ 274.143 Dosai............................ 288........................................148 Lime pickle ..........................................................................................................................147 Tomato pickle ................................................................147 Palak Paneer.....................137 Mangalore Rasam...............................................................................151 Poli ............148 Maavadu (Tender mango pickle)............................ 246................................................................. 251..............................................................................................................................................................................................................................................................149 Aval uppuma .............................................150 Masala Dosai................................................................151 Laddu.............134 Bhindi Masala .................................................................................................................................................................................................................................................152 5 ........................................................................ 291......... 244................................................................................................................................. 283...................................................... 275...... 238........................134 Matar Paneer.............................. 248.....................................................150 Maida dosai............................................................. 279................... 252.............................................................................................................. 273........................................ 286...........145 Kadhi....149 Urud Vadai (Medhu vadai)..................................................................................................................................... 272.................................................................................................................................................................................................................... 267..................................................................................................................................................151 Jilebi.......... 245................................................................. 241........................... 268..........................................................................149 Mangalore bonda ..... 262.................................................................................................................................................................134 Dum Aloo....148 Ginger Pickle ..........................................................................147 Rava Bonda ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ 254..................................................................................................................................................................................................................... 239.................................................................................236..........................................................................................148 Aavakkai (Mango pickle)..................................................................................................151 Sakkarai Pongal.......................................................... 265...................................................................................................146 Bengan ka bhurta..................................................... 290................................................................147 Stuffed Brinjal Curry.................................................................................................................................................. 294.....133 Rasagulla.................................................. 263.......................144 Double Ka Meetha (Bread Pudding).................... 257................................................................................................................151 Rava laddu (Ravaalaadu).................................................................148 Gonkura Thokku ........................................................................140 Cauliflower Curry ............................................................................................................ 280........................................................ 258......................................................................................150 Rava dosai ................................................ 292........136 Mangalore Rasam Powder....................................................................................................................................147 Coconut Milk Pulav.................................................................151 Kozhukkattai........................................................................................ 253...............................146 Halwa .......... 277................................................................................148 Curd Vadai................... 278.148 Cabbage Vadai................................................................................................................................................. 256.......................................................................................................149 VenPongal...................................................................................147 Maida Bonda.............................................................................................148 Tamarind pickle (Pulikkachal) .............................. 287.................................................................. 250.................................... 269..................................................... Ras Malai .......................................... 284..................... 270.........................141 Sambar Masala............................................................................................................................ 255........................................................................149 Dal Vadai (Aama vadai) .....................143 Basic Curry Sauce... 242..................................................................................150 Uthappam.......138 Sambar.....................................................................................................................142 Didir Onion Rava Dosa...........................................................141 Vada ................................... 240...........................................149 Rice Uppuma ..................................................................................................................................................135 Vegetable Jalfrasie ................................................. 264................................... 237...........149 Sevai (Idiyappam) ......... 243......................143 Biryani...................................145 Indian Cream of Tomato Soup........133 Dum Arvi............................................................................................................................................. 285.... 271........................................................................................................................................................................ 249...............................................................................150 Morkkali.........................................142 Didir Dosa.........................................149 Rawa Kichadi............................................................................................................................................................................................................................................................................ 282...... 293...............................................................135 Rasam Masala ..................... 289.................................................................................................................................................................................................................. 276...................................................................................................................146 Toll House Pan Cookie ......................................................................................... 261....................
................... 296...........................................295............................................................................................................................................................................................................................................ 309.. 302........157 Eggplant Gotsu.......................................................................................... 328... 329.......................................................................................................................... 299..154 Madhur Vadai...................................154 Medhu Vadai.................................................. 325.........152 Paanagam........................................................................................................................................156 Rava Dosai............... 316............................ 307....................................................................................................................................................................... 300......... 305...........159 Paal Poori (Sweet Poori)..................................................................................... 318......................................................................................................................155 Potato Bhonda ...... 6 ......................158 Venn Pongal.............................................................................................................................152 Sweet Puttu..................................................158 Badam Kheer......... 314...........156 Vella (Jaggery) Dosai...............................................................................................................................................................................................................................................................154 Cashew Kunuku ................................................................................................................................................................. 298.......................................................................................................................................................................... 304............................ 332.............155 Idli................................................................................................................. 297......................... 327...................155 Spinach Vadai................................................................. 321................................................................................................ 308......................152 Palak Paneer............................156 Ordinary Adai......................................................156 Aval Dosai....................................................................................... 330...........................................................................................................157 Eggplant Podi Curry ......................................................................................................152 Sweet Adai............157 Plantain Puli Curry ................................. 319.................................... 315..........155 Bhonda ........................................................152 Chole...................................................................................................... 323.......................... 303...................................................................................................................... 312........................................ 301............................................................................... 322...............................................................................157 Peseret................... 320...................................................................................... 326..............................................................................................................................152 Milk Appam................................157 Tamarind Uppma ...................152 Panchamritham (fruit salad)........................155 Kara Vadai................................................153 Oatmeal Raisin Cookie ...................................................................158 Plantain Curry..........................................................................................................................................................................................................................................................................................................................................155 Thukada ....................... 313.....................158 Potato Podimas ..................................................................... 331........................................................................................159 0.... 306.........................154 Vermicilli Masala Vadai..........................................................157 Moor Kali...............................................................................................153 Kunuku................................................................ 317....................................................................................................................................................................................................................................156 Kanjeepuram Idli.......................................................................................................................................................................... 311...........................................................................................................156 Thaval Adai........................... 324............................................................................................................................................................ Somaasi..................................158 Vazai Thandu Curry.................................................................................................................................................................................................... 310.......................................................................................................................................................................
1. add green chilli and run for a minute. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. Add the tomato and further fry for two minutes. lemon juice 1/2 tsp. onions and fry till very tender. garam masala 1/2 tbsp. 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. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. In the same hot ghee add the cumin seeds. cinnamon-clove powder 1/4 tsp. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Cover and boil over a high flame for 2 minutes. keep aside. ghee salt to taste METHOD: Put the washed spinach in a pan. Keep slightly coarse. Heat ghee and fry potatoes till light brown. do not make very smooth. add very little water (just a sprinkle) and a pinch of salt. Add the ginger. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Put in a mixie. Cut the potatoes into big pieces. Gobi Manchurian INGREDIENTS: 7 . or hold under running water in a colander. Drain the potatoes. boiled corn kernels or paneer chunks in the above dish. Serve hot with naan or parathas or even rice. Add spinach and potatoes. instead of atoes. Cool quickly. Add all the dry masalas and fry till ghee separates. butter 4 tbsp. wheat or other flour 1 tsp. Keep aside. Note: You may use boiled peas. Pour over the vegetable and mix gently. red chilli powder 1 tsp.
Gradually add to the gravy and stir continuously till it resumes boiling. 1 small bunch spring onoin finely chopped 2 tsp. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. french beans 8 . spring onions and soya ce at this stage. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. each of ginger and garlic and red chilli powder and salt to taste. adding 1/4 tsp. garlic and crushed red chilli and fry for a minute. cornflour 1/4 tsp. red chilli powder 2 red chillies. oil 1 1/2 cups water 1 tbsp. Add 1 1/2 cups water and bring to a boil. add fried florettes. onion. Add the salt and spring onions.potato. of milk has been added. Drain and pat dry on a clean cloth. Sindhi Saibhaji Ingredients: 1 each . cauliflower clean and broken into big florettes. Sprinkle 1 tsp. add remaining ginger. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Stir fry for a minute. manchurian (with gravy or dry). brinjal.cornflour. Boil till the gravy becomes transparent. Dip the florettes in the batter one by one and deep fry in hot oil. ginger finely chopped 1 tsp. but instead of using only cauliflower. to which a tbsp. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.carrot. Make florettes as above and instead of adding water as above. Boil for two more minutes and remove. Make thin batter out of flour and 2 tbsp. dry 3 tbsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. capsicum. tomato. Same procedure for veg. In the remaining oil. ladyfinger (okra) 100 gms. Fry as above and proceed as above. Add florettes and soya sauce. Variations: Dry manchurian can be made by omitting the gravy. Keep aside. small cabbage. garlic finely chopped 1/4 cup plain flour 3 tbsp.1 medium. cornflour on the florettes and stirfry for 2 minutes. Serve hot with noodles or rice.
khatta (3 leaved) greens. Cool the cooker. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. add all the vegetables. open and handblend the contents. spinach and dals. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Heat 1/2 tbsp. Clean. Place whole tomato on top. ghee add a pinch of asafoetida add to the mashed vegetable. salt 1/2 tsp. paneer (cottge cheese) 3 tbsp.1/2 bunch each spinach. Add all masalas and mix. 1/2 bunch any other leafy greens. cover and pressurecook for 3 whistles. coriander. Mix well. 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 . red chilli powder 1 tsp. oil 1/2 tbsp. Heat oil in a pressure cooker. add enough water to cover the contents. ghee 2 pinches asafoetida METHOD: Clean and wash dals. turmeric 3 tbsp. dhania (coriander seed) powder 1 tsp. Shahi Paneer Ingredients: 250 gms. wash and chop spinach and vegetables except tomato.
red chilli powder 1/2 tsp. Add tomatoes and cook for 7-8 minutes. Heat remaining ghee. tomato sauce To garnish: 2 tbsp. Making time: 45 minutes. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp.ginger. Add curd and cook for 5 minutes. 5. Add onion. green chilli and cardamom. add milk and paneer fingers and boil for 3-4 minutes. Potato in Curd Gravy Ingredients: 3 medium. Heat half the ghee. Boil to get a very thick gravy. turmeric powder 1/4 tsp. covered. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . garam masala salt to taste 1/2 cup milk 2 tbsp.1/4 cup beaten curd 1/2 tsp. dhania powder 1/4 tsp. Add 1/2 cup water and cool. Makes for: 6 Shelf life: best fresh. Fry for 3-4 minutes. red chilli powder 1 tsp. heat gravy. grated paneer 1 tbsp. Just before serving. Blend in a mixie till smooth. salt 1/2 tsp. chopped coriander Method: Chop the paneer into 2" fingers. Garnish with chopped coriander and grated paneer. add gravy and other ingredients except milk and paneer.
Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Stir continuously after adding curd. Heat oil. chilli and curry leaves. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Mash 3-4 pieces fine with hand. Stir well.1 tbsp. each cumin. wheat flour 1 tbsp. each ginger. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Add the remaining water and all the potato and flour. 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. mustard seeds 1/4 tsp. When they splutter. Add the masala mixture and fry for 2 minutes. ghee salt to taste 11 . 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. Add the seeds (cumin and mustard). Making time: 30 minutes. Makes for: 5 Shelf life: Best fresh 6. oil Method: Cut potatoes into big pieces. garlic grated 2 green chillies slit 1 tsp. add ginger-garlic. Keep both aside. Serve hot with thin wheat chappaties and rice. Mix all the dry masala in 1/4 cup water.
khuskhus (poppyseeds) 1 tsp. grated ginger 1/4 tsp. Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas. mix together curd and cream and add to gravy. khoya or paneer 150 ml. Serve hot with naan.Dry Masala: 1 tsp. cashewnuts 3 tsp. Allow to thicken a bit. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. white pepper powder. cuminseeds 2 tsp.coriander and chopped cherries. drain and keep aside. add fruit. cashews and raisins and boil till the gravy is thick and the fat separates. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. ghee Kofta: 50 gms. Malai Kofta Ingredients: Gravy: 125 gms. add the wet masala and fry for 2 minutes. Add butter to ghee and heat. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. khoya 12 . Chop all the fruit fine. nutmeg powder 1/2 tsp. cream 75 gms. 2 1/2 tsp. milk 50 gms. roti or paratha. Garnish with grated cheese . sugar 2 tsp. turmeric powder 1 tsp. Heat ghee and fry cashews.
to a paste. nutmeg and cloves together. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. Gravy: Roast the cinnamon. Place 2-3 cashews and raisins in the centre and shape into a ball. Serve hot with naan or parathas. 8. Flatten. Shelf life: Best fresh. To serve place warm koftas in a casserole. Makes: 10 koftas with gravy. grated cheese or paneer 1 tbsp. mashed 1 onion finely chopped 13 . Take a ping-pong ball sized dough in hand. peeled. ginger grated 1 tsp. Keep aside. Mix together all the ingredients except raisins and cashews. Warm the koftas either in the oven or on the tava. chopped coriander Method: Koftas Boil the potatoes.50 gms. coriander chopped 1/2 tsp. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Dry grind and keep aside. cardamom. Making time: 45 minutes. Add paste and fry further for 5-7 minutes stirring well. paneer 5 medium potatoes 20 gms. warm oil water to knead dough For filling: 2 potatoes large boiled. except ghee. peel and smash them. cum seeds in salt to taste Garnish: 1 tbsp. Wet grind all the other ingredients. Optional: You can deep fry the koftas also. Add 2 cups water and simmer on low for 15 minutes. add powdered spices and fry for 2-3 seconds. Heat ghee in a skillet. Repeat for remaining dough. Garnish with grated cheese and chopped coriander. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp.
Cover with moist cloth. 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. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. salt and little water. Making time: 45 minutes Makes: 20 pieces (approx. Cut into two halves. lemon. garlic crushed 1 tbsp. kneading into soft pliable dough. Add more water little by little. Make five to six. round with some dough. Serve hot with green and tamarind chutneys (refer chutneys). coriander seeds cru shed 1 tsp. add potatoes. deep fry on low to medium till light brown. Stir fry for 2 minutes. or tomato sauce. saute till light brown. 14 . Beat dough on worksurface and knead again. of filling in the cone and seal third side as above. coriander seeds. garam masala 1/2 tsp. Stir further 2 minutes. Add coriander. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours.2 green chillies crushed 1/2 tsp. turmeric. garlic.) Shelflife: Bestfresh 9. garam masala. Stir fry for a minute. Re-cover. Cool. Put in hot oil. Run a moist finger along diameter. oil. green chilli. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. Place a tbsp. turmeric powder 1/2 tsp.Mix well till crumbly. Join and press together to make a cone. keep aside for 15-20 minutes. add ginger. To proceed: Make a thin 5" diam. or the samosas will turn out oily and soggy. Keep aside. Do not fry on high. Add oil. red chilli. Drain on rack or kitchen paper. add onion. ginger crushed 1/2 tsp. For filling: Heat 3 tbsp. salt.
Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time: 20 minutes (excluding soaking time) Makes: 15 vadas (approx.) Shelflife: Best fresh
Hot Kachori
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. 15
Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Spicy Sev
Ingredients 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method 1.Mix the chilli, oil, salt and seeds into the flour. 2.Add enough water to make a dough which is quite gooey. 3.It should not be pliable but sticky. 4.Grease the inside of a Sev-press, fill with the dough. 5.Press into hot oil, and fry lightly on both sides. 6.Drain well and cool before storing. Variation: You may adjust the chillies as per taste. 16
You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time: 15-20 minutes Makes: 250 grams approx.
Pear and Mango Chutney
Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method: Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.
Green All-Purpose Chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 17
5. maize flour Method 1. 11. garam masala 1 tbsp.Pressure cook till done. 4. Add water as and when required. ghee 1 tbsp.Garnish with cheese. Run the mixie till a smooth chutney is obtained. 18 . 8. 10. Try using no water or as little as possible to make the chutney keep longer. jaggery salt to taste 1 tsp. in a small mixie.Stir well and cook till oil separates.Add ginger.Serve hot with makki ki roti. except oil and asafoetida . or paratha. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. 3.Add all other ingredients. drain. Heat the oil and add the asafoetida and put in the mixie. stir.Add few pinches salt.1/2 tsp. except cheese. 6.Heat oil in the pressure cooker direct.Add both greens. garlic. each ginger & garlic grated 3 green chillies 1 tbsp.Mash well. add onion. 9. 1 cup water. 2. (2 whistles). 7. 12.Chop both greens. saute till brown. stir. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. wash. oil 1/2 tsp. Store in a clean glass bottle.Heat ghee in a pan. Note: Sev is a fried Indian snack made of gramflour. oil 1 clovette garlic Method: Put all the ingredients . Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. green chillies.
Add three big table spoons of ghee.¼ cup red chillis 19 . Meanwhile cut coconut in very small pieces and fry in ghee. Add fried coconut. Add jaggery syrup and again cook till even it gets absorbed. Grind dhaal in little water. After we make the syrup strain it through tea strainer. Adai Rice .dry grapes) cardamom ghee.¼ cup chana dhaal . Then make vada shape and deep fry in oil. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.1/2 cup. Fry cashew and raisins also separately.k)and cook it seperately (in two different containers). Milk Coconut cashew jaggery raisins (khish-mish . Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.¼ cup yellow moong dhaal . 17. Rice . cashews and raisins. Thoroghly wash and keep it in cooker with the right water (lesser is o. powdered cardamon and cook again for a while. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Sweet Pongal Ingredients (for two people) :Moong dhal .¼ cup thoor dhaal .1/2 cup. This is done because sometimes jagerry has mud and stones. 16. Serve hot in two cups with a spoon of ghee. Then soak rice and dhal separately for 10 minutes. Break the jagerry and put in water (very little) and make a syrup.½ cup urad dhaal .
it proceeds to thicken to the next stages very quickly. Pass through a big holed strong strainer. This will avoid excess wastage of time and unnecessary cooling off. On further boiling two tars are obtained and this is used in sweets like burfis. c. b. Mix in cardamom powder and dissolved saffron and half nuts. f. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). never plas tic. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. curds 300 gms. prepare the syrup on a second burner. g. boondi. then it is 3/4 tar (thread). gulabjamoon. 19. This consistency is generally used in dipping sweets like. add 1/2 cup milk. checking the consistency required as above. stirring occasionally.Put both in a deep saucepan to boil. etc. sugar 1/2 tsp. Keep aside for 25-30 minutes to allow sugar to dissolve. (6-7 hours). Make syrup side by side of making the recipe. cardamom powder few strands saffron 1/2 tbsp. If no thread is formed. etc. Beat well till sugar has fully dissolved into curd.Use as required in the recipe.Put back to boil. a. imarti. etc. it is used in soaking pancake pancakes like malpua. top with remaining nut crush.Always use a metal strainer or moist cloth to strain the hot syrup. e. jalebi. Grind with little water.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. d. surti ghari. 18. 20 . To save time. Boil some more and when 1 tar forms. Empty into a glass serving bowl. h. of the fried flours. while making the rest of the recipe. Chill for 1-2 hours before serving. Shrikhand Ingredients 1/2 kg. milk till well broken and dissolved. because once the first thread forms.Check frequently. Keep aside. but there is stickiness in the syrup when tested. mohanthal.When the mixture comes to a boil. pressing with hand or spatula. etc. Following are the steps shown to make sugar syrup (chashni) in the right way. Take into a bowl. Rub saffron into 1 tbsp. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled.When a thick scum is formed on the surface of syrup.salt Soak everything in water over night. reheating the syrup too many times will alter the texture of the resulting sweet dish. add sugar and mix. After this stage do no stir briskly and continuously or the sugar will recrystallise. as the recipe demands. 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. it is time to strain.
plain flour 1 tbsp. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Drain in a colander for 10-15 minutes. life all round and seal. Mash jaggery till lumps break. Place same sized ball of filling in centre. 20. so as not to charr. Keep aside. But this method will consume more ghee and therefore calories. of ghee all over top. cardamom powder 150 gms. Roast on warm griddle till golden brown. ( a thin curry made using black masala. flour. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. mango. Mix ghee. add pulp at the stage of adding cardamom and saffron. Take on serving plate. Repeat other side. 21 . jaggery (molasses) 1 tsp. channa (yellowgram) dal 300 gms. Serve hot with dal or amti. roll into a 4" round. OR Shallow fry on griddle like a paratha for a better flavour. Mix well into dal. Note: The water drained from boiling dal is used to make the amti. garam masala and some mashed dal. Puranpoli Ingredients 300gms. Pass through an almond grater little by little till all dal is grated. Reroll carefully to a 6" diameter round.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. Take a morsel sized ball of dough. Apply a tsp. add enough water to make a soft pliable dough.
) Shelflife: 2 weeks 22. Bring syrup to 2 1/2 thread consistency. Heat ghee in a heavy saucepan. water and milk as shown in introduction. Make syrup out of sugar. Add flour mixture and roast on low till light golden. Store in airtight container. sugar 150 ml.Warm coconut in heavy saucepan. cardamom seeds crushed coarsely 2 tsp. 3. water ghee for greasing plate Method 1. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Prepare syrup simultaneously. Cool. Beat well with a large fork till the mixture forms threadlike flakes. pour in the syrup. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Use method as shown in introduction.Prepare syrup with sugar and water to 2 1/2 thread consistency.21. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. stirring occasionally. cut into 1" squares. 4. Pour at once into the flour mixture. Making time: 45 minutes Makes: 20 pieces (approx. 2. 22 . finely grated coconut 250 gms. milk 1/2 tsp. Pour onto a greased surface or thali and roll to 1" thickness lightly. wrap individually into square pieces of thin plastic sheet. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Cool.Stir well and cook till soft lump forms. Coconut Burfi Ingredients 250 gms. Keep aside to cool a little.Spread in a greased plate.
10. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. Note: Use a flat bottomed frying pan. 6. cardomom ground 500 gms. 3. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. 4. then form small ringlets all along the ring. Place over a tumbler and pour in some batter.Make 4-5 imartis at a time.Cut into squares. ghee to fry Method 1.Keep aside for 3 hours.Make 1 tar sugar syrup as shown in introduction. Lower flame and allow to crisp turning once. More is weather is cold.5.Soak for 3-4 minutes. form imartis in the hot ghee. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. (2) Soak in syrup as required. 23 . 11.Wash and drain. Shape the imartis as follows. Till you come to the start. 6. 12. 7.Using either an imarti bottle (with nozzle) or cloth as shown in note.Add colour and mix very well. drain and dip in hot syrup. make a buttonhole type hole in centre. 2. Put water little by little.Add cardomom powder to syrup. 8. 9.Remove from ghee. 5.Repeat for remaining batter. If not available. Hold like a pouch and press out imartis like icing. make a ring first. depending on size of frying pan.If using a mixie. beat the dal well by hand till fluffy after grinding. Grind to fine thick batter. store in airtight container. take a 12"x 12" thick cloth. drain and serve.Soak urad dal overnight in plenty of water.Sprinkle cardamom powder (optional). Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. water saffron colour 1/2 tsp.
add the cashew (powdered) and elaichi Cooking. Once the sugar dissolves. stirring continuously. Grease hands and take a chunk of the mixture and roll into a thick roll. non-stick pan. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. cashew. 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. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. stirring continuously. It takes a while to cook Stir gently till a soft lump forms. all the coconut to cover it. on the sheet. 24 . 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. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. Do not allow to stick to bottom. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. 25. Spread some of the coconut on a butter paper sheet. 26. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy.24. Cook on slow flame.
add the sugar and cook. stirring continuously. Carrot Halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee Method Peel and grate carrots Put milk and carrots in a heavy saucepan. decorated with a chopped almond or pista. Decorate with chopped nuts and serve hot.Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. After a while it should turn a light brown and aromatic. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. stirring occassionally. 28. stirring continuosly. Heat ghee in a heavy pan. press out excess water. Carefully pour hot milk and stir. Put the remaining milk in a heavy pan and boil to half. take in a plate and press down. wash and grind to fine paste. When thickens. stirring all the while till softly thickens in a lump. stirring continously and gently till ghee begins to separate. apply silver foil and sprinkle the chopped nuts. Once the chenna settles sieve through muslin cloth. saffron and colour. Add paste and cook on first high then slow flame. Boil till thick. Once it starts thickening. 25 . Add the chenna and boil till the mixture thickens. 27. Add sugar and cook further till 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. Serve hot. stir continuously. Do not knead. Add ghee. Use a long-handled spatula as the mixture tends to splatter. Set in a tray. elaichi. Add the sugar and continue to cook.
Boil till thick.29. Add sugar and ghee. Serve hot.1/3 cup sugar 150 gms khoya or milk powder made paste. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. saffron and colour. stirring continuously. 2 . Add sugar and cook further till thickens. Cook on low turning continuously till ghee oozes. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . 30. 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.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Once it starts thickening. Garnish with almond or walnut in centre of the halwa. decorated with a chopped almond or pista. stir continuously. When slightly thick add khoya and cook. stirring occassionally. elaichi. Add milk and boil in heavy saucepan. Add ghee. 31.
32. of milk. Wash and remove the skins well. Once the dal stops sticking to the vessel. Heat the ghee in a heavy kadai (vessel) and add dal. Method Soak the dal for 5-6 hours. Pour the hot syrup. and ghee begins to separate. As the syrup boils the scum will rise. add elaichi and dissolved saffron. Decorate with chopped nuts 33. Decorate with chopped dry fruit. Grind dal fine either in a stone grinder or electric grinder or mixie. Put sugar and water in a pan and put to boil. not allowing hand to be scalded. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. (One thread should fall when poured from a tilted spoon) keep aside. Once sugar dissolve add a few tblsp. Remove with a strain. Serve hot especially on a cold day. Further boil till the syrup become sticky between the fingers. Atte ka seera 2 tbsp. Cook slowly till all water is absorbed. wheat flour 2 1/2 tbsp.elaichi powder water about 250 ml. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Stir very carefully. Keep stirring rigorously to avoid burning. stir gradually till golden brown. Use as little water as possible.
elaichi. Meanwhile heat the sugar and water in a wide sauce pan. 28 . Add ghee. Add cardomom powder. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Stir for 3-4 minutes. Strain the milk through a muslin cloth. Remove the cream layer. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. stir continuously. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Stir continuously. Serve hot. Mix well. Add the citric acid dissolved in some water. When the rava turns light brown add the sugar. Shelf life : 15 days 35. Wash the chenna in the cloth under cold running water. decorated with a chopped almond or pista. Serves: 12 helpings Time required: 1/2 hr. Stir slowly till the milk is fully curdled. Add sugar and cook further till thickens. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Boil till thick. Reheat the milk and bring to a boil. Wet hand with milk and shape the mixture in ladoos. Bring to a boil. Keep aside cool for some time. Cool the milk for a couple of hours. Keep as it is for 5 minutes. stirring occassionally. Add half the milk. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. saffron and colour. Once it starts thickening. 34.Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. coconut flakes and saffron. Add rava and cook on low heat.
Shelf Life: 15 days (refrigerated) 37. 36. leaving a soft lump. It should form a very soft lump . powdered sugar 1 tsp. cardamom powder 29 . Khoya is available in most Indian sweetmeat stores anywhere. Turn out carefully . Stir continuously while cooking. Cool for 10 minutes . Powder sugar . Form a ball . Serves: 6 helpings Time required: 1/2 hour. cardamom powder cookie mould Method: Grate khoya . Let them into the boiling water. Heat on low flame . Serves: 36 pieces Time required: 1/2 hr. Mix well . Note on khoya.Press out the excess water and remove in a wide plate. Take off from heat and cool them to room temperature. Take a small fistful of mixture . Gently knead into a soft dough by passing between fingers. Boil till a soft lump is formed. Pedhas INGREDIENTS 500 gms. Press into the cookie mould . Repeat for remaining mixture . Cook till mixture thickens . OR Substitute with 1 tin (400 gms. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Boil milk on high flame in a large heavy saucepan till water evaporates .) condensed milk and 1 cup milk. Add cardamom powder & colour . Lessen sugar by 1/2. Mix together in a skillet . Cover with a perforated lid. Boil for 13 to 15 minutes. stiring continously . Add essence and chill for at least 4 to 5 hours. Mava Burfi Ingredients: 500 gms khoya 300 gms. Make twelve equal sized balls of the dough. Stir frequently while cooking. khoya (mawa) 300 gms. Press 2-3 slices of pista on the centre . Making at home consumes time but isn't that difficult.
2 sheets silver foil (edible) Method: Mash khoya . Cook on slow flame. 6. 8.Mix well. Variation: To make chocolate mava burfi: Follow till * as above. Cook till the mixture is a very soft lump. Note: Burfi is usually cut into 1 1/2 inch squares. Mix in tne sugar. Shelf life: 10 days 38.Sprinkle powdered elaichi and decorate. 2.Cook till thick and sides leave.Mash paneer. Serves: 25 helpings Time required:1/2 hr.Add condensed milk and 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.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Gulab Jamoon Ingredients 500 gms. 3. Spread on the working board silver foil carefully and evenly. Make incisions with knife to cut in the desired size and shape. 5. Cool a little. stirring continuously. 4. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Put into a heavy saucepan. stirring continously. Roll lightly. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. Place the chocolate on the mava layer. Continue as for mavaburfee. khoya 125 gms. plain flour 30 .Add essence and remove from flame. Make ladoos. 39. yellow colour Method 1. Roll both parts separately. chocolate colour. 7.Cool.Pour on plate.
3. ghee For syrup: 250 gms.Repeat for all the balls. sugar ghee to deep fry Method 1. baking soda 1/4 cup milk 1/4 tsp.1/4 tsp. 2. khoya 50 gms milk powder 1/2 tsp. Strain and boil again. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . (1 week refrigerated) 40.When they rise up put back on fire and fry till medium brown. To make the syrup: 1. Sweet Kachori Ingredients: For filling: 200 gms. Sieve in the flour and soda together. Drain and transfer to a glass bowl.The syrup is done when .nutmeg-cardomom -cinnamon powder For cover: 250 gms. 4.Mix in the cardomom powder and crushed saffron. Take off fire and cool a little. Shelf life :2-3 days. while dropping from a spoon it falls in a thin single thread. Serves: 25-30 helpings Time required: 1 hr.Heat the ghee very well. Soak for 10 minutes. Makes about 25-30.Microwave lightly or warn over boiling water before serving. 7.Make balls of even size. When done pour the remaining syrup over the jamoons. Use as much milk as required for kneading. 6. cornflour 30 gms. 3.Boil and add a tbsp. cardomom powder 1 pinch saffron strands 250 gms. 5. of milk to separate the dirt. 2.Mix well to form a soft dough. 8. 9.Take the sugar in a heavy pan and add water to just cover the sugar.Crumble the khoya. plain flour 1 tbsp.Remove from ghee and put in the syrup. Let in some of the jamoons.
diameter). 5. 8.Make 15 to 16 flattish balls of the mixture.Make a well in the centre. 2. 2cm. 14. Serves:15 helpings .Make 5 to 6 such kachoris.Mix them well in the flour.Mix ingredients for cover.Drain and cool completely before storing.Deep fry in hot oil till a light browning appears.Method 1.Boil sugar and water adding a tbsp. 8. turning once. 15. 7. 11. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. 10. 4.Mix ingredients for filling.When slightly cool.Strain.Pull up all the sides to seal the mixture and press in centre. 6.Add enough water to make a soft pliable dough.Mix both flours together. red chilli powder 1/2 tsp. 3.Do not over fry. of syrup and roll kachori around to let the syrup spread. place one mixture ball in the centre. add all other ingredients.Allow to stand for half hour before serving.Boil till the syrup is slightly sticky between the fingers. Using water knead to a pliable dough. Keep aside. 41. oil salt to taste oil to deep fry Method 1. The mixture should be soft and crumbly. 2. make a hole in the centre of each (approx. coriander very finely chopped 1 tbsp. omam seeds (ajwain) 1/2 tsp.Roll one part into a puri.Repeat for remaining kachoris. Keep aside 4. 3. heat ghee and fry on low flame till light brown. 12. 9.Cover with a wet cloth.Pour about half tbsp. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . 5.Allow to dry on a clean cloth for 25-30 minutes.Divide dough also into 15 to 16 parts. 13. 10. except oil to deep fry. Shelf life: 10 days .Prick on both sides with a fork. 9. cumin seeds 1 tbsp. Time required:2 hr.Divide dough to make small (4" diameter) thin rounds. of milk to clear the syrup. Crush and add the saffron. 6. 7. 32 .
Strain and cool a bit. 2. Shankarpala Ingredients 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method 1.Making time: 30 minutes Makes: 25-30 pieces 42. 9. 7.Break into approx. cardamom powder 1 tbsp. ghee ghee to deep fry Method 1. 6. Keep aside on a dry cloth for 1 hour.Roll into chappatis 1/3" thick. 5. 5. 7. 33 .Knead each with palm and roll into 4" rounds. dry containers. 20 parts. 3. 2. Making time: 45 minutes. 3. 6.Store in clean.Heat the water and jaggery till all of it dissolves in the water. 43.Deep fry in hot ghee over slow flame till light golden brown.Mix the cardamom powder and ghee in the flour.Drain well and keep aside till cool.Divide dough into 4 parts.Add maida and knead into a soft pliable dough. Makes: 2 1/2 cups. 4. 4. 8.Lift with spatula and loosen.Knead the flour with the jaggery water. sugar and ghee together till sugar dissolves.Warm the water. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.The dough should be stiff but pliable.Cut with a cookie cutter or knife into small diamond shapes.
Cool.Make all in t he same way.Roast khoya to a light pink by stirring continuously over low heat.Store in airtight container after cooling completely. 4.Mix flour and ghee well. 5. 11.Mix all other ingredients. For filling : 1.8. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. not too thin not too thick . Making time: 45 minutes Makes: 20-25 pieces 44. cardamon powder 1 tbsp.Deep fry in hot ghee on low flame till light golden in colour. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 2.Keep them aside on a clean cloth for an hour or so to dry a bit. 8. 13. Making time: 1 hour. 5. Note: You may use a karanjia mould for filling them if available. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. sealing in the mixture.Fold over the other half.Keep aside. 3. 2. 4. filling in one half of round . 1.The khajas will become crisper and harder as they cool.Make small (4 ") rounds. 10.Dry on clean cloth for 30 minutes.Roast coconut flakes lightly. poppy seeds (khuskhus) 1 tsp.Cool and break in fine crumbs with fingers. 6.Check for sweetness. 12.Drain and cool completely before storing.Deep fry in hot ghee on low till light brown on both sides.Make many tiny slits with knife or fork on each on both sides. 9.Seal edges by twisting or pressing together .Drain and cool for a while.Place 1 tsp.Add enough water to make soft pliable dough. 34 . 7. 3. 3. 2.
13. 6. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. Add a tbsp.Keep aide.Stir the boondis in the ghee gently and fry till crisp but not brown.Make batter with gram flour. hold perforated spoon a little above the hot ghee. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Pour back remaining batter and wipe spoon. 45. 10. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. ghee or oil as preferred water for grinding Method Wash the rices and dal together. 7.Makes: 13 to 15 pieces. 12. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. almonds and mix gently. Add plenty of water and methi seeds. A little practice and it is very easy.Store in airtight container. 2. but keep warm for use. 8. pour some batter on the spoon. 5.Drain and put into the syrup. 3. 11.The batter should evenly coat the back of a spoon when dipped in it. Keep for 3-4 minutes before draining from the syrup. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Cool completely and loosen the boondi with finger till each droplet separates.Spread on a wide plate. 4. 9. 35 .Remove scum and boil liquid till the syrup is sticky between the fingers. which should not be too thin.Heat ghee.Boil the sugar and water together. 46. of milk to bring up the scum. Making time: 30 minutes. add cardamom powder.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. Makes: 3 cups approx.
The batter should be relatively thin.) over dosa. Rewash the rice by draining the water 2-3 times. spread with the back of the spoon to a thin round. Heat the iron griddle or non-stick tawa well. Lift with a spatula as for basic dosa. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. of ghee or oil over it. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Makes: 10 .12 thin dosas Shelflife: Fresh only. Beat the curds well. foldable. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Add more buttermilk if necessary. curds 36 . Spread by gently rotating the griddle. Put some oil (1/2 tsp. Add to the batter. not too crisp. add more water if required. ginger grated Roll the dosa in a three-fold cylinder. udad dal 2 tbsp. Pour a tsp. 48. Remove with spatula when crisp. Heat griddle and pour 1 large spoon of batter on it. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Texture: Thin with polka sized holes.30 minutes. salt to taste Keep aside for 20 .Allow to soak for 7-8 hours or overnight. Keep aside in a warm place for 8-10 hours. Pour a spoonful of batter in the centre. oil to shallow fry Serve hot with onion and/or coconut chutneys. Add soda bicarb and salt and mix well. channa. 47. Grind to a paste. Serve hot with chutney and / or sambar. oil 1/8 tsp. Rawa -like grains should be felt in the batter.
Fold into triangle to cover masala. 1/4 cup white udad dal. Beat the curds well. spread with the back of the spoon to a thin round. Pour a tsp. Keep aside in a warm place for 8-10 hours. Serve hot with chutney. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. 10-12 tsps. soda bicsarb 2 tbsp. pour batter and make as for plain dosas. Place a tbsp. add more water if required. soda and oil. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. 1/2 tsp. Pour a spoonful of batter in the centre. Soak in plenty of water and keep aside for 5-6 hours. 49. Masala Dosa Ingredients: 1 cup plain rice. salt. Rewash the rice by draining the water 2-3 times. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Add to the batter. foldable but crisp. Add the curds. Spread chutney spread over dosa. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat griddle.Mix both batters. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. masala in the centre. 37 . 1 cup parboiled rice. Add plenty of water and methi seeds.1/2 tsp. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. of ghee or oil over it. Texture: Light and thin. Mix well till fluffy and light. Keep aside for 3-4 hours before making dosas. Heat the iron griddle or non-stick tawa well. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Grind to a paste. Allow to soak for 7-8 hours or overnight. Make thin or thick as desired.
cumin seeds 38 . red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. Use very little water. ghee 1 tsp. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. 50. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. oil. Serve hot with chutney and/or sambar. add cashews and brown lightly.Remove with spatula when crisp. salt. garlic crushed 1 lemon (juice extracted) 2 tbsp. turmeric salt to taste Chop potatoes coarsely. Add chillies and onions. each udad dal. Fry till tender. Heat oil. 1 tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. potatoes. coriander. 51. Add turmeric. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. cumin & mustard seeds 2 tbsp. ginger grated 1 tsp. oil 1/4 tsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. chopped coriander 1 tsp. seeds and splutter. Mix well. Chop green chillies. groundnuts salt to taste Grind all ingredients together to form a firm chutney. sugar 1 tsp. Add dal.
clove powder. Keep aside for 5-6 hours. Make sure the cloth does not dry up. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. curds 2 tbsp.30 mins (excluding pressure cooking) Serves . Repeat for all. Take in serving dish. Add chopped coriander and pour hot over the channa. 6-7 whistles). Add cumin seeds to splutter. Add chopped tomatoes. 1 onion. blend together 1/2 tomato. red chilli powder 1/2 tsp. Squeeze lemon over channa. onion and fry till tender. fry further 3-4 minutes. (approx. Take fistful of dough. Serve hot with hot channa and slices of onions and lemon. each garam masala. Chop remaining tomatoes and onions fine. Till very light golden in colour. Heat oil in a large skillet. each cinnamon . Turning only once. Add all dry masala except cinnamon-clove powder. turmeric powder 1/4 tsp. cooled channa and 1/2 tbsp. Method for Channa Put the soaked. Add the chillies and cinnamon-clove powder. or wet again. Stir and fry till oil separates. Stir in seasoning gently.Dry masalas :1 tsp. Cover with a wet cloth. Add ginger-garlic and fry for a minute. Simmer for 7-8 minutes till gravy thickens. Add channa-paste. washed channa in a cooked with enough water. butter or oil 1/2 tsp. Knead dough again. Add and mix in curds and oil. Pressure cook till done. coriander. salt and soda.5 39 . Making time :. Cool about 5 tbsp. Heat ghee in a small sauce pan. Fry in hot oil. teapouch and bay leaves. Keep aside. Add enough milk to knead into a soft pliable dough. channa for grinding. Roll into 1/4" thick 5" diameter round. In a mixie.
To Garnish 1 tbsp. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. Garnish with chopped coriander and a block of butter. Making time : 30 mins. Add ginger-garlice. stirring and mashing pieces with masala. onion. Bring to boil. salt. stir. etc. Serve hot with bhaji. Add lemon juice. turmeric powder 1/2 tsp. sugar and fry further 2-3 minutes. pavbhaji masala 1 1/2 tsp. Add pavbhaji masala . chilli powder 1/4 tsp. each ginger grated.52. carrots. potota. capsicum. in between. Vegetable Pie 40 . tomatoes. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. chilli powder. pressure cooking time) Serve : 4 (2 pavs each) 53. (To open like a book). turmeric. Simmer till gravy is thick. Mash them coarsely after draining.) 1/2 cup shelled peas 2 tbsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. Heat butter in a pan. beans. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. butter 2 tsp. For Pavs Slit pavs horizontally leaving one edge attached. cauliflower. garlic crushed juice of 1/2 lemon. bottle gourds. a piece of lemon and chopped onion. Fry for 2-3 minutes till very soft. (excl.
add the grated vegetables and chillies. Mix with fork till mixture is crumbly. onion. Bake in a pre-heated o ven for 12 mins. Prick with a fork all over. spinach. Add all other ingredients except cream. potatoes. or till light brown. 54. peas. in a plastic bag. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Heat oil in a skillet. cream 1 tsp.Ingredients 2 cups plain flour (maida) 100 gms. Pour cream all over. beans. Sprinkle a little cornflour over the crust. Filling Grate tomato. Cook till the water evaporates and curry is thick. red chilli powder 1/2 tsp. Finely chop green chillies. Roll dough into 4" thick round. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . chilled butter 1/2 tsp. in pre-heated oven. ginger. Pour and spread the filling in the shell. Stirring occasionally. Keep aside. carrot. curry masala (or garam masala) 1 tbsp. Bake for 8-10 mins. with light hand mix the dough into a lump. Chill dough for 15 mins. corn flour salt to taste Method Sieve together flour and salt. oil 1/2 tsp. Slice and serve warm.. Quickly. Chope and boil other vegetables. Cook for 4-5 mins. Place over a greased pie plate. Do not over knead. Sprinkle chilled water over it. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. cauliflower etc. Add chilled butter.
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. Spoon into individual bowls. Stir and fry onions till tender. 42 . Adjust salt and lime as per taste. Stir for 2-3 minutes. Add poha and all other ingredients. and all ingredients except 1/4 the coriander and sev. In a large mixing bowl.optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving. add seeds and then potatoes. Drain water sprinkle a handful of clear water and keep aside. After 15 minutes loosen the poha gently. Sprinkle a few drops water if too dry. chillies and curry leaves. Serve hot with freshly brewed coffee. Mix very well. Take off fire. Save some coconut and coriander leaves for garnishing. Sprinkle some sev and coriander to garnish. Transfer to serving dish and garnish with coriander and coconut. Return to low flame till hot. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Bhel 1 1/2 cups puffed rice 1 onion 1 tomato 1 small boiled p eeled potato 1/2 tbsp coriander leaves 1/2 cup fine sev 1/4 cup parboiled moong sprouts -. Mix well. heat oil. add puffed rice. and break lumps with fingers. Adjust taste and salt. Serve immediately. Add onion. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh.optional 1 tsp roasted peanuts -. Wash poha till clean. Stir gently every now and then. In a heavy saucepan.
