Tasty Finger

Malai Kofta

2009-12-07T18:28:00.003+05:30

Ingredients:

Gravy:

125 gms. cream

75 gms. khoya or paneer

150 ml. milk

50 gms. cashewnuts

3 tsp. white pepper powder.

2 1/2 tsp. sugar

2 tsp. grated ginger

1/4 tsp. nutmeg powder

1/2 tsp. turmeric powder

1 tsp. garlic crushed

1" cinnamon

6 cloves

6 cardamoms

salt to taste

3 tbsp. ghee

Kofta:

50 gms. khoya

50 gms. paneer

5 medium potatoes

20 gms. cashewnuts

20 gms. raisins

4-5 green chillies chopped fine

1/2 tsp. ginger grated

1 tsp. coriander chopped

1/2 tsp. cumin seeds

salt to taste

Garnish

1 tbsp. grated cheese or paneer

1 tbsp. chopped coriander

METHOD

Koftas

Boil the potatoes, peel and smash them.Mix together all the ingredients except raisins and cashews.Take a ping-pong ball sized dough in hand.Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.Repeat for remaining dough. Keep aside.

Gravy

Roast the cinnamon, cardamom, nutmeg and cloves together.Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.Add paste and fry further for 5-7 minutes stirring well.Add 2 cups water and simmer on low for 15 minutes.Warm the koftas either in the oven or on the tava.( You can deep fry the koftas also.)Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.Garnish with grated cheese and chopped coriander.

Samosa

2009-12-07T18:28:00.001+05:30

Ingredients

For cover:

1 cup plain flour (maida)

2 tbsp. warm oil

water to knead dough

Fillings

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chilli powder

salt to taste

oil to deep fry

METHOD

For dough

Make well in the flour.Add oil, salt and little water.Mix well till crumbly.Add more water little by little, kneading into soft pliable dough.Cover with moist cloth, keep aside for 15-20 minutes.

Beat dough on worksurface and knead again. Re-cover.

For filling

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.Stir fry for a minute, add onion, saute till light brown.Add coriander, lemon, turmeric, salt, red chilli, garam masala.Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.Cool. Keep aside.Make a thin 5" diam. round with some dough.Cut into two halves. Run a moist finger along diameter.Join and press together to make a cone.Place a tbsp. of filling in the cone and seal third side as above.Make five to six. Put in hot oil, deep fry on low to medium till light brown.Do not fry on high, or the samosas will turn out oily and soggy.Drain on rack.

Masala Vada

2009-12-07T18:26:00.003+05:30

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. cumin seeds

oil for deep fry

METHOD

Wash and soak dal for 3-4 hours.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.

Hot Kachori

Ingredients

For cover:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

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.Shape into balls with greased palms.Keep aside.

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.

Spicy Sev

2009-12-07T18:26:00.001+05:30

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

Mix the chilli, oil, salt and seeds into the flour.Add enough water to make a dough which is quite gooey.It should not be pliable but sticky.Grease the inside of a Sev-press, fill with the dough.Press into hot oil, and fry lightly on both sides.Drain well and cool before storing.

Pear and Mango Chutney

2009-12-07T18:25:00.003+05:30

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.

Sarson ka saag

2009-12-07T18:25:00.001+05:30

Ingredients

1 bunch sarson greens

1 bunch spinach

1 onion grated

1/2 tsp. each ginger & garlic grated

3 green chillies

1 tbsp. grated cheese o r paneer (optional)

1/2 lemon juice

salt to taste

2 tbsp. ghee

1 tbsp. oil

1/2 tsp. garam masala

1 tbsp. maize flour

METHOD

Chop both greens, wash, drain.Heat oil in the pressure cooker direct.Add both greens, green chillies, stir.Add ginger, garlic, stir.Add few pinches salt, 1 cup water.Pressure cook till done. (2 whistles).Mash well.Heat ghee in a pan, add onion, saute till brown,Add all other ingredients, except cheese.Stir well and cook till oil separates.Garnish with cheese.

Shrikhand

2009-12-07T18:24:00.001+05:30

Ingredients

1/2 kg. curds

300 gms. sugar

1/2 tsp. cardamom powder

few strands saffron

1/2 tbsp. pista & almond crushed

METHOD

Tie curd in a clean muslin cloth overnight. (6-7 hours).Take into a bowl, add sugar and mix.

Keep aside for 25-30 minutes to allow sugar to dissolve.Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.Beat well till sugar has fully dissolved into curd.Pass through a big holed strong strainer, pressing with hand or spatula.Mix in cardamom powder and dissolved saffron and half nuts.Empty into a glass serving bowl, top with remaining nut crush.Chill for 1-2 hours before serving.Making time: 20 minutes (excluding tieing and keeping time)Makes: 6-7 servings

Puranpoli

2009-12-07T18:23:00.003+05:30

Ingredients

300gms. channa (yellowgram) dal

300 gms. jaggery (molasses)

1 tsp. cardamom powder

150 gms. plain flour

1 tbsp. ghee

warm water to knead dough

ghee to serve

METHOD

Boil dal in plenty of water till soft but not broken.Drain in a colander for 10-15 minutes.Pass through an almond grater little by little till all dal is grated.Mash jaggery till lumps break. Mix well into dal.Put mixture in a heavy saucepan and cook till a soft lump is formedTake care to stir continuously, so as not to charr. Keep aside.Mix ghee, flour, add enough water to make a soft pliable dough.Take a morsel sized ball of dough, roll into a 4" round.Place same sized ball of filling in centre, life all round and seal.Reroll carefully to a 6" diameter round.Roast on warm griddle till golden brown.Repeat other side.Take on serving plate. Apply a tsp. of ghee all over top.

Shallow fry on griddle like a paratha for a better flavour.But this method will consume more ghee and therefore calories.

Patisa (Soan Papdi)

2009-12-07T18:23:00.001+05:30

Ingredients

1 1/4 cup gramflour

1 1/4 cup plain flour (maida)

250 gms. ghee

2 1/2 cups sugar

1 1/2 cup water

2 tbsp. milk

1/2 tsp. cardamom seeds crushed coarsely

2 tsp. charmagaz (combination of 4 types of seeds) refer glossary

4" squares cut from a thin polythene sheet

METHOD

Sift both flours together.Heat ghee in a heavy saucepan.Add flour mixture and roast on low till light golden.Keep aside to cool a little, stirring occasionally.Prepare syrup simultaneously.Make syrup out of sugar, water and milk as shown in introduction.Bring syrup to 2 1/2 thread consistency.Pour at once into the flour mixture.Beat well with a large fork till the mixture forms threadlike flakes.Pour onto a greased surface or thali and roll to 1" thickness lightly.Sprinkle the charmagaz seeds and elaichi and gently press down with palm.Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.Store in airtight container.

Coconut Burfi

2009-12-07T18:22:00.003+05:30

Ingredients

250 gms. finely grated coconut

250 gms. sugar

150 ml. water

ghee for greasing plate

METHOD

Prepare syrup with sugar and water to 2 1/2 thread consistency.Warm coconut in heavy saucepan, pour in the syrup.Stir well and cook till soft lump forms.Spread in a greased plate. Cool.Sprinkle cardamom powder (optional).Cut into squares, store in airtight container.

Imarti

2009-12-07T18:22:00.001+05:30

Ingredients

2 cups urad dal

3 cups sugar

300 ml. water

saffron colour

1/2 tsp. cardomom ground

500 gms. ghee to fry

METHOD

Soak urad dal overnight in plenty of water.Wash and drain. Grind to fine thick batter. Put water little by little.Add colour and mix very well.If using a mixie, beat the dal well by hand till fluffy after grinding.Keep aside for 3 hours. More is weather is cold.Make 1 tar sugar syrup as shown in introduction.Add cardomom powder to syrup.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning

once.Remove from ghee, drain and dip in hot syrup.Soak for 3-4 minutes, drain and serve.

