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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
........... 189...... 228................................... 196................................................................................................. 183............................................................. 199....................................108 Malai Kofta....................122 Green Peas Skin Soup.......100 Pulihora (Tamarind Rice)..............................125 RAJMA CURRY ................................................................................................................................................................ 212........................ 221.............................................................................................................................................132 Raabdi.................................................................................. 206................... 220.............................................. 219.......................... 193................. 190........................................................................................127 Kofta Lajawab................ 215................................................................................................................................................................................123 Letil Soup..........................................121 Moong Soup With Paneer ................................................................................................................................................................................................... 232...99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry).....................................................................130 White Gravy ................................................................................................................................................... Baigan fry Recipe............................................................................................................................................................................................125 MALAI KOFTA CURRY..................................... 204...... 202................................................................ 186................................................................126 Cheesy Sweet Jamuns................................................................... 230...................................................................................................................................................................................................111 Besan Ladoo..............................................................................................................103 Aloo Gobhi Methi Ka Tuk....................122 Corn Soup with Vegetables...... 213....................................................................................124 Tum Yum Soup.......................................... 191...................................................................................123 Lentil and Vegetable Broth............................. 210.....................131 Besan Burfi .........................118 Venn Pongal.............................................................................. 205..................................................................................................110 Rasmalai..........104 Khatti Arvi Ka Saalan.............................................................. 184.......................................109 Navaratna Curry .................................... 233......................................................FoolzParadize................................................112 Dryfruit Halwa.113 Mysore Bonda .................................................................................... 226.................................................................................................................. 235...................................................................................................................................................124 Sweet Corn Soup ....................................................................................................Provided by: www..........................................................................................................................132 4 ......115 Rasmalai.................... 179................................................................................................. 218.............. 187......................................................................................................................................................................109 Vegetable Kofta .... 185............................................................................................................................................................................................................................................................................................................Org 177.......................................................................................................................................................................................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).............119 Vegetable Korma ..........................................................98 Kozukkattai (Stuffed Rice Balls)..................................... 207........................ 197...................................................................................................... 217......................... 178...................... 208................117 Aloo Mutter................................................................................................................... 194............................................... 211.............................................................................................................................................................................................................................123 Hara Nariel Ka Shorba...................................................................................................................................................................................................................................................................................................................................................101 Masala Vada....116 Instant Dhokla..................................................... 188........................................................................................................................................................................................................................................108 Vegetable Jhalfrazie ..........113 Green Onion Bhurji........................... 192........... 234............... 229..........131 Brown Gravy.............................................................................. 182.......................................................................................111 Sweet Shakarpara (Diamonds)..........................104 Dum Ka Karela ................................................................................................................................. 214.................................111 Cashewnut Barfi................ 227.............................................................................. 216...............102 Ravva Dosa ................................................................................................................................................ 231...................105 Dum Gobhi............................................................... 200............................................................................... 195.............................. 224........... 222................ 198............................................................................................................................................................................ 225..............................................120 Chakali...............................................113 Red Beet Paratha..................119 Mixed Vegetable Kofta in Tomato Curry ....................................................... 203................................................................................................................................................ 223...... 181...........................................................107 Sarkarai Pongal.......................112 Dal Payasam.....................................................................................................................................129 Green Gravy.............................................................................................128 Badshahi Baigan .......................................... 201......................................................................................................................................................................................................106 Garam Masala .......................................128 Beetroot Parathas ...........................................................................................99 Onion Rice ........................................................103 Bhakar Wadi.........................................118 Tamilian Kurma ................................................................................................................121 Healthy Tomato soup.......................................................................129 Red Tomato Gravy......................... 180...................... 209........................114 Dahi Wada ......................................................................................................................116 Matar Palak.............
......................................149 Aval uppuma ..............................148 Lime pickle ... 272...146 Bengan ka bhurta............................... 240.................................... 242................148 Ginger Pickle ......................................................................148 Cabbage Vadai..............................................................................151 Sakkarai Pongal..................................................................................................................................................................................................................................................................................................................................................................148 Aavakkai (Mango pickle)..............................................151 Jilebi.......................................................................................Org 236.....151 Rava laddu (Ravaalaadu)........................................................151 Kozhukkattai.............................143 Basic Curry Sauce.....................148 Gonkura Thokku ...................................................149 Mangalore bonda ..... 269........................................................................................ 288...................................................................................................................................................................................................................145 Kadhi........................................... 274............................................................................................................................................................................... 278.......................................................................................................134 Dum Aloo..........................................135 Vegetable Jalfrasie ..140 Cauliflower Curry .................................. 294.........................................................141 Sambar Masala....134 Bhindi Masala ...........142 Didir Dosa...................................................................137 Mangalore Rasam......................................................................................................................151 Laddu............................151 Poli .................................................................................................... 241..................................................................................................... 289.............148 Maavadu (Tender mango pickle).................................................................................150 Morkkali.............................................................................................. 273................................................149 VenPongal............................................................................................................................................................. 262....................................................................................................................... 276................................................................................... 251.................................................................133 Rasagulla................................................................................................................................147 Maida Bonda................................................................................................................................................ 254.................................................................................................... 275......................................................................... 286................. 250......... 267............................136 Mangalore Rasam Powder............................................................................................................................................................................. 259................ 280.149 Rice Uppuma .................................................... 261..........................................142 Didir Onion Rava Dosa..............................................................................................143 Dosai.............................148 Curd Vadai................................................................................................................................. 257............................................................................................................. 283....146 Rasavangi ...................................................................................Provided by: www................................................ 268................ 290.......................149 Urud Vadai (Medhu vadai)...................141 Vada .....135 Rasam Masala ............................................146 Toll House Pan Cookie ............... 258.....................................................................................................................................................................147 Stuffed Brinjal Curry.......................................................................................................................................................................................................................................................... 284................ 277...............................................................................................................................................................................................................147 Rava Bonda ........................................................143 Biryani..................................................................................................................................................150 Maida dosai.................................................................. 263................................................................................................................................................................................................................... 244......... 255..............................................................................134 Matar Paneer...............149 Rawa Kichadi................................................................................................................................................................................................................................................................... 246...............147 Coconut Milk Pulav........................................................................................................................................................................... 245........................ 243............................................... 285........................................................................................... 282.150 Rava dosai ....................................................................................................................................................... 260.......148 Tamarind pickle (Pulikkachal) .....................149 Dal Vadai (Aama vadai) ...............................................................................................................................................................................................................................................................................................................................................................................133 Dum Arvi............................................ 239............................................................................................................................. 237................................................147 Tomato pickle ............................................. 287...........................................149 Sevai (Idiyappam) ......................................................................................................................................................................................... 238................................................................................................................... 270.... 252................................................................................................... 279............................................................ 247................. 256.......................................................... 281.............................. 264................................................................................................................................................................150 Masala Dosai...............................................147 Palak Paneer.................................... Ras Malai ..............................................146 Halwa ..................................................................FoolzParadize................................................................................................................. 271......................... 292..............................................................................................150 Uthappam..................................................................152 5 ...................144 Double Ka Meetha (Bread Pudding).... 293......................138 Sambar............................ 249....................... 291..................... 248............................................................. 253.................................................................................................................................................................................................................................... 266...................145 Indian Cream of Tomato Soup....................... 265........................................................................
..................... 320...............................153 Kunuku.......................................................................... 298..........................154 Vermicilli Masala Vadai.................. 322...................................................................... 323...................................................................... 303............ 321.............................................................. 306.....................................155 Idli...............................................................................................154 Cashew Kunuku .......................................... 328........................................157 Eggplant Gotsu..............................................................159 Paal Poori (Sweet Poori).......................................................................................................................................................................................................................Org 295...........................................................................................................................................................................................................................158 Plantain Curry..................................................................156 Ordinary Adai......................................................................................................................................................................................................................156 Aval Dosai................................................................................155 Potato Bhonda .......................................................................................................156 Vella (Jaggery) Dosai...................................... 324................................153 Oatmeal Raisin Cookie .................. 300.. 315.................................................................... 302.............................................. 308........................................................................................ 317.................................................. 325................................................................................ 319......................................................... 332.....................................................................................................................156 Rava Dosai................................................................................................159 0....................................................................Provided by: www..................................... 327...............152 Panchamritham (fruit salad).............. Somaasi...........................................................................................................................................152 Sweet Adai......................................................................... 304............. 330...................158 Badam Kheer.....................................................................................................................................152 Palak Paneer.............................................................................................................................................................................. 318.... 305..............157 Eggplant Podi Curry ...... 326.................................................. 311.......................154 Medhu Vadai.................158 Vazai Thandu Curry........................ 310............................................................................... 299............................. 314.......155 Kara Vadai.............152 Milk Appam....................................................................................................................................................................................... 329....................................................................................................155 Spinach Vadai.......157 Tamarind Uppma ..................152 Paanagam.........................157 Plantain Puli Curry ..........158 Venn Pongal.............................................................156 Kanjeepuram Idli.................................................................................................................................................................................................................................................................................................................................. 296............................................................................ 331................................. 316..................................................................................................................................................................................................................................................................157 Peseret....152 Chole................. 6 ............................................................................................................................. 307......................................................... 309...................152 Sweet Puttu............................................................................................................................................................................................................... 312........................158 Potato Podimas ...........................................................................................................................FoolzParadize................155 Bhonda .................................................................................................154 Madhur Vadai................................................................................................. 313...........................................................................................156 Thaval Adai............................157 Moor Kali.................................................................................................................. 301................................................................................................................................................................................................................... 297.............................................................155 Thukada ................................................
red chilli powder 1 tsp. add very little water (just a sprinkle) and a pinch of salt. Add spinach and potatoes. onions and fry till very tender. keep aside. wheat or other flour 1 tsp. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida.Org 1. Drain the potatoes. Keep slightly coarse. Boil for 2-3 minutes. do not make very smooth. When it resumes a boil sprinkle the flour and stir well. Add all the dry masalas and fry till ghee separates. ghee salt to taste METHOD: Put the washed spinach in a pan. Heat ghee and fry potatoes till light brown.FoolzParadize. lemon juice 1/2 tsp. Serve hot with naan or parathas or even rice. Keep aside. add green chilli and run for a minute. or hold under running water in a colander.Provided by: www. Pour over the vegetable and mix gently. 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. cinnamon-clove powder 1/4 tsp. Cut the potatoes into big pieces. garam masala 1/2 tbsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Cool quickly. Note: You may use boiled peas. Add the ginger. Cover and boil over a high flame for 2 minutes. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. instead of atoes. butter 4 tbsp. Put in a mixie. Gobi Manchurian INGREDIENTS: 7 . boiled corn kernels or paneer chunks in the above dish. Add the tomato and further fry for two minutes. In the same hot ghee add the cumin seeds.
each of ginger and garlic and red chilli powder and salt to taste. but instead of using only cauliflower. cornflour to 1/4 cup water and dissolve well.Provided by: www. tomato. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. brinjal.cornflour. garlic finely chopped 1/4 cup plain flour 3 tbsp. ginger finely chopped 1 tsp. cauliflower clean and broken into big florettes. Variations: Dry manchurian can be made by omitting the gravy. Same procedure for veg.Org 1 medium. oil 1 1/2 cups water 1 tbsp. Stir fry for a minute. add fried florettes. Dip the florettes in the batter one by one and deep fry in hot oil. Make florettes as above and instead of adding water as above. add remaining ginger. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. Gradually add to the gravy and stir continuously till it resumes boiling. Add the salt and spring onions. Sprinkle 1 tsp. In the remaining oil.carrot. onion. french beans 8 . Add florettes and soya sauce. Keep aside. Make thin batter out of flour and 2 tbsp. spring onions and soya ce at this stage. 1 small bunch spring onoin finely chopped 2 tsp. garlic and crushed red chilli and fry for a minute. Drain and pat dry on a clean cloth. of milk has been added. adding 1/4 tsp.potato. Fry as above and proceed as above. Add 1 tbsp. capsicum. Serve hot with noodles or rice. Add 1 1/2 cups water and bring to a boil. to which a tbsp. Sindhi Saibhaji Ingredients: 1 each . Boil till the gravy becomes transparent. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. cornflour 1/4 tsp. red chilli powder 2 red chillies.FoolzParadize. cornflour on the florettes and stirfry for 2 minutes. manchurian (with gravy or dry). Boil for two more minutes and remove. ladyfinger (okra) 100 gms. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. small cabbage. dry 3 tbsp.
Heat oil in a pressure cooker. cover and pressurecook for 3 whistles. Heat 1/2 tbsp. 1/2 bunch any other leafy greens. ghee add a pinch of asafoetida add to the mashed vegetable. Clean. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp.FoolzParadize. red chilli powder 1 tsp. 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 . add enough water to cover the contents. ghee 2 pinches asafoetida METHOD: Clean and wash dals. Cool the cooker. wash and chop spinach and vegetables except tomato.Org 1/2 bunch each spinach. Shahi Paneer Ingredients: 250 gms. salt 1/2 tsp. Mix well. open and handblend the contents. khatta (3 leaved) greens. Add all masalas and mix. coriander. oil 1/2 tbsp. turmeric 3 tbsp.Provided by: www. add all the vegetables. paneer (cottge cheese) 3 tbsp. dhania (coriander seed) powder 1 tsp. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Place whole tomato on top. spinach and dals.
red chilli powder 1 tsp. Boil to get a very thick gravy.Org 1/4 cup beaten curd 1/2 tsp. Potato in Curd Gravy Ingredients: 3 medium. salt 1/2 tsp. red chilli powder 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. covered. 5. heat gravy. Add 1/2 cup water and cool. Blend in a mixie till smooth.Provided by: www. Making time: 45 minutes. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. tomato sauce To garnish: 2 tbsp. turmeric powder 1/4 tsp. green chilli and cardamom. Add curd and cook for 5 minutes. Add tomatoes and cook for 7-8 minutes. dhania powder 1/4 tsp. add milk and paneer fingers and boil for 3-4 minutes.FoolzParadize. grated paneer 1 tbsp.ginger. Just before serving. Heat remaining ghee. add gravy and other ingredients except milk and paneer. Makes for: 6 Shelf life: best fresh. Garnish with chopped coriander and grated paneer. Fry for 3-4 minutes. chopped coriander Method: Chop the paneer into 2" fingers. Heat half the ghee. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . Add onion.
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.Org 1 tbsp. chilli and curry leaves. garlic grated 2 green chillies slit 1 tsp. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Keep both aside.Provided by: www. When they splutter. each cumin. coriander chopped 1 tbsp. Stir continuously after adding curd. add ginger-garlic. Add the remaining water and all the potato and flour. Serve hot with thin wheat chappaties and rice. Mix all the dry masala in 1/4 cup water. ghee salt to taste 11 . Makes for: 5 Shelf life: Best fresh 6. wheat flour 1 tbsp. oil Method: Cut potatoes into big pieces. 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 masala mixture and fry for 2 minutes. Add the seeds (cumin and mustard).FoolzParadize. Heat oil. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Mash 3-4 pieces fine with hand. Stir well. Making time: 30 minutes. mustard seeds 1/4 tsp. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander.
2 1/2 tsp. cashews and raisins and boil till the gravy is thick and the fat separates. Heat ghee and fry cashews. khoya or paneer 150 ml. cream 75 gms.coriander and chopped cherries.Org Dry Masala: 1 tsp. Malai Kofta Ingredients: Gravy: 125 gms.Provided by: www. nutmeg powder 1/2 tsp. Serve hot with naan. Add the dry masala and salt and fry 2 more minutes. Add butter to ghee and heat. Add the carrots and peas. Garnish with grated cheese . cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. Allow to thicken a bit. mix together curd and cream and add to gravy. Chop all the fruit fine.FoolzParadize. sugar 2 tsp. white pepper powder. cashewnuts 3 tsp. cuminseeds 2 tsp. khuskhus (poppyseeds) 1 tsp. ghee Kofta: 50 gms. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. roti or paratha. turmeric powder 1 tsp. grated ginger 1/4 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. khoya 12 . add fruit. add the wet masala and fry for 2 minutes. milk 50 gms. drain and keep aside.
Take a ping-pong ball sized dough in hand. Add paste and fry further for 5-7 minutes stirring well. Gravy: Roast the cinnamon. cashewnuts 20 gms. paneer 5 medium potatoes 20 gms. Flatten. to a paste. raisins 4-5 green chillies chopped fine 1/2 tsp. 8. cum seeds in salt to taste Garnish: 1 tbsp. Garnish with grated cheese and chopped coriander.FoolzParadize. Keep aside. grated cheese or paneer 1 tbsp.Provided by: www. Wet grind all the other ingredients. nutmeg and cloves together. add powdered spices and fry for 2-3 seconds. coriander chopped 1/2 tsp. warm oil water to knead dough For filling: 2 potatoes large boiled. Place 2-3 cashews and raisins in the centre and shape into a ball. except ghee. ginger grated 1 tsp. Serve hot with naan or parathas. Heat ghee in a skillet. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. peel and smash them. Shelf life: Best fresh. mashed 1 onion finely chopped 13 . Optional: You can deep fry the koftas also. Makes: 10 koftas with gravy.Org 50 gms. chopped coriander Method: Koftas Boil the potatoes. Mix together all the ingredients except raisins and cashews. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. To serve place warm koftas in a casserole. peeled. Warm the koftas either in the oven or on the tava. Making time: 45 minutes. Dry grind and keep aside. cardamom. Repeat for remaining dough. Add 2 cups water and simmer on low for 15 minutes.
coriander seeds. Making time: 45 minutes Makes: 20 pieces (approx. Add coriander. Add oil. turmeric. Make five to six. Run a moist finger along diameter. Drain on rack or kitchen paper.FoolzParadize. 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. Cool. salt and little water. red chilli. turmeric powder 1/2 tsp. 14 . of filling in the cone and seal third side as above. or tomato sauce. Re-cover. Put in hot oil. green chilli. saute till light brown. add potatoes. round with some dough. coriander seeds cru shed 1 tsp. Keep aside. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. ginger crushed 1/2 tsp. garam masala. Beat dough on worksurface and knead again.) Shelflife: Bestfresh 9. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. add onion. add ginger. or the samosas will turn out oily and soggy. oil. lemon. Add more water little by little.Mix well till crumbly. Join and press together to make a cone. Stir further 2 minutes. Do not fry on high. garam masala 1/2 tsp. Stir fry for 2 minutes. deep fry on low to medium till light brown. Cover with moist cloth.Org 2 green chillies crushed 1/2 tsp. Stir fry for a minute. Cut into two halves.Provided by: www. For filling: Heat 3 tbsp. To proceed: Make a thin 5" diam. garlic crushed 1 tbsp. Serve hot with green and tamarind chutneys (refer chutneys). salt. keep aside for 15-20 minutes. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. garlic. Place a tbsp. kneading into soft pliable dough.
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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
jaggery salt to taste 1 tsp. garlic. wash. each ginger & garlic grated 3 green chillies 1 tbsp.Org 1/2 tsp. 2. (2 whistles). 7. Add water as and when required. 3. in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Store in a clean glass bottle. stir.Add both greens. garam masala 1 tbsp. 1 cup water.Provided by: www.Add few pinches salt. 18 . 11. drain. green chillies. stir. add onion. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. except cheese. Run the mixie till a smooth chutney is obtained.Heat oil in the pressure cooker direct.Heat ghee in a pan.Pressure cook till done. 6. 5. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. ghee 1 tbsp. except oil and asafoetida . 12.FoolzParadize.Garnish with cheese. maize flour Method 1.Add all other ingredients.Mash well. 9.Chop both greens. oil 1/2 tsp.Stir well and cook till oil separates. saute till brown.Serve hot with makki ki roti. 4. 8. oil 1 clovette garlic Method: Put all the ingredients . Try using no water or as little as possible to make the chutney keep longer. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp.Add ginger. Note: Sev is a fried Indian snack made of gramflour. 10. or paratha.
17. cashews and raisins. Sweet Pongal Ingredients (for two people) :Moong dhal . powdered cardamon and cook again for a while. Break the jagerry and put in water (very little) and make a syrup.¼ cup red chillis 19 .¼ cup yellow moong dhaal . Grind dhaal in little water. Milk Coconut cashew jaggery raisins (khish-mish . Fry cashew and raisins also separately. Add fried coconut. Rice .k)and cook it seperately (in two different containers).1/2 cup. Adai Rice . This is done because sometimes jagerry has mud and stones.1/2 cup. Add jaggery syrup and again cook till even it gets absorbed.Provided by: www.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Meanwhile cut coconut in very small pieces and fry in ghee. Add three big table spoons of ghee.FoolzParadize.dry grapes) cardamom ghee. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Then soak rice and dhal separately for 10 minutes. After we make the syrup strain it through tea strainer. Serve hot in two cups with a spoon of ghee.¼ cup chana dhaal .¼ cup thoor dhaal . Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). 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.½ cup urad dhaal . 16. Thoroghly wash and keep it in cooker with the right water (lesser is o. Then make vada shape and deep fry in oil.
Check frequently.Use as required in the recipe. etc.Put back to boil. sugar 1/2 tsp. cardamom powder few strands saffron 1/2 tbsp. d. pressing with hand or spatula. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. Beat well till sugar has fully dissolved into curd. Shrikhand Ingredients 1/2 kg. Make syrup side by side of making the recipe. etc. c. then it is 3/4 tar (thread). To save time. of the fried flours. top with remaining nut crush. reheating the syrup too many times will alter the texture of the resulting sweet dish. This will avoid excess wastage of time and unnecessary cooling off.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. because once the first thread forms. never plas tic. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. This consistency is generally used in dipping sweets like. etc. prepare the syrup on a second burner. but there is stickiness in the syrup when tested.When a thick scum is formed on the surface of syrup. imarti. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). boondi. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. surti ghari. Take into a bowl. curds 300 gms. milk till well broken and dissolved. 20 . 18. mohanthal. as the recipe demands. On further boiling two tars are obtained and this is used in sweets like burfis. it is used in soaking pancake pancakes like malpua.FoolzParadize.Always use a metal strainer or moist cloth to strain the hot syrup. e.Provided by: www. (6-7 hours). Mix in cardamom powder and dissolved saffron and half nuts. h. Keep aside for 25-30 minutes to allow sugar to dissolve. jalebi.Put both in a deep saucepan to boil. Chill for 1-2 hours before serving. Pass through a big holed strong strainer. a. Following are the steps shown to make sugar syrup (chashni) in the right way.Org salt Soak everything in water over night. After this stage do no stir briskly and continuously or the sugar will recrystallise. 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. Keep aside. Grind with little water. Rub saffron into 1 tbsp. it proceeds to thicken to the next stages very quickly. etc. gulabjamoon. f.When the mixture comes to a boil. g. while making the rest of the recipe. b. add 1/2 cup milk. Boil some more and when 1 tar forms. 19. it is time to strain. add sugar and mix. checking the consistency required as above. stirring occasionally. Empty into a glass serving bowl. If no thread is formed.
