Sago Chat

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Ingredients

• 1/4 kg sago (sabudana), soaked for 4 hours
• 3 to 4 raw banana, mashed
• 2 to 3 green chillies
• 2 tbsp powdered peanuts
• 2 cucumbers, grated
• 1 1/2 cups fresh curds (dahi)
• banana chips for garnish
• salt to taste
• 1 tsp sugar
• coriander (dhania) for garnish

Method

1. Add sago,banana crushed peanuts green chillies and salt as per taste to make a dough
2. Can add water if very stiff
3. Make flat pattice and deep fry these balls .
4. Add cucumber to the curds add salt and sugar .mix well
5. Arrange the fried balls in a plate.
6. Spread the curds over the balls.
7. Garnish the banana chips over the curds.
8. Garnish the coriander.serve

Bhagare Prawns

Ingredients

• 450 gms Prawns
• 115 gms Coconut
• 4 large Onions
• 115 gms Tamarind
• 4 to 6 cloves Garlic
• 5 to 6 Red Chillies
• 1 tbsp Jaggery
• 2 to 3 Green Chillies
• 3 tsp Coriander seeds
• 1 tbsp Gingely seeds
• 1/4 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 1 sprig Curry leaves
• Oil for cooking
• Salt to taste

Method

1. Heat oil in a pan, fry the coriander seeds, chillies and onions. Grind them with coconut and garlic.
2. Roast gingely seeds separately and powder.
3. Soak the tamarind and extract the pulp. Add this pulp to the ground masala.
4. Heat some oil and fry the masala till oil floats on top. Add the prawns and gingely powder. Cover and cook and prawns are cooked.
5. In another pan, heat a little oil, add mustard seeds and curry leaves. When the mustard seeds crackle, pour over the prawn.
6. Mix well and serve hot.

Cheesy Chicken Gravy

Ingredients

• 1kg chicken (preferably boneless pieces)
• 1 cup cashew (non salted, cooking cashew)
• 2-3 green chillies
• 5 cloves garlic, chopped
• 1 tspn jeera
• 3-4 peppercorns
• 1tspn butter
• 1tspn oil
• 1 cube cheese
• Salt and pepper to taste

Method

1. Grind the cashew, chillies, garlic, jeera and peppercorns together to form a fine paste.
2. In a pan, heat butter and oil. Now, sauté the chicken in salt and pepper (stir fry).
3. Remove the chicken and keep aside.
4. Add the paste to the oil and saute on low flame.
5. After sautéing the paste, add the chicken and mix well. Let it cook on low flame till the chicken is done.
6. Once the chicken is cooked well there will be some oil floating on top of the gravy. This is an indication that the gravy is ready.
7. Now shred cheese on top and cover the pan. Let it rest for a while. The cheese will melt and give flavour to the chicken.

Sabudana Khichri

Preparation Time: 20 min
Ingredients

• 2 cups sago (sabudana)
• 1/2 cup peanuts
• 3 boiled potatoes
• 2 green chillies
• salt to taste

Method

1. Take sabudana and soak them in water for sometime. the sabudana should not be soaked for long as there are chances of forming lumps. so to avoid this, check that they are not very soft not to hard.
2. Strain the water and take out in muslin cloth and spread the sabudanas on the cloth for sometime till the cloth absorbs the whole of water.
3. On the other hand take red skin peanuts and saute them on gas till they become red in colour.
4. Crush in a plastic bag with a rolling pin.
5. Take a serving bowl, add sabudanas, crushed peanuts, potatoes cut into small portions, green chillies and coriander leaves.
6. Mix well and is ready to eat.

Sabu Cutlets

Preparation Time: 20 minutes
Cooking Time: 12 minutes
Ingredients

• 1 cup sago (sabudana)
• 3 medium sized potatoes, boiled,peeled & mashed
• 1/2 cup peanuts, roasted and crushed
• 1/4 cup coriander (dhania)
• 2 green chillies
• 25 gms raisins (kismis)
• 1/2 tsp cumin seeds (jeera)
• oil for frying
• salt to taste

Method

1. Wash the sago. drain & keep aside atleast for 2hrs.
2. If necessary sprinkle a little water to moisten the sago.
3. Take a pan , pour a teaspoon of oil in it. let it go warm.
4. Add cumin and then add sago to it. fry it for a minute.
5. Now add the mashed potatoes, cut green chillies, green coriander leaves, peanuts & raisons to the fried sago.
6. Also add salt to it.(as per the taste)
7. Mix them properly to make a mixture.
8. Now make rolls of the mixture in the desired shape and deep fry them.
9. Serve hot with curd or green chutney.

Saaboodana na Wada

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Ingredients

• sago (sabudana)
• potatoes
• crushed peanuts
• ginger-green chilli paste
• salt
• lemon juice
• oil for deep frying

Method

1. Soak the saboodans in water for 2 hrs.
2. Boil the potatoes and crush them
3. Make the ginger and chilles paste.
4. When the saboodana''s are soft then take them out from the water.
5. Put the potatoes in it then the ginger n chilles paste,salt, and lemon juice.
6. Mix this mixture properly and make small round ball''s like wadas
7. And fry them in hot oil.
8. Serve them with ketchup or green chuntey.

Rajgira Theplas

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients

• 2 cups rajgira flour
• 2 medium sized potatoes
• salt to taste
• 1 1/2 tsp chilli powder
• 1 tsp cumin seeds (jeera) powder
• ghee or oil for frying
• water for kneading if required
• lots of rajgira flour for dusting

Method

1. Mash the potatoes & mix in with the rajgira flour.
2. Add salt, chilli powder & jeera powder in the flour & make a firm dough.
3. Add water if required.
4. Then make lemon sized balls & roll each ball softly like a chapati. since rajgira flour doesn't have gluten, it wil stick to the rollingpin , so use lot of rajgira flour for dusting.
5. Heat a non stick pan, cook on both the sides.
6. Then add ghee or oil & cook like parathas.
7. Serve with potato sabzi.

Cutney for Fast

Preparation Time: 5 mins
Ingredients

• 1 cup curds (dahi)
• 1/4 cup peanuts[roasted and crushed]
• cilli-ginger paste
• 2 tbsp sugar

Method

1. Mix all the above ingredien
2. Serve it with hot sabudana vadas.

Yam Raita

Preparation Time: 10 mins
Makes 1.5 cups
Ingredients

• 1 cup peeled , boiled and mashed yam (suran)
• 1 cup fresh curds (dahi)
• rock salt (sendha namak) to taste
• 1 1/2 tsp sugar
• 1/2 tsp green chilli paste
• 1/2 tsp black pepper powder
• 2 tsp chopped coriander (dhania)

Method

1. Combine all the ingredients in a bowl and mix well.
2. Refrigerate for at least 1 hour.
3. Serve chilled.

Sweet Faraali Pancakes

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 15 pancakes
Ingredients

• 1 cup sanwa millet (sama)
• 1/2 cup buckwheat (kutto or kutti no daro)
• 1 cup grated coconut
• 1/2 cup grated jaggery (gur)
• 1/2 cup mashed banana
• a pinch of rock salt (sendha namak)
• 1/4 tsp cardamom (elaichi) powder
• ghee for cooking

Method

1. Clean, wash and soak the sanwa millet and buckwheat separately in enough water for atleast 1 hour. Drain and keep aside
2. Blend the sanwa millet and buckwheat separately by adding 2 tbsp of water in a mixer to a fine paste.
3. Combine the samwa paste, buckwheat paste, coconut, jaggery, banana, rock salt and cardamom powder in a bowl and mix well.
4. Heat a non-stick tava (griddle), pour a ladleful of the batter and spread it in a circular motion to make a 125 mm. (5") diameter thin pancake.
5. Cook, using ¼ tsp of ghee, till it turns golden brown in colour from both the sides.
6. Repeat with the remaining batter to make 14 more pancakes.
7. Serve hot.

Rasagoolla Sabzi

Preparation Time: 30 mins.
Cooking Time: 25 mins.
Serves 8.
Ingredients

• 36 Rasgullas
• 4 tomatoes
• 3/4 cup milk
• 4 tbsp ghee
• salt to taste

To be ground into a paste

• 3 large onions
• 12 whole dry kashmiri red chillies
• 25 mm. (1") piece of ginger (adrak)
• 3 sticks cinnamon (dalchini)
• 3 cardamoms (elaichi)
• 2 cloves (laung / lavang)
• 1 tbsp cumin seeds (jeera)
• 2 tbsp coriander (dhania) seeds
• 8 cloves garlic (lehsun)
• 4 green chillies
• 1 tsp turmeric powder (haldi)

Method

1. Squeeze the rasagollas by hand and drop them into a jar containting plenty of fresh water.
2. Repeat this process after 30 minutes.
3. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook. When soft, prepare a soup by passing through a sieve.
4. Heat the ghee in a vessel and fry the paste for at least 5 minutes.
5. Add the tomato soup, milk, 1/2 teacup of water and salt.
6. Cook for 10 minutes.
7. Just before serving, squeeze the rasgoollas once again and add then to the gravy.
8. Serve hot.

Rasagoolla Mango Marvel

Preparation Time: 10 min.
Cooking Time: 15 min.
Serves 6.
Ingredients

• 12 Rasgullas, cut into halves
• 1/2 ltr milk
• 5 gms sugar rite or 3 tbsp sugar
• a few drops of rose essence or kewda essence or prepared saffron (kesar) strands
• 1 alphonso mango, chopped
• 1 tbsp chopped pistachios

Method

1. Boil the milk on a high flame and cook until thick, stirring continuously.
2. Cool and add the SugaRite / sugar.
3. Add a few drops of rose essence to the rabdi.

How to serve

1. Squeeze out a little syrup from the rasgoollas. Discard the syrup.
2. Spread the rabdi mixture on the rasagoolla halves.
3. Top with mango pieces and surround with chopped pistachios.

Rajgira Paratha Canapes

Makes 8 Canapes
Ingredients
For the paratha canapés

• 1/2 cup rajgira flour
• 1/4 cup grated bottle gourd (doodhi / lauki)
• 1 tbsp oil
• oil for cooking
• salt to taste

For the aloo subzi

• 1 cup potato, boiled and cubed
• 1/2 tsp cumin seeds (jeera)
• 1 to 2 green chillies
• 1 tbsp chopped coriander (dhania)
• 1 tsp oil
• salt to taste

For the garnish

• Green Chutney
• grated coconut

Method
For the paratha canapés

1. Mix all the ingredients and knead into a soft dough using water only if required.
2. Divide the dough into 8 equal portions.
3. Roll out each portion thinly into a circle of 1" diameter.
4. Cook each paratha canapé on both sides using a non-stick pan until brown spots appear on the surface. Keep aside.

For the aloo subzi

1. Heat the oil in a non- stick pan, add the cumin seeds and allow them to crackle.
2. Add the green chillies, potatoes and salt, mix well and cook for a minute.
3. Add the coriander, mix well and keep aside.

Put it together

1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi.
2. Top with a dollop of green chutney.
3. Serve garnished with grated coconut.

