Komal

Preparation Time: 5 mins
Makes 4 servings
Ingredients

• 1 cup curds (dahi) , whisked
• 1 cup coconut milk
• 1 tbsp chopped coriander (dhania)
• 2 green chillies , slit green chillies
• 1 tsp sugar
• salt to taste
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 2 curry leaves (kadi patta)

Method

1. Combine the curds, coconut milk, coriander, green chillies and sugar along with1 1½ cups of water in a bowl and mix well till the sugar dissolves.
2. Add the salt, mix well and keep aside.
3. For the tempering, heat the oil in a small pan, add the cumin seeds, asafoetida and curry leaves.
4. When the seeds crackle, pour the tempering over the drink.
5. Remove the green chillies and discard them before serving.
6. Serve immediately.

Melon Panha

Preparation Time: 10 mins.
Cooking Time: Nil.
Makes 2 glasses.
Ingredients

• 2 cups muskmelon (kharbooja)
• 4 tbsp sugar
• 1/8 tsp cardamom (elaichi) powder
• 2 tsp lemon juice
• ice-cubes, to serve

Method

1. Combine the musk melon, sugar, cardamom powder and lemon juice and blend into a smooth purée.
2. Pour the melon mixture into 2 serving glasses, top with ice cubes and chilled water. Mix well.
3. Serve immediately

Mohanthal - A rich besan burfi

Ingredients

• Gram flour (besan) 2 cups
• Milk 4 tablespoons
• Ghee 3/4 cup + 1 tablespoon
• Sugar 1 1/2 cups
• Nutmeg powder a large pinch
• Green cardamom powder 1/4 teaspoon
• Almonds,blanched and slivered 10
• Pistachios,blanched and slivered 10

Method

1. Heat 2 tbsps milk in a non stick pan. Add 1½ tbsps ghee and heat till it melts. 
2. Place gram flour in a bowl, add the milk-ghee mixture and mix with fingertips till it resembles breadcrumbs.
3. Pass it through thick sieve, pressing lightly to remove lumps. Cook together ½ cup water and 1½ cups sugar to make a syrup. 
4. Heat ¾ cup ghee in a non stick pan, add the sieved gram flour and saute on medium heat, stirring continuously, till fragrant and dark in colour.
5. Cook the syrup till it gets 1½ string consistency. Grease an aluminium burfi tray. 
6. Add nutmeg powder and green cardamom powder to the gram flour and mix well. Set aside to cool completely.
7. Add 2 tbsps milk to the sugar syrup and mix well. Add the syrup, little by little, to the gram flour mixture and mix well.
8. Pour into the greased tray and spread evenly. 
9. Sprinkle almonds and pistachios over the gram flour mixture and press lightly. 
10. Set aside to cool completely. Cut into squares, separate the pieces and serve.

Carrot Chutney

Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings

Ingredients

1 cup grated carrot
1/2 cup chopped tomatoes
9 chopped green chillies
10 whole dry kashmiri red chillies
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
1 tbsp tamarind (imli) pulp

Method

Place the carrots in a microwave safe plate and microwave at high for about 5 mins.Microwave the tomatoes on high until cooked.Let it cool.Prepare the seasoning with the help of the above ingredients and grind them along with carrot and tomatoes.Finally add tamarind paste and grind again.Garnish with coriander leaves.

Rava Vadai

Preparation:null
Cook: null
Total Time: 0 mins
Servings:

Ingredients

150 gms semolina (rava)
75 gms finely chopped onions
150 gms potatoes,boiled and mashed
20 gms grated coconut
2 to 3 green chillies
5 gms ginger (adrak)
coriander (dhania) for decoration
salt to taste
2 cups oil for frying

Method

Mix all the above ingredients and make into a thick fine paste.Add only little water.Then make round vadas and put it in the heated oil.Fry the vadas till it becomes crispy.Serve the vadas hot with coconut chutney or tomato sauce.

Lassaniya Batakavada

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings

Ingredients

For The Stuffing
250 gms boiled and mashed potatoes
1 tbsp garlic (lehsun) paste
3 chopped green chillies
1/2 tsp ginger (adrak) paste
1/2 tsp freshly ground black pepper (kalimirch)
salt to taste
2 tbsp chopped coriander (dhania)
2 tbsp powdered sugar
a pinch citric acid (nimbu ka phool)
2 tbsp pomegranate seeds (anardana)
1 tbsp chopped cashewnuts (kaju)
1 tbsp raisins (kismis)

For Tempering
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1 tbsp sesame seeds (til)
1/2 tsp turmeric powder (haldi)

For The Batter
1 cup besan (bengal gram flour)
salt to taste
pinch of baking soda
oil for deep frying

Method

For the stuffing:
For the stuffing:In bowl take potatoes and add garlic paste,chilli,ginger paste,salt and pepper powder and mix well.Also add pomegranate seeds, kaju pieces and raisins and mix well.Heat oil in a small pan and add mustard, cumin seeds, fennel seeds, sesame seeds and let them crackle.Add this to the potato mixture and mix well.Than add coriander, sugar,citric acid and mix well.
For the batter
For the batterIn a bowl mix besan,salt,soda and water to make medium thick batter.Make balls of the potato mix and dip in the batter and deep fry in hot oil till golden and serve with tomato ketchup.

Chocolate Dipped Rasgulla

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings

Ingredients

5 rasgullas
1/2 cup melted chocolate

To Serve
1/4 cup chopped bananas
1/4 cup chopped strawberries

Method

Squeeze rasgulla well. Dip them in chocolate.Lift them up with tooth pick. Sprinkle flowers and keep it to set. Refrigerate it if required.And serve fresh with fresh chopped fruits.

Crunchy Paneer Fingers

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 servings

Ingredients

300 gms paneer , cut into strips
lemon juice to taste
1/2 tsp chilli powder
2 tbsp cornflour
4 tsp plain flour (maida)
freshly ground black pepper (kalimirch) powder to taste
1 cup boiled and chopped noodles
salt to taste
oil for deep frying

Method

Wash and cut paneer to finger size thin slices.Marinate with lemon juice , salt and red chilly powder.In a small bowl, prepare batter with corn flour, 2 tsp plain flour, pepper and salt.Add little water to make a thick paste.Keep the boiled noodles in a plate and sprinkle remaining maida .Heat oil in a fry pan and dip each paneer strip in the batter and deep fry till they turn golden brown and crisp from all the sides.Roll the paneer with boiled noodles, press a little to coat it well with noodles. Make the same for all paneer fingers and keep it aside.Once the oil is heated, drop the paneer fingers in hot oil and keep the heat in medium flame and fry gently till it turns golden brown.Drain and keep it in kitchen tissue.Serve hot with tomato ketchup.

Lasuni Baingan

Preparation:7 mins
Cook: 10 mins
Total Time: 17 mins
Servings: Makes 3 to 4 servings

Ingredients

4 brinjal (baingan / eggplant) , cut into 1cm by 3 sm pieces
5 garlic (lehsun) cloves , chopped
2 tsp chopped coriander (dhania)
2 tbsp oil
1 cup curds (dahi)
1 tbsp tomato puree
1 tbsp sliced tomatoes
1 tsp freshly ground black pepper powder
1 tsp chilli powder
salt to taste

Method

Heat the oil in a kadhai, add the brinjal and saute till they turn golden brown and soft.Sprinkle some salt and pepper powder and keep aside.Combine the curds, coriander, crushed garlic, tomato puree, salt and chilli powder and blend in a mixer till smooth.Pour the sauce over the fried brinjals and garnish with fresh sliced tomatoes.Serve hot.

Tri Rangi Paratha

Preparation:30 minutes
Cook: 15 minutes
Total Time: 45 mins
Servings:

Ingredients

For Stuffing
1 cup grated cauliflower
1 cup grated carrot
1 cup half crushed green peas
2 tbsp oil
a pinch of asafoetida (hing)
salt to taste
1/4 cup chopped coriander (dhania)
1 tbsp each pav bhaji masala and garam masala

For dough
1 cup whole wheat flour (gehun ka atta)
salt to taste
2 tbsp oil

Method


For stuffing
For stuffingGreat the cauliflower.half crush the green peas in mixi.Great the carrots also.In one kadai put 2 tbsp of oil add a pinch of hing. add greated caulifloer,carrot and green peas in that. cover it and tender it in steam.Add salt and garam masala powder and stir till all the water gets absorb. keep it aside to cool.
For dough
For doughIn one cup gehun atta add salt and 2 tbsp oil and make soft dough.Cover it with wet cloth and keep aside for 15 to 20 minuts.Now take out the dough and divide it into 8 equal parts.Take one part roll small puri and put some stuffing in that.Cover it like kachori and roll it thin like paratha.Heat the tava and roast the paratha brown both the sides.