Repeat for remaining batter.Make 4-5 imartis at a time, depending on size of frying pan.

Use a flat bottomed frying pan.The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.

Place over a tumbler and pour in some batter.Hold like a pouch and press out imartis like icing.

Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.

Till you come to the start.

Kaju Barfi

2009-12-07T18:21:00.001+05:30

Ingredients

150 gm cashewnuts

400 gm sugar

elaichi powdered

silver foil (optional)

500 gm khoya

METHOD

Dry grind the cashew. Mix grated khoya and sugar. Heat in a heavy pan stirring continuously.

Once the sugar dissolves, add the powdered cashew and elaichi.Cooking, 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.

Kalakand (Milk Burfi)

2009-12-02T16:41:00.003+05:30

Ingredients

2 litres milk

1/2 to 3/4 cup sugar

chopped pista, almonds to decorate

silver foil (optional)

1/2 tsp citric acid dissolved in 1/2 cup water.

METHOD

Boil half the milk and add the citric solution as it comes to boils witch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.

Do not knead.Put the remaining milk in a heavy pan and boil to half.Add the chenna and boil till the mixture thickens, stirring continuously.Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.Set in a tray, apply silver foil and sprinkle the chopped nuts.

Badam ka seera

2009-12-02T16:41:00.001+05:30

Ingredients

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, wash and grind to fine paste.Heat ghee in a heavy pan.Add paste and cook on first high then slow flame, stirring continuosly.After a while it should turn a light brown and aromatic.Carefully pour hot milk and stir.Use a long-handled spatula as the mixture tends to splatter.When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.

Carrot Halwa

2009-12-02T16:40:00.007+05:30

Ingredients

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 carrotsPut milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

Doodhi Halwa

2009-12-02T16:40:00.005+05:30

Ingredients

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. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook

further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

Chickoo Halwa

2009-12-02T16:40:00.003+05:30

6 chickoos

1/2 tea cup milk

1/4 - 1/3 cup sugar

150 gms khoya or milk powder made paste.

2 - 3 drops cochineal (essence)

1 tbsp ghee

METHOD

Peel and mash chickoos or blend.Add milk and boil in heavy saucepan.When slightly thick add khoya and cook, stirring continuously.Add sugar and ghee. Cook on low turning continuously till ghee oozes.Garnish with almond or walnut in centre of the halwa.

Dal ka seera

2009-12-02T16:40:00.001+05:30

500 gm Moong dal (green)

500 gm sugar

500 gm ghee

saffron soaked in a little milk

elaichi powder

water about 250 ml.

METHOD

Soak the dal for 5-6 hours.Wash and remove the skins well.Grind dal fine either in a stone grinder or electric grinder or mixie.Use as little water as possible.Put sugar and water in a pan and put to boil.Once sugar dissolve add a few tblsp. of milk.As the syrup boils the scum will rise.

Remove with a strain.Further boil till the syrup become sticky between the fingers.(One thread should fall when poured from a tilted spoon) keep aside.Heat the ghee in a heavy kadai (vessel) and add dal.Keep stirring rigorously to avoid burning.Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.Pour the hot syrup, add elaichi and dissolved saffron.Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.Decorate with chopped dry fruit.

Atte ka seera

2009-12-02T16:39:00.003+05:30

2 tbsp. wheat flour

2 1/2 tbsp. ghee

3/4 to 1 cup sugar or molasses (jaggery)

elaichi powder

chopped pista and almonds

METHOD

Add flour and roast on slow fire, stirring continuously side by side add to sugar 2 1/2 cups water and keep to boil.When the atta becomes a golden brown, add the boiling sweet water stir gently and continuously till excess water evaporates and the ghee separates.Decorate with chopped nuts

Beetroot Halwa

2009-12-02T16:39:00.001+05:30

1 kg beetroot

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

1 tbsp ghee

METHOD

Peel and grate beetroot.Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Decorate with a chopped almond or pista.

Rava Ladoo (Semolina Ladoo)

2009-12-02T16:38:00.001+05:30

Ingredients:

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat.Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Rossogolla

2009-12-02T16:36:00.003+05:30

Ingredients:

1 litre milk

1/2 tsp. citric acid

1 1/2 cups sugar

4 cups water

2-3 drops rose essence

METHOD

Heat the milk and bring to boil.Cool the milk for a couple of hours. Remove the cream layer.Reheat the milk and bring to a boil.Add the citric acid dissolved in some water.

Stir slowly till the milk is fully curdled.Keep as it is for 5 minutes.Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.Press out the excess water and remove in a wide plate.Gently knead into a soft dough by passing between fingers.Make twelve equal sized balls of the dough.Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.Take off from heat and cool them to room temperature.

Pedhas

2009-12-02T16:36:00.001+05:30

Ingredients

500 gms. khoya (mawa)

300 gms. sugar

3 drops colour as required

8 to 10 pistas sliced

1/2 tsp. cardamom powder

cookie mould

METHOD

Grate khoya. Powder sugar. Mix together in a skillet.Heat on low flame, stiring continously.

Cook till mixture thickens. It should form a very soft lump.Cool for 10 minutes. Add cardamom powder & colour. Mix well.Take a small fistful of mixture. Form a ball. Press into the cookie mould .Turn out carefully. Press 2-3 slices of pista on the centre .Repeat for remaining mixture.

Note on khoya.Khoya is available in most Indian sweetmeat stores anywhere.Making at home consumes time but isn't that difficult.Boil milk on high flame in a large heavy saucepan till water evaporates ,leaving a soft lump. Stir frequently while cooking.OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Mava Burfi

2009-12-02T16:35:00.003+05:30

Ingredients:

500 gms khoya

300 gms. powdered sugar

1 tsp. cardamom powder

2 sheets silver foil (edible)

METHOD

Mash khoya. Mix in tne sugar. Put into a heavy saucepan.Cook on slow flame, stirring continuously.Cook till the mixture is a very soft lump.Place on a working board and roll with a rolling pin to 1/2 inch thickness.Cool a little. Spread on the working board silver foil carefully and evenly.Make incisions with knife to cut in the desired size and shape.

Malai Ladoo

2009-12-02T16:35:00.001+05:30

Ingredients

1/2 cup condensed milk

250 gms. paneer (cottage cheese)

2-3 drops kewra essence

1/4 tsp. yellow colour

METHOD

Mash paneer.Add condensed milk and cook on slow flame, stirring continously.

Cook till thick and sides leave.Add essence and remove from flame.Mix well.

Pour on plate.Cool. Make ladoos.Sprinkle powdered elaichi and decorate.

Gulab Jamoon

2009-12-02T16:34:00.005+05:30

Ingredients

500 gms. khoya

125 gms. plain flour

1/4 tsp. baking soda

1/4 cup milk

1/4 tsp. cardomom powder

1 pinch saffron strands

250 gms. sugar

ghee to deep fry

METHOD

Crumble the khoya. Sieve in the flour and soda together.Mix in the cardomom powder and crushed saffron.Mix well to form a soft dough. Use as much milk as required for kneading.

Make balls of even size. Makes about 25-30.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.When they rise up put back on fire and fry till medium brown.

Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.

Repeat for all the balls. When done pour the remaining syrup over the jamoons.Microwave lightly or warn over boiling water before serving.

