Delicious Kesari

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

Ingredients

1 cup semolina (rava)
3/4 cup sugar
1/4 cup ghee
4 to 5 cardamoms
4 to 5 cashewnuts (kaju)
4 to 5 raisins (kismis)
1 pinch of orange food colour

Method

Heat a pan, add the semolina and roast till they turn golden brown.Boil 2 cups water in a deep pan, add the roasted semolina, while stirring constantly.Add the sugar gradually and mix well.Add the colour and ghee, mix well and remove from the flame.Heat 1 tbsp ghee in a small pan, add the cashew and raisins and saute till they turn golden brown.Add powdered cardomom and add this to the semolina mixture and mix well.Serve hot.

Aam Panna

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

Ingredients

500 gms raw mango
sugar to taste
black salt (sanchal) to taste
1/2 tsp cumin seeds (jeera) powder
few mint leaves (phudina)

Method

Peel, wash and cut mangoes into pieces.Combine the mango pieces along with the seeds and little water in a pressure pan and boil for 5 minutes.Allow to cool and then strain.Add the sugar, salt and cumin seeds powder and mix well.Refrigerate till it is cool.Serve chilled in tall glasses with a few mint leaves floating on top.

Dahi Baingan

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings

Ingredients

4 chopped brinjals (baingan / eggplant)
250 gms curds (dahi)
2 to 3 whole dry kashmiri red chillies
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tbsp oil
oil for shallow frying
1 tsp sugar
salt to taste

Method

For deep frying the brinjals
For deep frying the brinjalsIn a nonstick pan or wok heat around 12-14 tsp of oil and let the brinjals cook till they are golden brown.This should take roughly around 18-20 minutes on medium high heat.
For the gravy
For the gravyIn a nonstick pan or wok heat around 1 tsp of oil.Add the dried red chilli and let it heat up.Add the cumin seeds, mustard seeds and fennel seeds and heat it up till they start crackling.Add a pinch of hing.Add haldi, jeera, dhania and red chilli and saute well for 2 minutes.Add curd and salt and saute for a minute.Add sugar/jaggery (optional) and stir for a minute.Add the fried brinjal in the gravy and mix it well for 2 minutes.Serve hot with rice.

Veg Appe

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 25 pieces

Ingredients

semolina (rava)
1 cup buttermilk
1 cucumber , grated
1 carrot , grated
1 onion , chopped
2 tsp red chilli powder
salt to taste
ghee for greasing

Method

Combine the rava,buttermilk and salt in a deep bowl to make batter of dropping consistency.Cover and keep aside and aloow it to ferment for 5 hours.Add the Cucumber,carrot, onions and chilly powder to the batter.Heat the appe mould on a medium flame and grease it with a little ghee.Pour a spoonful of the batter into each mould.Allow it cook on slow flame for 10 min then turn the appe slowly using a knife.Cook the other side for 10 mins or till it turns golden brown in colour.Check inserting a screwer if done or not.Serve hot with Tomato Ketchup.

Bendhi Masala

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 to 6 servings

Ingredients

500 gms ladies finger (bhindi)
2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
4 curry leaves (kadi patta)
1 cup chopped onions
1 tbsp ginger-garlic (adrak-lehsun) paste
1/4 cup tomato puree
salt to taste
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp freshly ground black pepper powder
oil for deep frying

Method

Cut the ladies finger in criss cross lenthwise.Heat the oil in a kadhai and deep fry the bhindi till crisp.Keep aside.Heat the oil in another pan and add the mustard seeds, urad dal.When the seeds crackle, add the curry leaves, onions and ginger-garlic paste, mix well and saute till the onions turn translucent.Add the tomato puree, salt, chilli powder, coriander powder, pepper and turmeric powder, mix well and cook for 5-7 minutes on slow flame.Add the fried ladies finger and simmer for a minute.Serve hot.

Sweet Corn Appe

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

Ingredients

1/2 cup roasted semolina (rava)
1/2 cup curds (dahi)
1/2 tbsp chopped green chillies
1/2 tbsp chopped red chillies
1/4 cup chopped onions
2 tbsp chopped coriander (dhania)
1/3 cup boiled sweet corn kernels (makai ke dane)
salt to taste
1 tsp fruit salt
oil as required

Method

Combine all the ingredients in a bowl except fruit salt and mix well.Add water if required to get idli type consistency.Lastly add fruit salt and mix well.Put the batter in the greased appe moulds and close and cook for 2-3 minutes till golden.Overturn the appes and cook again for 2-3 minutes till golden.Can apply oil on top if required for cooking the appes.Serve hot with coconut chutney.

Sweet Spring Onion Dosa

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

Ingredients

1 cup rice (chawal) , soaked for 2 hours
1/2 cup freshly grated coconut
3 to 4 red chillies
1 tsp coriander (dhania) seeds
2 tsp tamarind water
1 tbsp grated jaggery (gur)
4 to 5 spring onion whites , finely chopped
salt to taste
oil for cooking

Method

Combine the rice with coconut,chillies, coriander seeds and tamarind and blend in a mixer into a smooth paste. Keep aside for 8 hours.Add the jaggery, spring onions and salt, mix well and prepare a batter of puring consistency.Heat a tava, grease it with little oil and pour a spoon full of batter on it and spread in a circular motion to prepare dosas.Serve hot with butter.

Flaky Lachha Paratha

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 2 to 4 servings

Ingredients

2 cups whole wheat flour (gehun ka atta)
4 tbsp butter or ghee
1 tsp salt
1 cup plain flour (maida)
1/2 cup curds (dahi)
warm water to knead
oil for cooking

Method

Mix everything together and knead the dough with warm water.Keep aside, covered for about 20 minutes at least.Again, resting of dough is important since it helps in increasing the pliability.Now, take the dough almost double the size of what’s required for a chapathi and roll it as big as you can without tearing it apart.This should not be very thin though else it will tear off in the next step.Spread some oil and sprinkle the flour over the circle.Take a knife and very gently cut the circle lengthwise into 10-12 strips.Start rolling these strips in concentric circles one around anotherOnce all the strips are rolled over, flatten the ball with your palms and sprinkle some more flour.Start rolling gently so that the strips don't fall out.Once its flattened out, flip it on the hot griddle and apply some oil on top.Flip side and apply oil on the other side.Cook on medium-low flame till both sides get cooked properly.Once cooked, take it off the griddle and tap gently between palms.This will bring out the flakes and layers out and you will get that crisp texture out.Serve hot.

Paneer Makhanwalla

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

Ingredients

For Onion-cashew Paste
1 tsp oil
1 tsp butter
2 onions , chopped
8 to 10 cashewnuts
1 tbsp fresh curds (dahi)

Other Ingredients
250 gms paneer (cottage cheese) , cut in cubes
1/2 cup par-boiled green peas
1 tbsp oil
1 tbsp butter
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
1 cup tomato puree
1/2 cup onion-cashew paste , recipe above
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tspn garam masala
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp honey
1 cup fresh cream

For Garnishing
chopped coriander (dhania)
fresh cream

Method

for onion-cashew paste
for onion-cashew pasteHeat oil and butter in a pan, add the onions and saute till it changes its colour.Add the cashews and saute for a minute or two.Allow the mixture to cool for some time.Add some curds, mix well and blend in a mixer to a smooth paste, adding water if required.Keep aside.
How to proceed
How to proceedHeat oil and butter in a pan, add ginger paste, garlic paste and green chilli paste and saute for a minute.Add the tomato puree, mix well and saute till it starts leaving oil from the sides.Add the prepared onion-cashew paste, mix well and cook for 2-3 minutes.Add the chilli powder, turmeric powder, garam masala, salt and honey and mix well and cook for 1 minute.Add the dried fenugreek leaves and mix well.Add fresh cream and simmer for 2 minutes on medium heat.Add paneer cubes and par-boiled green peas, cover and cook on a slow flame for 5-8 minutes so that the paneer soaks the gravy.Transfer it into a serving dish.Garnish with coriander and drizzle some fresh cream.Serve hot with indian breads like roti, naan or kulcha.

South indian beeda

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

Ingredients

4-5 paan leaves ( south indian variety)
these can be easily got from any south indian store. they are called vettalai.
1 tsp edilble calcium paste also called chunaambu in tamil. readily available in south indian stores.
few betel nuts.
3 tsp dessicated and flavoured coconut flakes. (optional)
4-5 cloves

Method

Wash the leaves properly and dry them. apply a bit of the edible calcium paste on the centre of the leaf with finger, put little betel nut and top with dessicated coconut. fold the leaf into pan shape and seal with a clove. serve.

Mamra Upmath

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 to 6 servings

Ingredients

2 cups puffed rice (kurmura)
2 potatoes , boiled and chopped
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
5 to 6 curry leaves (kadi patta)
1/2 cup broken wheat (dalia)
1/2 cup roasted and powdered peanuts
2 tsp ginger-green chilli paste
salt to taste
1/4 cup dessicated coconut
1/2 tbsp lemon juice
1 tsp garam masala

Method

Wash and soak the puffed rice in enough water for 5 minutes.Drain and keep aside.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the cumin seeds and curry leaves and saute for 10 seconds.Add the potatoes, broken wheat and groundnut powder and saute for 3 minutes.Add the puffed rice, salt, turmeric powder, ginger-green chilli paste, garam masala and lemon juice and mix well and cook for 3 minutes.Serve hot garnished with coconut and coriander.

Amla Rice

Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings

Ingredients

7 amlas (indian gooseberries)
1/2 cup grated coconut
4 to 5 sliced green chillies
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
2 tbsp peanuts
1/2 tsp chana dal (split bengal gram)
1/2 tsp urad dal (split black lentils)
5 dry red chillies
a pinch asafoetida (hing)
6 curry leaves (kadi patta)
a pinch turmeric powder (haldi)
2 1/2 cups steamed rice (chawal)
1/4 cup boiled green peas

Method

Wash and chop the amla around the seed and discard the seeds.Combie the amlas, coconut, green chilles and salt and blend in a mixer into paste, adding little water. Keep aside.Heat the oil in a pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the peanuts, urad dal, chana dal, chillies, asafoedita and curry leaves, and saute for a minute on a medium flame.Add the ground amla paste and turmeric powder, mix well and cook on a slow flame for 3 minutes, stirring once in between.Add the steamed rice, green peas and salt and mix gently, cover and cook for 2 minutes on a medium flame.Serve hot.