Serve hot with a blob of butter on it. 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 .bicarb) warm milk for kneading. oil and crumble with fingers. METHOD Sieve together dry ingredients into a large rimmed plate. Wet upper side with water and invert. It will fall off when done. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Heat griddle (tawa) place on tawa and dry one side. Break of piece. When does is like course crumbs. Serve hot with desired vegetables. 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 . the size of a medium potato and roll into a thick triangle.6 hours. Knead dough lightly. Apply water on the top part with hands Invert naan and stick to griddle. add milk a little at a time. Roll to a thickish roti (4-5 mm thick). Take naan sized dough and make a ball. Cover with another plate and keep aside for 5 . Knead slightly stiff dough cover and keep for 2 hours. Place on a pre-warmed griddle (tawa). till a soft pliable dough is formed.que coalfire). 58. Cover with wet muslin cloth. Invert griddle and roast over gas flame (or if available a barb.56. using dry dough if required. 57. Add butter curds. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste.
Break off bits and make small potato sized balls.Serve hot with ketchup. 6. Note: If you have trouble keep the rolls in place when raw. cover with wet cloth.Apply on all slices generously. with help of tongs. 2. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. Cover rolls with a moist cloth. Remove toothpicks before baking. feels difficult. Or after brown spots appear place direct on gas flame and puff. 7. 3. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. 59. crushed red chilli salt to taste 1 tbsp. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.Mix the salt.Place in the refrigerator for 30 minutes. Roll to 3-4 mm thickness. chilli.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. 9.Coat the roll with grated cheese by rolling in it. 5. 8. garlic in the butter.Roll one slice tightly from end to end. grated cheese Method 1. 10. secure them with toothpicks before placing in the fridge. Phulka also may be done similarly if puffing with cloth.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. adding all above ingredients. butter softened 2 flakes garlic crushed 1/2 tsp. Simple Potato Cake Ingredients 3 large potatoes 44 .Brush all over with a bit of butter.Roll the bread flat with the help of a rolling pin.Repeat for all slices. Roast on griddle (tawa) as for phulka. 4.
Variation: Bake the same if desired.Deseed capsicum and slice into thin rounds 4. 8. red chilli powder salt to taste 1 tsp.Heat butter. flour and chilli.Stir fry for 3-4 minutes. Making time: 40 minutes 61.Flip over very carefully with a wide sharp spatula.Heat a thick nonstick pan about 5" diameter. peas.Let other side become golden brown too. potato. 5.Add ginger. 45 . Apply 1 tsp.Sprinkle fresh ground pepper. ginger grated 1/2 tsp. garlic and paste. 3. 12.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. mustard seeds 1/2 tsp. on bottom of pan.If mixture feels thin.Meanwhile mix cheese.Add salt to taste.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. etc. sesame seeds 1/2 tsp. sesame seeds. 15. Level to cover all the potatoes. each cumin. allow to splutter.Do not peel potatoes. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. crumbs. keep stock aside. butter Method 1.Arrange potatoes to cover the pan. add seeds. Top with capsicum. cauliflower. 6.Blend together. 3. 6.Serve hot and crisp.Pour the mixture all over evenly. 2. 10. milk. 13.1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1red chilli crushed 2 tsp butter 1 tbsp. 2. salt and simmer on low till bottom is golden brown.The potatoes will turn out best if boiled and refrigerated overnight before using. Slice into thin rounds or grate coarsely.Flip on serving plate and make sections with a knife. boiled (use carrot. 4. and roast the other side. chillies.Drain the boiled vegetables.Let in the remaining butter around the edges to seep down. 9. coconut. garlic crushed 3 green chillies 1 tbsp. cloves in mixie. instead if roasting. plain flour Method 1. 14. cinnamon. 5. 11. 7. beans. add some more bread crumbs.Add vegetables except tomatoes.
Drain the water and then make puree of the spinach leaves. 4.Cook the spinach in water.500 gms Onions . 5. Palak Paneer Ingredients Spinach . Chilli Powder Method 1.Grind the other onion and the garlic flakes to a fine paste.Add salt. Makes: 2 servings 62. 7.Reduce the heat and add 2 teaspoons of ghee. 2.2-3 flakes Cooking oil . Add some water if necessary. 1 table spoon at a time. then you will able to pull it out like a thread). 5.You can check for this by feeling the syrup between your fore-finger and thumb.Add 1/2 cup stock. 8. 3.1 tbsp Paneer . 3. 2. Geera Powder.Add this paste to the sauted onions. Cover.Cut 4 of the onions finely and saute them till transparent. Making time: 20 minutes. chilli powder.5 medium sized Garlic . 4. 46 .Remove all the lumps in the chick-pea flour and add it to the syrup.tomatoes and cook till gravy is thick. simmer for 5 minutes. (If the syrup has reached the required consistency.150-200 gms Salt to taste Garam Masala. 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.Add this paneer to the prepared palak. 9. Fry this in oil till golden brown.7.Serve hot with rice or rotis. 8. 63. 6.Let boil for a minute or two. Also add the puree and the spice powders.Keep stirring till you get a thread consistency.Dissolve the sugar in the water and heat it. 9.6-7 tbsps Cummin seeds .Cut the paneer to cubes of desired size (preferably not too small).Serve hot with parathas or chappatis.
Carefully remove each piece and arrange on the serving tray. 10. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Allow it to cool for 10 minutes. Also.Before serving garnish with fresh coriader leaves.Switch off the flame add the Kofta's & Cover till Serving.Take the shredded Cabbage in a bowl.Repeat procedure 2 till you finish all of the besan. 2. you will observe that the mixture is not able to absorb any more ghee.Deep fry the balls in the hot oil & keep aside 3. cut it into desired shape and wait for another 10 minutes. 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. at a time till the mixture changes color and texture.6.Stir. 65. At one point. Do not remove the excess ghee.Let the paste cook till the oil seperates.At this point.Continue to stir and keep adding ghee 1tsp. add flour & make small round balls with the same. Then. 9. 64. 7.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. till the flour and ghee has completely blended with the syrup. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. 8. 6. Yield: 40 medium sized pieces. 4. 7. the whole mixture becomes porous and starts leaving the edges of the vessel.Can add little water if the paste is too thick. salt according to taste & little bit of sugar. 5. Cooking time: 45 minutes.
Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. 2. 3.Later on. tamarind paste.Serve hot with rice dishes.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). grated coconut. 5.Then add chopped chillies. chopped 3tb. 8.Grind it coarsly.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 4.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Dry fry sesame seeds.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. corrinder leaves. channa dhal. 48 . cumin seeds.Soak tur dal over night. keep oil in a kadai and let it heat for a minute.Add salt according to taste 7.Remove kadai from the heat. 66. urad dhal. add the ground paste to the fried pineapple and fry further 10 mins.Then make small koftas (balls) with the mixture pressure cook for 15 min. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2. 3. asafotida & salt mix it thoroughly.Grind the fried ingredients with green chillies. 4. Then wash it thoroughly. 6.In the meantime.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. 5. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. chick peas.
cook it.Take the brinjal slit it in 4. Salt to taste Rice . 4. If u cut the brinjals too fine. fill the mixture in the brinjal. 5. Your tikha brinjal masala is ready 68. heat it and then put the stuffed brinjal. 2. 6.2-3 medium sized Coriander powder.1 cup Water . put the mixture in the pan.Serve hot. 7. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . they will get mashed up and will lose their taste.2 tbsps Finely chopped coriander leaves Method 1.Add 2 tbsp of oil in pan and heat it. do not add water.3 tbsp of oil in kadai. 3. Do not overcook. 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. 7.Garnish with finely chopped coriander leaves. add the brinjals also.Let it cook for 15-20 minutes. 4.Take all the ingredients grind it at once in mixer. Chilli powder.Add the spice powders and saute the curry for 4-5 minutes. 6.Fry the mixture properly.300 gms Onions .2 1/2 cups Cooking oil . Then.67.Add little water to the brinjal.Cook the rice in the quantity of water mentioned above. 2. Take of the pan fromstove and let it cool.Saute the onions till they get transparent.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.Pour 2 . 5. 3.Cut the brinjal & onions to not very fine pieces. 49 . Put small piece of jaggery to taste if required.
70.Finely cut all the above said vegetables. Oil for frying.Make the paste of channa dal by adding some water and mix salt. 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. 3. turmeric powder & salt. 2.Serve them with some hot sauce or ketchep. 3. 4.Wash & Pressure-cook with little bit of water. (you can use either breads crumbs) Method 1.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.If you prefer onions you can put 1/2 onion cut into small pieces. Method 1. 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. 2.Smash them & keep it aside (if there is any excess waterin the cooked 50 . corriander powder and some corriander leaves for taste.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.
Take a pot and mix evaporated milk. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.Then add the smashed vegetables & fry till it gets thickened. Note: It will taste authentic with falooda. Wait to cool. Apple. Then add ghee. Mix all the ingredients together except ghee.vegetables just drain). 6. Remove from the stove top & decorate with nuts of your choice. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. 72.Put into a air sealed container and put in the freezer for 4 hours. cardamom powder. 7. 51 .Fry onions till it turns into brown & add the grounded paste. 4.Heat one tablespoon of oil. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. 8.Now mix pis ta and saforn in it 3.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. Just fry for few seconds. Chilly chutney 71. 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. 5.
When the bengal gram turns light brown.Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.2 tbsp. Serve with Verusanagapappu Pacchadi or plain yoghurt. large bowl spread out the rice. heat remaining oil on low heat. Add turmeric.5 tsp. Remove from heat and in a wide.5 tsp.5 cups Coriander Leaves -.5 cup Mustard Seeds -. Split Bengal Gram -.4 Black Pepper Corns -. Note: You can adjust the amount of tamarind extract according to your taste.0. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.remaining curry leaves. sliced green chiles and tamarind extract.1 bunch Curry Leaves -.5 cup Water -. Salt to taste In a large bowl. Mix thoroughly.0. Keep it aside. add coriander leaves. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. pepper corns and peanuts. red chile. split bengal gram.0.0.5 tbsp. (powdered) Asafoetida -. Meanwhile in a skillet. To this add black mustard seeds.0. add water and rice and cook until well done. Stir well. Remove from heat.5 tsp. Dried Red Chile -.1 tbsp.3 cups Tamarind Extract -. Peanuts -. 52 .5 Green Chile -.8 Turmeric Powder -. Oil -.20 Sesame Seeds -. asafoetida.
1/8 tsp.10 Coriander Leaves -.1 tsp. turmeric. Split Black Gram -. 53 . Add the green chilies sliced lengthwise and simmer the contents for ten minutes.1/8 tsp. grated coconut. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. as yogurt tends to stick to the bottom of the pot).1 cup Curry Leaves -. blend yogurt.73. Asafoetida -. Cauliflower.2 Sugar -.4 tsp. Remove from heat and keep aside. In a blender. a cup of water until well mixed. Potato -.3 cups (mixed together) Green Chilies -.2 cups Grated Fresh Coconut -. Bell Pepper. Mustard -. salt. (Remember to stir frequently. Drumstick*. Turmeric -. sugar.1 cup Chopped French Beans. (If there is any water left in the pot.4 (medium sized) Plain Yoghurt -. cumin.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. do not discard it). Cumin -. Pour this mixture into the pot containing the vegetables and keep it on medium heat.1/2 cup Dried Red Chilies -.1/8 tsp. Cooking oil -. Keep aside. coriander leaves.1 tsp.
2 spoons whole black peppers .asafoetida Fry the above ingredients in alittle ghee. Milagu Kuzhambu coriander seeds .cubed turmeric powder .1 whole red peppers .1/4 teaspoon urad dal . When oil is hot add dry red peppers and fry for one minute.Mix this paste with tamarind juice. Paruppu Thogaiyal toor dal .1/2 cup (may substitute des.1 teaspoon cumin seeds .1/2 teaspoon mustard seeds . Eggplant.In a wide skillet heat oil on medium.1/4 teaspoon coconut. however.1 gram dal . add asafoetida.2 spoons(fry first) toor dal . you can add some other vegetable. Side dish . or as a side dish to curd rice. puri. 76. is not advised because it becomes bitter when boiled in water. Then add mustard seeds. pita.2 spoons whole red peppers . Immediately add the vegetables and sauce from the pot. Goes well with plain white rice. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . black gram and curry leaves.This can be mixed with rice and served along with paruppu thogaiyal.a few salt to taste oil .1 teaspoon 54 . grated .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. coconut) coconut for garnish . Remove from heat. Cook for a minute or two. *If drumstick is not available. add salt and grated coconut and grind.1 teaspoon chili powder . When the mustard seeds pop. paratha.1 tablespoon black pepper . add water and heat until the raw smell is gone. 75.1/4 teaspoon curry leaves . 74.
urud dal. 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. 78. Add the urad dal and the coconut reserved for garnish and stir till browned. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Add this mixture to the erisherry and mix in the curry leaves.Plantain. 77.(This will be called KURUKKU).each 1 spoon asafoetida .Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. When cooked.Snake gourd. cumin seeds . Mix your ground rice.Add cooked vegetables.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. grated coconut (fry last) Fry the above ingredients in little ghee. fenugreek seeds. whole black peppers. 80. add moong dal and steam it in pressure cooker. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).Add curry leaves.. Vegetables . 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. mix well and heat for sometime. potatoes.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. Grind grated coconut and green hot chillies and salt. Aviyal Vegetables . beans. brinjal. carrots. Grind the coconut to a milky emulsion. grind and keep it aside. drumstick. Poricha Koottu toor dal. add curry leaves and 1/2 spoon coconut oil.1/4 spoon Slightly roast the above without oil and grind into fine powder. green peas Cut the vegetables into long pieces and steam in pressure cooker. 79. Use a cast iron pan and use the same technique that one uses for pancakes.Add the ground mixture to this and heat for a little while to mix uniformly. Grind the coconut well with cumin and add to the cooked plantains. Pour 3 spoons of oil 55 . Let it simmer. '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 teaspoon 1 whole red pepper. cooked rice Soak the washed rice for 3 to 4 hours. beetroot Cut any of the vegetables into small pieces.Add this to thick curd. Drain and cook the plantains with the remaining turmeric and salt. Mix separately 1 teaspoonful of yeast . coriander seeds. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. Add sugar and salt as your taste dictates. cabbage.Wash and drain.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR.You can add a little coconut milk to adjust the consistency. heat the oil and pop the mustard seeds. Meanwhile.Add splattered mustard seeds. sesame seeds .
and cumun seeds.1 cup gram flour . Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Add salt. 7-cup sweet Milk . asafoetida .Add the other ingredients and grind it in the blender into 56 . curry leaves and mix well.1/2 spoon and mix well.4 spoons.(Preseve the juice while cutting). VenPongal Mix rice and moong dal in the ratio 1:1. Lime pickle Fresh lime(large size. Ginger Pickle Grate ginger finely.Take some ghee in a fry pan and add whole black peppers.Add some ghee while serving.Store in refrigerator. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.1/2 cup green chillies . Next day. thin skin. 84.Add 3 times water and steam until it is overcooked.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. add fenugreek seed powder an asafoetida.3 cups Grated coconut . Next day add 1/4 cup of sesame oil and leave it aside. ripe) .Add this to the poickle and mix.1 cup Ghee . Add tamarind juice to this and bring it to boil.When it splatters. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.1 cup Sugar .Cut green chillies and ginger into fine pieces.red chilli powder .to taste Wash fresh coriander leaves and pick the leaves from the stem. 83.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.a pinch Salt .6 Cut into medium pieces.1 cup Tomato . 85.Cut the tomato into medium sized pieces. 81. 82.in a fry pan and add some gram dal and whole red peppers and fry slightly.1 large Grated coconut .Take oil and add mustard seeds.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.1 cup Mix well and heat in a fry pan until it becomes soft.Add salt and heat with constant stirring until the mixture becomes thick.2 tamarind .Add salt.4 spoons.Store in refrigerator.Add this to cooked dal-rice.
Side dish : Tomato ketchup 89.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. Heat 3 spoons oil in a fry pan.Add thnis to thick curd and keep it aside. Add grated onions.1 whole red peppers . Rasam Powder Whole black peppers . add urud dal.Add fresh coriander leaves. Curd Vadai Grind some grated coconut and green chillies into a thick paste. Paruppu podi gram dal . and asafoetida. garam masala powder and ground cinnamon(a pinch).green peas. 88. 57 .a thick paste.1 Toor Dal .5 Roast the above without oil.Splatter with mustard and asafoetida.Beans. Take some rice flour and add water to make it into a slightly watery juice.Knead the mixture tightly. add mustard seeds.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.1/2 coriander seeds . add salt and asafoetida and grind into a very fine powder. Carrots.1 toor dal or Pottu kadalai .Drop this carefuly into boiling oil and fry till it turns golden brown.When it splatters.Add the ground paste and fry till the raw smell dissappears. Vegetable Cutlet Vegetables-Potato. coconut pieces.Deep fry the balls until they turn golden brown. salt. red chilli powder. black whole peppers.1/2 Cumin seeds .Grind into a thick paste. 87.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Add salt. boondi. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. 86.
coriander leaves.200 g whole black peppers . 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.1/4 kg Toor Dal .200 g Gram dal . Heat oil (about 5 Tbsp) and add mustard seeds. add lemon juice and let cool. 91. Add potato (now mashed) and fry for 5 minutes. and onion. make small balls out of the filling and roll them in the batter. Remove from heat. The batter is prepared as follows: ---------------------------------Combine gram flour. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. 1/2 tsp salt. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . the baking powder and mix thoroughly After the batter is prepared. Add carrots.1/4 kg Coriander seeds . chilies. 92. Add chopped ingredients and fry until onions are brown. 3 Tbsp of oil. peas. Next fry it in hot oil. You will get about 20-30 small bondas. Sambar powder Whole red peppers . 3/4 cup water.a pinch Dry the above ingredients and grind into a nice powder.25 g asafoetida .90. Finely chop ginger.
Serve. Let the vegetables + turmeric powder cook. Add vegetables and fry for about 3 minutes. salt and wait until cooked. Add Water (about a cup or two). Add coconut paste. khus-khus. Fry until golden brown. (Note: Cook on low heat. Add garlic + ginger paste and fry for a minute or so. Add cinnamon.) 94. Beat yogurt with milk. wash and soak in water for 4 hours. Add onions and green chilies and fry till onions turn brown. Squeeze out water from the vada and add yogurt. cloves and cardamom and fry for 2-3 minutes. 59 . Drop in water. Let it soak till ready to serve. Add salt and start heating oil. 93.1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. If you are using canned or frozen vegetables skip the above step. Drop spoonfuls of batter in the hot oil using a large tablespoon. 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. More Kozhambhu Ingredients Yogurt 32 oz. Add spice according to taste. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.
Rose Water To taste (opt. Preparation Cut lemons into small pieces and remove the seeds. Grind the mixture with the coconut and add to the beaten yogurt. Methi 1 tsp. Turmeric pinch Hing 1 tsp. and methi. Red Chili in a little oil. if a 60 . The cheese should have hard. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. 95. Add turmeric and bring to a boil. and heat on low until consistent texture is achieved.) Preparation Mix 1. and asafoetida. Add salt and keep for about 12 hours. Ras Malai Ingredients Ricotta Cheese 2 lb. Red Chili powder 1 tsp. This is best done in a microwave. 96. Add chili powder. Stir in rice powder. Mustard 1 tsp. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Coconut (grated) 2 tsp. Thicken the Half and Half by simmering over low heat for a long time. Mix thoroughly. Cumin seeds.ened and turned a pale brown. Chana Daal. Salt 2 tsp. Heat oil. Half and Half 2 qts. Cumin seeds 2 tsp.Coriander seeds 2 tsp. mustard seeds. Oil 5 tbsp. Heat oil and mustard seeds and add to the mixture.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. Rice or rice powder 1 tsp. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Spread this mixture over the lemons. Chili powder 5 tsp. Chana Daal 1 tsp. turmeric.
add mustard seeds. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. vanilla and rose water (and any other flavouring that you may want) to the Half and Half.nal volume. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. a pinch turmeric. 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. Heat oil. When you have a about a small bowl full. chana dal. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. After the cheese has been baked. soaked one large onion. chillies. do it over low heat and stir frequently. cardamon pods. season with mustard seeds first. about five) 2 ripe tomatoes.microwave is not available. add the green chillies and fry. Thicken until the volume drops to around half of the origi. Warm oil. chopped (if using little ones in a bag. 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. Throw in the ginger.5 cup sugar. diced 6 hot green chilles. Add the remaining 0. Add this at the end to the pulikacchal Mix well so there are no lumps. when popping add curry leaves. cut it into 1 inch squares and add to the hot thickened half and half. slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil. 98. bay leaf. salt to taste and jaggery. 61 . 97. add tamarind extract carefully. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. asafoetida and curry leaves. Heat for a few minutes. You can add a little fresh water each time to extract the pulp. When they start to pop throw in red chillies. set aside. When dal turns red. Cool for a few hours in the fridge.
Mash cooked dal with a spoon until blended and add to cooked eggplant. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. 99. In a pan with very little oil roast red chillies. Remove a trifle before it gets fully done. thin it out somewhat and have it as katirikka sambar. Take off heat. or pour equal quantity of extract from fresh pulp. add 3 tbsp water and grind slowly into paste. dark red remove fromheat and let cool. coriander seeds. you can make the cooked dal with half toor and half chana dal.onion gotsu. Remove from heat. a little turmeric.onions and fry till onions become transcluscent. Now add the coconut paste and its water. If using tamarind paste add a cup and half of water. salt and let cook until eggplant is done but has not lost its shape. chana dal and asafoetida. salt and garlic. 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. Keep on low heat till it starts to simmer a little. Add tomatoes and eggplant and fry for another five minutes. Add a little water if blade gets stuck. Throw in the turmeric. Alternately. Add more chillies if necessary. Remove from jar and wash it out with water and save this. 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. Variations: You can throw in a handful of chick peas from a can into this. 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 . In about a cup of water dissolve the tamcon paste. 100. Season with spluttering mustard seeds and curry leaves. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. add eggplant to tamarind water. Throw into blender with coconut. Set on stove.