To make the syrup:

Take the sugar in a heavy pan and add water to just cover the sugar.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Sweet Kachori

2009-12-02T16:34:00.003+05:30

Ingredients:

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom-cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

METHOD

Mix ingredients for filling. The mixture should be soft and crumbly.Mix ingredients for cover. Using water knead to a pliable dough.Cover with a wet cloth. Keep aside,boil sugar and water adding a tbsp. of milk to clear the syrup.Boil till the syrup is slightly sticky between the fingers.

Strain. Crush and add the saffron. Keep aside.Make 15 to 16 flattish balls of the mixture.

Divide dough also into 15 to 16 parts.Roll one part into a puri, place one mixture ball in the centre.Pull up all the sides to seal the mixture and press in centre.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.Repeat for remaining kachoris.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.Allow to stand for half hour before serving.

Spicy Khaja

2009-12-02T16:34:00.001+05:30

Ingredients

2 cups gram flour

1/2 cup plain flour

2 tsp. red chilli powder

1/2 tsp. omam seeds (ajwain)

1/2 tsp. cumin seeds

1 tbsp. coriander very finely chopped

1 tbsp. oil

salt to taste

oil to deep fry

METHOD

Mix both flours together.Make a well in the centre, add all other ingredients, except oil to deep fry.Mix them well in the flour.Add enough water to make a soft pliable dough.Divide dough to make small (4" diameter) thin rounds.Prick on both sides with a fork.Allow to dry on a clean cloth for 25-30 minutes.Deep fry in hot oil till a light browning appears.Do not over fry.Drain and cool completely before storing.

Shankarpala

2009-12-02T16:33:00.003+05:30

Ingredients

1 cup water

1/3 cup sugar

1/3 cup ghee

1 1/2 cup maida (plain flour)

ghee to deep fry

METHOD

Warm the water, sugar and ghee together till sugar dissolves.Add maida and knead into a soft pliable dough.Divide dough into 4 parts.Roll into chappatis 1/3" thick.Cut with a cookie cutter or knife into small diamond shapes.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.Deep fry in hot ghee over slow flame till light golden brown.Drain well and keep aside till cool.

Mitha Khaja

2009-12-02T16:33:00.001+05:30

Ingredients

1 1/2 cup maida (plain flour)

1/2 cup jaggery

1 cup water

1/4 tsp. cardamom powder

1 tbsp. ghee

ghee to deep fry

METHOD

Heat the water and jaggery till all of it dissolves in the water.Strain and cool a bit.Mix the cardamom powder and ghee in the flour.Knead the flour with the jaggery water.The dough should be stiff but pliable.Break into approx. 20 parts.Knead each with palm and roll into 4" rounds.Make many tiny slits with knife or fork on each on both sides.Keep them aside on a clean cloth for an hour or so to dry a bit.Deep fry in hot ghee on low flame till light golden in colour.

Drain and cool for a while.The khajas will become crisper and harder as they cool.Store in airtight container after cooling completely.

Karanjia

2009-12-02T16:32:00.005+05:30

Ingredients

For cover :

1 cup plain flour (maida)

1 tbsp. ghee

water to knead

For filling:

1/2 cup coconut flakes fine

1/2 cup khoya

1 tbsp. poppy seeds (khuskhus)

1 tsp. cardamon powder

1 tbsp. crushed almond

1/4 cup sugar ground

10 to 15 raisins

METHOD

Roast khoya to a light pink by stirring continuously over low heat.Cool and break in fine crumbs with fingers.Mix flour and ghee well.Add enough water to make soft pliable dough.Keep aside.

Roast coconut flakes lightly. Cool.Mix all other ingredients.Check for sweetness.Make small rounds, not too thin not too thick .Place 1 tsp. filling in one half of round .Fold over the other half, sealing in the mixture.Seal edges by twisting or pressing together .Make all in the same way.Dry on clean cloth for 30 minutes.Deep fry in hot ghee on low till light brown on both sides.

Drain and cool completely before storing.

Boondi

2009-12-02T16:32:00.003+05:30

Ingredients

1 cup gram flour

1/2 cups sugar

1 cup water

1/4 tsp. cardamom powder

6-8 chopped almonds

ghee to deep fry

perforated flat spoon about 5" diameter

METHOD

Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.Remove scum and boil liquid till the syrup is sticky between the fingers.Keep aide, but keep warm for use.Make batter with gram flour, which should not be too thin.The batter should evenly coat the back of a spoon when dipped in it.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.

Pour back remaining batter and wipe spoon.Stir the boondis in the ghee gently and fry till crisp but not brown.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.

Spread on a wide plate, add cardamom powder, almonds and mix gently.Cool completely and loosen the boondi with finger till each droplet separates.

Dosa

2009-12-02T16:32:00.001+05:30

Ingredients:

1 cup plain rice

1 cup parboiled rice

1/4 cup white udad dal

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds

10-12 tsps. ghee or oil as preferred

water for grinding

METHOD

Heat the iron griddle or non-stick tawa well.Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.Pour a tsp. of ghee or oil over it.Remove with spatula when crisp.

Mixed Dal Dosas

2009-12-02T16:31:00.001+05:30

INGREDIENTS:

1 cup rice

1/3 cup each yellow moong, channa, udad dal

2 tbsp. curds

1/2 tsp. soda bicsarb

2 tbsp. oil

salt to taste

oil to shallow fry

METHOD

Wash rice separately and dals toghether. Soak in plenty of water and keep aside for 5-6 hours.

Wet grind the rice till semolina type grain can be felt. Wet grind rice till fine.Mix both batters.

Add the curds, salt, soda and oil.Mix well till fluffy and light.Keep aside for 3-4 hours before making dosas.Heat griddle, pour batter and make as for plain dosas.Serve hot with chutney.

Masala Dosa

2009-12-02T16:30:00.007+05:30

Ingredients:

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white udad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

masala:

Ingredients

2 large onions in vertical slices

2 large potatoes boiled and peedled

4-5 green chillies

1 tbsp. chopped coriander

8-10 cashews halved

1/2 tsp. each udad dal, cumin & mustard seeds

2 tbsp. oil

1/4 tsp. turmeric

salt to taste

METHOD

Chop potatoes coarsely. Chop green chillies.Heat oil, add cashews and brown lightly.

Add dal, seeds and splutter.Add chillies and onions. Fry till tender.Add turmeric, salt, potatoes, coriander.Mix well and keep seperate.

Wash the rices and dal together.Add plenty of water and methi seeds.Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times.Grind to a paste. Rawa -like grains should be felt in.Add soda bicarb and salt and mix well.Keep aside in a warm place for 8-10 hours. Beat the curds well.Add to the batter, add more water if required.The consistency of the batter should be enough to thickly coat on a spoon when dipped.Heat the iron griddle or non-stick tawa well.Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.Pour a tsp. of ghee or oil over it.Spread chutney spread over dosa.Place a tbsp. masala in the centre.Fold into triangle to cover masala.Remove with spatula when crisp.

Chutney 01

2009-12-02T16:30:00.005+05:30

1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder

1 long bean tamarind

2 flakes garlic

1 tbsp. groundnuts

salt to taste

METHOD

Grind all ingredients together to form a firm chutney. Use very little water.

