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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 9. Masala Vada ...........................................................................................................................................................14 10. Hot Kachori ........................................................................................................................................................15 11. Spicy Sev............................................................................................................................................................16 12. Pear and Mango Chutney ................................................................................................................................17 13. Green All-Purpose Chutney.............................................................................................................................17 14. Sarson ka saag ...................................................................................................................................................18 15. Sweet Pongal......................................................................................................................................................19 16. Ulundu vada.......................................................................................................................................................19 17. Adai .....................................................................................................................................................................19 18. Dhaal vada ..........................................................................................................................................................20 19. Shrikhand............................................................................................................................................................20 20. Puranpoli .............................................................................................................................................................21 21. Patisa (Soan Papdi)............................................................................................................................................22 22. Coconut Burfi.....................................................................................................................................................22 23. Imarti....................................................................................................................................................................23 24. Kaju Barfi ............................................................................................................................................................24 25. Khajur Burfi or Rolls ..........................................................................................................................................24 26. Kalakand (Milk Burfi)........................................................................................................................................24 27. Badam ka seera...................................................................................................................................................25 28. Carrot Halwa .......................................................................................................................................................25 29. Doodhi Halwa.....................................................................................................................................................26 30. Chickoo Halwa ...................................................................................................................................................26 31. Dal ka seera.........................................................................................................................................................26 32. Atte ka seera.......................................................................................................................................................27 33. Beetroot Halwa...................................................................................................................................................27 34. Rava (Semolina) Ladoo .....................................................................................................................................28 35. Rossogolla ..........................................................................................................................................................28 36. Pedhas .................................................................................................................................................................29 37. Mava Burfi..........................................................................................................................................................29 38. Malai Ladoo........................................................................................................................................................30 39. Gulab Jamoon.....................................................................................................................................................30 40. Sweet Kachori....................................................................................................................................................31 41. Spicy Khaja.........................................................................................................................................................32 42. Shankarpala ........................................................................................................................................................33 43. Mitha Khaja ........................................................................................................................................................33 44. Karanjia ...............................................................................................................................................................34 45. Boondi.................................................................................................................................................................35 46. Sada (Plain) Dosa...............................................................................................................................................35 47. Rava Dosa...........................................................................................................................................................36 48. Mixed Dal Dosas ................................................................................................................................................36 49. Masala Dosa.......................................................................................................................................................37 50. Chutney spread:.................................................................................................................................................38 51. Channa Bhatura .................................................................................................................................................38 52. Pav Bhaji.............................................................................................................................................................40 53. Vegetable Pie ......................................................................................................................................................40 54. Poha .....................................................................................................................................................................41 55. Bhel......................................................................................................................................................................42 56. Tandoori Roti (without Tandoor)...................................................................................................................43 57. Naan.....................................................................................................................................................................43 58. Spicy Roti............................................................................................................................................................43 1
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59. Baked Bread Rolls ..............................................................................................................................................44 60. Simple Potato Cake ............................................................................................................................................44 61. Mix Veg Curry ....................................................................................................................................................45 62. Palak Paneer........................................................................................................................................................46 63. Mysore Pak (South Indian Dish).....................................................................................................................46 64. Cabbage Kofta Curry ........................................................................................................................................47 65. Pineapple Gojju ..................................................................................................................................................47 66. Tur Dal Kofta......................................................................................................................................................48 67. Tikha Baigan Masala.........................................................................................................................................49 68. Vaangi Baath (Brinjal Rice)...............................................................................................................................49 69. Bread Besan Bajji...............................................................................................................................................50 70. Vegetable Cutlet.................................................................................................................................................50 71. Kesar Pista Kulfi ................................................................................................................................................51 72. Apple, Banana & Carrot Halwa (ABC Halwa)...............................................................................................51 73. Avial (Mixed Vegetables With Sauce)...........................................................................................................53 74. Milagu Kuzhambu .............................................................................................................................................54 75. Paruppu Thogaiyal............................................................................................................................................54 76. Erissery (Maya Nair).........................................................................................................................................54 77. Vella Appam (PK John).....................................................................................................................................55 78. Poricha Koottu...................................................................................................................................................55 79. Aviyal..................................................................................................................................................................55 80. Tamarind pickle (Pulikkachal) ..........................................................................................................................55 81. 7-cup sweet.........................................................................................................................................................56 82. VenPongal...........................................................................................................................................................56 83. Lime pickle ..........................................................................................................................................................56 84. Ginger Pickle .......................................................................................................................................................56 85. Coriander-tomato chutney ...............................................................................................................................56 86. Paruppu podi......................................................................................................................................................57 87. Curd Vadai..........................................................................................................................................................57 88. Vegetable Cutlet.................................................................................................................................................57 89. Rasam Powder....................................................................................................................................................57 90. Sambar powder...................................................................................................................................................58 91. Bonda with mashed potato..............................................................................................................................58 92. Dahi Vada (Savory Balls In Yogurt)................................................................................................................58 93. VEGETABLE Kurma ..........................................................................................................................................59 94. More Kozhambhu..............................................................................................................................................59 95. Lemon Pickle.......................................................................................................................................................60 96. Ras Malai ............................................................................................................................................................60 97. Pulikacchal..........................................................................................................................................................61 98. Gotsu ...................................................................................................................................................................61 99. Katirikka Rasavangi...........................................................................................................................................62 100. Pitlai.....................................................................................................................................................................62 101. Erucheri ...............................................................................................................................................................63 102. Venn pongal.......................................................................................................................................................63 103. Badusha ..............................................................................................................................................................64 104. Dum Alu..............................................................................................................................................................64 105. Haaq.....................................................................................................................................................................64 106. Simla mirch sabzi................................................................................................................................................65 107. Tomato Chutney ................................................................................................................................................65 108. Mint Chutney.....................................................................................................................................................65 109. Coconut Chutney ..............................................................................................................................................66 110. Coriander Chutney ............................................................................................................................................66 111. Moolangi Chutney ............................................................................................................................................66 112. Pinapple Gojju ....................................................................................................................................................67 113.....................................................................................................................................................................................68 114. Bittergourd Gojju ...............................................................................................................................................68 115. Bhindi Gojju ........................................................................................................................................................68 116. Sweet Mango Chutney .....................................................................................................................................69 117. Hot Mango Chutney.........................................................................................................................................69 2
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118. Puli Inji.................................................................................................................................................................70 119. Mango Pachadi..................................................................................................................................................71 120. Gobi Manchurian...............................................................................................................................................71 121. Vegetable Pulao.................................................................................................................................................72 122. Peas Pulao...........................................................................................................................................................73 123. Vaangi Baath ......................................................................................................................................................73 124. Bisi Bela Huli Anna Powder.............................................................................................................................74 125. Bisi Bela Huli Anna ...........................................................................................................................................74 126. Puliyogare Mix...................................................................................................................................................75 127. Puliyogare ...........................................................................................................................................................76 128. Cabbage Upkari..................................................................................................................................................76 129. Aloo Dum ............................................................................................................................................................77 130. Avial....................................................................................................................................................................77 131. Bharva Bhindi.....................................................................................................................................................78 132. Bharwa Bhaingan...............................................................................................................................................78 133. Bhaingan Bhartha..............................................................................................................................................79 134. Malai Kofta.........................................................................................................................................................80 135. Home-made Paneer............................................................................................................................................81 136. Rasmalai..............................................................................................................................................................81 137. Coconut Laddoo ................................................................................................................................................82 138. Kaju Bharfi..........................................................................................................................................................82 139. Sweet Pongal......................................................................................................................................................82 140. Rava Laddoo ......................................................................................................................................................83 141. Kalakand.............................................................................................................................................................83 142. Mango Shrikand ................................................................................................................................................84 143. Hot and Sour Tomato Pickle ............................................................................................................................84 144. Rasam Powder....................................................................................................................................................85 145. Garam Masala Powder.......................................................................................................................................85 146. Tandoori Masala Powder.................................................................................................................................85 147. Pepper Rasam.....................................................................................................................................................86 148. Morkhozumbu....................................................................................................................................................86 149. Pitla ......................................................................................................................................................................87 150. Majjige Huli ........................................................................................................................................................87 151. Dhal Makhani.....................................................................................................................................................88 152. Dhokla .................................................................................................................................................................89 153. Medu Vada .........................................................................................................................................................89 154. Tomato Soup......................................................................................................................................................90 155. Pudina Paratha...................................................................................................................................................90 156. Lemon and Chilli pickle .....................................................................................................................................91 157. Mango pickle......................................................................................................................................................91 158.....................................................................................................................................................................................92 159. Rasmalai..............................................................................................................................................................92 160. Jalebi....................................................................................................................................................................93 161. Basoondi.............................................................................................................................................................93 162. Sweet pongal......................................................................................................................................................94 163. Dal payasam.......................................................................................................................................................94 164. Kozhukkattai.......................................................................................................................................................94 165. Poli .......................................................................................................................................................................94 166. Somaasi...............................................................................................................................................................94 167. Baadhusha ..........................................................................................................................................................95 168. Ribbon Murukku ................................................................................................................................................95 169. Omappodi............................................................................................................................................................95 170. Seedai..................................................................................................................................................................95 171. Thattai .................................................................................................................................................................95 172. Thenkuzhal.........................................................................................................................................................96 173. Motichoor Ladoo...............................................................................................................................................96 174. Kozhakattai.........................................................................................................................................................97 175. Brinjal Curry........................................................................................................................................................97 176. Green Pulao.........................................................................................................................................................98 3
............................................................................................................109 Vegetable Kofta ......................... 225.....125 RAJMA CURRY ........................................................................... 178.........................122 Green Peas Skin Soup.... 197.......................................................................................................................................................................................................................................129 Green Gravy.................108 Malai Kofta................................................................................................................................................... 213.................................................................................. 187...........................................................................................................................................121 Healthy Tomato soup............................................................................................................................................................................................................................................................. 233...... Baigan fry Recipe..................................................................... 215................................................................ 189.................... 219....................................................................................................129 Red Tomato Gravy....................................98 Kozukkattai (Stuffed Rice Balls)....FoolzParadize..........................................................109 Navaratna Curry .................................................103 Bhakar Wadi................................ 182... 222....119 Mixed Vegetable Kofta in Tomato Curry ............................ 229............................................................................ 198.104 Khatti Arvi Ka Saalan.......................................... 201....111 Besan Ladoo........................107 Sarkarai Pongal.....................................................125 MALAI KOFTA CURRY.................................................................. 210..... 188................130 White Gravy ....................................................................................................................................................................................... 211......................................... 199....................................................................... 231...................................................................................113 Red Beet Paratha............................................111 Sweet Shakarpara (Diamonds).................... 206.......................123 Letil Soup.......................................... 232..................123 Hara Nariel Ka Shorba..................................................................................... 226......................................................117 Aloo Mutter..........................................................................................124 Tum Yum Soup.................................................................................................................................................................................................................................................................... 221......................................124 Sweet Corn Soup ........... 205.......................................... 207.......................................................131 Besan Burfi .......................118 Venn Pongal........................................................................128 Beetroot Parathas ............................ 180............................... 195.................................................................................128 Badshahi Baigan ...........................................................120 Chakali................................ 208................................................................................................................. 184.............................................................115 Rasmalai.................................................................................................................... 227.............................. 183.............................................................................................................................. 223............................................................................................113 Green Onion Bhurji.......................................................................................................................................................................................................................................................................................................................................................................... 190.........................................121 Moong Soup With Paneer .................................................................................... 186.............................................................104 Dum Ka Karela ......................................................119 Vegetable Korma ...... 218..................................132 Raabdi........................................122 Corn Soup with Vegetables......................................................... 203.............99 Onion Rice ............................................................................................................................................................................105 Dum Gobhi........ 185....................................................................................................................................................................................................................................103 Aloo Gobhi Methi Ka Tuk............................. 200........................ 192...........................102 Ravva Dosa ............ 216.......................116 Matar Palak......................................................................................................108 Vegetable Jhalfrazie .........................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)...................................................................................... 196................................... 194.........................................................................................................................123 Lentil and Vegetable Broth....................................................................... 209........................................................................................100 Pulihora (Tamarind Rice)........................................................ 230................................................................................................................................................................................................................................................................. 217............................................................................................................. 212............................................................................................ 181....................................................................................................................................................................................................................................................................112 Dryfruit Halwa.........112 Dal Payasam..................................................................................................................................................Org 177.................................................118 Tamilian Kurma ................................ 224..........116 Instant Dhokla................................................................................................................... 179................................... 193................................................................... 234...............................................................................................................................................................................................................................................................................................106 Garam Masala .........................................................................................................................................................................................................................127 Kofta Lajawab.......................................................................................... 228...............113 Mysore Bonda .....................Provided by: www.....................................................................................126 Cheesy Sweet Jamuns......................................................................................114 Dahi Wada ......111 Cashewnut Barfi...........................................................................................................................132 4 .................................. 214...................... 191...................................................... 202.............. 220...................... 204..................................................... 235...........110 Rasmalai................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)..........................101 Masala Vada..............................................................................................131 Brown Gravy....................
................................................................ 247..............................................................................................................................................................................................................................................138 Sambar...... 252................................................................................................................................................................................................................................................................................ 244.............................................................................................................................150 Maida dosai............................................. 255............................................. 281......................................................................147 Maida Bonda...........................................................................................152 5 ...149 Dal Vadai (Aama vadai) ...............151 Poli ............................................................................... 291...135 Vegetable Jalfrasie ......147 Coconut Milk Pulav................................................................................................................................ 286...................................................................................................................................................................................................137 Mangalore Rasam................................................................................149 Urud Vadai (Medhu vadai)....................................................................................................151 Laddu............................................................................................146 Halwa ... 279........133 Dum Arvi........133 Rasagulla...................................... 280.................................................................................................. 293............... 240............................................................................ 262...........141 Sambar Masala.........................144 Double Ka Meetha (Bread Pudding)........................................................................................................................................................................................................................................................................................142 Didir Onion Rava Dosa..................................................................... 261................................. 258............................150 Masala Dosai.......................... 272.................................................................................................143 Dosai........ 267.......................................................................................................... 271...... 288................................................................ 268............................ 287.................................................... 278.................................................................................................................. 283...................... 237.............................147 Tomato pickle ................................150 Morkkali...........................141 Vada ................................................................................................................................................................................................................................................................................................................................................149 Sevai (Idiyappam) .............. 250.............149 VenPongal....................145 Kadhi............................................ 294........................... 245............................149 Rawa Kichadi.......................................................................... 269................................................ 270............150 Rava dosai ........................................... 277.....................................................................140 Cauliflower Curry ..................................... 292...... 251..................................................................................148 Ginger Pickle ............................................................................................................................................................................... 253.........................................................................148 Gonkura Thokku ....................... 241..................................................................................147 Palak Paneer............. 256......................................................148 Curd Vadai................................. 284............................................. 254................................................................149 Rice Uppuma ..................................................................................................................... 285.......................................................149 Aval uppuma ............ 265......................................151 Rava laddu (Ravaalaadu)................................................................................................... 274.... 273........................................................................................................................... 259............ 243...................... 246.........................................................................................................................147 Stuffed Brinjal Curry................................................................................ 282...........................................Org 236........................................................................................................................................................................................................................ Ras Malai ................................146 Toll House Pan Cookie ..................................146 Rasavangi .................................................................................................................149 Mangalore bonda ..........................................................................................................................................................................148 Maavadu (Tender mango pickle)............151 Kozhukkattai..........................................................................................................................................136 Mangalore Rasam Powder.............................................................................................................. 239.......146 Bengan ka bhurta......................................... 238....145 Indian Cream of Tomato Soup.........................................................................................................................148 Aavakkai (Mango pickle)...................135 Rasam Masala ......................................................................150 Uthappam............................................................................................................................................................................................................................................................................................ 290....................................................................................................................................................................134 Bhindi Masala ............................ 266......................................... 276..............................................................................Provided by: www..................................................................151 Sakkarai Pongal...........................................................148 Tamarind pickle (Pulikkachal) ....................................................................................................................... 289................................................148 Cabbage Vadai............................................. 260... 263........................................... 275........................................................................................................................ 242............151 Jilebi................................................................................ 249.......................................................................................................................................142 Didir Dosa........................................................................................................................................... 257...............................................................................................................147 Rava Bonda ..........................................................................134 Dum Aloo................................................................................................................................................................................................................................................................................ 248..........................143 Basic Curry Sauce......143 Biryani................................148 Lime pickle ..............FoolzParadize.......................................................134 Matar Paneer.......................................................................................................................................................................................................... 264...................................................................................................................................................................................
.......................................................................................... 296.........................................................................................................................................................153 Kunuku....................................................................................................................... 328......................................................................................................................................... 297...............................................................................157 Peseret..........................................................................................................................................................................................................152 Sweet Adai...................................................................................Org 295..................................................................... 329..........................................................157 Eggplant Gotsu......................................................................................................................................................... 321... 332............................... 311.....................154 Medhu Vadai.................................................. 307.............................................................152 Paanagam....................................................................................... 318........................................................152 Milk Appam..................................................................................................... 310......................................................................................................................................................................... Somaasi.......................158 Venn Pongal....................................................152 Sweet Puttu................... 301....................................................... 306..........................................................158 Plantain Curry........................................................................................................................................ 319.......................................... 304.... 325.................158 Vazai Thandu Curry....................................... 322........................................ 327............................................................152 Panchamritham (fruit salad)...................................................................................... 302..............................................155 Potato Bhonda ..............................................................................................................................................154 Madhur Vadai..................................................................................153 Oatmeal Raisin Cookie ............................................... 308.................................................... 316............................. 303................................. 305...........................156 Ordinary Adai................................. 323...............................................158 Potato Podimas ...............................................................157 Eggplant Podi Curry ........155 Idli.................................. 324...........159 Paal Poori (Sweet Poori)............ 317..............................................................................................................................................................................156 Kanjeepuram Idli............................................................................ 6 ............................................................................................................................................................ 331........156 Vella (Jaggery) Dosai......................................157 Moor Kali......................................158 Badam Kheer................................................... 315............................. 312..........156 Aval Dosai............................................................................................................................................................................................................. 300...................................................................................................................................................................................... 320........................................................................................................... 299.............155 Thukada ..........................................................................152 Chole.........................................................................................................................157 Tamarind Uppma ................................... 314.................................................................................................. 330...157 Plantain Puli Curry ......................................................155 Bhonda ..........................152 Palak Paneer................. 309..............................................................................................155 Kara Vadai.......... 313. 326............................................................................154 Vermicilli Masala Vadai........................154 Cashew Kunuku ...................................................................................................................FoolzParadize..............................................................159 0.....................................Provided by: www......................................155 Spinach Vadai............................................................................................................................................................................................................................................................156 Thaval Adai......................................................................................................................................................................... 298.......................................................................................................................................................................156 Rava Dosai.....................................................
red chilli powder 1 tsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. keep aside. Add the tomato and further fry for two minutes. add green chilli and run for a minute. Cool quickly. boiled corn kernels or paneer chunks in the above dish. garam masala 1/2 tbsp. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. Add spinach and potatoes. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. butter 4 tbsp. do not make very smooth. Serve hot with naan or parathas or even rice. Note: You may use boiled peas. lemon juice 1/2 tsp. Keep slightly coarse. Add all the dry masalas and fry till ghee separates. ghee salt to taste METHOD: Put the washed spinach in a pan. Cut the potatoes into big pieces.Org 1. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. wheat or other flour 1 tsp. or hold under running water in a colander. Gobi Manchurian INGREDIENTS: 7 . onions and fry till very tender.FoolzParadize. Pour over the vegetable and mix gently. add very little water (just a sprinkle) and a pinch of salt. Heat ghee and fry potatoes till light brown.Provided by: www. Drain the potatoes. instead of atoes. Keep aside. In the same hot ghee add the cumin seeds. Put in a mixie. cinnamon-clove powder 1/4 tsp. Boil for 2-3 minutes. Cover and boil over a high flame for 2 minutes. When it resumes a boil sprinkle the flour and stir well. Add the ginger.
Make florettes as above and instead of adding water as above. spring onions and soya ce at this stage. ladyfinger (okra) 100 gms. Same procedure for veg. small cabbage. Fry as above and proceed as above. but instead of using only cauliflower. Stir fry for a minute. adding 1/4 tsp. ginger finely chopped 1 tsp. french beans 8 . tomato.Provided by: www. brinjal. garlic and crushed red chilli and fry for a minute. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. Gradually add to the gravy and stir continuously till it resumes boiling. Variations: Dry manchurian can be made by omitting the gravy. dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. cornflour on the florettes and stirfry for 2 minutes. add remaining ginger.cornflour. onion. of milk has been added. Sprinkle 1 tsp. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. 1 small bunch spring onoin finely chopped 2 tsp. cauliflower clean and broken into big florettes. Add florettes and soya sauce. red chilli powder 2 red chillies. Add 1 tbsp.carrot. Add the salt and spring onions. Sindhi Saibhaji Ingredients: 1 each . cornflour to 1/4 cup water and dissolve well. garlic finely chopped 1/4 cup plain flour 3 tbsp. Boil till the gravy becomes transparent.Org 1 medium. Add 1 1/2 cups water and bring to a boil. Serve hot with noodles or rice. each of ginger and garlic and red chilli powder and salt to taste. manchurian (with gravy or dry). use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.FoolzParadize. to which a tbsp. Keep aside. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. Drain and pat dry on a clean cloth. cornflour 1/4 tsp. capsicum. add fried florettes. Make thin batter out of flour and 2 tbsp. Dip the florettes in the batter one by one and deep fry in hot oil.potato. In the remaining oil. Boil for two more minutes and remove.
Place whole tomato on top. add all the vegetables. salt 1/2 tsp. dhania (coriander seed) powder 1 tsp.Provided by: www. 1/2 bunch any other leafy greens. Clean. red chilli powder 1 tsp. Mix well. Heat oil in a pressure cooker. Add all masalas and mix. paneer (cottge cheese) 3 tbsp. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp.Org 1/2 bunch each spinach. open and handblend the contents. coriander. wash and chop spinach and vegetables except tomato. Cool the cooker. khatta (3 leaved) greens. oil 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable. spinach and dals. ghee 2 pinches asafoetida METHOD: Clean and wash dals. add enough water to cover the contents. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Shahi Paneer Ingredients: 250 gms. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 9 . turmeric 3 tbsp.FoolzParadize. Heat 1/2 tbsp. cover and pressurecook for 3 whistles.
tomato sauce To garnish: 2 tbsp. dhania powder 1/4 tsp. Fry for 3-4 minutes. Blend in a mixie till smooth. red chilli powder 1 tsp. chopped coriander Method: Chop the paneer into 2" fingers. Potato in Curd Gravy Ingredients: 3 medium. heat gravy.FoolzParadize. add milk and paneer fingers and boil for 3-4 minutes. add gravy and other ingredients except milk and paneer. Add onion. salt 1/2 tsp. Boil to get a very thick gravy. red chilli powder 1/2 tsp. covered. Makes for: 6 Shelf life: best fresh. garam masala salt to taste 1/2 cup milk 2 tbsp.ginger. Making time: 45 minutes. Just before serving.Org 1/4 cup beaten curd 1/2 tsp. turmeric powder 1/4 tsp. Add 1/2 cup water and cool. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Add tomatoes and cook for 7-8 minutes. Add curd and cook for 5 minutes. Heat half the ghee. Garnish with chopped coriander and grated paneer. Heat remaining ghee.Provided by: www. 5. green chilli and cardamom. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . grated paneer 1 tbsp.