Add a little more water if not semi. Warm ghee and roast cashews until a golden. turmeric. tamarind. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. 101. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. When done remove from heat. In a little oil. Add the dal. curry leaves and fry remaining grated coconut until a reddish brown.turmeric. While bitter gourd are cooking. Pour this onto the plaintainos and ericheri is ready. Add 2 cups water. Takes about 25 mins or so. 63 . urad dal. Add water to one inch above level of rice. Take off stove. salt to taste mustard seeds. in another pan sprinkle a little oil and fry coriander seeds. Throw in cumin seeds. Mix well and reheat a till it begins to simmer. salt to taste. Add coconut. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. Blend in cocunut paste into the bitter gourd-tamarind mixture. salt turmeric and pepper added on low heat until plantanos get really done. Add chickpeas and jaggery/sugar. Grind half the fresh coconut and add to cooked plaintanos.solid. Add a little tomato paste if handy for color. curry leaves. salt to taste. 102. curry leaves. urad dal. stir a min or two and then grind in a blender. In a separate pan season with mustard. Pour seasoning on top. Let simmer until bitter gourd are tender. Add the ginger. remove carefully and set aside. 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. urad dal. turmeric and salt. cracked pepper. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. Mix well. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Cook with water well above level of veggies. saute cut bitter gourd and green chillies. Add turmeric and let it simmer. mustard. red chillies and peppercorns until well roasted. 1 red chilli. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin.
Dip in syrup by pushing it deep down. Score a circle on the patty with a knife or small cap. Make a dough with bisquick and sour cream. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. remove and set aside. Roll it into balls and flatten slightly. peppercorns and cardamom seeds and set aside. Deep fry in crisco or oil on low fire till a med brown. In oil sprinkle heeng and add red chilies and then green chilies. Fry everything in oil and then add water and potatoes till tender. 2 cups sugar. sour cream. Badusha Ingredients 2 cups bisquick. Grind coriander seeds and cumin seeds and set aside. Can place a walnut or pecan in the center immediately after dipping.103. Add fennel seeds and ginger and fry. 104. Add spinach and cook covered. 105. 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. then add the other things. 64 .
chili powder and then add tomatoes. Fry till the tomatoes turn soft. 108. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. turmeric. chopped 1 tsp coconut(optional). minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. de-seeded 1 small onion. Fry for a minute and then add the tomatoes. Add the blended paste. along with the tamarind and the coconut. Heat the rest of the oil and add the chopped garlic and onion. Set aside.106. Tomato Chutney Ingredients 2 medium tomatoes. Goes very well with plain rice or chapati. Mint Chutney Ingredients 1 bunch mint leaves. 107. Now add the spices(red chilli. add ginger and garlic. Add coriander powder. In oil fry onions. garam masala. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Blend this into a smooth paste. sliced 4-5 green chillies. washed and chopped 1 small onion. crushed 1 small piece ginger. Fry till the onion turns translucent and the garlic browns. turmeric and dhania) and fry for half a minute. Then add peppers . salt and hing and heat through. shredded 65 .cover and cook. minced finely 2 clovettes of garlic. chopped 3-4 cloves garlic.
Can be refrigerated for about 1-2 days. one by one. 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. 110. hing. 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.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. 111. idli and plain rice. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. methi and red chillies. 109. Blend to a smooth paste using a little water. Fry till done. Add this to the coconut and tomato and blend into a smooth paste. Coconut Chutney Ingredients 2 cups of fresh coconut. curry leaves. Add salt to taste. Moolangi Chutney 66 . Goes well with dosas.
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. Now add the fruit pieces and fry for 5 minutes. 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. Add the red chilli powder and fry. green chillies and the ginger. drain and blend into a smooth paste. add the garlic. Pinapple Gojju Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil. salt to taste and the grated radish. 67 . peppercorns. Run the blender for about 3-4 secs. The radish and garlic should be about a qarter mashed up. tamarind. When they crackle add crushed curry leaves and hing.Set aside. Open a small can of cubed pineapple and drain the juice from the fruit. Heat 4 tsp oil and add the mustard seeds. Now add the ground paste and a little water. 112. When it's almost smooth in texture. Immediately add turmeric and fry for half a minute. dalia. Remove from the blender and season with mustard seeds and curry leaves.
Smear salt on them and place a heavy weight on them. Cook till the gavy thickens and you get a gojju consistency. Add the fried gourd. cut into thin rounds. Bhindi Gojju Ingredients 1 lb bhendi (okra). 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. This method is used to reduce the bitterness of the vegetable. Drain and set aside. Set aside for 1/2 hr. Fry till done. Cut them into large half-rounds.Add salt to taste and take it from the fire when the mixture comes to a boil 113. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. jaggery and tamarind. Now add all the raw dry powders and fry for 2 minutes. Add the fenugreek and sesame powders and mix well. When the mustard crackles. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. roasted and powdered 2 tsps white sesame seeds. Mix well and serve like a chutney with plain rice/dosa/chapati. 115. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . add the minced onion and garlic. Remove from heat and add the hing. Heat about 3 tsp oil and add the mustard and curry leaves. Fry in 3 tsp oil till well browned. Cut lengthwise and remove the seeds. Bring to a boil and reduce heat. Add salt to taste and enough water to cover the vegetable. Now add the shrdded coconut and keep frying for 2 more minutes. 114.
green chilles. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Add some water if the gojju is too thick. Take it from the fire. slightly ripened 1 tsp lemon rind. pitted 1 tsp cumin seeds. Drain. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Sweet Mango Chutney Ingredients 3 large mangoes. to a smooth paste. Fry till the mustard starts crackling. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Eat with plain rice and dal. 116. curry leaves and the hing. Hot Mango Chutney Ingredients 3 large sweet mangoes. ginger. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. Heat 2 tsp oil and add the mustard seeds. Adjust salt if needed.A small piece of ginger.Mix well. 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. Add the fried bhendi and stir for 2 minutes. Remove from blender and store in an airtight container. 117. mash well and set aside to cool. 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. Add the buttermilk and salt to taste(remember that the okra is already salted). This chutney keeps well for over a week when properly stored in the fridge. roasted 1/2 tsp coriander seeds.
When the mustard crackles. cumin and coriander seeds and crush coarsely using a mortar and pestle. Remove from heat and let it cool to room temperature. Heat the remaining oil and add the hing and mustard. Chop the ginger.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. 70 . But if you are of the impatient kind. This is how powders are traditionally made. it should keep well for more than a week. salt to taste and tamarind juice. 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. since no water is used in making this dish. 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. go ahead and use the coffee grinder but make sure that the powder is a little coarse. 118. Bring to a boil and boil till the juice is thick. lime rinds and lime juice. mash well and set aside. Soak the tamarind in some hot water and extract the juice. roasted finely 1 tsp mustard seeds. jaggery. Set aside. powdered masala. Bring to a boil on a low flame. In a pan. Add the mango. Store in an airtight container. When the mustard crackles. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. If boiled and cooled well. Drain. Put in the chopped ingredients. Roast the methi. Store it in airtight containers in the fridge. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. Put in the chopped ingredients and continue boiling. add the ground masala and fry till the masala turns color. saunf. green chillies and remaining garlic. salt to taste. Bottle when cool.
71 . chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . chopped finely (If you cannot find green onions. Season with mustard and curry leaves. Gobi Manchurian Ingredients 1 small Cauliflower. ordinary onions) 1 1/2 teaspoon of garlic. Mix the dressing with the grated mango. dissolved in milk 2-3 green onions (scallions). salad oil and coconut. 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. 119. dissolved in water 1 tablespoon chapati atta(wheat flour) 1/2 cup rice flour 1/2 tsp baking powder 1/2 cup of cornflour Juice of 1/2 lemon Salt to taste Oil for deep frying the cauliflower 2 tablespoon oil for sauce Method In a large bowl. you can substitute with white. 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. chopped finely A pinch of saffron (or red coloring). fresh 8 gren chillies.combine the chapati atta . 120. Make the dressing by combining the green chillies. red chilli powder. Crush together the coconut. green chillies and salt. salt. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings.Should keep for about a week. rice flour.
Now add the chopped garlic and green chilli paste and fry for a minute. 2 flakes garlic.sliced fine. add some oil and when it smokes add the remaining garlic and ginger paste.. shredded 3 medium onions. 1 cup of cauliflower flowerets.keep on stirring on low heat and when the mixture turns thick enough. to make a smooth paste. The minute it starts turning brown. Mix well with water.. 121. 3-4 green chillies. When onions are browned properly. Vegetable Pulao Ingredients 3 cups of rice. add the red chilli powder 72 . But this will turn the cauliflower soggy. drain and set aside. till you get the consistency of thin batter. salt to taste. 1 inch piece ginger. you can add the cauliflower when the mixture is in the pan itself in the last stage.. coconut. carrots and green peas.. 1/2 an onion. 1 tsp chilli powder. turmeric powder and 1 tablespoon green chilli paste. a few cloves. It all depends on how you like to eat the Cauliflower manchurian.. ginger and coriander in the blender.. garlic. Add the soy souce and stir for a minute. add the chopped corainder leaves and stir for 20 seconds. In a open pan. Bring down the heat and then add the cornflour-water paste and the red coloring. Fry the onions in a the ghee or melted butter.1/2 cup cornflour. The mixture will start to thicken. a few cardommom seeds. boiled A bunch of coriander leaves. Ghee or melted butter for frying..soft or crispy. Dip the cauliflower flowerets in this batter and deep fry in oil. 2 tsp of coconut. The leaves should not lose thier color. 1 tablespoon garlic/ginger paste. chopped. If you desire. salt... A few sticks of cinammon. Keep aside. add the chopped onions and fry only till they start becoming translucent.baking powder. Some mixed frozen vegetables like beans. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. cinnamon and cardommom.. soy sauce. Also add the cloves. Take this mixture from the heat and pour it onto the fried caulilower. 1 1/2 tsp red chilli powder.
add the cardamoms. jeera. 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 . cinammon. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. add all the boiled rice. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. chopped finely 1 tablespoon cashewnuts. crushed finely 1 small piece of ginger. Now add the peas.It is heated again to let the salt spread across the dish. Eat when hot with a vegetable or meat side dish. This might take approximately 15-20 minutes. cloves and onions. salt to taste and the blended masala. cut into large pieces 1 1/2 cup raw rice. When the vegetables are done.including the cauliflower and sprinkle some water on it. but do not add excess water as it will ruin the pulao. Cook on low heat till the peas are cooked. Mix in the cooked rice and heat through. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. 122. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves .and fry for 30-45 seconds. Fry till the onions turn transparent. crushed finely 1-2 cloves 1 small piece cinnamon. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). Keep sprinkling water periodically to speeden up the process. When it browns. transfer the vegeables to a big mixing dish. cashewnuts and the coriander leaves and mix well. 123. Serve with Raita. Now add all the vegetables. Keep covered and cook on a low flame till the vegetables are cooked.
Powder them using a coffee grinder and set aside.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. red chilli. cinammon. Add the powdered masala and mix.cloves. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Heat the ghee in a pan and add the mustard seeds. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . cumin. green chillies. urad dal and channa dal. Now add the buttermilk and mix well. Serve hot. Add salt to taste. add the brinjal pieces and fry till the brinjal is done. Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. When the seasoning is almost done. turmeric. Store in a airtight container. Bring to a boil and remove. coriander and peppercorns. 124. Mix this with the cooked rice and heat through.
curry leaves. asoefetida. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Set aside.add it to the rice mixture and add salt to taste.1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic. Add the tamarind juice to the above rice/dal/vegetables and mix well. cumin. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. When the seasoning is ready. pepper.etc) 4 green chillies. 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. 126. potatoes. green chillies. 75 .1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. Roast the coriander. 1/2 tsp channa dal. Mix in the bisi bhele huli anna powder. peanuts. 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. 1 tsp mustard. urad dal. Mix in the coconut gratings and powder once again. 2 tsp sesame seeds. Set aside. red chillies. Powder to a fine powder using a coffee grinder and set aside. urad dal and channa dal. 6 red chillies. channa dal. Heat some oil and add the remaining musatard seeds. cashewnuts. Heat the ghee and add the mustard.
Cabbage Upkari Ingredients 1 small cabbage. Mix this with plain cooked rice to get puliyogare or tamarind rice. 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. 128. 127. add the tamarind juice and salt/jaggery. Add salt to taste. Add the cabbage. When the seeds start crackling. Fry till the mustard crackles. 76 . Mix well. The liquid will start boiling. 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. Heat through and serve. Now add the powdered masala and simmer till you get a sticky masala. chopped finely 2 medium sized onions. Heat through and serve hot with rice and dal. red chillies dals and curry leaves. 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. Add salt to taste. You can add extra tamarind juice and mix if you need the dish to be more sour. Heat through and cool. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Add the shredded coconut and the hing and mix well.sesame seeds and curry leaves. This will keep well for a month in a airtight container if refrigerated.
Grind the coconut. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. 130. Add the paste to the onions. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Add chilli powder. 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. Peel them and prick the potatoes with a fork. poppy seeds.cumin powder and dhania powder and stir for 5 mins. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Add the yoghurt .129. cardamon. Drain and set aside. Eat with chapathi/nan. salt and the fried potatoes. Heat oil in a shallow pan and fry the onions to light brown. Fry the potatoes in hot oil till they turn slightly brown. Garnish with the chopped coriander leaves. ginger and green chillies to a paste. Now add the garam masala powder and mix well.
Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Heat hot with plain rice.Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. chopped and roasted 78 . turmeric and the coconut paste to the buttermilk. Heat the remaining oil. Serve hot with chapati/rice and dal. curry leaves. chopped finely Method Add the salt. Bharva Bhindi Ingredients 1 lb Bhendi. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . 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. take off the stovetop and sprinkle the lemon juice. When the bhendi is done. Stuff each bhendi with this masala and keep the remaining aside.Add the boiled vegetables. Heat on a low flame till the buttermilk mixture reaches a thick texture. Keep turning occassionally. cumin and red chillies in hot oil.Keep stirring continously. 131. Now add the chopped coriander leaves. washed 1 large onion . Heat 1 tbsp of the oil and fry the stuffing masala till well browned. hing . add the cumin seeds and when they splutter add the sliced onions. Not more than a minute. Season with mustard.Mix well. add the remaining masala and the bhendi pieces. 132. When the onions start browning.
Add the chopped coriander leaves and some water to get 79 . Add the baigan and mix well. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Rub them with some curd and salt and set aside. roasted 1 tsp cloves. roasted groundnuts powdered coarsely 3 tbsp. This will take around 30-45 minutes at 400 deg F. slide in the brinjals slowly. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Now add all the spices and the sugar and fry for a minute. Simmer till the vegetable is tender and done. Stuff some of this mixture into each slit of the brinjals. Mix all the roasted masala in the blender with some curd to make a smooth filling. roasted and powdered 1 small bunch coriander leaves. 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. Mash the baigan and add the salt to it. Make 2 slits to form a cross. Add some water. Take it out of the oven and peel it. Any mixture which is remaining can be now added to cover the vegetable. add the mustard. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. chopped finely 4 green chillies. roasted 2 tsp red chilli powder. cumin seeds wait to splutter.3 tbsp. Now add the peas and fry for a couple of minutes. grated fresh coconut. chopped and roasted salt to taste 2-3 tbsp. Fry till the onions turns translucent. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. 133. Heat oil in a heavy or non-stick pan. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. Heat the remaining oil and add the chopped onion.
Serve when hot with plain rice/paratha. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Peel.Mix well. 134. Heat through. ginger. Deep fry each kofta till golden brown. You can also add some malai to thicken it some more. Seal the edges and shape into stuffed rounds. Add the sugar and the ground peanuts. Keep aside. Mix in some water if necessary. Blend together the onions. The gravy will begin to thicken. Drain and keep aside. Malai Kofta Ingredients For the Kofta: 1 1/2 lb.crushed 3 large tomatoes.chopped 3 flakes garlic. 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. potatoes 2 heaped tablespoons each of crumbled paneer. Mix all the other ingredients for the kofta into a paste.crushed 1 inch ginger. Add the pureed tomatoes and the masala powders. mash and add salt to taste.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. 80 .a thick consistency. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
transfer it into another piece of paper/cloth. mix together the confectioner's sugar and cheese. Drain and store in the frezer. wrap it properly and refrigerate it overnight. Take it off the fire and let it sit for 10 minutes. shape into small flat balls. 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. The koftas should be put in just before eating the dish or else they will turn soggy. They should become spongy. Take it out and let it cool. 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. When all the water is drained from the paneer.The syrup should not be too thick. add the vinegar and wait for the milk to curdle completely. In the meantime. mix the paneer and sugar and shape it into flat balls. Cut into cubes and deep fry in hot oil. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. boil the half and half with the rose water. When cool. 136. 81 . Heat through and serve. Bring the water and sugar to a boil to yield sugar syrup. If you are using paneer. add the koftas. Insert the balls one by one in the syrup and warm them up.shape it into a large rectangular block. When it's boiling. Pour it onto a cotton/muslin cloth and tie it with a tight knot.When the g ravy comes to a boil. 135.
Store in airtight jars. Add the cooked balls to the half and half. 138. ghee 1/2 tsp. Set aside till the mixture has slightly cooled down. Add ghee and cardamom powder and mix well. Add the cardamom and nuts to the half and half. to 1/8" thickness. Apply the silver foil. Cook stirring continuously till a soft lump is formed. Add the sugar and stir on a low flame for about 4 minutes. 139. Spread on a clean greased worksurface. Cool. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. cut into diamond shaped burfis. Shape into laddoos(small round balls). Roll each laddoo in a little dessicated coconut. Roll lightly with a rolling pin. Let it stay immersed for about 1 hr. In a heavy saucepan put sugar and paste. 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. Use as little water as possible when blending. 137. Cook on slow to medium heat. You can either chill it or serve it at room temperature. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste.Set aside. 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 . Mix well.
fry the cashewnuts and raisins. Add the powdered cardamoms. Add the cooked rice and dhal. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Heat the remaining ghee. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Heat the 4 tbsp ghee. Mix the sugar. Strain the jaggery to remove the dirt. 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. 140. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Put the syrup once more on the heat and stir till it becomes slightly sticky.cloves nutmeg and saffron. Roast the rava in the 2 tbsp ghee till light golden in colour.roasted rava and cardamom and powder fine in a dry grinder. The laddus can be stored in an airtight container for a few days. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Serve hot. 141. 83 .2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Add to the rava-sugar mixture. Fry the cashewnuts and raisins and add t o the pongal. Mix well. Shape into tight laddoos(small round balls).
Mix in the strained mango pulp and the cardamom powder. When the mustard crackles. Strain the mixture through a muslin cloth to remove all liquid. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Blend together the garlic. with a little vinegar. 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. smear turmeric and salt on them and soak them in 1 cup vinegar. ginger. Heat the oil and add the remaining mustard. If you use low-fat cheese and milk and cut down on the sugar. add the fenugreek. Strain the mango pulp in a similar way to remove most of the liquid. you have a very low-calorie delicious and nutritious dessert. Hot and Sour Tomato Pickle Ingredients 1 lb. 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. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Pour into a large container and chill in the refridgerator for about 3-4 hrs. This will serve 2 people. red chillies and 3/4 of the mustard. 142.Leave for about 2 hours.Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Serve in individual dessert bowls topped with pistachios and dry fruits. 143. 84 .
This will keep well for months in a airtight container. This will keep well for months in a airtight container. 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. Powder to a fine powder using a coffee grinder and use as required. Stir continuously as the mixture comes to a boil. Will keep for a year. You can make a larger quantity of this by using the above ingredients in the same ratio. 146. When the pickle is almost done. Powder to a fine powder using a coffee grinder and use as required. Take it off the heat and let it cool. Store in a clean bottle. 144. You can make a larger quantity of this by using the above ingredients in the same ratio. the oil begins to float at the top.Add the tomatoes and the remaining vinegar. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . 145. 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.
curry leaves and cumin in ghee. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. 148. pepper. Bring it to a boil on a low flame. Mix together the water.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. Use as required. The coriander and cumin powders must be freshly ground. Season with mustard. 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. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. Eat when hot with plain rice.salt sugar(jaggery) and tamarind juice. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Garnish with chopped coriander. 147. hing. This will keep for months if stored in an airtight container. tomato. Pepper Rasam Ingredients 1 small tomato.
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. coriander and green chillies. Season it with mustard seeds and curry leaves. Cannot be re-heated on direct fire.jeera. Heat some oil and add the mustard and curry leaves. one by one. 149. When they crackle. Blend to a smooth paste. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. the remaining turmeric.Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. green beans 7-8 green chillies 87 . Set aside. Add water if the buttermilk is too thick. Take it from the fire and set aside. the coconut. Add hing and serve hot with chapatis or white rice. Delicious when eaten with hot plain rice. Now add the lime/tamarind juice and heat through till it boils. Add the tomatoes and the coriander and some water to get a liquid consistency. add the onions and fry till they turn brown. Roast in a little oil. Add the cumin-dhania. Now add the besan and keep frying for 2 minutes. 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. red chili and turmeric and fry for a minute. Add salt to taste. Add this coconut paste to the warm buttermilk. Add salt and heat on a low flame till the buttermilk reaches room temperature. 150. put it back on the stove and heat for approximately 4-5 minutes.