OR Shallow fry on griddle like a paratha for a better flavour. Roast on warm griddle till golden brown. Drain in a colander for 10-15 minutes. 20. channa (yellowgram) dal 300 gms. so as not to charr. Keep aside. garam masala and some mashed dal. Place same sized ball of filling in centre. Mix ghee. Take on serving plate. Mash jaggery till lumps break. Apply a tsp. life all round and seal. add pulp at the stage of adding cardamom and saffron. Repeat other side. mango.FoolzParadize. But this method will consume more ghee and therefore calories. 21 . jaggery (molasses) 1 tsp. Puranpoli Ingredients 300gms. Serve hot with dal or amti. Take a morsel sized ball of dough. ( a thin curry made using black masala. roll into a 4" round.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. cardamom powder 150 gms. Mix well into dal. Note: The water drained from boiling dal is used to make the amti. Reroll carefully to a 6" diameter round. of ghee all over top. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously.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. plain flour 1 tbsp. flour.Provided by: www. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. add enough water to make a soft pliable dough. Pass through an almond grater little by little till all dal is grated.
4. finely grated coconut 250 gms. Store in airtight container.Org 21. water ghee for greasing plate Method 1.Spread in a greased plate.) Shelflife: 2 weeks 22. Pour at once into the flour mixture. Make syrup out of sugar. Beat well with a large fork till the mixture forms threadlike flakes. cardamom seeds crushed coarsely 2 tsp. wrap individually into square pieces of thin plastic sheet. stirring occasionally. sugar 150 ml. 3. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Pour onto a greased surface or thali and roll to 1" thickness lightly. Cool. Cool.Provided by: www. water and milk as shown in introduction. Keep aside to cool a little. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Making time: 45 minutes Makes: 20 pieces (approx. Prepare syrup simultaneously. pour in the syrup. Heat ghee in a heavy saucepan. Coconut Burfi Ingredients 250 gms. Use method as shown in introduction. 2. Add flour mixture and roast on low till light golden. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms.FoolzParadize.Stir well and cook till soft lump forms. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. cut into 1" squares. milk 1/2 tsp. Bring syrup to 2 1/2 thread consistency. 22 .Warm coconut in heavy saucepan.Prepare syrup with sugar and water to 2 1/2 thread consistency.
More is weather is cold. Grind to fine thick batter.Wash and drain. (2) Soak in syrup as required.Sprinkle cardamom powder (optional). 5.Make 1 tar sugar syrup as shown in introduction. make a buttonhole type hole in centre. 9.Using either an imarti bottle (with nozzle) or cloth as shown in note.Soak for 3-4 minutes. Place over a tumbler and pour in some batter. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. 8. Shape the imartis as follows. 6. drain and serve.Make 4-5 imartis at a time. 11.Cut into squares. cardomom ground 500 gms. water saffron colour 1/2 tsp. 2. Hold like a pouch and press out imartis like icing. If not available. Lower flame and allow to crisp turning once. 3.Repeat for remaining batter. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. Put water little by little. 4. store in airtight container. beat the dal well by hand till fluffy after grinding. 23 . drain and dip in hot syrup. Note: Use a flat bottomed frying pan. take a 12"x 12" thick cloth.Add cardomom powder to syrup.Org 5. 7. Till you come to the start. 6.FoolzParadize.Keep aside for 3 hours. form imartis in the hot ghee. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml.Provided by: www. ghee to fry Method 1. then form small ringlets all along the ring.If using a mixie.Soak urad dal overnight in plenty of water. 12. make a ring first.Add colour and mix very well. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. depending on size of frying pan. 10.Remove from ghee.
Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. Once the sugar dissolves. stirring continuously.Org 24.FoolzParadize. stirring continuously. 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. Spread some of the coconut on a butter paper sheet. 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. 25. Grease hands and take a chunk of the mixture and roll into a thick roll. on the sheet. cashew.Provided by: www. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. 24 . 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. add the cashew (powdered) and elaichi Cooking. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. all the coconut to cover it. non-stick pan. Do not allow to stick to bottom. Cook on slow flame. 26. It takes a while to cook Stir gently till a soft lump forms.
Provided by: www. Add the chenna and boil till the mixture thickens. stirring continuosly. apply silver foil and sprinkle the chopped nuts. 25 . 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. stirring continuously. Do not knead. decorated with a chopped almond or pista. Add sugar and cook further till thickens. Once the chenna settles sieve through muslin cloth. When thickens. Heat ghee in a heavy pan. Carefully pour hot milk and stir. Boil till thick. 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. Add paste and cook on first high then slow flame. take in a plate and press down. add the sugar and cook. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. saffron and colour. stirring occassionally. stirring all the while till softly thickens in a lump.FoolzParadize. 27. press out excess water. 28. Put the remaining milk in a heavy pan and boil to half. Decorate with chopped nuts and serve hot. Add ghee. stirring continously and gently till ghee begins to separate. elaichi. wash and grind to fine paste. Use a long-handled spatula as the mixture tends to splatter. Set in a tray. Serve hot. After a while it should turn a light brown and aromatic.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Add the sugar and continue to cook. Once it starts thickening. stir continuously.
3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Boil till thick. stirring occassionally. 2 . Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.FoolzParadize. saffron and colour. Serve hot.1/3 cup sugar 150 gms khoya or milk powder made paste. Add ghee. Add sugar and cook further till thickens. 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. 31. When slightly thick add khoya and cook. Add milk and boil in heavy saucepan. elaichi. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Cook on low turning continuously till ghee oozes.Provided by: www. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . Once it starts thickening. Garnish with almond or walnut in centre of the halwa. stir continuously. stirring continuously. 30. decorated with a chopped almond or pista.
stir gradually till golden brown. add elaichi and dissolved saffron. Further boil till the syrup become sticky between the fingers. Heat the ghee in a heavy kadai (vessel) and add dal. Remove with a strain. Use as little water as possible. and ghee begins to separate. wheat flour 2 1/2 tbsp. Serve hot especially on a cold day. Cook slowly till all water is absorbed. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Keep stirring rigorously to avoid burning. (One thread should fall when poured from a tilted spoon) keep aside. Once sugar dissolve add a few tblsp.Org elaichi powder water about 250 ml. Wash and remove the skins well. not allowing hand to be scalded. of milk. Grind dal fine either in a stone grinder or electric grinder or mixie.FoolzParadize. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Stir very carefully. 32. Atte ka seera 2 tbsp. Decorate with chopped dry fruit. Method Soak the dal for 5-6 hours. Once the dal stops sticking to the vessel. Pour the hot syrup. Put sugar and water in a pan and put to boil. As the syrup boils the scum will rise.Provided by: www. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Decorate with chopped nuts 33.
Add cardomom powder. Keep as it is for 5 minutes. Keep aside cool for some time. Meanwhile heat the sugar and water in a wide sauce pan. stir continuously. Mix well. Add ghee. Add the citric acid dissolved in some water. Reheat the milk and bring to a boil. Wash the chenna in the cloth under cold running water. Add half the milk. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Boil till thick. 34. Stir for 3-4 minutes. Serve hot. Remove the cream layer. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Bring to a boil. Wet hand with milk and shape the mixture in ladoos.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Rossogolla Ingredients: 1 litre milk 1/2 tsp. elaichi.FoolzParadize. Stir continuously. 28 . ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. decorated with a chopped almond or pista. Shelf life : 15 days 35.Provided by: www. saffron and colour. Serves: 12 helpings Time required: 1/2 hr. Once it starts thickening. When the rava turns light brown add the sugar. Cool the milk for a couple of hours. Add sugar and cook further till thickens. Add rava and cook on low heat. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. stirring occassionally. coconut flakes and saffron. Strain the milk through a muslin cloth. Stir slowly till the milk is fully curdled.
) condensed milk and 1 cup milk. Cover with a perforated lid. Take off from heat and cool them to room temperature. Take a small fistful of mixture . Stir continuously while cooking.FoolzParadize.Provided by: www. Form a ball . powdered sugar 1 tsp. Note on khoya. Boil till a soft lump is formed. Heat on low flame . Mava Burfi Ingredients: 500 gms khoya 300 gms. Add cardamom powder & colour . Repeat for remaining mixture . OR Substitute with 1 tin (400 gms. Mix together in a skillet . Making at home consumes time but isn't that difficult. stiring continously . cardamom powder 29 . 36. leaving a soft lump. Mix well . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Shelf Life: 15 days (refrigerated) 37. Boil for 13 to 15 minutes. Stir frequently while cooking. Serves: 6 helpings Time required: 1/2 hour. Add essence and chill for at least 4 to 5 hours. cardamom powder cookie mould Method: Grate khoya . Khoya is available in most Indian sweetmeat stores anywhere. Make twelve equal sized balls of the dough. Turn out carefully . Cook till mixture thickens . Lessen sugar by 1/2. Press into the cookie mould . Press 2-3 slices of pista on the centre . Cool for 10 minutes . Gently knead into a soft dough by passing between fingers. Boil milk on high flame in a large heavy saucepan till water evaporates . It should form a very soft lump . Let them into the boiling water. Powder sugar . Serves: 36 pieces Time required: 1/2 hr.Org Press out the excess water and remove in a wide plate. khoya (mawa) 300 gms. Pedhas INGREDIENTS 500 gms.
Mix well.Pour on plate. yellow colour Method 1.Mash paneer. Make ladoos. Variation: To make chocolate mava burfi: Follow till * as above. Place the chocolate on the mava layer. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp.Cool. 5.FoolzParadize. Roll lightly. Serves: 25 helpings Time required:1/2 hr. stirring continuously. 7. stirring continously. 3. Mix in tne sugar.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Cool a little. chocolate colour. 4. Note: Burfi is usually cut into 1 1/2 inch squares. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. Gulab Jamoon Ingredients 500 gms.Sprinkle powdered elaichi and decorate.Add condensed milk and cook on slow flame. 39. Make incisions with knife to cut in the desired size and shape.Provided by: www. Cook on slow flame. Put into a heavy saucepan. Shelf life: 10 days 38. 2.Org 2 sheets silver foil (edible) Method: Mash khoya . Cook till the mixture is a very soft lump. plain flour 30 . Roll both parts separately. Spread on the working board silver foil carefully and evenly. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. 8. Continue as for mavaburfee. khoya 125 gms.Cook till thick and sides leave. 6.Add essence and remove from flame.
Boil and add a tbsp.Make balls of even size.nutmeg-cardomom -cinnamon powder For cover: 250 gms. To make the syrup: 1. baking soda 1/4 cup milk 1/4 tsp.Mix well to form a soft dough. sugar ghee to deep fry Method 1.Repeat for all the balls. Let in some of the jamoons.Crumble the khoya. Serves: 25-30 helpings Time required: 1 hr.The syrup is done when . 5. 8.FoolzParadize. 6. ghee For syrup: 250 gms.Remove from ghee and put in the syrup. 3.Take the sugar in a heavy pan and add water to just cover the sugar.Heat the ghee very well. Use as much milk as required for kneading. khoya 50 gms milk powder 1/2 tsp. Drain and transfer to a glass bowl. (1 week refrigerated) 40. Strain and boil again. cardomom powder 1 pinch saffron strands 250 gms. 3. Soak for 10 minutes. 2. 7. cornflour 30 gms. Shelf life :2-3 days.Microwave lightly or warn over boiling water before serving. Sweet Kachori Ingredients: For filling: 200 gms. of milk to separate the dirt.Org 1/4 tsp. Take off fire and cool a little. Makes about 25-30.Mix in the cardomom powder and crushed saffron. 4. plain flour 1 tbsp. 2. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . while dropping from a spoon it falls in a thin single thread. When done pour the remaining syrup over the jamoons. Sieve in the flour and soda together. 9.Provided by: www.When they rise up put back on fire and fry till medium brown.
10.FoolzParadize. of milk to clear the syrup. 3. of syrup and roll kachori around to let the syrup spread. 7.Prick on both sides with a fork.Allow to dry on a clean cloth for 25-30 minutes.Drain and cool completely before storing. make a hole in the centre of each (approx.Repeat for remaining kachoris. 32 . 5. cumin seeds 1 tbsp.Do not over fry. 12.When slightly cool.Deep fry in hot oil till a light browning appears. 6.Strain. Using water knead to a pliable dough. 6.Pull up all the sides to seal the mixture and press in centre. 3. place one mixture ball in the centre.Boil sugar and water adding a tbsp. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Cover with a wet cloth. 41. Time required:2 hr. 14. Keep aside 4.Make a well in the centre. 2. omam seeds (ajwain) 1/2 tsp.Mix them well in the flour. Shelf life: 10 days .Add enough water to make a soft pliable dough. add all other ingredients. oil salt to taste oil to deep fry Method 1.Provided by: www. except oil to deep fry. 2.Make 5 to 6 such kachoris.Divide dough to make small (4" diameter) thin rounds.Mix both flours together.Mix ingredients for cover. 10. diameter). coriander very finely chopped 1 tbsp. turning once.Mix ingredients for filling. The mixture should be soft and crumbly.Pour about half tbsp. 9. 5. 9.Make 15 to 16 flattish balls of the mixture. 13. Crush and add the saffron. heat ghee and fry on low flame till light brown. 4. 8. red chilli powder 1/2 tsp. Keep aside. 11.Allow to stand for half hour before serving. 2cm.Org Method 1.Divide dough also into 15 to 16 parts. 8. 7. Serves:15 helpings . 15. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp.Roll one part into a puri.Boil till the syrup is slightly sticky between the fingers.
Heat the water and jaggery till all of it dissolves in the water.Roll into chappatis 1/3" thick. sugar and ghee together till sugar dissolves.Mix the cardamom powder and ghee in the flour.Knead each with palm and roll into 4" rounds. 7.Cut with a cookie cutter or knife into small diamond shapes. Keep aside on a dry cloth for 1 hour. ghee ghee to deep fry Method 1.Break into approx. 5.Store in clean.FoolzParadize. 2.Add maida and knead into a soft pliable dough. 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. 20 parts. 7.Org Making time: 30 minutes Makes: 25-30 pieces 42.Lift with spatula and loosen.The dough should be stiff but pliable. 6. 3. 4. 8. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.Strain and cool a bit.Drain well and keep aside till cool.Warm the water. 5.Provided by: www. 4. cardamom powder 1 tbsp. dry containers. 33 . Makes: 2 1/2 cups.Knead the flour with the jaggery water.Deep fry in hot ghee over slow flame till light golden brown. 2. 9. 43. 6. Making time: 45 minutes. 3.Divide dough into 4 parts.
Make small (4 ") rounds.Make many tiny slits with knife or fork on each on both sides.Drain and cool for a while. cardamon powder 1 tbsp. 8. 2.The khajas will become crisper and harder as they cool. Making time: 1 hour. 10. For filling : 1. not too thin not too thick . sealing in the mixture.Store in airtight container after cooling completely. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 4. 5. 6. 3. 4. 34 . 9.Dry on clean cloth for 30 minutes. 11. 5.FoolzParadize. Making time: 45 minutes Makes: 20-25 pieces 44. 3. Cool.Deep fry in hot ghee on low till light brown on both sides. filling in one half of round . poppy seeds (khuskhus) 1 tsp.Mix flour and ghee well.Provided by: www. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. 2. 12.Org 8.Place 1 tsp. Note: You may use a karanjia mould for filling them if available.Mix all other ingredients.Roast coconut flakes lightly.Fold over the other half.Drain and cool completely before storing.Check for sweetness. 3. 1. 13.Keep them aside on a clean cloth for an hour or so to dry a bit.Seal edges by twisting or pressing together .Make all in t he same way.Add enough water to make soft pliable dough.Cool and break in fine crumbs with fingers.Deep fry in hot ghee on low flame till light golden in colour.Keep aside. 7.Roast khoya to a light pink by stirring continuously over low heat. 2. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.
hold perforated spoon a little above the hot ghee.Boil the sugar and water together. 11. ghee or oil as preferred water for grinding Method Wash the rices and dal together. 4.Pour back remaining batter and wipe spoon.Org Makes: 13 to 15 pieces. 10. 6. 45.Spread on a wide plate. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. Add a tbsp. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp.Drain and put into the syrup. Add plenty of water and methi seeds. almonds and mix gently.The batter should evenly coat the back of a spoon when dipped i n it.Remove scum and boil liquid till the syrup is sticky between the fingers.Keep aide. Keep for 3-4 minutes before draining from the syrup. 7.Provided by: www. Making time: 30 minutes. 13. 12. pour some batter on the spoon. add cardamom powder. of milk to bring up the scum.Make batter with gram flour. 8. 5. 35 .Store in airtight container.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.Stir the boondis in the ghee gently and fry till crisp but not brown. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. A little practice and it is very easy. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. 46.FoolzParadize. which should not be too thin. 9. but keep warm for use. 2. Makes: 3 cups approx.Heat ghee. 3.Cool completely and loosen the boondi with finger till each droplet separates. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.
salt to taste Keep aside for 20 . 48. Spread by gently rotating the griddle. Heat the iron griddle or non-stick tawa well. of ghee or oil over it.) over dosa. Makes: 10 . Grind to a paste. Beat the curds well. Rawa -like grains should be felt in the batter. Add more buttermilk if necessary. ginger grated Roll the dosa in a three-fold cylinder. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp.Org Allow to soak for 7-8 hours or overnight. Add soda bicarb and salt and mix well. add more water if required. Lift with a spatula as for basic dosa. Heat griddle and pour 1 large spoon of batter on it. foldable. Serve hot with chutney and / or sambar.Provided by: www.FoolzParadize. Keep aside in a warm place for 8-10 hours. not too crisp. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Add to the batter. channa. Put some oil (1/2 tsp. 47. oil 1/8 tsp. Rewash the rice by draining the water 2-3 times. Remove with spatula when crisp. Pour a tsp. The batter should be relatively thin.12 thin dosas Shelflife: Fresh only.30 minutes. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Pour a spoonful of batter in the centre. oil to shallow fry Serve hot with onion and/or coconut chutneys. Texture: Thin with polka sized holes. curds 36 . spread with the back of the spoon to a thin round. udad dal 2 tbsp.
Heat griddle. Add to the batter. Rewash the rice by draining the water 2-3 times. Beat the curds well. Grind to a paste. spread with the back of the spoon to a thin round. 1/4 cup white udad dal. add more water if required. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. soda bicsarb 2 tbsp. Make thin or thick as desired. of ghee or oil over it. 49. Masala Dosa Ingredients: 1 cup plain rice. Pour a tsp. Texture: Light and thin. salt. The consistency of the batter should be enough to thickly coat on a spoon when dipped. 1/2 tsp. pour batter and make as for plain dosas. Keep aside for 3-4 hours before making dosas. Allow to soak for 7-8 hours or overnight. Soak in plenty of water and keep aside for 5-6 hours. Heat the iron griddle or non-stick tawa well. Spread chutney spread over dosa.FoolzParadize. Serve hot with chutney. Add the curds. 1 cup parboiled rice. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. 10-12 tsps. Pour a spoonful of batter in the centre. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Keep aside in a warm place for 8-10 hours. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. soda and oil. Mix well till fluffy and light.Org 1/2 tsp. Place a tbsp. 37 .Mix both batters. masala in the centre. ghee or oil as preferred water for grinding Method: Wash the rices and dal together.Provided by: www. Add plenty of water and methi seeds. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. foldable but crisp. Fold into triangle to cover masala.
Mix well. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. oil.Org Remove with spatula when crisp.Provided by: www. chopped coriander 8-10 cashews halved 1/2 tsp. add cashews and brown lightly. sugar 1 tsp. ghee 1 tsp. chopped coriander 1 tsp.FoolzParadize. Use very little water. Heat oil. turmeric salt to taste Chop potatoes coarsely. Add turmeric. Chop green chillies. cumin seeds 38 . Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. potatoes. garlic crushed 1 lemon (juice extracted) 2 tbsp. salt. oil 1/4 tsp. ginger grated 1 tsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. coriander. 50. Add dal. each udad dal. Add chillies and onions. 51. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. Serve hot with chutney and/or sambar. seeds and splutter. cumin & mustard seeds 2 tbsp. 1 tbsp. Fry till tender.
6-7 whistles). Add ginger-garlic and fry for a minute. Heat ghee in a small sauce pan. In a mixie.30 mins (excluding pressure cooking) Serves . Knead dough again. Simmer for 7-8 minutes till gravy thickens. Add chopped tomatoes. Add the chillies and cinnamon-clove powder. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Stir and fry till oil separates. Method for Channa Put the soaked.5 39 . butter or oil 1/2 tsp. channa for grinding. turmeric powder 1/4 tsp.Org Dry masalas :1 tsp. Add enough milk to knead into a soft pliable dough. Making time :. curds 2 tbsp. Cover with a wet cloth. blend together 1/2 tomato. washed channa in a cooked with enough water. Make sure the cloth does not dry up.Provided by: www. Take in serving dish. Squeeze lemon over channa. onion and fry till tender. Add channa-paste. Serve hot with hot channa and slices of onions and lemon. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Add chopped coriander and pour hot over the channa. (approx. Heat oil in a large skillet. fry further 3-4 minutes. each cinnamon .clove powder. Add and mix in curds and oil. teapouch and bay leaves. Pressure cook till done. Keep aside for 5-6 hours. coriander. Repeat for all. Fry in hot oil.FoolzParadize. Add drained channa and 2 cup water which was drained from channa. red chilli powder 1/2 tsp. Turning only once. Roll into 1/4" thick 5" diameter round. or wet again. Chop remaining tomatoes and onions fine. salt and soda. cooled channa and 1/2 tbsp. Stir and bring to boil. 1 onion. Add cumin seeds to splutter. each garam masala. Till very light golden in colour. Take fistful of dough. Keep aside. Cool about 5 tbsp. Stir in seasoning gently. Add all dry masala except cinnamon-clove powder.
Vegetable Pie 40 . beans.) 1/2 cup shelled peas 2 tbsp. pavbhaji masala 1 1/2 tsp.Org 52. stir. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Making time : 30 mins.FoolzParadize.Provided by: www. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. tomatoes. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. bottle gourds. capsicum. To Garnish 1 tbsp. Add pavbhaji masala . pressure cooking time) Serve : 4 (2 pavs each) 53. Simmer till gravy is thick. butter 2 tsp. potota. carrots. Serve hot with bhaji. Heat butter in a pan. a piece of lemon and chopped onion. each ginger grated. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. (To open like a book). salt. Bring to boil. Garnish with chopped coriander and a block of butter. onion. etc. turmeric powder 1/2 tsp. stirring and mashing pieces with masala. Add lemon juice. For Pavs Slit pavs horizontally leaving one edge attached. in between. Mash them coarsely after draining. garlic crushed juice of 1/2 lemon. sugar and fry further 2-3 minutes. chilli powder 1/4 tsp. Fry for 2-3 minutes till very soft. Add ginger-garlice. (excl. chilli powder. cauliflower. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. turmeric.
cream 1 tsp. Bake for 8-10 mins. Prick with a fork all over. Chope and boil other vegetables. Heat oil in a skillet. chilled butter 1/2 tsp. red chilli powder 1/2 tsp. Stirring occasionally.Org Ingredients 2 cups plain flour (maida) 100 gms. Roll dough into 4" thick round. peas. Sprinkle chilled water over it. Quickly. spinach. in a plastic bag. Keep aside. potatoes. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . carrot. Add chilled butter. oil 1/2 tsp. or till light brown. Chill dough for 15 mins. in pre-heated oven. Bake in a pre-heated o ven for 12 mins. Pour cream all over. Cook till the water evaporates and curry is thick. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Pour and spread the filling in the shell.FoolzParadize. corn flour salt to taste Method Sieve together flour and salt. Add all other ingredients except cream. Slice and serve warm. cauliflower etc. beans. Do not over knead. Finely chop green chillies.. add the grated vegetables and chillies. Cook for 4-5 mins. curry masala (or garam masala) 1 tbsp. ginger. Filling Grate tomato. 54.Provided by: www. with light hand mix the dough into a lump. Mix with fork till mixture is crumbly. Place over a greased pie plate. Sprinkle a little cornflour over the crust. onion.
