Easy Food Recipes

Vegetable Pulao

2007-11-10T04:22:00.000-08:00

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 cinammon, a few

cardommom 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 cardommom.

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 speeden up the process, but do not add excess water as it will ruin the pulao.

When the vegetables are done, transfer the vegeables 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 let the salt spread across the dish.

Serve with Raita.

Gobi Manchurian

2007-11-10T04:21:00.000-08:00

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 coloring), 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 cornflour , 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,combine the chapati atta , rice flour, 1/2 cup cornflour,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 paste and fry for a minute.

Add the soy souce and stir for a minute.

Bring down the heat and then add the cornflour-water paste and the red coloring.

The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds.

The leaves should not lose thier color.

Take this mixture from the heat and pour it onto the fried caulilower.

If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.

But this will turn the cauliflower soggy..

It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...

Mango Pachadi

2007-11-10T04:13:00.000-08:00

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.

Puli Inji

2007-11-10T04:11:00.000-08:00

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 fry till 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.

Hot Mango Chutney

2007-10-30T05:52:00.002-07:00

Ingredients

3 large sweet mangoes, slightly ripened

1 tsp lemon rind, minced finely

1 tsp lemon juice

10 green chillies

1/2" piece ginger, minced finely

1 tsp cumin seeds

1/2 tsp saunf (fennel) seeds

1 tsp coriander seeds

1/4 tsp methi (fenugreek) seeds

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.

Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

Drain, mash well and set aside.

Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.

This is how powders are traditionally made.

But if you are of the impatient kind, go ahead and use the coffee grinder but make sure

that the powder is a little coarse.

Set aside.

Heat the remaining oil and add the hing and mustard.

When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.

Add the mango, powdered masala, salt to taste, lime rinds and lime juice.

Bring to a boil on a low flame.

Remove from heat and let it cool to room temperature.

Store in an airtight container.

If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.

Store it in airtight containers in the fridge.

Sweet Mango Chutney

2007-10-30T05:52:00.001-07:00

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.

Bhindi Gojju

2007-10-30T05:51:00.000-07:00

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.

Bittergourd Gojju

2007-10-30T05:50:00.002-07:00

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 shrdded 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 gavy 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.

Pinapple Gojju

2007-10-30T05:50:00.001-07:00

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, drain and

blend into a smooth paste.Set aside.

Open a small can of cubed pineapple and drain the juice from the fruit.

Heat 4 tsp oil and add the mustard seeds.

When they crackle add crushed curry leaves and hing.

Immediately add turmeric and fry for half a minute.

Now add the fruit pieces and fry for 5 minutes.

Add the red chilli powder and fry.

Now add the ground paste and a little water.

Add salt to taste and take it from the fire when the mixture comes to a boil

Moolangi Chutney

2007-10-26T05:35:00.001-07:00

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.

Coriander Chutney

2007-10-26T05:34:00.002-07:00

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.

Coconut Chutney

2007-10-26T05:34:00.001-07:00

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.

Mint Chutney

2007-10-26T05:33:00.001-07:00

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.

Tomato Chutney

2007-10-26T05:32:00.004-07:00

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.

Simla mirch sabzi

2007-10-26T05:32:00.003-07:00

green peppers

oil

onions

ginger

garlic

coriander powder

turmeric

chili powder

tomatoes

garam masala

cut big pieces of peppers. In oil fry onions, add ginger and garlic. Add coriander powder, turmeric, garam masala, chili powder and then add tomatoes. Then add peppers ,cover and cook.

Haaq

2007-10-26T05:32:00.001-07:00

spinach

crushed fennel seeds (sounf)

ginger

heeng

dried red chilies

green chilies

dry roast the ginger and fennel seeds and remove. In oil sprinkle heeng and add red chilies and then green chilies. Add fennel seeds and ginger and fry. Add spinach and cook covered.

Dum Alu

2007-10-26T05:31:00.001-07:00

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. Grind coriander seeds and cumin seeds and set aside. Then grind cloves, peppercorns and cardamom seeds and set aside. Fry everything in oil and then add water and potatoes till tender, then add the other things.