Making time: 30 minutes. When they splutter. Serve hot with thin wheat chappaties and rice. Heat oil.FoolzParadize. coriander chopped 1 tbsp. garlic grated 2 green chillies slit 1 tsp. Stir continuously after adding curd. ghee salt to taste 11 . Add the seeds (cumin and mustard). coriander leaves chopped 1 1/4 cup water 1/2 tsp. chilli and curry leaves. butter 1 small sweet lime 1 small apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. mustard seeds 1/4 tsp. oil Method: Cut potatoes into big pieces. Add the remaining water and all the potato and flour. Mash 3-4 pieces fine with hand. Stir well. wheat flour 1 tbsp. Navratan Korma Ingredients: 2 cups peas boiled 1 large carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(cream) 3 tbsp. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. add ginger-garlic. Keep both aside. each cumin.Org 1 tbsp.Provided by: www. Mix all the dry masala in 1/4 cup water. each ginger. Makes for: 5 Shelf life: Best fresh 6.
Chop all the fruit fine. Heat ghee and fry cashews. drain and keep aside. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas. cream 75 gms. white pepper powder.Org Dry Masala: 1 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. cuminseeds 2 tsp. nutmeg powder 1/2 tsp. khoya or paneer 150 ml. Add butter to ghee and heat. Malai Kofta Ingredients: Gravy: 125 gms. 2 1/2 tsp.coriander and chopped cherries. cashews and raisins and boil till the gravy is thick and the fat separates. Garnish with grated cheese . grated ginger 1/4 tsp. Serve hot with naan. add fruit. mix together curd and cream and add to gravy. Allow to thicken a bit. khoya 12 . add the wet masala and fry for 2 minutes. ghee Kofta: 50 gms. milk 50 gms. cashewnuts 3 tsp. khuskhus (poppyseeds) 1 tsp. sugar 2 tsp. turmeric powder 1 tsp. roti or paratha.Provided by: www.FoolzParadize. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp.
cum seeds in salt to taste Garnish: 1 tbsp. raisins 4-5 green chillies chopped fine 1/2 tsp.Provided by: www. Mix together all the ingredients except raisins and cashews. To serve place warm koftas in a casserole. grated cheese or paneer 1 tbsp. Serve hot with naan or parathas. Optional: You can deep fry the koftas also. warm oil water to knead dough For filling: 2 potatoes large boiled. to a paste. mashed 1 onion finely chopped 13 . except ghee. Dry grind and keep aside. peeled. Warm the koftas either in the oven or on the tava. Place 2-3 cashews and raisins in the centre and shape into a ball. paneer 5 medium potatoes 20 gms. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp.FoolzParadize. cashewnuts 20 gms. Garnish with grated cheese and chopped coriander. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. cardamom. Makes: 10 koftas with gravy. Add paste and fry further for 5-7 minutes stirring well. nutmeg and cloves together. Repeat for remaining dough. Heat ghee in a skillet. Flatten.Org 50 gms. add powdered spices and fry for 2-3 seconds. Making time: 45 minutes. Keep aside. Gravy: Roast the cinnamon. Take a ping-pong ball sized dough in hand. 8. coriander chopped 1/2 tsp. ginger grated 1 tsp. Add 2 cups water and simmer on low for 15 minutes. Wet grind all the other ingredients. peel and smash them. Shelf life: Best fresh. chopped coriander Method: Koftas Boil the potatoes.
Place a tbsp. turmeric powder 1/2 tsp. kneading into soft pliable dough. Cool. salt and little water. Make five to six. Cut into two halves. red chilli. Drain on rack or kitchen paper. Keep aside. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. add potatoes. keep aside for 15-20 minutes. Add oil. salt.Mix well till crumbly. Run a moist finger along diameter.Provided by: www. coriander seeds cru shed 1 tsp. 14 . Do not fry on high. Add coriander. ginger crushed 1/2 tsp. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. coriander seeds. green chilli. garlic crushed 1 tbsp. oil. Stir further 2 minutes.FoolzParadize. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Add more water little by little. round with some dough. add onion. Cover with moist cloth. Stir fry for a minute. add ginger. Serve hot with green and tamarind chutneys (refer chutneys). Masala Vada Ingredients 1 cup yellow gram (chana) dak 1/2 cup onion finely chopped 1/2 cup coriander finely chopped 1/2 cup dill leaves finely chopped 3-4 green chillies finely chopped 1/2 tsp. lemon. For filling: Heat 3 tbsp. turmeric. garlic. Join and press together to make a cone. garam masala.) Shelflife: Bestfresh 9. deep fry on low to medium till light brown. saute till light brown. or the samosas will turn out oily and soggy. or tomato sauce. Stir fry for 2 minutes. garam masala 1/2 tsp. Re-cover. Put in hot oil. To proceed: Make a thin 5" diam.Org 2 green chillies crushed 1/2 tsp. Beat dough on worksurface and knead again. Making time: 45 minutes Makes: 20 pieces (approx. of filling in the cone and seal third side as above.
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Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time: 20 minutes (excluding soaking time) Makes: 15 vadas (approx.) Shelflife: Best fresh
Hot Kachori
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. 15
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Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Spicy Sev
Ingredients 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method 1.Mix the chilli, oil, salt and seeds into the flour. 2.Add enough water to make a dough which is quite gooey. 3.It should not be pliable but sticky. 4.Grease the inside of a Sev-press, fill with the dough. 5.Press into hot oil, and fry lightly on both sides. 6.Drain well and cool before storing. Variation: You may adjust the chillies as per taste. 16
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You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time: 15-20 minutes Makes: 250 grams approx.
Pear and Mango Chutney
Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method: Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.
Green All-Purpose Chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 17
maize flour Method 1. 7. Add water as and when required. Heat the oil and add the asafoetida and put in the mixie. each ginger & garlic grated 3 green chillies 1 tbsp. (2 whistles).Add ginger. Note: Sev is a fried Indian snack made of gramflour.Mash well. 18 . 1 cup water. oil 1/2 tsp. oil 1 clovette garlic Method: Put all the ingredients . garlic.Stir well and cook till oil separates.Provided by: www.Serve hot with makki ki roti. 5.Garnish with cheese.Heat oil in the pressure cooker direct. stir. jaggery salt to taste 1 tsp.Add all other ingredients.Heat ghee in a pan. except oil and asafoetida .Add few pinches salt. 10. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. garam masala 1 tbsp. 9. drain. 11. in a small mixie. 4. Store in a clean glass bottle. green chillies. Run the mixie till a smooth chutney is obtained. except cheese. Try using no water or as little as possible to make the chutney keep longer. 8.Pressure cook till done. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. 12. wash.FoolzParadize.Chop both greens. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. stir. 2.Add both greens. add onion. ghee 1 tbsp. 6. or paratha.Org 1/2 tsp. saute till brown. 3.
Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Add jaggery syrup and again cook till even it gets absorbed. Sweet Pongal Ingredients (for two people) :Moong dhal .Provided by: www. Break the jagerry and put in water (very little) and make a syrup. This is done because sometimes jagerry has mud and stones.dry grapes) cardamom ghee. cashews and raisins.1/2 cup. 16. Fry cashew and raisins also separately.¼ cup thoor dhaal .¼ cup chana dhaal . powdered cardamon and cook again for a while. Add fried coconut.¼ cup red chillis 19 . Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night.½ cup urad dhaal . 17. Serve hot in two cups with a spoon of ghee.FoolzParadize. Add three big table spoons of ghee. Then make vada shape and deep fry in oil. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. Then soak rice and dhal separately for 10 minutes. Meanwhile cut coconut in very small pieces and fry in ghee.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.k)and cook it seperately (in two different containers). Milk Coconut cashew jaggery raisins (khish-mish .1/2 cup. After we make the syrup strain it through tea strainer. Rice .¼ cup yellow moong dhaal . Thoroghly wash and keep it in cooker with the right water (lesser is o. Grind dhaal in little water. Adai Rice .
but there is stickiness in the syrup when tested. 19. boondi. Empty into a glass serving bowl. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on sweets like balushahi.Use as required in the recipe. Rub saffron into 1 tbsp. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. If no thread is formed.Provided by: www. surti ghari. sugar 1/2 tsp. add 1/2 cup milk. pressing with hand or spatula.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. mohanthal.Org salt Soak everything in water over night. as the recipe demands. curds 300 gms. To save time. etc. cardamom powder few strands saffron 1/2 tbsp. On further boiling two tars are obtained and this is used in sweets like burfis. Keep aside. add sugar and mix. never plas tic. Take into a bowl. 20 . prepare the syrup on a second burner. Grind with little water. Following are the steps shown to make sugar syrup (chashni) in the right way. This will avoid excess wastage of time and unnecessary cooling off. b. while making the rest of the recipe. d. gulabjamoon.When a thick scum is formed on the surface of syrup. Chill for 1-2 hours before serving. of the fried flours. c. g. stirring occasionally. etc. a. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled.Check frequently. Boil some more and when 1 tar forms. reheating the syrup too many times will alter the texture of the resulting sweet dish. (6-7 hours).Always use a metal strainer or moist cloth to strain the hot syrup. checking the consistency required as above.Put both in a deep saucepan to boil. it is time to strain.FoolzParadize. because once the first thread forms. Shrikhand Ingredients 1/2 kg. then it is 3/4 tar (thread). h. Keep aside for 25-30 minutes to allow sugar to dissolve. Beat well till sugar has fully dissolved into curd. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). Make syrup side by side of making the recipe. 18.Put back to boil. etc. Mix in cardamom powder and dissolved saffron and half nuts.When the mixture comes to a boil. it is used in soaking pancake pancakes like malpua. f. etc. it proceeds to thicken to the next stages very quickly. jalebi. top with remaining nut crush. This consistency is generally used in dipping sweets like. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. After this stage do no stir briskly and continuously or the sugar will recrystallise. imarti. Pass through a big holed strong strainer. milk till well broken and dissolved. e.
Mix ghee. Serve hot with dal or amti. jaggery (molasses) 1 tsp. so as not to charr.Provided by: www. of ghee all over top. Keep aside. Pass through an almond grater little by little till all dal is grated. Take on serving plate. 20.FoolzParadize. life all round and seal. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Mash jaggery till lumps break. plain flour 1 tbsp. But this method will consume more ghee and therefore calories. garam masala and some mashed dal. add pulp at the stage of adding cardamom and saffron. channa (yellowgram) dal 300 gms. OR Shallow fry on griddle like a paratha for a better flavour. Roast on warm griddle till golden brown.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. ( a thin curry made using black masala. flour. Repeat other side. Apply a tsp. Place same sized ball of filling in centre. add enough water to make a soft pliable dough. mango.Org Making time: 20 minutes (excluding tieing and keeping time) Makes: 6-7 servings Shelflife: 3-4 days refrigerated Variations: To make fruit flavoured shrikhand eg. Drain in a colander for 10-15 minutes. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. cardamom powder 150 gms. 21 . Note: The water drained from boiling dal is used to make the amti. Take a morsel sized ball of dough. Reroll carefully to a 6" diameter round. roll into a 4" round. Mix well into dal. Puranpoli Ingredients 300gms.
ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. finely grated coconut 250 gms. water ghee for greasing plate Method 1. Keep aside to cool a little. stirring occasionally. 22 . Beat well with a large fork till the mixture forms threadlike flakes. water and milk as shown in introduction. sugar 150 ml. Coconut Burfi Ingredients 250 gms.Provided by: www.Org 21.Spread in a greased plate. Bring syrup to 2 1/2 thread consistency. pour in the syrup.Stir well and cook till soft lump forms. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Make syrup out of sugar. cut into 1" squares.Warm coconut in heavy saucepan. Heat ghee in a heavy saucepan. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together.FoolzParadize. Pour onto a greased surface or thali and roll to 1" thickness lightly. wrap individually into square pieces of thin plastic sheet. Use method as shown in introduction. cardamom seeds crushed coarsely 2 tsp. Add flour mixture and roast on low till light golden. Making time: 45 minutes Makes: 20 pieces (approx. 4.Prepare syrup with sugar and water to 2 1/2 thread consistency. 3.) Shelflife: 2 weeks 22. Cool. Prepare syrup simultaneously. Pour at once into the flour mixture. 2. milk 1/2 tsp. Cool. Store in airtight container. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms.
drain and serve. More is weather is cold. Hold like a pouch and press out imartis like icing. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml.Wash and drain. store in airtight container. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. (2) Soak in syrup as required. If not available. ghee to fry Method 1. 2.FoolzParadize.Using either an imarti bottle (with nozzle) or cloth as shown in note. water saffron colour 1/2 tsp. 10. 3. beat the dal well by hand till fluffy after grinding. 4.Org 5.Add cardomom powder to syrup. take a 12"x 12" thick cloth. Shape the imartis as follows.Remove from ghee.Soak for 3-4 minutes. drain and dip in hot syrup. 11. form imartis in the hot ghee.Repeat for remaining batter. depending on size of frying pan. 6.Add colour and mix very well. make a buttonhole type hole in centre. cardomom ground 500 gms. 12. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. 7.If using a mixie.Sprinkle cardamom powder (optional). 23 .Provided by: www. 9. 5. Lower flame and allow to crisp turning once.Soak urad dal overnight in plenty of water. Till you come to the start. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. 8. Grind to fine thick batter.Make 1 tar sugar syrup as shown in introduction.Cut into squares. 6.Keep aside for 3 hours. Place over a tumbler and pour in some batter. Put water little by little.Make 4-5 imartis at a time. then form small ringlets all along the ring. make a ring first. Note: Use a flat bottomed frying pan.
25. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. Grease hands and take a chunk of the mixture and roll into a thick roll. 24 . Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. stirring continuously. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. on the sheet. constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. Do not allow to stick to bottom. stirring continuously. all the coconut to cover it. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Kaju Barfi 150 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 500 gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan. Cook on slow flame. add the cashew (powdered) and elaichi Cooking. non-stick pan. 26. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy.Org 24.Provided by: www.FoolzParadize. It takes a while to cook Stir gently till a soft lump forms. Once the sugar dissolves. cashew. Spread some of the coconut on a butter paper sheet.
saffron and colour. stirring continuosly. Set in a tray. Carefully pour hot milk and stir. Add ghee. Boil till thick. stirring continuously. take in a plate and press down. Once it starts thickening. Badam ka seera 1 1/2 cup almonds soaked overnight 3 cups hot milk 250 gm ghee 1/2 to 1/3 cup sugar Method Peel the almonds. stirring continously and gently till ghee begins to separate. When thickens. Add the sugar and continue to cook. Decorate with chopped nuts and serve hot. Heat ghee in a heavy pan. Put the remaining milk in a heavy pan and boil to half. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. elaichi.Provided by: www. stir continuously. decorated with a chopped almond or pista. press out excess water. Do not knead. After a while it should turn a light brown and aromatic. Use a long-handled spatula as the mixture tends to splatter. 28. apply silver foil and sprinkle the chopped nuts. Carrot Halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee Method Peel and grate carrots Put milk and carrots in a heavy saucepan. Add sugar and cook further till thickens. wash and grind to fine paste.FoolzParadize. Serve hot. stirring occassionally. 27. add the sugar and cook. stirring all the while till softly thickens in a lump.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Add paste and cook on first high then slow flame. Once the chenna settles sieve through muslin cloth. 25 . Add the chenna and boil till the mixture thickens.
saffron and colour.Org 29. 30. decorated with a chopped almond or pista.FoolzParadize. elaichi. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Cook on low turning continuously till ghee oozes. Boil till thick. Add sugar and ghee. Add ghee.Provided by: www. Serve hot.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. When slightly thick add khoya and cook. 31. Add milk and boil in heavy saucepan. Doodhi Halwa 1 kg doodhi 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method Peel and grate Dudhi Put milk and dudhi in a heavy saucepan. 2 .1/3 cup sugar 150 gms khoya or milk powder made paste. Garnish with almond or walnut in centre of the halwa. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . stir continuously. stirring occassionally. Once it starts thickening. Add sugar and cook further till thickens. stirring continuously. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
32.Org elaichi powder water about 250 ml. not allowing hand to be scalded. Wash and remove the skins well. Grind dal fine either in a stone grinder or electric grinder or mixie. Stir very carefully. Once the dal stops sticking to the vessel.Provided by: www. (One thread should fall when poured from a tilted spoon) keep aside. add elaichi and dissolved saffron. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Decorate with chopped nuts 33. Heat the ghee in a heavy kadai (vessel) and add dal. and ghee begins to separate. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Remove with a strain. As the syrup boils the scum will rise. wheat flour 2 1/2 tbsp. Keep stirring rigorously to avoid burning. Use as little water as possible. Cook slowly till all water is absorbed. Pour the hot syrup. Put sugar and water in a pan and put to boil. of milk. Atte ka seera 2 tbsp. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Further boil till the syrup become sticky between the fingers.FoolzParadize. Decorate with chopped dry fruit. Serve hot especially on a cold day. Method Soak the dal for 5-6 hours. stir gradually till golden brown. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Once sugar dissolve add a few tblsp.
Add sugar and cook further till thickens. coconut flakes and saffron. decorated with a chopped almond or pista. Serves: 12 helpings Time required: 1/2 hr. Cool the milk for a couple of hours.Provided by: www. Add rava and cook on low heat. Stir slowly till the milk is fully curdled. Remove the cream layer. Boil till thick. Stir continuously. Add the citric acid dissolved in some water. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. stir continuously. Wash the chenna in the cloth under cold running water. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Shelf life : 15 days 35.FoolzParadize. Once it starts thickening. Reheat the milk and bring to a boil. Mix well.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. 28 . Keep as it is for 5 minutes. stirring occassionally. Serve hot. Meanwhile heat the sugar and water in a wide sauce pan. Keep aside cool for some time. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Add cardomom powder. Bring to a boil. Stir for 3-4 minutes. Add half the milk. Wet hand with milk and shape the mixture in ladoos. Add ghee. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. saffron and colour. Strain the milk through a muslin cloth. 34. elaichi. When the rava turns light brown add the sugar.
Take off from heat and cool them to room temperature. Lessen sugar by 1/2.FoolzParadize. Pedhas INGREDIENTS 500 gms. Making at home consumes time but isn't that difficult. Press 2-3 slices of pista on the centre . Serves: 6 helpings Time required: 1/2 hour. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Shelf Life: 15 days (refrigerated) 37. Gently knead into a soft dough by passing between fingers.Org Press out the excess water and remove in a wide plate. Form a ball . cardamom powder 29 . Serves: 36 pieces Time required: 1/2 hr. Khoya is available in most Indian sweetmeat stores anywhere. Powder sugar . Boil milk on high flame in a large heavy saucepan till water evaporates .Provided by: www. Stir frequently while cooking. OR Substitute with 1 tin (400 gms. Repeat for remaining mixture . leaving a soft lump. powdered sugar 1 tsp. khoya (mawa) 300 gms. Make twelve equal sized balls of the dough.) condensed milk and 1 cup milk. Boil till a soft lump is formed. It should form a very soft lump . Add cardamom powder & colour . Add essence and chill for at least 4 to 5 hours. Mava Burfi Ingredients: 500 gms khoya 300 gms. Cook till mixture thickens . Take a small fistful of mixture . Mix together in a skillet . Press into the cookie mould . Cover with a perforated lid. Note on khoya. Mix well . Let them into the boiling water. Turn out carefully . Cool for 10 minutes . stiring continously . cardamom powder cookie mould Method: Grate khoya . Boil for 13 to 15 minutes. Heat on low flame . 36. Stir continuously while cooking.
Provided by: www. Roll both parts separately. 5. Gulab Jamoon Ingredients 500 gms. Make ladoos. Variation: To make chocolate mava burfi: Follow till * as above.Cook till thick and sides leave. 8. Continue as for mavaburfee. Serves: 25 helpings Time required:1/2 hr. Mix in tne sugar. 2. 3. 7. Roll lightly. yellow colour Method 1. Note: Burfi is usually cut into 1 1/2 inch squares.Cool. 6. Shelf life: 10 days 38. Cool a little. Cook till the mixture is a very soft lump. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. plain flour 30 . Put into a heavy saucepan. stirring continuously. chocolate colour.Mash paneer.FoolzParadize.Org 2 sheets silver foil (edible) Method: Mash khoya .* Place on a working board and roll with a rolling pin to 1/2 inch thickness.Sprinkle powdered elaichi and decorate.Add condensed milk and cook on slow flame. stirring continously. Spread on the working board silver foil carefully and evenly.Add essence and remove from flame. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp.Pour on plate. Make incisions with knife to cut in the desired size and shape. Cook on slow flame. 4. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. khoya 125 gms. 39.Mix well. Place the chocolate on the mava layer.
Makes about 25-30. Sieve in the flour and soda together. Drain and transfer to a glass bowl. 2.Boil and add a tbsp. plain flour 1 tbsp. khoya 50 gms milk powder 1/2 tsp.Remove from ghee and put in the syrup. cornflour 30 gms. Use as much milk as required for kneading. Take off fire and cool a little.When they rise up put back on fire and fry till medium brown. Serves: 25-30 helpings Time required: 1 hr. Let in some of the jamoons.Mix in the cardomom powder and crushed saffron. 9. To make the syrup: 1. When done pour the remaining syrup over the jamoons.FoolzParadize.Mix well to form a soft dough. 4.Heat the ghee very well. ghee For syrup: 250 gms. of milk to separate the dirt. 8. Strain and boil again. cardomom powder 1 pinch saffron strands 250 gms.Provided by: www. baking soda 1/4 cup milk 1/4 tsp.Repeat for all the balls.Make balls of even size. Soak for 10 minutes.The syrup is done when . Shelf life :2-3 days. sugar ghee to deep fry Method 1. 3. 7.Org 1/4 tsp.Take the sugar in a heavy pan and add water to just cover the sugar.Microwave lightly or warn over boiling water before serving. while dropping from a spoon it falls in a thin single thread. 2. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . 3. 5.Crumble the khoya. 6. (1 week refrigerated) 40.nutmeg-cardomom -cinnamon powder For cover: 250 gms. Sweet Kachori Ingredients: For filling: 200 gms.
5.Allow to dry on a clean cloth for 25-30 minutes. Keep aside.Boil sugar and water adding a tbsp. of syrup and roll kachori around to let the syrup spread.Deep fry in hot oil till a light browning appears. Crush and add the saffron. add all other ingredients. omam seeds (ajwain) 1/2 tsp. 8.Strain. place one mixture ball in the centre.Divide dough also into 15 to 16 parts.Provided by: www. of milk to clear the syrup. Serves:15 helpings . make a hole in the centre of each (approx. 10. heat ghee and fry on low flame till light brown. 6. cumin seeds 1 tbsp. 15. Time required:2 hr. 32 .Mix ingredients for filling. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. except oil to deep fry. 2cm. 41. 13.Add enough water to make a soft pliable dough. The mixture should be soft and crumbly.Drain and cool completely before storing.Cover with a wet cloth.Prick on both sides with a fork. Shelf life: 10 days . 8.Divide dough to make small (4" diameter) thin rounds.Allow to stand for half hour before serving.Make a well in the centre.Mix both flours together.FoolzParadize.Org Method 1. Using water knead to a pliable dough.Mix them well in the flour. coriander very finely chopped 1 tbsp. Keep aside 4.Mix ingredients for cover.Roll one part into a puri.Make 5 to 6 such kachoris. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . 9. 4. 3. 5. 2.Do not over fry. 10. oil salt to taste oil to deep fry Method 1. turning once. 6.Repeat for remaining kachoris.Make 15 to 16 flattish balls of the mixture. 7.Pour about half tbsp. red chilli powder 1/2 tsp. 3. 7. diameter). 11. 9. 12.Pull up all the sides to seal the mixture and press in centre.Boil till the syrup is slightly sticky between the fingers.When slightly cool. 2. 14.