Sabudana Khichhdi

Preparation Time: 10
Cooking Time: 10
Ingredients

• 2 cups sago (sabudana)
• 1/4 cup grated coconut
• 1/2 cup powdered peanuts
• 2 green chillies, chopped
• 1 tsp cumin seeds (jeera)
• 1 potato , cut into cubes
• 1 tbsp ghee
• salt to taste

Method

1. Wash, drain and soak the sabudana in water for ½ an hour.
2. Heat ghee in a vessel, add the jeera & chilies, when it starts spluttering add the potatoes and fry further.
3. Next add the salt, peanut powder and fry for a while.
4. Lastly add the soaked sabudana into the potato mixture and cook for 5-7 minutes.
5. Serve hot garnished with grated coconut.

Sabudana Cutlet

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients

• 1/2 kg potatoes
• 100 gms sago (sabudana)
• 50 gms peanuts
• 2 tbsp coriander (dhania)
• 1/2 tbsp chilli powder
• 1/2 tbsp garam masala
• salt to taste
• oil to fry

Method

1. Boil patatoes peell it off and mesh
2. Soak sabudana in water for 2 hrs
3. Mix it with mashed potatoes
4. Crush groundnut and mix wit potatos & sbudana mixture
5. Mix all ingridient to taste
6. In the mixture prepared
7. Make small balls and fry till brown
8. Serve with pudina chatni

Sabudana and Potato Tikki

Preparation Time: 30 mts
Cooking Time: 30 mts
Ingredients

• 100 gms sago (sabudana)
• 5 to 6 medium sized potatoes
• 1 small piece of ginger (adrak)
• 6 to 7 green chillies
• a small bunch of coriander (dhania), chopped

Method

1. Wash and soak sabudana in water ( cold) for 30 mts.
2. Fine chop the ginger and green chillies or grind them.
3. Boil and mash the potatoes.
4. Mix all the ingredients, roll into small tikkis and deep fry in medium hot oil.

Sabu Dana Wada

Preparation Time: 20 minutes
Cooking Time: 10 mins
Ingredients

• 250 gms sago (sabudana)
• 200 gms potatoes
• 2 tsp ginger-green chilli paste
• 50 gms cinnamon (dalchini)
• lemon juice to taste
• salt to taste
• 1 tsp pepper powder
• 1/2 ltr oil

Method

1. Wash sabu dana and keep it aside fr it to get soaked for 15 mins,
2. Thn remove all water.
3. Mix it with mashed boiled potatos,
4. thn mix all the specified ingredients and make oval flat balls.
5. take oil to fry in a pan, then heat it,
6. And fry the balls till golden brown color comes.

Fish Curry

Preparation Time: 60 minutes
Servings: 4
Ingredients

• ½ kg Fish
• 2 big onions
• 2 table spoon coriander seeds
• A pinch of turmeric
• 8- 10 long red chillies
• 2 cups of grated coconut
• 1 big piece ginger
• Hand ful dried kokum(bhinda sol in Konkani)
• 4-5 green chillies depending on spice
• 2 table spoon oil
• Salt to taste

Method

1. Wash fish, cut into small pieces as shown in figure. Clean the pieces thoroughly and apply salt and keep aside.
2. In a small pan heat ½ table spoon oil fry coriander seeds and red chillies and let it cool for a minute.
3. Grind coriander seeds, red chillies, grated coconut, turmeric powder and make a fine paste..
4. In a pan heat ½ table spoon oil add finely chopped onions fry till golden brown, add the ground paste and fry until raw smell flies off in the air.
5. Once done add water, make it into a semi thick gravy and get a bubble boil.
6. Add finely chopped ginger, finely chopped green chillies , dried kokum and salt to taste Then add fish and simmer for 4-5 minutes.
7. Close it with a lid and switch off.
8. Fish Curry
9. Serve hot fish curry with white rice.

Pudina Pulav

Preparation Time: About 45 minutes
Servings: 2 to 3
Ingredients

• 2 cups long grained rice
• 2 cups fresh mint / Pudina leaves, lightly chopped
• ½ a cup coriander leaves, lightly chopped
• 1 large onion, chopped fine
• 2 to 3 green chillies
• ¼ cup grated coconut (optional, fresh works best, frozen will do too)
• A small piece of ginger, lighty chopped
• 4 cloves
• 1 or 2 green cardamom pods
• 1" piece of cinnamon
• 1 tbsp ghee
• 12 roasted cashews for garnishing (optional)
• Salt to taste

Method

1. Clean, wash and soak the rice for 30 mins.
2. Heat ghee on medium heat in non stick pan.
3. When it is hot, add the spices (cardamom, cloves, cinnamon), saute them first.
4. Add green chillies, then lightly chopped Pudina leaves ,coriander leaves and ginger.
5. Add grated coconut and fry for 2 minutes.
6. Make a coarse paste of all the above contents using mixer.
7. Heat ghee on medium heat in non stick pan, Add onions, saute until onions start to brown.
8. Add the pureed Pudina-green chilli-coconut paste. Fry until the Pudina paste changes color from bright green to light-green.
9. Add the washed rice and saute for a minute. Add 4 cups water and bring to a boil.
10. Reduce heat and cover with lid and cook till the rice is done.
11. Serve hot with raita or any curry of your choice.

Sweet Dosa

Preparation Time: 5 minutes for one dosa.
Servings: 4
Ingredients

• 1 cup Dosa Rice
• 1 cup Cucumber(magge/taushe)
• 1/2 cup grated Coconut
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 1/4 cup Avalakki (Poha/phovu)
• 3/4 cup Jaggery
• Salt for taste

Method

1. Cut cucumber(magge/taushe) in small cubes.
2. Mix cucumber, fenugreek seeds and rice nicely and keep it aside for 1-2 hrs. Don’t use water to soak.
3. Grind together coconut, cucumber and rice.
4. Soak poha for 5 minutes, squeeze out the water and add to the mix.
5. Continue grinding to a smooth paste. Keep the batter as thick as possible.
6. When the batter is smooth, add powdered jaggery and continue to grind until it is well blended.
7. Keep it overnight.
8. Add salt. Beat and mix well.
9. Make dosas (like uttappa, this dosa is thicker than normal dosa).
10. Cover the pancake and cook on low flame till the upper side gets holes and no signs of any raw batter on the top. The lower side of the Surnali should be light golden brown, take care not to blacken it.
11. Serve hot with Ghee.

Toor Dal Gravy

Preparation Time: 30 minutes
Servings: 4
Ingredients

• 1 cup toor dal
• 3 table spoon cumin seeds (Jeera)
• ¾ cup grated coconut
• 1 table spoon oil
• ½ table spoon mustard seeds
• 3 - 4 green chillies
• Pinch of turmeric
• Salt as per taste

Method

1. Pressure cook toor dal along with a pinch of turmeric.
2. Fry the green chillies in a pan with very little oil for 2 mins.
3. Grind together green chillies, grated coconut, jeera and turmeric.
4. In a non stick pan, add 1 table spoon oil and mustand seeds.
5. When it starts spluttering, add cooked daal and ground masala.
6. Add salt as per taste and cook for another 5 minutes.
7. Serve hot with white rice.

Methi Makai Malai

Preparation Time: 40 minutes
Servings: 2
Ingredients

• 1 Bunch of Methi/ Fenugreek leaves
• 1 cup of Kabuli Chana soaked overnight
• 1 large sized onion
• 2 tablespoon oil
• 4-5 garlic petals – peeled
• 1’’ ginger
• 1-2 green chilies
• 1 tablespoon haldi/turmeric powder
• 1 large sized tomato, chopped
• 2 table spoon Fresh Cream
• 2 table spoon Butter
• Salt to taste

Method

1. Pick the leaves of Methi, clean rinse and chop them up .Keep aside.
2. Soak the Chana overnight, boil the next morning in a pressure cooker for 15 minutes over high flame.
3. Add oil to a heavy bottom cooking vessel/kadai, when the oil gets heated up add the ingredients listed under tempering.
4. Keeping the heat at low, add ginger, garlic and onion fry for a minute.
5. Once the onion turns light brown, make sure the oil is not too hot and add the green chillies and turmeric powder. Now add chopped tomatoes.
6. Follow this by chopped Methi.
7. Now add the precooked Chana and cook until tender.
8. Cook for another 8-10 minutes.
9. Add salt to taste. Mix well. Leave for another 2 minutes.
10. Finally add fresh cream and butter as shown in picture. Sauté for 2 minutes.
11. Serve hot along with hot rotis.

Bassaru with Sabasige

Preparation Time: 30 minutes
Servings: 4
Ingredients

• 1 bunch Sabbasige Soppu(Dill Leaves)
• 1 cup Green Moong Dal
• 7 to 8 garlic pods chopped
• 2 medium onion chopped roughly
• 2 table spoon sambar powder
• 2 table spoon grated coconut
• Pinch of turmeric powder
• 2 table spoon mustard seeds
• 2 table spoon urad dal
• 3–4 green chillies
• 2 table spoon chilli powder
• Salt for taste

Method:
Dry Palya

1. Soak Green Moong Dal for atleast 4 hours.
2. Pressure cook Green Moong Dal and Dill Leaves with little turmeric and more
3. water for 3 whistle.
4. When dal is cooked drain the water and keep it aside.
5. Keep 3 table spoon cooked dal for the Bassaru.
6. Cut the onions and tomatoes roughly and keep aside.
7. Heat oil in a kadai, saute urad dal and mustard seeds.
8. When it crackles add green chillies and onion.
9. When onion starts turning brown in color, add cooked dil leaves and Moong Dal mix.
10. and saute for 2 minutes on a medium flame.
11. Add 1 table spoon grated coconut and saute for 1 more minute.
12. Add salt for taste and simmer for 5 mins.

Method:
Bassaru

1. Heat oil in a kadai, saute garlic, jeera and onion one after the other.
2. Blend together 3 table spoon of cooked dal, 1 table spoon grated coconut and the rest of the mix got from 1st step.
3. Add water to make smooth paste.
4. Heat oil in a kadai, Saute mustard, curry leaves in oil.
5. Add the collected dal cooked water(veggie stock or broth), cook for 5 minutes.
6. Add ground masala paste and sambar powder, chilli powder .
7. When it starts boiling add tomatoes.
8. Add finely chopped coriander leaves and switch off the flame.
9. Add salt according to taste.

