Saur Cream Shrikhand

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

Ingredients

2 lbs Sour Cream or hung curds (dahi)
1/2 tsp saffron (kesar) strands
sugar to taste (also depands on sourness of Sour Cream)
2 8 oz. cans of mixfruits, strained.
1 1/2 cups mixed nuts
1 tbsp milk (to soke kesar)
4 tbsp cardamom (elaichi) powder

Method

Soke kesar in one table spoon warm milk for minute or two. Crush kesar in the milk with a spoon or finger.Mix sugar and sauer cream in one bowl.Mix teh kesar mixer with sauer cream and sugar. After two mints. add dry fruits and at the end, add Add regular fruits. sprinkel elaychi on top andServe.

Tasty Creamy Mix Fruit Salad

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

Ingredients

500 ml milk
2 cups sugar
4 tbsp custard powder
100 gms whipped cream
2 cups chopped mixed fruits
2 tbsp chopped mixed nuts

Method

In a deep pan, boil the milk add sugar and mix well.Meanwhile, combine the custard powder with 4 tbsp milk and mix well.Add this custard powder mixture to the milk, while stirring continuously and mix well and simmer till milk becomes thick.Remove from the flame and keep aside to cool.Add the whipped cream and mix well.Add the fruits and nuts and mix well.Keep in the refrigerator for 2 hours.Serve chilled.

Raw Mango Pachadi

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

Ingredients

4 raw mangoes , peeled and sliced
4 green chillies , slit green chillies
8 tbsp grated jaggery (gur)
salt to taste
2 tbsp oil
4 whole dry red chillies
1 tsp mustard seeds ( rai / sarson)

Method

Heat a non stick pan, add the raw mangoes and slit green chilies along with 1 cup of water and simmer till the mangoes becomes soft and tender.Add the jaggery and mix until the jaggery is dissolved.Add the salt and mix well. Keep asdie.Heat the oil in another non stick pan, add whole red chillies and mustard seeds.When the seeds crackle pour the tempering over the cooked mangoes and cover immediately with a lid.Serve immediately.

Aval Pottu

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

Ingredients

1 cup beaten rice (poha)
1 cup jaggery (gur)
1 cup milk
1/4 cup grated coconut
2 tbsp ghee
2 cardamoms (elaichi)
chopped nuts for garnishing

Method

Blend the poha to a coarse powder, add the milk and 1 cup of water, mix well and keep aside to soak for an hour.Add add 1 cup of water in a deep pan, add the jaggery, and mix well till the jaggery dissolves.Strain and again boil the syrup.Add the soaked poha, while stirring continously for 5 minutes. Remove from the flame and keep stirring till the syrup cools down.Add the remaining ingredients and mix well.Serve hot.

Cottage Cheese Parathas

Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 3 parathas

Ingredients

To Be Mixed Together For The Filling
2 cups grated paneer (cottage cheese)
1 cup grated processed cheese
1/2 cup grated mozzrella cheese
3 big potatoes , boiled , peeled and grated
2 big carrot , grated and squeezed
1/2 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp chopped garlic (lehsun)
1 tsp chopped ginger (adrak)

For The Dough
4 1/2 cups 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 dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Cover with a wet muslin cloth and keep aside for 15-20 minutes.Divide the dough into 3 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 3 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 2 more parathas.Serve hot.

Aloo Bahaar

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

Ingredients

1 tsp cumin seeds (jeera)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp coriander (dhania) seeds powder
1/2 tsp cumin seeds (jeera) powder
1 tsp chilli powder
salt to taste
1/2 tsp turmeric powder (haldi)
3/4 tsp dried mango powder (amchur)
4 tsp dried fenugreek leaves (kasuri methi)
1 cup milk
2 tsp tomato puree
1 cup green peas
3 potatoes cut into 3/4\" fingers
3 tsp oil

Method

Heat the oil in a non-stick pan and add the cumin seeds.When the seeds crackle, add the ginger paste and garlic paste and saute til they turn golden brown in colour.Add the red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder and salt, mix well and cook for 2 minutes.Add a cup of water, potato, green peas, tomato paste, milk and bring to a boil.Add the kasuri methi ,amchur and tomato paste and simmer till gravy thickens and oil seperates and floats on top.Serve with naan or roti.

Dry Fruit Raita

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

Ingredients

4 tbsp chopped walnuts (akhrot)
4 tbsp powdered almonds (badam)
2 cups curds (dahi)
1/4 cup chopped apples
2 tbsp soaked and chopped dates (khajur)
a pinch salt
2 tsp olive oil
1 tsp cumin seeds (jeera)
a pinch freshly ground black pepper (kalimirch) powder
2 tbsp chopped basil

Method

Combine all the the ingredients, except the oil and cumin seeds in a bowl and mix well.Heat the oil and add the cumin seeds.Add this to the curds and mix well.serve chilled.

Special Kheer

Preparation:35 mins
Cook: 25 mins
Total Time: 601 hours
Servings: Makes 4 servings

Ingredients

2 ltrs milk
1 cup rice (chawal)
1 tsp ghee
1 1/2 cups jaggery (gur)
1 tsp cardamom (elaichi) powder
1/2 cup sliced almonds (badam)
1/2 cup sliced pistachio

Method

Heat the ghee in a nonstick pan on slow flame.Add rice and fry it until it is converted in a light brown colour.Take this rice in a bowl and crush it coarsely through a stone or any other thing.Take rice in a nonstick pan and add the milk in a pan.Stir it frequently for 20 minutes on a medium flame.Take 1 1/2 cup of milk in a bowl and warm it.Add jaggery in this milk and dissolve it in milk.Add jaggery dissolved milk in boiled milk.Add the almond and pistachio.Add cardamom powder, mix well and remove from the flame.Keep it in a refrigerator and serve it cool.

Oats Chakkara Pongal

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

Ingredients

1 1/2 cups quick cooking rolled oats
3/4 cup boiled moong dal
1 cup jaggery (gur)
1/2 tsp cardamom (elaichi) powder
1 tbsp ghee
1/2 cup water
chopped cashewnut (kaju) for garnishing
raisins (kismis) for garnishing

Method

Toast the oats for about 5 minutes, on low heat.Meanwhile, bring the water to a boil. Once the oats is ready, sprinkle the water over it and keep stirring.Keep adding the water until the oats are nicely cooked.In a saucepan, melt the jaggery with 1-2 tablespoons of water. Once the jaggery is completely melted, add the cooked oats and moong dal and mix well.Allow it to simmer for 10-12 minutes or until most of the excess water is absorbed and you are left with a nice ooey gooey mixture. Remove from the flame and keep aside.Heat the ghee in a small pan, add the cashews and raisins and sauté for a couple of minutes.Garnish the prepared pongal with the sautéed nuts and raisins.Serve hot.

Kesar Phirni

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 servings

Ingredients

500 ml milk
50 gms sugar
75 gms rice flour (chawal ka atta)
a few strands of saffron (kesar) strands
8 cardamoms , powdered
25 gms pistachios
25 gms almonds (badam)

Method

Boil the milk in a deep pan till it reduces to half its quantity.Add the rice flour to this and whisk well so that no lumps remain.Add the sugar, mix well and cook till the sugar dissolves.Dissolve the saffron in warm milk and add this to the above mixture.Pour the phirni in earthen bowls and garnish with pistachios and almonds.Allow it to cool and set in the refrigerator and serve cold.

Uppma

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

Ingredients

1 onion, chopped
1 tomato, chopped
1 potato, cut into cubes
1/4 cup frozen green peas
3 green chillies , slit
1 \" piece of ginger (adrak), grated
10 to 12 curry leaves (kadi patta)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dal (split Bengal gram)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
7 to 8 tbsp oil
salt to taste
lemon juice to taste
1/2 cup semolina (rava)
1 1/4 cups water

Method

In a broad pan add 1 tbsp oil and fry sooji for 3-4 min in sim.Transfer it to a plate and keep aside.In another vessel boil water.Meanwhile in the same pan that was used to fry sooji add the remaining oil and add mustard,and after it crackles,add black gram,bengal gram ,jeera,hing,curry leaves,green chillies,ginger and fry for a few seconds.Then add onion,and fry for a min,then add potatoe and peas and cover and cook till potatoes are cooked.Now add tomatoes and salt and cook for another min.Then add sooji and salt for the sooji and mix well and add the boiled water.Keep stirring as you add water because sooji tends to form lumps .Now sim the flame and cover and leave it for 3-4 min.then remove from flame and squeeze lemon juice as desired .

Stuffed Okra

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

Ingredients

250 gms ladies finger (bhindi)
1/2 tsp chilli powder
3 tbsp roasted peanuts powder
1/2 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera) powder
salt to taste
a pinch turmeric powder (haldi)
1 1/2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1 tsp oil
a pinch asafoetida (hing)

Method

Combine the peanut powder, chilli powder, coriander powder, cumin powder,salt and 1 tsp oil and mix well. Keep aside.Wash the ladies finger and dry it completely.Remove the stalk and cut slit the okra in the middle.Fill the each okra with above filling.Take a kadhai and put oil,when oil becomes hot put mustard seeds when mustard seeds crackle put hing and turmeric powder. Then immediately put okra in it.Cook on the medium heat stirring occasionally until done.You can add the filling if it is left after filling the okra while cooking.Serve hot.

Alu Methi

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

Ingredients

3 cups chopped fenugreek (methi) leaves
3 large potatoes
2 tbsp oil
1 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
1/2 tsp turmeric powder (haldi)
salt to taste

Method

Wash and cut potatoes without peeling into cubes.Heat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the red chillies and saute for 10 seconds.Add the potatoes and turmeric powder, mix well and cover and cook for 3 minutes.Add the methi leaves and salt, mix well and cook on a low heat till the potatoes are cooked.Serve hot.

