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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 9. Masala Vada ...........................................................................................................................................................14 10. Hot Kachori ........................................................................................................................................................15 11. Spicy Sev............................................................................................................................................................16 12. Pear and Mango Chutney ................................................................................................................................17 13. Green All-Purpose Chutney.............................................................................................................................17 14. Sarson ka saag ...................................................................................................................................................18 15. Sweet Pongal......................................................................................................................................................19 16. Ulundu vada.......................................................................................................................................................19 17. Adai .....................................................................................................................................................................19 18. Dhaal vada ..........................................................................................................................................................20 19. Shrikhand............................................................................................................................................................20 20. Puranpoli .............................................................................................................................................................21 21. Patisa (Soan Papdi)............................................................................................................................................22 22. Coconut Burfi.....................................................................................................................................................22 23. Imarti....................................................................................................................................................................23 24. Kaju Barfi ............................................................................................................................................................24 25. Khajur Burfi or Rolls ..........................................................................................................................................24 26. Kalakand (Milk Burfi)........................................................................................................................................24 27. Badam ka seera...................................................................................................................................................25 28. Carrot Halwa .......................................................................................................................................................25 29. Doodhi Halwa.....................................................................................................................................................26 30. Chickoo Halwa ...................................................................................................................................................26 31. Dal ka seera.........................................................................................................................................................26 32. Atte ka seera.......................................................................................................................................................27 33. Beetroot Halwa...................................................................................................................................................27 34. Rava (Semolina) Ladoo .....................................................................................................................................28 35. Rossogolla ..........................................................................................................................................................28 36. Pedhas .................................................................................................................................................................29 37. Mava Burfi..........................................................................................................................................................29 38. Malai Ladoo........................................................................................................................................................30 39. Gulab Jamoon.....................................................................................................................................................30 40. Sweet Kachori....................................................................................................................................................31 41. Spicy Khaja.........................................................................................................................................................32 42. Shankarpala ........................................................................................................................................................33 43. Mitha Khaja ........................................................................................................................................................33 44. Karanjia ...............................................................................................................................................................34 45. Boondi.................................................................................................................................................................35 46. Sada (Plain) Dosa...............................................................................................................................................35 47. Rava Dosa...........................................................................................................................................................36 48. Mixed Dal Dosas ................................................................................................................................................36 49. Masala Dosa.......................................................................................................................................................37 50. Chutney spread:.................................................................................................................................................38 51. Channa Bhatura .................................................................................................................................................38 52. Pav Bhaji.............................................................................................................................................................40 53. Vegetable Pie ......................................................................................................................................................40 54. Poha .....................................................................................................................................................................41 55. Bhel......................................................................................................................................................................42 56. Tandoori Roti (without Tandoor)...................................................................................................................43 57. Naan.....................................................................................................................................................................43 58. Spicy Roti............................................................................................................................................................43 1
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59. Baked Bread Rolls ..............................................................................................................................................44 60. Simple Potato Cake ............................................................................................................................................44 61. Mix Veg Curry ....................................................................................................................................................45 62. Palak Paneer........................................................................................................................................................46 63. Mysore Pak (South Indian Dish).....................................................................................................................46 64. Cabbage Kofta Curry ........................................................................................................................................47 65. Pineapple Gojju ..................................................................................................................................................47 66. Tur Dal Kofta......................................................................................................................................................48 67. Tikha Baigan Masala.........................................................................................................................................49 68. Vaangi Baath (Brinjal Rice)...............................................................................................................................49 69. Bread Besan Bajji...............................................................................................................................................50 70. Vegetable Cutlet.................................................................................................................................................50 71. Kesar Pista Kulfi ................................................................................................................................................51 72. Apple, Banana & Carrot Halwa (ABC Halwa)...............................................................................................51 73. Avial (Mixed Vegetables With Sauce)...........................................................................................................53 74. Milagu Kuzhambu .............................................................................................................................................54 75. Paruppu Thogaiyal............................................................................................................................................54 76. Erissery (Maya Nair).........................................................................................................................................54 77. Vella Appam (PK John).....................................................................................................................................55 78. Poricha Koottu...................................................................................................................................................55 79. Aviyal..................................................................................................................................................................55 80. Tamarind pickle (Pulikkachal) ..........................................................................................................................55 81. 7-cup sweet.........................................................................................................................................................56 82. VenPongal...........................................................................................................................................................56 83. Lime pickle ..........................................................................................................................................................56 84. Ginger Pickle .......................................................................................................................................................56 85. Coriander-tomato chutney ...............................................................................................................................56 86. Paruppu podi......................................................................................................................................................57 87. Curd Vadai..........................................................................................................................................................57 88. Vegetable Cutlet.................................................................................................................................................57 89. Rasam Powder....................................................................................................................................................57 90. Sambar powder...................................................................................................................................................58 91. Bonda with mashed potato..............................................................................................................................58 92. Dahi Vada (Savory Balls In Yogurt)................................................................................................................58 93. VEGETABLE Kurma ..........................................................................................................................................59 94. More Kozhambhu..............................................................................................................................................59 95. Lemon Pickle.......................................................................................................................................................60 96. Ras Malai ............................................................................................................................................................60 97. Pulikacchal..........................................................................................................................................................61 98. Gotsu ...................................................................................................................................................................61 99. Katirikka Rasavangi...........................................................................................................................................62 100. Pitlai.....................................................................................................................................................................62 101. Erucheri ...............................................................................................................................................................63 102. Venn pongal.......................................................................................................................................................63 103. Badusha ..............................................................................................................................................................64 104. Dum Alu..............................................................................................................................................................64 105. Haaq.....................................................................................................................................................................64 106. Simla mirch sabzi................................................................................................................................................65 107. Tomato Chutney ................................................................................................................................................65 108. Mint Chutney.....................................................................................................................................................65 109. Coconut Chutney ..............................................................................................................................................66 110. Coriander Chutney ............................................................................................................................................66 111. Moolangi Chutney ............................................................................................................................................66 112. Pinapple Gojju ....................................................................................................................................................67 113.....................................................................................................................................................................................68 114. Bittergourd Gojju ...............................................................................................................................................68 115. Bhindi Gojju ........................................................................................................................................................68 116. Sweet Mango Chutney .....................................................................................................................................69 117. Hot Mango Chutney.........................................................................................................................................69 2
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118. Puli Inji.................................................................................................................................................................70 119. Mango Pachadi..................................................................................................................................................71 120. Gobi Manchurian...............................................................................................................................................71 121. Vegetable Pulao.................................................................................................................................................72 122. Peas Pulao...........................................................................................................................................................73 123. Vaangi Baath ......................................................................................................................................................73 124. Bisi Bela Huli Anna Powder.............................................................................................................................74 125. Bisi Bela Huli Anna ...........................................................................................................................................74 126. Puliyogare Mix...................................................................................................................................................75 127. Puliyogare ...........................................................................................................................................................76 128. Cabbage Upkari..................................................................................................................................................76 129. Aloo Dum ............................................................................................................................................................77 130. Avial....................................................................................................................................................................77 131. Bharva Bhindi.....................................................................................................................................................78 132. Bharwa Bhaingan...............................................................................................................................................78 133. Bhaingan Bhartha..............................................................................................................................................79 134. Malai Kofta.........................................................................................................................................................80 135. Home-made Paneer............................................................................................................................................81 136. Rasmalai..............................................................................................................................................................81 137. Coconut Laddoo ................................................................................................................................................82 138. Kaju Bharfi..........................................................................................................................................................82 139. Sweet Pongal......................................................................................................................................................82 140. Rava Laddoo ......................................................................................................................................................83 141. Kalakand.............................................................................................................................................................83 142. Mango Shrikand ................................................................................................................................................84 143. Hot and Sour Tomato Pickle ............................................................................................................................84 144. Rasam Powder....................................................................................................................................................85 145. Garam Masala Powder.......................................................................................................................................85 146. Tandoori Masala Powder.................................................................................................................................85 147. Pepper Rasam.....................................................................................................................................................86 148. Morkhozumbu....................................................................................................................................................86 149. Pitla ......................................................................................................................................................................87 150. Majjige Huli ........................................................................................................................................................87 151. Dhal Makhani.....................................................................................................................................................88 152. Dhokla .................................................................................................................................................................89 153. Medu Vada .........................................................................................................................................................89 154. Tomato Soup......................................................................................................................................................90 155. Pudina Paratha...................................................................................................................................................90 156. Lemon and Chilli pickle .....................................................................................................................................91 157. Mango pickle......................................................................................................................................................91 158.....................................................................................................................................................................................92 159. Rasmalai..............................................................................................................................................................92 160. Jalebi....................................................................................................................................................................93 161. Basoondi.............................................................................................................................................................93 162. Sweet pongal......................................................................................................................................................94 163. Dal payasam.......................................................................................................................................................94 164. Kozhukkattai.......................................................................................................................................................94 165. Poli .......................................................................................................................................................................94 166. Somaasi...............................................................................................................................................................94 167. Baadhusha ..........................................................................................................................................................95 168. Ribbon Murukku ................................................................................................................................................95 169. Omappodi............................................................................................................................................................95 170. Seedai..................................................................................................................................................................95 171. Thattai .................................................................................................................................................................95 172. Thenkuzhal.........................................................................................................................................................96 173. Motichoor Ladoo...............................................................................................................................................96 174. Kozhakattai.........................................................................................................................................................97 175. Brinjal Curry........................................................................................................................................................97 176. Green Pulao.........................................................................................................................................................98 3
................................................................................................................ 190.................................................................. 205.....111 Cashewnut Barfi.............104 Dum Ka Karela ................................................................... 183.........107 Sarkarai Pongal...................................................................................................................................................................................................... 223.....................................................................................................114 Dahi Wada ................................................................................................................................................................................................................ 198.......................... 221............................. 179.................................................128 Badshahi Baigan .................................................................................................... 211.....................................................................................................................................................................103 Bhakar Wadi.................................................119 Mixed Vegetable Kofta in Tomato Curry .........................................................................................103 Aloo Gobhi Methi Ka Tuk.......... 192...................................................................................115 Rasmalai................................... 202......107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)............................. 228........................................................................... 217....................................................................... 207..132 Raabdi....................................................................................................... 235.................. Baigan fry Recipe........ 227...99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry).................................113 Red Beet Paratha..................................................................................................................................... 188..........................................................Org 177....................................................................................................................................123 Lentil and Vegetable Broth...............................................113 Green Onion Bhurji.......................................................................................................................................................118 Venn Pongal................. 212.112 Dryfruit Halwa.................................................................................. 201.................................................................. 216...................................... 203....................................................................... 204.....................................................................................................................................................................................99 Onion Rice .................................................................................... 182.................................132 4 ...........121 Moong Soup With Paneer ............................................................................................. 178........................................... 200.....................Provided by: www................................................................ 220................................................................................................................................................................... 214................................................................................................................................................... 219.........................................................................................................................................................................................................118 Tamilian Kurma .............................111 Sweet Shakarpara (Diamonds)....................................................................................125 MALAI KOFTA CURRY.................................................................. 208..........................................................................................109 Vegetable Kofta ..........................................................129 Green Gravy............................................................................. 215.........................................................................................125 RAJMA CURRY .........124 Sweet Corn Soup ...........127 Kofta Lajawab..................................................................................................................119 Vegetable Korma ....................................................................................................121 Healthy Tomato soup......................................................................... 197........................................................................... 218.................................................................112 Dal Payasam............................109 Navaratna Curry ................................................................126 Cheesy Sweet Jamuns................................................................................................................................................................... 232............................................... 184....... 230.............................110 Rasmalai..... 187........................................................................FoolzParadize.......................... 209..............................................................122 Corn Soup with Vegetables......................................................106 Garam Masala ......................................................... 226..........................................................................................................131 Besan Burfi ......... 234..........................................................................................117 Aloo Mutter................................................................................................................................................................................111 Besan Ladoo...............98 Kozukkattai (Stuffed Rice Balls)...................................................................... 225..............................116 Matar Palak..............................................................................................................................................................104 Khatti Arvi Ka Saalan........128 Beetroot Parathas .............. 229............................................................................100 Pulihora (Tamarind Rice)............................ 193.......................................................................................................................................................................................................................................................................................................... 181........................................................120 Chakali.............................................................................................................................................. 189...........................................................................130 White Gravy .................113 Mysore Bonda ................ 191........................................................ 206......................................................................108 Vegetable Jhalfrazie ........................... 195............... 222.................................................... 199................................................................................................................................................................................................................................................................................116 Instant Dhokla..................................................................................................................................................................105 Dum Gobhi.................................................................................................. 224............................................................. 194................................................................102 Ravva Dosa ............................... 185................................................................131 Brown Gravy....................................................................................................................108 Malai Kofta.................................................................................................................. 210........................................123 Letil Soup........................................................................................101 Masala Vada....................... 231...................................129 Red Tomato Gravy..................... 213...............................123 Hara Nariel Ka Shorba.....122 Green Peas Skin Soup.................................... 196..................................................... 180...........................................................124 Tum Yum Soup............................................................ 233....................................................................................... 186..................
....................................................133 Rasagulla....FoolzParadize..................................................................................................134 Bhindi Masala ..............................................................................................................................................................................................................150 Maida dosai.............152 5 .................. 266............................................................................................ 248.......................... 269.............151 Sakkarai Pongal............................................... 290.............................................. 274................................................................................... 288............................................................................................................................................................................. 257......................... 285..................147 Palak Paneer...........................................................................................................................................149 Rawa Kichadi................................................................................................................................... 267.............................................141 Sambar Masala.........................................144 Double Ka Meetha (Bread Pudding)......................................................................................................................................................................................................... 253............................................................................................................... 275.......................................143 Basic Curry Sauce............................148 Lime pickle ..........149 Dal Vadai (Aama vadai) .......... 258...................... 263..................................................................................................................................................................................................................148 Aavakkai (Mango pickle)..........................143 Dosai................. 291...............................................148 Maavadu (Tender mango pickle)...................................150 Masala Dosai................................. 271.........134 Dum Aloo..............146 Bengan ka bhurta.. 284.................................................148 Curd Vadai.......................................133 Dum Arvi............ 281............................................................ 280..................................................................................148 Tamarind pickle (Pulikkachal) ............................................................................................................................................................Org 236............................................................................................... 273..........................147 Rava Bonda ... 254......................................................................................................................................147 Tomato pickle ...Provided by: www.......................................... 251...................................................... 261...................................... 238...... Ras Malai .......... 293.......................................................................................................................................................................................................................... 289.................151 Laddu.......................................................................................................................................................149 Rice Uppuma ............................................................. 282...........149 Aval uppuma .................. 279............................................................................................................................ 255.................................................................................145 Indian Cream of Tomato Soup............................................................... 286.................................................................................................................. 237.......150 Rava dosai .............................................................................................................................149 Urud Vadai (Medhu vadai)................141 Vada .......................... 264............................................................... 283.................................................................................................................................................................................................................................................................................................................................. 260.........................................................................................................................135 Vegetable Jalfrasie .. 249........................................ 241..........145 Kadhi.......................................................................................................................................................... 246.........................................................................................148 Cabbage Vadai...................................................................................................................................143 Biryani................................................................................................................................................ 265.........151 Rava laddu (Ravaalaadu).............................................................148 Gonkura Thokku .....................................................................................150 Uthappam....................................................................................................................................................................................................................................... 292....................................................... 245............................ 252.............................151 Jilebi......................................................................................................................................................... 256....................................................................................................................................................................................151 Kozhukkattai....................................................................................................................................140 Cauliflower Curry .............................................................................. 239..............................................................................................................................................................................146 Rasavangi ..........................149 Sevai (Idiyappam) ................... 278........................................................................149 Mangalore bonda .................138 Sambar. 272..........................151 Poli ......................................................................................................................................................................................................................................................................... 268................................. 250...................................... 294.................................................................142 Didir Dosa............... 262..................................................................................................................... 277................................................................................................................................................. 243.....136 Mangalore Rasam Powder..........149 VenPongal..................................................147 Maida Bonda.147 Stuffed Brinjal Curry...........................................................................................137 Mangalore Rasam........ 242............................................142 Didir Onion Rava Dosa......................................................................... 247.............................................150 Morkkali...............................................................148 Ginger Pickle ..................................................................................................................................................................................................................................................................................................................... 244.................................... 259...... 276.............................................................................................................................146 Halwa ...........134 Matar Paneer.................................................................................................................................................................................147 Coconut Milk Pulav.............146 Toll House Pan Cookie ............................................................................................................................................................. 287......................................................................... 240.................................... 270........................................................135 Rasam Masala ...................................................................................................................................................................................
....................................................................................................................................................................................... 325..................................................................................................155 Kara Vadai........................ 330................................................................................157 Eggplant Podi Curry ................158 Potato Podimas ............. 300..152 Panchamritham (fruit salad)............................................... 328..... 322..................... 305............................................................................................................................ 306................................................................................................ 321....... 332..............................................................156 Thaval Adai..........................................................................................................................................................................................................157 Moor Kali......................................................................................................................... 296....................................................................................................................................................................................................................................................................................................................................................................................................................................................................153 Kunuku......................................................................... 297..157 Eggplant Gotsu............................................................................159 0......................................159 Paal Poori (Sweet Poori)........................................................................ 298..............................................155 Idli............................157 Plantain Puli Curry .......................................................................................152 Palak Paneer...........155 Spinach Vadai...............................156 Rava Dosai...................................................................................................154 Medhu Vadai............................................................................................................................................................................................ 309.....................................................................................................................................................................................................................................Provided by: www........... 310................................................................................................ 301......................................... 316......................... 329................................................................................................................................................................. 312.....................................156 Vella (Jaggery) Dosai.....FoolzParadize.................152 Paanagam..............154 Vermicilli Masala Vadai..................... 327..........................................................................................................155 Potato Bhonda .............................................156 Kanjeepuram Idli..................................152 Chole.................................152 Milk Appam.......................................... 331............................................................................................ 303......................................................................................................... 320...............................................................................152 Sweet Puttu...................158 Badam Kheer.............................158 Vazai Thandu Curry....................................157 Peseret...........154 Madhur Vadai................. Somaasi................................................................................... 326........................................154 Cashew Kunuku ............ 313......................................................................................................................................................................................156 Aval Dosai. 314...155 Thukada .......................................157 Tamarind Uppma ..............................152 Sweet Adai................ 317...............................153 Oatmeal Raisin Cookie ...................................................................155 Bhonda .......................................................................................................................................................................................Org 295........................ 323....................................................................................................... 315.................................. 324.................................................................................... 299............................................................................................................................................................................................................................. 311.................................................................156 Ordinary Adai............ 6 ................................................................................... 302............................................................................................................................................................................ 307............................................................. 304.......................... 318................................................................158 Plantain Curry.158 Venn Pongal........................................................................................................................................................................................................................................................................ 308...................................................... 319....................................................................
Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. red chilli powder 1 tsp. or hold under running water in a colander.Provided by: www. lemon juice 1/2 tsp. Cover and boil over a high flame for 2 minutes. In the same hot ghee add the cumin seeds. Boil for 2-3 minutes. Add the tomato and further fry for two minutes. Cool quickly.Org 1. Serve hot with naan or parathas or even rice. Gobi Manchurian INGREDIENTS: 7 . Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. cinnamon-clove powder 1/4 tsp. do not make very smooth. Note: You may use boiled peas. Keep slightly coarse. 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. Heat ghee and fry potatoes till light brown. Drain the potatoes. Put in a mixie. When it resumes a boil sprinkle the flour and stir well. Keep aside. onions and fry till very tender. Add the ginger. Add all the dry masalas and fry till ghee separates. butter 4 tbsp. wheat or other flour 1 tsp. Cut the potatoes into big pieces. keep aside. Add spinach and potatoes. add green chilli and run for a minute. boiled corn kernels or paneer chunks in the above dish. instead of atoes. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. add very little water (just a sprinkle) and a pinch of salt. ghee salt to taste METHOD: Put the washed spinach in a pan. Pour over the vegetable and mix gently. garam masala 1/2 tbsp.FoolzParadize.
tomato. but instead of using only cauliflower. Gradually add to the gravy and stir continuously till it resumes boiling. adding 1/4 tsp. Add the salt and spring onions. garlic finely chopped 1/4 cup plain flour 3 tbsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water.FoolzParadize. Add 1 tbsp. dry 3 tbsp. Sindhi Saibhaji Ingredients: 1 each . Add 1 1/2 cups water and bring to a boil. spring onions and soya ce at this stage. add fried florettes. Boil for two more minutes and remove. cornflour to 1/4 cup water and dissolve well. red chilli powder 2 red chillies. Make florettes as above and instead of adding water as above.potato. Serve hot with noodles or rice.carrot. ladyfinger (okra) 100 gms. each of ginger and garlic and red chilli powder and salt to taste. onion. Make thin batter out of flour and 2 tbsp. Sprinkle 1 tsp. Keep aside. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. add remaining ginger.cornflour. brinjal. cauliflower clean and broken into big florettes. capsicum. of milk has been added. Drain and pat dry on a clean cloth.Org 1 medium. Stir fry for a minute. Fry as above and proceed as above. cornflour 1/4 tsp. small cabbage. ginger finely chopped 1 tsp. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Boil till the gravy becomes transparent. Same procedure for veg. oil 1 1/2 cups water 1 tbsp. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. 1 small bunch spring onoin finely chopped 2 tsp.Provided by: www. manchurian (with gravy or dry). cornflour on the florettes and stirfry for 2 minutes. Add florettes and soya sauce. Dip the florettes in the batter one by one and deep fry in hot oil. to which a tbsp. In the remaining oil. french beans 8 . garlic and crushed red chilli and fry for a minute. Variations: Dry manchurian can be made by omitting the gravy.
ghee add a pinch of asafoetida add to the mashed vegetable.FoolzParadize. spinach and dals. Mix well. wash and chop spinach and vegetables except tomato. 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 . 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. salt 1/2 tsp. turmeric 3 tbsp. Clean. cover and pressurecook for 3 whistles. add enough water to cover the contents. red chilli powder 1 tsp. coriander. Place whole tomato on top. Shahi Paneer Ingredients: 250 gms. Heat 1/2 tbsp. Cool the cooker.Provided by: www. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. khatta (3 leaved) greens. dhania (coriander seed) powder 1 tsp. oil 1/2 tbsp. paneer (cottge cheese) 3 tbsp. ghee 2 pinches asafoetida METHOD: Clean and wash dals. 1/2 bunch any other leafy greens. open and handblend the contents. Add all masalas and mix.Org 1/2 bunch each spinach. add all the vegetables. Heat oil in a pressure cooker.
add gravy and other ingredients except milk and paneer. salt 1/2 tsp.Org 1/4 cup beaten curd 1/2 tsp. Making time: 45 minutes. red chilli powder 1/2 tsp. Add tomatoes and cook for 7-8 minutes. Makes for: 6 Shelf life: best fresh. Blend in a mixie till smooth. grated paneer 1 tbsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . red chilli powder 1 tsp. turmeric powder 1/4 tsp. Heat remaining ghee.ginger. green chilli and cardamom. add milk and paneer fingers and boil for 3-4 minutes. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Potato in Curd Gravy Ingredients: 3 medium. Boil to get a very thick gravy. chopped coriander Method: Chop the paneer into 2" fingers. Add onion. Fry for 3-4 minutes. garam masala salt to taste 1/2 cup milk 2 tbsp. Garnish with chopped coriander and grated paneer.Provided by: www. Add curd and cook for 5 minutes. 5. Heat half the ghee. heat gravy. tomato sauce To garnish: 2 tbsp. Add 1/2 cup water and cool. Just before serving. covered.FoolzParadize. dhania powder 1/4 tsp.