Badusha

2007-10-26T05:30:00.000-07:00

Ingredients

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

Preparation

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 center immediately after dipping.

Venn pongal

2007-10-26T05:29:00.000-07:00

Ingredients

2 cups rice 3/4 cup mung dal,

dry roasted to a golden brown cracked black peppercorns

1 1/2 tspns lightly crushed cumin, turmeric,

salt to taste. 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 water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat.

Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.

Erucheri

2007-10-26T05:27:00.000-07:00

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

Preparation

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.

Pitlai

2007-10-23T00:45:00.000-07:00

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

Preparation

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.

Katirikka Rasavangi

2007-10-23T00:44:00.002-07:00

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. 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 as

katirikka 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.

Gotsu

2007-10-23T00:44:00.001-07:00

Ingredients

One small to medium eggplant

1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked

one large onion, chopped (if using little ones in a bag, about five)

2 ripe tomatoes, diced

6 hot green chilles, 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. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fry till onions become transcluscent. Add tomatoes and eggplant and fry for another five minutes. If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat.

Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu. Add more chillies if necessary.

Pulikacchal

2007-10-23T00:40:00.000-07:00

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

Preparation

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.

Ras Malai

2007-10-23T00:39:00.000-07:00

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 for

a few hours in the fridge.

Lemon Pickle

2007-10-23T00:38:00.002-07:00

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.

More Kozhambhu

2007-10-23T00:38:00.001-07:00

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.

VEGETABLE Kurma

2007-10-23T00:37:00.000-07:00

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.

(Note: Cook on low heat.)

Dahi Vada (Savory Balls In Yogurt)

2007-10-23T00:36:00.002-07:00

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.

Bonda with mashed potato

2007-10-23T00:36:00.001-07:00

Ingredients:

------------

1 medium Onion

2 cups Potato buds

1 1/2 cup Peas and carrots

2 big ones Green chilies

1 teaspoon Lemon juice

1 cup Gram flour

1/2 tsp Mustard seed

pinch Turmeric

1/2 tsp Baking powder

1/4" piece Ginger

1 small bunch Coriander leaves

2 tsp Salt

Oil

Method:

-------

The filling is prepared as follows:

-----------------------------------

Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.

Finely chop ginger, chilies, coriander leaves, and onion. Heat oil

(about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry

until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt

and cook on low heat for about 10 minutes. Add potato (now mashed) and

fry for 5 minutes. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:

----------------------------------

Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the

baking powder and mix thoroughly

After the batter is prepared, make small balls out of the filling and

roll them in the batter. Next fry it in hot oil. You will get about

20-30 small bondas.

Sambar powder

2007-10-23T00:35:00.003-07:00

Whole red peppers - 1/4 kg

Coriander seeds - 1/4 kg

Toor Dal - 200 g

Gram dal - 200 g

whole black peppers - 25 g

asafoetida - a pinch Dry the above ingredients and grind into a nice powder.

Rasam Powder

2007-10-23T00:35:00.001-07:00

Whole black peppers - 1

Toor Dal - 1/2

Cumin seeds - 1/2

coriander seeds - 1/2

Slightly heat without adding oil in a fry pan and grind the above ingredients into a

nice powder.

Vegetable Cutlet

2007-10-23T00:34:00.004-07:00

Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)

Steam the vegetables in a pressure cooker or a food steamer and mash them into

a tight paste. Add grated onions, salt, red chilli powder, garam masala powder and

ground cinnamon(a pinch).Knead the mixture tightly.

Take some rice flour and add water to make it into a slightly watery juice.Make

the vegetable mixture into evenly sized balls and roll over the rice flour and then

cover it with rawa.Deep fry the balls until they turn golden brown.

Side dish : Tomato ketchup

Curd Vadai

2007-10-23T00:34:00.003-07:00

Grind some grated coconut and green chillies into a thick paste.Add thnis to thick

curd and keep it aside.

Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into

a thick paste. Add salt, coconut pieces, black whole peppers, and asafoetida.Take

a small piece of plantain leaf or plastic sheet of paper and tap the flour on the

sheet into a round flat shape Make a small hole in the middle so that it gets fried

uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.