Paneer Butter Masala

Preparation Time: 60 minutes
Servings: 4

Ingredients

• 3 big tomatoes - pureed
• 250 g paneer – cubed or paneer made with ½ ltr milk
• 2 big onions
• 1 table spoon ginger-garlic paste
• 1 table spoon red chilli powder
• 3 table spoon cashew nut paste
• 1 table spoon tomato ketchup
• ½ table spoon turmeric powder
• ½ table spoon kasuri methi (dry fenugreek leaves)
• 2 table spoon garam masala powder
• salt and lemon juice - to taste
• 3 table spoon butter
• 3 table spoon fresh cream
• ½ a cup milk
• fresh coriander - chopped for garnish

Method

1. Take 1 table spoon of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
2. Skin two onions and blanch them(boil in hot water for 3 mins, then transfer to cold water) then puree them to form a paste.
3. Do the same with tomatoes, unless you are using tomato puree directly.
4. Prepare a paste of cashew soaked in water for 2 hours.
5. Heat 2 table spoon of butter in a pan, and 1 big chopped onion. Fry until golden brown.
6. Add ginger-garlic paste. Fry for a minute.
7. Add prepared onion paste, saute for 3 minutes, till light-brown.. Add chilli powder followed by the cashew paste and fry for 5 mins.
8. Add tomato puree, tomato ketchup, crushed kasuri methi, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
9. Add a small cup of milk and let it cook on medium heat till you get the desired curry consistency.
10. Add the paneer cubes and simmer for 4-5 minutes.Remove from fire, stir in remaining butter and fresh cream.
11. Garnish with coriander leaves.
12. Serve the Paneer Butter Masala with any bread of your choice, roti , pulao or simply jeera rice.

Cucumber Roti

Preparation Time: 30 minutes
Servings: 4

Ingredients

• 1 cup grated cucumber
• ¾ cup graged coconut
• ¾ cup rice rava or idli rava
• 1 table spoon sugar
• 1 strand curry leaves
• 2-3 green chillies
• 1 table spoon ghee
• Salt as per taste

Method

1. Mix grated cucumber, grated coconut, rice rava, curry leaves, sugar and salt in vessel.
2. Keep it aside for 30 minutes. Don’t add water. Cucumber leaves water, which is more than sufficient for the roti.
3. In a shallow pan, spread the cucumber mixture with hand as shown in picture.
4. Fry both the sides.
5. Serve hot roti with chutney pudi or simply as it is.

Stuffed Alu Paratha

Preparation Time: 40 minutes
Servings: 4
Ingredients

• 2 cup Wheat Flour
• 1 cup Water
• 3-4 small Potatoes(boiled and mashed)
• Coriander leaves finely chopped
• Small piece of ginger (very finely chopped or grated)
• 1 or 2 green chilies (finely chopped)
• Salt and garam masala as per taste
• 2 table spoon oil
• 1 table spoon mustard seeds
• 1 strand of bay leaf
• A pich of asafoetida

Method

1. Add water, salt to wheat flour. knead it to make a soft dough.(similar to chapathi dough but not very soft). Apply oil to the dough and keep for around 1hr.
2. Cook the potatoes and mash.
3. Add grated ginger, finely chopped coriander leaves and green chillies.
4. Add salt and garam masala as per taste.
5. Add seasoning with oil, mustard seeds, bay leaves and asafetida.
6. Now mix every thing thoroughly.
7. Take small balls out of the dough. Roll it in circular shape like a puri.
8. Take a ball(ping pong ball sized) of potato stuffing, keep it on the puri and close the puri over stuffing.
9. Press the resulting dough gently and dust it with flour. Flatten to the size of roti.
10. Place it on hot tava. When it gets little brown, apply oil or ghee.
11. Turn it and again apply oil or ghee on other side.
12. Keep turning simultaneously until it gets golden brown.
13. Tasty Aloo Parathas are ready
14. Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickles.

Methi Paratha

Preparation Time: 30 minutes
Servings: 4

Ingredients

• 2 big bunch of Methi Leaves(Fenugreek Leaves) finely chopped
• 4 cups of atta / wheet flour
• 1 table spoon chilli powder
• ½ table spoon turmeric powder
• 1 table spoon garam masala powder
• 2 table spoon butter
• ½ table spoon sugar
• 1 table spoon oil
• Salt as per taste

Method
Separate out the Methi leaves from the bunch. Clean the leaves by washing in water and keeping them in salt water for 15 minutes.

1. Take out the Methi Leaves and finely chop them.
2. Take a big bowl, add wheet flour, finely chopped Methi Leaves, chilli powder, turmeric powder, garam masala powder, butter, salt and sugar.
3. Add water, kneed it nicely and prepare a soft dough.
4. Apply oil and kneed it once again at the end. Leave it for 1 -2 hours.
5. Roll out each and cook on a tawa or griddle until both sides are golden brown.
6. Apply ghee on both the sides, while frying.
7. Serve hot with curds and tomato catchup.

Instant Rava Idli

Preparation Time: 60 minutes
Servings: 4

Ingredients

• 2 cups Rava/Sooji
• 3 cups Curds
• 1 table spoon Cumin powder
• ½ table spoon Mustard seeds
• ¼ cup grated Carrot
• ¼ cup grated Coconut (optional)
• 2 – 3 Green chillies finely chopped
• ½ table spoon Ginger paste
• ½ table spoon Urad dal
• ½ table spoon Chana dal
• ¼ table spoon Baking soda
• Salt as per taste
• 6-7 Cashew nuts broken in to half
• A small bunch Coriander leaves finely chopped
• 1 table spoon oil

Method

1. Heat oil in a kadai, fry cashew nuts and keep it aside.
2. In the same kadai, heat ½ table spoon oil, add mustard seeds, urad dal, chana dal, green chillies, ginger paste and cumin powder one by one.
3. When dal turns light brown, add rava and roast it nicely as shown in picture. Now add grated coconut and fry it for a while.
4. Allow it to cool. After it cools, add salt, baking soda, cashew nuts, grated carrot and curd one by one. Mix it well without lumps.
5. Add water if required, to get the consistency of regular idli batter.
6. Let the rava idli batter rest for 15-20 minutes .
7. Pour it on greased idli moulds and steam cook for 10-15 minutes just as you do for normal idlis.
8. Hot and tasty Rava Idli is ready.

Boiled Rice Roti

Preparation Time: 10 minutes
Servings: 4
Ingredients

• 2 cups Boiled Rice
• ¼ cup grated coconut
• 2 table spoon sugar
• Banana leaves
• Salt as per taste

Method

1. Soak the Boiled Rice for about 18 - 20 hours.
2. Grind the soaked Rice to get a very smooth thick paste, putting very small amount of water.
3. Add grated coconut, sugar, salt and mix well.
4. Cut the banana leaves in to small pieces, so as to cover the roti fully.
5. Spread the banana leaf, put the batter, spread the batter with your hand.
6. Don’t spread the batter to very thin or thick. This consistence should be of the chapathi. Cover it with another banana leaf as shown in picture.
7. Heat Tava(which is used to make chapathi) and cook both side of the roti along with the banana leaf and put it on serving plate.
8. This roti can be served with any side dish or chutney or chutney pudi(chutney pitto in Konkani) or simply butter.

Cucumber Cake

Preparation Time: 20 minutes
Servings: 4
Ingredients

• 2 cup finely chopped cucumber
• 1 cup rice rava
• ½ cup grated coconut
• 3 spoon sugar
• Salt as per taste
• Turmeric leaves ghee

Method

1. Mix cucumber, rava, grated coconut, sugar and salt.
2. And leave it for around 30 minutes.
3. Don’t add water to batter as the cucumber leaves water which is more than sufficient for the consistency.
4. Spread the turmeric leaves as shown in picture.
5. Fold the leaves after adding batter and put them one by one in idli cooker.
6. Steam it for around 10-15mins(similar to idlis without adding the weight)
7. Serve hot with chutney.

Batata Poha

Preparation Time: 20 minutes
Servings: 4
Ingredients

• 2 cups Beaten/Flattened Rice Flakes/Poha/Avalakki, of medium thickness.
• 1 large Potato, scrubbed and cut into thin cubs.
• 1 large Onion cut lengthwise.
• A pinch of Turmeric powder
• 1 table spoon oil/ghee
• Small piece of finely chopped ginger
• 1 strand Curry leaves
• 2 medium size finely chopped Green chilli
• ½ table spoon Mustard seeds
• ½ table spoon Urad daal
• 2 strands finely chopped Coriander leaves
• ¼ cup grated Coconut (Optional)
• 1 table spoon Sugar
• Salt as per taste
• Little Lemon juice for taste (Optional)

Method

1. Soak poha in water and squeeze out the water. Add little salt and turmeric powder, mix well. Keep it aside for 10 minutes, so that poha becomes soft.
2. Heat very little oil in a kadai. Add potatoes, fry till it becomes slightly brownish. Keep it aside.
3. In the kadai, heat fresh oil, add mustard seeds and urad daal.
4. When it starts spluttering add curry leaves and green chilli.
5. Now add Onion and fry till it turns slightly brownish.
6. Add fried potatoes, mix well.
7. Now add soaked poha, salt as per taste and sugar. Mix well.
8. Finally add grated coconut(optional) and coriander leaves and mix it.
9. Now get the kadai off the flame and keep it covered for 10 minutes. Add little lemon juice for the taste and mix well.
10. Serve hot.

Shrikhand

Preparation Time: 10 minutes
Servings: 2
Ingredients

• 2 cups of ready made yogurt or yogurt made from 1 liters of milk
• 1 cup of granulated sugar
• 2 spoon sour cream
• Few strands of saffron soaked in about 1 tablespoon warm milk
• About ¼ teaspoon crushed cardamom
• 1 tablespoon sliced almonds
• 1 tablespoon sliced pistachios

Method

1. Take a clean muslin cloth and take the yogurt in it.
2. Tie a knot and hang it so that all the water drains out from the yogurt.
3. Leave it like this overnight (or for around 10 hours)
4. Yogurt will become thick in consistency and is called hung yogurt.
5. Put yogurt into a bowl, add sour cream, sugar and mix it well.
6. Add crushed cardamom for aroma.
7. Add the saffron milk for saffron color, yellowish orange.
8. Beat well till sugar dissolves.
9. Now add almonds and pistachios.
10. Chill for 1-2 hours before serving.

Aloo Methi Tofu Parathas

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Makes 6 parathas
Ingredients

• 1 recipe Soya Based Basic Dough

To be mixed into a stuffing

• 1/2 cup boiled and grated potatoes
• 3/4 cup chopped fenugreek (methi) leaves
• 3/4 cup crumbled tofu (bean curd/ soya paneer)
• 1/2 tsp turmeric powder (haldi)
• 2 tsp dried mango powder (amchur)
• 1 tsp finely chopped green chillies
• salt to taste

Other ingredients

• whole wheat flour (gehun ka atta) for rolling
• soya oil for cooking

Method

1. Divide the stuffing into 6 equal portions and keep aside.
2. Divide the dough into 6 equal portions and roll out one portion of dough into a 75 mm. (3") diameter circle using a little flour for rolling.
3. Place one portion of the stuffing in the centre and fold the edges of the dough over the stuffing.
4. Pinch the edges together to seal the stuffing and remove the excess dough.
5. Flatten the dough and roll out again into a 125 mm. (5") diameter circle.
6. Cook the paratha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown.
7. Repeat with the remaining dough and stuffing to make 5 more parathas.
8. Serve hot.