Phudina Pesto

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 to 7 servings

Ingredients

2 cups mint leaves (phudina)
1/4 cup roasted and powdered walnuts (akhrot)
2 tbsp olive oil
salt to taste
1 tsp freshly ground black pepper (kalimirch) powder
2 tbsp grated processed cheese
1 tsp lemon juice
2 tsp powdered sugar , optional

Method

Take a mixture grinder and combine all ingredients in it.Crush it to thick paste, using little water if required to adjust the consistency.Serve it fresh or store chilled.

Strawberry Basundi

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 servings

Ingredients

10 cups milk
12 strawberries , hulled and chopped
12 strawberries , hulled , chopped and pureed
10 to 12 almonds (badam) , blanched and sliced
3/4 cup sugar
1 1/2 tbsp sunflower seeds (surajmukhi ke beej) (charoli/chironji)

Method

Heat milk in a thick-bottomed pan stirring continuously. When it comes to a boil, lower the heat and boil till it reduces to half the original quantity.Add the sugar, chironji and almonds and mix well.Remove from flame and let it cool to a room temperature.When cool, add the strawberry puree and mix well.Garnish with chopped strawberries.Serve chilled.

Chatpata Paratha

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 parathas

Ingredients

To Be Mixed and Grounded Together For The Stuffing
200 gms roasted and de-skinned groundnuts
1 garlic clove
4 green chillies
1/2 tsp cumin seeds (jeera)
salt to taste
1/2 tsp dried mango powder (amchur)

For The Dough
2 cups whole wheat flour (gehun ka atta)
1 tsp oil

Other Ingredients
oil for cooking
ghee for serving

Method

For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 4 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.

Parippu Kari

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 5 to 7 servings

Ingredients

1 tbsp coconut oil
250 gms split moong dal (split green gram)
1 cup grated coconut
1/2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
salt to taste

Method

Heat the oil in a pan, add the moong dal and saute for 10 minutes.Add the salt and 2 cups water, mix well and cook till the moong is cooked and water is evaporated.Meanwhile, combine the coconut and cumin seeds and blend in a mixer till smooth.Add the paste to the coconut, mix well and cook for 5 minutes, while stirring continuously.Heat 1 tsp oil in a small pan and add the curry leaves.Add this to the moong dal and mix well.Serve hot.

Mixed Flour Thalipeeth

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 3 to 4 servings

Ingredients

1 cup jowar (white millet) flour
1/4 cup besan (bengal gram flour)
1/4 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
salt to taste
1/2 cup grated cucumber
3/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/4 tsp chaat masala
oil for cooking
water as required

Method

Mix all the above ingredients except oil and knead into a soft dough.Divide the dough into 4 to 5 balls and keep aside.Heat a tava and grease it with 2 tsp oil.Take a ball and put it on the greased tava and flatten it with your hand till it becomes medium chapati size.Make 2-3 holes with your finger and put little oil in each whole.Cook both sides on medium heat,till it becomes light brown in colour.Repeat with the remaining balls to make more thalipeeths.Serve hot.

Palak Paneer

Preparation:7 mins
Cook: 15 mins
Total Time: 22 mins
Servings: Makes 3 to 4 servings

Ingredients

400 gms spinach (palak)
200 gms paneer (cottagte cheese) cubes
1/2 cup chopped onions
3 tsp chopped garlic (lehsun)
2 chopped green chillies
1/2 tsp asafoetida (hing)
1 tsp cumin seeds (jeera)
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 cup curds (dahi)
1 tsp oil
salt to taste

Method

For making the palak puree
For making the palak pureeIn a vessel heat 8 cups of water and cook the spinach leaves for about 3 to 4 minutes max.Immediately drain the hot water and refresh the spinach leaves with cold water.Put the spinach leaves in a blender and blend for 1 to 2 minutes to make the puree.
For the remaining process
For the remaining processIn a pan heat 1 tsp of oil. Add cumin seeds, asafoetida, onions, garlic, green chilli, turmeric powder, chilli powder, coriander powder and salt and mix well.Once all the masala is nicely cooked add the curd and saute for 2 to 3 minutes.Add the spinach puree and mix well.Add the paneer cubes and gently mix it with the gravy.Cover the lid of the pan and cook for another 4 to 5 minutes.Serve hot with naan, rotis or phulkas.

Poondu Puli Kulambu

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 5 servings

Ingredients

3 tbsp sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
asafoetida (hing) (hing)
a few curry leaves (kadi patta)
3/4 cup chopped garlic (lehsun)
1/2 cup shallots (madras onions)
3 chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp sambhar masala
salt to taste
2 tbsp tamarind (imli) pulp

Method

Heat the oil in a pan, add fenugreek seeds, mustard seeds and urad dal wait it for splutter.Add the shallots sauté for 2 minutes.Add garlic and sauté for 2 minutes.Add the tomatoes and sauté for 5 minutes and add the turmeric powder, sambhar masala, coriander powder and salt, mix well and sauté till the raw smells goes.Add the tamarind extract to the masala, cover and cook for 10 minutes.Serve hot with rice.

Paneer Pulao

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings

Ingredients

1 cup cooked long grained rice
2 tbsp chopped canned pineapple
1/4 cup steamed sprouted moong (whole green gram)
1/4 cup chopped paneer (cottage cheese)
2 tbsp chopped red capsicum
1 tbsp ghee
2 tsp cumin seeds (jeera)
salt to taste
1 tsp freshly ground black pepper powder
1 tbsp finely chopped dill leaves
a few cashewnut (kaju)
a few raisins (kismis)
2 small bayleaf (tejpatta)
1/2 tsp nutmeg (jaiphal) powder
1 tbsp olive oil

Method

Apply the olive oil, salt, pepper and nutmeg powder to panner pieces and keep aside.Heat the ghee in a broad pan and add the cumin seeds.When the seeds crackle, add the bayleaf, dill leaves and saute for 1 minute.Add the vegetables and pineapple and saute for a minute.Add the rice, remaining seasonings, pneer pieces and cashewnuts and raisins and mix well.Serve hot with curds.

Rajma Sundal

Preparation:8 hrs
Cook: 10 mins
Total Time: 4908 hours 10 minutes
Servings: Makes 1 to 2 servings

Ingredients

1 cup rajma (kidney beans) / red
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
few curry leaves (kadi patta)
1 dry red chili
salt to taste
1 to 2 tbsp freshly grated coconut
few freshly chopped coriander (dhania) leaves
water as required

Method

Wash and soak rajma overnight or for almost 8 hours.Drain the water.Add water and salt and pressure cook for 7 to 8 whistles.Allow the steam to escape before opening the lid. Drain the water and keep the rajma aside.Heat oil in a pan. Add the mustard seeds, asafoetida , dry red chili by tearing it into half and curry leaves and saute for a minute.Add boiled rajma and stir.Add the freshly chopped coriander leaves and freshly grated coconut and switch the flame off.Healthy rajma sundal is ready.

Rasgulla Pudding

Preparation:null
Cook: null
Total Time: 0 mins
Servings:

Ingredients

12 Rasgullas
1 party pack of vanilla ice-cream
2 dairy milk chocolate
Praline Powder to serve

Method

Squeeze the rasgullas and layer out in a dish.Melt the ice-cream and spread it over rasgullas generously.Grate the chocolate and sprinkle over the ice-cream covering properly.Kep in refrigerator for atleast 2 hours.Chill and sprinkle praline powder and serve.

Masala Vadai

Preparation:null
Cook: null
Total Time: 0 mins
Servings:

Ingredients

1/2 cup toovar (arhar) dal
5 red chillies
salt to taste
a pinch asafoetida (hing)
1/2 tsp chopped onions
1/2 tsp fennel seeds (saunf)
4 green chillies, chopped
1/2 \" ginger (adrak), chopped
a bunch curry leaves (kadi patta)
a pinch of soda bi carb
oil to deep fry

Method

Soak gram dhal, toor dhal in water for an hour.Grind the soaked dhal along with red chillies, asafoetida and feenel seeds into a coarsepaste. don''t add much water.Add chopped onion, green chillies, ginger, salt sodium bicarboante, curry leavesMix thoroughly.Make the balls, flatten and deep fry medium or golden color.Serve vadai with cocount chutney.

Dahiwala Aloo

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 servings

Ingredients

2 1/2 cups peeled baby potatoes
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
2 bayleaf (tejpatta)
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
3 to 4 curry leaves (kadi patta)
1 slit green chilli
2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 cup beaten curds (dahi)
2 tbsp ghee
salt to taste

For The Garnish
2 to 3 tbsp chopped coriander (dhania)

Method

Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida.When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.Add 1/2 cup of water, mix well and bring to a boil.Add the curds and bring to a boil, while stirring continuously.Garnish with the coriander.Serve hot.