Remove from heat and add the boiled dal/tomato to this. Add salt to taste.1 cup fresh coconut. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Add the beans and salt to taste. Boil in a little water till done. Season with mustard. Fry till the onion starts turning color. 151. medium sized.cucumber. 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. Drain and set aside. Other vegetables like eggplant. In a saucepan. Blend together the coconut and green chillies. When the cumin is slightly fried. Dhal Makhani Ingredients 1 1/2 cups toor dal. cumin and curry leaves. Bring to a boil on a low flame.cayote etc can also be used for this preparation. Dilute with some water if needed. add all the other seasoning ingredients except the red chilli. Add 1 cup of water. Add this paste to the buttermilk and mix well. Now add the powders and fry for a minute. 88 . 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. Adjust the salt if necessary. chopped For seasoning: 1 small onion. prepare the seasoning by heating the butter. Add the chopped coriander leaves. 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. turmeric and dhania. washed and drained 2 tomatoes. Add the cumin and mustard. Mix well.
9. Chopped green coriander 1 tbsp. Cool for sometime. 8-10 nos. 152. - Salt 1. 6. 2. Add this paste to the fermented mixture. Add mustard seeds. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. The mixture should have a thick consistency. Oil 2 tbsp. 4. 8. 5. Keep the steamer ready on the flame. In a small bowl take one teaspoon of soda bi-carb. Grease a dhokla mold or a shallow cake tin with a little oil. remove and pour over the dhoklas. Dhokla Gram flour 200gms. 7. Wash and soak urad dal for 6 hours. 153. Mustard seeds 1 tsp. Soda bi-carb 1 tsp. ¼ cup 1 tsp. Make a paste of ginger and green chilies. Curd (yogurt) 1 cup Chopped green chili 1 tbsp.Bring it to a boil and remove. 1 teaspoon oil and juice of 1 lemon. Cut into squares and arrange in a serving platter/bowl. Add salt and cover it and leave it to ferment for 3-4 hours. Whisk well to remove all lumps.Take gram flour in a bowl. Mix well and add this to the Gram flour mixture. Serve hot with rotis or plain rice. Fresh grated coconut ½ cup Lemon 1 no. Add turmeric powder and correct seasoning. Add beaten Yogurt and warm water. Serve garnished with chopped green coriander leaves and grated coconut. 3. When the seeds begin to crackle. Heat oil in a small pan. Chopped ginger 1 tbsp. Salt As per taste 1. Pour the batter into the greased mold and steam for 10-12 minutes. 89 . Turmeric powder 1/2 tsp.
5. Whole garam masala 1 tbsp. Add 5 cups of water and bayleaf. Cumin seeds 1 tsp. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Salt As per taste 1. Green chili 2 no. 1 cup 3 tbsp. As per taste . 4. Serve hot with Sambhar and Coconut chutney. 3. Grind into a fine paste. 7. Chopped green coriander 1 tbsp. 7. 155. Sugar (optional) 1 tbsp.2. Wet your palms and take batter into the palms. Sieve flour. 90 250 gms. Heat oil in a Kadhai. Bring to a boil. Add salt. cumin seeds and crushed peppercorns to the batter and mix well. Chopped garlic 1 tbsp. Chopped ginger 1 tbsp. Dry mint leaves on a hot griddle and then powder. Add strained tomato liquid and season with salt. 6. Strain the mixture with a soup strainer. green chilies cut into two and Whole Garam masala. Shape into a ball and make a hole with the thumb in the center like a doughnut. add sugar if it is very sour. 4. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Add cumin seeds. 6. asafetida. Serve hot. 2. 5. curry leaves. Oil 1 tbsp. Heat oil in a pan. Bring it to a boil. 3. Tomato Soup Tomatoes 600 gms. 154. Cook tomatoes with chopped ginger. garlic. This is now called a vada. Deep fry the vadas in medium hot oil until golden brown and crisp. garnished with chopped green coriander leaves. Wash and cut tomatoes into quarters 2. let them crackle. Bay leaf 2 no.
remove seed and then cut ¾th inch sized pieces. on moderate heat for 3 minutes. 8. 350 mls. Turn it and smear half a table spoon of oil on paratha. salt and mint powder. Drain out excess moisture. Slit green chilies and cut them into half inch long pieces. Cut raw mangoes into half. 12 no. 3 tbsp. Divide into 8 equal portions. 156. Grind mustard seeds to a coarse powder. 4 tbsp. fennel seeds and mustard seeds to a coarse 91 . 2. Cook rolled portion (paratha) on a Tawa (griddle plate). 2 tsp. Roll out each portion with a rolling pin to approximately six inch diameter. Cut limes into eight pieces. 2 tbsp. 4 tbsp.3. Pour oil on top and shake the bottle well. add water to make a semi hard dough. cover and keep aside for 10 minutes. Serve hot with Dal Pakhtooni or curry of your choice. As per taste 1. Repeat the same on the other side. Cook on low heat till golden brown. 4. 157. 5. As per taste 1. 2. Grind fenugreek seeds. Apply turmeric powder and salt. 4. Mix flour. Note: This pickle can be enjoyed within 5-6 days of preparation also. 6. Mix powdered mustard seeds. 2 tsp. turmeric powder and salt with green chili and lime pieces. 3 tbsp. 400 mls. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Knead well. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 7. 3. rub nicely and then keep it for half an hour. 3. 5. Transfer this to a sterilized glass bottle or an earthenware jar.
1 kg. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. This is to ensure that the mango pieces are always in contact with the oil. 6. Simmer until it is reduced to a thick consistency. Serve cold. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 158.powder. make balls and press between your palms to flatten them. bring it to a boil and add rest of the flour dissolved in water. 7. Keep in refrigerator for another half an hour. 7. remove and let it cool. Keep aside. 1 tbsp. sugar in the same quantity of water. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 1. 6. add 2 tablespoons flour and make a dough. 4. reduce the flame. Now take milk in a heavy bottomed pan. 159. Cook for another 3 minutes. salt and oil are used as preservatives. 2 ltrs. 8. 2. Add half a cup of water and again bring it to a boil. bring it to a boil. Mix thoroughly. stir continuously. Heat mustard oil until smoking point. Dissolve 500 gms. 3. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 4 tbsp. of water. 4. Knead and mash Chhena. Remove from the flame and refrigerate for an hour. 9. Divide it into 12 equal portions. 5. 92 . fennel and mustard powder with red chili powder. Squeeze the rasmalai and put them into chilled milk. Mix fenugreek seeds. 5. Note: In most of the Indian pickles. Put this into an earthenware jar and pour the remaining mustard oil. garnished with sliced pistachio nuts. Make sure you stir the contents o f the jar for the first two weeks at least once a day.
Cook it from both sides. 5. Cook on a slow fire for 10 minutes. Leave it overnight to ferment. 2. 4. Add charoli seeds and sugar. 1. Heat Ghee in a Kadhai. Remove and keep it in sugar syrup for at least 5 minutes before serving. 3. Sugar 200 gms.160. 2. Add green cardamom powder . Green cardamom powder ½ tsp. Basoondi Milk 2 ltrs. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Heat milk in a thick bottomed pan. add a little water if required and make it into a pouring consistency. Tip: For jalebi cloth. Prepare sugar syrup with equal quantity of sugar and water. 3. Charoli seeds 25 gms. a few drops 1 tsp. 161. 5. ½ tsp. Stir continuously to avoid milk sticking to the bottom of the pan. 6. optional 500 gms. 4. take some stiff cloth and make a 3 mm hole in the center. Pour into a serving dish and serve cold 93 . Bring it to a boil. Mix it. Add some water and make a batter. Mix flour. Add green cardamom powder and cook it for 20-25 minutes. 1. soda and Yogurt. Simmer and reduce it to get a thick consistency. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes.
mix well and pat it again. Cover and keep aside for 1/2 hour.Roast some cashews in ghee and add it to the mixture. 163. grated coconut in ghee and add this to the mixture and stir well. leave for 5 min. Inner stuffing(Poornam): Mix 1 cup grated coconut. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.Turn over until both sides are cooked well.162. Add the liquid part of this juice (which will be at the top) to cooked mixture.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.1. 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. gram dal in the ratio 2:2:1. raisins.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. moongdal. 164. Poli Poornam:Boil gram-dal until half-cooked and drain the water.Add some extra ghee while serving. cardomom and grind.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Roast cashewnuts. Dal payasam Moong dal . 1/4 kg sugar. water 1 Heat water to boil.1 Powdered jaggery . Add cardomom powder. Kozhukkattai Outer cover: Rice flour .Then take even sized balls of this and shape it into a hollow hemisphere. grated coconut. put the poli and add a spoon of ghee around it.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Make this into round balls. Add the cooked dal mixture and heat for a little while. 1 cup powdered jaggery.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.Heat a griddle. Sweet pongal Sakkarai Pongal Take rice. 94 . and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Make it tghick by heating in low heat for a little while.1 Gran dal .Add water and steam in pressure cooker.place a ball of poornam on it.Add jaggery. 166.
1/2 tsp. ghee-2 tsp.1 cup. to the rice flour and mix well. Thattai Soak 4 tsp of gram dal for one hour. sesame seeds . Make it thin. Make this into uniform balls and flatten it lightly on both sides. Add 1 cup grated coconut. salt. Place 2 tsp of the poornam on this and fold it sealing on the sides. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate..3 tsp. each 1/4 kg. 4 tsp sesame seeds. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. To 100g of ghee add a pinch of salt. 95 . Repeat the procedure with all the balls. red chillie powder . omam paste 2 tsp. 2 tsp ghee.1 tsp. 167. Deep fry these in boiling oil. Take a ball of this paste and pat it on a plastic sheet of paper .1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. urud flour . add minimum water and knead tightly. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Deep fry this in oil and when it it cooked.2 tsp asafoetida . Seedai rice flour-500g.Drain the water completely.Add the soaked dal and minimum water to this and make into a thick paste.4 tsp. Deep fry this in oil.Take maida:rawa in the ratio 1:1.300 g Rice flour .1 tsp salt . asafoetida . 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. add a pinch of salt. 1 tsp salt.2 tsps Ghee . a pinch of baking soda and mix until bubbles appear. Add other ingredients and mix well. Mix gram flour 500g. Make this flour into even sized balls and roll in the form of pooris or chappathis. 170. 171. Turn over until it is fully cooked and crisp. rice flour . Make very small balls using this flour and deep fry in oil. Ribbon Murukku Gram flour . 2 tsp red chilli powder.4 tsp. grated coconut . salt . You can decorate it on top with grated coconut. 2 tsp ghee and 1/2 tsp asafoetida and mix well. Add little water so that the mixture becomes a solid paste. 1/2 tsp asafoetida. Slightly dry roast 500 g of rice flour. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. 169.1 tsp.1 tsp sesame seeds. 168.200 g red chillie powder . cumin seeds . Slightly heat the rice flour in a dry pan. so that it becomes semi-circular in shape.
172. cumin seeds. sesame seeds . 4.Boil for 5 minutes till scum forms on top. urud powder . 2.When sugar dissolves. 173.4 tsp. 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. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 96 . Urud powder Dry roast urud dal and grind into a very nice powder. milk few drops saffron (kesri) colour Method For syrup: 1.250g. For boondi: 1. 5. Keep aside.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.Strain and return to fire.Add colour and boil till sticky but no thread has formed.Mix flour and milk to a smooth batter.Add cardamom powder and mix. Thenkuzhal Rice flour . 6.Put sugar and water in a vessel and boil. milk 1/2 tsp. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . 3. add milk.
add flour. chana dal--1 t. When steam comes.Stir with another strainer and remove when light golden.Cover and keep for 5 minutes.sp. Put chana dal. it will roll into a boll. Mix the batter. 10. 8.First make a paste of green chillies. it should not stick. 175.sp cumin seeds-1/2 t. little salt.sp Urud dal-1 t. urud dal.Cool and keep open to dry. Leave for 15 minutes. 2/3 cup water.sp oil-4 t. coriander leaves nicely. stop and bring down. 4. hot water over it. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. 9.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1.Drain any excess syrup. keep in sim and cook till it sweats. 1 big spoon oil.2.sp mustard seeds-1/2 t. 11.Tap gently till all batter has fallen into hot ghee. 3.Heat oil in a thick bottom pan.Spread in a large plate. cumin seeds. 5. Powder elaichi and add ghee before bringing down. 13.Heat ghee in a heavy frying pan. rice flour allow water to boil. 174. Sprinkle few tsp. turmuric powder-1/2 t.With the other pour some batter all over the holes.sp. Repeat for remaining batter. ginger.sp. 7.Keep aside. 6. 97 .Shape in laddoos with moist palms. before storing in containers. 3.Immerse boondi in syrup. When you touch water and then the jaggery.Cut the brinjals into 2 inch pieces. 12. Then stuff and steam kozhakattai in cooker. 2.Hold strainer on top with one hand.
green chilies. together with a little water. 6.Add salt to taste.Close the pan again.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 . Allow to splutter.Put the brinjal pieces.Tastes good with white rice and ghee. the curry is ready. 2. 7. salt and turmuric.Take rice which should be boiled well before and let it cool. 6. 8.fried in oil Method 1. 4. Then you can add peas and the fried potatoes.mustard seeds.Serve hot with any veg or non-veg dish.Fry till oil seperates then add the ground ingredients with a little water. mint leaves. 3. 5. Green Pulao Ingredients One bunch of fresh coriander leaves. 7.Then you add the masala and stir well till the masala has spread out on the rice. with a plate. 5. put the tamarind juice. Put some water in the plate. 10. 9.Sprinkle the coriander leaves and serve.Grind coriander leaves. 177. 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 .Fry them for a while and cover the pan. but stir it frequently. 4. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. add garam masala and ginger and garlic paste. Keep aside. 176. 8.Let it cook till you get a nice aroma and it should thicken.After 5 or 6 minutes. Add red chillies and fry nicely. ginger-coriander paste in the brinjal pieces and mix well.After the brinjals are half cooked.
1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Masala Vada Cooking time: 30 minutes (with soaking time of 1. nutmeg powder.1/2 cup Chopped Green Chili -. Add coriander seeds powder. do not add any water).half inch stick Cloves -. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Garlic -.asafoetida.1 cup Split Green Gram (moong dal) -.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Serve with Verusanagapappu Pacchadi or plain yoghurt. Crush cinnamon stick and cloves into powder and add to the paste. 182. sliced green chiles and tamarind extract. Remove from heat. garlic. ginger and green chili. Nutmeg Powder -.1 tsp. Salt to taste Oil to deep fry Mix the two dals and soak for 1. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.5 hours. Chopped Onion -. 102 . onion.1/4 cup Cinnamon -.1 tsp. Drain water from the soaked soal. Ginger Paste -.1 tsp. Mix thoroughly.1/4 tsp.1 tsp. Mix well. Stir well.3 Coriander Seeds Powder (dhaniya powder) -. Note: You can adjust the amount of tamarind extract according to your taste.
1 inch piece Chopped Coriander -.15 Finely Chopped Green Chilies -. poppy seeds 103 .1 tsp Oil for cooking Salt to taste Mix everything except oil.2 tbsp (very small pieces) Cumin Seeds -.2 (about 1. grated coconut 60 g. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. gram flour 120 g.183. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.1/4 cup Semolina (Bombay Ravva) -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.5 tsp) Chopped Fresh Coconut -. Allam Pacchadi (ginger pickle) goes well with this dish 184. It should spread on its own. sesame seeds 60 g. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.1 cup Rice flour -. It is a great snack.1 cup Chopped Ginger -. You shouldn't use an implement to spread the batter. Add enough amount of water and mix well such that when you pour batter on the frying pan.fistful Crushed Cashew nuts -.1/2 cup Moida -.
Blanch in salted boiling water until al dente (almost cooked. Uncover and increase to medium heat. garnish with pomegranate and serve with tandoori paratha.a pinch of sugar salt and chilli powder to taste 100 g. Lower the heat. Add potatoes and stir-fry for five minutes. Khatti Arvi Ka Saalan Serves: Four 104 . drain and keep aside. chopped fine a marble sized ball of tamarind. Add salt. Add the ginger paste and garlic paste. 60 ml. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Cover and cook (for about six minutes) until al dente. cummin powder. Remove from oil and store in an airtight container. sesame seeds and poppy seeds and grind to a powder. Keep it aside. 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. Heat oil in a kadai or wok and season with mustard seeds. Add tamarind pulp and black masala powder and mix well.5 g) fresh black pepper powder. strained 800 g cauliflower. pepper powder and kasuri methi. Stir well. Cut into three cm. bidari paratha or puri. yellow chilli powder and salt. To serve:Remove to a serving dish. Check the seasoning and remove from heat. Add sugar. coriander leaves. strained 10 g garlic paste. Add cauliflower. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. add curry leaves. asafoetida. Drain and keep aside. Roast the grated coconut. Stir well. Then add fenugreek and stir for a few seconds. long pieces and deep fry in hot oil till brown and crisp. Stir-fry until the moisture evaporates. Sprinkle amchur powder. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water. 185. 186. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Knead to a stiff dough. hot oil and enough water. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. 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. salt. Wash in running water. 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. Stir for some time. When they crackle. but not soft and squishy).
urad dal and whole red chillies. stirring occasionally. Bring it to a boil. crushed 105 . Add tomato puree. 187. Add mustard seeds. Heat oil in a pan. Bring it to a boil again.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. For the filling: 150 g paneer. Grate the jaggery and reserve in three tbs water. When cool. 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. Lower the heat. Drain. Stir for a minute. Lower the heat. simmer. Remove and adjust the seasoning. Stir until the seeds begin to crackle. cummin seeds. 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. Add onions and saut until golden. tamarind pulp. To serve: Remove to a serving bowl and serve with steamed rice. Add garlic and saut over medium heat until light brown. Add salt and three cups water. Stir-fry until the oil floats on top. 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. add arvi and jaggery. Add lemon juice and bring to a boil again. peel and quarter lengthwise and reserve in a panful of water. until the gravy reaches thin sauce consistency. Add curry leaves. 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. chilli powder and turmeric powder.
whatever you do to nonstick yourself. Dry roast the coconut. jaggery. Stir and bring to a boil. Put Cauliflower into pan then pour spices over the top. and cook with lid off. for another 5-6 minutes. including stem. tomato. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Put enough water in a pan. ginger paste. basting at regular intervals. Stir in half the cilantro leaves. garlic paste. groundnuts. Remove and uncover. green chili. 106 . To prepare the filling: Remove the brown skin and roughly chop the coconut. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. (Keep the bitter gourds overnight if you prefer them to be even less bitter). and cut cauliflower into 1 inch flowerets. 188. Add the bitter gourds and blanch them until soft. mix well and divide into 12 equal portions. Stir over medium heat until they begin to crackle. drain. increase heat to medium. Hold the onions with tongs and roast them directly over the flame until the skin is charred. except paneer. Combine chili powder. peel and roughly chop the onions. tumeric with the yogurt in A small bowl. Arrange them in a greased roasting tray with the slit side on top. Remove the seeds and rub with salt. Cover with foil. corriander powder and chilli powder to the paste and mix well. ginger. Make sure all liquid is driven off. Put a portion of the filling into each of the blanched bitter gourds. Spray with pam. Cool. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes.Add paneer. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). turn off heat and sprinkle with garam masala and reamaining cilantro. Grind all these ingredients. use nonstick pan. and turmeric powder. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. with 1/4th cup water to fine paste. Add curry leaves and stir. Drain and keep aside. mustard seeds and fenugreek seeds.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. use a little water. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. to drive off excess moisture. ginger. Pour over the paste. Arrange on a tilting tray and keep aside for at least an hour. Add salt.
189. cloves. 4 servings. Store in a bottle for up to 6 months.25 tsp. Move them around for two minutes. add pods and cinnamon. strain it. salt.serve with basmati rice. Red Chile Powder -. Now add vegetable pieces. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. 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.10 Water -.1 tsp.0. 1 oz. add chopped onion and fry until light brown. 107 . combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). but continue shuffling until the heat is out of the pan. and shuffle for another minute. and discard what won't pass through strainer.0.2 tbsp. 1 oz piece of cinnamon stick. Pour roasted spices into grinder and grind til you have a fine powder. Oil -. turmeric powder. When Fenugreek seeds are light brown. less than 98 calories GARAM MASALA 2 oz. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. reduce heat. heat oil on medium and add mustard seeds and Fenugreek seeds. red chile powder and fry for 5 minutes on high heat while stirring occasionally. 2 oz. But you might consider it worth investing in as its a neat combination of spices for cooking. If not fine. Sugar -. Mustard Seeds -. Garam Masala 5 tsp coriander seeds 1 Tbsp. Fenugreek Seeds --1 tsp.5 cup Turmeric Powder -.1 tsp. black cardamom pods.5 tsp. 190.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. Turn off heat.0. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. Curry Leaves -. Add clves and peppercorn. peppercorns Heat a heavy skillet.
• Let cook on medium fire for some time and then put in almond and cashewnut bits.Next add tamarind extract.) 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. water and stir well. • 192. add jaggery and ghee. The koftas will melt in your mouth. after washing. Malai Kofta An extra special party favourite.) fresh cream • 4 tablespoons ghee • 1 teaspoon chilli powder • salt to taste • To be ground into a paste (for the gravy) • 1 large onion • 2 tablespoons grated fresh coconut • 7 cloves garlic • 2 green chillies • 2 red chillies • 2 teaspoons coriander seeds • 1 teaspoon cumin seeds 108 . saffron nutrieg and cardamom powders. 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. • Bring to one or two good boils. • Lastly put in the kishmis. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. coriander leaves. 191. Ingredient • For Koftas • 350 grams (12 oz. 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. • As soon as the rice and dal are cooked to softness. sugar. curry leaves.