Aloo Methi

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients

• 1 1/2 cups peeled and boiled potato
• 4 cups fresh fenugreek (methi) leaves
• 1 tsp cumin seeds (jeera)
• 1 tsp chopped garlic (lehsun)
• 1 tbsp chopped ginger (adrak)
• 2 whole dry red chillies , dry roasted and broken into pieces
• 1 tsp finely chopped green chillies
• 2 tsp coriander (dhania) powder
• 1/2 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing)
• 4 tbsp oil
• salt to taste

Method

1. Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.
2. Squeeze out all the water and keep aside.
3. Heat the oil in a pan and add the cumin seeds.
4. When they crackle, add the garlic, ginger, red chillies and salt.
5. Add the potatoes and stir-fry for about 5 minutes.
6. Add the fenugreek leaves, coriander powder, turmeric powder and asafoetida. Cook covered for 10 minutes on a low flame.
7. Serve hot.

Aloo ki Subji

Preparation Time: 10 mins.
Cooking Time: 10 mins.
Serve 4.
Ingredients

• 4 cups potatoes peeled,cubed and boiled
• 1 cup curds (dahi), beaten
• 1 tsp besan (Bengal gram flour)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds (jeera)
• 1 tsp fennel seeds (saunf)
• 1/2 tsp nigella seeds (kalonji)
• 1 bayleaf (tejpatta)
• 2 cloves (laung / lavang)
• 2 sticks cinnamon (dalchini)
• 1/8 tsp asafoetida (hing)
• 2 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tbsp ghee
• salt to taste

For the garnish

• 2 tbsp chopped coriander (dhania)

Method

1. In a bowl, combine the curds and gram flour together and whisk well. Keep aside.
2. Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.
3. Add the curds and gram flour mixture, chilli powder, turmeric powder, coriander-cumin seed powder and continue stirring till it comes to a boil.
4. Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
5. Serve hot, garnished with the coriander.

Aloo Ki Puri

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 25 puris
Ingredients

• 2 1/4 cups plain flour (maida)
• 1/2 cup boiled , peeled and grated potatoes
• 1/4 tsp freshly ground black peppercorns (kalimirch)
• a few saffron (kesar) strands dissolved in 3 tbsp milk
• 1 tbsp melted ghee
• salt to taste
• ghee for deep-frying

Method

1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Cover with a muslin cloth and keep aside for 1 hour.
2. Divide the dough into 25 equal portions and roll each portion into a 75 mm. (3”) diameter circle.
3. Heat the ghee in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both sides. Drain on absorbent paper.
4. Serve immediately.

Aloo Gobi Methi Tuk

Preparation Time : 15 mins.
Cooking Time: 25 mins.
Serves 4.
Ingredients

• 2 medium potatoes
• 1 1/2 cups cauliflower florets
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 1/2 tsp ginger-green chilli paste
• 1 cup finely chopped fenugreek (methi) leaves
• 2 tsp chaat masala
• 1 tbsp oil
• salt to taste
• oil for deep-frying

Method

1. Cut the potatoes into thick wedges (lengthwise) with the skin on.
2. Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.
3. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.
4. When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.
5. Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.
6. Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.
7. Serve hot.

Aloo Gobi ke Parathe

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 5 parathas.
Ingredients
For the dough

• 1 1/2 cups whole wheat flour (gehun ka atta)
• 1 tsp oil
• salt to taste

For the aloo gobi stuffing

• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/2 cup blached and grated cauliflower
• 2 tsp ginger-green chilli paste
• 1/2 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 2 tsp chaat masala
• salt to taste
• 1 cup boiled and mashed potato

Other ingredients

• whole wheat flour (gehun ka atta) for rolling
• ghee for cooking

Method
For the dough

1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
2. Divide the dough into 5 equal portions. Keep aside.

For the aloo gobi stuffing

1. Heat the oil in a pan and add the cumin seeds.
2. When the seeds crackle, add the cauliflower and sauté for 2 to 3 minutes till the mixture is dry.
3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
4. Add the potatoes and sauté for another 2 to 3 minutes or till the mixture dries.
5. Cool completely and divide the stuffing into 5 equal portions. Keep aside.

How to proceed

1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour.
2. Place one portion of the aloo gobi stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
3. Roll out again into a circle of 150 mm. (6") diameter using whole wheat flour.
4. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
5. Repeat with the remaining dough and stuffing to make 4 more parathas.
6. Serve hot.

Gajar Ka Halwa

Preparation Time: 50 minutes
Servings: 4
Ingredients

• 2 cups Grated juicy orange Carrots
• ½ cups sugar
• 2 cups milk
• Elaichi powder (cardomon)
• 1 table spoon chopped cashew nuts
• 1 table spoon raisins
• 1 ½ table spoon Ghee

Method

1. Wash Carrots properly, peel them before grating it finely.
2. Heat 1 ½ table spoon ghee in a heavy bottomed vessel, add the grated carrot and saute for 8 minutes on low to medium flame.
3. Add the milk and cardamom powder and allow to cook till the milk is almost absorbed. Add sugar and cook further for another 15 minute.
4. Go on stirring till it leaves the sides of the pan.
5. Garnish with toasted almonds, raisins and cashew nuts.
6. Continue stirring in low flame until a thick consistency is attained.
7. Serve warm or refrigerate and serve. It tastes good both warm and cold.

Rice Kheer

Preparation Time: 20 minutes
Servings: 4
Ingredients

• 500 ml Milk
• 250 gms Rice
• 200 gms Sugar
• 50 gms ghee
• 3 table spoon chopped nuts

Method

1. Pick and wash the rice.
2. Soak in water for 30 minutes.
3. Drain completely.
4. Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
5. Add milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
6. Add the sugar and simmer further till the milk is reduced to half its original quantity.
7. Garnish with nuts roasted in ghee.

Avocado Juice

Preparation Time: 10 minutes
Servings: 2
Ingredients

• 2 ripe Avocados
• ¼ cup sugar
• 2 cups of milk
• ½ tablespoon cardamom/elaichi seeds

Method

1. Wash the Avocado and scoop out the flesh neatly with a spoon into a mixing bowl.
2. Cut the flesh into small cubes.
3. With the back of a spoon slowly mash the flesh into a uniform mixture.
4. Combine the rest of the ingredients and blend it
5. Refrigerate for an hour. And serve chill.

Aloo Mutter

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 3 cups chopped tomatoes
• 1/2 cup chopped onions
• 2 large garlic (lehsun) cloves chopped
• 25 mm (12") ginger (adrak) chopped
• 2 cloves (laung / lavang)
• 25 mm. (1")cinnamon (dalchini)
• 1/4 cup chopped red pumpkin (bhopla / kaddu)
• 2 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp chilli powder
• 12 to 15 small potatoes boiled with the skin
• 3/4 cup boiled green peas
• 1/2 tsp sugar
• salt to taste
• 1/2 tsp cornflour dissolved in
• 1/2 cup low-fat milk
• 1 tbsp chopped coriander (dhania)

Method

1. Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water in a deep pan and cook on a slow flame till the vegetables are soft.
2. Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
3. Blend the tomato mixture in a mixer to a smooth purée. Keep aside.
4. Heat the oil in a non-stick kadhai and add the cumin seeds.
5. When the seeds crackle, add the dried fenugreek leaves, chilli powder, potatoes and green peas and sauté on a medium flame for a few seconds.
6. Add the prepared tomato puréed mixture, sugar and salt, mix well and bring to boil.
7. Add the cornflour-milk mixture, mix well and simmer for a few minutes till the gravy thickens.
8. Serve hot garnished with coriander.

Sweet Dosa

Preparation Time: 5 minutes for one dosa. Soaking rice overnight.
Servings: 4
Ingredients

• 1 cup Dosa Rice
• 1 cup Cucumber(magge/taushe)
• 1/2 cup grated Coconut
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 1/4 cup Avalakki (Poha/phovu)
• 3/4 cup Jaggery
• Salt for taste

Method

1. Cut cucumber(magge/taushe) in small cubes.
2. Mix cucumber, fenugreek seeds and rice nicely and keep it aside for 1-2 hrs. Don’t use water to soak.
3. Grind together coconut, cucumber and rice.
4. Soak poha for 5 minutes, squeeze out the water and add to the mix.
5. Continue grinding to a smooth paste. Keep the batter as thick as possible.
6. When the batter is smooth, add powdered jaggery and continue to grind until it is well blended.
7. Keep it overnight.
8. Add salt. Beat and mix well.
9. Make dosas (like uttappa, this dosa is thicker than normal dosa).
10. Cover the pancake and cook on low flame till the upper side gets holes and no signs of any raw batter on the top. The lower side of the Surnali should be light golden brown, take care not to blacken it.
11. Serve hot with Ghee.

Udid Methi

Preparation Time: 20 minutes
Servings: 4

Ingredients

• 1 small bitter guard
• 1 big capsicum
• Bimbal or ambado (amte kayi) or tamarind or raw mango 2-3 pieces
• 2 table spoon urad dal
• 1 table spoon methi seeds/ fenugreek seeds
• 1 cup grated coconut
• 2 table spoon of coriander seeds
• A pinch of termeric powder
• 3-4 red chillies
• 1 table spoon jaggery
• ½ table spoon mustard seeds
• 4 table spoon oil
• A pinch of asafoetida
• Salt as per taste

Method

1. Cut bittergaurd leghtwise as shown in picture.
2. Add salt, mix well and keep for around 1 hour. After that squeeze out and throw the bitter salt water and wash it nicely. This removes the bitterness of the bittergaurd to some extent. Keep this aside.
3. Cut capsicum into big pieces as shown in picture.
4. Heat 2 table spoon oil in non stick pan, fry Urad dal and methi seeds nicely.
5. Grind coconut, red chillies, coriander seeds, turmeric powder, tamarind in a mixer. Do not make the masala too fine.
6. Now add urad dal and methi seeds and grind one more round. After adding urad dal and methi seeds don’t grind it more, as these seeds should not become powder.
7. Heat 2 table spoon oil in a separate kadai, add mustard seeds. When they splutter, add curry leaves and asafetida. Now add bittergaurd pieces and fry to 5 minutes.
8. Add capsicum pieces and fry for another 2 minutes.
9. Add 1/2 cup water and cook the vegetables for 5 minutes.
10. Add ground masala, add salt, jaggery and sufficient water(It should not be too watery).
11. Cook for 2-3 minutes.
12. Serve hot with rice.

Raddish Phodi

Preparation Time: 10 minutes excluding the standing time.
Servings: 4
Ingredients

• 4 -6 breadfruit pieces
• 3 – 4 table spoon sooji
• ½ table spoon red chilli powder
• 1/3 table spoon turmeric powder
• A pinch of asafoetida powder
• 2 table spoon oil
• Salt as per taste

Method

1. Remove the outer skin and pith from the breadfruit.
2. Cut it into thick slices as shown in picture.
3. Take all the pieces in a bowl and put red chillie powder, turmeric powder , asafoetida powder and salt. Keep them aside for 20 minutes.
4. Roll the breadfruit pieces in the sooji and start placing each slice evenly on a hot tawa.
5. Drizzle oil around and over each slice and cook same way on both sides till done.
6. To check if it is done, insert the steel spatula through the slice. It should be soft and go through easily, should not be tough.
7. Serve hot as a side with rice and curry/dal.

