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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
............................................112 Dryfruit Halwa........................................................................ 184.........121 Healthy Tomato soup.....................................................131 Brown Gravy..................................................................................................................................................................................................................................................................... 219......... 193................................................... 211.........116 Matar Palak.............................. 231.............. 178................................................................................................... 197.............................................................................................................................................................................................................................................................................................. 182..............................................................................................................................................................................................................109 Navaratna Curry ...........................121 Moong Soup With Paneer .......................................................................................105 Dum Gobhi.......................................................................................... 230...........128 Badshahi Baigan ................................................. 199....................................................................................................................................................... 189..........111 Sweet Shakarpara (Diamonds)...... 190.................... 195..................................................................................................................................... 205.......................................................................................................................118 Venn Pongal...................................................... 216...............112 Dal Payasam..........99 Onion Rice .......100 Pulihora (Tamarind Rice)........................................ 235....................................................................................................................................................................................................................................................................................................119 Vegetable Korma ...................................................................................................................... 207...................129 Red Tomato Gravy...... 233............................................................................................................................................................102 Ravva Dosa ............................................................................................................................................................................................................................................... 191...........130 White Gravy .............104 Khatti Arvi Ka Saalan..........................................................................................................................................................................................................101 Masala Vada......................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)...............................................................114 Dahi Wada .....................131 Besan Burfi ....... 212........................................................... 192...................... 228..............................................................................................................................................113 Red Beet Paratha...................................................................................................110 Rasmalai.............................................................................................................................. Baigan fry Recipe..........124 Tum Yum Soup.... 180............................................................................................................................................................................................122 Corn Soup with Vegetables.................... 179.......................................................................................103 Bhakar Wadi........................................................................................................ 222......................................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)....104 Dum Ka Karela . 225..... 196................................................ 226....................129 Green Gravy...............................................................................................................................................127 Kofta Lajawab................................................................................119 Mixed Vegetable Kofta in Tomato Curry .............................................................123 Lentil and Vegetable Broth.................................................................................................................................................................................................................................................................115 Rasmalai............................................................................................................................... 217............................................................................... 201.....................................................................................125 RAJMA CURRY ........................................ 218.......................................................... 204................. 188..................................................................................................................... 185... 215...............................................................................................................................120 Chakali............... 210......................................................................................................................132 Raabdi.......103 Aloo Gobhi Methi Ka Tuk............... 209...........128 Beetroot Parathas ....................................... 221....................113 Green Onion Bhurji..........................................................................................................................................................108 Vegetable Jhalfrazie ...................... 187..............................................................FoolzParadize.............................................................................................106 Garam Masala ............ 202..................................................................................................................................................................108 Malai Kofta............................................................................................................111 Cashewnut Barfi....................................113 Mysore Bonda ..............107 Sarkarai Pongal................................................. 206............................................................... 198.........................116 Instant Dhokla..................................124 Sweet Corn Soup ........................................................................... 208.................................. 181................................................................................................................................................................................... 214.............123 Letil Soup........................................................117 Aloo Mutter..................118 Tamilian Kurma .......................................122 Green Peas Skin Soup..................................... 213............ 200...........................................132 4 ..................................................................................111 Besan Ladoo.......................................................................................................Provided by: www..................Org 177..........................................109 Vegetable Kofta .. 223.................................................................................. 227............................................ 186............................................126 Cheesy Sweet Jamuns.................................... 203........................ 232......................................................................................................................................................................... 229.....................................................................................................................123 Hara Nariel Ka Shorba................................................................. 224................. 220.......................................................... 194......98 Kozukkattai (Stuffed Rice Balls).............................125 MALAI KOFTA CURRY................................................................................................................................................................................................................................................................................................................................................................................... 183........................... 234..
....................................................................... 267............................... 283.............. 238................................................................................................................................................................................ 265.............................. 244................................... 261..... 258........................................................................................................................................................................149 Dal Vadai (Aama vadai) .......................134 Dum Aloo....................................................... 272..............147 Coconut Milk Pulav.... 266................................................................................................................. 246.........................138 Sambar................................................................. 252.........147 Palak Paneer....150 Uthappam.150 Morkkali.............................................................................................................................................................................150 Masala Dosai............................................................................................. 260.............148 Lime pickle ................150 Maida dosai.....................................................................................................................................................................................................145 Indian Cream of Tomato Soup.........................................................133 Dum Arvi................148 Cabbage Vadai............................................................................................................................................................. 288............................................................................................................... 241...................................................................................................................... 262........148 Gonkura Thokku ................................ 277................................................................................................146 Halwa .....................................................................................................................................................................................................................................................................................................Org 236....................134 Bhindi Masala ....................................................................................................................................................... 280....................................................................................140 Cauliflower Curry ............................................................................................................................................................................134 Matar Paneer................ 271...................................................... 237.................................................... 279..............................................................................137 Mangalore Rasam...151 Laddu................................. 269.....................143 Dosai........................141 Sambar Masala.........142 Didir Dosa...147 Rava Bonda ............................ 294................................................................................................................................ 289......149 Rice Uppuma ....................................................................... 263...........................................142 Didir Onion Rava Dosa...............148 Curd Vadai..................................................................... 253.....135 Vegetable Jalfrasie .............................................................................. 284...149 Aval uppuma ........................................................143 Basic Curry Sauce............................................................. 242............................................................................................ 264............................ 278...............................Provided by: www.................148 Aavakkai (Mango pickle)..........................................................................................................................149 VenPongal....................151 Kozhukkattai.............................................................. 270.................................................................................................151 Rava laddu (Ravaalaadu)..................................................................................................... 287........................................................................................................... 254......................................................................................................................................................149 Mangalore bonda ................ 285.......................................................................133 Rasagulla.................................................... 255.........................146 Toll House Pan Cookie ............................ 276......................143 Biryani.......................... 293..............................................144 Double Ka Meetha (Bread Pudding)...........................................................................................................................................................147 Tomato pickle . 251....................................................................................................................................................................................................................................................................................................147 Maida Bonda.............................................136 Mangalore Rasam Powder.....................................148 Maavadu (Tender mango pickle)..........................................................................................................................................................................................................149 Urud Vadai (Medhu vadai)......................................................................... 248..................................................................................................... 273............................................................... 259............................................................................................................................................................................................ 239............................... 282..................... 281.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 292.................................................................................................................................................146 Rasavangi .............................................................................. 291..........................................................................................................149 Rawa Kichadi........145 Kadhi......................... 275..... 286........ 290...................................................................150 Rava dosai .......................151 Sakkarai Pongal................................................................................................................................................................................................................................................................ 250.....................................................................................................................................................................................................149 Sevai (Idiyappam) ...................................................................................................................................................... 243.....................................................................135 Rasam Masala .......... 247.....................................................................................151 Poli ............... 257......................................................................................... 240.................................................................................................................................................151 Jilebi......................................................................................................... 274.. Ras Malai ........................................................................................... 249..........................................FoolzParadize......................................148 Tamarind pickle (Pulikkachal) ....................................................146 Bengan ka bhurta........................................................................................................147 Stuffed Brinjal Curry................ 256................................148 Ginger Pickle ...........141 Vada .............................. 268..................................... 245...................................................................................................................................................................................................152 5 ...........................................................................
..................................................... 299................... 312......................... 325..................152 Milk Appam................ 317............................................................................................Provided by: www..............................................................................................................................................................................................152 Palak Paneer............................... 298.................................................................................................................................................................................................................................................... 332............................... 311................................................. 324......................................................................................................... 308... 330......................................................................................................158 Vazai Thandu Curry.....................................................................155 Spinach Vadai........................... 331............................ 296................155 Potato Bhonda .................................................... 300.............................................................................................................................................................................................................152 Sweet Adai.........................................................157 Peseret.............................................................................................................................................................................................157 Eggplant Gotsu.................... 307................................................................... 316....................................................................................................157 Moor Kali..................................................................................................................... 313.......................154 Cashew Kunuku ................................................157 Eggplant Podi Curry ................................................................ 326.............................................................156 Thaval Adai.....................................................................................................154 Medhu Vadai.......................................................... 319...............................................................................................................................156 Ordinary Adai................................................................................................. 322......................................................................................... 303...............................................153 Kunuku.............................................................................................................152 Panchamritham (fruit salad)...................................................................................................157 Tamarind Uppma ................................................................................................................................................ 328................................................................................................... 320..........................................................................152 Chole.................................................................................................................Org 295.159 Paal Poori (Sweet Poori)..............................158 Venn Pongal.......................154 Madhur Vadai......157 Plantain Puli Curry .....................158 Potato Podimas .................................... 321.................................................................................................................................... 329......................155 Idli....................................................................................................................................................................................................................156 Kanjeepuram Idli....... 318.... 309..............................156 Vella (Jaggery) Dosai................................ 314..............................................................................154 Vermicilli Masala Vadai...................................................................................................155 Bhonda .............. 304..............................................................................................155 Thukada ...............................152 Sweet Puttu..................................................159 0............................................................................. 297................................153 Oatmeal Raisin Cookie ................................................................................................................................ 305..............158 Badam Kheer.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................FoolzParadize.......................... 302.................................................158 Plantain Curry................................................................................................. 315................................................................156 Aval Dosai................155 Kara Vadai..................................156 Rava Dosai.................................... 306........................ 301.......152 Paanagam........................ Somaasi............................................................................................................................................................... 323....................... 327....................... 6 ........................................................................................................... 310...........................
Cover and boil over a high flame for 2 minutes. red chilli powder 1 tsp. Cool quickly. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida.FoolzParadize. onions and fry till very tender. 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. In the same hot ghee add the cumin seeds. Add spinach and potatoes. Serve hot with naan or parathas or even rice. Boil for 2-3 minutes. Add the ginger. add very little water (just a sprinkle) and a pinch of salt. lemon juice 1/2 tsp. Gobi Manchurian INGREDIENTS: 7 . cinnamon-clove powder 1/4 tsp. Drain the potatoes. Heat ghee and fry potatoes till light brown. Cut the potatoes into big pieces. instead of atoes. Put in a mixie. Pour over the vegetable and mix gently. garam masala 1/2 tbsp. Note: You may use boiled peas. add green chilli and run for a minute. butter 4 tbsp. Keep slightly coarse. ghee salt to taste METHOD: Put the washed spinach in a pan.Org 1. keep aside. do not make very smooth. boiled corn kernels or paneer chunks in the above dish. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2.Provided by: www. Add all the dry masalas and fry till ghee separates. or hold under running water in a colander. Keep aside. wheat or other flour 1 tsp. When it resumes a boil sprinkle the flour and stir well. Add the tomato and further fry for two minutes.
potato. tomato. Add florettes and soya sauce. of milk has been added. Sprinkle 1 tsp. Make thin batter out of flour and 2 tbsp. add remaining ginger. ladyfinger (okra) 100 gms. garlic and crushed red chilli and fry for a minute. Variations: Dry manchurian can be made by omitting the gravy. Boil till the gravy becomes transparent. 1 small bunch spring onoin finely chopped 2 tsp. Dip the florettes in the batter one by one and deep fry in hot oil. Add 1 tbsp. Make florettes as above and instead of adding water as above. brinjal. garlic finely chopped 1/4 cup plain flour 3 tbsp. cornflour to 1/4 cup water and dissolve well. Add 1 1/2 cups water and bring to a boil. oil 1 1/2 cups water 1 tbsp.carrot. Boil for two more minutes and remove. Gradually add to the gravy and stir continuously till it resumes boiling. french beans 8 . Drain and pat dry on a clean cloth. Keep aside. Same procedure for veg. to which a tbsp. In the remaining oil. each of ginger and garlic and red chilli powder and salt to taste. cornflour on the florettes and stirfry for 2 minutes.cornflour. manchurian (with gravy or dry). use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. add fried florettes.Org 1 medium. ginger finely chopped 1 tsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. but instead of using only cauliflower. dry 3 tbsp. onion. cornflour 1/4 tsp. Add the salt and spring onions. spring onions and soya ce at this stage. cauliflower clean and broken into big florettes. Serve hot with noodles or rice. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. adding 1/4 tsp. capsicum. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3.Provided by: www. Sindhi Saibhaji Ingredients: 1 each .FoolzParadize. red chilli powder 2 red chillies. Stir fry for a minute. small cabbage. Fry as above and proceed as above.
open and handblend the contents. Place whole tomato on top. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4.Org 1/2 bunch each spinach. Mix well.Provided by: www. cover and pressurecook for 3 whistles. Cool the cooker. coriander. ghee add a pinch of asafoetida add to the mashed vegetable. add all the vegetables. red chilli powder 1 tsp.FoolzParadize. add enough water to cover the contents. 1/2 bunch any other leafy greens. Add all masalas and mix. 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 . khatta (3 leaved) greens. salt 1/2 tsp. Heat 1/2 tbsp. turmeric 3 tbsp. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. spinach and dals. dhania (coriander seed) powder 1 tsp. Clean. Heat oil in a pressure cooker. paneer (cottge cheese) 3 tbsp. ghee 2 pinches asafoetida METHOD: Clean and wash dals. Shahi Paneer Ingredients: 250 gms. oil 1/2 tbsp. wash and chop spinach and vegetables except tomato.
Blend in a mixie till smooth. Makes for: 6 Shelf life: best fresh. Fry for 3-4 minutes. dhania powder 1/4 tsp.ginger. covered. green chilli and cardamom. Boil to get a very thick gravy. chopped coriander Method: Chop the paneer into 2" fingers. garam masala salt to taste 1/2 cup milk 2 tbsp.FoolzParadize. Heat remaining ghee. Add tomatoes and cook for 7-8 minutes.Org 1/4 cup beaten curd 1/2 tsp. add gravy and other ingredients except milk and paneer. Heat half the ghee. Add 1/2 cup water and cool. Add onion. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . add milk and paneer fingers and boil for 3-4 minutes. red chilli powder 1/2 tsp. heat gravy. Potato in Curd Gravy Ingredients: 3 medium. tomato sauce To garnish: 2 tbsp. salt 1/2 tsp.Provided by: www. Add curd and cook for 5 minutes. Just before serving. grated paneer 1 tbsp. turmeric powder 1/4 tsp. red chilli powder 1 tsp. Garnish with chopped coriander and grated paneer. 5. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Making time: 45 minutes.
coriander leaves chopped 1 1/4 cup water 1/2 tsp. ghee salt to taste 11 .Provided by: www. wheat flour 1 tbsp. butter 1 small sweet lime 1 small apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. coriander chopped 1 tbsp. Add the seeds (cumin and mustard). add ginger-garlic. oil Method: Cut potatoes into big pieces. mustard seeds 1/4 tsp. chilli and curry leaves. When they splutter. Stir well.Org 1 tbsp. each ginger. Add the masala mixture and fry for 2 minutes. each cumin. garlic grated 2 green chillies slit 1 tsp. Add the remaining water and all the potato and flour. Keep both aside. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Mash 3-4 pieces fine with hand.FoolzParadize. Heat oil. Making time: 30 minutes. 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. Serve hot with thin wheat chappaties and rice. Mix all the dry masala in 1/4 cup water. Makes for: 5 Shelf life: Best fresh 6. Stir continuously after adding curd.
cuminseeds 2 tsp.Org Dry Masala: 1 tsp. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. cream 75 gms. sugar 2 tsp. grated ginger 1/4 tsp.coriander and chopped cherries. Garnish with grated cheese . garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. turmeric powder 1 tsp. Allow to thicken a bit. Serve hot with naan. khoya or paneer 150 ml.Provided by: www. Malai Kofta Ingredients: Gravy: 125 gms. white pepper powder. khuskhus (poppyseeds) 1 tsp. cashewnuts 3 tsp. add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes. cashews and raisins and boil till the gravy is thick and the fat separates. roti or paratha. ghee Kofta: 50 gms. Add the carrots and peas. Add butter to ghee and heat.FoolzParadize. nutmeg powder 1/2 tsp. drain and keep aside. mix together curd and cream and add to gravy. 2 1/2 tsp. milk 50 gms. Chop all the fruit fine. Heat ghee and fry cashews. khoya 12 . add fruit. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7.
Mix together all the ingredients except raisins and cashews. peeled. grated cheese or paneer 1 tbsp. coriander chopped 1/2 tsp. to a paste. cardamom. except ghee. cashewnuts 20 gms. warm oil water to knead dough For filling: 2 potatoes large boiled. Add 2 cups water and simmer on low for 15 minutes. Optional: You can deep fry the koftas also. Keep aside. Flatten. Add paste and fry further for 5-7 minutes stirring well. mashed 1 onion finely chopped 13 . Serve hot with naan or parathas. nutmeg and cloves together.FoolzParadize. Repeat for remaining dough. chopped coriander Method: Koftas Boil the potatoes.Org 50 gms. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. Making time: 45 minutes. Garnish with grated cheese and chopped coriander. Shelf life: Best fresh. Place 2-3 cashews and raisins in the centre and shape into a ball. Heat ghee in a skillet. Makes: 10 koftas with gravy. 8. peel and smash them. Gravy: Roast the cinnamon. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Dry grind and keep aside. Take a ping-pong ball sized dough in hand. paneer 5 medium potatoes 20 gms. Warm the koftas either in the oven or on the tava. Wet grind all the other ingredients.Provided by: www. cum seeds in salt to taste Garnish: 1 tbsp. To serve place warm koftas in a casserole. add powdered spices and fry for 2-3 seconds.
add potatoes.Provided by: www.FoolzParadize. add ginger. salt and little water. Run a moist finger along diameter. Make five to six. Cover with moist cloth. saute till light brown. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Keep aside. To proceed: Make a thin 5" diam. garam masala. Making time: 45 minutes Makes: 20 pieces (approx. 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. turmeric. add onion. Add coriander. coriander seeds cru shed 1 tsp. oil. Add more water little by little. 14 . Add oil. garam masala 1/2 tsp. For filling: Heat 3 tbsp. Cool. kneading into soft pliable dough. ginger crushed 1/2 tsp. of filling in the cone and seal third side as above. Stir further 2 minutes. round with some dough. or tomato sauce. or the samosas will turn out oily and soggy. Stir fry for a minute. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. Cut into two halves. garlic. red chilli. keep aside for 15-20 minutes.Org 2 green chillies crushed 1/2 tsp.) Shelflife: Bestfresh 9. Drain on rack or kitchen paper. coriander seeds. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Place a tbsp. deep fry on low to medium till light brown. lemon. Beat dough on worksurface and knead again. Serve hot with green and tamarind chutneys (refer chutneys). salt. Join and press together to make a cone. Put in hot oil. Stir fry for 2 minutes. Do not fry on high. green chilli. garlic crushed 1 tbsp.Mix well till crumbly. Re-cover. turmeric powder 1/2 tsp.
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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
garlic. Store in a clean glass bottle. oil 1/2 tsp. add onion. Add water as and when required. 10.Garnish with cheese. 12. saute till brown.Org 1/2 tsp. stir. 6.Pressure cook till done. 3. wash. 11. in a small mixie. each ginger & garlic grated 3 green chillies 1 tbsp. stir. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. drain.Add ginger. 7. Note: Sev is a fried Indian snack made of gramflour. except cheese. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. or paratha. 4. oil 1 clovette garlic Method: Put all the ingredients . (2 whistles). Try using no water or as little as possible to make the chutney keep longer. Run the mixie till a smooth chutney is obtained. 9.Provided by: www.Add few pinches salt.Serve hot with makki ki roti. 2.Add both greens. maize flour Method 1.Heat oil in the pressure cooker direct. 18 .Chop both greens.Heat ghee in a pan. 1 cup water. garam masala 1 tbsp.FoolzParadize. Heat the oil and add the asafoetida and put in the mixie. 8.Mash well. 5. ghee 1 tbsp.Add all other ingredients.Stir well and cook till oil separates. except oil and asafoetida . jaggery salt to taste 1 tsp. green chillies.
Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Then make vada shape and deep fry in oil.1/2 cup. Add fried coconut.½ cup urad dhaal .¼ cup red chillis 19 . Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Meanwhile cut coconut in very small pieces and fry in ghee. powdered cardamon and cook again for a while. Add jaggery syrup and again cook till even it gets absorbed. 17.FoolzParadize. This is done because sometimes jagerry has mud and stones. Sweet Pongal Ingredients (for two people) :Moong dhal .1/2 cup. Adai Rice .k)and cook it seperately (in two different containers). Break the jagerry and put in water (very little) and make a syrup. Fry cashew and raisins also separately.¼ cup thoor dhaal . 16. 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.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.¼ cup yellow moong dhaal . Add three big table spoons of ghee. Thoroghly wash and keep it in cooker with the right water (lesser is o. Then soak rice and dhal separately for 10 minutes.¼ cup chana dhaal . Serve hot in two cups with a spoon of ghee. Grind dhaal in little water.Provided by: www.dry grapes) cardamom ghee. Rice . cashews and raisins. Milk Coconut cashew jaggery raisins (khish-mish . After we make the syrup strain it through tea strainer.
Beat well till sugar has fully dissolved into curd. milk till well broken and dissolved. it is used in soaking pancake pancakes like malpua. Empty into a glass serving bowl.Provided by: www. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). it proceeds to thicken to the next stages very quickly. 18. b.Put back to boil. This consistency is generally used in dipping sweets like. Grind with little water. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled.Always use a metal strainer or moist cloth to strain the hot syrup. add 1/2 cup milk. of the fried flours. Keep aside for 25-30 minutes to allow sugar to dissolve. etc. because once the first thread forms. Chill for 1-2 hours before serving. cardamom powder few strands saffron 1/2 tbsp. Keep aside. imarti. boondi. To save time. curds 300 gms. On further boiling two tars are obtained and this is used in sweets like burfis. g. d. pista & almond crushed Method Tie curd in a clean muslin cloth overnight.FoolzParadize. (6-7 hours). sugar 1/2 tsp. Make syrup side by side of making the recipe. 19. Take into a bowl. it is time to strain. surti ghari. If no thread is formed. etc.Use as required in the recipe. but there is stickiness in the syrup when tested. Rub saffron into 1 tbsp. After this stage do no stir briskly and continuously or the sugar will recrystallise.Check frequently. etc. This will avoid excess wastage of time and unnecessary cooling off. as the recipe demands. mohanthal. then it is 3/4 tar (thread). 20 . pressing with hand or spatula. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled.Org salt Soak everything in water over night. h. Mix in cardamom powder and dissolved saffron and half nuts. 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. f. prepare the syrup on a second burner. stirring occasionally. while making the rest of the recipe.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. never plas tic. c. Pass through a big holed strong strainer.Put both in a deep saucepan to boil. jalebi. gulabjamoon. reheating the syrup too many times will alter the texture of the resulting sweet dish. e. top with remaining nut crush. Shrikhand Ingredients 1/2 kg.When a thick scum is formed on the surface of syrup. Following are the steps shown to make sugar syrup (chashni) in the right way. Boil some more and when 1 tar forms.When the mixture comes to a boil. add sugar and mix. etc. checking the consistency required as above. a.
flour.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. so as not to charr. add pulp at the stage of adding cardamom and saffron. Note: The water drained from boiling dal is used to make the amti. add enough water to make a soft pliable dough. life all round and seal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Keep aside. OR Shallow fry on griddle like a paratha for a better flavour. Mix ghee. Puranpoli Ingredients 300gms. 20. Mash jaggery till lumps break. But this method will consume more ghee and therefore calories. Take a morsel sized ball of dough. Drain in a colander for 10-15 minutes.Provided by: www.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. Serve hot with dal or amti. Place same sized ball of filling in centre. cardamom powder 150 gms. plain flour 1 tbsp. of ghee all over top. channa (yellowgram) dal 300 gms. Pass through an almond grater little by little till all dal is grated. Repeat other side. 21 . Roast on warm griddle till golden brown. roll into a 4" round.FoolzParadize. Mix well into dal. Reroll carefully to a 6" diameter round. Apply a tsp. ( a thin curry made using black masala. Take on serving plate. jaggery (molasses) 1 tsp. garam masala and some mashed dal. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. mango.
2. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Cool.FoolzParadize. pour in the syrup. Pour at once into the flour mixture. Coconut Burfi Ingredients 250 gms.Provided by: www. Keep aside to cool a little. wrap individually into square pieces of thin plastic sheet. Beat well with a large fork till the mixture forms threadlike flakes.Org 21. Making time: 45 minutes Makes: 20 pieces (approx. 3. Store in airtight container. cut into 1" squares.Spread in a greased plate. stirring occasionally. Pour onto a greased surface or thali and roll to 1" thickness lightly.Prepare syrup with sugar and water to 2 1/2 thread consistency.Stir well and cook till soft lump forms. water ghee for greasing plate Method 1. Use method as shown in introduction. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. 4. Cool. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Bring syrup to 2 1/2 thread consistency. Make syrup out of sugar. 22 . Add flour mixture and roast on low till light golden. Prepare syrup simultaneously. cardamom seeds crushed coarsely 2 tsp.Warm coconut in heavy saucepan. sugar 150 ml. finely grated coconut 250 gms.) Shelflife: 2 weeks 22. water and milk as shown in introduction. milk 1/2 tsp. Heat ghee in a heavy saucepan.
8.Add cardomom powder to syrup.Sprinkle cardamom powder (optional). 4.Wash and drain. 11. then form small ringlets all along the ring. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23.Keep aside for 3 hours.Make 4-5 imartis at a time. make a ring first.Make 1 tar sugar syrup as shown in introduction. More is weather is cold. 10. 9.Provided by: www. beat the dal well by hand till fluffy after grinding.Soak for 3-4 minutes.Cut into squares.If using a mixie.Remove from ghee. take a 12"x 12" thick cloth. drain and dip in hot syrup. make a buttonhole type hole in centre.Org 5.Repeat for remaining batter. 3. cardomom ground 500 gms. depending on size of frying pan. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. (2) Soak in syrup as required. If not available. 23 . 5. store in airtight container. 6. 2. drain and serve. water saffron colour 1/2 tsp. 12.Soak urad dal overnight in plenty of water. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. Put water little by little.Using either an imarti bottle (with nozzle) or cloth as shown in note. form imartis in the hot ghee. 6. Hold like a pouch and press out imartis like icing. ghee to fry Method 1.FoolzParadize. Lower flame and allow to crisp turning once. Note: Use a flat bottomed frying pan. Till you come to the start. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day.Add colour and mix very well. Shape the imartis as follows. 7. Place over a tumbler and pour in some batter. Grind to fine thick batter.
25. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. stirring continuously. Once the sugar dissolves. 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. Spread some of the coconut on a butter paper sheet. stirring continuously. 26.Org 24. non-stick pan. 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.Provided by: www. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. on the sheet. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Cook on slow flame. add the cashew (powdered) and elaichi Cooking. 24 . Grease hands and take a chunk of the mixture and roll into a thick roll. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy.FoolzParadize. cashew. It takes a while to cook Stir gently till a soft lump forms. Do not allow to stick to bottom. all the coconut to cover it.
stirring continuosly. Add ghee. Boil till thick. Carefully pour hot milk and stir. 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. Decorate with chopped nuts and serve hot. Serve hot. Heat ghee in a heavy pan. add the sugar and cook. Do not knead. press out excess water. Add the chenna and boil till the mixture thickens. stirring continously and gently till ghee begins to separate. saffron and colour.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. stir continuously. Set in a tray. After a while it should turn a light brown and aromatic. stirring continuously. Add sugar and cook further till thickens. Use a long-handled spatula as the mixture tends to splatter. wash and grind to fine paste. elaichi. Add paste and cook on first high then slow flame. 25 . Once it starts thickening. take in a plate and press down. stirring occassionally. 27. 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. When thickens. Add the sugar and continue to cook.FoolzParadize. stirring all the while till softly thickens in a lump. Put the remaining milk in a heavy pan and boil to half. apply silver foil and sprinkle the chopped nuts. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Provided by: www. Once the chenna settles sieve through muslin cloth. 28. decorated with a chopped almond or pista.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Boil till thick. When slightly thick add khoya and cook. 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. stirring continuously. decorated with a chopped almond or pista.1/3 cup sugar 150 gms khoya or milk powder made paste.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . 2 .Provided by: www. saffron and colour. Add ghee. 31. Add milk and boil in heavy saucepan. stirring occassionally.Org 29. elaichi. Once it starts thickening. 30. Add sugar and ghee. Add sugar and cook further till thickens. Garnish with almond or walnut in centre of the halwa. stir continuously. Serve hot.FoolzParadize. Cook on low turning continuously till ghee oozes. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .
Use as little water as possible. Method Soak the dal for 5-6 hours. stir gradually till golden brown. Decorate with chopped dry fruit. Atte ka seera 2 tbsp. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates.Provided by: www. Decorate with chopped nuts 33. of milk. (One thread should fall when poured from a tilted spoon) keep aside. Once the dal stops sticking to the vessel. add elaichi and dissolved saffron. Wash and remove the skins well. Serve hot especially on a cold day. Remove with a strain. Cook slowly till all water is absorbed. Pour the hot syrup. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. 32. and ghee begins to separate. wheat flour 2 1/2 tbsp. Further boil till the syrup become sticky between the fingers. Once sugar dissolve add a few tblsp.Org elaichi powder water about 250 ml. As the syrup boils the scum will rise. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Keep stirring rigorously to avoid burning. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Heat the ghee in a heavy kadai (vessel) and add dal. not allowing hand to be scalded.FoolzParadize. Grind dal fine either in a stone grinder or electric grinder or mixie. Put sugar and water in a pan and put to boil. Stir very carefully.
FoolzParadize. coconut flakes and saffron.Provided by: www. Serve hot. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Shelf life : 15 days 35. 34. stirring occassionally. Add cardomom powder. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. decorated with a chopped almond or pista. Wet hand with milk and shape the mixture in ladoos. Stir slowly till the milk is fully curdled. Remove the cream layer. Add ghee. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Stir continuously. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Add sugar and cook further till thickens. When the rava turns light brown add the sugar. saffron and colour. Keep aside cool for some time. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Boil till thick. stir continuously. Add half the milk. Stir for 3-4 minutes. Once it starts thickening. 28 . Serves: 12 helpings Time required: 1/2 hr. Add the citric acid dissolved in some water.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Wash the chenna in the cloth under cold running water. Reheat the milk and bring to a boil. Strain the milk through a muslin cloth. Bring to a boil. Cool the milk for a couple of hours. Mix well. elaichi. Add rava and cook on low heat.
Add essence and chill for at least 4 to 5 hours.Provided by: www. Cook till mixture thickens . khoya (mawa) 300 gms. Heat on low flame . Lessen sugar by 1/2. Mix together in a skillet . powdered sugar 1 tsp.Org Press out the excess water and remove in a wide plate. Take a small fistful of mixture .FoolzParadize. Take off from heat and cool them to room temperature. Note on khoya. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Let them into the boiling water. Powder sugar . Gently knead into a soft dough by passing between fingers. cardamom powder 29 . It should form a very soft lump . Repeat for remaining mixture . Boil milk on high flame in a large heavy saucepan till water evaporates . Making at home consumes time but isn't that difficult. Boil for 13 to 15 minutes. Boil till a soft lump is formed. Mix well . Cover with a perforated lid.) condensed milk and 1 cup milk. Serves: 6 helpings Time required: 1/2 hour. Form a ball . stiring continously . cardamom powder cookie mould Method: Grate khoya . OR Substitute with 1 tin (400 gms. Shelf Life: 15 days (refrigerated) 37. Cool for 10 minutes . Turn out carefully . Press into the cookie mould . Add cardamom powder & colour . Press 2-3 slices of pista on the centre . 36. Mava Burfi Ingredients: 500 gms khoya 300 gms. leaving a soft lump. Serves: 36 pieces Time required: 1/2 hr. Make twelve equal sized balls of the dough. Pedhas INGREDIENTS 500 gms. Stir continuously while cooking. Khoya is available in most Indian sweetmeat stores anywhere. Stir frequently while cooking.
Add condensed milk and cook on slow flame. Gulab Jamoon Ingredients 500 gms.Sprinkle powdered elaichi and decorate. 8. Cook on slow flame. 6. Note: Burfi is usually cut into 1 1/2 inch squares. stirring continuously.Cool. 39.Cook till thick and sides leave. chocolate colour. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp.* Place on a working board and roll with a rolling pin to 1/2 inch thickness.Add essence and remove from flame. 2. Mix in tne sugar. Make ladoos. Roll both parts separately. 5.Mash paneer.Provided by: www. Cook till the mixture is a very soft lump. Shelf life: 10 days 38. yellow colour Method 1. stirring continously. Serves: 25 helpings Time required:1/2 hr. khoya 125 gms.Mix well. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. plain flour 30 . 4. Make incisions with knife to cut in the desired size and shape.FoolzParadize. Cool a little. 7.Org 2 sheets silver foil (edible) Method: Mash khoya . Continue as for mavaburfee. Put into a heavy saucepan. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. Roll lightly. Spread on the working board silver foil carefully and evenly. Variation: To make chocolate mava burfi: Follow till * as above. 3. Place the chocolate on the mava layer.Pour on plate.
khoya 50 gms milk powder 1/2 tsp. plain flour 1 tbsp. 4. Let in some of the jamoons.Make balls of even size. baking soda 1/4 cup milk 1/4 tsp. (1 week refrigerated) 40.The syrup is done when . sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . 8.Mix well to form a soft dough. Soak for 10 minutes.Org 1/4 tsp.Take the sugar in a heavy pan and add water to just cover the sugar. Take off fire and cool a little. of milk to separate the dirt.Microwave lightly or warn over boiling water before serving. cornflour 30 gms. Sweet Kachori Ingredients: For filling: 200 gms. 7. cardomom powder 1 pinch saffron strands 250 gms. 3. Sieve in the flour and soda together.FoolzParadize. 5. ghee For syrup: 250 gms. while dropping from a spoon it falls in a thin single thread.Repeat for all the balls.When they rise up put back on fire and fry till medium brown. Serves: 25-30 helpings Time required: 1 hr. To make the syrup: 1.Boil and add a tbsp. Strain and boil again.Remove from ghee and put in the syrup.Provided by: www. When done pour the remaining syrup over the jamoons. 6. Use as much milk as required for kneading. Makes about 25-30.Crumble the khoya. sugar ghee to deep fry Method 1.Heat the ghee very well. 3. 2.Mix in the cardomom powder and crushed saffron. 9. Shelf life :2-3 days.nutmeg-cardomom -cinnamon powder For cover: 250 gms. Drain and transfer to a glass bowl. 2.
Mix both flours together. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . 7. omam seeds (ajwain) 1/2 tsp. oil salt to taste oil to deep fry Method 1. 10. of milk to clear the syrup.Pour about half tbsp. 8. Time required:2 hr.When slightly cool. 7. Serves:15 helpings . 6.FoolzParadize. 4. red chilli powder 1/2 tsp. 32 . 10. 9. of syrup and roll kachori around to let the syrup spread. 2.Do not over fry.Boil sugar and water adding a tbsp.Allow to stand for half hour before serving. add all other ingredients.Allow to dry on a clean cloth for 25-30 minutes.Mix them well in the flour. 41. 13. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. 3. 5.Make 15 to 16 flattish balls of the mixture. cumin seeds 1 tbsp. 2.Divide dough to make small (4" diameter) thin rounds. 12. except oil to deep fry. Crush and add the saffron. Keep aside 4.Strain.Deep fry in hot oil till a light browning appears. coriander very finely chopped 1 tbsp. make a hole in the centre of each (approx. 5. 9.Drain and cool completely before storing. 3.Mix ingredients for cover.Cover with a wet cloth. Using water knead to a pliable dough.Divide dough also into 15 to 16 parts. diameter). Shelf life: 10 days .Org Method 1.Make 5 to 6 such kachoris. 15.Repeat for remaining kachoris. Keep aside. The mixture should be soft and crumbly. place one mixture ball in the centre.Boil till the syrup is slightly sticky between the fingers.Prick on both sides with a fork. 14. 11. 2cm. 8. 6.Pull up all the sides to seal the mixture and press in centre.Make a well in the centre.Add enough water to make a soft pliable dough.Mix ingredients for filling. heat ghee and fry on low flame till light brown.Roll one part into a puri. turning once.Provided by: www.
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. 3. dry containers. 7. cardamom powder 1 tbsp.Lift with spatula and loosen. 9. 3.Knead the flour with the jaggery water. Makes: 2 1/2 cups. 33 .Cut with a cookie cutter or knife into small diamond shapes.Store in clean. 8. 2. 5. Keep aside on a dry cloth for 1 hour.Heat the water and jaggery till all of it dissolves in the water.Divide dough into 4 parts. 5. 43.Mix the cardamom powder and ghee in the flour.Break into approx.Add maida and knead into a soft pliable dough.Knead each with palm and roll into 4" rounds. 20 parts.Roll into chappatis 1/3" thick. Making time: 45 minutes. 7.Deep fry in hot ghee over slow flame till light golden brown. 4. ghee ghee to deep fry Method 1.Drain well and keep aside till cool.FoolzParadize.Org Making time: 30 minutes Makes: 25-30 pieces 42. 4. 6. 2. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.Warm the water. 6.The dough should be stiff but pliable.Provided by: www. sugar and ghee together till sugar dissolves.Strain and cool a bit.
Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. filling in one half of round . For filling : 1.Seal edges by twisting or pressing together .Org 8.Provided by: www.Keep aside.FoolzParadize.Drain and cool completely before storing. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 10. cardamon powder 1 tbsp. 3.Keep them aside on a clean cloth for an hour or so to dry a bit. 7. 3. 13. 8.Deep fry in hot ghee on low till light brown on both sides.Make small (4 ") rounds.Check for sweetness.Make many tiny slits with knife or fork on each on both sides.Dry on clean cloth for 30 minutes. 9. 5. 2. 2.Drain and cool for a while. sealing in the mixture. 6.Make all in t he same way. 34 . 2. 4. 3.Place 1 tsp. Making time: 45 minutes Makes: 20-25 pieces 44.Mix flour and ghee well. Cool.Cool and break in fine crumbs with fingers. not too thin not too thick .Roast khoya to a light pink by stirring continuously over low heat.The khajas will become crisper and harder as they cool. 12.Store in airtight container after cooling completely.Deep fry in hot ghee on low flame till light golden in colour.Mix all other ingredients. 11.Roast coconut flakes lightly. 1. Note: You may use a karanjia mould for filling them if available. 4. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. 5.Add enough water to make soft pliable dough. poppy seeds (khuskhus) 1 tsp. Making time: 1 hour.Fold over the other half.
Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. Makes: 3 cups approx. Making time: 30 minutes.Cool completely and loosen the boondi with finger till each droplet separates.Make batter with gram flour.Drain and put into the syrup. ghee or oil as preferred water for grinding Method Wash the rices and dal together.Provided by: www.The batter should evenly coat the back of a spoon when dipped i n it. 9. 6. A little practice and it is very easy. which should not be too thin. hold perforated spoon a little above the hot ghee.Boil the sugar and water together.Stir the boondis in the ghee gently and fry till crisp but not brown.Remove scum and boil liquid till the syrup is sticky between the fingers. 35 . 45. 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. pour some batter on the spoon. 7. 4.FoolzParadize. 10.Heat ghee. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. 13. 12. 46. 3.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.Store in airtight container.Keep aide.Pour back remaining batter and wipe spoon. Add plenty of water and methi seeds. add cardamom powder. of milk to bring up the scum. 8. 11. Keep for 3-4 minutes before draining from the syrup. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. but keep warm for use. Add a tbsp. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Org Makes: 13 to 15 pieces. 2. 5.Spread on a wide plate.
channa. oil 1/8 tsp.FoolzParadize.) over dosa. spread with the back of the spoon to a thin round. Spread by gently rotating the griddle. Remove with spatula when crisp. Add to the batter. Rewash the rice by draining the water 2-3 times. oil to shallow fry Serve hot with onion and/or coconut chutneys. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp.30 minutes. 48. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Rawa -like grains should be felt in the batter. The batter should be relatively thin. Makes: 10 . foldable. Heat the iron griddle or non-stick tawa well. udad dal 2 tbsp. 47. Add soda bicarb and salt and mix well. Pour a tsp. Heat griddle and pour 1 large spoon of batter on it. Beat the curds well. Grind to a paste. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Pour a spoonful of batter in the centre. Add more buttermilk if necessary.12 thin dosas Shelflife: Fresh only. ginger grated Roll the dosa in a three-fold cylinder. Keep aside in a warm place for 8-10 hours. add more water if required. not too crisp. Serve hot with chutney and / or sambar. Texture: Thin with polka sized holes. Lift with a spatula as for basic dosa. Put some oil (1/2 tsp. curds 36 .Provided by: www.Org Allow to soak for 7-8 hours or overnight. of ghee or oil over it. salt to taste Keep aside for 20 .
Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Make thin or thick as desired. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. spread with the back of the spoon to a thin round. Fold into triangle to cover masala. Mix well till fluffy and light. of ghee or oil over it. Place a tbsp. pour batter and make as for plain dosas. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. soda and oil. Keep aside for 3-4 hours before making dosas. soda bicsarb 2 tbsp. Soak in plenty of water and keep aside for 5-6 hours. Serve hot with chutney. 1 cup parboiled rice. Pour a spoonful of batter in the centre. Add to the batter. Masala Dosa Ingredients: 1 cup plain rice. 37 . ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Grind to a paste.FoolzParadize. Pour a tsp. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. foldable but crisp.Org 1/2 tsp. Rewash the rice by draining the water 2-3 times. Spread chutney spread over dosa. 1/2 tsp. Keep aside in a warm place for 8-10 hours. Beat the curds well. masala in the centre. 10-12 tsps. 49. add more water if required. Heat griddle. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. salt.Mix both batters. Add plenty of water and methi seeds. 1/4 cup white udad dal. Add the curds. Texture: Light and thin. Allow to soak for 7-8 hours or overnight.Provided by: www.
red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. turmeric salt to taste Chop potatoes coarsely. cumin seeds 38 . cumin & mustard seeds 2 tbsp. Add turmeric. ghee 1 tsp. 50. Use very little water. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp.Org Remove with spatula when crisp. chopped coriander 1 tsp.Provided by: www. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. oil 1/4 tsp. ginger grated 1 tsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. sugar 1 tsp. Add dal. Add chillies and onions. coriander. 1 tbsp. oil. 51. Serve hot with chutney and/or sambar. Chop green chillies. groundnuts salt to taste Grind all ingredients together to form a firm chutney. add cashews and brown lightly.FoolzParadize. potatoes. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. Heat oil. each udad dal. Fry till tender. salt. Mix well. chopped coriander 8-10 cashews halved 1/2 tsp. seeds and splutter.
Heat ghee in a small sauce pan. Keep aside for 5-6 hours. Add chopped tomatoes. Take fistful of dough. Take in serving dish. Add enough milk to knead into a soft pliable dough. In a mixie. (approx. Turning only once. Keep aside. Add all dry masala except cinnamon-clove powder. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Add and mix in curds and oil. Make sure the cloth does not dry up. onion and fry till tender. Cool about 5 tbsp. Knead dough again. salt and soda. washed channa in a cooked with enough water. Making time :.FoolzParadize. each garam masala. turmeric powder 1/4 tsp. Till very light golden in colour. Add drained channa and 2 cup water which was drained from channa. Heat oil in a large skillet.5 39 . 1 onion. or wet again. 6-7 whistles). Repeat for all. Stir and fry till oil separates. Add channa-paste. curds 2 tbsp. Roll into 1/4" thick 5" diameter round. fry further 3-4 minutes. Add cumin seeds to splutter.Org Dry masalas :1 tsp. Chop remaining tomatoes and onions fine. blend together 1/2 tomato. Serve hot with hot channa and slices of onions and lemon. cooled channa and 1/2 tbsp. teapouch and bay leaves. Cover with a wet cloth. Add ginger-garlic and fry for a minute.clove powder. Simmer for 7-8 minutes till gravy thickens. Stir in seasoning gently. coriander. Squeeze lemon over channa.Provided by: www. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Stir and bring to boil. Method for Channa Put the soaked. each cinnamon . red chilli powder 1/2 tsp. channa for grinding.30 mins (excluding pressure cooking) Serves . Fry in hot oil. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. butter or oil 1/2 tsp. Pressure cook till done.
Org 52. Garnish with chopped coriander and a block of butter. (excl. Serve hot with bhaji. stirring and mashing pieces with masala. stir. Mash them coarsely after draining. turmeric powder 1/2 tsp. tomatoes. For Pavs Slit pavs horizontally leaving one edge attached. carrots. cauliflower. chilli powder. pavbhaji masala 1 1/2 tsp. Fry for 2-3 minutes till very soft. Add ginger-garlice.Provided by: www. a piece of lemon and chopped onion. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. etc. each ginger grated. Heat butter in a pan. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Add lemon juice. chilli powder 1/4 tsp. sugar and fry further 2-3 minutes. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. onion. Bring to boil. To Garnish 1 tbsp. capsicum. pressure cooking time) Serve : 4 (2 pavs each) 53. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. (To open like a book). Simmer till gravy is thick.FoolzParadize. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.) 1/2 cup shelled peas 2 tbsp. salt. butter 2 tsp. bottle gourds. Making time : 30 mins. in between. garlic crushed juice of 1/2 lemon. turmeric. Vegetable Pie 40 . beans. potota. Add pavbhaji masala .