Put the vadai immediately in a vessel of water and after about 2 minutes add it to

the curd mixtue.Add fresh coriander leaves, boondi.Splatter with mustard and

asafoetida.

Paruppu podi

2007-10-23T00:34:00.001-07:00

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.

Coriander-tomato chutney

2007-10-23T00:33:00.003-07:00

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 urud

dal.Add the ground paste and fry till the raw smell dissappears.

Ginger Pickle

2007-10-23T00:33:00.001-07:00

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.

Lime pickle

2007-10-23T00:32:00.002-07:00

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.

VenPongal

2007-10-23T00:32:00.001-07:00

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.

7-cup sweet

2007-10-23T00:31:00.002-07:00

Milk - 1 cup

gram flour - 1 cup

Sugar - 3 cups

Grated coconut - 1 cup

Ghee - 1 cup

Mix well and heat in a fry pan until it becomes soft.

Tamarind pickle (Pulikkachal)

2007-10-23T00:31:00.001-07:00

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.

Aviyal

2007-10-23T00:30:00.003-07:00

Vegetables - Plantain, potatoes, brinjal, carrots, beans, drumstick, green peas

Cut the vegetables into long pieces and steam in pressure cooker.

Grind grated coconut and green hot chillies and salt.Add this to thick curd.Add

cooked vegetables, mix well and heat for sometime. When cooked, add curry

leaves and 1/2 spoon coconut oil.

Poricha Koottu

2007-10-23T00:30:00.001-07:00

toor dal, coriander seeds, urud dal, whole black peppers, cumin seeds - each 1

teaspoon

1 whole red pepper, grated coconut (fry last)

Fry the above ingredients in little ghee, grind and keep it aside.

Vegetables - Snake gourd, cabbage, beetroot

Cut any of the vegetables into small pieces, add moong dal and steam it in pressure

cooker.Add the ground mixture to this and heat for a little while to mix

uniformly.Add splattered mustard seeds.Add curry leaves.

Vella Appam

2007-10-23T00:29:00.000-07:00

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.

Erissery (Maya Nair)

2007-10-22T06:06:00.002-07:00

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.

Paruppu Thogaiyal

2007-10-22T06:06:00.001-07:00

toor dal - 1

gram dal - 1

whole red peppers ,asafoetida

Fry the above ingredients in alittle ghee, add salt and grated

coconut and grind.

Milagu Kuzhambu

2007-10-22T06:05:00.000-07:00

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

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.

Avial (Mixed Vegetables With Sauce)

2007-10-22T06:04:00.001-07:00

Preparation time: 40 minutes

Serves 4

Required 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.

Goes well with plain white rice, pita, paratha, puri.

*If drumstick is not available, you can add some

other vegetable. Eggplant, however, is

not advised because it becomes bitter when

boiled in water.

Apple, Banana and Carrot Halwa (ABC Halwa)

2007-10-22T06:01:00.000-07:00

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.

Mix all the ingredients together except ghee.

Keep on stirring till the apple and banana pieces are cooked and the halwa

becomes one mass.

Then add ghee, cardamom powder.

Remove from the stove top & decorate with nuts of your choice.

Preparation time: 40 minutes

Serves: 4

Kesar Pista Kulfi

2007-10-22T06:00:00.000-07:00

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

1.Take a pot and mix evaporated milk, condensed milk and wipped

cream with the hand grinder (mixer grinder)

2.Now mix pista and saforn in it

3.Put into a air sealed container and put in the freezer for 4 hours.

Note: It will taste authentic with falooda.

Vegetable Cutlet

2007-10-22T05:59:00.003-07:00

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

1.Finely cut all the above said vegetables.

2.Wash & Pressure-cook with little bit of water, turmeric powder &

salt.

3.Smash them & keep it aside (if there is any excess waterin the cooked

vegetables just drain).

4.Heat one tablespoon of oil.

5.Fry onions till it turns into brown & add the grounded paste. Just fry

for few seconds.

6.Then add the smashed vegetables & fry till it gets thickened. Wait to

cool.

7.Then make them into small balls and dip it in the above said Maida

consistency & immediately smear them in the above said powder and

spread them in the plate or paper to dry.

8.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.

