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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 9. Masala Vada ...........................................................................................................................................................14 10. Hot Kachori ........................................................................................................................................................15 11. Spicy Sev............................................................................................................................................................16 12. Pear and Mango Chutney ................................................................................................................................17 13. Green All-Purpose Chutney.............................................................................................................................17 14. Sarson ka saag ...................................................................................................................................................18 15. Sweet Pongal......................................................................................................................................................19 16. Ulundu vada.......................................................................................................................................................19 17. Adai .....................................................................................................................................................................19 18. Dhaal vada ..........................................................................................................................................................20 19. Shrikhand............................................................................................................................................................20 20. Puranpoli .............................................................................................................................................................21 21. Patisa (Soan Papdi)............................................................................................................................................22 22. Coconut Burfi.....................................................................................................................................................22 23. Imarti....................................................................................................................................................................23 24. Kaju Barfi ............................................................................................................................................................24 25. Khajur Burfi or Rolls ..........................................................................................................................................24 26. Kalakand (Milk Burfi)........................................................................................................................................24 27. Badam ka seera...................................................................................................................................................25 28. Carrot Halwa .......................................................................................................................................................25 29. Doodhi Halwa.....................................................................................................................................................26 30. Chickoo Halwa ...................................................................................................................................................26 31. Dal ka seera.........................................................................................................................................................26 32. Atte ka seera.......................................................................................................................................................27 33. Beetroot Halwa...................................................................................................................................................27 34. Rava (Semolina) Ladoo .....................................................................................................................................28 35. Rossogolla ..........................................................................................................................................................28 36. Pedhas .................................................................................................................................................................29 37. Mava Burfi..........................................................................................................................................................29 38. Malai Ladoo........................................................................................................................................................30 39. Gulab Jamoon.....................................................................................................................................................30 40. Sweet Kachori....................................................................................................................................................31 41. Spicy Khaja.........................................................................................................................................................32 42. Shankarpala ........................................................................................................................................................33 43. Mitha Khaja ........................................................................................................................................................33 44. Karanjia ...............................................................................................................................................................34 45. Boondi.................................................................................................................................................................35 46. Sada (Plain) Dosa...............................................................................................................................................35 47. Rava Dosa...........................................................................................................................................................36 48. Mixed Dal Dosas ................................................................................................................................................36 49. Masala Dosa.......................................................................................................................................................37 50. Chutney spread:.................................................................................................................................................38 51. Channa Bhatura .................................................................................................................................................38 52. Pav Bhaji.............................................................................................................................................................40 53. Vegetable Pie ......................................................................................................................................................40 54. Poha .....................................................................................................................................................................41 55. Bhel......................................................................................................................................................................42 56. Tandoori Roti (without Tandoor)...................................................................................................................43 57. Naan.....................................................................................................................................................................43 58. Spicy Roti............................................................................................................................................................43 1
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59. Baked Bread Rolls ..............................................................................................................................................44 60. Simple Potato Cake ............................................................................................................................................44 61. Mix Veg Curry ....................................................................................................................................................45 62. Palak Paneer........................................................................................................................................................46 63. Mysore Pak (South Indian Dish).....................................................................................................................46 64. Cabbage Kofta Curry ........................................................................................................................................47 65. Pineapple Gojju ..................................................................................................................................................47 66. Tur Dal Kofta......................................................................................................................................................48 67. Tikha Baigan Masala.........................................................................................................................................49 68. Vaangi Baath (Brinjal Rice)...............................................................................................................................49 69. Bread Besan Bajji...............................................................................................................................................50 70. Vegetable Cutlet.................................................................................................................................................50 71. Kesar Pista Kulfi ................................................................................................................................................51 72. Apple, Banana & Carrot Halwa (ABC Halwa)...............................................................................................51 73. Avial (Mixed Vegetables With Sauce)...........................................................................................................53 74. Milagu Kuzhambu .............................................................................................................................................54 75. Paruppu Thogaiyal............................................................................................................................................54 76. Erissery (Maya Nair).........................................................................................................................................54 77. Vella Appam (PK John).....................................................................................................................................55 78. Poricha Koottu...................................................................................................................................................55 79. Aviyal..................................................................................................................................................................55 80. Tamarind pickle (Pulikkachal) ..........................................................................................................................55 81. 7-cup sweet.........................................................................................................................................................56 82. VenPongal...........................................................................................................................................................56 83. Lime pickle ..........................................................................................................................................................56 84. Ginger Pickle .......................................................................................................................................................56 85. Coriander-tomato chutney ...............................................................................................................................56 86. Paruppu podi......................................................................................................................................................57 87. Curd Vadai..........................................................................................................................................................57 88. Vegetable Cutlet.................................................................................................................................................57 89. Rasam Powder....................................................................................................................................................57 90. Sambar powder...................................................................................................................................................58 91. Bonda with mashed potato..............................................................................................................................58 92. Dahi Vada (Savory Balls In Yogurt)................................................................................................................58 93. VEGETABLE Kurma ..........................................................................................................................................59 94. More Kozhambhu..............................................................................................................................................59 95. Lemon Pickle.......................................................................................................................................................60 96. Ras Malai ............................................................................................................................................................60 97. Pulikacchal..........................................................................................................................................................61 98. Gotsu ...................................................................................................................................................................61 99. Katirikka Rasavangi...........................................................................................................................................62 100. Pitlai.....................................................................................................................................................................62 101. Erucheri ...............................................................................................................................................................63 102. Venn pongal.......................................................................................................................................................63 103. Badusha ..............................................................................................................................................................64 104. Dum Alu..............................................................................................................................................................64 105. Haaq.....................................................................................................................................................................64 106. Simla mirch sabzi................................................................................................................................................65 107. Tomato Chutney ................................................................................................................................................65 108. Mint Chutney.....................................................................................................................................................65 109. Coconut Chutney ..............................................................................................................................................66 110. Coriander Chutney ............................................................................................................................................66 111. Moolangi Chutney ............................................................................................................................................66 112. Pinapple Gojju ....................................................................................................................................................67 113.....................................................................................................................................................................................68 114. Bittergourd Gojju ...............................................................................................................................................68 115. Bhindi Gojju ........................................................................................................................................................68 116. Sweet Mango Chutney .....................................................................................................................................69 117. Hot Mango Chutney.........................................................................................................................................69 2
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118. Puli Inji.................................................................................................................................................................70 119. Mango Pachadi..................................................................................................................................................71 120. Gobi Manchurian...............................................................................................................................................71 121. Vegetable Pulao.................................................................................................................................................72 122. Peas Pulao...........................................................................................................................................................73 123. Vaangi Baath ......................................................................................................................................................73 124. Bisi Bela Huli Anna Powder.............................................................................................................................74 125. Bisi Bela Huli Anna ...........................................................................................................................................74 126. Puliyogare Mix...................................................................................................................................................75 127. Puliyogare ...........................................................................................................................................................76 128. Cabbage Upkari..................................................................................................................................................76 129. Aloo Dum ............................................................................................................................................................77 130. Avial....................................................................................................................................................................77 131. Bharva Bhindi.....................................................................................................................................................78 132. Bharwa Bhaingan...............................................................................................................................................78 133. Bhaingan Bhartha..............................................................................................................................................79 134. Malai Kofta.........................................................................................................................................................80 135. Home-made Paneer............................................................................................................................................81 136. Rasmalai..............................................................................................................................................................81 137. Coconut Laddoo ................................................................................................................................................82 138. Kaju Bharfi..........................................................................................................................................................82 139. Sweet Pongal......................................................................................................................................................82 140. Rava Laddoo ......................................................................................................................................................83 141. Kalakand.............................................................................................................................................................83 142. Mango Shrikand ................................................................................................................................................84 143. Hot and Sour Tomato Pickle ............................................................................................................................84 144. Rasam Powder....................................................................................................................................................85 145. Garam Masala Powder.......................................................................................................................................85 146. Tandoori Masala Powder.................................................................................................................................85 147. Pepper Rasam.....................................................................................................................................................86 148. Morkhozumbu....................................................................................................................................................86 149. Pitla ......................................................................................................................................................................87 150. Majjige Huli ........................................................................................................................................................87 151. Dhal Makhani.....................................................................................................................................................88 152. Dhokla .................................................................................................................................................................89 153. Medu Vada .........................................................................................................................................................89 154. Tomato Soup......................................................................................................................................................90 155. Pudina Paratha...................................................................................................................................................90 156. Lemon and Chilli pickle .....................................................................................................................................91 157. Mango pickle......................................................................................................................................................91 158.....................................................................................................................................................................................92 159. Rasmalai..............................................................................................................................................................92 160. Jalebi....................................................................................................................................................................93 161. Basoondi.............................................................................................................................................................93 162. Sweet pongal......................................................................................................................................................94 163. Dal payasam.......................................................................................................................................................94 164. Kozhukkattai.......................................................................................................................................................94 165. Poli .......................................................................................................................................................................94 166. Somaasi...............................................................................................................................................................94 167. Baadhusha ..........................................................................................................................................................95 168. Ribbon Murukku ................................................................................................................................................95 169. Omappodi............................................................................................................................................................95 170. Seedai..................................................................................................................................................................95 171. Thattai .................................................................................................................................................................95 172. Thenkuzhal.........................................................................................................................................................96 173. Motichoor Ladoo...............................................................................................................................................96 174. Kozhakattai.........................................................................................................................................................97 175. Brinjal Curry........................................................................................................................................................97 176. Green Pulao.........................................................................................................................................................98 3
................. 226............ 224................................................. 231......105 Dum Gobhi................................................................... 200...............131 Brown Gravy........................................... 197............................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)............................................................................................................................. 199....... 222..............115 Rasmalai..............................................................................................123 Letil Soup................................................................101 Masala Vada........................ 190........... 232..................................116 Instant Dhokla............................................................... 204...............................................................................................125 RAJMA CURRY .......................................................................................................................124 Tum Yum Soup.................................................................................................................................................................................................................................................................................................................................................111 Sweet Shakarpara (Diamonds).............................................. 189......................................... 194.............. 223...103 Aloo Gobhi Methi Ka Tuk.............................................................................................................. 192............................................................................................... 233...........................................................................................................128 Badshahi Baigan ................................................................................................................................................... 229..... 185........................................................................... 202.............................................................................132 Raabdi..............................108 Malai Kofta........................................ 182................. 180.................................................. 205.............................116 Matar Palak.... 186..... 206.123 Hara Nariel Ka Shorba...............................................................................................................................................Provided by: www................................................................................... 214.................................. 201..............................................................................................................................................................................103 Bhakar Wadi.................129 Red Tomato Gravy...................................127 Kofta Lajawab...................... 211.......................................................................................................................................122 Corn Soup with Vegetables................ 208..............................................................................................................................................................................................................................................................100 Pulihora (Tamarind Rice)...............................................................................114 Dahi Wada ........................................................................109 Vegetable Kofta ................................................................................ 196................................ 183...129 Green Gravy................................. 213............................................124 Sweet Corn Soup ..121 Healthy Tomato soup.................................................................................................................................................................................................................................................................................................................................................................................108 Vegetable Jhalfrazie ........... 198..................104 Khatti Arvi Ka Saalan.................102 Ravva Dosa ....................................................................... 212.......................................120 Chakali....................................................................................................................................................................... 188...............113 Red Beet Paratha......................................................................................128 Beetroot Parathas .............................................................................................................................................118 Tamilian Kurma ..............................................................................................................................................110 Rasmalai...........................................112 Dryfruit Halwa.... 221................... 184................................................................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry).......................................................................................................................................................................................................121 Moong Soup With Paneer ................................................................................................................................ 195..............................................................132 4 ..................................................119 Vegetable Korma ...................109 Navaratna Curry ..........Org 177...................................................................... 203.........................................................................................................113 Green Onion Bhurji................................................................................................................................................................................................................................... 215.............. Baigan fry Recipe................................................................................................................. 225...........123 Lentil and Vegetable Broth.......................................................................................................................................................................................................................................................................... 228..................................................................................................................................................................... 181.................111 Besan Ladoo............ 207................................FoolzParadize.................... 210........................ 209............................................................................................................................................................. 216.................................... 187................................................................................................................................................................................................................................122 Green Peas Skin Soup...................................................130 White Gravy ..................................................................112 Dal Payasam..................................................................................................... 178...............117 Aloo Mutter........................................ 227.............................. 179.................... 235.............................................................................................................................. 234.......................................99 Onion Rice ................................................................................... 217................................................107 Sarkarai Pongal............................................................................................................... 219................... 218....125 MALAI KOFTA CURRY................................119 Mixed Vegetable Kofta in Tomato Curry .. 230...................126 Cheesy Sweet Jamuns.........................................................................118 Venn Pongal............................106 Garam Masala ..............111 Cashewnut Barfi................................................................................................................................ 220......................................................................................................................................98 Kozukkattai (Stuffed Rice Balls).........................................................113 Mysore Bonda ................................. 193...............................................131 Besan Burfi ........................................................................................................................................................................................................................................ 191...............................................................................................................104 Dum Ka Karela .......
......................................................................................... 282................................Org 236.... 273............................................ Ras Malai ................................149 Rice Uppuma .................................... 255............................151 Poli ....................................................................................................................................................146 Rasavangi ...............................148 Maavadu (Tender mango pickle).....................................................................................................................................................................................................................................................................................................................................................................................................................................................147 Palak Paneer........................................................................................ 279...141 Sambar Masala.............................................................. 265................................................................................................143 Dosai.......................................................................................................................................................................................... 262....................................................................... 276............FoolzParadize...............................................................146 Halwa ....................................................................................................133 Rasagulla.. 261..........................................................................................................................148 Aavakkai (Mango pickle).............................147 Stuffed Brinjal Curry.....................................................................................................................................................Provided by: www...................................................................................148 Gonkura Thokku ... 294............................................................................................................................... 289...................................149 Aval uppuma ..134 Dum Aloo........................................... 240. 283............................................................................................. 291...............................................................................................................................152 5 .147 Tomato pickle . 238..................................................................... 266.......................142 Didir Onion Rava Dosa............. 244........................................................................................ 260...........................149 VenPongal..............................................................................................................................................143 Basic Curry Sauce.......... 292................................................................................................................................................... 242. 257..................................... 254..... 267................................. 248.......... 272............................................................................151 Jilebi.........................................................148 Tamarind pickle (Pulikkachal) ........................................150 Rava dosai .................................................................................... 253..............134 Bhindi Masala ...................................................................................................................................147 Maida Bonda... 277....................................................................................................................... 258..............................................................................................................................................................................................................................................................135 Rasam Masala ........................................................133 Dum Arvi............................141 Vada ...........................................................................................................134 Matar Paneer.............................................................................................. 271................................... 287...................................................................................................... 270..............................................................150 Maida dosai........................................................................................... 288..................................................................................142 Didir Dosa.................... 278....................................................................................................................................143 Biryani.............................................................................................................................150 Uthappam.138 Sambar........................149 Mangalore bonda ...............................................................................................................................................................................................................................149 Dal Vadai (Aama vadai) .......... 245........................................................... 256..........................................151 Laddu...............................................150 Morkkali....149 Rawa Kichadi..............................................146 Bengan ka bhurta..................................................................................... 246.......................................................................................................................................................................... 274.........................................................................................................................137 Mangalore Rasam....................................................................................................................................... 249...................................................................................................................................................................................................148 Ginger Pickle ................................................................................................................148 Lime pickle ...............................144 Double Ka Meetha (Bread Pudding)..........................................................150 Masala Dosai...................................................... 281.............................................. 269................................................................................................................................................................................................................................................................148 Curd Vadai..........145 Kadhi.......... 251......................... 293...................................... 285.......................................................................................................................................................................................................................................................................................................148 Cabbage Vadai...................... 268............... 263........................................................................ 247..... 284..........................................................................................................................................................................................................................................151 Rava laddu (Ravaalaadu)............................................................................................................................................................................. 259.................... 286......................147 Rava Bonda .....................................136 Mangalore Rasam Powder...................................................151 Sakkarai Pongal................................................... 239...................................... 250................................135 Vegetable Jalfrasie .........149 Urud Vadai (Medhu vadai).. 237........................................................................................................................................................................ 252....................................................... 290........................................................................151 Kozhukkattai...................140 Cauliflower Curry .......................................................................................... 280.........................147 Coconut Milk Pulav............................................................................................................................................................................................................................145 Indian Cream of Tomato Soup....146 Toll House Pan Cookie ..................................................................................................................................... 243................................................................. 241........... 275...............................................................................................................................................................149 Sevai (Idiyappam) . 264........................
........... 319..................................................FoolzParadize..................... 326...............................................................................156 Kanjeepuram Idli........................................ 301........................................................................................................................................................................................................................................... 329................................................................................................................................... 322.......... 314.........................................................................................152 Sweet Puttu............................. 304................................................................................................................................ 300................................................................................. 299............................................................................................................................... 325...................................157 Moor Kali................................................................................................................................................................................................. 323..........158 Vazai Thandu Curry....................................................................................... 298........157 Eggplant Gotsu..................................... 307.......................................................................... 328.................................................................................................................................. 303........................... 324....................................................155 Spinach Vadai.......................................................................................................................155 Potato Bhonda ................................156 Ordinary Adai................................................ 316..............................................................159 0....156 Rava Dosai...................................................................................... 6 ...................................................................... 308...............................................................................................................................................................................................................................................................................................152 Milk Appam...............................157 Peseret...................................................................................................................................................................................................................................................................152 Panchamritham (fruit salad)......................................................................................................................154 Vermicilli Masala Vadai......................... 320...152 Sweet Adai........................................................................................................156 Vella (Jaggery) Dosai................................................................159 Paal Poori (Sweet Poori)........... 332................................................158 Potato Podimas ...............................................152 Chole.........................158 Badam Kheer........... 309................................................... 312.......................................................................................155 Kara Vadai..................................................... 311............................................................................................................................................................................................................................153 Kunuku....... 305..............................................156 Thaval Adai........................................................................................ 327...... Somaasi... 296....................157 Tamarind Uppma .....................................................................................................................................155 Bhonda ................................................................................................................................... 321.................................................................................................................................................. 318......................................................................................................................................... 302.................158 Plantain Curry.158 Venn Pongal.........................157 Plantain Puli Curry ............................................................................................................................................ 297................................................................................. 330.............................................Org 295....154 Cashew Kunuku ............................................................................................154 Madhur Vadai.................................. 315..........156 Aval Dosai...............................155 Idli....................... 313...154 Medhu Vadai......................................................................................Provided by: www.......................152 Paanagam.................................................................................................................................... 306............................................................................ 317.............................................................................................................................155 Thukada .......................................................152 Palak Paneer...............................................................................................153 Oatmeal Raisin Cookie ..... 331....................................157 Eggplant Podi Curry ................................................................................................. 310..................................................................................................................................
garam masala 1/2 tbsp. lemon juice 1/2 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. ghee salt to taste METHOD: Put the washed spinach in a pan. butter 4 tbsp. Cut the potatoes into big pieces. Gobi Manchurian INGREDIENTS: 7 . 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. Cover and boil over a high flame for 2 minutes. or hold under running water in a colander. onions and fry till very tender. add green chilli and run for a minute. Add all the dry masalas and fry till ghee separates. Cool quickly.Org 1. When it resumes a boil sprinkle the flour and stir well. Serve hot with naan or parathas or even rice. Boil for 2-3 minutes. do not make very smooth. Drain the potatoes. Add spinach and potatoes.FoolzParadize. Heat ghee and fry potatoes till light brown. instead of atoes. red chilli powder 1 tsp. Put in a mixie. Pour over the vegetable and mix gently. wheat or other flour 1 tsp. Note: You may use boiled peas. Keep aside. add very little water (just a sprinkle) and a pinch of salt. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Add the ginger. Add the tomato and further fry for two minutes.Provided by: www. cinnamon-clove powder 1/4 tsp. boiled corn kernels or paneer chunks in the above dish. Keep slightly coarse. keep aside. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. In the same hot ghee add the cumin seeds.
Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3.potato. Sindhi Saibhaji Ingredients: 1 each . Gradually add to the gravy and stir continuously till it resumes boiling. Same procedure for veg. tomato. french beans 8 . ladyfinger (okra) 100 gms. cornflour to 1/4 cup water and dissolve well. 1 small bunch spring onoin finely chopped 2 tsp. Add 1 tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water.FoolzParadize. Fry as above and proceed as above. red chilli powder 2 red chillies. manchurian (with gravy or dry).carrot. Serve hot with noodles or rice. onion. Stir fry for a minute. garlic finely chopped 1/4 cup plain flour 3 tbsp. small cabbage. Sprinkle 1 tsp. oil 1 1/2 cups water 1 tbsp. garlic and crushed red chilli and fry for a minute. Add 1 1/2 cups water and bring to a boil. ginger finely chopped 1 tsp. to which a tbsp. Add florettes and soya sauce. capsicum. dry 3 tbsp. Dip the florettes in the batter one by one and deep fry in hot oil. Boil for two more minutes and remove.cornflour. cornflour on the florettes and stirfry for 2 minutes. add remaining ginger. cauliflower clean and broken into big florettes. cornflour 1/4 tsp. In the remaining oil. spring onions and soya ce at this stage. but instead of using only cauliflower. Add the salt and spring onions. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Make florettes as above and instead of adding water as above. brinjal. adding 1/4 tsp. add fried florettes.Provided by: www. Boil till the gravy becomes transparent. Keep aside.Org 1 medium. each of ginger and garlic and red chilli powder and salt to taste. Variations: Dry manchurian can be made by omitting the gravy. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
cover and pressurecook for 3 whistles. 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 . Mix well. Add all masalas and mix. wash and chop spinach and vegetables except tomato. oil 1/2 tbsp. open and handblend the contents. add all the vegetables.Org 1/2 bunch each spinach. Clean. Heat oil in a pressure cooker. Cool the cooker.Provided by: www. ghee add a pinch of asafoetida add to the mashed vegetable. 1/2 bunch any other leafy greens. dhania (coriander seed) powder 1 tsp. paneer (cottge cheese) 3 tbsp. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. salt 1/2 tsp. add enough water to cover the contents. ghee 2 pinches asafoetida METHOD: Clean and wash dals. red chilli powder 1 tsp. turmeric 3 tbsp. Place whole tomato on top. spinach and dals. coriander. Shahi Paneer Ingredients: 250 gms. Heat 1/2 tbsp.FoolzParadize. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. khatta (3 leaved) greens.
Potato in Curd Gravy Ingredients: 3 medium. add milk and paneer fingers and boil for 3-4 minutes. heat gravy.Org 1/4 cup beaten curd 1/2 tsp. turmeric powder 1/4 tsp. Fry for 3-4 minutes. Add 1/2 cup water and cool. Just before serving. covered. Add tomatoes and cook for 7-8 minutes. Making time: 45 minutes. add gravy and other ingredients except milk and paneer. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Add curd and cook for 5 minutes.ginger. garam masala salt to taste 1/2 cup milk 2 tbsp. Boil to get a very thick gravy. Makes for: 6 Shelf life: best fresh. red chilli powder 1 tsp. 5. tomato sauce To garnish: 2 tbsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . grated paneer 1 tbsp. green chilli and cardamom. Add onion. salt 1/2 tsp. Heat remaining ghee. Garnish with chopped coriander and grated paneer. dhania powder 1/4 tsp. Heat half the ghee.Provided by: www. Blend in a mixie till smooth. chopped coriander Method: Chop the paneer into 2" fingers.FoolzParadize. red chilli powder 1/2 tsp.
Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander.FoolzParadize. When they splutter. wheat flour 1 tbsp. Makes for: 5 Shelf life: Best fresh 6. add ginger-garlic. 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. each ginger. ghee salt to taste 11 . Stir continuously after adding curd.Org 1 tbsp. Serve hot with thin wheat chappaties and rice. Mash 3-4 pieces fine with hand. Heat oil. coriander chopped 1 tbsp. each cumin. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Mix all the dry masala in 1/4 cup water.Provided by: www. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. mustard seeds 1/4 tsp. chilli and curry leaves. Add the masala mixture and fry for 2 minutes. oil Method: Cut potatoes into big pieces. Stir well. garlic grated 2 green chillies slit 1 tsp. 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. Add the remaining water and all the potato and flour. Keep both aside. Add the seeds (cumin and mustard). Making time: 30 minutes.
roti or paratha. khuskhus (poppyseeds) 1 tsp. 2 1/2 tsp. khoya 12 . cashews and raisins and boil till the gravy is thick and the fat separates. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. cream 75 gms. sugar 2 tsp. milk 50 gms. Add the dry masala and salt and fry 2 more minutes. Malai Kofta Ingredients: Gravy: 125 gms. nutmeg powder 1/2 tsp. khoya or paneer 150 ml. turmeric powder 1 tsp. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. cashewnuts 3 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7.coriander and chopped cherries. drain and keep aside. add the wet masala and fry for 2 minutes. cuminseeds 2 tsp. Garnish with grated cheese . grated ginger 1/4 tsp. add fruit. mix together curd and cream and add to gravy.Provided by: www. Add butter to ghee and heat.Org Dry Masala: 1 tsp. Chop all the fruit fine. ghee Kofta: 50 gms. Serve hot with naan. white pepper powder. Add the carrots and peas. Heat ghee and fry cashews. Allow to thicken a bit.FoolzParadize.
8. peel and smash them. Mix together all the ingredients except raisins and cashews. mashed 1 onion finely chopped 13 . Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Making time: 45 minutes. coriander chopped 1/2 tsp. Flatten. to a paste. Take a ping-pong ball sized dough in hand. warm oil water to knead dough For filling: 2 potatoes large boiled. except ghee. Garnish with grated cheese and chopped coriander.Org 50 gms. chopped coriander Method: Koftas Boil the potatoes.FoolzParadize. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. add powdered spices and fry for 2-3 seconds. Makes: 10 koftas with gravy. Wet grind all the other ingredients. Warm the koftas either in the oven or on the tava. paneer 5 medium potatoes 20 gms. Serve hot with naan or parathas. Add paste and fry further for 5-7 minutes stirring well. cardamom. raisins 4-5 green chillies chopped fine 1/2 tsp. Optional: You can deep fry the koftas also. Add 2 cups water and simmer on low for 15 minutes. peeled. grated cheese or paneer 1 tbsp. Dry grind and keep aside. nutmeg and cloves together. Shelf life: Best fresh. Heat ghee in a skillet. Keep aside. Gravy: Roast the cinnamon. Place 2-3 cashews and raisins in the centre and shape into a ball.Provided by: www. cashewnuts 20 gms. cum seeds in salt to taste Garnish: 1 tbsp. ginger grated 1 tsp. To serve place warm koftas in a casserole. Repeat for remaining dough.
Cut into two halves. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. or tomato sauce. red chilli. 14 .Org 2 green chillies crushed 1/2 tsp. Add coriander. ginger crushed 1/2 tsp. 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. Cover with moist cloth.Provided by: www. coriander seeds. coriander seeds cru shed 1 tsp. garlic crushed 1 tbsp. Cool. Add more water little by little. Run a moist finger along diameter. keep aside for 15-20 minutes. Drain on rack or kitchen paper. Re-cover. add onion. green chilli. add ginger. salt. saute till light brown. Join and press together to make a cone. Serve hot with green and tamarind chutneys (refer chutneys). To proceed: Make a thin 5" diam. round with some dough. turmeric. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour.Mix well till crumbly. kneading into soft pliable dough. Stir further 2 minutes. For filling: Heat 3 tbsp. lemon. of filling in the cone and seal third side as above. turmeric powder 1/2 tsp. or the samosas will turn out oily and soggy. Do not fry on high.FoolzParadize. deep fry on low to medium till light brown. Keep aside. Make five to six. Beat dough on worksurface and knead again. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Place a tbsp. garlic. salt and little water. Add oil. add potatoes. Making time: 45 minutes Makes: 20 pieces (approx. garam masala. Stir fry for 2 minutes. oil. Put in hot oil. Stir fry for a minute. garam masala 1/2 tsp.) Shelflife: Bestfresh 9.
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Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time: 20 minutes (excluding soaking time) Makes: 15 vadas (approx.) Shelflife: Best fresh
Hot Kachori
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. 15
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Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Spicy Sev
Ingredients 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method 1.Mix the chilli, oil, salt and seeds into the flour. 2.Add enough water to make a dough which is quite gooey. 3.It should not be pliable but sticky. 4.Grease the inside of a Sev-press, fill with the dough. 5.Press into hot oil, and fry lightly on both sides. 6.Drain well and cool before storing. Variation: You may adjust the chillies as per taste. 16
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You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time: 15-20 minutes Makes: 250 grams approx.
Pear and Mango Chutney
Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method: Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.
Green All-Purpose Chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 17
maize flour Method 1.Add few pinches salt. Note: Sev is a fried Indian snack made of gramflour. each ginger & garlic grated 3 green chillies 1 tbsp. garlic. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. except oil and asafoetida . saute till brown. oil 1 clovette garlic Method: Put all the ingredients . 4.Stir well and cook till oil separates.Add both greens.Mash well.Heat oil in the pressure cooker direct. 9. ghee 1 tbsp. Try using no water or as little as possible to make the chutney keep longer. except cheese. (2 whistles). green chillies. Heat the oil and add the asafoetida and put in the mixie. 18 .Garnish with cheese. 3. garam masala 1 tbsp. stir.Provided by: www.Add all other ingredients. oil 1/2 tsp.FoolzParadize.Org 1/2 tsp. 5. drain.Heat ghee in a pan. 11. 10. Run the mixie till a smooth chutney is obtained. stir.Chop both greens. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. wash. Store in a clean glass bottle.Serve hot with makki ki roti. in a small mixie. 1 cup water. 8.Pressure cook till done. 12. 6. Add water as and when required. or paratha. 2. add onion. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp.Add ginger. jaggery salt to taste 1 tsp. 7.
¼ cup yellow moong dhaal . Adai Rice . powdered cardamon and cook again for a while. Sweet Pongal Ingredients (for two people) :Moong dhal .1/2 cup.¼ cup thoor dhaal . Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Milk Coconut cashew jaggery raisins (khish-mish .Provided by: www. 17. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. This is done because sometimes jagerry has mud and stones. Break the jagerry and put in water (very little) and make a syrup.¼ cup chana dhaal .¼ cup red chillis 19 . Add fried coconut. cashews and raisins. Serve hot in two cups with a spoon of ghee. Rice . After we make the syrup strain it through tea strainer.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.1/2 cup.½ cup urad dhaal . Then make vada shape and deep fry in oil.FoolzParadize. Meanwhile cut coconut in very small pieces and fry in ghee. Fry cashew and raisins also separately. Then soak rice and dhal separately for 10 minutes. Add three big table spoons of ghee. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night.dry grapes) cardamom ghee.k)and cook it seperately (in two different containers). Add jaggery syrup and again cook till even it gets absorbed. Thoroghly wash and keep it in cooker with the right water (lesser is o. Grind dhaal in little water. 16.
FoolzParadize. Take into a bowl. surti ghari. while making the rest of the recipe. 20 . gulabjamoon. Grind with little water. This will avoid excess wastage of time and unnecessary cooling off. add 1/2 cup milk. Following are the steps shown to make sugar syrup (chashni) in the right way. checking the consistency required as above. Make syrup side by side of making the recipe. curds 300 gms.Put both in a deep saucepan to boil. imarti. e. Mix in cardamom powder and dissolved saffron and half nuts. prepare the syrup on a second burner. b. Rub saffron into 1 tbsp.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. mohanthal. Boil some more and when 1 tar forms. etc. of the fried flours.Put back to boil. Pass through a big holed strong strainer.Check frequently. After this stage do no stir briskly and continuously or the sugar will recrystallise. never plas tic. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. then it is 3/4 tar (thread). (6-7 hours). it proceeds to thicken to the next stages very quickly. On further boiling two tars are obtained and this is used in sweets like burfis. top with remaining nut crush. it is used in soaking pancake pancakes like malpua. g. 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. etc. f. etc. sugar 1/2 tsp. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). milk till well broken and dissolved. 18. This consistency is generally used in dipping sweets like.Always use a metal strainer or moist cloth to strain the hot syrup.When a thick scum is formed on the surface of syrup. etc. Shrikhand Ingredients 1/2 kg.Org salt Soak everything in water over night. stirring occasionally.Use as required in the recipe. Chill for 1-2 hours before serving. Keep aside for 25-30 minutes to allow sugar to dissolve. h. Empty into a glass serving bowl. To save time. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled.Provided by: www. as the recipe demands. it is time to strain. pressing with hand or spatula. reheating the syrup too many times will alter the texture of the resulting sweet dish. Keep aside. add sugar and mix. cardamom powder few strands saffron 1/2 tbsp. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. but there is stickiness in the syrup when tested. Beat well till sugar has fully dissolved into curd. c. because once the first thread forms. 19. jalebi. a. If no thread is formed. boondi.When the mixture comes to a boil. d.
Place same sized ball of filling in centre. Roast on warm griddle till golden brown. Take a morsel sized ball of dough. OR Shallow fry on griddle like a paratha for a better flavour. Take on serving plate. so as not to charr. jaggery (molasses) 1 tsp. channa (yellowgram) dal 300 gms. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken.Provided by: www. life all round and seal. Pass through an almond grater little by little till all dal is grated. garam masala and some mashed dal. add enough water to make a soft pliable dough. add pulp at the stage of adding cardamom and saffron. ( a thin curry made using black masala. But this method will consume more ghee and therefore calories. cardamom powder 150 gms. 20. Mix ghee. Apply a tsp. 21 .Org Making time: 20 minutes (excluding tieing and keeping time) Makes: 6-7 servings Shelflife: 3-4 days refrigerated Variations: To make fruit flavoured shrikhand eg. of ghee all over top. Mix well into dal. mango. Serve hot with dal or amti. flour.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.FoolzParadize. Reroll carefully to a 6" diameter round. Drain in a colander for 10-15 minutes. Puranpoli Ingredients 300gms. Repeat other side. Note: The water drained from boiling dal is used to make the amti. Mash jaggery till lumps break. plain flour 1 tbsp. Keep aside. roll into a 4" round.
Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. finely grated coconut 250 gms. 3. water and milk as shown in introduction. Make syrup out of sugar. Cool. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Beat well with a large fork till the mixture forms threadlike flakes.Spread in a greased plate. Store in airtight container. Bring syrup to 2 1/2 thread consistency. Keep aside to cool a little. Use method as shown in introduction. Pour at once into the flour mixture.FoolzParadize.) Shelflife: 2 weeks 22. sugar 150 ml.Org 21. Add flour mixture and roast on low till light golden.Stir well and cook till soft lump forms. Making time: 45 minutes Makes: 20 pieces (approx. 2. Pour onto a greased surface or thali and roll to 1" thickness lightly. cut into 1" squares. Prepare syrup simultaneously. pour in the syrup. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together.Warm coconut in heavy saucepan. Cool. Heat ghee in a heavy saucepan. cardamom seeds crushed coarsely 2 tsp. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. wrap individually into square pieces of thin plastic sheet. water ghee for greasing plate Method 1. 4. Coconut Burfi Ingredients 250 gms.Provided by: www. 22 .Prepare syrup with sugar and water to 2 1/2 thread consistency. milk 1/2 tsp. stirring occasionally.
Place over a tumbler and pour in some batter. 23 .Cut into squares. More is weather is cold. Grind to fine thick batter. Lower flame and allow to crisp turning once.Provided by: www. make a ring first. If not available. make a buttonhole type hole in centre. Shape the imartis as follows. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. then form small ringlets all along the ring. form imartis in the hot ghee. 5. store in airtight container. 7.Add colour and mix very well. drain and dip in hot syrup. Put water little by little.Keep aside for 3 hours. 12. drain and serve.Using either an imarti bottle (with nozzle) or cloth as shown in note.Wash and drain. 8. (2) Soak in syrup as required.FoolzParadize. depending on size of frying pan. 3.If using a mixie. 2. 6. 6. Hold like a pouch and press out imartis like icing.Sprinkle cardamom powder (optional).Org 5. 9. ghee to fry Method 1. 10.Make 4-5 imartis at a time. Note: Use a flat bottomed frying pan. 11.Make 1 tar sugar syrup as shown in introduction. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.Soak urad dal overnight in plenty of water. 4. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. cardomom ground 500 gms.Remove from ghee. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23.Soak for 3-4 minutes. Till you come to the start.Add cardomom powder to syrup.Repeat for remaining batter. beat the dal well by hand till fluffy after grinding. take a 12"x 12" thick cloth. water saffron colour 1/2 tsp.
Org 24. It takes a while to cook Stir gently till a soft lump forms.FoolzParadize.Provided by: www. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. Once the sugar dissolves. Do not allow to stick to bottom. on the sheet. Cook on slow flame. Spread some of the coconut on a butter paper sheet. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. 25. cashew. 26. non-stick pan. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. 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. stirring continuously. all the coconut to cover it. add the cashew (powdered) and elaichi Cooking. stirring continuously. 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. 24 . Grease hands and take a chunk of the mixture and roll into a thick roll.
Add the chenna and boil till the mixture thickens. After a while it should turn a light brown and aromatic. stirring continuously. Carrot Halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee Method Peel and grate carrots Put milk and carrots in a heavy saucepan. Serve hot. stirring continously and gently till ghee begins to separate. apply silver foil and sprinkle the chopped nuts. Carefully pour hot milk and stir.Provided by: www. Set in a tray. Add ghee. stirring all the while till softly thickens in a lump. wash and grind to fine paste. stirring occassionally. Put the remaining milk in a heavy pan and boil to half. 27.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. saffron and colour. elaichi. 25 . Use a long-handled spatula as the mixture tends to splatter. Add sugar and cook further till thickens. take in a plate and press down. 28. stir continuously.FoolzParadize. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 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. press out excess water. decorated with a chopped almond or pista. stirring continuosly. add the sugar and cook. Decorate with chopped nuts and serve hot. Heat ghee in a heavy pan. Do not knead. Once it starts thickening. Boil till thick. Add the sugar and continue to cook. Add paste and cook on first high then slow flame. Once the chenna settles sieve through muslin cloth. When thickens.
Cook on low turning continuously till ghee oozes.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Garnish with almond or walnut in centre of the halwa. elaichi. Add ghee. When slightly thick add khoya and cook. 30. stirring continuously. decorated with a chopped almond or pista. stirring occassionally. Boil till thick. Add milk and boil in heavy saucepan. stir continuously. Once it starts thickening. saffron and colour.Provided by: www.1/3 cup sugar 150 gms khoya or milk powder made paste. Add sugar and cook further till thickens. 2 .FoolzParadize. Serve hot. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . 31. Add sugar and ghee.Org 29. 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.
Once the dal stops sticking to the vessel. Once sugar dissolve add a few tblsp. add elaichi and dissolved saffron.Provided by: www. Atte ka seera 2 tbsp. not allowing hand to be scalded. Further boil till the syrup become sticky between the fingers. of milk. Method Soak the dal for 5-6 hours. stir gradually till golden brown. Stir very carefully. 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 the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. and ghee begins to separate. As the syrup boils the scum will rise. (One thread should fall when poured from a tilted spoon) keep aside. Grind dal fine either in a stone grinder or electric grinder or mixie. Wash and remove the skins well.FoolzParadize. Heat the ghee in a heavy kadai (vessel) and add dal. Keep stirring rigorously to avoid burning. Remove with a strain. Decorate with chopped dry fruit.Org elaichi powder water about 250 ml. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. 32. Serve hot especially on a cold day. 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 nuts 33. Cook slowly till all water is absorbed. Use as little water as possible. Pour the hot syrup. Put sugar and water in a pan and put to boil. wheat flour 2 1/2 tbsp.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Add ghee. Add sugar and cook further till thickens. Strain the milk through a muslin cloth. Meanwhile heat the sugar and water in a wide sauce pan. Add rava and cook on low heat. elaichi. Add half the milk.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. saffron and colour. Keep as it is for 5 minutes. Wash the chenna in the cloth under cold running water. stirring occassionally. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. coconut flakes and saffron. Shelf life : 15 days 35. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. stir continuously. Reheat the milk and bring to a boil. Stir slowly till the milk is fully curdled. Mix well. Stir for 3-4 minutes. Cool the milk for a couple of hours. 28 . Once it starts thickening. Keep aside cool for some time. Serves: 12 helpings Time required: 1/2 hr.FoolzParadize. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Stir continuously. Bring to a boil. decorated with a chopped almond or pista. Wet hand with milk and shape the mixture in ladoos. Boil till thick.Provided by: www. Add cardomom powder. When the rava turns light brown add the sugar. Remove the cream layer. 34. Add the citric acid dissolved in some water. Serve hot.
cardamom powder 29 . leaving a soft lump. Powder sugar . Take a small fistful of mixture . Serves: 36 pieces Time required: 1/2 hr. Make twelve equal sized balls of the dough. Press 2-3 slices of pista on the centre . Repeat for remaining mixture . Add cardamom powder & colour . powdered sugar 1 tsp. Khoya is available in most Indian sweetmeat stores anywhere. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Heat on low flame . Turn out carefully . Serves: 6 helpings Time required: 1/2 hour. 36. cardamom powder cookie mould Method: Grate khoya . Shelf Life: 15 days (refrigerated) 37. Note on khoya. OR Substitute with 1 tin (400 gms. Mava Burfi Ingredients: 500 gms khoya 300 gms. Pedhas INGREDIENTS 500 gms. Lessen sugar by 1/2.Provided by: www. Cool for 10 minutes . Mix well . Cover with a perforated lid. Boil milk on high flame in a large heavy saucepan till water evaporates . Form a ball . Take off from heat and cool them to room temperature. Boil till a soft lump is formed. Let them into the boiling water.) condensed milk and 1 cup milk. Cook till mixture thickens . Press into the cookie mould . Stir continuously while cooking. khoya (mawa) 300 gms.Org Press out the excess water and remove in a wide plate. It should form a very soft lump . stiring continously . Add essence and chill for at least 4 to 5 hours. Making at home consumes time but isn't that difficult. Stir frequently while cooking. Gently knead into a soft dough by passing between fingers. Boil for 13 to 15 minutes. Mix together in a skillet .FoolzParadize.
Mix well. khoya 125 gms. 39.Add essence and remove from flame. 2.Provided by: www. plain flour 30 . stirring continuously.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Roll both parts separately. Cook on slow flame.Add condensed milk and cook on slow flame. stirring continously.Cool. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms.Sprinkle powdered elaichi and decorate. Cook till the mixture is a very soft lump.FoolzParadize. Put into a heavy saucepan. yellow colour Method 1. Variation: To make chocolate mava burfi: Follow till * as above. 4.Cook till thick and sides leave. 5. chocolate colour. Place the chocolate on the mava layer. 8. Serves: 25 helpings Time required:1/2 hr.Mash paneer. Mix in tne sugar. Continue as for mavaburfee. Note: Burfi is usually cut into 1 1/2 inch squares. 6. 3. Cool a little. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Roll lightly. 7.Pour on plate. Make ladoos. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Make incisions with knife to cut in the desired size and shape. Spread on the working board silver foil carefully and evenly. Shelf life: 10 days 38.Org 2 sheets silver foil (edible) Method: Mash khoya . Gulab Jamoon Ingredients 500 gms.
Take the sugar in a heavy pan and add water to just cover the sugar.Provided by: www. 3. Sieve in the flour and soda together. Sweet Kachori Ingredients: For filling: 200 gms. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . Strain and boil again. Drain and transfer to a glass bowl. 3. ghee For syrup: 250 gms.Repeat for all the balls.When they rise up put back on fire and fry till medium brown. 6. 5. 9. When done pour the remaining syrup over the jamoons.Mix well to form a soft dough. Use as much milk as required for kneading. baking soda 1/4 cup milk 1/4 tsp. Let in some of the jamoons.Remove from ghee and put in the syrup. Take off fire and cool a little.Boil and add a tbsp. Serves: 25-30 helpings Time required: 1 hr. 8. Makes about 25-30. Soak for 10 minutes. cardomom powder 1 pinch saffron strands 250 gms. Shelf life :2-3 days. To make the syrup: 1. cornflour 30 gms.Heat the ghee very well.Microwave lightly or warn over boiling water before serving. while dropping from a spoon it falls in a thin single thread. 2.Make balls of even size. sugar ghee to deep fry Method 1. 4.Crumble the khoya. 2. 7.Org 1/4 tsp.FoolzParadize.Mix in the cardomom powder and crushed saffron. plain flour 1 tbsp. khoya 50 gms milk powder 1/2 tsp.nutmeg-cardomom -cinnamon powder For cover: 250 gms. of milk to separate the dirt. (1 week refrigerated) 40.The syrup is done when .
make a hole in the centre of each (approx. 14. 41. 32 . 10.Pour about half tbsp.Boil sugar and water adding a tbsp.Cover with a wet cloth.Add enough water to make a soft pliable dough. 8. of milk to clear the syrup. 10. cumin seeds 1 tbsp.Mix ingredients for filling.When slightly cool. 15.Allow to dry on a clean cloth for 25-30 minutes. The mixture should be soft and crumbly.Org Method 1. Keep aside 4.Drain and cool completely before storing. 2. Shelf life: 10 days . 5.Provided by: www.Deep fry in hot oil till a light browning appears.FoolzParadize. oil salt to taste oil to deep fry Method 1. add all other ingredients. 7.Strain.Make 15 to 16 flattish balls of the mixture. Time required:2 hr. 9. 5. 2. Serves:15 helpings .Repeat for remaining kachoris. 11.Roll one part into a puri. coriander very finely chopped 1 tbsp. heat ghee and fry on low flame till light brown.Prick on both sides with a fork. 3. Crush and add the saffron.Boil till the syrup is slightly sticky between the fingers. red chilli powder 1/2 tsp. omam seeds (ajwain) 1/2 tsp. of syrup and roll kachori around to let the syrup spread. turning once.Pull up all the sides to seal the mixture and press in centre. 6. 6.Mix both flours together. 13. diameter). Keep aside. place one mixture ball in the centre.Make 5 to 6 such kachoris.Mix ingredients for cover.Mix them well in the flour.Allow to stand for half hour before serving. 7. 9. 4. Using water knead to a pliable dough. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. 12.Divide dough also into 15 to 16 parts. except oil to deep fry.Divide dough to make small (4" diameter) thin rounds. 2cm. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Do not over fry. 3.Make a well in the centre. 8.
Keep aside on a dry cloth for 1 hour.The dough should be stiff but pliable.Provided by: www.Warm the water. 6. 6.Divide dough into 4 parts.Mix the cardamom powder and ghee in the flour. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 8. 3.Org Making time: 30 minutes Makes: 25-30 pieces 42. sugar and ghee together till sugar dissolves.Heat the water and jaggery till all of it dissolves in the water.Cut with a cookie cutter or knife into small diamond shapes.Deep fry in hot ghee over slow flame till light golden brown. 9.Drain well and keep aside till cool. 5. Makes: 2 1/2 cups. 5.Knead the flour with the jaggery water. 2. Shankarpala Ingredients 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method 1.Store in clean. 7. 43.Add maida and knead into a soft pliable dough. 4. 2.Strain and cool a bit.Roll into chappatis 1/3" thick. 7. 33 .Knead each with palm and roll into 4" rounds. 4. dry containers. ghee ghee to deep fry Method 1.FoolzParadize.Break into approx. 3.Lift with spatula and loosen. 20 parts. Making time: 45 minutes. cardamom powder 1 tbsp.
Make small (4 ") rounds. 11. 4.Cool and break in fine crumbs with fingers. 3.Check for sweetness.Make many tiny slits with knife or fork on each on both sides. For filling : 1. 7.Roast coconut flakes lightly.Place 1 tsp. 5.Keep aside. not too thin not too thick . crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.FoolzParadize.Org 8.Roast khoya to a light pink by stirring continuously over low heat.Deep fry in hot ghee on low till light brown on both sides. 5.Store in airtight container after cooling completely.Seal edges by twisting or pressing together .Fold over the other half.Mix all other ingredients. 4.Dry on clean cloth for 30 minutes. 2.Deep fry in hot ghee on low flame till light golden in colour. Note: You may use a karanjia mould for filling them if available. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 10.Drain and cool completely before storing. 2.Mix flour and ghee well. 6. cardamon powder 1 tbsp. Cool.Drain and cool for a while. 13.The khajas will become crisper and harder as they cool. sealing in the mixture. Making time: 45 minutes Makes: 20-25 pieces 44. Making time: 1 hour. 9.Make all in t he same way. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 1. 34 .Add enough water to make soft pliable dough. filling in one half of round . 8. 3.Provided by: www.Keep them aside on a clean cloth for an hour or so to dry a bit. 3. 2. poppy seeds (khuskhus) 1 tsp. 12.