Provided by: www. onion. spinach. or till light brown. Heat oil in a skillet. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. cauliflower etc. Roll dough into 4" thick round. corn flour salt to taste Method Sieve together flour and salt. Place over a greased pie plate. Finely chop green chillies. carrot. red chilli powder 1/2 tsp. Quickly. oil 1/2 tsp. Add chilled butter.. ginger. Chope and boil other vegetables. Prick with a fork all over. Do not over knead. Bake in a pre-heated o ven for 12 mins. add the grated vegetables and chillies. Sprinkle chilled water over it. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Bake for 8-10 mins. in pre-heated oven. Add all other ingredients except cream. Keep aside. peas. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Cook till the water evaporates and curry is thick.FoolzParadize. Pour and spread the filling in the shell. with light hand mix the dough into a lump. Cook for 4-5 mins. Chill dough for 15 mins. beans. Slice and serve warm. curry masala (or garam masala) 1 tbsp. 54. Sprinkle a little cornflour over the crust. chilled butter 1/2 tsp. Mix with fork till mixture is crumbly. Stirring occasionally. in a plastic bag. cream 1 tsp. Filling Grate tomato. potatoes. Pour cream all over.Org Ingredients 2 cups plain flour (maida) 100 gms.
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 -. chillies and curry leaves. Add poha and all other ingredients. and all ingredients except 1/4 the coriander and sev. Transfer to serving dish and garnish with coriander and coconut. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. and break lumps with fingers. In a large mixing bowl.optional 1 tsp roasted peanuts -. Stir for 2-3 minutes. Save some coconut and coriander leaves for garnishing. 42 . heat oil. Mix very well. In a heavy saucepan. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Adjust taste and salt. Stir and fry onions till tender. Sprinkle some sev and coriander to garnish. add puffed rice.Provided by: www. Take off fire.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. Wash poha till clean. Spoon into individual bowls.FoolzParadize. Serve immediately. Add onion.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. Drain water sprinkle a handful of clear water and keep aside. Sprinkle a few drops water if too dry. After 15 minutes loosen the poha gently. Mix well. Serve hot with freshly brewed coffee. Return to low flame till hot. Stir gently every now and then. add seeds and then potatoes. Adjust salt and lime as per taste.
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 .Org 56. It will fall off when done.bicarb) warm milk for kneading. METHOD Sieve together dry ingredients into a large rimmed plate. using dry dough if required. When does is like course crumbs. Wet upper side with water and invert. Apply water on the top part with hands Invert naan and stick to griddle. Roll to a thickish roti (4-5 mm thick). Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). 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 . Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. 57. oil and crumble with fingers.que coalfire). Break of piece. 58. Add butter curds.Provided by: www. Cover with wet muslin cloth. the size of a medium potato and roll into a thick triangle. Knead dough lightly.6 hours. Heat griddle (tawa) place on tawa and dry one side. add milk a little at a time. till a soft pliable dough is formed.FoolzParadize. Serve hot with a blob of butter on it. Cover with another plate and keep aside for 5 . Invert griddle and roast over gas flame (or if available a barb. Take naan sized dough and make a ball. Knead slightly stiff dough cover and keep for 2 hours. Serve hot with desired vegetables. Place on a pre-warmed griddle (tawa).
6.Provided by: www.Serve hot with ketchup. 5. Cover rolls with a moist cloth. Phulka also may be done similarly if puffing with cloth. Or after brown spots appear place direct on gas flame and puff. 59.Coat the roll with grated cheese by rolling in it. grated cheese Method 1. chilli. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. garlic in the butter. crushed red chilli salt to taste 1 tbsp. secure them with toothpicks before placing in the fridge. 7.Brush all over with a bit of butter. 4. 3. Break off bits and make small potato sized balls. adding all above ingredients. 9. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.Place in the refrigerator for 30 minutes.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.Apply on all slices generously. Remove toothpicks before baking.FoolzParadize. 2. Roast on griddle (tawa) as for phulka. Note: If you have trouble keep the rolls in place when raw. butter softened 2 flakes garlic crushed 1/2 tsp.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.Repeat for all slices. cover with wet cloth.Roll the bread flat with the help of a rolling pin. with help of tongs. feels difficult. Simple Potato Cake Ingredients 3 large potatoes 44 .Roll one slice tightly from end to end. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. 8. 10.Mix the salt. Roll to 3-4 mm thickness.
12. 7.Sprinkle fresh ground pepper. and roast the other side. Slice into thin rounds or grate coarsely. Variation: Bake the same if desired.Stir fry for 3-4 minutes. plain flour Method 1. Making time: 40 minutes 61. butter Method 1. 3. ginger grated 1/2 tsp.Do not peel potatoes. salt and simmer on low till bottom is golden brown.The potatoes will turn out best if boiled and refrigerated overnight before using. 11.Heat butter. red chilli powder salt to taste 1 tsp.Drain the boiled vegetables.Add vegetables except tomatoes. 4. Level to cover all the potatoes. 6. crumbs.Pour the mixture all over evenly.Let in the remaining butter around the edges to seep down.Arrange potatoes to cover the pan. on bottom of pan. Apply 1 tsp. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. add some more bread crumbs. 3.Provided by: www.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. sesame seeds 1/2 tsp.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. add seeds. keep stock aside. cauliflower. instead if roasting. milk.Flip over very carefully with a wide sharp spatula. 2. 8.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. 14. flour and chilli. cloves in mixie. potato.FoolzParadize. cinnamon. 45 . 10.Heat a thick nonstick pan about 5" diameter. mustard seeds 1/2 tsp.If mixture feels thin. chillies. 5. 5.Deseed capsicum and slice into thin rounds 4. 9. 15.Blend together. sesame seeds. peas. garlic crushed 3 green chillies 1 tbsp. etc. coconut. 6. 13.Serve hot and crisp. allow to splutter. boiled (use carrot.Add ginger. each cumin.Add salt to taste.Meanwhile mix cheese. beans. garlic and paste.Let other side become golden brown too. 2. Top with capsicum.Flip on serving plate and make sections with a knife.
500 gms Onions . simmer for 5 minutes.Serve hot with parathas or chappatis.Remove all the lumps in the chick-pea flour and add it to the syrup. 4. 8. Also add the puree and the spice powders.Dissolve the sugar in the water and heat it.Add this paneer to the prepared palak. 2. 3. 8.Cut 4 of the onions finely and saute them till transparent.Add 1/2 cup stock.FoolzParadize. Making time: 20 minutes. Geera Powder. 1 table spoon at a time.Drain the water and then make puree of the spinach leaves.Provided by: www.Cut the paneer to cubes of desired size (preferably not too small). 2. Add some water if necessary. Fry this in oil till golden brown.Add this paste to the sauted onions.6-7 tbsps Cummin seeds . Cover. 9. 46 . 6. Makes: 2 servings 62. 5. (If the syrup has reached the required consistency. 9. Chilli Powder Method 1. 63.Reduce the heat and add 2 teaspoons of ghee. Palak Paneer Ingredients Spinach .Let boil for a minute or two.2-3 flakes Cooking oil . chilli powder. then you will able to pull it out like a thread). 3. Mysore Pak (South Indian Dish) Ingredients Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Procedure 1.Serve hot with rice or rotis.Add salt.1 tbsp Paneer .tomatoes and cook till gravy is thick.Grind the other onion and the garlic flakes to a fine paste.You can check for this by feeling the syrup between your fore-finger and thumb. 4.Org 7. 7.5 medium sized Garlic .Cook the spinach in water.Keep stirring till you get a thread consistency. 5.150-200 gms Salt to taste Garam Masala.
Repeat procedure 2 till you finish all of the besan.Org 6. 7. you will obs erve that the mixture is not able to absorb any more ghee. 10.Continue to stir and keep adding ghee 1tsp. 9. 2.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. Do not remove the excess ghee. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. add flour & make small round balls with the same. Carefully remove each piece and arrange on the serving tray. At one point.Allow it to cool for 10 minutes. cut it into desired shape and wait for another 10 minutes.Can add little water if the paste is too thick.Switch off the flame add the Kofta's & Cover till Serving.FoolzParadize. 8.Stir. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Before serving garnish with fresh coriader leaves. 4.Deep fry the balls in the hot oil & keep aside 3. 7.At this point. Also. till the flour and ghee has completely blended with the syrup. 65. 5. 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.Take the shredded Cabbage in a bowl. Yield: 40 medium sized pieces.Let the paste cook till the oil seperates. 64. salt according to taste & little bit of sugar. 6. Cooking time: 45 minutes. at a time till the mixture changes color and texture. Then. the whole mixture becomes porous and starts leaving the edges of the vessel.Provided by: www.
jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).Remove kadai from the heat. tamarind paste.Then add chopped chillies. corrinder leaves. 6. 3. Then wash it thoroughly.Grind the fried ingredients with green chillies.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.Dry fry sesame seeds. 66.Add salt according to taste 7. 8. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. urad dhal. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2. 4. chick peas. grated coconut.Grind it coarsly.Soak tur dal over night.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.In the meantime. cumin seeds. 3.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 5. channa dhal.FoolzParadize. 48 . chopped 3tb. 2. 5. add the ground paste to the fried pineapple and fry further 10 mins.Provided by: www.Serve hot with rice dishes. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.Later on. asafotida & salt mix it thoroughly. 4.Then make small koftas (balls) with the mixture pressure cook for 15 min.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. keep oil in a kadai and let it heat for a minute.
Let it cook for 15-20 minutes. 6.2 1/2 cups Cooking oil . fill the mixture in the brinjal.Cook the rice in the quantity of water mentioned above.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.FoolzParadize. 4.Serve hot. 2. Put small piece of jaggery to taste if required.Take all the ingredients grind it at once in mixer. 2.Provided by: www. Then. add the brinjals also. put the mixture in the pan. heat it and then put the stuffed brinjal. Do not overcook. Salt to taste Rice .300 gms Onions . 4. 7. 6. 3.2 tbsps Finely chopped coriander leaves Method 1. Your tikha brinjal masala is ready 68.Garnish with finely chopped coriander leaves. 5. they will get mashed up and will lose their taste. Vaangi Baath (Brinjal Rice) Ingredients Brinjal .Fry the mixture properly.Add 2 tbsp of oil in pan and heat it.Org 67.Saute the onions till they get transparent.Add the spice powders and saute the curry for 4-5 minutes.1 cup Water .Cut the brinjal & onions to not very fine pieces.2-3 medium sized Coriander powder. 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. If u cut the brinjals too fine.Pour 2 .3 tbsp of oil in kadai. 3. 7. 5.Add little water to the brinjal.Take the brinjal slit it in 4. do not add water. Take of the pan fromstove and let it cool. cook it. Chilli powder. 49 .
4. Oil for frying. (you can use either breads crumbs) Method 1.Finely cut all the above said vegetables.Serve them with some hot sauce or ketchep.Make the paste of channa dal by adding some water and mix salt. 2.Provided by: www. 3. corriander powder and some corriander leaves for taste. 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. Method 1.Org 69.If you prefer onions you can put 1/2 onion cut into small pieces. 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.FoolzParadize. 3.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. 2. 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. 70.Wash & Pressure-cook with little bit of water.Smash them & keep it aside (if there is any excess waterin the cooked 50 . turmeric powder & salt. chilli.
condensed milk and wipped cream with the hand grinder (mixer grinder) 2.Put into a air sealed container and put in the freezer for 4 hours. 7. 51 .Now mix pis ta and saforn in it 3. Then add ghee. 5. Just fry for few seconds.Org vegetables just drain). Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. Remove from the stove top & decorate with nuts of your choice. Wait to cool. Apple.Fry onions till it turns into brown & add the grounded paste. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.Take a pot and mix evaporated milk. Note: It will taste authentic with falooda. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.Heat one tablespoon of oil.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.FoolzParadize. Chilly chutney 71.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry. Mix all the ingredients together except ghee. 4. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1.Provided by: www. Banana & Carrot Halwa (ABC Halwa) Ingredients 1 cup chopped apple (without skin) 1 cup chopped banana 1 cup grated carrot 1 cup milk or 1/2 cup milk powder 1 cup coconut 3/4 cup ghee 2 cups sugar Method Grind carrot & milk. cardamom powder. 6. 8.Then add the smashed vegetables & fry till it gets thickened. 72.
5 cups Coriander Leaves -. Remove from heat. Note: You can adjust the amount of tamarind extract according to your taste. To this add black mustard seeds.0. Salt to taste In a large bowl.Provided by: www. Add turmeric. heat remaining oil on low heat. 52 .Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. Stir well.5 Green Chile -. Mix thoroughly. When the bengal gram turns light brown. pepper corns and peanuts.4 Black Pepper Corns -.0. add coriander leaves. Peanuts -. Remove from heat and in a wide.0.FoolzParadize. Split Bengal Gram -.5 tsp. Serve with Verusanagapappu Pacchadi or plain yoghurt.1 tbsp.5 tsp. split bengal gram. Meanwhile in a skillet.5 cup Mustard Seeds -. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. add water and rice and cook until well done. sliced green chiles and tamarind extract. red chile.remaining curry leaves.5 cup Water -. Keep it aside. Oil -. asafoetida. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.3 cups Tamarind Extract -. Dried Red Chile -.8 Turmeric Powder -. (powdered) Asafoetida -.1 bunch Curry Leaves -.0. large bowl spread out the rice.2 tbsp.20 Sesame Seeds -.5 tsp.5 tbsp.0.
Provided by: www. Split Black Gram -.10 Coriander Leaves -. Pour this mixture into the pot containing the vegetables and keep it on medium heat. (If there is any water left in the pot. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. Turmeric -. (Remember to stir frequently. Drumstick*.4 tsp. In a blender.1 cup Curry Leaves -.1/8 tsp.1/2 cup Dried Red Chilies -. sugar. grated coconut. Remove from heat and keep aside.4 (medium sized) Plain Yoghurt -. Keep aside. Potato -.1 tsp. salt. 53 .FoolzParadize. a cup of water until well mixed.1/8 tsp. cumin. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. blend yogurt. Asafoetida -.2 Sugar -.Org 73. coriander leaves. Cauliflower. Mustard -.2 cups Grated Fresh Coconut -. Cooking oil -. as yogurt tends to stick to the bottom of the pot).1/8 tsp.1 tsp. Bell Pepper. turmeric.3 cups (mixed together) Green Chilies -.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. Cumin -. do not discard it).1 cup Chopped French Beans.
1/4 teaspoon curry leaves . paratha. puri. Milagu Kuzhambu coriander seeds .1 teaspoon chili powder .1/4 teaspoon urad dal . coconut) coconut for garnish . grated .2 spoons whole black peppers . Eggplant. Side dish .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. add salt and grated coconut and grind.1/4 teaspoon coconut. add asafoetida.1 gram dal . Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .This can be mixed with rice and served along with paruppu thogaiyal.1 teaspoon 54 . black gram and curry leaves. Immediately add the vegetables and sauce from the pot.Org In a wide skillet heat oil on medium.1 teaspoon cumin seeds . Remove from heat.FoolzParadize. you can add some other vegetable. Then add mustard seeds.1/2 teaspoon mustard seeds .1 whole red peppers .a few salt to taste oil .cubed turmeric powder . Cook for a minute or two.1/2 cup (may substitute des. however. 74. *If drumstick is not available. add water and heat until the raw smell is gone.1 tablespoon black pepper . is not advised because it becomes bitter when boiled in water.asafoetida Fry the above ingredients in alittle ghee. Paruppu Thogaiyal toor dal . 76.2 spoons(fry first) toor dal . When the mustard seeds pop.Provided by: www. Goes well with plain white rice. pita.Mix this paste with tamarind juice.2 spoons whole red peppers . 75. or as a side dish to curd rice. When oil is hot add dry red peppers and fry for one minute.
carrots.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.You can add a little coconut milk to adjust the consistency..Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Vella Appam (PK John) 2 cups of white rice Half a coconut 1 table spoon of yeast Sugar Salt 2 table spoon of partially ground. add moong dal and steam it in pressure cooker.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. Pour 3 spoons of oil 55 . Aviyal Vegetables . Grind the coconut to a milky emulsion. heat the oil and pop the mustard seeds.Wash and drain.Add curry leaves. Let it simmer. Meanwhile.1/4 spoon Slightly roast the above without oil and grind into fine powder.Add cooked vegetables. cabbage.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. '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. mix well and heat for sometime. grind and keep it aside. Mix separately 1 teaspoonful of yeast . cooked rice Soak the washed rice for 3 to 4 hours. green peas Cut the vegetables into long pieces and steam in pressure cooker. coriander seeds. Drain and cook the plantains with the remaining turmeric and salt. brinjal. Add this mixture to the erisherry and mix in the curry leaves.(This will be called KURUKKU). urud dal. 77.each 1 spoon asafoetida . Grind grated coconut and green hot chillies and salt. Use a cast iron pan and use the same technique that one uses for pancakes. Poricha Koottu toor dal. drumstick. potatoes. 80. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. cumin seeds .each 1 teaspoon 1 whole red pepper. 78. fenugreek seeds. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). 79. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing. add curry leaves and 1/2 spoon coconut oil.Add splattered mustard seeds. Vegetables . grated coconut (fry last) Fry the above ingredients in little ghee. Mix your ground rice. beans. Add the urad dal and the coconut reserved for garnish and stir till browned.Provided by: www. Grind the coconut well with cumin and add to the cooked plantains.FoolzParadize. beetroot Cut any of the vegetables into small pieces.Add this to thick curd. sesame seeds . When cooked. whole black peppers.Plantain.Add the ground mixture to this and heat for a little while to mix uniformly. Add sugar and salt as your taste dictates. Grind the soaked rice in a blender with just enough water so that the ground material will be thick.Snake gourd.
When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.1 cup gram flour .1 cup Ghee .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.(Preseve the juice while cutting). ripe) . 83.Add salt.1 cup Sugar .When it splatters. asafoetida .Add salt and heat with constant stirring until the mixture becomes thick.1 large Grated coconut .4 spoons. and cumun seeds. add fenugreek seed powder an asafoetida.Add the other ingredients and grind it in the blender into 56 . Next day.Add salt. 82. Lime pickle Fresh lime(large size. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. Next day add 1/4 cup of sesame oil and leave it aside.1/2 spoon and mix well.6 Cut into medium pieces.1 cup Tomato .4 spoons.a pinch Salt .2 tamarind . 85.Cut the tomato into medium sized pieces.Add this to the poickle and mix.1 cup Mix well and heat in a fry pan until it becomes soft.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. VenPongal Mix rice and moong dal in the ratio 1:1. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Add this to cooked dal-rice.to taste Wash fresh coriander leaves and pick the leaves from the stem. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. curry leaves and mix well. Add tamarind juice to this and bring it to boil.Add 3 times water and steam until it is overcooked.Take oil and add mustard seeds.1/2 cup green chillies .Store in refrigerator.Take some ghee in a fry pan and add whole black peppers.Store in refrigerator.FoolzParadize.Add some ghee while serving.3 cups Grated coconut . thin skin. Ginger Pickle Grate ginger finely.Cut green chillies and ginger into fine pieces. 84.Provided by: www. 7-cup sweet Milk . 81.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.red chilli powder .
86. 57 .1 toor dal or Pottu kadalai . and asafoetida.Add thnis to thick curd and keep it aside.1 Toor Dal . 87.FoolzParadize. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. black whole peppers. add urud dal. Carrots.5 Roast the above without oil.Add the ground paste and fry till the raw smell dissappears. Vegetable Cutlet Vegetables-Potato.Beans. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. red chilli powder. coconut pieces.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Add fresh coriander leaves.Deep fry the balls until they turn golden brown.green peas. add mustard seeds.1/2 coriander seeds . Take some rice flour and add water to make it into a slightly watery juice.When it splatters.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. Rasam Powder Whole black peppers .1 whole red peppers .Knead the mixture tightly. Add salt.Drop this carefuly into boiling oil and fry till it turns golden brown. Add grated onions. boondi. Side dish : Tomato ketchup 89.Provided by: www.1/2 Cumin seeds . Paruppu podi gram dal . 88.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Splatter with mustard and asafoetida.Grind into a thick paste. add salt and asafoetida and grind into a very fine powder. Heat 3 spoons oil in a fry pan. garam masala powder and ground cinnamon(a pinch). salt.Org a thick paste.
peas. Heat oil (about 5 Tbsp) and add mustard seeds. Finely chop ginger. 3 Tbsp of oil. and onion. add lemon juice and let cool. Sambar powder Whole red peppers . the baking powder and mix thoroughly After the batter is prepared. Next fry it in hot oil. Add chopped ingredients and fry until onions are brown.1/4 kg Toor Dal . 3/4 cup water.200 g whole black peppers . You will get about 20-30 small bondas. The batter is prepared as follows: ---------------------------------Combine gram flour.Org 90.FoolzParadize.25 g asafoetida .1/4 kg Coriander seeds . Remove from heat. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. coriander leaves. 1/2 tsp salt. Add potato (now mashed) and fry for 5 minutes. make small balls out of the filling and roll them in the batter. chilies.Provided by: www. 92. 91.200 g Gram dal .a pinch Dry the above ingredients and grind into a nice powder. 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. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . Add carrots.
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. (Note: Cook on low heat. Add coconut paste. Add cinnamon. salt and wait until cooked. Drop spoonfuls of batter in the hot oil using a large tablespoon. khus-khus. Add salt and start heating oil. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Add Water (about a cup or two). Add garlic + ginger paste and fry for a minute or so. 93.) 94. More Kozhambhu Ingredients Yogurt 32 oz. Let it soak till ready to serve. cloves and cardamom and fry for 2-3 minutes.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Fry until golden brown. Drop in water.Provided by: www. Add onions and green chilies and fry till onions turn brown.FoolzParadize. Serve. wash and soak in water for 4 hours. If you are using canned or frozen vegetables skip the above step. Add spice according to taste. Squeeze out water from the vada and add yogurt. Let the vegetables + turmeric powder cook. Beat yogurt with milk. 59 . Add vegetables and fry for about 3 minutes.
Grind the mixture with the coconut and add to the beaten yogurt. Red Chili in a little oil.) Preparation Mix 1. Mix thoroughly. mustard seeds. and methi. Heat oil and mustard seeds and add to the mixture. Cumin seeds. and asafoetida. Chana Daal. Coconut (grated) 2 tsp. Turmeric pinch Hing 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. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Add salt and keep for about 12 hours. Preparation Cut lemons into small pieces and remove the seeds. Spread this mixture over the lemons. Chana Daal 1 tsp.ened and turned a pale brown. Ras Malai Ingredients Ricotta Cheese 2 lb. Methi 1 tsp.Provided by: www.FoolzParadize. This is best done in a microwave. Chili powder 5 tsp. if a 60 . Rice or rice powder 1 tsp. Add turmeric and bring to a boil. Half and Half 2 qts. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Add chili powder. Oil 5 tbsp. and heat on low until consistent texture is achieved. Red Chili powder 1 tsp. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Heat oil. 95. Rose Water To taste (opt. 96. turmeric. Thicken the Half and Half by simmering over low heat for a long time. The cheese should have hard.Org Coriander seeds 2 tsp. Cumin seeds 2 tsp. Mustard 1 tsp. Salt 2 tsp. Stir in rice powder.