Add the masala mixture and fry for 2 minutes. each ginger. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Heat oil. Stir continuously after adding curd. Serve hot with thin wheat chappaties and rice. wheat flour 1 tbsp. When they splutter. Add the seeds (cumin and mustard). chilli and curry leaves. Making time: 30 minutes.Provided by: www. coriander chopped 1 tbsp. Stir well.FoolzParadize. Keep both aside. Mash 3-4 pieces fine with hand. 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 remaining water and all the potato and flour. each cumin. garlic grated 2 green chillies slit 1 tsp.Org 1 tbsp. ghee salt to taste 11 . coriander leaves chopped 1 1/4 cup water 1/2 tsp. oil Method: Cut potatoes into big pieces. add ginger-garlic. mustard seeds 1/4 tsp. Makes for: 5 Shelf life: Best fresh 6. 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. Mix all the dry masala in 1/4 cup water.
cashewnuts 3 tsp. turmeric powder 1 tsp. drain and keep aside. cuminseeds 2 tsp. ghee Kofta: 50 gms. Add butter to ghee and heat. mix together curd and cream and add to gravy. khoya or paneer 150 ml.Org Dry Masala: 1 tsp. milk 50 gms. cashews and raisins and boil till the gravy is thick and the fat separates.FoolzParadize. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. 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. 2 1/2 tsp. add fruit. Garnish with grated cheese . garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. khoya 12 . white pepper powder. Malai Kofta Ingredients: Gravy: 125 gms. Chop all the fruit fine. sugar 2 tsp.Provided by: www. Serve hot with naan.coriander and chopped cherries. add the wet masala and fry for 2 minutes. cream 75 gms. khuskhus (poppyseeds) 1 tsp. roti or paratha. Heat ghee and fry cashews. nutmeg powder 1/2 tsp. grated ginger 1/4 tsp. Add the carrots and peas. Add the dry masala and salt and fry 2 more minutes.
Making time: 45 minutes. Warm the koftas either in the oven or on the tava. Place 2-3 cashews and raisins in the centre and shape into a ball. Serve hot with naan or parathas. Take a ping-pong ball sized dough in hand. Shelf life: Best fresh. cardamom. peeled. mashed 1 onion finely chopped 13 . coriander chopped 1/2 tsp. Add 2 cups water and simmer on low for 15 minutes.Provided by: www. add powdered spices and fry for 2-3 seconds. warm oil water to knead dough For filling: 2 potatoes large boiled. Wet grind all the other ingredients. Keep aside. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. Flatten. Optional: You can deep fry the koftas also.Org 50 gms. Garnish with grated cheese and chopped coriander. Dry grind and keep aside. peel and smash them. ginger grated 1 tsp. Gravy: Roast the cinnamon. except ghee. To serve place warm koftas in a casserole. paneer 5 medium potatoes 20 gms. Add paste and fry further for 5-7 minutes stirring well. nutmeg and cloves together. cum seeds in salt to taste Garnish: 1 tbsp. grated cheese or paneer 1 tbsp. Mix together all the ingredients except raisins and cashews.FoolzParadize. Repeat for remaining dough. Makes: 10 koftas with gravy. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Heat ghee in a skillet. chopped coriander Method: Koftas Boil the potatoes. 8. to a paste. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp.
garlic crushed 1 tbsp. Join and press together to make a cone. Add more water little by little. coriander seeds cru shed 1 tsp. Beat dough on worksurface and knead again. or tomato sauce. round with some dough. ginger crushed 1/2 tsp.Mix well till crumbly. oil. of filling in the cone and seal third side as above. Drain on rack or kitchen paper. garlic. kneading into soft pliable dough. deep fry on low to medium till light brown. red chilli. Cut into two halves. add potatoes. coriander seeds. Put in hot oil. keep aside for 15-20 minutes. garam masala 1/2 tsp. Making time: 45 minutes Makes: 20 pieces (approx. Stir further 2 minutes. Cool.) Shelflife: Bestfresh 9. 14 . For filling: Heat 3 tbsp. salt and little water. or the samosas will turn out oily and soggy. saute till light brown. turmeric powder 1/2 tsp.Provided by: www. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. Stir fry for a minute. Do not fry on high. Make five to six. salt. lemon.FoolzParadize. Place a tbsp. Serve hot with green and tamarind chutneys (refer chutneys). Re-cover. 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.Org 2 green chillies crushed 1/2 tsp. Stir fry for 2 minutes. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. add onion. To proceed: Make a thin 5" diam. green chilli. turmeric. Run a moist finger along diameter. Add oil. garam masala. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Add coriander. Keep aside. add ginger. Cover with moist cloth.
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Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time: 20 minutes (excluding soaking time) Makes: 15 vadas (approx.) Shelflife: Best fresh
Hot Kachori
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. 15
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Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Spicy Sev
Ingredients 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method 1.Mix the chilli, oil, salt and seeds into the flour. 2.Add enough water to make a dough which is quite gooey. 3.It should not be pliable but sticky. 4.Grease the inside of a Sev-press, fill with the dough. 5.Press into hot oil, and fry lightly on both sides. 6.Drain well and cool before storing. Variation: You may adjust the chillies as per taste. 16
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You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time: 15-20 minutes Makes: 250 grams approx.
Pear and Mango Chutney
Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method: Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.
Green All-Purpose Chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 17
Stir well and cook till oil separates. oil 1 clovette garlic Method: Put all the ingredients . maize flour Method 1. each ginger & garlic grated 3 green chillies 1 tbsp. Note: Sev is a fried Indian snack made of gramflour.Org 1/2 tsp. 6. Run the mixie till a smooth chutney is obtained. jaggery salt to taste 1 tsp.Add all other ingredients. 4. green chillies.Garnish with cheese.FoolzParadize. 8.Provided by: www. Try using no water or as little as possible to make the chutney keep longer.Add ginger. oil 1/2 tsp. Add water as and when required. saute till brown. 11. garam masala 1 tbsp. or paratha. 5. wash. garlic. stir.Chop both greens. add onion. except oil and asafoetida . 3.Serve hot with makki ki roti.Pressure cook till done. 1 cup water. Heat the oil and add the asafoetida and put in the mixie. ghee 1 tbsp. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp.Mash well. drain.Heat ghee in a pan.Add both greens. 18 . 2. Store in a clean glass bottle. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. 9.Heat oil in the pressure cooker direct. 7.Add few pinches salt. (2 whistles). 10. except cheese. stir. 12. in a small mixie. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.
powdered cardamon and cook again for a while. cashews and raisins.dry grapes) cardamom ghee.¼ cup thoor dhaal . Then soak rice and dhal separately for 10 minutes. Serve hot in two cups with a spoon of ghee. Add jaggery syrup and again cook till even it gets absorbed. Add three big table spoons of ghee. Meanwhile cut coconut in very small pieces and fry in ghee.1/2 cup. Adai Rice . 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. This is done because sometimes jagerry has mud and stones.k)and cook it seperately (in two different containers). Add fried coconut. Sweet Pongal Ingredients (for two people) :Moong dhal . Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Milk Coconut cashew jaggery raisins (khish-mish . Grind dhaal in little water. 16. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Thoroghly wash and keep it in cooker with the right water (lesser is o.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.½ cup urad dhaal .Provided by: www.¼ cup yellow moong dhaal . 17. Rice .1/2 cup. Then make vada shape and deep fry in oil. Fry cashew and raisins also separately. Break the jagerry and put in water (very little) and make a syrup.¼ cup red chillis 19 .FoolzParadize. After we make the syrup strain it through tea strainer.¼ cup chana dhaal .
Use as required in the recipe. while making the rest of the recipe. because once the first thread forms. of the fried flours. mohanthal.Provided by: www. Grind with little water. but there is stickiness in the syrup when tested.Put both in a deep saucepan to boil. etc. Chill for 1-2 hours before serving. Keep aside for 25-30 minutes to allow sugar to dissolve. 19. as the recipe demands. etc. f. stirring occasionally. Beat well till sugar has fully dissolved into curd. 20 . g. checking the consistency required as above. Rub saffron into 1 tbsp.Always use a metal strainer or moist cloth to strain the hot syrup. etc. Shrikhand Ingredients 1/2 kg. d. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. 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 used in soaking pancake pancakes like malpua. boondi.Check frequently. On further boiling two tars are obtained and this is used in sweets like burfis. Pass through a big holed strong strainer.FoolzParadize. add sugar and mix. curds 300 gms. it is time to strain. it proceeds to thicken to the next stages very quickly. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. b. This consistency is generally used in dipping sweets like. Keep aside. Boil some more and when 1 tar forms. (6-7 hours). etc. jalebi.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. 18. After this stage do no stir briskly and continuously or the sugar will recrystallise. prepare the syrup on a second burner. imarti. cardamom powder few strands saffron 1/2 tbsp. If no thread is formed. h.Org salt Soak everything in water over night. add 1/2 cup milk. milk till well broken and dissolved. To save time. This will avoid excess wastage of time and unnecessary cooling off. surti ghari. never plas tic. reheating the syrup too many times will alter the texture of the resulting sweet dish. gulabjamoon.When a thick scum is formed on the surface of syrup. Mix in cardamom powder and dissolved saffron and half nuts. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni).When the mixture comes to a boil. sugar 1/2 tsp. then it is 3/4 tar (thread). Following are the steps shown to make sugar syrup (chashni) in the right way. pressing with hand or spatula. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. top with remaining nut crush. Empty into a glass serving bowl.Put back to boil. e. a. c. Take into a bowl. Make syrup side by side of making the recipe.
flour. channa (yellowgram) dal 300 gms.Provided by: www. Mix well into dal. mango. garam masala and some mashed dal. Roast on warm griddle till golden brown. Place same sized ball of filling in centre. roll into a 4" round. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Puranpoli Ingredients 300gms. OR Shallow fry on griddle like a paratha for a better flavour. Serve hot with dal or amti. 20. Reroll carefully to a 6" diameter round. add pulp at the stage of adding cardamom and saffron. Mash jaggery till lumps break. Apply a tsp. add enough water to make a soft pliable dough. Mix ghee.Org Making time: 20 minutes (excluding tieing and keeping time) Makes: 6-7 servings Shelflife: 3-4 days refrigerated Variations: To make fruit flavoured shrikhand eg. Note: The water drained from boiling dal is used to make the amti. of ghee all over top. jaggery (molasses) 1 tsp.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Take a morsel sized ball of dough. But this method will consume more ghee and therefore calories. Drain in a colander for 10-15 minutes. 21 . so as not to charr. ( a thin curry made using black masala. life all round and seal. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken.FoolzParadize. cardamom powder 150 gms. Keep aside. plain flour 1 tbsp. Take on serving plate. Repeat other side. Pass through an almond grater little by little till all dal is grated.
Coconut Burfi Ingredients 250 gms. sugar 150 ml. Add flour mixture and roast on low till light golden.Warm coconut in heavy saucepan. Store in airtight container. Bring syrup to 2 1/2 thread consistency. milk 1/2 tsp. Use method as shown in introduction. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together.Prepare syrup with sugar and water to 2 1/2 thread consistency.) Shelflife: 2 weeks 22. 4. Make syrup out of sugar. Beat well with a large fork till the mixture forms threadlike flakes.Provided by: www. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. 22 . Pour at once into the flour mixture. stirring occasionally. Heat ghee in a heavy saucepan. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool. Cool. wrap individually into square pieces of thin plastic sheet. Pour onto a greased surface or thali and roll to 1" thickness lightly.Spread in a greased plate. finely grated coconut 250 gms. Keep aside to cool a little. Making time: 45 minutes Makes: 20 pieces (approx. cardamom seeds crushed coarsely 2 tsp. Prepare syrup simultaneously. pour in the syrup.Org 21. water and milk as shown in introduction. 3. water ghee for greasing plate Method 1.FoolzParadize. cut into 1" squares. 2.Stir well and cook till soft lump forms.
Till you come to the start.Using either an imarti bottle (with nozzle) or cloth as shown in note. 8. Shape the imartis as follows. 23 . 2. drain and dip in hot syrup. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. 12.Add colour and mix very well.Soak for 3-4 minutes.Repeat for remaining batter. beat the dal well by hand till fluffy after grinding. Hold like a pouch and press out imartis like icing.Keep aside for 3 hours.Make 1 tar sugar syrup as shown in introduction. 9. drain and serve. Note: Use a flat bottomed frying pan. Grind to fine thick batter.Remove from ghee. cardomom ground 500 gms. 4.Org 5. ghee to fry Method 1. 10.Wash and drain. 11. If not available. store in airtight container. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day.If using a mixie. Place over a tumbler and pour in some batter. (2) Soak in syrup as required.Add cardomom powder to syrup. Lower flame and allow to crisp turning once. form imartis in the hot ghee. depending on size of frying pan. Put water little by little. 6. 5.FoolzParadize. make a buttonhole type hole in centre. make a ring first. water saffron colour 1/2 tsp.Cut into squares. take a 12"x 12" thick cloth.Provided by: www. More is weather is cold. then form small ringlets all along the ring. 3.Sprinkle cardamom powder (optional).Make 4-5 imartis at a time. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23.Soak urad dal overnight in plenty of water. 6. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. 7.
Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares.FoolzParadize. Once the sugar dissolves. It takes a while to cook Stir gently till a soft lump forms. stirring continuously. Cook on slow flame. non-stick pan. Grease hands and take a chunk of the mixture and roll into a thick roll. constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. 24 . 26.Provided by: www. stirring continuously. on the sheet. cashew. add the cashew (powdered) and elaichi Cooking. 25.Org 24. all the coconut to cover it. 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. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Spread some of the coconut on a butter paper sheet. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. 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.
FoolzParadize. Use a long-handled spatula as the mixture tends to splatter. Put the remaining milk in a heavy pan and boil to half.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. saffron and colour. stir continuously. Heat ghee in a heavy pan. elaichi. Add paste and cook on first high then slow flame. stirring continuosly. Decorate with chopped nuts and serve hot. add the sugar and cook. take in a plate and press down. stirring continuously. Do not knead. Boil till thick. 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. wash and grind to fine paste. apply silver foil and sprinkle the chopped nuts. Add sugar and cook further till thickens. Add the chenna and boil till the mixture thickens. Add ghee. When thickens. 25 . Once the chenna settles sieve through muslin cloth. decorated with a chopped almond or pista. press out excess water. Set in a tray. stirring all the while till softly thickens in a lump. Once it starts thickening. 28. After a while it should turn a light brown and aromatic. Add the sugar and continue to cook. 27.Provided by: www. stirring continously and gently till ghee begins to separate. 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. stirring occassionally. Carefully pour hot milk and stir. Serve hot. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Doodhi Halwa 1 kg doodhi 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method Peel and grate Dudhi Put milk and dudhi in a heavy saucepan.FoolzParadize. Add ghee. 31. Garnish with almond or walnut in centre of the halwa.1/3 cup sugar 150 gms khoya or milk powder made paste. Once it starts thickening. Cook on low turning continuously till ghee oozes. decorated with a chopped almond or pista. 30. 2 . elaichi. Add milk and boil in heavy saucepan. stir continuously. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . stirring continuously. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. saffron and colour. Add sugar and cook further till thickens.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Add sugar and ghee. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .Provided by: www. Serve hot.Org 29. stirring occassionally. Boil till thick. When slightly thick add khoya and cook.
add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. and ghee begins to separate. Remove with a strain. Stir very carefully. Atte ka seera 2 tbsp. stir gradually till golden brown. Serve hot especially on a cold day. Use as little water as possible. (One thread should fall when poured from a tilted spoon) keep aside. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Method Soak the dal for 5-6 hours. not allowing hand to be scalded. Pour the hot syrup.Org elaichi powder water about 250 ml. Decorate with chopped dry fruit. Further boil till the syrup become sticky between the fingers. add elaichi and dissolved saffron. Put sugar and water in a pan and put to boil. Wash and remove the skins well. Once the dal stops sticking to the vessel. Once sugar dissolve add a few tblsp. wheat flour 2 1/2 tbsp. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Keep stirring rigorously to avoid burning. of milk. Heat the ghee in a heavy kadai (vessel) and add dal. 32. As the syrup boils the scum will rise. Grind dal fine either in a stone grinder or electric grinder or mixie. Cook slowly till all water is absorbed. Decorate with chopped nuts 33.FoolzParadize.Provided by: www.
Boil till thick. Stir slowly till the milk is fully curdled. Stir continuously. 28 . Serve hot. Once it starts thickening. Add ghee. stir continuously. Keep aside cool for some time. Serves: 12 helpings Time required: 1/2 hr. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Wet hand with milk and shape the mixture in ladoos. elaichi. Strain the milk through a muslin cloth. When the rava turns light brown add the sugar. decorated with a chopped almond or pista. Stir for 3-4 minutes. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Keep as it is for 5 minutes. Remove the cream layer. Add half the milk. Reheat the milk and bring to a boil. Shelf life : 15 days 35. Bring to a boil. Add sugar and cook further till thickens.FoolzParadize. Add the citric acid dissolved in some water. stirring occassionally. Add rava and cook on low heat. Mix well. Cool the milk for a couple of hours. 34.Provided by: www.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Meanwhile heat the sugar and water in a wide sauce pan. Wash the chenna in the cloth under cold running water. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. saffron and colour. coconut flakes and saffron. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Add cardomom powder.
Serves: 6 helpings Time required: 1/2 hour. Khoya is available in most Indian sweetmeat stores anywhere. Mix together in a skillet . Note on khoya. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Turn out carefully . Boil till a soft lump is formed. Mix well . Cool for 10 minutes . Cook till mixture thickens . Shelf Life: 15 days (refrigerated) 37. Powder sugar . Let them into the boiling water. khoya (mawa) 300 gms. Press into the cookie mould .Org Press out the excess water and remove in a wide plate. 36.Provided by: www.) condensed milk and 1 cup milk. Gently knead into a soft dough by passing between fingers. Take off from heat and cool them to room temperature. Making at home consumes time but isn't that difficult. stiring continously . Serves: 36 pieces Time required: 1/2 hr. Stir continuously while cooking. OR Substitute with 1 tin (400 gms. Stir frequently while cooking. Cover with a perforated lid. cardamom powder 29 . Lessen sugar by 1/2. leaving a soft lump. It should form a very soft lump . cardamom powder cookie mould Method: Grate khoya . Form a ball . Press 2-3 slices of pista on the centre . Boil for 13 to 15 minutes. Add cardamom powder & colour . Take a small fistful of mixture . Mava Burfi Ingredients: 500 gms khoya 300 gms. Make twelve equal sized balls of the dough. Pedhas INGREDIENTS 500 gms.FoolzParadize. powdered sugar 1 tsp. Add essence and chill for at least 4 to 5 hours. Boil milk on high flame in a large heavy saucepan till water evaporates . Heat on low flame . Repeat for remaining mixture .
Note: Burfi is usually cut into 1 1/2 inch squares.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Place the chocolate on the mava layer.Provided by: www.Add essence and remove from flame. 4. Continue as for mavaburfee.Add condensed milk and cook on slow flame. Cook on slow flame. chocolate colour. stirring continously.Cook till thick and sides leave.Sprinkle powdered elaichi and decorate. Spread on the working board silver foil carefully and evenly.Mix well.Mash paneer. Gulab Jamoon Ingredients 500 gms. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. 7.Pour on plate. Roll lightly. khoya 125 gms. Shelf life: 10 days 38.Cool. Roll both parts separately. Make incisions with knife to cut in the desired size and shape. Mix in tne sugar. 8.FoolzParadize. 5. 3. plain flour 30 . Cook till the mixture is a very soft lump. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Put into a heavy saucepan. 6. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Cool a little. Variation: To make chocolate mava burfi: Follow till * as above. 39. 2. yellow colour Method 1. stirring continuously. Make ladoos.Org 2 sheets silver foil (edible) Method: Mash khoya . Serves: 25 helpings Time required:1/2 hr.
Mix well to form a soft dough. When done pour the remaining syrup over the jamoons. cardomom powder 1 pinch saffron strands 250 gms. Soak for 10 minutes. 9.When they rise up put back on fire and fry till medium brown. 4. ghee For syrup: 250 gms. 3. 2. of milk to separate the dirt. khoya 50 gms milk powder 1/2 tsp.Heat the ghee very well. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . (1 week refrigerated) 40. 5. Shelf life :2-3 days. Use as much milk as required for kneading. 7. Strain and boil again.Boil and add a tbsp.Mix in the cardomom powder and crushed saffron. Makes about 25-30. 3. 2. while dropping from a spoon it falls in a thin single thread. cornflour 30 gms.Repeat for all the balls.Remove from ghee and put in the syrup. sugar ghee to deep fry Method 1. Drain and transfer to a glass bowl. 8.The syrup is done when . Sieve in the flour and soda together.Microwave lightly or warn over boiling water before serving.Take the sugar in a heavy pan and add water to just cover the sugar.Make balls of even size. 6. Let in some of the jamoons.nutmeg-cardomom -cinnamon powder For cover: 250 gms.Provided by: www. Serves: 25-30 helpings Time required: 1 hr. To make the syrup: 1. baking soda 1/4 cup milk 1/4 tsp. Take off fire and cool a little.Org 1/4 tsp.Crumble the khoya. Sweet Kachori Ingredients: For filling: 200 gms.FoolzParadize. plain flour 1 tbsp.
15.Mix them well in the flour. Serves:15 helpings .Mix ingredients for cover. make a hole in the centre of each (approx. omam seeds (ajwain) 1/2 tsp.Drain and cool completely before storing.Strain. of milk to clear the syrup. 13. 32 .FoolzParadize. cumin seeds 1 tbsp.Mix both flours together. 4.Cover with a wet cloth.Roll one part into a puri. Time required:2 hr. 14. of syrup and roll kachori around to let the syrup spread. add all other ingredients. 3. except oil to deep fry. 12.Allow to dry on a clean cloth for 25-30 minutes. heat ghee and fry on low flame till light brown. 11.Allow to stand for half hour before serving. Crush and add the saffron. 41. 7. 2. place one mixture ball in the centre. Using water knead to a pliable dough. 9. Keep aside. diameter). Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. Shelf life: 10 days .Make 15 to 16 flattish balls of the mixture.Do not over fry. red chilli powder 1/2 tsp. coriander very finely chopped 1 tbsp. turning once. oil salt to taste oil to deep fry Method 1.Provided by: www. 8.Org Method 1.Prick on both sides with a fork. 9.Boil sugar and water adding a tbsp.Mix ingredients for filling. 10. 2cm.Make a well in the centre. 3.Divide dough also into 15 to 16 parts.Make 5 to 6 such kachoris.Add enough water to make a soft pliable dough.Pour about half tbsp.Repeat for remaining kachoris. 6. 5. 7.Divide dough to make small (4" diameter) thin rounds.Deep fry in hot oil till a light browning appears. The mixture should be soft and crumbly. 6. 5. 2. Keep aside 4.Boil till the syrup is slightly sticky between the fingers. 10.Pull up all the sides to seal the mixture and press in centre. 8.When slightly cool.
Keep aside on a dry cloth for 1 hour.FoolzParadize. 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. 8. ghee ghee to deep fry Method 1.Provided by: www.Drain well and keep aside till cool.Knead the flour with the jaggery water.Cut with a cookie cutter or knife into small diamond shapes.Knead each with palm and roll into 4" rounds. 9. 4. 2.Mix the cardamom powder and ghee in the flour. cardamom powder 1 tbsp.Store in clean. 5. sugar and ghee together till sugar dissolves. Makes: 2 1/2 cups. dry containers.Heat the water and jaggery till all of it dissolves in the water. 4.Divide dough into 4 parts. 7. 6. 6.Strain and cool a bit. 7. 2.Add maida and knead into a soft pliable dough. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 43. 3. 5.Roll into chappatis 1/3" thick.Lift with spatula and loosen.Warm the water.The dough should be stiff but pliable.Break into approx. 3.Org Making time: 30 minutes Makes: 25-30 pieces 42.Deep fry in hot ghee over slow flame till light golden brown. 33 . Making time: 45 minutes. 20 parts.
Check for sweetness. 34 . Note: You may use a karanjia mould for filling them if available.Add enough water to make soft pliable dough.Roast khoya to a light pink by stirring continuously over low heat. 12. filling in one half of round . 2. 4.Make small (4 ") rounds.Make many tiny slits with knife or fork on each on both sides.Roast coconut flakes lightly. poppy seeds (khuskhus) 1 tsp. 9. Making time: 1 hour. sealing in the mixture. 1.Make all in t he same way. 3. 4. 3. 6. 10.Seal edges by twisting or pressing together . not too thin not too thick .Provided by: www. 7.Place 1 tsp.The khajas will become crisper and harder as they cool.Org 8. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. Making time: 45 minutes Makes: 20-25 pieces 44.Mix all other ingredients. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. cardamon powder 1 tbsp.Deep fry in hot ghee on low flame till light golden in colour. 5.Dry on clean cloth for 30 minutes.Store in airtight container after cooling completely. 2. 11. For filling : 1.Deep fry in hot ghee on low till light brown on both sides. 3.Mix flour and ghee well. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.Keep them aside on a clean cloth for an hour or so to dry a bit.Keep aside. 8.Drain and cool completely before storing. 5.FoolzParadize. Cool. 13.Fold over the other half. 2.Cool and break in fine crumbs with fingers.Drain and cool for a while.