Venn Pongal

Preparation:8 minutes
Cook: 20 minutes
Total Time: 28 mins
Servings:

Ingredients

2 cups rice (chawal)
3/4 cup moong dal (split green gram) , dry roasted to a golden brown
1 1/2 tsp crushed black pepper
cumin seeds (jeera) powder and turmeric powder (haldi)
salt to taste
good bunch of curry leaves (kadi patta)
little chopped ginger (adrak)
5 to 6 tbsp ghee or melted butter
cashewnuts (kaju)

Method

Wash rice and roasted dal. add water to one inch above level of rice.Add turmeric and let it simmer.Add a little more water if not semi- solid.When done remove from heat.Warm ghee and roast cashews until a golden, remove carefully and set aside.Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.Add the ginger. mix well.

Corn- Spinach and Cheese Tikki

Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 12 to 15 tikkis

Ingredients

For Tikki
1 big bunch spinach (palak) , blanched and finely chopped
6 1/2 cups besan (bengal gram flour)
1/2 cup rice flour (chawal ka atta)
1 cup bread crumbs
1/2 tsp chaat masala
1 tsp sugar
a pinch turmeric powder (haldi)
1/2 tsp ginger-green chilli paste
salt to taste

For Filling
1/2 cup boiled and crushed sweet corn kernels
1/2 cup grated processed cheese
1/2 tsp freshly ground black pepper (kalimirch)
1 tbsp chopped coriander (dhania)
1/2 tsp lemon juice
1 tsp chopped mint leaves (phudina)
salt to taste

Other Ingredients
oil for shallow fry
1/2 cup semolina (rava)

Method

For the tikkis
For the tikkisCombine the besan, rice flour, bread crumbs, spinach, chat masala, turmeric powder, ginger-chilli paste, sugar and salt in a deep bowl and mix well to make a stiff dough for tikki.Divide the dough into 15 equal portions and keep aside.
For the filling
For the fillingCombine the corn, cheese, pepper, lemon juice, mint, coriander salt and mix well.Divide the filling into 15 equal portions and keep aside.

How to proceed

Grease your hands with little oil and place a portion of the dough and spread a little.Place a portion of the filling in between and seal the tikki by bringing the edges together at the centre.Repeat the procedure 1 and 2 to make 14 more tikkis.Roll the tikkis on the semolina and coat them evenly from all the sides.Heat the oil in deep pan and shallow fry the tikkis till they turn golden brown in colour from all the sides.Serve with sauce or chutney.

Carrot Kheer

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 3 to 4 servings

Ingredients

300 gms grated carrot
300 ml condensed milk
sugar to taste (optional)
4 to 5 cardamoms
1/4 tsp nutmeg (jaiphal) powder
few fried cashewnut (kaju)
few saffron (kesar) strands

Method

Peel carrots, wash and chop into chunks.Pressure cook in little water for 2 to 3 whistles.Cool and mash well.In a deep pan, add the condensed milk, dilute with little milk and add the carrots and cook on a slow flame for 20-30 minutes.Add the grounded cardamom powder, saffron, fried cashews, nutmeg and mix well.Serve hot or chilled.

Tava Idli Chaat

Preparation:8 mins
Cook: 5 mins
Total Time: 13 mins
Servings: Makes 4 to 5 servings

Ingredients

2 tsp oil
1 tsp urad dal (split black lentils)
2 tsp chopped green chillies
few curry leaves (kadi patta)
15 to 20 mini coin sized idli
3 tsp boiled sweet corn kernels (makai ke dane)
1 tsp masala chana dal (split bengal gram)
2 tsp pomogranate seeds (anardana)
2 tbsp chopped coriander (dhania) leaves
1/4 cup chopped tomatoes
2 tsp chilli sauce
4 tsp tomato sauce
1/4 cup chopped capsicum , optional
3 tsp salted peanuts
salt to taste
1 small onion , chopped
1 tsp ginger (adrak) cut into strips

For Garnishing
masala chana dal (split bengal gram)
1/2 cup plain and teekha sev
pomogranate
chopped coriander (dhania) leaves

Method

Heat the oil in non stick pan, add the urad dal and green chillies and saute till the urad dal becomes light pink in colour.Add the curry leaves, onions and salt, mix well and saute till the onions becomes transparentAdd the capsicum and sauté for 1 minute.Add the salted peanuts, ginger, mix well and saute for a minute.Remove from the flame, add the idlis, tomato, sweet corn kernels, a pinch of salt, and mix well.Keep on a medium flame, add the chili sauce, tomato sauce, and mix well and saute for a minute, till the idlis are properly coated from all the sides.Remove from the flame and transfer to bowl and keep aside to cool.Add the pomogranate seeds, masala chana dal, coriander leaves and mix well.Transfer to serving bowl.Garnish with sev, masala chana dal, pomegranate seeds and coriander leavesServe immediately.
Handy tip:
Handy tip:If you have left over idlis and don’t have mini coin size idlis, then cut idlis in four pieces and use the same for chat.

Khajur Amli Ni Chutney

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

Ingredients

200 gms seedless dates (khajur)
of tamarind (imli)
1/4 tsp coriander-cumin seeds (dhania-jeera) powder
a pinch of asafoetida (hing)
1/4 tsp chilli powder
salt to taste

Method

Soak the dates and tamarind in a bowl in sufficient water for at least 4 hours.Combine the khajur and imli and blend in a mixer to a smooth puree.Transfer the mixture in a bowl.Add the red chilli powder, coriander-cumin seeds powder, asafetida and salt and mix well.Store in an air-tight container and keep refrigerated.Use as required.

Seekh-kabab

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

Ingredients

MUTTON MINCE-ONE K.G
GARLIC PASTE OF ONE FLOWER.
GINGER PASTE OF TWO INCH.
GREEN CHILLIES -3NOS
1 bunch of coriander (dhania) leaves
2 tsp garam masala powder
BLACK PEPPER-3TSP
RED CHILLI FLAKES-3TSP
salt to taste
1 tsp cumin seeds (jeera) powder
oil for deep frying

Method

Wash mutton mince,drain it well.now mix all left ingredients to the mutton mince.make shapes according to your choice or in length .ready to fry on medium flame.serve with ring onions,mint chutteny.

Parantha Hara Bara

Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 8 parathas

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
1/2 cup boiled and crushed green peas
salt to taste
1/2 tsp oil

For The Stuffing
4 boiled and mashed potatoes
1 tbsp chopped coriander (dhania)
1/4 cup chopped onions
1/4 cup grated paneer (cottage cheese)
chilli powder to taste
1 tsp crushed green chillies

Other Ingredients
2 tbsp ghee
whole wheat flour (gehun ka atta) for rolling

For Serving
3 tbsp butter

Method

For the dough
For the doughCombine all the ingredients in a bowl and using warm water knead a soft dough.Divide the dough into 8 equal potions and keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl, mix well.Divide into 8 equal portions. Keep aside.
How to proceed
How to proceedRoll out one portion of a dough, add one portion of the stuffing.Joint the edges and roll out the dough into a round little thick paratha using little flour for rolling.Heat the tava and cook the parathas using little ghee till the golden brow spots appears on both the sides.Repeat the same above procedure with the remaining ingredients to make 7 more parathas.Serve hot and spread little butter on top.

Poha Aur Makai ka Upma

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

Ingredients

1 cup beaten rice (poha)
2 tbsp chopped cashewnuts (kaju)
1 chopped onions
1 cup crushed sweet corn kernels (makai ke dane)
1/2 tbsp ginger-green chilli paste
1/4 cup dessicated coconut
1/2 tbsp sugar
1 tsp lemon juice
1 cup buttermilk
2 tbsp ghee
2 tsp urad dal (split black lentils)
2 tsp mustard seeds ( rai / sarson)
5-6 curry leaves (kadi patta)
pinch asafoetida (hing)
salt to taste
chopped coriander (dhania) for garnishing

Method

Roast poha in a pan and keep it aside.Heat ghee in a pan and add urad dal and saute for 2-3 seconds.Add the mustard seeds and when the seeds crackles, add asafoetida curry leaves and onions and saute for some time till onion gets transparent.Add the cashewnuts and sweetcorn and saute for 7-8 minutes.Add the butter milk and 1 to 2 cup of water and stir continuously.When it starts boiling add roasted poha, ginger-green chilli paste, coconut, sugar and mix well.Add lemon juice and mix well.Garnish with sev and coriander and serve hot.

Andhra Style Okra Fry

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 3 servings

Ingredients

1 cup sliced ladies finger (bhindi)
1/2 cup besan (bengal gram flour)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera)
salt to taste
oil to deep fry

Method

Mix the flour with spice powders and salt together.Heat oil in kadhai.Add sliced okra to the mix and deep fry immediately till golden brown.Serve hot along with sambhar rice,curd rice or any variety rice.

Pasha Nurukku

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 servings

Ingredients

1 kg ripe yellow bananas
8 small sized cubes of jaggery (gur)
4 tbsp ghee

Method

Cut bananas into 1. 5\" pieces.Heat a kadhai, add the bananas and water, mix well adn cook for 10 minutes.Add the jaggery and half the ghee, mix well and cover and cook for about 15 mts.Open and cook till all the water has evaporated and the bananas have become a golden brown.Add the remaining ghee and serve hot.

Divine Mango

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 6 servings

Ingredients

6 cups mango pulp
6 tsp milk masala powder
1/2 cup milk , optional

To Garnish
a few saffron (kesar) strands strands

Method

Combine the mango pulp and milk masala powder in a bowl, mix well and refrigerate till chilled.Serve chilled garnished with saffron strands.

Rehroo

Preparation:nil
Cook: 10 to 15 minutes
Total Time: 15 mins
Servings:

Ingredients

1 tbsp ghee
1 tsp coriander (dhania) seeds
3 to 4 red chillies
1 cup curds (dahi)
1/3 cup water
1 tsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste

Method

Mix water, besan,curd, salt and tumeric powder well.Boil this mixture to 2-3 boils. keep it aside.Heat ghee. add coriander seeds and chillies.Add it to the mixture nd immediately cover the mixutre.Rehroo is ready.Serve it hot.