5.Org Making time: 30 minutes Makes: 25-30 pieces 42. 7.Roll into chappatis 1/3" thick. Making time: 45 minutes.Heat the water and jaggery till all of it dissolves in the water. 3. Makes: 2 1/2 cups.Knead the flour with the jaggery water. 20 parts. Keep aside on a dry cloth for 1 hour. sugar and ghee together till sugar dissolves.Break into approx.Strain and cool a bit.Warm the water. 33 . 43.The dough should be stiff but pliable. 9. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 5.Mix the cardamom powder and ghee in the flour.Lift with spatula and loosen. 3.FoolzParadize.Knead each with palm and roll into 4" rounds. 7.Deep fry in hot ghee over slow flame till light golden brown. Shankarpala Ingredients 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method 1.Divide dough into 4 parts.Provided by: www.Drain well and keep aside till cool. ghee ghee to deep fry Method 1.Store in clean.Add maida and knead into a soft pliable dough. 8. 6. 4.Cut with a cookie cutter or knife into small diamond shapes. 2. 2. 6. dry containers. cardamom powder 1 tbsp. 4.
Keep them aside on a clean cloth for an hour or so to dry a bit. 4. 4. 1. 13.Mix all other ingredients. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 5. Note: You may use a karanjia mould for filling them if available. 2.Make all in t he same way. poppy seeds (khuskhus) 1 tsp.Roast coconut flakes lightly. not too thin not too thick .Dry on clean cloth for 30 minutes. 12.Keep aside.Add enough water to make soft pliable dough.Roast khoya to a light pink by stirring continuously over low heat. 9. 3. Cool.Drain and cool completely before storing.Make small (4 ") rounds.The khajas will become crisper and harder as they cool. filling in one half of round .Mix flour and ghee well. 10. 5. 3.Provided by: www. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.Check for sweetness.FoolzParadize. cardamon powder 1 tbsp. 8.Place 1 tsp. 34 .Cool and break in fine crumbs with fingers.Org 8. Making time: 1 hour. 3. sealing in the mixture. 2. Making time: 45 minutes Makes: 20-25 pieces 44.Make many tiny slits with knife or fork on each on both sides. 11. 6.Drain and cool for a while. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.Seal edges by twisting or pressing together .Fold over the other half.Store in airtight container after cooling completely. 2. For filling : 1. 7.Deep fry in hot ghee on low flame till light golden in colour.Deep fry in hot ghee on low till light brown on both sides.
Drain and put into the syrup.Spread on a wide plate. 2. 13. almonds and mix gently. 3. 9.The batter should evenly coat the back of a spoon when dipped i n it. 12. 11.Org Makes: 13 to 15 pieces. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. which should not be too thin. 35 . 46.Pour back remaining batter and wipe spoon. Makes: 3 cups approx.Make batter with gram flour. 4. Add plenty of water and methi seeds. Making time: 30 minutes. of milk to bring up the scum. 5. add cardamom powder. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. 7.Boil the sugar and water together.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. but keep warm for use. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp.Remove scum and boil liquid till the syrup is sticky between the fingers. 45.Store in airtight container. hold perforated spoon a little above the hot ghee. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. 6.Cool completely and loosen the boondi with finger till each droplet separates. Add a tbsp.Keep aide.Stir the boondis in the ghee gently and fry till crisp but not brown. 10. 8. Keep for 3-4 minutes before draining from the syrup.FoolzParadize.Provided by: www. ghee or oil as preferred water for grinding Method Wash the rices and dal together. pour some batter on the spoon. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. A little practice and it is very easy.Heat ghee.
Remove with spatula when crisp. Pour a spoonful of batter in the centre. Lift with a spatula as for basic dosa. spread with the back of the spoon to a thin round.12 thin dosas Shelflife: Fresh only. Grind to a paste. Makes: 10 . channa. Rawa -like grains should be felt in the batter. Beat the curds well. Heat griddle and pour 1 large spoon of batter on it. soda bicarb 2-2 ½ cups buttermilk 1 tsp. The batter should be relatively thin. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together.FoolzParadize. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. foldable. Spread by gently rotating the griddle. Serve hot with chutney and / or sambar.Provided by: www. udad dal 2 tbsp.30 minutes. Texture: Thin with polka sized holes. Keep aside in a warm place for 8-10 hours. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Put some oil (1/2 tsp. 47. curds 36 . 48. Heat the iron griddle or non-stick tawa well. Add to the batter. Rewash the rice by draining the water 2-3 times. Pour a tsp. add more water if required. oil to shallow fry Serve hot with onion and/or coconut chutneys. Add more buttermilk if necessary. oil 1/8 tsp. not too crisp.Org Allow to soak for 7-8 hours or overnight. of ghee or oil over it. salt to taste Keep aside for 20 . Add soda bicarb and salt and mix well.) over dosa. ginger grated Roll the dosa in a three-fold cylinder.
Mix well till fluffy and light.Org 1/2 tsp. Masala Dosa Ingredients: 1 cup plain rice. Soak in plenty of water and keep aside for 5-6 hours. masala in the centre. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. soda bicsarb 2 tbsp. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. pour batter and make as for plain dosas. Fold into triangle to cover masala. 37 . Add plenty of water and methi seeds. Heat the iron griddle or non-stick tawa well. 49. Pour a tsp. add more water if required.Mix both batters. Beat the curds well. salt. 1/4 cup white udad dal. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether.FoolzParadize. Keep aside in a warm place for 8-10 hours. Grind to a paste. 10-12 tsps. Make thin or thick as desired. Heat griddle. of ghee or oil over it. Allow to soak for 7-8 hours or overnight. Pour a spoonful of batter in the centre. 1 cup parboiled rice.Provided by: www. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Serve hot with chutney. 1/2 tsp. Place a tbsp. spread with the back of the spoon to a thin round. Texture: Light and thin. Add the curds. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Keep aside for 3-4 hours before making dosas. Spread chutney spread over dosa. Rewash the rice by draining the water 2-3 times. soda and oil. foldable but crisp. Add to the batter.
Chop green chillies. ghee 1 tsp. Fry till tender. groundnuts salt to taste Grind all ingredients together to form a firm chutney. Add turmeric. add cashews and brown lightly. oil 1/4 tsp. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. sugar 1 tsp. 50. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. Add chillies and onions. ginger grated 1 tsp. Serve hot with chutney and/or sambar. 1 tbsp. potatoes. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. cumin & mustard seeds 2 tbsp. turmeric salt to taste Chop potatoes coarsely. chopped coriander 1 tsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp.Org Remove with spatula when crisp. each udad dal. Heat oil. chopped coriander 8-10 cashews halved 1/2 tsp. 51. Use very little water. Add dal. Mix well. coriander. salt. oil. seeds and splutter.Provided by: www. cumin seeds 38 .FoolzParadize.
or wet again. onion and fry till tender. Turning only once.Provided by: www. 6-7 whistles). Add drained channa and 2 cup water which was drained from channa. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Add all dry masala except cinnamon-clove powder. Till very light golden in colour. Method for Channa Put the soaked. Cover with a wet cloth. Chop remaining tomatoes and onions fine. coriander. Making time :. Add ginger-garlic and fry for a minute. red chilli powder 1/2 tsp. Heat oil in a large skillet. each garam masala. Knead dough again. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Stir in seasoning gently.clove powder. Heat ghee in a small sauce pan. butter or oil 1/2 tsp. Add chopped tomatoes.5 39 . cooled channa and 1/2 tbsp. Add channa-paste. Add the chillies and cinnamon-clove powder. turmeric powder 1/4 tsp. Keep aside. In a mixie. 1 onion. Stir and fry till oil separates. Take in serving dish. Cool about 5 tbsp. Add and mix in curds and oil. Make sure the cloth does not dry up. washed channa in a cooked with enough water. each cinnamon . Simmer for 7-8 minutes till gravy thickens. Repeat for all.FoolzParadize. Roll into 1/4" thick 5" diameter round. Take fistful of dough.30 mins (excluding pressure cooking) Serves . Serve hot with hot channa and slices of onions and lemon. Keep aside for 5-6 hours. salt and soda. Add enough milk to knead into a soft pliable dough. blend together 1/2 tomato. Add cumin seeds to splutter. Fry in hot oil. Pressure cook till done. Stir and bring to boil. (approx. channa for grinding.Org Dry masalas :1 tsp. Squeeze lemon over channa. teapouch and bay leaves. fry further 3-4 minutes. Add chopped coriander and pour hot over the channa. curds 2 tbsp.
potota. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done.FoolzParadize. cauliflower. turmeric. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. (excl. garlic crushed juice of 1/2 lemon.) 1/2 cup shelled peas 2 tbsp. Garnish with chopped coriander and a block of butter. Fry for 2-3 minutes till very soft. butter 2 tsp. salt. chilli powder 1/4 tsp. (To open like a book). For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. To Garnish 1 tbsp. in between. turmeric powder 1/2 tsp. pavbhaji masala 1 1/2 tsp. Heat butter in a pan. Add pavbhaji masala . Bring to boil.Org 52. chilli powder. bottle gourds. onion. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. pressure cooking time) Serve : 4 (2 pavs each) 53. each ginger grated. sugar and fry further 2-3 minutes. Mash them coarsely after draining. Simmer till gravy is thick. Serve hot with bhaji. beans. a piece of lemon and chopped onion. Vegetable Pie 40 . Add ginger-garlice. carrots. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. For Pavs Slit pavs horizontally leaving one edge attached. stir. etc.Provided by: www. stirring and mashing pieces with masala. Making time : 30 mins. Add lemon juice. capsicum. tomatoes.
cream 1 tsp. onion. beans.. Quickly. Add chilled butter. Bake for 8-10 mins. Chope and boil other vegetables. peas. spinach. corn flour salt to taste Method Sieve together flour and salt. or till light brown. Filling Grate tomato. 54. with light hand mix the dough into a lump.FoolzParadize. Pour and spread the filling in the shell. Bake in a pre-heated o ven for 12 mins. Heat oil in a skillet. Sprinkle chilled water over it. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Mix with fork till mixture is crumbly. Prick with a fork all over. chilled butter 1/2 tsp. Stirring occasionally. Cook for 4-5 mins. Finely chop green chillies. Sprinkle a little cornflour over the crust. Keep aside. in pre-heated oven. Chill dough for 15 mins. curry masala (or garam masala) 1 tbsp. Slice and serve warm. in a plastic bag. Cook till the water evaporates and curry is thick. ginger. Roll dough into 4" thick round. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Add all other ingredients except cream. cauliflower etc. oil 1/2 tsp. carrot.Provided by: www. potatoes. add the grated vegetables and chillies. Do not over knead. Pour cream all over. red chilli powder 1/2 tsp. Place over a greased pie plate.Org Ingredients 2 cups plain flour (maida) 100 gms.
Adjust taste and salt. Sprinkle a few drops water if too dry. Stir for 2-3 minutes.optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving.FoolzParadize. In a large mixing bowl. chillies and curry leaves. add puffed rice. In a heavy saucepan. Serve immediately. Serve hot with freshly brewed coffee.optional 1 tsp roasted peanuts -. Save some coconut and coriander leaves for garnishing. Mix very well. Spoon into individual bowls. Bhel 1 1/2 cups puffed rice 1 onion 1 tomato 1 small boiled p eeled potato 1/2 tbsp coriander leaves 1/2 cup fine sev 1/4 cup parboiled moong sprouts -. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. add seeds and then potatoes. Transfer to serving dish and garnish with coriander and coconut. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Wash poha till clean.Org 1/4 cup coriander leaves 1 stalk curryleaves chopped 1/4 tsp sugar salt to taste 5-6 green chillies 1 tsp lime juice 1 1/2 tbsp oil 2 onions chopped 1 small potato chopped 1/2 tsp each cumin & mustard seeds. Stir gently every now and then. heat oil. and break lumps with fingers. Take off fire. Stir and fry onions till tender. Add onion. Sprinkle some sev and coriander to garnish. Add poha and all other ingredients. and all ingredients except 1/4 the coriander and sev. Return to low flame till hot. Drain water sprinkle a handful of clear water and keep aside.Provided by: www. 42 . Mix well. After 15 minutes loosen the poha gently. Adjust salt and lime as per taste.
58. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste.6 hours. Place on a pre-warmed griddle (tawa). Knead slightly stiff dough cover and keep for 2 hours. Add butter curds. till a soft pliable dough is formed. Serve hot with desired vegetables. Take naan sized dough and make a ball.Org 56. 57.Provided by: www. Heat griddle (tawa) place on tawa and dry one side. oil and crumble with fingers.FoolzParadize. Break of piece. using dry dough if required. It will fall off when done. Knead dough lightly. Spicy Roti 1 1/2 cups wheat flour 1/2 cups gram flour 1 1/2 tsp chilli powder 1 tbsp oil salt to taste 43 . add milk a little at a time. Apply water on the top part with hands Invert naan and stick to griddle. Serve hot with a blob of butter on it. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Naan 3 cups self-raising flour (maida) 1 tbsp oil 2 tbsp butter 1/2 cup curds fresh salt to taste 1/2 tsp baking soda (soda . Cover with another plate and keep aside for 5 .bicarb) warm milk for kneading. When does is like course crumbs.que coalfire). Invert griddle and roast over gas flame (or if available a barb. the size of a medium potato and roll into a thick triangle. Roll to a thickish roti (4-5 mm thick). Wet upper side with water and invert. METHOD Sieve together dry ingredients into a large rimmed plate. Cover with wet muslin cloth.
Roll the bread flat with the help of a rolling pin. 2. Remove toothpicks before baking. 3. Break off bits and make small potato sized balls. Roll to 3-4 mm thickness. 5. Roast on griddle (tawa) as for phulka. 59.FoolzParadize.Mix the salt.Org 1/2 turmeric powder 2-3 pinches asafaetida 1/2 tsp each cummin / oregano seeds finely chopped coriander 1 tbsp water METHOD Knead a slightly stiff dough.Coat the roll with grated cheese by rolling in it. 6. butter softened 2 flakes garlic crushed 1/2 tsp. with help of tongs. 4. Simple Potato Cake Ingredients 3 large potatoes 44 . 9. crushed red chilli salt to taste 1 tbsp. cover with wet cloth. chilli.Brush all over with a bit of butter. 10. secure them with toothpicks before placing in the fridge. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. grated cheese Method 1.Place in the refrigerator for 30 minutes.Roll one slice tightly from end to end. Phulka also may be done similarly if puffing with cloth. adding all above ingredients. feels difficult. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. 8. Or after brown spots appear place direct on gas flame and puff. 7.Serve hot with ketchup.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.Provided by: www.Apply on all slices generously. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. garlic in the butter. Note: If you have trouble keep the rolls in place when raw.Repeat for all slices. Cover rolls with a moist cloth.
Deseed capsicum and slice into thin rounds 4.Add ginger. 10. cinnamon. on bottom of pan. add some more bread crumbs. add seeds.Pour the mixture all over evenly. 6.Org 1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1red chilli crushed 2 tsp butter 1 tbsp. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. Apply 1 tsp. Making time: 40 minutes 61. 14. 9. 13. sesame seeds. instead if roasting.The potatoes will turn out best if boiled and refrigerated overnight before using.FoolzParadize. keep stock aside. plain flour Method 1.Add vegetables except tomatoes.Sprinkle fresh ground pepper.Add salt to taste.Stir fry for 3-4 minutes.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. milk. 12. chillies.Let in the remaining butter around the edges to seep down. ginger grated 1/2 tsp. Variation: Bake the same if desired.Arrange potatoes to cover the pan. flour and chilli. 2. red chilli powder salt to taste 1 tsp. 6.Do not peel potatoes. beans.Blend together.Let other side become golden brown too.If mixture feels thin. etc. 7. 3. each cumin. Top with capsicum.Drain the boiled vegetables. cauliflower. sesame seeds 1/2 tsp. garlic crushed 3 green chillies 1 tbsp.Heat a thick nonstick pan about 5" diameter.Flip on serving plate and make sections with a knife.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. 8. peas.Meanwhile mix cheese. butter Method 1. mustard seeds 1/2 tsp. salt and simmer on low till bottom is golden brown. 5. Level to cover all the potatoes. 11. garlic and paste. 2. 45 . 15. coconut.Serve hot and crisp.Heat butter. potato. boiled (use carrot.Flip over very carefully with a wide sharp spatula. crumbs. cloves in mixie. Slice into thin rounds or grate coarsely. 4. allow to splutter.Provided by: www. 5. 3. and roast the other side.
3.Add 1/2 cup stock. 46 .Add this paste to the sauted onions.Serve hot with parathas or chappatis.6-7 tbsps Cummin seeds . 6.500 gms Onions . Fry this in oil till golden brown. Mysore Pak (South Indian Dish) Ingredients Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Procedure 1.You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency.5 medium sized Garlic . Also add the puree and the spice powders.Keep stirring till you get a thread consistency. Makes: 2 servings 62.Let boil for a minute or two. 9.150-200 gms Salt to taste Garam Masala. 4. Geera Powder.Cook the spinach in water.Grind the other onion and the garlic flakes to a fine paste. 9.tomatoes and cook till gravy is thick. Palak Paneer Ingredients Spinach . then you will able to pull it out like a thread).FoolzParadize.1 tbsp Paneer .Cut the paneer to cubes of desired size (preferably not too small). 3.Add salt. 2. 8.Cut 4 of the onions finely and saute them till transparent. 4.2-3 flakes Cooking oil . 8. 2. 7. 1 table spoon at a time.Serve hot with rice or rotis. simmer for 5 minutes. chilli powder. Making time: 20 minutes.Dissolve the sugar in the water and heat it.Drain the water and then make puree of the spinach leaves.Org 7. 63. Add some water if necessary. 5.Add this paneer to the prepared palak. Chilli Powder Method 1.Remove all the lumps in the chick-pea flour and add it to the syrup. Cover.Reduce the heat and add 2 teaspoons of ghee.Provided by: www. 5.
salt according to taste & little bit of sugar. 64.Switch off the flame add the Kofta's & Cover till Serving. 4. you will obs erve that the mixture is not able to absorb any more ghee. 8.Can add little water if the paste is too thick.Stir. the whole mixture becomes porous and starts leaving the edges of the vessel. 5. Also. Then.Allow it to cool for 10 minutes. Yield: 40 medium sized pieces. till the flour and ghee has completely blended with the syrup. 7. Cooking time: 45 minutes. 2. 10. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces.FoolzParadize.Deep fry the balls in the hot oil & keep aside 3.Take the shredded Cabbage in a bowl.Provided by: www. 9. 6.Repeat procedure 2 till you finish all of the besan. 65. Cabbage Kofta Curry Ingredients For Koftas 1/2 medium size Cabbage Shredded 2 tbsp Besan or all Purpose flour Oil for frying For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon stick small 1 clove 1 spoon jeera 1 spoon dania 2 medium sizes Tomatoes Method 1. at a time till the mixture changes color and texture. At one point.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Continue to stir and keep adding ghee 1tsp.At this point. add flour & make small round balls with the same. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Let the paste cook till the oil seperates.Org 6.Before serving garnish with fresh coriader leaves. cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray. 7. Do not remove the excess ghee.
8. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2. Then wash it thoroughly. asafotida & salt mix it thoroughly.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Then make small koftas (balls) with the mixture pressure cook for 15 min.Provided by: www.Org 1 table sp sesame seeds 1 table sp urad dhal 1 table sp channa dhal 3 red chillies 2 green chillies 1 tsp chick peas 1/4 tsp asafoetida (hing) 1/2 tsp tamarind paste a small piece of jagerry OR 1 table sp brown sugar 1/2 cup grated coconut Salt to taste 1/4 tsp turmeric powder 4-5 table sp's Oil for frying 1 tsp mustard seeds Method 1. add the ground paste to the fried pineapple and fry further 10 mins.Grind the fried ingredients with green chillies.Dry fry sesame seeds.Then add chopped chillies. 66.FoolzParadize.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. 4. urad dhal. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. chick peas. 3. 4. channa dhal. 2. keep oil in a kadai and let it heat for a minute.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. 6.Add salt according to taste 7.Serve hot with rice dishes. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). 3. tamarind paste.Remove kadai from the heat.Grind it coarsly. 48 .In the meantime. corrinder leaves. 5.Soak tur dal over night. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. chopped 3tb. 5. cumin seeds. grated coconut.Later on.
heat it and then put the stuffed brinjal.Add 2 tbsp of oil in pan and heat it. 4. Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1. 3.2 1/2 cups Cooking oil . put the mixture in the pan.Cook the rice in the quantity of water mentioned above. 7. fill the mixture in the brinjal.Take all the ingredients grind it at once in mixer. 5.3 tbsp of oil in kadai. 2. Your tikha brinjal masala is ready 68.Saute the onions till they get transparent.1 cup Water .FoolzParadize. 3.300 gms Onions . Take of the pan fromstove and let it cool. they will get mashed up and will lose their taste.Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up. add the brinjals also. 6.Pour 2 .Add the spice powders and saute the curry for 4-5 minutes. 6.Let it cook for 15-20 minutes. If u cut the brinjals too fine. Do not overcook. 4. do not add water.Fry the mixture properly. 5.Add little water to the brinjal. Salt to taste Rice .Take the brinjal slit it in 4. 2.Garnish with finely chopped coriander leaves.Org 67.2 tbsps Finely chopped coriander leaves Method 1. Put small piece of jaggery to taste if required.Provided by: www. cook it.Serve hot.Cut the brinjal & onions to not very fine pieces. Then. Chilli powder. 7.2-3 medium sized Coriander powder. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . 49 .
(you can use either breads crumbs) Method 1. Bread Besan Bajji Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste.Wash & Pressure-cook with little bit of water. 70. 2. 4.Finely cut all the above said vegetables. Method 1. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them.Make the paste of channa dal by adding some water and mix salt.If you prefer onions you can put 1/2 onion cut into small pieces.Smash them & keep it aside (if there is any excess waterin the cooked 50 . turmeric powder & salt.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Org 69. 3.FoolzParadize. corriander powder and some corriander leaves for taste.Serve them with some hot sauce or ketchep. chilli. Vegetable Cutlet Ingredients 1 medium size carrot 1 medium size potato 1 medium size beet root (optional) 4-5 Beans Peas (optional) To Grind garlic 1 small piece Fennel seeds 2-3 Green chili 2-3 Coriander leaves little bit One medium sizes onion finely cut & keep. 3. Oil for frying. 2.Provided by: www.
Put into a air sealed container and put in the freezer for 4 hours. 7. Mix all the ingredients together except ghee.Fry onions till it turns into brown & add the grounded paste. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. Banana & Carrot Halwa (ABC Halwa) Ingredients 1 cup chopped apple (without skin) 1 cup chopped banana 1 cup grated carrot 1 cup milk or 1/2 cup milk powder 1 cup coconut 3/4 cup ghee 2 cups sugar Method Grind carrot & milk. Remove from the stove top & decorate with nuts of your choice. Note: It will taste authentic with falooda.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. 72. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. 4.Take a pot and mix evaporated milk. 6. 51 . Apple. 8. Just fry for few seconds. Then add ghee. 5.Now mix pis ta and saforn in it 3.Org vegetables just drain).Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry. Wait to cool. Chilly chutney 71. cardamom powder.FoolzParadize.Then add the smashed vegetables & fry till it gets thickened. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.Heat one tablespoon of oil.Provided by: www.