Pooran Poli

Preparation Time: 60 minutes
Servings: 8
Ingredients

• 2 cups Chana dal, soaked in water for around 2 hours.
• 2 cups Jaggery
• 1 tsp cardamom powder
• 2 cups refined Maida/Plain flour
• 3/4 table spoon turmeric powder
• 3 table spoon oil
• Salt for taste

Method
Preparation of Hoorna

1. Cook Chana dal in pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
2. In a non stick pan, put Chana dal, Jaggery and mix it well. Cook till all the jaggery gets melted and the mix becomes dry.
3. Grind the mix in a mixer to get a smooth paste without putting water.
4. Add cardamom powder and mix well with hand to get a smooth mixture.
5. Form balls of 20 equal size as shown in the picture and keep it aside.

Preparation of Kanik

1. Mix refined flour, oil, water and turmeric powder.
2. Make very soft, sticky dough.
3. Knead very well.
4. Use oil to knead.
5. Divide into 20 equal portions.
6. Cover and keep it aside for 2 hours.

Preparation of Puran Poli

1. With greased palms, take one portion of dough(Kanik) and flatten it with another hand to form a disc of the size of the palm.
2. Place a ball of "chana jaggery" paste(Hoorna) in the centre and fold the disc from all sides to cover the paste completely.
3. Put 1 cup of Maida/Plain flour on a paper and put all the prepared balls on the flour one by one.
4. Roll the balls over flour so that flour gets stuck to the ball from all the sides.
5. Apply oil to a sheet of clean transparent plastic paper, keep the ready ball on it and roll it like chapathi.
6. Fry on hot tava till it gets golden brown color.
7. Serve hot/cold with ghee.

Coconut Burfi with Jaggery

Preparation Time: 60 minutes

Ingredients

• 1 cup fresh grated Coconut
• ½ cup Crumbled Jaggery
• ½ table spoon Card
• Ghee to grease on the plate
• 8 – 10 coarsely fried and crushed Groundnuts

Method

1. Heat a non stick pan. Place the coconut and jaggery mixture in it.
2. The jaggery melts and stir the mixture well.
3. Add the cardamom powder and groundnuts.
4. Keep the medium flame and keep on stirring until it starts leaving the sides of the pan as shown in picture.
5. Meanwhile grease a plate with ghee.
6. Pour the above mixture in to the greased plate and spread it using greased cup.
7. Let it cool.
8. Now cut it into required shape.
9. Yummy coconut burfi is ready.

Crab Curry

Preparation Time: 60 minutes
Servings: 4
Ingredients

• Crabs 8
• Around 50 Prawns
• 2 big Onions
• 1 and ½ cup of grated Coconut
• 1 table spoon Coriander seeds
• 5 – 6 Red chillies
• ½ table spoon Tamarind
• ½ table spoon Turmeric powder
• 2 table spoon Oil
• Salt as per taste

Method

1. Clean the crab with water first, separate the legs and break and take out the outer shell as shown in picture.
2. If the crab is big, cut them into 2 pieces.
3. Fry coriander seeds on a tawa for a while, and grind coconut, red chillies, tamarind, Turmeric powder to a smooth paste and keep the masala aside.
4. Heat 2 table spoon oil in a pan add sliced onions and fry until brown.
5. The curry tastes too good if we use prawns along with crab. Here I have used washed and cleaned prawns as well.
6. Now add the crabs and prawns and cook for around 10 minutes.
7. Now add ground masala, salt and cook for another 10 minutes.
8. Tasty crab curry is ready to be served with Rice.

Bottle Gourd Sweet

Preparation Time: 50 minutes
Ingredients

• 2 cups grated Bottle gourd
• 1 ½ cup Sugar
• 4-5 Cardmom
• Ghee

Method

1. In a thick bottomed pan, cook grated bottle gourd and sugar.
2. Keep on stirring this mixture on a very low flame, till all the water gets absorbed. Thickness of the mixture should be as shown in picture.
3. Finally add cardamom powder, just before taking out the pan from stove.
4. Now apply ghee on plate, and spread the mixture with the help of Banana leaf as shown in picture. Apply little ghee to banana leaf as well.
5. Let the mixture cool for some time, till it becomes easy to cut.
6. Now cut it as shown in picture.
7. Healthy burfi is ready.

Jowar Roti

Preparation Time: 40 minutes
Servings: 4
Ingredients

• 2 cups rice flour
• 2 cups water
• 2 table spoon plain flour (Maida)
• 2 spoon oil
• Ghee
• Salt

Method

1. Take a thick bottomed vessel and add water and salt to it.
2. Heat the vessel and bring water to boil.
3. Then slowly add rice flour and plain flour mixing it continuously.
4. Heat till there is no water & the flour is of chapathi dough consistency.
5. Make small balls from the dough. Knead well. Use oil if required.
6. Take the ball and roll out each with rolling pin.
7. Apply as much dough as required.
8. Fry on both sides on a hot tava.
9. Apply ghee at the end.

Rava Fish Fry

Preparation Time: 60 minutes
Servings: 4

Ingredients

• Fish medium sized, 6 in number (I have Indian Salmon)
• 1 table spoon Tamarind extract
• 4 table spoon Red chilli powder
• 1 table spoon Turmeric powder
• ¼ table spoon Garlic paste (optional)
• 1 cup Rice Sooji/Rava
• Oil for frying
• Salt as per taste

Method

1. Clean and wash the fish neatly. Cut it in small pieces as shown in picture.
2. Prepare a marinade, by using all the above ingredients except oil.
3. Apply marinade to fish and leave it for around half an hour.
4. Heat non stick tava, dizzle oil.
5. Roll the fish in sooji so that it gets a coating of sooji all around.
6. Now fry the fish on medium flame on all the sides.
7. Use oil if required.
8. Fish fry is ready.

Uddina Vada

Preparation Time: 15 minutes
Servings: 4

Ingredients

• 2 cup urad dal
• 1/4cup fresh/frozen coconut and few pieces of fresh coconut
• 2 strand curry leaves
• 1 table spoon ginger (cut into tiny pieces or grated)
• 2-3 green chilies(cut into tiny pieces)
• Oil
• Salt

Method

1. Soak ural dal for 3-4 hours.
2. Grind the dal to a thick coarse paste without adding water.
3. Add coconut, curry leaves, ginger, green chillies and salt.
4. Mix well.
5. Heat oil in a kadhai and make small balls of the batter and deep fry them as shown in picture.
6. deep fry dollops of the batter till golden brown.
7. Serve hot with ginger chutney

Tisre Vade

Preparation Time: 30 minutes.
Servings: 4

Ingredients

• 1 cup Clams
• 3/4 cup fresh/frozen coconut
• 1 tea spoon coriander seeds
• 1/2 table spoon turmeric powder
• 1/4 table spoon son tamarind extract (or 2 pieces of tamarind)
• 7-8 red chilies
• 1/2 cup finely chopped onion
• 1 cup rice rava(idli rava)
• Oil
• Salt

Method

1. Open the shell of the Clam and separate the flesh as shown in picture.
2. Heat little oil and fry coriander seeds and red chillies.
3. Grind coriander seeds, red chillies, coconut, tamarind, turmeric and salt without adding too much water.
4. To this paste, add clams and onions.
5. Mix all together and make balls.
6. Roll the balls in rice rava.
7. Slightly press them with hand and Shallow fry on tava as shown in picture.
8. Use oil for fryng as per your use.
9. Serve with rice as a side dish.

Karathe Nonche

Preparation Time: 40 minutes excluding the standing time.
Servings: 4
Ingredients

• 2 cup finely chopped Bitter Gourd
• 1 and ½ cup grated coconut
• 4-5 red chillies
• 2 table spoon coriander seeds
• A pinch of turmeric powder
• 3 Small pieces of tamarind
• ¼ cup jaggary
• A pinch of asafetida
• 2 table spoon oil
• Salt as per taste

Method

1. Take finely chopped Bitter Gourd in a vessel and add 3 table spoon salt to it. Mix well and keep it aside for an hour.
2. Then squeeze out the water from Bitter Gourd and keep it aside. This removes a little bitterness of the Bitter Gourd.
3. Fry red chillies, coriander seeds, separately on a tawa for 5 minutes.
4. Grind red chillies, coriander seeds, asafoetida, tamarind, jaggary, turmeric powder to get a coarse thick paste, with only 3 to 4 table spoon of water.
5. On a non stick tawa, add oil and bitter gourd. Fry for around 10 minutes.
6. Add grated coconut and fry another 10 minutes.
7. Take out the tawa and let it cool for some time.
8. Mix the tawa contents and the ground masala very well with hand.
9. Check for salt (bitter gourd retains some salt from first step). If required, add salt.
10. A spicy, tangy, tasty pickle is ready for lunch or dinner.

Valasangi Upkari

Preparation Time: 10 minutes
Servings: 2
Ingredients

• 1 bunch of Valasangi cut in to very small pieces
• 2 table spoon oil
• A pinch of asafoedita (hing)
• 1 table spoon mustard seeds
• 2 green chillies
• A pinch of turmeric powder
• 2 strands of curry leaves
• 4 table spoon grated coconut

Method

1. Cut the Valasangi into very small pieces as shown in picture.
2. Heat oil in non stick kadai.
3. Add mustard seeds. When the mustard seeds splutter, add asafoetida powder, curry leaves and green chillies one by one.
4. Fry for a minute and add turmeric powder and the cut Valasangi beans and sauté for a minute.
5. Add sufficient amount of water (about a cup), close lid and let the beans cook for about 5 minutes.
6. Now add salt and grated coconut and mix well.
7. Cook a low flame for another 2-3 minutes until all the water gets absorbed in the subji.
8. Serve hot with chapatti or as a side dish along with white rice.

Baigan ka Bhatha

Preparation Time: 20 minutes
Servings: 4

Ingredients

• Eggplant 1 big
• Coconut 1/2 cup
• Green chillies 3-4
• Tamarind 1/2 tea spn
• Asafoetida a pinch
• Salt

Method

1. Smoke the eggplant as shown in the picture above.
2. Let it cool. We can pour a little water slowly on the eggplant, by which the skin of the egg plant can be removed easily.
3. Now peel off the skin of the egg plant..
4. Prepare a chutney by grinding coconut, green chillies slighly roasted on thawa, tamarind, salt and asafetida.
5. Add very little or no water while grinding. Eggplant has a lot of water in it, that is sufficient for the chutney.
6. Mash the eggplant with hand and mix it with chutney.
7. We can add the eggplant directly to mixer/blender before removing the chutney and grind just for one round. Eggplant should not be ground completely.
8. Bhartha is ready serve hot with rotis, parathas, naan or just as it is with a combination of papad.

