text:
This action might not be possible to undo. Are you sure you want to continue?
0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 9. Masala Vada ...........................................................................................................................................................14 10. Hot Kachori ........................................................................................................................................................15 11. Spicy Sev............................................................................................................................................................16 12. Pear and Mango Chutney ................................................................................................................................17 13. Green All-Purpose Chutney.............................................................................................................................17 14. Sarson ka saag ...................................................................................................................................................18 15. Sweet Pongal......................................................................................................................................................19 16. Ulundu vada.......................................................................................................................................................19 17. Adai .....................................................................................................................................................................19 18. Dhaal vada ..........................................................................................................................................................20 19. Shrikhand............................................................................................................................................................20 20. Puranpoli .............................................................................................................................................................21 21. Patisa (Soan Papdi)............................................................................................................................................22 22. Coconut Burfi.....................................................................................................................................................22 23. Imarti....................................................................................................................................................................23 24. Kaju Barfi ............................................................................................................................................................24 25. Khajur Burfi or Rolls ..........................................................................................................................................24 26. Kalakand (Milk Burfi)........................................................................................................................................24 27. Badam ka seera...................................................................................................................................................25 28. Carrot Halwa .......................................................................................................................................................25 29. Doodhi Halwa.....................................................................................................................................................26 30. Chickoo Halwa ...................................................................................................................................................26 31. Dal ka seera.........................................................................................................................................................26 32. Atte ka seera.......................................................................................................................................................27 33. Beetroot Halwa...................................................................................................................................................27 34. Rava (Semolina) Ladoo .....................................................................................................................................28 35. Rossogolla ..........................................................................................................................................................28 36. Pedhas .................................................................................................................................................................29 37. Mava Burfi..........................................................................................................................................................29 38. Malai Ladoo........................................................................................................................................................30 39. Gulab Jamoon.....................................................................................................................................................30 40. Sweet Kachori....................................................................................................................................................31 41. Spicy Khaja.........................................................................................................................................................32 42. Shankarpala ........................................................................................................................................................33 43. Mitha Khaja ........................................................................................................................................................33 44. Karanjia ...............................................................................................................................................................34 45. Boondi.................................................................................................................................................................35 46. Sada (Plain) Dosa...............................................................................................................................................35 47. Rava Dosa...........................................................................................................................................................36 48. Mixed Dal Dosas ................................................................................................................................................36 49. Masala Dosa.......................................................................................................................................................37 50. Chutney spread:.................................................................................................................................................38 51. Channa Bhatura .................................................................................................................................................38 52. Pav Bhaji.............................................................................................................................................................40 53. Vegetable Pie ......................................................................................................................................................40 54. Poha .....................................................................................................................................................................41 55. Bhel......................................................................................................................................................................42 56. Tandoori Roti (without Tandoor)...................................................................................................................43 57. Naan.....................................................................................................................................................................43 58. Spicy Roti............................................................................................................................................................43 1
Provided by: www.FoolzParadize.Org
59. Baked Bread Rolls ..............................................................................................................................................44 60. Simple Potato Cake ............................................................................................................................................44 61. Mix Veg Curry ....................................................................................................................................................45 62. Palak Paneer........................................................................................................................................................46 63. Mysore Pak (South Indian Dish).....................................................................................................................46 64. Cabbage Kofta Curry ........................................................................................................................................47 65. Pineapple Gojju ..................................................................................................................................................47 66. Tur Dal Kofta......................................................................................................................................................48 67. Tikha Baigan Masala.........................................................................................................................................49 68. Vaangi Baath (Brinjal Rice)...............................................................................................................................49 69. Bread Besan Bajji...............................................................................................................................................50 70. Vegetable Cutlet.................................................................................................................................................50 71. Kesar Pista Kulfi ................................................................................................................................................51 72. Apple, Banana & Carrot Halwa (ABC Halwa)...............................................................................................51 73. Avial (Mixed Vegetables With Sauce)...........................................................................................................53 74. Milagu Kuzhambu .............................................................................................................................................54 75. Paruppu Thogaiyal............................................................................................................................................54 76. Erissery (Maya Nair).........................................................................................................................................54 77. Vella Appam (PK John).....................................................................................................................................55 78. Poricha Koottu...................................................................................................................................................55 79. Aviyal..................................................................................................................................................................55 80. Tamarind pickle (Pulikkachal) ..........................................................................................................................55 81. 7-cup sweet.........................................................................................................................................................56 82. VenPongal...........................................................................................................................................................56 83. Lime pickle ..........................................................................................................................................................56 84. Ginger Pickle .......................................................................................................................................................56 85. Coriander-tomato chutney ...............................................................................................................................56 86. Paruppu podi......................................................................................................................................................57 87. Curd Vadai..........................................................................................................................................................57 88. Vegetable Cutlet.................................................................................................................................................57 89. Rasam Powder....................................................................................................................................................57 90. Sambar powder...................................................................................................................................................58 91. Bonda with mashed potato..............................................................................................................................58 92. Dahi Vada (Savory Balls In Yogurt)................................................................................................................58 93. VEGETABLE Kurma ..........................................................................................................................................59 94. More Kozhambhu..............................................................................................................................................59 95. Lemon Pickle.......................................................................................................................................................60 96. Ras Malai ............................................................................................................................................................60 97. Pulikacchal..........................................................................................................................................................61 98. Gotsu ...................................................................................................................................................................61 99. Katirikka Rasavangi...........................................................................................................................................62 100. Pitlai.....................................................................................................................................................................62 101. Erucheri ...............................................................................................................................................................63 102. Venn pongal.......................................................................................................................................................63 103. Badusha ..............................................................................................................................................................64 104. Dum Alu..............................................................................................................................................................64 105. Haaq.....................................................................................................................................................................64 106. Simla mirch sabzi................................................................................................................................................65 107. Tomato Chutney ................................................................................................................................................65 108. Mint Chutney.....................................................................................................................................................65 109. Coconut Chutney ..............................................................................................................................................66 110. Coriander Chutney ............................................................................................................................................66 111. Moolangi Chutney ............................................................................................................................................66 112. Pinapple Gojju ....................................................................................................................................................67 113.....................................................................................................................................................................................68 114. Bittergourd Gojju ...............................................................................................................................................68 115. Bhindi Gojju ........................................................................................................................................................68 116. Sweet Mango Chutney .....................................................................................................................................69 117. Hot Mango Chutney.........................................................................................................................................69 2
Provided by: www.FoolzParadize.Org
118. Puli Inji.................................................................................................................................................................70 119. Mango Pachadi..................................................................................................................................................71 120. Gobi Manchurian...............................................................................................................................................71 121. Vegetable Pulao.................................................................................................................................................72 122. Peas Pulao...........................................................................................................................................................73 123. Vaangi Baath ......................................................................................................................................................73 124. Bisi Bela Huli Anna Powder.............................................................................................................................74 125. Bisi Bela Huli Anna ...........................................................................................................................................74 126. Puliyogare Mix...................................................................................................................................................75 127. Puliyogare ...........................................................................................................................................................76 128. Cabbage Upkari..................................................................................................................................................76 129. Aloo Dum ............................................................................................................................................................77 130. Avial....................................................................................................................................................................77 131. Bharva Bhindi.....................................................................................................................................................78 132. Bharwa Bhaingan...............................................................................................................................................78 133. Bhaingan Bhartha..............................................................................................................................................79 134. Malai Kofta.........................................................................................................................................................80 135. Home-made Paneer............................................................................................................................................81 136. Rasmalai..............................................................................................................................................................81 137. Coconut Laddoo ................................................................................................................................................82 138. Kaju Bharfi..........................................................................................................................................................82 139. Sweet Pongal......................................................................................................................................................82 140. Rava Laddoo ......................................................................................................................................................83 141. Kalakand.............................................................................................................................................................83 142. Mango Shrikand ................................................................................................................................................84 143. Hot and Sour Tomato Pickle ............................................................................................................................84 144. Rasam Powder....................................................................................................................................................85 145. Garam Masala Powder.......................................................................................................................................85 146. Tandoori Masala Powder.................................................................................................................................85 147. Pepper Rasam.....................................................................................................................................................86 148. Morkhozumbu....................................................................................................................................................86 149. Pitla ......................................................................................................................................................................87 150. Majjige Huli ........................................................................................................................................................87 151. Dhal Makhani.....................................................................................................................................................88 152. Dhokla .................................................................................................................................................................89 153. Medu Vada .........................................................................................................................................................89 154. Tomato Soup......................................................................................................................................................90 155. Pudina Paratha...................................................................................................................................................90 156. Lemon and Chilli pickle .....................................................................................................................................91 157. Mango pickle......................................................................................................................................................91 158.....................................................................................................................................................................................92 159. Rasmalai..............................................................................................................................................................92 160. Jalebi....................................................................................................................................................................93 161. Basoondi.............................................................................................................................................................93 162. Sweet pongal......................................................................................................................................................94 163. Dal payasam.......................................................................................................................................................94 164. Kozhukkattai.......................................................................................................................................................94 165. Poli .......................................................................................................................................................................94 166. Somaasi...............................................................................................................................................................94 167. Baadhusha ..........................................................................................................................................................95 168. Ribbon Murukku ................................................................................................................................................95 169. Omappodi............................................................................................................................................................95 170. Seedai..................................................................................................................................................................95 171. Thattai .................................................................................................................................................................95 172. Thenkuzhal.........................................................................................................................................................96 173. Motichoor Ladoo...............................................................................................................................................96 174. Kozhakattai.........................................................................................................................................................97 175. Brinjal Curry........................................................................................................................................................97 176. Green Pulao.........................................................................................................................................................98 3
........................................................................................119 Vegetable Korma .................... 213................................................................................................................................................................................................................114 Dahi Wada ............................................................................................................................. 181........................ 201....................104 Dum Ka Karela ......................... 233............................................................128 Beetroot Parathas .........Org 177............................................................................................................................................................108 Malai Kofta............................104 Khatti Arvi Ka Saalan............................................................................................................................................................................................................................................................................. 219................. 191....................................................................................................124 Tum Yum Soup................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)...............................................................109 Vegetable Kofta ...............................................................................................118 Tamilian Kurma ...................................................................... 223................ Baigan fry Recipe...................................... 227............................................................................ 230..........................................................106 Garam Masala ..................... 205...................................................................................................101 Masala Vada..............................................121 Moong Soup With Paneer ........... 228.............................................. 195..................................................................111 Cashewnut Barfi............................................ 212..................................................................................................................................................... 182......................................................................112 Dryfruit Halwa...................................................................................................................................................... 208........................................................................99 Onion Rice ...... 203..........................................................................126 Cheesy Sweet Jamuns...................................................... 196.128 Badshahi Baigan ................................................................................................................................................... 218...................................................... 224..... 192...................................................................................................................................... 178................................................................................................ 234.................................................................................................................................................................................107 Sarkarai Pongal..........................................111 Sweet Shakarpara (Diamonds)................................................................................................................................... 206.........................120 Chakali. 209.......................................................................................................................................... 204..................................123 Letil Soup.............................................................................. 220............................................................................................................................................................................................................ 190......................................................................................................................................................... 235..................112 Dal Payasam.................................................................. 184..................... 202................................................................................................................... 214...............................102 Ravva Dosa ..................................................................... 222........................ 189.......................................................................................................................................................Provided by: www.......................................................................113 Red Beet Paratha..........108 Vegetable Jhalfrazie ........................................ 199......................................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds). 211.................................... 179............................................117 Aloo Mutter.......................................................122 Corn Soup with Vegetables..................................................................110 Rasmalai.....................................131 Brown Gravy.............105 Dum Gobhi..........................................................................................................................................................116 Matar Palak....................................... 229..111 Besan Ladoo..........................................................................................125 MALAI KOFTA CURRY......................................................FoolzParadize........................................................................................................................................................122 Green Peas Skin Soup....................131 Besan Burfi .............................................................................123 Hara Nariel Ka Shorba...................113 Mysore Bonda ............. 217......................................................................................................................... 231......................................................................121 Healthy Tomato soup................................. 186..................................... 193............................................................................................................................................................................................................................................................................129 Red Tomato Gravy................130 White Gravy ........ 198......................... 194................. 188....................................................................................................................................103 Aloo Gobhi Methi Ka Tuk.............................................................124 Sweet Corn Soup ..............................113 Green Onion Bhurji.......................................................132 4 ......................................................118 Venn Pongal.................................................................................................................................125 RAJMA CURRY .................................................................................................116 Instant Dhokla................................................................................................. 200.................................................................................100 Pulihora (Tamarind Rice)........................................................... 225.............................................. 197..................... 180............................................................................................................................................................109 Navaratna Curry .........................................................................119 Mixed Vegetable Kofta in Tomato Curry ....... 207.....................................................................................123 Lentil and Vegetable Broth...........................129 Green Gravy.............................132 Raabdi....... 216..............................115 Rasmalai.................................................................................................... 221.......................... 232........... 185....................................103 Bhakar Wadi.........................................98 Kozukkattai (Stuffed Rice Balls)............................................................................................................................................ 210.................................. 187.............................................................................................................................................................................................. 215....................................................................................................................................................................................................................................127 Kofta Lajawab............................................................................. 226.................... 183......................
.................................................................................................................................................................................................................................. 240........................................ 260................................................... 271............................................................................................................................................................................................................................................................................................... 281...............................................................................................................................................................................147 Coconut Milk Pulav.................................................................................................................................................................................................................... 251.................................................................................................134 Dum Aloo........................................................................................................................................................................................................................................................................... 238............................................................................................................................................................................................ 280................................................................................. 294..............................................................................................................................................................................................................................................................148 Tamarind pickle (Pulikkachal) ............................................................................................................... 269................................................................................................................................................................................Provided by: www............ 239...........................................................................................148 Aavakkai (Mango pickle)............................................................................................................146 Bengan ka bhurta.......................................................................... 265............................................... 250. Ras Malai ....................................................................................................................................................................................................................................................................................................149 Aval uppuma ..150 Rava dosai ....................................143 Biryani...............................149 Dal Vadai (Aama vadai) ...................................................................... 253.................................................................. 289................148 Lime pickle ..........................................................................150 Morkkali........................................................................................ 292.................................134 Matar Paneer....................... 248......................................................................................................................................................................... 291............................134 Bhindi Masala .151 Rava laddu (Ravaalaadu).................................... 255.................149 VenPongal...................................................................... 243.............................................................................................................................................................................133 Rasagulla.................................................................149 Rice Uppuma .............................................................................................144 Double Ka Meetha (Bread Pudding)......................................148 Maavadu (Tender mango pickle)................................................... 249.....................................................................................................................................................133 Dum Arvi................... 284.147 Tomato pickle ............................................... 237................................................................................................. 242................................................ 274.. 276...................................................................Org 236................................................................151 Kozhukkattai.....135 Vegetable Jalfrasie ......................149 Mangalore bonda .................................................................................................150 Maida dosai.................................................136 Mangalore Rasam Powder................................................................................................................................................................................................................. 267.....................................................................................................................................................................146 Toll House Pan Cookie .150 Uthappam................................ 254....... 256........151 Sakkarai Pongal................................................................... 279................................................................................................................... 278................................................ 285................................... 275........................... 266................................................................................................. 273..................................................................... 252........................................................................................... 287........................................................................... 282..... 288..................................................................... 283.................................148 Ginger Pickle ................................................................................152 5 .148 Gonkura Thokku ................. 244...... 268............................................................. 247.............................141 Vada ............................................................... 264..................................................................................................................142 Didir Onion Rava Dosa..................................................................................................................................................................135 Rasam Masala .........................................................................................................................150 Masala Dosai....................................149 Urud Vadai (Medhu vadai).................................................. 290................................................ 245........................................................ 262........................................ 241.........................................................147 Palak Paneer............................................. 259.............. 293......................148 Cabbage Vadai.................................................... 261.................................................................................................................. 277.......................................................149 Sevai (Idiyappam) .....................................................................147 Stuffed Brinjal Curry........................................................ 286...........................................................143 Basic Curry Sauce....146 Rasavangi .............................................................. 272.........FoolzParadize................................137 Mangalore Rasam..............143 Dosai...................... 270.............................................................................................145 Kadhi........................................................................................146 Halwa ........................138 Sambar....................................................................................................................140 Cauliflower Curry ............................................142 Didir Dosa................................................................................................................. 263...............................141 Sambar Masala................... 246.........................................................................151 Jilebi....................................................................................................................................151 Poli ..............................................................145 Indian Cream of Tomato Soup................................................................................................................................................148 Curd Vadai........................................................................ 257.........................................................................151 Laddu................................................................................................147 Rava Bonda .............................. 258..............147 Maida Bonda....................................149 Rawa Kichadi...
159 0......................................................................................158 Potato Podimas .........................157 Eggplant Gotsu... 329.........................................................153 Kunuku.... 330............... 313................................................................................... 299.................................................................................156 Rava Dosai.................................................................................................................................................................................. 319.........................................................156 Kanjeepuram Idli............................................................................................................................................................................................................152 Milk Appam..................................................................................................................................................................................152 Sweet Puttu.................................................FoolzParadize........................................................................................155 Thukada ...................................................................................Org 295....................................................................................................................... 317..................................... 323..................................... 302................................. 298....................................................................................................................................................................................152 Sweet Adai............... 322.........................................................................................154 Vermicilli Masala Vadai......... 296............................ 316. 310................................................................................ Somaasi..................................................... 300.............................................................................................................................................................................................................................................. 309............................. 312.....158 Venn Pongal.. 321........................................................................................................................................157 Peseret......................................................................................................................................................................................................................................... 318....................................................................................................................................................................................................156 Aval Dosai...........................158 Badam Kheer...............................156 Vella (Jaggery) Dosai..................155 Spinach Vadai.................155 Bhonda .........................................................157 Plantain Puli Curry .............................................................................................................154 Cashew Kunuku .................................................... 331............................ 297..................................................... 326...........................................................................155 Kara Vadai...................................................Provided by: www.................................................................................................................................................................................................157 Eggplant Podi Curry .............................. 325................155 Idli..................................................................................................... 306....................................................................158 Plantain Curry.............................................................................154 Medhu Vadai............. 304.........................................................................................152 Palak Paneer..............................................................................158 Vazai Thandu Curry............................................................................................................................................... 6 ...............................................................157 Tamarind Uppma .... 307..............154 Madhur Vadai........................................................................................................................................................................................................................157 Moor Kali............................... 332...................................................................................... 301................................................................................................................................................................................................................................................ 314........................... 324...............................................156 Thaval Adai..............................153 Oatmeal Raisin Cookie ................ 315................................. 327................................. 328.......................................................... 303....159 Paal Poori (Sweet Poori)...................................152 Chole.. 311........................... 320..............................................................155 Potato Bhonda .............................................................................................................................................................................................................................................................................................................................152 Paanagam..............................................................................................................................................................................................156 Ordinary Adai............ 308.....152 Panchamritham (fruit salad)................ 305...........................
wheat or other flour 1 tsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. add very little water (just a sprinkle) and a pinch of salt. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. onions and fry till very tender. Cool quickly. Serve hot with naan or parathas or even rice. lemon juice 1/2 tsp. Cut the potatoes into big pieces. keep aside. Put in a mixie. garam masala 1/2 tbsp. ghee salt to taste METHOD: Put the washed spinach in a pan.Provided by: www. boiled corn kernels or paneer chunks in the above dish. Add the ginger. add green chilli and run for a minute. red chilli powder 1 tsp. Add spinach and potatoes. Add all the dry masalas and fry till ghee separates. cinnamon-clove powder 1/4 tsp. In the same hot ghee add the cumin seeds. Pour over the vegetable and mix gently. Drain the potatoes.Org 1. Cover and boil over a high flame for 2 minutes. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. When it resumes a boil sprinkle the flour and stir well. Gobi Manchurian INGREDIENTS: 7 . butter 4 tbsp. Boil for 2-3 minutes. or hold under running water in a colander.FoolzParadize. Keep aside. do not make very smooth. Keep slightly coarse. Note: You may use boiled peas. Add the tomato and further fry for two minutes. Heat ghee and fry potatoes till light brown. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. instead of atoes.
Keep aside. Fry as above and proceed as above. Add florettes and soya sauce. capsicum.potato. Add the salt and spring onions. Serve hot with noodles or rice. tomato. Boil for two more minutes and remove. red chilli powder 2 red chillies. small cabbage. dry 3 tbsp. to which a tbsp. Gradually add to the gravy and stir continuously till it resumes boiling. each of ginger and garlic and red chilli powder and salt to taste. Same procedure for veg. In the remaining oil. Dip the florettes in the batter one by one and deep fry in hot oil. add remaining ginger. of milk has been added.Provided by: www. manchurian (with gravy or dry). Make thin batter out of flour and 2 tbsp. cornflour to 1/4 cup water and dissolve well. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. Stir fry for a minute. Boil till the gravy becomes transparent. french beans 8 . adding 1/4 tsp. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.carrot. but instead of using only cauliflower.Org 1 medium. Make florettes as above and instead of adding water as above. Sprinkle 1 tsp. cornflour 1/4 tsp. ladyfinger (okra) 100 gms. Add 1 tbsp. cauliflower clean and broken into big florettes.FoolzParadize. ginger finely chopped 1 tsp.cornflour. cornflour on the florettes and stirfry for 2 minutes. garlic finely chopped 1/4 cup plain flour 3 tbsp. spring onions and soya ce at this stage. oil 1 1/2 cups water 1 tbsp. Add 1 1/2 cups water and bring to a boil. brinjal. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Variations: Dry manchurian can be made by omitting the gravy. garlic and crushed red chilli and fry for a minute. add fried florettes. 1 small bunch spring onoin finely chopped 2 tsp. Sindhi Saibhaji Ingredients: 1 each . onion. Drain and pat dry on a clean cloth.
Mix well. Add all masalas and mix. add enough water to cover the contents. 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 . turmeric 3 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable. khatta (3 leaved) greens.FoolzParadize.Provided by: www. wash and chop spinach and vegetables except tomato. Heat oil in a pressure cooker. red chilli powder 1 tsp. spinach and dals. coriander. ghee 2 pinches asafoetida METHOD: Clean and wash dals. 1/2 bunch any other leafy greens. oil 1/2 tbsp. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. Cool the cooker. salt 1/2 tsp. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. cover and pressurecook for 3 whistles. dhania (coriander seed) powder 1 tsp. Clean. open and handblend the contents.Org 1/2 bunch each spinach. Place whole tomato on top. paneer (cottge cheese) 3 tbsp. Shahi Paneer Ingredients: 250 gms. add all the vegetables. Heat 1/2 tbsp.
Org 1/4 cup beaten curd 1/2 tsp. Fry for 3-4 minutes. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Heat half the ghee. covered. green chilli and cardamom. grated paneer 1 tbsp. 5.Provided by: www. Add 1/2 cup water and cool.FoolzParadize. red chilli powder 1 tsp. Makes for: 6 Shelf life: best fresh. turmeric powder 1/4 tsp. add gravy and other ingredients except milk and paneer. heat gravy. Add curd and cook for 5 minutes.ginger. red chilli powder 1/2 tsp. dhania powder 1/4 tsp. chopped coriander Method: Chop the paneer into 2" fingers. tomato sauce To garnish: 2 tbsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . add milk and paneer fingers and boil for 3-4 minutes. Boil to get a very thick gravy. Making time: 45 minutes. Add onion. Blend in a mixie till smooth. salt 1/2 tsp. Add tomatoes and cook for 7-8 minutes. Heat remaining ghee. Garnish with chopped coriander and grated paneer. garam masala salt to taste 1/2 cup milk 2 tbsp. Potato in Curd Gravy Ingredients: 3 medium. Just before serving.