Tomato Kadhi

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 1 to 2 servings

Ingredients

2 tbsp butter
2 tsp dried fenugreek leaves (kasuri methi)
200 ml tomato puree
1 tsp chilli powder
salt to taste
2 tbsp roasted besan (bengal gram flour)

Method

Heat the butter in a pan add the dried fenugreek and saute for few seconds.Add the tomato puree, chilli powder and salt mix well and cook for 2 minutes on a medium flame.Whisk besan into 1 cup water, add to the tomato gravy and boil stirring continuously till thick.Serve hot.

Tasty Thalipeeth

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 to 6 thalipeeth

Ingredients

1 cup besan (bengal gram flour)
1 cup bajra (black millet) flour
1 cup whole wheat flour (gehun ka atta)
2 tsp grated ginger (adrak)
1 tbsp green chilli paste
1/2 tsp turmeric powder (haldi)
3 tbsp coriander (dhania) seeds powder
1 tbsp garlic (lehsun) paste
1 tbsp chopped coriander (dhania)
1 small onion , finely chopped
salt to taste
3 tsp oil for greasing

Method

Mix all the flours together and roast them for 5 minutes or till you smell the aroma.All all other ingredients to the flour and knead the dough tightly, using little water.Divide the dough in 6 equal portions.Roll out each portion into a thick rotis using a rolling pin.Grease the non-stick pan with the oil and cook the thalipeeth till it is crispy on both sides.Serve hot.

Southy Fritters

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings

Ingredients

1/2 cup urad dal (split black lentils)
1 cup idli semolina (rava)
2 tsp chopped green chillies
5 chopped curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
1 tsp cumin seeds (jeera)
salt to taste
oil for deep frying

Method

Soak the urad dal in water for 3 hours.Soak idli rawa in water for 10 minutes.Grind the urad dal into smooth paste adding little water. Transfer the mixture in a bowl.Squeeze off the excess water from idli rawa and mix it to ground urad dal paste.Add the curry leaves, green chillies, coriander, cumin seeds and salt, mix well.Heat the oil in a frying pan on medium flame.Scoop a small ball sized of the batter and slowly drop in hot oil.Once the fritters are brown from all the sides, remove on absorbent paper.Repeat the same with remaining batter to make more fritters.Serve hot with any chutney of your choice.

Seven Cups Cake - Diwali Sweet Recipe

Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 20 to 30 servings

Ingredients

1 cup besan (bengal gram flour)
1 cup milk
1 cup coconut
1 cup ghee
3 cups sugar or 2 cups if you don't want it to be too sweet
1/2 tsp powdered cardamoms
5 to 6 saffron (kesar) strands
a handful of almond (badam) and cashewnut (kaju)
a few almond (badam) slivers

Method

Take a wide flat bottomed plate or bowl and apply ghee on all sides and keep aside.In a pan,add 1/2 spoon ghee and roast the besan flour for 2 min until you get the aroma. Do not let them brown. Allow it to cool. Mix all the ingredients in a large bowl.Heat a deep bottomed pan in medium high flame. Pour the seven cups mixture and gently keep on stirring.After 5- 7 min, the mixture starts bubbling. Now adjust the flame to medium heat and keep on stirring.After 20 - 25 min,the mixture becomes thick and starts leaving the sides of the pan. Switch off the flame.Pour it carefully on the greased plate and let it cool for 10 mins and not much longer.It is now soft and ready to be rolled into balls. Rolling them while they are slightly warm is very important. That because we are going to insert small sliced almonds on top of each balls to resemble the lamp. If you allow it to cool completely they become hard and you cannot insert almonds into thApply oil in both hands and start rolling them into little balls. Keep the balls aside.Dry roast almonds,cashews and let it cool. Coarsely grind them along with a pinch of cardamom and 1 spoon of sugar. Pour them into a bowl. Now our balls are ready to be rolled on the powdered nuts.Dip each ball into the powdered almonds and cashewnut mixture until they are completely covered. Then insert a sliced almond on the center of each ball.Your seven cup sweet is ready to serve.
Handy tip
Handy tipAt step 5 you can let the mixture cook and thicken up more for 5 min so as to get hard thick squares of this sweet.

Til and Oats Laddu

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 5 to 6 servings

Ingredients

2 cups sesame seeds (til)
1 cup quick cooking rolled oats
grated jaggery (gur)
2 tsp condensed milk
1 tbsp dessicated coconut

Method

Roast the sesame seeds and oats separately.Keep aside for 5 minutes.Mix all the ingredients and grind in the mixer till it becomes soft.Make laddus and store.

Besan Sooji Idli

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

Ingredients

2 cups besan (bengal gram flour)
1 cup semolina (rava)
1 cup sour curds (khatta dahi)
salt to taste
2 tsp green chilli paste
4 tsp chopped coriander (dhania) leaves
4 tsp chopped carrot
4 tsp chopped capsicum
1 tsp fruit salt
oil for greasing

Method

In a deep bowl, combine the besan, semolina and curd with enough water and mix well to make a batter of dropping consistency.Add the salt, green chilli paste, coriander leaves, carrot, and capsicum and mix well. Keep aside.Grease the idli moulds with little oil and keep aside.Just before serving, add the fruit salt and mix gently using a soon.Pour 2-3 tsp of batter in the greased idli moulds and cook in an idli steamer, till the idlis are cooked and are soft.Repeat the procedure to make more idlis.Serve hot with green chutney.

Leela Nariyal ni Bhakarvadi

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

Ingredients

For The Stuffing
400 gms freshly grated coconut
3 to 4 tbsp besan (bengal gram flour)
2 tsp oil
1 1/2 tsp dried mango powder (amchur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp sesame seeds (til)
2 tbsp fennel seeds (saunf)
2 tbsp chilli powder
1 tbsp garam masala
salt to taste
1 tbsp powdered sugar

For The Dough
2 cups plain flour (maida)
salt to taste
3 tbsp oil

Other Ingredients
oil for deep frying

Method

For the stuffing
For the stuffingHeat a pan and put the grated fresh coconut and dry roast till light pink and keep aside.Heat 2 tsp oil in same pan and add the besan and saute till it turns pink in colour.Add the fried coconut and mix well and transfer to a bowl and keep aside to cool.Add the amchur, garam masala, chilli powder, salt, sugar , sesame seeds, fennel seeds, coriander-cumin seeds powder and mix well and keep aside.
For the dough:
For the dough:Combine all the ingredients and knead into a medium soft dough using enough water.
How to proceed
How to proceedDivide the dough into small equal portions and shape themSpread the prepared stuffing to make a thin layer on the roti.Press the stuffing on to the roti with light hands so that the stuffing sticks to the roti well.Now roll this roti like swiss rolls and cut it to 1\" size.Press the edges well and keep aside,Similarly prepare remaining kachoris using remaining dough and stuffing.Heat the oil in a kadhai and deep fry the kachoris till golden brown and serve in drizzling rains with hot tea or coffee.

Akke Roti

Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 4 rotis

Ingredients

2 cups rice flour (chawal ka atta)
1/2 cup finely chopped onions
1/2 cup freshly grated coconut
2 tsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania) leaves
1 tsp cumin seeds (jeera)
salt to taste
oil for cooking

Method

Combine 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 roll out each portion between thin sheets of plastic, into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Serve hot with chutney or tea.

Kachayam

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

Ingredients

1 cup plain flour (maida)
1/2 cup sugar
2 tbsp rice flour (chawal ka atta)
1 tsp crushed fennel seeds (saunf)
1 tbsp chopped coconut
a pinch red food colour
1/4 tsp baking soda
oil for cooking

Method

Combine the plain flour, sugar, saunf, food color and baking soda in a bowl and mix well.Add enough water and mix well to make a smooth batter of pouring consistency.Heat a pan, pour a spoonful of batter and cook using oil till it turns golden brown from both the sides.Serve hot.Repeat to make more pancakes using remaining batter.

Pepper Coconut Chutney

Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 4 to 6 servings

Ingredients

2 cups freshly grated coconut
2 tsp freshly ground black pepper powder
2 tsp roasted cumin seeds (jeera)
salt to taste

For The Tempering
1 tbsp olive oil
1 tsp cumin seeds (jeera)
a few small curry leaves (kadi patta)

Method

Combine all the ingredients and blend in a mixer till smooth.Transfer in a bowl.Heat the oil for tempering, add the cumin seeds.When the seeds crackle, add the curry leaves and saute for 30 seconds.ADd this to the chutney and mix well.Serve immediately or store refrigerated.

Curry Leaves Veg Cheese Paniyaram

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

Ingredients

2 cups dosa batter
2 handful curry leaves (kadi patta)
1 onion , finely chopped
1 carrot , grated
1/4 cup green peas
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 tsp red chilli powder
1/2 tsp cumin seeds (jeera)
1/2 tsp black peppercorns (kalimirch)
3 cheese slices
2 tbsp oil
ghee
salt to taste

Method

Wash and grind the curry leaves with jeera and black pepper to a smooth paste and mix well with the dosa batter.In a pan, heat oil and add mustard seeds followed by urad dal.Add the chopped onions, grated carrot and green peas.Add red chilli powder with little salt and mix everything well ans saute for a few minutes.Add this mixture to the dosa batter, mix well.Cut the cheese slices into small squares. ( From 1 slice of cheese, we can get 5 small pieces)Grease the paniyaram pan with ghee and heat it.Once the pan is hot, add the dosa batter in the moulds. In each mould, insert 1 cheese piece inside the batter and close the pan with the lid. Let it cook for few minutes.After few minutes, flip the paniyarams to the other side and cook for few more minutes with the lid closed.Open the lid, take out the paniyarams and serve hot with any chutney.

Mango Lassi

Preparation:5 mins
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 4 servings

Ingredients

1 cup thick curds (dahi)
5 cups milk
1 cup mango puree
sugar to taste
1/4 tsp kewda essence
roasted cumin seeds (jeera) powder
crushed ice as required

Method

Whisk the curds along with the milk until smooth.Add the remaining ingredients and whisk again till smooth or blend using a hand blender till smooth.Serve chilled with crushed ice.