Flax Seed Powder

Preparation:2 mins
Cook: 5 mins
Total Time: 7 mins
Servings: Makes 8 to 10 tablespoons

Ingredients

1 cup flax seeds
1 tbsp chopped garlic (lehsun)
1 tbsp salt
1 tbsp chilli powder

Method

Dry roast flax seeds on a pan for 3-4 minutes. Then add all ingredients in a bowl.Blend all the ingredients in a mixer to a fine powder.Use as required.

Healthy Ragi Dosa

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

Ingredients

1 cup ragi (nachni / red millet) flour
salt to taste
oil for cooking

Method

In a big mixing bowl, add ragi flour, salt to taste and enough water to make into a smooth paste.Keep aside for 5 minutes.Add more water [as required] to make the batter into a slightly watery consistency.[you could also pulse it in the mixer if there are any lumps].In a seasoned dosa tawa, pour a ladleful of batter from the edges towards the centre to form a round shaped dosa [since the batter is watery,spreading dosa batter in the traditional way is not possible].Allow both the sides to turn golden brown in colour and then fold the dosa into half then fold again.Serve hot with coconut chutney, pickle or coconut-jaggery mix.

Brinjal Soup ( Rasam)

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

Ingredients

2 large brinjals
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson) and
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies
2 cups tamarind (imli) pulp
1/4 cup sliced onions
2 slit green chillies
2 tbsp chopped coriander (dhania)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp rasam powder
a pinch of asafoetida (hing)
salt to taste

Method

Roast brinjals on an open flame till tender, remove skin and mash it make smooth paste.Heat the oil in a deep pan, add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves, red chilies and asafoetida and saute for 20 seconds.Add the onions and green chillies and saute till the onions turn translucent.Add the brinjal paste and turmeric powder, mix well and cook for 2 minutes.Add ginger garlic paste, red chilli powder and rasam powder, mix well and cook for 2 minutes.Add the tamarind pulp with 2 cups of water, mix well and bring to boil.Add the salt and simmer for 5 minutes.Serve hot garnished with coriander.

Shahi Navratna Korma

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

Ingredients

2 chopped carrots
1 cup chopped french beans
1/2 cup chopped potatoes
1 cup chopped cauliflower
2 tbsp poppy seeds (khus-khus)
5 tbsp cashewnuts (kaju)
4 to 5 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
2 tbsp fresh cream
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp sugar
1 tsp saffron (kesar) strands
1/2 tsp chopped green chillies
2 tbsp ghee
salt to taste
water as required

Method

To be ground into a paste
To be ground into a pasteIn a bowl take the khuskhus add 2 tbsp of water and let it remain soaked for 5 minutes.Now in a mixer blender add the khuskhus, cashewnuts, bay leaves, green chillies and a little water and blend them into a fine thick paste.
For the saffron
For the saffronMix the saffron with about 3 tbsp of lukeworm water and keep aside.
How to proceed
How to proceedNow in a pan or a cooker, boil all the vegetables until they are cooked and strain them with cold water.In a kadhai heat the ghee, add the kashmiri red chillies, now add the prepared kaju paste and mix well.Add the boiled vegetables and mix. Now add turmeric powder, corriander powder salt and sugar and mix well.Now add the malai and mix.Now add the saffron water into it and let it cook.Add a little water to get a good medium consistency. Let it cook with a lid on for 5 minutes.Serve hot with parathas or jeera rice.

Sweet Pongal

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

Ingredients

1 cup rice (chawal)
1/4 cup moong dal (split green gram)
1 1/2 cups jaggery (gur)
cardamom (elaichi), cashewnuts (kaju)
1/4 cup ghee
1 tbsp chopped coconut
1 cup milk
2 cups water

Method

Dry roast moog dal to lite brown color.Fry in the ghee cashews, raisin and coconut pieces until golden color.Mix moog dal and rice, wash and clean and cook in pressure cooker with 3 cups of water for 4 whitsle.Take a thick broad vessel pour 2 cups of water and add jaggery to it. when the jagerry melts strain it and take the dirt out. again keep the jagerry syrup in the fire and make a 2 string consistency.Add the rice & dal mix & milk to the syrup and cook until it becomes thick. Finally add the remaining ghee and cashews, raisin and coconut with elachi mix well.Serve when it is cool.

Coconut Milk Briyani

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

Ingredients

1 cup long grained rice (basmati)
2 cups coconut milk
2 tsp oil
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tbsp grated ginger (adrak)
2 green chillies
3 tsp freshly ground black pepper powder
2 onions , chopped
salt to taste

Method

Soak the rice in enough water for 15 minutes.Heat the oil in a pressure cooker, add the cloves, bayleaf, cardamom, ginger-garlic paste, green chillies and onions and saute till it becomes pink.Add the rice and saute for some time till it gives out smell.Pour 2 cups of coconut milk and close the cooker till the rice gets boiled.Finally add the mint, coriander leaves, powdered pepper to the rice, mix well and serve hot with any gravy.

Zucchini Spicy Dosa

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 4 to 5 serving

Ingredients

1 cup rice semolina (idli rawa)
1/2 tsp turmeric powder (haldi)
one medium lemon size - tamarind (imli)
grated jaggery (gur)
1/3 cup fresh grated coconut
salt to taste
oil for cooking dosas
3-4 zucchini

For Roasting
7 to 8 dry red chillies ( adjust according to your spice level)
6 tsp coriander (dhania) seeds
4 tsp urad dal (split black lentils)
2 tsp chana dal (split bengal gram)
1 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
cooking oil

Method

Wash and soak the rice for one hour.Using little oil, roast all the ingredients mentioned under \"for roasting\" till you get nice aroma.( Please don't burn the spices). Let it cool down completely.Drain the rice and transfer it into a mixie jar. Now add in all the roasted spices, tamarind, jaggery, salt, turmeric powder and coconut into the same jar. Using sufficient water grind everything into a smooth batter.( Consistency should be like pakoda batter, neither too thin nor too thick).Check for the salt again and adjust.Peel the outer skin of zucchini. Now chop them into thin slices. Drop these slices into the batter.Heat the dosa pan and grease with one tsp of oil.Once the pan is hot enough, Dip the zucchini slices in the batter and place them on the pan one after another. Form a circular shape like dosa. At this stage, if you see gaps in between the slices on the pan, Fill in the gaps using 1-2 tsp of batter.Cook the dosa by covering the lid in a medium flame.After a 2 minutes, add 1 tsp of oil ,flip the dosa and cook the other side too. Make sure zucchini is cooked nicely.ENJOY THE HOT DOSA WITH GRATED JAGGERY AND BUTTER !"}]

Aloo Beetroot Paratha

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 parathas

Ingredients

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

To Be Mixed Together For The Stuffing
1/2 cup boiled , peeled and mashed potatoes
1/2 cup boiled , peeled and mashed beetroot
1 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera) powder
1 tbsp freshly grated coconut
salt to taste

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

Method

For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 2 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 2 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same to make more 1 more paratha.Serve hot.

Paneer Roti

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

Ingredients

Fort He Dough
2 cups whole wheat flour (gehun ka atta)
1 1/2 tbsp melted butter
salt to taste

To Be Mixed Together For The Stuffing
1 1/2 cups grated paneer (cottage cheese)
2 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)
1 tbsp chilli powder
turmeric powder (haldi) (haldi)
salt to taste

Other Ingredients
ghee for cooking

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 6 equal portions and keep aside.
How to proceed
How to proceedDivide the mixture into 6 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 5 more rotis.Serve hot with curds.

Sesame and Coriander Stuffed Roti

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

Ingredients

To Be Mixed and Kneaded Into A Soft Dough
2 cups whole wheat flour (gehun ka atta)
4 tsp ghee
salt to taste
1/2 tsp freshly ground black pepper (kalimirch) powder
water as required

For The Stuffing Mixture
1 cup sesame seeds (til)
1 cup chopped coriander (dhania)
salt to taste
2 tsp lemon juice
2 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp garam masala

Method

For the stuffing mixture
For the stuffing mixtureGrind sesame seeds and coriander in the mixture for two rounds and place it in a bowl. Add remaining masala and keep it aside.
How to proceed
How to proceedDivide the stuffing mixture and dough into 6 equal portions and keep aside.Take a portion from the dough, apply flour on both the sides and make small roti out of it.Put the stuffing portion (small balls which you made out of sesame and coriander mixture)in between the roti which you made and make potli out of the same.Again brush it with flour from both the sides and make the roti.On the tava add half tsp of oil and place the roti.After its golden brown turn the side and again add some oil.When the roti is cooking from both the sides serve it hot with tea or phudina chutney"}]

Rice and Vegetables with South Indian Flavour

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 8 servings

Ingredients

1 cup cooked rice
1/2 cup chopped capsicum
1/4 cup roasted and chopped brinjal (baingan / eggplant)
1/4 cup cooked rajma (kidney beans)
salt to taste
2 tbsp rasam powder
1 tsp turmeric powder (haldi)
2 tsp khajur imli ki chutney
1 tbsp ghee
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)

Method

Heat the ghee in a kadhai and add the mustard seeds, urad dal and cumin seeds.When the seeds crackle, add the asafoetida and the vegetables, mix well and saute for 2 minutes.Add the remaining ingredients, mix well and cook for 5 minutes.Add the rice, mix well and cook for 2 minutes.Serve hot.

Andhra Pulao

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings

Ingredients

1 cup soaked long grained rice (basmati)
1 chopped potatoes
1/2 cup chopped onions
1/4 cup green peas
1/4 tsp turmeric powder (haldi)
1/4 tsp biryani masala powder
salt to taste
2 tbsp oil
2 bayleaves (tejpatta)

To Be Blended Into A Smooth Paste
1 onion
1/4 cup grated coconut
7 garlic (lehsun) cloves
1 tbsp ginger (adrak)
1 tsp poppy seeds (khus-khus)
3 to 4 green chillies
3 peppercorns (kalimirch)
1 clove
1 cinnamon (dalchini) stick
1 cardamom (elaichi)

Method

Heat the oil in a pan, add bay leaf and chopped vegetables and fry for a minute.Add the paste and saute for 2 to 3 minutes.Add the turmeric powder, biryani masala, salt, and saute for 1 minute.Add the rice into it and mix it properly.Add 2 cups of water and close the lid and simmer the gas until rice cooked.Garnish with coriander and serve hot.