Serve hot with thin wheat chappaties and rice. Mix all the dry masala in 1/4 cup water. garlic grated 2 green chillies slit 1 tsp. Navratan Korma Ingredients: 2 cups peas boiled 1 large carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(cream) 3 tbsp. Keep both aside. each ginger. Heat oil. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. add ginger-garlic. When they splutter. Making time: 30 minutes. Add the masala mixture and fry for 2 minutes. coriander chopped 1 tbsp.Provided by: www. chilli and curry leaves. Add the seeds (cumin and mustard).Org 1 tbsp.FoolzParadize. Stir continuously after adding curd. 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. Makes for: 5 Shelf life: Best fresh 6. Add the remaining water and all the potato and flour. each cumin. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. wheat flour 1 tbsp. mustard seeds 1/4 tsp. Stir well. oil Method: Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. ghee salt to taste 11 . coriander leaves chopped 1 1/4 cup water 1/2 tsp.
nutmeg powder 1/2 tsp. cashewnuts 3 tsp. mix together curd and cream and add to gravy. sugar 2 tsp. white pepper powder. cream 75 gms.coriander and chopped cherries. ghee Kofta: 50 gms. cashews and raisins and boil till the gravy is thick and the fat separates. grated ginger 1/4 tsp. Garnish with grated cheese . cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. Serve hot with naan. add fruit. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. drain and keep aside. Malai Kofta Ingredients: Gravy: 125 gms. Heat ghee and fry cashews. khoya or paneer 150 ml. 2 1/2 tsp. milk 50 gms. khuskhus (poppyseeds) 1 tsp. khoya 12 .FoolzParadize. Add the dry masala and salt and fry 2 more minutes. Chop all the fruit fine. Add the carrots and peas.Provided by: www. add the wet masala and fry for 2 minutes. turmeric powder 1 tsp. cuminseeds 2 tsp. Add butter to ghee and heat.Org Dry Masala: 1 tsp. roti or paratha. Allow to thicken a bit.
Warm the koftas either in the oven or on the tava. Dry grind and keep aside.FoolzParadize. 8. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.Org 50 gms. add powdered spices and fry for 2-3 seconds. mashed 1 onion finely chopped 13 .Provided by: www. Add paste and fry further for 5-7 minutes stirring well. cashewnuts 20 gms. Heat ghee in a skillet. ginger grated 1 tsp. To serve place warm koftas in a casserole. to a paste. Makes: 10 koftas with gravy. raisins 4-5 green chillies chopped fine 1/2 tsp. Gravy: Roast the cinnamon. Take a ping-pong ball sized dough in hand. nutmeg and cloves together. chopped coriander Method: Koftas Boil the potatoes. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. coriander chopped 1/2 tsp. except ghee. Optional: You can deep fry the koftas also. warm oil water to knead dough For filling: 2 potatoes large boiled. cum seeds in salt to taste Garnish: 1 tbsp. Repeat for remaining dough. peeled. Mix together all the ingredients except raisins and cashews. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Serve hot with naan or parathas. Making time: 45 minutes. Add 2 cups water and simmer on low for 15 minutes. Wet grind all the other ingredients. peel and smash them. Shelf life: Best fresh. paneer 5 medium potatoes 20 gms. cardamom. Keep aside. grated cheese or paneer 1 tbsp. Garnish with grated cheese and chopped coriander.
Cover with moist cloth. Make five to six. Serve hot with green and tamarind chutneys (refer chutneys). garlic crushed 1 tbsp. round with some dough. salt. kneading into soft pliable dough. garlic. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. oil. green chilli. Beat dough on worksurface and knead again.FoolzParadize. 14 . coriander seeds. For filling: Heat 3 tbsp. 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. or tomato sauce. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Cut into two halves. or the samosas will turn out oily and soggy. Do not fry on high. Cool.Mix well till crumbly. Stir fry for 2 minutes. Stir fry for a minute. lemon. Add more water little by little. Drain on rack or kitchen paper. red chilli. Stir further 2 minutes. To proceed: Make a thin 5" diam. keep aside for 15-20 minutes. add ginger. of filling in the cone and seal third side as above.Provided by: www. Join and press together to make a cone.) Shelflife: Bestfresh 9. Add oil. Keep aside. add potatoes. deep fry on low to medium till light brown. Re-cover. saute till light brown. coriander seeds cru shed 1 tsp. Making time: 45 minutes Makes: 20 pieces (approx.Org 2 green chillies crushed 1/2 tsp. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. ginger crushed 1/2 tsp. turmeric. Place a tbsp. Add coriander. garam masala. add onion. turmeric powder 1/2 tsp. Run a moist finger along diameter. Put in hot oil. garam masala 1/2 tsp. salt and little water.
Provided by: www.FoolzParadize.Org
Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time: 20 minutes (excluding soaking time) Makes: 15 vadas (approx.) Shelflife: Best fresh
Hot Kachori
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. 15
Provided by: www.FoolzParadize.Org
Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Spicy Sev
Ingredients 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method 1.Mix the chilli, oil, salt and seeds into the flour. 2.Add enough water to make a dough which is quite gooey. 3.It should not be pliable but sticky. 4.Grease the inside of a Sev-press, fill with the dough. 5.Press into hot oil, and fry lightly on both sides. 6.Drain well and cool before storing. Variation: You may adjust the chillies as per taste. 16
Provided by: www.FoolzParadize.Org
You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time: 15-20 minutes Makes: 250 grams approx.
Pear and Mango Chutney
Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method: Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.
Green All-Purpose Chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 17
except oil and asafoetida .Heat oil in the pressure cooker direct. Store in a clean glass bottle. Heat the oil and add the asafoetida and put in the mixie.Serve hot with makki ki roti. oil 1/2 tsp. Try using no water or as little as possible to make the chutney keep longer.Chop both greens. 2. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. each ginger & garlic grated 3 green chillies 1 tbsp.Mash well. jaggery salt to taste 1 tsp. 7. except cheese.Stir well and cook till oil separates. in a small mixie.Heat ghee in a pan. Add water as and when required. drain. Note: Sev is a fried Indian snack made of gramflour. maize flour Method 1. 12. add onion. 18 . 11. 6.Add all other ingredients. wash. garlic. oil 1 clovette garlic Method: Put all the ingredients . Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. green chillies. garam masala 1 tbsp. 3.Add both greens. 5. 8.Add ginger.Provided by: www. (2 whistles). or paratha. 9. 4.Add few pinches salt. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp.Pressure cook till done.Garnish with cheese.FoolzParadize. 1 cup water. ghee 1 tbsp. stir. stir. saute till brown. 10.Org 1/2 tsp. Run the mixie till a smooth chutney is obtained.
Then make vada shape and deep fry in oil.¼ cup chana dhaal .1/2 cup.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Thoroghly wash and keep it in cooker with the right water (lesser is o. After we make the syrup strain it through tea strainer. Fry cashew and raisins also separately. Adai Rice .Provided by: www. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Add three big table spoons of ghee. powdered cardamon and cook again for a while. 17.dry grapes) cardamom ghee.k)and cook it seperately (in two different containers). Then soak rice and dhal separately for 10 minutes. This is done because sometimes jagerry has mud and stones. Serve hot in two cups with a spoon of ghee. Add fried coconut. cashews and raisins.¼ cup yellow moong dhaal . Rice . 16.1/2 cup. 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. Meanwhile cut coconut in very small pieces and fry in ghee.FoolzParadize. Milk Coconut cashew jaggery raisins (khish-mish .½ cup urad dhaal .¼ cup red chillis 19 . Add jaggery syrup and again cook till even it gets absorbed. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Break the jagerry and put in water (very little) and make a syrup. Grind dhaal in little water.¼ cup thoor dhaal . Sweet Pongal Ingredients (for two people) :Moong dhal .
gulabjamoon. add sugar and mix. etc. Boil some more and when 1 tar forms. curds 300 gms. This will avoid excess wastage of time and unnecessary cooling off. never plas tic. To save time. it is time to strain.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. etc. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. If no thread is formed. etc. h. it is used in soaking pancake pancakes like malpua. surti ghari. it proceeds to thicken to the next stages very quickly. milk till well broken and dissolved. jalebi. b. prepare the syrup on a second burner. (6-7 hours). pista & almond crushed Method Tie curd in a clean muslin cloth overnight. c. a.Always use a metal strainer or moist cloth to strain the hot syrup. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). sugar 1/2 tsp. of the fried flours. etc. add 1/2 cup milk.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. e. Keep aside. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. pressing with hand or spatula. Pass through a big holed strong strainer.Put both in a deep saucepan to boil. cardamom powder few strands saffron 1/2 tbsp. g. top with remaining nut crush. This consistency is generally used in dipping sweets like.When the mixture comes to a boil. but there is stickiness in the syrup when tested. Grind with little water. stirring occasionally. d. mohanthal. checking the consistency required as above. Empty into a glass serving bowl. as the recipe demands. imarti. while making the rest of the recipe. then it is 3/4 tar (thread).Check frequently. Keep aside for 25-30 minutes to allow sugar to dissolve. Mix in cardamom powder and dissolved saffron and half nuts.Provided by: www. Chill for 1-2 hours before serving. After this stage do no stir briskly and continuously or the sugar will recrystallise.FoolzParadize. 19. On further boiling two tars are obtained and this is used in sweets like burfis.Org salt Soak everything in water over night. reheating the syrup too many times will alter the texture of the resulting sweet dish. 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. Rub saffron into 1 tbsp. Make syrup side by side of making the recipe. because once the first thread forms. boondi. Shrikhand Ingredients 1/2 kg. f.Put back to boil. 20 . Take into a bowl.Use as required in the recipe. Beat well till sugar has fully dissolved into curd. 18.
Pass through an almond grater little by little till all dal is grated. life all round and seal. of ghee all over top. Take a morsel sized ball of dough. flour. 21 . Apply a tsp. so as not to charr. Take on serving plate. But this method will consume more ghee and therefore calories. OR Shallow fry on griddle like a paratha for a better flavour. roll into a 4" round. channa (yellowgram) dal 300 gms. Place same sized ball of filling in centre.FoolzParadize. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.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. jaggery (molasses) 1 tsp. add enough water to make a soft pliable dough. 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. Mix ghee. Keep aside. 20. cardamom powder 150 gms. add pulp at the stage of adding cardamom and saffron. Repeat other side. Serve hot with dal or amti. Puranpoli Ingredients 300gms. Mash jaggery till lumps break. Note: The water drained from boiling dal is used to make the amti. Drain in a colander for 10-15 minutes. mango. Roast on warm griddle till golden brown. Reroll carefully to a 6" diameter round. ( a thin curry made using black masala.Provided by: www. plain flour 1 tbsp. Mix well into dal.
stirring occasionally.Provided by: www.Prepare syrup with sugar and water to 2 1/2 thread consistency.Stir well and cook till soft lump forms. water and milk as shown in introduction. Use method as shown in introduction. Cool. Prepare syrup simultaneously. wrap individually into square pieces of thin plastic sheet. 3. Bring syrup to 2 1/2 thread consistency. sugar 150 ml. finely grated coconut 250 gms.) Shelflife: 2 weeks 22. Making time: 45 minutes Makes: 20 pieces (approx. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Heat ghee in a heavy saucepan.FoolzParadize. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Keep aside to cool a little. Pour at once into the flour mixture. Make syrup out of sugar. milk 1/2 tsp. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Coconut Burfi Ingredients 250 gms. Pour onto a greased surface or thali and roll to 1" thickness lightly. Cool. cardamom seeds crushed coarsely 2 tsp. pour in the syrup. 4.Warm coconut in heavy saucepan. Store in airtight container. 2.Org 21. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. water ghee for greasing plate Method 1.Spread in a greased plate. cut into 1" squares. Add flour mixture and roast on low till light golden. Beat well with a large fork till the mixture forms threadlike flakes. 22 .
depending on size of frying pan. make a buttonhole type hole in centre. If not available.Make 1 tar sugar syrup as shown in introduction. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. Shape the imartis as follows.Org 5. 23 . cardomom ground 500 gms. Lower flame and allow to crisp turning once. Hold like a pouch and press out imartis like icing. drain and dip in hot syrup. take a 12"x 12" thick cloth.Make 4-5 imartis at a time.Provided by: www. 6.Soak for 3-4 minutes.Cut into squares.Using either an imarti bottle (with nozzle) or cloth as shown in note. 7.Soak urad dal overnight in plenty of water. Put water little by little.Add cardomom powder to syrup. make a ring first. Note: Use a flat bottomed frying pan. 10. 11. 12. 5. Till you come to the start.Remove from ghee. drain and serve.Repeat for remaining batter. water saffron colour 1/2 tsp. then form small ringlets all along the ring. 9. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. 6. Place over a tumbler and pour in some batter. 2. Grind to fine thick batter. form imartis in the hot ghee. ghee to fry Method 1.Keep aside for 3 hours.Sprinkle cardamom powder (optional). store in airtight container. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. beat the dal well by hand till fluffy after grinding. 8. (2) Soak in syrup as required. 3.Add colour and mix very well.If using a mixie. More is weather is cold.FoolzParadize.Wash and drain. 4. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23.
Grease hands and take a chunk of the mixture and roll into a thick roll. Once the sugar dissolves. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. add the cashew (powdered) and elaichi Cooking. all the coconut to cover it. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. 26. Spread some of the coconut on a butter paper sheet.Provided by: www. on the sheet. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy.FoolzParadize.Org 24. cashew. stirring continuously. 24 . non-stick pan. Do not allow to stick to bottom. 25. Kaju Barfi 150 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 500 gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan. Cook on slow flame. stirring continuously. It takes a while to cook Stir gently till a soft lump forms. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista.
Use a long-handled spatula as the mixture tends to splatter. Boil till thick. stirring continuosly. elaichi. After a while it should turn a light brown and aromatic. Put the remaining milk in a heavy pan and boil to half. 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. decorated with a chopped almond or pista.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. add the sugar and cook. 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. 25 . stir continuously. stirring occassionally. apply silver foil and sprinkle the chopped nuts. stirring continuously.Provided by: www. 27. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. saffron and colour. stirring all the while till softly thickens in a lump. Add the sugar and continue to cook. Add ghee. Add paste and cook on first high then slow flame. Once it starts thickening. 28. take in a plate and press down. Serve hot. wash and grind to fine paste. Set in a tray. Do not knead. Add the chenna and boil till the mixture thickens. When thickens. Add sugar and cook further till thickens. press out excess water. Once the chenna settles sieve through muslin cloth. Decorate with chopped nuts and serve hot. Carefully pour hot milk and stir.FoolzParadize. stirring continously and gently till ghee begins to separate. Heat ghee in a heavy pan.
Provided by: www. Garnish with almond or walnut in centre of the halwa. stirring continuously. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . elaichi. Add sugar and cook further till thickens. decorated with a chopped almond or pista.Org 29. Add sugar and ghee. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Add ghee. Once it starts thickening. saffron and colour. stirring occassionally. Serve hot. stir continuously. Add milk and boil in heavy saucepan.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .FoolzParadize.1/3 cup sugar 150 gms khoya or milk powder made paste. Boil till thick. When slightly thick add khoya and cook. Cook on low turning continuously till ghee oozes. 2 . 31. 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. 30.
not allowing hand to be scalded. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Serve hot especially on a cold day. Once sugar dissolve add a few tblsp. 32. As the syrup boils the scum will rise. Put sugar and water in a pan and put to boil. wheat flour 2 1/2 tbsp. Wash and remove the skins well. Heat the ghee in a heavy kadai (vessel) and add dal. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. 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. Decorate with chopped dry fruit. Further boil till the syrup become sticky between the fingers. Use as little water as possible. stir gradually till golden brown. Remove with a strain. and ghee begins to separate. of milk. Decorate with chopped nuts 33. 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 . add elaichi and dissolved saffron. Atte ka seera 2 tbsp. Method Soak the dal for 5-6 hours. Grind dal fine either in a stone grinder or electric grinder or mixie. Cook slowly till all water is absorbed.FoolzParadize.Org elaichi powder water about 250 ml.Provided by: www. Stir very carefully. Once the dal stops sticking to the vessel. (One thread should fall when poured from a tilted spoon) keep aside.
Reheat the milk and bring to a boil. elaichi.Provided by: www. Stir for 3-4 minutes. Bring to a boil. Add half the milk. saffron and colour.FoolzParadize. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. stir continuously. Keep aside cool for some time. Add rava and cook on low heat. Serves: 12 helpings Time required: 1/2 hr. Wash the chenna in the cloth under cold running water. Stir continuously. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Stir slowly till the milk is fully curdled. Mix well. stirring occassionally. Add ghee. Cool the milk for a couple of hours. 28 . Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. When the rava turns light brown add the sugar. Strain the milk through a muslin cloth.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Keep as it is for 5 minutes. Add cardomom powder. Remove the cream layer. Boil till thick. Meanwhile heat the sugar and water in a wide sauce pan. decorated with a chopped almond or pista. Shelf life : 15 days 35. Once it starts thickening. coconut flakes and saffron. Wet hand with milk and shape the mixture in ladoos. Rossogolla Ingredients: 1 litre milk 1/2 tsp. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Serve hot. 34. Add the citric acid dissolved in some water. Add sugar and cook further till thickens.
leaving a soft lump.Org Press out the excess water and remove in a wide plate. Add essence and chill for at least 4 to 5 hours. cardamom powder 29 . Powder sugar . It should form a very soft lump .Provided by: www. Serves: 36 pieces Time required: 1/2 hr. Press into the cookie mould . Shelf Life: 15 days (refrigerated) 37. Boil milk on high flame in a large heavy saucepan till water evaporates . Cool for 10 minutes . Add cardamom powder & colour . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Mix together in a skillet . Stir continuously while cooking. Take off from heat and cool them to room temperature. Serves: 6 helpings Time required: 1/2 hour. cardamom powder cookie mould Method: Grate khoya . Let them into the boiling water.FoolzParadize. 36. Note on khoya. Stir frequently while cooking. powdered sugar 1 tsp. Turn out carefully . Make twelve equal sized balls of the dough. Gently knead into a soft dough by passing between fingers. Boil for 13 to 15 minutes. Mava Burfi Ingredients: 500 gms khoya 300 gms. OR Substitute with 1 tin (400 gms. Pedhas INGREDIENTS 500 gms. stiring continously . Take a small fistful of mixture . Cook till mixture thickens . Form a ball . Lessen sugar by 1/2. Making at home consumes time but isn't that difficult. Cover with a perforated lid. Khoya is available in most Indian sweetmeat stores anywhere. Boil till a soft lump is formed. Mix well .) condensed milk and 1 cup milk. Heat on low flame . khoya (mawa) 300 gms. Press 2-3 slices of pista on the centre . Repeat for remaining mixture .
Cook on slow flame. Variation: To make chocolate mava burfi: Follow till * as above.Add condensed milk and cook on slow flame. Cook till the mixture is a very soft lump. 39. Roll both parts separately. chocolate colour. Serves: 25 helpings Time required:1/2 hr.Org 2 sheets silver foil (edible) Method: Mash khoya . paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. khoya 125 gms. Cool a little. Shelf life: 10 days 38. Make incisions with knife to cut in the desired size and shape. plain flour 30 . 7. 8. 4. Note: Burfi is usually cut into 1 1/2 inch squares.Cool.Mix well. 2. 3. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Place the chocolate on the mava layer. stirring continously.FoolzParadize.Mash paneer. Mix in tne sugar.Cook till thick and sides leave. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. stirring continuously. 5. Gulab Jamoon Ingredients 500 gms.Sprinkle powdered elaichi and decorate. 6.Pour on plate. yellow colour Method 1. Continue as for mavaburfee. Roll lightly. Spread on the working board silver foil carefully and evenly.Add essence and remove from flame.Provided by: www. Make ladoos. Put into a heavy saucepan.
nutmeg-cardomom -cinnamon powder For cover: 250 gms. Shelf life :2-3 days. (1 week refrigerated) 40. khoya 50 gms milk powder 1/2 tsp. Let in some of the jamoons.Repeat for all the balls.Boil and add a tbsp. Use as much milk as required for kneading.Org 1/4 tsp. 4.Mix in the cardomom powder and crushed saffron.Mix well to form a soft dough. 2. 3. 7. sugar ghee to deep fry Method 1.FoolzParadize. 2. 3.Make balls of even size. ghee For syrup: 250 gms. of milk to separate the dirt. 6.Take the sugar in a heavy pan and add water to just cover the sugar.When they rise up put back on fire and fry till medium brown.Provided by: www. Sweet Kachori Ingredients: For filling: 200 gms.Heat the ghee very well.Microwave lightly or warn over boiling water before serving.Remove from ghee and put in the syrup. 8. baking soda 1/4 cup milk 1/4 tsp. To make the syrup: 1. plain flour 1 tbsp. When done pour the remaining syrup over the jamoons.Crumble the khoya. Soak for 10 minutes. while dropping from a spoon it falls in a thin single thread. 9. cardomom powder 1 pinch saffron strands 250 gms. Take off fire and cool a little. Drain and transfer to a glass bowl. cornflour 30 gms. Sieve in the flour and soda together. Strain and boil again. Serves: 25-30 helpings Time required: 1 hr. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .The syrup is done when . 5. Makes about 25-30.
9. 41.Strain. Keep aside 4.Roll one part into a puri. Keep aside. oil salt to taste oil to deep fry Method 1.Cover with a wet cloth. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. coriander very finely chopped 1 tbsp. Time required:2 hr.Boil till the syrup is slightly sticky between the fingers. place one mixture ball in the centre. 7. except oil to deep fry. 7.Pull up all the sides to seal the mixture and press in centre.FoolzParadize. 9. Serves:15 helpings . 11. heat ghee and fry on low flame till light brown. 3.Drain and cool completely before storing.Boil sugar and water adding a tbsp.Make 5 to 6 such kachoris.Deep fry in hot oil till a light browning appears.Add enough water to make a soft pliable dough. The mixture should be soft and crumbly. 2.Mix ingredients for cover. 5. Using water knead to a pliable dough.Divide dough to make small (4" diameter) thin rounds. 12. 8. omam seeds (ajwain) 1/2 tsp.Do not over fry.Mix both flours together. cumin seeds 1 tbsp. 10. 15.Org Method 1. 10.Allow to dry on a clean cloth for 25-30 minutes. make a hole in the centre of each (approx. 13.Provided by: www. 5. 2. of syrup and roll kachori around to let the syrup spread.Divide dough also into 15 to 16 parts.Repeat for remaining kachoris. add all other ingredients. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . red chilli powder 1/2 tsp.When slightly cool.Pour about half tbsp. 4. diameter). 8.Prick on both sides with a fork.Allow to stand for half hour before serving. Shelf life: 10 days . 32 . 14. 6. of milk to clear the syrup. 3. 2cm.Mix them well in the flour.Make a well in the centre.Mix ingredients for filling. Crush and add the saffron. 6. turning once.Make 15 to 16 flattish balls of the mixture.
9. ghee ghee to deep fry Method 1.Cut with a cookie cutter or knife into small diamond shapes. dry containers. 5. 3. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.Mix the cardamom powder and ghee in the flour. 5. 43.Org Making time: 30 minutes Makes: 25-30 pieces 42. 8.Warm the water.FoolzParadize. 6.Knead each with palm and roll into 4" rounds.Lift with spatula and loosen.Divide dough into 4 parts. 7. 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. 4. cardamom powder 1 tbsp.Break into approx. Makes: 2 1/2 cups. Keep aside on a dry cloth for 1 hour.Add maida and knead into a soft pliable dough.Strain and cool a bit.Roll into chappatis 1/3" thick.The dough should be stiff but pliable.Deep fry in hot ghee over slow flame till light golden brown.Knead the flour with the jaggery water. Making time: 45 minutes. 20 parts. 4. 3.Heat the water and jaggery till all of it dissolves in the water. 7.Store in clean. sugar and ghee together till sugar dissolves. 2. 6.Drain well and keep aside till cool. 33 .Provided by: www. 2.
7. cardamon powder 1 tbsp.Keep them aside on a clean cloth for an hour or so to dry a bit. 6. 5. sealing in the mixture. Making time: 1 hour.Check for sweetness.Drain and cool for a while. 3. 1. 8.Mix all other ingredients. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. 9. Cool. 12.Deep fry in hot ghee on low till light brown on both sides. 4.Place 1 tsp. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 5. 13.Provided by: www. For filling : 1.Keep aside.FoolzParadize. 2.Org 8.Fold over the other half. 2. Making time: 45 minutes Makes: 20-25 pieces 44.Mix flour and ghee well. 11.Roast coconut flakes lightly. Note: You may use a karanjia mould for filling them if available.The khajas will become crisper and harder as they cool.Dry on clean cloth for 30 minutes. filling in one half of round . 34 . 3.Cool and break in fine crumbs with fingers.Deep fry in hot ghee on low flame till light golden in colour.Make many tiny slits with knife or fork on each on both sides.Store in airtight container after cooling completely.Roast khoya to a light pink by stirring continuously over low heat. 3.Seal edges by twisting or pressing together . 4.Make small (4 ") rounds.Drain and cool completely before storing. poppy seeds (khuskhus) 1 tsp. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 2.Add enough water to make soft pliable dough.Make all in t he same way. 10. not too thin not too thick .