Sweet Potato Cutlets with Tangy Fruity Sauce

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

Ingredients

For The Sweet Potato Cutlets
2 medium sized sweet potatoes
1 potato
1 tbsp oil
1 dry red chilli , cut into 2 pieces
1 tsp cumin seeds (jeera)
1 inch piece of ginger (adrak) , grated
1 green chilli , finely chopped
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
salt and chilli powder to taste
1 tbsp arrowroot (paniphal) flour flour or rajgira flour or water chestnut (shingoda) flour
2 tbsp roasted masala peanuts
1 tbsp raisins (kismis)
1/2 tsp lemon juice
oil for shallow frying

For The Roasted Masala Peanuts
4 tbsp dry roasted peanuts
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
1/2 tsp red chilli powder
1 tsp powdered sugar
salt to taste
1/2 tsp oil

For The Tangy Fruity Sauce
1/2 cup orange juice
1/4 cup chopped mixed fruits (pears , grapes and pineapples)
1/2 tsp red chilli powder
1/4 tsp salt
1/4 tsp sugar

Method

For the sweet potato cutlets
For the sweet potato cutletsWash sweet potatoes and potato, transfer them to pressure cooker and steam cook on a medium flame for 5 - 6 whistles.Let the pressure go down by itself and let them cool. Then remove the skin.Mash the sweet potatoes and potato.Heat oil in a pan. Add dry red chilli and cumin seeds. Once cumin seeds crackles, add grated ginger, chopped green chilli and mashed sweet potatoes and potato mixture.Then add cumin seeds powder, chaat masala, salt, chilli powder, roasted masala peanut, raisins and arrowroot flour/rajgare ka atta/singhare ka atta.Saute for 5 mins and remove from flame. Add lemon juice. Keep aside to cool.Once the mixture cools down, make round tikkis.In a broad non-stick tava (griddle), shallow fry the tikkis. Keep aside.
For the roasted masala peanuts
For the roasted masala peanutsIn a oven proof bowl combine all the ingredients and bake in a pre-heated at 150°C (302°F) for 5 minutess.
For the tangy fruity sauce
For the tangy fruity saucePour orange juice in a pan. Once it starts boiling add fruits, red chilli powder, salt and sugar. Let it cook for 2-3 minutes. Remove from flame. Keep aside.
How to proceed
How to proceedPlace the cutlets in a plate, pour the sauce over it and top it up with masala peanuts.
Tip
TipIf you dont consume regular salt during fast, you can use rock salt.

Lauki ka Paratha

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 1 serving

Ingredients

For The Stuffing
1 tbsp oil
2 tbsp fennel seeds (saunf)
3/4 cup grated bottle gourd (doodhi / lauki)
salt to taste
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1/4 tsp chilli powder
1 slit green chilli , chopped
1/2 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
salt to taste

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

Method

For the stuffing
For the stuffingHeat the oil in a kadai , add the fennel seeds and saute for 30 seconds.Add the chilli powder , garam masala , green chillies , coriander powder, mix well and cook for 1 minute.Add the bottle gourd and salt, mix well, over and cook for 3-4 minutes or til the bottle gourd turns borwn in colour.Add the mango powder and coriander leaves and mix well.Remove from the flame and keep aside to cool.
For the dough
For the doughCombine the wheat flour and salt in a bowl, mix well and knead into a soft dough, using enough water.Keep aside.
How to proceed
How to proceedRoll out the dough into a circle of 4” diameter.Place 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 with curds and chutney.

Palak Paneer Paratha

Preparation:25 mins
Cook: 30 mins
Total Time: 55 mins
Servings: Makes 12 parathas

Ingredients

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

For The Filling
1 cup grated paneer (cottage cheese)
4 chopped green chillies
1 cup spinach (palak) , blanched and chopped
1 tsp garam masala
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste

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

For Serving
pickle

Method

For the Dough
For the DoughCombine all the ingredients in a bowl and knead into a soft, smooth dough using enough water.Divide into 10 equal portions and keep aside.
For the Filling
For the FillingCombine all the ingredients in a bowl and mix well.Divide into 10 equal portions and keep aside.
How to Proceed
How to ProceedRoll out one portion of dough, place a portion of filling mixture and fold the edges of the dough over the filling.Seal the filling in, flatten and roll out again into thick round shape using little flour for rolling.Cook on a tava using butter and cook till brown spots appear on both the sides.Repeat the same to make 9 more parathas.Serve hot with the pickle.

Poha Upma

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

Ingredients

beaten rice (poha)
1/4 cup chopped onions
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp oil
6 to 7 curry leaves (kadi patta)
salt to taste

Method

Soak poha in water for 10 min.Drain the water and squeeze out the water completely and keep it aside.Heat oil in a pan and add the mustard seeds and when it splatters add curry leaves.Add onion and cook on a low flame until it turns slightly brown.Add turmeric powder, green chillies, garam masala and salt.Add poha and mix well.Cover it with a lid and let it cook in a low flame for 3 to 4 min.Sprinkle water if necessary to make sure it doesn't get burnt.Turn off the heat and it is ready to serve.

Crunchy Bread Pakodas

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

Ingredients

50 gms besan (bengal gram flour)
4 bread slices , cut into triangles
2 tsp red chilli powder
1 tsp cumin seeds (jeera)
1 1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp baking powder
oil for deep frying

Method

Combine all the ingredients, except the bread, and mix well to make a thick batter, using enough water. Keep aside.Heat the oil in a kadhai and dip each bread slice in the batter and deep fry till golden brown and crisp from all the sides.Serve immediately.

Cabbage uthappam(dosa)

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

Ingredients

ingredients
Rice-2 cups
Thoor dal-1 cup
red chilly-7
asafoetida-little
jeera-1/2tsp
curryleaves-little
cabbage-1/4 kg
onion-100gms
salt to taste

Method

MethodSoak rice and dal seperately.grind rice,chilly,jeera,asofoetida,curryleaves nicely,add dal and grind well.Add salt,mix.allow this batter to ferment.Finely chop the onion and cabbage.In oil season mustardseeds,urad dal,channa dal,curryleaves,put onion and cabbage ,saute lightly.add in batter,addFinely chopped coriander leaves,little turmeric powder.Make the batter consistency to dosaibatter level.do uthappam.Coconut chatney is suitable for this dosai.Note:Instead of cabbage,grated carrot can be used.

Karamani Sweet

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

Ingredients

1 cup chawli (cow pea / lobhia) , soaked for 2 hours
1/2 cup grated jaggery (gur)
2 tbsp freshly grated coconut
1 tsp ghee

Method

Pressure cook the chawli in enough water for 4 to 5 whisltes or till soft.Allow the steam to escape before opening the lid and keep aside.In a deep pan, combine the jaggery with enough water, mix well and bring it to boil.Add the boiled chawli to the boiling jaggery mixture and simmer for 5 minutes.Add the coconut and ghee, mix well and cook on a medium flame, while stirring continuously till the mixture becomes thick and a ball is formed.Remove from flame and keep aside to cool.Serve warm.

Khatta Meetha Cabbage Curry

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

Ingredients

2 1/2 cups chopped cabbage
2 tsp chopped green chillies
3 whole dry kashmiri red chillies
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
2 tbsp crushed peanuts
2 tbsp tamarind (imli) pulp
1 tsp mustard (rai / sarson) powder
salt to taste
14 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)

Method

Boil the cabbage in little salted water till soft. keep aside.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the chana dal,urad dal,green chillies,red chillies ,curry leaves and groundnuts and saute for a while.Add the turmeric powder and boiled cabbage and mix well.Add tamrind pulp and little salt and mix well.Add the jaggery and little water if required, mix well and cover and cook for five minutes.Remove from the flame and add the mustard paste and mix well and cover with lid for 5 minutes.Serve hot.

Corn Vada

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

Ingredients

1 cup sweet corn kernels (makai ke dane)
1/2 tsp ginger (adrak) paste
2 chopped green chillies
1/2 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
salt to taste
corn (makai ke dane) flour for coating
oil for deep frying

For Serving
tamarind (imli) chutney

Method

Blend the corn in a mixer into a coarse paste.Transfer in a bowl, add the ginger paste, green chillies, coriander powder, coriander, a tsp of corn flour and salt and mix well.Divide the mixture into equal portions and shape them into small round flat tikkis. Keep aside.Heat oil in a kadhai and deep fry these tikkis till they turn golden brown in colour on both the sides.Drain on absorbent paper.Serve hot with tamarind chutney.

Bajra na Thepla

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 theplas

Ingredients

1 cup bajra (black millet) flour
1 tbsp whole wheat flour (gehun ka atta)
1 tbsp finely chopped garlic (lehsun)
salt to taste
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1 tsp freshly ground black pepper powder
ghee for cooking

Method

Combine all the ingredients in a bowl, mix well and knead into a semi-stiff dough.Divide the dough into equal portions and shape them into small equal portions.Roll out each portion into a circle of 5\" diameter, using bajra flour for rolling.Cook each paratha, using little ghee, till golden brown spots appear on both the sides.Serve hot.

Idli Uppma

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

Ingredients

8 baked idlis
1 cup chopped onions
3 green chillies
curry leaves (kadi patta)
1 small piece ginger (adrak)
oil to fry
turmeric powder (haldi)

Method

Knead the idlys into very small piecesPut oil in a vessel and splitter mustard and channa dal.Then add onion green chillies, Curry leaves and turmeric powderAfter the onions become soft add the idli's and fry well for 5 minutes"}]

Green Rasam

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 serving

Ingredients

To Make A Green Smooth Paste
2 garlic (lehsun) cloves
1 slit green chilli
of ginger (adrak)
10 to 12 mint leaves (phudina)
1/2 cup fresh coriander (dhania)

Other Ingredients
2 tbsp toovar (arhar) dal
2 tsp tamarind (imli) pulp
salt to taste
1 tsp cumin seeds (jeera) powder
2 tsp coriander (dhania) seeds powder
1 tsp freshly ground black pepper powder powder
1 tsp chilli powder
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1 pinch of asafoetida (hing)
1 tsp oil

Method

Wash and pressure cook the dal in a pressure cooker with enough water for 2 to 3 whistles or till it is cooked well.Allow the steam to escape and open the lid, add 3 cups water, green smooth paste, salt, cumin seeds powder, coriander seeds powder, pepper powder and chilli powder and bring to a boil.Add tamarind pulp and simmer on a slow flame for few minutes.Heat oil in a small non-stick pan, add mustard seeds. When the seeds crackle add curry leaves and asafoetida and add to the above rasam mixture.Bring to a boil and serve hot with rice or any starter.