Channa Bhatura

2009-12-02T16:30:00.003+05:30

Ingredients

For Channa

1 cup kabuli channa soaked overnight

1 large tomato

2 large onions

1 1/2 tbsp. chopped coriander

1 tsp. ginger grated

1 tsp. garlic crushed

1 lemon (juice extracted)

2 tbsp. oil, 1 tbsp. ghee

1 tsp. tea leaves (tied into a pouch in a

small piece of clean muslin cloth)

4 green chillies slit

2 bay leaves

1 tsp. sugar

1 tsp. cumin seeds

Dry masalas :-

1 tsp. red chilli powder

1/2 tsp. each cinnamon - clove powder,

turmeric powder

1/4 tsp. each garam masala, pepper

powder

salt to taste

For Bhatura

2 cups plain flour (maida) 2 tbsp. curds

2 tbsp. butter or oil

1/2 tsp. soda bicarb

salt to taste

Milk to knead dough

oil to deep fry

METHOD

Sieve together flour, salt and soda.Add and mix in curds and oil.Add enough milk to knead into a soft pliable dough.Cover with a wet cloth.Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.

METHOD for Channa

Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.

Pressure cook till done.Cool about 5 tbsp. channa for grinding.In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.Chop remaining tomatoes and onions fine.Heat oil in a large skillet.Add cumin seeds to splutter.Add ginger-garlic and fry for a minute.Add chopped tomatoes, onion and fry till tender.Add channa-paste, fry further 3-4 minutes.Add all dry masala except cinnamon-clove powder.Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.Stir and bring to boil.Simmer for 7-8 minutes till gravy thickens.Take in serving dish.Heat ghee in a small sauce pan.Add the chillies and cinnamon-clove powder.Add chopped coriander and pour hot over the channa.Squeeze lemon over channa.Stir in seasoning gently.

Vegetable Pie

2009-12-02T16:30:00.001+05:30

Ingredients

2 cups plain flour (maida)

100 gms. chilled butter

1/2 tsp. salt

chilled water

For Filling

2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)

2 onions

1 tomato

2 green chillies

1/2" piece ginger

1 tbsp. oil

1/2 tsp. red chilli powder

1/2 tsp. curry masala (or garam masala)

1 tbsp. cream

1 tsp. corn flour

salt to taste

METHOD

Sieve together flour and salt.Add chilled butter. Mix with fork till mixture is crumbly.Sprinkle chilled water over it.Quickly, with light hand mix the dough into a lump.Do not over knead.Chill dough for 15 mins. in a plastic bag.Roll dough into 4" thick round.Place over a greased pie plate.

Prick with a fork all over.Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.Finely chop green chillies.Chope and boil other vegetables.Heat oil in a skillet, add the grated vegetables and chillies.Cook for 4-5 mins. Stirring occasionally.Add all other ingredients except cream.Cook till the water evaporates and curry is thick.Sprinkle a little cornflour over the crust.Pour and spread the filling in the shell.Pour cream all over.Bake for 8-10 mins. in pre-heated oven.Slice and serve warm.

Poha(Aval upma)

2009-12-02T16:29:00.005+05:30

1 cup beaten rice (poha/Aval)

1/4 cup crushed groundnuts

1/4 cup grated or scraped coconut

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.

METHOD

Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and coconut.

Bhel

2009-12-02T16:29:00.003+05:30

1 1/2 cups puffed rice

1 onion

1 tomato

1 small boiled p eeled potato

1/2 tbsp coriander leaves

1/2 cup fine sev

1/4 cup parboiled moong sprouts -- optional

1 tsp roasted peanuts -- 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

In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix

well. Sprinkle a few drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.Serve immediately.

Tandoori Roti (without Tandoor)

2009-12-02T16:29:00.001+05:30

Ingredients

2 cups slightly coarse wheat flour

1/4 cups maida

2 tbsp ghee

2 tbsp curd

salt to taste.

METHOD

Knead slightly stiff dough cover and keep for 2 hours.Take naan sized dough and make a ball.

Roll to a thickish roti .Heat griddle (tawa) place on tawa and dry one side.Wet upper side with water and invert.Invert griddle and roast over gas flame .

Naan

2009-12-02T16:28:00.005+05:30

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

warm milk for kneading.

METHOD

Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.

Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct. Serve hot with a blob of butter on it.

Spicy Roti

2009-12-02T16:28:00.003+05:30

1 1/2 cups wheat flour

1/2 cups gram flour

1 1/2 tsp chilli powder

1 tbsp oil

salt to taste

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, adding all above ingredients, cover with wet cloth. Break off bits and make small potatosized balls. Roll to 3-4mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff,with help of tongs.

Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter.

Baked Bread Rolls

2009-12-02T16:28:00.001+05:30

Ingredients

6 slices soft bread fresh

1 tbsp. butter softened

2 flakes garlic crushed

1/2 tsp. crushed red chilli

salt to taste

1 tbsp. grated cheese

METHOD

Roll the bread flat with the help of a rolling pin.Mix the salt, chilli, garlic in the butter.

Apply on all slices generously.Roll one slice tightly from end to end.Brush all over with a bit of butter.Coat the roll with grated cheese by rolling in it.Repeat for all slices. Cover rolls with a moist cloth.Place in the refrigerator for 30 minutes.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.

Potato Cake

2009-12-02T16:27:00.003+05:30

Ingredients

3 large potatoes

1 capsicum

1/2 cup grated cheese

1/2 cup bread crumbs

1/2 cup milk

1red chilli crushed

2 tsp butter

1 tbsp. plain flour

METHOD

The potatoes will turn out best if boiled and refrigerated overnight before using.Do not peel potatoes. Slice into thin rounds or grate coarsely.Deseed capsicum and slice into thin rounds

Heat a thick nonstick pan about 5" diameter.Meanwhile mix cheese, milk, crumbs, flour and chilli.If mixture feels thin, add some more bread crumbs.Add salt to taste. Apply 1 tsp. on bottom of pan.Arrange potatoes to cover the pan. Top with capsicum.Pour the mixture all over evenly. Level to cover all the potatoes.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.Flip over very carefully with a wide sharp spatula, and roast the other side.Let in the remaining butter around the edges to seep down.Let other side become golden brown too.Flip on serving plate and make sections with a knife.Have itwhen its hot and crisp.

*You can bake the same instead of roasting.*

Mix Veg Curry

2009-12-02T16:27:00.001+05:30

Ingredients

1 cup mixed vegetables sliced, boiled

(Carrot, cauliflower, beans, peas, potato, etc.)

1 tomato sliced

1/2 coconut grated

1/2 tsp. ginger grated

1/2 tsp. garlic crushed

3 green chillies

1 tbsp. sesame seeds

1/2 tsp. each cumin, mustard seeds

1/2 tsp. red chilli powder

salt to taste

1 tsp.lemon juice

2 cloves

1" piece cinnamon

2 tbsp. butter

METHOD

Drain the boiled vegetables, keep stock aside.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.Heat butter, add seeds, allow to splutter.Add ginger, garlic and paste.

Stir fry for 3-4 minutes.Add vegetables except tomatoes.Add 1/2 cup stock. Cover, simmer for 5 minutes.Add salt, chilli powder,tomatoes and cook till gravy is thick.Serve hot with parathas or chappatis.

Palak Paneer

2009-12-02T16:26:00.003+05:30

Ingredients

Spinach - 500 gms

Onions - 5 medium sized

Garlic - 2-3 flakes

Cooking oil - 6-7 tbsps

Cummin seeds - 1 tbsp

Paneer - 150-200 gms

Salt to taste

Garam Masala, Geera Powder, Chilli Powder

METHOD

Cook the spinach in water.Drain the water and then make puree of the spinach leaves.

Cut 4 of the onions finely and saute them till transparent.Grind the other onion and the garlic flakes to a fine paste.Add this paste to the sauted onions. Also add the puree and the spice

powders. Add some water if necessary.Let boil for a minute or two.Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown,Add this paneer to the prepared palak.Goes best with rice or rotis.