Stir the boondis in the ghee gently and fry till crisp but not brown. 10. of milk to bring up the scum. Making time: 30 minutes. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Make batter with gram flour. 6.Boil the sugar and water together.Cool completely and loosen the boondi with finger till each droplet separates. Keep for 3-4 minutes before draining from the syrup.Store in airtight container.FoolzParadize.Pour back remaining batter and wipe spoon. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. 35 . A little practice and it is very easy.Org Makes: 13 to 15 pieces. 5. which should not be too thin. 7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 12.Drain and put into the syrup. Add plenty of water and methi seeds.Keep aide. 11. 3. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. Makes: 3 cups approx.Remove scum and boil liquid till the syrup is sticky between the fingers. hold perforated spoon a little above the hot ghee.The batter should evenly coat the back of a spoon when dipped i n it. add cardamom powder. 13. ghee or oil as preferred water for grinding Method Wash the rices and dal together.Provided by: www. 9. 8.Spread on a wide plate. but keep warm for use. 45. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. Add a tbsp. 46. 4.Heat ghee. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. 2. almonds and mix gently. pour some batter on the spoon.
not too crisp. Makes: 10 . of ghee or oil over it. add more water if required. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Heat the iron griddle or non-stick tawa well. spread with the back of the spoon to a thin round. Rewash the rice by draining the water 2-3 times. ginger grated Roll the dosa in a three-fold cylinder. 48.FoolzParadize. Keep aside in a warm place for 8-10 hours. oil to shallow fry Serve hot with onion and/or coconut chutneys.) over dosa. The batter should be relatively thin. Pour a spoonful of batter in the centre. Spread by gently rotating the griddle. Beat the curds well. salt to taste Keep aside for 20 . Lift with a spatula as for basic dosa. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp.Org Allow to soak for 7-8 hours or overnight. Rawa -like grains should be felt in the batter. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Add to the batter.Provided by: www. curds 36 . Heat griddle and pour 1 large spoon of batter on it. Grind to a paste. Pour a tsp. udad dal 2 tbsp.30 minutes. Texture: Thin with polka sized holes. channa. Add more buttermilk if necessary.12 thin dosas Shelflife: Fresh only. Serve hot with chutney and / or sambar. Add soda bicarb and salt and mix well. oil 1/8 tsp. Remove with spatula when crisp. Put some oil (1/2 tsp. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. foldable. 47.
Texture: Light and thin. Allow to soak for 7-8 hours or overnight. Grind to a paste. 10-12 tsps. Beat the curds well. 37 .Mix both batters. Spread chutney spread over dosa. Serve hot with chutney. Add to the batter. add more water if required. of ghee or oil over it. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Heat griddle. Place a tbsp. Keep aside in a warm place for 8-10 hours. Heat the iron griddle or non-stick tawa well. Mix well till fluffy and light. Pour a tsp. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. 1 cup parboiled rice. Add the curds.Org 1/2 tsp. salt. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. soda and oil. spread with the back of the spoon to a thin round. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Add plenty of water and methi seeds. Make thin or thick as desired. masala in the centre. foldable but crisp. 1/4 cup white udad dal. 49. Masala Dosa Ingredients: 1 cup plain rice. Keep aside for 3-4 hours before making dosas.Provided by: www. The consistency of the batter should be enough to thickly coat on a spoon when dipped. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Soak in plenty of water and keep aside for 5-6 hours.FoolzParadize. Rewash the rice by draining the water 2-3 times. 1/2 tsp. Fold into triangle to cover masala. pour batter and make as for plain dosas. soda bicsarb 2 tbsp. Pour a spoonful of batter in the centre.
Use very little water. potatoes. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. ginger grated 1 tsp.FoolzParadize. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. Add turmeric. Add chillies and onions. groundnuts salt to taste Grind all ingredients together to form a firm chutney. add cashews and brown lightly. garlic crushed 1 lemon (juice extracted) 2 tbsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. cumin seeds 38 .Org Remove with spatula when crisp. turmeric salt to taste Chop potatoes coarsely. Heat oil. sugar 1 tsp. cumin & mustard seeds 2 tbsp. each udad dal. coriander. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. salt. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. 50. Chop green chillies. oil 1/4 tsp.Provided by: www. Fry till tender. Serve hot with chutney and/or sambar. seeds and splutter. chopped coriander 1 tsp. Mix well. chopped coriander 8-10 cashews halved 1/2 tsp. oil. 51. Add dal. ghee 1 tsp. 1 tbsp.
Stir and fry till oil separates. Keep aside. Fry in hot oil.clove powder. 6-7 whistles). cooled channa and 1/2 tbsp. Keep aside for 5-6 hours. (approx. each garam masala. salt and soda. Chop remaining tomatoes and onions fine. Add chopped coriander and pour hot over the channa. Add ginger-garlic and fry for a minute. Add the chillies and cinnamon-clove powder. Take in serving dish. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp.FoolzParadize. Stir in seasoning gently. Take fistful of dough. Serve hot with hot channa and slices of onions and lemon. onion and fry till tender. Heat ghee in a small sauce pan. Cool about 5 tbsp. each cinnamon . Roll into 1/4" thick 5" diameter round. channa for grinding. Pressure cook till done. Squeeze lemon over channa. washed channa in a cooked with enough water. Cover with a wet cloth. Add enough milk to knead into a soft pliable dough. Stir and bring to boil. Turning only once. butter or oil 1/2 tsp. Till very light golden in colour. Make sure the cloth does not dry up. Add cumin seeds to splutter.Org Dry masalas :1 tsp. or wet again. Method for Channa Put the soaked. Heat oil in a large skillet. Add channa-paste. curds 2 tbsp. Simmer for 7-8 minutes till gravy thickens. turmeric powder 1/4 tsp. 1 onion.5 39 .Provided by: www. Add all dry masala except cinnamon-clove powder. In a mixie. Add drained channa and 2 cup water which was drained from channa. Making time :. coriander. teapouch and bay leaves. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. fry further 3-4 minutes. red chilli powder 1/2 tsp. Repeat for all. Knead dough again. Add chopped tomatoes. blend together 1/2 tomato.30 mins (excluding pressure cooking) Serves . Add and mix in curds and oil.
Making time : 30 mins. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. pavbhaji masala 1 1/2 tsp. Add pavbhaji masala . Add lemon juice. carrots. Bring to boil. stir.Org 52.Provided by: www. chilli powder. bottle gourds. pressure cooking time) Serve : 4 (2 pavs each) 53. (To open like a book). capsicum. (excl.FoolzParadize. sugar and fry further 2-3 minutes.) 1/2 cup shelled peas 2 tbsp. potota. Serve hot with bhaji. To Garnish 1 tbsp. in between. salt. Vegetable Pie 40 . For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. a piece of lemon and chopped onion. garlic crushed juice of 1/2 lemon. cauliflower. Mash them coarsely after draining. chilli powder 1/4 tsp. etc. onion. For Pavs Slit pavs horizontally leaving one edge attached. stirring and mashing pieces with masala. Fry for 2-3 minutes till very soft. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. tomatoes. Simmer till gravy is thick. each ginger grated. turmeric. beans. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. turmeric powder 1/2 tsp. Add ginger-garlice. Heat butter in a pan. butter 2 tsp. Garnish with chopped coriander and a block of butter.
Provided by: www. Cook till the water evaporates and curry is thick. Add all other ingredients except cream. red chilli powder 1/2 tsp. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. 54. onion. Filling Grate tomato. Mix with fork till mixture is crumbly. chilled butter 1/2 tsp. with light hand mix the dough into a lump. Slice and serve warm. in a plastic bag.FoolzParadize. oil 1/2 tsp. Place over a greased pie plate. peas. Finely chop green chillies. in pre-heated oven. Cook for 4-5 mins. carrot. or till light brown. corn flour salt to taste Method Sieve together flour and salt. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Add chilled butter.. curry masala (or garam masala) 1 tbsp. Prick with a fork all over. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . add the grated vegetables and chillies. beans. Keep aside. Chill dough for 15 mins. spinach. Do not over knead. Bake for 8-10 mins. ginger. Stirring occasionally.Org Ingredients 2 cups plain flour (maida) 100 gms. cream 1 tsp. Roll dough into 4" thick round. potatoes. Bake in a pre-heated o ven for 12 mins. Sprinkle a little cornflour over the crust. Chope and boil other vegetables. Pour cream all over. Quickly. cauliflower etc. Pour and spread the filling in the shell. Sprinkle chilled water over it. Heat oil in a skillet.
chillies and curry leaves. Save some coconut and coriander leaves for garnishing. Mix well. Adjust taste and salt.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. After 15 minutes loosen the poha gently. add seeds and then potatoes. In a heavy saucepan. Add onion. Sprinkle a few drops water if too dry.Provided by: www. heat oil. Serve hot with freshly brewed coffee. Take off fire. Stir for 2-3 minutes. Spoon into individual bowls. and all ingredients except 1/4 the coriander and sev. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Serve immediately. Return to low flame till hot. Stir and fry onions till tender. Sprinkle some sev and coriander to garnish. Transfer to serving dish and garnish with coriander and coconut. Adjust salt and lime as per taste. Drain water sprinkle a handful of clear water and keep aside.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. and break lumps with fingers. 42 . Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. In a large mixing bowl.FoolzParadize.optional 1 tsp roasted peanuts -. Wash poha till clean. Add poha and all other ingredients. 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 -. Stir gently every now and then. add puffed rice. Mix very well.
add milk a little at a time. Knead slightly stiff dough cover and keep for 2 hours. till a soft pliable dough is formed. Take naan sized dough and make a ball. METHOD Sieve together dry ingredients into a large rimmed plate.FoolzParadize. Cover with wet muslin cloth. Heat griddle (tawa) place on tawa and dry one side. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over gas flame (or if available a barb. When does is like course crumbs. using dry dough if required. the size of a medium potato and roll into a thick triangle. Add butter curds. Spicy Roti 1 1/2 cups wheat flour 1/2 cups gram flour 1 1/2 tsp chilli powder 1 tbsp oil salt to taste 43 . oil and crumble with fingers. Knead dough lightly.bicarb) warm milk for kneading.Org 56. 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 . It will fall off when done. Wet upper side with water and invert. Break of piece. 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). Serve hot with desired vegetables. Serve hot with a blob of butter on it. Cover with another plate and keep aside for 5 .que coalfire).Provided by: www. 57. Place on a pre-warmed griddle (tawa).6 hours. 58.
Cover rolls with a moist cloth. 9. 2.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff.Place in the refrigerator for 30 minutes. crushed red chilli salt to taste 1 tbsp. Roll to 3-4 mm thickness.Provided by: www. 5. Phulka also may be done similarly if puffing with cloth. chilli. 59.Roll the bread flat with the help of a rolling pin. secure them with toothpicks before placing in the fridge. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp.FoolzParadize. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. 7. grated cheese Method 1. Remove toothpicks before baking. 3. 6. 8. 4.Coat the roll with grated cheese by rolling in it.Roll one slice tightly from end to end.Apply on all slices generously. Break off bits and make small potato sized balls. Note: If you have trouble keep the rolls in place when raw. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. 10.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.Brush all over with a bit of butter. adding all above ingredients. feels difficult. Simple Potato Cake Ingredients 3 large potatoes 44 .Repeat for all slices. butter softened 2 flakes garlic crushed 1/2 tsp.Serve hot with ketchup. with help of tongs. cover with wet cloth.Mix the salt. garlic in the butter.
add seeds. 12. flour and chilli. 14. Slice into thin rounds or grate coarsely.Meanwhile mix cheese.Add ginger. 7. sesame seeds. instead if roasting. Variation: Bake the same if desired. 2. on bottom of pan.The potatoes will turn out best if boiled and refrigerated overnight before using. chillies. 5.Stir fry for 3-4 minutes.Flip over very carefully with a wide sharp spatula. plain flour Method 1. cinnamon. 4. crumbs. each cumin. 9.Heat a thick nonstick pan about 5" diameter. peas. Top with capsicum. 2. potato.FoolzParadize.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. Apply 1 tsp.Pour the mixture all over evenly.Let in the remaining butter around the edges to seep down. garlic and paste.Sprinkle fresh ground pepper. 13. cauliflower. boiled (use carrot. add some more bread crumbs.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. garlic crushed 3 green chillies 1 tbsp. milk.) 1 tomato sliced 1/2 coconut grated 1/2 tsp.Blend together. and roast the other side. 10.Arrange potatoes to cover the pan. 11. 6. cloves in mixie. red chilli powder salt to taste 1 tsp.Serve hot and crisp.If mixture feels thin. Level to cover all the potatoes. keep stock aside. allow to splutter. sesame seeds 1/2 tsp. 3.Let other side become golden brown too.Add vegetables except tomatoes. 15.Flip on serving plate and make sections with a knife. salt and simmer on low till bottom is golden brown. mustard seeds 1/2 tsp. etc. ginger grated 1/2 tsp. coconut. 5.Do not peel potatoes.Add salt to taste. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.Provided by: www. 45 . beans. 8. butter Method 1. 6. Making time: 40 minutes 61.Drain the boiled vegetables.Heat butter.Deseed capsicum and slice into thin rounds 4. 3.
5.2-3 flakes Cooking oil . 8.5 medium sized Garlic . Cover. Making time: 20 minutes. 6.Remove all the lumps in the chick-pea flour and add it to the syrup.6-7 tbsps Cummin seeds . 4. 2.You can check for this by feeling the syrup between your fore-finger and thumb.Drain the water and then make puree of the spinach leaves. then you will able to pull it out like a thread). chilli powder. Makes: 2 servings 62.Serve hot with rice or rotis. Add some water if necessary. 2.Cook the spinach in water.Reduce the heat and add 2 teaspoons of ghee.FoolzParadize.Grind the other onion and the garlic flakes to a fine paste.Keep stirring till you get a thread consistency. 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. 4.Add salt.Cut 4 of the onions finely and saute them till transparent. 3.Provided by: www. Palak Paneer Ingredients Spinach . 1 table spoon at a time.Dissolve the sugar in the water and heat it. Chilli Powder Method 1.1 tbsp Paneer .tomatoes and cook till gravy is thick.500 gms Onions .Let boil for a minute or two.150-200 gms Salt to taste Garam Masala.Add this paneer to the prepared palak.Org 7.Cut the paneer to cubes of desired size (preferably not too small). 46 . Fry this in oil till golden brown. 8. Geera Powder. 63. (If the syrup has reached the required consistency. 9.Add this paste to the sauted onions. simmer for 5 minutes. 9. 5. Also add the puree and the spice powders. 3. 7.Add 1/2 cup stock.Serve hot with parathas or chappatis.
the whole mixture becomes porous and starts leaving the edges of the vessel. 65. 4.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Continue to stir and keep adding ghee 1tsp.Provided by: www.Stir.Switch off the flame add the Kofta's & Cover till Serving. 9. you will obs erve that the mixture is not able to absorb any more ghee. at a time till the mixture changes color and texture. Cooking time: 45 minutes. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Repeat procedure 2 till you finish all of the besan. At one point. 10.Deep fry the balls in the hot oil & keep aside 3. 8. salt according to taste & little bit of sugar. 5. Carefully remove each piece and arrange on the serving tray. 64. 6. 7. Then. Cabbage Kofta Curry Ingredients For Koftas 1/2 medium size Cabbage Shredded 2 tbsp Besan or all Purpose flour Oil for frying For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon stick small 1 clove 1 spoon jeera 1 spoon dania 2 medium sizes Tomatoes Method 1. till the flour and ghee has completely blended with the syrup.FoolzParadize.At this point. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Yield: 40 medium sized pieces.Org 6.Let the paste cook till the oil seperates. 2.Allow it to cool for 10 minutes.Can add little water if the paste is too thick. Do not remove the excess ghee. add flour & make small round balls with the same.Before serving garnish with fresh coriader leaves. Also.Take the shredded Cabbage in a bowl. cut it into desired shape and wait for another 10 minutes. 7.
Grind the fried ingredients with green chillies. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. 4.Add salt according to taste 7. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.Serve hot with rice dishes. keep oil in a kadai and let it heat for a minute. grated coconut. tamarind paste.Dry fry sesame seeds. 5.Then make small koftas (balls) with the mixture pressure cook for 15 min. cumin seeds. asafotida & salt mix it thoroughly.In the meantime. 3. chopped 3tb. chick peas. Then wash it thoroughly. add the ground paste to the fried pineapple and fry further 10 mins. 3. 4. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).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.FoolzParadize.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. corrinder leaves.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. channa dhal.Remove kadai from the heat. 6. 2. 66. urad dhal.Soak tur dal over night.Grind it coarsly.Provided by: www.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 5. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Then add chopped chillies. 8.Later on.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 48 .
Garnish with finely chopped coriander leaves.Fry the mixture properly. Chilli powder. cook it.Let it cook for 15-20 minutes.Take the brinjal slit it in 4.2 1/2 cups Cooking oil . 5.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. 7.Take all the ingredients grind it at once in mixer. they will get mashed up and will lose their taste. put the mixture in the pan.Cut the brinjal & onions to not very fine pieces.Org 67. fill the mixture in the brinjal.Cook the rice in the quantity of water mentioned above.Pour 2 .2-3 medium sized Coriander powder.Provided by: www. Then. 7. add the brinjals also. 2. 4. heat it and then put the stuffed brinjal. 3.300 gms Onions . 2. Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1.Saute the onions till they get transparent.3 tbsp of oil in kadai. Your tikha brinjal masala is ready 68.Add little water to the brinjal. Put small piece of jaggery to taste if required.Add the spice powders and saute the curry for 4-5 minutes. 6. do not add water.FoolzParadize. 6. Take of the pan fromstove and let it cool. Do not overcook.Add 2 tbsp of oil in pan and heat it.1 cup Water . Vaangi Baath (Brinjal Rice) Ingredients Brinjal . Salt to taste Rice . If u cut the brinjals too fine. 3. 4. 49 .Serve hot.2 tbsps Finely chopped coriander leaves Method 1. 5.
3. 3. 70. chilli.Provided by: www. (you can use either breads crumbs) Method 1.Wash & Pressure-cook with little bit of water.FoolzParadize. turmeric powder & salt. Oil for frying. 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.Serve them with some hot sauce or ketchep. corriander powder and some corriander leaves for taste.If you prefer onions you can put 1/2 onion cut into small pieces. 4.Make the paste of channa dal by adding some water and mix salt.Finely cut all the above said vegetables. 2. 2. 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.Org 69. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them.Smash them & keep it aside (if there is any excess waterin the cooked 50 .Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. Method 1.
condensed milk and wipped cream with the hand grinder (mixer grinder) 2.FoolzParadize. Note: It will taste authentic with falooda.Now mix pis ta and saforn in it 3. 72.Then add the smashed vegetables & fry till it gets thickened. Wait to cool. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.Provided by: www.Fry onions till it turns into brown & add the grounded paste. 5. 7. 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.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. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. 8. 51 .Org vegetables just drain). 6.Heat one tablespoon of oil. Apple. Then add ghee. Remove from the stove top & decorate with nuts of your choice. cardamom powder.Put into a air sealed container and put in the freezer for 4 hours. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. Just fry for few seconds. Chilly chutney 71. Banana & Carrot Halwa (ABC Halwa) Ingredients 1 cup chopped apple (without skin) 1 cup chopped banana 1 cup grated carrot 1 cup milk or 1/2 cup milk powder 1 cup coconut 3/4 cup ghee 2 cups sugar Method Grind carrot & milk.Take a pot and mix evaporated milk.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.
sliced green chiles and tamarind extract. Meanwhile in a skillet.0.5 cups Coriander Leaves -. add coriander leaves.5 tsp. (powdered) Asafoetida -. Add turmeric. Note: You can adjust the amount of tamarind extract according to your taste.0.20 Sesame Seeds -. 52 . split bengal gram. pepper corns and peanuts. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.0.remaining curry leaves. To this add black mustard seeds.8 Turmeric Powder -. Mix thoroughly.5 tsp. asafoetida.5 cup Mustard Seeds -.FoolzParadize.1 bunch Curry Leaves -.5 cup Water -. Peanuts -. Dried Red Chile -.3 cups Tamarind Extract -.Provided by: www. large bowl spread out the rice. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.5 Green Chile -.0. Stir well. heat remaining oil on low heat. Salt to taste In a large bowl. Keep it aside.4 Black Pepper Corns -.1 tbsp. red chile. Remove from heat and in a wide.0. When the bengal gram turns light brown. add water and rice and cook until well done.2 tbsp. Remove from heat. Oil -.5 tsp. Split Bengal Gram -. Serve with Verusanagapappu Pacchadi or plain yoghurt.5 tbsp.
FoolzParadize. Keep aside. Remove from heat and keep aside. Cumin -.1 cup Curry Leaves -.2 cups Grated Fresh Coconut -. (If there is any water left in the pot. Potato -. 53 . Cooking oil -. as yogurt tends to stick to the bottom of the pot). Bell Pepper.Org 73.4 (medium sized) Plain Yoghurt -. Asafoetida -.1 cup Chopped French Beans.1 tsp. grated coconut.1/8 tsp.3 cups (mixed together) Green Chilies -. Split Black Gram -. In a blender.1/8 tsp. cumin. Drumstick*. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently. do not discard it). Mustard -. Cauliflower. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. a cup of water until well mixed. sugar. Pour this mixture into the pot containing the vegetables and keep it on medium heat. coriander leaves.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. turmeric.10 Coriander Leaves -.2 Sugar -. blend yogurt. salt.1/2 cup Dried Red Chilies -. Turmeric -.4 tsp.Provided by: www.1/8 tsp.1 tsp.
you can add some other vegetable. puri.1/2 cup (may substitute des. however. add asafoetida. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .1/4 teaspoon urad dal . *If drumstick is not available. paratha.2 spoons(fry first) toor dal . Side dish . Milagu Kuzhambu coriander seeds .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. Eggplant.2 spoons whole black peppers . Cook for a minute or two.1/4 teaspoon coconut.1 teaspoon cumin seeds . coconut) coconut for garnish . Immediately add the vegetables and sauce from the pot. Then add mustard seeds. Goes well with plain white rice.1 tablespoon black pepper . or as a side dish to curd rice. add water and heat until the raw smell is gone. 74.1 gram dal . grated .1/2 teaspoon mustard seeds .1 whole red peppers . add salt and grated coconut and grind.This can be mixed with rice and served along with paruppu thogaiyal. Paruppu Thogaiyal toor dal .1/4 teaspoon curry leaves . black gram and curry leaves.a few salt to taste oil . Remove from heat.1 teaspoon chili powder . 75. 76.FoolzParadize.Mix this paste with tamarind juice. When oil is hot add dry red peppers and fry for one minute. is not advised because it becomes bitter when boiled in water. pita.1 teaspoon 54 .Provided by: www.cubed turmeric powder .Org In a wide skillet heat oil on medium.2 spoons whole red peppers .asafoetida Fry the above ingredients in alittle ghee. When the mustard seeds pop.
Add the urad dal and the coconut reserved for garnish and stir till browned. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. coriander seeds. urud dal. Mix your ground rice.Add cooked vegetables. 78.Add splattered mustard seeds. Aviyal Vegetables .Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Poricha Koottu toor dal. 77.You can add a little coconut milk to adjust the consistency. Grind the coconut well with cumin and add to the cooked plantains.Provided by: www. grind and keep it aside. 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 sugar and salt as your taste dictates. '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.Add curry leaves. When cooked.Wash and drain.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. green peas Cut the vegetables into long pieces and steam in pressure cooker. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Vegetables .) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR.FoolzParadize.each 1 teaspoon 1 whole red pepper. 80.(This will be called KURUKKU). Grind grated coconut and green hot chillies and salt. beetroot Cut any of the vegetables into small pieces. beans. cooked rice Soak the washed rice for 3 to 4 hours. Mix separately 1 teaspoonful of yeast . Grind the soaked rice in a blender with just enough water so that the ground material will be thick. drumstick. Add this mixture to the erisherry and mix in the curry leaves. cumin seeds . 79. add moong dal and steam it in pressure cooker. potatoes. Use a cast iron pan and use the same technique that one uses for pancakes. Meanwhile.each 1 spoon asafoetida .Snake gourd. brinjal. mix well and heat for sometime. sesame seeds .Add the ground mixture to this and heat for a little while to mix uniformly.Add this to thick curd. heat the oil and pop the mustard seeds.Plantain. carrots. Pour 3 spoons of oil 55 . Let it simmer. Drain and cook the plantains with the remaining turmeric and salt. fenugreek seeds. add curry leaves and 1/2 spoon coconut oil. Grind the coconut to a milky emulsion. 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. grated coconut (fry last) Fry the above ingredients in little ghee.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. whole black peppers.. cabbage.1/4 spoon Slightly roast the above without oil and grind into fine powder.