Makes: 3 cups approx.Keep aide.The batter should evenly coat the back of a spoon when dipped i n it. ghee or oil as preferred water for grinding Method Wash the rices and dal together. 4.Boil the sugar and water together.Pour back remaining batter and wipe spoon.Spread on a wide plate. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. of milk to bring up the scum. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps.Stir the boondis in the ghee gently and fry till crisp but not brown. 13. 10.Drain and put into the syrup. 45. 7. 5. but keep warm for use. almonds and mix gently.Cool completely and loosen the boondi with finger till each droplet separates. 9. 46. Add a tbsp. 12.Org Makes: 13 to 15 pieces.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. A little practice and it is very easy. Keep for 3-4 minutes before draining from the syrup. hold perforated spoon a little above the hot ghee. Add plenty of water and methi seeds.Provided by: www. pour some batter on the spoon. 3. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.Remove scum and boil liquid till the syrup is sticky between the fingers. 8. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. 6.Make batter with gram flour. 35 .Heat ghee. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. add cardamom powder. 2. which should not be too thin.FoolzParadize.Store in airtight container. 11. Making time: 30 minutes.
channa. Rewash the rice by draining the water 2-3 times.) over dosa.Org Allow to soak for 7-8 hours or overnight. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. 47. udad dal 2 tbsp. Rawa -like grains should be felt in the batter. Beat the curds well. Add to the batter.12 thin dosas Shelflife: Fresh only. oil to shallow fry Serve hot with onion and/or coconut chutneys. Add more buttermilk if necessary. foldable. Keep aside in a warm place for 8-10 hours. Put some oil (1/2 tsp. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. spread with the back of the spoon to a thin round. Add soda bicarb and salt and mix well.FoolzParadize. Pour a tsp. Makes: 10 . coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Lift with a spatula as for basic dosa. add more water if required. oil 1/8 tsp. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.30 minutes. ginger grated Roll the dosa in a three-fold cylinder. of ghee or oil over it. Heat griddle and pour 1 large spoon of batter on it. 48. Grind to a paste. Remove with spatula when crisp. The batter should be relatively thin. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Pour a spoonful of batter in the centre. Heat the iron griddle or non-stick tawa well. Serve hot with chutney and / or sambar. Texture: Thin with polka sized holes. salt to taste Keep aside for 20 . not too crisp. curds 36 . Spread by gently rotating the griddle.Provided by: www.
37 . oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Serve hot with chutney. 1/2 tsp. Fold into triangle to cover masala. Spread chutney spread over dosa. Masala Dosa Ingredients: 1 cup plain rice. Place a tbsp. Mix well till fluffy and light. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Beat the curds well. Make thin or thick as desired. pour batter and make as for plain dosas.FoolzParadize. Keep aside for 3-4 hours before making dosas. soda bicsarb 2 tbsp. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. 1/4 cup white udad dal. Keep aside in a warm place for 8-10 hours. 10-12 tsps. add more water if required. 49. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Soak in plenty of water and keep aside for 5-6 hours.Org 1/2 tsp. masala in the centre. spread with the back of the spoon to a thin round. Add the curds. Texture: Light and thin. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. foldable but crisp.Provided by: www. salt. 1 cup parboiled rice. Heat the iron griddle or non-stick tawa well. Grind to a paste. Pour a spoonful of batter in the centre. Pour a tsp. Add to the batter. Heat griddle.Mix both batters. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Rewash the rice by draining the water 2-3 times. of ghee or oil over it. soda and oil.
oil 1/4 tsp. add cashews and brown lightly. Chop green chillies. oil. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. chopped coriander 1 tsp. sugar 1 tsp. Add turmeric. each udad dal. turmeric salt to taste Chop potatoes coarsely.Org Remove with spatula when crisp. Heat oil. 50. salt. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. cumin & mustard seeds 2 tbsp. Add dal. Fry till tender. potatoes. Mix well.Provided by: www. garlic crushed 1 lemon (juice extracted) 2 tbsp. Use very little water. ghee 1 tsp. chopped coriander 8-10 cashews halved 1/2 tsp. cumin seeds 38 . For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. Serve hot with chutney and/or sambar.FoolzParadize. Add chillies and onions. seeds and splutter. ginger grated 1 tsp. 51. 1 tbsp. coriander. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp.
Repeat for all. Add and mix in curds and oil. blend together 1/2 tomato. Fry in hot oil. Turning only once. Knead dough again. Squeeze lemon over channa. each garam masala. curds 2 tbsp.FoolzParadize.30 mins (excluding pressure cooking) Serves .5 39 .Provided by: www.Org Dry masalas :1 tsp. In a mixie. Stir and bring to boil. butter or oil 1/2 tsp. or wet again. Add cumin seeds to splutter. 6-7 whistles). teapouch and bay leaves. Cover with a wet cloth. turmeric powder 1/4 tsp. Make sure the cloth does not dry up. salt and soda. 1 onion. fry further 3-4 minutes. washed channa in a cooked with enough water. Keep aside for 5-6 hours. Take in serving dish. coriander. Till very light golden in colour. Add channa-paste. red chilli powder 1/2 tsp. Add chopped coriander and pour hot over the channa.clove powder. Add ginger-garlic and fry for a minute. Heat oil in a large skillet. Chop remaining tomatoes and onions fine. each cinnamon . Heat ghee in a small sauce pan. channa for grinding. (approx. Pressure cook till done. Method for Channa Put the soaked. Making time :. Add the chillies and cinnamon-clove powder. Stir in seasoning gently. cooled channa and 1/2 tbsp. Simmer for 7-8 minutes till gravy thickens. Add all dry masala except cinnamon-clove powder. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Stir and fry till oil separates. Serve hot with hot channa and slices of onions and lemon. Keep aside. Roll into 1/4" thick 5" diameter round. Add drained channa and 2 cup water which was drained from channa. Take fistful of dough. onion and fry till tender. Add enough milk to knead into a soft pliable dough. Cool about 5 tbsp. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Add chopped tomatoes.
chilli powder 1/4 tsp. To Garnish 1 tbsp. in between. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. pressure cooking time) Serve : 4 (2 pavs each) 53. Add ginger-garlice. onion. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. cauliflower. tomatoes. For Pavs Slit pavs horizontally leaving one edge attached. capsicum. stirring and mashing pieces with masala. turmeric. Vegetable Pie 40 . chilli powder. potota.) 1/2 cup shelled peas 2 tbsp. Garnish with chopped coriander and a block of butter. Serve hot with bhaji. sugar and fry further 2-3 minutes. Fry for 2-3 minutes till very soft. turmeric powder 1/2 tsp. Mash them coarsely after draining. pavbhaji masala 1 1/2 tsp. etc. Add lemon juice. butter 2 tsp. Heat butter in a pan. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.Provided by: www. Bring to boil. each ginger grated. stir. (excl. Making time : 30 mins. a piece of lemon and chopped onion. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans.Org 52.FoolzParadize. beans. bottle gourds. Add pavbhaji masala . sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. garlic crushed juice of 1/2 lemon. salt. carrots. (To open like a book). Simmer till gravy is thick.
Do not over knead. Pour cream all over. beans. Chill dough for 15 mins. red chilli powder 1/2 tsp. Roll dough into 4" thick round. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Add chilled butter. cream 1 tsp. curry masala (or garam masala) 1 tbsp. or till light brown. chilled butter 1/2 tsp. Chope and boil other vegetables. Sprinkle a little cornflour over the crust. Cook till the water evaporates and curry is thick. Place over a greased pie plate.FoolzParadize. in pre-heated oven. Filling Grate tomato. potatoes. Mix with fork till mixture is crumbly. Finely chop green chillies. Bake for 8-10 mins. peas. Add all other ingredients except cream.Org Ingredients 2 cups plain flour (maida) 100 gms. ginger. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. corn flour salt to taste Method Sieve together flour and salt. Cook for 4-5 mins. Slice and serve warm. with light hand mix the dough into a lump.. in a plastic bag. spinach. Pour and spread the filling in the shell. cauliflower etc. Heat oil in a skillet. Keep aside. Quickly. onion. Sprinkle chilled water over it. 54. Prick with a fork all over. Bake in a pre-heated o ven for 12 mins.Provided by: www. Stirring occasionally. carrot. oil 1/2 tsp. add the grated vegetables and chillies.
Add poha and all other ingredients. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Return to low flame till hot. Stir for 2-3 minutes. Transfer to serving dish and garnish with coriander and coconut. Save some coconut and coriander leaves for garnishing. Drain water sprinkle a handful of clear water and keep aside. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh.FoolzParadize.optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving. Serve immediately. and all ingredients except 1/4 the coriander and sev. Adjust taste and salt. Stir gently every now and then. Serve hot with freshly brewed coffee. Sprinkle a few drops water if too dry. 42 . 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 -.Org 1/4 cup coriander leaves 1 stalk curryleaves chopped 1/4 tsp sugar salt to taste 5-6 green chillies 1 tsp lime juice 1 1/2 tbsp oil 2 onions chopped 1 small potato chopped 1/2 tsp each cumin & mustard seeds. Stir and fry onions till tender. add seeds and then potatoes. In a large mixing bowl. and break lumps with fingers. Take off fire.Provided by: www. Add onion. add puffed rice.optional 1 tsp roasted peanuts -. Mix very well. Mix well. Wash poha till clean. After 15 minutes loosen the poha gently. Sprinkle some sev and coriander to garnish. Adjust salt and lime as per taste. Spoon into individual bowls. heat oil. In a heavy saucepan. chillies and curry leaves.
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 . Invert griddle and roast over gas flame (or if available a barb. When does is like course crumbs. Take naan sized dough and make a ball. METHOD Sieve together dry ingredients into a large rimmed plate. till a soft pliable dough is formed. 58. 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 .bicarb) warm milk for kneading.Org 56. Wet upper side with water and invert. Add butter curds.que coalfire). Knead slightly stiff dough cover and keep for 2 hours. It will fall off when done. the size of a medium potato and roll into a thick triangle. Heat griddle (tawa) place on tawa and dry one side. oil and crumble with fingers.6 hours. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Apply water on the top part with hands Invert naan and stick to griddle. 57. Knead dough lightly. Serve hot with desired vegetables. using dry dough if required. Roll to a thickish roti (4-5 mm thick). Serve hot with a blob of butter on it.Provided by: www. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Break of piece. Cover with another plate and keep aside for 5 . Place on a pre-warmed griddle (tawa). add milk a little at a time. Cover with wet muslin cloth.FoolzParadize.
with help of tongs. feels difficult. crushed red chilli salt to taste 1 tbsp.FoolzParadize. Or after brown spots appear place direct on gas flame and puff.Brush all over with a bit of butter. Phulka also may be done similarly if puffing with cloth. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp.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. 9. cover with wet cloth. 2. Remove toothpicks before baking. 5. Roll to 3-4 mm thickness. 4. adding all above ingredients.Serve hot with ketchup.Coat the roll with grated cheese by rolling in it. 59.Roll the bread flat with the help of a rolling pin.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. butter softened 2 flakes garlic crushed 1/2 tsp. Cover rolls with a moist cloth. garlic in the butter. Roast on griddle (tawa) as for phulka. Note: If you have trouble keep the rolls in place when raw.Roll one slice tightly from end to end. 6. secure them with toothpicks before placing in the fridge. grated cheese Method 1. 8. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.Place in the refrigerator for 30 minutes. Break off bits and make small potato sized balls.Mix the salt.Provided by: www. 3. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. chilli.Repeat for all slices. 7. Simple Potato Cake Ingredients 3 large potatoes 44 .Apply on all slices generously. 10.
4.The potatoes will turn out best if boiled and refrigerated overnight before using. 8. crumbs. and roast the other side. butter Method 1.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. milk.Meanwhile mix cheese. add seeds. 2.Add vegetables except tomatoes.Blend together.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. boiled (use carrot. flour and chilli. cloves in mixie. Top with capsicum. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. cinnamon.Let other side become golden brown too. Making time: 40 minutes 61. coconut.Deseed capsicum and slice into thin rounds 4.Flip over very carefully with a wide sharp spatula.Flip on serving plate and make sections with a knife. allow to splutter.Arrange potatoes to cover the pan. add some more bread crumbs. garlic crushed 3 green chillies 1 tbsp.Sprinkle fresh ground pepper. garlic and paste. Variation: Bake the same if desired. 3.Drain the boiled vegetables.Serve hot and crisp. 5. instead if roasting. beans. 2.Heat butter. 5. Apply 1 tsp.If mixture feels thin. 6. 3. each cumin. keep stock aside. 7. potato.FoolzParadize. red chilli powder salt to taste 1 tsp. Level to cover all the potatoes. 13. 11. 15.Add ginger.Pour the mixture all over evenly. 14. 10. etc.Add salt to taste. 6. on bottom of pan. 45 . Slice into thin rounds or grate coarsely.Stir fry for 3-4 minutes.Let in the remaining butter around the edges to seep down. 9.Heat a thick nonstick pan about 5" diameter. mustard seeds 1/2 tsp. cauliflower. ginger grated 1/2 tsp. sesame seeds 1/2 tsp. chillies.Provided by: www. 12. salt and simmer on low till bottom is golden brown. plain flour Method 1.Do not peel potatoes.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. peas. sesame seeds.
simmer for 5 minutes. Chilli Powder Method 1. 1 table spoon at a time.Drain the water and then make puree of the spinach leaves.1 tbsp Paneer . Palak Paneer Ingredients Spinach . 63. Cover. then you will able to pull it out like a thread).Keep stirring till you get a thread consistency.Dissolve the sugar in the water and heat it. (If the syrup has reached the required consistency.500 gms Onions .2-3 flakes Cooking oil . Add some water if necessary.You can check for this by feeling the syrup between your fore-finger and thumb.Cut 4 of the onions finely and saute them till transparent.Add salt. 2. Making time: 20 minutes.Cut the paneer to cubes of desired size (preferably not too small).FoolzParadize. chilli powder.Reduce the heat and add 2 teaspoons of ghee. Makes: 2 servings 62. 2.Add 1/2 cup stock. 7. 9.Serve hot with parathas or chappatis. 5. 46 . 3.Add this paneer to the prepared palak. 8.Cook the spinach in water. 6.Add this paste to the sauted onions. 3.tomatoes and cook till gravy is thick. 5.6-7 tbsps Cummin seeds . Mysore Pak (South Indian Dish) Ingredients Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Procedure 1.Serve hot with rice or rotis. 4.Provided by: www. 9. 4.Grind the other onion and the garlic flakes to a fine paste.150-200 gms Salt to taste Garam Masala.5 medium sized Garlic . Also add the puree and the spice powders. Geera Powder.Let boil for a minute or two. 8.Remove all the lumps in the chick-pea flour and add it to the syrup.Org 7. Fry this in oil till golden brown.
In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. Then. till the flour and ghee has completely blended with the syrup. at a time till the mixture changes color and texture. the whole mixture becomes porous and starts leaving the edges of the vessel.Switch off the flame add the Kofta's & Cover till Serving.At this point.Repeat procedure 2 till you finish all of the besan.Continue to stir and keep adding ghee 1tsp. 2. 4. 9. Cooking time: 45 minutes. salt according to taste & little bit of sugar. At one point. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee. 7. 65. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . 7. 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. 6.Can add little water if the paste is too thick. Carefully remove each piece and arrange on the serving tray.Provided by: www. add flour & make small round balls with the same.Org 6. 5.Take the shredded Cabbage in a bowl.Allow it to cool for 10 minutes. 8.Before serving garnish with fresh coriader leaves. Yield: 40 medium sized pieces.FoolzParadize. 10.Let the paste cook till the oil seperates. Also. cut it into desired shape and wait for another 10 minutes.Stir. you will obs erve that the mixture is not able to absorb any more ghee.Deep fry the balls in the hot oil & keep aside 3. 64.
spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. asafotida & salt mix it thoroughly. 5. Then wash it thoroughly.Then add chopped chillies. 3. 8. 2. 4. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Dry fry sesame seeds. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. 3. cumin seeds. chopped 3tb.Serve hot with rice dishes. tamarind paste. add the ground paste to the fried pineapple and fry further 10 mins.Grind it coarsly. corrinder leaves. grated coconut. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). 66. keep oil in a kadai and let it heat for a minute. chick peas.In the meantime. 6. 4.Soak tur dal over night. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.Then make small koftas (balls) with the mixture pressure cook for 15 min. 48 .Provided by: www.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.Org 1 table sp sesame seeds 1 table sp urad dhal 1 table sp channa dhal 3 red chillies 2 green chillies 1 tsp chick peas 1/4 tsp asafoetida (hing) 1/2 tsp tamarind paste a small piece of jagerry OR 1 table sp brown sugar 1/2 cup grated coconut Salt to taste 1/4 tsp turmeric powder 4-5 table sp's Oil for frying 1 tsp mustard seeds Method 1. urad dhal.Remove kadai from the heat.FoolzParadize.Grind the fried ingredients with green chillies. channa dhal.Later on. 5.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Add salt according to taste 7.
5.Org 67. 7. 4. fill the mixture in the brinjal.Serve hot.300 gms Onions .1 cup Water . do not add water. 2.2 tbsps Finely chopped coriander leaves Method 1. Then. add the brinjals also. Take of the pan fromstove and let it cool.Cut the brinjal & onions to not very fine pieces.Saute the onions till they get transparent.Provided by: www.Add the spice powders and saute the curry for 4-5 minutes.3 tbsp of oil in kadai. 4. 6.Let it cook for 15-20 minutes. 6. put the mixture in the pan.FoolzParadize.Take the brinjal slit it in 4.2 1/2 cups Cooking oil . If u cut the brinjals too fine.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. Put small piece of jaggery to taste if required. Your tikha brinjal masala is ready 68. 3. 7.2-3 medium sized Coriander powder. cook it. they will get mashed up and will lose their taste. 5. 2.Cook the rice in the quantity of water mentioned above. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . 49 . Chilli powder. heat it and then put the stuffed brinjal.Pour 2 . Do not overcook.Take all the ingredients grind it at once in mixer. 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.Add 2 tbsp of oil in pan and heat it.Fry the mixture properly. 3.Garnish with finely chopped coriander leaves. Salt to taste Rice .Add little water to the brinjal.
70.FoolzParadize.Wash & Pressure-cook with little bit of water.Make the paste of channa dal by adding some water and mix salt.Finely cut all the above said vegetables.Smash them & keep it aside (if there is any excess waterin the cooked 50 . 2. turmeric powder & salt.If you prefer onions you can put 1/2 onion cut into small pieces. 3. 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. (you can use either breads crumbs) Method 1. 3.Serve them with some hot sauce or ketchep. 4.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Provided by: www. Method 1. 2. 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. Oil for frying.Org 69. chilli. 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. corriander powder and some corriander leaves for taste.
Put into a air sealed container and put in the freezer for 4 hours. 6.Org vegetables just drain). 8.Heat one tablespoon of oil. Just fry for few seconds.Provided by: www.Then add the smashed vegetables & fry till it gets thickened. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. 4.Fry onions till it turns into brown & add the grounded paste. Chilly chutney 71. Mix all the ingredients together except ghee.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava. 5. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1.Now mix pis ta and saforn in it 3. 51 . Then add ghee.FoolzParadize. Note: It will taste authentic with falooda. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. Apple. cardamom powder. 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. 72.Take a pot and mix evaporated milk. Remove from the stove top & decorate with nuts of your choice. 7.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. Wait to cool.
0.0. Meanwhile in a skillet. When the bengal gram turns light brown.Provided by: www.5 tsp. Peanuts -.2 tbsp. Keep it aside.5 cup Water -. Remove from heat and in a wide.1 bunch Curry Leaves -. Serve with Verusanagapappu Pacchadi or plain yoghurt. Split Bengal Gram -. red chile. large bowl spread out the rice. Stir well. Mix thoroughly.4 Black Pepper Corns -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Dried Red Chile -. add coriander leaves. Oil -.5 cups Coriander Leaves -. Note: You can adjust the amount of tamarind extract according to your taste.3 cups Tamarind Extract -.1 tbsp. To this add black mustard seeds.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.0.FoolzParadize. split bengal gram. add water and rice and cook until well done. asafoetida. (powdered) Asafoetida -.5 tsp. Remove from heat.5 cup Mustard Seeds -.0.8 Turmeric Powder -.20 Sesame Seeds -.5 tbsp. Salt to taste In a large bowl.5 Green Chile -. heat remaining oil on low heat. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. sliced green chiles and tamarind extract. pepper corns and peanuts. Add turmeric.5 tsp.remaining curry leaves. 52 .0.
10 Coriander Leaves -. Remove from heat and keep aside.1/2 cup Dried Red Chilies -. Potato -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. as yogurt tends to stick to the bottom of the pot). a cup of water until well mixed. Drumstick*.1/8 tsp. Turmeric -. Mustard -.1/8 tsp. 53 . cumin. Keep aside.4 tsp.4 (medium sized) Plain Yoghurt -.2 Sugar -. (Remember to stir frequently. Cooking oil -. coriander leaves. Cumin -. Pour this mixture into the pot containing the vegetables and keep it on medium heat. (If there is any water left in the pot. salt.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender.1/8 tsp.1 tsp.1 cup Curry Leaves -.Provided by: www.1 cup Chopped French Beans. Split Black Gram -. In a blender. turmeric. Bell Pepper.1 tsp. blend yogurt. Asafoetida -.2 cups Grated Fresh Coconut -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. do not discard it). sugar. grated coconut.3 cups (mixed together) Green Chilies -.FoolzParadize.Org 73. Cauliflower.
1/4 teaspoon urad dal . or as a side dish to curd rice.1/2 teaspoon mustard seeds . 74. *If drumstick is not available. puri.1 whole red peppers . add salt and grated coconut and grind. 76. Eggplant. Goes well with plain white rice.asafoetida Fry the above ingredients in alittle ghee.1 teaspoon chili powder . Immediately add the vegetables and sauce from the pot. black gram and curry leaves.2 spoons whole black peppers . Milagu Kuzhambu coriander seeds . When oil is hot add dry red peppers and fry for one minute. however. Remove from heat. Side dish . add asafoetida.Provided by: www. Paruppu Thogaiyal toor dal .This can be mixed with rice and served along with paruppu thogaiyal.1/2 cup (may substitute des. coconut) coconut for garnish . 75.1 gram dal . Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .1/4 teaspoon coconut. paratha.1 teaspoon 54 . you can add some other vegetable.2 spoons(fry first) toor dal . is not advised because it becomes bitter when boiled in water.Org In a wide skillet heat oil on medium. grated .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.cubed turmeric powder . pita.1 tablespoon black pepper .1/4 teaspoon curry leaves .FoolzParadize. Cook for a minute or two. When the mustard seeds pop. Then add mustard seeds.2 spoons whole red peppers .a few salt to taste oil .1 teaspoon cumin seeds .Mix this paste with tamarind juice. add water and heat until the raw smell is gone.
Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. 77. Grind grated coconut and green hot chillies and salt. whole black peppers. potatoes. carrots. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. grated coconut (fry last) Fry the above ingredients in little ghee.each 1 spoon asafoetida . cooked rice Soak the washed rice for 3 to 4 hours. Poricha Koottu toor dal.Wash and drain.Snake gourd. Vegetables . Use a cast iron pan and use the same technique that one uses for pancakes. mix well and heat for sometime. drumstick. fenugreek seeds.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.Provided by: www. brinjal.Add the ground mixture to this and heat for a little while to mix uniformly.You can add a little coconut milk to adjust the consistency.each 1 teaspoon 1 whole red pepper. Mix separately 1 teaspoonful of yeast . 80. heat the oil and pop the mustard seeds. sesame seeds . add moong dal and steam it in pressure cooker.FoolzParadize. Add this mixture to the erisherry and mix in the curry leaves.Add curry leaves.(This will be called KURUKKU). Add sugar and salt as your taste dictates. Grind the coconut well with cumin and add to the cooked plantains. 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.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR..Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. beetroot Cut any of the vegetables into small pieces. Aviyal Vegetables . beans. green peas Cut the vegetables into long pieces and steam in pressure cooker. Meanwhile. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Pour 3 spoons of oil 55 . Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Mix your ground rice. grind and keep it aside. Add the urad dal and the coconut reserved for garnish and stir till browned. Let it simmer. cumin seeds .1/4 spoon Slightly roast the above without oil and grind into fine powder.Add this to thick curd. cabbage.Add cooked vegetables. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.Add splattered mustard seeds. Grind the coconut to a milky emulsion. 78. '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.Plantain. urud dal. coriander seeds. 79. Drain and cook the plantains with the remaining turmeric and salt. When cooked. add curry leaves and 1/2 spoon coconut oil.