Sakinalu

Preparation:10 mins
Cook: 2 hrs
Total Time: 1302 hours 10 minutes
Servings: Makes 4 servings

Ingredients

2 cups rice (chawal)
1/4 cup sesame seeds (til)
2 tsp carom seeds (ajwain)
salt to taste
oil for deep frying

Method

Wash the rice and soak it in water for 4 – 5 hrs.Drain the water. Dry the rice on thin cloth for 25 mins.Grind it as fine powder.In a large bowl add the rice flour, ajwain, sesame seeds, salt and mix well.Now add water slowly to get proper consistency. The dough should not be too watery or to thick.Take a bowl of water and wet your hands.Take small quantity of the dough and make round thin circles with your fingers on a cloth.The cloth will absorb the water in the flour.Leave it for some time.Heat oil in a deep pan, deep fry the sakinalu until it turns golden brown.Cool it.Store in air tight container.

Sweet Poha

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 4 serving

Ingredients

4 cups soaked puffed rice (kurmura)
1/2 cup grated jaggery (gur)
1 tsp cardamom (elaichi) powder
2 tbsp grated coconut

Method

combine all the ingredients in a bowl and mix well using hands till jaggery is dissolved.Serve immediately or use as filling in dosas.

Hariyali Chutney

Preparation:5 mins
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 7 to 8 servings

Ingredients

250 gms coriander (dhania)
2-3 green chilli
1 tbsp lemon juice
salt to taste
1/2 tsp cumin seeds (jeera)
sugar to taste
1 tsp chopped ginger (adrak)
2 tsp peanuts
2 tsp dessicated coconut
1/4 cup curds (dahi)

Method

Combine all the ingredients and blend in a mixer till smooth.Serve immediately or store refrigerated.

Suva and Panneer Pancakes

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings

Ingredients

For The Batter
1/2 cup moong (whole green gram) dal flour
2 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
coriander (dhania) powder to taste
2 tsp ginger (adrak) paste
2 tsp green chilli paste
2 tbsp chopped dill (shepu / suva bhaji)
2 tsp oil

For The Topping
2 tbsp chopped onions
1/4 cup chopped paneer (cottage cheese)
1/4 cup boiled sweet corn kernels (makai ke dane)
salt and freshly ground black pepper (kalimirch) powder to taste

Method

For batter
For batterCombine all the ingredients in a deep bowl and make a thin batter.Heat tava hot.Sprinkle water and wipe it.Pour laddleful of batter on it and make 4\" round.Spread the topping on it and roast.The base will turn brown and top will dry.Sprinkle some oil on top and turn it over.Roast it for a minute and turn.Garnish it with carrot flower, one each in the center of the pancake and serve fresh with tea and chutney.

Cabbage Idli

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 3 to 4 idlis

Ingredients

1/2 cup toovar (arhar) dal
1/2 cup long grained rice (basmati)
1/4 cup freshly grated coconut
10 whole dry kashmiri red chillies
1 tbsp tamarind water
1 cup finely chopped cabbage
1/2 cup finely chopped onions
salt to taste
oil for greasing

Method

Clean,wash and soak toovar dal and rice together for 2 hours.Combine the coconut, red chillies and tamarind in a mixer and blend into a coarse paste by adding little water.Add the toovar dal and rice and blend again into a medium consistency paste.Add the salt and blend in a mixer again.Transfer the ground masala into a bowl and add cabbage and onions and mix well.Pour the mixture into greased idli moulds and steam in a steamer for 25 minutes.Serve hot by sprinkling oil while eating.

Sausage & Pineapple Kebabs

Preparation:10 minutes
Cook: 10 minutes
Total Time: 20 mins
Servings:

Ingredients

4 4-oz bratwurst sausages, cut in 6 slices
6 1 1/2\" cubes of fresh pineapple
6 1 1/2\" sqaure cubes of onion
6 cherry tomatoes
1/4 cup mango juice
1 tsp honey
1 tsp chopped fresh basil

Method

Thread sausage, pineapple, onion & tomato alternately on skewers.Brush with mix of nectar, honey & basil.Grill 4\" per side, brushing and turning.Serve for breakfast.

Raita

Preparation:10
Cook: 10
Total Time: 20 mins
Servings:

Ingredients

3 tbsp grated coconut
4 green chillies
1/2 \" piece ginger (adrak), chopped
1 bunch coriander (dhania), finely chopped
1 cup curds (dahi), mixed well
salt to taste

For Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
1 cup cumin seeds (jeera)
1 red chilli, halved
1/4 tsp asafoetida (hing)
a few curry leaves (kadi patta)
1 1/2 tsp oil

Method

Grind the coconut, green chilies, ginger, and part of the coriander leaves to a fine paste.Add to the curds and mix well. add salt.Heat the oil. add all the ingredients or tempering.When the mustard seed splutter and the dals turn golden, add to the salad.Garnish with the rest of the chopped coriander leaves.

Saunf Rice

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 6 servings

Ingredients

1 cup soaked long grained rice (basmati)
1/4 cup roasted fennel seeds (sauf) powder , tied in a muslin cloth
salt to taste
1 tbsp olive oil
1 tsp cumin seeds (jeera)
1 tsp coarsely crushed roasted fennel seeds (sauf) powder
2 tbsp chopped coriander (dhania)
roasted cashewnuts (kaju) for garnishing

Method

Heat enough water in a deep pan, add the rice, fennel seeds tied in cloth and salt, mix well and cover and cook till the rice is cooked.Remove the fennel seeds potli and discard. Keep aside covered.Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the fennel seeds and cooked rice and mix well.Add the coriander and mix lightly.Serve immediately garnished with roasted cashewnuts.

Paneer Malabar

Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings

Ingredients

250 gms paneer (cottagte cheese) cubes
1/4 cup capsicum cubes
1/2 cup coconut milk
1 chopped onions
1/4 cup tomato cubes
2 chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
2 tsp oil
salt to taste

Method

Heat the oil in a kadhai and add the onions, tomatoes, capsicum, green chillies and saute for 3 to 4 minutes.Add the asafoetida, turmeric, coriander powder, cumin seeds powder, chilli powder and salt and mix well for 3 to 4 minutes.Add the coconut milk and mix well and cook for 1 minute.Add the paneer cubes to the coconut gravy and gently stir for 1 minute.Cover the pan with a lid and cook on a slow flame for another 3 to 4 minutes.Serve hot with rotis or phulkas.

Kosambari

Preparation:15 mins
Cook: 5 mins
Total Time: 20 mins
Servings: Makes 4 serving

Ingredients

1/4 cup yellow moong dal (split yellow gram)
1/4 cup chopped cucumber
1/4 cup chopped carrots
2 tsp chopped capsicum
2 tsp chopped tomatoes
1/2 tsp lemon juice
1/4 cup freshly grated coconut
2 to 3 tbsp flaxseeds

For The Seasoning
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp chopped ginger (adrak)
2 chopped green chillies
a pinch asafoetida (hing)

Method

Soak moong dal for 1 hour. Drain the water well.Add chopped cucumber, carrots, capsicums and tomatoes to the above.Heat a tsp of oil, add mustard seeds, when mustard splutters, add ginger, green chillies, asafoetida and saute for a few seconds. Add it to the lentil mixture.Add salt, juice of half a lemon and mix well.Finally add grated coconut and flaxseeds and mix gently.Serve"}]

Soya Bomb Spring Dosa

Preparation:10 mins
Cook: 35 mins
Total Time: 45 mins
Servings: Makes 6 serving

Ingredients

readymade dosa batter

For The Soya Keema
150 gms boiled soya keema, refer handy tip
2 tsp freshly ground black pepper (kalimirch)
salt to taste
4 to 5 tsp olive oil
1 tbsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/3 cup french beans sliced diagonally into thin pieces
1/2 cup carrot juliennes
1/2 cup capsicum juliennes
1/2 cup thinly sliced cabbage
1/3 cup chopped spring onions
1 tsp soy sauce
2 tbsp tomato ketchup
1 tbsp chilli sauce
1/2 cup chopped coriander (dhania)

Method

Heat 2 teaspoon oil in a pan on a medium flame. Add garlic , ginger and onions, sauté for 2 minutes, then add French bean andsaute again for 2 to 3 minutes, then add carrots , capsicum, cabbage and spring onions.Mix well and sauté for another 5-6 minutes or until veggies are soft and almost done .Add soya keema and mix well.Add soy sauce, tomato ketchup and chilli sauce, mix well .Cook for 2 minutes add salt , pepper powder and coriander and mix well and switch off the gas.
How to proceed
How to proceedHeat and grease a a non-stick tava (griddle), pour a 1/2 - 3/4 cup of the batter on it and spread it in a circular motion to make a circle.Drizzle 1/2 teaspoon oil and cook for a minute when one side is done , flip over to the other side and cook for a few seconds.Again flip over and spread some soya bomb mxyure on one side of the dosa and roll tightly or put the filling in the center of the dosa and fold the side.Cook for 30 seconds , transfer to a plate and slice diagonally and serve immediately.
Handy tip
Handy tipTo make soya keema, soak soya chunks or granules in hot water till they soften, discard the water and rinse in cold water, squeeze off the excess water and blend the chunks in a mixer to the desired texture.