Serve immediately. Return to low flame till hot. Add onion. Wash poha till clean. 42 . Save some coconut and coriander leaves for garnishing. Mix well. Transfer to serving dish and garnish with coriander and coconut.optional 1 tsp roasted peanuts -. Stir and fry onions till tender. 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 -. add puffed rice. In a large mixing bowl.FoolzParadize. heat oil. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Stir for 2-3 minutes. Drain water sprinkle a handful of clear water and keep aside. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Adjust taste and salt. After 15 minutes loosen the poha gently. add seeds and then potatoes. and break lumps with fingers.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. Mix very well. Take off fire. Stir gently every now and then.Provided by: www. In a heavy saucepan. Serve hot with freshly brewed coffee. Spoon into individual bowls. Adjust salt and lime as per taste. Sprinkle some sev and coriander to garnish. and all ingredients except 1/4 the coriander and sev.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. chillies and curry leaves. Sprinkle a few drops water if too dry. Add poha and all other ingredients.
Apply water on the top part with hands Invert naan and stick to griddle. When does is like course crumbs. Place on a pre-warmed griddle (tawa). Knead dough lightly.FoolzParadize. Add butter curds. Invert griddle and roast over gas flame (or if available a barb. add milk a little at a time. Knead slightly stiff dough cover and keep for 2 hours.que coalfire).6 hours. till a soft pliable dough is formed.Org 56. METHOD Sieve together dry ingredients into a large rimmed plate. Take naan sized dough and make a ball. It will fall off when done. the size of a medium potato and roll into a thick triangle. Wet upper side with water and invert. Serve hot with desired vegetables.bicarb) warm milk for kneading. Heat griddle (tawa) place on tawa and dry one side. Naan 3 cups self-raising flour (maida) 1 tbsp oil 2 tbsp butter 1/2 cup curds fresh salt to taste 1/2 tsp baking soda (soda . Cover with wet muslin cloth. 58.Provided by: www. 57. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. 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 . Roll to a thickish roti (4-5 mm thick). using dry dough if required. Cover with another plate and keep aside for 5 . Serve hot with a blob of butter on it. oil and crumble with fingers. Break of piece.
Break off bits and make small potato sized balls. crushed red chilli salt to taste 1 tbsp.Serve hot with ketchup. chilli.Place in the refrigerator for 30 minutes.Mix the salt. secure them with toothpicks before placing in the fridge.Roll the bread flat with the help of a rolling pin. 2.FoolzParadize. garlic in the butter. Remove toothpicks before baking.Provided by: www. Roast on griddle (tawa) as for phulka.Coat the roll with grated cheese by rolling in it. with help of tongs. grated cheese Method 1. 9.Roll one slice tightly from end to end. 3.Brush all over with a bit of butter. 4.Repeat for all slices. 8. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. Phulka also may be done similarly if puffing with cloth. cover with wet cloth. Or after brown spots appear place direct on gas flame and puff. adding all above ingredients.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.Apply on all slices generously. Cover rolls with a moist cloth. 7. Roll to 3-4 mm thickness. 59. 10.Org 1/2 turmeric powder 2-3 pinches asafaetida 1/2 tsp each cummin / oregano seeds finely chopped coriander 1 tbsp water METHOD Knead a slightly stiff dough. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. Simple Potato Cake Ingredients 3 large potatoes 44 . 6. Note: If you have trouble keep the rolls in place when raw. feels difficult. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. 5. butter softened 2 flakes garlic crushed 1/2 tsp.
Level to cover all the potatoes. Variation: Bake the same if desired. each cumin. red chilli powder salt to taste 1 tsp. milk. salt and simmer on low till bottom is golden brown. potato.If mixture feels thin. 15. Making time: 40 minutes 61.Do not peel potatoes.Add salt to taste. garlic and paste. sesame seeds 1/2 tsp.Heat a thick nonstick pan about 5" diameter. on bottom of pan. 5. add some more bread crumbs.The potatoes will turn out best if boiled and refrigerated overnight before using. 12. 6. 5. 11. 2. flour and chilli. garlic crushed 3 green chillies 1 tbsp. instead if roasting. 3.Arrange potatoes to cover the pan.Sprinkle fresh ground pepper.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. 4. beans.Add ginger. plain flour Method 1. peas.Flip over very carefully with a wide sharp spatula. 2.Flip on serving plate and make sections with a knife.Deseed capsicum and slice into thin rounds 4.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.Heat butter.Add vegetables except tomatoes. 45 . 7. cauliflower. 10. Top with capsicum. allow to splutter. keep stock aside. 6.Let in the remaining butter around the edges to seep down. add seeds.Provided by: www. etc. 9. 8. butter Method 1.FoolzParadize.Meanwhile mix cheese. boiled (use carrot. mustard seeds 1/2 tsp.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. and roast the other side.Stir fry for 3-4 minutes. Slice into thin rounds or grate coarsely. chillies.Serve hot and crisp.Blend together. 3.Let other side become golden brown too. sesame seeds. 13. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.Pour the mixture all over evenly. ginger grated 1/2 tsp. cinnamon. cloves in mixie.Drain the boiled vegetables. coconut. Apply 1 tsp. 14. crumbs.
5. 5.2-3 flakes Cooking oil .1 tbsp Paneer . 7. 4.Serve hot with parathas or chappatis.Add salt. Geera Powder.6-7 tbsps Cummin seeds . (If the syrup has reached the required consistency.Cut the paneer to cubes of desired size (preferably not too small). Cover. chilli powder. 6. 8. Add some water if necessary. 3.Reduce the heat and add 2 teaspoons of ghee.Dissolve the sugar in the water and heat it.Cook the spinach in water.Add 1/2 cup stock. Makes: 2 servings 62. Also add the puree and the spice powders.Provided by: www. Palak Paneer Ingredients Spinach . 46 .5 medium sized Garlic . 8.tomatoes and cook till gravy is thick. 2.Let boil for a minute or two. 9.Serve hot with rice or rotis.Add this paneer to the prepared palak. Chilli Powder Method 1.Drain the water and then make puree of the spinach leaves. Making time: 20 minutes. 63. 9.FoolzParadize.You can check for this by feeling the syrup between your fore-finger and thumb.Grind the other onion and the garlic flakes to a fine paste.Cut 4 of the onions finely and saute them till transparent.Keep stirring till you get a thread consistency. Fry this in oil till golden brown. then you will able to pull it out like a thread).Org 7.Add this paste to the sauted onions. Mysore Pak (South Indian Dish) Ingredients Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Procedure 1.Remove all the lumps in the chick-pea flour and add it to the syrup. 1 table spoon at a time. 3. 4. 2.500 gms Onions . simmer for 5 minutes.150-200 gms Salt to taste Garam Masala.
cut it into desired shape and wait for another 10 minutes.Take the shredded Cabbage in a bowl. 10. 64. Then. Do not remove the excess ghee. 9. Cooking time: 45 minutes.Allow it to cool for 10 minutes.Before serving garnish with fresh coriader leaves. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . 7.Let the paste cook till the oil seperates. 4. Also. 65.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. Yield: 40 medium sized pieces.Switch off the flame add the Kofta's & Cover till Serving. salt according to taste & little bit of sugar. at a time till the mixture changes color and texture.At this point. At one point.Continue to stir and keep adding ghee 1tsp.Stir. 6. Carefully remove each piece and arrange on the serving tray. 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.Can add little water if the paste is too thick. 5.Org 6. 8. 7. the whole mixture becomes porous and starts leaving the edges of the vessel. 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. till the flour and ghee has completely blended with the syrup. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. 2.Repeat procedure 2 till you finish all of the besan.Provided by: www.FoolzParadize. add flour & make small round balls with the same.
spoon cumin seeds 1 pinch asafotida Salt to taste 3tb.Add salt according to taste 7. 5. asafotida & salt mix it thoroughly.Grind the fried ingredients with green chillies. urad dhal. 3. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). channa dhal. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2. grated coconut.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Soak tur dal over night.Later on.Grind it coarsly.Dry fry sesame seeds. 4. 8. chick peas.Then add chopped chillies. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. corrinder leaves. 3. keep oil in a kadai and let it heat for a minute. tamarind paste. 5.In the meantime.Remove kadai from the heat.Provided by: www. chopped 3tb.Serve hot with rice dishes. 48 . 2. cumin seeds. Then wash it thoroughly. 66. 4. 6.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.Then make small koftas (balls) with the mixture pressure cook for 15 min.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.FoolzParadize. add the ground paste to the fried pineapple and fry further 10 mins.
5. 6. Take of the pan fromstove and let it cool. Then. If u cut the brinjals too fine. put the mixture in the pan.2 tbsps Finely chopped coriander leaves Method 1. Do not overcook. fill the mixture in the brinjal.2-3 medium sized Coriander powder.300 gms Onions .Take the brinjal slit it in 4. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . Put small piece of jaggery to taste if required.Take all the ingredients grind it at once in mixer.Add 2 tbsp of oil in pan and heat it.FoolzParadize. 7. Chilli powder.Add little water to the brinjal.Cook the rice in the quantity of water mentioned above. Your tikha brinjal masala is ready 68.Provided by: www.Org 67. they will get mashed up and will lose their taste. add the brinjals also. 5. 2. 49 . 4. 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. 3. cook it. 2.Cut the brinjal & onions to not very fine pieces. 3. Salt to taste Rice .3 tbsp of oil in kadai.Garnish with finely chopped coriander leaves.Serve hot.1 cup Water . 7. do not add water.Fry the mixture properly.Saute the onions till they get transparent.Add the spice powders and saute the curry for 4-5 minutes.2 1/2 cups Cooking oil .Pour 2 . 4. 6.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.Let it cook for 15-20 minutes. heat it and then put the stuffed brinjal.
Make the paste of channa dal by adding some water and mix salt. 3.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Wash & Pressure-cook with little bit of water. (you can use either breads crumbs) Method 1. chilli. Oil for frying.FoolzParadize. Method 1. turmeric powder & salt.Org 69. 3.Smash them & keep it aside (if there is any excess waterin the cooked 50 . 2. 70. corriander powder and some corriander leaves for taste.If you prefer onions you can put 1/2 onion cut into small pieces.Provided by: www. 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.Finely cut all the above said vegetables.Serve them with some hot sauce or ketchep. 4. Bread Besan Bajji Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste. 2. 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.
Remove from the stove top & decorate with nuts of your choice.Org vegetables just drain). Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. Just fry for few seconds. cardamom powder. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.FoolzParadize.Heat one tablespoon of oil.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.Put into a air sealed container and put in the freezer for 4 hours. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.Fry onions till it turns into brown & add the grounded paste.Take a pot and mix evaporated milk. Apple. 4. 5. 7. 51 .Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.Then add the smashed vegetables & fry till it gets thickened. Then add ghee. 8. Note: It will taste authentic with falooda. 6. 72. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Mix all the ingredients together except ghee. Chilly chutney 71. Banana & Carrot Halwa (ABC Halwa) Ingredients 1 cup chopped apple (without skin) 1 cup chopped banana 1 cup grated carrot 1 cup milk or 1/2 cup milk powder 1 cup coconut 3/4 cup ghee 2 cups sugar Method Grind carrot & milk.Provided by: www.Now mix pis ta and saforn in it 3. Wait to cool.
0. add coriander leaves.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. Mix thoroughly. To this add black mustard seeds.0. split bengal gram. (powdered) Asafoetida -. pepper corns and peanuts. large bowl spread out the rice.remaining curry leaves. When the bengal gram turns light brown. Add turmeric.0. Peanuts -. Dried Red Chile -.5 tbsp.5 tsp.5 tsp. 52 . Note: You can adjust the amount of tamarind extract according to your taste.0.3 cups Tamarind Extract -.1 bunch Curry Leaves -.0.Provided by: www.2 tbsp. Salt to taste In a large bowl. Remove from heat. Meanwhile in a skillet. sliced green chiles and tamarind extract. heat remaining oil on low heat. Remove from heat and in a wide. Split Bengal Gram -.5 Green Chile -.5 tsp. Stir well.5 cup Water -. asafoetida.FoolzParadize.8 Turmeric Powder -. Oil -.5 cups Coriander Leaves -. add water and rice and cook until well done.20 Sesame Seeds -.4 Black Pepper Corns -. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. red chile. Serve with Verusanagapappu Pacchadi or plain yoghurt. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.5 cup Mustard Seeds -.1 tbsp.
Cooking oil -. Pour this mixture into the pot containing the vegetables and keep it on medium heat.1 cup Curry Leaves -.3 cups (mixed together) Green Chilies -.Provided by: www.1 tsp. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.10 Coriander Leaves -.2 cups Grated Fresh Coconut -. Cauliflower. Mustard -. In a blender.1/8 tsp. coriander leaves. cumin. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. a cup of water until well mixed.2 Sugar -.1/2 cup Dried Red Chilies -. Keep aside. turmeric. grated coconut. Potato -. Asafoetida -. salt. Drumstick*.FoolzParadize. blend yogurt. sugar. Remove from heat and keep aside.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender.4 tsp.4 (medium sized) Plain Yoghurt -. Turmeric -.1 tsp. (If there is any water left in the pot. Cumin -. as yogurt tends to stick to the bottom of the pot).Org 73. 53 .1 cup Chopped French Beans. Bell Pepper.1/8 tsp. Split Black Gram -. (Remember to stir frequently.1/8 tsp. do not discard it).
2 spoons whole black peppers .2 spoons whole red peppers . Eggplant. 75.Org In a wide skillet heat oil on medium.1/4 teaspoon coconut.1/4 teaspoon curry leaves .1 gram dal .1 teaspoon cumin seeds . add salt and grated coconut and grind. *If drumstick is not available. add asafoetida. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . add water and heat until the raw smell is gone.cubed turmeric powder .asafoetida Fry the above ingredients in alittle ghee. paratha.FoolzParadize. Side dish . When the mustard seeds pop. however. Immediately add the vegetables and sauce from the pot.1/4 teaspoon urad dal .1/2 teaspoon mustard seeds . pita.Provided by: www. you can add some other vegetable. 76. Then add mustard seeds. When oil is hot add dry red peppers and fry for one minute.1 teaspoon chili powder .a few salt to taste oil .1 whole red peppers .2 spoons(fry first) toor dal . grated . coconut) coconut for garnish .Mix this paste with tamarind juice. is not advised because it becomes bitter when boiled in water.1 teaspoon 54 . puri. Paruppu Thogaiyal toor dal . black gram and curry leaves.This can be mixed with rice and served along with paruppu thogaiyal. 74.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. or as a side dish to curd rice. Remove from heat.1 tablespoon black pepper .1/2 cup (may substitute des. Milagu Kuzhambu coriander seeds . Cook for a minute or two. Goes well with plain white rice.
Add cooked vegetables.FoolzParadize. add curry leaves and 1/2 spoon coconut oil. Use a cast iron pan and use the same technique that one uses for pancakes.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. coriander seeds. beetroot Cut any of the vegetables into small pieces. Add sugar and salt as your taste dictates. Vegetables . Mix separately 1 teaspoonful of yeast . Grind the soaked rice in a blender with just enough water so that the ground material will be thick.each 1 spoon asafoetida . fenugreek seeds.Provided by: www. brinjal. carrots. heat the oil and pop the mustard seeds. urud dal. Grind the coconut well with cumin and add to the cooked plantains. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). '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. 77.Add splattered mustard seeds. Aviyal Vegetables . Add this mixture to the erisherry and mix in the curry leaves.Snake gourd. Vella Appam (PK John) 2 cups of white rice Half a coconut 1 table spoon of yeast Sugar Salt 2 table spoon of partially ground.Add this to thick curd. potatoes. Poricha Koottu toor dal. Drain and cook the plantains with the remaining turmeric and salt. 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. 78. grind and keep it aside.. beans. 79. add moong dal and steam it in pressure cooker. mix well and heat for sometime.Wash and drain. Meanwhile.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.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. grated coconut (fry last) Fry the above ingredients in little ghee. green peas Cut the vegetables into long pieces and steam in pressure cooker.Add curry leaves.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR.(This will be called KURUKKU). cumin seeds . Mix your ground rice.Plantain. cooked rice Soak the washed rice for 3 to 4 hours.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.each 1 teaspoon 1 whole red pepper. sesame seeds . When cooked. Let it simmer. 80. cabbage.1/4 spoon Slightly roast the above without oil and grind into fine powder. Grind grated coconut and green hot chillies and salt. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. drumstick. Add the urad dal and the coconut reserved for garnish and stir till browned. whole black peppers. Pour 3 spoons of oil 55 . Grind the coconut to a milky emulsion.
When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. Lime pickle Fresh lime(large size. 7-cup sweet Milk . Ginger Pickle Grate ginger finely.Add this to the poickle and mix. 85.(Preseve the juice while cutting).Add salt.3 cups Grated coconut . 81. curry leaves and mix well.6 Cut into medium pieces. thin skin. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . add fenugreek seed powder an asafoetida.to taste Wash fresh coriander leaves and pick the leaves from the stem. 84.2 tamarind .1 cup Ghee .Take oil and add mustard seeds.Add this to cooked dal-rice. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add the other ingredients and grind it in the blender into 56 .1 cup Tomato .Take some ghee in a fry pan and add whole black peppers.FoolzParadize. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Provided by: www.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.1 cup gram flour . Next day add 1/4 cup of sesame oil and leave it aside.4 spoons.Store in refrigerator.a pinch Salt .1 cup Mix well and heat in a fry pan until it becomes soft.Cut the tomato into medium sized pieces.1/2 spoon and mix well. 82.1 large Grated coconut . VenPongal Mix rice and moong dal in the ratio 1:1.Add salt.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.4 spoons.Add 3 times water and steam until it is overcooked.1 cup Sugar . and cumun seeds. ripe) .Cut green chillies and ginger into fine pieces.1/2 cup green chillies .When it splatters. asafoetida . Add tamarind juice to this and bring it to boil.red chilli powder .Store in refrigerator. 83.Add salt and heat with constant stirring until the mixture becomes thick.Add some ghee while serving. Next day.
coconut pieces. Add grated onions. and asafoetida.Add fresh coriander leaves.Grind into a thick paste. garam masala powder and ground cinnamon(a pinch). black whole peppers.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.1 whole red peppers .Deep fry the balls until they turn golden brown.1/2 coriander seeds .Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.When it splatters. Add salt. Take some rice flour and add water to make it into a slightly watery juice. add mustard seeds. Rasam Powder Whole black peppers .Add the ground paste and fry till the raw smell dissappears.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. add urud dal.FoolzParadize.1 Toor Dal .Provided by: www.Knead the mixture tightly. boondi.Org a thick paste. red chilli powder. 88.1/2 Cumin seeds .1 toor dal or Pottu kadalai . Paruppu podi gram dal .Add thnis to thick curd and keep it aside.Splatter with mustard and asafoetida. Vegetable Cutlet Vegetables-Potato. Side dish : Tomato ketchup 89.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.Drop this carefuly into boiling oil and fry till it turns golden brown. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.green peas. Heat 3 spoons oil in a fry pan.Beans. 87. Curd Vadai Grind some grated coconut and green chillies into a thick paste. 86. add salt and asafoetida and grind into a very fine powder.5 Roast the above without oil. 57 . salt. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. Carrots.
Finely chop ginger.Org 90. peas.200 g whole black peppers . Add chopped ingredients and fry until onions are brown. add lemon juice and let cool.a pinch Dry the above ingredients and grind into a nice powder. 1/2 tsp salt. Add potato (now mashed) and fry for 5 minutes. Remove from heat. 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. 3/4 cup water.1/4 kg Toor Dal . Add carrots. The batter is prepared as follows: ---------------------------------Combine gram flour. Heat oil (about 5 Tbsp) and add mustard seeds. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. and onion. make small balls out of the filling and roll them in the batter. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . Next fry it in hot oil. chilies. 91.25 g asafoetida . the baking powder and mix thoroughly After the batter is prepared. coriander leaves. 92.1/4 kg Coriander seeds .Provided by: www. You will get about 20-30 small bondas. Sambar powder Whole red peppers . 3 Tbsp of oil.FoolzParadize.200 g Gram dal .
Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. khus-khus. 59 . wash and soak in water for 4 hours. Add vegetables and fry for about 3 minutes. Squeeze out water from the vada and add yogurt. Add cinnamon. 93.FoolzParadize. Add coconut paste.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. If you are using canned or frozen vegetables skip the above step. Add onions and green chilies and fry till onions turn brown. Add spice according to taste. Beat yogurt with milk. Add garlic + ginger paste and fry for a minute or so. Add Water (about a cup or two). (Note: Cook on low heat.) 94. Add salt and start heating oil. More Kozhambhu Ingredients Yogurt 32 oz. Let the vegetables + turmeric powder cook.Provided by: www. 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. Drop spoonfuls of batter in the hot oil using a large tablespoon. Let it soak till ready to serve. Drop in water. cloves and cardamom and fry for 2-3 minutes. Serve. Fry until golden brown. salt and wait until cooked.