Add some ghee while serving. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. Ginger Pickle Grate ginger finely.FoolzParadize. 82. and cumun seeds.Store in refrigerator.to taste Wash fresh coriander leaves and pick the leaves from the stem.Add 3 times water and steam until it is overcooked.Add salt and heat with constant stirring until the mixture becomes thick. add fenugreek seed powder an asafoetida.Store in refrigerator. thin skin.4 spoons.3 cups Grated coconut . asafoetida .6 Cut into medium pieces. 85. 83.1/2 cup green chillies . ripe) .Add this to the poickle and mix.Add the other ingredients and grind it in the blender into 56 . 84.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Add this to cooked dal-rice.1 large Grated coconut .Cut the tomato into medium sized pieces. 7-cup sweet Milk .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. VenPongal Mix rice and moong dal in the ratio 1:1. Add tamarind juice to this and bring it to boil.2 tamarind . Next day. 81.1 cup Ghee .Add salt. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Take oil and add mustard seeds. Next day add 1/4 cup of sesame oil and leave it aside.(Preseve the juice while cutting).4 spoons. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.When it splatters.Cut green chillies and ginger into fine pieces.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.Add salt.1 cup Sugar .1 cup Mix well and heat in a fry pan until it becomes soft.a pinch Salt .Provided by: www. curry leaves and mix well. Lime pickle Fresh lime(large size.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.1 cup gram flour .red chilli powder .1 cup Tomato .Take some ghee in a fry pan and add whole black peppers.1/2 spoon and mix well.
57 . add urud dal.1/2 Cumin seeds . coconut pieces.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.green peas.Drop this carefuly into boiling oil and fry till it turns golden brown. and asafoetida.1 whole red peppers . Curd Vadai Grind some grated coconut and green chillies into a thick paste. Add salt. Take some rice flour and add water to make it into a slightly watery juice. 86. red chilli powder.Add fresh coriander leaves. Carrots.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. garam masala powder and ground cinnamon(a pinch).1 toor dal or Pottu kadalai . boondi.FoolzParadize. add mustard seeds. 88.Grind into a thick paste. Side dish : Tomato ketchup 89.Add the ground paste and fry till the raw smell dissappears. Paruppu podi gram dal .Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.Add thnis to thick curd and keep it aside. Vegetable Cutlet Vegetables-Potato. Rasam Powder Whole black peppers .5 Roast the above without oil.Beans. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. salt.Knead the mixture tightly.Deep fry the balls until they turn golden brown.Provided by: www.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.1 Toor Dal .Org a thick paste. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Splatter with mustard and asafoetida. 87. Heat 3 spoons oil in a fry pan. black whole peppers. add salt and asafoetida and grind into a very fine powder. Add grated onions.When it splatters.1/2 coriander seeds .
turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. Sambar powder Whole red peppers . Bonda with mashed potato Ingredients: -----------1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------The filling is prepared as follows: ----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. the baking powder and mix thoroughly After the batter is prepared. Remove from heat. chilies. Add potato (now mashed) and fry for 5 minutes.Provided by: www. coriander leaves. 92. 3/4 cup water. 1/2 tsp salt.200 g whole black peppers . Heat oil (about 5 Tbsp) and add mustard seeds.1/4 kg Coriander seeds . Next fry it in hot oil.Org 90. add lemon juice and let cool. Add chopped ingredients and fry until onions are brown. You will get about 20-30 small bondas. 3 Tbsp of oil. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . Finely chop ginger. make small balls out of the filling and roll them in the batter. peas.FoolzParadize. 91.1/4 kg Toor Dal .200 g Gram dal .25 g asafoetida . The batter is prepared as follows: ---------------------------------Combine gram flour. Add carrots. and onion.a pinch Dry the above ingredients and grind into a nice powder.
Drop in water. Add Water (about a cup or two). Add spice according to taste. Add cinnamon. 93. Fry until golden brown. If you are using canned or frozen vegetables skip the above step. Let it soak till ready to serve.) 94. (Note: Cook on low heat. khus-khus.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal.FoolzParadize. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Let the vegetables + turmeric powder cook. 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. Beat yogurt with milk. Add onions and green chilies and fry till onions turn brown. 59 . More Kozhambhu Ingredients Yogurt 32 oz. Add coconut paste. Serve. Drop spoonfuls of batter in the hot oil using a large tablespoon. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. wash and soak in water for 4 hours. Squeeze out water from the vada and add yogurt. Add salt and start heating oil. cloves and cardamom and fry for 2-3 minutes. salt and wait until cooked.Provided by: www.
Red Chili in a little oil.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Add chili powder. Oil 5 tbsp. if a 60 . Preparation Cut lemons into small pieces and remove the seeds. Stir in rice powder. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Methi 1 tsp.) Preparation Mix 1. turmeric. 95. Rose Water To taste (opt. Mix thoroughly. This is best done in a microwave. and asafoetida. Chana Daal 1 tsp. and heat on low until consistent texture is achieved.ened and turned a pale brown. Chana Daal. Rice or rice powder 1 tsp. Thicken the Half and Half by simmering over low heat for a long time. mustard seeds. Salt 2 tsp. Turmeric pinch Hing 1 tsp. The cheese should have hard. Add salt and keep for about 12 hours. Half and Half 2 qts. Cumin seeds 2 tsp. and methi. Cumin seeds.Provided by: www. Chili powder 5 tsp. Spread this mixture over the lemons. Grind the mixture with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil. Heat oil.FoolzParadize. Red Chili powder 1 tsp. Coconut (grated) 2 tsp. 96. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp.Org Coriander seeds 2 tsp. Ras Malai Ingredients Ricotta Cheese 2 lb. Mustard 1 tsp. Heat oil and mustard seeds and add to the mixture.
nal volume. do it over low heat and stir frequently. about five) 2 ripe tomatoes. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. When dal turns red. Add the remaining 0. After the cheese has been baked. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. when popping add curry leaves. When you have a about a small bowl full. set aside. Throw in the ginger. asafoetida and curry leaves. Warm oil.Org microwave is not available. 98. 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. 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.Provided by: www. add the green chillies and fry. chillies. 97. 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. 61 .FoolzParadize. Cool for a few hours in the fridge. soaked one large onion. Thicken until the volume drops to around half of the origi. add tamarind extract carefully. cardamon pods. salt to taste and jaggery.5 cup sugar. chopped (if using little ones in a bag. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. chana dal. cut it into 1 inch squares and add to the hot thickened half and half. a pinch turmeric. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Add this at the end to the pulikacchal Mix well so there are no lumps. bay leaf. season with mustard seeds first. Heat for a few minutes. add mustard seeds. Heat oil. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. diced 6 hot green chilles. When they start to pop throw in red chillies. You can add a little fresh water each time to extract the pulp.
Set on stove. If using tamarind paste add a cup and half of water. In about a cup of water dissolve the tamcon paste. salt and garlic. a little turmeric. Mash cooked dal with a spoon until blended and add to cooked eggplant. thin it out somewhat and have it as katirikka sambar. Now add the coconut paste and its water.Provided by: www. coriander seeds. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape.onion gotsu.Org onions and fry till onions become transcluscent.FoolzParadize. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Variations: You can throw in a handful of chick peas from a can into this. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. In a pan with very little oil roast red chillies. dark red remove fromheat and let cool. Throw in the turmeric. Remove from jar and wash it out with water and save this. you can make the cooked dal with half toor and half chana dal. Keep on low heat till it starts to simmer a little. in which case you should not cook until mashed. or pour equal quantity of extract from fresh pulp. Add more chillies if necessary. 100. Add toma toes and eggplant and fry for another five minutes. Alternately. chana dal and asafoetida. add eggplant to tamarind water. salt and let cook until eggplant is done but has not lost its shape. Remove a trifle before it gets fully done. add 3 tbsp water and grind slowly into paste. Throw into blender with coconut. Season with spluttering mustard seeds and curry leaves. Add a little water if blade gets stuck. Take off heat. Pitlai Ingredients 2 med bitter gourds ("karela") 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar 62 . Remove from heat. 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. 99.
Warm ghee and roast cashews until a golden. Throw in cumin seeds. urad dal. In a separate pan season with mustard. urad dal. salt to taste. 1 red chilli. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Take off stove. Let simmer until bitter gourd are tender. Add water to one inch above level of rice. 101. Blend in cocunut paste into the bitter gourd-tamarind mixture. salt to taste mustard seeds. tamarind.Provided by: www. Add 2 cups water. mustard. While bitter gourd are cooking. Add turmeric and let it simmer.Org turmeric. Mix well. salt to taste. When done remove from heat. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin.FoolzParadize. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. saute cut bitter gourd and green chillies. Mix well and reheat a till it begins to simmer. In a little oil. in another pan sprinkle a little oil and fry coriander seeds. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. curry leaves. red chillies and peppercorns until well roasted. Add a little tomato paste if handy for color. Takes about 25 mins or so. Grind half the fresh coconut and add to cooked plaintanos. curry leaves. 63 . curry leaves and fry remaining grated coconut until a reddish brown. salt turmeric and pepper added on low heat until plantanos get really done. Pour seasoning on top. Add chickpeas and jaggery/sugar. cracked pepper. turmeric. turmeric and salt. Add the dal. Pour this onto the plaintainos and ericheri is ready. Cook with water well above level of veggies.solid. 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. remove carefully and set aside. 102. Add the ginger. Add coconut. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. urad dal. stir a min or two and then grind in a blender. Add a little more water if not semi.
then add the other things.Provided by: www. Add fennel seeds and ginger and fry. 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. In oil sprinkle heeng and add red chilies and then green chilies. Then grind cloves. Add spinach and cook covered. Fry everything in oil and then add water and potatoes till tender.Org 103. Roll it into balls and flatten slightly. 105. sour cream. 64 . Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. remove and set aside. Score a circle on the patty with a knife or small cap.FoolzParadize. 104. peppercorns and cardamom seeds and set aside. Can place a walnut or pecan in the center immediately after dipping. Dip in syrup by pushing it deep down. Badusha Ingredients 2 cups bisquick. Make a dough with bisquick and sour cream. Grind coriander seeds and cumin seeds and set aside. 1 cup water Preparation Make one thread consistency syrup with sugar and water. 2 cups sugar.
Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. Add the blended paste.Org 106. washed and chopped 1 small onion. along with the tamarind and the coconut. Fry for a minute and then add the tomatoes. minced finely 2 clovettes of garlic. sliced 4-5 green chillies. Mint Chutney Ingredients 1 bunch mint leaves.Provided by: www. chopped 1 tsp coconut(optional).cover and cook. chili powder and then add tomatoes. Then add peppers . chopped 3-4 cloves garlic. Add coriander powder. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. salt and hing and heat through. turmeric. 108. garam masala. Heat the rest of the oil and add the chopped garlic and onion. shredded 65 . Set aside. Fry till the tomatoes turn soft. In oil fry onions. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. turmeric and dhania) and fry for half a minute. Now add the spices(red chilli. crushed 1 small piece ginger. add ginger and garlic. Goes very well with plain rice or chapati. Blend this into a smooth paste. de-seeded 1 small onion.FoolzParadize. 107. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Tomato Chutney Ingredients 2 medium tomatoes. Fry till the onion turns translucent and the garlic browns.
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. Blend to a smooth paste using a little water. Add this to the coconut and tomato and blend into a smooth paste. Coconut Chutney Ingredients 2 cups of fresh coconut. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. one by one. Can be refrigerated for about 1-2 days. 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.Provided by: www. 111. hing. Moolangi Chutney 66 . 110. 109. Add salt to taste. methi and red chillies. curry leaves. idli and plain rice. 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.FoolzParadize. Goes well with dosas. Fry till done.
Run the blender for about 3-4 secs.Provided by: www.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. salt to taste and the grated radish.Set aside. Now add the ground paste and a little water. When it's almost smooth in texture. When they crackle add crushed curry leaves and hing. Add the red chilli powder and fry. Heat 4 tsp oil and add the mustard seeds. add the garlic.FoolzParadize. The radish and garlic should be about a qarter mashed up. 112. dalia. Now add the fruit pieces and fry for 5 minutes. peppercorns. drain and blend into a smooth paste. Open a small can of cubed pineapple and drain the juice from the fruit. Immediately add turmeric and fry for half a minute. tamarind. Remove from the blender and season with mustard seeds and curry leaves. 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. 67 . crushed 3-4 peppercorns 1 small piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Method Blend together the coconut. green chillies and the ginger.
Add the fenugreek and sesame powders and mix well. Set aside for 1/2 hr. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Remove from heat and add the hing. add the minced onion and garlic. Mix well and serve like a chutney with plain rice/dosa/chapati. Fry till done. Smear salt on them and place a heavy weight on them. minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds. Bhindi Gojju Ingredients 1 lb bhendi (okra). Cut lengthwise and remove the seeds. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . This method is used to reduce the bitterness of the vegetable. Fry in 3 tsp oil till well browned. Add salt to taste and enough water to cover the vegetable. Add the fried gourd. roasted and powdered 2 tsps white sesame seeds. jaggery and tamarind. When the mustard crackles.FoolzParadize.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. 115. Now add all the raw dry powders and fry for 2 minutes. Cut them into large half-rounds. Cook till the gavy thickens and you get a gojju consistency. cut into thin rounds. 114. Bring to a boil and reduce heat. Drain and set aside. Now add the shrdded coconut and keep frying for 2 more minutes. Heat about 3 tsp oil and add the mustard and curry leaves. 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.Provided by: www.
minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Add some water if the gojju is too thick. Take it from the fire. This chutney keeps well for over a week when properly stored in the fridge.Mix well. crushed finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Method Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. Remove from blender and store in an airtight container. 116. Hot Mango Chutney Ingredients 3 large sweet mangoes. Adjust salt if needed. Heat 2 tsp oil and add the mustard seeds. roasted 1/2 tsp coriander seeds. pitted 1 tsp cumin seeds. 117.Org A small piece of ginger. green chilles. mash well and set aside to cool. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain.Provided by: www. to a smooth paste. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. curry leaves and the hing. Sweet Mango Chutney Ingredients 3 large mangoes. Add the fried bhendi and stir for 2 minutes. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Fry till the mustard starts crackling. slightly ripened 1 tsp lemon rind.FoolzParadize. Add the buttermilk and salt to taste(remember that the okra is already salted). Blend together the rest of the ingredients with the mango without adding any water. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. Eat with plain rice and dal. ginger.
green chillies and remaining garlic. Soak the tamarind in some hot water and extract the juice. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Bottle when cool. add the ground masala and fry till the masala turns color. Heat the remaining oil and add the hing and mustard. Drain. But if you are of the impatient kind. 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. In a pan. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. Store in an airtight container. go ahead and use the coffee grinder but make sure that the powder is a little coarse. When the mustard crackles. salt to taste. 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. add the ginger and green chillies and fry for about 1-2 minutes. 118. powdered masala. Put in the chopped ingredients. jaggery.Provided by: www.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. Bring to a boil on a low flame. roasted finely 1 tsp mustard seeds. Roast the methi. This is how powders are traditionally made. salt to taste and tamarind juice. mash well and set aside. 70 . When the mustard crackles. If boiled and cooled well. Bring to a boil and boil till the juice is thick. saunf. Store it in airtight containers in the fridge. Set aside.FoolzParadize. cumin and coriander seeds and crush coarsely using a mortar and pestle. Put in the chopped ingredients and continue boiling. lime rinds and lime juice. Remove from heat and let it cool to room temperature. Chop the ginger. it should keep well for more than a week. since no water is used in making this dish. Add the mango.
71 . salad oil and coconut. Crush together the coconut.combine the chapati atta . 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. green chillies and salt. Gobi Manchurian Ingredients 1 small Cauliflower. ordinary onions) 1 1/2 teaspoon of garlic. rice flour. fresh 8 gren chillies.FoolzParadize. 120. 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. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. salt.Org Should keep for about a week. Mix the dressing with the grated mango. 119. chopped finely (If you cannot find green onions. red chilli powder. Make the dressing by combining the green chillies. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . dissolved in milk 2-3 green onions (scallions). you can substitute with white. Season with mustard and curry leaves. chopped finely A pinch of saffron (or red coloring).Provided by: www. 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.
Bring down the heat and then add the cornflour-water paste and the red coloring. coconut. Take this mixture from the heat and pour it onto the fried caulilower. ginger and coriander in the blender.sliced fine. add the chopped corainder leaves and stir for 20 seconds. till you get the consistency of thin batter. cinnamon and cardommom. The mixture will start to thicken... 121. add some oil and when it smokes add the remaining garlic and ginger paste. drain and set aside. Fry the onions in a the ghee or melted butter. 3-4 green chillies. 1 inch piece ginger. 2 tsp of coconut. add the red chilli powder 72 . The minute it starts turning brown. a few cardommom seeds.. soy sauce. Add the soy souce and stir for a minute..Org 1/2 cup cornflour. Ghee or melted butter for frying. Dip the cauliflower flowerets in this batter and deep fry in oil.Provided by: www. Some mixed frozen vegetables like beans.FoolzParadize. add the chopped onions and fry only till they start becoming translucent.. a few cloves. carrots and green peas. Mix well with water. salt to taste. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion.keep on stirring on low heat and when the mixture turns thick enough. It all depends on how you like to eat the Cauliflower manchurian. Now add the chopped garlic and green chilli paste and fry for a minute. 1 1/2 tsp red chilli powder. garlic.. A few sticks of cinammon.baking powder. boiled A bunch of coriander leaves. When onions are browned properly. 1 tsp chilli powder. If you desire. salt. 1 cup of cauliflower flowerets. chopped. Keep aside. you can add the cauliflower when the mixture is in the pan itself in the last stage. The leaves should not lose thier color.. shredded 3 medium onions.... In a open pan. 1 tablespoon garlic/ginger paste. But this will turn the cauliflower soggy. 2 flakes garlic. Vegetable Pulao Ingredients 3 cups of rice. to make a smooth paste.soft or crispy. 1/2 an onion. Also add the cloves. turmeric powder and 1 tablespoon green chilli paste.
Mix in the cooked rice and heat through. jeera. cashewnuts and the coriander leaves and mix well. chopped finely 1 tablespoon cashewnuts. cloves and onions. When it browns. Fry till the onions turn transparent. add the cardamoms. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. Keep sprinkling water periodically to speeden up the process. Serve with Raita. cinammon. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. 122.FoolzParadize. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes. but do not add excess water as it will ruin the pulao.Provided by: www. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). salt to taste and the blended masala. Now add all the vegetables.Org and fry for 30-45 seconds. crushed finely 1-2 cloves 1 small piece cinnamon. add all the boiled rice. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. crushed finely 1 small piece of ginger.including the cauliflower and sprinkle some water on it. 123. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. Eat when hot with a vegetable or meat side dish. cut into large pieces 1 1/2 cup raw 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 . Cook on low heat till the peas are cooked. When the vegetables are done. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves .It is heated again to let the salt spread across the dish. Now add the peas. transfer the vegeables to a big mixing dish.
Add salt to taste.FoolzParadize. Add the powdered masala and mix. cinammon. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. coriander and peppercorns. red chilli. Store in a airtight container. 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. cumin. Mix this with the cooked rice and heat through. Now add the buttermilk and mix well. When the seasoning is almost done. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . turmeric. Powder them using a coffee grinder and set aside. add the brinjal pieces and fry till the brinjal is done. green chillies.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. Serve hot.Provided by: www.cloves. 124. Heat the ghee in a pan and add the mustard seeds. Bring to a boil and remove. urad dal and channa dal.
1/2 tsp channa dal. urad dal. Powder to a fine powder using a coffee grinder and set aside. asoefetida. potatoes. 2 tsp sesame seeds. urad dal and channa dal.etc) 4 green chillies. Roast the coriander. Heat some oil and add the remaining musatard seeds. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Heat the ghee and add the mustard.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic.add it to the rice mixture and add salt to taste. 1 sprig curry leaves. red chillies. green chillies. Add the tamarind juice to the above rice/dal/vegetables and mix well.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. channa dal. curry leaves. When the seasoning is ready. Mix in the bisi bhele huli anna powder. 6 red chillies. cashewnuts. 1 tsp mustard. 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.Provided by: www. Set aside. pepper. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts.FoolzParadize. 126. green beans. Set aside. 75 . shelled and skinned 2 tsp mustard seeds 12 red chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal( bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 small piece jaggery or 1 tsp sugar 2 tsp cumin seeds Method Roast the coconut and set aside. Mix in the coconut gratings and powder once again. cumin. peanuts.
Now add the onions and fry till the onions turn translucent and start turning brown. 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. Now add the powdered masala and simmer till you get a sticky masala. Fry till the mustard crackles. Add salt to taste. 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. The liquid will start boiling. Heat through and serve. Add the cabbage.FoolzParadize. Heat through and serve hot with rice and dal.Provided by: www. When the seeds start crackling. 76 . add the tamarind juice and salt/jaggery. Mix well. 128. Add the shredded coconut and the hing and mix well.Org sesame seeds and curry leaves. chopped finely 2 medium sized onions. This will keep well for a month in a airtight container if refrigerated. Add salt to taste. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. 127. Heat through and cool. You can add extra tamarind juice and mix if you need the dish to be more sour. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. red chillies dals and curry leaves. Cabbage Upkari Ingredients 1 small cabbage.
ginger and green chillies to a paste. Drain and set aside. 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.Provided by: www. salt and the fried potatoes. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. cardamon. Grind the coconut. Now add the garam masala powder and mix well. Add chilli powder. Add the yoghurt . Garnish with the chopped coriander leaves. 130.cumin powder and dhania powder and stir for 5 mins. Heat oil in a shallow pan and fry the onions to light brown. Peel them and prick the potatoes with a fork.Org 129. poppy seeds.FoolzParadize. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Fry till the oil seperates. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Add the paste to the onions. Eat with chapathi/nan. Fry the potatoes in hot oil till they turn slightly brown.
Add the boiled vegetables. chopped and roasted 78 . curry leaves. Serve hot with chapati/rice and dal. 132.FoolzParadize. When the bhendi is done.Mix well. Heat on a low flame till the buttermilk mixture reaches a thick texture. Keep turning occassionally. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. 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. turmeric and the coconut paste to the buttermilk. Not more than a minute. 131. Heat the remaining oil. When the onions start browning. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . hing . Heat hot with plain rice. take off the stovetop and sprinkle the lemon juice. add the cumin seeds and when they splutter add the sliced onions. Now add the chopped coriander leaves.Provided by: www.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. cumin and red chillies in hot oil. Stuff each bhendi with this masala and keep the remaining aside. Season with mustard. washed 1 large onion .Keep stirring continously. Bharva Bhindi Ingredients 1 lb Bhendi. chopped finely Method Add the salt. add the remaining masala and the bhendi pieces.
Take it out of the oven and peel it. Heat the remaining oil and add the chopped onion. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Simmer till the vegetable is tender and done. Now add all the spices and the sugar and fry for a minute. chopped and roasted salt to taste 2-3 tbsp. Any mixture which is remaining can be now added to cover the vegetable. Mix all the roasted masala in the blender with some curd to make a smooth filling. roasted 1 tsp cloves. Stuff some of this mixture into each slit of the brinjals.Provided by: www. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). roasted and powdered 1 small bunch coriander leaves.Org 3 tbsp. Rub them with some curd and salt and set aside. cumin seeds wait to splutter. This will take around 30-45 minutes at 400 deg F. Fry till the onions turns translucent. slide in the brinjals slowly. Mash the baigan and add the salt to it. Heat oil in a heavy or non-stick pan. 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. roasted groundnuts powdered coarsely 3 tbsp. roasted 2 tsp red chilli powder. Add the baigan and mix well. Add some water. Now add the peas and fry for a couple of minutes. Make 2 slits to form a cross.FoolzParadize. add the mustard. Add the chopped coriander leaves and some water to get 79 . finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. 133. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. chopped finely 4 green chillies. grated fresh coconut. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals.