Rice Pori Upma

Preparation:6 mins
Cook: 10 mins
Total Time: 16 mins
Servings:

Ingredients

Ingredients:
1 packet of rice pori
1 tbsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
curry leaves (kadi patta)
turmeric powder (haldi) (optional)
oil for frying
salt to taste
1 onion, finely chopped
2 green chillies

Method

Soak rice pori in water for half-an-hour before preparing upma.In a dry pan, pour two tablespoons of oil.Heat the oil for two minutes.Put the mustard seeds,ural dal and fry them well.Add finely chopped onion, green chillies,salt and mix them well.Add the rice pori without any water in it.Fry them well for 5 to 9 mins till the rice pori is cooked well.Add curry leaves just before turning off the gas stove.

Mooli ka Thepla

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 9 theplas

Ingredients

1 cup grated radish (mooli)
1/2 cup finely chopped radish leaves (mooli ke patte)
1/4 cup finely chopped onions
2 tsp oil
1 tsp cumin seeds (jeera)
2 cups whole wheat flour (gehun ka atta)
salt to taste
2 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
2 tsp ginger-green chilli paste
1 tbsp oil
oil for cooking

Method

Heat oil in a kadhai and add the cumin seeds.When the seeds crackle, add the radish and radish leaves and onions and saute for 5 minutes.Cool and keep aside.Combine the wheat flour, prepared radish mixture and remaining ingredients in a bowl and knead into a soft dough, using little water.Divide the dough into 9 equal portions and roll each portion into a circle of 5\" diameter and 2mm thickness.Cook on a tava using oil till golden brown spots appear on both the sides.Serve hot.

Chapati Poha

Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 to 5 servings

Ingredients

5 left over chapatis
1 tsp oil
2 medium onions , sliced
5 chopped green chillies
4 to 5 curry leaves (kadi patta)
3 cups shredded cabbage
1 cup green peas
1 cup carrot , chopped
1/2 cup peanuts
1 capsicum , cut lenght wise
1/2 tsp green chilli sauce
1/4 cup chopped coriander (dhania)
salt to taste
1 tsp turmeric powder (haldi)

Method

Cut the chapatis in to small pieces using hands and keep aside.Heat the oil in a kadhai, add the mustard seeds.when the seeds crackle, add the onions, green chilles and curry leaves and saute for couple of minutes.Add the vegetables and saute till veggies are half cooked.Add the chapatis and saute for 5 minutes.Add the groundnuts and saute for 2 minutes.ADd the chilli sauce and mix well.Add the coriander and mix well.Serve hot.

Tarkari Malve

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings:

Ingredients

ginger (adrak) - medium size
4 to 5 cloves (laung / lavang)
1 1/2 inch cinnamon (dalchini)
4 to 5 tbsp grated coconut
1/2 cup oil
1/2 cup fenugreek (methi) leaves
1/4 cup chopped coriander (dhania)
1/2 tsp turmeric powder (haldi)
salt - according to your taste
8 to 10 green chillies depending on your taste

Method


To make a paste:
To make a paste:Take a kadai add 1tsp oil and fry onions, 1/2 coconut, lavan, cinamon, galic, ginger together and make a paste adding corriander leaves while grinding the above and keep the paste aside.
to prepare the sabzi:
to prepare the sabzi:Take a panHeat the remaining oilAdd onions and fry well then add tomatoes and cook till the tomatoes are fully done then add all the vegetable(after chopping)and fry well ,add turmeric , salt with little water and leave till the vegetables are half done.Then add the paste to the vegetables and cook till the vegetables are done and smell of the raw coconut goes.Serve with chappatis or any kind of rotis naans or any kind breads.

Stuffed Karela

Preparation:15-20 mins
Cook: 10 mins
Total Time: 30 mins
Servings:

Ingredients

3 tbsp oil
1 tbsp chopped garlic (lehsun)
1 tbsp coriander (dhania) powder
1 tsp fennel seeds (saunf)
1 potato, grated
50 gms grated paneer (cottage cheese)
5 tsp chilli powder
a pinch of black salt (sanchal)
salt to taste
5 tsp dried mango powder (amchur)
1/4 tsp garam masala
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped green chillies
1/2 tsp chopped coriander (dhania)
For Scraping Of Karela
4 bitter gourd (karela)
oil to fry
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp coriander (dhania) , cumin seeds (jeera) , chilli powder , haldi, salt and lemon juice

Method

? peel karela & deseed. rub with salt & haldi & keep aside, don?t discard the peel? heat oil in a pan . add chopped garlic, crushed coriander seeds, saunf,peel of karela, potato, paneer & all dry masalas? also add chopped ginger, chilli & dhaniya? stuff karela with this mixture & tie with a thread? shallow fry in a pan & keep asideCoating :? heat oil in the same pan? add peel of karela, saute for 2 ? 3 minutes? add all paste & spices? add fried karela?s into this mixture & stir for 1-2 minutes? finally garnish with chopped coriander"}]

Healthy Hearts

Preparation:8 hrs
Cook: 10 mins
Total Time: 4908 hours 10 minutes
Servings: Makes 4 to 8 servings

Ingredients

2 cups mixed dal
2 tbsp finely grated paneer (cottage cheese)
2 tbsp curds (dahi)
1 cup finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
salt to taste
oil for cooking

Method

Soak all mix dals for 8 hours.Make fine paste with curd in a mixer.Add coriander, paneer,salt,cumin seeds and mix well.Make heart shape pudlas on hot oiled tavaCook both sides of hearts.Serve hot with tomato sauce and pudina chutney.

Aaloo Tamatar Subzi

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings

Ingredients

3 cups sliced potatoes
oil for deep frying
2 tbsp oil
7 curry leaves (kadi patta)
2 tsp chopped green chillies
1 cup chopped tomatoes
2 tbsp achar masala mix
salt to taste
1 tsp lemon juice

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Heat the oil in a kadhai and deep fry the potatoes till they turn golden brown from all the sides. Drain on an absorbent paper and keep aside.Heat the oil in a broad pan, add the curry leaves, green chillies, tomatoes and the achar masala mix, mix well and cook till the oil forms a separate layer on top.Add the fried potatoes, salt, lemon juice and little water, mix well and simmer for 5-7 minutes.Serve hot garnished with coriandetr.

Navratri Special Khichdi

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 2 to 3 servings

Ingredients

100 gms sago (sabudana)
100 gms boiled and deep fried potato cubes
50 gms roasted and crushed peanuts
4 chopped green chillies
15-20 curry leaves (kadi patta)
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
1/2 tsp cumin seeds (jeera)
salt to taste
1 tbsp ghee
1 tbsp pomegranate (anar)
1 tbsp chopped mixed fruits
1 tsp sugar

Method

Soak sabudana in water for 3 minutes, drain out water and keep sabunana with little water for 2 hours and keep aside.Heat the ghee in a kadhai, add the cumin seeds, green chillies, curry leaves and saute for few seconds.When the seeds crackle, add the soaked sabudana, groundnuts, fried potatoes, salt, lemon juice and sugar and mix well.Transfer in a serving bowl and serve hot garnished with fruits and coriander.

Hurry Matar

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 4 servings

Ingredients

1 1/2 cups frozen green peas
1/2 cup chopped onions
a pinch of asafoetida (hing)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
2 chopped green chillies
salt to taste
little sugar
little lemon juice

For Serving
beaten curd
roasted cumin seeds (jeera) powder
3/4 tbsp chopped coriander (dhania)

Method

Place the green peas in a deep pan, add enough water and salt and cook till the peas become tender.Heat the oil in a pan, add the asafoetida and cumin seeds.When the seeds crackle, add the onions and saute till the onions turn translucent.Add the green chillies, red chilli powder and peas along with salt ,sugar add lemon juice and mix well.Remove from the flame and transfer in a serving bowl.Pour the curds, cumin seeds powder and coriander and serve immediately.