Mix the paneer. chilli powder. green peas.) carrots • 100 grams (4 oz. plain flour. Serve hot with parathas. Note: You can add 1 teacup of boiled green peas to the gravy if you like. add 4 teacups of water and cook. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. • 100 grams (4 oz. baking powder. sugar. spring onions. tomatoes. Keep aside these koftas. Procedure (Gravy) Cut the tomatoes into big pieces. 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. How to serve Just before serving.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. salt and a little water and cook for 5 to 10 minutes. 194. spring onions (with leaves). 193. ginger and coriander and fry for at least 2 minutes. • Now add the tomatoes.) cauliflower • 100 grams (4 oz) capsicums 109 .• • • • 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. puris or rice. Add the tomato soup. ginger and coriander separately. prepare a soup by passing through a sieve. Shape into small balls and deep fry in ghee. Heat the ghee in a vessel and fry the paste very well. add the koftas. chillies. When soft. • Heat the ghee in a vessel and fry the onions till golden. Add the c hilli powder and fry again for 1 minute. Navaratna Curry Ingredient • 100 grams (4 oz. cream and salt and boil the gravy for at least 10 to 15 minutes. coriander and salt. • Add the tomato ketchup. boiled vegetables. chillies. green chillies.) french beans.) potatoes • 100 grams (4 oz.
garlic. Oil for deep frying For Garnishing . Reserve the vegetable stock. 3.1/4 tsp. cashewnuts. turmeric and a little water. Cook the potatoes and carrots and mash them up. carrots and potatoes into small cubes. Add the tomato puree and simmer till it forms a thick sauce.) cashewnuts • 100 grams (4 oz.3 cups (sliced) Onions . • Cut the cauliflower into big pieces • Boil the french beans.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. Then add the stock. carrots. cinnamon. cauliflower and green peas • Deep fry the potatoes in ghee • Cut the paneer into small cubes and deep fry in ghee • Cut the capsicums into long strips • Grind the tomatoes with very little water • Whip the curds • Heat the ghee in a vessel and fry the paste for a little time • Add the tomatoes and curds and fry again for a few minutes • Add the vegetables. Carrots . 110 . pepper.1 tsp. salt and chilli pwd and bring to boil.1 cloves (crushed) Ginger . .1 inch piece (chopped) Cinnamon pwd.3 nos. Form the mixture into small balls.4 tbsp. Cloves pwd. paneer pieces. raisins. To be Ground into a paste • 6 cloves garlic • 2 green chillies • 4 kashmiri chillies • 25 mm (1") piece ginger • 2 teaspoons coriander seeds • 1 teaspoons cumin seeds • 1 teaspoon shah-jira • 3 cardamoms Procedure • Cut the french beans.2 nos. 2. turmeric pwd.• 100 grams (4 oz) paneer • 100 grams (4 oz. Keep it aside. METHOD : 1.) raisins • 100 grams (4 oz. each Tomatoes . Vegetable Kofta INGREDIENTS : Potatoes . Mix salt and pepper to taste. cloves. coat with flour and deep fry in hot oil till golden brown. thick cream and chopped fresh corriander leaves. (pureed) Chilli pwd. silver foil and cherries 195. 4. 5.6 big nos. pineapple pieces and few cherries for decoration. Cook for 2 mins. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Add ginger. Fry onions in oil till golden brown. . Salt and Black pepper Flour for coating. (sliced finely) Garlic .
2. Place the cooked koftas in the sauce and simmer for some time.1 tsp. 3. 8. Divide the dough into large balls. Add vinegar to the milk. 7. Warm milk .1 1/2 litre White Vinegar . 4. Sugar .3 tbsp. Make small balls from the mixture and flatten it. Garnish with grated pistachios. Place the cheese (paneer) on a board and while still hot. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. In a small bowl mix little flour with water and add this to the boiling sugar syrup. 9.6. Boil milk and cool it. Salt . Make thin sugar syrup. 4. knead it till no granules are left.2 cups (powdered) Almonds (Badam) . Add the rasmalais to the sugar syrup.1/2 cup Sugar . Pistachios . 196. Add ghee and sugar and stir till well dissolved. 5.2 tbsp. 198.4 cups (a bit thicker than ordinary) Sugar . Ghee . Oil or Ghee for deep frying METHOD : 1.1/2 tsp.4 tbsp. 2. Repeat the process after adding the flour to it. Besan Ladoo INGREDIENTS : Besan . Roll out on a board into thick rounds.1/2 cup Sesame seeds (til) . Add this mixture to the flour and bind to a hard dough. 197.3 cups Flour (Maida) 2 tbsp. 3.2 cups Milk . Filter the mixture using a muslin cloth and squeeze out the water (whey). Deep fry in hot oil till light brown in color. Add sesame seeds and knead well. 6. Add crushed cardamoms to the syrup. Add the cream just before serving and garnish with corriander leaves. Cut into small diamond shaped pieces. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . (chopped) 111 . Rasmalai INGREDIENTS : Milk .20-25 nos.10-12 METHOD : 1. slowly little by little and keep stirring. Crushed Green Cardamoms .
1 cup Cardamom pwd. Boil the milk and add the sugar.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. 7. Fry the coconut in oil till it turns a light brown. each (chopped) Ghee or oil .1 cup Cardamoms . 112 . remove from heat and cool.100gms. and keep aside.Ghee . boil the milk and add the sugar. Heat the ghee in a pan.1 glass Sugar . 8. Add the powdered sugar to it and mix well. grated coconut to the milk mixture and stir thoroughly. Add the almonds and shape the mixture into balls. Heat the ghee and fry the khoya stirring all the time till it turns a light brown.1 cups Khoya .1 tsp. Keep aside. then add cardamom. Continue cooking on a low flame.2 (ground) METHOD : 1. Ghee or oil .300 gms. Add khoya to cold milk. raisins and cardamom pwd. Cashewnut Barfi INGREDIENTS : Cashewnuts . Add the dryfruits . stirring constantly. (finely ground) Milk . 199. When the aroma comes. Keep on low flame.10 gms. cashewnut pwd. .1 (grated) Almonds (Badam) and pistachios.400 gms. Remove from heat and mix well with the khoya.50 gms. Sugar . Stir till it dissolves. When the mixture leaves the side of the vessel.300 gms. add the nutmeg with a little milk and keep aside. Khoya . 3. Keep stirring to avoid burning. 2.250 gms. Separately. 5. Pass the cashewnut powder through a fine sieve. each (coarsely ground) Milk . Walnuts. Add besan part by part and mix it well. saffron and nutmeg. then fry in oil for a couple of mins. Dryfruit Halwa INGREDIENTS : Cashewnuts.1 cup Cardamoms . Coconut . 5. 6. In a heavy bottomed vessel. Garnish with varak. Almonds and Pistachios . 2. and mix well.500 ml. 3. almonds and pistachios. 4. remove and spoon contents into a greased thali. 2. Cut into diamond shaped pieces and serve. 200. Black raisins . Stir till the sugar dissolves. Smoothen with the back of a flat spoon. 3. 4. METHOD : 1. Add the khoya.
cashews and raisins. Cut 5-6 coconut rings and chop it further to small pieces. 5. 12. 5. This will be thicker. Pour this into the boiled dal mixture and stir well. Fry the cashews and raisins in ghee and keep aside.1 cup Coconut .1/4 cup Ghee METHOD : 1. 202. It tastes great if eaten cold too. Take a small portion of the dough and roll them into parathas. Boil it till the liquid obtains a thick consistency. 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. Cook for a few mins. Add this second milk to the fried dal and pressure cook it. Delicious Parathas are ready and tastes very good with spicy tomato chutney. 10. and the fried cocunut pieces.1/2 Jaggery . 201.1/4 cup Raisins . 11. 6.4. Cut into diamond shaped pieces and garnish with almonds and pistachios. 9. boil 1.1/2 cup water and add the jaggery to it. In the meantime. 2. 8.1 tsp. Keeo aside. Add the thick coconut milk and mix well.2 cups (grated) Cardamom powder . Grate the remaining coconut and grind it with 1 cup hot water. 7. Cashewnuts . Dal Payasam INGREDIENTS : Moong Dal (lentil) . Fry it in ghee and keep aside. Again add 1 cup hot water to the ground and drained coconut and grind. 5. Fry it in hot ghee for 2-3 mins. Roast them onto the tava by adding little ghee to it . Spoon the mixture into a greased plate and smoothen with a flat spoon. Remove from heat and serve hot. Squeeze the milk out and reserve in a separate bowl from the previous. Add all the above listed ingredients and make a dough out of it. Keep strring all the time. Drain and reserve the coconut milk. Wash and drain the dal. 203. Green Onion Bhurji Ingredients 113 . 3. Add cardamom pwd. 4.
Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Decrease flame and let it cook till the leaves become soft. Keep this aside for 3 hrs. Mix the whole mixture well till the eggs get cooked and the mixture is dry. 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. When the oil is hot enough. 204. Add salt to taste . Keep aside Chop the leaves finely. Serve piping hot. Add the chopped leaves and mix well. drop the batter in oil and deep fry them till golden brown. Note : Do not add any water to the onion leaves. Heat some oil in a frying pan. 114 . Mix well. After the leaves get cooked thoroughly .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. Beat the eggs and add to the pan. They should cook in their own juice. add chilli powder and turmeric powder. Close with a tight fitting lid.
For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. These bondas are very crispy and tasty too. 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. 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. Add salt to taste.Serve hot with green chutney or ketchup. salt. Serving the wadas 115 . 205. asafoetida and curry leaves and add to yogurt. Make sure the curd is sour enough. Take each wada out from water. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. green chillies and ginger. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Add sugar. squeeze the water out and set aside. Grind it to a smooth paste. Make a tarka (seasoning) of mustard seeds. Keep the yogurt in refrigerator until it is chilled.
almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.Serve with sweet tamarind(imli) chutney. In the mean time see the milk for ras may be ready. Sprinle red chiili powder.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. 206. cardomom. sugar for Ras 1 cup sugar 3 cups of water safforn.4 1/2 tbsp. In a pressure cooker take 3 cups of water and 1 cup of sugar.Arrange the squeezed wadas in a deep dish. Now to curdle the milk add lemonjuice to it stirring continously. pista. Bring 4 cups of milk to boil. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. 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 . roasted jeera powder and black salt (sanchal). Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. When the milk is cool add chenna balls to it . Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 .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 . Add the sugar for ras to it and add cardomon. And it is ready to serve. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Hold it covered with cloth in the running water. Refrigerate it. almond and safforn to it. Depending on the size of the pressure cooker I put 12 pieces at a time 207. pista.
cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. This paste must be semiliauid.Grind thecooled spinach alongwith the greenchillies to a fine paste. Allow to cool for sometime. boil it. (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. Garnish with grated coconut and Coriander. 117 . In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. greenchillies and curryleaves in hot oil. Boil the cut spinach for 10 minutes in a very little amount of water. Steam it for 20 minutes. Prepare the tampring adding rai.sugar and lemonjuice and pour into tempring. Mix togather water. 208. 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. lemonjuice and water. oil. salt. Take out dhokla and cut into pieces. Pour the tapering mixture over it.2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan.
onion.peas and tomatoes. Simmer it for 10 mins.Chop onion and tomatoes into small pieces. green Chillies.Add the cumin seeds and asofetida. tomatoes. add the spinach-chilli paste to the above. Fry for 2-3 mins. turmeric.Add the potato cubes and allow to cook on medium flame for 5 mins. Once the onions and tomatoes are cooked. Heat oil in cooker. Heat oil in a pan. 209. salt. Cut the boiled potato into evenly shaped cubes. Coriander. and green peas and mix properly Add water and pressure cook. Add ground Masala and roast till oil separates Add potatoes pieces. Tastes good with rotis/parathas. 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. Serve with chappaties 210. Add turmeric powder and salt to taste. 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.
The two should be cooked till soft. 211. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. 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. Serve hot with rice. Add water if desired. Add turmeric powder (a pinch). Add the cooked mixture of the rice and dal to it with salt according to your taste.Mix well. chillipowder (1tsp).And then add all the vegetables and let it boil. Add the ground ingredients and cook for about 15 mins. When the pieces turn brown add the crushed peppercorn and the cumin. When they splutter add ginger and fry.Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. 212. Add jeera. Add a teaspoon of ghee over it in the end before serving. This can be eaten with coconut or onion chutney. 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 . salt (2tsp). The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai.
213. salt & fresh corriander leaves . Add the sliced onions. Then add the vegetables & pressure cook till done. Red Chilly Powder 1/4 Tsp. Do not add water. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Mixed Vegetable Kofta in Tomato Curry Ingredients For the Koftas you need 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. 120 . of Mango Powder 1 Tsp. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Keep on mixing it with your hand . Sugar 1/4 Tsp. corriander powder. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp.. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Squeeze lime to it & the veg korma is ready. Serve hot with chapatis. Mix all the spices (except salt) and vegetables in a bowl. garlic. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes.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. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Add Gram Flour till you can shape them into small round soft balls. Fry it nicely. Add salt to Gram Flour and add it slowly to the mixture. chillie powder. Let them cool for 20 minutes. After that add ginger. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp.
Deep fry in oilon midimum flame till golden brown in colour.6 green chillies finely chopped 2 tsp coriander &cumin seed powder 1/2 tsp turmeric 2 tsp curd 1 tsp suger salt to taste Chakali utensil which is common for shev-papdi Method Mix rice flour & basan with all above interdients. Keep on Stirring . Keep Medium Flame.) Grease the chakali utensil make chakali. See that the oil is not very hot. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Garnish with Fresh Cilantro or Paneer. Moong Soup With Paneer Light and nutritious. Serves 6. Keep it in the oven at warm till you serve. Cooking time : 25 minutes. Chop the tomatoes in small pieces. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . I would highly recommend to cook the curry about 3 hrs before you serve. Cook them with salt for about 15 minutes on medium flame. Let it soak on paper. serve with curd or butter. (dough should be softer than the chapati dough.add a little bit warm water and make a soft dough. Meanwhile heat some oil in the pan . Add the rest of the ingredients for the Tomato curry. Add the Tomato paste. Preparation time : 5 minutes. Add water and ginger and simmer for 2-3 minutes. Set them aside. 215.Use some oil in your palm of the hand to form the balls. Deep fry the Kofta balls. For the Tomato curry . 214. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry.
Heat the ghee and fry the cumin seeds and mustard seeds.¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. carrots. salt and pepper. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Serve hot with cream and bread croutons. Blend in a blender and strain. 2. Add the lemon juice. 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. 3. Corn Soup with Vegetables A soup with a Chinese touch. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Blend the cooked moong in a blender. salt and pepper and boil for 2 minutes. Boil for 2 minutes. stirring ocassionaly. sugar. 4. 5. Preparation time : 5 minutes. 5. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. When they crackle. Cooking time : 25 minutes. 217. add the asafoetida and moong liquid. 6. Serves 6. Serves 6. Add 6 cups of water and cook in a pressure cooker. Add the sugar. onions. Mix the cornflour with a little water and pour into the soup. 4. Add the paneer and cook for 2 minutes 216. Cooking time: 30 minutes . Melt the butter. milk. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. add the onion and fry for 3 to 4 minutes. Strain. Add the strained mixture. cabbage. 3. Soak the moong for a few hours. 2. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Preparation time: 15 minutes .
butter and cheese and boil for a few minutes. Strain to obtain coconut milk. 2. Strain to separate the stock from the skin. Serves 6. Serve hot. 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. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. 220. Mix the cornflour and coconut milk. 219. 2. Add the paste. Heat the ghee and fry the cumin seeds for 1 minute. 5. 7. 3. 218. Preparation time : 20 minutes. 6. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Add 6 cups of warm water and blend in a blender. Cooking time: 10 minutes . Add the vegetables. add to the paste and boil for a few minutes. Cooking time: 20 minutes. Add salt and pepper. Serves 6. Preparation time: 20 minutes. corn and Ajinomoto powder and cook in a pressure cooker until done. 4. Blend in a mixer. 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. Serves 6to 8. Boil the stock for 1 minute. Fresh green pea pods add fibre and Vitamins A and C to the soap.1. 3. Add the green peas skin and green peas and cook for 3 to 4 minutes. 2. Heat the butter and fry the onion for 1 minute. Mix the cornflour with 6 teacups of water. Discard the skin. Cooking time : 10 minutes. Green Peas Skin Soup Preparation time: 10 minutes . Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Health Information: This unusual soap gives the flavour of peas without the calories. Grate the coconut. Add the paste and curry leaves and fry again for 1 minute.
4. Serve hot with lemon juice and garnished with boiled rice. 2.Cooking time: 10 minutes. Add the lemon juice and top with oil. 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. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Add the stock and boil for 10 minutes.Serves 6. 2. blend in a liquidiser and strain. Heat the oil and fry the onions for 1 minute. mushrooms. When cooked. cut lengthwise 10 to 15 canned mushrooms. Add 6 teacups of water. Boil for 5 minutes. 6 teacups clear vegetable stock 1 green chilli. the tomatoes. The combination of cereals and pulses provides protein of high biological value. 4.1 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. When cooked. Letil Soup Preparation time: 10 minutes . 124 . Heat the oil and fry the onion for 1 minute. Serves 6. Cooking time: 15 minutes . 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. Ajinomoto and salt and boil for 2 to 3 minutes. 221. 2. blend in a mixer. salt and pepper and give one boil. 3. 3. 222. 3. Add the green chilli. Add the garlic and chilli powder and fry again for ½ minute. Add the beans. How to proceed 1. tomato. Cut the onions and tomatoes into big pieces. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. Add the moong dal and 6 teacups of water and cook in a pressure cooker. 3. Add the vegetables and fry again for 1 minute. lemon grass. masoor dal and salt and cook in a pressure cooker till the first whistle. 2. Preparation time: 15 minutes. cauliflower. put the stock to boil.
add 2 teacups of water and cook.) 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. Serves : 6 to 8. 5. sweet and sour sauce.) papadi 500 grams (1 1/8 lb. Add the cooked red kidney beans. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. Sweet Corn Soup An old-time favourite. 750 grams (1 5/8 lb. soya sause and chilli sause. Drain.ae . Cook for 25 minutes. sev and oil (optional) to serve 125 email@example.com 6. 4. When cooked. Serves : 6. Next day. Cut the tomatoes intobig pieces.Add the sugar and salt. Ingredients. Serve hot with chillies in vinegar and chilli sauce. RAJMA CURRY A favourable from the Punjab. 1. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Preparation time : 40 minutes Cooking time : 60 minutes. Heat the ghee and fry the onions for 2 to 3 minutes. garlic chutney. 7 cloves garlic 7 green chillies 25mm. 1 teacup red kidney beans (rajma) 2 onions. 6. take out a thick soup through a sieve. Soak the red kidney beans over night. 223. 7. piece ginger How to proc eed. 2. Add the paste and chilli powder and fry again for 1 minute. Preparation time : 20 minutes Cooking time : 20 minutes.) kand (rataloo) 250 grams (9 oz. Cook for a few minutes. 2. 3. Ingredients. 224. 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. cook in a pressure cooker.Serve hot with chillies in vinegar. Add the tomato soup to the rajma mixture. Preparation time: 10 minutes. Mix all the ingredients with 4 to 5 teacups of water.Cooking time: 30 minutes.
wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. Peel the kand and cut into big pieces. 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. In a small earthen pot (matka). 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. Mix all the vegetables. put a few leaves of lettuce at the bottom. Blend all the ingredients in a liquidiser. Do not separate into two. 9. soda bi-carb and salt. 8. oil and seve. For the green chuntey. Mix thoroughly and apply the oil all over. 6. Serve with green and garlic chutneys and sweet and sour sauce. chilli-ginger paste. Cover the matka. Alternatively. Blend all the ingredients in a liquidiser. 1. 4. String the papadi. Serves :6. 100 grams green peas 100 grams cauliflower. add enough water to get the right consistency. 5. Cut the potatoes and sweet potatoes without peeling. finely chopped 100 grams french beans. finely chopped 100 grams carrots. 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. If too thick. Fill with all thevegetables and cover with the balance lettuce leaves. 3. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. Blend all the ingredients except coriander except coriander in a liquidiser. For the koftas. Apply the ajwain. instead of cooking in a matka. finely chopped 250 grams potatoes. Preparation time : 30 minutes Cooking time : 40 minutes.(for the koftas) 126 mohda@npcc. 225. 2. Garnish with coriander. For the sweet and sour sauce.For the green chutney. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. For the sweet and sour sauce. Make slits on the brinjals. For the garlic chutney. MALAI KOFTA CURRY A tasty kofta curry.ae . 7. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour.