Take oil and add mustard seeds.1 cup Tomato . ripe) .FoolzParadize. VenPongal Mix rice and moong dal in the ratio 1:1.1/2 cup green chillies . asafoetida .1 large Grated coconut .4 spoons. 84. add fenugreek seed powder an asafoetida.Add this to the poickle and mix.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Cut the tomato into medium sized pieces. 82.Provided by: www. Lime pickle Fresh lime(large size. Next day add 1/4 cup of sesame oil and leave it aside. curry leaves and mix well.Add some ghee while serving.6 Cut into medium pieces.Add this to cooked dal-rice.to taste Wash fresh coriander leaves and pick the leaves from the stem.Add salt.1/2 spoon and mix well. 83.4 spoons.Store in refrigerator.Add salt.a pinch Salt . Ginger Pickle Grate ginger finely.1 cup Sugar .2 tamarind . Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .1 cup Mix well and heat in a fry pan until it becomes soft. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. 85. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. 81. 7-cup sweet Milk .Add 3 times water and steam until it is overcooked.3 cups Grated coconut .When it splatters. thin skin.Add the other ingredients and grind it in the blender into 56 .Add salt and heat with constant stirring until the mixture becomes thick.Take some ghee in a fry pan and add whole black peppers.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.red chilli powder .1 cup Ghee .1 cup gram flour .(Preseve the juice while cutting). Add tamarind juice to this and bring it to boil. Next day.Store in refrigerator.Cut green chillies and ginger into fine pieces. and cumun seeds.
Vegetable Cutlet Vegetables-Potato. Side dish : Tomato ketchup 89. 88. Curd Vadai Grind some grated coconut and green chillies into a thick paste. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Take some rice flour and add water to make it into a slightly watery juice. red chilli powder. 86. boondi. add salt and asafoetida and grind into a very fine powder. Paruppu podi gram dal .Splatter with mustard and asafoetida. black whole peppers.1 toor dal or Pottu kadalai . coconut pieces. 57 .1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. Add grated onions. Carrots.Knead the mixture tightly. add mustard seeds. Add salt.1/2 Cumin seeds . Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.FoolzParadize.5 Roast the above without oil.1 whole red peppers . Rasam Powder Whole black peppers .Add thnis to thick curd and keep it aside. Heat 3 spoons oil in a fry pan. garam masala powder and ground cinnamon(a pinch).Add fresh coriander leaves.Beans.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. 87.Provided by: www.Drop this carefuly into boiling oil and fry till it turns golden brown.When it splatters.Add the ground paste and fry till the raw smell dissappears.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.green peas. and asafoetida.1 Toor Dal . add urud dal.Deep fry the balls until they turn golden brown.1/2 coriander seeds .Grind into a thick paste.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.Org a thick paste. salt.
200 g Gram dal . You will get about 20-30 small bondas. Add chopped ingredients and fry until onions are brown.a pinch Dry the above ingredients and grind into a nice powder.Org 90. 3 Tbsp of oil. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. coriander leaves.25 g asafoetida . and onion.FoolzParadize. Heat oil (about 5 Tbsp) and add mustard seeds. The batter is prepared as follows: ---------------------------------Combine gram flour. Bonda with mashed potato Ingredients: -----------1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------The filling is prepared as follows: ----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger. 3/4 cup water.1/4 kg Coriander seeds . 91. make small balls out of the filling and roll them in the batter. peas. Remove from heat. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . add lemon juice and let cool. 1/2 tsp salt.1/4 kg Toor Dal . Add potato (now mashed) and fry for 5 minutes. chilies. 92.Provided by: www. Next fry it in hot oil. Add carrots. the baking powder and mix thoroughly After the batter is prepared. Sambar powder Whole red peppers .200 g whole black peppers .
Beat yogurt with milk. Let it soak till ready to serve. 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. Squeeze out water from the vada and add yogurt. 59 . Add coconut paste. More Kozhambhu Ingredients Yogurt 32 oz. Add cinnamon. Add spice according to taste. Add vegetables and fry for about 3 minutes. 93. Serve. (Note: Cook on low heat.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Drop in water. Add garlic + ginger paste and fry for a minute or so.) 94. Add Water (about a cup or two).Provided by: www. wash and soak in water for 4 hours. Add onions and green chilies and fry till onions turn brown. Add salt and start heating oil. Fry until golden brown. salt and wait until cooked. cloves and cardamom and fry for 2-3 minutes. If you are using canned or frozen vegetables skip the above step. Drop spoonfuls of batter in the hot oil using a large tablespoon. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. khus-khus. Let the vegetables + turmeric powder cook.FoolzParadize.
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.Org Coriander seeds 2 tsp. Mix thoroughly. Rose Water To taste (opt. Rice or rice powder 1 tsp. Red Chili in a little oil. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Grind the mixture with the coconut and add to the beaten yogurt. Chana Daal 1 tsp. 96. Add chili powder. Preparation Cut lemons into small pieces and remove the seeds. Red Chili powder 1 tsp. Heat oil and mustard seeds and add to the mixture. This is best done in a microwave.FoolzParadize. and heat on low until consistent texture is achieved. Chili powder 5 tsp. mustard seeds. Coconut (grated) 2 tsp. Oil 5 tbsp. and asafoetida. The cheese should have hard.ened and turned a pale brown. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Chana Daal. Heat oil. Stir in rice powder. Cumin seeds 2 tsp. Half and Half 2 qts. Thicken the Half and Half by simmering over low heat for a long time.) Preparation Mix 1. and methi. if a 60 . Add turmeric and bring to a boil. Cumin seeds. Mustard 1 tsp. Turmeric pinch Hing 1 tsp. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Salt 2 tsp. 95. Methi 1 tsp. turmeric. Add salt and keep for about 12 hours.Provided by: www. Ras Malai Ingredients Ricotta Cheese 2 lb. Spread this mixture over the lemons.
Add the remaining 0. 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. soaked one large onion.Org microwave is not available. add mustard seeds. diced 6 hot green chilles. Add this at the end to the pulikacchal Mix well so there are no lumps. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. 97. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. 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. When they start to pop throw in red chillies. chillies.FoolzParadize. cut it into 1 inch squares and add to the hot thickened half and half. You can add a little fresh water each time to extract the pulp. cardamon pods. Warm oil. salt to taste and jaggery.nal volume. season with mustard seeds first. bay leaf. a pinch turmeric. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. After the cheese has been baked. When you have a about a small bowl full. Cool for a few hours in the fridge. chana dal. asafoetida and curry leaves. Heat oil. When dal turns red.Provided by: www. add tamarind extract carefully. Thicken until the volume drops to around half of the origi. set aside. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. chopped (if using little ones in a bag. Throw in the ginger. 98. do it over low heat and stir frequently. Heat for a few minutes. when popping add curry leaves. slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil.5 cup sugar. 61 . add the green chillies and fry. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. about five) 2 ripe tomatoes.
Now add the coconut paste and its water. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Add more chillies if necessary. salt and let cook until eggplant is done but has not lost its shape. chana dal and asafoetida.Org onions and fry till onions become transcluscent. Remove from jar and wash it out with water and save this. Pitlai Ingredients 2 med bitter gourds ("karela") 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar 62 . dark red remove fromheat and let cool.onion gotsu. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Remove from heat. Mash cooked dal with a spoon until blended and add to cooked eggplant. in which case you should not cook until mashed. Variations: You can throw in a handful of chick peas from a can into this.FoolzParadize. thin it out somewhat and have it as katirikka sambar. or pour equal quantity of extract from fresh pulp. add eggplant to tamarind water. Katirikka Rasavangi Ingredients One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation Cube eggplant. salt and garlic. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Remove a trifle before it gets fully done. Add a little water if blade gets stuck. Throw in the turmeric. 99. Season with spluttering mustard seeds and curry leaves. you can make the cooked dal with half toor and half chana dal. In about a cup of water dissolve the tamcon paste. Take off heat. Add toma toes and eggplant and fry for another five minutes. Alternately. 100.Provided by: www. Throw into blender with coconut. Keep on low heat till it starts to simmer a little. If using tamarind paste add a cup and half of water. In a pan with very little oil roast red chillies. add 3 tbsp water and grind slowly into paste. coriander seeds. a little turmeric. Set on stove.
While bitter gourd are cooking. Add coconut. 102. Pour this onto the plaintainos and ericheri is ready. tamarind. urad dal. Add chickpeas and jaggery/sugar. curry leaves and fry remaining grated coconut until a reddish brown. Takes about 25 mins or so. Warm ghee and roast cashews until a golden. remove carefully and set aside. curry leaves. Add 2 cups water. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. salt to taste mustard seeds.FoolzParadize. Mix well. Add the ginger.solid. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. Take off stove. stir a min or two and then grind in a blender. Mix well and reheat a till it begins to simmer. turmeric. In a separate pan season with mustard. Add water to one inch above level of rice. salt turmeric and pepper added on low heat until plantanos get really done. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. turmeric and salt. Add turmeric and let it simmer. mustard. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. 63 . urad dal.Provided by: www. salt to taste. 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. in another pan sprinkle a little oil and fry coriander seeds. 1 red chilli. 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. Grind half the fresh coconut and add to cooked plaintanos. cracked pepper. Blend in cocunut paste into the bitter gourd-tamarind mixture. Add a little tomato paste if handy for color. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. red chillies and peppercorns until well roasted. When done remove from heat. Throw in cumin seeds. In a little oil. Add the dal. 101. Let simmer until bitter gourd are tender. Add a little more water if not semi. Cook with water well above level of veggies. urad dal.Org turmeric. Pour seasoning on top. salt to taste. curry leaves.
Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap. In oil sprinkle heeng and add red chilies and then green chilies. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. Badusha Ingredients 2 cups bisquick. Then grind cloves.Provided by: www. then add the other things. Make a dough with bisquick and sour cream. 105. Grind coriander seeds and cumin seeds and set aside. peppercorns and cardamom seeds and set aside. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. 1 cup water Preparation Make one thread consistency syrup with sugar and water. 64 . sour cream. Add spinach and cook covered.Org 103. Add fennel seeds and ginger and fry. Dip in syrup by pushing it deep down. remove and set aside. 2 cups sugar. Fry everything in oil and then add water and potatoes till tender. Can place a walnut or pecan in the center immediately after dipping. 104.FoolzParadize. Deep fry in crisco or oil on low fire till a med brown.
Goes very well with plain rice or chapati. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. chopped 3-4 cloves garlic. Set aside. Tomato Chutney Ingredients 2 medium tomatoes.Org 106. along with the tamarind and the coconut. 108.cover and cook. Now add the spices(red chilli. de-seeded 1 small onion. Heat the rest of the oil and add the chopped garlic and onion. shredded 65 . garam masala. washed and chopped 1 small onion. Blend this into a smooth paste. Fry till the onion turns translucent and the garlic browns. chili powder and then add tomatoes. chopped 1 tsp coconut(optional). Add coriander powder. Mint Chutney Ingredients 1 bunch mint leaves. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. Fry for a minute and then add the tomatoes. minced finely 2 clovettes of garlic. add ginger and garlic.FoolzParadize. turmeric. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers.Provided by: www. In oil fry onions. salt and hing and heat through. crushed 1 small piece ginger. sliced 4-5 green chillies. turmeric and dhania) and fry for half a minute. Fry till the tomatoes turn soft. 107. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Add the blended paste. Then add peppers .
Add salt to taste. Coconut Chutney Ingredients 2 cups of fresh coconut. Blend to a smooth paste using a little water. hing. curry leaves. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. methi and red chillies. idli and plain rice. Moolangi Chutney 66 . Goes well with dosas.Org 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Method Fry all these in a little oil.Provided by: www. Fry till done. 109. 111. 110. Add this to the coconut and tomato and blend into a smooth paste. one by one. 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. shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste Method Heat some oil and add the dhals. Can be refrigerated for about 1-2 days.FoolzParadize.
The radish and garlic should be about a qarter mashed up. When it's almost smooth in texture. 67 . green chillies and the ginger. 112. add the garlic. Remove from the blender and season with mustard seeds and curry leaves. Add the red chilli powder and fry.FoolzParadize. Run the blender for about 3-4 secs. Heat 4 tsp oil and add the mustard seeds. Open a small can of cubed pineapple and drain the juice from the fruit. Now add the fruit pieces and fry for 5 minutes.Provided by: www. Pinapple Gojju Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil. When they crackle add crushed curry leaves and hing. Now add the ground paste and a little water.Set aside. peppercorns. 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.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. Immediately add turmeric and fry for half a minute. dalia. tamarind. drain and blend into a smooth paste.
Add salt to taste and enough water to cover the vegetable. Fry in 3 tsp oil till well browned. Now add all the raw dry powders and fry for 2 minutes. add the minced onion and garlic. 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.FoolzParadize. Set aside for 1/2 hr. Bhindi Gojju Ingredients 1 lb bhendi (okra). Cut lengthwise and remove the seeds. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Cut them into large half-rounds. Heat about 3 tsp oil and add the mustard and curry leaves.Provided by: www. Cook till the gavy thickens and you get a gojju consistency. Bring to a boil and reduce heat. 115. This method is used to reduce the bitterness of the vegetable. Now add the shrdded coconut and keep frying for 2 more minutes. jaggery and tamarind. Smear salt on them and place a heavy weight on them. Mix well and serve like a chutney with plain rice/dosa/chapati. Add the fenugreek and sesame powders and mix well. Fry till done. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . When the mustard crackles. Add the fried gourd.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. cut into thin rounds. 114. roasted and powdered 2 tsps white sesame seeds. Drain and set aside. Remove from heat and add the hing. minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds.
minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 .Provided by: www. mash well and set aside to cool. This chutney keeps well for over a week when properly stored in the fridge. Add the buttermilk and salt to taste(remember that the okra is already salted). ginger. pitted 1 tsp cumin seeds.Org A small piece of ginger. 116. to a smooth paste. Eat with plain rice and dal. Take it from the fire. slightly ripened 1 tsp lemon rind. Drain. roasted 1/2 tsp coriander seeds. 117. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. curry leaves and the hing. Heat 2 tsp oil and add the mustard seeds. Adjust salt if needed. Sweet Mango Chutney Ingredients 3 large mangoes.FoolzParadize. Add the fried bhendi and stir for 2 minutes. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Add some water if the gojju is too thick. Hot Mango Chutney Ingredients 3 large sweet mangoes. 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. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. Fry till the mustard starts crackling. green chilles. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. Blend together the rest of the ingredients with the mango without adding any water. Remove from blender and store in an airtight container.Mix well.
If boiled and cooled well. since no water is used in making this dish. go ahead and use the coffee grinder but make sure that the powder is a little coarse. saunf. Remove from heat and let it cool to room temperature. it should keep well for more than a week. But if you are of the impatient kind. Soak the tamarind in some hot water and extract the juice. In a pan. roasted finely 1 tsp mustard seeds. Set aside. 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. Store in an airtight container. This is how powders are traditionally made. lime rinds and lime juice. cumin and coriander seeds and crush coarsely using a mortar and pestle. jaggery. mash well and set aside. green chillies and remaining garlic. Add the mango.FoolzParadize. 70 . Bring to a boil on a low flame. Roast the methi. Chop the ginger. Drain. Put in the chopped ingredients.Provided by: www. Bring to a boil and boil till the juice is thick. When the mustard crackles. powdered masala. When the mustard crackles. 118. add the ground masala and fry till the masala turns color. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. 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. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Store it in airtight containers in the fridge. add the ginger and green chillies and fry for about 1-2 minutes. Bottle when cool.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. salt to taste and tamarind juice. salt to taste. Heat the remaining oil and add the hing and mustard. Put in the chopped ingredients and continue boiling.
Provided by: www. 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. Make the dressing by combining the green chillies. red chilli powder. Season with mustard and curry leaves. Crush together the coconut.Org Should keep for about a week. chopped finely A pinch of saffron (or red coloring). Gobi Manchurian Ingredients 1 small Cauliflower. 120. rice flour. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings.FoolzParadize. chopped finely (If you cannot find green onions. 119. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . green chillies and salt. ordinary onions) 1 1/2 teaspoon of garlic. Mix the dressing with the grated mango. 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. fresh 8 gren chillies. salt. salad oil and coconut. you can substitute with white. 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. 71 . dissolved in milk 2-3 green onions (scallions).combine the chapati atta .
Some mixed frozen vegetables like beans.. add the chopped corainder leaves and stir for 20 seconds. But this will turn the cauliflower soggy.. salt to taste. 1 tsp chilli powder. Dip the cauliflower flowerets in this batter and deep fry in oil.. to make a smooth paste. 1 inch piece ginger.soft or crispy. Mix well with water. soy sauce. you can add the cauliflower when the mixture is in the pan itself in the last stage. Keep aside. 2 tsp of coconut.Org 1/2 cup cornflour. a few cloves. till you get the consistency of thin batter. Ghee or melted butter for frying. It all depends on how you like to eat the Cauliflower manchurian. garlic. Also add the cloves. drain and set aside. When onions are browned properly.sliced fine.Provided by: www.. The mixture will start to thicken. shredded 3 medium onions. If you desire. 1 tablespoon garlic/ginger paste. add some oil and when it smokes add the remaining garlic and ginger paste. 3-4 green chillies. Fry the onions in a the ghee or melted butter.keep on stirring on low heat and when the mixture turns thick enough. turmeric powder and 1 tablespoon green chilli paste. 2 flakes garlic. A few sticks of cinammon. coconut... ginger and coriander in the blender.FoolzParadize.. The leaves should not lose thier color. The minute it starts turning brown. cinnamon and cardommom..baking powder. 1 1/2 tsp red chilli powder. a few cardommom seeds.. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. Add the soy souce and stir for a minute. boiled A bunch of coriander leaves. 1/2 an onion. Vegetable Pulao Ingredients 3 cups of rice. 1 cup of cauliflower flowerets. 121. Bring down the heat and then add the cornflour-water paste and the red coloring. add the chopped onions and fry only till they start becoming translucent. carrots and green peas.. add the red chilli powder 72 . chopped. salt. In a open pan. Take this mixture from the heat and pour it onto the fried caulilower. Now add the chopped garlic and green chilli paste and fry for a minute.
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 . jeera. cut into large pieces 1 1/2 cup raw rice. cashewnuts and the coriander leaves and mix well.It is heated again to let the salt spread across the dish. 123. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. crushed finely 1 small piece of ginger. add all the boiled rice. Now add all the vegetables. Serve with Raita.Provided by: www. Now add the peas. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. salt to taste and the blended masala. Fry till the onions turn transparent. Keep covered and cook on a low flame till the vegetables are cooked. 122. crushed finely 1-2 cloves 1 small piece cinnamon. When the vegetables are done. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. transfer the vegeables to a big mixing dish. cloves and onions. Keep sprinkling water periodically to speeden up the process. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). chopped finely 1 tablespoon cashewnuts. but do not add excess water as it will ruin the pulao.Org and fry for 30-45 seconds. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. This might take approximately 15-20 minutes. When it browns. add the cardamoms. Eat when hot with a vegetable or meat side dish.including the cauliflower and sprinkle some water on it. cinammon. Cook on low heat till the peas are cooked. Mix in the cooked rice and heat through.FoolzParadize.
urad dal and channa dal.FoolzParadize. add the brinjal pieces and fry till the brinjal is done. Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. Add salt to taste. 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.Provided by: www. Heat the ghee in a pan and add the mustard seeds. Mix this with the cooked rice and heat through.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. coriander and peppercorns. green chillies. Store in a airtight container. cumin. Add the powdered masala and mix. 124. Bring to a boil and remove. Now add the buttermilk and mix well. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. cinammon. Serve hot.cloves. red chilli.
Mix in the coconut gratings and powder once again. curry leaves. shelled and skinned 2 tsp mustard seeds 12 red chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal( bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 small piece jaggery or 1 tsp sugar 2 tsp cumin seeds Method Roast the coconut and set aside. Roast the coriander. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. Set aside. Powder to a fine powder using a coffee grinder and set aside. green beans. 6 red chillies. potatoes. channa dal. 2 tsp sesame seeds.add it to the rice mixture and add salt to taste. 126. green chillies. urad dal and channa dal. 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. 1/2 tsp channa dal. urad dal. cashewnuts. Mix in the bisi bhele huli anna powder. When the seasoning is ready. Set aside. cumin. 1 sprig curry leaves. red chillies. Heat the ghee and add the mustard.etc) 4 green chillies.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. Heat some oil and add the remaining musatard seeds. pepper. asoefetida. 1 tsp mustard.Provided by: www. peanuts. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. 75 .FoolzParadize. Add the tamarind juice to the above rice/dal/vegetables and mix well.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic.
Add the cabbage.Provided by: www. add the tamarind juice and salt/jaggery.Org sesame seeds and curry leaves. salt to t aste and some water and cover cooked on a small flame till the cabbage is done.FoolzParadize. Now add the powdered masala and simmer till you get a sticky masala. 128. When the seeds start crackling. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. chopped finely 2 medium sized onions. Fry till the mustard crackles. The liquid will start boiling. Heat through and serve. Heat through and cool. Heat through and serve hot with rice and dal. Add salt to taste. Cabbage Upkari Ingredients 1 small cabbage. Add the shredded coconut and the hing and mix well. Mix this with plain cooked rice to get puliyogare or tamarind rice. Add salt to taste. This will keep well for a month in a airtight container if refrigerated. You can add extra tamarind juice and mix if you need the dish to be more sour. 76 . red chillies dals and curry leaves. Puliyogare Ingredients 2 cups cooked white rice 2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section) Salt to taste Tamarind juice for taste Method Mix the cooked rice with the Puliyogare mix. Now add the onions and fry till the onions turn translucent and start turning brown. Mix well. 127. 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.
cumin powder and dhania powder and stir for 5 mins. salt and the fried potatoes. poppy seeds. Garnish with the chopped coriander leaves. Eat with chapathi/nan. 130. Now add the garam masala powder and mix well. Add chilli powder. 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. Fry the potatoes in hot oil till they turn slightly brown.FoolzParadize.Provided by: www. Add the yoghurt . Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Grind the coconut. Drain and set aside. ginger and green chillies to a paste. Fry till the oil seperates. cardamon. 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. Peel them and prick the potatoes with a fork.Org 129. Heat oil in a shallow pan and fry the onions to light brown. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 .