Mysore Pak

2009-12-02T16:26:00.001+05:30

Ingredients

1 cup Besan (chick-pea flour)

1 1/2 cups Sugar

2 cups Ghee

1 3/4 cups Water

METHOD

Dissolve the sugar in the water and heat it.Keep stirring till you get a thread consistency.

You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).

Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.

Reduce the heat and add 2 teaspoons of ghee.Stir, till the flour and ghee has completely blended with the syrup.Repeat procedure 2 till you finish all of the besan.Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.Allow it to cool for 10 minutes. Then, cut it into desired shape and waitfor another 10 minutes. Carefully remove each piece and arrange on the serving tray.

Cabbage Kofta Curry

2009-12-02T08:34:00.001+05:30

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

Take the shredded Cabbage in a bowl, add flour & make small round balls with the same.

Deep fry the balls in the hot oil & keep aside in a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar.Let the paste cook till the oil seperates.

Can add little water if the paste is too thick.Switch off the flame add the Kofta's & Cover till Serving.Before serving garnish with fresh coriader leaves.

Pineapple Gojju

2009-12-01T18:07:00.003+05:30

Ingredients

1 canned (small) crushed pineapple

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

Dry fry sesame seeds, urad dhal, channa dhal, red chillies and asafoetida till they all turn roast(frying time 5-6 mins).Grind the fried ingredients with green chillies, chick peas, tamarind

paste, jaggery or brown sugar and grated coconut to a smooth paste.Add little water while grinding.In the meantime, keep oil in a kadai and let it heat for a minute. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Later on, add the ground paste to the fried pineapple and fry further 10 mins.Add salt according to taste.Remove kadai from the heat.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.

Tur Dal Kofta

2009-12-01T18:07:00.001+05:30

Ingredients

2 cups tur dal

6-7 green chilles, chopped

3tb.spoon cumin seeds

1 pinch asafotida

Salt to taste

3tb.spoon finely chopped corriander leaves

3-4tb spoon grated coconut

METHOD

Soak tur dal over night. Then wash it thoroughly.Grind it coarsly.Then add chopped chillies, corrinder leaves, grated coconut, cumin seeds, asafotida & salt mix it thoroughly.Then make small koftas (balls) with the mixture pressure cook for 15min.Serve hot with rice dishes.

Tikha Baigan Masala

2009-12-01T18:05:00.001+05:30

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

Take all the ingredients grind it at once in mixer, do not add water.Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.Fry the mixture properly. Take of the pan from stove and let it cool.Take the brinjal slit it in 4, fill the mixture in the brinjal.Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal,cook it.Add little water to the brinjal. Put small piece of jaggery to taste if required.Let it cook for 15-20 minutes.

Vaangi Baath (Brinjal Rice)

2009-12-01T18:04:00.001+05:30

Ingredients

Brinjal - 300 gms

Onions - 2-3 medium sized

Coriander powder, Chilli powder, Salt to taste

Rice - 1 cup

Water - 2 1/2 cups

Cooking oil - 2 tbsps

Finely chopped coriander leaves

METHOD

Cut the brinjal & onions to not very fine pieces. If u cut the brinjals too fine, they will get mashed up and will lose their taste.Saute the onions till they get transparent. Then, add the brinjals also.Add the spice powders and saute the curry for 4-5 minutes.Cook the rice in the quantity of water mentioned above. Do not overcook.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.Garnish with finely chopped coriander leaves.

Bread Besan Bajji

2009-12-01T18:03:00.009+05:30

Ingredients

4 Slices of bread

1 cup of channa dal

1 spoon chilli powder

1/4 spoon corriander powder

salt to taste.

Oil for frying.

METHOD

If you prefer onions you can put 1/2 onion cut into small pieces.Make the paste of channa dal by adding some water and mix salt,chilli, corriander powder and some corriander leaves for taste.

Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Serve them with some hot sauce or ketchep.

Vegetable Cutlet

2009-12-01T18:03:00.007+05:30

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.

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. (you can use either breads

crumbs)

METHOD

Finely cut all the above said vegetables.Wash & Pressure-cook with little bit of water, turmeric powder & salt.Smash them & keep it aside (if there is any excess waterin the cooked

vegetables just drain).Heat one tablespoon of oil.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.Then make them into small balls and dip it in the above said Maida

consistency & immediately smear them in the above said powder andspread them in the plate or paper to dry.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.

Kesar Pista Kulfi

2009-12-01T18:03:00.005+05:30

Ingredients

Take two cans of evaporated milk.

One can of condensed milk

One 16 Oz wipped cream

1\4 cup pista

1 pinch safron

METHOD

Take a pot and mix evaporated milk, condensed milk and wipped cream with the hand grinder (mixer grinder)Now mix pis ta and saforn in it Put into a air sealed container and put in the freezer for 4 hours.

Avial 01

2009-12-01T18:03:00.003+05:30

Ingredients:

Cubed White Squash (pumpkin) -- 1 cup

Chopped French Beans, Cauliflower,

Drumstick, Bell Pepper, Potato -- 3 cups

(mixed together)

Green Chilies -- 4 (medium sized)

Plain Yoghurt -- 2 cups

Grated Fresh Coconut -- 1 cup

Curry Leaves -- 10

Coriander Leaves -- 4 tsp.

Mustard -- 1/8 tsp.

Turmeric -- 1/8 tsp.

Cooking oil -- 1/2 cup

Dried Red Chilies -- 2

Sugar -- 1 tsp.

Cumin -- 1 tsp.

Split Black Gram -- 1/8 tsp.

Asafoetida -- a pinch or two

Salt to taste

In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is any water left in the pot, do not discard it).In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove from heat and keep aside.In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute.Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add asafoetida. Immediately add the vegetables and sauce from the pot. Cook for a minute or two.Remove from heat.

Milagu Kuzhambu

2009-12-01T18:03:00.001+05:30

Ingridients

coriander seeds - 2 spoons(fry first)

toor dal - 2 spoons

whole black peppers - 2 spoons

whole red peppers - 3-4

asafoetida and curry leaves –little

method

Fry the above ingredients in a little amount of oil and grind it.Mix this paste with tamarind juice, add water and heat until the raw smell is gone.Side dish - This can be mixed with rice and served along with paruppu thogaiyal, or as a side dish to curd rice.

Erissery

2009-12-01T18:02:00.003+05:30

Green bananas or plantains (nenthrakkay) - cubed

turmeric powder - 1 teaspoon

chili powder - 1 teaspoon

cumin seeds - 1/2 teaspoon

mustard seeds - 1/4 teaspoon

urad dal - 1/4 teaspoon

coconut, grated - 1/2 cup (may substitute des. coconut)

coconut for garnish - 1 tablespoon

black pepper - 1/4 teaspoon

curry leaves - a few

salt to taste

oil - 1 teaspoon

Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains.Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the erisherry and mix in the curry leaves.

Vella Appam

2009-12-01T18:02:00.001+05:30

2 cups of white rice

Half a coconut

1 table spoon of yeast

Sugar

Salt

2 table spoon of partially ground, cooked rice Soak the washed rice for 3 to 4 hours.Wash and drain. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. 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.(This will be called KURUKKU).Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. Grind the coconut to a milky emulsion. Mix your ground rice, 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut Allow the mixture to ferment for about 6 hours. Add sugar and salt as your taste dictates.You can add a little coconut milk to adjust the consistency.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR.Use a cast iron pan and use the same technique that one uses for pancakes.