Mix well. Mix in some water if necessary. Mix all the other ingredients for the kofta into a paste. 80 . Peel.chopped 3 flakes garlic.Provided by: www.Org a thick consistency. 134. Seal the edges and shape into stuffed rounds. potatoes 2 heaped tablespoons each of crumbled paneer.crushed 3 large tomatoes. Add the pureed tomatoes and the masala powders.FoolzParadize. Keep aside. Blend together the onions. The gravy will begin to thicken. mash and add salt to taste. Deep fry each kofta till golden brown. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Heat through.crushed 1 inch ginger. Add the sugar and the ground peanuts. Drain and keep aside. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. You can also add some malai to thicken it some more. 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. Serve when hot with plain rice/paratha.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. ginger. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Heat through and serve. add the vinegar and wait for the milk to curdle completely. In the meantime. Bring the water and sugar to a boil to yield sugar syrup. When all the water is drained from the paneer.transfer it into another piece of paper/cloth. They should become spongy. 136. 81 . Drain and store in the frezer. If you are using paneer. When cool. add the koftas.Provided by: www. The koftas should be put in just before eating the dish or else they will turn soggy. Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture. mix the paneer and sugar and shape it into flat balls. Take it out and let it cool. boil the half and half with the rose water. When it's boiling.shape it into a large rectangular block. 135.The syrup should not be too thick. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. mix together the confectioner's sugar and cheese. Pour it onto a cotton/muslin cloth and tie it with a tight knot. Cut into cubes and deep fry in hot oil. wrap it properly and refrigerate it overnight. 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. shape into small flat balls. Insert the balls one by one in the syrup and warm them up.Org When the g ravy comes to a boil.FoolzParadize. Take it off the fire and let it sit for 10 minutes.
Shape into laddoos(small round balls). Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Add the sugar and stir on a low flame for about 4 minutes.FoolzParadize. Add ghee and cardamom powder and mix well. You can either chill it or serve it at room temperature. Store in airtight jars. Roll lightly with a rolling pin. 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 cardamom and nuts to the half and half. 137. Spread on a clean greased worksurface. to 1/8" thickness. Roll each laddoo in a little dessicated coconut. 138. Add the cooked balls to the half and half.Provided by: www. Mix well. Cook on slow to medium heat. Set aside till the mixture has slightly cooled down. cut into diamond shaped burfis. Cook stirring continuously till a soft lump is formed. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste.Org Set aside. ghee 1/2 tsp. Apply the silver foil. Let it stay immersed for about 1 hr. 139. 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 . Cool. Use as little water as possible when blending. In a heavy saucepan put sugar and paste.
Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . The laddus can be stored in an airtight container for a few days. Heat the 4 tbsp ghee. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.FoolzParadize.fry the cashewnuts and raisins.roasted rava and cardamom and powder fine in a dry grinder. 83 . Shape into tight laddoos(small round balls). 141. 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. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Roast the rava in the 2 tbsp ghee till light golden in colour. Add the powdered cardamoms. Put the syrup once more on the heat and stir till it becomes slightly sticky.Provided by: www. Fry the cashewnuts and raisins and add t o the pongal. Add to the rava-sugar mixture. 140. Mix well.cloves nutmeg and saffron. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.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. Strain the jaggery to remove the dirt. Serve hot. Add the cooked rice and dhal. Heat the remaining ghee. Mix the sugar.
Pour into a large container and chill in the refridgerator for about 3-4 hrs. 143. Heat the oil and add the remaining mustard. ginger. When the mustard crackles. Eat when cooled down to room temperature. 142. you have a very low-calorie delicious and nutritious dessert.Provided by: www. If you use low-fat cheese and milk and cut down on the sugar. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. 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. This will serve 2 people. Mix in the strained mango pulp and the cardamom powder. Transfer to a open flat dish and top with sliced almonds and cashewnuts. add the fenugreek.FoolzParadize. Hot and Sour Tomato Pickle Ingredients 1 lb. Blend together the garlic. smear turmeric and salt on them and soak them in 1 cup vinegar.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Strain the mixture through a muslin cloth to remove all liquid. red chillies and 3/4 of the mustard. Serve in individual dessert bowls topped with pistachios and dry fruits. with a little vinegar.Leave for about 2 hours. 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. 84 . Strain the mango pulp in a similar way to remove most of the liquid.
Org Add the tomatoes and the remaining vinegar. Powder to a fine powder using a coffee grinder and use as required.FoolzParadize. Will keep for a year. Stir continuously as the mixture comes to a boil. Store in a clean bottle.Provided by: www. When the pickle is almost done. the oil begins to float at the top. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. Take it off the heat and let it cool. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. This will keep well for months in a airtight container. You can make a larger quantity of this by using the above ingredients in the same ratio. 144. 146. 145. You can make a larger quantity of this by using the above ingredients in the same ratio.
147. pepper. Eat when hot with plain rice.salt sugar(jaggery) and tamarind juice. Use as required. Bring it to a boil on a low flame. hing. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Mix together the water. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut.Provided by: www. Pepper Rasam Ingredients 1 small tomato. Season with mustard. curry leaves and cumin in ghee. This will keep for months if stored in an airtight container.FoolzParadize. Garnish with chopped coriander. 148. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . The coriander and cumin powders must be freshly ground.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. 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. tomato.
Add salt and heat on a low flame till the buttermilk reaches room temperature. coriander and green chillies. Set aside. one by one. When they crackle. 150. Delicious when eaten with hot plain rice.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Add this coconut paste to the warm buttermilk. Now add the besan and keep frying for 2 minutes. chopped finely 1 tsp roasted cumin-coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp red chilli powder 1/2 tsp turmeric powder Salt to taste Method Fry the besan in a little oil till it turns light brown. Take it from the fire and set aside. put it back on the stove and heat for approximately 4-5 minutes. Add hing and serve hot with chapatis or white rice. Now add the lime/tamarind juice and heat through till it boils. Cannot be re-heated on direct fire. Blend to a smooth paste. the coconut. Pitla Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 small onion. add the onions and fry till they turn brown. Add the cumin-dhania. Add the tomatoes and the coriander and some water to get a liquid consistency.FoolzParadize.Provided by: www. green beans 7-8 green chillies 87 . Heat some oil and add the mustard and curry leaves. Add water if the buttermilk is too thick. 149.jeera. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Add salt to taste. red chili and turmeric and fry for a minute. Roast in a little oil. Season it with mustard seeds and curry leaves. the remaining turmeric.
Adjust the salt if necessary. chopped For seasoning: 1 small onion. medium sized.Org 1 cup fresh coconut. Drain and set aside. Add the beans and salt to taste. Now add the powders and fry for a minute.FoolzParadize. Set aside. shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Other vegetables like eggplant. Add this paste to the buttermilk and mix well. Fry till the onion starts turning color. Add 1 cup of water. Remove from heat and add the boiled dal/tomato to this. add all the other seasoning ingredients except the red chilli. Bring to a boil on a low flame.cucumber. Add salt to taste.cayote etc can also be used for this preparation. cumin and curry leaves. Add the cumin and mustard.Provided by: www. 151. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. prepare the seasoning by heating the butter. 88 . washed and drained 2 tomatoes. Dhal Makhani Ingredients 1 1/2 cups toor dal. Dilute with some water if needed. Blend together the coconut and green chillies. Add the chopped coriander leaves. Boil in a little water till done. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. In a saucepan. Mix well. When the cumin is slightly fried. turmeric and dhania. Season with mustard.
Add beaten Yogurt and warm water. 2. Mustard seeds 1 tsp. 6. 152. Grease a dhokla mold or a shallow cake tin with a little oil. Pour the batter into the greased mold and steam for 10-12 minutes. 8-10 nos. Dhokla Gram flour 200gms. Wash and soak urad dal for 6 hours. 89 . remove and pour over the dhoklas.FoolzParadize. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Cut into squares and arrange in a serving platter/bowl. Serve hot with rotis or plain rice. Turmeric powder 1/2 tsp. Add this paste to the fermented mixture. The mixture should have a thick consistency. Add turmeric powder and correct seasoning. ¼ cup 1 tsp. 9. Soda bi-carb 1 tsp. Add salt and cover it and leave it to ferment for 3-4 hours.Org Bring it to a boil and remove. 3. 1 teaspoon oil and juice of 1 lemon. 8. Serve garnished with chopped green coriander leaves and grated coconut. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 4. Fresh grated coconut ½ cup Lemon 1 no.Take gram flour in a bowl. Whisk well to remove all lumps. 5. Mix well and add this to the Gram flour mixture. Chopped green coriander 1 tbsp. Cool for sometime. Chopped ginger 1 tbsp. Make a paste of ginger and green chilies. - Salt 1. Oil 2 tbsp. 153. Keep the steamer ready on the flame. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle.Provided by: www. In a small bowl take one teaspoon of soda bi-carb. Salt As per taste 1. 7.
Wash and cut tomatoes into quarters 2.FoolzParadize. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Whole garam masala 1 tbsp. Dry mint leaves on a hot griddle and then powder. Bring it to a boil. 3. Salt As per taste 1. 5. Add cumin seeds. Add strained tomato liquid and season with salt. 4. 155. Cumin seeds 1 tsp. Deep fry the vadas in medium hot oil until golden brown and crisp. Heat oil in a Kadhai. Chopped ginger 1 tbsp. Serve hot with Sambhar and Coconut chutney. Green chili 2 no. Strain the mixture with a soup strainer. Serve hot. 90 250 gms. add sugar if it is very sour. 6. let them crackle. green chilies cut into two and Whole Garam masala. Shape into a ball and make a hole with the thumb in the center like a doughnut. Chopped green coriander 1 tbsp. 5. Wet your palms and take batter into the palms. Heat oil in a pan. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1.Org 2. 154. asafetida. 7. Bring to a boil. Sugar (optional) 1 tbsp. Add 5 cups of water and bayleaf. 4.Provided by: www. This is now called a vada. 6. garnished with chopped green coriander leaves. Bay leaf 2 no. 2. Oil 1 tbsp. 1 cup 3 tbsp. garlic. Tomato Soup Tomatoes 600 gms. Sieve flour. Cook tomatoes with chopped ginger. Add salt. Chopped garlic 1 tbsp. curry leaves. As per taste . 7. cumin seeds and crushed peppercorns to the batter and mix well. 3. Grind into a fine paste.
Cut raw mangoes into half. 3. Cut limes into eight pieces.Provided by: www. turmeric powder and salt with green chili and lime pieces. Pour oil on top and shake the bottle well. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 400 mls. Divide into 8 equal portions. Note: This pickle can be enjoyed within 5-6 days of preparation also. 3 tbsp. Drain out excess moisture. 4. 5. 12 no. Mix flour. Knead well. on moderate heat for 3 minutes. Mix powdered mustard seeds.FoolzParadize. Slit green chilies and cut them into half inch long pieces. rub nicely and then keep it for half an hour. Transfer this to a sterilized glass bottle or an earthenware jar. Cook on low heat till golden brown. fennel seeds and mustard seeds to a coarse 91 . 156. 350 mls. As per taste 1. 7. 2 tbsp. 2 tsp. salt and mint powder. 3. remove seed and then cut ¾th inch sized pieces. Grind mustard seeds to a coarse powder. Serve hot with Dal Pakhtooni or curry of your choice. 8. 4 tbsp. Cook rolled portion (paratha) on a Tawa (griddle plate). Roll out each portion with a rolling pin to approximately six inch diameter. cover and keep aside for 10 minutes. 157. As per taste 1. Apply turmeric powder and salt. 2 tsp. 5. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. Grind fenugreek seeds. 2. 4. 3 tbsp. 6. 2. Turn it and smear half a table spoon of oil on paratha. Repeat the same on the other side. 4 tbsp.Org 3. add water to make a semi hard dough.
5. Mix fenugreek seeds. 2. 1 kg. 6.Provided by: www. 92 . 7. remove and let it cool. 159. 158. 4. Mix thoroughly. 1. 6. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 3. Cook for another 3 minutes. Dissolve 500 gms. 4. 4 tbsp. reduce the flame. 2 ltrs. Keep in refrigerator for another half an hour. Now take milk in a heavy bottomed pan. Put this into an earthenware jar and pour the remaining mustard oil. Squeeze the rasmalai and put them into chilled milk. Heat mustard oil until smoking point. sugar in the same quantity of water. garnished with sliced pistachio nuts. Remove from the flame and refrigerate for an hour. Add half a cup of water and again bring it to a boil. 9. fennel and mustard powder with red chili powder. 5. Divide it into 12 equal portions. 1 tbsp. add 2 tablespoons flour and make a dough. 8. Note: In most of the Indian pickles. Simmer until it is reduced to a thick consistency.Org powder. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Keep aside. This is to ensure that the mango pieces are always in contact with the oil. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. bring it to a boil and add rest of the flour dissolved in water. Knead and mash Chhena. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Serve cold. make balls and press between your palms to flatten them. salt and oil are used as preservatives. of water. bring it to a boil. stir continuously. Make sure you stir the contents o f the jar for the first two weeks at least once a day. 7. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms.FoolzParadize.
Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Basoondi Milk 2 ltrs. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Charoli seeds 25 gms. Add green cardamom powder and cook it for 20-25 minutes. Mix it. Add green cardamom powder . Bring it to a boil. Tip: For jalebi cloth. take some stiff cloth and make a 3 mm hole in the center. 1. 2. Cook it from both sides. 4. 1. Leave it overnight to ferment. 2. ½ tsp. 4. 3. 5. optional 500 gms. Green cardamom powder ½ tsp. Remove and keep it in sugar syrup for at least 5 minutes before serving. Heat Ghee in a Kadhai.FoolzParadize. Heat milk in a thick bottomed pan. 3. Cook on a slow fire for 10 minutes. Simmer and reduce it to get a thick consistency. Prepare sugar syrup with equal quantity of sugar and water. add a little water if required and make it into a pouring consistency.Provided by: www. Add charoli seeds and sugar. 6. soda and Yogurt. Stir continuously to avoid milk sticking to the bottom of the pan. Sugar 200 gms. 161. Add some water and make a batter. Pour into a serving dish and serve cold 93 . a few drops 1 tsp.Org 160. 5. Mix flour.
Add cardomom powder. 163.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. Cover and keep aside for 1/2 hour.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. leave for 5 min. Add the cooked dal mixture and heat for a little while. raisins. 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. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Add some extra ghee while serving.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.place a ball of poornam on it.Turn over until both sides are cooked well.Org 162. Inner stuffing(Poornam): Mix 1 cup grated coconut.Then take even sized balls of this and shape it into a hollow hemisphere.Add water and steam in pressure cooker. 1/4 kg sugar.1. Sweet pongal Sakkarai Pongal Take rice. moongdal. put the poli and add a spoon of ghee around it. Dal payasam Moong dal . 1 cup powdered jaggery. Kozhukkattai Outer cover: Rice flour .Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. grated coconut in ghee and add this to the mixture and stir well. water 1 Heat water to boil.Roast some cashews in ghee and add it to the mixture. Roast cashewnuts.Heat a griddle.FoolzParadize.Provided by: www. cardomom and grind. grated coconut. Add the liquid part of this juice (which will be at the top) to cooked mixture.Add jaggery. Poli Poornam:Boil gram-dal until half-cooked and drain the water. gram dal in the ratio 2:2:1.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.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. mix well and pat it again.1 Powdered jaggery . 94 . 166.Make it tghick by heating in low heat for a little while.1 Gran dal . 164. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.
Deep fry this in oil and when it it cooked.2 tsps Ghee . 2 tsp ghee. 1 tsp salt. 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.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. 171. add minimum water and knead tightly. Place 2 tsp of the poornam on this and fold it sealing on the sides.4 tsp. Thattai Soak 4 tsp of gram dal for one hour.FoolzParadize.Add the soaked dal and minimum water to this and make into a thick paste. omam paste 2 tsp. Take a ball of this paste and pat it on a plastic sheet of paper . Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. Slightly heat the rice flour in a dry pan. Ribbon Murukku Gram flour . Make very small balls using this flour and deep fry in oil. cumin seeds . Slightly dry roast 500 g of rice flour.1 tsp salt . salt.Provided by: www. red chillie powder .3 tsp. To 100g of ghee add a pinch of salt. add a pinch of salt. 4 tsp sesame seeds. urud flour . Make this flour into even sized balls and roll in the form of pooris or chappathis.. salt .Drain the water completely. Add other ingredients and mix well.200 g red chillie powder . Add 1 cup grated coconut. Make this into uniform balls and flatten it lightly on both sides. 169. You can decorate it on top with grated coconut. ghee-2 tsp. 168.1 cup. Repeat the procedure with all the balls. grated coconut . asafoetida . 1/2 tsp asafoetida. Deep fry these in boiling oil. to the rice flour and mix well. rice flour . 2 tsp red chilli powder.1 tsp sesame seeds. Mix gram flour 500g. Deep fry this in oil. so that it becomes semi-circular in shape. 170. 95 .1/2 tsp. 2 tsp ghee and 1/2 tsp asafoetida and mix well. 167. Add little water so that the mixture becomes a solid paste. Seedai rice flour-500g.4 tsp. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Make it thin. Turn over until it is fully cooked and crisp.300 g Rice flour . Omappodi Soak omam for 1/2 hour and grind into a very smooth paste.2 tsp asafoetida .1 tsp. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft.1 tsp. each 1/4 kg.Org Take maida:rawa in the ratio 1:1. a pinch of baking soda and mix until bubbles appear. sesame seeds .
250g. milk few drops saffron (kesri) colour Method For syrup: 1.Org 172. urud powder . Urud powder Dry roast urud dal and grind into a very nice powder.Add cardamom powder and mix. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .When sugar dissolves.Put sugar and water in a vessel and boil. 173.Boil for 5 minutes till scum forms on top.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.Provided by: www. For boondi: 1.Mix flour and milk to a smooth batter. sesame seeds . 3. add milk. 96 .FoolzParadize. 5. milk 1/2 tsp. Keep aside.Strain and return to fire. 6. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. Thenkuzhal Rice flour . 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. 4. 2. cumin seeds.Add colour and boil till sticky but no thread has formed.4 tsp.
add flour. before storing in containers. 175. 3. coriander leaves nicely. 1 big spoon oil.Spread in a large plate. 11. Leave for 15 minutes. 2/3 cup water.Org 2. it should not stick. 6.Cut the brinjals into 2 inch pieces.Heat oil in a thick bottom pan.Stir with another strainer and remove when light golden.sp Urud dal-1 t. 174.Cool and keep open to dry. Put chana dal. ginger. hot water over it. 7. Mix the batter. cumin seeds.sp oil-4 t. keep in sim and cook till it sweats. chana dal--1 t. turmuric powder-1/2 t. 4.Shape in laddoos with moist palms. 3.Tap gently till all batter has fallen into hot ghee.sp cumin seeds-1/2 t.Provided by: www. 12. 9. 97 .First make a paste of green chillies. 13.Keep aside. Powder elaichi and add ghee before bringing down. urud dal. Then stuff and steam kozhakattai in cooker. Repeat for remaining batter. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove.FoolzParadize. it will roll into a boll. rice flour allow water to boil.Immerse boondi in syrup.sp.Cover and keep for 5 minutes. 10. 8.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. little salt. When you touch water and then the jaggery.sp. Sprinkle few tsp.Drain any excess syrup.With the other pour some batter all over the holes. When steam comes.Hold strainer on top with one hand. 5.sp mustard seeds-1/2 t. stop and bring down. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.sp.Heat ghee in a heavy frying pan. 2.
Sprinkle the coriander leaves and serve. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. salt and turmuric. but stir it frequently.Fry onions till golden brown. Green Pulao Ingredients One bunch of fresh coriander leaves.Tastes good with white rice and ghee. add garam masala and ginger and garlic paste. 5. 3. mint leaves. 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. Put some water in the plate.Add salt to taste.FoolzParadize. Allow to splutter. 9. put the tamarind juice.Let it cook till you get a nice aroma and it should thicken. 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 . 177. 4. 176. Keep aside. Add red chillies and fry nicely. 10. 6. together with a little water.Fry them for a while and cover the pan. ginger-coriander paste in the brinjal pieces and mix well. 7.Provided by: www. 6.Put the brinjal pieces.After 5 or 6 minutes. the curry is ready.Fry till oil seperates then add the ground ingredients with a little water.fried in oil Method 1.Serve hot with any veg or non-veg dish. Then you can add peas and the fried potatoes. 7.Then you add the masala and stir well till the masala has spread out on the rice. 2.Close the pan again. 8.Grind coriander leaves. green chilies. 4.After the brinjals are half cooked.Take rice which should be boiled well before and let it cool.Org mustard seeds. 8. 5.
Provided by: www.FoolzParadize.Org
1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
Provided by: www.FoolzParadize.Org
3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Provided by: www.FoolzParadize.Org
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
3 Coriander Seeds Powder (dhaniya powder) -.1/2 cup Chopped Green Chili -. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. Note: You can adjust the amount of tamarind extract according to your taste.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Masala Vada Cooking time: 30 minutes (with soaking time of 1.1/4 tsp.1 tsp.1 cup Split Green Gram (moong dal) -. Mix well. sliced green chiles and tamarind extract. Mix thoroughly. onion.1/4 cup Cinnamon -. Garlic -. Serve with Verusanagapappu Pacchadi or plain yoghurt. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Remove from heat. Drain water from the soaked soal.1 tsp. ginger and green chili. Nutmeg Powder -. do not add any water).half inch stick Cloves -.Org asafoetida. garlic.Provided by: www. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. nutmeg powder.FoolzParadize.1 tsp. Ginger Paste -. Add coriander seeds powder. Chopped Onion -.5 hours. Crush cinnamon stick and cloves into powder and add to the paste. Stir well. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.1 tsp. 182. 102 .
Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.1 inch piece Chopped Coriander -.Org 183. gram flour 120 g. Add enough amount of water and mix well such that when you pour batter on the frying pan.1/4 cup Semolina (Bombay Ravva) -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.Provided by: www. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.FoolzParadize. poppy seeds 103 . Allam Pacchadi (ginger pickle) goes well with this dish 184. You shouldn't use an implement to spread the batter.1 tsp Oil for cooking Salt to taste Mix everything except oil. It is a great snack. grated coconut 60 g. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.2 (about 1.2 tbsp (very small pieces) Cumin Seeds -.1/2 cup Moida -.15 Finely Chopped Green Chilies -.fistful Crushed Cashew nuts -.1 cup Rice flour -.5 tsp) Chopped Fresh Coconut -. sesame seeds 60 g.1 cup Chopped Ginger -. It should spread on its own.
chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. When they crackle. bidari paratha or puri. pepper powder and kasuri methi. Add sugar. Stir well. Wash in running water. Cover and cook (for about six minutes) until al dente. 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. Then add fenugreek and stir for a few seconds. Add cauliflower. garnish with pomegranate and serve with tandoori paratha. Add the ginger paste and garlic paste. but not soft and squishy). soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. salt. Drain and keep aside. Blanch in salted boiling water until al dente (almost cooked. Add potatoes and stir-fry for five minutes. Cut into three cm.5 g) fresh black pepper powder. 60 ml.FoolzParadize. cut into medium sized flowerettes 1 tsp (9 g) yellow chilli powder 1 tsp (9 g) amchur powder 1/2 tsp (2 g) cummin powder 1/2 tsp (1. drain and keep aside. chopped fine a marble sized ball of tamarind. hot oil and enough water. Khatti Arvi Ka Saalan Serves: Four 104 . Knead to a stiff dough. sesame seeds and poppy seeds and grind to a powder. Add salt. Stir well. Keep it aside. strained 800 g cauliflower. long pieces and deep fry in hot oil till brown and crisp. cummin powder. strained 10 g garlic paste. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. To serve:Remove to a serving dish. Stir for some time.Provided by: www. Check the seasoning and remove from heat. 186. asafoetida. Stir-fry until the moisture evaporates. yellow chilli powder and salt. Seal the edges with a little water. Aloo Gobhi Methi Ka Tuk Serves: Four Time required: 35 minutes 4 (500 g) large potatoes with skin 200 g fenugreek Salt to taste 5 tbs (75 ml) oil 2 g mustard seeds 24 curry leaves 20 g ginger paste. Sprinkle amchur powder. coriander leaves. Remove from oil and store in an airtight container. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Roast the grated coconut. 185. Heat oil in a kadai or wok and season with mustard seeds. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Add tamarind pulp and black masala powder and mix well.Org a pinch of sugar salt and chilli powder to taste 100 g. Uncover and increase to medium heat. Lower the heat. add curry leaves.