FoolzParadize.remaining curry leaves. split bengal gram.3 cups Tamarind Extract -. Stir well. Keep it aside. Remove from heat and in a wide.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.0.0. When the bengal gram turns light brown.0. large bowl spread out the rice. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.2 tbsp.1 tbsp. red chile. Remove from heat.4 Black Pepper Corns -. Dried Red Chile -.1 bunch Curry Leaves -.5 cup Mustard Seeds -.8 Turmeric Powder -. Peanuts -. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yoghurt. Add turmeric. Salt to taste In a large bowl. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Oil -.5 tsp. asafoetida.5 Green Chile -.0. 52 . To this add black mustard seeds.5 tsp.20 Sesame Seeds -. add water and rice and cook until well done. Meanwhile in a skillet. (powdered) Asafoetida -. Split Bengal Gram -.0.5 cup Water -. pepper corns and peanuts. sliced green chiles and tamarind extract.5 tsp.5 tbsp.5 cups Coriander Leaves -. heat remaining oil on low heat. Note: You can adjust the amount of tamarind extract according to your taste.Provided by: www. add coriander leaves.
10 Coriander Leaves -. Split Black Gram -. coriander leaves.4 tsp. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Cauliflower.1 cup Chopped French Beans. Asafoetida -. 53 . Potato -.1/8 tsp. turmeric. (If there is any water left in the pot. Turmeric -.2 cups Grated Fresh Coconut -. as yogurt tends to stick to the bottom of the pot). a cup of water until well mixed. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.1 tsp.1/8 tsp.FoolzParadize. sugar.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender.1 tsp. Mustard -. Remove from heat and keep aside. Cooking oil -. salt.1/8 tsp. (Remember to stir frequently.1 cup Curry Leaves -.1/2 cup Dried Red Chilies -. blend yogurt.4 (medium sized) Plain Yoghurt -. Cumin -. cumin. grated coconut.3 cups (mixed together) Green Chilies -. Drumstick*.2 Sugar -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.Provided by: www. Keep aside. In a blender. do not discard it). Bell Pepper.Org 73.
1/2 cup (may substitute des. add asafoetida. puri.1 teaspoon chili powder .Mix this paste with tamarind juice. Immediately add the vegetables and sauce from the pot. however. black gram and curry leaves. Side dish .1/2 teaspoon mustard seeds . Milagu Kuzhambu coriander seeds . When the mustard seeds pop.2 spoons whole black peppers . you can add some other vegetable. coconut) coconut for garnish .1 tablespoon black pepper .This can be mixed with rice and served along with paruppu thogaiyal. Eggplant. add water and heat until the raw smell is gone. Goes well with plain white rice.Provided by: www. Cook for a minute or two. pita.FoolzParadize. 74.Org In a wide skillet heat oil on medium. is not advised because it becomes bitter when boiled in water.2 spoons(fry first) toor dal . or as a side dish to curd rice. paratha. 75.1 gram dal .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. Remove from heat.1 teaspoon cumin seeds . Paruppu Thogaiyal toor dal . grated . Then add mustard seeds. *If drumstick is not available.1 whole red peppers .cubed turmeric powder .2 spoons whole red peppers .1/4 teaspoon urad dal .1 teaspoon 54 .1/4 teaspoon coconut. When oil is hot add dry red peppers and fry for one minute.a few salt to taste oil . add salt and grated coconut and grind. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . 76.1/4 teaspoon curry leaves .asafoetida Fry the above ingredients in alittle ghee.
Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut Allow the mixture to ferment for about 6 hours. Vegetables .Add curry leaves.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. 78. Mix your ground rice.Add cooked vegetables. coriander seeds. Vella Appam (PK John) 2 cups of white rice Half a coconut 1 table spoon of yeast Sugar Salt 2 table spoon of partially ground. drumstick. Add the urad dal and the coconut reserved for garnish and stir till browned.each 1 teaspoon 1 whole red pepper. green peas Cut the vegetables into long pieces and steam in pressure cooker.Provided by: www. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing. Pour 3 spoons of oil 55 . Poricha Koottu toor dal.Plantain. Add this mixture to the erisherry and mix in the curry leaves. Let it simmer.You can add a little coconut milk to adjust the consistency. Mix separately 1 teaspoonful of yeast . beans. brinjal.1/4 spoon Slightly roast the above without oil and grind into fine powder. Meanwhile. grated coconut (fry last) Fry the above ingredients in little ghee. urud dal. potatoes. carrots.each 1 spoon asafoetida .. 79.Add this to thick curd.(This will be called KURUKKU). cumin seeds . sesame seeds . fenugreek seeds. whole black peppers. Use a cast iron pan and use the same technique that one uses for pancakes.Add the ground mixture to this and heat for a little while to mix uniformly. Grind the coconut well with cumin and add to the cooked plantains. grind and keep it aside.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.Add splattered mustard seeds. mix well and heat for sometime. cooked rice Soak the washed rice for 3 to 4 hours. Aviyal Vegetables .Snake gourd.Wash and drain. Drain and cook the plantains with the remaining turmeric and salt. 80. add moong dal and steam it in pressure cooker. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. cabbage. beetroot Cut any of the vegetables into small pieces. 77. Grind grated coconut and green hot chillies and salt.FoolzParadize.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. Grind the coconut to a milky emulsion. add curry leaves and 1/2 spoon coconut oil.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. When cooked. heat the oil and pop the mustard seeds. Add sugar and salt as your taste dictates.
Add salt. curry leaves and mix well. Next day add 1/4 cup of sesame oil and leave it aside.(Preseve the juice while cutting). 7-cup sweet Milk .6 Cut into medium pieces.2 tamarind .Take oil and add mustard seeds. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. and cumun seeds.1 cup Sugar .Take some ghee in a fry pan and add whole black peppers.Add the other ingredients and grind it in the blender into 56 .1/2 spoon and mix well.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. 81. Lime pickle Fresh lime(large size.Add this to cooked dal-rice. ripe) .a pinch Salt .Add salt.red chilli powder . thin skin.1 cup gram flour .Org in a fry pan and add some gram dal and whole red peppers and fry slightly.1/2 cup green chillies . VenPongal Mix rice and moong dal in the ratio 1:1. asafoetida .Cut green chillies and ginger into fine pieces.Store in refrigerator.3 cups Grated coconut .Cut the tomato into medium sized pieces.Add 3 times water and steam until it is overcooked. 83. 84.1 cup Mix well and heat in a fry pan until it becomes soft.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. 82.1 large Grated coconut .to taste Wash fresh coriander leaves and pick the leaves from the stem.4 spoons.Add this to the poickle and mix.Add salt and heat with constant stirring until the mixture becomes thick. add fenugreek seed powder an asafoetida. Next day.Store in refrigerator.1 cup Tomato . Add tamarind juice to this and bring it to boil.When it splatters.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Add some ghee while serving.FoolzParadize.1 cup Ghee . 85.Provided by: www. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.4 spoons. Ginger Pickle Grate ginger finely. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .
1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.Add the ground paste and fry till the raw smell dissappears.Provided by: www.Deep fry the balls until they turn golden brown.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.1/2 coriander seeds . garam masala powder and ground cinnamon(a pinch).Add fresh coriander leaves. coconut pieces.Grind into a thick paste. Add grated onions. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Carrots. black whole peppers.1 whole red peppers . Heat 3 spoons oil in a fry pan.Org a thick paste.green peas.Drop this carefuly into boiling oil and fry till it turns golden brown.1 Toor Dal .Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. add urud dal. boondi. 57 . and asafoetida.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. 87.Beans.1 toor dal or Pottu kadalai .FoolzParadize. 86. 88. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. Take some rice flour and add water to make it into a slightly watery juice. Vegetable Cutlet Vegetables-Potato.When it splatters. salt.Knead the mixture tightly. red chilli powder.Splatter with mustard and asafoetida. Rasam Powder Whole black peppers . Curd Vadai Grind some grated coconut and green chillies into a thick paste.Add thnis to thick curd and keep it aside. Side dish : Tomato ketchup 89. add mustard seeds. add salt and asafoetida and grind into a very fine powder. Paruppu podi gram dal .5 Roast the above without oil. Add salt.1/2 Cumin seeds .
Add carrots.Org 90. Next fry it in hot oil.1/4 kg Coriander seeds . add lemon juice and let cool. make small balls out of the filling and roll them in the batter. the baking powder and mix thoroughly After the batter is prepared. 3 Tbsp of oil. Add potato (now mashed) and fry for 5 minutes. You will get about 20-30 small bondas.200 g whole black peppers .Provided by: www. 3/4 cup water.1/4 kg Toor Dal . and onion.25 g asafoetida . 92. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . Heat oil (about 5 Tbsp) and add mustard seeds. 1/2 tsp salt. Remove from heat. peas. The batter is prepared as follows: ---------------------------------Combine gram flour. Bonda with mashed potato Ingredients: -----------1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------The filling is prepared as follows: ----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger. Sambar powder Whole red peppers . Add chopped ingredients and fry until onions are brown. 91. coriander leaves.a pinch Dry the above ingredients and grind into a nice powder.200 g Gram dal . chilies.FoolzParadize. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.
Add vegetables and fry for about 3 minutes. Let the vegetables + turmeric powder cook.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Squeeze out water from the vada and add yogurt. 93. khus-khus. Add Water (about a cup or two). Add spice according to taste. Drop in water. Serve. Add salt and start heating oil. (Note: Cook on low heat. salt and wait until cooked. Beat yogurt with milk. Let it soak till ready to serve. Fry until golden brown.) 94. 59 . Add garlic + ginger paste and fry for a minute or so. wash and soak in water for 4 hours. More Kozhambhu Ingredients Yogurt 32 oz. Add onions and green chilies and fry till onions turn brown.FoolzParadize. VEGETABLE Kurma Ingredients: -----------2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 tsp Coriander powder 1 1/4 tsp Salt one pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves 2 Cardamom 2 tblsp Coconut powder 1 tsp Khus-Khus (poppy seeds) 1/4 tsp (3 cloves) Garlic 1/4 tsp powder (or 1/2" fresh) Ginger Method: ------Put a reasonable sized vessel on the range and heat oil. If you are using canned or frozen vegetables skip the above step. Add coconut paste. cloves and cardamom and fry for 2-3 minutes.Provided by: www. Drop spoonfuls of batter in the hot oil using a large tablespoon. Add cinnamon. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.
96. Add turmeric and bring to a boil. Thicken the Half and Half by simmering over low heat for a long time.Org Coriander seeds 2 tsp. This is best done in a microwave. Heat oil. Salt 2 tsp. Heat oil and mustard seeds and add to the mixture. turmeric. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Add chili powder.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Preparation Cut lemons into small pieces and remove the seeds. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Rice or rice powder 1 tsp. The cheese should have hard. Mustard 1 tsp. Oil 5 tbsp. and asafoetida. if a 60 . Cumin seeds.FoolzParadize. Methi 1 tsp. Mix thoroughly. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp.) Preparation Mix 1. mustard seeds. Red Chili powder 1 tsp. Chana Daal. Half and Half 2 qts. Chili powder 5 tsp.ened and turned a pale brown. Red Chili in a little oil. Cumin seeds 2 tsp. Stir in rice powder. Add salt and keep for about 12 hours. Turmeric pinch Hing 1 tsp. Grind the mixture with the coconut and add to the beaten yogurt.Provided by: www. and heat on low until consistent texture is achieved. 95. Spread this mixture over the lemons. Chana Daal 1 tsp. Coconut (grated) 2 tsp. and methi. Rose Water To taste (opt. Ras Malai Ingredients Ricotta Cheese 2 lb.
cut it into 1 inch squares and add to the hot thickened half and half. cardamon pods. add tamarind extract carefully. when popping add curry leaves. 98. diced 6 hot green chilles. do it over low heat and stir frequently. After the cheese has been baked.Org microwave is not available. soaked one large onion. chopped (if using little ones in a bag. add mustard seeds. Thicken until the volume drops to around half of the origi. slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Preparation Chop the eggplant into very tiny pieces. asafoetida and curry leaves. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. season with mustard seeds first. When you have a about a small bowl full. 61 . When they start to pop throw in red chillies. about five) 2 ripe tomatoes.FoolzParadize. Add the remaining 0. Add this at the end to the pulikacchal Mix well so there are no lumps. Heat for a few minutes. Throw in the ginger. Heat oil. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil. 97. Pulikacchal Ingredients Soaked tamarind about the size of a large lemon 1 1/2 tbspn jaggery 2 tbspns sesame seeds roasted dry 6-8 green chillies. Warm oil. bay leaf.Provided by: www. You can add a little fresh water each time to extract the pulp. Cool for a few hours in the fridge. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. chana dal. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. salt to taste and jaggery.5 cup sugar. chillies. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.nal volume. a pinch turmeric. When dal turns red. add the green chillies and fry. set aside.
in which case you should not cook until mashed. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Throw into blender with coconut. a little turmeric. 99. Throw in the turmeric. thin it out somewhat and have it as katirikka sambar. Now add the coconut paste and its water. coriander seeds. Add a little water if blade gets stuck. Pitlai Ingredients 2 med bitter gourds ("karela") 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar 62 . Variations: You can throw in a handful of chick peas from a can into this. chana dal and asafoetida. Remove from heat. add 3 tbsp water and grind slowly into paste. dark red remove fromheat and let cool.onion gotsu. Set on stove. If using tamarind paste add a cup and half of water. Mash cooked dal with a spoon until blended and add to cooked eggplant. Season with spluttering mustard seeds and curry leaves. Remove from jar and wash it out with water and save this. Remove a trifle before it gets fully done. Katirikka Rasavangi Ingredients One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation Cube eggplant. Add more chillies if necessary. you can make the cooked dal with half toor and half chana dal. salt and let cook until eggplant is done but has not lost its shape. Keep on low heat till it starts to simmer a little. 100. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. salt and garlic. In about a cup of water dissolve the tamcon paste. In a pan with very little oil roast red chillies. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Add toma toes and eggplant and fry for another five minutes. add eggplant to tamarind water. or pour equal quantity of extract from fresh pulp. Take off heat. Alternately.FoolzParadize.Provided by: www.Org onions and fry till onions become transcluscent.
cracked pepper. When done remove from heat. In a little oil. Take off stove. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. Add a little tomato paste if handy for color.Org turmeric. urad dal. Cook with water well above level of veggies. curry leaves.Provided by: www. 63 . saute cut bitter gourd and green chillies. turmeric and salt. curry leaves and fry remaining grated coconut until a reddish brown. Add 2 cups water. tamarind. 1 red chilli. Takes about 25 mins or so. 101. stir a min or two and then grind in a blender. salt to taste. Add the ginger. Mix well and reheat a till it begins to simmer. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. Add chickpeas and jaggery/sugar. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Preparation Wash rice and roasted dal.solid. curry leaves. salt to taste. urad dal. Pour seasoning on top. turmeric. In a separate pan season with mustard. remove carefully and set aside. urad dal. salt turmeric and pepper added on low heat until plantanos get really done. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the dal. Add coconut. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. mustard. Add water to one inch above level of rice. Blend in cocunut paste into the bitter gourd-tamarind mixture. Add a little more water if not semi. Add turmeric and let it simmer. Mix well. red chillies and peppercorns until well roasted. While bitter gourd are cooking. Pour this onto the plaintainos and ericheri is ready. Grind half the fresh coconut and add to cooked plaintanos. salt to taste mustard seeds. Warm ghee and roast cashews until a golden. Let simmer until bitter gourd are tender. 102.FoolzParadize. in another pan sprinkle a little oil and fry coriander seeds. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Throw in cumin seeds.
Then grind cloves. 104. Dip in syrup by pushing it deep down. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. Can place a walnut or pecan in the center immediately after dipping. 1 cup water Preparation Make one thread consistency syrup with sugar and water. In oil sprinkle heeng and add red chilies and then green chilies. Roll it into balls and flatten slightly.FoolzParadize.Org 103. Add fennel seeds and ginger and fry. 64 . peppercorns and cardamom seeds and set aside. Badusha Ingredients 2 cups bisquick. Grind coriander seeds and cumin seeds and set aside. then add the other things. Fry everything in oil and then add water and potatoes till tender. Score a circle on the patty with a knife or small cap. Add spinach and cook covered. sour cream. 105. Make a dough with bisquick and sour cream. Deep fry in crisco or oil on low fire till a med brown. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. remove and set aside. 2 cups sugar.Provided by: www.
In oil fry onions. chopped 1 tsp coconut(optional). sliced 4-5 green chillies. Blend this into a smooth paste. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. de-seeded 1 small onion. Fry for a minute and then add the tomatoes.Provided by: www. Add the blended paste. Fry till the tomatoes turn soft. Goes very well with plain rice or chapati. garam masala. Now add the spices(red chilli. Heat the rest of the oil and add the chopped garlic and onion. turmeric. chopped 3-4 cloves garlic. Set aside. shredded 65 . Tomato Chutney Ingredients 2 medium tomatoes. along with the tamarind and the coconut.Org 106. salt and hing and heat through. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. turmeric and dhania) and fry for half a minute. 108. crushed 1 small piece ginger.cover and cook. add ginger and garlic. Then add peppers . Add coriander powder. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . 107. Fry till the onion turns translucent and the garlic browns. minced finely 2 clovettes of garlic. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Mint Chutney Ingredients 1 bunch mint leaves.FoolzParadize. washed and chopped 1 small onion. chili powder and then add tomatoes.
Blend to a smooth paste using a little water. 111. Goes well with dosas. Fry till done. methi and red chillies.FoolzParadize. Add salt to taste. idli and plain rice. Can be refrigerated for about 1-2 days. curry leaves. Add this to the coconut and tomato and blend into a smooth paste. one by one. Coconut Chutney Ingredients 2 cups of fresh coconut. 110. roasted A small piece ginger 2-3 garlic flakes 1 small onion Juice of 1/2 a lemon Salt to taste Method Blend all the above to a smooth paste adding a little water. hing.Provided by: www. shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste Method Heat some oil and add the dhals. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Moolangi Chutney 66 . 109.Org 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Method Fry all these in a little oil.
Org Ingredients 1 1/2 cups of grated white radish 5-6 tbsp scraped fresh coconut 3 green chillies 1 tsp dalia (Hurugadle) 5-6 garlic flakes. When they crackle add crushed curry leaves and hing. crushed 3-4 peppercorns 1 small piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Method Blend together the coconut. Add the red chilli powder and fry. Heat 4 tsp oil and add the mustard seeds. Pinapple Gojju Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil. Now add the ground paste and a little water. When it's almost smooth in texture. 67 . green chillies and the ginger. tamarind.Provided by: www. peppercorns. Now add the fruit pieces and fry for 5 minutes. Run the blender for about 3-4 secs. add the garlic. 112.Set aside. Remove from the blender and season with mustard seeds and curry leaves. Open a small can of cubed pineapple and drain the juice from the fruit. drain and blend into a smooth paste. salt to taste and the grated radish. Immediately add turmeric and fry for half a minute. The radish and garlic should be about a qarter mashed up. dalia.FoolzParadize.
jaggery and tamarind. Drain and set aside. Heat about 3 tsp oil and add the mustard and curry leaves. Mix well and serve like a chutney with plain rice/dosa/chapati. Smear salt on them and place a heavy weight on them. Fry till done. roasted and powdered 2 tsps white sesame seeds. Fry in 3 tsp oil till well browned. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Cook till the gavy thickens and you get a gojju consistency. Cut lengthwise and remove the seeds. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. Add salt to taste and enough water to cover the vegetable. 114. Bhindi Gojju Ingredients 1 lb bhendi (okra). cut into thin rounds. Add the fenugreek and sesame powders and mix well.Provided by: www.FoolzParadize. Now add all the raw dry powders and fry for 2 minutes. Add the fried gourd. add the minced onion and garlic. When the mustard crackles.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Bring to a boil and reduce heat. Set aside for 1/2 hr. Now add the shrdded coconut and keep frying for 2 more minutes. 115. Remove from heat and add the hing. This method is used to reduce the bitterness of the vegetable. Cut them into large half-rounds. minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 .
roasted 1/2 tsp coriander seeds. Drain. Hot Mango Chutney Ingredients 3 large sweet mangoes. Take it from the fire. green chilles. Heat 2 tsp oil and add the mustard seeds. Eat with plain rice and dal. Add the buttermilk and salt to taste(remember that the okra is already salted).Org A small piece of ginger. ginger. Sweet Mango Chutney Ingredients 3 large mangoes. This chutney keeps well for over a week when properly stored in the fridge. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates.Provided by: www. pitted 1 tsp cumin seeds. Add some water if the gojju is too thick. curry leaves and the hing. to a smooth paste. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. crushed finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Method Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. 117. slightly ripened 1 tsp lemon rind. 116. Blend together the rest of the ingredients with the mango without adding any water. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Fry till the mustard starts crackling. Adjust salt if needed. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Remove from blender and store in an airtight container. mash well and set aside to cool.FoolzParadize.Mix well. Add the fried bhendi and stir for 2 minutes.
mash well and set aside. Heat the remaining oil and add the hing and mustard. roasted finely 1 tsp mustard seeds. Puli Inji Ingredients 2" piece of ginger 2 large balls of tamarind 12 cloves of garlic 3 red chillies 3 green chillies 1/2 tsp methi (fenugreek) seeds. Put in the chopped ingredients. Bring to a boil and boil till the juice is thick. 70 . Remove from heat and let it cool to room temperature. Bring to a boil on a low flame. In a pan. Add the mango. But if you are of the impatient kind. 118. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. lime rinds and lime juice. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. go ahead and use the coffee grinder but make sure that the powder is a little coarse. for seasoning 1 tsp cumin seeds A small piece of jaggery Salt to taste Method Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. Bottle when cool.FoolzParadize. Put in the chopped ingredients and continue boiling. green chillies and remaining garlic. This is how powders are traditionally made. powdered masala.Provided by: www. salt to taste. it should keep well for more than a week. saunf. Chop the ginger. Drain. salt to taste and tamarind juice. When the mustard crackles. since no water is used in making this dish. cumin and coriander seeds and crush coarsely using a mortar and pestle. Store it in airtight containers in the fridge. If boiled and cooled well.Org 1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Method Peel the mango and cut it into small chunks. Set aside. When the mustard crackles. Soak the tamarind in some hot water and extract the juice. add the ginger and green chillies and fry for about 1-2 minutes. jaggery. add the ground masala and fry till the masala turns color. Roast the methi. Store in an airtight container.
salt. ordinary onions) 1 1/2 teaspoon of garlic. Gobi Manchurian Ingredients 1 small Cauliflower. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . dissolved in water 1 tablespoon chapati atta(wheat flour) 1/2 cup rice flour 1/2 tsp baking powder 1/2 cup of cornflour Juice of 1/2 lemon Salt to taste Oil for deep frying the cauliflower 2 tablespoon oil for sauce Method In a large bowl. green chillies and salt. 120. Season with mustard and curry leaves. chopped finely A pinch of saffron (or red coloring). Make the dressing by combining the green chillies.Org Should keep for about a week.combine the chapati atta . minced A pinch of hing (asoefetida) dissolved in 2-3 tsp water 4 tsps salad oil 1/2 tsp red chilli powder Salt to taste For seasoning: 1/2 tsp mustard seeds 1 sprig curry leaves 1-2 tsp oil for seasoning Method Grate the mango and set aside. 119. fresh 8 gren chillies. cut into flowerets 2 tbsp garlic paste 2 tbsp ginger paste 2 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp green chilli paste 1/2 bunch coriander leaves. you can substitute with white.Provided by: www. Crush together the coconut. Mix the dressing with the grated mango. chopped finely (If you cannot find green onions.FoolzParadize. salad oil and coconut. 71 . red chilli powder. dissolved in milk 2-3 green onions (scallions). Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. rice flour.