Yummy Aam Ka Panna

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

Ingredients

250 gms raw mangoes , peeled and roughly chopped
1/2 cup powdered sugar
1/4 cup mint leaves (phudina)
1 tsp roasted cumin seeds (jeera) powder
1 tsp salt
a pinch of black salt (sanchal)

Method

Place the mangoes in a microwave safe bowl place with 6 cups water, cover and microwave on high for 10 minutes.Cool and blend in a mixer till smooth. Keep aside.Blend the mint leaves in a mixer adding little water till smooth.Add the mint puree, salt, sugar and cumin seeds ppowder to the mango puree and mix well.Strain the mixture using a thin muslin cloth.Refrigerate till chilled.Serve chilled.

Cucumber Soup

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

Ingredients

1 peeled and de-seeded cucumber
1 chopped capsicum
1 to 2 chopped tomatoes
100 gms beaten curds (dahi)
1 to 2 chopped green chillies
a pinch of freshly ground black pepper powder
salt to taste

Method

Combine all the ingredients and blend in a mixer till smooth.Add ice cubes and serve chilled garnished with cucumber slices.

Tasty Yummy Paneer Bhurji

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

Ingredients

200 gms paneer (cottage cheese)
1 tbsp oil
1/4 tsp cumin seeds (jeera)
2 green chillies
1 small onion
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup chopped tomatoes
1/2 tsp salt

Method

Chop the onions, tomatoes and chillies finely.Heat oil in a deep bottomed pan, add the cumin seeds, onions and the ginger garlic paste, fry till brown.Add the chillies and tomatoes and fry till they are soft and pulpy.Add turmeric powder, garam masala, salt and little water so that all the masalas are well combined.Add grated paneer and fry for 5 minutes till the paneer blends into the masala.Garnish with chopped coriander and serve hot.

Pazham Ada

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 5 to 6 adas

Ingredients

250 gms bananas
25 gms sugar
1 egg
100 gms whole wheat flour (gehun ka atta)
2 tbsp grated coconut
1 tsp cardamom (elaichi) powder
2 tsp ghee

Method

Steam the bananas so that it becomes soft and mushy.In a food processor or a mixer, grind the steamed bananas.Add the sugar and coconut and whip it once more.Add egg and whip it once more.Transfer the paste into a bowl, add the wheat flour and cardamom powder and knead to make a dough.Heat a dosa pan, grease it with ghee.Take a handful of the dough and spread it into a dosa using hand.Have a bowl of water nearby, dip your hand in water and spread the batter in the tava so that you don't feel the heat.Cover and cook on both sides till golden brown.Serve hot.

Bagara Baingan

Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 4 servings

Ingredients

250 gms small brinjal (baingan / eggplant)
1 tsp tamarind (imli)
1 tbsp roasted sesame seeds (til)
1 tbsp roasted peanuts
1 tbsp grated coconut
4 tbsp oil
1 tsp ginger-garlic (adrak-lehsun) paste
1 cup chopped onions
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1/2 tsp chilli powder
salt to taste

Method

Slit brinjals from both the sides without cutting the vegetable completely.Soak tamarind in 2 cups of water for half an hour.For the masala, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. Keep aside.Heat 2 tbsp of oil in a pan and fry the brinjals till they become soft and keep aside.Heat the remaining oil in the pan, add the ginger-garlic paste and onions and fry until the onions turn light brown.Add the prepared masala paste and fry for 1 minute, while stirring continously.Add the turmeric powder, cumin seeds powder, coriander powder, garam masala and chilli powder and mix well.Add the tamarind juice, and salt, mix well and simmer for 5 minutes.Add the fried brinjals, cover and cook on a medium flame for 5 minutes or till the brinjals are completely cooked.Add the coriander and serve hot.

Kulith Idlis

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 20 to 25 servings

Ingredients

1 cup urad dal (split black lentils) , soaked overnight
1 cup kulith (horse gram) , washed and drained
1 cup rice semolina (idli rawa) , soaked overnight
salt to taste
oil for greasing

Method

Combine the urad dal and horse gram in a bowl, add enough water and keep aside for 30-45 minutes.Drain and blend in a mixer to a smooth mixture.Transfer the mixture into a bowl and add the semolina and mix well.Add the salt and mix well and cover and keep aside to ferment for about 5-6 hours or overnight.Pour the batter into greased idli moulds and steam in an idli steamer them as for about 25-30 minutes.Serve hot with coconut oil and mango pickle.

Baked Yoghrt

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

Ingredients

250 ml hung curds (dahi)
150 ml condensed milk
4 small glasses for setting and serving

Method

Combine the curd and condensed milk in a bowl and mix well.Pour the curd-condensed milk mixture into 4 small glasses .Heat some water in a pan and place the 4 glasses in it, cover the pan with a lid and let the curd-condensed milk mixture cook for 15 minutes.Put off the flame and remove the glasses from the pan and let it cool slightly.Then keep the glasses in the refrigerator to chill .Serve with small spoons.

Paneer Mutter Mushroom

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

Ingredients

200 gms paneer (cottagte cheese) cubes
100 gms green peas
6 to 7 chopped mushrooms (khumbh)
1 chopped capsicum
2 to 3 chopped onions
2 to 3 whole dry kashmiri red chillies
2 to 3 slit green chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp oil

Method

Heat oil in a non stick pan or wok.Add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and fry for 1 minute.Add the paneer and fry for 2 to 3 minutes.Add the capsicum and saute for 1 minute.Add the onions and the green chilli and saute for 2 minutes.Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Add the green peas and saute well for 1 minute till the masala is mixed properly.Add the mushroom and sir fry for 3 to 4 minutes.Add salt, toss and cover the pan and cook on a slow flame for 4 to 5 minutes.Serve hot with rotis or phulkas.

Shami Shahi Paneer

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 2 to 4 servings

Ingredients

1 tbsp oil
1 black cardamom (badi elaichi)
2 bay leaf
2 cinnamon (dalchini)
2 green chillies
1 tbsp chopped ginger (adrak)
1 tbsp milk
1/2 tbsp tomato ketchup
1/2 cup chopped onions
3 tomatoes
2 cups sliced paneer (cottage cheese)
1 tsp red chilli powder
a pinch asafoetida (hing)
2 tbsp garam masala
salt to taste

Method

Heat oil in a pan and add the asafoetida and saute till it turns brown.Add the cardamom,bay leaf, cinnamon, ginger and fry till it turns brown.Add the onions and fry till brown.Add the tomatoes, garma masala, salt, chilli powder, cream, tomato sauce and mix well and fry till oil leaves the sides.Keep aside to cool and blend in a mixer till smooth.Transfer back in the pan and add some water and paneer slices and cook for 10 minutes.Serve hot.

Chocolate Modak

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 9 servings

Ingredients

1/2 cup chopped dark chocolate
3 tbsp condensed milk
1 cup crushed digestive marie biscuits
1/4 cup milk

To Garnish
2 tbsp grated chocolate

Method

Heat a non-stick pan, add the milk, condensed milk and chocolate and mix well till smooth.Remove from the flame and keep aside to cool.Add powdered biscuit and make a smooth dough.Keep in fridge for 5 minutes.Remove and mould it into modak shape using modak mould.Sprinkle chocolate vermicelli on it and serve fresh and soft.

Avial

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

Ingredients

1/2 cup french beans
1/2 cup carrot
1/2 cup yam (suran)
1/2 cup raw banana
1 cup green peas
1/2 cup potatoes
4 to 5 green chillies
1 1/2 cups grated coconut
1 tsp cumin seeds (jeera)
1 cup thick curds (dahi)
salt to taste
a pinch of turmeric powder (haldi)
1 ladle coconut oil

Method

Cut all the vegetables into 1 inch pieces and boil in water with a pinch of turmeric.After the vegetables are boiled, add salt, ground paste of coconut, green chillies and cumin seeds, mix well and simmer for 4-5 minutes.Add thick whipped curds and bring to boil.Remove from the flame and add hot coconut oil from top.Serve hot.

Corn Tomato Bharta

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

Ingredients

2 tomatoes
1 corn cob
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1 1/2 tbsp chopped garlic (lehsun)
1/2 tsp chopped green chillies
1/2 tsp chopped ginger (adrak)
2 tbsp chopped onions
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
salt to taste
2 tsp butter

For The Garnish
1 tbsp chopped coriander (dhania)

Method

Thread the tomatoes in a skewer.Place the skewer on the direct flame and roast till the tomatoes starts changing its colour.Remove the skin of tomatoes and chop the tomatoes into small pieces. Keep aside.Roast the corn cob on an open flame till it turns brown and black in colour.Cool and grate the corn and keep aside.Heat the oil in pan and add the cumin seeds.When the seeds crackle, add the garlic, green chillies, ginger and saute for 1 minute.Add the onions and saute till the onions turn translucent.Add the roasted tomatoes and roasted corn, mix well and saute on a medium flame for 2 minutesAdd the chilli powder, turmeric powder, coriander-cumin seeds powder, salt and garam masala, mix well and cook for 2-4 minutes.Add the butter and remaining garlic, mix well and cook for 4 minutes on a slow flame.Remove from the flame and transfer it into serving plate.Serve hot and garnish with coriander.