187. Stir until the seeds begin to crackle. Stir-fry until the oil floats on top. cummin seeds. add arvi and jaggery. Grate the jaggery and reserve in three tbs water. Bring it to a boil again. Add garlic and saut over medium heat until light brown. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Heat oil in a pan. 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. 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. 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. Drain.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. stirring occasionally. Lower the heat.FoolzParadize. chilli powder and turmeric powder. Add onions and saut until golden. When cool. until the gravy reaches thin sauce consistency. crushed 105 . To serve: Remove to a serving bowl and serve with steamed rice. Add tomato puree. urad dal and whole red chillies. tamarind pulp. peel and quarter lengthwise and reserve in a panful of water. Add mustard seeds. Stir for a minute. For the filling: 150 g paneer. simmer. Bring it to a boil.Provided by: www. Add salt and three cups water. Add curry leaves. Remove and adjust the seasoning. Lower the heat. Add lemon juice and bring to a boil again.
Stir in half the cilantro leaves. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). ginger. drain. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Spray with pam. Add the bitter gourds and blanch them until soft. use a little water. Stir and bring to a boil. Remove and uncover. Cool. including stem. peel and roughly chop the onions. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. except paneer. Add curry leaves and stir. tomato. increase heat to medium. corriander powder and chilli powder to the paste and mix well. Put Cauliflower into pan then pour spices over the top. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. turn off heat and sprinkle with garam masala and reamaining cilantro. for another 5-6 minutes. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. ginger paste. green chili. Put enough water in a pan.Add paneer. To prepare the filling: Remove the brown skin and roughly chop the coconut. Arrange on a tilting tray and keep aside for at least an hour. 188. Drain and keep aside. to drive off excess moisture. Make sure all liquid is driven off. tumeric with the yogurt in A small bowl. and cook with lid off. use nonstick pan. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Add salt. Stir over medium heat until they begin to crackle. Dry roast the coconut. Arrange them in a greased roasting tray with the slit side on top. whatever you do to nonstick yourself. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. (Keep the bitter gourds overnight if you prefer them to be even less bitter). mustard seeds and fenugreek seeds.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. Pour over the paste.Provided by: www. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. jaggery. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Cover with foil. mix well and divide into 12 equal portions. basting at regular intervals. and turmeric powder. groundnuts. garlic paste. 106 . with 1/4th cup water to fine paste. Put a portion of the filling into each of the blanched bitter gourds. and cut cauliflower into 1 inch flowerets. ginger. Grind all these ingredients. Combine chili powder.FoolzParadize. Remove the seeds and rub with salt.
reduce heat.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. 190.5 tsp. 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. less than 98 calories GARAM MASALA 2 oz. add pods and cinnamon. Now add vegetable pieces.2 tbsp. But you might consider it worth investing in as its a neat combination of spices for cooking. and discard what won't pass through strainer.1 tsp.10 Water -. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. Red Chile Powder -. Add clves and peppercorn. 4 servings. 107 . Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.0. add chopped onion and fry until light brown. Garam Masala 5 tsp coriander seeds 1 Tbsp. turmeric powder. 189. but continue shuffling until the heat is out of the pan.0.5 cup Turmeric Powder -. Oil -. red chile powder and fry for 5 minutes on high heat while stirring occasionally. and shuffle for another minute. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).FoolzParadize. Mustard Seeds -.0.Provided by: www. When Fenugreek seeds are light brown. strain it. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. 2 oz.1 tsp.25 tsp. Pour roasted spices into grinder and grind til you have a fine powder. Sugar -. salt. peppercorns Heat a heavy skillet.Org serve with basmati rice. black cardamom pods. 1 oz piece of cinnamon stick. Curry Leaves -. Store in a bottle for up to 6 months. Turn off heat. 1 oz. heat oil on medium and add mustard seeds and Fenugreek seeds. Move them around for two minutes. If not fine. Fenugreek Seeds --1 tsp. cloves.
Malai Kofta An extra special party favourite.) fresh cream • 4 tablespoons ghee • 1 teaspoon chilli powder • salt to taste • To be ground into a paste (for the gravy) • 1 large onion • 2 tablespoons grated fresh coconut • 7 cloves garlic • 2 green chillies • 2 red chillies • 2 teaspoons coriander seeds • 1 teaspoon cumin seeds 108 . • When the milk starts boiling add rice and dal. add jaggery and ghee. • As soon as the rice and dal are cooked to softness. coriander leaves. after washing. Ingredient • For Koftas • 350 grams (12 oz. The koftas will melt in your mouth. • Let cook on medium fire for some time and then put in almond and cashewnut bits. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. 191. sugar. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick.) 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.Provided by: www. Sarkarai Pongal Ingredients : 2 litres milk 10 almonds 1 1/2 cups newly harvested rice 1/4 cup moong dal 15 cashew nuts 1 1/2 cup jaggery grated 30 kishmis 1/4 level teaspoon nutrieg powder 1/4 teaspoon saffron crushed 1 teaspoon cardamom powder 2 tablespoons ghee. • Bring to one or two good boils.FoolzParadize. saffron nutrieg and cardamom powders. water and stir well. • Lastly put in the kishmis. Method: • Chop almonds and cashewnuts. • 192. curry leaves.Org Next add tamarind extract.
green peas. When soft. chilli powder. cream and salt and boil the gravy for at least 10 to 15 minutes. salt and a little water and cook for 5 to 10 minutes.FoolzParadize. Mix the paneer. chillies. add the koftas. 194. green chillies. 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. plain flour. Navaratna Curry Ingredient • 100 grams (4 oz. spring onions. chillies. spring onions (with leaves). Serve hot with parathas. add 4 teacups of water and cook.) potatoes • 100 grams (4 oz. baking powder. Note: You can add 1 teacup of boiled green peas to the gravy if you like.) cauliflower • 100 grams (4 oz) capsicums 109 . • 100 grams (4 oz. ginger and coriander separately. Procedure (Gravy) Cut the tomatoes into big pieces. Shape into small balls and deep fry in ghee. sugar.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. Add the tomato soup.Provided by: www. • Heat the ghee in a vessel and fry the onions till golden.) french beans. coriander and salt. Heat the ghee in a vessel and fry the paste very well. How to serve Just before serving.) carrots • 100 grams (4 oz. Add the c hilli powder and fry again for 1 minute. puris or rice. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. Keep aside these koftas. • Now add the tomatoes. boiled vegetables. 193. ginger and coriander and fry for at least 2 minutes. • Add the tomato ketchup. prepare a soup by passing through a sieve. tomatoes.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.
1 cloves (crushed) Ginger .) cashewnuts • 100 grams (4 oz. METHOD : 1. raisins. paneer pieces. Carrots . carrots and potatoes into small cubes. salt and chilli pwd and bring to boil. Keep it aside.2 nos. 4.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. cloves. Mix salt and pepper to taste. Cook the potatoes and carrots and mash them up.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. • Cut the cauliflower into big pieces • Boil the french beans. pepper. (pureed) Chilli pwd. 5. 2. Reserve the vegetable stock. 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. Cloves pwd.3 cups (sliced) Onions .3 nos. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. cashewnuts. Vegetable Kofta INGREDIENTS : Potatoes . coat with flour and deep fry in hot oil till golden brown. turmeric and a little water. thick cream and chopped fresh corriander leaves.1 tsp. turmeric pwd.1 inch piece (chopped) Cinnamon pwd. Fry onions in oil till golden brown. (sliced finely) Garlic .6 big nos. pineapple pieces and few cherries for decoration. 3. silver foil and cherries 195. garlic. Add the tomato puree and simmer till it forms a thick sauce. .4 tbsp.1/4 tsp. . Salt and Black pepper Flour for coating.) raisins • 100 grams (4 oz. 110 . cinnamon. Add ginger. each Tomatoes . Form the mixture into small balls. 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. Oil for deep frying For Garnishing . Cook for 2 mins. Then add the stock. carrots.Provided by: www.FoolzParadize.
Sugar .10-12 METHOD : 1. Add this mixture to the flour and bind to a hard dough. Rasmalai INGREDIENTS : Milk . slowly little by little and keep stirring. Ghee . Add crushed cardamoms to the syrup.20-25 nos. 5. Garnish with grated pistachios. 198. Add the rasmalais to the sugar syrup. Pistachios .1/2 cup Sugar . Warm milk .FoolzParadize. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . In a small bowl mix little flour with water and add this to the boiling sugar syrup. 7. 3.1 1/2 litre White Vinegar . Make small balls from the mixture and flatten it. Add ghee and sugar and stir till well dissolved. Filter the mixture using a muslin cloth and squeeze out the water (whey). Cut into small diamond shaped pieces. 9. Besan Ladoo INGREDIENTS : Besan .Provided by: www. Repeat the process after adding the flour to it. 8. Place the cheese (paneer) on a board and while still hot. Boil milk and cool it. Crushed Green Cardamoms . 4.3 tbsp.2 tbsp. 3. Place the cooked koftas in the sauce and simmer for some time. 197.4 tbsp.2 cups Milk . (chopped) 111 . 196. Divide the dough into large balls.4 cups (a bit thicker than ordinary) Sugar . Add sesame seeds and knead well.1/2 cup Sesame seeds (til) .3 cups Flour (Maida) 2 tbsp. Add the cream just before serving and garnish with corriander leaves. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Oil or Ghee for deep frying METHOD : 1. 2.Org 6. knead it till no granules are left. Make thin sugar syrup.1 tsp. 2. Deep fry in hot oil till light brown in color. Add vinegar to the milk. Salt . Roll out on a board into thick rounds. 6.1/2 tsp. 4.2 cups (powdered) Almonds (Badam) .
Stir till the sugar dissolves. and mix well. remove from heat and cool. Khoya .1 glass Sugar . raisins and cardamom pwd. Coconut . 5. grated coconut to the milk mixture and stir thoroughly. Almonds and Pistachios . and keep aside. 199. Stir till it dissolves. boil the milk and add the sugar. Separately.100gms. 5. 2. 4. each (chopped) Ghee or oil . saffron and nutmeg.2 (ground) METHOD : 1.50 gms. then fry in oil for a couple of mins.400 gms. (finely ground) Milk . Pass the cashewnut powder through a fine sieve. Sugar . When the aroma comes. 2.300 gms. Smoothen with the back of a flat spoon.1 (grated) Almonds (Badam) and pistachios. Cut into diamond shaped pieces and serve.FoolzParadize. Add the powdered sugar to it and mix well.1 cup Cardamom pwd. 200. Add besan part by part and mix it well. Heat the ghee and fry the khoya stirring all the time till it turns a light brown.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. 4. METHOD : 1. Add the dryfruits .Org Ghee . each (coarsely ground) Milk . When the mixture leaves the side of the vessel. Add the khoya. 3. 112 . almonds and pistachios. Boil the milk and add the sugar. stirring constantly. Cashewnut Barfi INGREDIENTS : Cashewnuts . Add the almonds and shape the mixture into balls. Add khoya to cold milk. Black raisins . Keep aside. Keep stirring to avoid burning. 3. Continue cooking on a low flame. Dryfruit Halwa INGREDIENTS : Cashewnuts.1 cup Cardamoms . 3.1 cup Cardamoms . then add cardamom.1 cups Khoya . 7.10 gms. Walnuts. Remove from heat and mix well with the khoya.500 ml.Provided by: www. Ghee or oil . remove and spoon contents into a greased thali. Garnish with varak. 2.250 gms. add the nutmeg with a little milk and keep aside. 8.1 tsp.300 gms. cashewnut pwd. In a heavy bottomed vessel. Fry the coconut in oil till it turns a light brown. Keep on low flame. . Heat the ghee in a pan. 6.
4. cashews and raisins. Delicious Parathas are ready and tastes very good with spicy tomato chutney. and the fried cocunut pieces. It tastes great if eaten cold too. Keeo aside. Fry it in ghee and keep aside. 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. Fry it in hot ghee for 2-3 mins.1/2 Jaggery . Wash and drain the dal. Drain and reserve the coconut milk. 9. 5. Add all the above listed ingredients and make a dough out of it. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 3. Add cardamom pwd. Add this second milk to the fried dal and pressure cook it. Take a small portion of the dough and roll them into parathas. This will be thicker. Again add 1 cup hot water to the ground and drained coconut and grind. Fry the cashews and raisins in ghee and keep aside. 202. Pour this into the boiled dal mixture and stir well. 7. 201. 203. Keep strring all the time. 10. 5. 11. 5.2 cups (grated) Cardamom powder . Cut into diamond shaped pieces and garnish with almonds and pistachios. Squeeze the milk out and reserve in a separate bowl from the previous. Remove from heat and serve hot.Org 4. 8. boil 1. 2.1/4 cup Raisins . Add the thick coconut milk and mix well. In the meantime. Green Onion Bhurji Ingredients 113 . Cut 5-6 coconut rings and chop it further to small pieces.1 tsp. 6. 12. Cashewnuts .1/4 cup Ghee METHOD : 1. Boil it till the liquid obtains a thick consistency.1 cup Coconut . Roast them onto the tava by adding little ghee to it . Cook for a few mins. Grate the remaining coconut and grind it with 1 cup hot water.FoolzParadize.Provided by: www. Spoon the mixture into a greased plate and smoothen with a flat spoon.1/2 cup water and add the jaggery to it.
Decrease flame and let it cook till the leaves become soft.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. When the oil is hot enough. Keep this aside for 3 hrs. Keep aside Chop the leaves finely. Note : Do not add any water to the onion leaves. After the leaves get cooked thoroughly .FoolzParadize. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Mysore Bonda Ingredients 1 cup All purpose flour 2 Green chilies (finely chopped) 1 small onion ( finely chopped) 1 big spoon full of rice flour Sour curd ( to make the batter) Salt to taste A pinch of baking soda Chopped coriander leaves (optional) Method Mix all the above ingredients using the curd to a bajji dough consistency. They should cook in their own juice.Provided by: www. Add salt to taste . 204. Serve piping hot. Heat some oil in a frying pan. Close with a tight fitting lid. Mix the whole mixture well till the eggs get cooked and the mixture is dry. 114 . Beat the eggs and add to the pan. drop the batter in oil and deep fry them till golden brown. Mix well. add chilli powder and turmeric powder. Add the chopped leaves and mix well.
Add sugar. Dahi Wada Ingredients For the wadas Udad dal (Black gram dal) 1 cup Mung dal (Green gram dal) 1/4 cup Salt to taste Method for Wadas Soak the two dals for 7-8 hours or overnight.FoolzParadize. These bondas are very crispy and tasty too.Org Serve hot with green chutney or ketchup. 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. 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. Make a tarka (seasoning) of mustard seeds.Provided by: www. salt. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. squeeze the water out and set aside. Serving the wadas 115 . Take each wada out from water. Add salt to taste. asafoetida and curry leaves and add to yogurt. green chillies and ginger. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. 205. Make sure the curd is sour enough.
Now to curdle the milk add lemonjuice to it stirring continously. almond and safforn to it. In the mean time see the milk for ras may be ready. 206.Let it cool aside As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.Org Arrange the squeezed wadas in a deep dish. Take the chenna out of the cloth in a dish . Refrigerate it.FoolzParadize. sugar for Ras 1 cup sugar 3 cups of water safforn. Bring 4 cups of milk to boil. In a pressure cooker take 3 cups of water and 1 cup of sugar. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Sprinle red chiili powder. roasted jeera powder and black salt (sanchal). pista. pista. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining. Depending on the size of the pressure cooker I put 12 pieces at a time 207. Add the sugar for ras to it and add cardomon. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. When the milk is cool add chenna balls to it . And it is ready to serve. cardomom. Then drain it in athin muslin cloth or handkerchief.Provided by: www.Serve with sweet tamarind(imli) chutney.4 1/2 tbsp. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . 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 . Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days.
Steam it for 20 minutes. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly.FoolzParadize. greenchillies and curryleaves in hot oil. Allow to cool for sometime. boil it.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan.sugar and lemonjuice and pour into tempring. Prepare the tampring adding rai. 117 . Boil the cut spinach for 10 minutes in a very little amount of water. Garnish with grated coconut and Coriander.Provided by: www. Pour the tapering mixture over it. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. Mix togather water. Take out dhokla and cut into pieces. oil. Matar Palak Ingredients 1 bunch of spinach 1 cup of green peas 1 medium sizwd tomato 1 medium sized onion 1 medium sized boiled potato 3-4 green chillies 1 tsp. 208.Grind thecooled spinach alongwith the greenchillies to a fine paste. salt. This paste must be semiliauid. lemonjuice and water.
green Chillies. Fry for 2-3 mins. Add ground Masala and roast till oil separates Add potatoes pieces. salt. and green peas and mix properly Add water and pressure cook.Provided by: www. Heat oil in a pan. add the spinach-chilli paste to the above.Add the cumin seeds and asofetida. Add the onions.Add the potato cubes and allow to cook on medium flame for 5 mins. Heat oil in cooker. tomatoes.Org Chop onion and tomatoes into small pieces. Simmer it for 10 mins. Coriander. onion. Add turmeric powder and salt to taste. 209. Once the onions and tomatoes are cooked. turmeric. Serve with chappaties 210. Tastes good with rotis/parathas. 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 .peas and tomatoes. 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.FoolzParadize. Cut the boiled potato into evenly shaped cubes.
Add a teaspoon of ghee over it in the end before serving. chillipowder (1tsp). When they splutter add ginger and fry. Add water if desired. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. Serve hot with rice. Add the ground ingredients and cook for about 15 mins. 212. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. 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 .Mix well. salt (2tsp). 211. The two should be cooked till soft.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.FoolzParadize. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. When the pieces turn brown add the crushed peppercorn and the cumin.And then add all the vegetables and let it boil. This can be eaten with coconut or onion chutney.Provided by: www. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. Add the cooked mixture of the rice and dal to it with salt according to your taste. Add jeera. Add turmeric powder (a pinch).
Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Red Chilly Powder 1/4 Tsp. Sugar 1/4 Tsp. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. chillie powder. Keep on mixing it with your hand . of Mango Powder 1 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. salt & fresh corriander leaves . Serve hot with chapatis. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Let them cool for 20 minutes. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. After that add ginger. garlic. Do not add water. Mix all the spices (except salt) and vegetables in a bowl. 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. Cinnamon Powder 2 pieces whole cloves 1 Tsp. corriander powder. Add Gram Flour till you can shape them into small round soft balls. Add salt to Gram Flour and add it slowly to the mixture. Squeeze lime to it & the veg korma is ready. Add the sliced onions.Provided by: www. Fry it nicely. 120 . Then add the vegetables & pressure cook till done. 213..FoolzParadize.
Deep fry the Kofta balls.Org Use some oil in your palm of the hand to form the balls. Meanwhile heat some oil in the pan . Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 .FoolzParadize. 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 5.6 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. 215. 214. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Preparation time : 5 minutes. Let it soak on paper.Provided by: www. Set them aside. For the Tomato curry . Keep it in the oven at warm till you serve. Chop the tomatoes in small pieces. Cooking time : 25 minutes. Cook them with salt for about 15 minutes on medium flame.add a little bit warm water and make a soft dough. Add the Tomato paste. Garnish with Fresh Cilantro or Paneer. (dough should be softer than the chapati dough. Keep Medium Flame. Add the rest of the ingredients for the Tomato curry. Keep on Stirring . serve with curd or butter. Add water and ginger and simmer for 2-3 minutes. See that the oil is not very hot. Serves 6. Deep fry in oilon midimum flame till golden brown in colour.) Grease the chakali utensil make chakali. Moong Soup With Paneer Light and nutritious.
3. Preparation time: 15 minutes .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. 217. Melt the butter. Serve hot with cream and bread croutons. 3. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. milk. salt and pepper. 2. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Add 6 cups of water and cook in a pressure cooker. carrots. Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. Blend the cooked moong in a blender. Strain.Provided by: www. Add the lemon juice. add the onion and fry for 3 to 4 minutes.FoolzParadize. Cooking time : 25 minutes. Add the paneer and cook for 2 minutes 216. cabbage. onions. When they crackle. Mix the cornflour with a little water and pour into the soup. Serves 6. Add the strained mixture. Serves 6. 5. Soak the moong for a few hours. 2. 6. Boil for 2 minutes. salt and pepper and boil for 2 minutes. stirring ocassionaly. Cooking time: 30 minutes . Preparation time : 5 minutes. Heat the ghee and fry the cumin seeds and mustard seeds. Healthy Tomato soup The ever popular tomato soup made in a healthier way. 5. 4. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. add the asafoetida and moong liquid. Add the sugar. Blend in a blender and strain. Corn Soup with Vegetables A soup with a Chinese touch. sugar. 4.
Fresh green pea pods add fibre and Vitamins A and C to the soap.Org 1. Serves 6. Preparation time : 20 minutes. Health Information: This unusual soap gives the flavour of peas without the calories. Discard the skin. Mix the cornflour and coconut milk. Green Peas Skin Soup Preparation time: 10 minutes . 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. Serves 6to 8. 218. Strain to obtain coconut milk. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Add 6 cups of warm water and blend in a blender. Strain to separate the stock from the skin. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Add salt and pepper. 5. Blend in a mixer. Heat the butter and fry the onion for 1 minute. Add the paste. Preparation time: 20 minutes. 220. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. 3. butter and cheese and boil for a few minutes. Cooking time: 20 minutes.FoolzParadize. 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. 2. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Add the paste and curry leaves and fry again for 1 minute. 2. Add the vegetables. Mix the cornflour with 6 teacups of water. add to the paste and boil for a few minutes. Cooking time: 10 minutes . Heat the ghee and fry the cumin seeds for 1 minute.Provided by: www. 2. corn and Ajinomoto powder and cook in a pressure cooker until done. Boil the stock for 1 minute. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Grate the coconut. Add the green peas skin and green peas and cook for 3 to 4 minutes. 3. 4. 219. Serve hot. 6. 7. Serves 6. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Cooking time : 10 minutes.
cauliflower. 222.Provided by: www. The combination of cereals and pulses provides protein of high biological value. mushrooms. Add the garlic and chilli powder and fry again for ½ minute. Add the lemon juice and top with oil. tomato. 3. lemon grass. Preparation time: 15 minutes.Cooking time: 10 minutes.Org 1 chopped onion ½ teacup shredded cabbage ½ teacup chopped spinach 2 tablespoons baked beans or tomato ketchup 1 chopped tomato 1 tablespoon oil salt and pepper to taste grated cheese to serve For the stock 1. Add the stock and boil for 10 minutes. Add the vegetables and fry again for 1 minute. salt and pepper and give one boil. 124 . Add 6 teacups of water. 2. Cut the onions and tomatoes into big pieces. put the stock to boil. Heat the oil and fry the onion for 1 minute. Add the green chilli. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Heat the oil and fry the onions for 1 minute. When cooked. 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. the tomatoes. Letil Soup Preparation time: 10 minutes . 2.FoolzParadize. 3.Serves 6. 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. Cooking time: 15 minutes . Boil for 5 minutes. When cooked. blend in a mixer. masoor dal and salt and cook in a pressure cooker till the first whistle. Add the beans. 4. 4. 3. 221. 6 teacups clear vegetable stock 1 green chilli. 2. cut lengthwise 10 to 15 canned mushrooms. 2. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 3. Serves 6. Ajinomoto and salt and boil for 2 to 3 minutes. blend in a liquidiser and strain. How to proceed 1. Add the moong dal and 6 teacups of water and cook in a pressure cooker. Serve hot with lemon juice and garnished with boiled rice.