Servings: 12-15 (depends upon the balls you are making)

Side Dish: Ketchup, Chilly chutney

Bread Besan Bajji

2007-10-22T05:59:00.001-07:00

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

1.If you prefer onions you can put 1/2 onion cut into small pieces.

2.Make the paste of channa dal by adding some water and mix salt,

chilli, corriander powder and some corriander leaves for taste.

3.Cut the bread into four pieces and dip them in channa dal paste and

deep fry them in the oil till golden brown.

4.Serve them with some hot sauce or ketchep.

Vaangi Baath (Brinjal Rice)

2007-10-22T05:58:00.000-07:00

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

1.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.

2.Saute the onions till they get transparent. Then, add the brinjals also.

3.Add the spice powders and saute the curry for 4-5 minutes.

4.Cook the rice in the quantity of water mentioned above. Do not

overcook.

5.Allow it to cool and then mix it with the curry just prepared above

taking care to see that u do not mash them up.

6.Garnish with finely chopped coriander leaves.

7.Serve hot.

Tikha Baigan Masala

2007-10-22T05:57:00.002-07:00

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.Take all the ingredients grind it at once in mixer, do not add water.

2.Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.

3.Fry the mixture properly. Take of the pan from stove and let it cool.

4.Take the brinjal slit it in 4, fill the mixture in the brinjal.

5.Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal,

cook it.

6.Add little water to the brinjal. Put small piece of jaggery to taste if

required.

7.Let it cook for 15-20 minutes.

Your tikha brinjal masala is ready

Tur Dal Kofta

2007-10-22T05:57:00.001-07:00

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

1.Soak tur dal over night. Then wash it thoroughly.

2.Grind it coarsly.

3.Then add chopped chillies, corrinder leaves, grated coconut, cumin

seeds, asafotida & salt mix it thoroughly.

4.Then make small koftas (balls) with the mixture pressure cook for 15

min.

5.Serve hot with rice dishes.

Pineapple Gojju

2007-10-22T05:56:00.000-07:00

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

1.Dry fry sesame seeds, urad dhal, channa dhal, red chillies and

asafoetida till they all turn roast(frying time 5-6 mins)

2.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).

3.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.

4.Then put the canned crushed pineapple to it and fry the pineapple for

about 15 mins approximately.

5.Later on, add the ground paste to the fried pineapple and fry further 10

mins.

6.Add salt according to taste

7.Remove kadai from the heat.

8.This goes well as a side dish with chapatis or rice & rasam and can be

eaten hot or cold.

Cabbage Kofta Curry

2007-10-22T05:55:00.000-07:00

Ingredients

For Koftas

1/2 medium size Cabbage Shredded

2 tbsp Besan or all Purpose flour

Oil for frying

For Gravy

1 medium sized onion

a Piece of ginger

1 Cardamon

1 cinanamon stick small

1 clove

1 spoon jeera

1 spoon dania

2 medium sizes Tomatoes

Method

1.Take the shredded Cabbage in a bowl, add flour & make small round

balls with the same.

2.Deep fry the balls in the hot oil & keep aside

3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt

according to taste & little bit of sugar.

4.Let the paste cook till the oil seperates.

5.Can add little water if the paste is too thick.

6.Switch off the flame add the Kofta's & Cover till Serving.

7.Before serving garnish with fresh coriader leaves.

Mysore Pak (South Indian Dish)

2007-10-22T05:54:00.002-07:00

Ingredients

Besan (chick-pea flour) 1 cup

Sugar 1 1/2 cups

Ghee 2 cups

Water 1 3/4 cups

Procedure

1.Dissolve the sugar in the water and heat it.

2.Keep stirring till you get a thread consistency.

3.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).

4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1

table spoon at a time.

5.Reduce the heat and add 2 teaspoons of ghee.

6.Stir, till the flour and ghee has completely blended with the syrup.

7.Repeat procedure 2 till you finish all of the besan.

8.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.

9.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.

10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait

for another 10 minutes. Carefully remove each piece and arrange on

the serving tray.

Cooking time: 45 minutes.

Yield: 40 medium sized pieces.

Palak Paneer

2007-10-22T05:54:00.001-07:00

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

1.Cook the spinach in water.