131. chopped finely Method Add the salt. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. chopped and roasted 78 . 132. add the remaining masala and the bhendi pieces. Not more than a minute. 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. Stuff each bhendi with this masala and keep the remaining aside.Mix well. Heat on a low flame till the buttermilk mixture reaches a thick texture. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Keep turning occassionally. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . curry leaves. add the cumin seeds and when they splutter add the sliced onions.Keep stirring continously. Heat hot with plain rice. Now add the chopped coriander leaves.FoolzParadize. hing . When the onions start browning. take off the stovetop and sprinkle the lemon juice.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. Serve hot with chapati/rice and dal. When the bhendi is done. Bharva Bhindi Ingredients 1 lb Bhendi. washed 1 large onion . Heat the remaining oil. cumin and red chillies in hot oil.Add the boiled vegetables. turmeric and the coconut paste to the buttermilk. Season with mustard.Provided by: www.
chopped and roasted salt to taste 2-3 tbsp. roasted 1 tsp cloves. Add the baigan and mix well. Mash the baigan and add the salt to it. grated fresh coconut. Add some water. 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. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Heat oil in a heavy or non-stick pan. slide in the brinjals slowly.Provided by: www. This will take around 30-45 minutes at 400 deg F. 133. Rub them with some curd and salt and set aside. Now add all the spices and the sugar and fry for a minute. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. Make 2 slits to form a cross. Simmer till the vegetable is tender and done. Stuff some of this mixture into each slit of the brinjals. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. roasted and powdered 1 small bunch coriander leaves. Heat the remaining oil and add the chopped onion. Take it out of the oven and peel it. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Any mixture which is remaining can be now added to cover the vegetable. add the mustard. Add the chopped coriander leaves and some water to get 79 . roasted 2 tsp red chilli powder.FoolzParadize. Fry till the onions turns translucent. Mix all the roasted masala in the blender with some curd to make a smooth filling.Org 3 tbsp. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Now add the peas and fry for a couple of minutes. cumin seeds wait to splutter. roasted groundnuts powdered coarsely 3 tbsp. chopped finely 4 green chillies.
garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Serve when hot with plain rice/paratha.Org a thick consistency.crushed 1 inch ginger. The gravy will begin to thicken. Mix all the other ingredients for the kofta into a paste.chopped 3 flakes garlic. Add the sugar and the ground peanuts. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Deep fry each kofta till golden brown.pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts Method Boil the potatoes till tender.Provided by: www. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions.Mix well. Peel. Add the pureed tomatoes and the masala powders. 80 . 134. Keep aside. Seal the edges and shape into stuffed rounds. potatoes 2 heaped tablespoons each of crumbled paneer. Blend together the onions. Heat through.FoolzParadize. Mix in some water if necessary. ginger. You can also add some malai to thicken it some more. mash and add salt to taste.crushed 3 large tomatoes. Drain and keep aside.
If you are using paneer.transfer it into another piece of paper/cloth. shape into small flat balls. boil the half and half with the rose water. When it's boiling.Org When the g ravy comes to a boil.The syrup should not be too thick.Provided by: www. When all the water is drained from the paneer. 81 . mix together the confectioner's sugar and cheese. Take it out and let it cool. Heat through and serve. The koftas should be put in just before eating the dish or else they will turn soggy. mix the paneer and sugar and shape it into flat balls. They should become spongy. Take it off the fire and let it sit for 10 minutes. add the vinegar and wait for the milk to curdle completely. Pour it onto a cotton/muslin cloth and tie it with a tight knot. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan.FoolzParadize. Bring the water and sugar to a boil to yield sugar syrup. wrap it properly and refrigerate it overnight. 135. Drain and store in the frezer. 136. 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. add the koftas. Cut into cubes and deep fry in hot oil. Insert the balls one by one in the syrup and warm them up. When cool. In the meantime. 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.shape it into a large rectangular block.
Spread on a clean greased worksurface. ghee 1/2 tsp. 137. Add the sugar and stir on a low flame for about 4 minutes. You can either chill it or serve it at room temperature.Org Set aside.FoolzParadize. 139. Roll lightly with a rolling pin. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Store in airtight jars. 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 ghee and cardamom powder and mix well. to 1/8" thickness. Roll each laddoo in a little dessicated coconut. Let it stay immersed for about 1 hr. In a heavy saucepan put sugar and paste. Cook on slow to medium heat. Shape into laddoos(small round balls). cut into diamond shaped burfis. Add the cardamom and nuts to the half and half. 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 . Add the cooked balls to the half and half. Mix well. Cool. 138. Use as little water as possible when blending. Cook stirring continuously till a soft lump is formed.Provided by: www. Apply the silver foil. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Set aside till the mixture has slightly cooled down.
Add the cooked rice and dhal. Mix well. 140. Put the syrup once more on the heat and stir till it becomes slightly sticky. Serve hot. Roast the rava in the 2 tbsp ghee till light golden in colour.cloves nutmeg and saffron. 83 . Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Mix the sugar. Heat the remaining ghee. Shape into tight laddoos(small round balls). Heat the 4 tbsp ghee.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. 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. 141. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.Provided by: www.FoolzParadize. Add the powdered cardamoms. Add to the rava-sugar mixture. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.fry the cashewnuts and raisins.roasted rava and cardamom and powder fine in a dry grinder. The laddus can be stored in an airtight container for a few days. Strain the jaggery to remove the dirt. Fry the cashewnuts and raisins and add t o the pongal.
you have a very low-calorie delicious and nutritious dessert.Provided by: www. Strain the mixture through a muslin cloth to remove all liquid. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. If you use low-fat cheese and milk and cut down on the sugar. smear turmeric and salt on them and soak them in 1 cup vinegar. Heat the oil and add the remaining mustard. 84 . When the mustard crackles. Mix in the strained mango pulp and the cardamom powder. Hot and Sour Tomato Pickle Ingredients 1 lb.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. ginger.Leave for about 2 hours. 143. Blend together the garlic. Transfer to a open flat dish and top with sliced almonds and cashewnuts. red chillies and 3/4 of the mustard. Mango Shrikand Ingredients 1 16 oz container plain unflavoured yoghurt (or home -made curds) 1/2 cup sugar 8 oz mango pulp 1/2 tsp cardammom powder 1 tsp sliced pistachios 1/2 tbsp mixed dryfruits Method Whip together the sugar and yoghurt till smooth and creamy.FoolzParadize. 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. 142. Strain the mango pulp in a similar way to remove most of the liquid. add the fenugreek. This will serve 2 people. Pour into a large container and chill in the refridgerator for about 3-4 hrs. Serve in individual dessert bowls topped with pistachios and dry fruits. Eat when cooled down to room temperature. with a little vinegar.
145.Org Add the tomatoes and the remaining vinegar. You can make a larger quantity of this by using the above ingredients in the same ratio. This will keep well for months in a airtight container. Take it off the heat and let it cool.Provided by: www. When the pickle is almost done. Store in a clean bottle. You can make a larger quantity of this by using the above ingredients in the same ratio. This will keep well for months in a airtight container. 146. 144. Powder to a fine powder using a coffee grinder and use as required. Will keep for a year. 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. 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. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Stir continuously as the mixture comes to a boil. the oil begins to float at the top.FoolzParadize.
hing. Eat when hot with plain rice. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. tomato. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Garnish with chopped coriander.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. This will keep for months if stored in an airtight container. 147. Use as required. curry leaves and cumin in ghee. Season with mustard. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . The coriander and cumin powders must be freshly ground.salt sugar(jaggery) and tamarind juice. Pepper Rasam Ingredients 1 small tomato.FoolzParadize.Provided by: www. Mix together the water. pepper. 148. Bring it to a boil on a low flame. chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder.
jeera. the coconut. Season it with mustard seeds and curry leaves. Heat some oil and add the mustard and curry leaves. Add salt and heat on a low flame till the buttermilk reaches room temperature.FoolzParadize. Take it from the fire and set aside. Add this coconut paste to the warm buttermilk.Provided by: www. Set aside. coriander and green chillies. 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. Now add the besan and keep frying for 2 minutes. Now add the lime/tamarind juice and heat through till it boils. chopped finely 1 tsp roasted cumin-coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp red chilli powder 1/2 tsp turmeric powder Salt to taste Method Fry the besan in a little oil till it turns light brown. red chili and turmeric and fry for a minute. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Add water if the buttermilk is too thick. add the onions and fry till they turn brown. 149. Add salt to taste. When they crackle. the remaining turmeric. Add the tomatoes and the coriander and some water to get a liquid consistency. put it back on the stove and heat for approximately 4-5 minutes. one by one. Delicious when eaten with hot plain rice. Roast in a little oil. Cannot be re-heated on direct fire.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. 150. Add the cumin-dhania. Blend to a smooth paste. Add hing and serve hot with chapatis or white rice. green beans 7-8 green chillies 87 .
FoolzParadize. add all the other seasoning ingredients except the red chilli. Blend together the coconut and green chillies. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. turmeric and dhania. chopped For seasoning: 1 small onion. Drain and set aside. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Now add the powders and fry for a minute.cayote etc can also be used for this preparation. Add 1 cup of water. medium sized. Add the chopped coriander leaves. Add the beans and salt to taste. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Boil in a little water till done. Add this paste to the buttermilk and mix well. Add salt to taste.Provided by: www. Other vegetables like eggplant. cumin and curry leaves.cucumber. Bring to a boil on a low flame. Add the cumin and mustard. Dhal Makhani Ingredients 1 1/2 cups toor dal. When the cumin is slightly fried. Adjust the salt if necessary. 88 . Remove from heat and add the boiled dal/tomato to this. Season with mustard. 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.Org 1 cup fresh coconut. washed and drained 2 tomatoes. Fry till the onion starts turning color. Mix well. In a saucepan. Dilute with some water if needed. prepare the seasoning by heating the butter. Set aside. 151.
Salt As per taste 1.Provided by: www. 8-10 nos. 5. Serve garnished with chopped green coriander leaves and grated coconut. remove and pour over the dhoklas. Oil 2 tbsp. Add salt and cover it and leave it to ferment for 3-4 hours. 7. Dhokla Gram flour 200gms. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp.FoolzParadize. 6. Soda bi-carb 1 tsp. Add this paste to the fermented mixture. In a small bowl take one teaspoon of soda bi-carb. 4. The mixture should have a thick consistency. 2. Pour the batter into the greased mold and steam for 10-12 minutes. Keep the steamer ready on the flame. 152. 8. Wash and soak urad dal for 6 hours. Cool for sometime. Mustard seeds 1 tsp. Add beaten Yogurt and warm water. Chopped green coriander 1 tbsp. When the seeds begin to crackle. Mix well and add this to the Gram flour mixture. Whisk well to remove all lumps.Org Bring it to a boil and remove. Grease a dhokla mold or a shallow cake tin with a little oil. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Add mustard seeds. Heat oil in a small pan. 1 teaspoon oil and juice of 1 lemon. 89 . Serve hot with rotis or plain rice.Take gram flour in a bowl. 153. Add turmeric powder and correct seasoning. Cut into squares and arrange in a serving platter/bowl. - Salt 1. Make a paste of ginger and green chilies. Turmeric powder 1/2 tsp. 3. 9. Fresh grated coconut ½ cup Lemon 1 no. ¼ cup 1 tsp. Chopped ginger 1 tbsp.
Add 5 cups of water and bayleaf. Add cumin seeds. 2. 4. green chilies cut into two and Whole Garam masala. add sugar if it is very sour. Serve hot. Deep fry the vadas in medium hot oil until golden brown and crisp. Green chili 2 no. Cumin seeds 1 tsp. Oil 1 tbsp. Grind into a fine paste. Dry mint leaves on a hot griddle and then powder. Serve hot with Sambhar and Coconut chutney. 7. Sieve flour. garlic. Chopped green coriander 1 tbsp. Chopped ginger 1 tbsp. 6. garnished with chopped green coriander leaves. Shape into a ball and make a hole with the thumb in the center like a doughnut. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1.FoolzParadize. Cook tomatoes with chopped ginger. Bring it to a boil. 3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Bay leaf 2 no. Add strained tomato liquid and season with salt. 5. 4. 1 cup 3 tbsp. Sugar (optional) 1 tbsp. curry leaves. let them crackle.Provided by: www. Wet your palms and take batter into the palms. As per taste . cumin seeds and crushed peppercorns to the batter and mix well. Add salt. This is now called a vada. 5. 155.Org 2. 6. Heat oil in a Kadhai. Tomato Soup Tomatoes 600 gms. 7. 3. Heat oil in a pan. 90 250 gms. Salt As per taste 1. 154. Bring to a boil. Strain the mixture with a soup strainer. Whole garam masala 1 tbsp. Wash and cut tomatoes into quarters 2. Chopped garlic 1 tbsp. asafetida.
Divide into 8 equal portions. 5. 5. 4 tbsp. on moderate heat for 3 minutes. 350 mls. Roll out each portion with a rolling pin to approximately six inch diameter. turmeric powder and salt with green chili and lime pieces. 12 no. Mix flour. Apply turmeric powder and salt. remove seed and then cut ¾th inch sized pieces. 2 tbsp. Transfer this to a sterilized glass bottle or an earthenware jar. Repeat the same on the other side. 4. 3 tbsp.FoolzParadize. 4. 6. 4 tbsp. Cook on low heat till golden brown. Slit green chilies and cut them into half inch long pieces. 156. salt and mint powder.Org 3. Drain out excess moisture. Turn it and smear half a table spoon of oil on paratha.Provided by: www. cover and keep aside for 10 minutes. Serve hot with Dal Pakhtooni or curry of your choice. fennel seeds and mustard seeds to a coarse 91 . add water to make a semi hard dough. Grind fenugreek seeds. 8. 2. Mix powdered mustard seeds. Pour oil on top and shake the bottle well. 400 mls. Cook rolled portion (paratha) on a Tawa (griddle plate). Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. As per taste 1. 3 tbsp. Cut limes into eight pieces. 2. Cut raw mangoes into half. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 2 tsp. As per taste 1. Knead well. 3. rub nicely and then keep it for half an hour. 2 tsp. 157. 3. 7. Note: This pickle can be enjoyed within 5-6 days of preparation also. Grind mustard seeds to a coarse powder.
bring it to a boil and add rest of the flour dissolved in water. garnished with sliced pistachio nuts.Org powder. This is to ensure that the mango pieces are always in contact with the oil. Divide it into 12 equal portions. remove and let it cool. Remove from the flame and refrigerate for an hour. sugar in the same quantity of water. 4. 2 ltrs. 159. 2. stir continuously. 1 tbsp. 6. 7. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. bring it to a boil. Squeeze the rasmalai and put them into chilled milk. Serve cold. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. Keep in refrigerator for another half an hour. 1. 5. Simmer until it is reduced to a thick consistency. 3. 5. Keep aside. Add half a cup of water and again bring it to a boil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. of water. 6. 1 kg. 92 . salt and oil are used as preservatives. reduce the flame. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Heat mustard oil until smoking point. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 158. Put this into an earthenware jar and pour the remaining mustard oil. Mix fenugreek seeds. 8. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. add 2 tablespoons flour and make a dough. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 4 tbsp.FoolzParadize. 4. Dissolve 500 gms. Note: In most of the Indian pickles.Provided by: www. 9. make balls and press between your palms to flatten them. fennel and mustard powder with red chili powder. Cook for another 3 minutes. Knead and mash Chhena. Now take milk in a heavy bottomed pan. Mix thoroughly. 7.
a few drops 1 tsp. Pour into a serving dish and serve cold 93 . Add green cardamom powder and cook it for 20-25 minutes. take some stiff cloth and make a 3 mm hole in the center.Org 160. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Heat milk in a thick bottomed pan. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Mix flour. Green cardamom powder ½ tsp. Prepare sugar syrup with equal quantity of sugar and water. soda and Yogurt. Sugar 200 gms. Add charoli seeds and sugar. Mix it. 161. Add some water and make a batter. add a little water if required and make it into a pouring consistency. Basoondi Milk 2 ltrs. 2. Cook on a slow fire for 10 minutes. Leave it overnight to ferment. Cook it from both sides. 5. 6.FoolzParadize. 1. Bring it to a boil. 4. 4.Provided by: www. Tip: For jalebi cloth. Simmer and reduce it to get a thick consistency. Charoli seeds 25 gms. 2. 1. Stir continuously to avoid milk sticking to the bottom of the pan. 5. Heat Ghee in a Kadhai. 3. 3. ½ tsp. optional 500 gms. Remove and keep it in sugar syrup for at least 5 minutes before serving. Add green cardamom powder .
little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Roast some cashews in ghee and add it to the mixture.Add jaggery.1. Add cardomom powder. Cover and keep aside for 1/2 hour. raisins.1 Gran dal . 163. Poli Poornam:Boil gram-dal until half-cooked and drain the water. 166.Heat a griddle. 94 .Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. Sweet pongal Sakkarai Pongal Take rice. water 1 Heat water to boil.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.FoolzParadize. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.Turn over until both sides are cooked well.Add some extra ghee while serving. leave for 5 min.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.1 Powdered jaggery .Provided by: www. Add the liquid part of this juice (which will be at the top) to cooked mixture. Make this into round balls.Then take even sized balls of this and shape it into a hollow hemisphere. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. 1 cup powdered jaggery. grated coconut. gram dal in the ratio 2:2:1. moongdal. Inner stuffing(Poornam): Mix 1 cup grated coconut. 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.Make it tghick by heating in low heat for a little while.Org 162.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. cardomom and grind. grated coconut in ghee and add this to the mixture and stir well.Add water and steam in pressure cooker. Roast cashewnuts.place a ball of poornam on it. Kozhukkattai Outer cover: Rice flour . put the poli and add a spoon of ghee around it. 1/4 kg sugar. 164.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Dal payasam Moong dal . Add the cooked dal mixture and heat for a little while. mix well and pat it again.
1 tsp sesame seeds. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. urud flour .1 tsp salt . 2 tsp red chilli powder. to the rice flour and mix well.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. Deep fry this in oil.3 tsp. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.2 tsp asafoetida . Slightly dry roast 500 g of rice flour. 1/2 tsp asafoetida.300 g Rice flour . put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Repeat the procedure with all the balls. so that it becomes semi-circular in shape. Deep fry this in oil and when it it cooked.FoolzParadize. 167. a pinch of baking soda and mix until bubbles appear. 2 tsp ghee and 1/2 tsp asafoetida and mix well.1 tsp. Take a ball of this paste and pat it on a plastic sheet of paper .1 tsp. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. each 1/4 kg. Slightly heat the rice flour in a dry pan.Drain the water completely. Turn over until it is fully cooked and crisp. To 100g of ghee add a pinch of salt. 95 . ghee-2 tsp. Use this flour and omappodi achu(very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp. 1 tsp salt. red chillie powder . You can decorate it on top with grated coconut. rice flour .200 g red chillie powder . Deep fry these in boiling oil.4 tsp. Add 1 cup grated coconut. Make this flour into even sized balls and roll in the form of pooris or chappathis. Add other ingredients and mix well.Add the soaked dal and minimum water to this and make into a thick paste. add minimum water and knead tightly..Org Take maida:rawa in the ratio 1:1. Seedai rice flour-500g. 171. Mix gram flour 500g. grated coconut .1/2 tsp. 169. Thattai Soak 4 tsp of gram dal for one hour. Add little water so that the mixture becomes a solid paste. Make very small balls using this flour and deep fry in oil. omam paste 2 tsp. Place 2 tsp of the poornam on this and fold it sealing on the sides. salt . Ribbon Murukku Gram flour .1 cup.2 tsps Ghee .4 tsp. asafoetida . sesame seeds . 170. 2 tsp ghee. 4 tsp sesame seeds. add a pinch of salt. 168. salt. Make it thin. Make this into uniform balls and flatten it lightly on both sides.Provided by: www. cumin seeds .
Add colour and boil till sticky but no thread has formed.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. milk 1/2 tsp. Urud powder Dry roast urud dal and grind into a very nice powder. 4.Org 172.Strain and return to fire. urud powder .250g.Boil for 5 minutes till scum forms on top. 2. Keep aside.4 tsp. cumin seeds. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . 5. 173. Thenkuzhal Rice flour . add milk. 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. milk few drops saffron (kesri) colour Method For syrup: 1. 6. For boondi: 1. sesame seeds . Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 96 .Put sugar and water in a vessel and boil.FoolzParadize.Provided by: www. 3.When sugar dissolves.Mix flour and milk to a smooth batter.Add cardamom powder and mix.
keep in sim and cook till it sweats.Provided by: www. 11. 13. it will roll into a boll. hot water over it.sp. 12.Tap gently till all batter has fallen into hot ghee. ginger.Stir with another strainer and remove when light golden.sp mustard seeds-1/2 t. 97 . 4. 2/3 cup water. 2. cumin seeds.sp Urud dal-1 t. little salt. 175. before storing in containers. urud dal. chana dal--1 t.Spread in a large plate. 10. coriander leaves nicely.sp.Keep aside.Org 2. When you touch water and then the jaggery. Leave for 15 minutes. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. turmuric powder-1/2 t. 7. Powder elaichi and add ghee before bringing down.Cover and keep for 5 minutes.sp oil-4 t. 3.sp cumin seeds-1/2 t. 3.Heat oil in a thick bottom pan.Drain any excess syrup. Repeat for remaining batter. Sprinkle few tsp. 9. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.Cool and keep open to dry. rice flour allow water to boil.Hold strainer on top with one hand. 174.First make a paste of green chillies.Heat ghee in a heavy frying pan.Immerse boondi in syrup. add flour. 6. it should not stick.Shape in laddoos with moist palms.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. Then stuff and steam kozhakattai in cooker. stop and bring down. Mix the batter. 8. Put chana dal.Cut the brinjals into 2 inch pieces. 5. 1 big spoon oil.sp.FoolzParadize.With the other pour some batter all over the holes. When steam comes.
Org mustard seeds. salt and turmuric. 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 . 9. 7. Add red chillies and fry nicely. green chilies. the curry is ready.fried in oil Method 1. 6. 176. ginger-coriander paste in the brinjal pieces and mix well.After 5 or 6 minutes. 5. 4.Let it cook till you get a nice aroma and it should thicken. 177. 3. 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 .Put the brinjal pieces.Serve hot with any veg or non-veg dish. together with a little water.Then you add the masala and stir well till the masala has spread out on the rice.Fry till oil seperates then add the ground ingredients with a little water. Then you can add peas and the fried potatoes. mint leaves.After the brinjals are half cooked.Close the pan again. Put some water in the plate. 4. put the tamarind juice.Provided by: www. Keep aside. but stir it frequently.Fry them for a while and cover the pan. Green Pulao Ingredients One bunch of fresh coriander leaves. with a plate. 6. 8. Allow to splutter.Take rice which should be boiled well before and let it cool. add garam masala and ginger and garlic paste.FoolzParadize.Grind coriander leaves. 7.Fry onions till golden brown. 8.Add salt to taste. 10.Sprinkle the coriander leaves and serve. 2.Tastes good with white rice and ghee. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. 5.
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1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
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3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Provided by: www.FoolzParadize.Org
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
1 tsp. Add coriander seeds powder. Salt to taste Oil to deep fry Mix the two dals and soak for 1. nutmeg powder.1/4 tsp. Nutmeg Powder -. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. onion. garlic.Provided by: www.Org asafoetida. Ginger Paste -.1 cup Split Green Gram (moong dal) -. Drain water from the soaked soal.1/4 cup Cinnamon -.1 tsp. do not add any water).1 tsp. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Stir well.half inch stick Cloves -. Serve with Verusanagapappu Pacchadi or plain yoghurt. Chopped Onion -. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Note: You can adjust the amount of tamarind extract according to your taste. Mix thoroughly. ginger and green chili. 182.5 hours. sliced green chiles and tamarind extract. Crush cinnamon stick and cloves into powder and add to the paste.FoolzParadize. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -.1 tsp. 102 . Garlic -. Mix well.3 Coriander Seeds Powder (dhaniya powder) -.1/2 cup Chopped Green Chili -. Remove from heat. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.
gram flour 120 g.1 inch piece Chopped Coriander -.FoolzParadize.Org 183.1 cup Rice flour -. You shouldn't use an implement to spread the batter.Provided by: www. poppy seeds 103 . Allam Pacchadi (ginger pickle) goes well with this dish 184. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. grated coconut 60 g.2 tbsp (very small pieces) Cumin Seeds -.fistful Crushed Cashew nuts -.5 tsp) Chopped Fresh Coconut -. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. Add enough amount of water and mix well such that when you pour batter on the frying pan. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.2 (about 1. sesame seeds 60 g.1/4 cup Semolina (Bombay Ravva) -.15 Finely Chopped Green Chilies -.1/2 cup Moida -. It is a great snack. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.1 cup Chopped Ginger -. It should spread on its own.1 tsp Oil for cooking Salt to taste Mix everything except oil.