Paruppu Rasam

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

Ingredients

For The Rasam Powder
1/4 cup toovar (arhar) dal
1 cup whole dry kashmiri red chillies
2 cups coriander (dhania) seeds
1/2 cup cumin seeds (jeera)
1 tbsp peppercorns (kalimirch)
2 tsp mustard seeds ( rai / sarson)
2 tsp fenugreek (methi) seeds
1/2 cup curry leaves (kadi patta) , optional

For The Rasam
2 tbsp tamarind (imli)
1/2 cup toovar (arhar) dal
a pinch of turmeric powder (haldi)
4 medium sized chopped , tomatoes
3 tsp rasam powder
1/2 tsp asafoetida (hing)
3 1/2 cups water
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)

For The Garnish
coriander (dhania) for garnishing

Method

For the rasam powder:
For the rasam powder:Dry roast each ingredient separately till completely dry.Grind all ingredients together and store powder in an airtight bottle. Keep aside.
For the rasam
For the rasamSoak the tamarind in a cup of water for around 1/2 hour. Squeeze it well and extract the juice. Dilute with 1 cup of water and keep aside.Meanwhile, pressure cook the dal with enough water and a pinch of turmeric powder.Mash the dal well and keep aside.In a deep pan, add the 2 cups of tamarind water, tomatoes, rasam powder, and asafoetida powder and bring to boil.Simmer for around 10 minutes till the rasam reduces to ¾ of its original quantity.Now add the remaining cups of water and cooked dal and mix well.When a foamy layer starts forming on the rasam, add the seasoning and cook for few minutes and remove from the flame.Heat the ghee in a small pan and add the mustard seeds.When the seeds crackle, add the tempering over the rasam.Serve hot garnished with coriander.

Raw Banana Faraali Bhakarwadi

Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 4 servings

Ingredients

To Be Mixed Together For The Stuffing
2 cups boiled and mashed raw banana
1/2 cup boiled and mashed potatoes
3 tsp roasted and powdered cumin seeds (jeera)
1 tbsp roasted sesame seeds (til)
2 tbsp roasted and powdered peanuts
salt to taste
2 tsp freshly ground black pepper powder
1 tsp powdered cinnamon (dalchini)
3 tbsp chopped coriander (dhania)
oil for deep frying

To Be Kneaded Into A Soft Dough
2 cups rajgira flour
2 tsp roasted bad powdered cumin seeds (jeera)
salt to taste
water as required

Method

Roll soft rotis out of this dough, spread stuffing evenly.Roll this rotis horizontally, cut into small pieces. Press each piece with a hand, sprinkle rajgira flour.Heat the oil in a kadhai and deep fry the bhakarwadis till they turn golden brown and crisp from all the sides.Drain on an absorbent paper.

Healthy Grilled Chilli Paneer

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

Ingredients

skimmed milk paneer
1 tbsp sunflower oil (any neutral tasting oil1 will work - try olive oil or vegetable)
1 medium red onion
4 garlic (lehsun) cloves
thumb sized piece of ginger (adrak)
1 red pepper
400g canned tomatoes
2 tbsp chilli sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp low sodium soy sauce
salt to taste

Method

Cut the paneer into equal bite sized chunks. Lightly grease an oven tray and grill on high heat for 10 minutes, turning after 5 minutes.Whilst the paneer is in the grill, finely dice ½ the red pepper and ½ of the onion into chunks or strips, as you prefer. I usually do a mixture of both. Set aside.Pulse the remaining onion, the garlic and ginger in the food processor. Set aside.Pulse the canned tomatoes and the remaining red pepper in the food processor.Heat up the oil in a pan on medium heat. Sauté the onion, garlic and ginger mixture in the oil for 1 minute, stirring continuously.Add in the diced red pepper and red onion and stir for another minute, stirring continuously.Add in the pulsed canned tomatoes and red pepper. Slowly mix in the chilli sauce, sweet chilli sauce, ketchup, soy sauce and salt. Let the mixture cook for 3-4 minutes on a medium heat. Stir in the grilled paneer.Serve with a minted yoghurt, coriander and naan.Enjoy!"}]

Kiwi Fruit Sandesh

Preparation:30 mins
Cook: 0 mins
Total Time: 30 mins
Servings: Makes 1 serving

Ingredients

12 to 15 muffins moulds

For The Kiwi Filling
2 ripe kiwi
1/2 cup powdered sugar
chopped pistachios

For The Chenna
2 ltrs milk
2 tbsp lemon juice
a pinch of cardamom (elaichi) powder

For The Garnish
sliced pistachios

Method

For the kiwi filling
For the kiwi fillingPeel and chop the Kiwi and blend it along with ¼ cup sugar in a mixer.Transfer the mixture into a heavy bottomed non-stick pan and cook on slow flame. Once it starts to dry up, add chopped pistachios and a tbsp of chenna to it. So that everything binds well. Take from heat and let it cool.
For the sandesh
For the sandeshBring milk to a boil on medium heat. When it comes to a boil, reduce the flame and add the lemon juice gradually. Within 1 to 2 minutes you will start observing the whey separating from the milk.Transfer to a cheese cloth and squeeze out gently to release the water. Hang it for maximum 30 minutes. Make sure to check that it does not become too dry.Transfer this chenna to your kitchen platform, Check that it should be moist or the Sandesh will be crumbly.Knead with the back of your palm for 4 to 5 minutes or till it becomes soft.Add sugar and cardamom powder. Knead again for 3 to 4 minutes and transfer the prepared mixture to a heavy bottomed non stick pan.Cook it over low flame till it becomes a little dry but still have certain moistness to it. Turn off the heat and let it cool for some time.When it is still hot, start kneading it till it becomes soft.
How to proceed
How to proceedDivide the chenna mixture into 12 to 15 equal portions and make round balls out of it.Press the balls to make a well in the middle and put the Kiwi filling in it.Put each one of them in the muffin moulds and garnish with sliced pistachios.Chill the kiwi sandesh in the refrigerator for some time before serving.

Quick Palak Paratha

Preparation:7 mins
Cook: 15 mins
Total Time: 22 mins
Servings: Makes 8 parathas

Ingredients

1 1/2 cups whole wheat flour (gehun ka atta)
3/4 cup spinach (palak) puree
2 green chillies , crushed
2 tbsp oil
1 tbsp garlic (lehsun) paste
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 8 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.

Whole Wheat Idly

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 10 to 12 idlis

Ingredients

1 cup whole wheat (gehun)
1 tbsp par-boiled rice (ukda chawal)
1/2 cup urad dal (split black lentils)
1 tbsp semolina (rava)
1 tsp cumin seeds (jeera)
1/4 cup grated carrot
2 tbsp chopped coriander (dhania)
salt to taste
ghee for greasing

For Serving
coconut chutney

Method

Heat a pan, add the whole wheat and fry them till it turns to dark brown in colour, saute continuously on a medium flame. Remove and keep aside.In the same pan, add the rice and roast for a minute on a high flame.Cool the rice and wheat and soak in enough of water for 6 – 8 hours. Keep aside.Wash thoroughly and soak the urad dal in enough water for an hour.Grind the soaked whole wheat, rice and urad dal into smooth paste, using little water as per required to make a idli batter.In a mixing bowl, combine the idli batter, semolina, carrots, cumin seeds, coriander and salt, mix well.Grease the idli moulds with the ghee and fill in the idly batter.Steam the idly for 8 – 10 minutes or until they cook and become soft.Serve hot with coconut chutney.

Spicy Palak Paneer Paratha

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 10 to 12 parathas

Ingredients

For The Dough
3 cups whole wheat flour (gehun ka atta)
1 cup chopped spinach (palak) , boiled and pureed
1/2 cup curds (dahi)
2 tbsp oil
1 tsp ginger-green chilli paste
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1 tsp sugar
1 tsp fennel seeds (saunf)
salt to taste

To Be Mixed Together For The Stuffing
200 gms paneer (cottage cheese) , grated
1 tbsp finely chopped coriander (dhania) leaves
1/4 tsp chilli powder
1 tsp cumin seeds (jeera)
1 tsp chaat masala
salt to taste

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

Method

For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 10 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 10 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 9 more parathas.Serve hot.

Shahi Tukra

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

Ingredients

1 bread
1/2 gallon milk (half and half)
1 1/2 cups sugar
6 to 8 cardamoms (elaichi)
5 to 6 drops yellow colour
1 cup water
1 to 2 cups oil or
1/2 cup chopped almonds (badam) and

Method

Fry all the pieces of the bread in a pan until light golden.Put the fried pieces on a paper towel so that it absorbs all the extra oil.Cut all the slices in triangle small pieces by cutting them diagonally.Add 1 cup of water, cardimoms and 1 1/2 cup of sugar in a pan. Boil for about 5-6 minutes until the syrup becomes homogenous.Turn the stove off. Add the food coloring and stir.Place a layer of bread into a baking dish.Spread a little bit of syrup following the milk onto the bread. Repeat until done with all the pieces of bread.Sprinkle the almonds and pitachios on the top.Bake on 375 degrees for 20-25 minutes or until all the milk dries.

Vegetable Kabab

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

Ingredients

200 gms masoor dal (split red lentil)
1 cup water
1/4 tsp turmeric powder (haldi)
2 green chillies
1 clove of garlic (lehsun)
1 tbsp garam masala
20 gms ginger (adrak)
1/2 tsp chilli powder
2 1/2 cups bread crumbs
salt to taste

Method

Soak the dal for 5-6 hrsCook the dal with water,haldi and salt in cookerfor5minMake a paste of ginger and garlicMix masoor dal,breadcrumbs and paste and add green chilly,red chilly and garam masalaShape the dough and fry in oilServe it with round-cut onion and lemon piece.

Faraali Sevpuri

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

Ingredients

10 to 15 potato wafers
2 boiled and mashed potatoes
1/4 cup green chutney
meethi chutney
sev for sprinkling
chopped coriander (dhania) for garnishing

Method

Place the wafers on a plate and put equal amounts of mashed potatoes on each wafer.Put some green chutney and meethi chutney.Sprinkle little salt, sev and coriander.Serve immediately.