Rasgulla Delight

Preparation:15 min
Cook: nil
Total Time: 15 mins
Servings:

Ingredients

6 Rasgullas
200 to 300 gms fresh cream
4 to 5 tbsp icing sugar
mixed fruits (apple, mango, strawberry, pineapple)
grated chocolate

Method

Grain rasgulla from the sugar syrupArrange each rasgulla in a seperate bowl Beat the cream with icing sugarSpread the cream evenly over each rasgullaSet in the fridge for 2-3 hoursCut fresh fruit into small squaresArrange in each bowl Sprinkle greated choclateKeep in fridge and serve cool"}]

Nankhatais

Preparation:10minutes
Cook: 15 minutes.
Total Time: 25 mins
Servings:

Ingredients

1 kg plain flour (maida)
1/2 kg powdered sugar
1/2 ltr oil
1/2 tsp baking soda
1/2 cup powdered almonds (badam)
1 tsp cardamom (elaichi) powder
1 tbsp besan (Bengal gram flour)

Method

Sieve the flours,suger, baking powder and cardamom powder, almond and mix well.Knead the soft dough with oil.Divide the dough into 40 portions and shape into balls.press each ball on your palm and place on a gresed baking tray, leaving some space in between to rise.Bake in a moderately hot oven for fifteen minutes.

Stuffed Thepla

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings

Ingredients

For The Thepla
2 cups whole wheat flour (gehun ka atta)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp coriander (dhania) seeds powder
2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp asafoetida (hing)
salt to taste
1 tbsp oil
1 tsp powdered sugar

For The Stuffing
1/2 cup boiled and mashed potatoes
2 tsp oil
1 tsp cumin seeds (jeera)
salt to taste
1/2 tsp turmeric powder (haldi)

Method

For the stuffing
For the stuffingHeat oil in a pan and add the cumin seeds.When the seeds crackle, add the turmeric powder and potatoes along with salt, mix well and saute for 1 minute.Remove from the flame and keep aside.
For the theplas
For the theplasCombine all the ingredients in a deep bowl and knead a semi soft dough.Make 2\" puris.Fill each with the above filling.Gather the sides and seal the filling in the center.Press it well and roll again to 5\" diameter circle.Heat tava and roast the stuffed thepla with oil.Serve fresh and hot with curds or pickle.

Hariyali Corn Stuffed Panki

Preparation:12 mins
Cook: 25 mins
Total Time: 37 mins
Servings: Makes 20 pankis

Ingredients

For The Batter
ragi (nachni / red millet) flour
1/2 cup wheat flour
2 tbsp curds (dahi)
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp sesame seeds (til)
a pinch of baking soda
2 tsp oil
salt to taste

To Be Mixed Together For The Filling
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup finely chopped spinach (palak)
1/4 cup freshly grated coconut
2 finely chopped dates (khajur)
finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
2 tbsp coriander (dhania) leaves
1 tsp lemon juice
salt to taste

Other Ingredients
banana leaves (kele ka patta) cut into square pieces or roundels

Method

Combine all ingredients for the batter in a bowl, add enough water and mix well to make a thick batter.Apply a little oil on one side of each banana leaf and keep aside.Heat a non-stick tava, grease it with a little oil.Spread some batter on to a greased side of the banana leaf and spread it evenly to make a thin layer.Place it on the hot tava, sprinkle a little stuffing on it, cover with another banana leaf (oily side down) and cook till light brown spots appear on the the bottom banana leaf, flip the panki and cRepeat with the remaining ingredients to make 19 more pankis and serve hot in the leaves with oil and methia (gujarati pickle) masala or green coriander-coconut chutney or tomato ketchup.
Variation:
Variation:For a different flavour you can use Turmeric Leaves or Corn Cob Leaves instead of Banana Leaves.You can make a half moon shaped panki by spreading the batter on one half of the greased side of a round banana leaf, spread the filling on it and fold the other side over the batter.

Ridge Gourd and Tomato Chutney

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 2 to 3 servings

Ingredients

2 ridge gourd (turai)
3 tomatoes
salt to taste
3 tsp oil
mustard seeds ( rai / sarson)
urad dal (split black lentils)
4 to 5 fenugreek (methi) seeds
8 whole dry kashmiri red chillies
4 green chillies
1/4 tsp asafoetida (hing)
2 tsp tamarind (imli) pulp
turmeric powder (haldi)

Method

Heat the oil in a pan and add the mustard seeds and urad dal.When the seeds crackle, add the remaining ingredients, except ridge gourd and tomatoes and mix well.Saute for 3 minutes and keep aside to cool.Blend in a mixer till smooth. Keep aside.Heat the oil in same pan, add the ridge gourd till it turns soft.Add the tomatoes and cook till soft. Keep aside to cool down.Blend the mixture along prepared masala mixture till smooth.Serve or store chilled.

Broccoli vada

Preparation:null
Cook: 0 mins
Total Time: 0 mins
Servings:

Ingredients

20 nos Broccoli florets
1 cup Bengal gram
1 no Onion
2 nos Green chili (finely chopped)
3 clove Garlic (crushed)
1 inch Ginger (crushed)
¼ tsp Cumin seeds
¼ tsp Fennel seeds
¼ tsp Asafoetida
1 pinch Turmeric powder
10 nos Curry leaves
5 stks Coriander leaves
1 tsp Salt (or to taste)
2 cup Oil

Method

Soak bengal gram for at least an hour, wash and drain completely using a colander. grind to coarse texture along with green chili, without adding any water. wash and separate the broccoli into small florets or chop them finely. to the ground dal mixture, add chopped onions, broccoli florets, crushed ginger, garlic, cumin seeds, fennel seeds, asafo"}]

Cholar Dal

Preparation:30 mins
Cook: 10 mins
Total Time: 40 mins
Servings: Makes 2 servings

Ingredients

1/2 cup soaked chana dal (split bengal gram)
1 tbsp grated coconut
2 tbsp. mustard (rai / sarson) oil
1/2 tsp cumin seeds (jeera)
1 cinnamon (dalchini) stick
3 cloves (laung / lavang)
2 cardamoms
2 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
1 tsp grated ginger (adrak)
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
1 tsp ghee

Method

Pressure cook the soaked chana dal till soft but not mushy.Heat oil in a pan and temper with cumin seeds, cinnamon, cardamom, cloves, bay leaves and red chillies.After they stop spluttering, add the ginger and coconut and saute till the coconut turns slightly brown.Add the cooked dal, salt, sugar, turmeric powder and 1/2 cup water.Simmer for 5 minutes in low flame.When done, add ghee and serve.

Mango Burfee

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 10 to 20 servings

Ingredients

1 cup mango pulp
1 cup semolina (rava)
2 cups sugar
2 cups milk
2 tbsp freshly grated coconut
1 tbsp ghee
1/4 tsp powdered cardamoms

Method

Boil milk with sugar in a deep pan.Heat one tbsp of ghee in a non-stick pan and saute the semolina till it is light brown.Pour the sweetened boiled milk and add coconut , mango pulp, khoya and cardamom powder.Cook on slow flame stirring continuously.When the mixture thickens , pour into a greased tray.Garnish with almonds and cahews.Cut into desired shapes and serve.

Vermicelli Pakoda

Preparation:20 min
Cook: 20 min
Total Time: 40 mins
Servings:

Ingredients

2 cups vermicelli (seviyan)
1 1/2 cups besan (Bengal gram flour)
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 pinch of asafoetida (hing)
chopped coriander (dhania)
salt to taste
oil for frying
1/4 tsp ginger-garlic (adrak-lehsun) paste

Method

Boil vermicelli (untill half cooked)and then drain out the excess water and pour cold water and drain again. Add tsp of oil to that (this will seperate the vermecelli and would soften them) ,keep aside. Mix all the ingredients above and add it to the vermicelli . Make a proper batter adding enough water for pakodas Pour oil in the pan and deep fry these pakodas Serve hot with any chutney or ketchup.

Quick Curd Rice

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 servings

Ingredients

1 cup raw rice (chawal)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
2 to 3 whole dry kashmiri red chillies
5 to 6 curry leaves (kadi patta)
3 to 4 green chillies
500 gms fresh curds (dahi)
salt to taste

Method

Cook the rice in boiling water till soft and keep aside.Heat the oil in a kadai and add the cumin seeds and mustard seeds.When the seeds crackle, add the urad dal, chana dal, red chillies, green chillies and curry leaves and saute till the dals turn golden brown in colour.Add this tempering to the curds and mix well.Add the rice and salt and mix well.Serve garnished with coriander.