. soy sauce.sliced fine. to make a smooth paste. carrots and green peas.. garlic. Add the soy souce and stir for a minute. 1 inch piece ginger. 1 cup of cauliflower flowerets. coconut. When onions are browned properly. add the chopped onions and fry only till they start becoming translucent. Some mixed frozen vegetables like beans. 121. a few cardommom seeds. till you get the consistency of thin batter. Keep aside. add the chopped corainder leaves and stir for 20 seconds. The mixture will start to thicken. cinnamon and cardommom. A few sticks of cinammon.baking powder. Also add the cloves. If you desire. Mix well with water. In a open pan. 1 tsp chilli powder. Bring down the heat and then add the cornflour-water paste and the red coloring. turmeric powder and 1 tablespoon green chilli paste. you can add the cauliflower when the mixture is in the pan itself in the last stage. 1/2 an onion. 3-4 green chillies. drain and set aside.. salt to taste. 1 1/2 tsp red chilli powder.. add the red chilli powder 72 .. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion.keep on stirring on low heat and when the mixture turns thick enough. 2 tsp of coconut. shredded 3 medium onions.Org 1/2 cup cornflour.FoolzParadize. 2 flakes garlic. chopped.. The leaves should not lose thier color.Provided by: www. a few cloves. add some oil and when it smokes add the remaining garlic and ginger paste. 1 tablespoon garlic/ginger paste. Ghee or melted butter for frying. Vegetable Pulao Ingredients 3 cups of rice... boiled A bunch of coriander leaves. But this will turn the cauliflower soggy. ginger and coriander in the blender. Take this mixture from the heat and pour it onto the fried caulilower. salt. The minute it starts turning brown..soft or crispy.. Now add the chopped garlic and green chilli paste and fry for a minute. Dip the cauliflower flowerets in this batter and deep fry in oil. Fry the onions in a the ghee or melted butter. It all depends on how you like to eat the Cauliflower manchurian.
Cook on low heat till the peas are cooked. chopped finely 1 tablespoon cashewnuts. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes. crushed finely 1-2 cloves 1 small piece cinnamon. salt to taste and the blended masala. cinammon. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . add all the boiled rice. transfer the vegeables to a big mixing dish. When it browns. cut into large pieces 1 1/2 cup raw rice. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. jeera. Fry till the onions turn transparent.FoolzParadize. When the vegetables are done. Now add all the vegetables. Serve with Raita. add the cardamoms. Eat when hot with a vegetable or meat side dish. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. Mix in the cooked rice and heat through. Now add the peas. cashewnuts and the coriander leaves and mix well. but do not add excess water as it will ruin the pulao. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas.including the cauliflower and sprinkle some water on it. 123. cloves and onions. 122. Keep sprinkling water periodically to speeden up the process.It is heated again to let the salt spread across the dish. crushed finely 1 small piece of ginger.Org and fry for 30-45 seconds. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 .Provided by: www.
FoolzParadize. turmeric. Add salt to taste. Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. Serve hot. Now add the buttermilk and mix well. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Store in a airtight container. cumin. green chillies. add the brinjal pieces and fry till the brinjal is done. 124. Add the powdered masala and mix. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Bring to a boil and remove. urad dal and channa dal.Provided by: www.cloves. red chilli. Heat the ghee in a pan and add the mustard seeds.Org Salt to taste 1 tsp urad dal 1" cinammon 1 1/2 tsp coriander seeds 1/2 tsp cumin seeds 2 green chillies 1 tsp channa dal 1/2 tsp mustard seeds 1 tsp oil for frying the masala 1/2 cup sour buttermilk or 2 tsp lemon juice Method Fry in the 1 tsp oil 4 out of 5 red chillies. When the seasoning is almost done. Powder them using a coffee grinder and set aside. coriander and peppercorns. Mix this with the cooked rice and heat through. cinammon.
Heat the ghee and add the mustard. When the seasoning is ready. 75 . Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts.FoolzParadize. Heat some oil and add the remaining musatard seeds. pepper. curry leaves. chopped 1 sprig curry leaves 1 tsp channa dal 1 tsp urad dal Salt to taste Method Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done. Roast the coriander. Mix in the bisi bhele huli anna powder. green chillies. cumin. urad dal. 2 tsp sesame seeds. cashewnuts. Add the tamarind juice to the above rice/dal/vegetables and mix well. green beans. 6 red chillies. 1/2 tsp channa dal.add it to the rice mixture and add salt to taste. 1 sprig curry leaves. Powder to a fine powder using a coffee grinder and set aside.Org 1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. red chillies. Set aside. 1 tsp mustard. asoefetida. 126. shelled and skinned 2 tsp mustard seeds 12 red chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal( bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 small piece jaggery or 1 tsp sugar 2 tsp cumin seeds Method Roast the coconut and set aside.Provided by: www. Set aside. potatoes. peanuts. channa dal.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic.etc) 4 green chillies. Mix in the coconut gratings and powder once again. urad dal and channa dal. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts.
Fry till the mustard crackles. The liquid will start boiling. Add salt to taste. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Puliyogare Ingredients 2 cups cooked white rice 2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section) Salt to taste Tamarind juice for taste Method Mix the cooked rice with the Puliyogare mix. 128.Provided by: www. chopped finely 2 medium sized onions.FoolzParadize. red chillies dals and curry leaves. Add the cabbage.Org sesame seeds and curry leaves. Cabbage Upkari Ingredients 1 small cabbage. Heat through and cool. chopped finely 1 tsp urad dal 1 tsp channa dal 5-6 dry red chillies 1 tsp mustard seeds 1 sprig curry leaves 2 tablespoon coconut. Mix well. This will keep well for a month in a airtight container if refrigerated. Now add the powdered masala and simmer till you get a sticky masala. Mix this with plain cooked rice to get puliyogare or tamarind rice. 127. You can add extra tamarind juice and mix if you need the dish to be more sour. Heat through and serve hot with rice and dal. Add salt to taste. When the seeds start crackling. 76 . Add the shredded coconut and the hing and mix well. Now add the onions and fry till the onions turn translucent and start turning brown. add the tamarind juice and salt/jaggery. Heat through and serve. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard.
poppy seeds. Garnish with the chopped coriander leaves. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Grind the coconut. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Peel them and prick the potatoes with a fork. Add the yoghurt .cumin powder and dhania powder and stir for 5 mins. Now add the garam masala powder and mix well. 130. Fry till the oil seperates. Add chilli powder. cardamon. Drain and set aside. ginger and green chillies to a paste. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Avial Ingredients 2 cups of cubed and boiled vegetables like: beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: 2 tsp cumin seeds 2 tablespoons of coconut. salt and the fried potatoes. Eat with chapathi/nan.Org 129. Fry the potatoes in hot oil till they turn slightly brown. Add the paste to the onions. Heat oil in a shallow pan and fry the onions to light brown.Provided by: www.FoolzParadize.
Stuff each bhendi with this masala and keep the remaining aside. add the cumin seeds and when they splutter add the sliced onions. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. sliced finely 1/2 tsp cumin seeds 3 tbsp cooking oil 1 tsp lemon juice For stuffing: 1 1/2 tsp red chili pwd 1 tsp amchoor 1 tsp cumin seeds 1/2 tsp saunf(fennel) 2 tsp dhania pwd 1 tsp garam masala 1/4 tsp turmeric Salt to taste Method Make one slit on each bhendi and set side. Heat the remaining oil.Provided by: www. washed 1 large onion . 132. Bharva Bhindi Ingredients 1 lb Bhendi. curry leaves. chopped and roasted 78 . Heat hot with plain rice. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Serve hot with chapati/rice and dal. When the onions start browning.FoolzParadize. Now add the chopped coriander leaves.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.Mix well. Season with mustard.Add the boiled vegetables. 131. chopped finely Method Add the salt. take off the stovetop and sprinkle the lemon juice. turmeric and the coconut paste to the buttermilk. Keep turning occassionally. add the remaining masala and the bhendi pieces. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . Heat on a low flame till the buttermilk mixture reaches a thick texture. cumin and red chillies in hot oil. hing . Not more than a minute. When the bhendi is done.Keep stirring continously.
chopped finely 4 green chillies. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ).FoolzParadize. 133. Fry till the onions turns translucent. Add some water. Heat oil in a heavy or non-stick pan. chopped and roasted salt to taste 2-3 tbsp. Any mixture which is remaining can be now added to cover the vegetable. roasted 1 tsp cloves.Provided by: www. Mix all the roasted masala in the blender with some curd to make a smooth filling. Take it out of the oven and peel it. grated fresh coconut. roasted groundnuts powdered coarsely 3 tbsp. slide in the brinjals slowly. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. roasted and powdered 1 small bunch coriander leaves. Simmer till the vegetable is tender and done. Make 2 slits to form a cross. Add the chopped coriander leaves and some water to get 79 . Stuff some of this mixture into each slit of the brinjals. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. roasted 2 tsp red chilli powder. chopped finely 1 cup cooked green peas 1 1/2 tsp dhania-jeera ( cumin -corainder) powder 1 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp amchoor(mango powder) Salt to taste 1 tsp sugar 3 tbsp cooking oil Method Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. add the mustard. Mash the baigan and add the salt to it. Now add all the spices and the sugar and fry for a minute. Rub them with some curd and salt and set aside. cumin seeds wait to splutter. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. This will take around 30-45 minutes at 400 deg F. Now add the peas and fry for a couple of minutes. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. Add the baigan and mix well.Org 3 tbsp. Heat the remaining oil and add the chopped onion.
Serve when hot with plain rice/paratha. Mix in some water if necessary.chopped 3 flakes garlic.FoolzParadize. Blend together the onions. Deep fry each kofta till golden brown. potatoes 2 heaped tablespoons each of crumbled paneer. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions.pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts Method Boil the potatoes till tender. Peel. Seal the edges and shape into stuffed rounds. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Mix all the other ingredients for the kofta into a paste.crushed 1 inch ginger.Mix well. The gravy will begin to thicken. Keep aside. You can also add some malai to thicken it some more. Heat through. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. ginger. Drain and keep aside. mash and add salt to taste. Add the sugar and the ground peanuts. 80 . 134.crushed 3 large tomatoes.Org a thick consistency. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Add the pureed tomatoes and the masala powders.Provided by: www.
Heat through and serve. Insert the balls one by one in the syrup and warm them up. 135. They should become spongy. Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese. add the vinegar and wait for the milk to curdle completely.Org When the g ravy comes to a boil. 136. Cut into cubes and deep fry in hot oil. add the koftas. Bring the water and sugar to a boil to yield sugar syrup. Drain and store in the frezer. When all the water is drained from the paneer. Pour it onto a cotton/muslin cloth and tie it with a tight knot.The syrup should not be too thick. Take it off the fire and let it sit for 10 minutes. In the meantime. mix the paneer and sugar and shape it into flat balls.shape it into a large rectangular block.transfer it into another piece of paper/cloth. boil the half and half with the rose water.Provided by: www. wrap it properly and refrigerate it overnight. Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture. The koftas should be put in just before eating the dish or else they will turn soggy.FoolzParadize. shape into small flat balls. If you are using paneer. When cool. mix together the confectioner's sugar and cheese. Take it out and let it cool. When it's boiling. 81 . Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan.
138. to 1/8" thickness. Let it stay immersed for about 1 hr. Roll lightly with a rolling pin. You can either chill it or serve it at room temperature. Add the cooked balls to the half and half. Shape into laddoos(small round balls). ghee 1/2 tsp. Cool. cut into diamond shaped burfis. Set aside till the mixture has slightly cooled down. Cook on slow to medium heat. Apply the silver foil. Add the cardamom and nuts to the half and half. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Roll each laddoo in a little dessicated coconut. 137. Mix well.FoolzParadize.Provided by: www. Use as little water as possible when blending. Store in airtight jars. Add the sugar and stir on a low flame for about 4 minutes.Org Set aside. Coconut Laddoo Ingredients 1 can condensed milk 2 cups of dessicated coconut 1 tablespoon sugar Method Mix the condensed milk and the coconut in a bowl. In a heavy saucepan put sugar and paste. 139. Cook stirring continuously till a soft lump is formed. Sweet Pongal Ingredients 1 cup raw rice 1/2 cup green gram dhal 1 cup milk 2 1/2 cups water 3 cups jaggery powdered 4 tbsp ghee 82 . Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface.
Add the powdered cardamoms. Put the syrup once more on the heat and stir till it becomes slightly sticky. Heat the 4 tbsp ghee. Roast the rava in the 2 tbsp ghee till light golden in colour. Mix well. Serve hot. The laddus can be stored in an airtight container for a few days. 141.FoolzParadize.fry the cashewnuts and raisins. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.Provided by: www. Add the cooked rice and dhal. Add to the rava-sugar mixture.roasted rava and cardamom and powder fine in a dry grinder. Fry the cashewnuts and raisins and add t o the pongal. 83 . Heat the remaining ghee. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 140. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Mix the sugar. Shape into tight laddoos(small round balls).Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Strain the jaggery to remove the dirt.cloves nutmeg and saffron.
you have a very low-calorie delicious and nutritious dessert. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Method Slice the tomaotes. with a little vinegar. Heat the oil and add the remaining mustard. Strain the mixture through a muslin cloth to remove all liquid. Mango Shrikand Ingredients 1 16 oz container plain unflavoured yoghurt (or home -made curds) 1/2 cup sugar 8 oz mango pulp 1/2 tsp cardammom powder 1 tsp sliced pistachios 1/2 tbsp mixed dryfruits Method Whip together the sugar and yoghurt till smooth and creamy. Hot and Sour Tomato Pickle Ingredients 1 lb. 142. When the mustard crackles.Provided by: www. red chillies and 3/4 of the mustard. add the fenugreek. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Pour into a large container and chill in the refridgerator for about 3-4 hrs.Leave for about 2 hours.FoolzParadize. Mix in the strained mango pulp and the cardamom powder. Strain the mango pulp in a similar way to remove most of the liquid. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. 84 .Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Serve in individual dessert bowls topped with pistachios and dry fruits. Eat when cooled down to room temperature. smear turmeric and salt on them and soak them in 1 cup vinegar. 143. This will serve 2 people. Blend together the garlic. If you use low-fat cheese and milk and cut down on the sugar. ginger.
Take it off the heat and let it cool. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required.Provided by: www. Powder to a fine powder using a coffee grinder and use as required.Org Add the tomatoes and the remaining vinegar. This will keep well for months in a airtight container. 144. Store in a clean bottle. This will keep well for months in a airtight container. When the pickle is almost done.FoolzParadize. the oil begins to float at the top. You can make a larger quantity of this by using the above ingredients in the same ratio. You can make a larger quantity of this by using the above ingredients in the same ratio. 146. 145. Will keep for a year. Stir continuously as the mixture comes to a boil. Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 .
147. Pepper Rasam Ingredients 1 small tomato. curry leaves and cumin in ghee. hing.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. Use as required.FoolzParadize. The coriander and cumin powders must be freshly ground. This will keep for months if stored in an airtight container. Bring it to a boil on a low flame. tomato.salt sugar(jaggery) and tamarind juice.Provided by: www. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. pepper. Garnish with chopped coriander. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Eat when hot with plain rice. 148. chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. Season with mustard. Mix together the water.
Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Season it with mustard seeds and curry leaves. Take it from the fire and set aside. Add this coconut paste to the warm buttermilk.jeera. 149. Add hing and serve hot with chapatis or white rice. 150. chopped finely 1 tsp roasted cumin-coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp red chilli powder 1/2 tsp turmeric powder Salt to taste Method Fry the besan in a little oil till it turns light brown. Heat some oil and add the mustard and curry leaves. Now add the besan and keep frying for 2 minutes. Blend to a smooth paste. add the onions and fry till they turn brown. the coconut. Add the tomatoes and the coriander and some water to get a liquid consistency. Add the cumin-dhania. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. the remaining turmeric. Cannot be re-heated on direct fire. one by one. red chili and turmeric and fry for a minute. Pitla Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 small onion. Set aside. Now add the lime/tamarind juice and heat through till it boils. Add water if the buttermilk is too thick. Delicious when eaten with hot plain rice. Add salt and heat on a low flame till the buttermilk reaches room temperature. When they crackle. Add salt to taste. coriander and green chillies. Roast in a little oil. put it back on the stove and heat for approximately 4-5 minutes.FoolzParadize. green beans 7-8 green chillies 87 .Provided by: www.
Dilute with some water if needed. washed and drained 2 tomatoes. Add the beans and salt to taste. Now add the powders and fry for a minute. 88 . Dhal Makhani Ingredients 1 1/2 cups toor dal. Add the cumin and mustard. Add this paste to the buttermilk and mix well. In a saucepan. Other vegetables like eggplant. shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. Fry till the onion starts turning color. chopped For seasoning: 1 small onion. Blend together the coconut and green chillies. Add the chopped coriander leaves. Mix well. Add salt to taste. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Add 1 cup of water. When the cumin is slightly fried.Provided by: www. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft.FoolzParadize. 151. Drain and set aside. medium sized. prepare the seasoning by heating the butter. turmeric and dhania. Bring to a boil on a low flame. add all the other seasoning ingredients except the red chilli. Season with mustard. Boil in a little water till done.cayote etc can also be used for this preparation.cucumber. Set aside. cumin and curry leaves. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Adjust the salt if necessary. Remove from heat and add the boiled dal/tomato to this.Org 1 cup fresh coconut.
Take gram flour in a bowl. Salt As per taste 1. 9. Make a paste of ginger and green chilies. Serve garnished with chopped green coriander leaves and grated coconut. - Salt 1. The mixture should have a thick consistency. Dhokla Gram flour 200gms. ¼ cup 1 tsp. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 8. 89 . Keep the steamer ready on the flame. Grease a dhokla mold or a shallow cake tin with a little oil. When the seeds begin to crackle. Serve hot with rotis or plain rice. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Add salt and cover it and leave it to ferment for 3-4 hours. 2. Pour the batter into the greased mold and steam for 10-12 minutes. 153. 6. Heat oil in a small pan. Wash and soak urad dal for 6 hours. Turmeric powder 1/2 tsp. 1 teaspoon oil and juice of 1 lemon.Provided by: www. Add this paste to the fermented mixture. 5. Chopped ginger 1 tbsp. Fresh grated coconut ½ cup Lemon 1 no. 8-10 nos. Oil 2 tbsp. remove and pour over the dhoklas. Mustard seeds 1 tsp.FoolzParadize. In a small bowl take one teaspoon of soda bi-carb. Add mustard seeds.Org Bring it to a boil and remove. 7. Chopped green coriander 1 tbsp. Mix well and add this to the Gram flour mixture. Whisk well to remove all lumps. 3. Soda bi-carb 1 tsp. 4. Cut into squares and arrange in a serving platter/bowl. Cool for sometime. 152. Add turmeric powder and correct seasoning. Add beaten Yogurt and warm water.
Chopped garlic 1 tbsp. Chopped green coriander 1 tbsp. Serve hot. 5. 90 250 gms. Wet your palms and take batter into the palms. Bring it to a boil. Cook tomatoes with chopped ginger. Sugar (optional) 1 tbsp. Whole garam masala 1 tbsp. Chopped ginger 1 tbsp. 7. 5. 4. Add 5 cups of water and bayleaf. Heat oil in a pan. Dry mint leaves on a hot griddle and then powder. curry leaves. add sugar if it is very sour. asafetida. let them crackle. cumin seeds and crushed peppercorns to the batter and mix well. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 3. garnished with chopped green coriander leaves. 6. Deep fry the vadas in medium hot oil until golden brown and crisp. 1 cup 3 tbsp. Green chili 2 no. Cumin seeds 1 tsp. Salt As per taste 1. Tomato Soup Tomatoes 600 gms. Add strained tomato liquid and season with salt. green chilies cut into two and Whole Garam masala. Shape into a ball and make a hole with the thumb in the center like a doughnut. Oil 1 tbsp. 7. Wash and cut tomatoes into quarters 2. Bring to a boil. garlic. Add cumin seeds. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Strain the mixture with a soup strainer. 155. 4. Heat oil in a Kadhai. This is now called a vada. As per taste . 6.Provided by: www. 154. 3. Bay leaf 2 no. Sieve flour.FoolzParadize. 2. Add salt. Serve hot with Sambhar and Coconut chutney.Org 2. Grind into a fine paste.
2 tbsp. Cook rolled portion (paratha) on a Tawa (griddle plate). 2 tsp. 156. 350 mls. salt and mint powder. rub nicely and then keep it for half an hour. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 12 no. 4. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Grind mustard seeds to a coarse powder. 3 tbsp. 6. 2. 4 tbsp. 4 tbsp. Mix powdered mustard seeds. Drain out excess moisture.Org 3. fennel seeds and mustard seeds to a coarse 91 . Divide into 8 equal portions. Note: This pickle can be enjoyed within 5-6 days of preparation also. Apply turmeric powder and salt. 5.Provided by: www. 3. Pour oil on top and shake the bottle well. 400 mls. 157. 3 tbsp. Serve hot with Dal Pakhtooni or curry of your choice. 4. Transfer this to a sterilized glass bottle or an earthenware jar. 2 tsp. Roll out each portion with a rolling pin to approximately six inch diameter. Mix flour. 7.FoolzParadize. Knead well. Cut raw mangoes into half. As per taste 1. Turn it and smear half a table spoon of oil on paratha. 8. on moderate heat for 3 minutes. As per taste 1. 5. Grind fenugreek seeds. 2. turmeric powder and salt with green chili and lime pieces. remove seed and then cut ¾th inch sized pieces. Cook on low heat till golden brown. 3. add water to make a semi hard dough. Slit green chilies and cut them into half inch long pieces. Repeat the same on the other side. cover and keep aside for 10 minutes. Cut limes into eight pieces.
5. garnished with sliced pistachio nuts. Put this into an earthenware jar and pour the remaining mustard oil. Now take milk in a heavy bottomed pan. Divide it into 12 equal portions. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 5. make balls and press between your palms to flatten them. remove and let it cool. 4. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. stir continuously. 6. fennel and mustard powder with red chili powder. bring it to a boil. Mix thoroughly. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Squeeze the rasmalai and put them into chilled milk. 2. of water. 1 kg.FoolzParadize. 7. Knead and mash Chhena. Mix fenugreek seeds. Simmer until it is reduced to a thick consistency. bring it to a boil and add rest of the flour dissolved in water. Make sure you stir the contents o f the jar for the first two weeks at least once a day. 9. Cook for another 3 minutes. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 159. This is to ensure that the mango pieces are always in contact with the oil. 158. Heat mustard oil until smoking point. 8. salt and oil are used as preservatives. Serve cold. 92 . Add half a cup of water and again bring it to a boil. 2 ltrs.Org powder. 4. 1 tbsp. Keep aside. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 1. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. add 2 tablespoons flour and make a dough. 3.Provided by: www. 4 tbsp. Keep in refrigerator for another half an hour. Dissolve 500 gms. Remove from the flame and refrigerate for an hour. sugar in the same quantity of water. 6. Note: In most of the Indian pickles. 7. reduce the flame.