Chana Daal 1 tsp. Heat oil and mustard seeds and add to the mixture. Turmeric pinch Hing 1 tsp. Add turmeric and bring to a boil.ened and turned a pale brown. Rice or rice powder 1 tsp. Rose Water To taste (opt. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp.) Preparation Mix 1. Oil 5 tbsp. Methi 1 tsp. Heat oil.Org Coriander seeds 2 tsp. Add chili powder.Provided by: www. 95. and heat on low until consistent texture is achieved. 96. Grind the mixture with the coconut and add to the beaten yogurt. mustard seeds. Red Chili in a little oil. Mustard 1 tsp. Salt 2 tsp. Thicken the Half and Half by simmering over low heat for a long time. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Stir in rice powder. This is best done in a microwave.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. Coconut (grated) 2 tsp. Cumin seeds. Half and Half 2 qts. Add salt and keep for about 12 hours. Cumin seeds 2 tsp. Ras Malai Ingredients Ricotta Cheese 2 lb. Preparation Cut lemons into small pieces and remove the seeds. Red Chili powder 1 tsp. if a 60 . Mix thoroughly. Chana Daal. and asafoetida. Spread this mixture over the lemons. Chili powder 5 tsp. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp.FoolzParadize. and methi. turmeric. The cheese should have hard.
chana dal. cut it into 1 inch squares and add to the hot thickened half and half. cardamon pods. bay leaf. Throw in the ginger. when popping add curry leaves. season with mustard seeds first. set aside.5 cup sugar. add mustard seeds. a pinch turmeric. Heat for a few minutes.Provided by: www.nal volume. asafoetida and curry leaves. chopped (if using little ones in a bag. Warm oil. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. Add this at the end to the pulikacchal Mix well so there are no lumps. 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. do it over low heat and stir frequently. diced 6 hot green chilles. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. soaked one large onion. When they start to pop throw in red chillies. about five) 2 ripe tomatoes. After the cheese has been baked. You can add a little fresh water each time to extract the pulp.FoolzParadize. Pulikacchal Ingredients Soaked tamarind about the size of a large lemon 1 1/2 tbspn jaggery 2 tbspns sesame seeds roasted dry 6-8 green chillies. 61 . Heat oil. 98.Org microwave is not available. Add the remaining 0. When you have a about a small bowl full. When dal turns red. Cool for a few hours in the fridge. chillies. add the green chillies and fry. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Thicken until the volume drops to around half of the origi. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. salt to taste and jaggery. add tamarind extract carefully. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. 97. 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.
a little turmeric. you can make the cooked dal with half toor and half chana dal.onion gotsu. coriander seeds. Alternately. In about a cup of water dissolve the tamcon paste. Take off heat. Add toma toes and eggplant and fry for another five minutes.Provided by: www. Set on stove. Mash cooked dal with a spoon until blended and add to cooked eggplant. Pitlai Ingredients 2 med bitter gourds ("karela") 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar 62 . Remove from heat. Throw into blender with coconut. Remove a trifle before it gets fully done. Remove from jar and wash it out with water and save this. Season with spluttering mustard seeds and curry leaves. thin it out somewhat and have it as katirikka sambar. chana dal and asafoetida. 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. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Now add the coconut paste and its water. If using tamarind paste add a cup and half of water. add eggplant to tamarind water. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Keep on low heat till it starts to simmer a little. add 3 tbsp water and grind slowly into paste. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. In a pan with very little oil roast red chillies. salt and garlic. Throw in the turmeric. Variations: You can throw in a handful of chick peas from a can into this. Add a little water if blade gets stuck. 100.FoolzParadize. in which case you should not cook until mashed. Add more chillies if necessary. dark red remove fromheat and let cool. salt and let cook until eggplant is done but has not lost its shape. or pour equal quantity of extract from fresh pulp.Org onions and fry till onions become transcluscent. 99.
curry leaves and fry remaining grated coconut until a reddish brown. in another pan sprinkle a little oil and fry coriander seeds. stir a min or two and then grind in a blender. urad dal. In a separate pan season with mustard. 101. Mix well. 102. salt turmeric and pepper added on low heat until plantanos get really done.solid. remove carefully and set aside. Pour seasoning on top. urad dal. Grind half the fresh coconut and add to cooked plaintanos. Add a little more water if not semi. curry leaves. Add chickpeas and jaggery/sugar. 1 red chilli. Add turmeric and let it simmer. While bitter gourd are cooking. Add a little tomato paste if handy for color. Cook with water well above level of veggies. red chillies and peppercorns until well roasted. turmeric and salt. Add water to one inch above level of rice. Throw in cumin seeds. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Add the dal. Pour this onto the plaintainos and ericheri is ready. Add the ginger. In a little oil. When done remove from heat. curry leaves. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add 2 cups water. turmeric. Blend in cocunut paste into the bitter gourd-tamarind mixture. Warm ghee and roast cashews until a golden.FoolzParadize.Provided by: www. tamarind. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. salt to taste mustard seeds. salt to taste. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. Takes about 25 mins or so. cracked pepper. Let simmer until bitter gourd are tender. 63 . Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. urad dal. mustard. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. saute cut bitter gourd and green chillies. 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. Add coconut.Org turmeric. salt to taste. Mix well and reheat a till it begins to simmer. Take off stove.
FoolzParadize.Provided by: www. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Grind coriander seeds and cumin seeds and set aside. Score a circle on the patty with a knife or small cap. Roll it into balls and flatten slightly. then add the other things.Org 103. Can place a walnut or pecan in the center immediately after dipping. 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. 105. Add fennel seeds and ginger and fry. 104. Fry everything in oil and then add water and potatoes till tender. 2 cups sugar. 64 . sour cream. Badusha Ingredients 2 cups bisquick. Add spinach and cook covered. Dip in syrup by pushing it deep down. peppercorns and cardamom seeds and set aside. Deep fry in crisco or oil on low fire till a med brown. In oil sprinkle heeng and add red chilies and then green chilies. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. Make a dough with bisquick and sour cream. Then grind cloves. remove and set aside.
FoolzParadize.cover and cook. turmeric and dhania) and fry for half a minute. chopped 3-4 cloves garlic. salt and hing and heat through. washed and chopped 1 small onion. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. Add coriander powder. minced finely 2 clovettes of garlic. Add the blended paste. 108. de-seeded 1 small onion. garam masala. Fry till the tomatoes turn soft. Mint Chutney Ingredients 1 bunch mint leaves. 107.Org 106. Blend this into a smooth paste. Tomato Chutney Ingredients 2 medium tomatoes. turmeric.Provided by: www. Heat the rest of the oil and add the chopped garlic and onion. add ginger and garlic. In oil fry onions. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. chili powder and then add tomatoes. crushed 1 small piece ginger. Fry for a minute and then add the tomatoes. Goes very well with plain rice or chapati. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Then add peppers . along with the tamarind and the coconut. sliced 4-5 green chillies. Now add the spices(red chilli. Fry till the onion turns translucent and the garlic browns. shredded 65 . chopped 1 tsp coconut(optional). Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. Set aside.
Provided by: www. 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. curry leaves.FoolzParadize.Org 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Method Fry all these in a little oil. Blend to a smooth paste using a little water. Add salt to taste. Coconut Chutney Ingredients 2 cups of fresh coconut. Add this to the coconut and tomato and blend into a smooth paste. Fry till done. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. 109. Goes well with dosas. 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. Moolangi Chutney 66 . idli and plain rice. hing. 110. one by one. methi and red chillies. Can be refrigerated for about 1-2 days. 111.
Run the blender for about 3-4 secs. 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.Provided by: www. The radish and garlic should be about a qarter mashed up.FoolzParadize. 67 . Immediately add turmeric and fry for half a minute. peppercorns. 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.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.Set aside. 112. add the garlic. Add the red chilli powder and fry. tamarind. Heat 4 tsp oil and add the mustard seeds. salt to taste and the grated radish. When it's almost smooth in texture. Remove from the blender and season with mustard seeds and curry leaves. Open a small can of cubed pineapple and drain the juice from the fruit. dalia. Now add the fruit pieces and fry for 5 minutes. green chillies and the ginger. drain and blend into a smooth paste. Now add the ground paste and a little water. When they crackle add crushed curry leaves and hing.
FoolzParadize. Cook till the gavy thickens and you get a gojju consistency. Cut lengthwise and remove the seeds. Fry till done. Now add the shrdded coconut and keep frying for 2 more minutes. Smear salt on them and place a heavy weight on them. Heat about 3 tsp oil and add the mustard and curry leaves. Remove from heat and add the hing.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113.Provided by: www. 114. Mix well and serve like a chutney with plain rice/dosa/chapati. When the mustard crackles. This method is used to reduce the bitterness of the vegetable. Add the fried gourd. Now add all the raw dry powders and fry for 2 minutes. roasted and powdered 2 tsps white sesame seeds. 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. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. 115. Add the fenugreek and sesame powders and mix well. Fry in 3 tsp oil till well browned. cut into thin rounds. 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. Bring to a boil and reduce heat. Drain and set aside. Add salt to taste and enough water to cover the vegetable. jaggery and tamarind. Cut them into large half-rounds. Bhindi Gojju Ingredients 1 lb bhendi (okra). 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Set aside for 1/2 hr. add the minced onion and garlic.
Org A small piece of ginger.Mix well. mash well and set aside to cool. 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. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . roasted 1/2 tsp coriander seeds. to a smooth paste.Provided by: www. Drain. Hot Mango Chutney Ingredients 3 large sweet mangoes. Blend together the rest of the ingredients with the mango without adding any water. Fry till the mustard starts crackling. Remove from blender and store in an airtight container. Heat 2 tsp oil and add the mustard seeds. Add some water if the gojju is too thick. This chutney keeps well for over a week when properly stored in the fridge. curry leaves and the hing. Add the fried bhendi and stir for 2 minutes. Eat with plain rice and dal. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. ginger.FoolzParadize. 117. Adjust salt if needed. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. 116. Sweet Mango Chutney Ingredients 3 large mangoes. slightly ripened 1 tsp lemon rind. pitted 1 tsp cumin seeds. Add the buttermilk and salt to taste(remember that the okra is already salted). Take it from the fire. green chilles.
add the ground masala and fry till the masala turns color. since no water is used in making this dish. mash well and set aside. Remove from heat and let it cool to room temperature. Bring to a boil on a low flame.Provided by: www. Drain. cumin and coriander seeds and crush coarsely using a mortar and pestle. salt to taste. Chop the ginger. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.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. green chillies and remaining garlic. saunf. Set aside. Soak the tamarind in some hot water and extract the juice. In a pan. Bottle when cool. it should keep well for more than a week. Store it in airtight containers in the fridge. go ahead and use the coffee grinder but make sure that the powder is a little coarse. Roast the methi. Heat the remaining oil and add the hing and mustard. When the mustard crackles. If boiled and cooled well. 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. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. When the mustard crackles. Bring to a boil and boil till the juice is thick. Put in the chopped ingredients and continue boiling. 118. add the ginger and green chillies and fry for about 1-2 minutes. lime rinds and lime juice. Add the mango. This is how powders are traditionally made. But if you are of the impatient kind. Put in the chopped ingredients. Store in an airtight container.FoolzParadize. powdered masala. jaggery. roasted finely 1 tsp mustard 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. 70 .
salt. Crush together the coconut. 71 . ordinary onions) 1 1/2 teaspoon of garlic. Make the dressing by combining the green chillies. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. 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.FoolzParadize.Provided by: www. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . you can substitute with white. salad oil and coconut. 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. Mix the dressing with the grated mango. red chilli powder. 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. dissolved in milk 2-3 green onions (scallions). 119. green chillies and salt.combine the chapati atta .Org Should keep for about a week. 120. chopped finely (If you cannot find green onions. rice flour. fresh 8 gren chillies. chopped finely A pinch of saffron (or red coloring). Gobi Manchurian Ingredients 1 small Cauliflower. Season with mustard and curry leaves.
Fry the onions in a the ghee or melted butter. add the chopped corainder leaves and stir for 20 seconds. Take this mixture from the heat and pour it onto the fried caulilower. The mixture will start to thicken. add the chopped onions and fry only till they start becoming translucent. Now add the chopped garlic and green chilli paste and fry for a minute. salt. a few cloves. 1 1/2 tsp red chilli powder. 2 flakes garlic. to make a smooth paste. Add the soy souce and stir for a minute. 1 inch piece ginger. 1 cup of cauliflower flowerets. soy sauce.. add some oil and when it smokes add the remaining garlic and ginger paste.. add the red chilli powder 72 . 3-4 green chillies. The leaves should not lose thier color. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. 121. In a open pan. 1/2 an onion.. you can add the cauliflower when the mixture is in the pan itself in the last stage. Dip the cauliflower flowerets in this batter and deep fry in oil. Also add the cloves.FoolzParadize. A few sticks of cinammon. 1 tsp chilli powder. garlic. a few cardommom seeds. Some mixed frozen vegetables like beans.baking powder. 1 tablespoon garlic/ginger paste. But this will turn the cauliflower soggy. 2 tsp of coconut. boiled A bunch of coriander leaves.. cinnamon and cardommom. The minute it starts turning brown. Ghee or melted butter for frying.Org 1/2 cup cornflour... salt to taste. coconut. shredded 3 medium onions. It all depends on how you like to eat the Cauliflower manchurian. If you desire. turmeric powder and 1 tablespoon green chilli paste. carrots and green peas. Vegetable Pulao Ingredients 3 cups of rice.keep on stirring on low heat and when the mixture turns thick enough. Mix well with water.Provided by: www. chopped....soft or crispy.sliced fine. till you get the consistency of thin batter.. drain and set aside. Bring down the heat and then add the cornflour-water paste and the red coloring. ginger and coriander in the blender. When onions are browned properly. Keep aside.
salt to taste and the blended masala.It is heated again to let the salt spread across the dish. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . When the vegetables are done.Provided by: www. add all the boiled rice. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. cashewnuts and the coriander leaves and mix well. Eat when hot with a vegetable or meat side dish. chopped finely 1 tablespoon cashewnuts.Org and fry for 30-45 seconds.including the cauliflower and sprinkle some water on it. Keep sprinkling water periodically to speeden up the process. Keep covered and cook on a low flame till the vegetables are cooked. Now add the peas. cut into large pieces 1 1/2 cup raw rice. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. Now add all the vegetables. When it browns. 123. cloves and onions. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes.FoolzParadize. transfer the vegeables to a big mixing dish. 122. jeera. Serve with Raita. Mix in the cooked rice and heat through. add the cardamoms. crushed finely 1-2 cloves 1 small piece cinnamon. Fry till the onions turn transparent. crushed finely 1 small piece of ginger. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . cinammon. but do not add excess water as it will ruin the pulao. Cook on low heat till the peas are cooked. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). This might take approximately 15-20 minutes.
Heat the ghee in a pan and add the mustard seeds. green chillies. cinammon. Store in a airtight container. Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Add the powdered masala and mix. coriander and peppercorns.FoolzParadize. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Bring to a boil and remove.Provided by: www. Serve hot. add the brinjal pieces and fry till the brinjal is done. turmeric. When the seasoning is almost done.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. 124. Mix this with the cooked rice and heat through. Add salt to taste. red chilli.cloves. cumin. Powder them using a coffee grinder and set aside. Now add the buttermilk and mix well. urad dal and channa dal.
Set aside. asoefetida. chopped 1 sprig curry leaves 1 tsp channa dal 1 tsp urad dal Salt to taste Method Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done.Provided by: www. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. curry leaves. cumin. Mix in the coconut gratings and powder once again. green beans.add it to the rice mixture and add salt to taste. Add the tamarind juice to the above rice/dal/vegetables and mix well. urad dal and channa dal. 1 tsp mustard. peanuts. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. potatoes. green chillies. Heat the ghee and add the mustard. 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. 75 .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. When the seasoning is ready. Powder to a fine powder using a coffee grinder and set aside. cashewnuts. 126. Mix in the bisi bhele huli anna powder. pepper.etc) 4 green chillies. Roast the coriander. Heat some oil and add the remaining musatard seeds. 6 red chillies. 2 tsp sesame seeds. channa dal. 1 sprig curry leaves. red chillies. Set aside. urad dal.FoolzParadize. 1/2 tsp channa dal.
Mix this with plain cooked rice to get puliyogare or tamarind rice. The liquid will start boiling. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. red chillies dals and curry leaves. Heat through and serve hot with rice and dal. Add salt to taste. Add the shredded coconut and the hing and mix well. This will keep well for a month in a airtight container if refrigerated. Now add the powdered masala and simmer till you get a sticky masala. 76 . 127. When the seeds start crackling. Mix well. Heat through and cool.FoolzParadize. add the tamarind juice and salt/jaggery. 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. Fry till the mustard crackles. Heat through and serve. chopped finely 2 medium sized onions. Add the cabbage.Org sesame seeds and curry leaves. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Cabbage Upkari Ingredients 1 small cabbage. Now add the onions and fry till the onions turn translucent and start turning brown. You can add extra tamarind juice and mix if you need the dish to be more sour.Provided by: www. 128. Add salt to taste. 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.
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. cardamon. Fry till the oil seperates. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Add chilli powder.Provided by: www. Now add the garam masala powder and mix well. salt and the fried potatoes. Fry the potatoes in hot oil till they turn slightly brown. poppy seeds. Garnish with the chopped coriander leaves. Peel them and prick the potatoes with a fork. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Drain and set aside. Add the yoghurt .FoolzParadize. Heat oil in a shallow pan and fry the onions to light brown.cumin powder and dhania powder and stir for 5 mins. ginger and green chillies to a paste. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.Org 129. Eat with chapathi/nan. 130. Add the paste to the onions. Grind the coconut.
add the remaining masala and the bhendi pieces.Provided by: www. hing . chopped and roasted 78 . 131. add the cumin seeds and when they splutter add the sliced onions.Add the boiled vegetables. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. washed 1 large onion . Now add the chopped coriander leaves. Not more than a minute. cumin and red chillies in hot oil. Bharva Bhindi Ingredients 1 lb Bhendi. turmeric and the coconut paste to the buttermilk. Heat on a low flame till the buttermilk mixture reaches a thick texture. Serve hot with chapati/rice and dal. Heat the remaining oil. When the onions start browning.FoolzParadize. curry leaves. When the bhendi is done. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. chopped finely Method Add the salt. Season with mustard. take off the stovetop and sprinkle the lemon juice. 132. Heat hot with plain rice. Stuff each bhendi with this masala and keep the remaining aside.Mix well. 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. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . Keep turning occassionally.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.Keep stirring continously.
roasted 2 tsp red chilli powder. Now add the peas and fry for a couple of minutes.FoolzParadize. Heat the remaining oil and add the chopped onion.Org 3 tbsp. grated fresh coconut. 133. Add some water. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. This will take around 30-45 minutes at 400 deg F. Mash the baigan and add the salt to it. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. Add the baigan and mix well. Heat oil in a heavy or non-stick pan. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Make 2 slits to form a cross. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). chopped and roasted salt to taste 2-3 tbsp. Fry till the onions turns translucent. cumin seeds wait to splutter. chopped finely 1 cup cooked green peas 1 1/2 tsp dhania-jeera ( cumin -corainder) powder 1 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp amchoor(mango powder) Salt to taste 1 tsp sugar 3 tbsp cooking oil Method Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. roasted 1 tsp cloves.Provided by: www. Mix all the roasted masala in the blender with some curd to make a smooth filling. chopped finely 4 green chillies. Any mixture which is remaining can be now added to cover the vegetable. slide in the brinjals slowly. add the mustard. Simmer till the vegetable is tender and done. Take it out of the oven and peel it. Add the chopped coriander leaves and some water to get 79 . Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Now add all the spices and the sugar and fry for a minute. Stuff some of this mixture into each slit of the brinjals. roasted groundnuts powdered coarsely 3 tbsp. Rub them with some curd and salt and set aside. roasted and powdered 1 small bunch coriander leaves.
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. 134. Add the sugar and the ground peanuts.chopped 3 flakes garlic.Mix well. Add the pureed tomatoes and the masala powders. You can also add some malai to thicken it some more.FoolzParadize.Org a thick consistency. Drain and keep aside. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Heat through. Mix all the other ingredients for the kofta into a paste. mash and add salt to taste.Provided by: www. Keep aside. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions. Deep fry each kofta till golden brown.crushed 3 large tomatoes. Peel. Mix in some water if necessary. Blend together the onions. Seal the edges and shape into stuffed rounds.crushed 1 inch ginger. ginger. The gravy will begin to thicken. 80 .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. potatoes 2 heaped tablespoons each of crumbled paneer.
81 . boil the half and half with the rose water. shape into small flat balls. When cool. 135. Insert the balls one by one in the syrup and warm them up. wrap it properly and refrigerate it overnight. Pour it onto a cotton/muslin cloth and tie it with a tight knot. When it's boiling.Org When the g ravy comes to a boil. Drain and store in the frezer. Bring the water and sugar to a boil to yield sugar syrup.shape it into a large rectangular block. If you are using paneer. The koftas should be put in just before eating the dish or else they will turn soggy.Provided by: www. 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. They should become spongy. mix together the confectioner's sugar and cheese.FoolzParadize. In the meantime. 136.The syrup should not be too thick. 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. Cut into cubes and deep fry in hot oil. Take it off the fire and let it sit for 10 minutes. Take it out and let it cool. Heat through and serve.transfer it into another piece of paper/cloth. mix the paneer and sugar and shape it into flat balls. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. add the vinegar and wait for the milk to curdle completely. add the koftas. When all the water is drained from the paneer.
ghee 1/2 tsp. Add the cooked balls to the half and half.Provided by: www. Use as little water as possible when blending. Mix well. to 1/8" thickness. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Spread on a clean greased worksurface. In a heavy saucepan put sugar and paste. Roll lightly with a rolling pin. Add the cardamom and nuts to the half and half. Cook stirring continuously till a soft lump is formed. Roll each laddoo in a little dessicated coconut. Shape into laddoos(small round balls). Cook on slow to medium heat. Set aside till the mixture has slightly cooled down. 138. Store in airtight jars. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp.FoolzParadize. 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. Let it stay immersed for about 1 hr. You can either chill it or serve it at room temperature. 137. Apply the silver foil.Org Set aside. Sweet Pongal Ingredients 1 cup raw rice 1/2 cup green gram dhal 1 cup milk 2 1/2 cups water 3 cups jaggery powdered 4 tbsp ghee 82 . Add ghee and cardamom powder and mix well. Add the sugar and stir on a low flame for about 4 minutes. 139. Cool. cut into diamond shaped burfis.
Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. The laddus can be stored in an airtight container for a few days. 141. Mix the sugar. Heat the 4 tbsp ghee. 83 . Add the powdered cardamoms. Fry the cashewnuts and raisins and add t o the pongal.fry the cashewnuts and raisins. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms .roasted rava and cardamom and powder fine in a dry grinder.FoolzParadize. Put the syrup once more on the heat and stir till it becomes slightly sticky. Shape into tight laddoos(small round balls). Serve hot. Mix well.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Add to the rava-sugar mixture. Heat the remaining ghee. Roast the rava in the 2 tbsp ghee till light golden in colour. 140. Add the cooked rice and dhal. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins.Provided by: www.cloves nutmeg and saffron. Strain the jaggery to remove the dirt. Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
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. 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.Provided by: www. 84 . Pour into a large container and chill in the refridgerator for about 3-4 hrs. you have a very low-calorie delicious and nutritious dessert. 142. Serve in individual dessert bowls topped with pistachios and dry fruits. Eat when cooled down to room temperature. smear turmeric and salt on them and soak them in 1 cup vinegar. If you use low-fat cheese and milk and cut down on the sugar. add the fenugreek. with a little vinegar.Leave for about 2 hours. Blend together the garlic. ginger. Mix in the strained mango pulp and the cardamom powder. 143. Strain the mango pulp in a similar way to remove most of the liquid. red chillies and 3/4 of the mustard. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Heat the oil and add the remaining mustard.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Strain the mixture through a muslin cloth to remove all liquid. This will serve 2 people. Hot and Sour Tomato Pickle Ingredients 1 lb. When the mustard crackles.