Store in airtight container. Add plenty of water and methi seeds. 45. 8. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. add cardamom powder. 4. ghee or oil as preferred water for grinding Method Wash the rices and dal together.Stir the boondis in the ghee gently and fry till crisp but not brown. 12.Pour back remaining batter and wipe spoon. of milk to bring up the scum. 46. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. almonds and mix gently. hold perforated spoon a little above the hot ghee. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. 5. 35 .FoolzParadize. 11. 6.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. 2. which should not be too thin. pour some batter on the spoon. 3. A little practice and it is very easy. Keep for 3-4 minutes before draining from the syrup.Heat ghee.Remove scum and boil liquid till the syrup is sticky between the fingers.Org Makes: 13 to 15 pieces. 13.Make batter with gram flour.Boil the sugar and water together.The batter should evenly coat the back of a spoon when dipped i n it.Spread on a wide plate. Making time: 30 minutes. 10. 9.Provided by: www. Add a tbsp. but keep warm for use. Makes: 3 cups approx.Drain and put into the syrup. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Keep aide.Cool completely and loosen the boondi with finger till each droplet separates. 7.
Pour a spoonful of batter in the centre. Rewash the rice by draining the water 2-3 times. not too crisp. Keep aside in a warm place for 8-10 hours. ginger grated Roll the dosa in a three-fold cylinder. Texture: Thin with polka sized holes. of ghee or oil over it. The batter should be relatively thin. oil 1/8 tsp. salt to taste Keep aside for 20 . Rawa -like grains should be felt in the batter. 47. 48. udad dal 2 tbsp. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Beat the curds well. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Add soda bicarb and salt and mix well. Add more buttermilk if necessary. Put some oil (1/2 tsp. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat griddle and pour 1 large spoon of batter on it.Provided by: www. Makes: 10 . Grind to a paste. foldable. Add to the batter.) over dosa.FoolzParadize.30 minutes. curds 36 .12 thin dosas Shelflife: Fresh only. Pour a tsp.Org Allow to soak for 7-8 hours or overnight. Heat the iron griddle or non-stick tawa well. Remove with spatula when crisp. Serve hot with chutney and / or sambar. Spread by gently rotating the griddle. oil to shallow fry Serve hot with onion and/or coconut chutneys. spread with the back of the spoon to a thin round. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. channa. soda bicarb 2-2 ½ cups buttermilk 1 tsp. add more water if required. Lift with a spatula as for basic dosa.
Beat the curds well. 10-12 tsps. of ghee or oil over it. spread with the back of the spoon to a thin round. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Add the curds. 1/4 cup white udad dal. Add to the batter. Place a tbsp. 37 . Keep aside for 3-4 hours before making dosas. Pour a spoonful of batter in the centre. add more water if required. masala in the centre. Rewash the rice by draining the water 2-3 times.Mix both batters. 49. soda and oil. foldable but crisp. Add plenty of water and methi seeds.Org 1/2 tsp. 1 cup parboiled rice.FoolzParadize. Spread chutney spread over dosa. Serve hot with chutney. Make thin or thick as desired. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. salt. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Mix well till fluffy and light. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Masala Dosa Ingredients: 1 cup plain rice.Provided by: www. Pour a tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Heat griddle. Soak in plenty of water and keep aside for 5-6 hours. Allow to soak for 7-8 hours or overnight. Texture: Light and thin. Heat the iron griddle or non-stick tawa well. pour batter and make as for plain dosas. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Keep aside in a warm place for 8-10 hours. 1/2 tsp. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. soda bicsarb 2 tbsp. Grind to a paste. Fold into triangle to cover masala.
Add dal. turmeric salt to taste Chop potatoes coarsely. Add turmeric. chopped coriander 8-10 cashews halved 1/2 tsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. salt. Serve hot with chutney and/or sambar. Mix well. Heat oil. each udad dal. potatoes. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. Add chillies and onions. cumin & mustard seeds 2 tbsp. chopped coriander 1 tsp. cumin seeds 38 . 1 tbsp. oil 1/4 tsp. Chop green chillies. seeds and splutter. oil. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. Fry till tender. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. ginger grated 1 tsp. coriander. garlic crushed 1 lemon (juice extracted) 2 tbsp. add cashews and brown lightly.Provided by: www. sugar 1 tsp. Use very little water. 51.FoolzParadize.Org Remove with spatula when crisp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. ghee 1 tsp. 50. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp.
6-7 whistles). Add enough milk to knead into a soft pliable dough. Knead dough again. Chop remaining tomatoes and onions fine. 1 onion.5 39 .clove powder. Squeeze lemon over channa. (approx. Add cumin seeds to splutter. Add the chillies and cinnamon-clove powder.FoolzParadize. each garam masala. channa for grinding. Serve hot with hot channa and slices of onions and lemon. Add drained channa and 2 cup water which was drained from channa.Org Dry masalas :1 tsp. Heat oil in a large skillet. Cool about 5 tbsp. onion and fry till tender. salt and soda. Pressure cook till done. Add channa-paste. Keep aside for 5-6 hours. Turning only once. Till very light golden in colour. Keep aside. blend together 1/2 tomato. Repeat for all. each cinnamon . Add ginger-garlic and fry for a minute.Provided by: www. turmeric powder 1/4 tsp. Make sure the cloth does not dry up. or wet again. cooled channa and 1/2 tbsp. Take fistful of dough. curds 2 tbsp. Making time :. fry further 3-4 minutes. Add chopped tomatoes. Roll into 1/4" thick 5" diameter round. Stir and fry till oil separates. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Stir in seasoning gently. Stir and bring to boil. red chilli powder 1/2 tsp. Take in serving dish. Heat ghee in a small sauce pan. Add chopped coriander and pour hot over the channa. Add all dry masala except cinnamon-clove powder. Cover with a wet cloth. washed channa in a cooked with enough water. In a mixie. butter or oil 1/2 tsp.30 mins (excluding pressure cooking) Serves . Fry in hot oil. coriander. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Add and mix in curds and oil. Method for Channa Put the soaked. teapouch and bay leaves. Simmer for 7-8 minutes till gravy thickens.
For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. beans. (excl. carrots. in between. stir. Add lemon juice. Bring to boil. Fry for 2-3 minutes till very soft. capsicum. Vegetable Pie 40 . Garnish with chopped coriander and a block of butter. Add ginger-garlice. Serve hot with bhaji. garlic crushed juice of 1/2 lemon. pressure cooking time) Serve : 4 (2 pavs each) 53. (To open like a book). butter 2 tsp. chilli powder 1/4 tsp.FoolzParadize. Making time : 30 mins. pavbhaji masala 1 1/2 tsp. tomatoes. onion. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Add pavbhaji masala .) 1/2 cup shelled peas 2 tbsp. Mash them coarsely after draining. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. turmeric. chilli powder. bottle gourds. For Pavs Slit pavs horizontally leaving one edge attached. etc. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. To Garnish 1 tbsp.Org 52. Simmer till gravy is thick.Provided by: www. cauliflower. turmeric powder 1/2 tsp. Heat butter in a pan. salt. potota. each ginger grated. stirring and mashing pieces with masala. a piece of lemon and chopped onion. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. sugar and fry further 2-3 minutes.
Quickly. peas.Org Ingredients 2 cups plain flour (maida) 100 gms. carrot.Provided by: www. ginger. cauliflower etc. Cook for 4-5 mins. Do not over knead. add the grated vegetables and chillies. Roll dough into 4" thick round. Chill dough for 15 mins. red chilli powder 1/2 tsp. Pour and spread the filling in the shell. in pre-heated oven. Cook till the water evaporates and curry is thick. curry masala (or garam masala) 1 tbsp. Chope and boil other vegetables. spinach. Filling Grate tomato.. beans. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Add all other ingredients except cream. Slice and serve warm. Prick with a fork all over. potatoes. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Sprinkle chilled water over it. or till light brown.FoolzParadize. Stirring occasionally. Finely chop green chillies. Place over a greased pie plate. Bake for 8-10 mins. Bake in a pre-heated o ven for 12 mins. chilled butter 1/2 tsp. 54. onion. in a plastic bag. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Pour cream all over. Heat oil in a skillet. corn flour salt to taste Method Sieve together flour and salt. oil 1/2 tsp. cream 1 tsp. Sprinkle a little cornflour over the crust. Add chilled butter. Mix with fork till mixture is crumbly. with light hand mix the dough into a lump. Keep aside.
Org 1/4 cup coriander leaves 1 stalk curryleaves chopped 1/4 tsp sugar salt to taste 5-6 green chillies 1 tsp lime juice 1 1/2 tbsp oil 2 onions chopped 1 small potato chopped 1/2 tsp each cumin & mustard seeds. Serve immediately. and break lumps with fingers. Return to low flame till hot. Stir gently every now and then. Spoon into individual bowls. After 15 minutes loosen the poha gently. add seeds and then potatoes. Wash poha till clean. Transfer to serving dish and garnish with coriander and coconut. 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 -.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. Sprinkle a few drops water if too dry.FoolzParadize. In a heavy saucepan. Add poha and all other ingredients. Drain water sprinkle a handful of clear water and keep aside. heat oil. Sprinkle some sev and coriander to garnish. Adjust taste and salt. and all ingredients except 1/4 the coriander and sev. Adjust salt and lime as per taste. Stir for 2-3 minutes. add puffed rice. Save some coconut and coriander leaves for garnishing.optional 1 tsp roasted peanuts -. Stir and fry onions till tender. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Add onion. Take off fire.Provided by: www. In a large mixing bowl. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. 42 . Mix very well. Serve hot with freshly brewed coffee. chillies and curry leaves. Mix well.
METHOD Sieve together dry ingredients into a large rimmed plate.Org 56.que coalfire). the size of a medium potato and roll into a thick triangle. Serve hot with a blob of butter on it. Add butter curds.bicarb) warm milk for kneading. Place on a pre-warmed griddle (tawa). Take naan sized dough and make a ball. Apply water on the top part with hands Invert naan and stick to griddle. till a soft pliable dough is formed. When does is like course crumbs. Serve hot with desired vegetables. Break of piece.Provided by: www. Invert griddle and roast over gas flame (or if available a barb. Knead dough lightly. Cover with another plate and keep aside for 5 . 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 . oil and crumble with fingers. Wet upper side with water and invert. Roll to a thickish roti (4-5 mm thick).6 hours. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Heat griddle (tawa) place on tawa and dry one side. 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 . 58. Cover with wet muslin cloth. using dry dough if required. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).FoolzParadize. Knead slightly stiff dough cover and keep for 2 hours. add milk a little at a time. It will fall off when done. 57.
Cover rolls with a moist cloth. Roll to 3-4 mm thickness.Roll the bread flat with the help of a rolling pin. Roast on griddle (tawa) as for phulka.Place in the refrigerator for 30 minutes. chilli.Coat the roll with grated cheese by rolling in it. 10. with help of tongs. 8. Simple Potato Cake Ingredients 3 large potatoes 44 .Repeat for all slices. 4. Note: If you have trouble keep the rolls in place when raw. Break off bits and make small potato sized balls. 3. 5.Mix the salt.Org 1/2 turmeric powder 2-3 pinches asafaetida 1/2 tsp each cummin / oregano seeds finely chopped coriander 1 tbsp water METHOD Knead a slightly stiff dough. 7. cover with wet cloth. Or after brown spots appear place direct on gas flame and puff. crushed red chilli salt to taste 1 tbsp. Phulka also may be done similarly if puffing with cloth. secure them with toothpicks before placing in the fridge. garlic in the butter. 2.Roll one slice tightly from end to end.Serve hot with ketchup. butter softened 2 flakes garlic crushed 1/2 tsp.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.Apply on all slices generously. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp.Provided by: www. feels difficult.FoolzParadize. grated cheese Method 1. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. 59. 9.Brush all over with a bit of butter. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. Remove toothpicks before baking. 6. adding all above ingredients.
Provided by: www. 9. milk.Meanwhile mix cheese. keep stock aside. Variation: Bake the same if desired. Top with capsicum. beans. Slice into thin rounds or grate coarsely.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. butter Method 1. cinnamon. 4. etc. Apply 1 tsp. instead if roasting.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.Blend together.Heat a thick nonstick pan about 5" diameter. 45 .Deseed capsicum and slice into thin rounds 4.Flip over very carefully with a wide sharp spatula.Add salt to taste.Drain the boiled vegetables. 11. 6.Let in the remaining butter around the edges to seep down. potato. salt and simmer on low till bottom is golden brown.Sprinkle fresh ground pepper. cauliflower. coconut. 12. red chilli powder salt to taste 1 tsp.Stir fry for 3-4 minutes. 10. sesame seeds 1/2 tsp. 3. add some more bread crumbs.If mixture feels thin.Arrange potatoes to cover the pan.Serve hot and crisp. Making time: 40 minutes 61. 15. 14.Pour the mixture all over evenly. 5.FoolzParadize. add seeds. garlic crushed 3 green chillies 1 tbsp.Let other side become golden brown too.Org 1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1red chilli crushed 2 tsp butter 1 tbsp.Add vegetables except tomatoes.Flip on serving plate and make sections with a knife. Level to cover all the potatoes. 7.Heat butter. garlic and paste. 8. boiled (use carrot. and roast the other side. ginger grated 1/2 tsp. cloves in mixie. each cumin. flour and chilli. chillies. 5. 2. 6. 3. allow to splutter.The potatoes will turn out best if boiled and refrigerated overnight before using.Add ginger. 13.Do not peel potatoes. mustard seeds 1/2 tsp. plain flour Method 1. peas. crumbs. on bottom of pan. 2. sesame seeds.
4.tomatoes and cook till gravy is thick. Chilli Powder Method 1.Add 1/2 cup stock.Let boil for a minute or two. 5.Remove all the lumps in the chick-pea flour and add it to the syrup. 7. then you will able to pull it out like a thread). 8. 9.Cut 4 of the onions finely and saute them till transparent. simmer for 5 minutes. 3. Cover.Cut the paneer to cubes of desired size (preferably not too small).Add this paneer to the prepared palak. 1 table spoon at a time. 5.150-200 gms Salt to taste Garam Masala.5 medium sized Garlic . chilli powder.FoolzParadize.Reduce the heat and add 2 teaspoons of ghee. (If the syrup has reached the required consistency.Serve hot with rice or rotis. 3.You can check for this by feeling the syrup between your fore-finger and thumb. Fry this in oil till golden brown.1 tbsp Paneer .Cook the spinach in water. 46 .Keep stirring till you get a thread consistency.2-3 flakes Cooking oil .Add this paste to the sauted onions. 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. Geera Powder. Also add the puree and the spice powders.Dissolve the sugar in the water and heat it. 2.500 gms Onions . Palak Paneer Ingredients Spinach . Makes: 2 servings 62.Serve hot with parathas or chappatis. Making time: 20 minutes. Add some water if necessary. 2.Grind the other onion and the garlic flakes to a fine paste. 8.Drain the water and then make puree of the spinach leaves.Org 7. 6.Add salt. 9.Provided by: www.6-7 tbsps Cummin seeds . 63. 4.
Provided by: www. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. At one point.Repeat procedure 2 till you finish all of the besan.Continue to stir and keep adding ghee 1tsp. Yield: 40 medium sized pieces.Stir. 2. Also.Switch off the flame add the Kofta's & Cover till Serving. 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. till the flour and ghee has completely blended with the syrup.At this point. the whole mixture becomes porous and starts leaving the edges of the vessel. Do not remove the excess ghee. at a time till the mixture changes color and texture.Org 6.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. add flour & make small round balls with the same. 7. salt according to taste & little bit of sugar. 64.Deep fry the balls in the hot oil & keep aside 3.Can add little water if the paste is too thick.FoolzParadize. 8. you will obs erve that the mixture is not able to absorb any more ghee. 4.Before serving garnish with fresh coriader leaves.Allow it to cool for 10 minutes. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Let the paste cook till the oil seperates. 7. Cooking time: 45 minutes. 9. Carefully remove each piece and arrange on the serving tray. 10. 5. 65. 6. Then. cut it into desired shape and wait for another 10 minutes.Take the shredded Cabbage in a bowl.
grated coconut. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).Later on. channa dhal. asafotida & salt mix it thoroughly. 4. 2. corrinder leaves.Then add chopped chillies.Grind the fried ingredients with green chillies. 5.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 3. chick peas. 48 .Grind it coarsly.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. chopped 3tb.Soak tur dal over night.Dry fry sesame seeds. Then wash it thoroughly. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. 8. add the ground paste to the fried pineapple and fry further 10 mins. tamarind paste.In the meantime.Add salt according to taste 7.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.Then make small koftas (balls) with the mixture pressure cook for 15 min. urad dhal.Remove kadai from the heat. keep oil in a kadai and let it heat for a minute.Provided by: www. 66. 5. 6. 4. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.Org 1 table sp sesame seeds 1 table sp urad dhal 1 table sp channa dhal 3 red chillies 2 green chillies 1 tsp chick peas 1/4 tsp asafoetida (hing) 1/2 tsp tamarind paste a small piece of jagerry OR 1 table sp brown sugar 1/2 cup grated coconut Salt to taste 1/4 tsp turmeric powder 4-5 table sp's Oil for frying 1 tsp mustard seeds Method 1.Serve hot with rice dishes. 3.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. cumin seeds.FoolzParadize.
Salt to taste Rice .Let it cook for 15-20 minutes. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . Your tikha brinjal masala is ready 68. fill the mixture in the brinjal.Cut the brinjal & onions to not very fine pieces. Chilli powder. 3. 49 . 3. 4. If u cut the brinjals too fine. 4.1 cup Water .2 tbsps Finely chopped coriander leaves Method 1.Add 2 tbsp of oil in pan and heat it.Take all the ingredients grind it at once in mixer. 7.Org 67. 6.Take the brinjal slit it in 4. heat it and then put the stuffed brinjal.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.Saute the onions till they get transparent.Garnish with finely chopped coriander leaves.Serve hot.Cook the rice in the quantity of water mentioned above.2 1/2 cups Cooking oil . Put small piece of jaggery to taste if required. cook it. 7.FoolzParadize.3 tbsp of oil in kadai. add the brinjals also. put the mixture in the pan. 2. 6. 2. do not add water.Fry the mixture properly. Do not overcook.Provided by: www. 5.2-3 medium sized Coriander powder. they will get mashed up and will lose their taste.Add little water to the brinjal.Add the spice powders and saute the curry for 4-5 minutes.300 gms Onions . Take of the pan fromstove and let it cool. Then.Pour 2 . Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1. 5.
Make the paste of channa dal by adding some water and mix salt.FoolzParadize. 70.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Org 69. turmeric powder & salt. 3. corriander powder and some corriander leaves for taste.Finely cut all the above said vegetables. 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. 2.If you prefer onions you can put 1/2 onion cut into small pieces. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them. chilli.Wash & Pressure-cook with little bit of water.Smash them & keep it aside (if there is any excess waterin the cooked 50 . Oil for frying. 3. (you can use either breads crumbs) Method 1.Serve them with some hot sauce or ketchep.Provided by: www. 2. 4. 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. Method 1.
One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Just fry for few seconds.Org vegetables just drain).Now mix pis ta and saforn in it 3. 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. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.Heat one tablespoon of oil. Remove from the stove top & decorate with nuts of your choice.Then add the smashed vegetables & fry till it gets thickened. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Note: It will taste authentic with falooda. Then add ghee. Apple.Take a pot and mix evaporated milk. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.Provided by: www.FoolzParadize. 4. Chilly chutney 71.Fry onions till it turns into brown & add the grounded paste. 7. 6.Put into a air sealed container and put in the freezer for 4 hours.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava. 72. 8. cardamom powder. 5. 51 .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. Mix all the ingredients together except ghee. Wait to cool. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.
Mix thoroughly. add coriander leaves.remaining curry leaves.FoolzParadize. split bengal gram.20 Sesame Seeds -. red chile. Salt to taste In a large bowl.5 Green Chile -.0. Remove from heat.5 tsp. When the bengal gram turns light brown. Keep it aside. Serve with Verusanagapappu Pacchadi or plain yoghurt. pepper corns and peanuts.5 tbsp.1 tbsp. large bowl spread out the rice. Add turmeric.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. Oil -.5 tsp.5 cups Coriander Leaves -.5 tsp. Peanuts -. Split Bengal Gram -.8 Turmeric Powder -.0. (powdered) Asafoetida -.0.Provided by: www. Note: You can adjust the amount of tamarind extract according to your taste. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. sliced green chiles and tamarind extract. add water and rice and cook until well done. Dried Red Chile -.1 bunch Curry Leaves -. 52 .0. Remove from heat and in a wide. asafoetida.5 cup Mustard Seeds -.4 Black Pepper Corns -. heat remaining oil on low heat. To this add black mustard seeds.2 tbsp.5 cup Water -. Meanwhile in a skillet. Stir well.3 cups Tamarind Extract -.0.
salt.1 cup Chopped French Beans.10 Coriander Leaves -.1/2 cup Dried Red Chilies -.1/8 tsp. In a blender. Bell Pepper.FoolzParadize. as yogurt tends to stick to the bottom of the pot).1/8 tsp. Remove from heat and keep aside.4 tsp. grated coconut. Cooking oil -.4 (medium sized) Plain Yoghurt -. Cauliflower. sugar.1 tsp.1/8 tsp. Turmeric -. Pour this mixture into the pot containing the vegetables and keep it on medium heat.Provided by: www.1 cup Curry Leaves -. Mustard -.Org 73. coriander leaves. (If there is any water left in the pot.2 cups Grated Fresh Coconut -. cumin. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. 53 . Asafoetida -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.3 cups (mixed together) Green Chilies -. Split Black Gram -. (Remember to stir frequently.2 Sugar -. Keep aside. Potato -. Cumin -. do not discard it). a cup of water until well mixed. Drumstick*. blend yogurt.1 tsp. turmeric.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender.
Mix this paste with tamarind juice. add water and heat until the raw smell is gone.1 tablespoon black pepper .1 whole red peppers . Remove from heat.This can be mixed with rice and served along with paruppu thogaiyal. Then add mustard seeds.1/4 teaspoon urad dal . Milagu Kuzhambu coriander seeds . When oil is hot add dry red peppers and fry for one minute. black gram and curry leaves.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. grated .1 teaspoon cumin seeds .1/4 teaspoon curry leaves . *If drumstick is not available. 76. Immediately add the vegetables and sauce from the pot. Cook for a minute or two.1 teaspoon 54 . Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . you can add some other vegetable. Eggplant.2 spoons(fry first) toor dal . add salt and grated coconut and grind.Org In a wide skillet heat oil on medium.a few salt to taste oil .2 spoons whole red peppers .2 spoons whole black peppers . however.Provided by: www.FoolzParadize. coconut) coconut for garnish . Side dish . paratha. puri. When the mustard seeds pop. or as a side dish to curd rice. Paruppu Thogaiyal toor dal .1/2 cup (may substitute des. is not advised because it becomes bitter when boiled in water.1 teaspoon chili powder . add asafoetida.1/4 teaspoon coconut. 75.cubed turmeric powder . Goes well with plain white rice.1 gram dal . pita.1/2 teaspoon mustard seeds .asafoetida Fry the above ingredients in alittle ghee. 74.