FoolzParadize. Heat oil in a kadai or wok and season with mustard seeds. Add tamarind pulp and black masala powder and mix well. Add cauliflower. 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. pepper powder and kasuri methi. Stir for some time. but not soft and squishy). Lower the heat. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Check the seasoning and remove from heat. Add the ginger paste and garlic paste. strained 10 g garlic paste. hot oil and enough water. Seal the edges with a little water. coriander leaves. Stir well. 186.5 g) fresh black pepper powder. Sprinkle amchur powder. To serve:Remove to a serving dish. Then add fenugreek and stir for a few seconds. 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. Cut into three cm. When they crackle. Blanch in salted boiling water until al dente (almost cooked. 185. garnish with pomegranate and serve with tandoori paratha. long pieces and deep fry in hot oil till brown and crisp. Uncover and increase to medium heat. bidari paratha or puri. add curry leaves. Wash in running water. Cover and cook (for about six minutes) until al dente. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. cummin powder. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. yellow chilli powder and salt. chopped fine a marble sized ball of tamarind. Stir-fry until the moisture evaporates. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. sesame seeds and poppy seeds and grind to a powder.Provided by: www. asafoetida. Add potatoes and stir-fry for five minutes. Drain and keep aside. Remove from oil and store in an airtight container. Khatti Arvi Ka Saalan Serves: Four 104 . Roast the grated coconut. Add sugar.Org a pinch of sugar salt and chilli powder to taste 100 g. Add salt. strained 800 g cauliflower. salt. Stir well. drain and keep aside. 60 ml. Keep it aside. 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. Knead to a stiff dough.
cummin seeds. Drain. Add curry leaves. stirring occasionally. peel and quarter lengthwise and reserve in a panful of water. tamarind pulp. simmer. Stir until the seeds begin to crackle. 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. 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. Heat oil in a pan. Add salt and three cups water. For the filling: 150 g paneer. To serve: Remove to a serving bowl and serve with steamed rice. crushed 105 . Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Add mustard seeds.FoolzParadize. When cool. Lower the heat. Add garlic and saut over medium heat until light brown. Bring it to a boil. Stir for a minute. Grate the jaggery and reserve in three tbs water. Remove and adjust the seasoning. 187.Provided by: www. urad dal and whole red chillies.Org Time required: 50 minutes 16 medium sized arvi 2 tsp (10 ml) lemon juice 5 tbs (75 ml) oil 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds 1 tsp (5 g) urad dal 4 whole dried red chillies 16 curry leaves 200 g onions. Add lemon juice and bring to a boil again. chilli powder and turmeric powder. Stir-fry until the oil floats on top. Bring it to a boil again. until the gravy reaches thin sauce consistency. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done. Add tomato puree. Add onions and saut until golden. Lower the heat. add arvi and jaggery.
mix well and divide into 12 equal portions. Grind all these ingredients. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Arrange on a tilting tray and keep aside for at least an hour. basting at regular intervals. 188. Add salt. to drive off excess moisture.FoolzParadize. green chili. tumeric with the yogurt in A small bowl. Stir over medium heat until they begin to crackle. tomato. To prepare the filling: Remove the brown skin and roughly chop the coconut. turn off heat and sprinkle with garam masala and reamaining cilantro. for another 5-6 minutes. Stir and bring to a boil. corriander powder and chilli powder to the paste and mix well. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Add curry leaves and stir. Put a portion of the filling into each of the blanched bitter gourds. increase heat to medium. ginger. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Cool. and turmeric powder.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. groundnuts. mustard seeds and fenugreek seeds. including stem. whatever you do to nonstick yourself. Put enough water in a pan. Combine chili powder. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). and cut cauliflower into 1 inch flowerets. ginger. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. drain. peel and roughly chop the onions.Add paneer. with 1/4th cup water to fine paste. Add the bitter gourds and blanch them until soft.Provided by: www. Drain and keep aside. Spray with pam. except paneer. use nonstick pan. Make sure all liquid is driven off. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. Remove and uncover. use a little water. garlic paste. jaggery. Dry roast the coconut. 106 . Arrange them in a greased roasting tray with the slit side on top. Stir in half the cilantro leaves. Cover with foil. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. Pour over the paste. and cook with lid off. ginger paste. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. Remove the seeds and rub with salt. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Put Cauliflower into pan then pour spices over the top.
strain it.FoolzParadize. Mustard Seeds -. 190. add pods and cinnamon.Provided by: www. 107 . 189. cloves. peppercorns Heat a heavy skillet. Now add vegetable pieces. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). 4 servings. heat oil on medium and add mustard seeds and Fenugreek seeds. and discard what won't pass through strainer. red chile powder and fry for 5 minutes on high heat while stirring occasionally.2 tbsp. Fenugreek Seeds --1 tsp.5 cup Turmeric Powder -.5 tsp. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. Turn off heat.1 tsp. Move them around for two minutes. 1 oz.25 tsp. Store in a bottle for up to 6 months. less than 98 calories GARAM MASALA 2 oz.1 tsp.0.10 Water -.Org serve with basmati rice. Oil -. 2 oz. and shuffle for another minute. salt. 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. Garam Masala 5 tsp coriander seeds 1 Tbsp.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. but continue shuffling until the heat is out of the pan. 1 oz piece of cinnamon stick. add chopped onion and fry until light brown.0.0. Sugar -. Curry Leaves -. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. reduce heat. Red Chile Powder -. Pour roasted spices into grinder and grind til you have a fine powder. black cardamom pods. If not fine. Add clves and peppercorn. turmeric powder. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. When Fenugreek seeds are light brown. But you might consider it worth investing in as its a neat combination of spices for cooking.
Provided by: www. curry leaves. after washing. water and stir well. add jaggery and ghee. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick.) 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 . • As soon as the rice and dal are cooked to softness. saffron nutrieg and cardamom powders. • Let cook on medium fire for some time and then put in almond and cashewnut bits. 191.) 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. Malai Kofta An extra special party favourite. Method: • Chop almonds and cashewnuts.FoolzParadize. 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. • 192. coriander leaves. The koftas will melt in your mouth. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. • When the milk starts boiling add rice and dal. Ingredient • For Koftas • 350 grams (12 oz. • Bring to one or two good boils.Org Next add tamarind extract. • Lastly put in the kishmis. sugar.
Note: You can add 1 teacup of boiled green peas to the gravy if you like. 194. When soft.) french beans.) potatoes • 100 grams (4 oz. prepare a soup by passing through a sieve. green chillies.) cauliflower • 100 grams (4 oz) capsicums 109 . chilli powder. Add the c hilli powder and fry again for 1 minute. How to serve Just before serving. sugar. plain flour. Keep aside these koftas. • Add the tomato ketchup. tomatoes.FoolzParadize. ptatoes and carrots) • 2 onions • 3 spring onions • 2 tomatoes • 4 green chillies • 12 mm (½") piece ginger • 1 tablespoon coriander • ½ teacup tomato ketchup • 1 teaspoon chilli powder • 1 teaspoon sugar (approx. green peas.) carrots • 100 grams (4 oz. Shape into small balls and deep fry in ghee. 193. chillies. add the koftas.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. Navaratna Curry Ingredient • 100 grams (4 oz. Heat the ghee in a vessel and fry the paste very well. • Heat the ghee in a vessel and fry the onions till golden. • 100 grams (4 oz. puris or rice. ginger and coriander and fry for at least 2 minutes. cream and salt and boil the gravy for at least 10 to 15 minutes. add 4 teacups of water and cook. ginger and coriander separately. Add the tomato soup. • Now add the tomatoes. Procedure (Gravy) Cut the tomatoes into big pieces. Serve hot with parathas. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. coriander and salt. baking powder. spring onions (with leaves). salt and a little water and cook for 5 to 10 minutes. spring onions.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. boiled vegetables. chillies. Mix the paneer.Provided by: www.
Oil for deep frying For Garnishing .) raisins • 100 grams (4 oz.3 nos. 2. carrots and potatoes into small cubes. Cloves pwd. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. each Tomatoes . Keep it aside.3 cups (sliced) Onions . . 5. coat with flour and deep fry in hot oil till golden brown.1/4 tsp. carrots.Provided by: www. 110 . cashewnuts. METHOD : 1.1 inch piece (chopped) Cinnamon pwd. Reserve the vegetable stock. thick cream and chopped fresh corriander leaves. 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. Cook the potatoes and carrots and mash them up. Fry onions in oil till golden brown. Add ginger.1 tsp.4 tbsp.1 cloves (crushed) Ginger . paneer pieces. (pureed) Chilli pwd. raisins. Mix salt and pepper to taste. 4.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. pepper. Add the tomato puree and simmer till it forms a thick sauce. Salt and Black pepper Flour for coating. Cook for 2 mins. Form the mixture into small balls. turmeric and a little water.2 nos. Carrots . pineapple pieces and few cherries for decoration. cloves. 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. garlic. silver foil and cherries 195. Vegetable Kofta INGREDIENTS : Potatoes . Then add the stock. 3.) cashewnuts • 100 grams (4 oz. cinnamon.6 big nos. • Cut the cauliflower into big pieces • Boil the french beans. salt and chilli pwd and bring to boil. .) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter.FoolzParadize. (sliced finely) Garlic . turmeric pwd.
Warm milk .10-12 METHOD : 1. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . 8. Add the rasmalais to the sugar syrup. slowly little by little and keep stirring. 3. 3. Crushed Green Cardamoms .3 tbsp. Add sesame seeds and knead well. Rasmalai INGREDIENTS : Milk .3 cups Flour (Maida) 2 tbsp. 5. Besan Ladoo INGREDIENTS : Besan .2 tbsp. 2.1/2 cup Sesame seeds (til) . Garnish with grated pistachios.2 cups Milk . 197.4 tbsp. Sugar . Make small balls from the mixture and flatten it. Make thin sugar syrup. Add vinegar to the milk. 2. Add ghee and sugar and stir till well dissolved. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Pistachios . 198.4 cups (a bit thicker than ordinary) Sugar . Repeat the process after adding the flour to it. Add crushed cardamoms to the syrup.1/2 tsp. 7. Place the cooked koftas in the sauce and simmer for some time. (chopped) 111 . 196.2 cups (powdered) Almonds (Badam) .Org 6. Salt . Boil milk and cool it. Add the cream just before serving and garnish with corriander leaves. 9. Deep fry in hot oil till light brown in color.1/2 cup Sugar .1 1/2 litre White Vinegar . Oil or Ghee for deep frying METHOD : 1. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Filter the mixture using a muslin cloth and squeeze out the water (whey).20-25 nos.Provided by: www.FoolzParadize. 6. Place the cheese (paneer) on a board and while still hot. Add this mixture to the flour and bind to a hard dough. Cut into small diamond shaped pieces. 4. Roll out on a board into thick rounds. Ghee . knead it till no granules are left.1 tsp. Divide the dough into large balls. 4.
5.400 gms. 3.300 gms. 3. Add the powdered sugar to it and mix well. Pass the cashewnut powder through a fine sieve. 2. remove from heat and cool. raisins and cardamom pwd. Coconut . 5. Continue cooking on a low flame. When the mixture leaves the side of the vessel. Add besan part by part and mix it well.1 (grated) Almonds (Badam) and pistachios. Stir till the sugar dissolves.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1.1 cups Khoya . Heat the ghee and fry the khoya stirring all the time till it turns a light brown.1 tsp. 4.FoolzParadize. Separately. Keep on low flame. . Remove from heat and mix well with the khoya. and keep aside. 6.Org Ghee . Khoya .50 gms. saffron and nutmeg.1 cup Cardamoms . Cashewnut Barfi INGREDIENTS : Cashewnuts . Ghee or oil . 4.1 cup Cardamom pwd. 7. boil the milk and add the sugar. Smoothen with the back of a flat spoon. Walnuts. each (chopped) Ghee or oil . grated coconut to the milk mixture and stir thoroughly.2 (ground) METHOD : 1. Add khoya to cold milk. When the aroma comes.250 gms. METHOD : 1. 8.Provided by: www. Stir till it dissolves. remove and spoon contents into a greased thali. Dryfruit Halwa INGREDIENTS : Cashewnuts. 2. Heat the ghee in a pan. Fry the coconut in oil till it turns a light brown. (finely ground) Milk . stirring constantly. 2.500 ml. and mix well.300 gms. Add the almonds and shape the mixture into balls. 200. each (coarsely ground) Milk . Cut into diamond shaped pieces and serve. add the nutmeg with a little milk and keep aside. cashewnut pwd. Sugar . 112 . Add the khoya. Black raisins .100gms. In a heavy bottomed vessel. Keep aside. Almonds and Pistachios . then fry in oil for a couple of mins.1 cup Cardamoms . 3. Garnish with varak. Add the dryfruits . 199.1 glass Sugar . Keep stirring to avoid burning. then add cardamom. Boil the milk and add the sugar. almonds and pistachios.10 gms.
In the meantime. boil 1. Boil it till the liquid obtains a thick consistency.Provided by: www.1/4 cup Ghee METHOD : 1. Add this second milk to the fried dal and pressure cook it. 12. 7. Add all the above listed ingredients and make a dough out of it.1/2 Jaggery . 9. 4.1 cup Coconut . 2. Spoon the mixture into a greased plate and smoothen with a flat spoon. Roast them onto the tava by adding little ghee to it . 5. Cut into diamond shaped pieces and garnish with almonds and pistachios. Cook for a few mins. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 202. Again add 1 cup hot water to the ground and drained coconut and grind. Grate the remaining coconut and grind it with 1 cup hot water. Fry the cashews and raisins 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.Org 4.1/2 cup water and add the jaggery to it. Remove from heat and serve hot. 5. It tastes great if eaten cold too. 5. 8. Cut 5-6 coconut rings and chop it further to small pieces.FoolzParadize. Fry it in hot ghee for 2-3 mins. This will be thicker. Keeo aside. Add cardamom pwd. Squeeze the milk out and reserve in a separate bowl from the previous. 3. Green Onion Bhurji Ingredients 113 . cashews and raisins. Cashewnuts . 11. Take a small portion of the dough and roll them into parathas.1/4 cup Raisins . 10.2 cups (grated) Cardamom powder . 201. Keep strring all the time. Drain and reserve the coconut milk. Wash and drain the dal. 6. Pour this into the boiled dal mixture and stir well. Add the thick coconut milk and mix well. and the fried cocunut pieces. Fry it in ghee and keep aside. 203.1 tsp. Delicious Parathas are ready and tastes very good with spicy tomato chutney.
Decrease flame and let it cook till the leaves become soft. They should cook in their own juice.Provided by: www. Close with a tight fitting lid. 204.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.FoolzParadize. Note : Do not add any water to the onion leaves. Beat the eggs and add to the pan. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. After the leaves get cooked thoroughly . Add salt to taste . Keep this aside for 3 hrs. Heat some oil in a frying pan. Mix well. Mysore Bonda Ingredients 1 cup All purpose flour 2 Green chilies (finely chopped) 1 small onion ( finely chopped) 1 big spoon full of rice flour Sour curd ( to make the batter) Salt to taste A pinch of baking soda Chopped coriander leaves (optional) Method Mix all the above ingredients using the curd to a bajji dough consistency. When the oil is hot enough. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Add the chopped leaves and mix well. 114 . drop the batter in oil and deep fry them till golden brown. Serve piping hot. add chilli powder and turmeric powder. Keep aside Chop the leaves finely.
205. Keep the yogurt in refrigerator until it is chilled. Take each wada out from water.Provided by: www. Make a tarka (seasoning) of mustard seeds. Add sugar. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. salt. green chillies and ginger. Grind it to a smooth paste. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Serving the wadas 115 . Make sure the curd is sour enough. These bondas are very crispy and tasty too.Org Serve hot with green chutney or ketchup. squeeze the water out and set aside. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. asafoetida and curry leaves and add to yogurt. Dahi Wada Ingredients For the wadas Udad dal (Black gram dal) 1 cup Mung dal (Green gram dal) 1/4 cup Salt to taste Method for Wadas Soak the two dals for 7-8 hours or overnight. chopped 1 tsp Ginger grated 1/2 tsp curry leaves 7-8 Mustard seeds 1/4 tsp Asafoetida pinch Salt to taste Sugar 4 tsps (yogurt should taste little sweet) Method for making dahi Blend the yogurt with little water until it is smooth.FoolzParadize. Add salt to taste.
Serve with sweet tamarind(imli) chutney. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining. When the milk is cool add chenna balls to it . 206. sugar for Ras 1 cup sugar 3 cups of water safforn. cardomom.Org Arrange the squeezed wadas in a deep dish. 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 . pista. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Bring 4 cups of milk to boil.FoolzParadize. Then drain it in athin muslin cloth or handkerchief. pista. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Sprinle red chiili powder. Depending on the size of the pressure cooker I put 12 pieces at a time 207. Refrigerate it. almond and safforn to it. And it is ready to serve.4 1/2 tbsp. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. In the mean time see the milk for ras may be ready.Provided by: www.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. roasted jeera powder and black salt (sanchal). almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Now to curdle the milk add lemonjuice to it stirring continously. In a pressure cooker take 3 cups of water and 1 cup of sugar. Add the sugar for ras to it and add cardomon. Take the chenna out of the cloth in a dish .
oil. Allow to cool for sometime. salt. (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. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. boil it. Steam it for 20 minutes. Garnish with grated coconut and Coriander. 208. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Mix togather water.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan.Provided by: www. Prepare the tampring adding rai. lemonjuice and water. greenchillies and curryleaves in hot oil. 117 .FoolzParadize. Take out dhokla and cut into pieces. Pour the tapering mixture over it. This paste must be semiliauid. 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.sugar and lemonjuice and pour into tempring.Grind thecooled spinach alongwith the greenchillies to a fine paste. Boil the cut spinach for 10 minutes in a very little amount of water.
Tastes good with rotis/parathas. Cut the boiled potato into evenly shaped cubes. Coriander. Heat oil in a pan.Add the potato cubes and allow to cook on medium flame for 5 mins.peas and tomatoes. Once the onions and tomatoes are cooked. turmeric. and green peas and mix properly Add water and pressure cook.Provided by: www. salt. onion.Add the cumin seeds and asofetida. add the spinach-chilli paste to the above. Add ground Masala and roast till oil separates Add potatoes pieces. Fry for 2-3 mins. Heat oil in cooker. Aloo Mutter Ingredients 1 cup green peas 2 medium size potatoes 2 medium size tomatoes 1 Pod Garlic (about 15-20 Pieces) 1/2 cup Green Coriander leaves 2 Green chilies 1 small onion Salt to taste Pinch of Turmeric Method: Grind Garlic. Venn Pongal Ingredients Rice 2 cups Toor Dal 3/4 cup Coarsely crushed peppercorns 2 tsps Cumin seeds 1 1/2 tsp Ginger 1 1/2 inches long cut into tiny bits Cashew nuts 5 Ghee 3 tsps Method 118 . 209. tomatoes. Add turmeric powder and salt to taste.Org Chop onion and tomatoes into small pieces. Simmer it for 10 mins. green Chillies.FoolzParadize. Serve with chappaties 210. Add the onions.
Add turmeric powder (a pinch). This can be eaten with coconut or onion chutney.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. Add the cooked mixture of the rice and dal to it with salt according to your taste. When they splutter add ginger and fry.And then add all the vegetables and let it boil. chillipowder (1tsp).FoolzParadize. 211. 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 . Serve hot with rice. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. The two should be cooked till soft. Add jeera. salt (2tsp).Provided by: www. 212. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. Add water if desired. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. When the pieces turn brown add the crushed peppercorn and the cumin. Add the ground ingredients and cook for about 15 mins. Add a teaspoon of ghee over it in the end before serving.Mix well. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai.
Keep on mixing it with your hand . 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. Then add the vegetables & pressure cook till done. 120 . Mix all the spices (except salt) and vegetables in a bowl.. corriander powder. of Mango Powder 1 Tsp. Do not add water. Sugar 1/4 Tsp. 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. chillie powder. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Let them cool for 20 minutes. Add the sliced onions.Provided by: www. Serve hot with chapatis. After that add ginger. Squeeze lime to it & the veg korma is ready.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. of Red chili Powder Pinch of Turmeric Powder 1 Tsp.FoolzParadize. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. 213. salt & fresh corriander leaves . Cinnamon Powder 2 pieces whole cloves 1 Tsp. Fry it nicely. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Red Chilly Powder 1/4 Tsp. garlic.
For the Tomato curry . Keep on Stirring . Serves 6. Set them aside. 214. Deep fry the Kofta balls. serve with curd or butter. Keep Medium Flame. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry.FoolzParadize. Add the Tomato paste. See that the oil is not very hot.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. Preparation time : 5 minutes. (dough should be softer than the chapati dough. Chop the tomatoes in small pieces. Cooking time : 25 minutes.Provided by: www. Garnish with Fresh Cilantro or Paneer. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Add the rest of the ingredients for the Tomato curry. 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 . Deep fry in oilon midimum flame till golden brown in colour. Cook them with salt for about 15 minutes on medium flame.add a little bit warm water and make a soft dough. I would highly recommend to cook the curry about 3 hrs before you serve.) Grease the chakali utensil make chakali. Let it soak on paper. Add water and ginger and simmer for 2-3 minutes. 215. Keep it in the oven at warm till you serve.Org Use some oil in your palm of the hand to form the balls. Moong Soup With Paneer Light and nutritious.
2. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. milk.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. Heat the ghee and fry the cumin seeds and mustard seeds. Add the paneer and cook for 2 minutes 216. Serve hot with cream and bread croutons. add the asafoetida and moong liquid. Preparation time: 15 minutes . Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. Blend in a blender and strain. Cooking time : 25 minutes. Strain. Mix the cornflour with a little water and pour into the soup. onions. Soak the moong for a few hours. 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. Add the strained mixture. Boil for 2 minutes. 4. 3. 6. carrots. 4. sugar. cabbage. Add 6 cups of water and cook in a pressure cooker. Serves 6. Corn Soup with Vegetables A soup with a Chinese touch. Blend the cooked moong in a blender. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Melt the butter.FoolzParadize. 3. add the onion and fry for 3 to 4 minutes. 5. Cooking time: 30 minutes . 217. salt and pepper and boil for 2 minutes.Provided by: www. salt and pepper. stirring ocassionaly. Preparation time : 5 minutes. 2. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Add the sugar. When they crackle. 5. Serves 6. Add the lemon juice.
Strain to separate the stock from the skin. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. 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. 5. Strain to obtain coconut milk. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Grate the coconut. Add salt and pepper. 3. Add the vegetables. Fresh green pea pods add fibre and Vitamins A and C to the soap. 2. 3. Preparation time : 20 minutes. 7. 219. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.Org 1. Serve hot. Cooking time: 20 minutes. Discard the skin. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Serves 6. 6. Add the paste. Blend in a mixer. butter and cheese and boil for a few minutes. Mix the cornflour and coconut milk. 220. Cooking time: 10 minutes . For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Cooking time : 10 minutes. Mix the cornflour with 6 teacups of water. Heat the butter and fry the onion for 1 minute. Green Peas Skin Soup Preparation time: 10 minutes . Serves 6to 8. Add the green peas skin and green peas and cook for 3 to 4 minutes. Heat the ghee and fry the cumin seeds for 1 minute. Add 6 cups of warm water and blend in a blender.Provided by: www. Health Information: This unusual soap gives the flavour of peas without the calories. 2. 218. 2. Add the paste and curry leaves and fry again for 1 minute. Boil the stock for 1 minute. 4. Serves 6. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. corn and Ajinomoto powder and cook in a pressure cooker until done. 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.FoolzParadize. Preparation time: 20 minutes. add to the paste and boil for a few minutes.
tomato. lemon grass. Heat the oil and fry the onions for 1 minute. Add the beans.Provided by: www. 4. Cut the onions and tomatoes into big pieces. Letil Soup Preparation time: 10 minutes . 221. 3. Add the stock and boil for 10 minutes. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. salt and pepper and give one boil. 2. How to proceed 1. put the stock to boil. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. blend in a liquidiser and strain. 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. Add the garlic and chilli powder and fry again for ½ minute.Org 1 chopped onion ½ teacup shredded cabbage ½ teacup chopped spinach 2 tablespoons baked beans or tomato ketchup 1 chopped tomato 1 tablespoon oil salt and pepper to taste grated cheese to serve For the stock 1.Serves 6. Serve hot with lemon juice and garnished with boiled rice. Heat the oil and fry the onion for 1 minute. 3. 3. cut lengthwise 10 to 15 canned mushrooms. Add the moong dal and 6 teacups of water and cook in a pressure cooker. Preparation time: 15 minutes. 124 . the tomatoes. Add the lemon juice and top with oil. 4. masoor dal and salt and cook in a pressure cooker till the first whistle. 3. 222. Add 6 teacups of water. Serves 6.Cooking time: 10 minutes. mushrooms. 2. Boil for 5 minutes. 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. 2. Cooking time: 15 minutes . Add the vegetables and fry again for 1 minute.FoolzParadize. Add the green chilli. 6 teacups clear vegetable stock 1 green chilli. cauliflower. When cooked. 2. blend in a mixer. Ajinomoto and salt and boil for 2 to 3 minutes. The combination of cereals and pulses provides protein of high biological value. When cooked.