4. 3. Tip: For jalebi cloth. 2. Cook on a slow fire for 10 minutes. Bring it to a boil.Org 160. 5. 5. 4. optional 500 gms. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Prepare sugar syrup with equal quantity of sugar and water. Simmer and reduce it to get a thick consistency. Mix it. Mix flour. Heat milk in a thick bottomed pan. Stir continuously to avoid milk sticking to the bottom of the pan. Leave it overnight to ferment. Cook it from both sides. add a little water if required and make it into a pouring consistency. Heat Ghee in a Kadhai. 1. Basoondi Milk 2 ltrs. Green cardamom powder ½ tsp. Pour into a serving dish and serve cold 93 . 1. Remove and keep it in sugar syrup for at least 5 minutes before serving. Add some water and make a batter. take some stiff cloth and make a 3 mm hole in the center. Add green cardamom powder and cook it for 20-25 minutes. 2. a few drops 1 tsp. Add charoli seeds and sugar. 161. ½ tsp. soda and Yogurt. 3. 6. Charoli seeds 25 gms. Add green cardamom powder .Provided by: www. Sugar 200 gms.FoolzParadize. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms.
place a ball of poornam on it.Add some extra ghee while serving.FoolzParadize. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. Add the cooked dal mixture and heat for a little while.Turn over until both sides are cooked well. 94 .1 Powdered jaggery .little(1 spoon) Steam moong dal and gram dal in a pressure cooker. Add cardomom powder. 1 cup powdered jaggery.Heat a griddle. Roast cashewnuts.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. water 1 Heat water to boil. Make this into round balls. 166. Cover and keep aside for 1/2 hour. 1/4 kg sugar. cardomom and grind. gram dal in the ratio 2:2:1.Make it tghick by heating in low heat for a little while. Add the liquid part of this juice (which will be at the top) to cooked mixture.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.Org 162.Add water and steam in pressure cooker. moongdal. 163. grated coconut in ghee and add this to the mixture and stir well. put the poli and add a spoon of ghee around it. Kozhukkattai Outer cover: Rice flour .Add jaggery. mix well and pat it again.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.1.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Dal payasam Moong dal .Provided by: www. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. 164. Inner stuffing(Poornam): Mix 1 cup grated coconut. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape. raisins.Roast some cashews in ghee and add it to the mixture. leave for 5 min. grated coconut. Sweet pongal Sakkarai Pongal Take rice.Then take even sized balls of this and shape it into a hollow hemisphere. Poli Poornam:Boil gram-dal until half-cooked and drain the water.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil.1 Gran dal .
2 tsp asafoetida . Thattai Soak 4 tsp of gram dal for one hour. 2 tsp ghee and 1/2 tsp asafoetida and mix well. add minimum water and knead tightly.4 tsp. to the rice flour and mix well. salt.1 cup. To 100g of ghee add a pinch of salt. add a pinch of salt. Make this flour into even sized balls and roll in the form of pooris or chappathis. grated coconut .Drain the water completely.1 tsp salt .300 g Rice flour . Add other ingredients and mix well. Make it thin. Mix gram flour 500g. Ribbon Murukku Gram flour . Seedai rice flour-500g. 1/2 tsp asafoetida. asafoetida . Slightly dry roast 500 g of rice flour. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft.3 tsp. sesame seeds . so that it becomes semi-circular in shape. a pinch of baking soda and mix until bubbles appear. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. Take a ball of this paste and pat it on a plastic sheet of paper . red chillie powder .1 tsp. Deep fry this in oil and when it it cooked.1 tsp sesame seeds. 95 . Make very small balls using this flour and deep fry in oil.Provided by: www. 171. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Repeat the procedure with all the balls.1/2 tsp. Use this flour and omappodi achu(very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. rice flour . Deep fry these in boiling oil. 169.2 tsps Ghee .4 tsp.FoolzParadize. Place 2 tsp of the poornam on this and fold it sealing on the sides. ghee-2 tsp. 2 tsp red chilli powder. 2 tsp ghee. Add 1 cup grated coconut. 167.1 tsp. Add little water so that the mixture becomes a solid paste. Slightly heat the rice flour in a dry pan. omam paste 2 tsp. Turn over until it is fully cooked and crisp. 170.200 g red chillie powder .Add the soaked dal and minimum water to this and make into a thick paste. salt . Deep fry this in oil. 168. Make this into uniform balls and flatten it lightly on both sides. 4 tsp sesame seeds.Org Take maida:rawa in the ratio 1:1.. urud flour . You can decorate it on top with grated coconut. each 1/4 kg. 1 tsp salt. cumin seeds .
cumin seeds.Org 172. 5. milk 1/2 tsp. add milk. cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp.Mix flour and milk to a smooth batter.Provided by: www.Strain and return to fire. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.Add colour and boil till sticky but no thread has formed. For boondi: 1.When sugar dissolves. 173. sesame seeds . Thenkuzhal Rice flour . urud powder . Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . 3. Urud powder Dry roast urud dal and grind into a very nice powder.Add cardamom powder and mix.FoolzParadize. 2.4 tsp. 4.Boil for 5 minutes till scum forms on top. 96 . Keep aside.Put sugar and water in a vessel and boil.250g. milk few drops saffron (kesri) colour Method For syrup: 1. 6.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.
Cut the brinjals into 2 inch pieces. 10.sp mustard seeds-1/2 t. add flour.sp. it should not stick. 5. 6. When you touch water and then the jaggery.Provided by: www. rice flour allow water to boil. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. 175. 13. urud dal.sp Urud dal-1 t.Heat oil in a thick bottom pan.sp cumin seeds-1/2 t. 2. before storing in containers. 1 big spoon oil. it will roll into a boll. When steam comes. Mix the batter.Immerse boondi in syrup. ginger.Hold strainer on top with one hand.sp.Cover and keep for 5 minutes.First make a paste of green chillies. 2/3 cup water. 8. 3.Drain any excess syrup.Spread in a large plate.Keep aside.Heat ghee in a heavy frying pan. keep in sim and cook till it sweats. 12. 3. hot water over it.Stir with another strainer and remove when light golden. Repeat for remaining batter. turmuric powder-1/2 t.Cool and keep open to dry. 97 .sp oil-4 t.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. Sprinkle few tsp. stop and bring down. cumin seeds. Powder elaichi and add ghee before bringing down.FoolzParadize.With the other pour some batter all over the holes.Org 2. little salt.sp. 174. 7. chana dal--1 t. Then stuff and steam kozhakattai in cooker.Tap gently till all batter has fallen into hot ghee.Shape in laddoos with moist palms. 11. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. 9. 4. Leave for 15 minutes. Put chana dal. coriander leaves nicely.
Fry them for a while and cover the pan.Provided by: www. 177.Let it cook till you get a nice aroma and it should thicken.FoolzParadize. 10. 4.Tastes good with white rice and ghee. with a plate. Put some water in the plate. 2.Fry till oil seperates then add the ground ingredients with a little water.After the brinjals are half cooked.After 5 or 6 minutes. add garam masala and ginger and garlic paste. ginger-coriander paste in the brinjal pieces and mix well. mint leaves. Green Pulao Ingredients One bunch of fresh coriander leaves. put the tamarind juice.Serve hot with any veg or non-veg dish. the curry is ready.Org mustard seeds. Allow to splutter. Then you can add peas and the fried potatoes. 7. Keep aside.Take rice which should be boiled well before and let it cool.Close the pan again.Then you add the masala and stir well till the masala has spread out on the rice. 9. 8.fried in oil Method 1. garam masala 1 tsp salt to taste onion 2 chopped finely oil 4 tspns rice 2 cups (boiled beforehand) water green peas a handful boiled potatoes . salt and turmuric.Fry onions till golden brown. 6. 4.Sprinkle the coriander leaves and serve. 6. 176. Add red chillies and fry nicely. 5.Add salt to taste. 8. together with a little water. Baigan fry Recipe Ingredients 1 Large Baigan (Eggplant) 2 tbsp Besan (Gram flour) 3 tbsp red chilli powder pinch of turmeric powder salt to taste 1/4 cup Peanut oil Method 98 . green chilies. 5. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn.Grind coriander leaves. 3. 7. but stir it frequently.Put the brinjal pieces.
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1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
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3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Provided by: www.FoolzParadize.Org
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
Serve with Verusanagapappu Pacchadi or plain yoghurt.1 tsp. nutmeg powder. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Salt to taste Oil to deep fry Mix the two dals and soak for 1.half inch stick Cloves -. ginger and green chili.FoolzParadize. 102 . Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.Provided by: www.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Chopped Onion -.1 tsp. Ginger Paste -. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. Nutmeg Powder -. onion. Mix thoroughly. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. do not add any water). Add coriander seeds powder. 182. sliced green chiles and tamarind extract.1/4 tsp.1 cup Split Green Gram (moong dal) -. Garlic -. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.1/4 cup Cinnamon -.5 hours.1 tsp. Mix well. Remove from heat. Stir well. Drain water from the soaked soal.1/2 cup Chopped Green Chili -.1 tsp. Note: You can adjust the amount of tamarind extract according to your taste. garlic.Org asafoetida.3 Coriander Seeds Powder (dhaniya powder) -. Crush cinnamon stick and cloves into powder and add to the paste.
1 inch piece Chopped Coriander -.15 Finely Chopped Green Chilies -.1/4 cup Semolina (Bombay Ravva) -. It is a great snack. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. Add enough amount of water and mix well such that when you pour batter on the frying pan.1 cup Rice flour -. Allam Pacchadi (ginger pickle) goes well with this dish 184.2 tbsp (very small pieces) Cumin Seeds -.Provided by: www. It should spread on its own.2 (about 1.Org 183. poppy seeds 103 .FoolzParadize.fistful Crushed Cashew nuts -. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.1 cup Chopped Ginger -. You shouldn't use an implement to spread the batter. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.5 tsp) Chopped Fresh Coconut -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. sesame seeds 60 g. grated coconut 60 g.1/2 cup Moida -.1 tsp Oil for cooking Salt to taste Mix everything except oil. gram flour 120 g.
pepper powder and kasuri methi. When they crackle. drain and keep aside. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. 60 ml. cummin powder. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Then add fenugreek and stir for a few seconds. strained 10 g garlic paste. hot oil and enough water. Cut into three cm. 185. Heat oil in a kadai or wok and season with mustard seeds. Sprinkle amchur powder. Stir-fry until the moisture evaporates. Uncover and increase to medium heat. coriander leaves. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Khatti Arvi Ka Saalan Serves: Four 104 . Seal the edges with a little water.Provided by: www. Add salt. Roast the grated coconut. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Lower the heat. Knead to a stiff dough. Add potatoes and stir-fry for five minutes. but not soft and squishy).5 g) fresh black pepper powder. Aloo Gobhi Methi Ka Tuk Serves: Four Time required: 35 minutes 4 (500 g) large potatoes with skin 200 g fenugreek Salt to taste 5 tbs (75 ml) oil 2 g mustard seeds 24 curry leaves 20 g ginger paste. asafoetida. Add tamarind pulp and black masala powder and mix well. Add the ginger paste and garlic paste. bidari paratha or puri. Drain and keep aside. 186. Stir well. long pieces and deep fry in hot oil till brown and crisp. add curry leaves. Keep it aside. yellow chilli powder and salt. To serve:Remove to a serving dish. Blanch in salted boiling water until al dente (almost cooked. Stir well. salt. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. sesame seeds and poppy seeds and grind to a powder. Check the seasoning and remove from heat. garnish with pomegranate and serve with tandoori paratha. strained 800 g cauliflower. Cover and cook (for about six minutes) until al dente.Org a pinch of sugar salt and chilli powder to taste 100 g. coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds QUARTER the potatoes and then halve each quarter lengthwise. chopped fine a marble sized ball of tamarind. Add sugar. Add cauliflower.FoolzParadize. Remove from oil and store in an airtight container. cut into medium sized flowerettes 1 tsp (9 g) yellow chilli powder 1 tsp (9 g) amchur powder 1/2 tsp (2 g) cummin powder 1/2 tsp (1. Wash in running water. Stir for some time.
Add lemon juice and bring to a boil again. To serve: Remove to a serving bowl and serve with steamed rice. Add garlic and saut over medium heat until light brown. When cool. Lower the heat. Stir-fry until the oil floats on top. peel and quarter lengthwise and reserve in a panful of water. Add salt and three cups water. Add mustard seeds. Heat oil in a pan. Bring it to a boil. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Add tomato puree. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done. Drain. tamarind pulp. simmer. grated 60 g groundnuts 1 tbs (15 g) sesame seeds 15 g coconut 1 tsp (5 g) cummin seeds 2 (120 g) large onions 5 cm ginger. Remove and adjust the seasoning. until the gravy reaches thin sauce consistency.Org Time required: 50 minutes 16 medium sized arvi 2 tsp (10 ml) lemon juice 5 tbs (75 ml) oil 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds 1 tsp (5 g) urad dal 4 whole dried red chillies 16 curry leaves 200 g onions. Lower the heat. add arvi and jaggery. Stir until the seeds begin to crackle. Bring it to a boil again. crushed 105 . julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. 187. Stir for a minute. Grate the jaggery and reserve in three tbs water.FoolzParadize. Add onions and saut until golden. Add curry leaves. For the filling: 150 g paneer. urad dal and whole red chillies. cummin seeds. stirring occasionally.Provided by: www. chilli powder and turmeric powder.
ginger. 106 . mix well and divide into 12 equal portions. Stir and bring to a boil. tomato. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Remove and uncover. drain. garlic paste. including stem. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. corriander powder and chilli powder to the paste and mix well. jaggery. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).FoolzParadize. Add the bitter gourds and blanch them until soft. Stir over medium heat until they begin to crackle.Provided by: www. and cook with lid off. whatever you do to nonstick yourself.Add paneer. Dry roast the coconut. Make sure all liquid is driven off. 188. green chili. Remove the seeds and rub with salt. Cover with foil. and cut cauliflower into 1 inch flowerets. Drain and keep aside. Put a portion of the filling into each of the blanched bitter gourds. use nonstick pan. increase heat to medium. use a little water. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Combine chili powder. Put enough water in a pan. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. groundnuts. basting at regular intervals. mustard seeds and fenugreek seeds. Stir in half the cilantro leaves.Org For the tempering: 3 tbs (45 ml) sesame oil 1/2 tsp (2 g) cummin seeds 1/2 tsp (2 g) mustard seeds 1/4 tsp (1 g) fenugreek seeds 24 curry leaves WASH and slit the bitter gourds on one side. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Pour over the paste. Spray with pam. ginger. and turmeric powder. Grind all these ingredients. with 1/4th cup water to fine paste. Arrange them in a greased roasting tray with the slit side on top. Arrange on a tilting tray and keep aside for at least an hour. Add curry leaves and stir. for another 5-6 minutes. tumeric with the yogurt in A small bowl. peel and roughly chop the onions. except paneer. Add salt. Put Cauliflower into pan then pour spices over the top. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. Cool. (Keep the bitter gourds overnight if you prefer them to be even less bitter). ginger paste. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. To prepare the filling: Remove the brown skin and roughly chop the coconut. to drive off excess moisture. turn off heat and sprinkle with garam masala and reamaining cilantro.
Curry Leaves -. turmeric powder. Sugar -. Oil -. cumin seeds 1 Tbsp black peppercorns 1 tsp whole cloves 1 tsp cinnamon 1 tsp green cardomon pods toast coriander and cumin seeds for 3-5 min. 189.1 tsp. Now add vegetable pieces. cloves. 1 oz piece of cinnamon stick.FoolzParadize.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet.2 tbsp. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it.0. Garam Masala 5 tsp coriander seeds 1 Tbsp.Org serve with basmati rice. heat oil on medium and add mustard seeds and Fenugreek seeds. Move them around for two minutes. Store in a bottle for up to 6 months.10 Water -. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). If not fine.5 tsp. and shuffle for another minute. 190. 4 servings. 1 oz. add chopped onion and fry until light brown. less than 98 calories GARAM MASALA 2 oz. strain it. reduce heat. Turn off heat. peppercorns Heat a heavy skillet. and discard what won't pass through strainer. Fenugreek Seeds --1 tsp.25 tsp. salt. black cardamom pods.5 cup Turmeric Powder -. When Fenugreek seeds are light brown.0. 2 oz. 107 . Red Chile Powder -. But you might consider it worth investing in as its a neat combination of spices for cooking.1 tsp. Pour roasted spices into grinder and grind til you have a fine powder. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -.0. Add clves and peppercorn. red chile powder and fry for 5 minutes on high heat while stirring occasionally. but continue shuffling until the heat is out of the pan. Mustard Seeds -.Provided by: www. add pods and cinnamon.
• As soon as the rice and dal are cooked to softness. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. Method: • Chop almonds and cashewnuts. coriander leaves.) fresh cream • 4 tablespoons ghee • 1 teaspoon chilli powder • salt to taste • To be ground into a paste (for the gravy) • 1 large onion • 2 tablespoons grated fresh coconut • 7 cloves garlic • 2 green chillies • 2 red chillies • 2 teaspoons coriander seeds • 1 teaspoon cumin seeds 108 . • Bring to one or two good boils. • When the milk starts boiling add rice and dal. Ingredient • For Koftas • 350 grams (12 oz. sugar. Malai Kofta An extra special party favourite. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. • Lastly put in the kishmis. • Let cook on medium fire for some time and then put in almond and cashewnut bits.) paneer • 3 tablespoons plain flour • 1 level teaspoon baking powder • 4 chopped green chillies • 1 tablespoon chopped coriander • ghee for deep frying • salt to taste • For gravy • 4 large tomatoes • 100 grams (4 oz.FoolzParadize. • 192. add jaggery and ghee. The koftas will melt in your mouth. after washing. saffron nutrieg and cardamom powders.Provided by: www. curry leaves.Org Next add tamarind extract. 191. Sarkarai Pongal Ingredients : 2 litres milk 10 almonds 1 1/2 cups newly harvested rice 1/4 cup moong dal 15 cashew nuts 1 1/2 cup jaggery grated 30 kishmis 1/4 level teaspoon nutrieg powder 1/4 teaspoon saffron crushed 1 teaspoon cardamom powder 2 tablespoons ghee. water and stir well.
Navaratna Curry Ingredient • 100 grams (4 oz.FoolzParadize. chilli powder. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. When soft. • 100 grams (4 oz. How to serve Just before serving. add the koftas. Heat the ghee in a vessel and fry the paste very well. spring onions. chillies.Org • • • • 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1") piece ginger 2 tablespoons chopped fresh coriander Procedure (Koftas): Crumble the paneer and knead very well. plain flour. sugar.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. chillies. Shape into small balls and deep fry in ghee. • Heat the ghee in a vessel and fry the onions till golden. prepare a soup by passing through a sieve. Keep aside these koftas. • Add the tomato ketchup. Procedure (Gravy) Cut the tomatoes into big pieces. baking powder. green chillies. 193.) french beans. ptatoes and carrots) • 2 onions • 3 spring onions • 2 tomatoes • 4 green chillies • 12 mm (½") piece ginger • 1 tablespoon coriander • ½ teacup tomato ketchup • 1 teaspoon chilli powder • 1 teaspoon sugar (approx. puris or rice. Add the c hilli powder and fry again for 1 minute. Add the tomato soup. Serve hot with parathas. cream and salt and boil the gravy for at least 10 to 15 minutes. green peas. 194. boiled vegetables. spring onions (with leaves). ginger and coriander and fry for at least 2 minutes. • Now add the tomatoes. ginger and coriander separately.) carrots • 100 grams (4 oz. Mix the paneer. salt and a little water and cook for 5 to 10 minutes. tomatoes. coriander and salt.Provided by: www.) cauliflower • 100 grams (4 oz) capsicums 109 . Note: You can add 1 teacup of boiled green peas to the gravy if you like. add 4 teacups of water and cook.) potatoes • 100 grams (4 oz.
Fry onions in oil till golden brown. (sliced finely) Garlic .2 nos. carrots and potatoes into small cubes. each Tomatoes . Keep it aside.) cashewnuts • 100 grams (4 oz. Cook the potatoes and carrots and mash them up.1 cloves (crushed) Ginger .4 tbsp. 5. Form the mixture into small balls.1 inch piece (chopped) Cinnamon pwd. . silver foil and cherries 195.FoolzParadize. cloves. Vegetable Kofta INGREDIENTS : Potatoes . Add the tomato puree and simmer till it forms a thick sauce. carrots. thick cream and chopped fresh corriander leaves. cinnamon. METHOD : 1. 2. Add ginger. • Cut the cauliflower into big pieces • Boil the french beans.6 big nos. Mix salt and pepper to taste.3 cups (sliced) Onions . paneer pieces. To be Ground into a paste • 6 cloves garlic • 2 green chillies • 4 kashmiri chillies • 25 mm (1") piece ginger • 2 teaspoons coriander seeds • 1 teaspoons cumin seeds • 1 teaspoon shah-jira • 3 cardamoms Procedure • Cut the french beans. salt and chilli pwd and bring to boil.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. 110 . .1/4 tsp. Cook for 2 mins. cauliflower and green peas • Deep fry the potatoes in ghee • Cut the paneer into small cubes and deep fry in ghee • Cut the capsicums into long strips • Grind the tomatoes with very little water • Whip the curds • Heat the ghee in a vessel and fry the paste for a little time • Add the tomatoes and curds and fry again for a few minutes • Add the vegetables.1 tsp. Then add the stock.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. turmeric and a little water. cashewnuts. turmeric pwd. coat with flour and deep fry in hot oil till golden brown. pepper. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. pineapple pieces and few cherries for decoration. 4. Cloves pwd. Oil for deep frying For Garnishing .3 nos.Provided by: www. 3. raisins.) raisins • 100 grams (4 oz. Salt and Black pepper Flour for coating. garlic. Reserve the vegetable stock. (pureed) Chilli pwd. Carrots .