Tamarind pickle (Pulikkachal)

2009-12-01T17:05:00.001+05:30

Coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon

asafoetida - 1/4 spoon

Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil

in a fry pan and add some gram dal and whole red peppers and fry slightly.

Add tamarind juice to this and bring it to boil.Add salt and heat with constant

stirring until the mixture becomes thick. Now add the ground powder and stir

constantly with heating until it becomes a non-sticky paste.Store in refrigerator.

VenPongal

2009-12-01T17:03:00.001+05:30

Mix rice and moong dal in the ratio 1:1.Add 3 times water and steam until it is

overcooked.Cut green chillies and ginger into fine pieces.Take some ghee in a fry

pan and add whole black peppers, and cumun seeds.When the peppers burst add

chillie and ginger pieces and a pinch of turmeric powder.Add some cashewnuts and

remove the pan when the cashews are roasted and begin to smell.Add this to

cooked dal-rice.Add salt, curry leaves and mix well.Add some ghee while serving.

Lime pickle

2009-11-20T23:02:00.003+05:30

Fresh lime(large size, thin skin, ripe) - 6

Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red

chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.

Next day add 1/4 cup of sesame oil and leave it aside.

Next day, add mustard seeds to 4 spoons of oil and when it splatters add

fenugreek seeds and asafoetida.Add this to the poickle and mix.Store in

refrigerator.

Ginger Pickle

2009-11-20T23:02:00.001+05:30

Grate ginger finely.Take oil and add mustard seeds.When it splatters, add

fenugreek seed powder an asafoetida.Add grated ginger and fry well till the

moisture is gone and it becomes a non-sticky paste.

Coriander-tomato chutney

2009-11-20T23:00:00.003+05:30

Fresh coriander leaves(cilantro/parsley) - 1 cup

Tomato - 1 large

Grated coconut - 1/2 cup

green chillies - 2

tamarind - a pinch

Salt - to taste

Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.Add the other ingredients and grind it in the blender into a thick paste.Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add uruddal.Add the ground paste and fry till the raw smell disappears.

Paruppu podi

2009-11-20T23:00:00.001+05:30

gram dal - 1

toor dal or Pottu kadalai - 1

whole red peppers - 5

Roast the above without oil, add salt and asafoetida and grind into a very fine

powder.

Tayir Vada (Savory Balls In Yogurt)

2009-11-20T22:54:00.001+05:30

Ingredients:

1/2 c Urad dal

1/2 Moong dal

1 c Yogurt

Spice to taste (cumin and paprika)

Oil for frying

1/4 c Milk

Method:

Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Add salt and start heating oil.Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown. Drop in water. Let it soak till ready to serve.Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve.

Vegitable Kurma

2009-11-20T22:52:00.001+05:30

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. Add cinnamon,cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes.Add Water (about a cup or two). Let the vegetables + turmeric powder cook.If you are using canned or frozen vegetables skip the above step.Add coconut paste, khus-khus, salt and wait until cooked.

Moru Kozhambhu

2009-11-20T22:46:00.001+05:30

Ingredients

Yogurt 32 oz.

Coriander seeds 2 tsp.

Cumin seeds 2 tsp.

Red Chili powder 1 tsp.

Chana Daal 1 tsp.

Rice or rice powder 1 tsp.

Coconut (grated) 2 tsp.

Salt 2 tsp.

Mustard 1 tsp.

Turmeric pinch

Red Chili 1

Preparation

Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil.Grind the mixture with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil.Stir in rice powder, and heat on low until consistent texture is achieved.Heat oil and mustard seeds and add to the mixture.

Lemon Pickle

2009-11-20T22:45:00.003+05:30

Ingredients

Lemons 6

Salt 5 tsp.

Chili powder 5 tsp.

Turmeric pinch

Hing 1 tsp.

Methi 1 tsp.

Oil 5 tbsp.

Preparation

Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours.Add chili powder, turmeric, and methi.Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons.Mix thoroughly.

Ras Malai

2009-11-20T22:45:00.001+05:30

Ingredients

Ricotta Cheese 2 lb.

Half and Half 2 qts.

Sugar 2 cups

Cardamon pods 5

Bay leaf 1

Vanilla 1 tsp.

Rose Water To taste (opt.)

Preparation

Mix 1.5 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. The cheese should have hard- ened and turned a pale brown.Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the origi- nal volume.Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Heat for a few minutes.After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool fora few hours in the fridge.

Pulikacchal

2009-11-20T22:44:00.001+05:30

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, 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, preferably sesame

good pinch asafoetida

pinch turmeric

curry leaves

Method

Squeeze out the pulp from the tamarind. You can add a little fresh water each time to extract the pulp. When you have a about a small bowl full, set aside.Warm oil, season with mustard seeds first. When they start to pop throw in red chillies, chana dal, asafoetida and curry leaves. When dal turns red, add the green chillies and fry. Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable.Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. Add this at the end to the pulikacchal Mix well so there are no lumps.

Katirikka Rasavangi

2009-11-16T22:38:00.001+05:30

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

Method

Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida. When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool.Throw into blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from jar and wash it out with water and save this.Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till it starts to simmer a little. Take off heat.Season with spluttering mustard seeds and curry leaves.Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat and have it askatirikka sambar. Alternately, you can make the cooked dal with half toor and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.

Pitlai

2009-11-16T22:27:00.001+05:30

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

turmeric, salt to taste

mustard seeds, curry leaves, oil for seasoning

Method

Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.In a little oil, saute cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until bitter gourd are tender. Add chickpeas and jaggery/sugar.While bitter gourd are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color.Blend in cocunut paste into the bitter gourd-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove.Pour seasoning on top.

Erucheri

2009-11-16T22:22:00.001+05:30

Ingredients

2 plaintanos

1 1/2 cups fresh coconut

crushed black pepper

turmeric, salt to taste.

mustard, 1 red chilli, urad dal, curry leaves, oil for seasoning

Method

Peel plaintanos and cut into small pieces after slitting lengthwise into quarters.Cook with water well above level of veggies, salt turmeric and pepper added on low heat until plantanos get really done. Takes about 25 mins or so. Grind half the fresh coconut and add to cooked plaintanos.In a separate pan season with mustard, urad dal, curry leaves and fry remaining grated coconut until a reddish brown. Pour this onto the plaintainos and ericheri is ready.

Badusha

2009-11-16T22:21:00.001+05:30

Ingredients

2 cups bisquick, sour cream, 2 cups sugar, 1 cup water

Method

Make one thread consistency syrup with sugar and water.Make a dough with bisquick and sour cream. Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap.Deep fry in crisco or oil on low fire till a med brown.Dip in syrup by pushing it deep down, remove and set aside. Can place a walnut or pecan in the centerb immediately after dipping.

Tomato Chutney

2009-11-16T22:20:00.001+05:30

Ingredients

2 medium tomatoes, choppped

1/2 tsp hing(asoefetida)

1 tsp mustard seeds

1/2 tsp methi(fenugreek) seeds

1 tablespoon coconut, shredded

3 tsp red chilli powder

1 tsp dhania (coriander) powder

1/2 tsp turmeric powder

1 very small ball of tamarind , de-seeded

1 small onion, minced finely

2 clovettes of garlic, minced finely

Salt to taste

3 tablespoons oil for frying

Method

Heat 1/2 the amount of oil and add the methi.Fry for a minute and then add the tomatoes. Fry till the tomatoes turn soft.Blend this into a smooth paste, along with the tamarind and the coconut.Set aside.Heat the rest of the oil and add the chopped garlic and onion. Fry till the onion turns translucent and the garlic browns.Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.Add the blended paste, salt and hing and heat through.Goes very well with plain rice or chapati.