Mixed Vegetable Sambar

Preparation Time: 40 minutes
Servings: 4

Ingredients

• Vegetables
• ½ cup Toor Dal soaked for about 2 hours
• 1 medium size tomato
• A small lump of tamarind
• 2 strands of coriander leaves
• 2 table spoon sambar powder
• 2 spoon grated coconut
• 2 table spoon oil
• 1 table spoon mustard seeds
• 2 strands of curry leaves
• A pinch of asafoetida

Method

1. Cut all the vegetables as shown in picture, don’t make very small pieces.
2. Pressure cook all the vegetables along with toor dal.
3. Grind grated coconut in a mixer to smooth paste.
4. Pour all of them along with tomatoes in a container and cook for 5 minutes.
5. Add sambar powder and salt for taste, mix well and cook for another 5 minutes.
6. In a separate small non stick pan, add oil, mustard seeds, curry leaves and asafetida one by one.
7. Give this seasoning/tadka to the sambar. Mix well.
8. Use finely chopped coriander leaves for garnishing.
9. Yummy sambar is ready. Serve hot with white rice.

Suran na Dahi Wada

Preparation Time: 15 mins
Cooking Time: 20 mins
Ingredients

• 50 gms yam (suran)
• 235 gms sago flour
• 100 gms mava (khoya)
• 1 cup powdered peanuts
• salt to taste
• 1 tsp black pepper (kalimirch) powder
• 1 tsp ginger (adrak)
• 1 tsp chopped green chillies
• 2 tsp sugar
• grated coconut to garnish
• coriander (dhania) leaves to garnish
• curds (dahi)

Method

1. First pressure cook suran.
2. Then mash it.
3. Also blend the sago mixture without water.
4. Then heat 2 tablespoons of ghee and add 1tsp of jeera and when it starts changing its color add the mashed suran.
5. Cook the suran till it evaporates all its water and the mixture appears dry.
6. Switch off the gas.
7. Then add khoya,salt,sugar,black pepper,
8. Ginger and green chillies.
9. Then make small ball of this mixture.
10. Dip it in the sago flour.
11. Fry till light pink in color.
12. Then on a plate take these wadas and add dahi ti it. sprinkle coriander and coconut and sweet chutney and enjoy your fast.

Suran and Raw Kela Subzi

Preparation Time: 15 MINUTES
Cooking Time: 25 MINUTES
Ingredients

• 1/4 kg yam (suran)
• 2 raw bananas
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp black pepper (kalimirch) powder
• 1/4 tsp asafoetida (hing)
• 1/2 cup grated coconut
• few curry leaves (kadi patta)
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/2 tbsp coconut oil
• 1/2 tsp soaked rice (chawal) (for thickness)

Method

1. Cut the kela and suran into cubes and boil in water along with turmeric and salt.
2. Now grind the coconut,soaked rice and black pepper into paste.
3. Addd the above paste to the boiled vegetables and let it boil for a few minutes.
4. Now take a pan and pour the oil and season it with rai hing and curry leaves and
5. Pour over the vegetables and serve with rice.
6. For variation you can also boil the vegetables in a little tamarind water.

Shabudhana Kichidi

Preparation Time: 10
Cooking Time: 10
Ingredients

• Shabudhana - 3/4 cup
• Moong Daal - 1/2 cup
• Cabbage(cut into big pieces) - 1 cup
• Potatoes(cut into big pieces - 3/4 cup
• Cauliflower flowrets - 1/2 cup
• Beans(chopped) - 1/4 cup
• 1/2 cup green peas
• Tomatoes(chopped) - 1/2 cup
• 2 tbsp oil
• Bay leaves - 2-3
• 2 red chillies
• 1/2 tsp cumin seeds (jeera)
• green chilli - 1
• 1 tsp ginger (adrak) paste
• 1/2 tsp turmeric powder (haldi)
• Jeera Pdr - 1/2 tsp
• Dhania Pdr - 1/2 tsp
• 1/2 tsp sugar
• coriander leaves(chopped) - 1/2 cup
• salt to taste

Method

1. Fry the shabudhana in a pan with no oil for 2 minutes and keep aside.
2. Boil the moong dhaal until cooked and keep aside.
3. Heat oil in a pan.
4. Add the bay leaves, red chillis, jeera, green chillis and ginger paste.
5. Add the vegetables and fry for 2 minutes.
6. Add 1/2 cup of water and cook until the vegetables are 3/4 cooked.
7. Add the haldi, jeera, dhania powders, salt and sugar.
8. Add the shabudhana and dhaal and cook until the veges and shabu are cooked.
9. Garnish with coriander leaves.

Samo Kadhi

Preparation Time: 10min
Cooking Time: 10min
Ingredients

• 1/2 cup sanwa millet (sama)
• 2 cups water
• 3 green chillies, finely chopped
• 1/2 " piece of ginger (adrak), finely chopped
• a few curry leaves (kadi patta)
• 1 tbsp chopped coriander (dhania)
• 1/2 tsp cumin seeds (jeera)
• 2 tbsp oil
• salt to taste
• 1 cup curds (dahi)

Method

1. Wash and soak the samo in 2 cups of water
2. Beat the yoghurt and set aside
3. Heat the oil in a pan and add jeera and curry leaves
4. When the jeera starts spluttering put the soaked samo
5. Add the salt and the chopped grren chillies and ginger
6. The samo will be cooked in about 5/7min.
7. Add the beaten yoghurt and stir very well making sure the youghurt is mixed well.
8. Let it simmer for 2min and than add the coriander
9. Serve hot

Samo Dhokla

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Ingredients

• 1 cup sanwa millet (sama)
• 1/2 cup low fat curds (dahi) (required for soaking Samo)
• 1/4 cup grated bottle gourd (doodhi / lauki)
• (dudhi)
• 1 tsp ginger-green chilli paste
• coriander (dhania) leaves
• salt as per taste
• 1/2 tsp eno fruit salt

Method

1. Mix yogurt and samo (such that samo is just soaked in yogurt) and leave for 1 hour
2. Grind them together in a mixer, alongwith the required quantity of salt.
3. Leave this batter to ferment for 8 hours.
4. Before preparing, add grated bottlegourd, ginger- green chillies paste, eno and handful of finely cut corriander leaves.
5. Keep water for boiling in a dhokla vessel or any broad bottomed vessel with lid.
6. Grease a thali or any low height steel container.
7. Pour required amount of dhokla batter into this thali, sprinkle some black pepper and keep it in the dhokla vessel for steaming.
8. Allow to steam for 12 minutes.
9. Cool and cut into diamond shapes and serve with farali green chutney and peanut oil.

Sagoo Icecream

Preparation Time: 30min
Cooking Time: 15min
Ingredients

• vanilla ice cream-1/2 lt
• sagoo 1/2 cup
• whipping cream powder-1 sachet
• 1/2 cup cream
• gelatin-3tsp
• rose water-1tsp

Method

1. boil sagoo in 2cups water cook till done and drain ,cool and keep aside.
2. boil gelatin in 1cup water in a double boiler and cool.
3. mix all other ingredients in a blender and mix sagoo and gelatin andpour in a pudding dish .if needed garnish with chopped nuts.chill until set.

Sago Vada

Ingredients

• 1 cup sago (sabudana)
• 1 1/2 cups rice flour (chawal ka atta)
• 6 green chillies
• 1 big onion, finely chopped
• 1 1/2 cups curds (dahi)
• salt to taste

Method

1. Mix the sago (saggubiyam) in the curd and let it reamin overnight.
2. Before making the vada''s mix the rice flour in it along wit very finely chopped onions and green chiliies.
3. Make the batter into vada shape (round) and deep fry in the oil.
4. Serve them hot.

Sago Upma

Ingredients

• 1 cup nylon sago (sabudana)
• 4 tsp oil or ghee
• 1 tsp mustard seeds ( rai / sarson)
• a pinch of asafoetida (hing)
• 1 onion, finely chopped
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 3 green chillies, finely chopped
• 4 curry leaves (kadi patta)
• 1 tsp chopped coriander (dhania)
• 6 tsp grated coconut
• 1/2 lime
• salt to taste

Method

1. soak sago overnight in water.drain the water before using.
2. in a bowl put oil,mustards.heat in microwave on high til they splutter.
3. add ginger-garlic paste.hing,onion,green chillies into the bowl and heat on high til onion becomes translucent.
4. put sago,salt,little water.mix well.put on high til sago gets cooked and water is evaporated completely.
5. last put lime,corainder,curry leaves,coconut.mix well.
6. Serve hot

Sago Pakoda

Ingredients

• 1 cup sago (sabudana)
• 2 cups rice flour (chawal ka atta)
• 1 cup plain flour (maida)
• 1 cup curds (dahi)
• 4 to 6 green chillies
• small piece ginger (adrak)
• 1 onion
• salt to taste
• 1/2 tsp chilli powder
• coriander (dhania)
• little cumin seeds (jeera)

Method

1. Soak the sago in the curds( if u want to make the pakoda in the evening soak in the morning itself).
2. Add to the sago,rice flour,maida,onoin,green chilli pieces,red chilli powder,ginger,salt,geera,mix well with little water
3. And add coriander leaves.
4. Heat oil,deep fry.

Palak Paneer

Ingredients

• 10 cups chopped spinach (palak) , refer handy tip
• 1 1/2 cups paneer , cut into 12 mm. ( 1/2") cubes
• 2 tbsp oil
• 3/4 cup finely chopped onions
• 4 cloves garlic , grated
• 25 mm (1") piece ginger , grated
• 2 green chillies , finely chopped
• 1/2 tsp turmeric powder (haldi)
• 3/4 cup fresh tomato pulp
• Salt to taste
• 1 tsp punjabi garam masala
• 2 tbsp fresh cream

Method

1. Blanch the spinach in a vessel full of boiling water for 2 to 3 minutes.
2. Drain, refresh with cold water and keep aside to cool for sometime.
3. Blend in a mixer to a smooth puree and keep aside.
4. Heat the oil in a kadhai , add the onions and saute on a medium flame till they turn translucent.
5. Add the garlic, ginger, green chillies and turmeric powder and saute on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and saute till the mixture leaves oil, while stirring continuously.
7. Add the spinach puree and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
8. Add the salt, garam masala and fresh cream and mix well.
9. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
10. Serve hot.

Kadhai Paneer

Ingredients

• 1 1/2 cups paneer (cut into 37 mm. (1 1/2“) cubes)
• Oil for deep-frying
• 1 tbsp oil
• 1/2 cup finely chopped onions
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1/4 tsp dried fenugreek leaves (kasuri methi)
• 1/2 cup sliced capsicum
• Salt to taste
• A pinch of sugar
• 1/2 cup fresh cream

For the gravy

• 2 1/2 cup tomatoes finely chopped
• 1 tbsp coriander (dhania) seeds
• 10 whole dry red kashmiri chillies
• 2 1/2 tbsp oil
• 2 tbsp finely chopped garlic (lehsun)
• 1 tbsp finely chopped green chillies
• 2 1/2 cups finely chopped tomatoes
• 1/4 cup tomato puree
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp garam masala
• Salt to taste

For the garnish

• 1 tbsp chopped coriander (dhania)

Method
For the gravy

1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds.
2. Remove and keep aside to cool.
3. Blend in a mixer to a fine powder. Keep aside.
4. Heat the oil in a kadhai, add the garlic and saute on a medium flame for a few seconds.
5. Add the prepared powder and saute on a medium flame for a few seconds.
6. Add the green chillies and saute on a medium flame for another 30 seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
8. Mash it a little using a potato masher.
9. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes.