Navratna Paratha

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 6 parathas

Ingredients

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

For The Stuffing
2 tbsp oil
9 tbsp shredded cabbage
9 tbsp sliced onions
6 tbsp sliced capsicum
6 tbsp sliced carrots
6 tsp chopped french beans
6 tbsp chopped cauliflower
3 green chillies , chopped
6 tsp chopped coriander (dhania)
6 tsp sliced raw mangoes
3 tsp cumin seeds (jeera)
salt to taste
1 1/2 tsp garam masala
3 tsp ginger (adrak) juice

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 6 equal portions and keep aside.
For the stuffing
For the stuffingHeat oil in a kadhai , add the cumin seeds,green chillies and onions, mix well and saute for a minute.Add the cauliflower , capsicum and beans, mix well and saute for another min.Add the carrots and cabbage, mix well and cook till the vegetables are soft.Add the garam masala and salt, mix well and cook for 2 min.Remove from the flame, add the mango and coriander and mix well.Cool and divide the stuffing into 6 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.Repeat the steps to make 5 more parathas.Serve hot with chutney or tea.

Herbal Apple Kheer

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

Ingredients

1 1/2 cups rice vermicelli (seviyan)
2 cups milk
1 tsp ghee
1/2 cup peeled and chopped apple
4 tbsp sugar
a few cashewnut
a few raisins (kismis)
1 tsp cardamom (elaichi) powder
2 tbsp chopped basil leaves

For The Garnish
a few saffron (kesar) strands strands
2 tbsp blanched and pistachio slivers

Method

Heat the ghee in a deep pan, add the vermicelli and saute for 2 minutes.Add the milk, mix well and bring it to boil.Add the sugar, mix well and bring to boil till the vermicelli is cooked and sugar is completely dissolved.Add the apple, cardamom powder, cashewnuts, raisin, basil and mix well and cook for a minute.Serve hot garnished with pista and kesar.

Irumban Puli – Puliogare

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings

Ingredients

ingredients
raw rice (chawal) or basmati – 200 grams.
irumban puli – 250 grams
jaggery (gur) – 25 grams
coconut – 25 grams
urad dal (split black lentils) – 25 grams
channa dal – 25 grams
pepper – 2 grams
red chilli – 6 nos
onion (finely chopped) – 100 grams
coriander (dhania) powder – 20 grams
ground nut – 30 grams
for tempering
mustard
curry leaves
coriander (dhania) leaves

Method

Method:Cook the rice and keep it aside to cool.Dry roast urad dal, channa dal, pepper, red chillies and coconut. Powder and keep aside.Wash the irumban puli and steam it till it is half cooked. I micro-waved the puli for about 4 minutes.Let it cool and then make a fine paste of the puli.Heat oil in a kadai. Roast the ground nuts until they turn dark brown. Keep it aside.To the remaining oil add mustard. When it sputters add curry leaves and onion. Saute the onion for about 5 minutes.Add the puli paste. Add salt and turmeric powder as well as the jaggery. Simmer for about 3 minutes.Add the grounded coconut-dal mixture and coriander powder. Simmer for 5 minutes till the gravy thickens.Remove it from stove and mix with the rice. Add 1 spoon of ghee and garnish with coriander leavesServe this puliogare hot with chips or papad.

Stuffed Zucchini with Madrasi Tadka

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

Ingredients

12 zucchini slices , cut 2 inches thick
2 cups cooked rice (chawal)
2 medium sized onions
4 medium sized tomatoes
2 tbsp tamarind (imli) pulp
1 tsp mustard seeds ( rai / sarson)
2 tbsp meetha neem leaves
4 tbsp crushed coconut
2 green pepper
3 tbsp oil
salt and freshly ground black pepper powder powder to taste to taste
1 cup vegetable stock

Method

Scoop out the insides of the zucchini and keep aside.Heat oil in a broad pan,add mustard seeds,meetha neem and onion and saute it for 10 mins till they turn pinkish brown in colour.Add tomatoes, imli pulp, salt , green pepper,and chilli powder and cook for 10 minsAdd rice to it saute for 5 minsStuff the zucchini remaining spices with the mixtureAnd place it in a pre-heated oven and pour the vegetable stock into it.Cover the pan with silver foil and bake for 15 mins at 250 degree cCheck to make sure its done and serve hot.

Brinjal Or Eggplant Fry

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

Ingredients

3-4 medium size brinjals , cut into 1/2 inch slices
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp ginger (adrak) paste
salt to taste
3 tsp mustard (rai / sarson) oil
chopped coriander (dhania) for garnishing

Method

Combine the chilli powder, turmeric powder, coriander powder, cumin seeds powder, ginger paste and salt in a bowl and mix well.Apply this mixture on each brinjal slice on both the sides and keep asid efor 15 minutes.In a non stick pan or wok, heat the mustard oil and add the slices of brinjal and gently place them over the pan and fry both sides.Garnish with coriander and serve hot along with dal and rice.

Masala Cheese Parathas

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 parathas

Ingredients

To Be Mixed Together Into Stuffing
2 cheese cubes , grated
2 tomatoes , finely chopped
1/2 cup chopped coriander (dhania)
salt to taste
freshly ground black pepper powder to taste
1 tsp chopped green chilles

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

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

Method

For the dough
For the doughCombine the wheat flour, salt and oil in a deep bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 2 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 2 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.

South Indian Baigan ki Chutney

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings

Ingredients

1 large brinjal (baingan / eggplant)
4 whole dry kashmiri red chillies
1 tbsp urad dal (split black lentils)
1 tbsp oil
1 tbsp tamarind (imli)
1/4 tsp asafoetida (hing)
salt to taste

Method

Roast brinjal on an open flame till black. Peel and keep aside,Roast the urad dal and red chillies in oil till golden brown.After the dal mixture cools down grind it with the tamarind.Add the brinjal and blend again till coarsely smooth.Transfer the mixture in a bowl and add salt and 1/4 tsp of hing and mix well.The chutney is ready, tastes delicious with rice.

Alu Cheese Parathas

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

Ingredients

300 gms whole wheat flour (gehun ka atta)
5 potatoes , boiled , peeled and mashed
250 gms grated mozzrella cheese
salt to taste
2 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
oil for cooking

Method

Combine the flour with enough water and knead into a soft dough.Divide the dough into 4 equal portions and keep aside.Combine the remaining ingredients in another bowl and mix well.Divide the mixture into 4 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 3 more parathas.Serve hot with chutney or tea.

Paneer Koftas

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 to 6 servings

Ingredients

For The Koftas
250 gms paneer (cottage cheese)
3 boiled and mashed potatoes
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp salt
oil for deep frying

For The Gravy
1/2 tsp ginger-garlic (adrak-lehsun) paste
3 onions
6 to 8 green chillies
1/2 tsp turmeric powder (haldi)
100 gms cashewnuts (kaju)
50 gms poppy seeds (khus-khus)
1/2 cup milk
1 tsp garam masala
1 1/2 tsp salt
3 tsp butter
1 tsp lemon juice

For Garnishing
chopped coriander (dhania)

Method

For the koftas
For the koftasGrate the paneer and mix well with the mashed potatoes.Add the salt and coriander and cumin seeds powder, mix well and divide the mixture into equal portions.Shape each portion into small round balls.Heat the oil in a kadhai and deep fry the koftas till golden brown form all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravySoak the cashewnuts and khus-khus in luke warm milk and keep aside for 20 minutes.Blend in a mixer to a smooth paste along with the milk. Keep aside.Combine the onions and green chillies and blend in a mixer to a smooth paste. Keep aside.Heat the butter in a pan, add onion-green chilli paste and ginger-garlic paste and saute till oil separates.Add tumeric powder add the cashewnut paste and saute for 3 minutes.Add salt and garam masala along with 4 cups of water and bring it to boil for 5 minutes.Remove from the flame and add lemon juice.
How to serve
How to serveJust before serving, add the koftas to the gravy and mix well.Serve hot garnished with coriander.

Kadapa

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

Ingredients

For The Masala
3 tbsp grated coconut
1 tsp poppy seeds (khus-khus)
1 tsp fennel seeds (saunf)
3-4 cardamom (elaichi)
3 cloves (laung / lavang)
1/2\" cinnamon
3-4 green chillies

Other Ingredients
1/2 cup cooked moong dal
10 shallots , peeled and sliced or (2 big onions , peeled and sliced finely)
2 tomatoes
3 potatoes , boiledand crumbled
salt to taste
1 tbsp coconut oil , or sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
2 tsp chana dal (split bengal gram)
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
a pinch of asafoetida (hing)

For Garnishing
1 tbsp chopped coriander (dhania)
1/2 tbsp curry leaves (kadi patta)

Method

Soak all the masala ingredients in a little water, for around 10 minutes, and grind to a smooth paste.In a heavy-bottomed vessel, heat the oil and season mustard seeds, gram dal, asafoetida, green chillies and ginger, mix well and saute for 2 minutes.Add the onions (shallots give a better flavour and aroma) and tomatoes and saute for a while.Add the prepared masala paste and saute for a few seconds (do not saute for too long).Add a cup of water along with the potatoes and salt, mix well and boil for a few minutes till the aroma pervades the whole room.Add the cooked moong dal, mix well and boil for a while. Add a little water if the mixture seems to be too thick.The gravy should be a little thinner than sambhar.Serve hot and garnish with coriander and curry leaves.
Variations:
Variations:If you do not have much time, you can replace the paste with one or two spoons of garam masala and half a spoon of coriander powder.It will be close to the original flavour, but the coconut texture will be missing.If you do not have time even to cook the moong dal, you can use a paste of besan (gram flour) and water. It will thicken and give the same consistency that dal gives.While the original version does not have even tomatoes, more modern versions do use tomatoes to give a slightly tangy flavour.If you want it even more tangy, you can use tamarind water. Add the tamarind water, salt and potatoes after sauteing the onions and tomatoes, and add the ground paste after.You can make a healthier version by adding other vegetables like beans and carrots.