Org Add the tomatoes and the remaining vinegar. 144. Store in a clean bottle. When the pickle is almost done. Powder to a fine powder using a coffee grinder and use as required. Will keep for a year. Take it off the heat and let it cool. This will keep well for months in a airtight container. Stir continuously as the mixture comes to a boil. 145. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic.FoolzParadize. Powder to a fine powder using a coffee grinder and use as required. 146. the oil begins to float at the top. 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. You can make a larger quantity of this by using the above ingredients in the same ratio.Provided by: www.
salt sugar(jaggery) and tamarind juice. 148. This will keep for months if stored in an airtight container.FoolzParadize. Season with mustard. tomato.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. 147. curry leaves and cumin in ghee. The coriander and cumin powders must be freshly ground. pepper. Pepper Rasam Ingredients 1 small tomato. Eat when hot with plain rice. Mix together the water. 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. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Bring it to a boil on a low flame. hing. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut.Provided by: www. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Use as required. Garnish with chopped coriander.
add the onions and fry till they turn brown. Now add the lime/tamarind juice and heat through till it boils. 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. green beans 7-8 green chillies 87 . put it back on the stove and heat for approximately 4-5 minutes. Add water if the buttermilk is too thick. Season it with mustard seeds and curry leaves. When they crackle. 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. Add salt to taste. Heat some oil and add the mustard and curry leaves. Add the cumin-dhania. Blend to a smooth paste. Add hing and serve hot with chapatis or white rice. the coconut. 149.jeera. Add the tomatoes and the coriander and some water to get a liquid consistency.FoolzParadize. Take it from the fire and set aside. Delicious when eaten with hot plain rice. Now add the besan and keep frying for 2 minutes. Cannot be re-heated on direct fire. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. 150. Roast in a little oil. the remaining turmeric. red chili and turmeric and fry for a minute. Set aside.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. one by one.Provided by: www. Add salt and heat on a low flame till the buttermilk reaches room temperature. Add this coconut paste to the warm buttermilk.
Add the beans and salt to taste. prepare the seasoning by heating the butter. shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. Add 1 cup of water.Org 1 cup fresh coconut. Add the cumin and mustard. add all the other seasoning ingredients except the red chilli. cumin and curry leaves.Provided by: www. washed and drained 2 tomatoes. 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. Dhal Makhani Ingredients 1 1/2 cups toor dal. Fry till the onion starts turning color. Dilute with some water if needed. Adjust the salt if necessary. Add salt to taste. Set aside. 88 . Remove from heat and add the boiled dal/tomato to this.FoolzParadize. In a saucepan. Other vegetables like eggplant. 151. Now add the powders and fry for a minute. When the cumin is slightly fried. Season with mustard.cucumber. Bring to a boil on a low flame.cayote etc can also be used for this preparation. Drain and set aside. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. chopped For seasoning: 1 small onion. Add the chopped coriander leaves. turmeric and dhania. Mix well. Add this paste to the buttermilk and mix well. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. medium sized. Boil in a little water till done.
Oil 2 tbsp. Mustard seeds 1 tsp. When the seeds begin to crackle. Pour the batter into the greased mold and steam for 10-12 minutes. Soda bi-carb 1 tsp. Keep the steamer ready on the flame. Add beaten Yogurt and warm water. Chopped green coriander 1 tbsp. Add salt and cover it and leave it to ferment for 3-4 hours. Dhokla Gram flour 200gms. 89 . 8-10 nos. 8. Grease a dhokla mold or a shallow cake tin with a little oil. 6. Salt As per taste 1. 4. 9. Make a paste of ginger and green chilies. Add turmeric powder and correct seasoning. 152. The mixture should have a thick consistency.Provided by: www. 3.Org Bring it to a boil and remove. Whisk well to remove all lumps. 1 teaspoon oil and juice of 1 lemon. remove and pour over the dhoklas. Serve hot with rotis or plain rice. Wash and soak urad dal for 6 hours. 7. ¼ cup 1 tsp. In a small bowl take one teaspoon of soda bi-carb. 5.Take gram flour in a bowl. Add this paste to the fermented mixture. Heat oil in a small pan. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. 153. Serve garnished with chopped green coriander leaves and grated coconut. Cool for sometime. Mix well and add this to the Gram flour mixture. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 2. Add mustard seeds.FoolzParadize. Turmeric powder 1/2 tsp. Cut into squares and arrange in a serving platter/bowl. Chopped ginger 1 tbsp. Fresh grated coconut ½ cup Lemon 1 no. - Salt 1.
Shape into a ball and make a hole with the thumb in the center like a doughnut. 4. 7. 2. Cook tomatoes with chopped ginger. 7. 90 250 gms. Tomato Soup Tomatoes 600 gms. 154. Grind into a fine paste. Add salt. 5. 4. 6. Serve hot. Add 5 cups of water and bayleaf. let them crackle.FoolzParadize. garlic. 3. Dry mint leaves on a hot griddle and then powder. 155. green chilies cut into two and Whole Garam masala.Org 2. Deep fry the vadas in medium hot oil until golden brown and crisp. Chopped garlic 1 tbsp. Salt As per taste 1. Serve hot with Sambhar and Coconut chutney. curry leaves. 6. cumin seeds and crushed peppercorns to the batter and mix well. 5. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Green chili 2 no. Wet your palms and take batter into the palms. Whole garam masala 1 tbsp. Heat oil in a pan. Oil 1 tbsp. This is now called a vada. Chopped ginger 1 tbsp. 1 cup 3 tbsp. Heat oil in a Kadhai. Cumin seeds 1 tsp.Provided by: www. add sugar if it is very sour. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Sugar (optional) 1 tbsp. asafetida. garnished with chopped green coriander leaves. 3. Bay leaf 2 no. Add cumin seeds. Strain the mixture with a soup strainer. Wash and cut tomatoes into quarters 2. Add strained tomato liquid and season with salt. As per taste . Bring it to a boil. Sieve flour. Bring to a boil. Chopped green coriander 1 tbsp.
400 mls. Apply turmeric powder and salt. Cut limes into eight pieces. 2. 6. Serve hot with Dal Pakhtooni or curry of your choice. 8. 12 no. 5. Drain out excess moisture. Repeat the same on the other side. Mix flour. 2 tsp. 2 tsp. Cook on low heat till golden brown. 2 tbsp. Note: This pickle can be enjoyed within 5-6 days of preparation also. 156. 157. fennel seeds and mustard seeds to a coarse 91 . 7. 2. turmeric powder and salt with green chili and lime pieces. 4. remove seed and then cut ¾th inch sized pieces.Provided by: www. 4 tbsp. Slit green chilies and cut them into half inch long pieces. Roll out each portion with a rolling pin to approximately six inch diameter. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 3 tbsp. Turn it and smear half a table spoon of oil on paratha. 350 mls. Cook rolled portion (paratha) on a Tawa (griddle plate). Grind mustard seeds to a coarse powder. 4. 3. 4 tbsp. add water to make a semi hard dough. Mix powdered mustard seeds. As per taste 1. Knead well. rub nicely and then keep it for half an hour. 3.FoolzParadize. As per taste 1.Org 3. salt and mint powder. 3 tbsp. Cut raw mangoes into half. Divide into 8 equal portions. on moderate heat for 3 minutes. Pour oil on top and shake the bottle well. cover and keep aside for 10 minutes. Transfer this to a sterilized glass bottle or an earthenware jar. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Grind fenugreek seeds. 5.
make balls and press between your palms to flatten them. Cook for another 3 minutes. 92 . 159. remove and let it cool. 4. 6. salt and oil are used as preservatives. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 7. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. fennel and mustard powder with red chili powder. 4 tbsp. Put this into an earthenware jar and pour the remaining mustard oil. 158. Note: In most of the Indian pickles. 9. Knead and mash Chhena. sugar in the same quantity of water. Make sure you stir the contents o f the jar for the first two weeks at least once a day. 2 ltrs. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 3. Serve cold. Dissolve 500 gms. This is to ensure that the mango pieces are always in contact with the oil. Squeeze the rasmalai and put them into chilled milk. Mix fenugreek seeds. Simmer until it is reduced to a thick consistency. garnished with sliced pistachio nuts. Remove from the flame and refrigerate for an hour. Now take milk in a heavy bottomed pan. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. bring it to a boil. of water.Org powder. Keep aside. stir continuously. 7. Add half a cup of water and again bring it to a boil. Mix thoroughly. 2. bring it to a boil and add rest of the flour dissolved in water. 5. Divide it into 12 equal portions. add 2 tablespoons flour and make a dough. 5. Heat mustard oil until smoking point. 8. 1 kg. reduce the flame. 4. Keep in refrigerator for another half an hour. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. 1. 1 tbsp. 6.Provided by: www.FoolzParadize. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved.
Mix it. Add green cardamom powder and cook it for 20-25 minutes. Cook it from both sides. Tip: For jalebi cloth. 1. Add some water and make a batter. Green cardamom powder ½ tsp. Add charoli seeds and sugar. 3. Remove and keep it in sugar syrup for at least 5 minutes before serving. Mix flour. Sugar 200 gms. 2.FoolzParadize. Leave it overnight to ferment. 4. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Bring it to a boil. add a little water if required and make it into a pouring consistency. Cook on a slow fire for 10 minutes. Simmer and reduce it to get a thick consistency. Pour into a serving dish and serve cold 93 . Prepare sugar syrup with equal quantity of sugar and water. 5. take some stiff cloth and make a 3 mm hole in the center. 2. soda and Yogurt. 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. ½ tsp. a few drops 1 tsp. 1.Org 160. 4. Add green cardamom powder . 3. optional 500 gms. 161. Basoondi Milk 2 ltrs. Stir continuously to avoid milk sticking to the bottom of the pan.Provided by: www. Heat Ghee in a Kadhai. 5. 6. Charoli seeds 25 gms.
Dal payasam Moong dal .Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. Add the liquid part of this juice (which will be at the top) to cooked mixture. 94 . mix well and pat it again. water 1 Heat water to boil. grated coconut in ghee and add this to the mixture and stir well.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. grated coconut. Poli Poornam:Boil gram-dal until half-cooked and drain the water. cardomom and grind. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. raisins. 164.Org 162.Make it tghick by heating in low heat for a little while. 163. gram dal in the ratio 2:2:1. leave for 5 min. 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. 1 cup powdered jaggery.Provided by: www.1 Powdered jaggery .FoolzParadize. Cover and keep aside for 1/2 hour.Add jaggery. Add the cooked dal mixture and heat for a little while.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.Turn over until both sides are cooked well. Kozhukkattai Outer cover: Rice flour . Add cardomom powder.Add water and steam in pressure cooker.Heat a griddle. Sweet pongal Sakkarai Pongal Take rice. Roast cashewnuts.Roast some cashews in ghee and add it to the mixture. Make this into round balls. Inner stuffing(Poornam): Mix 1 cup grated coconut.1.Add some extra ghee while serving. 166. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.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.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. moongdal. put the poli and add a spoon of ghee around it.place a ball of poornam on it.1 Gran dal .Then take even sized balls of this and shape it into a hollow hemisphere. 1/4 kg sugar.
Provided by: www. Thattai Soak 4 tsp of gram dal for one hour.4 tsp. sesame seeds . 2 tsp ghee and 1/2 tsp asafoetida and mix well. Deep fry these in boiling oil. Add 1 cup grated coconut. add a pinch of salt. Make this into uniform balls and flatten it lightly on both sides.Add the soaked dal and minimum water to this and make into a thick paste.3 tsp. rice flour .1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. Deep fry this in oil. 171. Seedai rice flour-500g. salt. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Add other ingredients and mix well. Mix gram flour 500g.4 tsp. 169. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Turn over until it is fully cooked and crisp. so that it becomes semi-circular in shape. You can decorate it on top with grated coconut. salt . Use this flour and omappodi achu(very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp. cumin seeds . omam paste 2 tsp.2 tsp asafoetida . red chillie powder . each 1/4 kg. 2 tsp red chilli powder.1 tsp. 1/2 tsp asafoetida. Deep fry this in oil and when it it cooked.300 g Rice flour . grated coconut . Ribbon Murukku Gram flour . Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. 95 . asafoetida . 4 tsp sesame seeds. 2 tsp ghee. add minimum water and knead tightly. Make very small balls using this flour and deep fry in oil.1 cup. to the rice flour and mix well.1 tsp salt . ghee-2 tsp.1 tsp sesame seeds.200 g red chillie powder . a pinch of baking soda and mix until bubbles appear. 167. Take a ball of this paste and pat it on a plastic sheet of paper .Org Take maida:rawa in the ratio 1:1. 168. Make this flour into even sized balls and roll in the form of pooris or chappathis..FoolzParadize. 170. Slightly dry roast 500 g of rice flour. Slightly heat the rice flour in a dry pan. urud flour . Make it thin. Repeat the procedure with all the balls. 1 tsp salt.1/2 tsp.1 tsp. Add little water so that the mixture becomes a solid paste.2 tsps Ghee . To 100g of ghee add a pinch of salt. Place 2 tsp of the poornam on this and fold it sealing on the sides. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.Drain the water completely.
sesame seeds . Thenkuzhal Rice flour . 2. 4. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . Urud powder Dry roast urud dal and grind into a very nice powder.Provided by: www. 96 .Add cardamom powder and mix.Add colour and boil till sticky but no thread has formed. 173. 3. add milk.Strain and return to fire. urud powder . milk few drops saffron (kesri) colour Method For syrup: 1.Mix flour and milk to a smooth batter. Keep aside. cumin seeds.FoolzParadize.Put sugar and water in a vessel and boil.Org 172. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.250g.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. For boondi: 1.4 tsp. 5. 6. milk 1/2 tsp.When sugar dissolves.Boil for 5 minutes till scum forms on top. 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.
174. Sprinkle few tsp.Stir with another strainer and remove when light golden.Tap gently till all batter has fallen into hot ghee. chana dal--1 t. 2/3 cup water.sp Urud dal-1 t. Repeat for remaining batter.sp oil-4 t.FoolzParadize. 97 . 5. it should not stick. 1 big spoon oil.Immerse boondi in syrup. 12.Org 2. coriander leaves nicely. 4.Hold strainer on top with one hand.sp.Drain any excess syrup. Put chana dal. add flour. When steam comes. it will roll into a boll.Heat oil in a thick bottom pan. 13.Cool and keep open to dry. 3. Mix the batter.Heat ghee in a heavy frying pan.Spread in a large plate. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. 8. 11. little salt. 10. 3.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. ginger.Keep aside. 7.Cut the brinjals into 2 inch pieces. 2. keep in sim and cook till it sweats. hot water over it.sp mustard seeds-1/2 t.Cover and keep for 5 minutes. Leave for 15 minutes. turmuric powder-1/2 t. Powder elaichi and add ghee before bringing down. before storing in containers.Provided by: www.First make a paste of green chillies. rice flour allow water to boil. urud dal. stop and bring down. 175.sp cumin seeds-1/2 t.sp.Shape in laddoos with moist palms. When you touch water and then the jaggery.With the other pour some batter all over the holes. Then stuff and steam kozhakattai in cooker. 9.sp. 6. cumin seeds.
Org mustard seeds.Take rice which should be boiled well before and let it cool. 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 .Serve hot with any veg or non-veg dish.Add salt to taste. 2.Fry onions till golden brown.Fry them for a while and cover the pan. 4. 5. 10.Fry till oil seperates then add the ground ingredients with a little water. Keep aside. add garam masala and ginger and garlic paste.After 5 or 6 minutes. with a plate. 4. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn.Put the brinjal pieces. mint leaves. 6. ginger-coriander paste in the brinjal pieces and mix well. put the tamarind juice. Put some water in the plate.Let it cook till you get a nice aroma and it should thicken.Then you add the masala and stir well till the masala has spread out on the rice. Then you can add peas and the fried potatoes.FoolzParadize. 8. but stir it frequently. 177. 5. green chilies. Green Pulao Ingredients One bunch of fresh coriander leaves. 3. the curry is ready. 8.Close the pan again. together with a little water.Provided by: www.Sprinkle the coriander leaves and serve.fried in oil Method 1. 176. 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. Allow to splutter.After the brinjals are half cooked. Add red chillies and fry nicely.Grind coriander leaves. 6. 7. salt and turmuric.Tastes good with white rice and ghee. 7.
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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
Note: You can adjust the amount of tamarind extract according to your taste. 102 . Nutmeg Powder -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.1 tsp. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Garlic -.1 cup Split Green Gram (moong dal) -.FoolzParadize. sliced green chiles and tamarind extract.1/2 cup Chopped Green Chili -.3 Coriander Seeds Powder (dhaniya powder) -. 182. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Mix well.1 tsp. do not add any water). ginger and green chili.1 tsp. Ginger Paste -. Salt to taste Oil to deep fry Mix the two dals and soak for 1. garlic. Stir well.Org asafoetida. Mix thoroughly.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -.1/4 cup Cinnamon -. Add coriander seeds powder.Provided by: www. nutmeg powder.half inch stick Cloves -.5 hours. Chopped Onion -.1 tsp. onion. Drain water from the soaked soal. Crush cinnamon stick and cloves into powder and add to the paste. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.1/4 tsp. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. Serve with Verusanagapappu Pacchadi or plain yoghurt. Remove from heat.
It should spread on its own. gram flour 120 g. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. sesame seeds 60 g. Add enough amount of water and mix well such that when you pour batter on the frying pan. poppy seeds 103 .15 Finely Chopped Green Chilies -. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.2 (about 1.fistful Crushed Cashew nuts -.1 cup Rice flour -. It is a great snack.1 cup Chopped Ginger -.1/4 cup Semolina (Bombay Ravva) -. You shouldn't use an implement to spread the batter.1 tsp Oil for cooking Salt to taste Mix everything except oil.5 tsp) Chopped Fresh Coconut -.2 tbsp (very small pieces) Cumin Seeds -.Org 183. Allam Pacchadi (ginger pickle) goes well with this dish 184.1/2 cup Moida -.Provided by: www.1 inch piece Chopped Coriander -.FoolzParadize. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. grated coconut 60 g.
pepper powder and kasuri methi. 185. long pieces and deep fry in hot oil till brown and crisp. Wash in running water. Roast the grated coconut. When they crackle. Add sugar. Heat oil in a kadai or wok and season with mustard seeds. bidari paratha or puri. sesame seeds and poppy seeds and grind to a powder. Cover and cook (for about six minutes) until al dente. Add salt. add curry leaves. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. 60 ml. Remove from oil and store in an airtight container. but not soft and squishy). strained 10 g garlic paste. To serve:Remove to a serving dish. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Add cauliflower. Drain and keep aside. Add tamarind pulp and black masala powder and mix well.FoolzParadize. hot oil and enough water. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Stir for some time. coriander leaves. cut into medium sized flowerettes 1 tsp (9 g) yellow chilli powder 1 tsp (9 g) amchur powder 1/2 tsp (2 g) cummin powder 1/2 tsp (1.Org a pinch of sugar salt and chilli powder to taste 100 g. Khatti Arvi Ka Saalan Serves: Four 104 . strained 800 g cauliflower. drain and keep aside. Blanch in salted boiling water until al dente (almost cooked. Lower the heat.5 g) fresh black pepper powder. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. 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. chopped fine a marble sized ball of tamarind. Cut into three cm. Check the seasoning and remove from heat. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Sprinkle amchur powder. Stir well. Stir-fry until the moisture evaporates. garnish with pomegranate and serve with tandoori paratha. yellow chilli powder and salt. Knead to a stiff dough.Provided by: www. 186. Add potatoes and stir-fry for five minutes. cummin powder. asafoetida. coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds QUARTER the potatoes and then halve each quarter lengthwise. Stir well. Uncover and increase to medium heat. Keep it aside. Add the ginger paste and garlic paste. Then add fenugreek and stir for a few seconds. Seal the edges with a little water. salt.
Add tomato puree. add arvi and jaggery. To serve: Remove to a serving bowl and serve with steamed rice. Add lemon juice and bring to a boil again. Bring it to a boil. 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. simmer. peel and quarter lengthwise and reserve in a panful of water.FoolzParadize. grated 60 g groundnuts 1 tbs (15 g) sesame seeds 15 g coconut 1 tsp (5 g) cummin seeds 2 (120 g) large onions 5 cm ginger. Add onions and saut until golden. stirring occasionally. Lower the heat. 187. 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. Bring it to a boil again. Add salt and three cups water. Stir for a minute. Stir until the seeds begin to crackle. Drain. When cool. 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. Lower the heat.Provided by: www. until the gravy reaches thin sauce consistency. crushed 105 .Org Time required: 50 minutes 16 medium sized arvi 2 tsp (10 ml) lemon juice 5 tbs (75 ml) oil 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds 1 tsp (5 g) urad dal 4 whole dried red chillies 16 curry leaves 200 g onions. Heat oil in a pan. tamarind pulp. Add curry leaves. chilli powder and turmeric powder. urad dal and whole red chillies. Add mustard seeds. For the filling: 150 g paneer. Grate the jaggery and reserve in three tbs water. cummin seeds. Add garlic and saut over medium heat until light brown. Stir-fry until the oil floats on top. Remove and adjust the seasoning.
tumeric with the yogurt in A small bowl. peel and roughly chop the onions. tomato. 106 . and turmeric powder. Stir over medium heat until they begin to crackle. Arrange them in a greased roasting tray with the slit side on top. to drive off excess moisture. Cool. Stir in half the cilantro leaves. garlic paste. Grind all these ingredients. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). and cook with lid off. mustard seeds and fenugreek seeds. corriander powder and chilli powder to the paste and mix well. Spray with pam.Provided by: www. Add curry leaves and stir. Remove and uncover.Org For the tempering: 3 tbs (45 ml) sesame oil 1/2 tsp (2 g) cummin seeds 1/2 tsp (2 g) mustard seeds 1/4 tsp (1 g) fenugreek seeds 24 curry leaves WASH and slit the bitter gourds on one side. Pour over the paste.Add paneer. ginger. Put a portion of the filling into each of the blanched bitter gourds. Drain and keep aside. jaggery. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Put enough water in a pan. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Arrange on a tilting tray and keep aside for at least an hour. drain. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. Add the bitter gourds and blanch them until soft. green chili. increase heat to medium. Make sure all liquid is driven off. Remove the seeds and rub with salt. Cover with foil. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. groundnuts. use a little water. ginger paste. ginger. Put Cauliflower into pan then pour spices over the top. basting at regular intervals. except paneer. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. (Keep the bitter gourds overnight if you prefer them to be even less bitter). mix well and divide into 12 equal portions. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. Dry roast the coconut. turn off heat and sprinkle with garam masala and reamaining cilantro. with 1/4th cup water to fine paste. To prepare the filling: Remove the brown skin and roughly chop the coconut. Combine chili powder. 188. and cut cauliflower into 1 inch flowerets. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Stir and bring to a boil. including stem. Add salt. whatever you do to nonstick yourself.FoolzParadize. for another 5-6 minutes. use nonstick pan.