Jhatpat Nutty Kheer

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings

Ingredients

100 gms rice (chawal)
1 ltr milk
5 tbsp cream
1/4 cup chopped mixed nuts
80 gms sugar

Method

Clean and wash the rice with enough water and transfer in a pressure cooker along with the milk.Pressure cook for 10 minutes and allow the steam to escape before opening the lid.Add the malai and sugar, mix well and cook for 5 minutes.Remove form the flame, add the nuts and cardamom powder and mix well.Serve hot or chilled garnished with almonds.

Aaloo Kofta

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings

Ingredients

7 potatoes , boiled and peeled
1/2 tsp chopped ginger (adrak)
2 tsp powdered cumin seeds (jeera)
2 tsp coriander (dhania) seeds power
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp kashmiri red chilli powder
salt to taste
1/2 tsp sugar
2 tbsp cornflour
2 large tomatoes , grated
2 tbsp cashewnut (kaju) paste
2 cardamoms
1 cinnamon (dalchini) stick
2 cloves (laung / lavang)
100 gms butter
10 raisins (kismis)
10 cashewnuts (kaju) , broken into pieces
oil for deep frying

Method

Mash the potatoes in a bowl, add the cornflour, cumin powder, coriander seeds powder, kashmiri chilli powder, salt and mix well.Divide the mixture int0 10 equal portions and shape them into small balls.Fill little butter, one raisin, one or two pieces of cashewnut inside each ball.Heat the oil in a kadhai and deep fry the balls until golden brown. Keep aside.Heat 2 tbsp oil in a pan, add the cardamon, cinnamon, clove, ginger paste, grated tomato, cashewnut paste, saute for 1 min.Add the powdered cumin seeds, coriander seeds powder, chilli powder, kashmiri chilli powder, turmeric powder, salt, sugar and saute till the oil separates.Add 2 cups water and mix well nad simmer for 15 minutes.Add the koftas and bring to boil.Serve hot.

Baingan Bharta

Preparation:45 mins
Cook: 25 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 servings 4

Ingredients

4 brinjals
250 gms tomato pulp
250 gms chopped onions
4 green chillies
a pinch asafoetida (hing)
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp lemon juice
oil for cooking
salt to taste
2 tsp chopped coriander (dhania)

Method

Wash and roast the brinjal on an open flame till they turn soft and tender from inside.Cool and peel the skin and mash them well and keep aside.Mash the tomatoes as well and keep aside.Heat the oil in a pan and add the cumin seeds.when the seeds crackle, add the asafoetida and saute for 10 seconds.Add the ginger, garlic and green chillies and saute for a minute.Add the onions and saute till they turn golden brown.Add the chilli powder, turmeric powder and tomatoes and mix well.Add the salt and cook till tomatoes leaves oil from sides.Add the brinjal and cook for more 10 minutes.Add lemon juice and mix well and cook for about 8-10 minutes.Serve hot garnished with coriander.

Soya Samosa

Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings:

Ingredients

2 cups soya flour
2 tbsp rice flour (chawal ka atta)
1/2 cup grated paneer (cottage cheese)
3 potatoes, boiled
2 tsp roasted peanuts
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1 tsp garam masala powder
2 tsp coriander (dhania) leaves
salt to taste
oil to deep fry
1/2 tsp chilli powder

Method

Make a soft,pliable dough with soya flour,rice flour,pinch salt.cover,keep aside.Heat 3 tsp ghee.add 1 tsp jeera,red chillipwd and fry.add ginger-chilli paste,amchoor pwd,garam masala and fry.add the mashed boiled potato,peanuts,salt.Add grated paneer,dhaniyapattaAnd stir well.cool mixture.Take small roll of soya attaRoll into thin puri.put a little alu mixture in it.coverAnd form a semi circle.press edges well.Heat oil in a kadai.when hotDeep fry samosas on medium flame till done.Serve hot with chutney.

Paratha Delight

Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 2 parathas

Ingredients

For The Dough
200 gms whole wheat flour (gehun ka atta)
1 tsp salt
1/2 tsp oil

For The Stuffing
100 gms grated paneer (cottage cheese)
1 small onion , chopped
1 small capsicum , chopped
1 tsp grated ginger (adrak)
2 green chillies , chopped
salt to taste
a pinch of chilli powder
2 tbsp chopped coriander (dhania) leaves

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method

For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a smooth dough, using enough water.Divide the dough into 2 equal portions and keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl and mix well.Divide the stuffing into 2 equal portions and keep aside.
How to proceed
How to proceedRoll out each portion of the dough into a circle of 5\" diameter.Place a portion of the stuffing at the center of each circle, seal by bringing the sides together and roll out again into a circle of 6\" diameter.Heat a tava and cook each paratha using oil till golden brown spots appear on both the sides.Serve hot.

Doodhi Vadi Nu Shaak

Preparation:5 mins
Cook: 18 mins
Total Time: 23 mins
Servings: Makes 4 servings

Ingredients

3/4 cup chola dal (split cow peas) vadis
500 gms chopped bottle gourd (doodhi / lauki)
3 tsp oil
salt to taste
a pinch of baking soda
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp chopped coriander (dhania)
oil for deep frying

For Garnishing
2 tbsp chopped coriander (dhania)

For Serving
chapatis

Method

Heat the oil in kadhai and deep fry the vadis till they turn golden brown.Drain on absorbent paper and keep aside.Heat the oil in another pan, add the bottle gourd with little water, salt and soda bi carb, mix well and cover and cook on medium flame for 5 minutes, stirring once in between.When the doodhi is half cooked, add the vadi, mix well, cover and cook on medium flame for 4 to 5 minutes or till the bottle gourd and vadi becomes tender.Add little water if required and add the chilli powder, turmeric powder, dhania-jeera powder, sugar, asafoetida and coriander, mix well and simmer for 2 minutes.Garnish with coriander and serve hot with chapatis.
Tip:
Tip:Do not cook for long time after adding vadi, as overcooking will mash the vadis.

Aubergine and Paneer Curry

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 2 to 3 servings

Ingredients

1 tbsp_soil
1 tsp mustard seeds ( rai / sarson)
1 large brinjal , chopped
2 chopped tomatoes
200 gms panner cubes
garam masala
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp lemon juice
salt to taste
10-12 roughly chopped mint leaves (phudina) leaves

Method

Heat some oil in a non stick pan over a medium heat.Add mustard seeds and toast for a mintue till they crack.Add the brinjal and cook for 2-3 minutes.Once cooked add tomatoes and cook them for further 2-3 mintues.Now add panner cubes and add garam masala, turmeric powder, red chilli powder, salt to taste and few drops of lemon juice. Allow it to cook for further 1 minute.Add the mint leaves in the curry.Serve immediately with roti or rice.

Sweet Rice Pottu

Preparation:null
Cook: null
Total Time: 0 mins
Servings:

Ingredients

1 cup rice flour (chawal ka atta)
1 cup jaggery (gur)
1 cup grated coconut
50 gms cashewnuts (kaju)
2 tbsp ghee
cardamom (elaichi) powder

Method

Dry roast the rice flour well until it turns into besan color. cool it and seive.Take 2cups of water in a vessel,to it add pinch of turmeric and salt boil well, until the bubble comes. completely cool it. this can be prepared a day earlier.Take a bowl, add the roasted rice flour to it sprinkle the boiled cool water little by little,the flour should look lie besan laddu(i.e) when u hold in your palm it should make a ball and when u open your palm it should break. again seive the flour.Spread it in a white cloth and cook in the pressure pan without whistle for 5mts. take it out and immediately spread it with hand , so that no lumps are formed.cool it.Make jagerry syrup 2string consistency add the cashews and elachi turn off the gas. to this add the cooked rice flour and keep on stiring until the syrup becomes cool.Fry the coconut in the ghee till brown and mix to the sweet rice flour mix. serve.The sweet rice pottu should look powdery after making without any lumps.

Coconut Rice

Preparation:15 mins
Cook: 35 mins
Total Time: 50 mins
Servings: Makes 2 to 3 servings

Ingredients

250 gms long grained rice (basmati)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
3 to 5 whole dry kashmiri red chillies
2 green chillies , chopped
2 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp urad dal (split black lentils)
2 tbsp chana dal (split bengal gram)
5 to 6 curry leaves (kadi patta)
1 pinch of turmeric powder (haldi)
1 pinch of asafoetida (hing)
150 gms freshly grated coconut
1 tsp chopped coriander (dhania)
1 tbsp lemon juice
salt to taste

Method

Boil rice for 5 minutes, drain and spread on a tray to cool.Dry roast the coconut till it is golden brown and keep 1 tbsp aside.Heat the oil in a pan and add the mustard seeds.When the seeds crackle, add the red chillies, garlic, ginger, and green chillies and saute for 20 seconds.Add both dals, curry leaves and turmeric and saute till the dals turn golden.Add the asafoetida, salt, grated coconut and rice, mix well and cook for a few minutes.Remove from the flame and keep for 1 minute.Cook again till the rice is completely cooked.Serve hot garnished with coriander and grated coconut.