Coconut Pathiri

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

Ingredients

1 cup rice flour (chawal ka atta)
1/2 cup grated coconut
1 1/2 cups water
salt to taste
1 cup coconut milk

Method

Boil the water in a deep dish and when boiling switch off the stove and put in the rice flour into it and close it with a lid.After 5 minutes open the lid and mix the flour nicely and knead the dough adding the coconut when it is hot itself.Make balls out of the dough and press to make pathiris (like chappathis) but a bit more thicker, using rice flour to press.Heat a tava and cook the pathiris on both sides.Pour some coconut milk over the pathiri's while serving.

Padwal Dal ( Snake Gourd Dal)

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

Ingredients

1 cup toovar (arhar) dal
500 gms snake gourd (padwal) , peeled and chopped
1 tbsp oil
1 tbsp finely chopped ginger (adrak)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2 tomatoes , finely chopped
1 tsp coriander (dhania) seeds powder
salt to taste

To Be Blended Into A Paste
1 tsp aniseeds (vilayati saunf)
1 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut
1 tbsp roasted chana dal (daria)
2 green chillies
1 tsp coriander (dhania) seeds powder
water as required

For Garnishing
2 tbsp snake gourd (padwal) seeds
a pinch of salt
1/2 tsp chilli powder
1 tsp oil
1 tbsp chopped coriander (dhania)

Method

clean, wash and pressure cook the toovar dal and snake gourd in enough water for 2-3 whistles or till cooked but not mashed.Heat oil in a pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the ginger and saute for a minute.Add the cooked snake gourd and saute till the oil leaves the sides of the pan.Add coriander powder and tomatoes and saute till the tomatoes are soft and cooked.Add the ground paste and saute for 3 to 4 minutes.Add the cooked dal and 2 cups of water, mix well and bring to boil.
How to proceed
How to proceedHeat the oil in a small pan, add the snake gourd seeds and saute till they turn soft.Pour this tempering on the dal, sprinkle the salt, chilli powder and mix well.Serve hot garnished with coriander.

Hyderabadi Spice Upma Dosa

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

Ingredients

For The Upma Dosa
1 cup dosa batter
2 tbsp thin upma
2 tbsp gun powder , recipe below
1 chopped onion
2 tbsp chopped coriander (dhania)
3 chopped green chillies
2 chopped tomatoes

For The Gun Powder
30 gms whole red chillies
3 to 4 curry leaves (kadi patta)
2 tbsp chana dal (split bengal gram)
a pinch of asafoetida (hing)
1 tbsp black peppercorns (kalimirch)
salt to taste
1 tbsp urad dal (split black lentils)
1 tbsp dessicated coconut
1 tbsp roasted chana dal (daria)
1 tbsp rice (chawal)
1 tbsp sesame seeds (til)

For The Salad
1 chopped tomato
1 chopped onion
chopped coriander (dhania)
1 tbsp gun powder

Method

For the gun powder
For the gun powderHeat a pan add whole red chillies, pepper corns, chana dal, urad dal and roast this for 4 minutes on a slow flame. Add roasted chana dal, rice, sesame seeds and roast till rice changes colour. Add curry leaves, asafoetida, salt, desiccated coconut and dry roast all the ingredients. Switch off the flOnce cooled blend in a mixer to a slightly coarse powder.
For the salad
For the saladCombine all the ingredients and mix well.
How to proceed
How to proceedHeat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth.Pour the dosa batter on it and spread it in a circular motion to make a dosa.Put butter on top of the dosa and pour the thin upma on it, add the gun powder and spread it evenly all over the dosa.Sprinkle onions, coriander, green chillies, tomatoes and let it cook for a minute.Fold the dosa and serve immediately with salad and coconut chutney.
Handy tip
Handy tipYou can make the gun powder and store in an air-tight container and use as required.

Sweet Roti

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

Ingredients

2 cups whole wheat flour (gehun ka atta)
1/4 tsp salt
1 tsp ghee
10 tsp sugar
oil for cooking

Method

Combine the wheat flour and salt, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and roll out each portion of the dough into a circle of 4” diameter.Apply a tsp of ghee on each roti and spread a tsp of sugar evenly.Bring the edges together and seal the circle tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Serve hot.

Ridge Gourd Sabzi

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

Ingredients

200 gms finely chopped ridge gourd (turai)
4 whole dry kashmiri red chillies
1 tsp coriander (dhania) seeds
2 tsp oil
4 to 5 curry leaves (kadi patta)
1 tsp mustard seeds ( rai / sarson)
salt to taste

Method

Heat a tava and dry roast the coriander seeds and red chillies for 2 minutes.Cool and blend in a mixer along with the salt into a smooth powder.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the curry leaves and ridge gourd and cook till the ridge gourd becomes tender and turns glossy.Add the grounded powder and mix well.Serve hot.

Coconut Mango Rice

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 2 people

Ingredients

2 cups cooked rice (chawal)
1/2 cup grated coconut
1/2 cup grated raw mangoes
1 tbsp oil
1 to 2 whole dry kashmiri red chillies
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
a few curry leaves (kadi patta)
salt to taste
a pinch asafoetida (hing)

Method

Cook rice, with a little salt, in a pressure cooker.Spread on a plate and set aside.Heat oil in a pan, add mustard seeds and wait for it to splutter.Add urad dal, curry leaves, and red chillies and saute until the dal turns slightly darker.Reduce the heat to low, add the grated coconut and mango and mix well.Add hing and mix. Now add the cooked rice, check for salt and add if required.Mix well and serve with papad and pickle.

Dal Chawal Palidu

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 to 5 servings

Ingredients

1 cup toovar (arhar)
2 cups cooked long grained rice (basmati)
2 chopped onions
2 chopped tomatoes
2 sliced tomatoes
2 tsp garlic (lehsun) paste
2 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp red chilli powder
4 to 6 chopped drumsticks
1 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) leaves
1/2 tsp whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
6 to 7 curry leaves (kadi patta)
6 tsp oil
chopped coriander (dhania) for garnishing

Method

Wash, soak and boil the dal in enough water till it is soft and cooked.Drain the excess water and preserve the water.Heat 3 tsp oil in a kadhai, add 1 chopped onion, curry leaves, cumin seeds, green chilli paste, garlic paste and salt and saute for 3 minutes.Add the turmeric powder, coriander powder, chilli powder and the cooked dal and mix well.Remove from flame and keep aside.In a deep pan, place 1 cup cooked rice and spread evenly.Spread a layer of the cooked dal and spread evenly.Spread the tomatoes and the remaining 1 cup rice.Now keep the vessel on a slow flame for two minutes or till the rice is cooked. Keep aside.Take the dal water in a deep pan, add the tomatoes, drumsticks, wheat flour and besan and whisk well till no lumps remain. Keep aside.Heat the remaining oil in a pan, add the remaining onions, cumin seeds and curry leaves and saute till the onions turn golden brown in colour.Add the chilli and garlic paste and saute for 1 minute.Add the turmeric powder, chilli powder and coriander seeds powder and add the flour mixture and mix well.Cool the mixture becomes thick and the drumsticks are well cooked.Garnish it with coriander and serve with the prepared dal chawal.

Doda Nu Shak

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

Ingredients

4 corn (makai ke dane) cobs
3 finely chopped onions
2 to 3 grated tomatoes
1/2 cup curds (dahi)
3 tbsp red chilli-garlic paste
1 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera) powder
1 tsp sugar
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
salt to taste
4 tbsp oil

Method

Cut each corn into 3-4 pieces and pressure cook till the kernels turn soft. Keep aside.Combine the red chilli paste, turmeric, salt and cumin seeds along with 3 tbsp water in a bowl and mix well.Heat the oil in a kadhai, add the onions and saute till they turn golden brown in colour.Add the tomatoes and saute on a slow flame for 2 minutes.Add red chilli-turmeric paste, mix well and saute for 1 - 2 minutes.Add the cooked corn and little water from the pressure cooker, mix well and boil for 5 minutes.Meanwhile, combine the besan and curds and whisk well.Add this besan mixture to the gravy and mix well and simmer for 10 minutes.Add the sugar and garam masala and mix well.Garnish with coriander leaves.Serve hot.

Tasty Methi Mutter Malai

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

Ingredients

1 cup chopped fenugreek (methi)
2 cups chopped onions
2 tbsp ghee
1/4 cup tomato puree
1 tsp garlic (lehsun) paste
1 cup parboiled green peas
salt to taste
1/2 tsp sugar
1 tsp chilli powder
1 tsp garam masala
1/2 cup curds (dahi)
1 1/2 tbsp fresh cream
1 tsp tomato sauce

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Boil the methi and onions together and grind into paste. Keep aside.Heat the ghee in pan, add the tomato puree and garlic paste and cook for 5-7 minutes on a slow flame.Add the methi-onion paste, green peas and little water and bring to boil.Add the salt, sugar, chilli powder, garam masala and curds, mix well and cook for 2 minutes on a medium flame.Add the cream and tomato sauce and simmer for 5-8 minutes.Serve hot garnish with coriander.