Rice Kheer

Preparation:30 min
Cook: 30 min
Total Time: 601 hours
Servings:

Ingredients

100 gms rice (chawal)
1 tin of condensed milk
1 ltr milk
chopped mixed nuts and cardamom (elaichi) powder for decoration

Method

Wash rice and pressure cook in milk for 10 minutes (or cook on slow fire, till rice is soft). Add condensed milk and cook for another 5 to 7 minutes, stirring continuously, until the kheer reaches a desired consistency. Remove from fire. Serve garnished with nuts and cardamom powder. If kheer is served chilled, keep it a little sweeter because cold kheer tastes less sweet than hot kheer.

Cracked Wheat and Oats Kozhukattai

Preparation:5 mins
Cook: 25 mins
Total Time: 30 mins
Servings: Makes 4 serving

Ingredients

1 cup broken wheat (dalia)
1 cup quick cooking rolled oats
1/4 cup dessicated coconut
salt to taste
4 cups water
1 tsp coconut oil
1/4 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dal (split bengal gram)
a pinch asafoetida (hing)

Method

Dry roast the broken wheat and oats till a nice aroma comes.Put it in a blender and blend it coarsely. Transfer to a plateAdd oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, chnna dal, red chilli and asafoetida.After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil.Once the water starts boiling add the broken wheat and oats, mix well and cook till all the moisture evaporates and broken wheat and oats are half cooked.Sprinkle some water if required.Remove from the flame and cool.Form balls with it when the half cooked wheat and oats are not too hot to handle.Let it not cool too much, at the same time, it should not hurt the hands.Steam the balls in a steamer for 8 to 10 minutes or till they are cooked.Serve hot.

Rava Idli

Preparation:10 minutes
Cook: 20 minutes
Total Time: 30 mins
Servings:

Ingredients

250 gms semolina (rava)
300 gms curds (dahi)
2 green chillies
1 tbsp coriander (dhania) leaves
1 spring of curry leaves (kadi patta)
10 cashewnuts (kaju)
salt to taste
mustard seeds ( rai / sarson)
1 tsp fruit salt
1 tbsp oil

Method

Heat the oil.put mustard seeds whenit cracks, add cashew fry until it becomes golden brown. add green chillies,corriande leaves, curry leaves. fry till the raw smell didappears,add soojiRoast until the raw smell disappears.remove from the fire.add curs,and eno's fruit salt. and common salt and mix it well. if the batter is not in pouring consistency add little bit of water to it.Grease the idli moulds and pour the mixture and steam till the idlis are done.Servr this with coconut chutney.For coconu chutneyGreen chillies, corriander leavesCoconut one cup tamarindSalt and apinch of sugarGrind all these ingredientsSeason"}]

Ponk-ratalu Pattice

Preparation:25 mins
Cook: 10 mins
Total Time: 35 mins
Servings: Makes 6 pattice

Ingredients

For The Pattie
4 large potatoes
1 medium sweet potato (shakarkand)
salt to taste
corn (makai ke dane) flour for rolling
oil for cooking

To Be Mixed Into The Stuffing
1 cup ponkh
1/4 cup chopped coriander (dhania)
1/4 cup grated coconut
1/2 tbsp ginger (adrak) paste
1/2 tbsp green chilli paste
1 tbsp chopped green garlic (hara lehsun)
16 raisins (kismis)
1/4 tsp garam masala
1/4 tsp lemon juice
sugar to taste
salt to taste

Method

Boil the potato in a pressure cooker, remove the skin add salt and mash it.Peel, steam and mash the sweet potato add the salt and mix properly.Make 8 equal sized balls of sweet potato and 8 balls of potato with the help of little oil.First take sweet potato ball and flatten it.Add the ponkh mixture in the center and fold ratalu to make a pattie.Then take potato ball, flatten it and cover the stuffed sweet potato ball.Now press the ball lightly with your hand.Roll it in corn flour and cook it on nonstick tava with little oil.Repeat the process with the remaining ingredients.Serve it with the chutney of your choice.

Elo Jhelo Nimki

Preparation:30 mins
Cook: 45 mins
Total Time: 751 hours 15 minutes
Servings: Makes 1 serving

Ingredients

plain flour (maida)
3 tbsp refined oil
salt to taste
sugar
1 tsp nigella seeds (kalonji)
2 to 3 cups oil for deep frying

Method

Combine plain flour, 3 tbsp oil, nigella seeds, salt and sugar in a deep bowl and knead into a semi stiff dough.Divide the dough into equal portions and roll like a chapati.With a sharp knife make 1 cm wide parallel slits in the centre of the chapati.Leaving 1 cm off the edge.Now hold both the ends and give a twist to those cuts and lock both the edges by pressing with your fingers.Repeat the above step for the remaining dough.Heat oil in a deep kadhai and fry the elo jhelos on a medium flame till golden brown.Store them in air tight container and use as required.
Handy tip:
Handy tip:For my convenience, I cut the rolled chapati into half and made 2 elo jhelo from 1 chapati. Normally, people prepare one elo jhelo from one chapati.

Shallow Fried Baingan with Tangy Gravy

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

Ingredients

1 big brinjal (baingan / eggplant)
salt to taste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp sugar
2 tbsp curds (dahi)
2 tsp garlic (lehsun) paste
2 tbsp oil

For The Curry/gravy:
1 tsp oil
a pinch of asafoetida (hing)
1 tsp mustard seeds ( rai / sarson)
curds (dahi)
1 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
1 cup water
a pinch of garam masala

Method

Cut baingan into slices (around 1 cm thickness slices)Take a big bowl and mix all masalas,salt curd, garlic together and form a paste.Heat 2 tbsp oil in a flat big pan and dip the baingan slices into the paste and coat them with paste from both sides.Put all baingan slice one by one on pan.Not on each other but directly in contact with pan, if pan is small then u can make this into 2 batches.Cover the pan with lid and let it cook on low-med flame for 2 minOpen lid and flip all slices with help of a spatula or fork, again cook them for 2-3 min, covered with lid. Keep aside.
For the curry or gravy
For the curry or gravyHeat 1 tsp oil in a deep pan and in a separate bowl, mix 2-3 tablespoon curd, 1 tablespoon gram flour(besan), salt to taste, 1/4 th teaspoon turmeric powder, 1 cup water and mix it well to make a butter milk like consistency.Add mustard seeds and a pinch of asafoetida in pan n when it crackles, add this butter milk into panStir continuously so no lump forms and bring it to boilNow add pinch of garam masala, keep the flame low n let it simmer for 5 minutes and keep aside.
How to serve
How to serveAdd the curry to the baingan pan and let it simmer for 5 min on low flame, stirring it occasionally with gentle motion.Add the coriander and the baingan will tend to be soft n good to eat with roti/rice anytime for next 24 hours.

Delicious Masala Paratha

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

Ingredients

For The Dough
500 gms whole wheat flour (gehun ka atta)
1 tsp salt

For The Stuffing
200 gms chana dal (split bengal gram) , cooked
250 ml oil
2 tbsp besan (bengal gram flour)
1 tsp garam masala
a pinch of citric acid crystals
1 tsp sugar
salt to taste
chilli powder to taste
1/4 cup chopped coriander (dhania) leaves
1 tsp soy sauce

Other Ingredients
oil for cooking
whole wheat flour for rolling

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.
For the stuffing
For the stuffingDrain the excess liquid from the dal and keep aside.Heat the oil in a pan and add the oil to the dal and mix well.Add the remaining ingredients and mix well.Cool and divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedRoll 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.

Oats Appe

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

Ingredients

For The Appe Batter
1/2 cup quick cooking rolled oats
1/2 cup idli batter
2 tbsp ghee
2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
1 tsp urad dal (split black lentils)
salt to taste
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp roasted and crushed sweet corn kernels (makai ke dane)
2 tbsp finely chopped coriander (dhania)
curd as required

To Garnish
finely chopped tomato and coriander (dhania)

To Serve
sambhar

Method

for the appe batter
for the appe batterHeat the ghee in a pan and add the whole spices.When the seeds crackle, add the oats, onions, garlic, sweet corn and mix well.Add little water and and cook for 4 minutes.Add the mixture to idli batter and make a semi thick bater use curd if requred to adjust the consistency.Cover and keep aside for 10 minutes.
how to proceed
how to proceedHeat the ape mould and grease it with ghee.Add a spoonfull of batter in each space and top it with ghee. Cover and cook for 4 minutes, turn and cook again for 4 minutes.Serve them fresh with tea and sambhar.Garnish with molgapodi powder and tomatoes and coriander.

Fennel Seeds Chutney

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 7 to 8 servings

Ingredients

1 cup fennel seeds (saunf)
7 garlic (lehsun) cloves
salt to taste
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera)

Method

Roast the fennel seeds for 5 to 7 minutes or till light brown in colour.Mix all the other ingredients and grind coarsely.Serve with rice, roti or any kind of chapati along with oil or curd.

Akkara Adisil

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

Ingredients

1/4 cup raw rice (chawal)
1 tbsp yellow moong dal (split yellow gram)
1/4 cup jaggery (gur) , crushed
1/4 cup sugar
1 pinch of saffron (kesar) strands
12 cashewnuts (kaju)
15 raisins (kismis)
a pinch of camphor (pachaikarpooram)
2 cardamoms
1 ltr milk
6 tbsp ghee

Method

Wash rice and dal. Drain the water completely.Heat the pressure cooker , and roast the rice dal mixture till it changes colour and turns slightly yellow.Add 1/2 litre milk and allow it to boil in the milk.Close the lid of the pressure cooker and pressure cook for 4 whistles.Allow the steam to escape before opening the lid. Mash the cooked rice well.Soak saffron in a tbsp of hot milk and keep aside.Crush jaggery, dissolve in very little water, strain out the dust and add it to the mashed rice along with sugar.Add 1/2 of the ghee and the remaining milk, mix well and stir for a while. The consistency should be semi-solid.Add powdered cardamom, saffron, pachaikarpooram and the remaining ghee.Garnish with fried cashews and raisins.
Handy tip:
Handy tip:The dish should be semi-solid, to get the desired consistency you can add more milk.