2.Drain the water and then make puree of the spinach leaves.

3.Cut 4 of the onions finely and saute them till transparent.

4.Grind the other onion and the garlic flakes to a fine paste.

5.Add this paste to the sauted onions. Also add the puree and the spice

powders. Add some water if necessary.

6.Let boil for a minute or two.

7.Cut the paneer to cubes of desired size (preferably not too small). Fry

this in oil till golden brown,

8.Add this paneer to the prepared palak.

9.Serve hot with rice or rotis.

Mix Veg Curry

2007-10-22T05:53:00.000-07:00

Ingredients

1 cup mixed vegetables sliced, boiled

(use 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

1.Drain the boiled vegetables, keep stock aside.

2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.

3.Heat butter, add seeds, allow to splutter.

4.Add ginger, garlic and paste.

5.Stir fry for 3-4 minutes.

6.Add vegetables except tomatoes.

7.Add 1/2 cup stock. Cover, simmer for 5 minutes.

8.Add salt, chilli powder,tomatoes and cook till gravy is thick.

9.Serve hot with parathas or chappatis.

Making time: 20 minutes.

Makes: 2 servings

Simple Potato Cake

2007-10-11T00:54:00.000-07:00

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

1.The potatoes will turn out best if boiled and refrigerated overnight before using.

2.Do not peel potatoes. Slice into thin rounds or grate coarsely.

3.Deseed capsicum and slice into thin rounds

4.Heat a thick nonstick pan about 5" diameter.

5.Meanwhile mix cheese, milk, crumbs, flour and chilli.

6.If mixture feels thin, add some more bread crumbs.

7.Add salt to taste. Apply 1 tsp. on bottom of pan.

8.Arrange potatoes to cover the pan. Top with capsicum.

9.Pour the mixture all over evenly. Level to cover all the potatoes.

10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.

11.Flip over very carefully with a wide sharp spatula, and roast the other side.

12.Let in the remaining butter around the edges to seep down.

13.Let other side become golden brown too.

14.Flip on serving plate and make sections with a knife.

15.Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.

Making time: 40 minutes

Baked Bread Rolls

2007-10-11T00:53:00.000-07:00

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

1.Roll the bread flat with the help of a rolling pin.

2.Mix the salt, chilli, garlic in the butter.

3.Apply on all slices generously.

4.Roll one slice tightly from end to end.

5.Brush all over with a bit of butter.

6.Coat the roll with grated cheese by rolling in it.

7.Repeat for all slices. Cover rolls with a moist cloth.

8.Place in the refrigerator for 30 minutes.

9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.

10.Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks

before baking.

Making time: 10 minutes (excluding chilling and baking time)

Makes: 6 rolls

Spicy Roti

2007-10-11T00:52:00.001-07:00

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 potato sized balls. Roll to 3-4

mm 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 and serve hot with sweetened mango preserve

(chunda) or curds or jam.

Naan

2007-10-11T00:51:00.001-07:00

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 - bicarb)

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 (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

Tandoori Roti (without Tandoor)

2007-10-11T00:28:00.000-07:00

Ingredients

2 cups slightly coarse wheat flour

1/4 cups maida

2 tbsp ghee

2 tbsp curd

salt to taste.

Knead slightly stiff dough cover and keep for 2 hours.

Take naan sized dough and make a ball.

Roll to a thickish roti (4-5 mm thick).

Heat griddle (tawa) place on tawa and dry one side.

Wet upper side with water and invert.

Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.

Serve hot with desired vegetables.

Bhel

2007-10-08T00:48:00.000-07:00

1 1/2 cups puffed rice

1 onion

1 tomato

1 small boiled peeled 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

Just before serving. 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.

Making time: 15 minutes (excl chutney making time)

makes: 3 servings

Shelf life: best fresh.

Poha

2007-10-08T00:47:00.000-07:00

1 cup beaten rice (poha)

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.

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. Serve hot with

freshly brewed coffee.

Making time: 15 mins (excluding soaking time)

Serves: 3

Shelflife: best fresh

Vegetable Pie

2007-10-08T00:43:00.000-07:00

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.