Bhindi ka Salan

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 5 to 6 servings

Ingredients

20 ladies finger (bhindi)
6 to 8 tbsp curds (dahi)
2 tbsp vegetable oil
1 tsp chilli powder
2 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1/2 cup water
salt to taste
oil for deep frying

For The Coconut Paste
1/4 cup grated coconut
1/4 cup peanuts
1/4 cup onion paste
2 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
3 green chillies
2 tsp sesame seeds (til)
2 tbsp oil

Method

Wash okra in water and let them dry thoroughly.Now remove both ends of okra. If okra is too big then divide it into two.Heat the oil at high temperature in a kadhai for deep frying.Deep fry okra in the oil till they become soft.Now remove okra from oil and place it on absorbent kitchen towels.Now take another pan, add the oil to it and add the onions and saute till they turn golden brown.Add the peanuts and roast them on medium flame till they are brown. Add coconut to it and saute till its slightly brown.Keep stirring to avoid burning.Add sesame seeds to this pan and roast them too.Add ginger and garlic paste , green chillies to the pan and stir well.Let the mix cool.Now grind this mixture in grinder with water to get a fine paste.In the same pan, heat another 1 tbsp oil and add the cumin seeds and let them splutter.Add coconut paste and cook on medium heat till mixture leaves oil.Now add curds, chilli powder, coriander powder, turmeric powder and water to the pan, mix well and cook for 5 minutes.Add salt and stir well.Add fried okra to the pan,stir well and cook for 5 minutes on low flame.After 5 minutes,turn off the heat.Serve the hot bhindi ka salan with indian flatbreads like naan/paratha/roti"}]

Pulihogra ( Karnataka Rice)

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 4 to 5 servings

Ingredients

500 gms long grained cooked rice (basmati rice)
2 tbsp salt
1 cup chopped coriander (dhania)
1 tbsp ghee

For Tempering
3 tbsp oil
1 tbsp mustard seeds ( rai / sarson)
10 curry leaves (kadi patta)
2 tbsp urad dal (split black lentils)
2 tbsp groundnuts
2 tbsp chana dal (split bengal gram)
2 whole dry kashmiri red chillies
3 green chillies
2 tbsp tamarind (imli) paste
1/4 cup grated jaggery (gur)

To Be Roasted In Ghee and Ground Into A Powder
100 gms black peppercorns (kalimirch)
50 gms cinnamon (dalchini)
50 gms cloves (laung / lavang)

To Be Roasted and Blended Into A Powder
1 kg whole dry kashmiri red chillies
500 gms coriander (dhania)
200 gms cumin seeds (jeera)
200 gms mustard seeds ( rai / sarson)
50 gms methi seeds
50 gms asafoetida (hing)
25 gms turmeric powder (haldi)

Method

Heat the oil in the pan and add the mustard seeds.When the seeds crackle, add the urad dal, chana dal and peanuts and saute for 2 minutes.Add the red and green chillies, tamarind paste and saute for 5 minutes, adding little water.Add the jaggery and salt, mix well and add 3 tbsp of blended pulihogra mix powder and saute on a high falme for another 5 mins.Add this mixture to the rice along with corainder.Serve hot with raita.
Handy tip
Handy tipPulihogra mix powder once prepared can be used for maximum times stored in a air tight container.

Oats Dosa

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

Ingredients

2 cups quick cooking rolled oats
salt to taste
1 tbsp chilli powder
1 tbsp cumin seeds (jeera)
2 tbsp rice flour (chawal ka atta)
2 tbsp plain flour (maida)
1/2 cup curds (dahi)
3 cups water
oil for cooking

Method

Grind the oats in a mixer to a fine powder.Combine the oats powder, salt, chilli powder, rice flour, cumin seeds, plain flour, curds and water in a bowl, mix well.Adjust the water to make the batter like the dosa batter.Keep aside the batter for 20 minutes.Heat the dosa pan and smear a little of oil.Pour a ladle full of batter on the pan and spread it into a circular motion.Add a little oil on top and sides of the dosa.Cook the dosa till it turns golden brown in colour, flip the dosa and cook the other side till the other side turns golden brown in colour.Serve hot with the chutney of your choice.

Rainy Raita

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 8 servings

Ingredients

1/2 cup finely chopped cucumber
1/2 cup finely chopped spring onions whites and green
1/4 cup freshly grated coconut
1 tbsp chopped canned pineapple
2 tsp canned pineapple syrup
1 cup thick beaten curds (dahi)
2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp grated ginger (adrak)
salt to taste

For Garnish
2 tsp roasted cumin seeds (jeera) powder
2 tsp red chilli powder
1 tbsp finely chopped coriander (dhania)

Method

Combine the curds and the remaining ingredients in a bowl and mix well and refrigerate for 2 hours.Just before serving, sprinkle the cumin seeds and chilli powder and garnish with coriander.Serve chilled with hot bhajiyas.

Rainbow Chocolate Crackles

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

Ingredients

4 cups puffed rice (kurmura)
1 cup dessicated coconut
1 1/2 cups icing sugar
3 tbsp cocoa powder
200 gms butter
50 gms cooking white chocolate
150 gms coloured chocolate chips (in rainbow colours , if you don’t get can use brown and whit chips)

Method

Combine the puffed rice, desiccated coconut, icing sugar and cocoa in a bowl and mix well.Melt the butter and cooking white chocolate in a sauce pan over a slow flame, stirring continuously till it melts completely. Keep aside and allow it to cool.Add the meted butter mixture to the puffed rice mixture and mix thoroughly.Add the coloured chocolate chips when the mixture is slightly cooled and mix thoroughly.Divide the mixture into equal portions and shape it in a round ball or in rectangle bar.Store in a air-tight container and use as per required.

Paneer Phudina Recipe

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

Ingredients

200 gms paneer (cottagte cheese) cubes
1 cup chopped coriander (dhania)
1 cup chopped mint leaves (phudina)
4 to 6 slit green chillies
10 to 12 garlic (lehsun) cloves
1 tsp chopped ginger (adrak)
1 tbsp curds (dahi)
1/2 tsp freshly ground black pepper (kalimirch) powder
1/2 tsp poppy seeds (khus-khus)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1 tsp sesame seeds (til)
1 tsp turmeric powder (haldi)
1/2 tsp lemon juice
1 tbsp fresh cream
2 tsp oil
salt to taste

Method

Combine the curds, salt and pepper in a bowl and mix well. Keep aside.Add the paneer, mix well and keep aside to marinate.Combine the poppy seeds and sesame seeds and blend in a mixer into a smooth powder.Combine the coriander , mint , green chilies, cloves, garlic and little bit of water and blend in a mixer into a smooth paste.Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the garam masala and saute for 30 seconds.Add the powdered poppy seeds and sesame seeds.Add the turmeric powder, lemon juice and chilli powder and salt and mix well and cook for another 8 to 10 minutes.Add the marinated paneer cubes and cook for 3-4 minutes.Add fresh cream on the dish and stir it gentlyServe hot.

Delicious Roti

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 3 rotis

Ingredients

2 cups whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 cup milk
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 tsp salt
ghee for cooking

Method

Combine all the ingredients, mix well and knead into a soft dough, using little water.Divide the dough into 3 equal portions and roll them into thin circles of 6\" diameter.Heat a tava and cook each roti using little ghee till golden brown spots appear on both the sides.Serve hot.

Grilled Brinjal Gravy

Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 2 to 4 servings

Ingredients

2 large brinjal (baingan / eggplant)
1 onion
1 tomato
ginger (adrak) paste
a few curry leaves (kadi patta)
1 tbsp chopped coriander (dhania) leaves
1 tbsp chopped mint leaves (phudina) leaves
2 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera)
1 tbsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp chilli powder
salt to taste

Method

Roast over the brinjals on an open flame till the brinjals turn soft and black, while turning occasionally. When a knife is inserted it must go smoothly which means it is fully cooked.Remove the black layer, cut the head and cut the brinjal into small pieces. You can even mash it if you want the gravy to be slushy.Heat oil in a kadai, add the fennel seeds and cumin seeds.When the seeds crackle, add the onions and saute.Add the tomatoes and saute again.Add the coriander leaves, mint leaves and curry leaves.Cook, while stirring continuously, till the oil comes out of the gravy.Add the brinjal, garam masala, chilli powder and coriander powder and mix well.Add a little water and cook till it has a nice gravy consistency..Garnish with coriander and Serve hot with briyani, roti, chapati or dosas.

Pancake Chaat

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 8 to 10 pan cakes

Ingredients

For The Pancakes
1 cup moong (whole green gram) , soaked overnight
1/2 cup rice (chawal) , soaked overnight
1 slit green chilli
2 tsp chopped ginger (adrak)
salt to taste
1/2 cup grated processed cheese

For The Topping
2 tbsp green chutney
1 tomato , finely chopped
2 tbsp tomato sauce
1 tsp chaat masala

To Be Mixed Together For The Potato Mixture
1 large potato , mashed
1 tsp lemon juice
salt to taste
1 tsp roasted cumin seeds (jeera) powder

Method

Combine all the ingredients for pancakes, except the cheese, add a little water and mix well to make a smooth batter.Heat the oil on a tava and pour a little batter and spread clock wise on the griddle and make small pancakes.When the pancake is about to be done, add a little cheese on it and cook it again for a minute.Remove and keep aside.On a serving dish place the pancake and add the toppings, potato mixture on the cheesy side.Repeat the same process for the remaining batter.Serve immediately.
Tip:
Tip:You can try your choice of toppings.