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. Keep aside. 2. chilli powder. 5. 15 cloves 25 mm. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour.ae . Pour the gravy and fresh cream over the koftas. 3. salt and pepper and cook for 5 minutes. cinnamon and paste and fry again for 2 minutes. Pour the mixture into a blender.add the onions and stir fry for 5 minutes till light brown. Add the paste. le mon juice and salt and form into kofta balls. 5. Add the vegetables and peas to the potatoes and make a dough. 8. 2. 2. Put to cook again and add the garam masala. Add 1 tablespoon of bread crumbs and the bread slice. 6. garam masala.washed and soaked in water for 2 hours. add the cornflour and sugar and blend. 226. 4. Heat the butter. For the gravy. Boil the peas. 1. How to proceed. Steam the cauliflower. 3. 1. chilli powder. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Remove and blend into a puree. 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. 7. 4. Then add the cloves. (1") piece ginger 7 green chillies For the gravy. Put the tomatoes in hot water for 10 minutes. 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 mohda@npcc. Add 1 teacup of water and boil for 3 to 4 minutes. Blend the onions in a liquidiser with very little water. french beans and carrots in a pressure cooker without adding water. 6. 1.9 cloves garlic 25 mm. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . Arrange the koftas in an ovenproof dish. Add the tomato puree and cook for 2 minutes.
mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Boil till 3 cups of clear syrup are obtained.pured 3 cm piece ginger . add enough water to knead to a soft dough. Mix well.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.grated 200 gm tomatoes . Serve hot with parathas or tandoori rotis. Kofta Lajawab Koftas 125 gm Amul Cheese . Drain well and immerse in warm syrup for an hour. Add tomatoes turmeric. Serve warm decorated with silver foil. Drain and keep aside. Add the rest of the ingredents and mix well. Cook the mawa for stuffing in frying pan till it is golden brown. Knead well. form into small balls and keep separately. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. 227. Correct seasoning. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Boil for 5 minutes. Keep aside. Add ginger and fry well. Form into walnut sized koftas and deep fry till light brown. red chilli and garam masala and fry on low fire till oil separates.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. Fold over adn close sides to make an oval Jamun.ae . Add koftas and boil for a further two minutes. Makes about 8 228. ghee to wheat flour. deep fry on low fire till dark brown. 128 mohda@npcc. heat oil in a pan and brown onions. Remove from fire and flavour with essence and caedamom powder. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Knead well and from into as many balls as the number of stuffing balls you have. To make gravy. And milk and remove the scum as it surfaces. ghee Add two tbsp. Add water according to consistency of gravy required.
coriander powder 1 tsp. chopped 2 tsp. except garam masala powder. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.5 cm. Heat ghee in a vessel and fry the beetroot paste on a low flame. Divide the paratha dough into small balls. 8.sliced 1 tbsp. Cut brinjals into 2. Wash and squeeze dry. put a little beetroot filling in the centre and seal the edges. Add fried brinjals to the gravy and simmer for two minutes. Stir well. fry cashewnuts. Badshahi Baigan 300 g. 6. chopped 1/4 tsp. 4. Heat ghee. 10. 229. Sprinkle the garnish on top. 9. 230. chilli powder 2 tsp. Remove from ghee and keep aside. brinjals 1 cup curd 2 large onions. raisins and sliced onion till golden brown. ginger-garlic paste 1 tsp. Add all the dry spices. Fry the brinjals in the same ghee till tender. coriander leaves and salt. garam masala powder Salt to taste 3 tbsp. grated fine 4 medium sized onions 4 green chillies 2. 14. cashewnuts 1 tbsp. Roll out each ball into a small puri. Smear with salt and keep aside for 10 minutes. Remove from heat. ginger 4 flakes garlic 1 tsp. 12. 13. to a paste.ae .For the stuffing: 2 cups beetroot. ghee Method Grind all the ingredients. Remove. Heat tawa. 2. chopped 2 tomatoes. Cook till the gravy thickens. Serve hot with rice or parathas. till the mixture is almost dry. cashews or peanuts 1 tsp. Add curd. 11. 5.In the remaining ghee fry the chopped onions till transparent. coriander leaves finely chopped 1 tbsp. Roll out into parathas. add some ghee and fry the parathas till light brown. 7. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . garam masala powder 1 tsp. thick slices. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. turmeric powder 1/4 tsp. raisins Method 1. Cook covered. each ginger & garlic grated or crushed 129 firstname.lastname@example.com cm. 3.coriander leaves.
red chilli powder 1/4 tsp. or cauliflower. Goes with: Vegetables like brinjals. Add onions and stir fry till light pink. Add veggies at this stage. Dry grind coarsely. Add all other masalas. Add ginger garlic and stir for a moment. Heat oil or ghee in a heavy pan. garam masala powder 3/4 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly. wheat or millet flour 3 green chillies 1 tbsp. Stir. Garnish with coriander before serving. Green Gravy Ingredients: 4 cups spinach chopped. This should be done in a food chopper or grated. stuffed baked capsicum. ginger grated 2 tsp. Semi puree tomatoes and capsicum together. cinnamon-clove powder 1/2 tsp. lemon juice 1 pinch soda bicarb 1/2 tsp. baby corn. cinnamon-clove powder 3 tbsp. sugar salt to taste 2 tbsp. Makes: 2 cups 231. sugar and crushed nuts. Add tomato capsicum puree.ae . potato. Chop onions very fine or run in a chopper. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. oil Method: 130 mohda@npcc. cheese grated (optional) salt to taste 1 tsp.1/4 tsp. turmeric powder 1/2 tsp. Cover and simmer till gravy is thick and fat starts separating. salt. stir bring to boil. Mix.
stir fry till light pink. water all over it. Add cinnamon clove powder. ginger. ghee or oil Method: Grind together in a dry mixie. Put in a mixie. Sprinkle 2 tbsp. Heat fat in a heavy pan. salt. Heat oil in a pan. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. Run till semi-smooth. grated cheese or paneer 3/4 cup milk 1 tbsp. cashewnuts broken 1 tbsp. add onion mixture. add sugar. peanuts and bread. cinnamon-clove powder 3 tbsp. Goes well with: Paneer chunks. Grind together in a wet mixie. add ginger. Allow to cook for 2-3 minutes more. etc. french beans. coriander and cherries. coriander leaves finely chopped 2 tbsp. garlic grated 1 tsp. 233. wheat flour 1/2 tsp. add chillies. peanuts husked & lightly roasted 1 tsp. Goes well with: Veggies like peas. cream. khuskhus with milk. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. potato chunks. dry mixture. Cover and put to boil on high. at this stage. Cool in a plate or run under tap water to cool. chillies. Cook covered for few minutes till thickened. Add vegetables. onion. add gourd and soda. bring to a boil. cashew. ginger grated 1 tbsp. spice powder. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. saute for 3-4 minutes. for 3 minutes. Add blended spinach mixture. Add curds and cook.) 232. baby corn. Add milk. etc. Add prepared vegetable at this stage. red chilli powder 131 mohda@npcc. and stir.ae . potato and peas. Toss to mix. Add onions. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. coriander finely chopped 1 slice dayold bread white 1 tsp. Makes: 2 cups gravy (approx.Take spinach in a large vessel. etc. Garnish with grated cheese. Garnish with grated cheese before serving. flour and a few pinches salt. Stir gently till boil resumes. mixed vegetables with a few pineapples bits. stir. stirring continuously till whiteness of curds disappears. khuskhus seeds soaked in 2 tbsp. tamarind water 1 tsp.
Add asafoetida. Keep aside. In remaining hot oil. Add prepared veggies and stir. Grind in mixie. flour. Keep aside. keep cooking for 2 minutes. rotis. stirring constantly to prevent burning until it has changed to a brown color and smells . add onions. ginger. fry brinjals pieces in oil.1 tbsp or to taste 132 mohda@npcc. Add all dry and ground masalas.4 cups *Ghee/Unsalted Butter -.1 tbsp or to taste<BR. salt. Drain well by pressing. Add tomatoes. stir well. stirring continuously. Goes well with: Chunky veggies like boiled baby potatoes with skin. Spread 1/2" thick onto a platter. chopped stirfried brinjal pieces. 235. garlic stir fry for a minute. 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.1 tbsp or to taste * Chopped Pistachio nuts -. strands * Raisins -. keep aside. adjust quantity of oil required. (Test: a few drops of water sprinkled on it sputters instantly). fry till well browned. Garnish with chopped coriander. Heat oil. drain. etc. turmeric powder 1/2 tsp. stir. Cool onions a bit. Cut into diamond shapes after it has cooled down. Turn off the heat and stir in the sugar. capsicum. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp.) 234.6-7 tbsp * Milk -. tamarind water. add cumin seeds allow to splutter. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Simmer till gravy is thick and oil starts to separate. serve with parathas.ae . Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan.1/4 tsp. (For this. Fry. dhania (coriander seed) powder 1/2 tsp. Turn down heat and add cardamom and Besan. boiled peas.4 tbsp * Chopped Almonds -. and continue by frying the onions.1 cup *Sugar -. putting back oil in pan.
Do not use the same sugar syrup more than once. then turn it off. Now add wheat flour to this 3. Place curd in food processor and process for one minute. Place 20-25 rasgoolas in syrup. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. 237. leaving only the panir/curd. Add the remaining 0. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil.ae . Turn heat on high. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Pour into collander. cardamon pods. 2. After the cheese has been baked. Cool for a few hours in the fridge. Thicken until the volume drops to around half of the origi. Turn off the heat to place the cover on the pressure cooker. Rose Water To taste (opt.ened and turned a pale brown. Thicken the Half and Half by simmering over low heat for a long time. 133 mohda@npcc. Turn the stove off. It should be soft but not sticky. Add sugar to mixture 6. When boiling add one cup of either whiter vinegar or lemon juice. Form small balls from the curd.nal volume. Add Almonds. cut it into 1 inch squares and add to the hot thickened half and half. bay leaf. Ras Malai Ingredients: Ricotta Cheese 2 lb. When cooker begins to whistle wait for a couple of minutes.5 cup sugar. The cheese should have hard. Half and Half 2 qts.Method: 1. Saffron (extremely good for winter) 236. This is best done in a microwave.) Method • • • • Mix 1. When pressure cooker depressurizes. Milk should separate into whey and curd. This will take at least an hour (you can leave it overnight). Using vinegar usually re. Leave curd in strainer until cold and dry. remove cover and re. Add milk to wheat flour 5. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. ( At this point of time you can smell the aroma around!) 4. Pistachio. if a microwave is not available. do it over low heat and stir frequently.peat previous step with the rest of the rasgoolas. Heat for a few minutes. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Stir till the flour is very very light brown in color.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.sults in about 80 to 100 rasagollas.
coriander and chili powder. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. mashed 1 piece fresh ginger. Sprinkle with turmeric. Beat the yogurt and blend into a smooth mixture. cover and cook for about 10 minutes on low heat. add bay leaf and onion.ae . corriander powder. chili powder. Fry for sometime and then add curd and keep frying till it turns golden brown.utes. Fry for 3-4 minutes. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. size of walnut. Garnish with fresh corriander and sliced almonds and serve hot. Yogurt 2/3 tsp. Cumin Seeds 1/2 tsp. Salt 1/4 tsp. salt. Cooking time about 25 minutes and should be sufficient for 2-3 people. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. fry in oil.sicum cut up. Add ginger and garlic and fry for another minute. continuously stirring. mix well. 239. Garlic 1/2 tsp. Coriander powder 2 tsp. Prick with fork. Turmeric 1/4 tsp. Dum Aloo Ingredients: Oil 3 tbsp. Tomato 1 Capsicum 1 Method • • • • • Heat oil. onion and ginger paste.238. Mix gently. minced 1 large tomato. Add mustard and cumin seeds. Potatoes 1 lb. and cook for 4-5 min. Chili Powder 1 1/2 tsp. and a table spoon water. 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. chopped fine 1 tablespoon garlic/ginger paste. and drain. The potatoes should be sliced. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 mohda@npcc. Add these.gurt and salt. and the tomatoes and cap . Bay leaf 1 Onion 1 Ginger 1/2 tsp. Add yo. 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. 240. or 3 garlic cloves.
241. with constant stirring to avoid scorching. The bhoona technique means that the mixture is cooked over medium-high heat. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Set aside. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. until all liquids are reduced and the spices coat the meat like a paste. Add the dry masala and bhoona 3 minutes more. puree it in a blender and continue. and in a wok or heavy skillet fry them in hot oil until golden. 2. Prepare onions and tomatoes. (NOTE: If the sauce is lumpy at this stage. add salt. Add the paneer cubes and bhoona 2 minutes. Ginger 1 in.) Add 1/4 cup water. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Turmeric 1/2 tsp. Serve at once. Garnish with the coriander and serve while hot. Add the tomatoes and bhoona * 1 minute. then stir in the peas. stick Garlic 3 cloves 135 mohda@npcc. Red Chili Powder 1 tsp. Add the garlic/ginger paste and bhoona 2 minutes. Butter 4 tbsp. Stir in the cashew paste. 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. Add all spices except the garam masala and stir-fry 2 minutes. Cut each in half. 3. Do not scorch. the dish covered. Cover and steam over medium heat until tender. In the remaining oil sauté the chopped onion until it begins to turn brown.Prepare the cheese chunks.ae . Serves 4-6 people. pepper. and a gravy created as the dish becomes liquified again. Serves 4 to 6 people. * Bhoona is a technique that is essential to Indian cooking. Add the okra and stir-fry 2 minutes. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. About 1/2 cup of water can then be added. Wash okra under running water and slice off the ends. 242. Cauliflower 1/2 lb. thinly sliced 2 tomatoes. about 12-15 minutes. Remove with slotted spoon and set aside to drain on a paper towel. Set aside. In a wok or heavy skillet heat the oil and sauté onions until translucent. 4.
Season to taste with salt and fresh-ground pepper. Keep aside. jaggery 2 tbsps. 243. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. tomatoes. Coriander Seeds 2 tbsp. sambhar powder 1 tsp. Fry till golden brown. cubes. Tomato puree 2 tbsp. cut green peppers. Simmer on a slow fire till cooked. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. curry leaves. and simmer for about 5 minutes. Melt butter and saute onion. broccoli. Method • • • Chop onion. oil Salt to taste. Add chillies when daal starts getting red. chana daal.White vinegar 2 tbsp. If using dry coconut. Put in the mustard. Serve hot with rice. Add drained toovar dal and the radish slices. Red Chillies 4-5 Asafoetida(optional) 1 tsp. soak it in a little water. and asafoetida. sambhar powder and the grated coconut. Heat oil in a kadai. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps.ae . Mix chopped tomato. Blend the daal mixture and coconut until the paste is fine. Stir in the tomato puree. Add the spices and vinegar. Chana Daal seeds 2 tbsp. and cauliflower into 1 in. Keen frying for a few minutes. Masala Preparation • • • Roast black pepper. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. When it splutters add chopped onion. MethodScrape and cut radish into round pieces. 136 mohda@npcc. Ghee 2 tbsp. Coconut (grated) 3 tbsp. Add salt to taste and about two cups of water. coriander.
3 sprays. Heat oil in a kadai and fry on a slow fire. 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 cup (broken into small pieces and Dry coriander seeds . Curry leaves . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). Remove 137 mohda@npcc. Mangalore Rasam Powder Ingredients: Red chillies tightly packed).1/2 teaspoon (methi seeds) Hing .244. Add coriander seeds.a pea size lump or 1 teaspoon hing powder. the hing and the fenugreek seeds till light brown in colour.1 tablespoon Cumin seeds .1 cup Gram dhal . cumin seeds.ae .2 tablespoons Oil .1 teaspoon Fenugreek . red chillies.
1 Mustard seeds . and also provide fibre body).1/2 teaspoon 138 firstname.lastname@example.com/2 cup.2 Green chillies .2 teaspoon (optional) .3 teaspoons p73 Sugar . Mangalore Rasam (serves 6). Salt .1-3/4 teaspoon Turmeric powder .1 Rasam Powder . Tamarind . * * * 245.1 teaspoon Red Chilli .ae .2-1/2 tsp.1/4 teaspoon Seasoning Ghee .as the stalks also have the for potency the of the chillies. Ingredients Tuvar dhal (thuvaram paruppu) . This powder can be used for 2-3 months.flame and allow to cool. Powder fine and bottle it. Tomatoes . Use the chillies along with the stalks .lime size.1 teaspoon Black gram dhal .
Boil tamarind water with turmeric slit green chilli. till smell of tamarind disappears and the tomatoes are cooked. the raw tomatoes (chopped) salt and sugar powder. Add curry leaves and coriander leaves. * * * 139 email@example.com Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . add the mustard seeds. two and a half cups of water. mash well. Heat ghee in a pan.when cold. Serve rasam hot with steaming rice and papads. Remove from fire. powder tamarind in two cups of water for ten minutes. and the rasam and boil for five minutes till slightly thick. red chilli and black gram pour dhal.ae . squeeze and strain out the liquid. Add the mashed powder dhal. When mustard seeds splutter add hing powderthe seasoning over the rasam.
chow-chow) Tamarind .3/4 cup Vegetables . Soak tamarind in one cup of water. white pumpkin.2 teaspoon Salt . When cold mash well. Seasoning Oil .2-4. 140 firstname.lastname@example.com/4 teaspoon Green chillies .2 teaspoons Sugar . Sambar (serves 6) Ingredients Tuvar dhal .1-3/4 teaspoon .lemon size Coriander leaves .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.1/2 teaspoon Hing powder .2 tablespoons Curry leaves .1 Mustard seeds .1 teaspoon Black gram dhal .246.1 tablespoon Rasam powder .3 cups (like sambar onions.ae .1-1/2 teaspoon (optional) Turmeric powder .1 tablespoon Red chilli .
sugar and quarter cup of water.4 tablespoons Coriander leaves .1 cm p73 Method:Chop all vegetables. Add in one and a half cups of add water.1 teaspoon Salt . fry a bit.2 cups Oil . When mustard seeds splutter. add the cummin seeds and hing powder. and curry leaves.1 Ginger .1 tablespoon Rasam powder .2 Capsicum . add hing powder and pour the seasoning over the sambar. 248. * * * 247. Remove and serve piping hot with rotis or rice. rasam powder tillthick. add salt.1/4 teaspoon Hing powder . (Plain potato curry can also be made the same way). Add tomatoes and fry till it becomes mushy.1 teaspoon Turmeric powder . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. 141 mohda@npcc. Cover and cook till the vegetables are cooked and the curry is dry.1/4 teaspoon Onion .ae . Add cauliflower. Add mashed p73 dhal. Add the rasam powder.for five minutes. salt tamarind water and simmer till raw smell disappears. capsicum.2 teaspoon Cummin seeds . and When slit green chillies. Cauliflower Curry (serves 6) Ingredients Cauliflower .2 Green chillies . Chana Daal seeds 2 tbsp. add coriander leaves. Serve sambar hot with rice and chips. squeeze well and strain out juice. When the cummin seeds splutter add the onions.1 teaspoon Sugar . Heat three tablespoons oil in a kadai. add mustard seeds. Simmer Heat oil and red in a pan. green chillies and ginger into the hot oil and fry till the onion turns golden.3 cups (in flowerets) Peeled and cubed potatoes . black gram dhal chilli. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. potatoes and turmeric powder. Cook vegetables threequarter cooked sugar.
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 mohda@npcc. coriander powder. Salt 1 tsp.Coriander Seeds 4 tbsp. Grind daals into a coarse paste. Add chillies when daal starts getting red. ginger and soda. salt. 249.ae . chana daal. Ginger 1 tsp. 250. Fry small spoonfuls of the mixt ure in hot oil. and asafoetida. Green Chili 1 Chili powder 1/2 tsp. Coconut (grated) 3 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Masala Preparation • • • Roast methi. chili powder OR green chili. Method • • • • Soak urad daal and moong daal for 2-3 hours. Mix well and set aside for 4-5 minutes. Keep aside. If using dry coconut. Oil 3 tbsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Baking Soda 1/4 tsp. Add finely chopped onion. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp.
wide spatula and flip it over. When ready to eat. 252. Mixing by hand is a good idea if you don't have a whisk or electric mixer.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 mohda@npcc. spray a non-stick pan lightly with oil and warm. Drop chopped green chillies and ginger into batter. Ferment for 12 hours.Method • • • • Mix rava. Method • • • Soak the rice and daal separately in slightly warm water for 2 . Make thin crepes.5 inch piece root ginger . Mix thoroughly (use blender if possible).ae . drizzle the batter such that there is a latice work effect.finely chopped 4 cloves garlic . Add salt. A lot of holes is just the thing.8 hours. preferably in nonstick pan. maida. rice flour together into a thick batter adding little water at a time so no lumps are formed. Remove in a few minutes and make more. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. Leave covered in a large pot overnight. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. 253. Salt to taste. • 251. Grind separately to a smooth paste and mix in a large vessel with salt.peeled and sliced 1. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . For the plain rava dosa leave out the onions.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies .
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each t ime.
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
urud dal .First put the cooking oil. Mix roasted Rava. Garlic gloves . Sour curd . fenugreek 1 teaspoon. Seasoning:fry in oil mustard. Rasavangi ingredients:Brinjal-big size 2nos. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. cool and grind it . coconut shreddings can be added to the batter. Open it and mix the cooked pulav gently. method:Cut the brinjal into 1 inch blocks. Heat oil in a fry pan and add the brinjals. ( Rice and Water should be in 1 : 11/2 proportion ). Also add coriander leaves and Kari veppu leaves. Can) .1.ae . Chillies . 1/2 tsp ginger garlic paste . 1/2 tsp turmeric .2.This is good for appetizer.10 to 15. Take small balls and deep fry it in Oil.2. Cumin seeds 1 spoon. channa dal 1/2 teaspoon. Coconut Milk Pulav Masala : Ginger . green chillies . Coriander leaves . Stuff the brinjal with the ground paste. mustard seeds . 2 dry red chillies . when oil heats add the cinnamon sticks and cloves. Toor dal -1cup. 264. Curd : 1 Cup. Basmati Rice .2 cups. Grean Peas 1/4 cup. Oil for frying. Finely chopped onions .10 tea spoons. Cut th above into small pieces and grind finely. Serve it with Coconut Chutney. Finally add the rice and cover it. Cashew Bits. Add the Vegetables (except peas) and fry for some time. Rice flour. Green Chilly 3pcs. Beans . veg.Tamarind(imli)pulp -1 table spoon.3 Cups. 1 glass of milk and mix well.1" piece.261. coriander seeds . Then add the masala paste. This dish will have to be made thick and brinjals should not be fully mashed. salt -to taste For the paste:coriander 2teaspoon. Now pour the Coconut milk and add water for the rest.fry them intil they are golden brown. salt .2 onions. If needed. 265. Carrots medium sized . Rice flour . Curd. Now take a pan add oil then addsome cumin seeds . Cashews and Green Chillies to get a semi solid batter.all t hese ingradients are to be fried dry and ground to a paste.See that it is not deep fried. keeping the stove at low heat.10. Clean and Soak the rice in hot water for 10 to 15 mints. allow to splutter add in palak paste .1 Cup.1 cup Method: Mix all the above ingredients and soak for about one hour. Rava Bonda Rava . turmeric powder 1/4 teaspoon.2 nos. Ingredients: Coconut Milk (15 oz. salt and fry for some more time.Salt to suit taste. 262. Stuffed Brinjal Curry Split peas dal . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Palak Paneer Boil palak with 3 green chillies . coconut gratings 3 tablespoon. haldi powder 1/2 teaspoon. Let this mixture boil nicely.Half cup.Close the pan with a lid and cook for 10 minutes. salt . This dish can be eaten along with rice and chapathis.7 to 8 stems. toor dal and coconut gratings and add to the main dish. salt to taste. Remove from the frying pan after the balls become golden in colour.1 1/2 tsp. Drain on a paper towel and add to the palak mixture . Maida Bonda Maida or All-purpose-flour -2cups. put small portions of it in oil. Oil or butter .1 1/2 tsp. Also add green peas and Coriander leaves and fry. Serve hot. 1/2 onion . the dal has to be cooked separately and finally added to the main portion. Recipe from Vanitha Thyagu.1 or 2. Garnish with few fresh coriander leaves 147 mohda@npcc. 263. Rice Flour .6 to 8. Cloves . Boil in water and add all the above except toor dal. Make the flame low and keep for 20 mints. whole red peppers . red chilli 10 numbers.Then take some oil in a pan. Cinnamon sticks .1 1/2 tsp.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up.14 to 15. salt to taste Fry the above in one spoon of oil and grind it into a thick paste.