Rasgulla Pudding

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

Ingredients

6 pcs of Rasgulla
1/2 ltr Vanilla Ice-cream
1 small can of pineapple
chocolate cubes
mixed nuts

Method

1.melt vanilla icecream2.squeeze the rasgullas &cut them into two parts.3.take a bowl.put vanilla icecreamlittle.dip rasgulla.then sprinkle pineapplepeices &little chocolate peices.then put icecream.4.decorate with chocolate flakes & nuts.5 freeze it6 serve"}]

Beetroot Parathas

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 to 5 parathas

Ingredients

1 medium sized beetroot , grated
2 cups whole wheat flour (gehun ka atta)
2 cups besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder or 4 to 5
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 clove garlic (lehsun) , finely chopped
1 pinch asafoetida (hing)
salt as required
1 cup chopped coriander (dhania)
1 cup homemade ghee or

Method

Combine 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 roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot with chutney or tea.

Sambar- South Indian Style

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 5 to 6 servings

Ingredients

1 1/2 cups toovar (arhar) dal
6 to 8 drumsticks pieces
1 tsp mustard seeds ( rai / sarson)
1 tsp turmeric powder (haldi)
1/2 tsp fenugreek (methi) seeds
6 to 7 curry leaves (kadi patta)
2 tbsp tamarind (imli) pulp
2 pinches asafoetida (hing)
4 whole dry kashmiri red chillies
2 tbsp sambhar masala
7 shallots (madras onions)
2 tbsp oil
salt to taste
chopped coriander (dhania) to garnish

Method

Wash the dal thoroughly and add 3 cups water and little turmeric, mix well and pressure cook the dal for 2 whistles.Heat 2 tbsp oil in a kadhai and add the mustard seeds and fenugreek seeds.when the seeds crackle, add the dry red dried chillies, asafoetida, curry leaves and fry for 30 seconds.Add the turmeric powder, onions, drumsticks, sambhar powder, salt and mix them for few minutes.Add 2 glass of water and boil for 5 to 7 minutes until the vegetables get cooked little.Add the tamarind water once the vegetables and the mix get cooked and stir it for 5 minutes and wait until the ingredients are cooked for at least 15 minutes.Stir the dal in the water which has been pressure cooked in required amount of plain water.Add the dal water to the sambhar and stir once.Allow the ingredients to get cooked for at least 5 minutes. Add coriander leaves and serve hot.

Soya Thepla

Preparation:15 min
Cook: 15 min
Total Time: 30 mins
Servings:

Ingredients

1/4 cup fenugreek (methi) leaves
1/4 cup soya milk
water to knead dough
salt to taste
1 tsp chilli powder
1 tsp carom seeds (ajwain)
2 tsp oil

Method

Wash and finely cut methi leaves.Mix all ingredients except soya milk and oil.Add soya milk and water to make dough.Knead well, keep covered for 10 min.Roll out 2 theplas, roast on tava using oil.Serve hot with sweet pickle.

Roti Lasagne

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 to 4 servings

Ingredients

4 chapatis

For The Vegetable Layer
1 tbsp olive oil
2 tsp cumin seeds (jeera)
1/2 cup blanched green peas
1/2 cup chopped and blanched carrot
1/2 cup chopped and blached cauliflower
1/2 cup chopped raw banana , boiled
1/2 cup blanched french beans
salt to taste
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp turmeric powder (haldi)

For The Sauce
1 tbsp olive oil
1 cup tomato puree
1 tbsp sugar
salt to taste
1 tsp garam masala

For The Garnish
1/2 cup grated paneer (cottage cheese)
1/2 cup finely chopped coriander (dhania)
a pinch roasted cumin seeds (jeera) powder
a pinch cardamom (elaichi) powder

Method

For the vegetable layer
For the vegetable layerHeat the oil in a pa and add the cumin seeds.When the seeds crackle, add all the vegetables, turmeric powder, kasuri methi and salt, mix well and saute till the vegetables are cooked and turn soft.Keep aside.
For the sauce
For the sauceHeat the oil in a pan, add the tomato puree and saute for 1 minute.Add the salt, sugar and garam masala, mix well and cook for 4-5 minutes. Keep aside.
To asemble
To asembleGrease a baking tray it with little olive oil and keep aside.Pour the sauce at the bottom and place one chapati.Spread a layer of vegetable followed by sauce.Sprinkle some paneer, coriander and dry masala.Repeat the steps 2, 3 and 4 to make more such layers on top of it.Bake it in a preheat oven at 180 degrees for 20 minutes.Serve hot.

Paneer Kaju Pasanda

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings

Ingredients

For The Cashewnut Paste
2 cups cashewnuts (kaju)
2 to 3 cloves (laung / lavang)
1 cinnamon (dalchini) stick
1/4 tsp peppercorns (kalimirch)
1 tbsp poppy seeds (khus-khus)
water as required

For The Gravy
1 tsp oil
1 tsp ghee
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
3 to 4 bayleaves (tejpatta)
1/2 cup chopped onions
1 cup tomato puree
2 to 3 whole dry kashmiri red chillies
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
3 to 4 cloves (laung / lavang)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
1 tsp maggi bhuna masala ( optional)
1 tbsp sugar
2 tbsp finely chopped coriander (dhania)
1 tsp cream
200 gms chopped paneer (cottage cheese)
salt to taste

Method

To make the kaju paste
To make the kaju pasteIn a mixer grinder grind all the ingedients for the cashewnut paste to form a thick creamy paste.Keep aside
For the gravy
For the gravyIn a pan, heat the oil and ghee.Add the cumin seeds, asafoetida, ginger, chillies, bayleaves and saute well.Add the onions and a little salt and saute until golden brown.Now add the tomato puree and mix well.Add the cashewnut paste and saute well.Add the chilli powder, turmeric powder, coriander powder, garam masala, maggi bhuna masala, sugar, salt and mix well. Add the cream and mix well.Add water as required to make a gravy.Now add the paneer pieces and mix softly now cover with a lid and let it cook for 5-10 minutes.Garnish with coriander and serve hot.Serve hot with hot parathas or rice.

Nutritious Upma

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

Ingredients

3/4 cup semolina (rava)
1/3 cup toovar (arhar) dal
1/3 cup chana dal (split bengal gram)
1/3 cup urad dal (split black lentils)
2 onions , chopped
1 carrot , chopped
1/2 cup boiled green peas
1/2 cup chopped french beans
1/2 cup chopped potatoes
1/2 cup oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
4 slit green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
chopped coriander (dhania) for garnishing

Method

Clean, wash and soak the three dals in enough water for 20 minutes.Drain and blend in a mixer along with salt, chilli powder and hing till smooth.Heat the oil in a pan and add the mustard seeds, urad dal and chana dal.When the seeds crackle, add the dal paste, ginger-garlic paste, green chillies, onions and vegetables and saute for 5 minutes.Add 1 1/2cups of water, mix well and boil for 10 minutes.Add the salt and rava and cook on a slow flame for 10 minutes.Spread the upma on a plate and add the fried dhal mixture and mix well.Put in a serving dish and garnish with coriander and fried cashewnuts.Serve hot with coconut chutney.

Arbi In Spicy Gravy

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

Ingredients

500 gms boiled colocassia (arbi)
2 tbsp whole wheat flour (gehun ka atta)
salt to taste
1 tsp chilli powder
a pinch of garam masala
oil for deep frying

For The Gravy
1/2 cup onion paste
1 cup tomato puree
a pinch of turmeric powder (haldi)
1 tbsp ghee
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
salt to taste
1 tsp garam masala

Method

Peel the boiled arbi and cut it lengthwise.Sprinkle the flour, garma masala, salt and chilli powder and keep aside for 10 minutes.Heat the oil in a kadhai and deep fry the arbi till they turn golden brown and crsip from all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravyHeat the ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the onion paste and saute till they turn golden brown in colour.Add the tomato paste and all the masalas, mix well and saute for 3 minutes.Add the fried arbi, 1 cup of water, mix well and bring to boil it for 5-7 minutesSprinkle some garam masala and mix well.Serve hot with naan chapatis.

Winter Magic Salad

Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 6 to 8 servings

Ingredients

1 cup grapes
1/4 cup grated coconut
1/4 cup chopped coriander (dhania)
1/4 chopped spring onions
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup pomegranate (anar) seeds
salt to taste
1 tsp roasted cumin seeds (jeera) powder

For The Tempering
2 tsp olive oil
1 tsp cumin seeds (jeera)
1 tsp chopped green garlic (hara lehsun)

Method

Combine all the ingredients in a bowl.Pour the tempering over it and mix well.Serve it fresh with raab and khakra. Top it with almonds while serving.

Paneer Paratha

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

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
2 tsp oil

For The Stuffing
200 gms grated paneer (cottage cheese)
1/2 cup chopped onions
2 tsp chopped green chillies
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
2 tbsp pomegranate (anar) powder
salt to taste
oil for cooking

Method

For the dough
For the doughCombine all the ingredients in bowl and knead to a soft dough. Keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl and mix well.Divide the mixture into equal portions and keep aside.
How to proceed
How to proceedDivide the dough into equal portions, roll each portion into round chapattis and place 1 portion stuffing in the center and fold in the sides so as to cover it.Roll out again into paratas and put it on a hot pan and roast it by applying very little oil on both sides.Repeat the process to make more paratha.