Dates Appam

Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 4 servings

Ingredients

1 cup dates (khajur)
2 small bananas
2 cups plain flour (maida)
4 tsp rice flour (chawal ka atta)
1 1/2 cups jaggery (gur) water
2 tsp sesame seeds (til)
1 tsp cardamom (elaichi) powder
1 pinch of baking powder
1 pinch of salt

Method

Mash the bananas and add the plain flour and rice flour along with jaggery water and mix well.Add the remaining ingredients, mix well and keep aside for 20 minutes.Heat the oil in a kadhai, shape the mixture into small balls and deep fry till they turn golden brown and crisp.Serve hot.

Rasgulla With Fruit Custard

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 8 to 10 servings

Ingredients

For The Rasgualla
2 cups paneer (cottage cheese)
2 tsp plain flour (maida)

For The Sugar Syrup
2 cups sugar
5 cups water
a few saffron (kesar) strands
1/2 tsp cardamom (elaichi) powder

For The Fruit Custard
1 ltr milk
3 tbsp cornflour
1/2 cup sugar
1/2 cup chopped apples
1/2 cup chopped pineapples

To Garnish
10 to 12 pralinerounds

Method

For the sugar syrup
For the sugar syrupIn a thick bottom pan or pressure cooker, add water and sugar and bring to boil.Add kesar and cardamom powder and continue to boil.Keep the syrup thin and flowy. Keep aside.
For the rasgulla
For the rasgullaMash the panneer untill soft.Add maida and mix well and make smooth small balls and put them in to the above bubbling sugar syrup. Add few at a time. Cover and continue boiling for 7-8 minutes.The balls will swell and rise up.Let them stand for half an hour.Remove and refrigerate then soaked in little syrup.
For the custard
For the custardHeat the milk in a deep pan, add the sugar, saffron milk masala, mix well and boil.Add the cornflour mixed in 1/4 cup cold milk and add it to the boiling milk, mix well and cook for 2 minutes the milk will smoothen up and coat the spoon.Remove from the flame and transfer it to a deep bowl. Refrigerate till chilled.Add the fruits, mix well and refrigerate again.In a tall broad glass, pour the custard, squeezed rasgullis 2-3 of them, custard, fruits and custard again. Refrigerate for an hour. While serving garnish it by placing one or two praline rounds standing at the sides of glass.Serve chilled.

Fruit Salad with Mint

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 to 6 servings

Ingredients

5 medium bananas , sliced
6 oranges , peeled and segmented
2 cups strawberry , cut into halves
2 cups green grapes , cut in halves and seeds removed
3/4 cup fresh orange juice
2 tbsp honey
4 tbsp chopped fresh mint leaves (phudina)

Method

Combine the bananas, oranges, strawberries and grapes in a large bowl and toss well. Keep aside.Combine the orange juice and honey in a small bowl and mix well.Add the prepared juice mixture to the fruits and toss well.Add the mint leaves and toss well.Refrigerate the salad for 3 hours.Serve chilled.

Puri Upma

Preparation:10 min.
Cook: 5min.
Total Time: 15 mins
Servings:

Ingredients

1-2 litres Puri(used in bhel puri)or puffed rice,
1 medium sized onion(chopped),
3-4 green chillies(chopped),
few curry leaves (kadi patta)
1/2\" ginger(grated),
1 tsp mustard seeds ( rai / sarson)
1tsp chana dal,
1tbsp grated coconut,
few chopped coriander leaves(chopped),
1/2 tsp turmeric powder (haldi)
salt to taste
2-3tsp. oil,
1-2tsp lemon juice.

Method

Wash the puri in water for few secs.It will shrink to soft grains. keep aside till water drains out.Heat oil in a pan and add mustard seeds. when it splutters add chana dal, chillies, ginger, curry leaves and onions.When the onions get brown add turmeric, coconut and coriander and saute for 1 min.Then add the wetted puri salt and lemon juice.Mix them well.

Fruit Delight Pudding

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings

Ingredients

1 tbsp custard powder
1 cup milk
4 tbsp sugar
1 piece vanilla cup cake
1 cup red jelly
1 cup green jelly
3 cups whipped cream
1 chopped orange
1 chopped apples
1 cup chopped grapes
1 cup chopped pineapple

Method

Combine the custard powder in a little milk.Boil the remaining milk in a deep pan and add the custard mixture gradually and stir continuously for 5 minutes on a slow flame.Add the sugar and stir continuously till fluffy.Remove from the flame and cool to room temperature.Blend the liquid in a mixer to a fluffy cream. Keep aside.In a large bowl, combine the cake, custard, half jellies, half cream and fruits and mix well.Set the mixture in the refrigerator for 2 hours.Serve cold and garnish with remaining jelly and cream.

Methi Muli Makka Ke Parathe

Preparation:15 min
Cook: 10 min
Total Time: 25 mins
Servings:

Ingredients

250 gms maize flour (makai ka atta)
1 cup fresh fenugreek (methi) leaves
1 cup grated radish (mooli)
ginger-green chilli paste
chopped coriander (dhania)
asafoetida (hing)
1 tbsp oil
chilli powder as required
1 tsp carom seeds (ajwain)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
salt to taste
water to prepare the dough
oil for cooking

Method

Mix all the ingredients, add enough water to prepare a soft dough.Prepare round rotis by patting the batter on a wooden board with hands.You can also roll by keeping the batter in between 2 sheets of polythene.Place on a pre heated griddle.Apply oil on both sides and fry on the griddle.Parathas are ready.Serve hot with aam ka achar and green chutney.

Kesar Ghevar

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 8 to 10 servings

Ingredients

1 cup plain flour (maida)
1/4 cup ghee
2 tbsp saffron milk masala
water as required
ghee for deep frying

For The Sugar Syrup
2 cups sugar
2 cups water
1 tsp milk masala

Method

For sugar syrup
For sugar syrupCombine the water, milk masala and sugar in a deep kadhai and boil it to make one thread consistency syrup.
For the ghevar
For the ghevarMix all the ingredients and make a thin flowing batter.Heat ghee in around 9\" tall vessel. Fill the vessel with ghee for deep frying up to 4\".Once the ghee is ready for frying. Pour the batter in a thin continuous stream in to the ghee.Follow the center line. Mesh will be formed. Fry it until set. Drain and keep aside.Dip the ghevar in the above prepared sugar syrup and place it on a wire rack to let the excess drip off.Do not leave the ghevar soaking in syrup.Just dip it and take it off. Handle carefully so that ghevar doesn't break.It is delicate, brittle and has a mesh formation.Garnish it with milk masala and serve fresh with hot dal-rice.

Tamarind Chutney with Jaggery

Preparation:45 mins
Cook: 10 mins
Total Time: 55 mins
Servings: Makes 8 to 10 servings

Ingredients

100 gms tamarind (imli)
100 gms jaggery (gur)
3 cups water

To Be Dry Roasted and Blended Into A Masala
coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp fennel seeds (saunf)
2-3 whole dry kashmiri red chilies
pinch of asafoetida (hing)

Other Ingredients
1 tsp chili powder
1 tbsp dried ginger (soonth) powder
1/2 tsp black salt (sanchal)
salt to taste

Method

Soak tamarind in water for an hour.Boil 2 cups of water and mix tamarind into it.Take it off the heat and mash tamarind in water.When tamarind is soft and pulpy, drain the water and take out the tamarind pulp. Keep this water for later.Now put this pulp in blender to make a smooth paste.Put a pan on gas, add the strained water and one more cup of water. When water comes to boil add jaggery and let it melt.Add grinded tamarind paste in the pan.Also add the roasted masala powder, chili powder, dry ginger powder, black salt and salt and let the mixture boil for almost 5-7 minutes.Give it a taste and add more sugar or salt if required as per your taste.Cool and store.