Meanwhile.Wash and drain. heat the oil and pop the mustard seeds. 80. 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. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. 79. Grind the coconut well with cumin and add to the cooked plantains.Snake gourd. Poricha Koottu toor dal. green peas Cut the vegetables into long pieces and steam in pressure cooker. brinjal. Add the urad dal and the coconut reserved for garnish and stir till browned. Add sugar and salt as your taste dictates.Plantain. cabbage.You can add a little coconut milk to adjust the consistency.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. grated coconut (fry last) Fry the above ingredients in little ghee. Vegetables . fenugreek seeds. Grind the coconut to a milky emulsion.Add curry leaves.Provided by: www.Add splattered mustard seeds. mix well and heat for sometime. whole black peppers. add moong dal and steam it in pressure cooker. Drain and cook the plantains with the remaining turmeric and salt. cooked rice Soak the washed rice for 3 to 4 hours. carrots.each 1 teaspoon 1 whole red pepper. Grind grated coconut and green hot chillies and salt. Use a cast iron pan and use the same technique that one uses for pancakes.. beetroot Cut any of the vegetables into small pieces. 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.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. add curry leaves and 1/2 spoon coconut oil. Mix your ground rice. coriander seeds. When cooked. 78. beans. Add this mixture to the erisherry and mix in the curry leaves. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). cumin seeds . drumstick.Add cooked vegetables.1/4 spoon Slightly roast the above without oil and grind into fine powder. sesame seeds .Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Aviyal Vegetables .Add this to thick curd. Mix separately 1 teaspoonful of yeast . 77. grind and keep it aside.(This will be called KURUKKU). potatoes. 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.FoolzParadize. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. urud dal.each 1 spoon asafoetida . Pour 3 spoons of oil 55 .Add the ground mixture to this and heat for a little while to mix uniformly.
1 cup Sugar .to taste Wash fresh coriander leaves and pick the leaves from the stem. asafoetida .Org in a fry pan and add some gram dal and whole red peppers and fry slightly. VenPongal Mix rice and moong dal in the ratio 1:1.Take oil and add mustard seeds. Next day add 1/4 cup of sesame oil and leave it aside.Store in refrigerator.Add salt. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.4 spoons.1 large Grated coconut . Next day.Store in refrigerator.4 spoons.Add this to the poickle and mix. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add some ghee while serving.1 cup Tomato .3 cups Grated coconut . 7-cup sweet Milk . 85.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.6 Cut into medium pieces.1/2 cup green chillies .Add salt.Provided by: www.Add salt and heat with constant stirring until the mixture becomes thick.Add 3 times water and steam until it is overcooked. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.1 cup Ghee .Take some ghee in a fry pan and add whole black peppers. Add tamarind juice to this and bring it to boil. and cumun seeds.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Add this to cooked dal-rice. ripe) .red chilli powder .1 cup gram flour . 83.1/2 spoon and mix well.Cut green chillies and ginger into fine pieces. 82.a pinch Salt .FoolzParadize. curry leaves and mix well.2 tamarind .When it splatters. 81. add fenugreek seed powder an asafoetida.Cut the tomato into medium sized pieces. Lime pickle Fresh lime(large size.1 cup Mix well and heat in a fry pan until it becomes soft. Ginger Pickle Grate ginger finely. thin skin.(Preseve the juice while cutting).Add the other ingredients and grind it in the blender into 56 . 84.
Rasam Powder Whole black peppers . add mustard seeds. 57 .1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. and asafoetida.1 Toor Dal .Add the ground paste and fry till the raw smell dissappears.Beans.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.green peas. Paruppu podi gram dal .Grind into a thick paste. Take some rice flour and add water to make it into a slightly watery juice. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.1 toor dal or Pottu kadalai . salt.5 Roast the above without oil.When it splatters. Carrots. Vegetable Cutlet Vegetables-Potato.Knead the mixture tightly. garam masala powder and ground cinnamon(a pinch). Heat 3 spoons oil in a fry pan. Add grated onions. black whole peppers. Side dish : Tomato ketchup 89. add salt and asafoetida and grind into a very fine powder.Splatter with mustard and asafoetida.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.FoolzParadize. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. 86.Add thnis to thick curd and keep it aside. coconut pieces.1/2 Cumin seeds .Deep fry the balls until they turn golden brown. 87. red chilli powder.1/2 coriander seeds . 88.Org a thick paste. add urud dal.Add fresh coriander leaves.Provided by: www. boondi.1 whole red peppers .Drop this carefuly into boiling oil and fry till it turns golden brown. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. Add salt.
add lemon juice and let cool. 3/4 cup water. Next fry it in hot oil. Remove from heat. chilies.a pinch Dry the above ingredients and grind into a nice powder. 1/2 tsp salt. Heat oil (about 5 Tbsp) and add mustard seeds. 92. peas. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. 91. coriander leaves.1/4 kg Coriander seeds .200 g Gram dal .Provided by: www. 3 Tbsp of oil. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 .Org 90.FoolzParadize. Add carrots. and onion. Sambar powder Whole red peppers .1/4 kg Toor Dal . make small balls out of the filling and roll them in the batter. Add potato (now mashed) and fry for 5 minutes.200 g whole black peppers . the baking powder and mix thoroughly After the batter is prepared. You will get about 20-30 small bondas. Add chopped ingredients and fry until onions are brown. The batter is prepared as follows: ---------------------------------Combine gram flour. 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.25 g asafoetida . Finely chop ginger.
Fry until golden brown. Drop in water. (Note: Cook on low heat. Add onions and green chilies and fry till onions turn brown. cloves and cardamom and fry for 2-3 minutes. 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.Provided by: www. Beat yogurt with milk. Let it soak till ready to serve. wash and soak in water for 4 hours.FoolzParadize. 59 . Let the vegetables + turmeric powder cook. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. khus-khus.) 94. 93. Squeeze out water from the vada and add yogurt. Add Water (about a cup or two). Serve.Org 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. More Kozhambhu Ingredients Yogurt 32 oz. Add vegetables and fry for about 3 minutes. salt and wait until cooked. Add salt and start heating oil. Add garlic + ginger paste and fry for a minute or so. Add coconut paste. Add cinnamon. Add spice according to taste. Drop spoonfuls of batter in the hot oil using a large tablespoon.
Half and Half 2 qts. and methi. and asafoetida. Red Chili powder 1 tsp. Heat oil. Rose Water To taste (opt. Thicken the Half and Half by simmering over low heat for a long time.ened and turned a pale brown. Chana Daal. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Red Chili in a little oil. Add chili powder. Methi 1 tsp.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Add turmeric and bring to a boil. Cumin seeds. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Chili powder 5 tsp. 96. Heat oil and mustard seeds and add to the mixture. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Add salt and keep for about 12 hours. Grind the mixture with the coconut and add to the beaten yogurt. Mustard 1 tsp. Rice or rice powder 1 tsp. Spread this mixture over the lemons. Stir in rice powder. and heat on low until consistent texture is achieved. Oil 5 tbsp. 95. This is best done in a microwave. Preparation Cut lemons into small pieces and remove the seeds. Ras Malai Ingredients Ricotta Cheese 2 lb. Chana Daal 1 tsp. Turmeric pinch Hing 1 tsp. Coconut (grated) 2 tsp.) Preparation Mix 1.Org Coriander seeds 2 tsp. The cheese should have hard.Provided by: www. turmeric.FoolzParadize. Mix thoroughly. if a 60 . Cumin seeds 2 tsp. mustard seeds. Salt 2 tsp.
add tamarind extract carefully. 61 . vanilla and rose water (and any other flavouring that you may want) to the Half and Half. 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.5 cup sugar. 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. After the cheese has been baked. Throw in the ginger. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. a pinch turmeric. Heat for a few minutes. cardamon pods. do it over low heat and stir frequently. bay leaf. 97. Add the remaining 0.nal volume. Add this at the end to the pulikacchal Mix well so there are no lumps. Cool for a few hours in the fridge. 98. 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. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. soaked one large onion. You can add a little fresh water each time to extract the pulp. salt to taste and jaggery. chillies. when popping add curry leaves.Provided by: www. Heat oil. about five) 2 ripe tomatoes. asafoetida and curry leaves.Org microwave is not available. When dal turns red. season with mustard seeds first. diced 6 hot green chilles.FoolzParadize. chopped (if using little ones in a bag. set aside. Warm oil. add the green chillies and fry. Thicken until the volume drops to around half of the origi. When they start to pop throw in red chillies. chana dal. When you have a about a small bowl full. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. add mustard seeds.
100. Remove from jar and wash it out with water and save this. Add more chillies if necessary. thin it out somewhat and have it as katirikka sambar. in which case you should not cook until mashed. Season with spluttering mustard seeds and curry leaves.onion gotsu. dark red remove fromheat and let cool. 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 . Alternately. add 3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. add eggplant to tamarind water. Keep on low heat till it starts to simmer a little. Add toma toes and eggplant and fry for another five minutes. you can make the cooked dal with half toor and half chana dal. Remove from heat. Now add the coconut paste and its water. 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. In about a cup of water dissolve the tamcon paste. chana dal and asafoetida. Mash cooked dal with a spoon until blended and add to cooked eggplant.Provided by: www. Throw into blender with coconut. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato.Org onions and fry till onions become transcluscent. Take off heat.FoolzParadize. Remove a trifle before it gets fully done. salt and let cook until eggplant is done but has not lost its shape. coriander seeds. a little turmeric. Variations: You can throw in a handful of chick peas from a can into this. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Throw in the turmeric. If using tamarind paste add a cup and half of water. 99. salt and garlic. Set on stove. or pour equal quantity of extract from fresh pulp. In a pan with very little oil roast red chillies.
in another pan sprinkle a little oil and fry coriander seeds. Add turmeric and let it simmer. Pour this onto the plaintainos and ericheri is ready. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. 101. curry leaves and fry remaining grated coconut until a reddish brown. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Preparation Wash rice and roasted dal. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Add chickpeas and jaggery/sugar. Add 2 cups water. Warm ghee and roast cashews until a golden. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. urad dal. cracked pepper. While bitter gourd are cooking. stir a min or two and then grind in a blender. saute cut bitter gourd and green chillies. Add water to one inch above level of rice. curry leaves. Takes about 25 mins or so. salt turmeric and pepper added on low heat until plantanos get really done. In a little oil. 1 red chilli. Add a little tomato paste if handy for color. urad dal. salt to taste. Add coconut. Add the dal. Take off stove. salt to taste. Grind half the fresh coconut and add to cooked plaintanos. Add a little more water if not semi. 63 . red chillies and peppercorns until well roasted. Pour seasoning on top. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. Cook with water well above level of veggies. In a separate pan season with mustard.solid. Let simmer until bitter gourd are tender. Blend in cocunut paste into the bitter gourd-tamarind mixture. Add the ginger. mustard. remove carefully and set aside. turmeric. When done remove from heat. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal.FoolzParadize. Throw in cumin seeds. Mix well. salt to taste mustard seeds. tamarind. urad dal.Org turmeric. turmeric and salt. Mix well and reheat a till it begins to simmer.Provided by: www. 102. curry leaves.
remove and set aside. Fry everything in oil and then add water and potatoes till tender. peppercorns and cardamom seeds and set aside.FoolzParadize. Score a circle on the patty with a knife or small cap. Dip in syrup by pushing it deep down.Org 103. In oil sprinkle heeng and add red chilies and then green chilies. Make a dough with bisquick and sour cream. 1 cup water Preparation Make one thread consistency syrup with sugar and water. sour cream.Provided by: www. then add the other things. Can place a walnut or pecan in the center immediately after dipping. 2 cups sugar. Then grind cloves. Add fennel seeds and ginger and fry. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. Deep fry in crisco or oil on low fire till a med brown. 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. Badusha Ingredients 2 cups bisquick. Roll it into balls and flatten slightly. Add spinach and cook covered. 64 . Grind coriander seeds and cumin seeds and set aside. 105. 104.
107. Now add the spices(red chilli. de-seeded 1 small onion. sliced 4-5 green chillies. chili powder and then add tomatoes.cover and cook. garam masala. salt and hing and heat through. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Goes very well with plain rice or chapati. minced finely 2 clovettes of garlic. washed and chopped 1 small onion. crushed 1 small piece ginger. Blend this into a smooth paste. Tomato Chutney Ingredients 2 medium tomatoes. Then add peppers . Add coriander powder. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Heat the rest of the oil and add the chopped garlic and onion.Provided by: www. shredded 65 .Org 106. turmeric. Set aside. Fry till the tomatoes turn soft. Mint Chutney Ingredients 1 bunch mint leaves. chopped 1 tsp coconut(optional). In oil fry onions. Fry till the onion turns translucent and the garlic browns. chopped 3-4 cloves garlic. turmeric and dhania) and fry for half a minute. Add the blended paste. Fry for a minute and then add the tomatoes.FoolzParadize. 108. along with the tamarind and the coconut. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. add ginger and garlic. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi.
Fry till done.Provided by: www. hing. one by one. Blend to a smooth paste using a little water. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. methi and red chillies.FoolzParadize. 111. Moolangi Chutney 66 . Goes well with dosas. 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. Coconut Chutney Ingredients 2 cups of fresh coconut. Add this to the coconut and tomato and blend into a smooth paste. Can be refrigerated for about 1-2 days. idli and plain rice. curry leaves. 109.Org 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Method Fry all these in a little oil. 110. shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste Method Heat some oil and add the dhals. Add salt to taste.
Add the red chilli powder and fry.FoolzParadize.Org Ingredients 1 1/2 cups of grated white radish 5-6 tbsp scraped fresh coconut 3 green chillies 1 tsp dalia (Hurugadle) 5-6 garlic flakes. dalia. Now add the ground paste and a little water. add the garlic. drain and blend into a smooth paste. Now add the fruit pieces and fry for 5 minutes. When they crackle add crushed curry leaves and hing. The radish and garlic should be about a qarter mashed up. 112. salt to taste and the grated radish. Heat 4 tsp oil and add the mustard seeds. Open a small can of cubed pineapple and drain the juice from the fruit. Pinapple Gojju Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil. When it's almost smooth in texture.Set aside. green chillies and the ginger. Run the blender for about 3-4 secs. tamarind.Provided by: www. Remove from the blender and season with mustard seeds and curry leaves. 67 . 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. Immediately add turmeric and fry for half a minute. peppercorns.
Cook till the gavy thickens and you get a gojju consistency. Add the fried gourd. Cut lengthwise and remove the seeds. When the mustard crackles. Fry in 3 tsp oil till well browned. Bhindi Gojju Ingredients 1 lb bhendi (okra). Cut them into large half-rounds. Add the fenugreek and sesame powders and mix well. Bring to a boil and reduce heat. Remove from heat and add the hing. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . add the minced onion and garlic. Set aside for 1/2 hr. Fry till done. Add salt to taste and enough water to cover the vegetable.FoolzParadize. 114. 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. Now add the shrdded coconut and keep frying for 2 more minutes. 115. Now add all the raw dry powders and fry for 2 minutes. jaggery and tamarind. Mix well and serve like a chutney with plain rice/dosa/chapati. roasted and powdered 2 tsps white sesame seeds. Smear salt on them and place a heavy weight on them. This method is used to reduce the bitterness of the vegetable. Drain and set aside. Heat about 3 tsp oil and add the mustard and curry leaves.Provided by: www.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. cut into thin rounds.
mash well and set aside to cool. Fry till the mustard starts crackling.Org A small piece of ginger. to a smooth paste. Remove from blender and store in an airtight container. Add some water if the gojju is too thick. ginger. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. slightly ripened 1 tsp lemon rind. curry leaves and the hing. Blend together the rest of the ingredients with the mango without adding any water. Add the fried bhendi and stir for 2 minutes.Provided by: www.FoolzParadize. Hot Mango Chutney Ingredients 3 large sweet mangoes. Sweet Mango Chutney Ingredients 3 large mangoes. 116. pitted 1 tsp cumin seeds. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Adjust salt if needed. Take it from the fire. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. roasted 1/2 tsp coriander seeds. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Heat 2 tsp oil and add the mustard seeds. crushed finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Method Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.Mix well. Eat with plain rice and dal. Drain. This chutney keeps well for over a week when properly stored in the fridge. green chilles. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Add the buttermilk and salt to taste(remember that the okra is already salted). 117.
Chop the ginger. mash well and set aside. powdered masala. In a pan. Roast the methi. Bottle when cool. lime rinds and lime juice. since no water is used in making this dish.Provided by: www. 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. But if you are of the impatient kind. Set aside.FoolzParadize. Put in the chopped ingredients. Add the mango. Heat the remaining oil and add the hing and mustard. salt to taste. This is how powders are traditionally made. it should keep well for more than a week. add the ginger and green chillies and fry for about 1-2 minutes. Store it in airtight containers in the fridge. Put in the chopped ingredients and continue boiling. green chillies and remaining garlic. 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. saunf. Soak the tamarind in some hot water and extract the juice. Remove from heat and let it cool to room temperature. cumin and coriander seeds and crush coarsely using a mortar and pestle. Drain.Org 1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Method Peel the mango and cut it into small chunks. 70 . go ahead and use the coffee grinder but make sure that the powder is a little coarse. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. Store in an airtight container. 118. When the mustard crackles. If boiled and cooled well. When the mustard crackles. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. salt to taste and tamarind juice. Bring to a boil on a low flame. roasted finely 1 tsp mustard seeds. Bring to a boil and boil till the juice is thick. add the ground masala and fry till the masala turns color. jaggery.
combine the chapati atta . salt. salad oil and coconut. chopped finely A pinch of saffron (or red coloring).Org Should keep for about a week. 71 . Make the dressing by combining the green chillies. rice flour. Mix the dressing with the grated mango. Season with mustard and curry leaves. 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.FoolzParadize. ordinary onions) 1 1/2 teaspoon of garlic. 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. dissolved in milk 2-3 green onions (scallions). green chillies and salt. chopped finely (If you cannot find green onions. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. cut into flowerets 2 tbsp garlic paste 2 tbsp ginger paste 2 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp green chilli paste 1/2 bunch coriander leaves. Crush together the coconut. Gobi Manchurian Ingredients 1 small Cauliflower. 120. you can substitute with white. 119. fresh 8 gren chillies. red chilli powder.Provided by: www. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour .
chopped.. Dip the cauliflower flowerets in this batter and deep fry in oil. 121. A few sticks of cinammon. Add the soy souce and stir for a minute.. Some mixed frozen vegetables like beans. 2 flakes garlic. The minute it starts turning brown. The mixture will start to thicken. If you desire. Take this mixture from the heat and pour it onto the fried caulilower. boiled A bunch of coriander leaves. Keep aside. Fry the onions in a the ghee or melted butter. cinnamon and cardommom. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. a few cloves...Org 1/2 cup cornflour. It all depends on how you like to eat the Cauliflower manchurian. salt to taste. 3-4 green chillies.. add the chopped corainder leaves and stir for 20 seconds.baking powder. add the chopped onions and fry only till they start becoming translucent. you can add the cauliflower when the mixture is in the pan itself in the last stage... 1 tsp chilli powder. But this will turn the cauliflower soggy.. till you get the consistency of thin batter.. Bring down the heat and then add the cornflour-water paste and the red coloring. add some oil and when it smokes add the remaining garlic and ginger paste. shredded 3 medium onions. 1 1/2 tsp red chilli powder. turmeric powder and 1 tablespoon green chilli paste. a few cardommom seeds. 2 tsp of coconut. salt.keep on stirring on low heat and when the mixture turns thick enough. soy sauce. 1 inch piece ginger. Now add the chopped garlic and green chilli paste and fry for a minute. to make a smooth paste.soft or crispy. In a open pan. When onions are browned properly. carrots and green peas.Provided by: www. coconut..FoolzParadize. add the red chilli powder 72 . Also add the cloves. 1 tablespoon garlic/ginger paste. ginger and coriander in the blender. 1/2 an onion. garlic. Ghee or melted butter for frying. Vegetable Pulao Ingredients 3 cups of rice. The leaves should not lose thier color. drain and set aside.sliced fine. 1 cup of cauliflower flowerets. Mix well with water.
add all the boiled rice. When the vegetables are done. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. chopped finely 1 tablespoon cashewnuts. cut into large pieces 1 1/2 cup raw rice. 123. cinammon. When it browns. Keep covered and cook on a low flame till the vegetables are cooked. crushed finely 1-2 cloves 1 small piece cinnamon.including the cauliflower and sprinkle some water on it. 122. 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 .It is heated again to let the salt spread across the dish. crushed finely 1 small piece of ginger. salt to taste and the blended masala. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas.Provided by: www. This might take approximately 15-20 minutes. Keep sprinkling water periodically to speeden up the process. transfer the vegeables to a big mixing dish. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. cloves and onions. Serve with Raita.FoolzParadize. jeera. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). cashewnuts and the coriander leaves and mix well. Fry till the onions turn transparent. add the cardamoms. Now add the peas.Org and fry for 30-45 seconds. Cook on low heat till the peas are cooked. Now add all the vegetables. Eat when hot with a vegetable or meat side dish. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. Mix in the cooked rice and heat through. but do not add excess water as it will ruin the pulao.
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. urad dal and channa dal. coriander and peppercorns. cinammon. green chillies.Provided by: www. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 .FoolzParadize. add the brinjal pieces and fry till the brinjal is done. When the seasoning is almost done. Heat the ghee in a pan and add the mustard seeds. Bring to a boil and remove. Serve hot. Mix this with the cooked rice and heat through. cumin. 124. Now add the buttermilk and mix well.cloves.Org Salt to taste 1 tsp urad dal 1" cinammon 1 1/2 tsp coriander seeds 1/2 tsp cumin seeds 2 green chillies 1 tsp channa dal 1/2 tsp mustard seeds 1 tsp oil for frying the masala 1/2 cup sour buttermilk or 2 tsp lemon juice Method Fry in the 1 tsp oil 4 out of 5 red chillies. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Powder them using a coffee grinder and set aside. Add the powdered masala and mix. turmeric. Add salt to taste. red chilli. Store in a airtight container.
1/2 tsp channa dal.FoolzParadize. 2 tsp sesame seeds. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. 75 . 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.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. When the seasoning is ready.Org 1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. Set aside. Powder to a fine powder using a coffee grinder and set aside. 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. red chillies. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts.Provided by: www. Mix in the coconut gratings and powder once again. 6 red chillies. urad dal and channa dal. Heat some oil and add the remaining musatard seeds. Roast the coriander. asoefetida. 1 sprig curry leaves. pepper. curry leaves. Mix in the bisi bhele huli anna powder. Set aside. Heat the ghee and add the mustard. green chillies. urad dal. Add the tamarind juice to the above rice/dal/vegetables and mix well. 126. 1 tsp mustard. green beans. potatoes. peanuts.add it to the rice mixture and add salt to taste. channa dal.etc) 4 green chillies. cashewnuts. cumin.
Add salt to taste. Add the shredded coconut and the hing and mix well. 127. Add the cabbage. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. add the tamarind juice and salt/jaggery. This will keep well for a month in a airtight container if refrigerated. You can add extra tamarind juice and mix if you need the dish to be more sour.Provided by: www. Mix well.FoolzParadize. The liquid will start boiling. Heat through and cool. Heat through and serve. 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. Add salt to taste.Org sesame seeds and curry leaves. chopped finely 2 medium sized onions. Mix this with plain cooked rice to get puliyogare or tamarind rice. Now add the powdered masala and simmer till you get a sticky masala. Cabbage Upkari Ingredients 1 small cabbage. When the seeds start crackling. 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. 76 . shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Fry till the mustard crackles. 128. red chillies dals and curry leaves. Now add the onions and fry till the onions turn translucent and start turning brown. Heat through and serve hot with rice and dal.
Garnish with the chopped coriander leaves. Eat with chapathi/nan. Add the paste to the onions. ginger and green chillies to a paste. poppy seeds. Fry till the oil seperates. Drain and set aside.Provided by: www. 130.Org 129.FoolzParadize. 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. salt and the fried potatoes. Add the yoghurt . Peel them and prick the potatoes with a fork. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 .cumin powder and dhania powder and stir for 5 mins. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. 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. cardamon. Grind the coconut. Now add the garam masala powder and mix well. Heat oil in a shallow pan and fry the onions to light brown. Fry the potatoes in hot oil till they turn slightly brown.
washed 1 large onion . take off the stovetop and sprinkle the lemon juice. Keep turning occassionally. chopped and roasted 78 . Heat the remaining oil. curry leaves. When the bhendi is done. hing . Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Stuff each bhendi with this masala and keep the remaining aside. 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. 132. Season with mustard. Serve hot with chapati/rice and dal.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.Add the boiled vegetables.Mix well. chopped finely Method Add the salt. turmeric and the coconut paste to the buttermilk. Bharva Bhindi Ingredients 1 lb Bhendi. add the remaining masala and the bhendi pieces. 131. Now add the chopped coriander leaves.Keep stirring continously. Not more than a minute. add the cumin seeds and when they splutter add the sliced onions. cumin and red chillies in hot oil.FoolzParadize.Provided by: www. Heat hot with plain rice. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. When the onions start browning. Heat on a low flame till the buttermilk mixture reaches a thick texture.