Pav Bhaji

2007-10-08T00:42:00.001-07:00

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)

butter to shallow fry.

For Bhaji

1 capsicum chopped fine

2 onions chopped fine

2 tomatoes chopped fine

2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas

2 tbsp. butter

2 tsp. pavbhaji masala

1 1/2 tsp. chilli powder

1/4 tsp. turmeric powder

1/2 tsp. sugar

salt to taste

1 cup water (in which vegetables were boiled)

1/2 tsp. each ginger grated, garlic crushed

juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped

1 onion chopped

small pieces of lemon

Method

Pressure cook mixed vegetables and peas till well done.

Mash them coarsely after draining.

Heat butter in a pan.

Add ginger-garlice, capsicum, onion, tomatoes.

Fry for 2-3 minutes till very soft.

Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.

Bring to boil.

Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

Add lemon juice, stir.

Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).

Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)

Channa Bhatura

2007-10-08T00:37:00.000-07:00

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. (approx. 6-7 whistles).

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.

Making time :- 30 mins (excluding pressure cooking)

Serves - 5

Chutney spread

2007-10-06T06:41:00.001-07:00

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

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

Masala Dosa

2007-10-06T06:40:00.000-07:00

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

Method:

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.

Serve hot with chutney and/or sambar.

For 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

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.

Mixed Dal Dosas

2007-10-06T06:38:00.001-07:00

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.

Make thin or thick as desired.

Makes: 8-10 medium sized dosas

Shelflife: 1 day refrigerated.

Texture: Light and thin, foldable but crisp.

Rava Dosa

2007-10-06T06:37:00.000-07:00

Ingredients:

1 cup fine soji (semolina)

1/2 cup rice flour or plain flour

1 tbsp. oil

1/8 tsp. soda bicarb

2-2 ½ cups buttermilk

1 tsp. coriander chopped fine

2 green chillies chopped fine

Method:

Blend all the ingredients together.

Add more buttermilk if necessary.

ginger grated Roll the dosa in a three-fold cylinder.

oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.

Heat griddle and pour 1 large spoon of batter on it.

Spread by gently rotating the griddle.

Put some oil (1/2 tsp.) over dosa.

Lift with a spatula as for basic dosa.

Makes: 10 - 12 thin dosas

Shelflife: Fresh only.

Texture: Thin with polka sized holes, not too crisp, foldable.

Sada (Plain) Dosa

2007-10-06T06:36:00.000-07:00

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

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 the batter. 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 thick 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.

Remove with spatula when crisp.

Serve hot with chutney and / or sambar.

Boondi

2007-10-06T06:35:00.000-07:00

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

1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.

2.Remove scum and boil liquid till the syrup is sticky between the fingers.

3.Keep aide, but keep warm for use.

4.Make batter with gram flour, which should not be too thin.

5.The batter should evenly coat the back of a spoon when dipped in it.

6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.

7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.

8.Pour back remaining batter and wipe spoon.

9.Stir the boondis in the ghee gently and fry till crisp but not brown.

10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.

11.Spread on a wide plate, add cardamom powder, almonds and mix gently.

12.Cool completely and loosen the boondi with finger till each droplet separates.

13.Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.

Making time: 30 minutes.

Makes: 3 cups approx.

Karanjia

2007-10-06T06:34:00.002-07:00

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

For cover:

1.Roast khoya to a light pink by stirring continuously over low heat.

2.Cool and break in fine crumbs with fingers.

3.Mix flour and ghee well.

4.Add enough water to make soft pliable dough.

5.Keep aside.

For filling :

1.Roast coconut flakes lightly. Cool.

2.Mix all other ingredients.

3.Check for sweetness.

1.Make small (4 ") rounds, not too thin not too thick .

2.Place 1 tsp. filling in one half of round .

3.Fold over the other half, sealing in the mixture.

4.Seal edges by twisting or pressing together .

5.Make all in t he same way.

6.Dry on clean cloth for 30 minutes.

7.Deep fry in hot ghee on low till light brown on both sides.

8.Drain and cool completely before storing.

Note: You may use a karanjia mould for filling them if available.

Making time: 1 hour.

Makes: 13 to 15 pieces.