Jayka Aloo

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

Ingredients

4 medium boiled potatoes
2 medium tomatoes , chopped
2 to 3 green chillies , grated
1 tsp grated ginger (adrak)
4 to 5 garlic (lehsun) cloves , grated
8 to 10 curry leaves (kadi patta)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tbsp turmeric powder (haldi)
salt to taste
finely chopped coriander (dhania)

Method

Cut 2 potatoes into medium sized pieces and mash the remaining 2 potatoes. Keep aside.Heat oil in pan and add the cumin seeds, curry leaves, green chillies, ginger and garlic and saute for 1 minute.Add the turmeric powder, mix well and saute for a minute.Add the chopped potatoes and mashed potatoes, mix well and saute for 2 minutes.Add the tomatoes and salt, mix well and saute for 2 minutes.Add 1 glass of water, mix well and cover and boil for 10 to 15 minutes.Sprinkle some coriander and serve hot.

Crispy Idli Snack

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 to 2 servings

Ingredients

To Be Blended Into A Smooth Paste
4 to 5 tbsp plain flour (maida)
1/4 tsp chilli powder
salt to taste
water as required

To Be Grounded Into A Smooth Paste
3 to 4 small onions
2 medium tomatoes
3 to 4 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp sugar
salt to taste

Other Ingredients
kg 6-8 left-over idlis
1/2 cup bread crumbs for rolling
oil for deep frying

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
6 to 8 curry leaves (kadi patta)
2 tsp oil

Method

Heat oil in a kadhai, dip the idlis first in maida-water mixture and then roll in to bread crumbs.Deep fry till they turn golden brown in colour and crisp from all the sides.Drain on an absorbent paper and keep aside.For the tempering, heat the oil in a pan and add mustard seeds.When the seeds crackle, add the urad dal and curry leaves.Add the ground paste and cook till it leaves oil on side.Then add the fried idli pieces and mix gently on a slow flame.Garnish it with lemon and coriander leaves.Serve immediately.

Khus Khus Payasam

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

Ingredients

2 tsp oil
3 tsp poppy seeds (khus-khus)
2 tsp uncooked rice (chawal)
1 cup grated jaggery (gur)
1 cup freshly grated coconut
2 tbsp almonds (badam) , soaked in 2 tbsp milk
1 tsp cardamom (elaichi) powder
2 cups milk
1 tbsp ghee
1 tsp chopped cashewnuts (kaju)
1 tsp raisins (kismis)

Method

Heat the oil in a pan, add the khuskhus and rice and saute on a medium flame till the rice turns pink and khuskhus splatters.Remove from the flame and keep aside to cool at room temperature.Heat a deep pan and add the jaggery and 2 cups water, mix well and simmer till it becomes thick. Keep aside.Combine the fried rice, khuskhus, coconut and soaked almonds and blend in a mixer till smooth, using 3 tbsp water.Add this paste to boiling jaggery (gud) syrup which is on the flame stirring continuously.Cook on a slow flame for 1 boil, while stirring continuously.Add the cardamom powder, mix well and remove from the flame.Keep aside to cool little.Add the warm milk, mix well and keep aside.Heat the ghee in another small pan, add the cashewnuts and raisins and saute till they turn pink.Add this fried cashews and raisins to the prepared payasam.Serve hot.
Tip
TipAlways add the milk after removing from the flame because the mixture may curdle because of little sourness in the jaggery (gud).

Jain Biryani

Preparation:45 mins
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 4 serving

Ingredients

250 gms chopped french beans
250 gms chopped carrots
250 gms chopped turnip
250 gms chopped cauliflower
250 gms chopped cabbage
2 to 3 cups green peas
2 chopped green capsicum
2 chopped red capsicum
2 chopped yellow capsicum

To Be Ground To A Paste
1 bunch chopped mint leaves
1 inch piece ginger (adrak)
1 bunch chopped coriander (dhania)
5 to 6 green chillies

Other Ingredients
2 cups long grained brown rice (basmati)
1 small stick cinnamon (dalchini) stick
2 cloves (laung / lavang)
2 green cardamoms (elaichi) pods
1/2 cup cashew nuts
salt to taste
2 to 3 tsp garam masala
4 cups coconut milk (nariyal ka doodh)
oil and for frying

For The Raita
2 tomatoes
1 cucumber
1/4 tsp turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) powder
1 cup thick curd (dahi)
1 tsp chopped coriander (dhania) leaves
1/4 cup pomegranate seeds (anardana)

Method

Wash and soak the rice for ½ an hour.Take a frying pan and add some oil into it. Saute the vegetables, add sufficient water and boil till the vegetables are cooked.Add salt and garam masala, mix well. Keep aside.Heat some oil in a pressure cooker.Add cinnamon stick, cloves and cardamom pods and fry them.Then add the prepared ground masala into it. Saute until the raw smell vanishes.Then add the soaked brown basmati rice and fry for few minutes. Add coconut milk into it. Add ¼ spoon of garam masala and mix it well.Place the lid and pressure cook it until 1 or 2 whistles. Let the rice cook until the steam releases by itself. Remove the lid and let it cool.Pour the cooked vegetables over the coooked rice and mix well.Fry cashew nuts with a spoon of ghee and mix it with the pulao. Pour the pulao in a serving bowl and garnish with fried cashews and mint leaves.
For the raita
For the raitaDice the tomatoes and cucumber into small pieces , add curd into it. Add jeera powder, red chilli powder, turmeric powder and salt into it and mix well. Add coriander leaves and mix well.

Bajre Ki Kadhi

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 6 to 8 servings

Ingredients

For The Kadhi
1/2 cup bajra (black millet) flour
3 cups buttermilk
salt to taste
2 tsp red chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup finely chopped radish (mooli)
1/2 cup boiled dry sangari

For The Tempering
1 tbsp ghee
4 to 6 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
2 black cardamoms
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/4 cup finely chopped onions
2 chopped green chillies
1/4 tsp red chilli powder

Method

For the kadhi
For the kadhiCombine the bajra flour with buttermilk in a depp pan and whisk well so as no lumps remain.Add the salt, red chilli powder and turmeric and mix well.Place the pan on a slow flame and bring it a boil, while stirring continuously.Add chopped radish and cook it for 15 minutes, while stirring in between.Add the boiled sangari and mix well and cook on a slow flame for 10 to 15 minutes.Remove from the flame and keep aside.
For the tempering
For the temperingHeat the ghee in a small pan and add the cumin seeds, clove and black cardamomAdd garlic and ginger paste and mix well.Add the onions, mix well and sauté on a medium flame till they turn golden brown in colour.Add green chillies and mix well.Add the red chilli powder and mix well.
How to proceed
How to proceedPour the tempering over the kadhi and serve hot.

Tulsi Pachadi

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

Ingredients

1 cup chopped tulsi leaves (indian basil) leaves
2 tsp oil
8 whole dry kashmiri red chillies
1 1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
a pinch asafoetida (hing)
2 tsp tamarind (imli) pulp
salt to taste

Method

Heat 2 tsp oil in a pan, add the tulsi leaves and saute until soft cooked. Keep it a sideTake a another pan heat remaining oil and add the mustard seeds, fenugreek seeds and red chillies and saute for 30 seconds.Add the asafoetida and mix well.the seasoning ingredients one after the other.Finally add the tulsi leaves along with some tamarind and salt and grind to a fine paste.Serve with steamed rice.

Gud ka Kheer

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 to 2 servings

Ingredients

1/2 cup moong (whole green gram) dal
a handful of rice (chawal) and gram dal
2 cups water
4 tsp of ghee
1 cup grated jaggery (gur)
1/2 tsp cardamom (elaichi) powder
1 cup milk

Method

Heat ghee in a pan and add moong dal, gram dal and rice. Roast them till they became light yellowish in color, add waterand mix well.Pressure cook for 5 whistles.Allow the steam to escape before opening the lid.Add the jaggery and let it cook for 3-5 minutes, while stirring continuously.Add the cardamom powder and mix well.Allow the mixture to cool down and then add milk and mix well.Serve warm or cold.

Basmati Khaas

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 2 to 3 servings

Ingredients

For The Rice
3 to 4 green cardamoms (elaichi)
3 to 4 black cardamom (badi elaichi)
3 to 4 black peppercorns (kalimirch)
salt to taste
1/2 cup curd (dahi) , whisked with 1/2 cup of water
1 tbsp butter
1 tsp cumin seeds (jeera)
3 cups long grained rice (basmati) , washed and soaked

For The Koftas
1 tbsp french beans , boiled and finely chopped
1 cup cauliflower stem , boiled and finely chopped
2 tbsp cornflour
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp red chilli powder
salt to taste
oil for frying

Other Ingredients
1 onion , sliced and deep fried for serving
10 to 12 mint leaves (phudina) , shredded for garnishing

Method

For the rice
For the riceIn a deep pan, boil 1½ cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes.Add salt, boil for two more minutes and keep aside.In a deep vessel, heat the butter and add cumin seeds and when the seeds crackle, add the spiced water and curd water and bring to a boil.Add the rice and some more salt if required.Boil the rice on a high flame and when rice is just undercooked, reduce the flame, cover the vessel and cook till done.Keep aside.
For koftas
For koftasCombine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt in a dee[ bowl, mix well and shape into koftas.Heat oil in a kadhai and deep fry the koftas. Keep aside.
How to proceed
How to proceedServe the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.

Aloo Tikki Chaat

Preparation:null
Cook: 7-8 mins.
Total Time: 8 mins
Servings:

Ingredients

2 big sized potatoes
1/4 \" piece of ginger (adrak)
5 to 6 cloves of garlic (lehsun)
1/4 bunch of coriander (dhania) leaves
salt to taste
2 to 3 green chillies
200 ml curds (dahi)
1 katori of tamarind (imli) pulp
1 pc of jaggery (gur)
1 cup warm water

Method

Pressure cook potatoes&soakimli in waterChop green chillies/corrianderGround ginger/garlic to a fine paste.Grate potatoes+g/g paste, corriander&chilliesMix&form ballsLightly flatten them&shallow fryAdd jaggery to imli pulpTake a bowl.place tikki in itSpoon imli pulp&curds over it.sprinkle ginger jullienes&serve"}]

Thandi Chhas

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

Ingredients

500 gms curds (dahi)
salt to taste
black salt (sanchal)
black peppercorns (kalimirch)
4 to 5 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1 tbsp ghee
1 green chilli
coriander (dhania) leaves

Method

Add water to curd as required and make chhas of it.Add salt, black salt and pepper as per taste and keep aside.Put ghee in a pan and put it on flame. Add cumin seeds, curry leaves and green chilly. Keep aside to cool.Add it to the coriander leaves.Blend the above mixture finely.Add it to the chhass already prepared.For garnishing you can put 2-3 coriander leaves in serving mug.