Surti Undhiyu

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings

Ingredients

For The Muthiya
1 cup chopped fenugreek (methi)
1 cup besan (bengal gram flour)
1 tbsp rice flour (chawal ka atta)
1 tsp turmeric powder (haldi)
1 tbsp red chilli powder
1 tbsp coriander-cumin seeds powder
salt to taste
a pinch of baking soda
1 to 2 tbsp oil
oil for shallow frying
water for kneading

Other Ingredients
150 gms surti papadi (fresh vaal) , stringed and cut into halves
4 small brinjal (baingan / eggplant) , sliced
4 to 5 sliced tendli
1 medium potato , cut into cubes
2 tbsp surti papdi seeds (fresh vaal seeds)
2 to 3 tbsp chopped coriander (dhania)
salt to taste
a pinch of baking soda
1 cup water
1 tbsp oil

To Be Mixed Together For The Masala
1 tbsp garlic-ginger-green chilli paste
1 1/2 tsp turmeric powder (haldi)
2 tbsp red chilli powder
1 1/2 coriander-cumin seeds (dhania-jeera) powder
1/2 cup grated coconut
a pinch of asafoetida (hing)

Method

For the muthiyas
For the muthiyasIn a deep bowl combine the fenugreek leaves, besan, rice flour, turmeric powder, coriander-cumin powder, salt, baking soda and oil and knead using little water.Divide the dough into equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.Heat oil in a kadhai and shallow fry until brown all sides.Transfer to a plate. Keep aside.
How to proceed
How to proceedHeat oil in a pressure cooker, add papdi, papdi dhana, potatoes, tendli, brinjal and saute for a minute.Add the coriander leaves and the masala and mix well.Now add salt and a pinch of baking soda and mix well.Add water, mix well and pressure cook for 3 whistles.Once the pressure releases, open the pressure cooker and layer the muthiyas.Again close the lid, and pressure cook for 2 whistles.Once pressure releases, open and transfer to a cooking pan very gently, as the muthiyas should not break.If the undhiyu looks dry, add needed water and cook for a minute.If the undhiyu looks watery, keep on high to medium flame and cook until water dries.Garnish with freshly chopped coriander leaves.Serve with hot puris and shrikand.

Mattar Paneer Paratha

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 6 servings

Ingredients

3 cups whole wheat flour (gehun ka atta)
1 cup boiled green peas
salt to taste
200 gms grated paneer (cottage cheese)
1 tsp chilli powder
2 chopped green chillies
2 to 3 tsp ghee

Method

Blend the green peas in a mixer till smooth puree.Add the puree to the wheat flour, add salt, mix well and knead into a smooth dough, using water.Divide the dough into 6 equal portions and keep aside.Combine the paneer, salt ,red chilli powder and green chillies and mix well.Divide the mixture into 6 equal portions and keep aside.Roll out a portion of the dough into a circle of 4\"diameter.Place a portion of the paneer mixture and seal the edges and roll out again into a circle of 6\" diameter.Repeat the same to make 5 more parathas.Heat a tava and cook using oil, till golden brown spots appear on both the sides.Serve hot.

Wholesome Parathas

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

Ingredients

50 gms spinach (palak) , blanched and chopped
50 gms cabbage , boiled and chopped
50 gms onions , chopped
50 gms boiled potatoes , mashed
50 gms carrot , boiled and chopped
2 cups whole wheat flour (gehun ka atta)
1 tbsp grated paneer (cottage cheese)
1 tbsp oil
1 tbsp curds (dahi)
a pinch of cumin seeds (jeera)
1 tbsp ginger-garlic (adrak-lehsun) paste
1 to 2 green chillies , finely chopped
freshly ground black pepper powder to taste
salt to taste
oil for cooking

Method

Combine all the ingredients in a bowl, mix well and knead into a soft dough, without adding 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.

Minti Jain Momos

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 8 momos

Ingredients

For The Momos Wrapper
1 cup plain flour (maida)
1/4 tsp baking powder
salt to taste
1 tbsp ghee

For Stuffing
1 tbsp ghee
1 tsp chilli paste
1/4 cup chopped capsicum
1/4 cup chopped cabbage
2 tbsp chopped french beans
1 tsp freshly ground black pepper powder
1 tsp chaat masala
1/4 cup finely chopped mint leaves (phudina)
1 tsp lemon juice
1/2 tsp sugar
salt to taste
1/4 cup grated paneer (cottage cheese)
1/4 cup grated processed cheese

Other Ingredients
1 tbsp plain flour (maida) mixed with 1 tbsp water

Method

For the momos wrapper
For the momos wrapperSieve the flour, baking powder and salt together in a bowl.Add ghee and warm water gradually and knead the dough to a soft dough.Keep aside for 30 minutes, covered with a damp muslin cloth.Divide the dough into 8 equal portions.Roll out each portion into a 75 mm. (3\") diameter circle to make a momo wrapper.Keep aside, covered with a damp muslin cloth.
For the stuffing
For the stuffingHeat the ghee in a pan.Add chilly paste, all the vegetables and sauté for few minutes on a medium flame.Add the black pepper powder, chat masala, mint, salt, sugar, lime juice, paneer and cheese and mix it well and remove from the flame. Keep aside.
How to proceed
How to proceedPlace a momos wrapper on a flat dry surface and put 2 tsp of the stuffing in the centre.Apply the flour paste along the edges and fold over to make a semi-circle.Pinch at the outer rim.Repeat with the remaining momo wrappers and stuffing to make 7 more momos.Arrange the momos in a steamer plate and steam for 10 minutes.Serve hot.

Masaledar Parathas

Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 12 to 14 parathas

Ingredients

3 cups whole wheat flour (gehun ka atta)
3/4 cup rice flour (chawal ka atta)
1 tsp green chilli paste
1/4 tsp turmeric powder (haldi)
3/4 tsp coriander (dhania)
1/4 tsp chilli powder
salt to taste
a pinch of asafoetida (hing)
2 tsp powdered sugar
sour curd for kneading dough as required
oil for cooking
rice flour (chawal ka atta) for rolling

Method

Combine all the ingredients in a deep bowl and knead into soft dough using sour curds. Keep aside for 5-10 minutes.Divide the dough into 14 equal portions and roll out each portion of the dough into a circle of 75 mm. (3\") diameter using rice flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Tip:
Tip:You can serve hot or can eat on next day also. This parathas can be store for 3-4 days also.

Hariyali Roti

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

Ingredients

2 cups whole wheat flour (gehun ka atta)
1 bunch of spinach (palak)
100 gms paneer (cottage cheese)
3 green chillies, finely chopped
6 tbsp ghee
salt to taste

Method

Boil paklak and grind into a paste.Knead the flour with the palak paste to form a dough in green colour.Grate panner and mix finely chopped green chillies.Add salt and pepper to the panner.Make balls of panner and keep aside.Make 12 balls of the dough. Roll out with the help of little flour and fill the panner mixture in it.Close it and again roll. make it in the size of a puri.Heat a griddle and put the roti and fry with ghee. Serve it hot with chutney"}]

Bajra Nu Halwa

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

Ingredients

1 cup bajra (black millet) flour
1 cup milk powder
3 tbsp powdered almonds (badam)
1/2 cup ghee
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
a pinch of saffron (kesar) strands
a pinch of salt
1/2 cup thinly sliced mixed nuts

Method

Heat the ghee in a pan, add the nuts and saute for a few minutes. Remove and keep aside.In the same ghee, add bajra flour and saute on a slow flame till well roasted and aromatic.Add the milk powder, almond powder and cardamom powder, mix well and saute on a slow flame for a few more minutes till milk powder and flour gets a nice roasting aroma.Remove from the flame and keep aside to cool for a few minutes.Add the 2 cups of boiling water and mix well so that no lump remains.Cover and cook on a slow flame for 5 minutes.Add the sugar and crushed saffron and the fried sliced nuts, mix well and cook on a slow flame for 3 minutes.Remove from the flame and keep aside for 5 minutes.Serve hot.

Pepper Puliyodharai

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 serving

Ingredients

1/2 cup rice (chawal)
water as required

For Tempering
2 tbsp sesame (til) oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
2 dry red chillies
a few curry leaves (kadi patta)
a pinch of asafoetida (hing)
black peppercorns (kalimirch) powder
1 to 2 tbsp sesame (til) oil

For The Tamarind Paste
a small ball of tamarind (imli) (medium I49 size)
of jaggery (gur)
salt to taste
water
1/2 tsp oil
1/2 tsp fenugreek (methi) seeds
1 tsp black peppercorns (kalimirch)
1 tsp chana dal (split bengal gram)
1/2 tsp pinch of asafoetida (hing)

Method

Cook the rice in a pressure cooker, add 1 tbsp gingely oil and spread on a plate.
For the tamarind paste
For the tamarind pasteSoak tamarind in warm water for 20 minutes, mash lightly, add 2 cups of water and strain.Heat oil in a pan, add the mustard seeds, urad dal, chana dal, red chillies, curry leaves and asafoetida and saute for a while.Add the tamarind water, salt, turmeric powder, asafoetida and curry leaves and while it is boiling add the jaggery.Heat 1/2 tsp of oil in a pan, add a pinch of asafoetida, fenugreek seeds, black peppercorns, chana dal and roast till the peppercorns splutter, cool and grind to a fine powder. Keep aside.When the tamarind water mixture reduces to half add the roasted and ground powder and boil till the mixture thickens.Take it off the gas and add the crushed black pepper powder, mix well.Keep this tamarind paste aside.
How to proceed
How to proceedPlace the rice in a bowl, add gingely oil and tamarind paste as per your taste and mix well.Handy tip:Add some more pepper powder to the Puliyodharai if you want to make it more spicy.

Masala Egg Curry

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings

Ingredients

6 boiled eggs
3 chopped tomatoes
2 to 3 sliced onions
1 chopped capsicum
2-3 whole dry kashmiri red chilli
2-3 slit green chilli
a few curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp oil
1/2 cup water

Method

In a non stack pan heat 1 tsp of oil.Add the eggs in the pan and fry them for 10 to 12 minutes till they are light golden brown.Cut into halves and keep aside.Heat oil in a non stick pan or wok.Add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, dry red chillies and fry for 1 minute.Add the curry leaves, onions and saute till the onions are translucent.Add the capsicum and saute for 1 minute.Add the tomatoes and the green chillies and saute for 2 minutes.Add the ginger-garlic paste and cook till they rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Once the masala is cooked add the fried eggs and stir gently to ensure that the masala is coated nicely on the eggs.Add salt and half cup of water and mix well.Cover the pan or wok with a lid and let it cook on slow flame for 10 to 12 minutes.Serve hot with rotis, phulkas or rice.