Mitha Khaja

2007-10-06T06:34:00.001-07:00

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

1.Heat the water and jaggery till all of it dissolves in the water.

2.Strain and cool a bit.

3.Mix the cardamom powder and ghee in the flour.

4.Knead the flour with the jaggery water.

5.The dough should be stiff but pliable.

6.Break into approx. 20 parts.

7.Knead each with palm and roll into 4" rounds.

8.Make many tiny slits with knife or fork on each on both sides.

9.Keep them aside on a clean cloth for an hour or so to dry a bit.

10.Deep fry in hot ghee on low flame till light golden in colour.

11.Drain and cool for a while.

12.The khajas will become crisper and harder as they cool.

13.Store in airtight container after cooling completely.

Making time: 45 minutes

Makes: 20-25 pieces

Shankarpala

2007-10-06T06:33:00.001-07:00

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.Warm the water, sugar and ghee together till sugar dissolves.

2.Add maida and knead into a soft pliable dough.

3.Divide dough into 4 parts.

4.Roll into chappatis 1/3" thick.

5.Cut with a cookie cutter or knife into small diamond shapes.

6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.

7.Deep fry in hot ghee over slow flame till light golden brown.

8.Drain well and keep aside till cool.

9.Store in clean, dry containers.

Making time: 45 minutes.

Makes: 2 1/2 cups.

Spicy Khaja

2007-10-06T06:32:00.000-07:00

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

1.Mix both flours together.

2.Make a well in the centre, add all other ingredients, except oil to deep fry.

3.Mix them well in the flour.

4.Add enough water to make a soft pliable dough.

5.Divide dough to make small (4" diameter) thin rounds.

6.Prick on both sides with a fork.

7.Allow to dry on a clean cloth for 25-30 minutes.

8.Deep fry in hot oil till a light browning appears.

9.Do not over fry.

10.Drain and cool completely before storing.

Making time: 30 minutes

Makes: 25-30 pieces

Sweet Kachori

2007-10-06T06:31:00.000-07:00

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

1.Mix ingredients for filling. The mixture should be soft and crumbly.

2.Mix ingredients for cover. Using water knead to a pliable dough.

3.Cover with a wet cloth. Keep aside

4.Boil sugar and water adding a tbsp. of milk to clear the syrup.

5.Boil till the syrup is slightly sticky between the fingers.

6.Strain. Crush and add the saffron. Keep aside.

7.Make 15 to 16 flattish balls of the mixture.

8.Divide dough also into 15 to 16 parts.

9.Roll one part into a puri, place one mixture ball in the centre.

10.Pull up all the sides to seal the mixture and press in centre.

11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

12.Repeat for remaining kachoris.

13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).

14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

15.Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for one week and

sweetened as required .

Serves:15 helpings .

Time required:2 hr.

Shelf life: 10 days .

Gulab Jamoon

2007-10-06T06:30:00.001-07:00

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

1.Crumble the khoya. Sieve in the flour and soda together.

2.Mix in the cardomom powder and crushed saffron.

3.Mix well to form a soft dough. Use as much milk as required for kneading.

4.Make balls of even size. Makes about 25-30.

5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.

6.When they rise up put back on fire and fry till medium brown.

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

8.Repeat for all the balls. When done pour the remaining syrup over the jamoons.

9.Microwave lightly or warn over boiling water before serving.

To make the syrup:

1.Take the sugar in a heavy pan and add water to just cover the sugar.

2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.

3.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings

Time required: 1 hr.

Shelf life :2-3 days, (1 week refrigerated)

Malai Ladoo

2007-10-06T06:29:00.001-07:00

Ingredients

1/2 cup condensed milk

250 gms. paneer (cottage cheese)

2-3 drops kewra essence

1/4 tsp. yellow colour

Method

1.Mash paneer.

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

3.Cook till thick and sides leave.

4.Add essence and remove from flame.

5.Mix well.

6.Pour on plate.

7.Cool. Make ladoos.

8.Sprinkle powdered elaichi and decorate.

Mava Burfi

2007-10-06T06:28:00.000-07:00

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.

Note: Burfi is usually cut into 1 1/2 inch squares.

Variation:

To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3

In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.

Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.