Fenugreek Seeds --1 tsp. and shuffle for another minute.FoolzParadize. Store in a bottle for up to 6 months. But you might consider it worth investing in as its a neat combination of spices for cooking. 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. Oil -. and discard what won't pass through strainer. add chopped onion and fry until light brown. 1 oz piece of cinnamon stick. reduce heat. heat oil on medium and add mustard seeds and Fenugreek seeds. Move them around for two minutes. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).0. Garam Masala 5 tsp coriander seeds 1 Tbsp.1 tsp. 189. add pods and cinnamon. 107 . Turn off heat. Sugar -.2 tbsp.25 tsp. turmeric powder. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. 2 oz. 190. cloves. Curry Leaves -.0. Add clves and peppercorn. but continue shuffling until the heat is out of the pan. Pour roasted spices into grinder and grind til you have a fine powder. salt. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. When Fenugreek seeds are light brown. Now add vegetable pieces. peppercorns Heat a heavy skillet. If not fine.5 tsp. 4 servings.Provided by: www. Mustard Seeds -.1 tsp. black cardamom pods. Red Chile Powder -.Org serve with basmati rice.5 cup Turmeric Powder -.0. red chile powder and fry for 5 minutes on high heat while stirring occasionally.10 Water -. 1 oz. strain it. less than 98 calories GARAM MASALA 2 oz.
Org Next add tamarind extract. sugar.) paneer • 3 tablespoons plain flour • 1 level teaspoon baking powder • 4 chopped green chillies • 1 tablespoon chopped coriander • ghee for deep frying • salt to taste • For gravy • 4 large tomatoes • 100 grams (4 oz.Provided by: www. Method: • Chop almonds and cashewnuts. coriander leaves.) 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 . curry leaves. 191.FoolzParadize. • 192. Ingredient • For Koftas • 350 grams (12 oz. • Bring to one or two good boils. • As soon as the rice and dal are cooked to softness. add jaggery and ghee. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. 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. • When the milk starts boiling add rice and dal. water and stir well. saffron nutrieg and cardamom powders. • Lastly put in the kishmis. after washing. The koftas will melt in your mouth. Malai Kofta An extra special party favourite. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. • Let cook on medium fire for some time and then put in almond and cashewnut bits.
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. 194. boiled vegetables. Add the tomato soup. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. cream and salt and boil the gravy for at least 10 to 15 minutes. ginger and coriander and fry for at least 2 minutes. Shape into small balls and deep fry in ghee. coriander and salt. Navaratna Curry Ingredient • 100 grams (4 oz. add the koftas. chilli powder. • Heat the ghee in a vessel and fry the onions till golden. green peas. chillies. Keep aside these koftas.) french beans. baking powder. Note: You can add 1 teacup of boiled green peas to the gravy if you like. • Now add the tomatoes. green chillies. Mix the paneer. spring onions (with leaves). Add the c hilli powder and fry again for 1 minute. prepare a soup by passing through a sieve.FoolzParadize. Procedure (Gravy) Cut the tomatoes into big pieces.) carrots • 100 grams (4 oz. ginger and coriander separately. Heat the ghee in a vessel and fry the paste very well. 193. sugar. salt and a little water and cook for 5 to 10 minutes. spring onions.) cauliflower • 100 grams (4 oz) capsicums 109 .Provided by: www.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. puris or rice. plain flour. Serve hot with parathas.) potatoes • 100 grams (4 oz. chillies. How to serve Just before serving. When soft. add 4 teacups of water and cook. tomatoes. • Add the tomato ketchup.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. • 100 grams (4 oz.
raisins. (pureed) Chilli pwd. pepper. Salt and Black pepper Flour for coating. garlic. 5. turmeric and a little water. . Carrots .1 inch piece (chopped) Cinnamon pwd. coat with flour and deep fry in hot oil till golden brown. Cook the potatoes and carrots and mash them up. 3.6 big nos. cinnamon.) cashewnuts • 100 grams (4 oz. To be Ground into a paste • 6 cloves garlic • 2 green chillies • 4 kashmiri chillies • 25 mm (1") piece ginger • 2 teaspoons coriander seeds • 1 teaspoons cumin seeds • 1 teaspoon shah-jira • 3 cardamoms Procedure • Cut the french beans. Cloves pwd. Fry onions in oil till golden brown. METHOD : 1. Then add the stock.Provided by: www. each Tomatoes . carrots.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. Add the tomato puree and simmer till it forms a thick sauce. salt and chilli pwd and bring to boil. Mix salt and pepper to taste.1 cloves (crushed) Ginger .Org • 100 grams (4 oz) paneer • 100 grams (4 oz. Vegetable Kofta INGREDIENTS : Potatoes . carrots and potatoes into small cubes. cashewnuts.1/4 tsp. 2. pineapple pieces and few cherries for decoration. • Cut the cauliflower into big pieces • Boil the french beans. turmeric pwd. (sliced finely) Garlic .3 nos. 4. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Keep it aside. cauliflower and green peas • Deep fry the potatoes in ghee • Cut the paneer into small cubes and deep fry in ghee • Cut the capsicums into long strips • Grind the tomatoes with very little water • Whip the curds • Heat the ghee in a vessel and fry the paste for a little time • Add the tomatoes and curds and fry again for a few minutes • Add the vegetables. Form the mixture into small balls. paneer pieces. Reserve the vegetable stock. . Add ginger. thick cream and chopped fresh corriander leaves. 110 . Oil for deep frying For Garnishing .2 nos. silver foil and cherries 195.FoolzParadize.3 cups (sliced) Onions .4 tbsp. Cook for 2 mins. cloves.) raisins • 100 grams (4 oz.1 tsp.
5. Divide the dough into large balls. Boil milk and cool it. 3. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Ghee . Besan Ladoo INGREDIENTS : Besan . Sugar . Add sesame seeds and knead well. 2. Make small balls from the mixture and flatten it. Place the cooked koftas in the sauce and simmer for some time. 196. 7.1 1/2 litre White Vinegar . Add the rasmalais to the sugar syrup. Warm milk . Cut into small diamond shaped pieces. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Garnish with grated pistachios. Make thin sugar syrup. 2.2 cups (powdered) Almonds (Badam) .1/2 cup Sugar . 3. slowly little by little and keep stirring. (chopped) 111 .1/2 cup Sesame seeds (til) . 4. Crushed Green Cardamoms .2 tbsp. 4.FoolzParadize. 8. Add ghee and sugar and stir till well dissolved. 6. Oil or Ghee for deep frying METHOD : 1.10-12 METHOD : 1.3 tbsp. Filter the mixture using a muslin cloth and squeeze out the water (whey). Roll out on a board into thick rounds. 197.1/2 tsp. Place the cheese (paneer) on a board and while still hot.4 tbsp.Org 6.4 cups (a bit thicker than ordinary) Sugar . knead it till no granules are left. Deep fry in hot oil till light brown in color.Provided by: www. Add this mixture to the flour and bind to a hard dough. Pistachios . Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . 9. Rasmalai INGREDIENTS : Milk .2 cups Milk . Add crushed cardamoms to the syrup. Add the cream just before serving and garnish with corriander leaves. Salt .3 cups Flour (Maida) 2 tbsp.20-25 nos.1 tsp. 198. Repeat the process after adding the flour to it. Add vinegar to the milk.
then add cardamom.1 tsp. Dryfruit Halwa INGREDIENTS : Cashewnuts. Walnuts.FoolzParadize. Black raisins . 3. METHOD : 1. 2. 4.Org Ghee . Fry the coconut in oil till it turns a light brown. remove from heat and cool. 5. 5. Ghee or oil . Coconut . Cut into diamond shaped pieces and serve.Provided by: www.1 cup Cardamom pwd. (finely ground) Milk . 3. 112 .1 cup Cardamoms . Add the powdered sugar to it and mix well. Keep on low flame. 2. When the mixture leaves the side of the vessel. Add the khoya. 2. Keep aside. then fry in oil for a couple of mins. Sugar . Continue cooking on a low flame. Almonds and Pistachios . Stir till it dissolves.100gms. 200. Pass the cashewnut powder through a fine sieve. stirring constantly.1 (grated) Almonds (Badam) and pistachios. and mix well. 4.1 cups Khoya .400 gms.1 glass Sugar . In a heavy bottomed vessel. Stir till the sugar dissolves. Heat the ghee in a pan. each (coarsely ground) Milk . Remove from heat and mix well with the khoya.300 gms. 3. 6. Keep stirring to avoid burning. 7. Cashewnut Barfi INGREDIENTS : Cashewnuts . . Khoya . 8. 199. Add the almonds and shape the mixture into balls. When the aroma comes. Add khoya to cold milk. Separately.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. boil the milk and add the sugar. cashewnut pwd.300 gms. remove and spoon contents into a greased thali. Smoothen with the back of a flat spoon. almonds and pistachios.1 cup Cardamoms . Garnish with varak. saffron and nutmeg. Add the dryfruits .10 gms. each (chopped) Ghee or oil .500 ml. Add besan part by part and mix it well. Boil the milk and add the sugar.2 (ground) METHOD : 1. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. add the nutmeg with a little milk and keep aside. raisins and cardamom pwd. and keep aside. grated coconut to the milk mixture and stir thoroughly.50 gms.250 gms.
and the fried cocunut pieces. 2.Org 4. 201. Take a small portion of the dough and roll them into parathas. 5. 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. Squeeze the milk out and reserve in a separate bowl from the previous. Add the thick coconut milk and mix well. 6.1/2 Jaggery . Cook for a few mins. 202. 203. Cut 5-6 coconut rings and chop it further to small pieces. 10. Keeo aside. Roast them onto the tava by adding little ghee to it . Cut into diamond shaped pieces and garnish with almonds and pistachios. Add this second milk to the fried dal and pressure cook it. Again add 1 cup hot water to the ground and drained coconut and grind. Fry it in ghee and keep aside. Fry the cashews and raisins in ghee and keep aside. 5.FoolzParadize. It tastes great if eaten cold too. Keep strring all the time. 9. Spoon the mixture into a greased plate and smoothen with a flat spoon.1/4 cup Raisins . 11. Drain and reserve the coconut milk. 7.2 cups (grated) Cardamom powder . 5. This will be thicker. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 12.1/2 cup water and add the jaggery to it.1 cup Coconut . Remove from heat and serve hot. Cashewnuts . 3. Green Onion Bhurji Ingredients 113 .1/4 cup Ghee METHOD : 1. Delicious Parathas are ready and tastes very good with spicy tomato chutney. Add all the above listed ingredients and make a dough out of it. 4. Pour this into the boiled dal mixture and stir well. boil 1. Grate the remaining coconut and grind it with 1 cup hot water.1 tsp. Wash and drain the dal. Add cardamom pwd.Provided by: www. Boil it till the liquid obtains a thick consistency. Fry it in hot ghee for 2-3 mins. In the meantime. cashews and raisins. 8.
Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.Provided by: www.Org 4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs 1 teaspoon chilli powder 1/2 teaspoon Turmeric powder Salt Oil Method Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. add chilli powder and turmeric powder. When the oil is hot enough. 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. After the leaves get cooked thoroughly . They should cook in their own juice. drop the batter in oil and deep fry them till golden brown. Mix well. 204. 114 . Serve piping hot. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Add salt to taste . Decrease flame and let it cook till the leaves become soft. Add the chopped leaves and mix well. Close with a tight fitting lid.FoolzParadize. Beat the eggs and add to the pan. Keep aside Chop the leaves finely. Keep this aside for 3 hrs. Heat some oil in a frying pan. Note : Do not add any water to the onion leaves.
Serving the wadas 115 .Provided by: www. 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. squeeze the water out and set aside. 205. These bondas are very crispy and tasty too. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. asafoetida and curry leaves and add to yogurt. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Add sugar. chopped 1 tsp Ginger grated 1/2 tsp curry leaves 7-8 Mustard seeds 1/4 tsp Asafoetida pinch Salt to taste Sugar 4 tsps (yogurt should taste little sweet) Method for making dahi Blend the yogurt with little water until it is smooth. Keep the yogurt in refrigerator until it is chilled. salt. Make a tarka (seasoning) of mustard seeds. Take each wada out from water. Make sure the curd is sour enough. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. Grind it to a smooth paste. green chillies and ginger.Org Serve hot with green chutney or ketchup.FoolzParadize. Add salt to taste.
pista. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Take the chenna out of the cloth in a dish . mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. sugar for Ras 1 cup sugar 3 cups of water safforn. In the mean time see the milk for ras may be ready.Serve with sweet tamarind(imli) chutney.Org Arrange the squeezed wadas in a deep dish. Hold it covered with cloth in the running water.Provided by: www. Bring 4 cups of milk to boil. In a pressure cooker take 3 cups of water and 1 cup of sugar. pista. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . cardomom. almond and safforn to it. 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 . Add the sugar for ras to it and add cardomon. Now to curdle the milk add lemonjuice to it stirring continously. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. When the milk is cool add chenna balls to it . Depending on the size of the pressure cooker I put 12 pieces at a time 207. And it is ready to serve.Drain the excess water by pressing the cloth there must not be water remaining. Then drain it in athin muslin cloth or handkerchief. Sprinle red chiili powder.4 1/2 tbsp.Let it cool aside As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook. 206. roasted jeera powder and black salt (sanchal). Refrigerate it.FoolzParadize. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
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. Boil the cut spinach for 10 minutes in a very little amount of water. greenchillies and curryleaves in hot oil. Garnish with grated coconut and Coriander. salt. oil.Provided by: www. This paste must be semiliauid. Mix togather water. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Allow to cool for sometime. boil it. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan.sugar and lemonjuice and pour into tempring.FoolzParadize. Pour the tapering mixture over it. 117 .Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. Prepare the tampring adding rai. Take out dhokla and cut into pieces. 208. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down.Grind thecooled spinach alongwith the greenchillies to a fine paste. lemonjuice and water. Steam it for 20 minutes.
Simmer it for 10 mins. Once the onions and tomatoes are cooked. Heat oil in cooker. Add ground Masala and roast till oil separates Add potatoes pieces.Provided by: www. and green peas and mix properly Add water and pressure cook. tomatoes. Coriander. Add the onions.Add the cumin seeds and asofetida. add the spinach-chilli paste to the above.Add the potato cubes and allow to cook on medium flame for 5 mins. Cut the boiled potato into evenly shaped cubes. Heat oil in a pan. 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. 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. salt.Org Chop onion and tomatoes into small pieces. turmeric. Add turmeric powder and salt to taste. Tastes good with rotis/parathas.FoolzParadize. Serve with chappaties 210. onion.peas and tomatoes. green Chillies. Fry for 2-3 mins.
salt (2tsp). Add water if desired. Serve hot with rice. The two should be cooked till soft. Add the cooked mixture of the rice and dal to it with salt according to your taste. Add turmeric powder (a pinch). 212. chillipowder (1tsp). When the pieces turn brown add the crushed peppercorn and the cumin.Mix well. 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 . french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. Add the ground ingredients and cook for about 15 mins. This can be eaten with coconut or onion chutney.Provided by: www. 211. 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.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.FoolzParadize. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. When they splutter add ginger and fry.And then add all the vegetables and let it boil. Add a teaspoon of ghee over it in the end before serving. Add jeera.
Red Chilly Powder 1/4 Tsp. salt & fresh corriander leaves . Serve hot with chapatis.. Do not add water. Add Gram Flour till you can shape them into small round soft balls. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. 120 . 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. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp.Provided by: www. 213. Add the sliced onions. Cinnamon Powder 2 pieces whole cloves 1 Tsp. chillie powder. Fry it nicely.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. Keep on mixing it with your hand . When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. After that add ginger. corriander powder. Let them cool for 20 minutes. Then add the vegetables & pressure cook till done. garlic. of Mango Powder 1 Tsp. Sugar 1/4 Tsp. Squeeze lime to it & the veg korma is ready.FoolzParadize. Mix all the spices (except salt) and vegetables in a bowl. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Add salt to Gram Flour and add it slowly to the mixture.
215. Add the rest of the ingredients for the Tomato curry. Preparation time : 5 minutes. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Add the Tomato paste. Keep Medium Flame. Deep fry in oilon midimum flame till golden brown in colour. 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 . Add water and ginger and simmer for 2-3 minutes. See that the oil is not very hot.Provided by: www.FoolzParadize. I would highly recommend to cook the curry about 3 hrs before you serve. Serves 6.) Grease the chakali utensil make chakali. Chop the tomatoes in small pieces. Keep on Stirring .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. serve with curd or butter.add a little bit warm water and make a soft dough.Org Use some oil in your palm of the hand to form the balls. Keep it in the oven at warm till you serve. (dough should be softer than the chapati dough. Moong Soup With Paneer Light and nutritious. 214. Cooking time : 25 minutes. Set them aside. Deep fry the Kofta balls. Garnish with Fresh Cilantro or Paneer. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Let it soak on paper. Cook them with salt for about 15 minutes on medium flame.
4. 2. salt and pepper. Mix the cornflour with a little water and pour into the soup. 3. Blend the cooked moong in a blender. Cooking time : 25 minutes. 2. 4. Blend in a blender and strain. add the onion and fry for 3 to 4 minutes. Strain. 217. Add the lemon juice. add the asafoetida and moong liquid. 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. Healthy Tomato soup The ever popular tomato soup made in a healthier way. sugar. Boil for 2 minutes. 3. Add the sugar. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Add the strained mixture. 5. onions. When they crackle. stirring ocassionaly. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. 6. salt and pepper and boil for 2 minutes. Heat the ghee and fry the cumin seeds and mustard seeds. Melt the butter. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.Provided by: www.FoolzParadize. Serves 6. milk. Preparation time : 5 minutes. cabbage. Corn Soup with Vegetables A soup with a Chinese touch. Serve hot with cream and bread croutons. carrots. Cooking time: 30 minutes .Org ¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. Serves 6. Preparation time: 15 minutes . Add the paneer and cook for 2 minutes 216. 5. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. 7. Serve hot. Boil the stock for 1 minute. 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. Heat the butter and fry the onion for 1 minute. Grate the coconut. 218. Blend in a mixer. Add 6 cups of warm water and blend in a blender. Green Peas Skin Soup Preparation time: 10 minutes . 219. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. 220. Mix the cornflour and coconut milk. 5. Cooking time : 10 minutes. Health Information: This unusual soap gives the flavour of peas without the calories. Discard the skin. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Serves 6to 8. Add the vegetables. Add the green peas skin and green peas and cook for 3 to 4 minutes. 2. Cooking time: 20 minutes. Strain to obtain coconut milk. 6. 3. add to the paste and boil for a few minutes. 2. 4. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . butter and cheese and boil for a few minutes. Add the paste and curry leaves and fry again for 1 minute. 2. Serves 6. Strain to separate the stock from the skin. corn and Ajinomoto powder and cook in a pressure cooker until done. Preparation time : 20 minutes. Mix the cornflour with 6 teacups of water. Add salt and pepper. Heat the ghee and fry the cumin seeds for 1 minute. Preparation time: 20 minutes.Provided by: www.FoolzParadize. Add the paste. 3. Cooking time: 10 minutes . Hara Nariel Ka Shorba Coriander and coconut make a tasty combination.Org 1. Fresh green pea pods add fibre and Vitamins A and C to the soap. 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. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Serves 6.
lemon grass. Cooking time: 15 minutes . Heat the oil and fry the onions for 1 minute. When cooked. 3. Boil for 5 minutes. masoor dal and salt and cook in a pressure cooker till the first whistle. 4. Add the green chilli. cauliflower. blend in a mixer. 124 . 3. cut lengthwise 10 to 15 canned mushrooms. 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. 6 teacups clear vegetable stock 1 green chilli. Serve hot with lemon juice and garnished with boiled rice. Add the stock and boil for 10 minutes. 3. 2. put the stock to boil. blend in a liquidiser and strain. 221. 4.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. salt and pepper and give one boil. 222. Letil Soup Preparation time: 10 minutes . How to proceed 1. Add the lemon juice and top with oil.FoolzParadize. Serves 6. Cut the onions and tomatoes into big pieces. Heat the oil and fry the onion for 1 minute. Add the vegetables and fry again for 1 minute. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Add the beans. mushrooms. tomato.Provided by: www. 3.Cooking time: 10 minutes. 2. Add 6 teacups of water.Serves 6. The combination of cereals and pulses provides protein of high biological value. 2. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 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. When cooked. Add the moong dal and 6 teacups of water and cook in a pressure cooker. the tomatoes. Add the garlic and chilli powder and fry again for ½ minute. Preparation time: 15 minutes. Ajinomoto and salt and boil for 2 to 3 minutes. 2.
Cook for a few minutes. Drain. Preparation time : 20 minutes Cooking time : 20 minutes. soya sause and chilli sause. add 2 teacups of water and cook. 6. 750 grams (1 5/8 lb. Cook for 25 minutes. RAJMA CURRY A favourable from the Punjab. When cooked. 223. cook in a pressure cooker. piece ginger How to proc eed.Serves 6. 2. Preparation time: 10 minutes.Cooking time: 30 minutes. 7 cloves garlic 7 green chillies 25mm.Provided by: www. garlic chutney.FoolzParadize. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Ingredients.) 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. sev and oil (optional) to serve 125 . sweet and sour sauce. 1. Serves : 6 to 8.Org Serve hot with chillies in vinegar. 1 teacup red kidney beans (rajma) 2 onions. Ingredients. 7. Next day. Mix all the ingredients with 4 to 5 teacups of water. 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. Preparation time : 40 minutes Cooking time : 60 minutes. Serve hot with chillies in vinegar and chilli sauce. take out a thick soup through a sieve. 5. 224. Serves : 6. 2. Add the paste and chilli powder and fry again for 1 minute. 3.) kand (rataloo) 250 grams (9 oz.Add the sugar and salt. Cut the tomatoes intobig pieces. 4. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. Heat the ghee and fry the onions for 2 to 3 minutes. Sweet Corn Soup An old-time favourite. Soak the red kidney beans over night.) papadi 500 grams (1 1/8 lb. Add the cooked red kidney beans. Add the tomato soup to the rajma mixture.
Garnish with coriander. 8. 225. chilli-ginger paste. 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. For the sweet and sour sauce.(for the koftas) 126 . 1. 100 grams green peas 100 grams cauliflower. Serves :6. 4. Apply the ajwain. Blend all the ingredients in a liquidiser. For the garlic chutney. instead of cooking in a matka. finely chopped 100 grams carrots.Org For the green chutney. For the green chuntey. 2. MALAI KOFTA CURRY A tasty kofta curry. 6. put a few leaves of lettuce at the bottom. Cover the matka. 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. Peel the kand and cut into big pieces. Serve with green and garlic chutneys and sweet and sour sauce. Make slits on the brinjals. Mix all the vegetables.FoolzParadize. finely chopped 100 grams french beans. Do not separate into two. Cut the potatoes and sweet potatoes without peeling. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. 3. 7. String the papadi. soda bi-carb and salt. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. finely chopped 250 grams potatoes. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Blend all the ingredients in a liquidiser. Fill with all thevegetables and cover with the balance lettuce leaves. If too thick. add enough water to get the right consistency. Mix thoroughly and apply the oil all over. For the sweet and sour sauce. Alternatively. For the koftas. Preparation time : 30 minutes Cooking time : 40 minutes. oil and seve. Blend all the ingredients except coriander except coriander in a liquidiser. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. 9. In a small earthen pot (matka).Provided by: www. 5.