Mooli Methi Paratha

Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 5 parathas

Ingredients

For The Filling
1 cup grated radish (mooli)
1 cup mashed potato
3 tbsp ginger-green chilli paste
salt to taste
2 tsp dried fenugreek leaves (kasuri methi)
1 cup chopped fenugreek leaves
1 tbsp oil
2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)

To Be Kneaded Into A Soft Dough
1 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
salt to taste
1 tbsp oil
water as required

Other Ingredients
ghee for cooking
grated processed cheese for garnishing

Method

For the filling
For the fillingHeat oil in a pan and add the cumin seeds.When the seeds crackle, add the radish and fenugreek leaves and cook till all the water evaporate.Add the remaining ingredients and mix well and remove form the flame and keep aside.and potatoes. Mix well. Keep aside.
How to proceed
How to proceedDivide the dough into 10 portions and roll them into a circle of 5\" diameter and 2mm thickness.Place one roti on a clean dry surface. Moisten the edges. Spread 2 tbsp of the filling on it evenly.Leave the moistened edges blank. Grate the cheese on the filling.Cover it with another layer of roti.Press the edges and press them with fork to give nice design and seal them well.Roast them on hot tava smearing little ghee until light brown and crisp.Sprinkle some grated cheese, coriander and serve fresh with hot soup.

Jhat Pat Kalakand

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 6 servings

Ingredients

2 cups thick curds (dahi)
2 cups freshly made paneer (cottage cheese)
2 cups sugar
3 to 4 cardamoms (elaichi) , powdered
1 tbsp chopped mixed nuts (optional)

Method

Hang the curds up in a muslin cloth till all the whey has dripped out.For small quantity of curds normally it takes 15-30 minutes.Put the drained curds into a blender with the paneer and sugar.Blend smooth and pour into a greased shallow dish.Sprinkle over the cardamom and nuts.Microwave at 100% power for 8 minutes.Stir once after 2 minutes. Stand 2-3 minutes.Cool and cut into desired shapes.

Coconut and Spinach Raita

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings

Ingredients

2 tsp olive oil
1 cup chopped spinach (palak)
1 tsp cumin seeds (jeera)
salt to taste
1/2 cup grated coconut
1/2 tsp freshly ground black pepper (kalimirch) powder
2 cups beaten curds (dahi)

To Garnish
1 tbsp rose petals

Method

Heat olive oil in a pan and the cumin seeds.When the seeds crackle, add the spinach and coconut and saute for a minute.Keep aside and cool.Take beaten curd. Mix salt and pepper well.Mix the above mixture to it and serve fresh.

Winter special dosa

Preparation:null
Cook: 0 mins
Total Time: 0 mins
Servings:

Ingredients

Maize flour (Makke ka Atta) :1/2 cup
Bajra Flour :1/2 cup
Jowar Flour :1/2 cup
Rice Flour :4 Tbsp
Curd :2 Tbsp
3 to 4 Green chillies finely chopped
1 onion, finely chopped
1/2 cup coriander finely chopped
salt to taste

Method

1) mix all the flours and curd together with water so as to form a pouring consistency (like dosas).take care ,lumps are not formed.2) add gren chillies,opnions,coriander and salt.3) heat a non stick tava and grease it little with oil. pour a ladelful of batter on the tava and spread it on the tava in small round4) apply oil on the edges of the dosa and cover the tava with a lid for some time.5) turn the dosa upside down and repeat the same until cooked.

Chana Dal Ki Kachori

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings

Ingredients

2 cups chana dal (split bengal gram) , soaked over night
1 chopped onions
1 tsp chopped ginger (adrak)
2 tsp chopped garlic (lehsun)
3 chopped green chillies
1/2 cup chopped coriander (dhania)
1 tsp garam masala powder
1 tsp chilli powder
1 tsp coriander (dhania) seeds powder
1 tsp cumin powder
1 tsp turmeric powder (haldi)
salt to taste
oil for deep frying

Method

Wash the dal properly and grind it into coarse powder.Add a little water to make it into a coarse paste.Add the remaining ingredients with little water, make sure that the paste doesn’t become too loose.Divide the mixture into equal portions and shape into small balls.Heat the oil in a kadhai and deep-fry the kachori till it turns to golden brown from all the sides.Remove on absorbent paper.Serve hot.

Moong Daal Kheer / Payasam

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 6 to 8 servings

Ingredients

1 cup yellow moong dal (split yellow gram)
1/4 cup par-boiled rice (ukda chawal)
1 cup jaggery (gur) powder
1/4 cup chopped cashewnuts (kaju)
1/4 tsp cardamom (elaichi) powder
1 cup grated coconut
1 cup sugar
1 cup milk
2 tbsp ghee
3-4 saffron (kesar) strands
1 tsp rose essence , optional

Method

Wash lentils and rice well replacing water at least 4-5 times, soak for 30 minutes, drain and keep aside.Grind coconut with cardamom and keep aside.Pour in drained rice and dal in a pressure cooker along with 4 cups of water and pressure cook till 3 whistles.Open the cooker once the pressure ease off, and mash the dal well with either potato masher or wooden spatula.Add the milk, sugar and jaggery and simmer for 15-20 minutes until dal thickens.Add the coconut mixture, saffron and rose essence and stir well, cook for another minute and turn off the flame.In another pan, heat ghee and fry cashews till light brown, and pour it over payasam.Keep some aside for garnishServe hot.

Andhra Mysore Rasam

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 3 to 4 cups

Ingredients

To Be Roasted and Blended Into A Powder
1 tbsp coriander (dhania) seeds
2 tsp chana dal (split bengal gram)
1 whole dry kashmiri red chilli
5 to 6 peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut

Other Ingredients:
1 tsp ghee
1 cup boiled toovar (arhar) dal
1 tsp mustard seeds ( rai / sarson)
2 chopped tomatoes
a pinch asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp sambhar masala
1 tbsp tamarind (imli) pulp
a few curry leaves (kadi patta)
salt to taste
chopped coriander (dhania) for garnishing

Method

Puree the tomato and transfer it a vessel.Add the tamarind extract, salt, sambar powder, asafoetida, turmeric powder and boil this for 7-9 minutes on a medium flame till the raw smell goes off.Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well.Transfer this to the boiling tamarind and tomato mixture.When it froths up switch off the flame and garnish with curry leaves and coriander leaves.Temper mustard seeds in ghee and add to the rasam.serve hot.

Panneer Kadhi with Garden Cutlet

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 2 to 4 servings

Ingredients

For The Kadhi
4 tbsp chopped paneer (cottage cheese)
2 tbsp besan (bengal gram flour)
2 tbsp buttermilk
2 tsp ghee
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 tsp garam masala
1 tsp chopped coriander (dhania)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
chopped coriander (dhania) for garnishing

For The Garden Cutlet
1 cup finely chopped spinach (palak)
1/2 cup finely chopped fenugreek (methi) leaves
1/4 cup finely chopped cabbage
3/4 cup boiled and mashed raw banana
1/2 cup crushed and boiled green peas
2 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
2 tbsp chopped cashewnuts (kaju)
1 tbsp chopped raisins (kismis)
1 tbsp finely chopped coriander (dhania)
poppy seeds (khus-khus) for coating
ghee for cooking

Method

for the kadhi
for the kadhiCombine the besan and buttermilk in a bowl and whisk well till smooth. Keep aside.Heat the ghee in a deep pan and add the cumin seeds and coriander seeds.When the seeds crackle, add the curry leaves and saute for 30 seconds.Add the buttermilk-flour mixture, garam masala, turmeric powder, chilli powder, salt and enough water and mix well.Bring to boil and add the paneer, mix well and simmer for a half a minute.Remove from the flame, add the coriander, mix well and keep aside.
for the garden cutlet
for the garden cutletCombine all the ingredients in a bowl and mix well.Divide the mixture into 8 equal portions and roll them into small round flat cutlets.Roll each cutlet with poppy seeds so that they are evenly coated from all the sides.Heat the ghee in a tava and cook each cutlet using ghee till they turn golden brown and crisp from both the sides.Serve hot cutlets with hot kadhi.

Anjeer and Dates Barfi

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 8 to 10 pieces

Ingredients

1 1/2 cups dried figs (anjeer)
1 1/2 cups deseeded dates (khajur)
10 to 12 almonds (badam)
5 to 8 cashewnuts (kaju)
10 pistachios
1 tsp ghee

Method

Cut dried figs in small pieces and add some water and microwave on high for 2 minute.Make a puree using a little water if required.Chop seedless dates in a microwave oven and microwave on high for one minute and make a puree using a little water if required.First roast almonds, cashewnuts and pistachios and than chop all the nuts in small pieces.Grease a tray.Heat ghee in a pan.Add anjeer puree and dates puree and saute well and cook on medium heat, stirring continuously, for 5 minutes or till mixture leaves the side of pan.Add almonds, cashewnuts and pistachios.Mix well for two minutes, stirring continuously.Spread evenly on the greased tray.Cover with dry fruit powder.When cool, cut into pieces and serve.