Org Serve hot with chillies in vinegar.Serves 6. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Preparation time : 40 minutes Cooking time : 60 minutes. Serves : 6. Mix all the ingredients with 4 to 5 teacups of water. piece ginger How to proc eed. 7. Preparation time : 20 minutes Cooking time : 20 minutes. Cook for a few minutes.Provided by: www. Preparation time: 10 minutes. Serve hot with chillies in vinegar and chilli sauce. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. Ingredients. 2. soya sause and chilli sause. Cook for 25 minutes. 6. Cut the tomatoes intobig pieces. 1. Add the paste and chilli powder and fry again for 1 minute. sweet and sour sauce. Serves : 6 to 8. Heat the ghee and fry the onions for 2 to 3 minutes. add 2 teacups of water and cook.) potatoes 2 to 3 brinjals 1 teaspoon ajwain 1 teaspoon chilli-ginger paste 1/4 teaspoon soda bi-carb 1 to 2 tablespoons oil A few lettuce leaves Salt to taste Green chutney.Cooking time: 30 minutes. 750 grams (1 5/8 lb.) kand (rataloo) 250 grams (9 oz. 224.FoolzParadize. When cooked. Add the cooked red kidney beans. Ingredients. 4. 1 teacup red kidney beans (rajma) 2 onions. RAJMA CURRY A favourable from the Punjab. 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.Add the sugar and salt. 223.) papadi 500 grams (1 1/8 lb. Sweet Corn Soup An old-time favourite. 7 cloves garlic 7 green chillies 25mm. sev and oil (optional) to serve 125 . 2. Next day. take out a thick soup through a sieve. Drain. 5. Soak the red kidney beans over night. garlic chutney. Add the tomato soup to the rajma mixture. cook in a pressure cooker. 3.
finely chopped 100 grams carrots. If too thick. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. Blend all the ingredients except coriander except coriander in a liquidiser. For the green chuntey. Mix thoroughly and apply the oil all over. 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. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. Mix all the vegetables. Blend all the ingredients in a liquidiser. 4. Do not separate into two. For the sweet and sour sauce.(for the koftas) 126 . Serve with green and garlic chutneys and sweet and sour sauce. 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. In a small earthen pot (matka). instead of cooking in a matka. Apply the ajwain. add enough water to get the right consistency. 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.Provided by: www. 2. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. 3. 225. Peel the kand and cut into big pieces. Cut the potatoes and sweet potatoes without peeling. 100 grams green peas 100 grams cauliflower. 1. finely chopped 100 grams french beans. Garnish with coriander. For the koftas. put a few leaves of lettuce at the bottom. Preparation time : 30 minutes Cooking time : 40 minutes. Cover the matka.Org For the green chutney. Alternatively. 8. Serves :6. Make slits on the brinjals. 5. soda bi-carb and salt.FoolzParadize. chilli-ginger paste. 9. String the papadi. 6. Fill with all thevegetables and cover with the balance lettuce leaves. oil and seve. For the sweet and sour sauce. For the garlic chutney. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. Blend all the ingredients in a liquidiser. 7. finely chopped 250 grams potatoes.
Provided by: www. 5. Then add the cloves. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. chilli powder. 2. (1") piece ginger 7 green chillies For the gravy. Keep aside. chilli powder. french beans and carrots in a pressure cooker without adding water. 2.Org 9 cloves garlic 25 mm. Add the paste.washed and soaked in water for 2 hours. 3. Add 1 tablespoon of bread crumbs and the bread slice. 1. Boil the peas. Add 1 teacup of water and boil for 3 to 4 minutes. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . 6. add the cornflour and sugar and blend. Steam the cauliflower. 5. Add the vegetables and peas to the potatoes and make a dough. Add the tomato puree and cook for 2 minutes. 3. salt and pepper and cook for 5 minutes. 60 gm mawa 1/4 tsp baking powder Oil for frying Stuffing 90 gm Amul Cheese-grated 90 gm mawa 100 gm sugar 1 tbsp cashew nuts -chopped 2 tsp grated coconut 127 . 1. garam masala. 8. Pour the gravy and fresh cream over the koftas. 2. Put the tomatoes in hot water for 10 minutes. Blend the onions in a liquidiser with very little water. For the gravy. cinnamon and paste and fry again for 2 minutes. 750 grams tomatoes 3 onions 4 cloves 2 small sticks cinnamon 1 tablespoon cornflour 1 teaspoon sugar 1 teaspoon garam masala 1 teaspoon chilli powder 4 tablespoons butter Salt and pepper to taste To be ground into a paste.FoolzParadize. 1. How to proceed. 15 cloves 25 mm. Arrange the koftas in an ovenproof dish. Put to cook again and add the garam masala. Pour the mixture into a blender. Remove and blend into a puree. 4. 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. Heat the butter.add the onions and stir fry for 5 minutes till light brown. 7. 4. le mon juice and salt and form into kofta balls. 6. 226.
227.Provided by: www. Boil for 5 minutes. Boil till 3 cups of clear syrup are obtained. add enough water to knead to a soft dough. ghee to wheat flour. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp.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. form into small balls and keep separately. Serve hot with parathas or tandoori rotis. Add koftas and boil for a further two minutes.FoolzParadize.grated 200 gm tomatoes . Add the rest of the ingredents and mix well. Mix well. Serve warm decorated with silver foil. Fold over adn close sides to make an oval Jamun. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. red chilli and garam masala and fry on low fire till oil separates. Drain and keep aside.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. Knead well and from into as many balls as the number of stuffing balls you have.pured 3 cm piece ginger . Add water according to consistency of gravy required. Form into walnut sized koftas and deep fry till light brown. Remove from fire and flavour with essence and caedamom powder. ghee Add two tbsp.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Correct seasoning. Keep aside. Add tomatoes turmeric. Drain well and immerse in warm syrup for an hour. And milk and remove the scum as it surfaces. Add ginger and fry well. Knead well. Kofta Lajawab Koftas 125 gm Amul Cheese . To make gravy. heat oil in a pan and brown onions. Makes about 8 228. Cook the mawa for stuffing in frying pan till it is golden brown. 128 . deep fry on low fire till dark brown.
12. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. 5. Add all the dry spices. Heat tawa.FoolzParadize. cashews or peanuts 1 tsp. brinjals 1 cup curd 2 large onions. put a little beetroot filling in the centre and seal the edges. ginger-garlic paste 1 tsp. 13. Remove from heat. each ginger & garlic grated or crushed 129 . till the mixture is almost dry. 14. Add fried brinjals to the gravy and simmer for two minutes. to a paste. chopped 2 tomatoes. Wash and squeeze dry. Remove. Heat ghee. Add curd. Divide the paratha dough into small balls. ghee Method Grind all the ingredients. 9. raisins Method 1. cashewnuts 1 tbsp. chopped 1/4 tsp. Sprinkle the garnish on top. Heat ghee in a vessel and fry the beetroot paste on a low flame. add some ghee and fry the parathas till light brown. 8. grated fine 4 medium sized onions 4 green chillies 2. thick slices. 7. Serve hot with rice or parathas. 4. Cut brinjals into 2. Fry the brinjals in the same ghee till tender. Remove from ghee and keep aside.5 cm. Cook covered. Roll out into parathas. 2.Provided by: www.Org For the stuffing: 2 cups beetroot. garam masala powder 1 tsp. ginger 4 flakes garlic 1 tsp. except garam masala powder. chilli powder 2 tsp.In the remaining ghee fry the chopped onions till transparent. Roll out each ball into a small puri. 10. 3. garam masala powder Salt to taste 3 tbsp. raisins and sliced onion till golden brown. coriander leaves and salt. coriander leaves finely chopped 1 tbsp. Cook till the gravy thickens. 6.5 cm. turmeric powder 1/4 tsp. Smear with salt and keep aside for 10 minutes. Stir well. coriander powder 1 tsp.coriander leaves.sliced 1 tbsp. 230. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. 229. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . chopped 2 tsp. 11. Badshahi Baigan 300 g. fry cashewnuts.
Provided by: www. Add all other masalas. Heat oil or ghee in a heavy pan. sugar and crushed nuts. Add veggies at this stage. Garnish with coriander before serving. salt. sugar salt to taste 2 tbsp. Mix. Semi puree tomatoes and capsicum together. Add tomato capsicum puree. Stir. Chop onions very fine or run in a chopper. Green Gravy Ingredients: 4 cups spinach chopped. Add onions and stir fry till light pink. garam masala powder 3/4 tsp. turmeric powder 1/2 tsp. stir bring to boil. ginger grated 2 tsp. Makes: 2 cups 231. baby corn. wheat or millet flour 3 green chillies 1 tbsp. oil Method: 130 . lemon juice 1 pinch soda bicarb 1/2 tsp.Org 1/4 tsp. cheese grated (optional) salt to taste 1 tsp. or cauliflower. cinnamon-clove powder 3 tbsp. stuffed baked capsicum. Add ginger garlic and stir for a moment. Cover and simmer till gravy is thick and fat starts separating. Dry grind coarsely. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Goes with: Vegetables like brinjals. red chilli powder 1/4 tsp. cinnamon-clove powder 1/2 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly.FoolzParadize. This should be done in a food chopper or grated. potato.
stir. wheat flour 1/2 tsp. Add prepared vegetable at this stage. Goes well with: Veggies like peas. Heat fat in a heavy pan. Run till semi-smooth. ginger grated 1 tbsp. add onion mixture. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. ginger. coriander finely chopped 1 slice dayold bread white 1 tsp. french beans. etc. at this stage. stirring continuously till whiteness of curds disappears. Add blended spinach mixture. Heat oil in a pan. Sprinkle 2 tbsp. and stir. peanuts husked & lightly roasted 1 tsp. Put in a mixie. 233.Provided by: www. onion. bring to a boil. cream. saute for 3-4 minutes. etc. cinnamon-clove powder 3 tbsp. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. khuskhus with milk. Add onions. salt. flour and a few pinches salt. Garnish with grated cheese. Cook covered for few minutes till thickened. Goes well with: Paneer chunks. spice powder. Cool in a plate or run under tap water to cool. add sugar. coriander leaves finely chopped 2 tbsp. water all over it. Cover and put to boil on high. stir fry till light pink. peanuts and bread. ghee or oil Method: Grind together in a dry mixie. grated cheese or paneer 3/4 cup milk 1 tbsp. add gourd and soda. Add curds and cook. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. add chillies. Add cinnamon clove powder. potato chunks. Add milk. Grind together in a wet mixie.FoolzParadize. cashew. Garnish with grated cheese before serving. Toss to mix. for 3 minutes. Add vegetables. chillies. garlic grated 1 tsp. Allow to cook for 2-3 minutes more. add ginger. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp.Org Take spinach in a large vessel. Makes: 2 cups gravy (approx. red chilli powder 131 . Stir gently till boil resumes. khuskhus seeds soaked in 2 tbsp. mixed vegetables with a few pineapples bits.) 232. potato and peas. dry mixture. coriander and cherries. baby corn. tamarind water 1 tsp. cashewnuts broken 1 tbsp. etc.
Spread 1/2" thick onto a platter. stir. turmeric powder 1/2 tsp. 235. (For this. Turn off the heat and stir in the sugar. stir well. Add tomatoes. drain. fry brinjals pieces in oil.1 cup *Sugar -.6-7 tbsp * Milk -. Simmer till gravy is thick and oil starts to separate. chopped stirfried brinjal pieces. Garnish with chopped coriander. boiled peas. capsicum. rotis.1 tbsp or to taste 132 .) 234. adjust quantity of oil required. Heat oil. salt. dhania (coriander seed) powder 1/2 tsp. flour. add onions. Drain well by pressing. stirring constantly to prevent burning until it has changed to a brown color and smells . Goes well with: Chunky veggies like boiled baby potatoes with skin.1 tbsp or to taste * Chopped Pistachio nuts -. and continue by frying the onions. (Test: a few drops of water sprinkled on it sputters instantly). Add asafoetida. Cut into diamond shapes after it has cooled down. strands * Raisins -. Add all dry and ground masalas. Fry. Cool onions a bit. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. keep cooking for 2 minutes. add cumin seeds allow to splutter. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Keep aside. serve with parathas. Turn down heat and add cardamom and Besan. putting back oil in pan. garlic stir fry for a minute. Add prepared veggies and stir.FoolzParadize. ginger. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. stirring continuously.4 cups *Ghee/Unsalted Butter -.4 tbsp * Chopped Almonds -. In remaining hot oil. Keep aside. keep aside.1 tbsp or to taste<BR.Provided by: www. 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. etc.Org 1/4 tsp. tamarind water. fry till well browned. Grind in mixie.
Cool for a few hours in the fridge. if a microwave is not available. Rose Water To taste (opt. ( At this point of time you can smell the aroma around!) 4. Place 20-25 rasgoolas in syrup.ened and turned a pale brown. 2. Saffron (extremely good for winter) 236. Using vinegar usually re. Turn heat on high. Turn the stove off. Stir till the flour is very very light brown in color. Heat for a few minutes. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. When boiling add one cup of either whiter vinegar or lemon juice.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Form small balls from the curd. then turn it off. Ras Malai Ingredients: Ricotta Cheese 2 lb. cut it into 1 inch squares and add to the hot thickened half and half. Add sugar to mixture 6. Now add wheat flour to this 3. leaving only the panir/curd. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Add Almonds. 133 . Pour into collander. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. bay leaf. Leave curd in strainer until cold and dry. remove cover and re.5 cup sugar.) Method • • • • Mix 1. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. After the cheese has been baked.peat previous step with the rest of the rasgoolas. Add milk to wheat flour 5. 237. Do not use the same sugar syrup more than once.sults in about 80 to 100 rasagollas. cardamon pods. Thicken until the volume drops to around half of the origi. Turn off the heat to place the cover on the pressure cooker. When pressure cooker depressurizes. Milk should separate into whey and curd. The cheese should have hard. Add the remaining 0. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. Pistachio. Place curd in food processor and process for one minute. When cooker begins to whistle wait for a couple of minutes. Half and Half 2 qts. do it over low heat and stir frequently. Thicken the Half and Half by simmering over low heat for a long time.Org Method: 1. This will take at least an hour (you can leave it overnight).FoolzParadize. It should be soft but not sticky.nal volume.Provided by: www. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. This is best done in a microwave.
continuously stirring. Sprinkle with turmeric. Dum Aloo Ingredients: Oil 3 tbsp.Org 238. Add yo. Add these. mix well. Cooking time about 25 minutes and should be sufficient for 2-3 people. 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. coriander and chili powder. The potatoes should be sliced. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 .gurt and salt. fry in oil. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. and drain.Provided by: www. onion and ginger paste. size of walnut. Bay leaf 1 Onion 1 Ginger 1/2 tsp.FoolzParadize. and a table spoon water. cover and cook for about 10 minutes on low heat. Prick with fork. 240. or 3 garlic cloves. Yogurt 2/3 tsp. 239.utes. Fry for sometime and then add curd and keep frying till it turns golden brown. Salt 1/4 tsp. Fry for 3-4 minutes. minced 1 large tomato. Chili Powder 1 1/2 tsp. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. mashed 1 piece fresh ginger. Garnish with fresh corriander and sliced almonds and serve hot. chili powder. chopped fine 1 tablespoon garlic/ginger paste.sicum cut up. Potatoes 1 lb. and cook for 4-5 min. Beat the yogurt and blend into a smooth mixture. Turmeric 1/4 tsp. chopped Dry Masala: 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon cashew nuts. Tomato 1 Capsicum 1 Method • • • • • Heat oil. corriander powder. Cumin Seeds 1/2 tsp. and the tomatoes and cap . Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Coriander powder 2 tsp. Garlic 1/2 tsp. Mix gently. add bay leaf and onion. salt.
FoolzParadize. 2. Cauliflower 1/2 lb. Garnish with the coriander and serve while hot. then stir in the peas. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Add the tomatoes and bhoona * 1 minute. Red Chili Powder 1 tsp. pepper. Butter 4 tbsp. Turmeric 1/2 tsp. Stir in the cashew paste.Org Prepare the cheese chunks. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Serve at once. Add the dry masala and bhoona 3 minutes more. Cover and steam over medium heat until tender. The bhoona technique means that the mixture is cooked over medium-high heat. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. 4. with constant stirring to avoid scorching. Ginger 1 in. 3. Set aside. In a wok or heavy skillet heat the oil and sauté onions until translucent. (NOTE: If the sauce is lumpy at this stage. and in a wok or heavy skillet fry them in hot oil until golden. Add the paneer cubes and bhoona 2 minutes. stick Garlic 3 cloves 135 . Serves 4-6 people. Remove with slotted spoon and set aside to drain on a paper towel. add salt. thinly sliced 2 tomatoes.) Add 1/4 cup water. Add the okra and stir-fry 2 minutes. chopped 1/4 cup oil 3/4 teaspoon paprika 1 teaspoon amchoor powder (or substitute fresh lemon juice) 1/2 teaspoon turmeric salt and freshly ground pepper to taste 1 teaspoon garam masala 2 tablespoons chopped coriander leaves for garnish Method: 1. Add all spices except the garam masala and stir-fry 2 minutes. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. 241. * Bhoona is a technique that is essential to Indian cooking. the dish covered. Serves 4 to 6 people. Cut each in half.Provided by: www. About 1/2 cup of water can then be added. until all liquids are reduced and the spices coat the meat like a paste. 242. Do not scorch. Add the garlic/ginger paste and bhoona 2 minutes. about 12-15 minutes. Set aside. Prepare onions and tomatoes. puree it in a blender and continue. In the remaining oil sauté the chopped onion until it begins to turn brown. Wash okra under running water and slice off the ends. and a gravy created as the dish becomes liquified again.
MethodScrape and cut radish into round pieces. jaggery 2 tbsps. When it splutters add chopped onion. Masala Preparation • • • Roast black pepper. coriander. Stir in the tomato puree. Simmer on a slow fire till cooked. Serve hot with rice. Heat oil in a kadai. 243. and cauliflower into 1 in. Add drained toovar dal and the radish slices. sambhar powder 1 tsp. Melt butter and saute onion. cut green peppers. Add salt to taste and about two cups of water. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Season to taste with salt and fresh-ground pepper. curry leaves.FoolzParadize. soak it in a little water. Coriander Seeds 2 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Keen frying for a few minutes. sambhar powder and the grated coconut. Tomato puree 2 tbsp. Coconut (grated) 3 tbsp. Chana Daal seeds 2 tbsp. broccoli. Add chillies when daal starts getting red. and asafoetida. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps.Org White vinegar 2 tbsp. Ghee 2 tbsp. 136 . tomatoes. Keep aside. oil Salt to taste. Put in the mustard. Blend the daal mixture and coconut until the paste is fine.Provided by: www. cubes. and simmer for about 5 minutes. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Fry till golden brown. Method • • • Chop onion. Add the spices and vinegar. chana daal. Mix chopped tomato. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. If using dry coconut.
Provided by: www. Remove 137 .1 cup Gram dhal . gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma.1/2 teaspoon (methi seeds) Hing . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). - 1 cup (broken into small pieces and Dry coriander seeds . Add coriander seeds. the hing and the fenugreek seeds till light brown in colour.1 tablespoon Cumin seeds . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). red chillies.1 teaspoon Fenugreek . cumin seeds.2 tablespoons Oil .a pea size lump or 1 teaspoon hing powder.FoolzParadize. Curry leaves . Heat oil in a kadai and fry on a slow fire.Org 244.3 sprays.
2 teaspoon (optional) . Ingredients Tuvar dhal (thuvaram paruppu) .1 Mustard seeds .1/2 cup.1/2 teaspoon 138 . Powder fine and bottle it. Tamarind .Org flame and allow to cool. * * * 245.1 teaspoon Red Chilli .2 Green chillies .as the stalks also have the for potency the of the chillies.1 teaspoon Black gram dhal .2-1/2 tsp. Tomatoes .3 teaspoons p73 Sugar . Use the chillies along with the stalks . Mangalore Rasam (serves 6). This powder can be used for 2-3 months. Salt .FoolzParadize.1 Rasam Powder .Provided by: www.1-3/4 teaspoon Turmeric powder .1/4 teaspoon Seasoning Ghee . and also provide fibre body).lime size.
squeeze and strain out the liquid.FoolzParadize. two and a half cups of water. and the rasam and boil for five minutes till slightly thick. mash well. * * * 139 . add the mustard seeds. red chilli and black gram pour dhal. the raw tomatoes (chopped) salt and sugar powder.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes .Provided by: www. Add curry leaves and coriander leaves.when cold. Add the mashed powder dhal. Serve rasam hot with steaming rice and papads. Boil tamarind water with turmeric slit green chilli. Heat ghee in a pan. Remove from fire. When mustard seeds splutter add hing powderthe seasoning over the rasam. till smell of tamarind disappears and the tomatoes are cooked. powder tamarind in two cups of water for ten minutes.
Provided by: www.3 cups (like sambar onions.2 teaspoons Sugar .FoolzParadize. chow-chow) Tamarind .1-1/2 teaspoon (optional) Turmeric powder .3/4 cup Vegetables .1 tablespoon Red chilli .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. Soak tamarind in one cup of water. When cold mash well.2 tablespoons Curry leaves .1/2 teaspoon Hing powder .lemon size Coriander leaves . Sambar (serves 6) Ingredients Tuvar dhal .Org 246.2-4.1 teaspoon Black gram dhal . 140 .1/4 teaspoon Green chillies . Seasoning Oil .1 tablespoon Rasam powder .2 teaspoon Salt .1-3/4 teaspoon .1 Mustard seeds . white pumpkin.
1/4 teaspoon Onion . and When slit green chillies. black gram dhal chilli. Add mashed p73 dhal.2 cups Oil . Chana Daal seeds 2 tbsp. 248. Add the rasam powder. When mustard seeds splutter. squeeze well and strain out juice.1 teaspoon Turmeric powder .2 Capsicum . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. add mustard seeds. Simmer Heat oil and red in a pan. Cook vegetables threequarter cooked sugar.1 teaspoon Sugar . When the cummin seeds splutter add the onions. add salt. Add tomatoes and fry till it becomes mushy. add the cummin seeds and hing powder. Cauliflower Curry (serves 6) Ingredients Cauliflower . salt tamarind water and simmer till raw smell disappears. Remove and serve piping hot with rotis or rice.1/4 teaspoon Hing powder .1 Ginger . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Heat three tablespoons oil in a kadai. add hing powder and pour the seasoning over the sambar.1 teaspoon Salt . Cover and cook till the vegetables are cooked and the curry is dry.2 Green chillies . sugar and quarter cup of water. (Plain potato curry can also be made the same way).Org for five minutes.3 cups (in flowerets) Peeled and cubed potatoes . * * * 247. capsicum. fry a bit. rasam powder tillthick. green chillies and ginger into the hot oil and fry till the onion turns golden. potatoes and turmeric powder. Add cauliflower.2 teaspoon Cummin seeds .FoolzParadize. add coriander leaves. and curry leaves. 141 .1 cm p73 Method:Chop all vegetables.4 tablespoons Coriander leaves . Add in one and a half cups of add water.1 tablespoon Rasam powder .Provided by: www. Serve sambar hot with rice and chips.
Salt 1 tsp. Mix well and set aside for 4-5 minutes. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine. chili powder OR green chili. Coconut (grated) 3 tbsp.Org Coriander Seeds 4 tbsp. Oil 3 tbsp. coriander powder. Method • • • • Soak urad daal and moong daal for 2-3 hours.FoolzParadize. Ginger 1 tsp. Keep aside. 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 . Add chillies when daal starts getting red. 249. Grind daals into a coarse paste. and asafoetida. Add finely chopped onion. Masala Preparation • • • Roast methi. ginger and soda. salt. 250. If using dry coconut. chana daal. Fry small spoonfuls of the mixt ure in hot oil. Baking Soda 1/4 tsp. Green Chili 1 Chili powder 1/2 tsp.Provided by: www.