Blend the onions in a liquidiser with very little water. Then add the cloves. 226. 6. Heat the butter. Add the paste.add the onions and stir fry for 5 minutes till light brown. chilli powder. add the cornflour and sugar and blend. cinnamon and paste and fry again for 2 minutes. 2. 3.Provided by: www. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Steam the cauliflower. Add 1 teacup of water and boil for 3 to 4 minutes. 15 cloves 25 mm. 1. 4. 1. 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. Remove and blend into a puree. Add the vegetables and peas to the potatoes and make a dough. le mon juice and salt and form into kofta balls. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . Boil the peas. french beans and carrots in a pressure cooker without adding water. (1") piece ginger 7 green chillies For the gravy. Pour the gravy and fresh cream over the koftas. 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") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Keep aside. 2. chilli powder. 5. garam masala. Put the tomatoes in hot water for 10 minutes. 8. 3. Put to cook again and add the garam masala.washed and soaked in water for 2 hours. Add 1 tablespoon of bread crumbs and the bread slice. 7. 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. Add the tomato puree and cook for 2 minutes. 2. 5. salt and pepper and cook for 5 minutes. 6. How to proceed. For the gravy. 1. 4. Arrange the koftas in an ovenproof dish.FoolzParadize.Org 9 cloves garlic 25 mm. Pour the mixture into a blender.
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. Serve warm decorated with silver foil. Correct seasoning. ghee Add two tbsp. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Knead well and from into as many balls as the number of stuffing balls you have. Add koftas and boil for a further two minutes. 128 . Boil for 5 minutes. add enough water to knead to a soft dough. ghee to wheat flour. To make gravy.pured 3 cm piece ginger . Fold over adn close sides to make an oval Jamun. Makes about 8 228. Add tomatoes turmeric. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. And milk and remove the scum as it surfaces. 227.grated 200 gm tomatoes . Form into walnut sized koftas and deep fry till light brown. deep fry on low fire till dark brown.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Cook the mawa for stuffing in frying pan till it is golden brown. Add water according to consistency of gravy required. 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. Drain and keep aside. Knead well. Mix well. Kofta Lajawab Koftas 125 gm Amul Cheese . form into small balls and keep separately.FoolzParadize. Add the rest of the ingredents and mix well. Add ginger and fry well. Drain well and immerse in warm syrup for an hour. heat oil in a pan and brown onions.Provided by: www. Serve hot with parathas or tandoori rotis. Boil till 3 cups of clear syrup are obtained. red chilli and garam masala and fry on low fire till oil separates. Remove from fire and flavour with essence and caedamom powder. Keep aside.
7. 8. Stir well. 6. cashewnuts 1 tbsp. chopped 2 tomatoes. coriander powder 1 tsp.5 cm. coriander leaves and salt. each ginger & garlic grated or crushed 129 . 230. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . garam masala powder Salt to taste 3 tbsp.coriander leaves. except garam masala powder.Org For the stuffing: 2 cups beetroot. 9. ghee Method Grind all the ingredients. raisins Method 1. chilli powder 2 tsp. Serve hot with rice or parathas. ginger-garlic paste 1 tsp. Add all the dry spices. 4. Heat ghee. Roll out each ball into a small puri. raisins and sliced onion till golden brown. chopped 2 tsp.In the remaining ghee fry the chopped onions till transparent. 13.Provided by: www. Add fried brinjals to the gravy and simmer for two minutes. put a little beetroot filling in the centre and seal the edges. fry cashewnuts. 2. till the mixture is almost dry. Remove. Cut brinjals into 2. Heat tawa. chopped 1/4 tsp. brinjals 1 cup curd 2 large onions. 3. grated fine 4 medium sized onions 4 green chillies 2. 14.sliced 1 tbsp. Divide the paratha dough into small balls. garam masala powder 1 tsp. 12. Wash and squeeze dry. thick slices. 11. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Heat ghee in a vessel and fry the beetroot paste on a low flame. Badshahi Baigan 300 g. add some ghee and fry the parathas till light brown. ginger 4 flakes garlic 1 tsp. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp.5 cm. Add curd. Sprinkle the garnish on top. Smear with salt and keep aside for 10 minutes. Cook till the gravy thickens. 10. to a paste. Cook covered. turmeric powder 1/4 tsp.FoolzParadize. Roll out into parathas. Remove from heat. coriander leaves finely chopped 1 tbsp. Remove from ghee and keep aside. 5. cashews or peanuts 1 tsp. Fry the brinjals in the same ghee till tender. 229.
lemon juice 1 pinch soda bicarb 1/2 tsp. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. stuffed baked capsicum. This should be done in a food chopper or grated. Mix. cinnamon-clove powder 3 tbsp. salt. Add onions and stir fry till light pink. turmeric powder 1/2 tsp. Makes: 2 cups 231. or cauliflower. potato. Garnish with coriander before serving. cinnamon-clove powder 1/2 tsp. Heat oil or ghee in a heavy pan. red chilli powder 1/4 tsp. Goes with: Vegetables like brinjals. wheat or millet flour 3 green chillies 1 tbsp. oil or ghee Method: Dry roast peanuts or cashews lightly. sugar salt to taste 2 tbsp. Add ginger garlic and stir for a moment. Chop onions very fine or run in a chopper. Green Gravy Ingredients: 4 cups spinach chopped. Add veggies at this stage.Org 1/4 tsp. stir bring to boil. Stir. Dry grind coarsely. Add tomato capsicum puree.FoolzParadize. cheese grated (optional) salt to taste 1 tsp. Cover and simmer till gravy is thick and fat starts separating.Provided by: www. Semi puree tomatoes and capsicum together. baby corn. ginger grated 2 tsp. garam masala powder 3/4 tsp. oil Method: 130 . sugar and crushed nuts. Add all other masalas.
Cover and put to boil on high. Add vegetables.) 232. mixed vegetables with a few pineapples bits. etc. water all over it. ginger grated 1 tbsp. bring to a boil. tamarind water 1 tsp. add chillies. Run till semi-smooth. potato and peas. saute for 3-4 minutes. add gourd and soda. at this stage. Add prepared vegetable at this stage. 233. onion. Allow to cook for 2-3 minutes more. spice powder. cashewnuts broken 1 tbsp. cream. baby corn. coriander and cherries. peanuts husked & lightly roasted 1 tsp. khuskhus seeds soaked in 2 tbsp. Stir gently till boil resumes. for 3 minutes. stirring continuously till whiteness of curds disappears. etc. add sugar. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. ginger. Add onions. Sprinkle 2 tbsp. potato chunks. flour and a few pinches salt. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. grated cheese or paneer 3/4 cup milk 1 tbsp. Makes: 2 cups gravy (approx.Provided by: www. Goes well with: Veggies like peas. add onion mixture. salt. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. cinnamon-clove powder 3 tbsp.FoolzParadize. etc. Cool in a plate or run under tap water to cool. add ginger. coriander leaves finely chopped 2 tbsp. Garnish with grated cheese before serving. Add milk. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Toss to mix. Add cinnamon clove powder. french beans. Garnish with grated cheese. and stir. Add blended spinach mixture. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. dry mixture. Add curds and cook. Heat fat in a heavy pan. ghee or oil Method: Grind together in a dry mixie. Put in a mixie. khuskhus with milk. peanuts and bread. stir fry till light pink. Heat oil in a pan. wheat flour 1/2 tsp. Grind together in a wet mixie. cashew.Org Take spinach in a large vessel. chillies. Cook covered for few minutes till thickened. garlic grated 1 tsp. stir. coriander finely chopped 1 slice dayold bread white 1 tsp. Goes well with: Paneer chunks. red chilli powder 131 .
and continue by frying the onions. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. Turn down heat and add cardamom and Besan.1 tbsp or to taste<BR. flour. In remaining hot oil.1 tbsp or to taste * Chopped Pistachio nuts -. putting back oil in pan. ginger. Goes well with: Chunky veggies like boiled baby potatoes with skin. Cut into diamond shapes after it has cooled down. rotis.4 cups *Ghee/Unsalted Butter -. Add prepared veggies and stir. capsicum. turmeric powder 1/2 tsp. dhania (coriander seed) powder 1/2 tsp. add onions. Add all dry and ground masalas. Turn off the heat and stir in the sugar.4 tbsp * Chopped Almonds -. stir. add cumin seeds allow to splutter. (For this. stir well. Spread 1/2" thick onto a platter.Org 1/4 tsp. Simmer till gravy is thick and oil starts to separate. Cool onions a bit. Keep aside. chopped stirfried brinjal pieces. keep cooking for 2 minutes. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Garnish with chopped coriander. fry brinjals pieces in oil. Grind in mixie. stirring constantly to prevent burning until it has changed to a brown color and smells .Provided by: www.FoolzParadize. (Test: a few drops of water sprinkled on it sputters instantly). serve with parathas. boiled peas. 235. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. salt. tamarind water. Keep aside.) 234. garlic stir fry for a minute. Drain well by pressing. Add tomatoes.1 tbsp or to taste 132 . strands * Raisins -. etc. Heat oil. drain. stirring continuously.1 cup *Sugar -. adjust quantity of oil required. Fry. fry till well browned. Add asafoetida. 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. keep aside.6-7 tbsp * Milk -.
Form small balls from the curd.) Method • • • • Mix 1. After the cheese has been baked. Thicken the Half and Half by simmering over low heat for a long time. Turn off the heat to place the cover on the pressure cooker. The cheese should have hard. Place curd in food processor and process for one minute.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. When boiling add one cup of either whiter vinegar or lemon juice. Rose Water To taste (opt. Add sugar to mixture 6. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp.FoolzParadize. When cooker begins to whistle wait for a couple of minutes.peat previous step with the rest of the rasgoolas. Stir till the flour is very very light brown in color.nal volume. Ras Malai Ingredients: Ricotta Cheese 2 lb. ( At this point of time you can smell the aroma around!) 4. do it over low heat and stir frequently. Now add wheat flour to this 3. This will take at least an hour (you can leave it overnight). Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. It should be soft but not sticky. leaving only the panir/curd. Pour into collander. When pressure cooker depressurizes.ened and turned a pale brown. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. bay leaf. This is best done in a microwave. Milk should separate into whey and curd. cardamon pods.Provided by: www. 237.Org Method: 1. if a microwave is not available.sults in about 80 to 100 rasagollas. Saffron (extremely good for winter) 236. Turn heat on high. cut it into 1 inch squares and add to the hot thickened half and half. Pistachio. Half and Half 2 qts. 2. remove cover and re. Add Almonds. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Place 20-25 rasgoolas in syrup. Add milk to wheat flour 5.5 cup sugar. Cool for a few hours in the fridge. Thicken until the volume drops to around half of the origi. Do not use the same sugar syrup more than once. Using vinegar usually re. Turn the stove off. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. then turn it off. 133 . Heat for a few minutes. Add the remaining 0. Leave curd in strainer until cold and dry.
salt. chili powder. Mix gently.sicum cut up. continuously stirring. Add mustard and cumin seeds. Turmeric 1/4 tsp. 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.Org 238. Add these. chopped Dry Masala: 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon cashew nuts. Dum Aloo Ingredients: Oil 3 tbsp. Add yo. Coriander powder 2 tsp. Garlic 1/2 tsp. Fry for sometime and then add curd and keep frying till it turns golden brown. Yogurt 2/3 tsp. add bay leaf and onion. coriander and chili powder. Fry for 3-4 minutes. Bay leaf 1 Onion 1 Ginger 1/2 tsp. cover and cook for about 10 minutes on low heat. and a table spoon water. Beat the yogurt and blend into a smooth mixture. corriander powder.gurt and salt. Add ginger and garlic and fry for another minute. mashed 1 piece fresh ginger. minced 1 large tomato. The potatoes should be sliced. Chili Powder 1 1/2 tsp. and the tomatoes and cap . chopped fine 1 tablespoon garlic/ginger paste. 240.Provided by: www. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. size of walnut. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Salt 1/4 tsp. Cumin Seeds 1/2 tsp. fry in oil. and cook for 4-5 min. mix well.FoolzParadize. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Prick with fork. Garnish with fresh corriander and sliced almonds and serve hot.utes. or 3 garlic cloves. 239. Sprinkle with turmeric. and drain. onion and ginger paste. Cooking time about 25 minutes and should be sufficient for 2-3 people. Potatoes 1 lb. Tomato 1 Capsicum 1 Method • • • • • Heat oil.
Prepare onions and tomatoes. 2. Serves 4-6 people. and a gravy created as the dish becomes liquified again. Add all spices except the garam masala and stir-fry 2 minutes. thinly sliced 2 tomatoes. In the remaining oil sauté the chopped onion until it begins to turn brown. until all liquids are reduced and the spices coat the meat like a paste. Stir in the cashew paste.) Add 1/4 cup water. Butter 4 tbsp. About 1/2 cup of water can then be added. Wash okra under running water and slice off the ends. Add the okra and stir-fry 2 minutes. * Bhoona is a technique that is essential to Indian cooking. Remove with slotted spoon and set aside to drain on a paper towel. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cut each in half. Serves 4 to 6 people.Provided by: www. 4. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Set aside. Turmeric 1/2 tsp. (NOTE: If the sauce is lumpy at this stage. Set aside. In a wok or heavy skillet heat the oil and sauté onions until translucent. then stir in the peas. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Red Chili Powder 1 tsp. 241. about 12-15 minutes. Add the tomatoes and bhoona * 1 minute. Add the paneer cubes and bhoona 2 minutes. and in a wok or heavy skillet fry them in hot oil until golden. The bhoona technique means that the mixture is cooked over medium-high heat. 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. puree it in a blender and continue. add salt. Garnish with the coriander and serve while hot. Ginger 1 in.Org Prepare the cheese chunks. Do not scorch. Cauliflower 1/2 lb. Cover and steam over medium heat until tender. 3. stick Garlic 3 cloves 135 . the dish covered. Add the garlic/ginger paste and bhoona 2 minutes. 242. pepper. Spoon the okra onto a warm serving plate and sprinkle with the garam masala.FoolzParadize. Add the dry masala and bhoona 3 minutes more. with constant stirring to avoid scorching. Serve at once.
and asafoetida. Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Red Chillies 4-5 Asafoetida(optional) 1 tsp. oil Salt to taste. Keep aside. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. 243. Coconut (grated) 3 tbsp.Provided by: www. tomatoes. Serve hot with rice. Add chillies when daal starts getting red. 136 . Put in the mustard. soak it in a little water. and cauliflower into 1 in.Org White vinegar 2 tbsp. Coriander Seeds 2 tbsp. If using dry coconut. jaggery 2 tbsps. Blend the daal mixture and coconut until the paste is fine. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. broccoli. Masala Preparation • • • Roast black pepper. Ghee 2 tbsp. Stir in the tomato puree. Chana Daal seeds 2 tbsp. sambhar powder and the grated coconut. Method • • • Chop onion. Add salt to taste and about two cups of water. coriander. chana daal. Season to taste with salt and fresh-ground pepper. Mix chopped tomato. and simmer for about 5 minutes. MethodScrape and cut radish into round pieces. When it splutters add chopped onion. Tomato puree 2 tbsp. sambhar powder 1 tsp. cut green peppers. curry leaves. Simmer on a slow fire till cooked. Keen frying for a few minutes. Add the spices and vinegar. Heat oil in a kadai. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Fry till golden brown. cubes.FoolzParadize. Add drained toovar dal and the radish slices.
2 tablespoons Oil .Org 244. Add coriander seeds. cumin seeds.1 cup Gram dhal .3 sprays. Heat oil in a kadai and fry on a slow fire. Curry leaves . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). red chillies.a pea size lump or 1 teaspoon hing powder. Remove 137 .Provided by: www. the hing and the fenugreek seeds till light brown in colour.1/2 teaspoon (methi seeds) Hing .1 teaspoon Fenugreek . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). - 1 cup (broken into small pieces and Dry coriander seeds . gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma.1 tablespoon Cumin seeds .FoolzParadize.
3 teaspoons p73 Sugar . Salt .1/2 cup.1 Rasam Powder .Org flame and allow to cool.1 Mustard seeds .1/2 teaspoon 138 . Powder fine and bottle it. Tomatoes .2 Green chillies .lime size. Use the chillies along with the stalks .1-3/4 teaspoon Turmeric powder . This powder can be used for 2-3 months. and also provide fibre body).2-1/2 tsp. Mangalore Rasam (serves 6).1/4 teaspoon Seasoning Ghee .FoolzParadize.1 teaspoon Black gram dhal .Provided by: www.2 teaspoon (optional) . Tamarind . * * * 245. Ingredients Tuvar dhal (thuvaram paruppu) .1 teaspoon Red Chilli .as the stalks also have the for potency the of the chillies.
Serve rasam hot with steaming rice and papads. add the mustard seeds. Remove from fire. Boil tamarind water with turmeric slit green chilli.when cold. red chilli and black gram pour dhal. two and a half cups of water. mash well. squeeze and strain out the liquid. Add curry leaves and coriander leaves.Provided by: www. till smell of tamarind disappears and the tomatoes are cooked. Add the mashed powder dhal. the raw tomatoes (chopped) salt and sugar powder. When mustard seeds splutter add hing powderthe seasoning over the rasam. and the rasam and boil for five minutes till slightly thick.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . powder tamarind in two cups of water for ten minutes. Heat ghee in a pan. * * * 139 .FoolzParadize.
140 .1-1/2 teaspoon (optional) Turmeric powder .2-4.1 teaspoon Black gram dhal .1 tablespoon Red chilli .1/4 teaspoon Green chillies .lemon size Coriander leaves . Sambar (serves 6) Ingredients Tuvar dhal .2 teaspoons Sugar .Provided by: www. white pumpkin.Org 246. When cold mash well.3 cups (like sambar onions.1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.3/4 cup Vegetables . Seasoning Oil .FoolzParadize. Soak tamarind in one cup of water.1 tablespoon Rasam powder .2 tablespoons Curry leaves .1/2 teaspoon Hing powder .2 teaspoon Salt .1 Mustard seeds . chow-chow) Tamarind .1-3/4 teaspoon .
squeeze well and strain out juice.2 cups Oil .1 cm p73 Method:Chop all vegetables. Cook vegetables threequarter cooked sugar.3 cups (in flowerets) Peeled and cubed potatoes . 141 . and curry leaves.1 teaspoon Salt . add hing powder and pour the seasoning over the sambar.1 Ginger . Heat three tablespoons oil in a kadai. Simmer Heat oil and red in a pan. Cauliflower Curry (serves 6) Ingredients Cauliflower . 248. Serve sambar hot with rice and chips.FoolzParadize. add the cummin seeds and hing powder. When the cummin seeds splutter add the onions.1/4 teaspoon Onion . green chillies and ginger into the hot oil and fry till the onion turns golden. rasam powder tillthick. Add cauliflower. Add in one and a half cups of add water.Provided by: www.1/4 teaspoon Hing powder . and When slit green chillies.1 teaspoon Turmeric powder . salt tamarind water and simmer till raw smell disappears.2 Capsicum . add salt. Remove and serve piping hot with rotis or rice. Add mashed p73 dhal.2 teaspoon Cummin seeds . (Plain potato curry can also be made the same way).4 tablespoons Coriander leaves . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Add tomatoes and fry till it becomes mushy. add mustard seeds.Org for five minutes. fry a bit. When mustard seeds splutter. add coriander leaves. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.2 Green chillies . capsicum. * * * 247.1 tablespoon Rasam powder . Add the rasam powder.1 teaspoon Sugar . black gram dhal chilli. Chana Daal seeds 2 tbsp. Cover and cook till the vegetables are cooked and the curry is dry. sugar and quarter cup of water. potatoes and turmeric powder.
Mix well and set aside for 4-5 minutes. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Oil 3 tbsp. 249. 250. Fry small spoonfuls of the mixt ure in hot oil. Method • • • • Soak urad daal and moong daal for 2-3 hours. Baking Soda 1/4 tsp. If using dry coconut. salt. coriander powder.Org Coriander Seeds 4 tbsp.Provided by: www. Grind daals into a coarse paste. Keep aside. chili powder OR green chili. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. 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 . Red Chillies 4-5 Asafoetida(optional) 1 tsp.FoolzParadize. ginger and soda. Coconut (grated) 3 tbsp. and asafoetida. chana daal. Add chillies when daal starts getting red. Masala Preparation • • • Roast methi. Add finely chopped onion. Salt 1 tsp. Green Chili 1 Chili powder 1/2 tsp. Ginger 1 tsp.
253. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. maida.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.Provided by: www. Remove in a few minutes and make more. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. When ready to eat. wide spatula and flip it over. Mix thoroughly (use blender if possible). spray a non-stick pan lightly with oil and warm.peeled and sliced 1.8 hours.FoolzParadize. Drop chopped green chillies and ginger into batter. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .Org Method • • • • Mix rava. Salt to taste.5 inch piece root ginger . • 251. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. Make thin crepes. Add salt. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Leave covered in a large pot overnight.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . rice flour together into a thick batter adding little water at a time so no lumps are formed. For the plain rava dosa leave out the onions. A lot of holes is just the thing. drizzle the batter such that there is a latice work effect. preferably in nonstick pan. Ferment for 12 hours. Method • • • Soak the rice and daal separately in slightly warm water for 2 . 252.finely chopped 4 cloves garlic . Grind separately to a smooth paste and mix in a large vessel with salt. Mixing by hand is a good idea if you don't have a whisk or electric mixer.