Divide the dough into large balls. Boil milk and cool it.3 cups Flour (Maida) 2 tbsp. Deep fry in hot oil till light brown in color. In a small bowl mix little flour with water and add this to the boiling sugar syrup.2 tbsp. knead it till no granules are left. (chopped) 111 . Make small balls from the mixture and flatten it. Add vinegar to the milk. Add sesame seeds and knead well. 196.3 tbsp. Pistachios .1/2 cup Sugar . Rasmalai INGREDIENTS : Milk . Ghee . Make thin sugar syrup.Org 6.1 1/2 litre White Vinegar .2 cups (powdered) Almonds (Badam) . 9. 198.Provided by: www.1/2 tsp.1/2 cup Sesame seeds (til) . Sugar . 3. Garnish with grated pistachios. Besan Ladoo INGREDIENTS : Besan . Add ghee and sugar and stir till well dissolved. Place the cooked koftas in the sauce and simmer for some time. 5. Add this mixture to the flour and bind to a hard dough. 6. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour .FoolzParadize.1 tsp. 3. Roll out on a board into thick rounds. 2.10-12 METHOD : 1. 8. 197.20-25 nos. Add crushed cardamoms to the syrup. Add the rasmalais to the sugar syrup. Filter the mixture using a muslin cloth and squeeze out the water (whey). Salt . Warm milk . 7.4 tbsp. slowly little by little and keep stirring. Add the cream just before serving and garnish with corriander leaves.2 cups Milk . 4. 4. 2. Repeat the process after adding the flour to it. Oil or Ghee for deep frying METHOD : 1. Place the cheese (paneer) on a board and while still hot. Crushed Green Cardamoms .4 cups (a bit thicker than ordinary) Sugar . Cut into small diamond shaped pieces.
remove and spoon contents into a greased thali.50 gms. When the aroma comes.1 cups Khoya .1 glass Sugar . Stir till the sugar dissolves. 8. 5. Add the khoya. Sugar . stirring constantly. Keep on low flame. boil the milk and add the sugar.1 tsp. 2. When the mixture leaves the side of the vessel. 2. and keep aside. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. add the nutmeg with a little milk and keep aside. Keep stirring to avoid burning. Boil the milk and add the sugar.Provided by: www. Walnuts. raisins and cardamom pwd. and mix well.300 gms.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Continue cooking on a low flame. 7. 3. Cut into diamond shaped pieces and serve.1 cup Cardamoms . each (chopped) Ghee or oil . Coconut . Ghee or oil . almonds and pistachios. Stir till it dissolves. Cashewnut Barfi INGREDIENTS : Cashewnuts . then add cardamom. 199. Garnish with varak. Separately. 112 .FoolzParadize. then fry in oil for a couple of mins. Dryfruit Halwa INGREDIENTS : Cashewnuts. Add the almonds and shape the mixture into balls. saffron and nutmeg. 3.1 cup Cardamom pwd. 3. 5.Org Ghee .100gms. METHOD : 1. 2. Add besan part by part and mix it well. 4. . remove from heat and cool. Smoothen with the back of a flat spoon. Khoya . 4. 200. In a heavy bottomed vessel. grated coconut to the milk mixture and stir thoroughly. Fry the coconut in oil till it turns a light brown.300 gms. (finely ground) Milk . Keep aside.400 gms. Pass the cashewnut powder through a fine sieve. 6. Add khoya to cold milk.2 (ground) METHOD : 1. Heat the ghee in a pan. each (coarsely ground) Milk .1 cup Cardamoms .1 (grated) Almonds (Badam) and pistachios. Add the dryfruits . cashewnut pwd.250 gms.10 gms. Add the powdered sugar to it and mix well. Black raisins . Almonds and Pistachios . Remove from heat and mix well with the khoya.500 ml.
5. 9. Boil it till the liquid obtains a thick consistency. This will be thicker. 6. 201. Wash and drain the dal. Grate the remaining coconut and grind it with 1 cup hot water.Provided by: www. Red Beet Paratha Ingredients 2 cups wheat flour 2 tbsp chana flour 1 red beet 1 bunch of coriander leaves 1 tbsp oil 2 tbsp sesame seeds 1 tbsp red chilli powder or 5 to 6 green chillies (optional) 1/2 tbsp haldi 1/4 tbsp asafoetida and salt to taste Method Grate the red beet and finely chop the coriander. Remove from heat and serve hot. 8. Drain and reserve the coconut milk.1/4 cup Ghee METHOD : 1.1/4 cup Raisins . boil 1. Take a small portion of the dough and roll them into parathas. Cook for a few mins. Delicious Parathas are ready and tastes very good with spicy tomato chutney. Again add 1 cup hot water to the ground and drained coconut and grind. 5. Spoon the mixture into a greased plate and smoothen with a flat spoon. Add the thick coconut milk and mix well. cashews and raisins. Keeo aside. Cut into diamond shaped pieces and garnish with almonds and pistachios.1/2 cup water and add the jaggery to it. Cut 5-6 coconut rings and chop it further to small pieces. Squeeze the milk out and reserve in a separate bowl from the previous.1/2 Jaggery . 7.Org 4.FoolzParadize. and the fried cocunut pieces. Fry it in ghee and keep aside. 10. Dal Payasam INGREDIENTS : Moong Dal (lentil) . Fry the cashews and raisins in ghee and keep aside.1 tsp. It tastes great if eaten cold too. 4. Green Onion Bhurji Ingredients 113 . Add cardamom pwd. 202. 5. In the meantime. Fry it in hot ghee for 2-3 mins.1 cup Coconut . 203.2 cups (grated) Cardamom powder . 3. Add this second milk to the fried dal and pressure cook it. Keep strring all the time. Add all the above listed ingredients and make a dough out of it. 12. 11. 2. Cashewnuts . Pour this into the boiled dal mixture and stir well. Roast them onto the tava by adding little ghee to it .
Note : Do not add any water to the onion leaves. Add salt to taste . drop the batter in oil and deep fry them till golden brown.Org 4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs 1 teaspoon chilli powder 1/2 teaspoon Turmeric powder Salt Oil Method Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Close with a tight fitting lid. Heat some oil in a frying pan. Mix well. When the oil is hot enough. 114 . They should cook in their own juice. 204. Add the chopped leaves and mix well.FoolzParadize. Keep aside Chop the leaves finely. Keep this aside for 3 hrs. Beat the eggs and add to the pan. Mysore Bonda Ingredients 1 cup All purpose flour 2 Green chilies (finely chopped) 1 small onion ( finely chopped) 1 big spoon full of rice flour Sour curd ( to make the batter) Salt to taste A pinch of baking soda Chopped coriander leaves (optional) Method Mix all the above ingredients using the curd to a bajji dough consistency.Provided by: www. Serve piping hot. Mix the whole mixture well till the eggs get cooked and the mixture is dry. add chilli powder and turmeric powder. Decrease flame and let it cook till the leaves become soft. After the leaves get cooked thoroughly . Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.
FoolzParadize. chopped 1 tsp Ginger grated 1/2 tsp curry leaves 7-8 Mustard seeds 1/4 tsp Asafoetida pinch Salt to taste Sugar 4 tsps (yogurt should taste little sweet) Method for making dahi Blend the yogurt with little water until it is smooth. Add sugar. Grind it to a smooth paste. Take each wada out from water. Add salt to taste. Dahi Wada Ingredients For the wadas Udad dal (Black gram dal) 1 cup Mung dal (Green gram dal) 1/4 cup Salt to taste Method for Wadas Soak the two dals for 7-8 hours or overnight. Serving the wadas 115 . squeeze the water out and set aside. 205. salt. Keep the yogurt in refrigerator until it is chilled.Provided by: www. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. green chillies and ginger. Make a tarka (seasoning) of mustard seeds. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies.Org Serve hot with green chutney or ketchup. Make sure the curd is sour enough. These bondas are very crispy and tasty too. asafoetida and curry leaves and add to yogurt. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
sugar for Ras 1 cup sugar 3 cups of water safforn. Depending on the size of the pressure cooker I put 12 pieces at a time 207. roasted jeera powder and black salt (sanchal). pista. And it is ready to serve. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Sprinle red chiili powder. Add the sugar for ras to it and add cardomon. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Now to curdle the milk add lemonjuice to it stirring continously. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Bring 4 cups of milk to boil. Hold it covered with cloth in the running water.4 1/2 tbsp.FoolzParadize. Refrigerate it. Instant Dhokla Ingredients 1 small bowl Besan 1 small bowl Water 1 teaspoon Salt 1/2 tablespoon Lemonjuice 1 tablespoon Oil 1 tablespoon Eno Fruit Salt Tampering 1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies A few Curry Leaves 2 Tablespoon Sugar 116 .Provided by: www. cardomom. In the mean time see the milk for ras may be ready. When the milk is cool add chenna balls to it . Take the chenna out of the cloth in a dish . Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. In a pressure cooker take 3 cups of water and 1 cup of sugar. almond and safforn to it. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle.Drain the excess water by pressing the cloth there must not be water remaining.Let it cool aside As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.Org Arrange the squeezed wadas in a deep dish.Serve with sweet tamarind(imli) chutney. pista. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . 206. Then drain it in athin muslin cloth or handkerchief.
Provided by: www. Pour the tapering mixture over it. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. Matar Palak Ingredients 1 bunch of spinach 1 cup of green peas 1 medium sizwd tomato 1 medium sized onion 1 medium sized boiled potato 3-4 green chillies 1 tsp. Boil the cut spinach for 10 minutes in a very little amount of water. Garnish with grated coconut and Coriander. Take out dhokla and cut into pieces. Mix togather water. oil.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. 208. lemonjuice and water. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. salt. boil it. Prepare the tampring adding rai. Allow to cool for sometime. Steam it for 20 minutes.FoolzParadize.Grind thecooled spinach alongwith the greenchillies to a fine paste. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down.sugar and lemonjuice and pour into tempring. greenchillies and curryleaves in hot oil. 117 . This paste must be semiliauid.
Coriander.Org Chop onion and tomatoes into small pieces. and green peas and mix properly Add water and pressure cook. Add turmeric powder and salt to taste. Add the onions.Provided by: www. Cut the boiled potato into evenly shaped cubes. Aloo Mutter Ingredients 1 cup green peas 2 medium size potatoes 2 medium size tomatoes 1 Pod Garlic (about 15-20 Pieces) 1/2 cup Green Coriander leaves 2 Green chilies 1 small onion Salt to taste Pinch of Turmeric Method: Grind Garlic. Serve with chappaties 210. onion. Heat oil in cooker. 209.FoolzParadize. Add ground Masala and roast till oil separates Add potatoes pieces.peas and tomatoes.Add the potato cubes and allow to cook on medium flame for 5 mins.Add the cumin seeds and asofetida. add the spinach-chilli paste to the above. Tastes good with rotis/parathas. Fry for 2-3 mins. turmeric. Venn Pongal Ingredients Rice 2 cups Toor Dal 3/4 cup Coarsely crushed peppercorns 2 tsps Cumin seeds 1 1/2 tsp Ginger 1 1/2 inches long cut into tiny bits Cashew nuts 5 Ghee 3 tsps Method 118 . Once the onions and tomatoes are cooked. green Chillies. tomatoes. Heat oil in a pan. salt. Simmer it for 10 mins.
Serve hot with rice.Mix well. 211. 212. The two should be cooked till soft. Add the cooked mixture of the rice and dal to it with salt according to your taste. This can be eaten with coconut or onion chutney.And then add all the vegetables and let it boil. When the pieces turn brown add the crushed peppercorn and the cumin. When they splutter add ginger and fry. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. Add a teaspoon of ghee over it in the end before serving.Provided by: www. chillipowder (1tsp). Add jeera. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai.FoolzParadize. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. Add the ground ingredients and cook for about 15 mins. salt (2tsp). Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. Add water if desired. Add turmeric powder (a pinch).
When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. 213. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Squeeze lime to it & the veg korma is ready. Fry it nicely.Provided by: www. Serve hot with chapatis.FoolzParadize. Then add the vegetables & pressure cook till done.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Keep on mixing it with your hand .. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Let them cool for 20 minutes. 120 . salt & fresh corriander leaves . garlic. Mix all the spices (except salt) and vegetables in a bowl. After that add ginger. Sugar 1/4 Tsp. chillie powder. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. of Mango Powder 1 Tsp. Add salt to Gram Flour and add it slowly to the mixture. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Mixed Vegetable Kofta in Tomato Curry Ingredients For the Koftas you need 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. Add the sliced onions. corriander powder. Add Gram Flour till you can shape them into small round soft balls. Red Chilly Powder 1/4 Tsp. Do not add water.
Chop the tomatoes in small pieces. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Preparation time : 5 minutes.) Grease the chakali utensil make chakali. Add the rest of the ingredients for the Tomato curry. Keep it in the oven at warm till you serve. (dough should be softer than the chapati dough. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5.Provided by: www. Set them aside. Keep Medium Flame. Deep fry in oilon midimum flame till golden brown in colour. Let it soak on paper. Add water and ginger and simmer for 2-3 minutes. I would highly recommend to cook the curry about 3 hrs before you serve. Meanwhile heat some oil in the pan .FoolzParadize. 215. Add the Tomato paste.Org Use some oil in your palm of the hand to form the balls. serve with curd or butter. Cook them with salt for about 15 minutes on medium flame.add a little bit warm water and make a soft dough. See that the oil is not very hot. Garnish with Fresh Cilantro or Paneer. Deep fry the Kofta balls. Cooking time : 25 minutes. Serves 6. For the Tomato curry . 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Moong Soup With Paneer Light and nutritious. Keep on Stirring .6 green chillies finely chopped 2 tsp coriander &cumin seed powder 1/2 tsp turmeric 2 tsp curd 1 tsp suger salt to taste Chakali utensil which is common for shev-papdi Method Mix rice flour & basan with all above interdients. 214.
Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. 4. Add the lemon juice. 3. sugar. Strain. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Cooking time : 25 minutes. Add the strained mixture. milk. salt and pepper. Melt the butter. Cooking time: 30 minutes . Serve hot with cream and bread croutons. 6.Provided by: www. stirring ocassionaly. add the asafoetida and moong liquid.FoolzParadize. Preparation time: 15 minutes . Add the paneer and cook for 2 minutes 216.Org ¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. Preparation time : 5 minutes. Blend the cooked moong in a blender. cabbage. 217. Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. 2. 4. Add the sugar. Add 6 cups of water and cook in a pressure cooker. Heat the ghee and fry the cumin seeds and mustard seeds. carrots. When they crackle. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Serves 6. 2. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Boil for 2 minutes. 5. 3. 5. salt and pepper and boil for 2 minutes. onions. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . add the onion and fry for 3 to 4 minutes. Corn Soup with Vegetables A soup with a Chinese touch. Blend in a blender and strain. Soak the moong for a few hours. Serves 6. Mix the cornflour with a little water and pour into the soup.
Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Health Information: This unusual soap gives the flavour of peas without the calories. 2. Mix the cornflour with 6 teacups of water. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them.FoolzParadize. 218. Strain to separate the stock from the skin.Provided by: www. Preparation time: 20 minutes. Heat the ghee and fry the cumin seeds for 1 minute. Add the vegetables. Serves 6. 6. 2. Strain to obtain coconut milk. Add the paste and curry leaves and fry again for 1 minute. Serves 6to 8. 3. corn and Ajinomoto powder and cook in a pressure cooker until done. add to the paste and boil for a few minutes.Org 1. Mix the cornflour and coconut milk. Heat the butter and fry the onion for 1 minute. Add the green peas skin and green peas and cook for 3 to 4 minutes. Ingredients 2 coconuts 6 teaspoons cornflour 1 teaspoon cumin seeds 2 tablespoons ghee 2 curry leaves To be ground into a paste 2 tablespoons chopped coriander 2 small green chillies 1 teaspoon lemon juice 1. Fresh green pea pods add fibre and Vitamins A and C to the soap. Preparation time : 20 minutes. 2. butter and cheese and boil for a few minutes. Blend in a mixer. 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. 4. Cooking time : 10 minutes. Grate the coconut. Cooking time: 20 minutes. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. 3. 7. Add 6 cups of warm water and blend in a blender. 5. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Green Peas Skin Soup Preparation time: 10 minutes . Add the paste. Cooking time: 10 minutes . Add salt and pepper. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . 219. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Discard the skin. Serve hot. Serves 6. Boil the stock for 1 minute. 220.
Heat the oil and fry the onions for 1 minute. put the stock to boil.Serves 6. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 2. 4. tomato. When cooked. Serves 6. cauliflower. Add the stock and boil for 10 minutes. Add the green chilli. blend in a liquidiser and strain. 3. Add the lemon juice and top with oil. 4. Letil Soup Preparation time: 10 minutes . 124 . masoor dal and salt and cook in a pressure cooker till the first whistle. the tomatoes. ¾ teacup masoor dal (washed) 3 sliced onions 4 cloves crushed garlic ½ teaspoon chilli powder 3 tomatoes 2 teaspoons oil salt to taste For serving lemon juice For garnish 1 tablespoon boiled rice 1. Add the beans. 3. 2. Ajinomoto and salt and boil for 2 to 3 minutes. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Heat the oil and fry the onion for 1 minute. Boil for 5 minutes.Provided by: www. lemon grass. 6 teacups clear vegetable stock 1 green chilli. mushrooms. 3. Cut the onions and tomatoes into big pieces. 222. Add 6 teacups of water. Serve hot with lemon juice and garnished with boiled rice. Add the vegetables and fry again for 1 minute. Cooking time: 15 minutes . Add the moong dal and 6 teacups of water and cook in a pressure cooker. When cooked. 2. sliced 10 to 12 cauliflour florets (parboiled) 1 tablespoon roughly chopped lemon grass 2 pinches Ajinomoto powder (optional) 1 teaspoon lemon juice 2 to 3 drops oil salt to taste 1. blend in a mixer.Cooking time: 10 minutes. Preparation time: 15 minutes. 3. The combination of cereals and pulses provides protein of high biological value. cut lengthwise 10 to 15 canned mushrooms. 221.FoolzParadize. How to proceed 1. Add the garlic and chilli powder and fry again for ½ minute. 2.Org 1 chopped onion ½ teacup shredded cabbage ½ teacup chopped spinach 2 tablespoons baked beans or tomato ketchup 1 chopped tomato 1 tablespoon oil salt and pepper to taste grated cheese to serve For the stock 1. salt and pepper and give one boil.
Drain. Sweet Corn Soup An old-time favourite. sev and oil (optional) to serve 125 . 4. cook in a pressure cooker. RAJMA CURRY A favourable from the Punjab. 223. Mix all the ingredients with 4 to 5 teacups of water. 750 grams (1 5/8 lb. Cut the tomatoes intobig pieces.Serves 6. Ingredients. 1.) kand (rataloo) 250 grams (9 oz. 7 cloves garlic 7 green chillies 25mm. 2.Provided by: www. 3. garlic chutney. When cooked. Ingredients. 2. Heat the ghee and fry the onions for 2 to 3 minutes.Cooking time: 30 minutes. Cook for a few minutes. Preparation time : 20 minutes Cooking time : 20 minutes. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste.Org Serve hot with chillies in vinegar. add 2 teacups of water and cook. Add the tomato soup to the rajma mixture. Serves : 6 to 8. 6. 1 teacup red kidney beans (rajma) 2 onions. 224. piece ginger How to proc eed. sweet and sour sauce.) papadi 500 grams (1 1/8 lb. Preparation time : 40 minutes Cooking time : 60 minutes.) potatoes 2 to 3 brinjals 1 teaspoon ajwain 1 teaspoon chilli-ginger paste 1/4 teaspoon soda bi-carb 1 to 2 tablespoons oil A few lettuce leaves Salt to taste Green chutney. Serves : 6. soya sause and chilli sause. Cook for 25 minutes. 5. Next day. 7. Add the paste and chilli powder and fry again for 1 minute. Serve hot with chillies in vinegar and chilli sauce.Add the sugar and salt.FoolzParadize. Add the cooked red kidney beans. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. take out a thick soup through a sieve. Preparation time: 10 minutes. 1 can (450 grams) cream style corn ½ teaspoon Ajinomoto powder ½ teaspoon soya sauce 2 tablespoons cornflour salt to taste To serve green chillies in vinegar chilli sause 1. Soak the red kidney beans over night.
100 grams green peas 100 grams cauliflower.FoolzParadize. Cut the potatoes and sweet potatoes without peeling. Apply the ajwain. Blend all the ingredients in a liquidiser.Org For the green chutney. 7. 1 teacup jaggery (gur) 1/2 teacup tamarind 1/2 teaspoon chilli powder 1/2 teacup water Salt to taste Chopped coriander for garnish How to proceed. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. For the garlic chutney. 4. Peel the kand and cut into big pieces. finely chopped 100 grams french beans. boiled andmashed 2 tablespoons bread crumbs 1 bread slice.Provided by: www. put a few leaves of lettuce at the bottom. soda bi-carb and salt. finely chopped 100 grams carrots. Blend all the ingredients except coriander except coriander in a liquidiser. 2. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. Garnish with coriander. Serve with green and garlic chutneys and sweet and sour sauce. finely chopped 250 grams potatoes. 1. Preparation time : 30 minutes Cooking time : 40 minutes. If too thick. 225. Mix all the vegetables. Alternatively. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. String the papadi. 3. Serves :6. soaked in water 1 teaspoon garam masala 1 teaspoon chilli powder 1 1/2 teaspoons lemon juice Salt to taste Oil for deep frying To be ground into a paste. For the sweet and sour sauce. In a small earthen pot (matka). Do not separate into two. For the green chuntey. MALAI KOFTA CURRY A tasty kofta curry. Make slits on the brinjals. 5. 9. For the sweet and sour sauce. oil and seve. 8. Mix thoroughly and apply the oil all over. instead of cooking in a matka. chilli-ginger paste. add enough water to get the right consistency. Fill with all thevegetables and cover with the balance lettuce leaves.(for the koftas) 126 . with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Blend all the ingredients in a liquidiser. Cover the matka. For the koftas. 6.