Salt to taste. preferably in nonstick pan. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Leave covered in a large pot overnight.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . spray a non-stick pan lightly with oil and warm. For the plain rava dosa leave out the onions.Org Method • • • • Mix rava. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Method • • • Soak the rice and daal separately in slightly warm water for 2 .finely chopped 4 cloves garlic . Ferment for 12 hours.FoolzParadize.8 hours. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. 253. Make thin crepes. drizzle the batter such that there is a latice work effect. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. 252.peeled and sliced 1. Mixing by hand is a good idea if you don't have a whisk or electric mixer. A lot of holes is just the thing. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Mix thoroughly (use blender if possible). rice flour together into a thick batter adding little water at a time so no lumps are formed. maida. Grind separately to a smooth paste and mix in a large vessel with salt. When ready to eat.5 inch piece root ginger .Provided by: www. Remove in a few minutes and make more. • 251.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. wide spatula and flip it over. Add salt. Drop chopped green chillies and ginger into batter.
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
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257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
Finally add the rice and cover it. Let this mixture boil nicely.10 tea spoons. Now pour the Coconut milk and add water for the rest.This is good for appetizer. Toor dal -1cup. Maida Bonda Maida or All-purpose-flour -2cups. Drain on a paper towel and add to the palak mixture . Also add green peas and Coriander leaves and fry.2. coconut gratings 3 tablespoon.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Coriander leaves . red chilli 10 numbers. Curd : 1 Cup.14 to 15.all t hese ingradients are to be fried dry and ground to a paste.2. keeping the stove at low heat. when oil heats add the cinnamon sticks and cloves. Carrots medium sized .fry them intil they are golden brown. This dish will have to be made thick and brinjals should not be fully mashed. Coconut Milk Pulav Masala : Ginger .See that it is not deep fried. Ingredients: Coconut Milk (15 oz. Green Chilly 3pcs.1 1/2 tsp.Provided by: www. Mix roasted Rava.First put the cooking oil.Salt to suit taste. Sour curd . Oil for frying.1 Cup.2 cups. put small portions of it in oil. allow to splutter add in palak paste . salt . boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. Finely chopped onions .1. mustard seeds . Grean Peas 1/4 cup. 263. Serve hot. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Oil or butter . 262. Clean and Soak the rice in hot water for 10 to 15 mints. Then add the masala paste. Recipe from Vanitha Thyagu. Add the Vegetables (except peas) and fry for some time. coriander seeds . the dal has to be cooked separately and finally added to the main portion. Heat oil in a fry pan and add the brinjals. toor dal and coconut gratings and add to the main dish. salt to taste.Org 261. Can) . Cashews and Green Chillies to get a semi solid batter. Cumin seeds 1 spoon.2 nos. Stuff the brinjal with the ground paste. Boil in water and add all the above except toor dal. This dish can be eaten along with rice and chapathis. 1/2 onion . Rice flour.Then take some oil in a pan. Take small balls and deep fry it in Oil. Cashew Bits. Basmati Rice . Rasavangi ingredients:Brinjal-big size 2nos. Palak Paneer Boil palak with 3 green chillies . Remove from the frying pan after the balls become golden in colour. channa dal 1/2 teaspoon. Stuffed Brinjal Curry Split peas dal . Beans . salt -to taste For the paste:coriander 2teaspoon.3 Cups. whole red peppers . 2 dry red chillies .6 to 8. Also add coriander leaves and Kari veppu leaves. If needed.10.7 to 8 stems. 1 glass of milk and mix well. Curd. ( Rice and Water should be in 1 : 11/2 proportion ).Close the pan with a lid and cook for 10 minutes.1" piece.10 to 15. method:Cut the brinjal into 1 inch blocks.FoolzParadize. 264. salt to taste Fry the above in one spoon of oil and grind it into a thick paste.Tamarind(imli)pulp -1 table spoon. Open it and mix the cooked pulav gently.1 1/2 tsp. salt and fry for some more time. Garnish with few fresh coriander leaves 147 . coconut shreddings can be added to the batter.Half cup. salt .1 1/2 tsp.1 cup Method: Mix all the above ingredients and soak for about one hour. Rice flour . Serve it with Coconut Chutney. veg. haldi powder 1/2 teaspoon. Rava Bonda Rava . Cinnamon sticks . Make the flame low and keep for 20 mints. Garlic gloves . Now take a pan add oil then addsome cumin seeds . turmeric powder 1/4 teaspoon. 1/2 tsp ginger garlic paste . fenugreek 1 teaspoon. green chillies . Rice Flour .1 or 2.2 onions. 265. urud dal . Seasoning:fry in oil mustard. Cloves . Cut th above into small pieces and grind finely. cool and grind it . Chillies . 1/2 tsp turmeric .
2 tsp red chillie powder and cook until it becomes a non-sticky paste.fenugreek seeds. add fenugreek seed powder an asafoetida.1/2 spoon and mix well. 273.Add red chilli powder.When the mustard splatters. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. ripe) . and add 1 cup of chopped leaves.1 cup red chilli powder . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. coconut pieces.This will taste great with curd rice. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).FoolzParadize.Store in refrigerator. 272.5 cups mustard seed powder . 271. 268.Add salt and heat with constant stirring until the mixture becomes thick.red chilli powder .Wash the tender mangoes and spread the ground paste on it. thin skin.a pinch into a thick paste. Add tamarind juice to this and bring it to boil.4 spoons. Next day.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.a small piece of tamarind and salt.6 Cut into medium pieces. crystalline salt.Grind it in a blender to make it into a thick juice. and asafoetida(perungayam).Take oil and add mustard seeds. Cut into fine pieces.Pout 5 teaspoons of oil in a frypan.Grind into a thick paste. Curd Vadai Grind some grated coconut and green chillies into a thick paste. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. fenugreek seeds.each 1 spoon asafoetida . add mustard seeds. asafoetida. fenugreek seed powder .1/4 spoon Slightly roast the above without oil and grind into fine powder.To 5 spoons of oil.Org 267.Add 1 tsp salt. Next day add 1/4 cup of sesame oil and leave it aside. Fry with constant stirring.When it splatters.little mix the above ingredients and add 3 cups of sesame oil. Maavadu (Tender mango pickle) Grind mustard seeds.Store in refrigerator. Ginger Pickle Grate ginger finely.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.Add mustard seeds. sesame seeds . Lime pickle Fresh lime(large size. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. Tomato pickle Cut the tomatoes into large pieces. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. whole red peppers and turmeric poweder.1 cup salt . Add salt.Ad d this to the poickle and mix. 269. asafoetida . fenugreek seeds.Add salt. 270.(Preseve the juice while cutting). Aavakkai (Mango pickle) sour mango pieces(medium sized).Provided by: www.4 spoons. 148 .a pinch.1 cup turmeric powder. 274.Add this to thick curd and keep it aside.
Add a bunch of curry leaves. VenPongal Mix rice and moong dal in the ratio 1:1. 3 hot green chillies(chopped). Turn over both sides until fully cooked.Add 3 times water and steam until it is overcooked. Deep fry this in oil and turn over until the vada turns golden brown.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it.Grind 3 green chillies. 3 whole red peppers and salt in a blender. Then add 6 tsp grated coconut and fry lightly. Turn over until golden brown in colour and it is fully cooked… 276. a pich of asafoetida.Provided by: www. 280. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. and roast lightly. add 1 tsp urud dal. On a plastic piece of paper place a ball of this and flatten it by hand. 277.1 cup. When it pops.Drop this carefuly into boiling oil and fry till it turns golden brown. 279.Org black whole peppers. 6-8 tsp of urud dal for an hour. Drain the water from the aval and add it to the pan and fry. Take 1 cup of rawa and lightly roast without oil to make it crisp. add 1/2 tsp mustard seeds.1/2 tsp. onions Cut the vegetables into fine pieces. and cumun eeds. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Then drop them in boiling oil.Now add 3 cups water and when it comes to boil. 282. water . and asafoetida.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Error! Bookmark not defined. To this add 1 tsp cumin seeds. Error! Bookmark not defined. 3 red chillies. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Deep fry in oil. You can mix curd with soaked aval if you like. Aval uppuma Soak 200 g of aval in water for 1/2 hour. add 1 tsp urud dal. Add 2 tsp of ghee while serving.Beans. In a pan. 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). 1 tsp whole black peppers. Dal Vadai (Aama vadai) Soak 200 g of gram dal.FoolzParadize. a bunch of curry leaves and mix well. carrots. 2-3 chopped green chillies. 1/2 tsp whole black peppers.When the peppers burst add 149 .add salt . 1/2 tsp cumin seeds and 1/4 tsp salt. and salt .Error! Bookmark not defined. 200 g of toor dal.Cut green chillies and ginger into fine pieces. 278. 1 tsp urud dal.Heat 4 tsp of oil in a pan. To 1 volume of this add I volume of finely cut cabbage pieces .Add the soaked dal to this mixture and grind coarsely. Deep fry this in boining oil. heat 6 tsp of oil and add 1/2 tsp mustard seeds.3 cups . 1 teaspoon gram dal. Rawa Kichadi Vegetables . 275.Add a pinch of asafoetida.Take some ghee in a fry pan and add whole black peppers. Add 1 tsp salt. 281. Rice Uppuma Rice rawa . 1 tsp gram dal.When it splatters. Mangalore bonda Mix 2 cups maid and 1 cup rice flour.
and add the roasted cowgram . When it is cokked on one side.Add salt. add a tsp of oil all over its edge and remove when fully cooked.1 cup Mix the above well. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. Add about 2 tsp of rava. fenugreek seeds .1/2 Fenugreek seeds . place in idli plates and cook. 283.2 Urud Dal . Heat 2 tsp of oil add mustard seeds. Morkkali rice flour . In a thick vessel. heat water to boil. Leave it for about 8 hours to become sour. Urud dal -1/2 cup.1 cup.. 284. Heat a dosa tawa and spread a tsp of oil over it. Side dish -Error! Bookmark not defined. 285.When they are cooked. . but make the dosas more thick.Add some ghee while serving. over it. 287. Let it be more thin than normal dosai. Maida dosai Mix maida:rice four in the ratio 2:1.. when it splutters. Add ome splattered mustard seeds. The same procedure can be followed with wheat flour instead of maida 150 . water . When it becomes hot enough.Provided by: www. Flatten this flour ino round shape (the size of urud vadai). Masala Dosai Par Boiled rice .Then grind in a blender (with adding water in steps) into a very fine flour. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. add 2 curd chillies(alternatively. coconut pieces(cut into very small pieces) and 1/2 tsp salt.. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. sour curd or buttermilk . curry leaves and mix well. salt to taste(about 1 tsp). Using this flour in omappodi achu. place a laddle of flour and spread on it(it should be thick than a normal dosa). curd. Add a pinch of salt and stir well.2 Raw rice .FoolzParadize.Org chillie and ginger pieces and a pinch of turmeric powder. use red whole peppers).little Rinse the above ingredients in water for about 2 -3 hours.Add water and mix. few cumin seeds.5 hours and grind into a fine flour. Uthappam Par boiled rice . add the rawa and stir into a paste.4 cups. and roll the dosai on both sides and move it to a plate. Make dosas as described in Error! Bookmark not defined. 286.When the pan is fully heated.Dry roast 2 tsp of cowgram. Heat the pan and spread a drop of oil on it. or Error! Bookmark not defined.2 tsp Soak the above in water for about 4 .Place some Error! Bookmark not defined.Turn it over so that both sides are cooked well. For serving follow the procedure for Error! Bookmark not defined. 1/4 tsp asafoetida. using this preparation in the place of rice.2 cups.To this add chopped green chillies.Add salt and keep it aside (to get sour)for 12 hours. Now the sevai is ready . take some flour and spread it on the pan into a round shape.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Add this to cooked dal-rice. squeeze into the form of long threads on a plate. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. turn over.
Roast the cashews in ghee and add to the mixture. ghee . raisins. Make into even sized balls with this flour.Roast some cashews and raisins in ghee and add it to the mix. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. water 1 Heat water to boil. Add the liquid part of this juice (which will be at the top) to cooked mixture.. gram dal in the ratio 2:2:1. cardomom powder.To this add finely powdered sugsr. cardomom . grated coconut in ghee and add this to the mixture and stir well.1. leave for 5 min.200 g.Remove this from oil and drop into sugar syrup for 2 minutes and then remove. Laddu Prepare Error! Bookmark not defined. 291. sugar .Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.Then take even sized balls of this and shape it into a hollow hemisphere.1 1/2 kg. Inner stuffing(Poornam): Mix 1 cup grated coconut. Roast the cashews in ghee and add to the mixture. Add chopped green chillies.50 g Roast rava in a dry pan and powder it. chopped onions.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.200 g. Also add a feww cardomoms and kalkandu and mix well.Provided by: www. Kozhukkattai Outer cover: Rice flour . Rava laddu (Ravaalaadu) white rawa .. 1 cup powdered jaggery.To this add finely powdered sugsr. 289. 151 .10 (powdered). Allow to cool. 292.50 g Roast rava in a dry pan and powder it. Wait until the mixture cools down to a temperature where the hand can withstand the heat.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. cashewnut . cumin seeds and make dosas as described in Error! Bookmark not defined. Heat the ghee slightly until it melts and add it to the mix well. 293.10 (powdered). Make into even sized balls with this flour.Org 288. moongdal. Drop the boondis into the sugar syrup and mix well.FoolzParadize. 290. Heat the ghee slightly until it melts and add it to the mix well. Rava laddu (Ravaalaadu) white rawa . Sakkarai Pongal Take rice.Add water and steam in pressure cooker. cardomom powder.1 kg.1 kg. cardomom . cashewnut . Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Cover and keep aside for 1/2 hour. ghee . curry leaves. sugar . Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. Now make into even balls by pressing lightly with hand.Add some extra ghee while serving. Rava dosai Slightly roast rawa in a dry pan.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. Soak urud dal for 1/2 hour and grind it into a thin soft paste. Roast cashewnuts.1 1/2 kg.
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi -circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
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• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
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½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
Add pepper. 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. salt and the soaked dhall coarsely.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. 310.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. hing. hing .green chilles. Wet grind urad dhall. Deep fry these small squares in oil. Wet grind urad dhall. uraddhall.spoonHing a small pinchSalt 1 t. and salt. and butter with little water. green chilles.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Make a batter with channa flour and little salt. make small balls and deep fry in oil. and make a nice dough similar to Chappati dough. mustard. 155 . and roll them similar to chappati/puri's andcut them into small squares/dimonds. and deep fry in oil.Make small balls. green chilles. and salt finely. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t. and curry leaves to this. and salt finely.spoonCashew 1/2 cup choppedSalt 1 t.spoonGreen chillies 2 Coconut 2 t. and add fresh lemon juice. Fry in little oil.spoonCooking oil for frying MethodMix maida. 312. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonChanna dhall 1/2 t. hing.spoon Mustard 1/2 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonUrad dhall 1 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoonCooking Oil for frying Method Boil potatoes with turmeric.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. Add chopped spinach and makes small balls and deep fry in oil. 311. Mix this well with the mashed potatoes. 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.Org 308.spoonGreen chillies 2 Coconut 2 t. 313.green chilles. chilli powder. salt. channa dhall. 309. Make small balls and deep fry in oil. curry leaves and ginger.spoonButter 2 t. Roll small balls and keep them aside. coconut. and curry leaves to this. Make small balls and deep fry in oil.Provided by: www. 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. coconut. cashew. Peel skin and mash thepotatoes and keep them aside.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.FoolzParadize. Coat the balls in thisbatter. hing . Add pepper.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. Grind ginger.
319.spoonsCream of Rice 1. and mix them together with salt.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. moong dhall. aval and urad dhall in water for 1 hour. 316. 315. Keep at roomtemperature for 12 hours. rice flour. maida.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. Let it cook on this side for a few minutes.Serve it hot with any chutney. Grind the above coarsley and add hing and salt to this. Grind the two seperately.Fry pepper.5 cupsDry ginger powder 1 t.spoon of oil around it. 156 .Provided by: www. Close the dosa with acover and let it cook for a few minutes. cumin seeds.5 t.Keep this batter in room temperature for atleast 20 minutes before making dosas. Add dried ginger powder and mix everythingtogether. Wait till the dosai turns brown. and then turn over to the other side.FoolzParadize.spoon of oil around it. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.Wet grind the above with salt into a nice batter.spoonHing 1/4 t.5 t.spoonsSalt 1. before making idlis. rava.Keep it overnight.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. channa dhall.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.Mix wheat flour. and coconut with the melted jaggery. hing and red chillies. cardamon. urad dhall.spoonCumin seeds 1/2 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.Org 314. and curry leaves in oil and ghee.spoon per dosai MethodMix rava.spoon of ghee around it. and then turn over to the other side.spoon Curry leaves Cooking Oil 6 t.spoon of oil around it.spoonSalt 1.5 t.spoonsCooking Oil 1-2 t. Let it cook on this side for a few minutes.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. Coat a flat vessal with oil. 318.spoonPepper 1/2 t.Keep it overnight so that this will ferment. maida.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. and make a fine batter. andput 1 t. andput 1 t.5 t. or with some jaggery.spoon of ghee around it.spoonsCooking Oil for making dosas MethodRinse and soak rice. 317. Wait till the addai turns brown.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.Add all the other ingredients except oil. Do not turn the dosa.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.spoonsGhee 2 t.spoonCumin seeds 1 t. and rice flour in water to make slightly watery batter.Serve it hot with chutney.Grind the above coarsely with salt. to the above batter. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. and put 1 t. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. and cream of rice together in 6 cups of water. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. and put 1 t. Addthis to the flour. and put 1 t.
vetha mulaka. and either bake it in an oven. ginger.spoonSalt 3/4 t. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.spoon MethodDry roast methi.spoonCurry leavesOil 2 t.spoonCurry leavesCooking Oil 4 t. Peel the skin. red chillies and hing.spoon MethodDry roast urad dhall. and grind it into a powder and keep it aside. channa dhall.Fry mustard. thuvar dhall. 322.spoon MethodMake a batter with rice flour. hing.spoons MethodRinse and soak rice. Finally add the ground methi powder. cumin seeds.spoonChanna dhall 1 t. Garnish with finely chopped cilantro. red chillies. andcurry leaves in oil.Grind the above with green chilles.spoonUrad dhall 1 t. fried ingredients to the tamarindwater. Sprinkle little water. Add 6 cups of water to the above and let it cook for sometime. and let it cook for sometime. hing. 324.spoon salt.spoonUrad dhall 1 t. and now add turmeric. and hing in oil. then add urad dhall. and add the choppedeggplant to this.spoonHing a small pinchSalt 1 t.5 t. andcurry leaves in oil.spoonPepper 1/2 t. green chillies. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. curry leaves.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. and urad dhallin water for 1 hour.spoonCorriander seeds 1.Bring 1 cup of water to a boil.Provided by: www. hing.Heat oil and ghee in a pan.spoonSalt MethodCoat eggplant with little oil.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.spoonMustard 1/4 t. orgrill it on the stove. hing. and add cumin seeds. corriander seeds.Make them similar to addai's.spoonMustard 1/4 t.Org 320. Wet grind the above coarsley with redchillies and salt.FoolzParadize. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. and cover it 157 . salt and little onion.spoonCooking oil 4 t. pepper. red chillies. mash the eggplant and keep it aside.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. Mix mashed eggplant. and green chilles.spoonChanna dhall 1 t. washed & cut 1" lenght wiseUrad dhall 1 t. Serve with corrianderchutney or onion chutney. Dry grind the above with 1/4 t.5 t. 325.Fry mustard in oil and wait till it splatters. andwait for a few minutes.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. channa dhall. usually takes about10 minutes. Now add cream of rice and keep stiring until cream of rice gets cooked. 323. and salt. and add tamarind paste and salt to this.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. turmeric. channa dhall.spoonMethi 1/2 t. 321.Make the peserat like dosas. and put a spoon full of onions onthe dosa and fold the dosa before serving. urad dhall. butter milk.spoonsGhee 2 t.spoonsSalt 1 t. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.spoonCilantro 1 bunch finely choppedSalt 1. Keepstirring until the rice flour gets cooked.spoonSalt 3/4 t.Fry mustard. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. and curry leaves. salt and tamarind paste.spoonRed chilli 4-5Mustard 1/4 t.Fry mustard. Eggplant Podi Curry IngredientsEggplant 250 grams. urad dhall.Fry the remaining onions in oil and keep them aside.spoonsHing a small pinchTurmeric 1/4 t. and mix it with the batter.spoonTamarind paste 1/4 t. and then add the rice flour batter. red chillies.
curry leaves. urad dhall. hing. turmeric. hing. channa dhall.Fry mustard.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. turmeric.spoon ghee and add to the above.Fry pepper.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonMustard 1/4 t. urad dhall. urad dhall. red chilli. 328.spoons ghee. Letthis cook for a few minutes and then garnish with cilantro. and ginger in oil.spoonMustard 1/4 t. Let it cook for 10 minutes.spoonUrad dhall 1/4 t. turmeric.Org slightlyuntil the eggplant gets cooked.FoolzParadize. cumin seeds.and then add the grated coconut to the above. and add this to the above pongal. tamamrind paste.spoon MethodCook rice. Mix it well andadd a few t. lemon juice andsalt in 2 t. finely chopped ginger. Now add the remaining salt.spoonSalt 1/2 t. and ginger in 2 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. Sprinkle water and let it cook for 5minutes. lemon juice andsalt in 2 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. Plantain Curry IngredientsPlantain 2-3 washed.Fry mustard. red chilliand diced plantain in oil in a wok.spoonsSalt 1 t. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. moong dhall.spoon MethodSoak vazai thandu.spoonChanna dhall 1 t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. peeled.spoonSalt 1 t.spoonSalt 1/2 t.spoonCurry leaves a few Cooking oil 3 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. and sprinkle this on the plantain curry.spoon (or to taste) MethodBoil potatoes with turmeric and salt. and let it cook for another 5-10 minutes. moong dhall and turmeric powder with extra water andkeep it aside.spoonChanna dhall 1 t.Provided by: www. Now add salt.Peel skin and grate them and keep it aside. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonSalt 1 t. urad dhall. red chillies. peeled and dicedCumin seeds 1/2 t.Squeeze the butter milk out the soaked vazai thandu. curry leaves.spoonRed chilli 2Mustard 1/4 t. and the ground masala powder.spoon (or to taste) MethodBoil plantains with turmeric and salt.spoon Mustard 1/4 t. and addthe vazai thundu to the above pan.spoonMustard 1/4 t. 326.spoonHing a small pinchTurmeric 1/4 t. hing.spoonCumin seeds 1/2 t. coconut and red chilles and keep it aside. hing.spoonGinger a small piece finely choppedGhee 1/2 t. curry powder and mix it well.Fry mustard.spoonRed chilli 2Curry powder 1 t. and now add the ground masala. Add little water to tamarind paste.spoons of oil and then add the mashed potatoes. curry leaves.Wet grind cumin seeds.spoonHing a small pinchTurmeric 1/4 t. butter milk and salt togetherfor 15 minutes.spoonsButter milk 1/4 cupCooking oil 2 t. hing. turmeric.spoonCurry leaves a fewOil 3-4 t.spoonTamarind paste/extract 1/4 t.Peel skin and mash them and keep it aside. red chillies. curry leaves. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.Fry cashews in 1 t.spoon MethodFry mustard. curry leaves. channa dhall. 158 . and dicedUrad dhall 1/2 t. and let it cook for a few more minutes. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. and diced plantain in oil in a wok.spoon MethodBoil plantains with turmeric and salt.spoons of cooking oil.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoonSalt 1 t.Fry mustard. Sprinkle water and let it cook for 10 minutes. finely chopped ginger. 330.spoons of oil and then add the grated plantains. 327. hing.Add salt and remaining ghee and mix everything well. urad dhall. 329. green chilli.
Boil evaporated milk. and almond paste for 10-15 minutes. till the flavour comes out.Cook the almond paste for 5-10 while stirring it constantly. Now add sugar and keep stirring. and keep it aside.Soak almonds in hot water for 1 hour. 159 . 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.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.FoolzParadize. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. using somecold after.Provided by: www. Serve it cold/hot. Add saffron.spoonsSaffron 1/4 t. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. and sugar into a nice dough. Add the remaining milk.Soak rava in little water for 10 minutes. and keep the same amount ofsugar aside. Add the soaked saffron and serve it cold. and boil for 10-15 minutes. 332. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. soked rava.Org 331.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. condensed milk.Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. and kesar color to above and let it cool.Knead maida. and keep it aside.
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