Now add the peas and fry for a couple of minutes. Rub them with some curd and salt and set aside. roasted and powdered 1 small bunch coriander leaves.FoolzParadize. roasted groundnuts powdered coarsely 3 tbsp. 133. Add some water. grated fresh coconut. slide in the brinjals slowly. roasted 2 tsp red chilli powder. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Now add all the spices and the sugar and fry for a minute. Mash the baigan and add the salt to it.Provided by: www. Any mixture which is remaining can be now added to cover the vegetable. Add the chopped coriander leaves and some water to get 79 . chopped and roasted salt to taste 2-3 tbsp. Make 2 slits to form a cross. This will take around 30-45 minutes at 400 deg F. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Stuff some of this mixture into each slit of the brinjals. cumin seeds wait to splutter. 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. Mix all the roasted masala in the blender with some curd to make a smooth filling. Heat oil in a heavy or non-stick pan.Org 3 tbsp. Heat the remaining oil and add the chopped onion. roasted 1 tsp cloves. Add the baigan and mix well. Fry till the onions turns translucent. chopped finely 4 green chillies. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Simmer till the vegetable is tender and done. add the mustard. Take it out of the oven and peel it.
garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Keep aside. Drain and keep aside. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions. Mix all the other ingredients for the kofta into a paste. You can also add some malai to thicken it some more.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.crushed 1 inch ginger.crushed 3 large tomatoes. 80 .FoolzParadize. Heat through. Add the pureed tomatoes and the masala powders. The gravy will begin to thicken. Seal the edges and shape into stuffed rounds. Peel. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Mix in some water if necessary.Mix well. Add the sugar and the ground peanuts. mash and add salt to taste.chopped 3 flakes garlic. Blend together the onions. 134. Deep fry each kofta till golden brown.Provided by: www. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.Org a thick consistency. Serve when hot with plain rice/paratha. ginger. potatoes 2 heaped tablespoons each of crumbled paneer.
When all the water is drained from the paneer.Provided by: www. Drain and store in the frezer. 135. shape into small flat balls. 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.Org When the g ravy comes to a boil. Take it off the fire and let it sit for 10 minutes. mix together the confectioner's sugar and cheese. add the koftas. Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese. When it's boiling. Bring the water and sugar to a boil to yield sugar syrup. The koftas should be put in just before eating the dish or else they will turn soggy. Insert the balls one by one in the syrup and warm them up. Heat through and serve.transfer it into another piece of paper/cloth. mix the paneer and sugar and shape it into flat balls. In the meantime. 81 . Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. When cool. add the vinegar and wait for the milk to curdle completely.The syrup should not be too thick. Pour it onto a cotton/muslin cloth and tie it with a tight knot.shape it into a large rectangular block. 136. boil the half and half with the rose water. They should become spongy. wrap it properly and refrigerate it overnight.FoolzParadize. Cut into cubes and deep fry in hot oil. If you are using paneer. Take it out and let it cool.
137. In a heavy saucepan put sugar and paste. Cook stirring continuously till a soft lump is formed. 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 . Spread on a clean greased worksurface. 139. Add ghee and cardamom powder and mix well. Store in airtight jars. Use as little water as possible when blending. Let it stay immersed for about 1 hr. 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.FoolzParadize. Apply the silver foil.Provided by: www. Add the cardamom and nuts to the half and half. ghee 1/2 tsp. to 1/8" thickness. You can either chill it or serve it at room temperature. Add the sugar and stir on a low flame for about 4 minutes. Mix well. Set aside till the mixture has slightly cooled down. cut into diamond shaped burfis. Add the cooked balls to the half and half. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Cook on slow to medium heat. 138. Cool. Roll lightly with a rolling pin. Roll each laddoo in a little dessicated coconut. Shape into laddoos(small round balls).Org Set aside. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp.
roasted rava and cardamom and powder fine in a dry grinder. The laddus can be stored in an airtight container for a few days. Add the cooked rice and dhal. Shape into tight laddoos(small round balls). Mix well. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Put the syrup once more on the heat and stir till it becomes slightly sticky.Provided by: www. Strain the jaggery to remove the dirt. Heat the remaining ghee. Roast the rava in the 2 tbsp ghee till light golden in colour. Heat the 4 tbsp ghee. Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Mix the sugar. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. 141.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Add to the rava-sugar mixture. 83 . Add the powdered cardamoms. 140. Fry the cashewnuts and raisins and add t o the pongal.fry the cashewnuts and raisins.cloves nutmeg and saffron. Serve hot. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins.FoolzParadize.
When the mustard crackles. If you use low-fat cheese and milk and cut down on the sugar. Serve in individual dessert bowls topped with pistachios and dry fruits. smear turmeric and salt on them and soak them in 1 cup vinegar. Eat when cooled down to room temperature. Heat the oil and add the remaining mustard. Strain the mango pulp in a similar way to remove most of the liquid.Leave for about 2 hours. This will serve 2 people. 143. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Transfer to a open flat dish and top with sliced almonds and cashewnuts. 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. you have a very low-calorie delicious and nutritious dessert.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Pour into a large container and chill in the refridgerator for about 3-4 hrs. with a little vinegar. Hot and Sour Tomato Pickle Ingredients 1 lb. 84 . ginger. 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. add the fenugreek. red chillies and 3/4 of the mustard.Provided by: www. Strain the mixture through a muslin cloth to remove all liquid. 142. Blend together the garlic. Mix in the strained mango pulp and the cardamom powder.FoolzParadize.
You can make a larger quantity of this by using the above ingredients in the same ratio. This will keep well for months in a airtight container. 144.Provided by: www. 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. Take it off the heat and let it cool. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. Store in a clean bottle. This will keep well for months in a airtight container. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Powder to a fine powder using a coffee grinder and use as required. Powder to a fine powder using a coffee grinder and use as required. 146.Org Add the tomatoes and the remaining vinegar.FoolzParadize. When the pickle is almost done. Will keep for a year. Stir continuously as the mixture comes to a boil. 145. 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.
Season with mustard. Use as required. pepper. This will keep for months if stored in an airtight container. Bring it to a boil on a low flame. curry leaves and cumin in ghee. tomato.Provided by: www. Mix together the water.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store.FoolzParadize. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. hing. 148. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Pepper Rasam Ingredients 1 small tomato.salt sugar(jaggery) and tamarind juice. 147. The coriander and cumin powders must be freshly ground. 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. Eat when hot with plain rice. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Garnish with chopped coriander.
149.FoolzParadize. one by one. the remaining turmeric. Now add the lime/tamarind juice and heat through till it boils. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Add hing and serve hot with chapatis or white rice. Blend to a smooth paste. add the onions and fry till they turn brown. When they crackle. Delicious when eaten with hot plain rice.jeera. red chili and turmeric and fry for a minute. 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. Take it from the fire and set aside. the coconut. Add the cumin-dhania. Now add the besan and keep frying for 2 minutes. 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. Add salt and heat on a low flame till the buttermilk reaches room temperature. Roast in a little oil. Season it with mustard seeds and curry leaves. Cannot be re-heated on direct fire. Add the tomatoes and the coriander and some water to get a liquid consistency. Heat some oil and add the mustard and curry leaves.Org 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 . coriander and green chillies. Add this coconut paste to the warm buttermilk. Add water if the buttermilk is too thick. put it back on the stove and heat for approximately 4-5 minutes. 150.Provided by: www. Add salt to taste. Set aside.
Drain and set aside. add all the other seasoning ingredients except the red chilli. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves.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. Add the beans and salt to taste. medium sized. Now add the powders and fry for a minute. Set aside. Season with mustard. prepare the seasoning by heating the butter. 151. Dilute with some water if needed. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Mix well. Add the cumin and mustard.Org 1 cup fresh coconut. Bring to a boil on a low flame.FoolzParadize. cumin and curry leaves. chopped For seasoning: 1 small onion. In a saucepan. washed and drained 2 tomatoes. 88 . Boil in a little water till done. When the cumin is slightly fried. Other vegetables like eggplant. 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. Remove from heat and add the boiled dal/tomato to this. Add salt to taste. Adjust the salt if necessary. Add the chopped coriander leaves.cayote etc can also be used for this preparation. Add 1 cup of water. Fry till the onion starts turning color. turmeric and dhania. Dhal Makhani Ingredients 1 1/2 cups toor dal.Provided by: www. Blend together the coconut and green chillies. Add this paste to the buttermilk and mix well.
1 teaspoon oil and juice of 1 lemon. In a small bowl take one teaspoon of soda bi-carb. 8-10 nos. 5. 3. 152. Soda bi-carb 1 tsp. Serve hot with rotis or plain rice. - Salt 1. Add turmeric powder and correct seasoning. Keep the steamer ready on the flame. Dhokla Gram flour 200gms. 153. 9.Provided by: www. Cool for sometime. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. Mix well and add this to the Gram flour mixture. 2. Grease a dhokla mold or a shallow cake tin with a little oil. 6. The mixture should have a thick consistency. Wash and soak urad dal for 6 hours. Cut into squares and arrange in a serving platter/bowl. Serve garnished with chopped green coriander leaves and grated coconut. Make a paste of ginger and green chilies. Add this paste to the fermented mixture. Fresh grated coconut ½ cup Lemon 1 no. Add mustard seeds. 8. Oil 2 tbsp. 89 . Whisk well to remove all lumps. 7. 4. Heat oil in a small pan. Mustard seeds 1 tsp.FoolzParadize. Salt As per taste 1. Add salt and cover it and leave it to ferment for 3-4 hours. Chopped green coriander 1 tbsp.Take gram flour in a bowl. remove and pour over the dhoklas.Org Bring it to a boil and remove. Add beaten Yogurt and warm water. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Turmeric powder 1/2 tsp. Pour the batter into the greased mold and steam for 10-12 minutes. When the seeds begin to crackle. Chopped ginger 1 tbsp. ¼ cup 1 tsp.
5. 155. Bay leaf 2 no. Sugar (optional) 1 tbsp. Sieve flour. 7. Heat oil in a Kadhai. Cumin seeds 1 tsp. Bring to a boil. add sugar if it is very sour.Provided by: www. green chilies cut into two and Whole Garam masala. 6. Serve hot with Sambhar and Coconut chutney. Cook tomatoes with chopped ginger. 3. Heat oil in a pan. Serve hot. 2. 3. Deep fry the vadas in medium hot oil until golden brown and crisp. Add salt. asafetida. Tomato Soup Tomatoes 600 gms. 5. garlic. Add strained tomato liquid and season with salt. 90 250 gms. Green chili 2 no. Strain the mixture with a soup strainer. As per taste . Wash and cut tomatoes into quarters 2. 1 cup 3 tbsp. cumin seeds and crushed peppercorns to the batter and mix well. Whole garam masala 1 tbsp. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Bring it to a boil. Add cumin seeds. 154. Chopped ginger 1 tbsp. Wet your palms and take batter into the palms. Chopped garlic 1 tbsp. Oil 1 tbsp. Grind into a fine paste. garnished with chopped green coriander leaves. 4. Dry mint leaves on a hot griddle and then powder. Salt As per taste 1. Add 5 cups of water and bayleaf. 7. Chopped green coriander 1 tbsp. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. 6.FoolzParadize.Org 2. let them crackle. 4. This is now called a vada. Shape into a ball and make a hole with the thumb in the center like a doughnut. curry leaves.
add water to make a semi hard dough. Cook rolled portion (paratha) on a Tawa (griddle plate). 4. remove seed and then cut ¾th inch sized pieces. fennel seeds and mustard seeds to a coarse 91 . Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. As per taste 1.Org 3. Transfer this to a sterilized glass bottle or an earthenware jar. cover and keep aside for 10 minutes. Pour oil on top and shake the bottle well. 2 tsp. salt and mint powder. Grind fenugreek seeds. Repeat the same on the other side. Mix flour.Provided by: www. 350 mls. 6. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 4 tbsp. 3 tbsp. As per taste 1. Drain out excess moisture. 5. Knead well.FoolzParadize. Cut limes into eight pieces. 2 tbsp. 2. Mix powdered mustard seeds. Note: This pickle can be enjoyed within 5-6 days of preparation also. 7. 4 tbsp. 3. Grind mustard seeds to a coarse powder. 3 tbsp. on moderate heat for 3 minutes. turmeric powder and salt with green chili and lime pieces. 157. Divide into 8 equal portions. Cut raw mangoes into half. Turn it and smear half a table spoon of oil on paratha. 3. 4. 5. 2 tsp. 8. 2. Serve hot with Dal Pakhtooni or curry of your choice. Roll out each portion with a rolling pin to approximately six inch diameter. rub nicely and then keep it for half an hour. Apply turmeric powder and salt. 400 mls. 156. 12 no. Slit green chilies and cut them into half inch long pieces. Cook on low heat till golden brown.
This is to ensure that the mango pieces are always in contact with the oil. of water. Cook for another 3 minutes. 8. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 4. 158. 6. 5. Now take milk in a heavy bottomed pan. bring it to a boil. garnished with sliced pistachio nuts. 1 kg. 7. 2 ltrs. 6. Simmer until it is reduced to a thick consistency.Provided by: www. bring it to a boil and add rest of the flour dissolved in water. Divide it into 12 equal portions. sugar in the same quantity of water. 1 tbsp. Dissolve 500 gms. Keep aside. Squeeze the rasmalai and put them into chilled milk. Make sure you stir the contents o f the jar for the first two weeks at least once a day. fennel and mustard powder with red chili powder. Serve cold. salt and oil are used as preservatives. 7. 159.Org powder. 4 tbsp. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Mix thoroughly. Mix fenugreek seeds. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. reduce the flame. Knead and mash Chhena. make balls and press between your palms to flatten them. 9. add 2 tablespoons flour and make a dough. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. Heat mustard oil until smoking point.FoolzParadize. 92 . 2. 1. Note: In most of the Indian pickles. Keep in refrigerator for another half an hour. Add half a cup of water and again bring it to a boil. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. Remove from the flame and refrigerate for an hour. remove and let it cool. stir continuously. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. 3. 4. Put this into an earthenware jar and pour the remaining mustard oil. 5.
4. take some stiff cloth and make a 3 mm hole in the center.Org 160.FoolzParadize. Tip: For jalebi cloth. 4. 161. Bring it to a boil. soda and Yogurt. 6. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Add some water and make a batter. 1. 3. Basoondi Milk 2 ltrs. a few drops 1 tsp. Mix it. Add green cardamom powder .Provided by: www. Cook it from both sides. 3. 2. ½ tsp. Cook on a slow fire for 10 minutes. 2. Green cardamom powder ½ tsp. Leave it overnight to ferment. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Heat milk in a thick bottomed pan. Sugar 200 gms. Simmer and reduce it to get a thick consistency. Prepare sugar syrup with equal quantity of sugar and water. 5. 1. Pour into a serving dish and serve cold 93 . Heat Ghee in a Kadhai. add a little water if required and make it into a pouring consistency. Mix flour. Remove and keep it in sugar syrup for at least 5 minutes before serving. 5. Stir continuously to avoid milk sticking to the bottom of the pan. Add charoli seeds and sugar. Charoli seeds 25 gms. Add green cardamom powder and cook it for 20-25 minutes. optional 500 gms.
Heat a griddle.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Add the cooked dal mixture and heat for a little while. Sweet pongal Sakkarai Pongal Take rice. Cover and keep aside for 1/2 hour. Kozhukkattai Outer cover: Rice flour . 166. Poli Poornam:Boil gram-dal until half-cooked and drain the water. raisins.1.1 Gran dal .Add some extra ghee while serving. Make this into round balls.Provided by: www. grated coconut in ghee and add this to the mixture and stir well.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. 1 cup powdered jaggery.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. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. grated coconut.Add water and steam in pressure cooker. 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. Inner stuffing(Poornam): Mix 1 cup grated coconut. moongdal.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. 94 .little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Make it tghick by heating in low heat for a little while. cardomom and grind. Roast cashewnuts. 163. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. 164.FoolzParadize. mix well and pat it again.Turn over until both sides are cooked well.place a ball of poornam on it. Add cardomom powder.Org 162.Roast some cashews in ghee and add it to the mixture. Dal payasam Moong dal .Add jaggery. Add the liquid part of this juice (which will be at the top) to cooked mixture. 1/4 kg sugar.1 Powdered jaggery . gram dal in the ratio 2:2:1. water 1 Heat water to boil. leave for 5 min. put the poli and add a spoon of ghee around it.Then take even sized balls of this and shape it into a hollow hemisphere.
Repeat the procedure with all the balls. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.1 tsp salt . Mix gram flour 500g. Turn over until it is fully cooked and crisp. omam paste 2 tsp. cumin seeds . Make this flour into even sized balls and roll in the form of pooris or chappathis.200 g red chillie powder .1/2 tsp.Add the soaked dal and minimum water to this and make into a thick paste. sesame seeds . Slightly heat the rice flour in a dry pan. to the rice flour and mix well.4 tsp. Deep fry this in oil.Drain the water completely. 171.2 tsp asafoetida . so that it becomes semi-circular in shape. 2 tsp ghee. 167. grated coconut . Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft.1 tsp sesame seeds. salt .1 tsp. urud flour . 169. Make very small balls using this flour and deep fry in oil.. You can decorate it on top with grated coconut. Add other ingredients and mix well. 1/2 tsp asafoetida. a pinch of baking soda and mix until bubbles appear. add a pinch of salt. 2 tsp red chilli powder. Deep fry these in boiling oil.1 cup.4 tsp. 2 tsp ghee and 1/2 tsp asafoetida and mix well.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. 170. Make it thin.3 tsp.1 tsp. 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. rice flour .Org Take maida:rawa in the ratio 1:1. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. 95 .Provided by: www.FoolzParadize. Ribbon Murukku Gram flour . To 100g of ghee add a pinch of salt. asafoetida . ghee-2 tsp. Make this into uniform balls and flatten it lightly on both sides. Seedai rice flour-500g. Take a ball of this paste and pat it on a plastic sheet of paper . 1 tsp salt. Add 1 cup grated coconut. add minimum water and knead tightly. Add little water so that the mixture becomes a solid paste. 168. salt. 4 tsp sesame seeds. red chillie powder . 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.2 tsps Ghee . Thattai Soak 4 tsp of gram dal for one hour. each 1/4 kg.300 g Rice flour . Deep fry this in oil and when it it cooked. Slightly dry roast 500 g of rice flour.
Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .When sugar dissolves.Strain and return to fire. 3. milk few drops saffron (kesri) colour Method For syrup: 1. 4.Add cardamom powder and mix.4 tsp.FoolzParadize. milk 1/2 tsp. 173. 5. sesame seeds . cumin seeds. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 96 .Put sugar and water in a vessel and boil. 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. Keep aside.250g. For boondi: 1. Urud powder Dry roast urud dal and grind into a very nice powder. urud powder .Mix flour and milk to a smooth batter.Add colour and boil till sticky but no thread has formed. Thenkuzhal Rice flour . 6. add milk.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.Org 172.Provided by: www.Boil for 5 minutes till scum forms on top. 2.
Immerse boondi in syrup. urud dal.sp oil-4 t.FoolzParadize.First make a paste of green chillies. 5.Tap gently till all batter has fallen into hot ghee. 175. 9. 4.Hold strainer on top with one hand.Heat ghee in a heavy frying pan. Mix the batter. 6.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 7. Leave for 15 minutes. stop and bring down. 1 big spoon oil. When steam comes. 3. it should not stick. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. 3. keep in sim and cook till it sweats. before storing in containers. Powder elaichi and add ghee before bringing down.Keep aside. it will roll into a boll.Heat oil in a thick bottom pan. add flour. little salt.Shape in laddoos with moist palms.With the other pour some batter all over the holes.sp. 11. rice flour allow water to boil. turmuric powder-1/2 t. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. cumin seeds.Drain any excess syrup. ginger. 2/3 cup water. 97 .Cover and keep for 5 minutes. Put chana dal. coriander leaves nicely. 10. 2.Provided by: www.Org 2. Repeat for remaining batter. When you touch water and then the jaggery.Cut the brinjals into 2 inch pieces. 174.sp cumin seeds-1/2 t.sp mustard seeds-1/2 t.sp. Sprinkle few tsp. 8.sp Urud dal-1 t. Then stuff and steam kozhakattai in cooker. chana dal--1 t.Cool and keep open to dry.sp. 13. 12. hot water over it.Stir with another strainer and remove when light golden.Spread in a large plate.
After the brinjals are half cooked.Provided by: www. with a plate.Tastes good with white rice and ghee.Let it cook till you get a nice aroma and it should thicken.fried in oil Method 1. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn.Fry them for a while and cover the pan. add garam masala and ginger and garlic paste.Then you add the masala and stir well till the masala has spread out on the rice. together with a little water.Fry onions till golden brown. 6.Put the brinjal pieces. 176. 4. 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 . Green Pulao Ingredients One bunch of fresh coriander leaves. put the tamarind juice.Serve hot with any veg or non-veg dish.Sprinkle the coriander leaves and serve. 5. 10. salt and turmuric.Take rice which should be boiled well before and let it cool.Org mustard seeds. 7.Grind coriander leaves. 9.After 5 or 6 minutes.Add salt to taste. but stir it frequently. 177. ginger-coriander paste in the brinjal pieces and mix well. 7. 5. 2. Put some water in the plate.Fry till oil seperates then add the ground ingredients with a little water. the curry is ready. Add red chillies and fry nicely. 8. Then you can add peas and the fried potatoes. 6.Close the pan again. 8. green chilies. Allow to splutter.FoolzParadize. 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 . 3. mint leaves. 4. Keep aside.
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1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
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3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Provided by: www.FoolzParadize.Org
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
Chopped Onion -. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. onion. Add coriander seeds powder. Drain water from the soaked soal.1/4 tsp.1 tsp. Note: You can adjust the amount of tamarind extract according to your taste.1/2 cup Chopped Green Chili -.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -.5 hours.1 tsp. Serve with Verusanagapappu Pacchadi or plain yoghurt.Provided by: www. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Garlic -. Mix thoroughly. sliced green chiles and tamarind extract. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Stir well. Mix well.1/4 cup Cinnamon -. 102 . Nutmeg Powder -.FoolzParadize. ginger and green chili.Org asafoetida.half inch stick Cloves -. do not add any water).1 cup Split Green Gram (moong dal) -. Crush cinnamon stick and cloves into powder and add to the paste. 182. Masala Vada Cooking time: 30 minutes (with soaking time of 1.1 tsp. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. Ginger Paste -. garlic. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.1 tsp.3 Coriander Seeds Powder (dhaniya powder) -. nutmeg powder.