For the kadhai paneer

1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in color. Drain on absorbent paper and place in lukewarm water for 10 minutes.
2. Heat the oil in a kadhai, add the onions and saute on a medium flame till they turn translucent for approx. 3 to 4 minutes.
3. Add the kadhai gravy, coriander-cumin seeds powder, chilli powder, turmeric powder,garam masala, dried fenugreek leaves and saute on a medium flame for another minute.
4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
6. Add the cream, mix well and serve hot garnished with coriander.

Methi Makai Sabzi

Ingredients

• ¾ cup chopped fenugreek (methi)
• 1½ cups boiled sweet corn kernels (makai ke dane)
• ¾ cup thinly sliced onions
• 1 cup milk
• 2 tbsp chopped cashewnuts (kaju)
• ½ tsp finely chopped garlic (lehsun)
• ½ cup fresh thick curds (dahi)
• 2 tsp bengal gram flour (besan)
• ½ tsp turmeric powder (haldi)
• 2 tbsp oil
• ½ tsp cumin seeds (jeera)
• 1 tsp coriander (dhania) powder
• 1 tsp green chilli paste
• salt to taste

Method

1. Combine the onions, milk, cashews and garlic in a deep kadhai, mix well and cook on a medium flame for 4 to 5 minutes or till the onions turn soft. Sprinkle approx. 2 tbsp of water if the milk dries up.
2. Cool and blend in a blender to a smooth paste. Keep aside.
3. Combine the curds, besan, turmeric powder and 3 tbsp of water in a bowl and whisk well till no lumps remain. Keep aside.
4. Heat the oil in a broad non-stick pan, add the cumin seeds.
5. When the seeds crackle, add the fenugreek leaves, coriander powder and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the corn, onions paste, curd-besan paste, green chilli paste, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
7. Serve immediately.

Murg Makkhan Methiwala

Ingredients

• 1 kg Chicken legs, boneless
• 700 gms tomatoes
• 25 gms garlic, chopped
• 120 gms milk fudge (khoya)
• 120 gms cashew nut, broken
• 2 gms green cardamom
• 2 gms large cardamom
• 1 bay leaf
• 2 gms cinnamon
• 250 gms butter, yellow unsalted
• 200 ml cream
• 5 gms kasuri methi
• 15 gms salt
• 120 ml clarified butter (ghee)
• 50 gms fresh fenugreek leaves
• 10 gms chilli powder
• 150 ml yogurt
• 20 ml mustard oil

Method

1. Marinate the chicken with half of garlic, yogurt, mustard oil, half of chilly powder & half of salt for 1 hour and cook in a tandoor or oven till par cooked.
2. Heat ghee in a thick bottom pot, crackle bay leaf, cardamom and cinnamon. Add garlic and sauté.
3. Add tomato and rest of chili powder and kasoori methi. Continue boiling till tomato starts to get mashed.
4. Add cashew and khoya, boil for further 10 minutes. Blend the gravy and strain.
5. Add fresh fenugreek leaves, butter, cream, and salt. Keep on simmering till raw flavor of tomato is cooked out.
6. Add chicken and cream and simmer till chicken becomes tender and gravy is mixed well.

Steamed Prawns

Ingredients

• 4 King-sized prawns
• 2 tbsp red chilly powder
• 1 tbsp turmeric powder
• 1 tbsp ginger garlic paste
• Banana leaves
• Salt to taste
• 1 lime

Method

1. Devein the prawns and remove the shells at the tail-end of the prawn. Keep the shell near its head and cut off the area around the eyes. The shell near its head adds a little more flavour to the entire dish.
2. Mix the red chilli powder, turmeric and ginger-garlic paste with lime and add salt to taste.
3. Apply evenly on the prawns. Marinate for two – three hours.
4. Steam the prawns encased in banana leaves. You could use a pressure cooker, but I had rather you place this on a plate in a channi (a vessel with holes in it) placed over a vessel of water. Allow the water to boil till you smell the prawns.
5. Serve the prawns with sliced onions and tomatoes. Steamed prawns can be a good appetiser before a meal or they can be a complete meal, as well.

Shahi Korma Biryani

Ingredients
For the yellow rice

• 1 1/4 cups uncooked long grained (basmati) rice
• 3 cloves
• 2 cardamoms
• 1 bayleaf
• 1 stick cinnamon
• 1/4 tsp turmeric powder
• Salt to taste

For the shahi korma

• 2 cloves
• 2 cardamoms
• 1 bay leaf
• 1/4 cup grated onions
• 1 tsp ginger-garlic paste
• 1 tbsp tomato puree
• 1/2 tsp sugar
• 1 1/2 cups boiled mixed vegetables
• 5 1/2 tbsp low-fat milk , 99.7 % fat-free
• salt to taste
• 1 tsp chilli powder

For the paste

• 1 tbsp broken cashewnuts
• 2 tbsp poppy seeds
• 1 tbsp finely chopped coriander for the garnish

Method
For the yellow rice

1. Clean, wash and soak the rice in water for one hour. Drain and keep aside.
2. Heat the pressure cooker and when hot, add the cloves, cardamom, bay leaf and cinnamon and dry roast on a slow flame for a few seconds.
3. Add the rice, turmeric powder and salt, mix well and sauté on a medium flame for one to two minutes.
4. Add two cups of water, mix well and pressure cook for two whistles.
5. Allow the steam to escape before opening the lid. Keep aside.

For the paste

1. Soak the cashewnuts and poppy seeds in ¼ cup of warm water for one hour.
2. Grind them in a mixer into a smooth paste. Keep aside.

For the shahi korma

1. Heat a non-stick pan on a medium flame and when hot, add the cloves, cardamom and bay leaf and dry roast for a few seconds.
2. Add the onions and ginger-garlic paste and dry roast on a slow flame till the onions turn light brown in colour. Sprinkle a little water over it if the mixture starts burning.
3. Add the tomato purée, sugar and vegetables and mix well and cook on a medium flam for one to two minutes, while stirring occasionally.
4. Add the prepared paste, 3½ tbsp milk and mix well and cook on a medium flame for one minute, while stirring occasionally. .
5. Add the salt, chilli powder and ¼ cup of water, mix well and cook on medium flame for one to two minutes.

How to proceed

1. Divide the yellow rice into two equal portions.
2. Spread one portion of the yellow rice at the bottom of the glass baking dish in an even layer.
3. Discard the bay leaf and spread the shahi korma over it.
4. Spread the remaining yellow rice over the shahi korma in an even layer.
5. Pour the remaining two tbsp of milk over it.
6. Cover and microwave on high for two minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
7. Serve hot garnished with coriander.

Paneer Bhurji

Ingredients

• 1 cup mashed paneer
• 2 tbsp oil
• 1 tsp cumin seeds )
• 1/2 cup finely chopped onions
• 1/2 cup chopped tomatoes
• 1/2 tsp pav bhaji masala
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tsp finely chopped green chillies
• 1 tbsp finely chopped coriander

Method

1. Heat the oil on a tava (griddle) and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a high flame for one to two minutes.
3. Add the tomatoes, two table spoon of water, mix well and cook on a slow flame for two to three minutes, while stirring continuously.
4. Add the pav bhaji masala, turmeric powder, chilli powder, green chillies and 1 tbsp of water, mix well and cook on a medium flame for one to two minutes, while stirring continuously.
5. Add the paneer, salt and coriander and one table spoon of water, mix well and cook on a medium flame for one to two minutes, while stirring occasionally.
6. Serve hot.

Aloo Mutter Masala

Ingredients

• ½ kg peas
• 2 potatoes, cut into cubes
• 2 onions, finly chopped
• 2 tomatoes, grated
• 1 tsp ginger garlic paste
• 2 green chillies, finely chopped
• 1 ½ tsp red chilli powder
• 1 ½ tsp coriander and cumin powder
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tbsp pure ghee
• Salt as per your taste
• Oil for cooking
• Coriander leaves, finely chopped

Method

1. Heat oil in a kadhai and add onions.
2. When the onions become transparent, add ginger garlic paste. Sauté till the mixture turns light brown.
3. Add turmeric powder, red chilli powder, coriander and cumin powder, some chopped coriander, grated tomatoes and green chillies. Stir well.
4. When oil oozes out of this mixture, add potatoes and peas. Mix well and stir for 5 to 10 minutes.
5. Now, sprinkle some water and cover the kadhai with a lid. Keep it on low flame till the vegetables become tender.
6. Sprinkle some freshly grounded garam masala powder and put ghee. Mix well.
7. Garnish with coriander leaves and serve.

Vegetable Aloo Tikki

Ingredients

• 5 potatoes, boiled and mashed
• 3 bread slices, soaked and squeezed
• 1 bowl of green peas, blended in a mixer-grinder once
• 1 bowl of grated carrots
• Coriander leaves
• Salt to taste
• Juice of 1 lemon
• 1 tsp jeera powder (cumin powder)
• 1 tsp garam masala
• 2-3 green chillies, finely chopped
• Oil for deep frying

Method

1. On a plate, add the mashed potatoes
2. Add the squeezed bread slices, peas, carrots, coriander leaves, green chillies, salt, lemon juice, jeera powder, garam masala powder. Mix well.
3. Pinch out a portion from the dough. Roll it into a ball. Keep pressing the rolled out mix with your palms till it becomes a patty. Repeat the same for all the patties.
4. Heat oil in a pan. Once the oil is hot, add the patties. Fry them till they become golden brown in colour.
5. Ready to serve with chutney or ketchup.

Baby Corn and Paneer Jalfrazie

Ingredients

• ¾ cup baby corn , cut into 4 lengthwise and blanched
• 1 cup paneer (cottage cheese) , cut into 25 mm. (1") strips
• ¼ cup thinly sliced spring onions whites
• ¼ cup thinly sliced green capsicum
• ¼ cup thinly sliced yellow capsicum
• ¼ cup thinly sliced red capsicum
• 2 tbsp oil
• ¼ tsp turmeric powder (haldi)
• ½ tsp chilli powder
• ½ tsp coriander-cumin seeds (dhania-jeera) powder
• ½ cup thinly sliced tomatoes
• 2 tbsp tomato ketchup
• 2 tbsp tomato puree
• ¼ tsp garam masala (optional)
• 1 tsp vinegar
• ¼ tsp sugar
• salt to taste
• 2 tbsp finely chopped spring onion greens
• 1 tbsp finely chopped spring onion greens

Method

1. Heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for one minute.
2. Add the green, red and yellow capsicum and sauté on a medium flame for two to three minutes, till the capsicum turn a little soft.
3. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for one to two minutes, while stirring occasionally.
4. Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for one minute.
5. Add the spring onion greens and a little water, mix well and cook on a medium flame for one more minute.
6. Serve immediately garnished with spring onion greens.