Cool for a few hours in the fridge. cardamon pods.FoolzParadize. After the cheese has been baked. Add this at the end to the pulikacchal Mix well so there are no lumps. You can add a little fresh water each time to extract the pulp. cut it into 1 inch squares and add to the hot thickened half and half. chillies. set aside. 61 . Heat for a few minutes. When you have a about a small bowl full. 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.Provided by: www. 97. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. add the green chillies and fry. slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. chana dal. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. When dal turns red. chopped (if using little ones in a bag. a pinch turmeric. salt to taste and jaggery. season with mustard seeds first. soaked one large onion. diced 6 hot green chilles. when popping add curry leaves. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. Thicken until the volume drops to around half of the origi. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. Heat oil. bay leaf. Warm oil. about five) 2 ripe tomatoes.nal volume. add mustard seeds. Add the remaining 0. do it over low heat and stir frequently.5 cup sugar. When they start to pop throw in red chillies. asafoetida and curry leaves. 98.Org microwave is not available. Throw in the ginger. Pulikacchal Ingredients Soaked tamarind about the size of a large lemon 1 1/2 tbspn jaggery 2 tbspns sesame seeds roasted dry 6-8 green chillies. add tamarind extract carefully.
Pitlai Ingredients 2 med bitter gourds ("karela") 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar 62 . In a pan with very little oil roast red chillies. Remove from heat. coriander seeds.onion gotsu. Variations: You can throw in a handful of chick peas from a can into this. Throw in the turmeric. Keep on low heat till it starts to simmer a little.Org onions and fry till onions become transcluscent. Mash cooked dal with a spoon until blended and add to cooked eggplant. Add more chillies if necessary. 99. salt and garlic. chana dal and asafoetida. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. dark red remove fromheat and let cool. you can make the cooked dal with half toor and half chana dal. or pour equal quantity of extract from fresh pulp. thin it out somewhat and have it as katirikka sambar. Remove a trifle before it gets fully done.FoolzParadize. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Alternately. In about a cup of water dissolve the tamcon paste. Take off heat. Set on stove. a little turmeric. add 3 tbsp water and grind slowly into paste. in which case you should not cook until mashed. 100. If using tamarind paste add a cup and half of water. Add a little water if blade gets stuck. Katirikka Rasavangi Ingredients One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation Cube eggplant. Remove from jar and wash it out with water and save this. add eggplant to tamarind water. Throw into blender with coconut. salt and let cook until eggplant is done but has not lost its shape. Now add the coconut paste and its water. Add toma toes and eggplant and fry for another five minutes. Season with spluttering mustard seeds and curry leaves.Provided by: www.
Add the dal. turmeric and salt. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Blend in cocunut paste into the bitter gourd-tamarind mixture. curry leaves. remove carefully and set aside. Throw in cumin seeds.solid. in another pan sprinkle a little oil and fry coriander seeds. urad dal. 63 .Provided by: www. Cook with water well above level of veggies.FoolzParadize. Add the ginger. curry leaves. Add 2 cups water. Mix well and reheat a till it begins to simmer. Add a little more water if not semi. urad dal. Take off stove. 101. Add a little tomato paste if handy for color. In a separate pan season with mustard. Pour seasoning on top. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. salt to taste mustard seeds. tamarind. When done remove from heat. 102. Add chickpeas and jaggery/sugar. red chillies and peppercorns until well roasted. stir a min or two and then grind in a blender. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Preparation Wash rice and roasted dal. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. 1 red chilli. Mix well. cracked pepper.Org turmeric. curry leaves and fry remaining grated coconut until a reddish brown. In a little oil. salt to taste. Add turmeric and let it simmer. turmeric. Warm ghee and roast cashews until a golden. Grind half the fresh coconut and add to cooked plaintanos. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. urad dal. While bitter gourd are cooking. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Let simmer until bitter gourd are tender. mustard. Add water to one inch above level of rice. salt turmeric and pepper added on low heat until plantanos get really done. Pour this onto the plaintainos and ericheri is ready. saute cut bitter gourd and green chillies. salt to taste. Takes about 25 mins or so. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. Add coconut.
Org 103. remove and set aside. In oil sprinkle heeng and add red chilies and then green chilies. Grind coriander seeds and cumin seeds and set aside.FoolzParadize. 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. 64 . 104. Add spinach and cook covered. peppercorns and cardamom seeds and set aside. then add the other things. Dip in syrup by pushing it deep down. 2 cups sugar. 105. Badusha Ingredients 2 cups bisquick. Fry everything in oil and then add water and potatoes till tender. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Can place a walnut or pecan in the center immediately after dipping. Make a dough with bisquick and sour cream. Then grind cloves. Score a circle on the patty with a knife or small cap. Roll it into balls and flatten slightly. sour cream. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. Add fennel seeds and ginger and fry.Provided by: www.
Goes very well with plain rice or chapati. Now add the spices(red chilli. Set aside. turmeric and dhania) and fry for half a minute. Mint Chutney Ingredients 1 bunch mint leaves. along with the tamarind and the coconut. Tomato Chutney Ingredients 2 medium tomatoes. crushed 1 small piece ginger. chopped 3-4 cloves garlic. Fry till the tomatoes turn soft. washed and chopped 1 small onion. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . sliced 4-5 green chillies.Provided by: www. Then add peppers . salt and hing and heat through. Add the blended paste. Fry for a minute and then add the tomatoes. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. turmeric. 107. garam masala. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. minced finely 2 clovettes of garlic. Add coriander powder.FoolzParadize. chopped 1 tsp coconut(optional). shredded 65 . choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Heat the rest of the oil and add the chopped garlic and onion.cover and cook.Org 106. add ginger and garlic. In oil fry onions. 108. de-seeded 1 small onion. Fry till the onion turns translucent and the garlic browns. chili powder and then add tomatoes. Blend this into a smooth paste.
109. roasted A small piece ginger 2-3 garlic flakes 1 small onion Juice of 1/2 a lemon Salt to taste Method Blend all the above to a smooth paste adding a little water. idli and plain rice. 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. Can be refrigerated for about 1-2 days.FoolzParadize.Org 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Method Fry all these in a little oil.Provided by: www. Add salt to taste. Coconut Chutney Ingredients 2 cups of fresh coconut. methi and red chillies. hing. Goes well with dosas. 111. Add this to the coconut and tomato and blend into a smooth paste. 110. Moolangi Chutney 66 . one by one. curry leaves. 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. Fry till done.
green chillies and the ginger. 67 . When it's almost smooth in texture. Immediately add turmeric and fry for half a minute.Set aside. 112. drain and blend into a smooth paste.Provided by: www. dalia.FoolzParadize. Now add the ground paste and a little water. Add the red chilli powder and fry. 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. Run the blender for about 3-4 secs. Now add the fruit pieces and fry for 5 minutes. The radish and garlic should be about a qarter mashed up. add the garlic. peppercorns. When they crackle add crushed curry leaves and hing. 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. Remove from the blender and season with mustard seeds and curry leaves. tamarind. salt to taste and the grated radish.Org Ingredients 1 1/2 cups of grated white radish 5-6 tbsp scraped fresh coconut 3 green chillies 1 tsp dalia (Hurugadle) 5-6 garlic flakes. Open a small can of cubed pineapple and drain the juice from the fruit. Heat 4 tsp oil and add the mustard seeds.
Add the fenugreek and sesame powders and mix well. Mix well and serve like a chutney with plain rice/dosa/chapati. jaggery and tamarind.Provided by: www. Set aside for 1/2 hr.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Drain and set aside. Now add all the raw dry powders and fry for 2 minutes. When the mustard crackles. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. Cut lengthwise and remove the seeds. Add the fried gourd. Bring to a boil and reduce heat. Fry in 3 tsp oil till well browned. This method is used to reduce the bitterness of the vegetable. Remove from heat and add the hing. minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds. roasted and powdered 2 tsps white sesame seeds. 114. cut into thin rounds. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Cook till the gavy thickens and you get a gojju consistency. Heat about 3 tsp oil and add the mustard and curry leaves. Smear salt on them and place a heavy weight on them. Bhindi Gojju Ingredients 1 lb bhendi (okra). add the minced onion and garlic. 115. Cut them into large half-rounds. Add salt to taste and enough water to cover the vegetable. Fry till done. Now add the shrdded coconut and keep frying for 2 more minutes.FoolzParadize.
mash well and set aside to cool. pitted 1 tsp cumin seeds. green chilles. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . roasted 1/2 tsp coriander seeds. Drain. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger.FoolzParadize. to a smooth paste. Take it from the fire. Adjust salt if needed. slightly ripened 1 tsp lemon rind. Sweet Mango Chutney Ingredients 3 large mangoes. 117. Blend together the rest of the ingredients with the mango without adding any water. Eat with plain rice and dal. Remove from blender and store in an airtight container. curry leaves and the hing.Provided by: www. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates.Org A small piece of ginger. Heat 2 tsp oil and add the mustard seeds. Add the fried bhendi and stir for 2 minutes. Add some water if the gojju is too thick. Add the buttermilk and salt to taste(remember that the okra is already salted). roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. Fry till the mustard starts crackling. 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. ginger. 116.Mix well. Hot Mango Chutney Ingredients 3 large sweet mangoes. This chutney keeps well for over a week when properly stored in the fridge.
add the ginger and green chillies and fry for about 1-2 minutes. since no water is used in making this dish. Bottle when cool. add the ground masala and fry till the masala turns color. Store it in airtight containers in the fridge. saunf. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. mash well and set aside. Add the mango. Roast the methi.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. Soak the tamarind in some hot water and extract the juice. 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. This is how powders are traditionally made. In a pan. Store in an airtight container. Drain. 118. salt to taste. green chillies and remaining garlic. When the mustard crackles. it should keep well for more than a week. cumin and coriander seeds and crush coarsely using a mortar and pestle. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. But if you are of the impatient kind.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. go ahead and use the coffee grinder but make sure that the powder is a little coarse. Heat the remaining oil and add the hing and mustard. If boiled and cooled well. Put in the chopped ingredients. Chop the ginger. Put in the chopped ingredients and continue boiling. Bring to a boil and boil till the juice is thick. roasted finely 1 tsp mustard seeds. 70 .FoolzParadize. lime rinds and lime juice. Remove from heat and let it cool to room temperature. Set aside. powdered masala. jaggery. Bring to a boil on a low flame. salt to taste and tamarind juice. When the mustard crackles.
Org Should keep for about a week. Season with mustard and curry leaves. cut into flowerets 2 tbsp garlic paste 2 tbsp ginger paste 2 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp green chilli paste 1/2 bunch coriander leaves. Gobi Manchurian Ingredients 1 small Cauliflower. salad oil and coconut.Provided by: www. green chillies and salt. fresh 8 gren chillies. 71 . Crush together the coconut.combine the chapati atta . chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . chopped finely (If you cannot find green onions. 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. 120. you can substitute with white. rice flour.FoolzParadize. 119. red chilli powder. Make the dressing by combining the green chillies. dissolved in milk 2-3 green onions (scallions). Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. chopped finely A pinch of saffron (or red coloring). Mix the dressing with the grated mango. salt. 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. ordinary onions) 1 1/2 teaspoon of garlic.
In a open pan. boiled A bunch of coriander leaves. The minute it starts turning brown. Ghee or melted butter for frying. soy sauce.. drain and set aside. Fry the onions in a the ghee or melted butter. 1 cup of cauliflower flowerets. salt. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. add the chopped onions and fry only till they start becoming translucent. garlic. 121. Vegetable Pulao Ingredients 3 cups of rice. to make a smooth paste. turmeric powder and 1 tablespoon green chilli paste.Provided by: www. add the chopped corainder leaves and stir for 20 seconds. 1 tablespoon garlic/ginger paste.. Take this mixture from the heat and pour it onto the fried caulilower..keep on stirring on low heat and when the mixture turns thick enough.. a few cloves. Now add the chopped garlic and green chilli paste and fry for a minute. 1/2 an onion. Bring down the heat and then add the cornflour-water paste and the red coloring. ginger and coriander in the blender. The mixture will start to thicken. cinnamon and cardommom. carrots and green peas.Org 1/2 cup cornflour.soft or crispy. Some mixed frozen vegetables like beans. 1 1/2 tsp red chilli powder... you can add the cauliflower when the mixture is in the pan itself in the last stage.. 3-4 green chillies. salt to taste. It all depends on how you like to eat the Cauliflower manchurian. Dip the cauliflower flowerets in this batter and deep fry in oil. When onions are browned properly.. Add the soy souce and stir for a minute. 2 flakes garlic. till you get the consistency of thin batter. If you desire. Keep aside. add the red chilli powder 72 . shredded 3 medium onions. add some oil and when it smokes add the remaining garlic and ginger paste. chopped.. But this will turn the cauliflower soggy. The leaves should not lose thier color. 1 tsp chilli powder. coconut.FoolzParadize. Mix well with water. a few cardommom seeds. A few sticks of cinammon.baking powder.sliced fine.. 1 inch piece ginger. 2 tsp of coconut. Also add the cloves.
jeera. When the vegetables are done. salt to taste and the blended masala. cut into large pieces 1 1/2 cup raw rice. Now add all the vegetables. transfer the vegeables to a big mixing dish. chopped finely 1 tablespoon cashewnuts. add the cardamoms. 123. crushed finely 1-2 cloves 1 small piece cinnamon.including the cauliflower and sprinkle some water on it. Cook on low heat till the peas are cooked. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. This might take approximately 15-20 minutes. When it browns. but do not add excess water as it will ruin the pulao. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish. 122. crushed finely 1 small piece of ginger. Now add the peas. cashewnuts and the coriander leaves and mix well. cinammon. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). cloves and onions. add all the boiled rice. 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 .Provided by: www. Keep covered and cook on a low flame till the vegetables are cooked. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. Eat when hot with a vegetable or meat side dish. Serve with Raita. Fry till the onions turn transparent. Keep sprinkling water periodically to speeden up the process. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas.Org and fry for 30-45 seconds. Mix in the cooked rice and heat through.FoolzParadize.
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. Powder them using a coffee grinder and set aside. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . coriander and peppercorns. Now add the buttermilk and mix well. cumin. Bring to a boil and remove. Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. Mix this with the cooked rice and heat through. cinammon. When the seasoning is almost done. Heat the ghee in a pan and add the mustard seeds.Provided by: www. Add the powdered masala and mix. urad dal and channa dal. green chillies. Serve hot. turmeric. Store in a airtight container. 124. Add salt to taste. add the brinjal pieces and fry till the brinjal is done.cloves. red chilli.FoolzParadize. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125.
6 red chillies. Set aside. Heat the ghee and add the mustard. Powder to a fine powder using a coffee grinder and set aside. 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. peanuts. 1/2 tsp channa dal. 1 tsp mustard.FoolzParadize. Add the tamarind juice to the above rice/dal/vegetables and mix well. 75 . 2 tsp sesame seeds. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. green chillies.Provided by: www.etc) 4 green chillies. cumin. When the seasoning is ready. 126. Mix in the bisi bhele huli anna powder. urad dal. potatoes. red chillies. Heat some oil and add the remaining musatard seeds.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. cashewnuts. 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. curry leaves. pepper. Set aside. Roast the coriander. asoefetida.add it to the rice mixture and add salt to taste. channa dal.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. urad dal and channa dal. green beans. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. Mix in the coconut gratings and powder once again. 1 sprig curry leaves.
salt to t aste and some water and cover cooked on a small flame till the cabbage is done. 127. Heat through and serve. Now add the onions and fry till the onions turn translucent and start turning brown. Fry till the mustard crackles. chopped finely 2 medium sized onions. Cabbage Upkari Ingredients 1 small cabbage. When the seeds start crackling. This will keep well for a month in a airtight container if refrigerated. Puliyogare Ingredients 2 cups cooked white rice 2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section) Salt to taste Tamarind juice for taste Method Mix the cooked rice with the Puliyogare mix. Add salt to taste. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard.Provided by: www. 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. Mix this with plain cooked rice to get puliyogare or tamarind rice.Org sesame seeds and curry leaves. Add the cabbage. Heat through and cool.FoolzParadize. add the tamarind juice and salt/jaggery. The liquid will start boiling. Add the shredded coconut and the hing and mix well. red chillies dals and curry leaves. Heat through and serve hot with rice and dal. 128. You can add extra tamarind juice and mix if you need the dish to be more sour. Add salt to taste. Now add the powdered masala and simmer till you get a sticky masala. 76 . Mix well.
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. Peel them and prick the potatoes with a fork. Fry the potatoes in hot oil till they turn slightly brown. Add chilli powder.cumin powder and dhania powder and stir for 5 mins. Add the paste to the onions.Provided by: www. poppy seeds. Drain and set aside.Org 129. Now add the garam masala powder and mix well. Fry till the oil seperates. Eat with chapathi/nan. ginger and green chillies to a paste. Add the yoghurt . shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Avial Ingredients 2 cups of cubed and boiled vegetables like: beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: 2 tsp cumin seeds 2 tablespoons of coconut. Grind the coconut.FoolzParadize. Heat oil in a shallow pan and fry the onions to light brown. cardamon. Garnish with the chopped coriander leaves. salt and the fried potatoes. 130. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.
Keep stirring continously. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . add the remaining masala and the bhendi pieces.Provided by: www. Heat on a low flame till the buttermilk mixture reaches a thick texture. curry leaves. Stuff each bhendi with this masala and keep the remaining aside. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Season with mustard. Now add the chopped coriander leaves.Mix well. washed 1 large onion . Heat the remaining oil. Serve hot with chapati/rice and dal. 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. Not more than a minute.FoolzParadize. hing . turmeric and the coconut paste to the buttermilk.Add the boiled vegetables. When the onions start browning. take off the stovetop and sprinkle the lemon juice.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. Keep turning occassionally. chopped and roasted 78 . Bharva Bhindi Ingredients 1 lb Bhendi. When the bhendi is done. add the cumin seeds and when they splutter add the sliced onions. 131. chopped finely Method Add the salt. 132. Heat hot with plain rice. cumin and red chillies in hot oil. Heat 1 tbsp of the oil and fry the stuffing masala till well browned.
Simmer till the vegetable is tender and done. chopped finely 4 green chillies. Add some water. Heat the remaining oil and add the chopped onion. Rub them with some curd and salt and set aside.Provided by: www. This will take around 30-45 minutes at 400 deg F. Add the chopped coriander leaves and some water to get 79 . Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Mix all the roasted masala in the blender with some curd to make a smooth filling. chopped and roasted salt to taste 2-3 tbsp. Add the baigan and mix well. slide in the brinjals slowly. grated fresh coconut. Any mixture which is remaining can be now added to cover the vegetable. Now add the peas and fry for a couple of minutes. roasted 1 tsp cloves. cumin seeds wait to splutter.FoolzParadize. Fry till the onions turns translucent. roasted 2 tsp red chilli powder.Org 3 tbsp. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. add the mustard. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Take it out of the oven and peel it. Now add all the spices and the sugar and fry for a minute. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. roasted and powdered 1 small bunch coriander leaves. Stuff some of this mixture into each slit of the brinjals. 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. Make 2 slits to form a cross. 133. Heat oil in a heavy or non-stick pan. roasted groundnuts powdered coarsely 3 tbsp. Mash the baigan and add the salt to it.
Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Peel. Keep aside.Mix well. The gravy will begin to thicken. Heat through. ginger. Add the pureed tomatoes and the masala powders. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. 134. mash and add salt to taste. Mix in some water if necessary.chopped 3 flakes garlic. 80 . potatoes 2 heaped tablespoons each of crumbled paneer.FoolzParadize. Serve when hot with plain rice/paratha.Org a thick consistency. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.crushed 1 inch ginger. Mix all the other ingredients for the kofta into a paste. Seal the edges and shape into stuffed rounds.Provided by: www. Deep fry each kofta till golden brown.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 3 large tomatoes. 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. Add the sugar and the ground peanuts. You can also add some malai to thicken it some more. Blend together the onions.
136. When it's boiling.Org When the g ravy comes to a boil.The syrup should not be too thick.transfer it into another piece of paper/cloth. In the meantime. If you are using paneer. mix the paneer and sugar and shape it into flat balls. Take it off the fire and let it sit for 10 minutes. mix together the confectioner's sugar and cheese. add the koftas. add the vinegar and wait for the milk to curdle completely. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. Take it out and let it cool. Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture. Heat through and serve. The koftas should be put in just before eating the dish or else they will turn soggy. boil the half and half with the rose water.Provided by: www. When all the water is drained from the paneer. Insert the balls one by one in the syrup and warm them up. They should become spongy. 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. Drain and store in the frezer. Bring the water and sugar to a boil to yield sugar syrup. When cool.FoolzParadize.shape it into a large rectangular block. Pour it onto a cotton/muslin cloth and tie it with a tight knot. shape into small flat balls. 81 . Cut into cubes and deep fry in hot oil. 135. wrap it properly and refrigerate it overnight.
cut into diamond shaped burfis. Let it stay immersed for about 1 hr. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Store in airtight jars. Add the cooked balls to the half and half. ghee 1/2 tsp.Provided by: www. Spread on a clean greased worksurface.FoolzParadize. Add the cardamom and nuts to the half and half. Add ghee and cardamom powder and mix well. Set aside till the mixture has slightly cooled down. Cool. 139. Apply the silver foil. Cook stirring continuously till a soft lump is formed. Shape into laddoos(small round balls). Coconut Laddoo Ingredients 1 can condensed milk 2 cups of dessicated coconut 1 tablespoon sugar Method Mix the condensed milk and the coconut in a bowl. Add the sugar and stir on a low flame for about 4 minutes. 137. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. to 1/8" thickness. Roll lightly with a rolling pin.Org Set aside. 138. Mix well. Cook on slow to medium heat. Use as little water as possible when blending. You can either chill it or serve it at room temperature. 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 . In a heavy saucepan put sugar and paste. Roll each laddoo in a little dessicated coconut.
Fry the cashewnuts and raisins and add t o the pongal. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Mix the sugar. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Heat the remaining ghee. Shape into tight laddoos(small round balls). Serve hot. Put the syrup once more on the heat and stir till it becomes slightly sticky. 141. Add the cooked rice and dhal.Provided by: www. Add the powdered cardamoms. Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Roast the rava in the 2 tbsp ghee till light golden in colour. Strain the jaggery to remove the dirt. Mix well. 83 . Heat the 4 tbsp ghee.fry the cashewnuts and raisins.roasted rava and cardamom and powder fine in a dry grinder.FoolzParadize.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Add to the rava-sugar mixture.cloves nutmeg and saffron. The laddus can be stored in an airtight container for a few days. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 140. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
add the fenugreek.Leave for about 2 hours. When the mustard crackles. Hot and Sour Tomato Pickle Ingredients 1 lb. Mix in the strained mango pulp and the cardamom powder. smear turmeric and salt on them and soak them in 1 cup vinegar.Provided by: www. Blend together the garlic.FoolzParadize. Eat when cooled down to room temperature. 143. red chillies and 3/4 of the mustard. 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. Heat the oil and add the remaining mustard. Serve in individual dessert bowls topped with pistachios and dry fruits. This will serve 2 people.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. 84 . Strain the mango pulp in a similar way to remove most of the liquid. If you use low-fat cheese and milk and cut down on the sugar. Strain the mixture through a muslin cloth to remove all liquid. with a little vinegar. ginger. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. 142. you have a very low-calorie delicious and nutritious dessert. 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. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Pour into a large container and chill in the refridgerator for about 3-4 hrs.