1/4 cup Semolina (Bombay Ravva) -. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g. Add enough amount of water and mix well such that when you pour batter on the frying pan. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. sesame seeds 60 g.1 inch piece Chopped Coriander -.Org 183. It is a great snack. Allam Pacchadi (ginger pickle) goes well with this dish 184.1 cup Chopped Ginger -. You shouldn't use an implement to spread the batter. gram flour 120 g. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.1 cup Rice flour -.15 Finely Chopped Green Chilies -.Provided by: www.FoolzParadize.2 tbsp (very small pieces) Cumin Seeds -.1/2 cup Moida -.fistful Crushed Cashew nuts -. It should spread on its own.2 (about 1. grated coconut 60 g.1 tsp Oil for cooking Salt to taste Mix everything except oil. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.5 tsp) Chopped Fresh Coconut -. poppy seeds 103 .
add curry leaves. Add sugar. Seal the edges with a little water. 60 ml. Sprinkle amchur powder. strained 800 g cauliflower. garnish with pomegranate and serve with tandoori paratha.FoolzParadize. Stir for some time. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Blanch in salted boiling water until al dente (almost cooked. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Add potatoes and stir-fry for five minutes. Wash in running water. long pieces and deep fry in hot oil till brown and crisp. strained 10 g garlic paste. 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. sesame seeds and poppy seeds and grind to a powder. Roast the grated coconut. bidari paratha or puri. To serve:Remove to a serving dish. Stir well. Stir well. coriander leaves. Heat oil in a kadai or wok and season with mustard seeds. 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. Add the ginger paste and garlic paste. salt. Stir-fry until the moisture evaporates. Khatti Arvi Ka Saalan Serves: Four 104 . Cover and cook (for about six minutes) until al dente. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Keep it aside. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. When they crackle. but not soft and squishy). asafoetida. Add tamarind pulp and black masala powder and mix well. Remove from oil and store in an airtight container. Cut into three cm. Add salt.Provided by: www. 185. Then add fenugreek and stir for a few seconds.5 g) fresh black pepper powder. chopped fine a marble sized ball of tamarind. Uncover and increase to medium heat. cummin powder. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Drain and keep 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. yellow chilli powder and salt. Knead to a stiff dough. pepper powder and kasuri methi. Lower the heat. drain and keep aside. Check the seasoning and remove from heat. Add cauliflower.Org a pinch of sugar salt and chilli powder to taste 100 g. 186. hot oil and enough water.
peel and quarter lengthwise and reserve in a panful of water.FoolzParadize. Remove and adjust the seasoning. Lower the heat. 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. For the filling: 150 g paneer.Provided by: www. cummin seeds. When cool. until the gravy reaches thin sauce consistency. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done. urad dal and whole red chillies. Stir for a minute. Add mustard seeds. Add tomato puree. Drain. tamarind pulp. Bring it to a boil again. Heat oil in a pan. Bring it to a boil. Add curry leaves. Grate the jaggery and reserve in three tbs water. Add onions and saut until golden. simmer. Add salt and three cups water.Org Time required: 50 minutes 16 medium sized arvi 2 tsp (10 ml) lemon juice 5 tbs (75 ml) oil 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds 1 tsp (5 g) urad dal 4 whole dried red chillies 16 curry leaves 200 g onions. chilli powder and turmeric powder. Lower the heat. Stir-fry until the oil floats on top. Stir until the seeds begin to crackle. Add garlic and saut over medium heat until light brown. 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. add arvi and jaggery. crushed 105 . To serve: Remove to a serving bowl and serve with steamed rice. Add lemon juice and bring to a boil again. stirring occasionally. 187. 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 curry leaves and stir. garlic paste. ginger. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. tumeric with the yogurt in A small bowl.Add paneer. groundnuts. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. whatever you do to nonstick yourself.FoolzParadize. drain. ginger paste. with 1/4th cup water to fine paste. turn off heat and sprinkle with garam masala and reamaining cilantro. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). ginger. Drain and keep aside. Stir and bring to a boil. to drive off excess moisture. Cool. Combine chili powder. Spray with pam. Grind all these ingredients. 106 . Stir over medium heat until they begin to crackle. including stem. Put enough water in a pan. use nonstick pan. Put Cauliflower into pan then pour spices over the top. and cut cauliflower into 1 inch flowerets. Remove the seeds and rub with salt. green chili. To prepare the filling: Remove the brown skin and roughly chop the coconut. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Add the bitter gourds and blanch them until soft. Hold the onions with tongs and roast them directly over the flame until the skin is charred. mix well and divide into 12 equal portions. tomato. and cook with lid off. Add salt. Cover with foil. corriander powder and chilli powder to the paste and mix well. for another 5-6 minutes. Put a portion of the filling into each of the blanched bitter gourds. except paneer. Pour over the paste. Stir in half the cilantro leaves.Org For the tempering: 3 tbs (45 ml) sesame oil 1/2 tsp (2 g) cummin seeds 1/2 tsp (2 g) mustard seeds 1/4 tsp (1 g) fenugreek seeds 24 curry leaves WASH and slit the bitter gourds on one side. use a little water. Remove and uncover. (Keep the bitter gourds overnight if you prefer them to be even less bitter). sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Arrange on a tilting tray and keep aside for at least an hour. jaggery. Make sure all liquid is driven off.Provided by: www. basting at regular intervals. 188. mustard seeds and fenugreek seeds. increase heat to medium. and turmeric powder. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Arrange them in a greased roasting tray with the slit side on top. Dry roast the coconut. peel and roughly chop the onions.
Red Chile Powder -.0. Add clves and peppercorn.0.FoolzParadize. salt. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). cloves. peppercorns Heat a heavy skillet. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.0. strain it.Provided by: www. turmeric powder. 2 oz. Pour roasted spices into grinder and grind til you have a fine powder. 190. 107 . Fenugreek Seeds --1 tsp. Mustard Seeds -. But you might consider it worth investing in as its a neat combination of spices for cooking. Move them around for two minutes. When Fenugreek seeds are light brown.Org serve with basmati rice. add pods and cinnamon.1 tsp. 1 oz.5 cup Turmeric Powder -. Curry Leaves -. 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. 189. red chile powder and fry for 5 minutes on high heat while stirring occasionally. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. Store in a bottle for up to 6 months. black cardamom pods. less than 98 calories GARAM MASALA 2 oz. 4 servings.25 tsp. 1 oz piece of cinnamon stick. and discard what won't pass through strainer. and shuffle for another minute. Sugar -. Garam Masala 5 tsp coriander seeds 1 Tbsp. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it.1 tsp.10 Water -. add chopped onion and fry until light brown. but continue shuffling until the heat is out of the pan. Turn off heat.5 tsp. Now add vegetable pieces. reduce heat. heat oil on medium and add mustard seeds and Fenugreek seeds.2 tbsp.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. Oil -. If not fine.
curry leaves. saffron nutrieg and cardamom powders. • Let cook on medium fire for some time and then put in almond and cashewnut bits. Sarkarai Pongal Ingredients : 2 litres milk 10 almonds 1 1/2 cups newly harvested rice 1/4 cup moong dal 15 cashew nuts 1 1/2 cup jaggery grated 30 kishmis 1/4 level teaspoon nutrieg powder 1/4 teaspoon saffron crushed 1 teaspoon cardamom powder 2 tablespoons ghee. 191. coriander leaves. • Lastly put in the kishmis.FoolzParadize. Method: • Chop almonds and cashewnuts.Org Next add tamarind extract. • When the milk starts boiling add rice and dal. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. • 192. • Bring to one or two good boils. The koftas will melt in your mouth. after washing.Provided by: www. sugar. add jaggery and ghee. water and stir well.) 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. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. • As soon as the rice and dal are cooked to softness. 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 . Ingredient • For Koftas • 350 grams (12 oz.
add the koftas. add 4 teacups of water and cook. Heat the ghee in a vessel and fry the paste very well. • Add the tomato ketchup. • 100 grams (4 oz. green chillies. salt and a little water and cook for 5 to 10 minutes. green peas.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. When soft. tomatoes. baking powder. prepare a soup by passing through a sieve. Mix the paneer. Procedure (Gravy) Cut the tomatoes into big pieces. coriander and salt.) potatoes • 100 grams (4 oz. ptatoes and carrots) • 2 onions • 3 spring onions • 2 tomatoes • 4 green chillies • 12 mm (½") piece ginger • 1 tablespoon coriander • ½ teacup tomato ketchup • 1 teaspoon chilli powder • 1 teaspoon sugar (approx.FoolzParadize. plain flour. Navaratna Curry Ingredient • 100 grams (4 oz. puris or rice. sugar. • Heat the ghee in a vessel and fry the onions till golden. boiled vegetables.) cauliflower • 100 grams (4 oz) capsicums 109 .Org • • • • 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1") piece ginger 2 tablespoons chopped fresh coriander Procedure (Koftas): Crumble the paneer and knead very well. cream and salt and boil the gravy for at least 10 to 15 minutes. chillies. Serve hot with parathas. chilli powder. Keep aside these koftas.) carrots • 100 grams (4 oz. ginger and coriander and fry for at least 2 minutes. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans.Provided by: www. spring onions. spring onions (with leaves). • Now add the tomatoes. Note: You can add 1 teacup of boiled green peas to the gravy if you like. 194. chillies. Add the tomato soup.) french beans. ginger and coriander separately. 193. How to serve Just before serving. Shape into small balls and deep fry in ghee. Add the c hilli powder and fry again for 1 minute.
Mix salt and pepper to taste.1 cloves (crushed) Ginger .4 tbsp. thick cream and chopped fresh corriander leaves. Reserve the vegetable stock. pineapple pieces and few cherries for decoration. Oil for deep frying For Garnishing . Cook the potatoes and carrots and mash them up. garlic. 5. raisins. Salt and Black pepper Flour for coating. METHOD : 1.) raisins • 100 grams (4 oz. cinnamon. • Cut the cauliflower into big pieces • Boil the french beans. 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.Provided by: www. carrots and potatoes into small cubes. 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.3 nos. Cook for 2 mins. cashewnuts.1 inch piece (chopped) Cinnamon pwd. silver foil and cherries 195. salt and chilli pwd and bring to boil. Cloves pwd. Then add the stock. turmeric pwd.6 big nos. turmeric and a little water. (pureed) Chilli pwd. Form the mixture into small balls.FoolzParadize. coat with flour and deep fry in hot oil till golden brown. Add the tomato puree and simmer till it forms a thick sauce.3 cups (sliced) Onions . .Org • 100 grams (4 oz) paneer • 100 grams (4 oz.2 nos.1/4 tsp. carrots. 3. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Carrots . Add ginger. Fry onions in oil till golden brown. paneer pieces.) cashewnuts • 100 grams (4 oz. 4.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. Vegetable Kofta INGREDIENTS : Potatoes . 2. cloves. (sliced finely) Garlic .1 tsp. 110 . . Keep it aside. each Tomatoes . pepper.
3.Provided by: www. 2.4 cups (a bit thicker than ordinary) Sugar .4 tbsp. Add sesame seeds and knead well.20-25 nos. Place the cooked koftas in the sauce and simmer for some time. Besan Ladoo INGREDIENTS : Besan .1 1/2 litre White Vinegar . 3. Pistachios .10-12 METHOD : 1. 2. 7.1 tsp. Boil milk and cool it. Filter the mixture using a muslin cloth and squeeze out the water (whey). Ghee . Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . Add ghee and sugar and stir till well dissolved. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Cut into small diamond shaped pieces.FoolzParadize. Add the cream just before serving and garnish with corriander leaves. Add the rasmalais to the sugar syrup. Add this mixture to the flour and bind to a hard dough. Make small balls from the mixture and flatten it. Place the cheese (paneer) on a board and while still hot. 196. Roll out on a board into thick rounds.2 cups Milk . 4. Warm milk . Deep fry in hot oil till light brown in color. Garnish with grated pistachios. Rasmalai INGREDIENTS : Milk . 6. Add vinegar to the milk.1/2 tsp. slowly little by little and keep stirring.2 cups (powdered) Almonds (Badam) . In a small bowl mix little flour with water and add this to the boiling sugar syrup. 4.Org 6. Crushed Green Cardamoms . Make thin sugar syrup.3 cups Flour (Maida) 2 tbsp.3 tbsp.1/2 cup Sugar . Oil or Ghee for deep frying METHOD : 1. 9. Sugar . 5. 198. knead it till no granules are left. 197. Salt . Divide the dough into large balls. (chopped) 111 .2 tbsp.1/2 cup Sesame seeds (til) . Repeat the process after adding the flour to it. 8. Add crushed cardamoms to the syrup.
stirring constantly. 2. Add the almonds and shape the mixture into balls.1 cup Cardamom pwd. each (chopped) Ghee or oil . and mix well.250 gms. 2. Pass the cashewnut powder through a fine sieve. add the nutmeg with a little milk and keep aside. remove from heat and cool. METHOD : 1. When the aroma comes. 3. Keep stirring to avoid burning. Continue cooking on a low flame. Cut into diamond shaped pieces and serve. then fry in oil for a couple of mins.FoolzParadize. Almonds and Pistachios . 112 . Add the powdered sugar to it and mix well. Garnish with varak. Remove from heat and mix well with the khoya. Add the khoya. 6. Sugar . grated coconut to the milk mixture and stir thoroughly.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. 4. 200. boil the milk and add the sugar. Add khoya to cold milk. saffron and nutmeg.1 tsp. In a heavy bottomed vessel.1 cup Cardamoms . Boil the milk and add the sugar.300 gms. each (coarsely ground) Milk . remove and spoon contents into a greased thali. Separately. Add the dryfruits . Ghee or oil .500 ml. Dryfruit Halwa INGREDIENTS : Cashewnuts. and keep aside.400 gms.1 (grated) Almonds (Badam) and pistachios. When the mixture leaves the side of the vessel. Coconut . 199. raisins and cardamom pwd. Cashewnut Barfi INGREDIENTS : Cashewnuts . 4. (finely ground) Milk .10 gms. then add cardamom.1 glass Sugar .300 gms. 5. Add besan part by part and mix it well. Fry the coconut in oil till it turns a light brown.1 cups Khoya .100gms.2 (ground) METHOD : 1. Stir till the sugar dissolves. 2. cashewnut pwd. 8. Stir till it dissolves. 3.50 gms. Smoothen with the back of a flat spoon. Black raisins . 5.1 cup Cardamoms . . Heat the ghee in a pan. Khoya . almonds and pistachios.Provided by: www. 3. Keep on low flame. Walnuts. 7.Org Ghee . Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep aside.
3.1/4 cup Raisins .1/2 Jaggery . Boil it till the liquid obtains a thick consistency. Again add 1 cup hot water to the ground and drained coconut and grind. Grate the remaining coconut and grind it with 1 cup hot water. Cut into diamond shaped pieces and garnish with almonds and pistachios. Add all the above listed ingredients and make a dough out of it. Wash and drain the dal. cashews and raisins.1/2 cup water and add the jaggery to it. 202. Keep strring all the time. Add this second milk to the fried dal and pressure cook it. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 11. 201.2 cups (grated) Cardamom powder . Delicious Parathas are ready and tastes very good with spicy tomato chutney.Org 4. Keeo aside. Cook for a few mins. 12.FoolzParadize. Pour this into the boiled dal mixture and stir well. 7. 5. Drain and reserve the coconut milk. Roast them onto the tava by adding little ghee to it . This will be thicker. In the meantime.1 tsp. Cashewnuts . It tastes great if eaten cold too. and the fried cocunut pieces. 8. Fry the cashews and raisins in ghee and keep aside. Remove from heat and serve hot. boil 1. 10.Provided by: www. Squeeze the milk out and reserve in a separate bowl from the previous. 5. Fry it in hot ghee for 2-3 mins. 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.1/4 cup Ghee METHOD : 1. Cut 5-6 coconut rings and chop it further to small pieces.1 cup Coconut . Green Onion Bhurji Ingredients 113 . 6. 4. Take a small portion of the dough and roll them into parathas. 9. Add cardamom pwd. 2. Fry it in ghee and keep aside. Add the thick coconut milk and mix well. 5. Spoon the mixture into a greased plate and smoothen with a flat spoon. 203.
drop the batter in oil and deep fry them till golden brown. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Decrease flame and let it cook till the leaves become soft. Add salt to taste . Keep this aside for 3 hrs. After the leaves get cooked thoroughly .Provided by: www. Close with a tight fitting lid. Keep aside Chop the leaves finely. Note : Do not add any water to the onion leaves.FoolzParadize. Heat some oil in a frying pan. They should cook in their own juice. add chilli powder and turmeric powder. When the oil is hot enough. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Beat the eggs and add to the pan.Org 4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs 1 teaspoon chilli powder 1/2 teaspoon Turmeric powder Salt Oil Method Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Add the chopped leaves and mix well. 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. Serve piping hot. Mix well. 114 . 204.
Serving the wadas 115 . squeeze the water out and set aside. Keep the yogurt in refrigerator until it is chilled. 205. asafoetida and curry leaves and add to yogurt. Make sure the curd is sour enough.Org Serve hot with green chutney or ketchup.FoolzParadize. salt. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.Provided by: www. These bondas are very crispy and tasty too. green chillies and ginger. Make a tarka (seasoning) of mustard seeds. Grind it to a smooth paste. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Take each wada out from water. Add salt to taste. 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 sugar. 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. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.
4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 .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. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Add the sugar for ras to it and add cardomon. 206. roasted jeera powder and black salt (sanchal).Serve with sweet tamarind(imli) chutney. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. When the milk is cool add chenna balls to it . pista. Hold it covered with cloth in the running water. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. And it is ready to serve. sugar for Ras 1 cup sugar 3 cups of water safforn.4 1/2 tbsp. Then drain it in athin muslin cloth or handkerchief. almond and safforn to it.Drain the excess water by pressing the cloth there must not be water remaining. Bring 4 cups of milk to boil. Sprinle red chiili powder. In a pressure cooker take 3 cups of water and 1 cup of sugar. cardomom. Take the chenna out of the cloth in a dish . Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days.Provided by: www. In the mean time see the milk for ras may be ready.Org Arrange the squeezed wadas in a deep dish. pista. Depending on the size of the pressure cooker I put 12 pieces at a time 207. 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 .FoolzParadize. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Refrigerate it. Now to curdle the milk add lemonjuice to it stirring continously.
In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. lemonjuice and water. Take out dhokla and cut into pieces.Grind thecooled spinach alongwith the greenchillies to a fine paste. Garnish with grated coconut and Coriander. oil. Prepare the tampring adding rai. salt. Mix togather water. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Pour the tapering mixture over it. boil it.sugar and lemonjuice and pour into tempring. 117 . Boil the cut spinach for 10 minutes in a very little amount of water. Allow to cool for sometime. 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. Steam it for 20 minutes. (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.Provided by: www. 208.FoolzParadize. greenchillies and curryleaves in hot oil.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. This paste must be semiliauid.
salt. Heat oil in a pan. Add the onions.FoolzParadize.Org Chop onion and tomatoes into small pieces. Once the onions and tomatoes are cooked. 209. add the spinach-chilli paste to the above. Tastes good with rotis/parathas. turmeric. Heat oil in cooker.peas and tomatoes.Provided by: www. Add ground Masala and roast till oil separates Add potatoes pieces. Cut the boiled potato into evenly shaped cubes.Add the cumin seeds and asofetida. green Chillies. tomatoes. Fry for 2-3 mins. onion. Coriander. Simmer it for 10 mins. Add turmeric powder and salt to taste. 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. 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 . Serve with chappaties 210. and green peas and mix properly Add water and pressure cook.Add the potato cubes and allow to cook on medium flame for 5 mins.
211. Add a teaspoon of ghee over it in the end before serving. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . Add the cooked mixture of the rice and dal to it with salt according to your taste.Provided by: www.Mix well. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. This can be eaten with coconut or onion chutney. salt (2tsp).And then add all the vegetables and let it boil. 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. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. Serve hot with rice. When the pieces turn brown add the crushed peppercorn and the cumin. Add jeera. Add water if desired. The two should be cooked till soft. Add turmeric powder (a pinch). The rice and the dal can be cooked earlier and the rest of it just takes 5minutes.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. chillipowder (1tsp).FoolzParadize. Add the ground ingredients and cook for about 15 mins. When they splutter add ginger and fry. 212.
Squeeze lime to it & the veg korma is ready. Sugar 1/4 Tsp.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. Let them cool for 20 minutes. Then add the vegetables & pressure cook till done. After that add ginger. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Add salt to Gram Flour and add it slowly to the mixture. salt & fresh corriander leaves . of Mango Powder 1 Tsp. chillie powder. Add Gram Flour till you can shape them into small round soft balls. Serve hot with chapatis. 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. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp.. 213. Keep on mixing it with your hand . garlic.Provided by: www. Add the sliced onions. corriander powder. Cinnamon Powder 2 pieces whole cloves 1 Tsp. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Mix all the spices (except salt) and vegetables in a bowl. Do not add water.FoolzParadize. Fry it nicely. Red Chilly Powder 1/4 Tsp. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. 120 .
Meanwhile heat some oil in the pan .Provided by: www. Keep it in the oven at warm till you serve.6 green chillies finely chopped 2 tsp coriander &cumin seed powder 1/2 tsp turmeric 2 tsp curd 1 tsp suger salt to taste Chakali utensil which is common for shev-papdi Method Mix rice flour & basan with all above interdients. Keep on Stirring . Add water and ginger and simmer for 2-3 minutes. Deep fry in oilon midimum flame till golden brown in colour. Add the rest of the ingredients for the Tomato curry. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Add the Tomato paste. Preparation time : 5 minutes.) Grease the chakali utensil make chakali. Serves 6. 215. 214. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Keep Medium Flame. Cook them with salt for about 15 minutes on medium flame. For the Tomato curry .add a little bit warm water and make a soft dough.Org Use some oil in your palm of the hand to form the balls.FoolzParadize. Set them aside. Let it soak on paper. (dough should be softer than the chapati dough. Deep fry the Kofta balls. serve with curd or butter. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Garnish with Fresh Cilantro or Paneer. Moong Soup With Paneer Light and nutritious. Chop the tomatoes in small pieces. See that the oil is not very hot. I would highly recommend to cook the curry about 3 hrs before you serve. Cooking time : 25 minutes.
Serves 6.Provided by: www. 2. carrots. Heat the ghee and fry the cumin seeds and mustard seeds. Add the strained mixture. Preparation time : 5 minutes. Melt the butter.FoolzParadize. Mix the cornflour with a little water and pour into the soup. 6. 3. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Preparation time: 15 minutes . Soak the moong for a few hours.Org ¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. 5. cabbage. Add the paneer and cook for 2 minutes 216. Cooking time : 25 minutes. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Cooking time: 30 minutes . Blend in a blender and strain. stirring ocassionaly. salt and pepper. salt and pepper and boil for 2 minutes. Corn Soup with Vegetables A soup with a Chinese touch. Add the lemon juice. Blend the cooked moong in a blender. milk. Boil for 2 minutes. onions. add the onion and fry for 3 to 4 minutes. Add 6 cups of water and cook in a pressure cooker. Add the sugar. 2. Strain. When they crackle. sugar. Serves 6. 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. add the asafoetida and moong liquid. 5. 3. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Serve hot with cream and bread croutons. 217. 4. 4.
Strain to obtain coconut milk. 4. 219. Serves 6to 8. 2.Provided by: www. 218. 2. Strain to separate the stock from the skin. 5. 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. 220. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.FoolzParadize. 2. Discard the skin. Add the paste and curry leaves and fry again for 1 minute. 6. 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. Heat the butter and fry the onion for 1 minute. Cooking time: 20 minutes. add to the paste and boil for a few minutes. Cooking time : 10 minutes. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. butter and cheese and boil for a few minutes. Serves 6. Preparation time: 20 minutes. 7. 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. Serves 6. Fresh green pea pods add fibre and Vitamins A and C to the soap. Add the paste. Add the green peas skin and green peas and cook for 3 to 4 minutes.Org 1. Blend in a mixer. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Cooking time: 10 minutes . 3. Preparation time : 20 minutes. Add the vegetables. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Heat the ghee and fry the cumin seeds for 1 minute. Mix the cornflour with 6 teacups of water. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Serve hot. corn and Ajinomoto powder and cook in a pressure cooker until done. Grate the coconut. Add salt and pepper. 3. Boil the stock for 1 minute. Green Peas Skin Soup Preparation time: 10 minutes . Health Information: This unusual soap gives the flavour of peas without the calories. Mix the cornflour and coconut milk.
Add the lemon juice and top with oil. salt and pepper and give one boil. Letil Soup Preparation time: 10 minutes . mushrooms. lemon grass.Org 1 chopped onion ½ teacup shredded cabbage ½ teacup chopped spinach 2 tablespoons baked beans or tomato ketchup 1 chopped tomato 1 tablespoon oil salt and pepper to taste grated cheese to serve For the stock 1.Serves 6. Cooking time: 15 minutes . Add the green chilli. Heat the oil and fry the onion for 1 minute. put the stock to boil. Add 6 teacups of water. blend in a liquidiser and strain. Add the garlic and chilli powder and fry again for ½ minute. 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. 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. tomato. masoor dal and salt and cook in a pressure cooker till the first whistle. 6 teacups clear vegetable stock 1 green chilli. Heat the oil and fry the onions for 1 minute. Serve hot with lemon juice and garnished with boiled rice. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 3. 3. 2. When cooked. 124 .FoolzParadize. When cooked. Add the stock and boil for 10 minutes. 4. 3. Add the beans. How to proceed 1. blend in a mixer. Ajinomoto and salt and boil for 2 to 3 minutes. Boil for 5 minutes. Serves 6. The combination of cereals and pulses provides protein of high biological value. Preparation time: 15 minutes.Cooking time: 10 minutes. 3. 2. 2. Add the moong dal and 6 teacups of water and cook in a pressure cooker. cauliflower. 222. the tomatoes. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. cut lengthwise 10 to 15 canned mushrooms. 4. Add the vegetables and fry again for 1 minute. 2. 221.Provided by: www. Cut the onions and tomatoes into big pieces.