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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
1 glass of milk and mix well.1 1/2 tsp. put small portions of it in oil. 1/2 onion . Also add coriander leaves and Kari veppu leaves. Serve hot. Now take a pan add oil then addsome cumin seeds . Recipe from Vanitha Thyagu. Garnish with few fresh coriander leaves 147 . Cut th above into small pieces and grind finely. Stuffed Brinjal Curry Split peas dal . salt .2 nos.7 to 8 stems.FoolzParadize.Salt to suit taste. Finally add the rice and cover it.6 to 8. Maida Bonda Maida or All-purpose-flour -2cups. Beans .10 tea spoons. Let this mixture boil nicely.1 Cup. coconut shreddings can be added to the batter. the dal has to be cooked separately and finally added to the main portion. mustard seeds . Palak Paneer Boil palak with 3 green chillies .Org 261. Chillies .14 to 15.Half cup. Boil in water and add all the above except toor dal. Basmati Rice .2 cups. Rasavangi ingredients:Brinjal-big size 2nos. allow to splutter add in palak paste . 265.1" piece.Then take some oil in a pan. Rice flour. Oil for frying. Curd : 1 Cup. whole red peppers . channa dal 1/2 teaspoon. turmeric powder 1/4 teaspoon.Close the pan with a lid and cook for 10 minutes.2. This dish can be eaten along with rice and chapathis. Then add the masala paste. cool and grind it . Serve it with Coconut Chutney. toor dal and coconut gratings and add to the main dish. Cashew Bits. red chilli 10 numbers.2 onions. Ingredients: Coconut Milk (15 oz. Remove from the frying pan after the balls become golden in colour. Toor dal -1cup.10. Rice Flour . Cumin seeds 1 spoon. Carrots medium sized .See that it is not deep fried. haldi powder 1/2 teaspoon. Sour curd .3 Cups. Cashews and Green Chillies to get a semi solid batter. Add the Vegetables (except peas) and fry for some time. fenugreek 1 teaspoon. keeping the stove at low heat. salt -to taste For the paste:coriander 2teaspoon.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. veg. Open it and mix the cooked pulav gently. coconut gratings 3 tablespoon. Garlic gloves .Tamarind(imli)pulp -1 table spoon. Finely chopped onions . Heat oil in a fry pan and add the brinjals. 1/2 tsp turmeric . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Mix roasted Rava.This is good for appetizer. 262. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Cinnamon sticks . Also add green peas and Coriander leaves and fry. salt . method:Cut the brinjal into 1 inch blocks. Cloves .1 or 2.fry them intil they are golden brown.2. 263.10 to 15.1. urud dal .Provided by: www. when oil heats add the cinnamon sticks and cloves. Seasoning:fry in oil mustard. Green Chilly 3pcs. Make the flame low and keep for 20 mints. 264. Now pour the Coconut milk and add water for the rest. Grean Peas 1/4 cup. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. Rava Bonda Rava . Can) . coriander seeds . Stuff the brinjal with the ground paste. This dish will have to be made thick and brinjals should not be fully mashed. ( Rice and Water should be in 1 : 11/2 proportion ). 2 dry red chillies . Oil or butter . Curd. green chillies .1 cup Method: Mix all the above ingredients and soak for about one hour.1 1/2 tsp. Coconut Milk Pulav Masala : Ginger . salt to taste. If needed. Clean and Soak the rice in hot water for 10 to 15 mints.all t hese ingradients are to be fried dry and ground to a paste.First put the cooking oil. Rice flour .1 1/2 tsp. Coriander leaves . Drain on a paper towel and add to the palak mixture . Take small balls and deep fry it in Oil. 1/2 tsp ginger garlic paste . salt and fry for some more time.
Wash the tender mangoes and spread the ground paste on it.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. fenugreek seeds. Next day add 1/4 cup of sesame oil and leave it aside.fenugreek seeds.1/4 spoon Slightly roast the above without oil and grind into fine powder. asafoetida .Grind into a thick paste.1 cup salt . 269.Ad d this to the poickle and mix. Add salt. fenugreek seeds.a pinch into a thick paste. Add tamarind juice to this and bring it to boil.1/2 spoon and mix well.Add red chilli powder.4 spoons.Take oil and add mustard seeds.4 spoons.Add this to thick curd and keep it aside.Store in refrigerator.a pinch.Store in refrigerator. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.Add mustard seeds.red chilli powder . sesame seeds .FoolzParadize.Org 267.Add 1 tsp salt. and asafoetida(perungayam).little mix the above ingredients and add 3 cups of sesame oil. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Curd Vadai Grind some grated coconut and green chillies into a thick paste. Cut into fine pieces. Maavadu (Tender mango pickle) Grind mustard seeds.This will taste great with curd rice.(Preseve the juice while cutting). Next day. 274.6 Cut into medium pieces.Add salt and heat with constant stirring until the mixture becomes thick.Provided by: www.a small piece of tamarind and salt. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind it in a blender to make it into a thick juice. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. add fenugreek seed powder an asafoetida. thin skin. Fry with constant stirring. Tomato pickle Cut the tomatoes into large pieces.1 cup turmeric powder. 270. ripe) . fenugreek seed powder .1 cup red chilli powder . Aavakkai (Mango pickle) sour mango pieces(medium sized). 273. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. crystalline salt.each 1 spoon asafoetida .Add salt. 268. 271. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.When the mustard splatters. and add 1 cup of chopped leaves. whole red peppers and turmeric poweder.To 5 spoons of oil. asafoetida. 272. Lime pickle Fresh lime(large size.5 cups mustard seed powder . 148 . add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.When it splatters.Pout 5 teaspoons of oil in a frypan. add mustard seeds. Ginger Pickle Grate ginger finely. coconut pieces.
3 hot green chillies(chopped). Error! Bookmark not defined. 3 red chillies. Add 1 tsp salt. 281. On a plastic piece of paper place a ball of this and flatten it by hand. carrots. 1/2 tsp cumin seeds and 1/4 tsp salt. and asafoetida. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Then drop them in boiling oil. To this add 1 tsp cumin seeds. 278.When it splatters.Cut green chillies and ginger into fine pieces. 282. add 1/2 tsp mustard seeds. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. Deep fry this in oil and turn over until the vada turns golden brown. add 1 tsp urud dal. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. 1/2 tsp whole black peppers. 3 whole red peppers and salt in a blender.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. When it pops. 1 tsp gram dal. Add a bunch of curry leaves. add 1 tsp urud dal. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little.Heat 4 tsp of oil in a pan. VenPongal Mix rice and moong dal in the ratio 1:1. To 1 volume of this add I volume of finely cut cabbage pieces . a pich of asafoetida. and salt . Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Dal Vadai (Aama vadai) Soak 200 g of gram dal. Error! Bookmark not defined. Drain the water from the aval and add it to the pan and fry.Provided by: www.Now add 3 cups water and when it comes to boil. a bunch of curry leaves and mix well. onions Cut the vegetables into fine pieces. 1 tsp whole black peppers. Turn over both sides until fully cooked.Take some ghee in a fry pan and add whole black peppers. Then add 6 tsp grated coconut and fry lightly. 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). 279.Beans. In a pan. Rawa Kichadi Vegetables .Add the soaked dal to this mixture and grind coarsely. 2-3 chopped green chillies.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.1/2 tsp. 275. Aval uppuma Soak 200 g of aval in water for 1/2 hour. Deep fry this in boining oil. 1 tsp urud dal. 280.Add a pinch of asafoetida.Grind 3 green chillies. Deep fry in oil. You can mix curd with soaked aval if you like. Add 2 tsp of ghee while serving.Add 3 times water and steam until it is overcooked. 277. 6-8 tsp of urud dal for an hour. water .3 cups . 1 teaspoon gram dal.FoolzParadize.Drop this carefuly into boiling oil and fry till it turns golden brown. Take 1 cup of rawa and lightly roast without oil to make it crisp.When the peppers burst add 149 .add salt . and roast lightly.1 cup. heat 6 tsp of oil and add 1/2 tsp mustard seeds. and cumun eeds.Org black whole peppers.Error! Bookmark not defined. Rice Uppuma Rice rawa . 200 g of toor dal. Turn over until golden brown in colour and it is fully cooked… 276. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour.
over it.2 cups.Turn it over so that both sides are cooked well. Side dish -Error! Bookmark not defined.Add this to cooked dal-rice. Let it be more thin than normal dosai. 283. when it splutters.2 Urud Dal . water . The same procedure can be followed with wheat flour instead of maida 150 .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.. Masala Dosai Par Boiled rice . take some flour and spread it on the pan into a round shape. When it is cokked on one side. and roll the dosai on both sides and move it to a plate. Add about 2 tsp of rava. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. add the rawa and stir into a paste. add a tsp of oil all over its edge and remove when fully cooked.1 cup Mix the above well. heat water to boil. Flatten this flour ino round shape (the size of urud vadai). but make the dosas more thick. few cumin seeds.Dry roast 2 tsp of cowgram. Heat a dosa tawa and spread a tsp of oil over it. add 2 curd chillies(alternatively. turn over. 284. curry leaves and mix well. place in idli plates and cook.little Rinse the above ingredients in water for about 2 -3 hours. salt to taste(about 1 tsp). 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.1/2 Fenugreek seeds .2 Raw rice .Add water and mix. Now the sevai is ready . Using this flour in omappodi achu. using this preparation in the place of rice.When the pan is fully heated. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. and add the roasted cowgram .Provided by: www. 1/4 tsp asafoetida.. Leave it for about 8 hours to become sour. Uthappam Par boiled rice . use red whole peppers). For serving follow the procedure for Error! Bookmark not defined. fenugreek seeds .Then grind in a blender (with adding water in steps) into a very fine flour. Add a pinch of salt and stir well.Place some Error! Bookmark not defined.Add salt and keep it aside (to get sour)for 12 hours. 287.Add salt.4 cups. Maida dosai Mix maida:rice four in the ratio 2:1. 286..1 cup. When it becomes hot enough. Heat the pan and spread a drop of oil on it.When they are cooked. curd. Add ome splattered mustard seeds.5 hours and grind into a fine flour.Add some ghee while serving. . place a laddle of flour and spread on it(it should be thick than a normal dosa). Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. or Error! Bookmark not defined.To this add chopped green chillies. Morkkali rice flour . Kaaradai Roast 200 g of raw rice and powder it into a nice rava.Org chillie and ginger pieces and a pinch of turmeric powder. In a thick vessel. sour curd or buttermilk . 285. Heat 2 tsp of oil add mustard seeds. Make dosas as described in Error! Bookmark not defined.FoolzParadize.2 tsp Soak the above in water for about 4 . coconut pieces(cut into very small pieces) and 1/2 tsp salt. squeeze into the form of long threads on a plate. Urud dal -1/2 cup.
Remove this from oil and drop into sugar syrup for 2 minutes and then remove. 291. Wait until the mixture cools down to a temperature where the hand can withstand the heat.1 kg.FoolzParadize. Inner stuffing(Poornam): Mix 1 cup grated coconut. Roast the cashews in ghee and add to the mixture.Org 288.50 g Roast rava in a dry pan and powder it. sugar .. 1 cup powdered jaggery. Now make into even balls by pressing lightly with hand. Kozhukkattai Outer cover: Rice flour . leave for 5 min. 289. cashewnut .Add water and steam in pressure cooker. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency.1 kg. Heat the ghee slightly until it melts and add it to the mix well.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. Add chopped green chillies.Then take even sized balls of this and shape it into a hollow hemisphere. sugar .1 1/2 kg. Heat the ghee slightly until it melts and add it to the mix well. moongdal. 151 . Add the liquid part of this juice (which will be at the top) to cooked mixture.Add some extra ghee while serving.10 (powdered). Sakkarai Pongal Take rice. water 1 Heat water to boil.Roast some cashews and raisins in ghee and add it to the mix. cardomom . ghee .10 (powdered). 293. cardomom powder. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. Roast the cashews in ghee and add to the mixture. Drop the boondis into the sugar syrup and mix well. ghee . 292.1. cardomom .To this add finely powdered sugsr.To this add finely powdered sugsr.1 1/2 kg. Roast cashewnuts.200 g. cardomom powder.200 g.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Rava dosai Slightly roast rawa in a dry pan. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. Cover and keep aside for 1/2 hour. grated coconut in ghee and add this to the mixture and stir well. gram dal in the ratio 2:2:1. Make into even sized balls with this flour.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. cashewnut . Laddu Prepare Error! Bookmark not defined.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. chopped onions. Rava laddu (Ravaalaadu) white rawa . Allow to cool.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. Make into even sized balls with this flour.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.. Also add a feww cardomoms and kalkandu and mix well. raisins. Rava laddu (Ravaalaadu) white rawa . curry leaves.Provided by: www.50 g Roast rava in a dry pan and powder it. cumin seeds and make dosas as described in Error! Bookmark not defined. 290. Soak urud dal for 1/2 hour and grind it into a thin soft paste.
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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.
spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. and salt. and make a nice dough similar to Chappati dough. salt. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. Add pepper.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoonGreen chillies 2 Coconut 2 t. Add chopped spinach and makes small balls and deep fry in oil.spoonChanna dhall 1/2 t. hing .spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. Grind ginger. 309. 313. Wet grind urad dhall. and salt finely. hing . Add pepper. 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. Spinach Vadai IngredientsMoong dhall 2 cupsChanna dhall 1 cupRice 1/2 cupSpinach 1 bunch finely choppedGinger a small piece gratedGreen Chilles 3-4Hing a small pinchSalt 1 t.spoonGreen chillies 2 Coconut 2 t. and butter with little water. 310. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Mix this well with the mashed potatoes. and salt finely. coconut. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. coconut. Make small balls and deep fry in oil. and curry leaves to this. channa dhall. Wet grind urad dhall. hing. green chilles. and roll them similar to chappati/puri's andcut them into small squares/dimonds.spoonCooking Oil for frying Method Boil potatoes with turmeric. Deep fry these small squares in oil. Make small balls and deep fry in oil.spoonCashew 1/2 cup choppedSalt 1 t.FoolzParadize. salt and the soaked dhall coarsely. and add fresh lemon juice. cashew.Org 308. make small balls and deep fry in oil. Fry in little oil. chilli powder. mustard. 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. Peel skin and mash thepotatoes and keep them aside. uraddhall. curry leaves and ginger. 311. Roll small balls and keep them aside. 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. hing. and curry leaves to this. 155 .spoonButter 2 t.Make small balls.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.Provided by: www. and deep fry in oil.spoon Mustard 1/2 t.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Make a batter with channa flour and little salt. green chilles.spoonUrad dhall 1 t. 312.green chilles.spoonHing a small pinchSalt 1 t.spoonCooking oil for frying MethodMix maida.green chilles.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying MethodMix all the above ingredients with little water. Coat the balls in thisbatter.
Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.spoonsCream of Rice 1. Let it cook on this side for a few minutes.spoonCumin seeds 1/2 t. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoonsCooking Oil for making dosas MethodRinse and soak rice. Keep at roomtemperature for 12 hours.Provided by: www.spoon of ghee around it. and put 1 t.5 t. and mix them together with salt. channa dhall.spoon of oil around it. before making idlis.spoonPepper 1/2 t. 318. Wait till the addai turns brown. and cream of rice together in 6 cups of water. and put 1 t.spoonsSalt 1.Grind the above coarsely with salt. and put 1 t.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. aval and urad dhall in water for 1 hour.Serve it hot with chutney.Mix wheat flour. 156 .5 t. and coconut with the melted jaggery. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. 317. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.5 cupsDry ginger powder 1 t.spoonsGhee 2 t. 319.spoon Curry leaves Cooking Oil 6 t. Wait till the dosai turns brown. maida. urad dhall.5 t. maida.Keep this batter in room temperature for atleast 20 minutes before making dosas. or with some jaggery.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.spoon per dosai MethodMix rava.Keep it overnight so that this will ferment. 315.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. and make a fine batter. cardamon. Close the dosa with acover and let it cook for a few minutes. to the above batter.5 t. Let it cook on this side for a few minutes. moong dhall.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. andput 1 t.Org 314. Coat a flat vessal with oil. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.spoon of oil around it.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.Fry pepper. Do not turn the dosa.FoolzParadize.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. hing and red chillies. rice flour. and rice flour in water to make slightly watery batter.spoon of ghee around it. 316. and then turn over to the other side.Keep it overnight.spoonsCooking Oil 1-2 t.Add all the other ingredients except oil. rava.spoonCumin seeds 1 t.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. Grind the above coarsley and add hing and salt to this. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. Grind the two seperately.spoon of oil around it.spoonHing 1/4 t.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. and then turn over to the other side. Addthis to the flour.Serve it hot with any chutney. Add dried ginger powder and mix everythingtogether. cumin seeds.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.Wet grind the above with salt into a nice batter.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.spoonSalt 1. andput 1 t. and curry leaves in oil and ghee.
spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. Sprinkle little water. channa dhall.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. Mix mashed eggplant. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonTamarind paste 1/4 t. Peel the skin.Grind the above with green chilles.spoonCilantro 1 bunch finely choppedSalt 1. andwait for a few minutes.spoonMethi 1/2 t. and now add turmeric.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. corriander seeds. and add the choppedeggplant to this. mash the eggplant and keep it aside.spoons MethodRinse and soak rice. hing.spoonMustard 1/4 t. 322.Provided by: www.spoonRed chilli 4-5Mustard 1/4 t.Make them similar to addai's. orgrill it on the stove.spoonSalt MethodCoat eggplant with little oil.Heat oil and ghee in a pan. and either bake it in an oven. and put a spoon full of onions onthe dosa and fold the dosa before serving.spoonMustard 1/4 t.spoonCorriander seeds 1. and hing in oil.spoonChanna dhall 1 t. washed & cut 1" lenght wiseUrad dhall 1 t.spoonUrad dhall 1 t.spoonsHing a small pinchTurmeric 1/4 t. Keepstirring until the rice flour gets cooked.spoonPepper 1/2 t. butter milk. salt and little onion. Wet grind the above coarsley with redchillies and salt. 325.Make the peserat like dosas. Garnish with finely chopped cilantro. and then add the rice flour batter.spoonHing a small pinchSalt 1 t.spoonCurry leavesOil 2 t. vetha mulaka. 323. red chillies. salt and tamarind paste. Dry grind the above with 1/4 t. curry leaves.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.spoonCooking oil 4 t.5 t. Finally add the ground methi powder. red chillies. andcurry leaves in oil. andcurry leaves in oil. urad dhall. ginger. and mix it with the batter. and add tamarind paste and salt to this. Now add cream of rice and keep stiring until cream of rice gets cooked.Fry mustard. and grind it into a powder and keep it aside. and curry leaves. 324. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.Fry mustard. thuvar dhall. channa dhall. and cover it 157 . and urad dhallin water for 1 hour. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. and green chilles. 321.Bring 1 cup of water to a boil. red chillies.spoonsGhee 2 t.spoon MethodDry roast urad dhall.spoonUrad dhall 1 t.spoonChanna dhall 1 t.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. fried ingredients to the tamarindwater.Fry mustard in oil and wait till it splatters. and let it cook for sometime. channa dhall.spoonCurry leavesCooking Oil 4 t. usually takes about10 minutes.Fry mustard. cumin seeds.spoon MethodMake a batter with rice flour. Add 6 cups of water to the above and let it cook for sometime.spoon MethodDry roast methi.5 t. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.Org 320. pepper. hing. hing. and add cumin seeds.FoolzParadize. hing. red chillies and hing. Eggplant Podi Curry IngredientsEggplant 250 grams. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.Fry the remaining onions in oil and keep them aside. then add urad dhall.spoonsSalt 1 t. urad dhall. Serve with corrianderchutney or onion chutney. and salt.spoonSalt 3/4 t. turmeric.spoon salt.spoonSalt 3/4 t. green chillies.
Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. hing. cumin seeds.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoon (or to taste) MethodBoil potatoes with turmeric and salt. and ginger in oil.spoonSalt 1/2 t. urad dhall. hing.spoons of oil and then add the mashed potatoes. Now add the remaining salt. Sprinkle water and let it cook for 10 minutes. red chilliand diced plantain in oil in a wok. coconut and red chilles and keep it aside. urad dhall. 326.Fry pepper. curry powder and mix it well. 329.spoonMustard 1/4 t. hing. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. green chilli.spoonSalt 1 t.Fry mustard. 328. red chillies. red chillies. and sprinkle this on the plantain curry.spoonGinger a small piece finely choppedGhee 1/2 t.spoon MethodCook rice. Add little water to tamarind paste.spoonRed chilli 2Mustard 1/4 t.spoonChanna dhall 1 t. moong dhall and turmeric powder with extra water andkeep it aside.spoons of cooking oil. butter milk and salt togetherfor 15 minutes.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. turmeric.and then add the grated coconut to the above.Fry mustard.spoon Mustard 1/4 t. and add this to the above pongal.spoonCumin seeds 1/2 t.spoonTamarind paste/extract 1/4 t. 330. red chilli. moong dhall. urad dhall. channa dhall. peeled.spoonMustard 1/4 t. Now add salt. turmeric.Peel skin and grate them and keep it aside.spoonCurry leaves a fewOil 3-4 t. Mix it well andadd a few t. curry leaves. curry leaves. lemon juice andsalt in 2 t. curry leaves. Plantain Puli Curry IngredientsPlantain 2-3 washed. 158 .spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. curry leaves.spoon MethodSoak vazai thandu. and dicedUrad dhall 1/2 t.spoons ghee. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. Letthis cook for a few minutes and then garnish with cilantro.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. peeled and dicedCumin seeds 1/2 t.spoonRed chilli 2Curry powder 1 t. Sprinkle water and let it cook for 5minutes.spoonSalt 1 t. curry leaves. urad dhall. and now add the ground masala. finely chopped ginger. urad dhall. and ginger in 2 t.spoonUrad dhall 1/4 t. and let it cook for another 5-10 minutes. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. and diced plantain in oil in a wok.spoonChanna dhall 1 t.spoonSalt 1/2 t.FoolzParadize. and the ground masala powder. and addthe vazai thundu to the above pan.Fry cashews in 1 t.Org slightlyuntil the eggplant gets cooked. turmeric. 327. and let it cook for a few more minutes. hing. lemon juice andsalt in 2 t.spoonHing a small pinchTurmeric 1/4 t.spoon MethodFry mustard.Fry mustard. Plantain Curry IngredientsPlantain 2-3 washed.spoonsButter milk 1/4 cupCooking oil 2 t.spoonCurry leaves a few Cooking oil 3 t. turmeric.spoonHing a small pinchTurmeric 1/4 t.spoonSalt 1 t.spoons of oil and then add the grated plantains.Fry mustard.spoon ghee and add to the above. channa dhall. tamamrind paste.spoonsSalt 1 t.Add salt and remaining ghee and mix everything well.Provided by: www.Squeeze the butter milk out the soaked vazai thandu. finely chopped ginger. hing.Peel skin and mash them and keep it aside. hing.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoon (or to taste) MethodBoil plantains with turmeric and salt.spoon MethodBoil plantains with turmeric and salt.spoonMustard 1/4 t.Wet grind cumin seeds. Let it cook for 10 minutes.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.
spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture.Boil evaporated milk. 332. soked rava.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.Cook the almond paste for 5-10 while stirring it constantly.Measure the amount of almond paste. using somecold after. Add the soaked saffron and serve it cold. and keep it aside. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Add saffron.Knead maida. and almond paste for 10-15 minutes. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. and keep the same amount ofsugar aside. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Soak rava in little water for 10 minutes.spoonsSaffron 1/4 t.Soak almonds in hot water for 1 hour. condensed milk. and keep it aside.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.Provided by: www. and kesar color to above and let it cool. and sugar into a nice dough.Soak almonds in hot water for 1 hour.Org 331. and boil for 10-15 minutes. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Now add sugar and keep stirring. till the flavour comes out. 159 . Serve it cold/hot.FoolzParadize. Add the remaining milk.