144. Powder to a fine powder using a coffee grinder and use as required. 145.Org Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil. When the pickle is almost done. This will keep well for months in a airtight container. Take it off the heat and let it cool. 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. Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. the oil begins to float at the top. Store in a clean bottle. This will keep well for months in a airtight container. 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. You can make a larger quantity of this by using the above ingredients in the same ratio.Provided by: www.FoolzParadize. Will keep for a year. 146. You can make a larger quantity of this by using the above ingredients in the same ratio.
Garnish with chopped coriander. curry leaves and cumin in ghee. Pepper Rasam Ingredients 1 small tomato. Mix together the water.FoolzParadize. hing. pepper.Provided by: www. Bring it to a boil on a low flame. 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. Season with mustard. 148. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . The coriander and cumin powders must be freshly ground.salt sugar(jaggery) and tamarind juice. This will keep for months if stored in an airtight container. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Use as required.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. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. tomato. 147.
Cannot be re-heated on direct fire. green beans 7-8 green chillies 87 . Add the tomatoes and the coriander and some water to get a liquid consistency. coriander and green chillies. Roast in a little oil.Provided by: www. Add hing and serve hot with chapatis or white rice. red chili and turmeric and fry for a minute. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Blend to a smooth paste. the coconut. chopped finely 1 tsp roasted cumin-coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp red chilli powder 1/2 tsp turmeric powder Salt to taste Method Fry the besan in a little oil till it turns light brown.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. put it back on the stove and heat for approximately 4-5 minutes.jeera. add the onions and fry till they turn brown. Now add the lime/tamarind juice and heat through till it boils. Add salt to taste. Take it from the fire and set aside. Heat some oil and add the mustard and curry leaves. 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. Season it with mustard seeds and curry leaves. the remaining turmeric. 150. Delicious when eaten with hot plain rice. When they crackle. Now add the besan and keep frying for 2 minutes.FoolzParadize. one by one. 149. Set aside. Add water if the buttermilk is too thick. Add this coconut paste to the warm buttermilk. Add the cumin-dhania. Add salt and heat on a low flame till the buttermilk reaches room temperature.
Dilute with some water if needed.Org 1 cup fresh coconut. Add this paste to the buttermilk and mix well.cayote etc can also be used for this preparation. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Now add the powders and fry for a minute. Remove from heat and add the boiled dal/tomato to this.FoolzParadize. Other vegetables like eggplant. shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. chopped For seasoning: 1 small onion. Drain and set aside.Provided by: www. When the cumin is slightly fried. Adjust the salt if necessary. Mix well. Add 1 cup of water. medium sized. add all the other seasoning ingredients except the red chilli. Dhal Makhani Ingredients 1 1/2 cups toor dal. Blend together the coconut and green chillies. washed and drained 2 tomatoes. turmeric and dhania. Add salt to taste. Season with mustard. Add the cumin and mustard. Add the chopped coriander leaves. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. cumin and curry leaves. Set aside. prepare the seasoning by heating the butter. Fry till the onion starts turning color. Add the beans and salt to taste.cucumber. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Boil in a little water till done. 88 . 151. Bring to a boil on a low flame. In a saucepan.
Dhokla Gram flour 200gms. Heat oil in a small pan. 9. 7. Make a paste of ginger and green chilies. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 89 . Salt As per taste 1. 6. Add this paste to the fermented mixture. Oil 2 tbsp. 5. In a small bowl take one teaspoon of soda bi-carb. Chopped green coriander 1 tbsp. Add turmeric powder and correct seasoning.Take gram flour in a bowl. Turmeric powder 1/2 tsp.FoolzParadize. When the seeds begin to crackle. Add salt and cover it and leave it to ferment for 3-4 hours. Add beaten Yogurt and warm water. 8. ¼ cup 1 tsp. Add mustard seeds. Pour the batter into the greased mold and steam for 10-12 minutes. Serve hot with rotis or plain rice. Mustard seeds 1 tsp. Cut into squares and arrange in a serving platter/bowl. - Salt 1. 1 teaspoon oil and juice of 1 lemon. Grease a dhokla mold or a shallow cake tin with a little oil. 2. Soda bi-carb 1 tsp. Wash and soak urad dal for 6 hours. Fresh grated coconut ½ cup Lemon 1 no. 153. 152. Serve garnished with chopped green coriander leaves and grated coconut. Chopped ginger 1 tbsp.Provided by: www. 3. Whisk well to remove all lumps. 4. Curd (yogurt) 1 cup Chopped green chili 1 tbsp.Org Bring it to a boil and remove. Mix well and add this to the Gram flour mixture. The mixture should have a thick consistency. remove and pour over the dhoklas. 8-10 nos. Cool for sometime. Keep the steamer ready on the flame.
Cook tomatoes with chopped ginger. 3. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Shape into a ball and make a hole with the thumb in the center like a doughnut. As per taste . 4. garnished with chopped green coriander leaves. garlic. Chopped garlic 1 tbsp.Provided by: www. 7. Green chili 2 no. 7. Oil 1 tbsp. green chilies cut into two and Whole Garam masala. 154. Whole garam masala 1 tbsp. 155. 2. Wash and cut tomatoes into quarters 2. Sugar (optional) 1 tbsp. This is now called a vada. add sugar if it is very sour. Salt As per taste 1. asafetida. Deep fry the vadas in medium hot oil until golden brown and crisp. Serve hot. Tomato Soup Tomatoes 600 gms. 3. cumin seeds and crushed peppercorns to the batter and mix well. Grind into a fine paste.FoolzParadize. 6. Bring to a boil. Chopped green coriander 1 tbsp. let them crackle. Wet your palms and take batter into the palms. 6. Add cumin seeds. Sieve flour. Dry mint leaves on a hot griddle and then powder. 5. 90 250 gms. Cumin seeds 1 tsp. Bay leaf 2 no.Org 2. 4. 1 cup 3 tbsp. Bring it to a boil. Heat oil in a pan. Add 5 cups of water and bayleaf. 5. Add salt. curry leaves. Serve hot with Sambhar and Coconut chutney. Strain the mixture with a soup strainer. Add strained tomato liquid and season with salt. Chopped ginger 1 tbsp. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Heat oil in a Kadhai.
Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 2 tsp. add water to make a semi hard dough.Org 3. Grind fenugreek seeds. turmeric powder and salt with green chili and lime pieces. Pour oil on top and shake the bottle well. Divide into 8 equal portions. Mix flour. 400 mls.Provided by: www. Drain out excess moisture. Grind mustard seeds to a coarse powder. Turn it and smear half a table spoon of oil on paratha. 2 tbsp. 3. 4 tbsp. remove seed and then cut ¾th inch sized pieces. 2. 5. 7. 6. Repeat the same on the other side. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. fennel seeds and mustard seeds to a coarse 91 . As per taste 1. Knead well. 157. 350 mls. cover and keep aside for 10 minutes. Cut raw mangoes into half. Note: This pickle can be enjoyed within 5-6 days of preparation also. rub nicely and then keep it for half an hour. 12 no. As per taste 1. Transfer this to a sterilized glass bottle or an earthenware jar. 156. Cook rolled portion (paratha) on a Tawa (griddle plate). 2 tsp. 2. 4. 3. 5.FoolzParadize. salt and mint powder. on moderate heat for 3 minutes. Apply turmeric powder and salt. 4 tbsp. 8. Serve hot with Dal Pakhtooni or curry of your choice. Roll out each portion with a rolling pin to approximately six inch diameter. Slit green chilies and cut them into half inch long pieces. Cut limes into eight pieces. Mix powdered mustard seeds. 4. 3 tbsp. Cook on low heat till golden brown. 3 tbsp.
Knead and mash Chhena. remove and let it cool. Heat mustard oil until smoking point. 159. 2 ltrs. Keep in refrigerator for another half an hour. bring it to a boil and add rest of the flour dissolved in water. Mix fenugreek seeds.Org powder. Now take milk in a heavy bottomed pan. 6. Add half a cup of water and again bring it to a boil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 4 tbsp. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. Cook for another 3 minutes.FoolzParadize. add 2 tablespoons flour and make a dough. Serve cold. 2. 5. 92 . Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. reduce the flame. salt and oil are used as preservatives. Mix thoroughly. 3. Remove from the flame and refrigerate for an hour. Note: In most of the Indian pickles. 4. 158. fennel and mustard powder with red chili powder. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Put this into an earthenware jar and pour the remaining mustard oil. 6. Squeeze the rasmalai and put them into chilled milk. stir continuously. 7. This is to ensure that the mango pieces are always in contact with the oil. 5. Simmer until it is reduced to a thick consistency. Keep aside. 1. of water. 1 kg. 4. garnished with sliced pistachio nuts. sugar in the same quantity of water. bring it to a boil. Divide it into 12 equal portions. Dissolve 500 gms. 1 tbsp. make balls and press between your palms to flatten them. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 7. 8. 9.Provided by: www.
½ tsp. 4. 6. Heat milk in a thick bottomed pan. Add charoli seeds and sugar. 5. 2. 3. Mix flour. Basoondi Milk 2 ltrs. Add some water and make a batter. 5. Mix it. a few drops 1 tsp. Bring it to a boil. 2. 1. take some stiff cloth and make a 3 mm hole in the center. 4. Pour into a serving dish and serve cold 93 . Stir continuously to avoid milk sticking to the bottom of the pan. 161.FoolzParadize. Tip: For jalebi cloth. Cook on a slow fire for 10 minutes. 1. Remove and keep it in sugar syrup for at least 5 minutes before serving. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Cook it from both sides. Prepare sugar syrup with equal quantity of sugar and water. Charoli seeds 25 gms. Simmer and reduce it to get a thick consistency. optional 500 gms. Heat Ghee in a Kadhai. Sugar 200 gms. Green cardamom powder ½ tsp. Add green cardamom powder . Add green cardamom powder and cook it for 20-25 minutes.Org 160. 3. add a little water if required and make it into a pouring consistency.Provided by: www. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. soda and Yogurt. Leave it overnight to ferment.
Heat a griddle.Add jaggery. put the poli and add a spoon of ghee around it. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. 163.Make it tghick by heating in low heat for a little while. Kozhukkattai Outer cover: Rice flour . Cover and keep aside for 1/2 hour. Add the liquid part of this juice (which will be at the top) to cooked mixture.1 Powdered jaggery .Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. Sweet pongal Sakkarai Pongal Take rice. raisins.FoolzParadize.Add some extra ghee while serving. leave for 5 min.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. moongdal.Add water and steam in pressure cooker.1 Gran dal . grated coconut.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. Make this into round balls. gram dal in the ratio 2:2:1.Turn over until both sides are cooked well.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Poli Poornam:Boil gram-dal until half-cooked and drain the water. 1/4 kg sugar. grated coconut in ghee and add this to the mixture and stir well.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Provided by: www. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. 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. cardomom and grind. Inner stuffing(Poornam): Mix 1 cup grated coconut.place a ball of poornam on it. 166. mix well and pat it again. 1 cup powdered jaggery.Then take even sized balls of this and shape it into a hollow hemisphere. water 1 Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. 164.Org 162. Roast cashewnuts. Dal payasam Moong dal . 94 .1. Add cardomom powder.Roast some cashews in ghee and add it to the mixture. Add the cooked dal mixture and heat for a little while.
Mix gram flour 500g. Make very small balls using this flour and deep fry in oil. add a pinch of salt.300 g Rice flour .1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. rice flour . ghee-2 tsp. To 100g of ghee add a pinch of salt.4 tsp.1 tsp. asafoetida . 168. 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. salt . Turn over until it is fully cooked and crisp.FoolzParadize.200 g red chillie powder . Thattai Soak 4 tsp of gram dal for one hour.4 tsp.3 tsp. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. grated coconut . Deep fry this in oil and when it it cooked.1 tsp sesame seeds. Add other ingredients and mix well. 167.Drain the water completely.Provided by: www. sesame seeds . 2 tsp ghee and 1/2 tsp asafoetida and mix well. a pinch of baking soda and mix until bubbles appear. 1/2 tsp asafoetida.1 tsp salt . 2 tsp red chilli powder. 1 tsp salt.1/2 tsp. Ribbon Murukku Gram flour .Add the soaked dal and minimum water to this and make into a thick paste. so that it becomes semi-circular in shape. red chillie powder . 171. urud flour . Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.2 tsps Ghee . to the rice flour and mix well.Org Take maida:rawa in the ratio 1:1. Make this into uniform balls and flatten it lightly on both sides. Take a ball of this paste and pat it on a plastic sheet of paper . cumin seeds . Slightly dry roast 500 g of rice flour. each 1/4 kg. Deep fry these in boiling oil. You can decorate it on top with grated coconut. 2 tsp ghee. add minimum water and knead tightly. Add 1 cup grated coconut. Make it thin. Add little water so that the mixture becomes a solid paste. 169. Seedai rice flour-500g. 4 tsp sesame seeds. Repeat the procedure with all the balls.. 95 .1 cup.1 tsp. Slightly heat the rice flour in a dry pan. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Make this flour into even sized balls and roll in the form of pooris or chappathis. Deep fry this in oil. 170. Place 2 tsp of the poornam on this and fold it sealing on the sides. omam paste 2 tsp.2 tsp asafoetida . Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. salt.
FoolzParadize. add milk.Add colour and boil till sticky but no thread has formed. 173. Urud powder Dry roast urud dal and grind into a very nice powder. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.When sugar dissolves. 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. For boondi: 1. 3. urud powder .Org 172.Put sugar and water in a vessel and boil. milk 1/2 tsp. sesame seeds . 4. 96 . milk few drops saffron (kesri) colour Method For syrup: 1. 5.250g.Add cardamom powder and mix.Provided by: www.Boil for 5 minutes till scum forms on top. Keep aside. Thenkuzhal Rice flour . 6. 2.Mix flour and milk to a smooth batter. cumin seeds.4 tsp.Strain and return to fire. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.
sp.sp.Cut the brinjals into 2 inch pieces. turmuric powder-1/2 t.Keep aside. 2/3 cup water. When steam comes. 1 big spoon oil.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 174.Provided by: www.sp. Mix the batter. it will roll into a boll.Shape in laddoos with moist palms. chana dal--1 t. rice flour allow water to boil.First make a paste of green chillies. 8.sp oil-4 t.Stir with another strainer and remove when light golden. keep in sim and cook till it sweats.Immerse boondi in syrup. coriander leaves nicely. 3. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.Cool and keep open to dry.Tap gently till all batter has fallen into hot ghee. little salt. cumin seeds. 5. ginger.Spread in a large plate. 175.sp mustard seeds-1/2 t. 12.Heat ghee in a heavy frying pan. it should not stick.Cover and keep for 5 minutes. Sprinkle few tsp. Then stuff and steam kozhakattai in cooker. When you touch water and then the jaggery. 10.sp cumin seeds-1/2 t. 6. stop and bring down.Drain any excess syrup. add flour. 97 . 2.Heat oil in a thick bottom pan. 9. Repeat for remaining batter. Put chana dal. Leave for 15 minutes. hot water over it. 11.sp Urud dal-1 t. 3.Org 2. Powder elaichi and add ghee before bringing down.With the other pour some batter all over the holes. 13. 7. 4.Hold strainer on top with one hand. before storing in containers. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. urud dal.FoolzParadize.
After the brinjals are half cooked. together with a little water. but stir it frequently. 2.Fry till oil seperates then add the ground ingredients with a little water. salt and turmuric. Then you can add peas and the fried potatoes. Add red chillies and fry nicely.Provided by: www. 7. 9.Serve hot with any veg or non-veg dish. 176.Sprinkle the coriander leaves and serve. 8.Tastes good with white rice and ghee. put the tamarind juice. 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 .Take rice which should be boiled well before and let it cool.FoolzParadize.Fry onions till golden brown. 4. mint leaves. 6. green chilies. the curry is ready.Let it cook till you get a nice aroma and it should thicken. Green Pulao Ingredients One bunch of fresh coriander leaves. 5.Add salt to taste.Close the pan again. 3. 7. 177. 8. 6.Put the brinjal pieces. ginger-coriander paste in the brinjal pieces and mix well.Org mustard seeds. Keep aside. 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 . with a plate. add garam masala and ginger and garlic paste. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. Allow to splutter. 5. 10. 4.Fry them for a while and cover the pan.fried in oil Method 1. Put some water in the plate.Grind coriander leaves.After 5 or 6 minutes.Then you add the masala and stir well till the masala has spread out on the rice.
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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
Garlic -.1 tsp. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. Mix well. sliced green chiles and tamarind extract.FoolzParadize. Crush cinnamon stick and cloves into powder and add to the paste. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.1 tsp. Ginger Paste -.1 tsp. garlic. nutmeg powder. Remove from heat. do not add any water). 182.half inch stick Cloves -. ginger and green chili. Chopped Onion -.Provided by: www. onion.1/4 tsp.5 hours. Mix thoroughly. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Serve with Verusanagapappu Pacchadi or plain yoghurt. Masala Vada Cooking time: 30 minutes (with soaking time of 1.3 Coriander Seeds Powder (dhaniya powder) -.1/4 cup Cinnamon -.Org asafoetida.1 tsp. Stir well. Note: You can adjust the amount of tamarind extract according to your taste. Salt to taste Oil to deep fry Mix the two dals and soak for 1.1/2 cup Chopped Green Chili -. Add coriander seeds powder. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.1 cup Split Green Gram (moong dal) -. Drain water from the soaked soal. Nutmeg Powder -.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. 102 .
1 tsp Oil for cooking Salt to taste Mix everything except oil.2 tbsp (very small pieces) Cumin Seeds -.1 inch piece Chopped Coriander -.1 cup Rice flour -.Provided by: www. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. It should spread on its own.5 tsp) Chopped Fresh Coconut -. 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. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.1/2 cup Moida -. It is a great snack. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.1/4 cup Semolina (Bombay Ravva) -.1 cup Chopped Ginger -.15 Finely Chopped Green Chilies -. poppy seeds 103 .Org 183.FoolzParadize.fistful Crushed Cashew nuts -.2 (about 1. You shouldn't use an implement to spread the batter. grated coconut 60 g. Allam Pacchadi (ginger pickle) goes well with this dish 184. sesame seeds 60 g. gram flour 120 g.
Khatti Arvi Ka Saalan Serves: Four 104 . strained 800 g cauliflower. 185. Then add fenugreek and stir for a few seconds. long pieces and deep fry in hot oil till brown and crisp. Remove from oil and store in an airtight container. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. chopped fine a marble sized ball of tamarind. Blanch in salted boiling water until al dente (almost cooked. pepper powder and kasuri methi. To serve:Remove to a serving dish. Uncover and increase to medium heat. Add potatoes and stir-fry for five minutes. Cut into three cm. Wash in running water.FoolzParadize. Add salt. Sprinkle amchur powder. 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.Org a pinch of sugar salt and chilli powder to taste 100 g. 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. Lower the heat. When they crackle. Keep it aside. strained 10 g garlic paste. Cover and cook (for about six minutes) until al dente. Stir well. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. sesame seeds and poppy seeds and grind to a powder.5 g) fresh black pepper powder. Add sugar. Add the ginger paste and garlic paste. drain and keep aside. Add tamarind pulp and black masala powder and mix well. yellow chilli powder and salt. asafoetida. garnish with pomegranate and serve with tandoori paratha. 60 ml. coriander leaves. bidari paratha or puri. cummin powder. but not soft and squishy). Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. add curry leaves. Add cauliflower. Roast the grated coconut. coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds QUARTER the potatoes and then halve each quarter lengthwise. Stir well. Knead to a stiff dough. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. hot oil and enough water. Stir-fry until the moisture evaporates. salt. Drain and keep aside.Provided by: www. Stir for some time. Seal the edges with a little water. 186. Check the seasoning and remove from heat. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour.
Add tomato puree. Lower the heat. Bring it to a boil. Heat oil in a pan. urad dal and whole red chillies. peel and quarter lengthwise and reserve in a panful of water. To serve: Remove to a serving bowl and serve with steamed rice. 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. Stir for a minute. crushed 105 .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. add arvi and jaggery. Drain.FoolzParadize. Add lemon juice and bring to a boil again. Lower the heat. Add salt and three cups water. 187.Provided by: www. Add garlic and saut over medium heat until light brown. Remove and adjust the seasoning. 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. cummin seeds. When cool. stirring occasionally. Add curry leaves. Stir until the seeds begin to crackle. tamarind pulp. julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. Add onions and saut until golden. For the filling: 150 g paneer. Add mustard seeds. Stir-fry until the oil floats on top. chilli powder and turmeric powder. Grate the jaggery and reserve in three tbs water. simmer. Bring it to a boil again. grated 60 g groundnuts 1 tbs (15 g) sesame seeds 15 g coconut 1 tsp (5 g) cummin seeds 2 (120 g) large onions 5 cm ginger. until the gravy reaches thin sauce consistency.
Put a portion of the filling into each of the blanched bitter gourds. ginger paste. green chili. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Grind all these ingredients. Pour over the paste. tumeric with the yogurt in A small bowl. Spray with pam.Org For the tempering: 3 tbs (45 ml) sesame oil 1/2 tsp (2 g) cummin seeds 1/2 tsp (2 g) mustard seeds 1/4 tsp (1 g) fenugreek seeds 24 curry leaves WASH and slit the bitter gourds on one side. Put enough water in a pan. Add the bitter gourds and blanch them until soft. and cut cauliflower into 1 inch flowerets. groundnuts. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. Arrange on a tilting tray and keep aside for at least an hour. increase heat to medium.FoolzParadize. mix well and divide into 12 equal portions. Combine chili powder. Drain and keep aside. and cook with lid off. jaggery. basting at regular intervals. mustard seeds and fenugreek seeds. turn off heat and sprinkle with garam masala and reamaining cilantro. with 1/4th cup water to fine paste. (Keep the bitter gourds overnight if you prefer them to be even less bitter). chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. Remove the seeds and rub with salt. Hold the onions with tongs and roast them directly over the flame until the skin is charred. except paneer. Stir in half the cilantro leaves. tomato. and turmeric powder. drain. To prepare the filling: Remove the brown skin and roughly chop the coconut. ginger. use nonstick pan. garlic paste. to drive off excess moisture. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma.Add paneer. Add curry leaves and stir. Add salt. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. Stir over medium heat until they begin to crackle. corriander powder and chilli powder to the paste and mix well. Arrange them in a greased roasting tray with the slit side on top. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Dry roast the coconut. Make sure all liquid is driven off. including stem. Remove and uncover. Cool. peel and roughly chop the onions. ginger. 188. whatever you do to nonstick yourself. use a little water. Put Cauliflower into pan then pour spices over the top. Cover with foil. Stir and bring to a boil.Provided by: www. for another 5-6 minutes. 106 . Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili.