Pout 5 teaspoons of oil in a frypan. and add 1 cup of chopped leaves. Cut into fine pieces. Curd Vadai Grind some grated coconut and green chillies into a thick paste.little mix the above ingredients and add 3 cups of sesame oil. asafoetida . Next day add 1/4 cup of sesame oil and leave it aside.267.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.a pinch into a thick paste. fenugreek seeds. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. 268. Ginger Pickle Grate ginger finely.Take oil and add mustard seeds.4 spoons.Wash the tender mangoes and spread the ground paste on it. Lime pickle Fresh lime(large size.each 1 spoon asafoetida . 271.1 cup salt . Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.This will taste great with curd rice. add fenugreek seed powder an asafoetida.Add mustard seeds. 274.Add this to the poickle and mix.1 cup turmeric powder.6 Cut into medium pieces.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Add tamarind juice to this and bring it to boil. ripe) . fenugreek seeds. fenugreek seed powder . Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Add salt.Add salt and heat with constant stirring until the mixture becomes thick. Tomato pickle Cut the tomatoes into large pieces.4 spoons.When the mustard splatters. whole red peppers and turmeric poweder.Add 1 tsp salt. 269.1 cup red chilli powder .Grind it in a blender to make it into a thick juice. add mustard seeds. sesame seeds . crystalline salt.ae . asafoetida.1/2 spoon and mix well.To 5 spoons of oil. 272. 270.Add this to thick curd and keep it aside. Aavakkai (Mango pickle) sour mango pieces(medium sized). Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. Next day.1/4 spoon Slightly roast the above without oil and grind into fine powder. thin skin.Store in refrigerator. coconut pieces. Fry with constant stirring. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Store in refrigerator.(Preseve the juice while cutting). 148 firstname.lastname@example.com chilli powder .5 cups mustard seed powder .Grind into a thick paste. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.Add red chilli powder.When it splatters.a small piece of tamarind and salt. Maavadu (Tender mango pickle) Grind mustard seeds.fenugreek seeds. 273. and asafoetida(perungayam). add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add salt.a pinch.
275. and cumun eeds. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.ae . 279. Then drop them in boiling oil. water . 1 tsp gram dal. 277. 1/2 tsp whole black peppers. add 1/2 tsp mustard seeds. 3 whole red peppers and salt in a blender.Add 3 times water and steam until it is overcooked. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. You can mix curd with soaked aval if you like. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).Take some ghee in a fry pan and add whole black peppers. When it pops. add 1 tsp urud dal. onions Cut the vegetables into fine pieces.Add a pinch of asafoetida.1/2 tsp. carrots.Heat 4 tsp of oil in a pan. Rawa Kichadi Vegetables . 2-3 chopped green chillies.Grind 3 green chillies. 6-8 tsp of urud dal for an hour. To this add 1 tsp cumin seeds. 1/2 tsp cumin seeds and 1/4 tsp salt.1 cup. 281.Now add 3 cups water and when it comes to boil. Deep fry this in oil and turn over until the vada turns golden brown. Turn over until golden brown in colour and it is fully cooked… 276. Turn over both sides until fully cooked. Then add 6 tsp grated coconut and fry lightly. 1 tsp whole black peppers. and asafoetida. 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). Deep fry this in boining oil. VenPongal Mix rice and moong dal in the ratio 1:1. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. 3 hot green chillies(chopped). Deep fry in oil.Error! Bookmark not defined.Drop this carefuly into boiling oil and fry till it turns golden brown. add 1 tsp urud dal. Rice Uppuma Rice rawa .When it splatters.Cut green chillies and ginger into fine pieces. Error! Bookmark not defined. Error! Bookmark not defined. heat 6 tsp of oil and add 1/2 tsp mustard seeds. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. Add 1 tsp salt. Take 1 cup of rawa and lightly roast without oil to make it crisp. 3 red chillies. Drain the water from the aval and add it to the pan and fry.Add the soaked dal to this mixture and grind coarsely.black whole peppers. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft.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. and roast lightly. Add 2 tsp of ghee while serving. and salt .add salt . To 1 volume of this add I volume of finely cut cabbage pieces . Aval uppuma Soak 200 g of aval in water for 1/2 hour. 1 teaspoon gram dal. 200 g of toor dal.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. a bunch of curry leaves and mix well.When the peppers burst add 149 mohda@npcc. Add a bunch of curry leaves. On a plastic piece of paper place a ball of this and flatten it by hand.3 cups . a pich of asafoetida. 278. Dal Vadai (Aama vadai) Soak 200 g of gram dal. 282. 1 tsp urud dal. 280. In a pan.Beans. Mangalore bonda Mix 2 cups maid and 1 cup rice flour.
287. over it. Maida dosai Mix maida:rice four in the ratio 2:1. add a tsp of oil all over its edge and remove when fully cooked.Add some ghee while serving. sour curd or buttermilk .little Rinse the above ingredients in water for about 2-3 hours. or Error! Bookmark not defined. 286.Add water and mix. few cumin seeds. Using this flour in omappodi achu.When the pan is fully heated. place in idli plates and cook. 1/4 tsp asafoetida. water .1 cup Mix the above well. Add a pinch of salt and stir well. For serving follow the procedure for Error! Bookmark not defined. 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. but make the dosas more thick. Let it be more thin than normal dosai.Dry roast 2 tsp of cowgram.When they are cooked. Masala Dosai Par Boiled rice . salt to taste(about 1 tsp). curry leaves and mix well.1 cup.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. When it is cokked on one side.. squeeze into the form of long threads on a plate. 285. use red whole peppers). turn over..5 hours and grind into a fine flour.2 Urud Dal .. When it becomes hot enough. add the rawa and stir into a paste. Heat a dosa tawa and spread a tsp of oil over it. when it splutters.ae .2 cups.Then grind in a blender (with adding water in steps) into a very fine flour.To this add chopped green chillies. and add the roasted cowgram .4 cups. Urud dal -1/2 cup.Place some Error! Bookmark not defined. Now the sevai is ready . fenugreek seeds . Uthappam Par boiled rice . Morkkali rice flour . Heat the pan and spread a drop of oil on it. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. curd. add 2 curd chillies(alternatively. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. Heat 2 tsp of oil add mustard seeds. Add ome splattered mustard seeds. take some flour and spread it on the pan into a round shape. Leave it for about 8 hours to become sour. .Add this to cooked dal-rice.1/2 Fenugreek seeds . The same procedure can be followed with wheat flour instead of maida 150 mohda@npcc. Make dosas as described in Error! Bookmark not defined.Add salt. 283. using this preparation in the place of rice. place a laddle of flour and spread on it(it should be thick than a normal dosa). and roll the dosai on both sides and move it to a plate. 284. Add about 2 tsp of rava. heat water to boil. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. coconut pieces(cut into very small pieces) and 1/2 tsp salt. In a thick vessel.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.2 Raw rice . Flatten this flour ino round shape (the size of urud vadai).Add salt and keep it aside (to get sour)for 12 hours.Turn it over so that both sides are cooked well.chillie and ginger pieces and a pinch of turmeric powder.2 tsp Soak the above in water for about 4 . Side dish -Error! Bookmark not defined.
Drop the boondis into the sugar syrup and mix well. sugar .To this add finely powdered sugsr. Now make into even balls by pressing lightly with hand. 291. grated coconut in ghee and add this to the mixture and stir well.. 293. Roast the cashews in ghee and add to the mixture. Rava laddu (Ravaalaadu) white rawa . 290. Rava laddu (Ravaalaadu) white rawa . Wait until the mixture cools down to a temperature where the hand can withstand the heat. Heat the ghee slightly until it melts and add it to the mix well.Roast some cashews and raisins in ghee and add it to the mix. cashewnut .. ghee . Kozhukkattai Outer cover: Rice flour .50 g Roast rava in a dry pan and powder it. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. 289. Also add a feww cardomoms and kalkandu and mix well. cardomom powder.1 kg. moongdal.Then take even sized balls of this and shape it into a hollow hemisphere. 151 firstname.lastname@example.com kg.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. 1 cup powdered jaggery.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Roast the cashews in ghee and add to the mixture.1 1/2 kg. Soak urud dal for 1/2 hour and grind it into a thin soft paste. cardomom . gram dal in the ratio 2:2:1. cardomom powder. Make into even sized balls with this flour.10 (powdered).Remove this from oil and drop into sugar syrup for 2 minutes and then remove. chopped onions. Add chopped green chillies. Cover and keep aside for 1/2 hour. Heat the ghee slightly until it melts and add it to the mix well. Laddu Prepare Error! Bookmark not defined.Add some extra ghee while serving.288.ae . sugar .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. Rava dosai Slightly roast rawa in a dry pan. water 1 Heat water to boil. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Roast cashewnuts. Add the liquid part of this juice (which will be at the top) to cooked mixture.200 g. curry leaves.1.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. ghee . Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. cashewnut . cardomom . cumin seeds and make dosas as described in Error! Bookmark not defined. leave for 5 min. Allow to cool.200 g.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.50 g Roast rava in a dry pan and powder it.1 1/2 kg.Add water and steam in pressure cooker.10 (powdered). Inner stuffing(Poornam): Mix 1 cup grated coconut. Sakkarai Pongal Take rice. Make into even sized balls with this flour. 292. raisins.To this add finely powdered sugsr.
294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi-circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana-jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
ae . and butter with little water.spoonGreen chillies 2 Coconut 2 t. 311. channa dhall. Roll small balls and keep them aside. Coat the balls in thisbatter. and salt finely. Grind ginger.308.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. Add pepper. cashew.spoonCooking Oil for frying Method Boil potatoes with turmeric. chilli powder. and curry leaves to this. Make a batter with channa flour and little salt. Peel skin and mash thepotatoes and keep them aside. coconut. Make small balls and deep fry in oil.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Potato Bhonda IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t. Fry in little oil.Make small balls. and roll them similar to chappati/puri's andcut them into small squares/dimonds. Wet grind urad dhall.spoonCashew 1/2 cup choppedSalt 1 t. green chilles. and make a nice dough similar to Chappati dough. green chilles. hing . uraddhall. make small balls and deep fry in oil. salt. Add pepper. coconut.spoonUrad dhall 1 t. 155 mohda@npcc. 310. mustard.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. and salt finely. Mix this well with the mashed potatoes. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t.spoonChanna dhall 1/2 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Wet grind urad dhall. curry leaves and ginger.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoonGreen chillies 2 Coconut 2 t. hing. Make small balls and deep fry in oil. salt and the soaked dhall coarsely. 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.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. 309. hing .spoonHing a small pinchSalt 1 t. 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. 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.spoonButter 2 t.green chilles. Deep fry these small squares in oil. hing.spoon Mustard 1/2 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.green chilles. and deep fry in oil.spoonCooking oil for frying MethodMix maida.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. and curry leaves to this. 313. and add fresh lemon juice. Add chopped spinach and makes small balls and deep fry in oil.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. and salt. 312.
5 t. Let it cook on this side for a few minutes.spoon of oil around it. Coat a flat vessal with oil. and put 1 t.spoon of ghee around it. and curry leaves in oil and ghee. hing and red chillies. rice flour. Add dried ginger powder and mix everythingtogether. aval and urad dhall in water for 1 hour.spoonsSalt 1.spoon of ghee around it. and then turn over to the other side.spoonPepper 1/2 t.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. to the above batter.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.ae . andput 1 t.5 cupsDry ginger powder 1 t.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan.Serve it hot with chutney. 317. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. 315. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. urad dhall.5 t.spoonsCooking Oil for making dosas MethodRinse and soak rice. 319. Close the dosa with acover and let it cook for a few minutes. maida. andput 1 t. Let it cook on this side for a few minutes. and mix them together with salt.Keep this batter in room temperature for atleast 20 minutes before making dosas. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. channa dhall. Wait till the addai turns brown. and coconut with the melted jaggery. Addthis to the flour.spoonHing 1/4 t.spoonsGhee 2 t. 318. maida.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.Mix wheat flour.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. cumin seeds.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. Wait till the dosai turns brown. and cream of rice together in 6 cups of water. rava. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.Keep it overnight so that this will ferment. 156 mohda@npcc. moong dhall.spoon of oil around it.spoonCumin seeds 1 t.5 t.Serve it hot with any chutney. and make a fine batter. and then turn over to the other side.Grind the above coarsely with salt. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. and rice flour in water to make slightly watery batter.Add all the other ingredients except oil. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.spoon per dosai MethodMix rava. or with some jaggery.314.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.Wet grind the above with salt into a nice batter. Grind the above coarsley and add hing and salt to this. and put 1 t. Grind the two seperately. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.spoonsCooking Oil 1-2 t.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.spoon Curry leaves Cooking Oil 6 t.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. Do not turn the dosa. Keep at roomtemperature for 12 hours.spoonCumin seeds 1/2 t.Fry pepper. 316.5 t.spoonSalt 1. before making idlis. and put 1 t.spoonCooking oil for making addai Method Rinse and soak thuvar dhall.Keep it overnight.spoon of oil around it. cardamon.spoonsCream of Rice 1.
spoonUrad dhall 1 t. thuvar dhall.5 t. and grind it into a powder and keep it aside. Now add cream of rice and keep stiring until cream of rice gets cooked.spoonsSalt 1 t. Wet grind the above coarsley with redchillies and salt.spoonUrad dhall 1 t. and curry leaves. ginger. and add the choppedeggplant to this.spoonMustard 1/4 t. Keepstirring until the rice flour gets cooked.spoonChanna dhall 1 t. andcurry leaves in oil. Peel the skin. curry leaves.spoonChanna dhall 1 t.spoonCorriander seeds 1.Fry mustard. washed & cut 1" lenght wiseUrad dhall 1 t.spoonMustard 1/4 t. and either bake it in an oven.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. and let it cook for sometime. red chillies. Sprinkle little water. Garnish with finely chopped cilantro.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.spoonCurry leavesOil 2 t. hing. Finally add the ground methi powder. urad dhall.spoonCooking oil 4 t.Fry mustard in oil and wait till it splatters. andwait for a few minutes. and urad dhallin water for 1 hour.spoonTamarind paste 1/4 t.spoonSalt MethodCoat eggplant with little oil.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.Fry mustard.spoon MethodDry roast urad dhall. and then add the rice flour batter. 323.spoonCilantro 1 bunch finely choppedSalt 1. usually takes about10 minutes.spoonHing a small pinchSalt 1 t.spoonCurry leavesCooking Oil 4 t. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. and add cumin seeds.spoon MethodMake a batter with rice flour.Make them similar to addai's. andcurry leaves in oil. Mix mashed eggplant. fried ingredients to the tamarindwater.spoon MethodDry roast methi. vetha mulaka. red chillies and hing. then add urad dhall.Bring 1 cup of water to a boil. Add 6 cups of water to the above and let it cook for sometime.spoon salt.spoonRed chilli 4-5Mustard 1/4 t. cumin seeds. and now add turmeric. 325.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.Fry the remaining onions in oil and keep them aside. and put a spoon full of onions onthe dosa and fold the dosa before serving. and mix it with the batter. channa dhall. 324. 321.Fry mustard.5 t. and add tamarind paste and salt to this. and cover it 157 firstname.lastname@example.com MethodRinse and soak rice. salt and tamarind paste.spoonMethi 1/2 t. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. Dry grind the above with 1/4 t.Heat oil and ghee in a pan.spoonsGhee 2 t. Serve with corrianderchutney or onion chutney. red chillies. butter milk.ae . orgrill it on the stove.Make the peserat like dosas. channa dhall.spoonPepper 1/2 t. pepper. and salt.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. urad dhall. and green chilles. channa dhall.spoonsHing a small pinchTurmeric 1/4 t.spoonSalt 3/4 t. hing. turmeric. corriander seeds. hing. red chillies.Grind the above with green chilles. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.spoonSalt 3/4 t. salt and little onion. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. green chillies.320. 322. mash the eggplant and keep it aside. hing. and hing in oil.
coconut and red chilles and keep it aside. red chillies. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.Fry mustard. hing. and ginger in 2 t. 330. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.spoon ghee and add to the above.spoonSalt 1 t.spoonTamarind paste/extract 1/4 t.spoonChanna dhall 1 t.Squeeze the butter milk out the soaked vazai thandu. and dicedUrad dhall 1/2 t.Peel skin and mash them and keep it aside. Sprinkle water and let it cook for 10 minutes. lemon juice andsalt in 2 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonSalt 1 t. hing. urad dhall. peeled and dicedCumin seeds 1/2 t. Add little water to tamarind paste.Wet grind cumin seeds. red chillies.spoon MethodCook rice. turmeric.slightlyuntil the eggplant gets cooked. Now add the remaining salt. curry leaves.and then add the grated coconut to the above.spoonChanna dhall 1 t. tamamrind paste.spoonSalt 1 t. hing.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonRed chilli 2Curry powder 1 t.ae . curry powder and mix it well. Now add salt.Fry mustard. and sprinkle this on the plantain curry.spoons of oil and then add the mashed potatoes. butter milk and salt togetherfor 15 minutes. red chilliand diced plantain in oil in a wok. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t.spoon MethodFry mustard.spoon Mustard 1/4 t. finely chopped ginger. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. Letthis cook for a few minutes and then garnish with cilantro. channa dhall. 329.spoons of oil and then add the grated plantains.spoon MethodBoil plantains with turmeric and salt.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.Fry pepper. channa dhall. lemon juice andsalt in 2 t. and ginger in oil. red chilli.spoonHing a small pinchTurmeric 1/4 t. hing. and diced plantain in oil in a wok. Let it cook for 10 minutes.spoon (or to taste) MethodBoil potatoes with turmeric and salt. moong dhall and turmeric powder with extra water andkeep it aside.spoonUrad dhall 1/4 t.spoonRed chilli 2Mustard 1/4 t.spoonMustard 1/4 t. 326.spoonCumin seeds 1/2 t. cumin seeds. 158 mohda@npcc. curry leaves. peeled.spoonsSalt 1 t. curry leaves.spoons of cooking oil. curry leaves.spoons ghee.spoonSalt 1/2 t.Peel skin and grate them and keep it aside.spoonCurry leaves a fewOil 3-4 t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.spoonSalt 1/2 t. hing. and the ground masala powder. 327. Mix it well andadd a few t. green chilli.Fry mustard.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. and addthe vazai thundu to the above pan. and add this to the above pongal. urad dhall.spoonMustard 1/4 t. turmeric.spoonHing a small pinchTurmeric 1/4 t. and let it cook for another 5-10 minutes. and let it cook for a few more minutes. Sprinkle water and let it cook for 5minutes. Plantain Curry IngredientsPlantain 2-3 washed.spoonsButter milk 1/4 cupCooking oil 2 t. finely chopped ginger.spoon MethodSoak vazai thandu.spoonGinger a small piece finely choppedGhee 1/2 t.Fry mustard.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. turmeric.spoon (or to taste) MethodBoil plantains with turmeric and salt. turmeric. urad dhall.Fry cashews in 1 t. hing. urad dhall. 328.Add salt and remaining ghee and mix everything well. curry leaves. and now add the ground masala.spoonMustard 1/4 t. moong dhall. urad dhall. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonCurry leaves a few Cooking oil 3 t.
and keep it aside. Add saffron. and boil for 10-15 minutes. Now add sugar and keep stirring. and keep the same amount ofsugar aside. soked rava. Add the soaked saffron and serve it cold. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.ae . 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.Soak almonds in hot water for 1 hour.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. and almond paste for 10-15 minutes. and kesar color to above and let it cool.Knead maida.Soak almonds in hot water for 1 hour.Boil evaporated milk.spoonsSaffron 1/4 t. Serve it cold/hot. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. 159 mohda@npcc. condensed milk. using somecold after. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.331.Cook the almond paste for 5-10 while stirring it constantly. till the flavour comes out.Measure the amount of almond paste. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. and sugar into a nice dough. Add the remaining milk.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. 332. and keep it aside.Soak rava in little water for 10 minutes.
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