Dryfruit Halwa

2009-11-08T15:53:00.000+05:30

Ingredients:
Cashewnuts, Walnuts, Almonds and Pistachios - 100gms. each (coarsely ground)
Milk - 1 glass
Sugar - 300 gms.
Khoya - 400 gms.
Black raisins - 50 gms.
Ghee or oil - 1 cup
Cardamoms - 2 (ground)
Method:
Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep aside.
Boil the milk and add the sugar. Stir till the sugar dissolves.
Remove from heat and mix well with the khoya. Add the dryfruits , raisins and cardamom pwd. and mix well.
Spoon the mixture into a greased plate and smoothen with a flat spoon.
Cut into diamond shaped pieces and garnish with almonds and pistachios.

Mint Chutney

2009-11-07T23:59:00.009+05:30

Ingredients

1 bunch mint leaves, washed and chopped

1 small onion, chopped

3-4 cloves garlic, crushed

1 small piece ginger, sliced

4-5 green chillies, chopped

1 tsp coconut(optional), shredded

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, one by one.Blend to a smooth paste using a little water.

Coconut Chutney

2009-11-07T23:59:00.007+05:30

Ingredients

2 cups of fresh coconut, 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, curry leaves, hing, methi and red chillies.Fry till done.

Add this to the coconut and tomato and blend into a smooth paste.Add salt to taste.

Goes well with dosas, idli and plain rice.

Coriander Chutney

2009-11-07T23:59:00.005+05:30

Ingredients

1 bunch coriander leaves

2-3 tbsp coconut

2 green chillies

2-3 dry red chillies, 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.Can be refrigerated for about 1-2 days.

Moolangi Chutney

2009-11-07T23:59:00.003+05:30

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, 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, tamarind, peppercorns,dalia, green chillies and the ginger.

When it's almost smooth in texture, add the garlic,salt to taste and the grated radish.

Run the blender for about 3-4 secs.The radish and garlic should be about a qarter

mashed up.Remove from the blender and season with mustard seeds and curry leaves.

Bittergourd Gojju

2009-11-07T23:59:00.001+05:30

Ingredients

2 medium sized bittergourds

1 tsp mustard seeds

1 sprig curry leaves

1 onion, minced

3-4 garlic cloves minced

2 tsp red chilli powder

1 tsp cumin powder

1/2 tsp turmeric powder

1 tsp dhania powder

2 tsp sambhar powder

2 tsp shredded coconut

1 tsp methi(fenugreek) seeds, roasted and powdered

2 tsps white sesame seeds, roasted and powdered

2 tablespoon jagggery melted or 2 tsp sugar

Juice of a small ball of tamarind

A pinch of hing

Salt to taste

Method

Scrape the skin of the gourds till smooth and wash them.Cut lengthwise and remove the seeds.Cut them into large half-rounds.Smear salt on them and place a heavy weight on them.This method is used to reduce the bitterness of the vegetable.Set aside for 1/2 hr.Fry in 3 tsp oil till well browned.Drain and set aside.Heat about 3 tsp oil and add the mustard and curry leaves.When the mustard crackles, add the minced onion and garlic.Fry till done.Now add all the raw dry powders and fry for 2 minutes.Now add the shredded coconut and keep frying for 2 more minutes.Add the fenugreek and sesame powders and mix well.Add the fried gourd, jaggery and tamarind.Add salt to taste and enough water to cover the vegetable.Bring to a boil and reduce heat.Cook till the gravy thickens and you get a gojju consistency.Remove from heat and add the hing.Mix well and serve like a chutney with plain rice/dosa/chapati.

Bhindi Gojju

2009-11-07T23:58:00.007+05:30

Ingredients

1 lb bhendi (okra), cut into thin rounds.

3 cups of buttermilk(or diluted yoghurt)

1 tsp mustard seeds

A small piece of ginger, 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.Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.Fry till the mustard starts crackling.Add the fried bhendi and stir for 2 minutes.Take it from the fire.Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well.Add some water if the gojju is too thick.Eat with plain rice and dal.

Mango Chutney

2009-11-07T23:58:00.005+05:30

Ingredients

3 large mangoes, peeled and cut into chunks

(Use slightly ripened ones)

2 tsp sugar or jaggery

1 tsp lime juice

5 large dates, pitted

1 tsp cumin seeds, roasted

1/2 tsp coriander seeds, roasted

Salt to taste

2 tsp cooking oil

Method

Peel the mango and cut it into small chunks.Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.Drain, mash well and set aside to cool.Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.Adjust salt if needed.Remove from blender and store in an airtight container.This chutney keeps well for over a week when properly stored in the fridge.

Puli Inji

2009-11-07T23:58:00.003+05:30

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, 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.Chop the ginger, green chillies and remaining garlic.Soak the tamarind in some hot water and extract the juice.Put in the chopped ingredients and continue boiling.In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.When the mustard crackles, add the ground masala and frytill the masala turns color.Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.Bring to a boil and boil till the juice is thick.Bottle when cool.Should keep for about a week.

Mango Pachadi

2009-11-07T23:58:00.001+05:30

Ingredients

1 large raw mango

1/2 cup coconut gratings, fresh

8 gren chillies, 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.Crush together the coconut, green chillies and salt.Make the dressing by combining the green chillies,salt, red chilli powder, salad oil and coconut.Mix the dressing with the grated mango.Season with mustard and curry leaves.

Gobi Manchurian

2009-11-07T23:57:00.005+05:30

Ingredients

1 small Cauliflower, 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, chopped finely

A pinch of saffron (or red colouring), dissolved in milk

2-3 green onions (scallions), chopped finely (If you cannot

find green onions, you can substitute with white,

ordinary onions)

1 1/2 teaspoon of garlic, chopped

2 tsp soya sauce

1 1/2 tablespoon of corn flour , dissolved in water

1 tablespoon chapati atta(wheat flour)

1/2 cup rice flour

1/2 tsp baking powder

1/2 cup of corn flour

Juice of 1/2 lemon

Salt to taste

Oil for deep frying the cauliflower

2 tablespoon oil for sauce

Method

In a large bowl,combine the chapati atta , rice flour,1/2 cup corn flour,baking powder, salt, soy sauce,1 tablespoon garlic/ginger paste, 1 tsp chilli powder,turmeric powder and 1 tablespoon green chilli paste.Mix well with water, till you get the consistency of thin batter.Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste.The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.Now add the chopped garlic and green chilli pasteand fry for a minute.Add the soy sauce and stir for a minute.Bring down the heat and then add the corn flour-water paste and the red colouring.The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough,add the chopped coriander leaves and stir for 20 seconds.The leaves should not lose their colour.Take this mixture from the heat and pour it onto the fried cauliflower.If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.

Vegetable Pulao

2009-11-07T23:57:00.003+05:30

Ingredients

3 cups of rice, boiled

A bunch of coriander leaves.

3-4 green chillies.

2 tsp of coconut, shredded

3 medium onions,sliced fine.

1/2 an onion, chopped.

A few sticks of cinnamon, a few

cardamom seeds, a few cloves.

1 1/2 tsp red chilli powder.

salt to taste.

2 flakes garlic.

1 inch piece ginger.

Ghee or melted butter for frying.

1 cup of cauliflower flowerets.

Some mixed frozen vegetables like beans,

carrots and green peas.

3 tsbp ghee(clarified butter)

Method

Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.Keep aside.Fry the onions in a the ghee or melted butter.Also add the cloves, cinnamon and cardamom.When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.Now add all the vegetables,including the cauliflower and sprinkle some water on it.Keep covered and cook on a low flame till the vegetables are cooked.This might take approximately 15-20 minutes.Keep sprinkling water periodically to speed up the process,but do not add excess water as it will ruin the pulao.When the vegetables are done, transfer the vegetables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to letthe salt spread across the dish.