Nutty Gajar Halwa

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings

Ingredients

1 kg carrot
1 1/2 ltrs milk
5 cups sugar
1/2 cup cashewnuts (kaju) paste
1/2 cup almonds (badam) paste
1/2 cup raisins (kismis)

Method

Peel and chop the carrots into small pieces.Place them in the pressure cooker along with the milk and pressure cook for 2 whistles.Cool and blend in a mixer to a coarse mixture.Add the almonds and cashew paste and cook on a slow flame.Add the sugar and cook till the sugar dissolves, while stirring continuously.Add the raisins and mix well.Serve hot.

Bhutta Sweet Paratha

Preparation:30 mins
Cook: 10 mins
Total Time: 40 mins
Servings: Makes 4 parathas

Ingredients

2 cups plain flour (maida)
2 tbsp oil
2 cups sweet corn kernels (makai ke dane)
1 cup grated jaggery (gur)
1 tsp cardamom (elaichi) powder
1 cup freshly grated coconut
2 tbsp ghee
a pinch of salt

Method

Combine the maida with oil, salt and enough water to make soft dough.Cover with a wet muslin cloth and keep aside for one hour.Divide the dough into 4 equal portions and keep aside.Blend the corn in a mixer to a smooth paste.Heat a pan and add the jaggery.When the jaggery melts, add 1/4 cup of water, 2 tsp ghee, coconut and grounded corn, mix well and cook till the mixture thickens.Add the cardamom powder and mix well.Remove from he flame, cool completely and divide the mixture into 4 equal portions. 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 ghee, till golden brown spots appear on both the sides.Repeat the same steps to make 3 more parathas.Serve hot.

Kadai Patta Gobhi

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

Ingredients

1 medium cabbage , chopped
4 slit green chillies
7 to 8 curry leaves (kadi patta)
1 tbsp chopped coriander (dhania)
2 tbsp freshly grated coconut
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
2 pinches of asafoetida (hing)
1/2 tsp lemon juice
1/4 tsp dried mango powder (amchur)
1 tbsp oil
salt to taste

Method

Sprinkle the turmeric powder and salt on the cabbage and keep aside.Heat the oil in kadhai and add the mustard seeds and cumin seeds.When the seeds crackle, add the green chillies, curry leaves, and asafoetida and saute for 10 seconds.Add the cabbage, mix well and cover and cook on a slow flame for 3-4 minutes.Add the amchoor, mix well and cook in a high flame, while stirring in between, till all the water gets dried up.Add the coconut and coriander and mix well.Serve hot or cold as a salad.

Alu Tikkies

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

Ingredients

500 gms boiled and mashed potatoes
2 chopped onions
2 bread slices
2 tsp chopped green chillies
1 tbsp chopped coriander (dhania)
1 tsp chopped mint leaves (phudina)
1 cup bread crumbs
salt to taste
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
a pinch of garam masala
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
2 tsp lemon juice
1 tbsp plain flour (maida)
oil for cooking

Method

Heat 2 tbsp of oil in a pan, add the chillies and onions and saute till they turn soft.Add the coriander powder, cumin seeds powder, red chilli powder, garam massla and amchur, salt and mix well.Remove from the flame and keep aside to cool.Soak bread slice in water, squeeze and add to potato mixture and mix well.Divide the mixture into equal portions and shape them into small round flat tikkis.Dissolve the maida in little water make a thin paste and keep aside.Heat a non-stick pan and add little oil, dip the tikkis in maida mixture and roll them in bread crumbs.Cook using little oil, till they turn golden brown and crisp from both the sides.Serve hot.

Kairi ki Chutney

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 1 cup

Ingredients

2 medium size raw mangoes
1/4 cup fresh grated coconut
5 to 6 whole dry kashmiri red chillies
2 hot dry red chillies (pandi)
jaggery (gur) (optional)
2 pods peeled garlic (lehsun)
salt to taste

Method

Wash and peel the raw mangoes and cut into peices.Soak the chillies in water for 30 minutes.Combine all the ingredients in a mixer and blend using a little water to a smooth paste.Serve with snacks, rotis and rice.

Lassi with Ice Cream

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings

Ingredients

2 1/2 cups thick curds (dahi)
3 tbsp rose syrup
1 cup vanilla ice-cream

To Garnish
gulkand

To Serve
fresh strawberry

Method

Beat curd. Add water and rose syrup.Beat well until smooth and semi thick.Pour into individual small glasses.Top it with a small scoop of vanilla ice cream.Garnish it with a tsp of gulkand.Serve it with fresh fruits, roasted almonds and baked chips.

Kaddoo Ke Parathe

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

Ingredients

150 gms grated red pumpkin
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp grated garlic (lehsun)
1/2 tsp roasted carom seeds (ajwain) powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
salt to taste
1/2 kg whole wheat flour (gehun ka atta)
1 tsp refined oil
low fat butter for cooking

For Serving
1 cup curds (dahi)

Method

Put the kasuri methi in a bowlful of water for 5 minutes. Keep aside.Combine all the ingredients including the kasuri methi in a deep bowl and knead to soft dough using very little water as pumpkin leaves enough water.Cover and leave for a few minutes.Divide the dough into equal portions and roll each portion into round little thick parathas.Cook each parathas on a tava till the golden brown spots appears on both the sides using little low fat butter.Serve hot with curds.

Rice Kheer

Preparation:7-8 mins
Cook: null
Total Time: 8 mins
Servings:

Ingredients

3/4 cup rice (chawal)
1/4 cup moong (whole green gram) (slightly fried)
400 gms jaggery (gur) (ensure it is salt free)
50 gms fried cashewnuts (kaju) (fried in ghee)
1/2 tsp cardamom (elaichi) powder
4 cups coconut milk

Method

Clean the rice and dal together and cook with sufficient water in a thick bottomed vessel. When cooked,add jaggery and stir.When jaggery dissolves,keep stirring for sometime and then add dabur hommade coconut milk and allow it to boil for a few minutes.Remove from fire.Add cashew nuts and elaichi powder and stir.Serve hot.

Til and Oats Kheer

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings

Ingredients

1 ltr milk
1/2 cup roasted and crushed sesame seeds (til)
1/2 cup roasted and crushed quick cooking rolled oats
1/4 cup condensed milk
1 cup sugar
1 tsp cardamom (elaichi) powder

Method

Boil the milk for 15 minutes.Add the sugar, condensed milk, roasted and crushed oats, roasted and crushed til and cardamom powder and mix well.Boil for 10 more minutes and served chilled or hot.

Raiwala Mirchi

Preparation:20 mins
Cook: 0 mins
Total Time: 20 mins
Servings: Makes 1 servings

Ingredients

1/2 kg thick green chillies (bhavnagari I331)
3/4 cup black salt (sanchal)
3/4 cup mustard (rai / sarson) powder
1/2 tsp asafoetida (hing)
1 tsp turmeric powder (haldi)
2 tbsp lemon juice
2 tbsp oil

Method

Wash and dry the chillies thoroughly.Remove the tops and slit each chilli lenghtwise. Tap to remove any excess seeds.Mix together the black salt, mustard powder, asafoetid, turmeric powder and oil.Fill this mixture into the chillies and place them in a sterilised bottle. Top with any remaioning mixture.Add the lemon juice and shake the bottle well.Store for at least 1 day before serving.

Easy Dal Dhokli

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

Ingredients

For The Dhokli
1 1/2 cups whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
salt to taste
1 tbsp coriander-cumin seeds (dhania-jeera) powder
a pinch of asafoetida
2 tbsp oil
1/2 tsp chilli powder

For The Dal
2 cups cooked and mashed toovar (arhar) dal
3/4 cup chopped tomatoes
1/2 cup boiled peanuts
1 tsp chopped ginger (adrak)
2 to 3 slit green chillies
a few curry leaves (kadi patta)
1 tbsp jaggery (gur)
1 tbsp tamarind (imli) pulp
1 tsp chilli powder
1 tsp garam masala
1 tbsp chopped coriander (dhania)
salt to taste

For The Tempering
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)

Method

For the dhokli
For the dhokliCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Cover and keep aside for 15-20 minutes.Divide the dough into equal portions and roll out each portion into 6\" diameter circles.Heat a tava and cook each roti lightly from both the sides.Cut each roti into diamond or desired shapes and keep aside.
For the dal
For the dalHeat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the asafoetida, turmeric powder, red chilli powder and the cooked dal, mix well and bring the dal to boil.Add enough water, salt, ginger, green chillies and rajwadi masala and mix well.Add the curry leaves, tomatoes, jaggery, tamarind and groundnuts and simmer for 10-15 minutes.
How to proceed
How to proceedJust before serving, add the dhoklis to the dal and bring the dal to boil.Serve hot garnished with coriander.

Pudina Pulao

Preparation:19 mins
Cook: 20 mins
Total Time: 39 mins
Servings: Makes 1 to 2 servings

Ingredients

2 cups rice (chawal)
2 cups mint leaves (phudina)
1/4 cup curds (dahi)
2 ginger (adrak)
3 red chillies
1/2 cup grated coconut
10 black peppercorns (kalimirch)
salt to taste
2 tbsp ghee
2 tsp peanuts
1 tsp chana dal (split bengal gram)
5 curry leaves (kadi patta)
1 tsp mustard seeds ( rai / sarson)
3 cloves (laung / lavang)
2 cardamoms
1 tsp cumin seeds (jeera)
2 tsp lemon juice

Method

Cook the rice in 4 cups of water in a pressure cooker and keep aside.Grind mint leaves, ginger, red chillies, peppercorns, coconut, curds and salt to a smooth paste.Heat the ghee in a deep vessel, add peanuts and roast for few seconds.Add the chana dal, curry leaves, mustard seeds, cumin seeds, cardamom and cloves.When mustard seeds stop spluttering, add the prepared mint paste and stir fry for few seconds.Now add the cooked rice and mix thoroughly.Cover and cooked for 2-3 minutes and stir in lemon juice, mix well.Serve hot with any raita of your choice.