Serve hot with chillies in vinegar and chilli sauce. 5. Sweet Corn Soup An old-time favourite. Add the cooked red kidney beans. When cooked. 3. Add the tomato soup to the rajma mixture. Cook for 25 minutes.Serves 6. RAJMA CURRY A favourable from the Punjab. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. 750 grams (1 5/8 lb. Cut the tomatoes intobig pieces. 1 teacup red kidney beans (rajma) 2 onions. Preparation time : 40 minutes Cooking time : 60 minutes. cook in a pressure cooker.) kand (rataloo) 250 grams (9 oz.Org Serve hot with chillies in vinegar.) papadi 500 grams (1 1/8 lb. 7.Cooking time: 30 minutes. 2. 4. take out a thick soup through a sieve. Ingredients. Add the paste and chilli powder and fry again for 1 minute.FoolzParadize. Mix all the ingredients with 4 to 5 teacups of water. add 2 teacups of water and cook. Drain.Add the sugar and salt. soya sause and chilli sause. 7 cloves garlic 7 green chillies 25mm. Ingredients. Next day. Heat the ghee and fry the onions for 2 to 3 minutes. 1 can (450 grams) cream style corn ½ teaspoon Ajinomoto powder ½ teaspoon soya sauce 2 tablespoons cornflour salt to taste To serve green chillies in vinegar chilli sause 1. Serves : 6 to 8. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. 223.Provided by: www. piece ginger How to proc eed. sweet and sour sauce. sev and oil (optional) to serve 125 . garlic chutney. 224. 2. 6. Cook for a few minutes. Preparation time : 20 minutes Cooking time : 20 minutes. Serves : 6.) 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. Soak the red kidney beans over night. Preparation time: 10 minutes. 1.
Blend all the ingredients except coriander except coriander in a liquidiser. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. soda bi-carb and salt. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. Do not separate into two.FoolzParadize. add enough water to get the right consistency. 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. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. Garnish with coriander. Cover the matka. Blend all the ingredients in a liquidiser. Serve with green and garlic chutneys and sweet and sour sauce. finely chopped 100 grams french beans. 2. oil and seve. 5. 4. 100 grams green peas 100 grams cauliflower. 1. For the garlic chutney. chilli-ginger paste. Serves :6. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. Alternatively. instead of cooking in a matka. 6. Cut the potatoes and sweet potatoes without peeling. 7. Fill with all thevegetables and cover with the balance lettuce leaves. 225. 8.Provided by: www.(for the koftas) 126 . Blend all the ingredients in a liquidiser. String the papadi. Preparation time : 30 minutes Cooking time : 40 minutes. Mix thoroughly and apply the oil all over. finely chopped 100 grams carrots. For the koftas. For the sweet and sour sauce.Org For the green chutney. In a small earthen pot (matka). put a few leaves of lettuce at the bottom. Peel the kand and cut into big pieces. 9. If too thick. 3. Apply the ajwain. Mix all the vegetables. For the green chuntey. 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. finely chopped 250 grams potatoes. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. MALAI KOFTA CURRY A tasty kofta curry. Make slits on the brinjals. For the sweet and sour sauce.
washed and soaked in water for 2 hours. le mon juice and salt and form into kofta balls. Add the paste. chilli powder. Boil the peas. 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. 1. french beans and carrots in a pressure cooker without adding water. Heat the butter. How to proceed. 8. 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. 226. Blend the onions in a liquidiser with very little water. 2. Add the tomato puree and cook for 2 minutes. Pour the gravy and fresh cream over the koftas. Then add the cloves. 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 . Keep aside. Add the vegetables and peas to the potatoes and make a dough. 1. (1") piece ginger 7 green chillies For the gravy.add the onions and stir fry for 5 minutes till light brown. 6. Steam the cauliflower. Pour the mixture into a blender. Add 1 teacup of water and boil for 3 to 4 minutes. 5. salt and pepper and cook for 5 minutes. add the cornflour and sugar and blend. 2. 2. Put to cook again and add the garam masala. For the gravy. Add 1 tablespoon of bread crumbs and the bread slice. Put the tomatoes in hot water for 10 minutes.FoolzParadize. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. 3. 4. 3. cinnamon and paste and fry again for 2 minutes. garam masala. Arrange the koftas in an ovenproof dish.Org 9 cloves garlic 25 mm. chilli powder. 15 cloves 25 mm. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . 7. Remove and blend into a puree. 6. 4. 5.Provided by: www. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. 1.
Add ginger and fry well. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Makes about 8 228.grated 200 gm tomatoes . 227.FoolzParadize. Cook the mawa for stuffing in frying pan till it is golden brown. Boil for 5 minutes.pured 3 cm piece ginger . ghee to wheat flour. Drain and keep aside. Serve warm decorated with silver foil. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Fold over adn close sides to make an oval Jamun.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion .Provided by: www. Knead well and from into as many balls as the number of stuffing balls you have. red chilli and garam masala and fry on low fire till oil separates. Form into walnut sized koftas and deep fry till light brown. Kofta Lajawab Koftas 125 gm Amul Cheese . Knead well. Drain well and immerse in warm syrup for an hour. ghee Add two tbsp. heat oil in a pan and brown onions.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. Remove from fire and flavour with essence and caedamom powder. add enough water to knead to a soft dough.Org 1 tbp raisins-chopped 1tsp chironji-chopped Syrup 200 gm sugar 3 cups water 1 tbsp milk 1/2 tsp cardamom powder 2 tsp rose essence Silver foil for decoration Method Prepare syrup by boiling together the sugar and water. Add koftas and boil for a further two minutes. To make gravy. Keep aside. Boil till 3 cups of clear syrup are obtained. 128 . And milk and remove the scum as it surfaces. Mix well. Add water according to consistency of gravy required. Correct seasoning. Serve hot with parathas or tandoori rotis. Add tomatoes turmeric. Add the rest of the ingredents and mix well. form into small balls and keep separately. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. deep fry on low fire till dark brown.
10.5 cm. coriander powder 1 tsp. fry cashewnuts. Roll out each ball into a small puri. Fry the brinjals in the same ghee till tender. each ginger & garlic grated or crushed 129 .Org For the stuffing: 2 cups beetroot. Remove. Remove from ghee and keep aside.coriander leaves. Cook covered. Add all the dry spices. except garam masala powder. Heat ghee in a vessel and fry the beetroot paste on a low flame. 6. add some ghee and fry the parathas till light brown. Sprinkle the garnish on top. Heat tawa. cashews or peanuts 1 tsp. 14. 4. 229. ginger 4 flakes garlic 1 tsp.Provided by: www. 8. Badshahi Baigan 300 g. thick slices. chopped 2 tsp.sliced 1 tbsp. ginger-garlic paste 1 tsp. Cook till the gravy thickens. Wash and squeeze dry.5 cm. Smear with salt and keep aside for 10 minutes.FoolzParadize. brinjals 1 cup curd 2 large onions. Serve hot with rice or parathas. Stir well. 230. raisins Method 1. garam masala powder 1 tsp. 9. 2. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. 12. 5. cashewnuts 1 tbsp. Roll out into parathas. 3. to a paste. coriander leaves and salt. Heat ghee. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . Cut brinjals into 2. turmeric powder 1/4 tsp. chopped 2 tomatoes. chopped 1/4 tsp. garam masala powder Salt to taste 3 tbsp. chilli powder 2 tsp. 13. till the mixture is almost dry. 7. Remove from heat. ghee Method Grind all the ingredients. coriander leaves finely chopped 1 tbsp. put a little beetroot filling in the centre and seal the edges. Divide the paratha dough into small balls. 11. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Add curd. raisins and sliced onion till golden brown. grated fine 4 medium sized onions 4 green chillies 2. Add fried brinjals to the gravy and simmer for two minutes.In the remaining ghee fry the chopped onions till transparent.
Chop onions very fine or run in a chopper. Add ginger garlic and stir for a moment. or cauliflower.Provided by: www. Mix. Makes: 2 cups 231. ginger grated 2 tsp. salt. wheat or millet flour 3 green chillies 1 tbsp. stuffed baked capsicum. baby corn. Heat oil or ghee in a heavy pan. Add veggies at this stage. stir bring to boil. Add all other masalas. Garnish with coriander before serving. Goes with: Vegetables like brinjals. oil Method: 130 . Dry grind coarsely. Add tomato capsicum puree. sugar and crushed nuts. Cover and simmer till gravy is thick and fat starts separating. oil or ghee Method: Dry roast peanuts or cashews lightly. Green Gravy Ingredients: 4 cups spinach chopped. Semi puree tomatoes and capsicum together. turmeric powder 1/2 tsp. red chilli powder 1/4 tsp. cheese grated (optional) salt to taste 1 tsp.Org 1/4 tsp. garam masala powder 3/4 tsp. potato.FoolzParadize. Add onions and stir fry till light pink. sugar salt to taste 2 tbsp. cinnamon-clove powder 3 tbsp. Stir. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. lemon juice 1 pinch soda bicarb 1/2 tsp. This should be done in a food chopper or grated. cinnamon-clove powder 1/2 tsp.
for 3 minutes. Garnish with grated cheese before serving. etc. stirring continuously till whiteness of curds disappears. coriander and cherries. Add milk. Garnish with grated cheese. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. peanuts and bread. flour and a few pinches salt. cream. ginger grated 1 tbsp. Goes well with: Paneer chunks. saute for 3-4 minutes. Add cinnamon clove powder. 233. onion. coriander finely chopped 1 slice dayold bread white 1 tsp. Heat oil in a pan. peanuts husked & lightly roasted 1 tsp. wheat flour 1/2 tsp. Run till semi-smooth. salt. ginger. Heat fat in a heavy pan. add ginger. Grind together in a wet mixie. dry mixture. garlic grated 1 tsp. tamarind water 1 tsp. baby corn. Add onions. Makes: 2 cups gravy (approx. Goes well with: Veggies like peas. cinnamon-clove powder 3 tbsp. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. ghee or oil Method: Grind together in a dry mixie. etc.Provided by: www. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. french beans. coriander leaves finely chopped 2 tbsp. Cover and put to boil on high. add sugar. khuskhus with milk. Add vegetables.FoolzParadize. add onion mixture.) 232. Allow to cook for 2-3 minutes more. Add blended spinach mixture. cashew. grated cheese or paneer 3/4 cup milk 1 tbsp. Toss to mix. Put in a mixie. khuskhus seeds soaked in 2 tbsp. cashewnuts broken 1 tbsp. Add curds and cook. and stir. at this stage. Cook covered for few minutes till thickened. potato and peas. add gourd and soda. spice powder. water all over it. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. mixed vegetables with a few pineapples bits. etc. Cool in a plate or run under tap water to cool. chillies. potato chunks.Org Take spinach in a large vessel. red chilli powder 131 . Add prepared vegetable at this stage. stir fry till light pink. stir. Stir gently till boil resumes. bring to a boil. Sprinkle 2 tbsp. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. add chillies.
Provided by: www.Org 1/4 tsp. Add tomatoes. Turn down heat and add cardamom and Besan. Keep aside. Fry. drain. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -.1 tbsp or to taste * Chopped Pistachio nuts -. (For this.FoolzParadize. fry till well browned.6-7 tbsp * Milk -. chopped stirfried brinjal pieces. add onions.1 tbsp or to taste<BR. boiled peas.4 tbsp * Chopped Almonds -. adjust quantity of oil required. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. (Test: a few drops of water sprinkled on it sputters instantly).1 tbsp or to taste 132 . ginger. Heat oil. Cool onions a bit. Turn off the heat and stir in the sugar. rotis. capsicum. dhania (coriander seed) powder 1/2 tsp. salt. 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. tamarind water. garlic stir fry for a minute. stir well. keep aside. and continue by frying the onions. etc. In remaining hot oil. strands * Raisins -. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. Grind in mixie.1 cup *Sugar -. Keep aside. stirring constantly to prevent burning until it has changed to a brown color and smells . flour. turmeric powder 1/2 tsp. stirring continuously. Cut into diamond shapes after it has cooled down. Add all dry and ground masalas. add cumin seeds allow to splutter. Add asafoetida. putting back oil in pan. Simmer till gravy is thick and oil starts to separate. serve with parathas. Drain well by pressing. Garnish with chopped coriander. Add prepared veggies and stir. stir. Goes well with: Chunky veggies like boiled baby potatoes with skin. 235.4 cups *Ghee/Unsalted Butter -. fry brinjals pieces in oil. keep cooking for 2 minutes. Spread 1/2" thick onto a platter.) 234.
Leave curd in strainer until cold and dry. Ras Malai Ingredients: Ricotta Cheese 2 lb. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. After the cheese has been baked. 237.nal volume. Saffron (extremely good for winter) 236. Add the remaining 0. Do not use the same sugar syrup more than once. cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge. Add Almonds. 133 .sults in about 80 to 100 rasagollas. Heat for a few minutes. Add sugar to mixture 6. 2. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. bay leaf. Form small balls from the curd. Turn the stove off. cardamon pods.Org Method: 1. Turn off the heat to place the cover on the pressure cooker. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Turn heat on high. leaving only the panir/curd. Place 20-25 rasgoolas in syrup.5 cup sugar. then turn it off. Pistachio. Thicken the Half and Half by simmering over low heat for a long time. Rose Water To taste (opt.Provided by: www. This will take at least an hour (you can leave it overnight). Half and Half 2 qts. Now add wheat flour to this 3. It should be soft but not sticky. do it over low heat and stir frequently. Thicken until the volume drops to around half of the origi. When boiling add one cup of either whiter vinegar or lemon juice. This is best done in a microwave. Using vinegar usually re. When pressure cooker depressurizes. ( At this point of time you can smell the aroma around!) 4. Stir till the flour is very very light brown in color. remove cover and re.ened and turned a pale brown. Milk should separate into whey and curd.) Method • • • • Mix 1. The cheese should have hard. Pour into collander. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil.peat previous step with the rest of the rasgoolas.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Add milk to wheat flour 5. if a microwave is not available.FoolzParadize. Place curd in food processor and process for one minute. When cooker begins to whistle wait for a couple of minutes. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp.
utes. Chili Powder 1 1/2 tsp. Sprinkle with turmeric. The potatoes should be sliced. Yogurt 2/3 tsp. Turmeric 1/4 tsp. size of walnut. Add mustard and cumin seeds. minced 1 large tomato. onion and ginger paste. continuously stirring.Org 238. cover and cook for about 10 minutes on low heat. and drain. Salt 1/4 tsp. chili powder. coriander and chili powder. mix well. 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.Provided by: www. Garnish with fresh corriander and sliced almonds and serve hot. Fry for 3-4 minutes. 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.sicum cut up. and the tomatoes and cap . Cumin Seeds 1/2 tsp. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Coriander powder 2 tsp. Beat the yogurt and blend into a smooth mixture. Potatoes 1 lb. Add these. Add yo. or 3 garlic cloves. 239. and cook for 4-5 min. and a table spoon water. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Garlic 1/2 tsp. chopped fine 1 tablespoon garlic/ginger paste. fry in oil. Cooking time about 25 minutes and should be sufficient for 2-3 people. 240. Mix gently. salt. Add ginger and garlic and fry for another minute. add bay leaf and onion. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Prick with fork. Tomato 1 Capsicum 1 Method • • • • • Heat oil. mashed 1 piece fresh ginger. Dum Aloo Ingredients: Oil 3 tbsp. corriander powder. Fry for sometime and then add curd and keep frying till it turns golden brown. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Bay leaf 1 Onion 1 Ginger 1/2 tsp.FoolzParadize.gurt and salt.
Red Chili Powder 1 tsp. until all liquids are reduced and the spices coat the meat like a paste. Add the tomatoes and bhoona * 1 minute. add salt. Butter 4 tbsp. Set aside. Add the paneer cubes and bhoona 2 minutes. 2. About 1/2 cup of water can then be added. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Prepare onions and tomatoes. 4. 241. Set aside. Garnish with the coriander and serve while hot. then stir in the peas. about 12-15 minutes. Cut each in half. Ginger 1 in. Do not scorch. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. * Bhoona is a technique that is essential to Indian cooking.) Add 1/4 cup water. The bhoona technique means that the mixture is cooked over medium-high heat. Stir in the cashew paste. In the remaining oil sauté the chopped onion until it begins to turn brown. 242. Serve at once. and in a wok or heavy skillet fry them in hot oil until golden. In a wok or heavy skillet heat the oil and sauté onions until translucent. pepper.Provided by: www. Cauliflower 1/2 lb. 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. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Add the garlic/ginger paste and bhoona 2 minutes.Org Prepare the cheese chunks. thinly sliced 2 tomatoes. (NOTE: If the sauce is lumpy at this stage. Turmeric 1/2 tsp. Add the okra and stir-fry 2 minutes. Add all spices except the garam masala and stir-fry 2 minutes. Wash okra under running water and slice off the ends.FoolzParadize. puree it in a blender and continue. and a gravy created as the dish becomes liquified again. 3. stick Garlic 3 cloves 135 . with constant stirring to avoid scorching. Cover and steam over medium heat until tender. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Add the dry masala and bhoona 3 minutes more. Serves 4 to 6 people. the dish covered. Serves 4-6 people. Remove with slotted spoon and set aside to drain on a paper towel.
cubes. Ghee 2 tbsp. jaggery 2 tbsps. and simmer for about 5 minutes. Coconut (grated) 3 tbsp. When it splutters add chopped onion. Simmer on a slow fire till cooked. Method • • • Chop onion. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Season to taste with salt and fresh-ground pepper. oil Salt to taste. Add drained toovar dal and the radish slices. MethodScrape and cut radish into round pieces. chana daal. If using dry coconut. sambhar powder and the grated coconut. Stir in the tomato puree. 136 .Org White vinegar 2 tbsp. sambhar powder 1 tsp.Provided by: www. Keep aside. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Mix chopped tomato. Blend the daal mixture and coconut until the paste is fine. cut green peppers. broccoli. 243. Chana Daal seeds 2 tbsp. Keen frying for a few minutes. Serve hot with rice. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. and asafoetida. tomatoes. Add chillies when daal starts getting red. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. curry leaves. Add the spices and vinegar. coriander. Heat oil in a kadai. Put in the mustard. Masala Preparation • • • Roast black pepper. Add salt to taste and about two cups of water. soak it in a little water. Fry till golden brown. and cauliflower into 1 in.FoolzParadize. Coriander Seeds 2 tbsp. Tomato puree 2 tbsp.
1/2 teaspoon (methi seeds) Hing . Remove 137 . Heat oil in a kadai and fry on a slow fire.FoolzParadize.1 teaspoon Fenugreek .1 cup Gram dhal . Add coriander seeds. red chillies. cumin seeds. - 1 cup (broken into small pieces and Dry coriander seeds .Org 244.2 tablespoons Oil .3 sprays. the hing and the fenugreek seeds till light brown in colour. Curry leaves .1 tablespoon Cumin seeds . 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.a pea size lump or 1 teaspoon hing powder.Provided by: www. Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).
as the stalks also have the for potency the of the chillies. Ingredients Tuvar dhal (thuvaram paruppu) . Salt .Provided by: www. and also provide fibre body). This powder can be used for 2-3 months.2 teaspoon (optional) .1 Rasam Powder . Powder fine and bottle it. Mangalore Rasam (serves 6). * * * 245.Org flame and allow to cool.1/2 teaspoon 138 .1 Mustard seeds .3 teaspoons p73 Sugar . Tamarind .1 teaspoon Red Chilli .1-3/4 teaspoon Turmeric powder .lime size.2-1/2 tsp.1/4 teaspoon Seasoning Ghee .2 Green chillies .FoolzParadize. Use the chillies along with the stalks .1 teaspoon Black gram dhal . Tomatoes .1/2 cup.
Serve rasam hot with steaming rice and papads. red chilli and black gram pour dhal. two and a half cups of water.FoolzParadize. * * * 139 . Add curry leaves and coriander leaves. squeeze and strain out the liquid. mash well. till smell of tamarind disappears and the tomatoes are cooked. Add the mashed powder dhal. Heat ghee in a pan.when cold. add the mustard seeds. and the rasam and boil for five minutes till slightly thick. Boil tamarind water with turmeric slit green chilli. Remove from fire.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . powder tamarind in two cups of water for ten minutes. the raw tomatoes (chopped) salt and sugar powder.Provided by: www. When mustard seeds splutter add hing powderthe seasoning over the rasam.
2 tablespoons Curry leaves . Sambar (serves 6) Ingredients Tuvar dhal .1 tablespoon Red chilli .lemon size Coriander leaves .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.1/2 teaspoon Hing powder .1 Mustard seeds . Soak tamarind in one cup of water.Org 246.3 cups (like sambar onions.1-3/4 teaspoon .FoolzParadize. white pumpkin. 140 . chow-chow) Tamarind .1 tablespoon Rasam powder . Seasoning Oil .3/4 cup Vegetables .2 teaspoons Sugar .1/4 teaspoon Green chillies .2-4.Provided by: www. When cold mash well.2 teaspoon Salt .1-1/2 teaspoon (optional) Turmeric powder .1 teaspoon Black gram dhal .
Add the rasam powder. Simmer Heat oil and red in a pan. Add tomatoes and fry till it becomes mushy. capsicum. salt tamarind water and simmer till raw smell disappears. black gram dhal chilli.1/4 teaspoon Hing powder .1 teaspoon Turmeric powder .1 teaspoon Sugar .2 teaspoon Cummin seeds . When the cummin seeds splutter add the onions. and When slit green chillies. squeeze well and strain out juice. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Add mashed p73 dhal. Serve sambar hot with rice and chips.4 tablespoons Coriander leaves . Cook vegetables threequarter cooked sugar.3 cups (in flowerets) Peeled and cubed potatoes . add mustard seeds. 141 .2 Capsicum . Add in one and a half cups of add water. Heat three tablespoons oil in a kadai. Cover and cook till the vegetables are cooked and the curry is dry.1/4 teaspoon Onion . Remove and serve piping hot with rotis or rice. 248. add salt. * * * 247.2 Green chillies .2 cups Oil . and curry leaves.Provided by: www. add the cummin seeds and hing powder. (Plain potato curry can also be made the same way). When mustard seeds splutter.Org for five minutes. rasam powder tillthick. green chillies and ginger into the hot oil and fry till the onion turns golden. Add cauliflower. sugar and quarter cup of water. fry a bit. add coriander leaves. add hing powder and pour the seasoning over the sambar. Chana Daal seeds 2 tbsp.1 teaspoon Salt .1 tablespoon Rasam powder .1 Ginger .1 cm p73 Method:Chop all vegetables.FoolzParadize. potatoes and turmeric powder. Cauliflower Curry (serves 6) Ingredients Cauliflower . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.
chana daal. Mix well and set aside for 4-5 minutes. Salt 1 tsp. Add finely chopped onion. salt. Masala Preparation • • • Roast methi. Method • • • • Soak urad daal and moong daal for 2-3 hours. 250. Baking Soda 1/4 tsp. chili powder OR green chili. Ginger 1 tsp. Add chillies when daal starts getting red. Keep aside. Green Chili 1 Chili powder 1/2 tsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine.Provided by: www. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. 249. Grind daals into a coarse paste. ginger and soda. Fry small spoonfuls of the mixt ure in hot oil. If using dry coconut. coriander powder. Coconut (grated) 3 tbsp. Oil 3 tbsp.Org Coriander Seeds 4 tbsp.FoolzParadize. 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 . and asafoetida. Red Chillies 4-5 Asafoetida(optional) 1 tsp.
Leave covered in a large pot overnight. Mix thoroughly (use blender if possible). spray a non-stick pan lightly with oil and warm. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. Remove in a few minutes and make more. Ferment for 12 hours.5 inch piece root ginger . 253. Add salt. Grind separately to a smooth paste and mix in a large vessel with salt.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . wide spatula and flip it over. A lot of holes is just the thing. preferably in nonstick pan. maida.peeled and sliced 1. • 251. Drop chopped green chillies and ginger into batter. rice flour together into a thick batter adding little water at a time so no lumps are formed. Method • • • Soak the rice and daal separately in slightly warm water for 2 .de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .Org Method • • • • Mix rava. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. drizzle the batter such that there is a latice work effect. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Salt to taste. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat.8 hours.Provided by: www. When ready to eat. For the plain rava dosa leave out the onions.FoolzParadize.finely chopped 4 cloves garlic . Make thin crepes. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. 252.