1 tsp. heat oil on medium and add mustard seeds and Fenugreek seeds.0.0. 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.1 tsp. Sugar -. turmeric powder.2 tbsp. 4 servings. 189.5 tsp. add pods and cinnamon. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. Add clves and peppercorn. 107 . cloves. Oil -.0. and shuffle for another minute. and discard what won't pass through strainer. black cardamom pods.Org serve with basmati rice. Store in a bottle for up to 6 months.5 cup Turmeric Powder -. If not fine. salt. Red Chile Powder -. Turn off heat. 190.25 tsp. When Fenugreek seeds are light brown. reduce heat. 2 oz. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. But you might consider it worth investing in as its a neat combination of spices for cooking. 1 oz piece of cinnamon stick. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. Move them around for two minutes. strain it. Pour roasted spices into grinder and grind til you have a fine powder. Garam Masala 5 tsp coriander seeds 1 Tbsp. 1 oz. but continue shuffling until the heat is out of the pan. add chopped onion and fry until light brown.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. Now add vegetable pieces.10 Water -. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). less than 98 calories GARAM MASALA 2 oz. peppercorns Heat a heavy skillet.FoolzParadize. Curry Leaves -. red chile powder and fry for 5 minutes on high heat while stirring occasionally. Fenugreek Seeds --1 tsp. Mustard Seeds -.Provided by: www.
Method: • Chop almonds and cashewnuts. coriander leaves. curry leaves. after washing. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. • Lastly put in the kishmis. • Bring to one or two good boils. water and stir well. add jaggery and ghee. sugar. saffron nutrieg and cardamom powders. • When the milk starts boiling add rice and dal. • 192. • Let cook on medium fire for some time and then put in almond and cashewnut bits. 191. Malai Kofta An extra special party favourite.) 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.FoolzParadize. The koftas will melt in your mouth. Ingredient • For Koftas • 350 grams (12 oz.Provided by: www. • 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.) 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 .Org Next add tamarind extract. 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.
chilli powder. boiled vegetables.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.Provided by: www. 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.) potatoes • 100 grams (4 oz. baking powder. add the koftas. green chillies. 193. Procedure (Gravy) Cut the tomatoes into big pieces. spring onions.FoolzParadize. ginger and coriander separately. tomatoes. How to serve Just before serving. Add the tomato soup. add 4 teacups of water and cook. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. prepare a soup by passing through a sieve.) french beans. chillies. Navaratna Curry Ingredient • 100 grams (4 oz. sugar. Serve hot with parathas. Add the c hilli powder and fry again for 1 minute. ginger and coriander and fry for at least 2 minutes.) cauliflower • 100 grams (4 oz) capsicums 109 . 194. Note: You can add 1 teacup of boiled green peas to the gravy if you like. Heat the ghee in a vessel and fry the paste very well. puris or rice. When soft. salt and a little water and cook for 5 to 10 minutes. cream and salt and boil the gravy for at least 10 to 15 minutes. green peas. plain flour.) carrots • 100 grams (4 oz. • Heat the ghee in a vessel and fry the onions till golden. chillies. • 100 grams (4 oz. coriander and salt. • Add the tomato ketchup. Shape into small balls and deep fry in ghee. • Now add the tomatoes. Mix the paneer. spring onions (with leaves). Keep aside these koftas.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions.
• Cut the cauliflower into big pieces • Boil the french beans.Org • 100 grams (4 oz) paneer • 100 grams (4 oz.FoolzParadize. carrots and potatoes into small cubes. 5.3 nos. Add ginger. turmeric pwd.4 tbsp.) raisins • 100 grams (4 oz. Cook for 2 mins.6 big nos. Fry onions in oil till golden brown. .2 nos. cinnamon. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Salt and Black pepper Flour for coating. Reserve the vegetable stock. Carrots .) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. Add the tomato puree and simmer till it forms a thick sauce. cloves. Vegetable Kofta INGREDIENTS : Potatoes . carrots. silver foil and cherries 195. turmeric and a little water.1/4 tsp. thick cream and chopped fresh corriander leaves. each Tomatoes . METHOD : 1. Then add the stock. pineapple pieces and few cherries for decoration.Provided by: www. paneer pieces. Form the mixture into small balls.1 inch piece (chopped) Cinnamon pwd. pepper. 3.1 cloves (crushed) Ginger . Cook the potatoes and carrots and mash them up. 110 . Mix salt and pepper to taste. Oil for deep frying For Garnishing .1 tsp. To be Ground into a paste • 6 cloves garlic • 2 green chillies • 4 kashmiri chillies • 25 mm (1") piece ginger • 2 teaspoons coriander seeds • 1 teaspoons cumin seeds • 1 teaspoon shah-jira • 3 cardamoms Procedure • Cut the french beans. 2. (pureed) Chilli pwd. salt and chilli pwd and bring to boil. Cloves pwd. 4. Keep it aside. . 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.) cashewnuts • 100 grams (4 oz. coat with flour and deep fry in hot oil till golden brown. garlic. (sliced finely) Garlic .3 cups (sliced) Onions . cashewnuts. raisins.
3.10-12 METHOD : 1. knead it till no granules are left. Deep fry in hot oil till light brown in color. Cut into small diamond shaped pieces. 2. Filter the mixture using a muslin cloth and squeeze out the water (whey). (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Garnish with grated pistachios. (chopped) 111 . 6. Crushed Green Cardamoms .FoolzParadize.3 cups Flour (Maida) 2 tbsp. Add this mixture to the flour and bind to a hard dough. Salt . Make thin sugar syrup.1/2 cup Sesame seeds (til) .1/2 tsp. Repeat the process after adding the flour to it. Divide the dough into large balls. 4. Oil or Ghee for deep frying METHOD : 1.2 tbsp. 2. 196.4 cups (a bit thicker than ordinary) Sugar . Make small balls from the mixture and flatten it.1 1/2 litre White Vinegar . Rasmalai INGREDIENTS : Milk . Pistachios . Add sesame seeds and knead well. 8. Place the cheese (paneer) on a board and while still hot.2 cups Milk . slowly little by little and keep stirring. 5.1/2 cup Sugar . Add crushed cardamoms to the syrup.Org 6. Add vinegar to the milk.20-25 nos. Warm milk . 7. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour .Provided by: www. Add the rasmalais to the sugar syrup. Sugar . 198. Ghee . 9. Boil milk and cool it.3 tbsp. 4. 3. In a small bowl mix little flour with water and add this to the boiling sugar syrup.4 tbsp.2 cups (powdered) Almonds (Badam) .1 tsp. Roll out on a board into thick rounds. Add the cream just before serving and garnish with corriander leaves. Add ghee and sugar and stir till well dissolved. Place the cooked koftas in the sauce and simmer for some time. Besan Ladoo INGREDIENTS : Besan . 197.
Separately.1 (grated) Almonds (Badam) and pistachios.1 cup Cardamoms .10 gms. When the mixture leaves the side of the vessel. Continue cooking on a low flame. Cashewnut Barfi INGREDIENTS : Cashewnuts .1 tsp. each (chopped) Ghee or oil . 112 . Walnuts. Garnish with varak. In a heavy bottomed vessel. 2. Pass the cashewnut powder through a fine sieve. 5. boil the milk and add the sugar. 199.1 glass Sugar .1 cup Cardamoms . Remove from heat and mix well with the khoya.Provided by: www.400 gms.50 gms. cashewnut pwd. Keep aside.500 ml. Add the khoya. Black raisins . Add the almonds and shape the mixture into balls.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. 6. 8. Khoya . (finely ground) Milk . each (coarsely ground) Milk . Sugar . When the aroma comes.Org Ghee . almonds and pistachios. Add the powdered sugar to it and mix well. Smoothen with the back of a flat spoon. 200. stirring constantly. 2. Boil the milk and add the sugar.1 cup Cardamom pwd.2 (ground) METHOD : 1. and mix well. then fry in oil for a couple of mins. Add khoya to cold milk.FoolzParadize.300 gms. 3.100gms. grated coconut to the milk mixture and stir thoroughly. . Keep stirring to avoid burning. 4.250 gms. Stir till the sugar dissolves. Heat the ghee and fry the khoya stirring all the time till it turns a light brown.300 gms. 3. 3. Almonds and Pistachios . 2. 4. Dryfruit Halwa INGREDIENTS : Cashewnuts. Keep on low flame. Add besan part by part and mix it well. and keep aside. Coconut . Cut into diamond shaped pieces and serve. 7. raisins and cardamom pwd. saffron and nutmeg. Fry the coconut in oil till it turns a light brown. Add the dryfruits . remove and spoon contents into a greased thali.1 cups Khoya . Ghee or oil . Stir till it dissolves. METHOD : 1. remove from heat and cool. add the nutmeg with a little milk and keep aside. Heat the ghee in a pan. 5. then add cardamom.
Again add 1 cup hot water to the ground and drained coconut and grind.1/2 cup water and add the jaggery to it. In the meantime. Wash and drain the dal. Fry it in ghee and keep aside.1/2 Jaggery . Fry it in hot ghee for 2-3 mins.1 cup Coconut .2 cups (grated) Cardamom powder . Add the thick coconut milk and mix well. Cook for a few mins. Take a small portion of the dough and roll them into parathas. This will be thicker. 10. 8. Drain and reserve the coconut milk. Remove from heat and serve hot.FoolzParadize.1/4 cup Ghee METHOD : 1. 4.1 tsp. 9. Add all the above listed ingredients and make a dough out of it. 5. Cashewnuts . Grate the remaining coconut and grind it with 1 cup hot water.Provided by: www. 3. Keeo aside. Delicious Parathas are ready and tastes very good with spicy tomato chutney.1/4 cup Raisins . Cut into diamond shaped pieces and garnish with almonds and pistachios. Dal Payasam INGREDIENTS : Moong Dal (lentil) . Spoon the mixture into a greased plate and smoothen with a flat spoon. Keep strring all the time. 202. It tastes great if eaten cold too. Squeeze the milk out and reserve in a separate bowl from the previous. 201. 6. 203. and the fried cocunut pieces. 7. Add cardamom pwd. boil 1. Green Onion Bhurji Ingredients 113 .Org 4. 2. Fry the cashews and raisins in ghee and keep aside. cashews and raisins. 5. Cut 5-6 coconut rings and chop it further to small pieces. Roast them onto the tava by adding little ghee to it . 5. Add this second milk to the fried dal and pressure cook it. Boil it till the liquid obtains a thick consistency. Red Beet Paratha Ingredients 2 cups wheat flour 2 tbsp chana flour 1 red beet 1 bunch of coriander leaves 1 tbsp oil 2 tbsp sesame seeds 1 tbsp red chilli powder or 5 to 6 green chillies (optional) 1/2 tbsp haldi 1/4 tbsp asafoetida and salt to taste Method Grate the red beet and finely chop the coriander. 11. 12. Pour this into the boiled dal mixture and stir well.
Note : Do not add any water to the onion leaves. They should cook in their own juice. Close with a tight fitting lid. 204. Keep this aside for 3 hrs. Keep aside Chop the leaves finely. Serve piping hot. Add the chopped leaves and mix well. Decrease flame and let it cook till the leaves become soft. Add salt to taste . Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. When the oil is hot enough. add chilli powder and turmeric powder.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. After the leaves get cooked thoroughly . drop the batter in oil and deep fry them till golden brown. Heat some oil in a frying pan. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry.Provided by: www.FoolzParadize. 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. 114 . Mix well.
Add salt to taste. Take each wada out from water. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies.Provided by: www. Add sugar. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. salt. These bondas are very crispy and tasty too. Make a tarka (seasoning) of mustard seeds. green chillies and ginger. Keep the yogurt in refrigerator until it is chilled. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Grind it to a smooth paste. Serving the wadas 115 . 205.FoolzParadize. 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. 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.Org Serve hot with green chutney or ketchup. Make sure the curd is sour enough. squeeze the water out and set aside. asafoetida and curry leaves and add to yogurt.
Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. sugar for Ras 1 cup sugar 3 cups of water safforn.Provided by: www. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. pista. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . pista.Drain the excess water by pressing the cloth there must not be water remaining.Org Arrange the squeezed wadas in a deep dish. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. roasted jeera powder and black salt (sanchal). Refrigerate it. Depending on the size of the pressure cooker I put 12 pieces at a time 207. Bring 4 cups of milk to boil. And it is ready to serve. When the milk is cool add chenna balls to it . In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the chenna out of the cloth in a dish . Sprinle red chiili powder. cardomom. Then drain it in athin muslin cloth or handkerchief. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Instant Dhokla Ingredients 1 small bowl Besan 1 small bowl Water 1 teaspoon Salt 1/2 tablespoon Lemonjuice 1 tablespoon Oil 1 tablespoon Eno Fruit Salt Tampering 1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies A few Curry Leaves 2 Tablespoon Sugar 116 .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. Hold it covered with cloth in the running water.FoolzParadize. Now to curdle the milk add lemonjuice to it stirring continously.4 1/2 tbsp.Serve with sweet tamarind(imli) chutney. 206. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardomon. almond and safforn to it.
(so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. 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. salt. oil. boil it. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. 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. Take out dhokla and cut into pieces. Boil the cut spinach for 10 minutes in a very little amount of water. 208. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Allow to cool for sometime. Garnish with grated coconut and Coriander.FoolzParadize. Steam it for 20 minutes. lemonjuice and water. This paste must be semiliauid. Prepare the tampring adding rai. 117 .Provided by: www.sugar and lemonjuice and pour into tempring. Mix togather water. Pour the tapering mixture over it.Grind thecooled spinach alongwith the greenchillies to a fine paste.
tomatoes.Org Chop onion and tomatoes into small pieces. Venn Pongal Ingredients Rice 2 cups Toor Dal 3/4 cup Coarsely crushed peppercorns 2 tsps Cumin seeds 1 1/2 tsp Ginger 1 1/2 inches long cut into tiny bits Cashew nuts 5 Ghee 3 tsps Method 118 .Add the potato cubes and allow to cook on medium flame for 5 mins. onion.FoolzParadize.Provided by: www. Serve with chappaties 210. Fry for 2-3 mins. Cut the boiled potato into evenly shaped cubes. turmeric. salt. Add ground Masala and roast till oil separates Add potatoes pieces.Add the cumin seeds and asofetida. and green peas and mix properly Add water and pressure cook.peas and tomatoes. Coriander. Tastes good with rotis/parathas. Aloo Mutter Ingredients 1 cup green peas 2 medium size potatoes 2 medium size tomatoes 1 Pod Garlic (about 15-20 Pieces) 1/2 cup Green Coriander leaves 2 Green chilies 1 small onion Salt to taste Pinch of Turmeric Method: Grind Garlic. Heat oil in cooker. Add turmeric powder and salt to taste. 209. Simmer it for 10 mins. Add the onions. green Chillies. add the spinach-chilli paste to the above. Once the onions and tomatoes are cooked. Heat oil in a pan.
Serve hot with rice.Provided by: www.FoolzParadize.Mix well. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. Add water if desired. When the pieces turn brown add the crushed peppercorn and the cumin. 211. When they splutter add ginger and fry. 212. salt (2tsp). 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 .And then add all the vegetables and let it boil. This can be eaten with coconut or onion chutney. Add a teaspoon of ghee over it in the end before serving. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. The two should be cooked till soft. Add the ground ingredients and cook for about 15 mins. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. Add the cooked mixture of the rice and dal to it with salt according to your taste. Add turmeric powder (a pinch).Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. chillipowder (1tsp). Add jeera. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai.
213. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. 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. Mix all the spices (except salt) and vegetables in a bowl. Red Chilly Powder 1/4 Tsp.. Add the sliced onions. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Let them cool for 20 minutes. 120 . of Mango Powder 1 Tsp. Add salt to Gram Flour and add it slowly to the mixture. Serve hot with chapatis. chillie powder. Keep on mixing it with your hand . garlic.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. Fry it nicely. Do not add water.FoolzParadize. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. corriander powder. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Then add the vegetables & pressure cook till done. Squeeze lime to it & the veg korma is ready. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Cinnamon Powder 2 pieces whole cloves 1 Tsp. salt & fresh corriander leaves . Add Gram Flour till you can shape them into small round soft balls. Sugar 1/4 Tsp.Provided by: www. After that add ginger.
Keep on Stirring . Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Meanwhile heat some oil in the pan . Set them aside. I would highly recommend to cook the curry about 3 hrs before you serve. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5.add a little bit warm water and make a soft dough. Serves 6. Deep fry in oilon midimum flame till golden brown in colour.6 green chillies finely chopped 2 tsp coriander &cumin seed powder 1/2 tsp turmeric 2 tsp curd 1 tsp suger salt to taste Chakali utensil which is common for shev-papdi Method Mix rice flour & basan with all above interdients. Keep Medium Flame. serve with curd or butter. Add the Tomato paste.Org Use some oil in your palm of the hand to form the balls.Provided by: www. See that the oil is not very hot. Garnish with Fresh Cilantro or Paneer. Keep it in the oven at warm till you serve. 215. Moong Soup With Paneer Light and nutritious.FoolzParadize. Deep fry the Kofta balls. Let it soak on paper. Add the rest of the ingredients for the Tomato curry. (dough should be softer than the chapati dough.) Grease the chakali utensil make chakali. Cooking time : 25 minutes. Cook them with salt for about 15 minutes on medium flame. Preparation time : 5 minutes. Add water and ginger and simmer for 2-3 minutes. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. For the Tomato curry . 214. Chop the tomatoes in small pieces.
FoolzParadize. Cooking time : 25 minutes. When they crackle. Melt the butter. Soak the moong for a few hours. carrots. 2. Add the lemon juice. Add 6 cups of water and cook in a pressure cooker. Corn Soup with Vegetables A soup with a Chinese touch. Serves 6. add the onion and fry for 3 to 4 minutes. 6. Heat the ghee and fry the cumin seeds and mustard seeds. Blend the cooked moong in a blender. onions. Preparation time: 15 minutes . 4. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Add the sugar. salt and pepper and boil for 2 minutes. sugar. salt and pepper. stirring ocassionaly. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Cooking time: 30 minutes . 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. Strain. milk. Add the strained mixture.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. 4. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Boil for 2 minutes. 5. 3. 3. Serve hot with cream and bread croutons.Provided by: www. add the asafoetida and moong liquid. Serves 6. Preparation time : 5 minutes. 2. 5. 217. Mix the cornflour with a little water and pour into the soup. Add the paneer and cook for 2 minutes 216. cabbage. Blend in a blender and strain.
Grate the coconut.Provided by: www. Cooking time: 20 minutes. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. 2. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Discard the skin. Health Information: This unusual soap gives the flavour of peas without the calories.Org 1. corn and Ajinomoto powder and cook in a pressure cooker until done. Add the paste and curry leaves and fry again for 1 minute. Add salt and pepper. 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. 3. 3. Add the vegetables. 219. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. add to the paste and boil for a few minutes. Boil the stock for 1 minute. Blend in a mixer. 4. Serve hot. 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. Preparation time: 20 minutes. Preparation time : 20 minutes. 2. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. 5. Serves 6. Green Peas Skin Soup Preparation time: 10 minutes . Fresh green pea pods add fibre and Vitamins A and C to the soap. Mix the cornflour and coconut milk. 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. 2.FoolzParadize. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . butter and cheese and boil for a few minutes. Heat the butter and fry the onion for 1 minute. Cooking time : 10 minutes. Cooking time: 10 minutes . Add the green peas skin and green peas and cook for 3 to 4 minutes. 218. 6. Serves 6. Add the paste. Serves 6to 8. Strain to separate the stock from the skin. Add 6 cups of warm water and blend in a blender. 220. 7. Strain to obtain coconut milk.
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. mushrooms. 3. 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. Preparation time: 15 minutes. Add the beans. Add the garlic and chilli powder and fry again for ½ minute. blend in a mixer. Serve hot with lemon juice and garnished with boiled rice. Letil Soup Preparation time: 10 minutes . 3. Add the green chilli. salt and pepper and give one boil. masoor dal and salt and cook in a pressure cooker till the first whistle. 6 teacups clear vegetable stock 1 green chilli. 2. Cut the onions and tomatoes into big pieces. 2. lemon grass. 4. put the stock to boil. 4.Cooking time: 10 minutes. Heat the oil and fry the onions for 1 minute. When cooked. Add the lemon juice and top with oil. Add the stock and boil for 10 minutes.FoolzParadize. How to proceed 1.Serves 6. 3. Ajinomoto and salt and boil for 2 to 3 minutes. Heat the oil and fry the onion for 1 minute. blend in a liquidiser and strain. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. Add 6 teacups of water. cut lengthwise 10 to 15 canned mushrooms.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. 221. the tomatoes. Boil for 5 minutes. 2. Add the moong dal and 6 teacups of water and cook in a pressure cooker. 124 . Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. tomato. 2. The combination of cereals and pulses provides protein of high biological value. 3. 222. cauliflower. Add the vegetables and fry again for 1 minute. Cooking time: 15 minutes . Serves 6. When cooked.Provided by: www.
RAJMA CURRY A favourable from the Punjab.) potatoes 2 to 3 brinjals 1 teaspoon ajwain 1 teaspoon chilli-ginger paste 1/4 teaspoon soda bi-carb 1 to 2 tablespoons oil A few lettuce leaves Salt to taste Green chutney. When cooked.FoolzParadize. take out a thick soup through a sieve.Provided by: www.Cooking time: 30 minutes. 223. Serves : 6 to 8. 1. garlic chutney. soya sause and chilli sause. Sweet Corn Soup An old-time favourite. Serves : 6. sweet and sour sauce. Serve hot with chillies in vinegar and chilli sauce. Cook for a few minutes. sev and oil (optional) to serve 125 . 750 grams (1 5/8 lb. 2. 7. 5. Heat the ghee and fry the onions for 2 to 3 minutes. Drain. Cut the tomatoes intobig pieces. cook in a pressure cooker.) kand (rataloo) 250 grams (9 oz.Serves 6. Soak the red kidney beans over night. add 2 teacups of water and cook. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. 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. piece ginger How to proc eed. Ingredients. 3. Preparation time : 20 minutes Cooking time : 20 minutes. Next day. 7 cloves garlic 7 green chillies 25mm.) papadi 500 grams (1 1/8 lb. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. 2. Add the paste and chilli powder and fry again for 1 minute. Cook for 25 minutes.Add the sugar and salt. Add the cooked red kidney beans. 224. Preparation time: 10 minutes. Mix all the ingredients with 4 to 5 teacups of water. 6. 1 teacup red kidney beans (rajma) 2 onions. Add the tomato soup to the rajma mixture.Org Serve hot with chillies in vinegar. Preparation time : 40 minutes Cooking time : 60 minutes. 4. Ingredients.