Rainbow Idlis

Ingredients
For carrot puree

• 1 tbsp olive oil1 cup diced carrots
• ½ tsp sugar
• A pinch of salt

For spinach puree

• 120 gms spinach
• 1 small onion, chopped
• 2 garlic cloves, minced
• A pinch of salt
• ½ tsp freshly grated nutmeg

For beetroot puree

• 1 cup diced beetroot
• A pinch of salt

For moong puree

• 1 cup husked, split moong beans (moong dal)
• ½ tsp turmeric powder
• A pinch of salt

Idlis

• 1 kg idli batter, home-made or store-bought
• Ghee or oil for greasing moulds

Garnish

• ¼ cup finely diced green, red and yellow bell peppers
• ¼ cup cooked green peas
• ¼ cup finely diced carrots
• ¼ cup finely diced French beans, blanched
• ¼ cup cooked sweet corn kernels

Method
Carrot puree

1. Put the oil in a pan on medium heat. When hot, sauté the diced carrots for about five minutes, till soft.
2. Season with sugar and salt.
3. Process to a smooth purée in the blender. Reserve.

Spinach puree

1. Clean and wash the spinach thoroughly in several changes of water. Drain.
2. Steam the spinach with the onion and garlic for about 2 minutes, till bright green
3. Season with nutmeg and salt.
4. Process to a smooth purée in the blender. Reserve.

Beetroot puree

1. Cook the beetroot in salted water for about 10 minutes, till soft.
2. Drain and add a pinch of salt.
3. Process to a smooth purée in the blender. Reserve.

Moong puree

1. Wash the moong dal.
2. Put the dal in a pressure cooker with one cup of water.
3. Pressure-cook the dal for 10 minutes on low heat, after the cooker reaches full pressure.
4. Remove from heat and set aside, till the pressure subsides.
5. Add the turmeric powder and salt and process to a smooth purée in the blender. Reserve.

To make the idlis

1. Divide the idli batter into four portions.
2. Stir a vegetable purée into each portion of batter and combine well, so that you have an orange, green, red and yellow batter. Taste and check for seasoning.
3. Grease idli moulds with ghee or oil. (Use mini idli moulds for kids; they love them.)
4. Pour the batter into the moulds and arrange a few pieces of the prepared garnishes on top in attractive patterns.
5. Steam the idlis for about 10-15 minutes.
6. When done, remove the idlis from their moulds and serve.

Steamed Prawns

Ingredients

• 4 King-sized prawns
• 2 tbsp red chilly powder
• 1 tbsp turmeric powder
• 1 tbsp ginger garlic paste
• Banana leaves
• Salt to taste
• 1 lime

Method

1. Devein the prawns and remove the shells at the tail-end of the prawn. 
2. Keep the shell near its head and cut off the area around the eyes. The shell near its head adds a little more flavour to the entire dish.
3. Mix the red chilli powder, turmeric and ginger-garlic paste with lime and add salt to taste.
4. Apply evenly on the prawns. Marinate for two – three hours.
5. Steam the prawns encased in banana leaves. You could use a pressure cooker, but I had rather you place this on a plate in a channi placed over a vessel of water. Allow the water to boil till you smell the prawns.
6. Serve the prawns with sliced onions and tomatoes. Steamed prawns can be a good appetiser before a meal or they can be a complete meal, as well.

Nawabi Mutton

Ingredients

• 1 ½ kg lamb
• 500 gms slice onion
• 20 gms turmeric
• 50 gms chili paste
• 30 gms coriander powder
• Salt as required
• 20 gms cardamon powder
• 50 gms red chili powder
• 100 gms ginger-garlic paste
• 5 ml Kewda water (available at grocery stores)
• 500 gms desi ghee
• 20 whole garam masala
• 10 gms javitri powder
• Pinch of saffron
• 100 gms yoghurt
• Ginger juliennes for garnishing

Method

1. First marinate the lamb with ginger-garlic paste and salt for two hours.
2. Heat the ghee, add onion slice, yoghurt, Indian spice masalas, saffron and lamb stock.
3. Remove the lamb piece and strain with fine strainer.
4. Add saffron and kewda to get a smooth gravy.
5. Garnish with ginger juliennes and serve hot.

Ash Gourd and Mutton Curry

Ingredients

• ½ kg fresh mutton
• Medium sized ash gourd (de-seed and cut into thin slices)
• 2 bay leaves
• 1 medium onion, finely chopped
• Roast the following:
• Half a grated coconut
• 1 tsp coriander
• ½ tsp cumin seed
• ½ tsp mustard
• 5 pepper corns
• 2 tsp white rice
• 1 medium sized onion cut coarsely
• Grind the above roasted ingredients with the following, adding water at intervals:
• ½ tsp turmeric powder
• 5 grams tamarind

Method

1. Pressure cook the mutton with salt.
2. Cook the ash gourd with water and 2 bay leaves till the pumpkin turns transparent.
3. Add the mutton and ground paste to the cooked pumpkin.
4. Add salt to taste and water to make the gravy thin. Bring to boil once.
5. In a separate pan, take some vegetable oil and fry the cut onions till they turn brown.
6. Add this to the boiled curry.

Har Gow

Ingredients

• 14 pcs chopped shrimp
• ¾ tsp white pepper powder
• ½ tsp salt
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp potato starch
• Dough
• 50 gms wheat starch
• 30 gms potato starch
• Hot water
• 15 ml oil

Method

1. Infuse the shrimp with salt, white pepper powder, sesame oil, sugar, potato starch and set aside.
2. Make small roundels of the dough and flatten them into discs with a blunt Chinese chopper. Divide the above mixture into small quantities and put them on the dough. Then start pleating from one end to another leaving a slight mound in the center
3. Layer the base of a bamboo basket with parchment paper and grease it slightly. Place the dim sums on it and steam for 4 minutes.

Lamb Chops

Ingredients

• 4 pcs lamb chops
• 1 tsp chopped chilly
• 5 pcs sliced ginger
• 4 pcs dry red chilly
• 2 tbsp tomato sauce
• 1 tbsp oyster sauce
• 1 tsp honey
• 1 tsp vinegar
• 20 ml oil
• Salt to taste
• 1 tsp sesame oil

Method

1. Marinate the lamb chops with dry red chili, sliced ginger, sesame oil and steam for 30 minutes.
2. Arrange them on a platter.
3. In a wok, toss fresh red chilli. Then add tomato sauce, oyster sauce, honey, salt and vinegar to make the sauce
4. Spread the sauce over the lamb chops and serve.

Tomato Chicken

Ingredients

• 800 gms chicken
• 4 large tomatoes, pureed
• 3 tbsp spring onion greens
• 4 spring onions, chopped
• 3 tbsp coriander, chopped
• 1 1/4 tsp red chilli powder
• 1 1/2 tsp salt
• Freshly pound garam masala (3-4 elaichis, 1-2 big black elaichis, 4-5 cinnamon sticks, 2-3 cloves, 1 star anise)
• 3 1/2 tbsp garlic-ginger paste
• 1 tbsp chilli sauce
• 1 1/2 tbsp tomato ketchup
• 2 tbsp oil

Method

1. Heat the oil. Once the oil is hot, add garlic-ginger paste. Fry the ginger-garlic paste till it turns golden-brown.
2. Add some garam masala and the chicken pieces. Stir well. Ensure all the chicken pieces are coated with the masala
3. Once the chicken has cooked, add the tomato puree. Add salt according to taste and red chilli powder. Stir well
4. To make a gravy, add some water to the chicken. If chicken remains uncooked, add some little water. Let the chicken cook for 20-25 mins on a slow flame.
5. To enhance the flavour: add little water, chopped spring onions, spring onion greens, chilli sauce, tomato ketchup, chopped coriander leaves and the remaining garam masala. For strong flavours, ensure that the garam masala is freshly pound. Mix well.
6. Ready to serve with roti, naan or rice.

Schezwan Chicken

Ingredients

• 1 kg chicken, boneless pieces
• 15 - 20 red chilies
• 5 - 7 garlic, chopped
• 1 tspn ginger - garlic paste
• 2-3 chilies

For sauce:

• 1 tbspn oil
• 4-5 cloves garlic, chopped
• 1 ginger, chopped
• 1 small onion, chopped
• A few sprigs celery
• 1 tsp ajinomoto
• 1 tsp sugar
• Salt as per taste
• 2 tbspn vinegar
• ½ cup chicken stock or water
• 1 tsp cornflour
• 2 tbsp all purpose flour or maida
• oil to fry
• 2-3 spring onions, chopped

Method

1. Boil the chilies and garlic flakes together and then grind to a fine paste.
2. Heat oil in a pan and fry the chopped garlic and ginger along with the chopped onion and celery.
3. Now add the chilly and garlic paste along with aijonomoto, sugar, salt and vinegar.
4. Add ½ cup chicken stock or water and let it cook.
5. Mix 2 tbspn of maida with 1tsp of cornflour and salt. Coat the chicken pieces in this mixture.
6. In a pan, heat the oil and deep fry the chicken pieces. Let them turn golden brown and then remove and keep aside.

For gravy:

1. In another pan, heat 1 tbspn of oil and sauté the ginger garlic paste, chillies and add 2 to 3 chopped spring onions and sauté.
2. Now add the already prepared schezwan sauce and the fried chicken and cook till done.

Maas Ka Soola

Ingredients

• 200 gr lamb botti
• 200 gr lamb chop

For the first Marinade

• 10 gms kachri powder
• 10 gms salt
• 20 ml lemon juice

For the Second Marinade

• 30 gms clarified butter
• 50 gms brown onions
• 50 gms curd
• 10 gms red chilli paste
• 20 gms ginger garlic paste
• 2 gms clove powder
• 10 gms garam masala
• 7-8 cloves

Method

1. Marinate the lamb with kachri, salt and lemon juice and leave it for 1 hour.
2. Sauté the onions in oil, till they turn golden brown, then add curd and mix it well.
3. Add red chilli paste, ginger garlic paste, clove powder, garam masala and the marinated lamb. Mix it well.
4. Now place the marinated lamb pieces on a plate. Add a light piece of charcoal in a bowl and place it in the middle of the plate. Then add clarified butter and cloves.
5. Cover the plate and keep it aside for 30 to 45 minutes. This is for the fragrance and the flavor to penetrate.
6. Now barbeque the smoked lamb for five minutes with clarified butter. Maas ka Soola is ready.

Meen Kozhambu

Ingredients

• 800 gms kingfish
• 50 ml coconut oil
• 2 gms mustard seeds freshly grounded
• 4 nos dry red chilli
• 25 sprigs curry leaves
• 4 green chilli slit
• 50 gms ginger garlic paste freshly prepared
• 50 ml coconut milk (fresh)
• 25 gms red chilli powder freshly grounded
• 25 gms coriander powder freshly grounded
• 5 gms turmeric powder
• 25 gms shallots sliced
• 4 large tomatoes chopped
• 25 gms tamarind pulp fresh
• Salt to taste

Method

1. Heat coconut oil and add mustard seeds till it crackles.
2. Add fenugreek seeds, dry red chilli, curry leaves and shallots and cook till brown.
3. Add ginger garlic paste, tomatoes, red chilli powder, coriander powder and turmeric powder and cook till tomatoes are soft.
4. Add tamarind pulp and fish and simmer till fish is cooked. Adjust seasonings and finish with coconut milk.
5. Serve with coconut rice or lemon rice