2.Cooking time: 30 minutes. 2.Add the sugar and salt. Sweet Corn Soup An old-time favourite. Add the tomato soup to the rajma mixture. piece ginger How to proc eed. Mix all the ingredients with 4 to 5 teacups of water.) 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. Serve hot with chillies in vinegar and chilli sauce. 7. Add the paste and chilli powder and fry again for 1 minute. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. sweet and sour sauce. Soak the red kidney beans over night. 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. RAJMA CURRY A favourable from the Punjab. Cook for 25 minutes. add 2 teacups of water and cook.Org Serve hot with chillies in vinegar. take out a thick soup through a sieve. 1. Serves : 6 to 8. Serves : 6.Provided by: www. Drain.) kand (rataloo) 250 grams (9 oz. When cooked.) papadi 500 grams (1 1/8 lb. 224. Preparation time : 40 minutes Cooking time : 60 minutes. Cut the tomatoes intobig pieces.FoolzParadize. Ingredients. 5. Next day. 1 teacup red kidney beans (rajma) 2 onions. garlic chutney. Ingredients.Serves 6. 7 cloves garlic 7 green chillies 25mm. sev and oil (optional) to serve 125 . 6. Preparation time: 10 minutes. Add the cooked red kidney beans. 3. soya sause and chilli sause. cook in a pressure cooker. 223. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Cook for a few minutes. 4. Preparation time : 20 minutes Cooking time : 20 minutes. Heat the ghee and fry the onions for 2 to 3 minutes. 750 grams (1 5/8 lb.
Preparation time : 30 minutes Cooking time : 40 minutes. MALAI KOFTA CURRY A tasty kofta curry. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Blend all the ingredients except coriander except coriander in a liquidiser.FoolzParadize. Blend all the ingredients in a liquidiser. finely chopped 100 grams french beans. 5. 6. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.Provided by: www. put a few leaves of lettuce at the bottom. Peel the kand and cut into big pieces. Blend all the ingredients in a liquidiser.(for the koftas) 126 . 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. Mix thoroughly and apply the oil all over. Cover the matka. add enough water to get the right consistency. For the koftas. For the sweet and sour sauce. 3. instead of cooking in a matka. For the sweet and sour sauce. For the garlic chutney. oil and seve. finely chopped 100 grams carrots. For the green chuntey. 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. Fill with all thevegetables and cover with the balance lettuce leaves. 4. soda bi-carb and salt. 100 grams green peas 100 grams cauliflower. 7. 225. Serves :6.Org For the green chutney. Mix all the vegetables. finely chopped 250 grams potatoes. 1. Cut the potatoes and sweet potatoes without peeling. In a small earthen pot (matka). Alternatively. 2. Garnish with coriander. Do not separate into two. 8. String the papadi. chilli-ginger paste. 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. Make slits on the brinjals. If too thick. Serve with green and garlic chutneys and sweet and sour sauce. 9. Apply the ajwain.
Steam the cauliflower. 1. chilli powder. 2. Add 1 tablespoon of bread crumbs and the bread slice. Then add the cloves. Add the paste. 6. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. 1. Add the vegetables and peas to the potatoes and make a dough.add the onions and stir fry for 5 minutes till light brown. french beans and carrots in a pressure cooker without adding water. 6. 3. chilli powder. 7.FoolzParadize. Heat the butter.Org 9 cloves garlic 25 mm. (1") piece ginger 7 green chillies For the gravy. salt and pepper and cook for 5 minutes. Add the tomato puree and cook for 2 minutes. 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. Keep aside. le mon juice and salt and form into kofta balls. Pour the mixture into a blender. 226. 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. 2. 4. 3. 4. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . Arrange the koftas in an ovenproof dish. garam masala. 1. Add 1 teacup of water and boil for 3 to 4 minutes. 5. 8. Boil the peas. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. For the gravy. Pour the gravy and fresh cream over the koftas. Remove and blend into a puree. 2. Put to cook again and add the garam masala. cinnamon and paste and fry again for 2 minutes. How to proceed. Put the tomatoes in hot water for 10 minutes. add the cornflour and sugar and blend. 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 . Blend the onions in a liquidiser with very little water. 15 cloves 25 mm.washed and soaked in water for 2 hours.Provided by: www. 5.
Add tomatoes turmeric. Mix well. Keep aside. 227. To make gravy. red chilli and garam masala and fry on low fire till oil separates. Makes about 8 228. Knead well and from into as many balls as the number of stuffing balls you have. Remove from fire and flavour with essence and caedamom powder. 128 . ghee Add two tbsp. Boil for 5 minutes.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Fold over adn close sides to make an oval Jamun. Serve hot with parathas or tandoori rotis. Serve warm decorated with silver foil. Boil till 3 cups of clear syrup are obtained. And milk and remove the scum as it surfaces. heat oil in a pan and brown onions.grated 200 gm tomatoes . Add koftas and boil for a further two minutes. Add water according to consistency of gravy required. add enough water to knead to a soft dough. Kofta Lajawab Koftas 125 gm Amul Cheese . Add the rest of the ingredents and mix well. Drain and keep aside.Provided by: www. deep fry on low fire till dark brown. Add ginger and fry well.pured 3 cm piece ginger .Org 1 tbp raisins-chopped 1tsp chironji-chopped Syrup 200 gm sugar 3 cups water 1 tbsp milk 1/2 tsp cardamom powder 2 tsp rose essence Silver foil for decoration Method Prepare syrup by boiling together the sugar and water. Drain well and immerse in warm syrup for an hour. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Form into walnut sized koftas and deep fry till light brown.ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt Mix mashed cheese with cornflour and pepper.FoolzParadize. Correct seasoning. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. ghee to wheat flour. Knead well. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Cook the mawa for stuffing in frying pan till it is golden brown. form into small balls and keep separately.
Serve hot with rice or parathas. Heat tawa. put a little beetroot filling in the centre and seal the edges. Fry the brinjals in the same ghee till tender. Roll out each ball into a small puri.5 cm. 13. 9. 3. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.coriander leaves. 4. Cut brinjals into 2. Heat ghee in a vessel and fry the beetroot paste on a low flame. coriander leaves and salt.In the remaining ghee fry the chopped onions till transparent. thick slices. Cook till the gravy thickens. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion .sliced 1 tbsp. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. to a paste. cashews or peanuts 1 tsp. each ginger & garlic grated or crushed 129 . 14. Roll out into parathas.FoolzParadize. Add fried brinjals to the gravy and simmer for two minutes. 12. 5. Wash and squeeze dry. 8. 10. Smear with salt and keep aside for 10 minutes.Provided by: www. chopped 1/4 tsp. 2. cashewnuts 1 tbsp. till the mixture is almost dry. coriander powder 1 tsp. ghee Method Grind all the ingredients. Remove from ghee and keep aside. grated fine 4 medium sized onions 4 green chillies 2. Remove from heat. turmeric powder 1/4 tsp.5 cm. add some ghee and fry the parathas till light brown. raisins and sliced onion till golden brown. brinjals 1 cup curd 2 large onions. except garam masala powder. fry cashewnuts. coriander leaves finely chopped 1 tbsp. Add curd. Sprinkle the garnish on top. 7. chilli powder 2 tsp. chopped 2 tsp. Add all the dry spices. Divide the paratha dough into small balls. 11. 6. 230. ginger 4 flakes garlic 1 tsp. Cook covered. 229. Heat ghee. ginger-garlic paste 1 tsp. Stir well. Badshahi Baigan 300 g. raisins Method 1.Org For the stuffing: 2 cups beetroot. chopped 2 tomatoes. garam masala powder 1 tsp. garam masala powder Salt to taste 3 tbsp. Remove.
or cauliflower. Heat oil or ghee in a heavy pan. turmeric powder 1/2 tsp. This should be done in a food chopper or grated. Semi puree tomatoes and capsicum together. baby corn. Dry grind coarsely. Chop onions very fine or run in a chopper. Garnish with coriander before serving. oil Method: 130 . stir bring to boil. cinnamon-clove powder 1/2 tsp. Green Gravy Ingredients: 4 cups spinach chopped. Makes: 2 cups 231.Provided by: www. potato. Add tomato capsicum puree. cheese grated (optional) salt to taste 1 tsp.Org 1/4 tsp. Add veggies at this stage. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. wheat or millet flour 3 green chillies 1 tbsp. cinnamon-clove powder 3 tbsp. Mix. salt. lemon juice 1 pinch soda bicarb 1/2 tsp. garam masala powder 3/4 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly. sugar and crushed nuts. Goes with: Vegetables like brinjals. Add all other masalas. ginger grated 2 tsp. Stir. red chilli powder 1/4 tsp. Cover and simmer till gravy is thick and fat starts separating. stuffed baked capsicum. sugar salt to taste 2 tbsp.FoolzParadize. Add ginger garlic and stir for a moment. Add onions and stir fry till light pink.
Grind together in a wet mixie. cashew. add sugar. water all over it. coriander leaves finely chopped 2 tbsp. Toss to mix. etc. peanuts husked & lightly roasted 1 tsp. onion. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. Add milk. ginger. etc. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. at this stage. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. ghee or oil Method: Grind together in a dry mixie. coriander finely chopped 1 slice dayold bread white 1 tsp. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. Cover and put to boil on high. stir fry till light pink. Garnish with grated cheese. Add prepared vegetable at this stage. garlic grated 1 tsp. Add curds and cook. bring to a boil.Provided by: www. flour and a few pinches salt. Heat fat in a heavy pan. cream. Cool in a plate or run under tap water to cool. Add cinnamon clove powder. stirring continuously till whiteness of curds disappears. cashewnuts broken 1 tbsp.Org Take spinach in a large vessel. spice powder. Cook covered for few minutes till thickened. and stir. Allow to cook for 2-3 minutes more. salt. Makes: 2 cups gravy (approx.FoolzParadize. Goes well with: Paneer chunks. red chilli powder 131 . Add vegetables. khuskhus with milk. tamarind water 1 tsp. Add onions. for 3 minutes. khuskhus seeds soaked in 2 tbsp. ginger grated 1 tbsp. chillies. wheat flour 1/2 tsp. add gourd and soda. saute for 3-4 minutes. potato and peas.) 232. Stir gently till boil resumes. french beans. potato chunks. coriander and cherries. mixed vegetables with a few pineapples bits. add onion mixture. Run till semi-smooth. Goes well with: Veggies like peas. Add blended spinach mixture. stir. etc. 233. Heat oil in a pan. Garnish with grated cheese before serving. dry mixture. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. add chillies. Put in a mixie. grated cheese or paneer 3/4 cup milk 1 tbsp. cinnamon-clove powder 3 tbsp. Sprinkle 2 tbsp. add ginger. baby corn. peanuts and bread.
Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. 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. Turn off the heat and stir in the sugar. dhania (coriander seed) powder 1/2 tsp.1 cup *Sugar -. Turn down heat and add cardamom and Besan. Fry. serve with parathas. Add tomatoes.1 tbsp or to taste * Chopped Pistachio nuts -.) 234. 235. add cumin seeds allow to splutter.Org 1/4 tsp. rotis. Keep aside. garlic stir fry for a minute. Grind in mixie. and continue by frying the onions. capsicum. stir. Add all dry and ground masalas. (Test: a few drops of water sprinkled on it sputters instantly). keep aside. drain. stirring constantly to prevent burning until it has changed to a brown color and smells . flour. Simmer till gravy is thick and oil starts to separate. (For this.4 cups *Ghee/Unsalted Butter -. adjust quantity of oil required. tamarind water. stirring continuously.Provided by: www. salt. Cool onions a bit.6-7 tbsp * Milk -. Cut into diamond shapes after it has cooled down. stir well. turmeric powder 1/2 tsp. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. add onions. boiled peas. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan.4 tbsp * Chopped Almonds -. chopped stirfried brinjal pieces. Goes well with: Chunky veggies like boiled baby potatoes with skin. etc.1 tbsp or to taste<BR. Garnish with chopped coriander. keep cooking for 2 minutes. Add prepared veggies and stir. fry till well browned. putting back oil in pan. Keep aside. Spread 1/2" thick onto a platter. Add asafoetida.1 tbsp or to taste 132 . Drain well by pressing. In remaining hot oil. strands * Raisins -. Heat oil. fry brinjals pieces in oil.FoolzParadize. ginger.
Place 20-25 rasgoolas in syrup. Stir till the flour is very very light brown in color. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Thicken the Half and Half by simmering over low heat for a long time.FoolzParadize. Form small balls from the curd. do it over low heat and stir frequently. Now add wheat flour to this 3.5 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. 2. 237. Using vinegar usually re. leaving only the panir/curd. Milk should separate into whey and curd. It should be soft but not sticky. remove cover and re. When boiling add one cup of either whiter vinegar or lemon juice. Rose Water To taste (opt. Add Almonds. then turn it off. Add milk to wheat flour 5. ( At this point of time you can smell the aroma around!) 4. Half and Half 2 qts. Saffron (extremely good for winter) 236.) Method • • • • Mix 1. 133 .peat previous step with the rest of the rasgoolas. The cheese should have hard. Pour into collander. Add sugar to mixture 6.nal volume. When pressure cooker depressurizes.Org Method: 1.ened and turned a pale brown. When cooker begins to whistle wait for a couple of minutes. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. After the cheese has been baked. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil.Provided by: www. Turn off the heat to place the cover on the pressure cooker. This will take at least an hour (you can leave it overnight). Leave curd in strainer until cold and dry. Thicken until the volume drops to around half of the origi. Heat for a few minutes. Ras Malai Ingredients: Ricotta Cheese 2 lb. Turn the stove off. Bring one cup sugar and 3 cups water to a boil in a pressure cooker.5 cup sugar. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. cardamon pods. if a microwave is not available. Do not use the same sugar syrup more than once. cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge. Turn heat on high. Place curd in food processor and process for one minute. Add the remaining 0. bay leaf. Pistachio. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. This is best done in a microwave.
Provided by: www. and the tomatoes and cap . onion and ginger paste. corriander powder. add bay leaf and onion. continuously stirring. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Chili Powder 1 1/2 tsp. Beat the yogurt and blend into a smooth mixture. or 3 garlic cloves. cover and cook for about 10 minutes on low heat. Mix gently. and drain. and cook for 4-5 min. Turmeric 1/4 tsp. Prick with fork. 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. Add these. Add mustard and cumin seeds. 239. mix well. Yogurt 2/3 tsp.sicum cut up.gurt and salt. Fry for 3-4 minutes. Sprinkle with turmeric. Bay leaf 1 Onion 1 Ginger 1/2 tsp. chopped Dry Masala: 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon cashew nuts. Add ginger and garlic and fry for another minute. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. The potatoes should be sliced. fry in oil. Cumin Seeds 1/2 tsp. Cooking time about 25 minutes and should be sufficient for 2-3 people. 240.FoolzParadize. Coriander powder 2 tsp. coriander and chili powder. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . and a table spoon water. mashed 1 piece fresh ginger. salt. Fry for sometime and then add curd and keep frying till it turns golden brown. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. chili powder. chopped fine 1 tablespoon garlic/ginger paste. Salt 1/4 tsp.Org 238. Add yo. size of walnut. Dum Aloo Ingredients: Oil 3 tbsp. Garlic 1/2 tsp. minced 1 large tomato.utes. Garnish with fresh corriander and sliced almonds and serve hot. Potatoes 1 lb.
Garnish with the coriander and serve while hot. Cut each in half. Turmeric 1/2 tsp. and a gravy created as the dish becomes liquified again. and in a wok or heavy skillet fry them in hot oil until golden. Wash okra under running water and slice off the ends. add salt. Do not scorch. In the remaining oil sauté the chopped onion until it begins to turn brown. Set aside. Remove with slotted spoon and set aside to drain on a paper towel. In a wok or heavy skillet heat the oil and sauté onions until translucent. thinly sliced 2 tomatoes. Cauliflower 1/2 lb. The bhoona technique means that the mixture is cooked over medium-high heat. 3. Butter 4 tbsp. Add the okra and stir-fry 2 minutes. Stir in the cashew paste. the dish covered. 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.Org Prepare the cheese chunks. Prepare onions and tomatoes. Set aside. Serve at once. 4. 241. Add the paneer cubes and bhoona 2 minutes. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Add the dry masala and bhoona 3 minutes more. Serves 4 to 6 people. about 12-15 minutes. Add the tomatoes and bhoona * 1 minute. Cover and steam over medium heat until tender. 2. then stir in the peas. * Bhoona is a technique that is essential to Indian cooking. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Serves 4-6 people. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Ginger 1 in. until all liquids are reduced and the spices coat the meat like a paste. with constant stirring to avoid scorching. Red Chili Powder 1 tsp. 242. About 1/2 cup of water can then be added. Add the garlic/ginger paste and bhoona 2 minutes. pepper.Provided by: www. puree it in a blender and continue. (NOTE: If the sauce is lumpy at this stage.) Add 1/4 cup water. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. stick Garlic 3 cloves 135 .FoolzParadize. Add all spices except the garam masala and stir-fry 2 minutes.
Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. coriander. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. MethodScrape and cut radish into round pieces.FoolzParadize. Keen frying for a few minutes. jaggery 2 tbsps. Method • • • Chop onion. sambhar powder and the grated coconut. tomatoes. 136 . curry leaves. Blend the daal mixture and coconut until the paste is fine. Fry till golden brown. Add the spices and vinegar. 243. oil Salt to taste. chana daal. cubes. Mix chopped tomato. Add salt to taste and about two cups of water. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Serve hot with rice. If using dry coconut. Masala Preparation • • • Roast black pepper. Heat oil in a kadai. Coconut (grated) 3 tbsp. When it splutters add chopped onion. Melt butter and saute onion. soak it in a little water. and asafoetida.Provided by: www. Put in the mustard.Org White vinegar 2 tbsp. Simmer on a slow fire till cooked. Season to taste with salt and fresh-ground pepper. Keep aside. Add drained toovar dal and the radish slices. and simmer for about 5 minutes. broccoli. and cauliflower into 1 in. Stir in the tomato puree. cut green peppers. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Chana Daal seeds 2 tbsp. Ghee 2 tbsp. Tomato puree 2 tbsp. Coriander Seeds 2 tbsp. Add chillies when daal starts getting red. sambhar powder 1 tsp.
Remove 137 .1/2 teaspoon (methi seeds) Hing .1 teaspoon Fenugreek . 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 Gram dhal .FoolzParadize. cumin seeds. Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).Org 244.2 tablespoons Oil . - 1 cup (broken into small pieces and Dry coriander seeds .3 sprays. red chillies. Add coriander seeds.1 tablespoon Cumin seeds .Provided by: www. the hing and the fenugreek seeds till light brown in colour. Curry leaves . Mangalore Rasam Powder Ingredients: Red chillies tightly packed).a pea size lump or 1 teaspoon hing powder. Heat oil in a kadai and fry on a slow fire.
2 teaspoon (optional) .1/4 teaspoon Seasoning Ghee . This powder can be used for 2-3 months.1 Rasam Powder .1 Mustard seeds .FoolzParadize.2-1/2 tsp.1/2 teaspoon 138 .1/2 cup.Org flame and allow to cool. Tomatoes .2 Green chillies .1 teaspoon Red Chilli . Mangalore Rasam (serves 6). Salt . Powder fine and bottle it. Ingredients Tuvar dhal (thuvaram paruppu) . Use the chillies along with the stalks .Provided by: www. * * * 245.1 teaspoon Black gram dhal . Tamarind .as the stalks also have the for potency the of the chillies.lime size.1-3/4 teaspoon Turmeric powder . and also provide fibre body).3 teaspoons p73 Sugar .
FoolzParadize. When mustard seeds splutter add hing powderthe seasoning over the rasam. Add curry leaves and coriander leaves. two and a half cups of water. Heat ghee in a pan. red chilli and black gram pour dhal. Serve rasam hot with steaming rice and papads. Boil tamarind water with turmeric slit green chilli. the raw tomatoes (chopped) salt and sugar powder. till smell of tamarind disappears and the tomatoes are cooked.when cold. * * * 139 . mash well. Add the mashed powder dhal. powder tamarind in two cups of water for ten minutes. squeeze and strain out the liquid.Provided by: www. and the rasam and boil for five minutes till slightly thick. Remove from fire. add the mustard seeds.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes .
3 cups (like sambar onions.1 Mustard seeds .2 teaspoon Salt .1-3/4 teaspoon .lemon size Coriander leaves .1-1/2 teaspoon (optional) Turmeric powder .1 tablespoon Red chilli . 140 .1 teaspoon Black gram dhal .1/2 teaspoon Hing powder .1 tablespoon Rasam powder . Seasoning Oil . Soak tamarind in one cup of water.2 tablespoons Curry leaves .FoolzParadize.Provided by: www.1/4 teaspoon Green chillies . chow-chow) Tamarind .2 teaspoons Sugar .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.Org 246. white pumpkin. When cold mash well.2-4. Sambar (serves 6) Ingredients Tuvar dhal .3/4 cup Vegetables .
Provided by: www. black gram dhal chilli.1 teaspoon Turmeric powder .1/4 teaspoon Onion . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. When mustard seeds splutter.1/4 teaspoon Hing powder . Remove and serve piping hot with rotis or rice. and curry leaves. add coriander leaves. Add tomatoes and fry till it becomes mushy.1 teaspoon Sugar . Add cauliflower.2 Green chillies . add the cummin seeds and hing powder.1 cm p73 Method:Chop all vegetables.2 Capsicum . 248. Cook vegetables threequarter cooked sugar. add salt. Cauliflower Curry (serves 6) Ingredients Cauliflower . salt tamarind water and simmer till raw smell disappears. green chillies and ginger into the hot oil and fry till the onion turns golden. Cover and cook till the vegetables are cooked and the curry is dry. add mustard seeds. fry a bit. (Plain potato curry can also be made the same way). squeeze well and strain out juice. Chana Daal seeds 2 tbsp.Org for five minutes. Add mashed p73 dhal. Heat three tablespoons oil in a kadai. Add the rasam powder.4 tablespoons Coriander leaves . and When slit green chillies. Simmer Heat oil and red in a pan.FoolzParadize.1 teaspoon Salt . * * * 247. sugar and quarter cup of water. 141 . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. add hing powder and pour the seasoning over the sambar. Add in one and a half cups of add water. When the cummin seeds splutter add the onions.2 teaspoon Cummin seeds . rasam powder tillthick.1 Ginger . potatoes and turmeric powder.3 cups (in flowerets) Peeled and cubed potatoes . capsicum.2 cups Oil . Serve sambar hot with rice and chips.1 tablespoon Rasam powder .
Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas 142 . Oil 3 tbsp. Green Chili 1 Chili powder 1/2 tsp. Method • • • • Soak urad daal and moong daal for 2-3 hours. Add finely chopped onion. Fry small spoonfuls of the mixt ure in hot oil. Add chillies when daal starts getting red. ginger and soda. chana daal. Red Chillies 4-5 Asafoetida(optional) 1 tsp. If using dry coconut. 249. Grind daals into a coarse paste. Keep aside. Baking Soda 1/4 tsp. Mix well and set aside for 4-5 minutes. Masala Preparation • • • Roast methi. soak it in a little water and blend the daal mixture and coconut until the paste is fine. chili powder OR green chili.Org Coriander Seeds 4 tbsp. salt. coriander powder.Provided by: www. Coconut (grated) 3 tbsp. Salt 1 tsp. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. 250. Ginger 1 tsp. and asafoetida.FoolzParadize.