Provided by: www.FoolzParadize.Org
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
Provided by: www.FoolzParadize.Org
255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
Provided by: www.FoolzParadize.Org
257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
Close the pan with a lid and cook for 10 minutes. Cloves . Finely chopped onions . Garlic gloves .Half cup.10 tea spoons. Add the Vegetables (except peas) and fry for some time.7 to 8 stems. Drain on a paper towel and add to the palak mixture .Then take some oil in a pan. whole red peppers .1 cup Method: Mix all the above ingredients and soak for about one hour. Serve it with Coconut Chutney. salt -to taste For the paste:coriander 2teaspoon. Oil or butter . Make the flame low and keep for 20 mints.14 to 15. when oil heats add the cinnamon sticks and cloves.See that it is not deep fried. Coconut Milk Pulav Masala : Ginger . Clean and Soak the rice in hot water for 10 to 15 mints.3 Cups.First put the cooking oil. Cashews and Green Chillies to get a semi solid batter. Coriander leaves . method:Cut the brinjal into 1 inch blocks. Stuff the brinjal with the ground paste.1 Cup.1 1/2 tsp. Cumin seeds 1 spoon. 265. red chilli 10 numbers. Rice flour . coconut gratings 3 tablespoon. Seasoning:fry in oil mustard. Also add green peas and Coriander leaves and fry. Open it and mix the cooked pulav gently. 2 dry red chillies . mustard seeds . 1/2 tsp turmeric . This dish will have to be made thick and brinjals should not be fully mashed. Ingredients: Coconut Milk (15 oz. 263. 262. channa dal 1/2 teaspoon. Curd : 1 Cup. Beans . Rava Bonda Rava . Finally add the rice and cover it.1. urud dal . the dal has to be cooked separately and finally added to the main portion.fry them intil they are golden brown. Now take a pan add oil then addsome cumin seeds . Garnish with few fresh coriander leaves 147 . Rice flour. Curd. salt to taste. Basmati Rice . Grean Peas 1/4 cup. salt . Recipe from Vanitha Thyagu.10. fenugreek 1 teaspoon. Heat oil in a fry pan and add the brinjals. veg. Stuffed Brinjal Curry Split peas dal .1" piece.10 to 15. If needed.Org 261.1 1/2 tsp.2. turmeric powder 1/4 teaspoon. Rice Flour . 1/2 tsp ginger garlic paste .Provided by: www. haldi powder 1/2 teaspoon. salt and fry for some more time.6 to 8. Carrots medium sized .2. Take small balls and deep fry it in Oil. Boil in water and add all the above except toor dal. Can) . Let this mixture boil nicely.2 cups. Cinnamon sticks . boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. coriander seeds . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . green chillies .1 or 2. coconut shreddings can be added to the batter.2 onions.1 1/2 tsp. Serve hot. Cashew Bits. Also add coriander leaves and Kari veppu leaves. Maida Bonda Maida or All-purpose-flour -2cups.Tamarind(imli)pulp -1 table spoon. Remove from the frying pan after the balls become golden in colour. Chillies . salt . Cut th above into small pieces and grind finely. Green Chilly 3pcs. Now pour the Coconut milk and add water for the rest.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. allow to splutter add in palak paste . 1/2 onion . cool and grind it . Oil for frying. salt to taste Fry the above in one spoon of oil and grind it into a thick paste.This is good for appetizer. Rasavangi ingredients:Brinjal-big size 2nos. Palak Paneer Boil palak with 3 green chillies . 1 glass of milk and mix well.FoolzParadize. put small portions of it in oil. toor dal and coconut gratings and add to the main dish. 264. Mix roasted Rava. keeping the stove at low heat. Sour curd . Then add the masala paste.all t hese ingradients are to be fried dry and ground to a paste. This dish can be eaten along with rice and chapathis. Toor dal -1cup. ( Rice and Water should be in 1 : 11/2 proportion ).Salt to suit taste.2 nos.
When the mustard splatters.fenugreek seeds.1/4 spoon Slightly roast the above without oil and grind into fine powder.(Preseve the juice while cutting). Lime pickle Fresh lime(large size.Pout 5 teaspoons of oil in a frypan.1 cup salt . Ginger Pickle Grate ginger finely.a pinch.Store in refrigerator.1 cup red chilli powder .4 spoons.To 5 spoons of oil. asafoetida. and asafoetida(perungayam).little mix the above ingredients and add 3 cups of sesame oil. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).red chilli powder . Curd Vadai Grind some grated coconut and green chillies into a thick paste. add mustard seeds. Add salt. 269. 273. Next day.a small piece of tamarind and salt. Fry with constant stirring.4 spoons.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Add this to thick curd and keep it aside.Add salt.Grind it in a blender to make it into a thick juice. 271. Add tamarind juice to this and bring it to boil. Cut into fine pieces. 274.6 Cut into medium pieces. asafoetida . Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. 272.1 cup turmeric powder.Ad d this to the poickle and mix. Maavadu (Tender mango pickle) Grind mustard seeds.Take oil and add mustard seeds. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. thin skin.This will taste great with curd rice. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.When it splatters. fenugreek seeds.Store in refrigerator. ripe) .Add salt and heat with constant stirring until the mixture becomes thick. fenugreek seeds. Tomato pickle Cut the tomatoes into large pieces.Add 1 tsp salt.Add mustard seeds.Provided by: www.1/2 spoon and mix well. crystalline salt.Grind into a thick paste. fenugreek seed powder .FoolzParadize. add fenugreek seed powder an asafoetida. whole red peppers and turmeric poweder. 148 . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. Aavakkai (Mango pickle) sour mango pieces(medium sized).Org 267.Add red chilli powder.5 cups mustard seed powder . Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. 268. 270.a pinch into a thick paste. Next day add 1/4 cup of sesame oil and leave it aside. coconut pieces. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. and add 1 cup of chopped leaves. sesame seeds .Wash the tender mangoes and spread the ground paste on it.each 1 spoon asafoetida .
You can mix curd with soaked aval if you like.3 cups . Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). 1 tsp gram dal. water . When it pops. Add 2 tsp of ghee while serving. Dal Vadai (Aama vadai) Soak 200 g of gram dal.1 cup. Mangalore bonda Mix 2 cups maid and 1 cup rice flour.Add the soaked dal to this mixture and grind coarsely.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. Turn over both sides until fully cooked.Take some ghee in a fry pan and add whole black peppers. To 1 volume of this add I volume of finely cut cabbage pieces .Drop this carefuly into boiling oil and fry till it turns golden brown. 2-3 chopped green chillies. 275. Deep fry this in oil and turn over until the vada turns golden brown. On a plastic piece of paper place a ball of this and flatten it by hand. Error! Bookmark not defined. heat 6 tsp of oil and add 1/2 tsp mustard seeds.Grind 3 green chillies. Add 1 tsp salt. 1 teaspoon gram dal. 3 hot green chillies(chopped). Aval uppuma Soak 200 g of aval in water for 1/2 hour.Beans. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. 278. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. and asafoetida.Heat 4 tsp of oil in a pan.Add 3 times water and steam until it is overcooked. 281. carrots. onions Cut the vegetables into fine pieces. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Then add 6 tsp grated coconut and fry lightly. a bunch of curry leaves and mix well. Then drop them in boiling oil.When the peppers burst add 149 . and roast lightly.Now add 3 cups water and when it comes to boil. Rice Uppuma Rice rawa .Add a pinch of asafoetida. In a pan. 279. 1/2 tsp cumin seeds and 1/4 tsp salt. a pich of asafoetida. Add a bunch of curry leaves. 3 whole red peppers and salt in a blender.Error! Bookmark not defined. 3 red chillies. add 1/2 tsp mustard seeds. and salt . To this add 1 tsp cumin seeds.Cut green chillies and ginger into fine pieces. 277.add salt . Deep fry this in boining oil. add 1 tsp urud dal. 6-8 tsp of urud dal for an hour. add 1 tsp urud dal. 1/2 tsp whole black peppers.FoolzParadize.When it splatters. Turn over until golden brown in colour and it is fully cooked… 276.Provided by: www. 282.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. 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). VenPongal Mix rice and moong dal in the ratio 1:1. Take 1 cup of rawa and lightly roast without oil to make it crisp. and cumun eeds. Deep fry in oil. Rawa Kichadi Vegetables .Org black whole peppers. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Error! Bookmark not defined. Drain the water from the aval and add it to the pan and fry. 280. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. 1 tsp whole black peppers. 1 tsp urud dal.1/2 tsp. 200 g of toor dal.
sour curd or buttermilk .1 cup Mix the above well. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker.Add water and mix. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky.To this add chopped green chillies. when it splutters.4 cups.Turn it over so that both sides are cooked well. place a laddle of flour and spread on it(it should be thick than a normal dosa).2 tsp Soak the above in water for about 4 . and add the roasted cowgram . In a thick vessel.Add salt. Maida dosai Mix maida:rice four in the ratio 2:1. take some flour and spread it on the pan into a round shape. Uthappam Par boiled rice . or Error! Bookmark not defined. add the rawa and stir into a paste.5 hours and grind into a fine flour. coconut pieces(cut into very small pieces) and 1/2 tsp salt.little Rinse the above ingredients in water for about 2 -3 hours.2 Raw rice . Flatten this flour ino round shape (the size of urud vadai). add a tsp of oil all over its edge and remove when fully cooked.FoolzParadize.Org chillie and ginger pieces and a pinch of turmeric powder.Provided by: www. salt to taste(about 1 tsp).. 287. using this preparation in the place of rice. 1/4 tsp asafoetida.. and roll the dosai on both sides and move it to a plate. Masala Dosai Par Boiled rice .Add salt and keep it aside (to get sour)for 12 hours. curry leaves and mix well. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. Kaaradai Roast 200 g of raw rice and powder it into a nice rava.. turn over.2 Urud Dal .1 cup. Urud dal -1/2 cup. fenugreek seeds . Make dosas as described in Error! Bookmark not defined.Place some Error! Bookmark not defined. Add ome splattered mustard seeds. The same procedure can be followed with wheat flour instead of maida 150 . Using this flour in omappodi achu. Let it be more thin than normal dosai. water . Morkkali rice flour . Heat a dosa tawa and spread a tsp of oil over it. 283. few cumin seeds. When it is cokked on one side. Add about 2 tsp of rava.Add some ghee while serving.When they are cooked. Side dish -Error! Bookmark not defined. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste.Dry roast 2 tsp of cowgram. but make the dosas more thick. squeeze into the form of long threads on a plate. . use red whole peppers). Now the sevai is ready .2 cups. over it.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. For serving follow the procedure for Error! Bookmark not defined. 284. add 2 curd chillies(alternatively. Leave it for about 8 hours to become sour.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. heat water to boil.When the pan is fully heated.1/2 Fenugreek seeds . place in idli plates and cook. Add a pinch of salt and stir well.Add this to cooked dal-rice.Then grind in a blender (with adding water in steps) into a very fine flour. Heat the pan and spread a drop of oil on it. 286. Heat 2 tsp of oil add mustard seeds. curd. When it becomes hot enough. 285.
Add chopped green chillies. Wait until the mixture cools down to a temperature where the hand can withstand the heat. Heat the ghee slightly until it melts and add it to the mix well.10 (powdered). Kozhukkattai Outer cover: Rice flour .Org 288. gram dal in the ratio 2:2:1. Make into even sized balls with this flour.1. Add the liquid part of this juice (which will be at the top) to cooked mixture. 1 cup powdered jaggery. Pour this paste in a thick plastic cover and make a small hole at its bottom corner.Provided by: www. Roast cashewnuts. Roast the cashews in ghee and add to the mixture.Add water and steam in pressure cooker.10 (powdered). curry leaves. sugar .1 1/2 kg.200 g.1 kg. cardomom powder. Make into even sized balls with this flour.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.To this add finely powdered sugsr. raisins. Laddu Prepare Error! Bookmark not defined. grated coconut in ghee and add this to the mixture and stir well.200 g. Also add a feww cardomoms and kalkandu and mix well. water 1 Heat water to boil. cumin seeds and make dosas as described in Error! Bookmark not defined.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. Roast the cashews in ghee and add to the mixture.Add some extra ghee while serving. 291.To this add finely powdered sugsr. Inner stuffing(Poornam): Mix 1 cup grated coconut.50 g Roast rava in a dry pan and powder it. moongdal. Soak urud dal for 1/2 hour and grind it into a thin soft paste. cardomom . Rava laddu (Ravaalaadu) white rawa . Drop the boondis into the sugar syrup and mix well.Then take even sized balls of this and shape it into a hollow hemisphere.1 kg. Rava dosai Slightly roast rawa in a dry pan. Sakkarai Pongal Take rice.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.Roast some cashews and raisins in ghee and add it to the mix. 151 .Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. 293..Remove this from oil and drop into sugar syrup for 2 minutes and then remove. Now make into even balls by pressing lightly with hand.FoolzParadize. Allow to cool. Rava laddu (Ravaalaadu) white rawa . Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. ghee . cardomom powder. 290.. chopped onions. Heat the ghee slightly until it melts and add it to the mix well. cashewnut . Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. 292. leave for 5 min. sugar .Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes.50 g Roast rava in a dry pan and powder it. cashewnut . ghee . 289.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.1 1/2 kg. cardomom . Cover and keep aside for 1/2 hour.
Provided by: www.FoolzParadize.Org
294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi -circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
Provided by: www.FoolzParadize.Org
• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
Provided by: www.FoolzParadize.Org
½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
and make a nice dough similar to Chappati dough.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. Make a batter with channa flour and little salt. channa dhall. Add pepper. and deep fry in oil. Add pepper.spoonUrad dhall 1 t. Peel skin and mash thepotatoes and keep them aside. hing . 309. and salt.spoonCooking oil for frying MethodMix maida. Add chopped spinach and makes small balls and deep fry in oil.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Mix this well with the mashed potatoes. and roll them similar to chappati/puri's andcut them into small squares/dimonds. uraddhall. 311. coconut. 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. make small balls and deep fry in oil. Grind ginger.green chilles. green chilles. curry leaves and ginger.spoonGreen chillies 2 Coconut 2 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. hing. Fry in little oil. Wet grind urad dhall.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. 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. coconut. and curry leaves to this. and curry leaves to this. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. 310.Provided by: www. green chilles. 155 . salt.spoonGreen chillies 2 Coconut 2 t. Make small balls and deep fry in oil.Make small balls.spoonCashew 1/2 cup choppedSalt 1 t. cashew. mustard. 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.green chilles. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. hing . Roll small balls and keep them aside. Coat the balls in thisbatter.spoon Mustard 1/2 t. and salt finely. and add fresh lemon juice.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. and salt finely.spoonChanna dhall 1/2 t. hing.Org 308.FoolzParadize. Wet grind urad dhall.spoonButter 2 t. Make small balls and deep fry in oil.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying MethodMix all the above ingredients with little water.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. and butter with little water. 313. chilli powder.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil.spoonCooking Oil for frying Method Boil potatoes with turmeric. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t.spoonHing a small pinchSalt 1 t. Deep fry these small squares in oil. salt and the soaked dhall coarsely.
to the above batter. Keep at roomtemperature for 12 hours. Add dried ginger powder and mix everythingtogether.Serve it hot with any chutney.5 t.spoonsCooking Oil for making dosas MethodRinse and soak rice.Keep this batter in room temperature for atleast 20 minutes before making dosas. and make a fine batter. rava. hing and red chillies.Keep it overnight so that this will ferment.spoonsGhee 2 t. Addthis to the flour. aval and urad dhall in water for 1 hour.Wet grind the above with salt into a nice batter.Serve it hot with chutney.spoon of oil around it.5 t. Coat a flat vessal with oil.spoonCumin seeds 1 t. and put 1 t. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.5 t.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. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. and put 1 t.Add all the other ingredients except oil.spoon of oil around it. Grind the two seperately. Let it cook on this side for a few minutes. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. rice flour. urad dhall. Do not turn the dosa.5 t. Wait till the addai turns brown.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. 315. and coconut with the melted jaggery. and then turn over to the other side. and put 1 t. Close the dosa with acover and let it cook for a few minutes. moong dhall.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool.spoonPepper 1/2 t.spoon Curry leaves Cooking Oil 6 t.FoolzParadize.spoon of ghee around it.Mix wheat flour.Org 314. 319. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.spoon of oil around it.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.spoonHing 1/4 t. 318. and curry leaves in oil and ghee.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.spoon of ghee around it. 316. or with some jaggery. cumin seeds.Provided by: www.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. andput 1 t.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. Let it cook on this side for a few minutes. and rice flour in water to make slightly watery batter. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.Grind the above coarsely with salt. and mix them together with salt.spoonSalt 1. and then turn over to the other side. Wait till the dosai turns brown. 156 .spoonCumin seeds 1/2 t.spoonsCooking Oil 1-2 t. Grind the above coarsley and add hing and salt to this. maida. andput 1 t.spoon per dosai MethodMix rava. cardamon.spoonsCream of Rice 1. maida.Fry pepper. and cream of rice together in 6 cups of water. 317.5 cupsDry ginger powder 1 t. before making idlis. channa dhall.spoonsSalt 1.Keep it overnight.
and mix it with the batter.spoonCorriander seeds 1.spoonSalt 3/4 t.spoonMustard 1/4 t.spoonUrad dhall 1 t.Fry mustard. turmeric. and now add turmeric. Keepstirring until the rice flour gets cooked. fried ingredients to the tamarindwater. and curry leaves.Fry mustard.5 t.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. corriander seeds.spoonChanna dhall 1 t. 325.spoonUrad dhall 1 t.spoonSalt 3/4 t.spoonsGhee 2 t.Make the peserat like dosas. Finally add the ground methi powder.spoonSalt MethodCoat eggplant with little oil. and hing in oil. red chillies and hing.Provided by: www. Dry grind the above with 1/4 t.Org 320. urad dhall. Serve with corrianderchutney or onion chutney. andcurry leaves in oil.spoonHing a small pinchSalt 1 t. and green chilles.spoon MethodMake a batter with rice flour.spoonRed chilli 4-5Mustard 1/4 t.Grind the above with green chilles. urad dhall. orgrill it on the stove. hing. pepper. Mix mashed eggplant.Fry the remaining onions in oil and keep them aside. Eggplant Podi Curry IngredientsEggplant 250 grams.Fry mustard in oil and wait till it splatters.spoonChanna dhall 1 t.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t.spoon MethodDry roast methi. green chillies. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. butter milk.spoon MethodDry roast urad dhall. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.Heat oil and ghee in a pan. curry leaves. and salt. and put a spoon full of onions onthe dosa and fold the dosa before serving. and cover it 157 .spoonCurry leavesOil 2 t.Make them similar to addai's.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. andwait for a few minutes.spoonCooking oil 4 t. Now add cream of rice and keep stiring until cream of rice gets cooked.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. 322. 324.spoonCurry leavesCooking Oil 4 t. channa dhall. and let it cook for sometime.spoonMustard 1/4 t. red chillies. red chillies. and add the choppedeggplant to this. and grind it into a powder and keep it aside. and urad dhallin water for 1 hour.spoonsHing a small pinchTurmeric 1/4 t. hing. washed & cut 1" lenght wiseUrad dhall 1 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. salt and tamarind paste. mash the eggplant and keep it aside. cumin seeds. and add cumin seeds. 321.Fry mustard. Wet grind the above coarsley with redchillies and salt. Peel the skin. thuvar dhall.spoonsSalt 1 t.Bring 1 cup of water to a boil. and add tamarind paste and salt to this. usually takes about10 minutes. channa dhall.5 t. Garnish with finely chopped cilantro.spoonMethi 1/2 t.spoonCilantro 1 bunch finely choppedSalt 1.spoonTamarind paste 1/4 t. hing.spoons MethodRinse and soak rice. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. salt and little onion. hing. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. and either bake it in an oven. vetha mulaka. red chillies. and then add the rice flour batter.spoon salt. channa dhall.FoolzParadize. then add urad dhall. 323. Add 6 cups of water to the above and let it cook for sometime.spoonPepper 1/2 t. ginger. Sprinkle little water. andcurry leaves in oil.
spoon MethodBoil plantains with turmeric and salt. Letthis cook for a few minutes and then garnish with cilantro.spoonSalt 1 t. butter milk and salt togetherfor 15 minutes. red chillies. and now add the ground masala. turmeric.spoonCurry leaves a few Cooking oil 3 t. red chillies. finely chopped ginger.spoon ghee and add to the above. hing. Add little water to tamarind paste. urad dhall. hing. curry leaves. urad dhall.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonRed chilli 2Curry powder 1 t. and let it cook for another 5-10 minutes. Mix it well andadd a few t.spoonMustard 1/4 t.spoons ghee.spoon Mustard 1/4 t.spoon (or to taste) MethodBoil potatoes with turmeric and salt. Now add salt. and let it cook for a few more minutes.and then add the grated coconut to the above. Sprinkle water and let it cook for 5minutes. hing.spoonCumin seeds 1/2 t.spoonChanna dhall 1 t.spoonSalt 1 t. 330. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. coconut and red chilles and keep it aside.spoonGinger a small piece finely choppedGhee 1/2 t.Add salt and remaining ghee and mix everything well.Peel skin and grate them and keep it aside. and diced plantain in oil in a wok. green chilli.spoon MethodCook rice.spoons of oil and then add the grated plantains.spoon MethodFry mustard.Wet grind cumin seeds. red chilliand diced plantain in oil in a wok. 158 . 328.spoon (or to taste) MethodBoil plantains with turmeric and salt. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. 326.spoons of oil and then add the mashed potatoes. moong dhall and turmeric powder with extra water andkeep it aside. urad dhall. and the ground masala powder. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t.spoonChanna dhall 1 t. Let it cook for 10 minutes. hing.Fry mustard.spoon MethodSoak vazai thandu.Provided by: www. turmeric. lemon juice andsalt in 2 t. Now add the remaining salt. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.spoonCurry leaves a fewOil 3-4 t.spoonUrad dhall 1/4 t. and dicedUrad dhall 1/2 t.Peel skin and mash them and keep it aside.spoons of cooking oil. peeled. lemon juice andsalt in 2 t.spoonSalt 1 t.spoonRed chilli 2Mustard 1/4 t.spoonHing a small pinchTurmeric 1/4 t. cumin seeds.spoonHing a small pinchTurmeric 1/4 t. curry leaves. and add this to the above pongal.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. Sprinkle water and let it cook for 10 minutes. red chilli.spoonMustard 1/4 t. finely chopped ginger.Fry pepper. 327.Fry mustard. urad dhall. and sprinkle this on the plantain curry. Plantain Curry IngredientsPlantain 2-3 washed. curry leaves.Fry mustard. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. curry leaves.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.Org slightlyuntil the eggplant gets cooked.spoonSalt 1/2 t. turmeric. moong dhall. hing.Fry cashews in 1 t. and ginger in oil. hing. tamamrind paste.spoonMustard 1/4 t. and addthe vazai thundu to the above pan.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.Squeeze the butter milk out the soaked vazai thandu. turmeric.spoonTamarind paste/extract 1/4 t. peeled and dicedCumin seeds 1/2 t. channa dhall.spoonsSalt 1 t.FoolzParadize. channa dhall. curry leaves. urad dhall. curry powder and mix it well. 329. and ginger in 2 t.spoonSalt 1/2 t.spoonsButter milk 1/4 cupCooking oil 2 t.Fry mustard.
Cook the almond paste for 5-10 while stirring it constantly. Add the soaked saffron and serve it cold.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. Add the remaining milk. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Soak rava in little water for 10 minutes.spoonsSaffron 1/4 t. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.Soak almonds in hot water for 1 hour. till the flavour comes out. and keep it aside. 332.Measure the amount of almond paste. Add saffron.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. and keep the same amount ofsugar aside. and boil for 10-15 minutes.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold 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. and almond paste for 10-15 minutes. and keep it aside.Boil evaporated milk.Org 331. soked rava. using somecold after. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Knead maida.Provided by: www. condensed milk. and sugar into a nice dough.FoolzParadize.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. Now add sugar and keep stirring. Serve it cold/hot. and kesar color to above and let it cool. 159 .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.