Peas Pulao

2009-11-07T23:57:00.001+05:30

Ingredients

6 cups of cooked white basmati rice

1 1/2 cups of frozen green peas, thawed

1 small onion sliced

1 tsp jeera(cumin) seeds

3 garlic flakes, crushed finely

1 small piece of ginger, crushed finely

1-2 cloves

1 small piece cinnamon, broken into pieces

2-3 cardamoms

2 tablespoon ghee(clarified butter)

Salt to taste

2 tsps coriander leaves , chopped finely

1 tablespoon cashew nuts, chopped

Method

Heat the ghee in a non stick pan and add the ginger-garlic paste.When it browns, add the cardamoms, cinnamon,jeera, cloves and onions.Fry till the onions turn transparent.Now add the peas, cashew nuts and the coriander leaves and mix well.Cook on low heat till the peas are cooked.Mix in the cooked rice and heat through.

Vaangi Baath

2009-11-07T23:56:00.007+05:30

Ingredients

1 long purple brinjal(eggplant), cut into large pieces

1 1/2 cup raw rice, washed and cooked such that the

grains of rice remain separate

5 red chillies

6 peppercorns

1/2 tsp turmeric

4 tbsp ghee(clarified butter)

4 cloves

Salt to taste

1 tsp urad dal

1" cinnamon

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, turmeric,cloves,cinnamon, cumin, coriander and peppercorns.Powder them using a coffee grinder and set aside.Heat the ghee in a pan and add the mustard seeds, red chilli,green chillies, urad dal and channa dal.When the seasoning is almost done, add the brinjal pieces and fry till the brinjal is done.Now add the buttermilk and mix well.Add the powdered masala and mix.Add salt to taste.Bring to a boil and remove.Mix this with the cooked rice and heat through.

Puliyogare

2009-11-07T23:56:00.005+05:30

Ingredients

2 cups cooked white rice

2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section)

Salt to taste

Tamarind juice for taste

Method

Mix the cooked rice with the Puliyogare mix.Add salt to taste.You can add extra tamarind juice and mix if you need the dish to be sourer.

Puliyogare Mix

Ingredients

1 cup fresh shredded coconut

4 tsp coriander seeds

2 tsp peppercorns

A pinch of hing(asoefetida)

4 tsps peanuts, shelled and skinned

2 tsp mustard seeds

12 red chillies

4 tsps white sesame seeds

2 sprigs curry leaves

2 tsp urad dal(black gram dal)

1 tsp channa dal( bengal gram dal)

8 tsp oil or ghee

1 1/2 cups thick tamarind juice

1 small piece jaggery or 1 tsp sugar

2 tsp cumin seeds

Method

Roast the coconut and set aside.Roast the coriander, cumin, 6 red chillies,1 sprig curry leaves, pepper, asafoetida,1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic.Powder to a fine powder using a coffee grinder and set aside.Mix in the coconut gratings and powder once again.Set aside.Heat some oil and add the remaining mustard seeds,red chillies, urad dal, channa dal, peanuts,sesame seeds and curry leaves.When the seeds start crackling, add the tamarind juice and salt/jaggery. Mix well.Add salt to taste.The liquid will start boiling.Now add the powdered masala and simmer till you get a sticky masala.Heat through and cool.

Bharwa Bhaingan

2009-11-07T23:56:00.003+05:30

Ingredients

8-10 small rounded firm brinjals(Eggplant)

3 medium onions , chopped and roasted

3 tbsp. roasted groundnuts powdered coarsely

3 tbsp. grated fresh coconut, roasted

1 tsp cloves, roasted

2 tsp red chilli powder, roasted

2 tsp dhania-jeera(coriander-cumin seed mixture ), roasted and powdered

1 small bunch coriander leaves, chopped and roasted

salt to taste

2-3 tbsp. oil

1/2 tsp each mustard and cumin seeds

1/2 cup curds(plain unflavored yoghurt)

Method

Wash and the clean brinjals. Make 2 slits to form a cross.Rub them with some curd and salt and set aside.Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of this mixture into each slit of the brinjals.Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.Any mixture which is remaining can be now added to cover the vegetable.Add some water.Simmer till the vegetable is tender and done.

Paneer

2009-11-07T23:56:00.001+05:30

Ingredients

5 cups of whole milk

2 tsps vinegar

Method

Boil the milk in a open pan.When it's boiling, add the vinegar and wait for the milk to curdle completely.Take it off the fire and let it sit for 10 minutes.Pour it onto a cotton/muslin cloth and tie it with a tight knot.When all the water is drained from the paneer,shape it into a large rectangular block,transfer it into another piece of paper/cloth, wrap it properly and refrigerate it overnight.Cut into cubes and deep fry in hot oil.Drain and store in the freezer.

Coconut Laddoo

2009-11-07T23:55:00.011+05:30

Ingredients

1 can condensed milk

2 cups of dessicated coconut

1 tablespoon sugar

Method

Mix the condensed milk and the coconut in a bowl.

Add the sugar and stir on a low flame for about 4 minutes.

Set aside till the mixture has slightly cooled down.

Shape into laddoos(small round balls).

Roll each laddoo in a little desiccated coconut.

Store in airtight jars.

Kaju Bharfi

2009-11-07T23:55:00.009+05:30

Ingredients

2 cups of cashewnuts soaked in water for 2 hours

1 cup powdered sugar

1 tbsp. ghee

1/2 tsp. cardamom powder

silver foil (optional)

Method

Drain and blend the cashews to a fine paste.Use as little water as possible when blending.In a heavy saucepan put sugar and paste.Cook on slow to medium heat.Cook stirring continuously till a soft lump is formed.Add ghee and cardamom powder and mix well.Spread on a clean greased worksurface.Roll lightly with a rolling pin, to 1/8" thickness.Apply the silver foil.Cool, cut into diamond shaped burfis.

Sweet Pongal

2009-11-07T23:55:00.007+05:30

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

2 tbsp cashew nuts

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.Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.Strain the jaggery to remove the dirt.Put the syrup once more on the heat and stir till it becomes slightly sticky.Add the cooked rice and dhal.Heat the 4 tbsp ghee.Fry the cashewnuts and raisins and add t o the pongal.Add the powdered cardamoms,cloves nutmeg and saffron.Mix well.

Rava Laddoo

2009-11-07T23:55:00.005+05:30

Ingredients

1 1/2 cups rava(semolina)

1 1/2 cups sugar

1/2 cup ghee(clarified butter)

4-5 cardamoms , powdered

2 tbsp cashewnuts cut into very small pieces

2 tbsp raisins.

Method

Roast the rava in the 2 tbsp ghee till light golden in colour.Mix the sugar,roasted rava and cardamom and powder fine in a dry grinder.Heat the remaining ghee,fry the cashewnuts and raisins. Add to the rava-sugar mixture.Shape into tight laddoos(small round balls).The laddus can be stored in an airtight container for a few days.

Kalakand

2009-11-07T23:55:00.003+05:30

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.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 cashew nuts.Eat when cooled down to room temperature.

Mango Shrikand

2009-11-07T23:55:00.001+05:30

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.Strain the mixture through a muslin cloth to remove all liquid.Strain the mango pulp in a similar way to remove most of the liquid.Mix in the strained mango pulp and the cardamom powder.Pour into a large container and chill in the refridgerator for about 3-4 hrs.