Org Method • • • • Mix rava. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat.Provided by: www. Mixing by hand is a good idea if you don't have a whisk or electric mixer. wide spatula and flip it over.finely chopped 4 cloves garlic . Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Add salt. Grind separately to a smooth paste and mix in a large vessel with salt.5 inch piece root ginger . 253. • 251.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Mix thoroughly (use blender if possible). Leave covered in a large pot overnight. rice flour together into a thick batter adding little water at a time so no lumps are formed. Drop chopped green chillies and ginger into batter.peeled and sliced 1. Remove in a few minutes and make more. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Method • • • Soak the rice and daal separately in slightly warm water for 2 .FoolzParadize.8 hours. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Salt to taste. Make thin crepes. For the plain rava dosa leave out the onions. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. When ready to eat. spray a non-stick pan lightly with oil and warm. maida. 252.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Ferment for 12 hours. preferably in nonstick pan.
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
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257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
Also add green peas and Coriander leaves and fry. Make the flame low and keep for 20 mints.3 Cups.6 to 8.Tamarind(imli)pulp -1 table spoon. toor dal and coconut gratings and add to the main dish. Mix roasted Rava.1. Cumin seeds 1 spoon. 1 glass of milk and mix well. Garlic gloves . Coriander leaves . salt -to taste For the paste:coriander 2teaspoon. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. 265. 263.2. Seasoning:fry in oil mustard.1 Cup. Stuff the brinjal with the ground paste. Rava Bonda Rava . Sour curd . salt and fry for some more time. red chilli 10 numbers. Boil in water and add all the above except toor dal. Rice flour . Finally add the rice and cover it.Then take some oil in a pan. whole red peppers . Beans . This dish can be eaten along with rice and chapathis. ( Rice and Water should be in 1 : 11/2 proportion ).FoolzParadize. urud dal . Ingredients: Coconut Milk (15 oz.Close the pan with a lid and cook for 10 minutes. Finely chopped onions . Toor dal -1cup. Also add coriander leaves and Kari veppu leaves. Then add the masala paste.2 nos. Carrots medium sized . Serve hot.1 1/2 tsp.10 tea spoons. mustard seeds .fry them intil they are golden brown. Green Chilly 3pcs. Now take a pan add oil then addsome cumin seeds . Take small balls and deep fry it in Oil. 264. cool and grind it .Provided by: www.1 or 2. turmeric powder 1/4 teaspoon. Can) . Heat oil in a fry pan and add the brinjals.Half cup.See that it is not deep fried. Garnish with few fresh coriander leaves 147 . 262.2.First put the cooking oil.14 to 15.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Cloves .1 1/2 tsp. Drain on a paper towel and add to the palak mixture . salt . coriander seeds . If needed.7 to 8 stems. green chillies . Grean Peas 1/4 cup. Curd. veg. Let this mixture boil nicely. Cinnamon sticks . coconut gratings 3 tablespoon.1 1/2 tsp.1 cup Method: Mix all the above ingredients and soak for about one hour. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour .10 to 15. Add the Vegetables (except peas) and fry for some time.10. Serve it with Coconut Chutney.1" piece. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Maida Bonda Maida or All-purpose-flour -2cups. Coconut Milk Pulav Masala : Ginger . when oil heats add the cinnamon sticks and cloves. Oil for frying. This dish will have to be made thick and brinjals should not be fully mashed. method:Cut the brinjal into 1 inch blocks. Basmati Rice . haldi powder 1/2 teaspoon. 1/2 onion . 1/2 tsp turmeric . Rasavangi ingredients:Brinjal-big size 2nos.2 onions. the dal has to be cooked separately and finally added to the main portion. Cut th above into small pieces and grind finely. fenugreek 1 teaspoon.all t hese ingradients are to be fried dry and ground to a paste. Curd : 1 Cup. Chillies . channa dal 1/2 teaspoon. Now pour the Coconut milk and add water for the rest. 1/2 tsp ginger garlic paste . Recipe from Vanitha Thyagu.Salt to suit taste. Rice Flour . salt to taste. put small portions of it in oil. Oil or butter . Cashew Bits. Rice flour. Open it and mix the cooked pulav gently. coconut shreddings can be added to the batter.2 cups. Remove from the frying pan after the balls become golden in colour.This is good for appetizer. Clean and Soak the rice in hot water for 10 to 15 mints. Palak Paneer Boil palak with 3 green chillies . keeping the stove at low heat. salt . 2 dry red chillies .Org 261. Stuffed Brinjal Curry Split peas dal . Cashews and Green Chillies to get a semi solid batter. allow to splutter add in palak paste .
6 Cut into medium pieces.Provided by: www.a pinch.5 cups mustard seed powder . sesame seeds . fenugreek seeds. Ginger Pickle Grate ginger finely. 268.fenugreek seeds. Maavadu (Tender mango pickle) Grind mustard seeds. 148 . Tomato pickle Cut the tomatoes into large pieces.(Preseve the juice while cutting).Add red chilli powder. Next day. whole red peppers and turmeric poweder. Add salt.1 cup salt .Ad d this to the poickle and mix.1 cup red chilli powder .add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste. asafoetida . 271. and asafoetida(perungayam).Add 1 tsp salt. add mustard seeds. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. Fry with constant stirring.Org 267. 272.Wash the tender mangoes and spread the ground paste on it. Add tamarind juice to this and bring it to boil. Cut into fine pieces.Store in refrigerator.red chilli powder .When it splatters. fenugreek seeds.1/4 spoon Slightly roast the above without oil and grind into fine powder. Aavakkai (Mango pickle) sour mango pieces(medium sized). 269. crystalline salt.Take oil and add mustard seeds. 273. fenugreek seed powder .Grind it in a blender to make it into a thick juice.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Add mustard seeds.Pout 5 teaspoons of oil in a frypan. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.When the mustard splatters. Next day add 1/4 cup of sesame oil and leave it aside. 274.To 5 spoons of oil.a small piece of tamarind and salt. coconut pieces. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.4 spoons. add fenugreek seed powder an asafoetida.Add this to thick curd and keep it aside. ripe) . asafoetida. Lime pickle Fresh lime(large size. and add 1 cup of chopped leaves. thin skin. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Add salt. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper.Add salt and heat with constant stirring until the mixture becomes thick.This will taste great with curd rice.Grind into a thick paste.a pinch into a thick paste. 270.1 cup turmeric powder. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).each 1 spoon asafoetida . Curd Vadai Grind some grated coconut and green chillies into a thick paste.FoolzParadize.Store in refrigerator.1/2 spoon and mix well.4 spoons.little mix the above ingredients and add 3 cups of sesame oil.
Error! Bookmark not defined. 3 whole red peppers and salt in a blender. 2-3 chopped green chillies.When it splatters.Cut green chillies and ginger into fine pieces.Take some ghee in a fry pan and add whole black peppers. onions Cut the vegetables into fine pieces. VenPongal Mix rice and moong dal in the ratio 1:1.Provided by: www.add salt . 280. Then add 6 tsp grated coconut and fry lightly. 3 hot green chillies(chopped). Turn over both sides until fully cooked. a pich of asafoetida. 1 teaspoon gram dal. 1/2 tsp cumin seeds and 1/4 tsp salt. On a plastic piece of paper place a ball of this and flatten it by hand.1/2 tsp. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. water . 1 tsp gram dal.Add a pinch of asafoetida. 281.Add the soaked dal to this mixture and grind coarsely. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). and roast lightly. 3 red chillies. and cumun eeds. and asafoetida.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. You can mix curd with soaked aval if you like.Heat 4 tsp of oil in a pan. add 1/2 tsp mustard seeds. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. 1 tsp whole black peppers. heat 6 tsp of oil and add 1/2 tsp mustard seeds. 1/2 tsp whole black peppers. 6-8 tsp of urud dal for an hour. Rice Uppuma Rice rawa . add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Add a bunch of curry leaves. a bunch of curry leaves and mix well. Turn over until golden brown in colour and it is fully cooked… 276.3 cups . Drain the water from the aval and add it to the pan and fry. 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). In a pan. and salt . Error! Bookmark not defined. 275. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. To 1 volume of this add I volume of finely cut cabbage pieces .Drop this carefuly into boiling oil and fry till it turns golden brown. Aval uppuma Soak 200 g of aval in water for 1/2 hour. 278. Add 2 tsp of ghee while serving. add 1 tsp urud dal.Now add 3 cups water and when it comes to boil. To this add 1 tsp cumin seeds.Org black whole peppers. Deep fry this in oil and turn over until the vada turns golden brown. Add 1 tsp salt. 282. 200 g of toor dal.When the peppers burst add 149 . When it pops. Deep fry in oil. Take 1 cup of rawa and lightly roast without oil to make it crisp. carrots.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. 279. Dal Vadai (Aama vadai) Soak 200 g of gram dal. add 1 tsp urud dal.Add 3 times water and steam until it is overcooked.1 cup. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. 277. 1 tsp urud dal. Deep fry this in boining oil. Rawa Kichadi Vegetables .Grind 3 green chillies.FoolzParadize.Error! Bookmark not defined.Beans.
. Make dosas as described in Error! Bookmark not defined. add 2 curd chillies(alternatively. 286. add a tsp of oil all over its edge and remove when fully cooked.1 cup Mix the above well. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. using this preparation in the place of rice.Add salt.2 tsp Soak the above in water for about 4 . squeeze into the form of long threads on a plate. add the rawa and stir into a paste. heat water to boil. over it. few cumin seeds.2 cups. curd.When they are cooked.1 cup. Urud dal -1/2 cup. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. The same procedure can be followed with wheat flour instead of maida 150 . Uthappam Par boiled rice . Heat the pan and spread a drop of oil on it. In a thick vessel. 284. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. and roll the dosai on both sides and move it to a plate. curry leaves and mix well. Add about 2 tsp of rava. Let it be more thin than normal dosai. For serving follow the procedure for Error! Bookmark not defined. Heat 2 tsp of oil add mustard seeds.Dry roast 2 tsp of cowgram. and add the roasted cowgram .When it is almost cooked spread a teaspoon of Error! Bookmark not defined. take some flour and spread it on the pan into a round shape. Side dish -Error! Bookmark not defined. when it splutters.Add water and mix.Turn it over so that both sides are cooked well. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. turn over.Add some ghee while serving.1/2 Fenugreek seeds . place a laddle of flour and spread on it(it should be thick than a normal dosa). Maida dosai Mix maida:rice four in the ratio 2:1. 287.To this add chopped green chillies. or Error! Bookmark not defined. fenugreek seeds ..Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. Heat a dosa tawa and spread a tsp of oil over it..4 cups.When the pan is fully heated.little Rinse the above ingredients in water for about 2 -3 hours. . salt to taste(about 1 tsp). place in idli plates and cook. Morkkali rice flour .Then grind in a blender (with adding water in steps) into a very fine flour. sour curd or buttermilk . 283.Place some Error! Bookmark not defined. Now the sevai is ready . Masala Dosai Par Boiled rice . 285.Provided by: www.Add salt and keep it aside (to get sour)for 12 hours. When it becomes hot enough.FoolzParadize. coconut pieces(cut into very small pieces) and 1/2 tsp salt.2 Raw rice .Org chillie and ginger pieces and a pinch of turmeric powder. use red whole peppers). Using this flour in omappodi achu. When it is cokked on one side. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. Add a pinch of salt and stir well.2 Urud Dal . Leave it for about 8 hours to become sour.Add this to cooked dal-rice.5 hours and grind into a fine flour. but make the dosas more thick. 1/4 tsp asafoetida. water . Flatten this flour ino round shape (the size of urud vadai). Add ome splattered mustard seeds.
Make into even sized balls with this flour.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.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. 293.Add some extra ghee while serving. Heat the ghee slightly until it melts and add it to the mix well.10 (powdered). Rava dosai Slightly roast rawa in a dry pan.1 1/2 kg. sugar . Roast the cashews in ghee and add to the mixture.1. 289.1 kg.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. ghee . Wait until the mixture cools down to a temperature where the hand can withstand the heat. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. 290.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.1 1/2 kg. cardomom .Then take even sized balls of this and shape it into a hollow hemisphere. 291. gram dal in the ratio 2:2:1. sugar . Kozhukkattai Outer cover: Rice flour . Pour this paste in a thick plastic cover and make a small hole at its bottom corner.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. 151 .200 g. 1 cup powdered jaggery. raisins. moongdal. Laddu Prepare Error! Bookmark not defined. Sakkarai Pongal Take rice. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. Roast the cashews in ghee and add to the mixture. Add the liquid part of this juice (which will be at the top) to cooked mixture. Allow to cool.10 (powdered). leave for 5 min. chopped onions. curry leaves. cashewnut .FoolzParadize.50 g Roast rava in a dry pan and powder it.Provided by: www.200 g. cardomom powder.Org 288. Roast cashewnuts. ghee . Make into even sized balls with this flour. Drop the boondis into the sugar syrup and mix well. 292.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. cumin seeds and make dosas as described in Error! Bookmark not defined. Also add a feww cardomoms and kalkandu and mix well.Roast some cashews and raisins in ghee and add it to the mix. Cover and keep aside for 1/2 hour.Add water and steam in pressure cooker. Rava laddu (Ravaalaadu) white rawa .To this add finely powdered sugsr. cardomom .To this add finely powdered sugsr. Inner stuffing(Poornam): Mix 1 cup grated coconut.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. water 1 Heat water to boil. Add chopped green chillies.1 kg.50 g Roast rava in a dry pan and powder it. cashewnut .. cardomom powder. Soak urud dal for 1/2 hour and grind it into a thin soft paste. Heat the ghee slightly until it melts and add it to the mix well.. Now make into even balls by pressing lightly with hand. grated coconut in ghee and add this to the mixture and stir well. Rava laddu (Ravaalaadu) white rawa .
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi -circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
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• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
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½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
and roll them similar to chappati/puri's andcut them into small squares/dimonds. 313.spoonGreen chillies 2 Coconut 2 t. make small balls and deep fry in oil. mustard. Make small balls and deep fry in oil.spoonCashew 1/2 cup choppedSalt 1 t. hing. 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.spoonHing a small pinchSalt 1 t.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. hing . green chilles. 155 .spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. and curry leaves to this. cashew. hing . salt. hing. coconut. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t.spoonCooking Oil for frying Method Boil potatoes with turmeric. Mix this well with the mashed potatoes. Deep fry these small squares in oil. Peel skin and mash thepotatoes and keep them aside.green chilles. uraddhall. 309. curry leaves and ginger. Make a batter with channa flour and little salt.spoonButter 2 t.Provided by: www. and curry leaves to this. 310. Add pepper. green chilles.spoonCooking oil for frying MethodMix maida. Add chopped spinach and makes small balls and deep fry in oil. and deep fry in oil. channa dhall.spoonGreen chillies 2 Coconut 2 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t. and salt finely.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. salt and the soaked dhall coarsely.green chilles. and add fresh lemon juice.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. 312.spoon Mustard 1/2 t. 311.FoolzParadize.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonChanna dhall 1/2 t.spoonUrad dhall 1 t. and salt.Org 308. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. coconut. Grind ginger. Coat the balls in thisbatter. Bhonda IngredientsUrad dhall 2 cupsPepper 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. Wet grind urad dhall. Make small balls and deep fry in oil.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. Wet grind urad dhall. Add pepper. and salt finely. Fry in little oil. chilli powder. 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. Roll small balls and keep them aside. and make a nice dough similar to Chappati dough. and butter with little water.Make small balls.
spoon of oil around it. and make a fine batter.spoon Curry leaves Cooking Oil 6 t.spoonsCream of Rice 1.Add all the other ingredients except oil.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.Keep this batter in room temperature for atleast 20 minutes before making dosas. and rice flour in water to make slightly watery batter.Grind the above coarsely with salt.5 t. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. maida.spoon per dosai MethodMix rava.spoon of oil around it.spoonSalt 1.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. Do not turn the dosa.Serve it hot with any chutney. to the above batter. Let it cook on this side for a few minutes. 319. rice flour. maida. and put 1 t. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.5 t.spoon of ghee around it. Grind the above coarsley and add hing and salt to this. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. or with some jaggery.Fry pepper.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool.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. 317. Close the dosa with acover and let it cook for a few minutes. before making idlis.spoonsCooking Oil 1-2 t. channa dhall. aval and urad dhall in water for 1 hour.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan.spoon of ghee around it. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. and curry leaves in oil and ghee. Keep at roomtemperature for 12 hours. and put 1 t.5 t. Grind the two seperately. and put 1 t.Keep it overnight so that this will ferment.spoonsGhee 2 t.spoon of oil around it. and then turn over to the other side. Add dried ginger powder and mix everythingtogether. and coconut with the melted jaggery. andput 1 t. and mix them together with salt.spoonCumin seeds 1 t.spoonsCooking Oil for making dosas MethodRinse and soak rice.spoonPepper 1/2 t.Org 314. urad dhall.Mix wheat flour.spoonHing 1/4 t.Keep it overnight. 318.FoolzParadize.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. and then turn over to the other side. Let it cook on this side for a few minutes. andput 1 t. Wait till the addai turns brown. 156 . Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.Serve it hot with chutney.5 cupsDry ginger powder 1 t.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. Coat a flat vessal with oil. and cream of rice together in 6 cups of water.5 t. rava. 315. cardamon.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours. cumin seeds. moong dhall.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.Provided by: www. Addthis to the flour.Wet grind the above with salt into a nice batter.spoonsSalt 1.spoonCumin seeds 1/2 t. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. 316.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. hing and red chillies. Wait till the dosai turns brown. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.
fried ingredients to the tamarindwater. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.spoonSalt 3/4 t. hing. and add cumin seeds. Wet grind the above coarsley with redchillies and salt. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. pepper.spoon MethodDry roast urad dhall. channa dhall.Heat oil and ghee in a pan. then add urad dhall.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. and put a spoon full of onions onthe dosa and fold the dosa before serving.spoonCooking oil 4 t.5 t.spoonCurry leavesCooking Oil 4 t.spoonUrad dhall 1 t. Keepstirring until the rice flour gets cooked.Org 320.Fry mustard. green chillies. channa dhall.spoonCilantro 1 bunch finely choppedSalt 1. orgrill it on the stove. thuvar dhall. 325.Fry mustard.spoonSalt MethodCoat eggplant with little oil.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.Bring 1 cup of water to a boil.Fry the remaining onions in oil and keep them aside. turmeric.spoonsSalt 1 t. ginger. washed & cut 1" lenght wiseUrad dhall 1 t. and now add turmeric.Provided by: www. usually takes about10 minutes. and then add the rice flour batter. and hing in oil. and cover it 157 . corriander seeds.spoonTamarind paste 1/4 t.5 t. red chillies and hing.spoonMustard 1/4 t. cumin seeds. salt and little onion. and green chilles. Dry grind the above with 1/4 t. and add tamarind paste and salt to this.Grind the above with green chilles. 323. urad dhall.spoonPepper 1/2 t. Eggplant Podi Curry IngredientsEggplant 250 grams. andwait for a few minutes.spoonCorriander seeds 1.spoonMethi 1/2 t.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.spoonChanna dhall 1 t. 322.Make them similar to addai's.spoonHing a small pinchSalt 1 t. Mix mashed eggplant. hing. vetha mulaka.spoon MethodMake a batter with rice flour. Add 6 cups of water to the above and let it cook for sometime.spoonsHing a small pinchTurmeric 1/4 t. and let it cook for sometime. Serve with corrianderchutney or onion chutney.spoonsGhee 2 t.spoons MethodRinse and soak rice.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. 321.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. andcurry leaves in oil. Finally add the ground methi powder.Make the peserat like dosas. and curry leaves.spoonUrad dhall 1 t.spoon MethodDry roast methi. butter milk. curry leaves. red chillies. andcurry leaves in oil.Fry mustard in oil and wait till it splatters. Now add cream of rice and keep stiring until cream of rice gets cooked.Fry mustard. 324. red chillies. urad dhall. salt and tamarind paste.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.spoonMustard 1/4 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. and either bake it in an oven. Garnish with finely chopped cilantro. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. and grind it into a powder and keep it aside. hing. mash the eggplant and keep it aside. and salt.spoonCurry leavesOil 2 t. red chillies. channa dhall.spoon salt.spoonRed chilli 4-5Mustard 1/4 t. Peel the skin. and urad dhallin water for 1 hour. and mix it with the batter. and add the choppedeggplant to this.FoolzParadize. hing.spoonChanna dhall 1 t. Sprinkle little water.spoonSalt 3/4 t.
hing. hing. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. urad dhall.Fry pepper.spoonGinger a small piece finely choppedGhee 1/2 t. urad dhall.Org slightlyuntil the eggplant gets cooked. and sprinkle this on the plantain curry.spoonChanna dhall 1 t. and add this to the above pongal. urad dhall. red chillies.spoon MethodFry mustard. and diced plantain in oil in a wok. Plantain Curry IngredientsPlantain 2-3 washed. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.spoonCurry leaves a fewOil 3-4 t. finely chopped ginger.spoonMustard 1/4 t.spoonCurry leaves a few Cooking oil 3 t. and now add the ground masala. Letthis cook for a few minutes and then garnish with cilantro. Plantain Puli Curry IngredientsPlantain 2-3 washed.Fry cashews in 1 t.spoons ghee. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. and the ground masala powder.Fry mustard. Add little water to tamarind paste.spoonsButter milk 1/4 cupCooking oil 2 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.spoon MethodSoak vazai thandu. cumin seeds. curry leaves. turmeric. red chilliand diced plantain in oil in a wok. red chilli.spoonSalt 1 t.spoon ghee and add to the above.spoon MethodBoil plantains with turmeric and salt. urad dhall. moong dhall. hing.spoonHing a small pinchTurmeric 1/4 t. red chillies.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. curry leaves.spoonSalt 1 t. turmeric.spoon (or to taste) MethodBoil plantains with turmeric and salt. Now add salt. Let it cook for 10 minutes.Peel skin and grate them and keep it aside. and ginger in oil. hing. Sprinkle water and let it cook for 10 minutes.Fry mustard. peeled and dicedCumin seeds 1/2 t.Fry mustard.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. Sprinkle water and let it cook for 5minutes. finely chopped ginger. butter milk and salt togetherfor 15 minutes. channa dhall. curry powder and mix it well.spoons of cooking oil.FoolzParadize.spoons of oil and then add the grated plantains. curry leaves. turmeric. coconut and red chilles and keep it aside. Mix it well andadd a few t.and then add the grated coconut to the above.Provided by: www.spoonRed chilli 2Curry powder 1 t. and ginger in 2 t. lemon juice andsalt in 2 t. lemon juice andsalt in 2 t. urad dhall.spoons of oil and then add the mashed potatoes.Wet grind cumin seeds.spoonCumin seeds 1/2 t. 329. 326.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. turmeric.spoonSalt 1/2 t. 158 . Now add the remaining salt. curry leaves.Add salt and remaining ghee and mix everything well. and let it cook for a few more minutes.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.Fry mustard.spoonSalt 1 t.spoon (or to taste) MethodBoil potatoes with turmeric and salt. 327.spoonHing a small pinchTurmeric 1/4 t.Squeeze the butter milk out the soaked vazai thandu.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonMustard 1/4 t.spoon MethodCook rice. peeled.Peel skin and mash them and keep it aside. moong dhall and turmeric powder with extra water andkeep it aside. 330. and addthe vazai thundu to the above pan. channa dhall.spoonTamarind paste/extract 1/4 t. hing.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. and let it cook for another 5-10 minutes.spoonChanna dhall 1 t. curry leaves.spoon Mustard 1/4 t.spoonRed chilli 2Mustard 1/4 t. 328.spoonMustard 1/4 t.spoonsSalt 1 t.spoonUrad dhall 1/4 t. tamamrind paste.spoonSalt 1/2 t. green chilli. and dicedUrad dhall 1/2 t. hing.
and keep the same amount ofsugar aside.Knead maida. Now add sugar and keep stirring. Add the soaked saffron and serve it cold.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. using somecold after. and keep it aside. 159 . and kesar color to above and let it cool. and boil for 10-15 minutes. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.FoolzParadize. till the flavour comes out. and almond paste for 10-15 minutes. Serve it cold/hot. Add the remaining milk.Boil evaporated milk. Add saffron.Provided by: www. 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.spoonsSaffron 1/4 t. 332. and sugar into a nice dough.Measure the amount of almond paste. condensed milk. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. and keep it aside.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.Org 331.Soak rava in little water for 10 minutes.Cook the almond paste for 5-10 while stirring it constantly. soked rava.Soak almonds in hot water for 1 hour.
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