Continue as for mavaburfee.

Serves: 25 helpings

Time required:1/2 hr.

Shelf life: 10 days

Pedhas

2007-10-06T06:27:00.002-07:00

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.

Serves: 36 pieces

Time required: 1/2 hr.

Shelf Life: 15 days (refrigerated)

Rossogolla

2007-10-06T06:27:00.001-07:00

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.

Add essence and chill for at least 4 to 5 hours.

Serves: 6 helpings

Time required: 1/2 hour.

Rava (Semolina) Ladoo

2007-10-06T06:26:00.000-07:00

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.

Serves: 12 helpings

Time required: 1/2 hr.

Shelf life : 15 days

Beetroot Halwa

2007-10-06T06:25:00.002-07:00

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. Serve

hot, decorated with a chopped almond or pista.

Atte ka seera

2007-10-06T06:25:00.001-07:00

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

Dal ka seera

2007-10-06T06:23:00.003-07:00

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.

Serve hot especially on a cold day.

Chickoo Halwa

2007-10-06T06:23:00.001-07:00

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.

Doodhi Halwa

2007-10-06T06:22:00.001-07:00

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.

Carrot Halwa

2007-10-06T06:21:00.001-07:00

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. 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.

Badam ka seera

2007-10-06T06:20:00.001-07:00

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.

Decorate with chopped nuts and serve hot.

Kalakand (Milk Burfi)

2007-10-06T06:19:00.001-07:00

2 litres milk

1/2 to 3/4 cup sugar

chopped nuts to decorate (pista, almonds)

silver foil (optional)

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

Method

Boil half the milk and add the citric solution as it comes to boil

Switch 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.

Khajur Burfi or Rolls

2007-10-06T06:18:00.002-07:00

1 tin condensed milk

1 kg khajur deseeded (dates)

250 gm mixed dryfruits (badam, cashew, pista)

1/2 cup dessicated dry coconut

Method

Break up khajur coarsely

Add milkmaid and dryfruit all in a heavy, non-stick pan.

Cook on slow flame, stirring continuously.

Do not allow to stick to bottom.

It takes a while to cook

Stir gently till a soft lump forms.

Spread some of the coconut on a butter paper sheet.

Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.

Chill the rolls in the fridge

Cut into slices

Or set in a tray and cut into squares.

Kaju Barfi

2007-10-06T06:18:00.001-07:00

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, stirring continuously.

Once the sugar dissolves, add the cashew (powdered) 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.

Imarti

2007-10-06T06:16:00.002-07:00

Ingredients

2 cups urad dal

3 cups sugar

300 ml. water

saffron colour

1/2 tsp. cardomom ground

500 gms. ghee to fry

Method

1.Soak urad dal overnight in plenty of water.

2.Wash and drain. Grind to fine thick batter. Put water little by little.

3.Add colour and mix very well.

4.If using a mixie, beat the dal well by hand till fluffy after grinding.

5.Keep aside for 3 hours. More is weather is cold.

6.Make 1 tar sugar syrup as shown in introduction.

7.Add cardomom powder to syrup.

8.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.

9.Remove from ghee, drain and dip in hot syrup.

10.Soak for 3-4 minutes, drain and serve.

11.Repeat for remaining batter.

12.Make 4-5 imartis at a time, depending on size of frying pan.

Note:

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.

Making time: 1 hour (excluding soaking and keeping time)

Makes: 20 imartis

Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

Coconut Burfi

2007-10-06T06:16:00.001-07:00

Ingredients

250 gms. finely grated coconut

250 gms. sugar

150 ml. water

ghee for greasing plate

Method

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.

Use method as shown in introduction.

2.Warm coconut in heavy saucepan, pour in the syrup.

3.Stir well and cook till soft lump forms.

4.Spread in a greased plate. Cool.

5.Sprinkle cardamom powder (optional).

6.Cut into squares, store in airtight container.

Making time: 30 minutes

Makes: 20-25 pieces

Shelflife: 2 weeks

Patisa (Soan Papdi)

2007-10-06T06:15:00.001-07:00

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.

Making time: 45 minutes

Makes: 20 pieces (approx.)

Shelflife: 2 weeks