MALAI KOFTA CURRY A tasty kofta curry. Fill with all thevegetables and cover with the balance lettuce leaves. If too thick. Garnish with coriander. Blend all the ingredients except coriander except coriander in a liquidiser. In a small earthen pot (matka). instead of cooking in a matka. For the green chuntey. chilli-ginger paste. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. soda bi-carb and salt.(for the koftas) 126 . Blend all the ingredients in a liquidiser. Alternatively. finely chopped 100 grams french beans. finely chopped 100 grams carrots. put a few leaves of lettuce at the bottom. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. 4. 6. 1. For the koftas. Mix all the vegetables. Blend all the ingredients in a liquidiser. 2. For the sweet and sour sauce.Org For the green chutney. 225. add enough water to get the right consistency. 3.FoolzParadize. For the garlic chutney. For the sweet and sour sauce. 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. Cover the matka.Provided by: www. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. 7. 100 grams green peas 100 grams cauliflower. Apply the ajwain. 8. 5. Do not separate into two. Peel the kand and cut into big pieces. finely chopped 250 grams potatoes. Serves :6. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. Serve with green and garlic chutneys and sweet and sour sauce. oil and seve. 9. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. Make slits on the brinjals. 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. Cut the potatoes and sweet potatoes without peeling. Preparation time : 30 minutes Cooking time : 40 minutes. Mix thoroughly and apply the oil all over. String the papadi.
washed and soaked in water for 2 hours. (1") piece ginger 7 green chillies For the gravy. Add 1 teacup of water and boil for 3 to 4 minutes. 2. Add the paste. Arrange the koftas in an ovenproof dish. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. 3. garam masala. 5. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Add 1 tablespoon of bread crumbs and the bread slice. 4.add the onions and stir fry for 5 minutes till light brown. Pour the mixture into a blender. 1. chilli powder. Add the tomato puree and cook for 2 minutes.Org 9 cloves garlic 25 mm. Heat the butter. 2. 1. Put to cook again and add the garam masala. 4. 1. Add the vegetables and peas to the potatoes and make a dough. le mon juice and salt and form into kofta balls. 5. Then add the cloves. 3. 6. Blend the onions in a liquidiser with very little water. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts. Keep aside. 15 cloves 25 mm. Remove and blend into a puree. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . Put the tomatoes in hot water for 10 minutes.Provided by: www. 2. cinnamon and paste and fry again for 2 minutes. 226. 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. 8. Boil the peas. Pour the gravy and fresh cream over the koftas. french beans and carrots in a pressure cooker without adding water. 6.FoolzParadize. 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 . add the cornflour and sugar and blend. How to proceed. For the gravy. 7. Steam the cauliflower. chilli powder. salt and pepper and cook for 5 minutes.
227.pured 3 cm piece ginger . heat oil in a pan and brown onions. Knead well and from into as many balls as the number of stuffing balls you have. Add water according to consistency of gravy required. Serve hot with parathas or tandoori rotis. Form into walnut sized koftas and deep fry till light brown.FoolzParadize. red chilli and garam masala and fry on low fire till oil separates. Mix well. Kofta Lajawab Koftas 125 gm Amul Cheese . Boil for 5 minutes. Cook the mawa for stuffing in frying pan till it is golden brown. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it.ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt Mix mashed cheese with cornflour and pepper. Add tomatoes turmeric. add enough water to knead to a soft dough. Fold over adn close sides to make an oval Jamun. Drain and keep aside. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. deep fry on low fire till dark brown. 128 . Serve warm decorated with silver foil. Makes about 8 228. form into small balls and keep separately. Drain well and immerse in warm syrup for an hour. Correct seasoning. Knead well. Add ginger and fry well. ghee to wheat flour. And milk and remove the scum as it surfaces. To make gravy. Boil till 3 cups of clear syrup are obtained. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Remove from fire and flavour with essence and caedamom powder. Add the rest of the ingredents and mix well. ghee Add two tbsp. Add koftas and boil for a further two minutes.Provided by: www.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. Keep aside.grated 200 gm tomatoes .
coriander powder 1 tsp. Roll out into parathas. 10. garam masala powder 1 tsp. Cook covered.Org For the stuffing: 2 cups beetroot. 2. Heat tawa. Remove from ghee and keep aside. Add curd. 6. Heat ghee in a vessel and fry the beetroot paste on a low flame. 11. Heat ghee. put a little beetroot filling in the centre and seal the edges. Remove. Smear with salt and keep aside for 10 minutes. 4. Add all the dry spices. to a paste. 229. 8. grated fine 4 medium sized onions 4 green chillies 2. raisins and sliced onion till golden brown.sliced 1 tbsp. 7.coriander leaves. coriander leaves finely chopped 1 tbsp.5 cm. add some ghee and fry the parathas till light brown. 5. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Divide the paratha dough into small balls. Stir well. Fry the brinjals in the same ghee till tender. coriander leaves and salt. Sprinkle the garnish on top.In the remaining ghee fry the chopped onions till transparent. 9. except garam masala powder. Remove from heat. raisins Method 1. chopped 2 tsp. thick slices. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . Add fried brinjals to the gravy and simmer for two minutes. 3. ghee Method Grind all the ingredients. chopped 1/4 tsp. Roll out each ball into a small puri. cashewnuts 1 tbsp. Serve hot with rice or parathas. 12. till the mixture is almost dry. chilli powder 2 tsp. turmeric powder 1/4 tsp. Cook till the gravy thickens. 13. ginger 4 flakes garlic 1 tsp. fry cashewnuts. brinjals 1 cup curd 2 large onions.FoolzParadize. ginger-garlic paste 1 tsp. each ginger & garlic grated or crushed 129 .5 cm. Badshahi Baigan 300 g. Cut brinjals into 2.Provided by: www. 230. cashews or peanuts 1 tsp. garam masala powder Salt to taste 3 tbsp. 14. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. Wash and squeeze dry. chopped 2 tomatoes.
sugar salt to taste 2 tbsp. Add tomato capsicum puree.Provided by: www. Heat oil or ghee in a heavy pan. red chilli powder 1/4 tsp. Stir. cheese grated (optional) salt to taste 1 tsp. This should be done in a food chopper or grated. wheat or millet flour 3 green chillies 1 tbsp. Mix. stir bring to boil. oil Method: 130 . stuffed baked capsicum. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Semi puree tomatoes and capsicum together. Add ginger garlic and stir for a moment. sugar and crushed nuts. baby corn. turmeric powder 1/2 tsp. potato. Makes: 2 cups 231. Dry grind coarsely. cinnamon-clove powder 3 tbsp. Green Gravy Ingredients: 4 cups spinach chopped. or cauliflower. Garnish with coriander before serving. ginger grated 2 tsp. Add veggies at this stage.Org 1/4 tsp. Chop onions very fine or run in a chopper. Goes with: Vegetables like brinjals. salt. oil or ghee Method: Dry roast peanuts or cashews lightly. garam masala powder 3/4 tsp. Add all other masalas.FoolzParadize. Add onions and stir fry till light pink. Cover and simmer till gravy is thick and fat starts separating. cinnamon-clove powder 1/2 tsp. lemon juice 1 pinch soda bicarb 1/2 tsp.
) 232. stir. bring to a boil. coriander finely chopped 1 slice dayold bread white 1 tsp. add chillies. etc. khuskhus seeds soaked in 2 tbsp. Cool in a plate or run under tap water to cool. coriander leaves finely chopped 2 tbsp. ginger.Provided by: www. Goes well with: Paneer chunks. etc. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. chillies. peanuts husked & lightly roasted 1 tsp. mixed vegetables with a few pineapples bits. Sprinkle 2 tbsp. and stir. coriander and cherries. water all over it. Garnish with grated cheese. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. add ginger. Add onions. stir fry till light pink. for 3 minutes. stirring continuously till whiteness of curds disappears. add onion mixture. grated cheese or paneer 3/4 cup milk 1 tbsp. potato and peas. Goes well with: Veggies like peas. Add blended spinach mixture. cinnamon-clove powder 3 tbsp. Put in a mixie. Grind together in a wet mixie. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Garnish with grated cheese before serving. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. baby corn. Add cinnamon clove powder. Heat oil in a pan. garlic grated 1 tsp. flour and a few pinches salt. cashew. etc. spice powder. red chilli powder 131 . Toss to mix. Makes: 2 cups gravy (approx. ginger grated 1 tbsp. add sugar. cream. onion.FoolzParadize. Heat fat in a heavy pan. khuskhus with milk. french beans. salt.Org Take spinach in a large vessel. Allow to cook for 2-3 minutes more. tamarind water 1 tsp. add gourd and soda. Run till semi-smooth. Stir gently till boil resumes. 233. Cover and put to boil on high. peanuts and bread. ghee or oil Method: Grind together in a dry mixie. at this stage. Add milk. potato chunks. Cook covered for few minutes till thickened. Add vegetables. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Add prepared vegetable at this stage. Add curds and cook. saute for 3-4 minutes. cashewnuts broken 1 tbsp. dry mixture. wheat flour 1/2 tsp.
Add all dry and ground masalas. fry brinjals pieces in oil. oil Roast together and dry grind: 2 cardamoms 2 cloves 2 peppercorns 1/2 cinnamon stick broken 1 bayleaf 2 whole red chillies dry Method: Dry roast wheat flour to a light pink. Add asafoetida. Spread 1/2" thick onto a platter. salt. chopped stirfried brinjal pieces. Cut into diamond shapes after it has cooled down. Simmer till gravy is thick and oil starts to separate. and continue by frying the onions. etc.Org 1/4 tsp. fry till well browned.4 tbsp * Chopped Almonds -. flour. Keep aside. putting back oil in pan. add cumin seeds allow to splutter. tamarind water. turmeric powder 1/2 tsp. capsicum.1 tbsp or to taste<BR. stir well. boiled peas. Grind in mixie. stirring constantly to prevent burning until it has changed to a brown color and smells . cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. Heat oil. Cool onions a bit. dhania (coriander seed) powder 1/2 tsp. Turn off the heat and stir in the sugar. Add tomatoes. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. keep cooking for 2 minutes.FoolzParadize. Add prepared veggies and stir. Garnish with chopped coriander. (Test: a few drops of water sprinkled on it sputters instantly). drain. serve with parathas. ginger.Provided by: www. stir. 235.6-7 tbsp * Milk -. (For this. Drain well by pressing.1 tbsp or to taste * Chopped Pistachio nuts -. Turn down heat and add cardamom and Besan.4 cups *Ghee/Unsalted Butter -. stirring continuously. garlic stir fry for a minute. strands * Raisins -. In remaining hot oil. Goes well with: Chunky veggies like boiled baby potatoes with skin. keep aside. Keep aside. Fry. rotis. adjust quantity of oil required. add onions. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan.1 tbsp or to taste 132 .1 cup *Sugar -.) 234.
Cool for a few hours in the fridge. 133 . do it over low heat and stir frequently.FoolzParadize. ( At this point of time you can smell the aroma around!) 4. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil.ened and turned a pale brown.sults in about 80 to 100 rasagollas. Add Almonds. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Add sugar to mixture 6.5 cup sugar. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Stir till the flour is very very light brown in color. Heat for a few minutes. then turn it off. cardamon pods. remove cover and re. This is best done in a microwave. When pressure cooker depressurizes. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. cut it into 1 inch squares and add to the hot thickened half and half. Do not use the same sugar syrup more than once. Leave curd in strainer until cold and dry. leaving only the panir/curd. Pour into collander.peat previous step with the rest of the rasgoolas. Rose Water To taste (opt. Saffron (extremely good for winter) 236. Turn heat on high.Org Method: 1. Turn the stove off. Place 20-25 rasgoolas in syrup. It should be soft but not sticky. Turn off the heat to place the cover on the pressure cooker. The cheese should have hard. if a microwave is not available. Place curd in food processor and process for one minute. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. After the cheese has been baked. Pistachio. Using vinegar usually re. Now add wheat flour to this 3. When cooker begins to whistle wait for a couple of minutes. Ras Malai Ingredients: Ricotta Cheese 2 lb. Add milk to wheat flour 5. This will take at least an hour (you can leave it overnight). Thicken the Half and Half by simmering over low heat for a long time.) Method • • • • Mix 1. Milk should separate into whey and curd.nal volume.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. Form small balls from the curd. 2. bay leaf. Thicken until the volume drops to around half of the origi. Half and Half 2 qts. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Add the remaining 0. When boiling add one cup of either whiter vinegar or lemon juice.Provided by: www. 237.
salt. size of walnut. and drain. Add these. mix well.Org 238. cover and cook for about 10 minutes on low heat. The potatoes should be sliced. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Sprinkle with turmeric. Add ginger and garlic and fry for another minute. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Fry for 3-4 minutes. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. and the tomatoes and cap . add bay leaf and onion. 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. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. 240. Bay leaf 1 Onion 1 Ginger 1/2 tsp. and cook for 4-5 min. coriander and chili powder. continuously stirring. mashed 1 piece fresh ginger. Beat the yogurt and blend into a smooth mixture. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Garlic 1/2 tsp. Add mustard and cumin seeds. Yogurt 2/3 tsp. Cooking time about 25 minutes and should be sufficient for 2-3 people. corriander powder. or 3 garlic cloves. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. 239. Garnish with fresh corriander and sliced almonds and serve hot. Cumin Seeds 1/2 tsp. Fry for sometime and then add curd and keep frying till it turns golden brown.sicum cut up. fry in oil. Coriander powder 2 tsp. onion and ginger paste. Salt 1/4 tsp. Dum Aloo Ingredients: Oil 3 tbsp.gurt and salt. Prick with fork. Mix gently. and a table spoon water. Add yo. minced 1 large tomato.FoolzParadize.Provided by: www. chili powder. chopped fine 1 tablespoon garlic/ginger paste.utes. Potatoes 1 lb. Tomato 1 Capsicum 1 Method • • • • • Heat oil.
Wash okra under running water and slice off the ends. (NOTE: If the sauce is lumpy at this stage.) Add 1/4 cup water. then stir in the peas.Provided by: www. the dish covered. pepper. and a gravy created as the dish becomes liquified again. Serves 4-6 people. with constant stirring to avoid scorching. and in a wok or heavy skillet fry them in hot oil until golden. 241. Do not scorch. In a wok or heavy skillet heat the oil and sauté onions until translucent. Red Chili Powder 1 tsp. 242. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. stick Garlic 3 cloves 135 . Turmeric 1/2 tsp. Serve at once. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Serves 4 to 6 people. Stir in the cashew paste. 2. add salt.FoolzParadize. 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. Cover and steam over medium heat until tender. In the remaining oil sauté the chopped onion until it begins to turn brown. Add the okra and stir-fry 2 minutes. Prepare onions and tomatoes. Garnish with the coriander and serve while hot. Add the garlic/ginger paste and bhoona 2 minutes. Add all spices except the garam masala and stir-fry 2 minutes. puree it in a blender and continue. Cut each in half. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. 3. Add the dry masala and bhoona 3 minutes more. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Set aside. Remove with slotted spoon and set aside to drain on a paper towel. Ginger 1 in. * Bhoona is a technique that is essential to Indian cooking. About 1/2 cup of water can then be added. Butter 4 tbsp. until all liquids are reduced and the spices coat the meat like a paste. Add the tomatoes and bhoona * 1 minute. 4. about 12-15 minutes.Org Prepare the cheese chunks. thinly sliced 2 tomatoes. Add the paneer cubes and bhoona 2 minutes. The bhoona technique means that the mixture is cooked over medium-high heat. Set aside. Cauliflower 1/2 lb.
Rasam Masala Masala Ingredients Black Pepper 1 tbsp. 136 . Heat oil in a kadai. oil Salt to taste. Season to taste with salt and fresh-ground pepper. 243. Add the spices and vinegar. Masala Preparation • • • Roast black pepper. Serve hot with rice. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. cut green peppers. and cauliflower into 1 in. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. sambhar powder and the grated coconut. soak it in a little water. sambhar powder 1 tsp. Put in the mustard. Add chillies when daal starts getting red. and asafoetida. Ghee 2 tbsp. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Add salt to taste and about two cups of water.FoolzParadize. Chana Daal seeds 2 tbsp.Org White vinegar 2 tbsp. MethodScrape and cut radish into round pieces. Mix chopped tomato. Simmer on a slow fire till cooked. Keep aside. If using dry coconut. broccoli. Melt butter and saute onion. Tomato puree 2 tbsp. cubes. curry leaves. Keen frying for a few minutes. Coriander Seeds 2 tbsp. When it splutters add chopped onion. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Fry till golden brown.Provided by: www. jaggery 2 tbsps. Blend the daal mixture and coconut until the paste is fine. coriander. Coconut (grated) 3 tbsp. Method • • • Chop onion. Add drained toovar dal and the radish slices. and simmer for about 5 minutes. Stir in the tomato puree. chana daal. tomatoes.
the hing and the fenugreek seeds till light brown in colour.FoolzParadize.1 teaspoon Fenugreek .1/2 teaspoon (methi seeds) Hing . Curry leaves . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). red chillies.a pea size lump or 1 teaspoon hing powder.3 sprays. Heat oil in a kadai and fry on a slow fire.1 cup Gram dhal .Org 244.Provided by: www. Remove 137 . 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 tablespoon Cumin seeds .2 tablespoons Oil . - 1 cup (broken into small pieces and Dry coriander seeds . Add coriander seeds. cumin seeds. Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).
2 Green chillies . Salt . Powder fine and bottle it.1 Mustard seeds .1-3/4 teaspoon Turmeric powder . Mangalore Rasam (serves 6).lime size.1 Rasam Powder . This powder can be used for 2-3 months. * * * 245.1 teaspoon Black gram dhal . Ingredients Tuvar dhal (thuvaram paruppu) .1/4 teaspoon Seasoning Ghee .as the stalks also have the for potency the of the chillies. Use the chillies along with the stalks .3 teaspoons p73 Sugar .1 teaspoon Red Chilli .1/2 teaspoon 138 .Org flame and allow to cool.Provided by: www. Tomatoes .2-1/2 tsp. and also provide fibre body). Tamarind .1/2 cup.FoolzParadize.2 teaspoon (optional) .
FoolzParadize. mash well.when cold. When mustard seeds splutter add hing powderthe seasoning over the rasam. till smell of tamarind disappears and the tomatoes are cooked. add the mustard seeds.Provided by: www. two and a half cups of water. Serve rasam hot with steaming rice and papads.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . Boil tamarind water with turmeric slit green chilli. Remove from fire. squeeze and strain out the liquid. red chilli and black gram pour dhal. Add the mashed powder dhal. Add curry leaves and coriander leaves. powder tamarind in two cups of water for ten minutes. the raw tomatoes (chopped) salt and sugar powder. and the rasam and boil for five minutes till slightly thick. * * * 139 . Heat ghee in a pan.
2 teaspoon Salt .Provided by: www. Seasoning Oil . When cold mash well.Org 246.1/4 teaspoon Green chillies .1 tablespoon Red chilli .3 cups (like sambar onions. white pumpkin.1-3/4 teaspoon .1 Mustard seeds . chow-chow) Tamarind .lemon size Coriander leaves .1 teaspoon Black gram dhal .2 teaspoons Sugar .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.1/2 teaspoon Hing powder .1-1/2 teaspoon (optional) Turmeric powder . 140 .3/4 cup Vegetables .2 tablespoons Curry leaves .FoolzParadize.2-4. Soak tamarind in one cup of water.1 tablespoon Rasam powder . Sambar (serves 6) Ingredients Tuvar dhal .
coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. add mustard seeds. When the cummin seeds splutter add the onions. Serve sambar hot with rice and chips.Provided by: www.FoolzParadize.Org for five minutes.1 teaspoon Salt .1 cm p73 Method:Chop all vegetables. add hing powder and pour the seasoning over the sambar. Simmer Heat oil and red in a pan. and curry leaves. add coriander leaves. salt tamarind water and simmer till raw smell disappears. Heat three tablespoons oil in a kadai. black gram dhal chilli. squeeze well and strain out juice. * * * 247. When mustard seeds splutter. Remove and serve piping hot with rotis or rice. add the cummin seeds and hing powder. 248. Cauliflower Curry (serves 6) Ingredients Cauliflower .2 Green chillies . (Plain potato curry can also be made the same way). potatoes and turmeric powder. rasam powder tillthick. Add mashed p73 dhal. Add cauliflower. Cover and cook till the vegetables are cooked and the curry is dry.1/4 teaspoon Onion . Add in one and a half cups of add water.1 teaspoon Sugar .1/4 teaspoon Hing powder . and When slit green chillies.2 cups Oil . Chana Daal seeds 2 tbsp. 141 .2 teaspoon Cummin seeds .3 cups (in flowerets) Peeled and cubed potatoes .1 teaspoon Turmeric powder . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.1 tablespoon Rasam powder .4 tablespoons Coriander leaves . fry a bit.1 Ginger . Add tomatoes and fry till it becomes mushy. green chillies and ginger into the hot oil and fry till the onion turns golden. sugar and quarter cup of water. capsicum. add salt. Add the rasam powder. Cook vegetables threequarter cooked sugar.2 Capsicum .
chana daal.Org Coriander Seeds 4 tbsp. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Method • • • • Soak urad daal and moong daal for 2-3 hours. 250. ginger and soda. salt. 249. Fry small spoonfuls of the mixt ure in hot oil. Mix well and set aside for 4-5 minutes. Grind daals into a coarse paste. Add finely chopped onion. Oil 3 tbsp.FoolzParadize. and asafoetida. Salt 1 tsp. chili powder OR green chili. Keep aside. If using dry coconut. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Ginger 1 tsp.Provided by: www. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Green Chili 1 Chili powder 1/2 tsp. coriander powder. Add chillies when daal starts getting red. 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 . Baking Soda 1/4 tsp. Masala Preparation • • • Roast methi. Coconut (grated) 3 tbsp.
Mixing by hand is a good idea if you don't have a whisk or electric mixer. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. spray a non-stick pan lightly with oil and warm.finely chopped 4 cloves garlic . For the plain rava dosa leave out the onions. Mix thoroughly (use blender if possible).5 inch piece root ginger . wide spatula and flip it over.Provided by: www. Salt to taste.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Leave covered in a large pot overnight. Ferment for 12 hours. Remove in a few minutes and make more.FoolzParadize. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. Drop chopped green chillies and ginger into batter.Org Method • • • • Mix rava. When ready to eat. 253. • 251.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . Grind separately to a smooth paste and mix in a large vessel with salt. rice flour together into a thick batter adding little water at a time so no lumps are formed. drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Make thin crepes. preferably in nonstick pan. Add salt.peeled and sliced 1. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.8 hours. 252. Method • • • Soak the rice and daal separately in slightly warm water for 2 . Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. maida. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .
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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
Let this mixture boil nicely. Grean Peas 1/4 cup. salt . put small portions of it in oil.6 to 8. allow to splutter add in palak paste . Maida Bonda Maida or All-purpose-flour -2cups. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Sour curd . Cumin seeds 1 spoon.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up.2 onions. Rasavangi ingredients:Brinjal-big size 2nos. Cashews and Green Chillies to get a semi solid batter. 264. veg.FoolzParadize. Then add the masala paste. 1/2 onion .14 to 15. Seasoning:fry in oil mustard.Provided by: www. 262.1 1/2 tsp. This dish can be eaten along with rice and chapathis. salt and fry for some more time.fry them intil they are golden brown. Add the Vegetables (except peas) and fry for some time. 265.1 or 2. Oil or butter .Org 261. cool and grind it . whole red peppers . salt . fenugreek 1 teaspoon. Serve it with Coconut Chutney. 1/2 tsp turmeric .See that it is not deep fried. Stuffed Brinjal Curry Split peas dal . Also add coriander leaves and Kari veppu leaves. the dal has to be cooked separately and finally added to the main portion. Basmati Rice . urud dal . Palak Paneer Boil palak with 3 green chillies . Green Chilly 3pcs. Cut th above into small pieces and grind finely. Now pour the Coconut milk and add water for the rest. Beans . Make the flame low and keep for 20 mints.all t hese ingradients are to be fried dry and ground to a paste. Coriander leaves . channa dal 1/2 teaspoon.First put the cooking oil.10 to 15. Recipe from Vanitha Thyagu. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. method:Cut the brinjal into 1 inch blocks. coconut shreddings can be added to the batter. coriander seeds .1 1/2 tsp. 1 glass of milk and mix well. Boil in water and add all the above except toor dal.1 1/2 tsp.2 cups. Serve hot. 2 dry red chillies .2 nos. Now take a pan add oil then addsome cumin seeds . Garlic gloves .Then take some oil in a pan. Also add green peas and Coriander leaves and fry.1. Curd. Finally add the rice and cover it.3 Cups. Take small balls and deep fry it in Oil. keeping the stove at low heat. Can) .10. 263. Open it and mix the cooked pulav gently.Half cup.1" piece.1 Cup. Mix roasted Rava. Oil for frying. Cashew Bits. haldi powder 1/2 teaspoon.2. Heat oil in a fry pan and add the brinjals. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Chillies . salt to taste.This is good for appetizer.Tamarind(imli)pulp -1 table spoon. turmeric powder 1/4 teaspoon. Stuff the brinjal with the ground paste. mustard seeds . Clean and Soak the rice in hot water for 10 to 15 mints.1 cup Method: Mix all the above ingredients and soak for about one hour. salt -to taste For the paste:coriander 2teaspoon.7 to 8 stems. Carrots medium sized . ( Rice and Water should be in 1 : 11/2 proportion ). coconut gratings 3 tablespoon. Remove from the frying pan after the balls become golden in colour. 1/2 tsp ginger garlic paste . Finely chopped onions . Rice Flour . Rice flour. Drain on a paper towel and add to the palak mixture . toor dal and coconut gratings and add to the main dish. Cloves .Salt to suit taste. Coconut Milk Pulav Masala : Ginger . Rava Bonda Rava . when oil heats add the cinnamon sticks and cloves. If needed. Curd : 1 Cup. red chilli 10 numbers. Garnish with few fresh coriander leaves 147 . Ingredients: Coconut Milk (15 oz. Toor dal -1cup. Rice flour . Cinnamon sticks . green chillies .Close the pan with a lid and cook for 10 minutes. This dish will have to be made thick and brinjals should not be fully mashed.2.10 tea spoons.
Pout 5 teaspoons of oil in a frypan.1/2 spoon and mix well. ripe) .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.1/4 spoon Slightly roast the above without oil and grind into fine powder. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. 148 .Grind it in a blender to make it into a thick juice.Add salt and heat with constant stirring until the mixture becomes thick. crystalline salt.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.Add mustard seeds. asafoetida . Add tamarind juice to this and bring it to boil. Maavadu (Tender mango pickle) Grind mustard seeds.Take oil and add mustard seeds.little mix the above ingredients and add 3 cups of sesame oil. whole red peppers and turmeric poweder. Next day. Cut into fine pieces. Next day add 1/4 cup of sesame oil and leave it aside.4 spoons.a pinch. fenugreek seeds.When the mustard splatters. add fenugreek seed powder an asafoetida.1 cup turmeric powder.Add this to thick curd and keep it aside.This will taste great with curd rice.To 5 spoons of oil. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Add 1 tsp salt. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.1 cup salt . coconut pieces.fenugreek seeds.1 cup red chilli powder .Add salt.Store in refrigerator. Aavakkai (Mango pickle) sour mango pieces(medium sized). 273. fenugreek seeds.Ad d this to the poickle and mix. 274. 269. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. and asafoetida(perungayam). 272.Add red chilli powder.When it splatters. 268. add mustard seeds.a small piece of tamarind and salt. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Ginger Pickle Grate ginger finely. Fry with constant stirring.4 spoons. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.FoolzParadize.Provided by: www.5 cups mustard seed powder . fenugreek seed powder . sesame seeds . 270.Store in refrigerator.Grind into a thick paste.6 Cut into medium pieces.Org 267.each 1 spoon asafoetida . asafoetida.red chilli powder . and add 1 cup of chopped leaves.a pinch into a thick paste. Tomato pickle Cut the tomatoes into large pieces. Lime pickle Fresh lime(large size. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. Add salt.Wash the tender mangoes and spread the ground paste on it. 271.(Preseve the juice while cutting). thin skin.
275. 281. 1 tsp whole black peppers. Error! Bookmark not defined. 200 g of toor dal.Add the soaked dal to this mixture and grind coarsely. Rawa Kichadi Vegetables . Error! Bookmark not defined. carrots. Add 2 tsp of ghee while serving.1/2 tsp. To this add 1 tsp cumin seeds. and cumun eeds. 280.Take some ghee in a fry pan and add whole black peppers. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Add 1 tsp salt. Then add 6 tsp grated coconut and fry lightly. 1/2 tsp whole black peppers.Heat 4 tsp of oil in a pan. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.Now add 3 cups water and when it comes to boil. 1 tsp gram dal.Add 3 times water and steam until it is overcooked. 3 hot green chillies(chopped). Pour 3 teaspoons of oil in a fry pan and add mustard seeds.FoolzParadize. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked). Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). and roast lightly. a pich of asafoetida. add 1 tsp urud dal. 1 teaspoon gram dal.Cut green chillies and ginger into fine pieces. Drain the water from the aval and add it to the pan and fry. 1 tsp urud dal.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.Beans. Turn over both sides until fully cooked. 279. 3 red chillies. VenPongal Mix rice and moong dal in the ratio 1:1.Grind 3 green chillies. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. add 1 tsp urud dal. Aval uppuma Soak 200 g of aval in water for 1/2 hour.Drop this carefuly into boiling oil and fry till it turns golden brown. 277. Deep fry in oil. 2-3 chopped green chillies. On a plastic piece of paper place a ball of this and flatten it by hand. water .1 cup.Org black whole peppers.Provided by: www. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. Deep fry this in oil and turn over until the vada turns golden brown. When it pops.When it splatters.Error! Bookmark not defined. Take 1 cup of rawa and lightly roast without oil to make it crisp. Deep fry this in boining oil. Turn over until golden brown in colour and it is fully cooked… 276. To 1 volume of this add I volume of finely cut cabbage pieces .Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. and asafoetida. 6-8 tsp of urud dal for an hour. In a pan.3 cups . and salt .When the peppers burst add 149 . heat 6 tsp of oil and add 1/2 tsp mustard seeds. onions Cut the vegetables into fine pieces. Rice Uppuma Rice rawa . 278. Then drop them in boiling oil.add salt . 282. 1/2 tsp cumin seeds and 1/4 tsp salt. 3 whole red peppers and salt in a blender. a bunch of curry leaves and mix well. Add a bunch of curry leaves. add 1/2 tsp mustard seeds.Add a pinch of asafoetida. Dal Vadai (Aama vadai) Soak 200 g of gram dal.
Add water and mix. sour curd or buttermilk . 283.Org chillie and ginger pieces and a pinch of turmeric powder. Add about 2 tsp of rava. water . Flatten this flour ino round shape (the size of urud vadai). 286. add the rawa and stir into a paste. and roll the dosai on both sides and move it to a plate. Side dish -Error! Bookmark not defined.2 Urud Dal . Add a pinch of salt and stir well. When it becomes hot enough. add 2 curd chillies(alternatively. use red whole peppers). .When it is almost cooked spread a teaspoon of Error! Bookmark not defined..When they are cooked.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Add this to cooked dal-rice. Heat 2 tsp of oil add mustard seeds. Urud dal -1/2 cup. Using this flour in omappodi achu. 284.Place some Error! Bookmark not defined.4 cups. take some flour and spread it on the pan into a round shape. Let it be more thin than normal dosai. place in idli plates and cook.Provided by: www. and add the roasted cowgram .5 hours and grind into a fine flour.Add some ghee while serving. salt to taste(about 1 tsp). Maida dosai Mix maida:rice four in the ratio 2:1.2 Raw rice . Add ome splattered mustard seeds. 287. Morkkali rice flour . using this preparation in the place of rice.2 tsp Soak the above in water for about 4 .1 cup Mix the above well.. coconut pieces(cut into very small pieces) and 1/2 tsp salt.To this add chopped green chillies. Masala Dosai Par Boiled rice .little Rinse the above ingredients in water for about 2 -3 hours. The same procedure can be followed with wheat flour instead of maida 150 . over it.Add salt. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. Heat a dosa tawa and spread a tsp of oil over it. curd. heat water to boil.When the pan is fully heated. Leave it for about 8 hours to become sour. 285. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. fenugreek seeds . or Error! Bookmark not defined. Now the sevai is ready . Uthappam Par boiled rice .FoolzParadize. Make dosas as described in Error! Bookmark not defined. place a laddle of flour and spread on it(it should be thick than a normal dosa).Add salt and keep it aside (to get sour)for 12 hours. when it splutters. For serving follow the procedure for Error! Bookmark not defined. squeeze into the form of long threads on a plate. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. but make the dosas more thick. 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. few cumin seeds.Turn it over so that both sides are cooked well.1/2 Fenugreek seeds . Heat the pan and spread a drop of oil on it.2 cups. When it is cokked on one side. 1/4 tsp asafoetida. add a tsp of oil all over its edge and remove when fully cooked. curry leaves and mix well. In a thick vessel.Dry roast 2 tsp of cowgram. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky..1 cup.Then grind in a blender (with adding water in steps) into a very fine flour. turn over.
Wait until the mixture cools down to a temperature where the hand can withstand the heat.1. Make into even sized balls with this flour. sugar . ghee ..Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. Also add a feww cardomoms and kalkandu and mix well. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency.1 kg.Add some extra ghee while serving.Remove this from oil and drop into sugar syrup for 2 minutes and then remove. Rava dosai Slightly roast rawa in a dry pan. Inner stuffing(Poornam): Mix 1 cup grated coconut.200 g. 290. Sakkarai Pongal Take rice.50 g Roast rava in a dry pan and powder it. water 1 Heat water to boil. cumin seeds and make dosas as described in Error! Bookmark not defined. cardomom .Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. ghee . chopped onions. Allow to cool. Add the liquid part of this juice (which will be at the top) to cooked mixture.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. curry leaves.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. Make into even sized balls with this flour.10 (powdered).Then take even sized balls of this and shape it into a hollow hemisphere. raisins. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.1 1/2 kg.To this add finely powdered sugsr. cardomom . Heat the ghee slightly until it melts and add it to the mix well.200 g. sugar . Roast the cashews in ghee and add to the mixture.10 (powdered). cardomom powder.Roast some cashews and raisins in ghee and add it to the mix.50 g Roast rava in a dry pan and powder it. 291. 293.Org 288. leave for 5 min. cashewnut .. Laddu Prepare Error! Bookmark not defined. cashewnut . Rava laddu (Ravaalaadu) white rawa .Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.1 kg. Heat the ghee slightly until it melts and add it to the mix well.FoolzParadize. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. Drop the boondis into the sugar syrup and mix well. Add chopped green chillies.Add water and steam in pressure cooker. moongdal. 1 cup powdered jaggery. 289. gram dal in the ratio 2:2:1. Soak urud dal for 1/2 hour and grind it into a thin soft paste. Roast the cashews in ghee and add to the mixture. Now make into even balls by pressing lightly with hand. Roast cashewnuts.1 1/2 kg. cardomom powder. Kozhukkattai Outer cover: Rice flour . 292.To this add finely powdered sugsr. grated coconut in ghee and add this to the mixture and stir well. Rava laddu (Ravaalaadu) white rawa .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. 151 . Cover and keep aside for 1/2 hour.Provided by: www.
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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.
spoonUrad dhall 1 t.spoonCashew 1/2 cup choppedSalt 1 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Grind ginger. and butter with little water. coconut. Make a batter with channa flour and little salt.spoonCooking Oil for frying Method Boil potatoes with turmeric.Make small balls.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.green chilles.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.FoolzParadize. salt and the soaked dhall coarsely. and make a nice dough similar to Chappati dough. 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.spoonGreen chillies 2 Coconut 2 t. hing. 313. hing. curry leaves and ginger.Org 308.spoon Mustard 1/2 t. Fry in little oil. and curry leaves to this.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Add pepper. and curry leaves to this. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. channa dhall. Make small balls and deep fry in oil.green chilles.spoonGreen chillies 2 Coconut 2 t. Deep fry these small squares in oil. Make small balls and deep fry in oil. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil.spoonCooking oil for frying MethodMix maida. and salt finely.spoonHing a small pinchSalt 1 t. Potato Bhonda IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t. 312. and roll them similar to chappati/puri's andcut them into small squares/dimonds. chilli powder. make small balls and deep fry in oil. hing . Roll small balls and keep them aside.spoonButter 2 t. mustard. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. and deep fry in oil. Wet grind urad dhall. Wet grind urad dhall. cashew. and salt finely. uraddhall. 155 .Provided by: www.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. 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. Peel skin and mash thepotatoes and keep them aside. and salt. Add pepper. 309. green chilles. coconut.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonChanna dhall 1/2 t. hing . green chilles. and add fresh lemon juice. salt. Add chopped spinach and makes small balls and deep fry in oil. 311. Coat the balls in thisbatter.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Mix this well with the mashed potatoes. 310.
and mix them together with salt.FoolzParadize. 317. channa dhall. and rice flour in water to make slightly watery batter. maida.Org 314. and put 1 t. 319.Provided by: www.spoonsCream of Rice 1. 315.Keep it overnight so that this will ferment.spoonSalt 1.spoon of oil around it. maida. Grind the above coarsley and add hing and salt to this. Close the dosa with acover and let it cook for a few minutes.5 t.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.spoonCumin seeds 1/2 t.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.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.spoon of ghee around it.spoon Curry leaves Cooking Oil 6 t. Keep at roomtemperature for 12 hours. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.Grind the above coarsely with salt.spoonsGhee 2 t. 316. urad dhall. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.5 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. Wait till the dosai turns brown.Keep this batter in room temperature for atleast 20 minutes before making dosas.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.5 t.Wet grind the above with salt into a nice batter.spoon of oil around it.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.Keep it overnight.Mix wheat flour. cumin seeds.spoon per dosai MethodMix rava. Let it cook on this side for a few minutes. aval and urad dhall in water for 1 hour. and cream of rice together in 6 cups of water.spoon of ghee around it. Add dried ginger powder and mix everythingtogether.Serve it hot with any chutney. and then turn over to the other side.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. and coconut with the melted jaggery. before making idlis. and make a fine batter. and put 1 t.Serve it hot with chutney. 156 . to the above batter.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. Let it cook on this side for a few minutes. Do not turn the dosa. moong dhall. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.spoonHing 1/4 t. rice flour. and then turn over to the other side. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. and curry leaves in oil and ghee.spoonPepper 1/2 t. hing and red chillies.spoon of oil around it. Wait till the addai turns brown.spoonsSalt 1.5 t.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. rava.5 cupsDry ginger powder 1 t. andput 1 t.Fry pepper.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. and put 1 t. or with some jaggery.spoonCumin seeds 1 t. Addthis to the flour. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. cardamon.Add all the other ingredients except oil. Coat a flat vessal with 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. 318. Grind the two seperately.spoonsCooking Oil for making dosas MethodRinse and soak rice. andput 1 t.spoonsCooking Oil 1-2 t.
5 t.Fry mustard.spoonUrad dhall 1 t. mash the eggplant and keep it aside.Make them similar to addai's.spoonsHing a small pinchTurmeric 1/4 t.spoons MethodRinse and soak rice. turmeric. and hing in oil. red chillies.Grind the above with green chilles.spoon MethodDry roast methi. hing.spoonChanna dhall 1 t. andcurry leaves in oil. curry leaves.spoonChanna dhall 1 t. and then add the rice flour batter. channa dhall. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonPepper 1/2 t. and put a spoon full of onions onthe dosa and fold the dosa before serving. red chillies. salt and little onion. cumin seeds. thuvar dhall.Heat oil and ghee in a pan.spoonsSalt 1 t.spoonSalt 3/4 t. andwait for a few minutes. orgrill it on the stove.spoon MethodMake a batter with rice flour. and add the choppedeggplant to this. and urad dhallin water for 1 hour. Wet grind the above coarsley with redchillies and salt. butter milk.Bring 1 cup of water to a boil. and either bake it in an oven.Fry mustard. Now add cream of rice and keep stiring until cream of rice gets cooked. 322. then add urad dhall. Peel the skin. hing.Make the peserat like dosas. and grind it into a powder and keep it aside. urad dhall. Finally add the ground methi powder.spoonsGhee 2 t. urad dhall. Sprinkle little water.Org 320.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.spoonMethi 1/2 t.spoonMustard 1/4 t. Keepstirring until the rice flour gets cooked. Dry grind the above with 1/4 t. and salt. 321.spoon salt. 324. andcurry leaves in oil.spoonMustard 1/4 t. and let it cook for sometime.Fry the remaining onions in oil and keep them aside. and add cumin seeds.spoonCorriander seeds 1. Garnish with finely chopped cilantro.spoonCurry leavesOil 2 t. red chillies and hing. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. and add tamarind paste and salt to this.Fry mustard in oil and wait till it splatters. usually takes about10 minutes. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. ginger. channa dhall. Mix mashed eggplant.5 t.Fry mustard. and now add turmeric. fried ingredients to the tamarindwater. hing. red chillies.spoonCurry leavesCooking Oil 4 t.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.spoonCilantro 1 bunch finely choppedSalt 1. corriander seeds.spoon MethodDry roast urad dhall. and cover it 157 . pepper.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.spoonUrad dhall 1 t. green chillies.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. hing. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.spoonHing a small pinchSalt 1 t. channa dhall.spoonSalt 3/4 t. 325. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonTamarind paste 1/4 t.spoonCooking oil 4 t.FoolzParadize. salt and tamarind paste. vetha mulaka.spoonSalt MethodCoat eggplant with little oil.Provided by: www. Add 6 cups of water to the above and let it cook for sometime.spoonRed chilli 4-5Mustard 1/4 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. Serve with corrianderchutney or onion chutney. 323. and green chilles. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. and mix it with the batter. washed & cut 1" lenght wiseUrad dhall 1 t. and curry leaves.
spoonMustard 1/4 t. and add this to the above pongal. coconut and red chilles and keep it aside.Fry pepper. Now add salt.spoonCurry leaves a few Cooking oil 3 t. hing. 330. moong dhall. hing.spoon (or to taste) MethodBoil plantains with turmeric and salt. butter milk and salt togetherfor 15 minutes. and sprinkle this on the plantain curry.spoons of cooking oil.spoonsSalt 1 t. Letthis cook for a few minutes and then garnish with cilantro.spoonChanna dhall 1 t. and diced plantain in oil in a wok. Plantain Curry IngredientsPlantain 2-3 washed.spoon (or to taste) MethodBoil potatoes with turmeric and salt.spoonSalt 1/2 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonHing a small pinchTurmeric 1/4 t. curry powder and mix it well. curry leaves.spoon Mustard 1/4 t.Provided by: www.Add salt and remaining ghee and mix everything well.spoonMustard 1/4 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoon MethodCook rice. 158 . curry leaves. finely chopped ginger. hing.spoonMustard 1/4 t.spoonSalt 1/2 t. turmeric. urad dhall. finely chopped ginger. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. and let it cook for a few more minutes. turmeric. curry leaves.spoonUrad dhall 1/4 t.spoon ghee and add to the above. curry leaves. 329.spoonSalt 1 t. Sprinkle water and let it cook for 10 minutes.spoonsButter milk 1/4 cupCooking oil 2 t.Peel skin and grate them and keep it aside. turmeric. Now add the remaining salt. and ginger in 2 t. urad dhall. 327. 328. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.Fry cashews in 1 t.spoonHing a small pinchTurmeric 1/4 t. curry leaves. and addthe vazai thundu to the above pan.Fry mustard. and now add the ground masala.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. Add little water to tamarind paste.Fry mustard. peeled and dicedCumin seeds 1/2 t.spoons ghee.Fry mustard. cumin seeds.Fry mustard. turmeric.spoons of oil and then add the mashed potatoes.spoonRed chilli 2Mustard 1/4 t.spoonSalt 1 t.spoonChanna dhall 1 t. hing. and the ground masala powder. lemon juice andsalt in 2 t.spoonGinger a small piece finely choppedGhee 1/2 t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.Org slightlyuntil the eggplant gets cooked.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonCurry leaves a fewOil 3-4 t. red chilli. peeled. lemon juice andsalt in 2 t. tamamrind paste. urad dhall. urad dhall. and ginger in oil.spoonSalt 1 t. red chillies. Sprinkle water and let it cook for 5minutes.spoon MethodBoil plantains with turmeric and salt.spoonRed chilli 2Curry powder 1 t.spoon MethodSoak vazai thandu.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. Let it cook for 10 minutes. moong dhall and turmeric powder with extra water andkeep it aside. Plantain Puli Curry IngredientsPlantain 2-3 washed. red chillies.spoonTamarind paste/extract 1/4 t. channa dhall. Mix it well andadd a few t. channa dhall. 326. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. urad dhall.Wet grind cumin seeds. and let it cook for another 5-10 minutes.spoons of oil and then add the grated plantains.Peel skin and mash them and keep it aside. hing.and then add the grated coconut to the above. red chilliand diced plantain in oil in a wok.FoolzParadize. and dicedUrad dhall 1/2 t.spoon MethodFry mustard. green chilli.Squeeze the butter milk out the soaked vazai thandu.spoonCumin seeds 1/2 t. hing.
spoonsSaffron 1/4 t. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. and boil for 10-15 minutes. and almond paste for 10-15 minutes. Now add sugar and keep stirring.Measure the amount of almond paste.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. and keep it aside. and keep it aside. Serve it cold/hot. soked rava. using somecold after. 332. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. till the flavour comes out. condensed milk.Soak almonds in hot water for 1 hour. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.Provided by: www. Add the remaining milk.Knead maida.Soak rava in little water for 10 minutes. and kesar color to above and let it cool. and keep the same amount ofsugar aside.Soak almonds in hot water for 1 hour.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. and sugar into a nice dough.Cook the almond paste for 5-10 while stirring it constantly.Org 331.Boil evaporated milk. 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.FoolzParadize. Add saffron. 159 .spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. Add the soaked saffron and serve it cold.
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