(1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Blend the onions in a liquidiser with very little water. 6. 4.Provided by: www.FoolzParadize. 5. le mon juice and salt and form into kofta balls. 1. Add 1 teacup of water and boil for 3 to 4 minutes. salt and pepper and cook for 5 minutes. 6. 5. Steam the cauliflower. Add the paste. 750 grams tomatoes 3 onions 4 cloves 2 small sticks cinnamon 1 tablespoon cornflour 1 teaspoon sugar 1 teaspoon garam masala 1 teaspoon chilli powder 4 tablespoons butter Salt and pepper to taste To be ground into a paste. 2. 15 cloves 25 mm. Add 1 tablespoon of bread crumbs and the bread slice. How to proceed. 226. 8. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) .add the onions and stir fry for 5 minutes till light brown.washed and soaked in water for 2 hours. garam masala. 60 gm mawa 1/4 tsp baking powder Oil for frying Stuffing 90 gm Amul Cheese-grated 90 gm mawa 100 gm sugar 1 tbsp cashew nuts -chopped 2 tsp grated coconut 127 . Add the tomato puree and cook for 2 minutes. 3.Org 9 cloves garlic 25 mm. cinnamon and paste and fry again for 2 minutes. 7. Put to cook again and add the garam masala. Put the tomatoes in hot water for 10 minutes. french beans and carrots in a pressure cooker without adding water. chilli powder. 4. add the cornflour and sugar and blend. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Add the vegetables and peas to the potatoes and make a dough. 2. Pour the gravy and fresh cream over the koftas. 3. Boil the peas. 1. 2. chilli powder. Arrange the koftas in an ovenproof dish. (1") piece ginger 7 green chillies For the gravy. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts. 1. Remove and blend into a puree. Then add the cloves. For the gravy. Heat the butter. Keep aside. Pour the mixture into a blender.
pured 3 cm piece ginger . Form into walnut sized koftas and deep fry till light brown.grated 200 gm tomatoes .Provided by: www. Knead well. Knead well and from into as many balls as the number of stuffing balls you have. Boil for 5 minutes. ghee Add two tbsp. To make gravy. Add water according to consistency of gravy required. form into small balls and keep separately. Cook the mawa for stuffing in frying pan till it is golden brown. Mix well. Fold over adn close sides to make an oval Jamun. Add tomatoes turmeric. 128 . Keep aside. red chilli and garam masala and fry on low fire till oil separates. Kofta Lajawab Koftas 125 gm Amul Cheese . heat oil in a pan and brown onions. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Makes about 8 228. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Remove from fire and flavour with essence and caedamom powder. 227. ghee to wheat flour. Add the rest of the ingredents and mix well. Drain well and immerse in warm syrup for an hour. Drain and keep aside. And milk and remove the scum as it surfaces.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . deep fry on low fire till dark brown. Correct seasoning.FoolzParadize. Serve warm decorated with silver foil. Boil till 3 cups of clear syrup are obtained. Add koftas and boil for a further two minutes. add enough water to knead to a soft dough. Add ginger and fry well. Serve hot with parathas or tandoori rotis.ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt Mix mashed cheese with cornflour and pepper.Org 1 tbp raisins-chopped 1tsp chironji-chopped Syrup 200 gm sugar 3 cups water 1 tbsp milk 1/2 tsp cardamom powder 2 tsp rose essence Silver foil for decoration Method Prepare syrup by boiling together the sugar and water.
ginger 4 flakes garlic 1 tsp. 4. Heat ghee in a vessel and fry the beetroot paste on a low flame. grated fine 4 medium sized onions 4 green chillies 2. Sprinkle the garnish on top. 9. 14.Provided by: www. Stir well. Cut brinjals into 2.FoolzParadize. add some ghee and fry the parathas till light brown. Remove from heat. except garam masala powder. chopped 1/4 tsp.In the remaining ghee fry the chopped onions till transparent. 3. Badshahi Baigan 300 g. Remove from ghee and keep aside. 230. cashewnuts 1 tbsp. Smear with salt and keep aside for 10 minutes. Add all the dry spices. Cook till the gravy thickens. Fry the brinjals in the same ghee till tender. Roll out each ball into a small puri. 229. Heat tawa. 2. 6. 10. garam masala powder Salt to taste 3 tbsp. raisins and sliced onion till golden brown. brinjals 1 cup curd 2 large onions. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. ginger-garlic paste 1 tsp.5 cm. Divide the paratha dough into small balls. ghee Method Grind all the ingredients. 12. Cook covered.sliced 1 tbsp. cashews or peanuts 1 tsp. raisins Method 1. turmeric powder 1/4 tsp. Wash and squeeze dry. chopped 2 tomatoes. fry cashewnuts. coriander leaves finely chopped 1 tbsp. garam masala powder 1 tsp. each ginger & garlic grated or crushed 129 . ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. till the mixture is almost dry. 13. to a paste. Heat ghee. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . chopped 2 tsp. Add fried brinjals to the gravy and simmer for two minutes. Add curd.coriander leaves. 8. 5. put a little beetroot filling in the centre and seal the edges.5 cm. chilli powder 2 tsp. Serve hot with rice or parathas. Roll out into parathas. coriander powder 1 tsp. coriander leaves and salt. 11. Remove.Org For the stuffing: 2 cups beetroot. thick slices. 7.
cinnamon-clove powder 1/2 tsp. wheat or millet flour 3 green chillies 1 tbsp. potato. salt. cinnamon-clove powder 3 tbsp. ginger grated 2 tsp. garam masala powder 3/4 tsp. Stir. Add ginger garlic and stir for a moment. Mix. Chop onions very fine or run in a chopper. sugar salt to taste 2 tbsp. Garnish with coriander before serving. Cover and simmer till gravy is thick and fat starts separating. turmeric powder 1/2 tsp. baby corn.FoolzParadize. Add all other masalas. lemon juice 1 pinch soda bicarb 1/2 tsp.Org 1/4 tsp. stir bring to boil. oil Method: 130 . Add veggies at this stage. Add onions and stir fry till light pink. cheese grated (optional) salt to taste 1 tsp. sugar and crushed nuts. Makes: 2 cups 231.Provided by: www. Dry grind coarsely. Goes with: Vegetables like brinjals. stuffed baked capsicum. Semi puree tomatoes and capsicum together. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Heat oil or ghee in a heavy pan. Green Gravy Ingredients: 4 cups spinach chopped. Add tomato capsicum puree. This should be done in a food chopper or grated. or cauliflower. red chilli powder 1/4 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly.
grated cheese or paneer 3/4 cup milk 1 tbsp.FoolzParadize. wheat flour 1/2 tsp. water all over it. red chilli powder 131 . add ginger. stirring continuously till whiteness of curds disappears. stir fry till light pink. peanuts and bread. coriander leaves finely chopped 2 tbsp. Garnish with grated cheese before serving. coriander finely chopped 1 slice dayold bread white 1 tsp. onion. add onion mixture. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. Heat fat in a heavy pan. and stir. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. at this stage. potato chunks. cream. Makes: 2 cups gravy (approx. potato and peas. Add prepared vegetable at this stage. etc.) 232. 233. Cook covered for few minutes till thickened. etc. spice powder. salt. Allow to cook for 2-3 minutes more. for 3 minutes. cashewnuts broken 1 tbsp. coriander and cherries. baby corn. saute for 3-4 minutes. Add milk. add sugar. Garnish with grated cheese. Add vegetables. Stir gently till boil resumes. khuskhus with milk. cinnamon-clove powder 3 tbsp. Run till semi-smooth. Sprinkle 2 tbsp. flour and a few pinches salt. khuskhus seeds soaked in 2 tbsp. Heat oil in a pan. add chillies. stir. Goes well with: Veggies like peas. Toss to mix. tamarind water 1 tsp. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. peanuts husked & lightly roasted 1 tsp. Add blended spinach mixture. ginger. etc. Grind together in a wet mixie. Add cinnamon clove powder. Goes well with: Paneer chunks. mixed vegetables with a few pineapples bits. Cool in a plate or run under tap water to cool. bring to a boil. garlic grated 1 tsp. Cover and put to boil on high. dry mixture. chillies. add gourd and soda.Provided by: www. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. ginger grated 1 tbsp. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. french beans. Add onions. ghee or oil Method: Grind together in a dry mixie. cashew.Org Take spinach in a large vessel. Add curds and cook. Put in a mixie.
add onions. oil Roast together and dry grind: 2 cardamoms 2 cloves 2 peppercorns 1/2 cinnamon stick broken 1 bayleaf 2 whole red chillies dry Method: Dry roast wheat flour to a light pink.1 tbsp or to taste 132 .1 cup *Sugar -. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Goes well with: Chunky veggies like boiled baby potatoes with skin. Turn off the heat and stir in the sugar. Simmer till gravy is thick and oil starts to separate. (Test: a few drops of water sprinkled on it sputters instantly). and continue by frying the onions. etc. salt. putting back oil in pan.) 234.Org 1/4 tsp.6-7 tbsp * Milk -. Cut into diamond shapes after it has cooled down. stir. Garnish with chopped coriander. (For this. ginger. Grind in mixie. 235. tamarind water. Keep aside. stirring continuously. drain. keep cooking for 2 minutes. Add tomatoes. Heat oil. strands * Raisins -. serve with parathas. chopped stirfried brinjal pieces. adjust quantity of oil required. Drain well by pressing. Cool onions a bit.Provided by: www. garlic stir fry for a minute. Add all dry and ground masalas. Fry. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. capsicum. boiled peas.FoolzParadize. dhania (coriander seed) powder 1/2 tsp. add cumin seeds allow to splutter. Add asafoetida. stirring constantly to prevent burning until it has changed to a brown color and smells . Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. keep aside. stir well. fry till well browned.1 tbsp or to taste<BR.1 tbsp or to taste * Chopped Pistachio nuts -. Add prepared veggies and stir.4 tbsp * Chopped Almonds -. Turn down heat and add cardamom and Besan. In remaining hot oil. turmeric powder 1/2 tsp. Keep aside. rotis. fry brinjals pieces in oil. flour.4 cups *Ghee/Unsalted Butter -. Spread 1/2" thick onto a platter.
5 cup sugar.) Method • • • • Mix 1. Add the remaining 0. if a microwave is not available.ened and turned a pale brown. Stir till the flour is very very light brown in color. Add milk to wheat flour 5.Org Method: 1. Pour into collander. Turn the stove off. bay leaf. cardamon pods. Pistachio. do it over low heat and stir frequently.Provided by: www. This will take at least an hour (you can leave it overnight). The cheese should have hard. Place curd in food processor and process for one minute. Saffron (extremely good for winter) 236. Heat for a few minutes. Ras Malai Ingredients: Ricotta Cheese 2 lb.FoolzParadize. Using vinegar usually re. 237. This is best done in a microwave. then turn it off. 2. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Cool for a few hours in the fridge. cut it into 1 inch squares and add to the hot thickened half and half. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Turn heat on high. 133 . When cooker begins to whistle wait for a couple of minutes. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. ( At this point of time you can smell the aroma around!) 4. remove cover and re.peat previous step with the rest of the rasgoolas. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Add sugar to mixture 6. Do not use the same sugar syrup more than once. When pressure cooker depressurizes. Thicken the Half and Half by simmering over low heat for a long time. Half and Half 2 qts. Add Almonds. It should be soft but not sticky. Leave curd in strainer until cold and dry. When boiling add one cup of either whiter vinegar or lemon juice. Thicken until the volume drops to around half of the origi.nal volume.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil.sults in about 80 to 100 rasagollas. Place 20-25 rasgoolas in syrup. After the cheese has been baked. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. leaving only the panir/curd. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Form small balls from the curd. Turn off the heat to place the cover on the pressure cooker. Rose Water To taste (opt. Milk should separate into whey and curd. Now add wheat flour to this 3.
Chili Powder 1 1/2 tsp. mix well. onion and ginger paste.FoolzParadize. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Yogurt 2/3 tsp. size of walnut. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Potatoes 1 lb. and the tomatoes and cap . Garlic 1/2 tsp. salt. Beat the yogurt and blend into a smooth mixture. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. 239. Mix gently. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Bay leaf 1 Onion 1 Ginger 1/2 tsp. coriander and chili powder. corriander powder. add bay leaf and onion.Org 238. Dum Aloo Ingredients: Oil 3 tbsp. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. Prick with fork. minced 1 large tomato. Fry for 3-4 minutes. Add these. mashed 1 piece fresh ginger. and drain.utes. Add ginger and garlic and fry for another minute. and a table spoon water. cover and cook for about 10 minutes on low heat. chili powder. and cook for 4-5 min. Garnish with fresh corriander and sliced almonds and serve hot. continuously stirring. or 3 garlic cloves. Coriander powder 2 tsp. Salt 1/4 tsp. Add yo. 240.gurt and salt. Add mustard and cumin seeds. Cooking time about 25 minutes and should be sufficient for 2-3 people. Turmeric 1/4 tsp.Provided by: www. fry in oil. chopped fine 1 tablespoon garlic/ginger paste. Fry for sometime and then add curd and keep frying till it turns golden brown. Cumin Seeds 1/2 tsp. Sprinkle with turmeric. The potatoes should be sliced.sicum cut up. chopped Dry Masala: 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon cashew nuts.
Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Prepare onions and tomatoes. Stir in the cashew paste. puree it in a blender and continue. Ginger 1 in. Butter 4 tbsp. Set aside. Add the okra and stir-fry 2 minutes. add salt. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cauliflower 1/2 lb. and a gravy created as the dish becomes liquified again. with constant stirring to avoid scorching. Do not scorch. Cut each in half. Add the tomatoes and bhoona * 1 minute. Turmeric 1/2 tsp. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. The bhoona technique means that the mixture is cooked over medium-high heat. Serves 4 to 6 people. In the remaining oil sauté the chopped onion until it begins to turn brown.Org Prepare the cheese chunks. Set aside. Wash okra under running water and slice off the ends. 3. Serves 4-6 people. * Bhoona is a technique that is essential to Indian cooking. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. 242.Provided by: www. the dish covered. about 12-15 minutes. In a wok or heavy skillet heat the oil and sauté onions until translucent. (NOTE: If the sauce is lumpy at this stage. Add the garlic/ginger paste and bhoona 2 minutes. About 1/2 cup of water can then be added. and in a wok or heavy skillet fry them in hot oil until golden. pepper. stick Garlic 3 cloves 135 . 241. then stir in the peas. Remove with slotted spoon and set aside to drain on a paper towel. Red Chili Powder 1 tsp. Add the paneer cubes and bhoona 2 minutes. 2.FoolzParadize. Garnish with the coriander and serve while hot. chopped 1/4 cup oil 3/4 teaspoon paprika 1 teaspoon amchoor powder (or substitute fresh lemon juice) 1/2 teaspoon turmeric salt and freshly ground pepper to taste 1 teaspoon garam masala 2 tablespoons chopped coriander leaves for garnish Method: 1. Add the dry masala and bhoona 3 minutes more.) Add 1/4 cup water. Cover and steam over medium heat until tender. thinly sliced 2 tomatoes. until all liquids are reduced and the spices coat the meat like a paste. Serve at once. Add all spices except the garam masala and stir-fry 2 minutes. 4.
When it splutters add chopped onion. jaggery 2 tbsps. Season to taste with salt and fresh-ground pepper. Coconut (grated) 3 tbsp. Add chillies when daal starts getting red. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Keen frying for a few minutes. Add the spices and vinegar. Method • • • Chop onion. Ghee 2 tbsp. chana daal. oil Salt to taste. If using dry coconut. MethodScrape and cut radish into round pieces. and cauliflower into 1 in. Tomato puree 2 tbsp. Blend the daal mixture and coconut until the paste is fine. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. and simmer for about 5 minutes. Heat oil in a kadai. Simmer on a slow fire till cooked. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Add drained toovar dal and the radish slices.Org White vinegar 2 tbsp. soak it in a little water.Provided by: www. Fry till golden brown. cut green peppers. Coriander Seeds 2 tbsp. tomatoes. coriander. Chana Daal seeds 2 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. broccoli. Mix chopped tomato. Serve hot with rice. 136 .FoolzParadize. Put in the mustard. sambhar powder 1 tsp. and asafoetida. Keep aside. Masala Preparation • • • Roast black pepper. Melt butter and saute onion. cubes. Add salt to taste and about two cups of water. 243. Stir in the tomato puree. sambhar powder and the grated coconut. curry leaves.
cumin seeds. Curry leaves .1 tablespoon Cumin seeds .FoolzParadize. Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).Org 244.2 tablespoons Oil . the hing and the fenugreek seeds till light brown in colour. red chillies.Provided by: www.1 cup Gram dhal .3 sprays.a pea size lump or 1 teaspoon hing powder. Remove 137 . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Add coriander seeds. gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma.1 teaspoon Fenugreek . Heat oil in a kadai and fry on a slow fire. - 1 cup (broken into small pieces and Dry coriander seeds .1/2 teaspoon (methi seeds) Hing .
1 Mustard seeds .3 teaspoons p73 Sugar .1-3/4 teaspoon Turmeric powder .1/4 teaspoon Seasoning Ghee .2 teaspoon (optional) . This powder can be used for 2-3 months.as the stalks also have the for potency the of the chillies.Provided by: www.1 Rasam Powder .1 teaspoon Red Chilli . Tamarind . and also provide fibre body). Tomatoes .FoolzParadize. Use the chillies along with the stalks . Powder fine and bottle it. Salt . * * * 245.1/2 cup.2-1/2 tsp.2 Green chillies . Mangalore Rasam (serves 6).Org flame and allow to cool. Ingredients Tuvar dhal (thuvaram paruppu) .1/2 teaspoon 138 .lime size.1 teaspoon Black gram dhal .
red chilli and black gram pour dhal. Heat ghee in a pan. Boil tamarind water with turmeric slit green chilli. powder tamarind in two cups of water for ten minutes. Add curry leaves and coriander leaves. mash well. till smell of tamarind disappears and the tomatoes are cooked.FoolzParadize. Add the mashed powder dhal.when cold. * * * 139 . and the rasam and boil for five minutes till slightly thick. add the mustard seeds. the raw tomatoes (chopped) salt and sugar powder.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . When mustard seeds splutter add hing powderthe seasoning over the rasam. Remove from fire.Provided by: www. two and a half cups of water. squeeze and strain out the liquid. Serve rasam hot with steaming rice and papads.
Org 246.2-4.FoolzParadize.1-3/4 teaspoon .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.2 tablespoons Curry leaves .2 teaspoon Salt . When cold mash well. chow-chow) Tamarind . Seasoning Oil . white pumpkin.Provided by: www.1 tablespoon Rasam powder .2 teaspoons Sugar .1/2 teaspoon Hing powder .1-1/2 teaspoon (optional) Turmeric powder .1 tablespoon Red chilli .1 Mustard seeds .1/4 teaspoon Green chillies .lemon size Coriander leaves . Soak tamarind in one cup of water.1 teaspoon Black gram dhal .3/4 cup Vegetables . 140 . Sambar (serves 6) Ingredients Tuvar dhal .3 cups (like sambar onions.
248. When mustard seeds splutter.1/4 teaspoon Hing powder . Cover and cook till the vegetables are cooked and the curry is dry. add hing powder and pour the seasoning over the sambar. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.Org for five minutes.2 Capsicum .4 tablespoons Coriander leaves .1/4 teaspoon Onion . rasam powder tillthick. fry a bit. add the cummin seeds and hing powder. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. * * * 247. black gram dhal chilli. add salt. sugar and quarter cup of water. and When slit green chillies.1 Ginger . capsicum. potatoes and turmeric powder.2 Green chillies . Cauliflower Curry (serves 6) Ingredients Cauliflower .2 cups Oil . Add tomatoes and fry till it becomes mushy. Add the rasam powder. add coriander leaves. Add cauliflower. Remove and serve piping hot with rotis or rice. Simmer Heat oil and red in a pan. Add in one and a half cups of add water. and curry leaves. (Plain potato curry can also be made the same way).2 teaspoon Cummin seeds . Heat three tablespoons oil in a kadai.1 teaspoon Turmeric powder .FoolzParadize. Serve sambar hot with rice and chips.1 tablespoon Rasam powder . Add mashed p73 dhal.1 teaspoon Sugar . add mustard seeds. green chillies and ginger into the hot oil and fry till the onion turns golden. 141 . squeeze well and strain out juice. Cook vegetables threequarter cooked sugar. When the cummin seeds splutter add the onions.Provided by: www. salt tamarind water and simmer till raw smell disappears.3 cups (in flowerets) Peeled and cubed potatoes . Chana Daal seeds 2 tbsp.1 teaspoon Salt .1 cm p73 Method:Chop all vegetables.
Coconut (grated) 3 tbsp. Method • • • • Soak urad daal and moong daal for 2-3 hours. Baking Soda 1/4 tsp. Mix well and set aside for 4-5 minutes. chili powder OR green chili. Add finely chopped onion. salt. coriander powder. Salt 1 tsp. Add chillies when daal starts getting red. Red Chillies 4-5 Asafoetida(optional) 1 tsp. 250. Green Chili 1 Chili powder 1/2 tsp. If using dry coconut. chana daal. Keep aside.Provided by: www. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas 142 . Ginger 1 tsp. Masala Preparation • • • Roast methi.FoolzParadize. Grind daals into a coarse paste. soak it in a little water and blend the daal mixture and coconut until the paste is fine.Org Coriander Seeds 4 tbsp. ginger and soda. and asafoetida. Oil 3 tbsp. Fry small spoonfuls of the mixt ure in hot oil. 249.
Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .FoolzParadize. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Grind separately to a smooth paste and mix in a large vessel with salt. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed.Provided by: www. rice flour together into a thick batter adding little water at a time so no lumps are formed. 253. drizzle the batter such that there is a latice work effect. When ready to eat. Drop chopped green chillies and ginger into batter. spray a non-stick pan lightly with oil and warm. Add salt.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . Ferment for 12 hours. Mix thoroughly (use blender if possible).peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . preferably in nonstick pan. Remove in a few minutes and make more.8 hours. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. maida. For the plain rava dosa leave out the onions.finely chopped 4 cloves garlic .5 inch piece root ginger .peeled and sliced 1. 252. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. wide spatula and flip it over. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Leave covered in a large pot overnight. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. A lot of holes is just the thing. • 251. Method • • • Soak the rice and daal separately in slightly warm water for 2 . crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Salt to taste.Org Method • • • • Mix rava. Make thin crepes.
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
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257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
1 1/2 tsp. Cashew Bits. 1/2 onion . Cloves .FoolzParadize. put small portions of it in oil. Ingredients: Coconut Milk (15 oz. Toor dal -1cup. Rice Flour . Palak Paneer Boil palak with 3 green chillies . Curd : 1 Cup. Beans . Serve it with Coconut Chutney. This dish can be eaten along with rice and chapathis. Finally add the rice and cover it. method:Cut the brinjal into 1 inch blocks.all t hese ingradients are to be fried dry and ground to a paste. Chillies . when oil heats add the cinnamon sticks and cloves. Sour curd .10. Then add the masala paste. Clean and Soak the rice in hot water for 10 to 15 mints.See that it is not deep fried. Let this mixture boil nicely. Maida Bonda Maida or All-purpose-flour -2cups. Recipe from Vanitha Thyagu. Garlic gloves .Half cup. Rice flour. Seasoning:fry in oil mustard.1" piece. 1 glass of milk and mix well. Garnish with few fresh coriander leaves 147 .fry them intil they are golden brown. channa dal 1/2 teaspoon. red chilli 10 numbers. Drain on a paper towel and add to the palak mixture . Mix roasted Rava.1 or 2.Org 261. 1/2 tsp ginger garlic paste . ( Rice and Water should be in 1 : 11/2 proportion ). 1/2 tsp turmeric . Remove from the frying pan after the balls become golden in colour.1 cup Method: Mix all the above ingredients and soak for about one hour.Salt to suit taste.3 Cups. 264. Take small balls and deep fry it in Oil. Heat oil in a fry pan and add the brinjals. cool and grind it . This dish will have to be made thick and brinjals should not be fully mashed. whole red peppers . Also add green peas and Coriander leaves and fry.Provided by: www. Coriander leaves . Rice flour . fenugreek 1 teaspoon.Tamarind(imli)pulp -1 table spoon. Cumin seeds 1 spoon.1 1/2 tsp. mustard seeds .6 to 8. Oil or butter . urud dal . Open it and mix the cooked pulav gently. Also add coriander leaves and Kari veppu leaves. 2 dry red chillies .2 nos. toor dal and coconut gratings and add to the main dish. coconut gratings 3 tablespoon.1 1/2 tsp. Can) . salt and fry for some more time. Boil in water and add all the above except toor dal.14 to 15. salt -to taste For the paste:coriander 2teaspoon. haldi powder 1/2 teaspoon. allow to splutter add in palak paste .This is good for appetizer. Add the Vegetables (except peas) and fry for some time. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. 265.2 cups. Curd. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour .First put the cooking oil. Basmati Rice . the dal has to be cooked separately and finally added to the main portion. Rava Bonda Rava .10 tea spoons.10 to 15. 262. Finely chopped onions . Stuff the brinjal with the ground paste.1 Cup.Close the pan with a lid and cook for 10 minutes.1. keeping the stove at low heat. Make the flame low and keep for 20 mints.7 to 8 stems. Now take a pan add oil then addsome cumin seeds . Grean Peas 1/4 cup. Cut th above into small pieces and grind finely. Green Chilly 3pcs. 263.Then take some oil in a pan.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Carrots medium sized . green chillies . Oil for frying. If needed.2. coconut shreddings can be added to the batter. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. turmeric powder 1/4 teaspoon. coriander seeds . Stuffed Brinjal Curry Split peas dal . salt . veg. Cashews and Green Chillies to get a semi solid batter. Rasavangi ingredients:Brinjal-big size 2nos.2 onions. Coconut Milk Pulav Masala : Ginger . Serve hot. Now pour the Coconut milk and add water for the rest.2. Cinnamon sticks . salt . salt to taste.
little mix the above ingredients and add 3 cups of sesame oil.Store in refrigerator.a pinch into a thick paste.a pinch.Grind into a thick paste. Fry with constant stirring.To 5 spoons of oil. Cut into fine pieces.4 spoons. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper.Store in refrigerator.fenugreek seeds. crystalline salt. Next day.each 1 spoon asafoetida .red chilli powder .1/2 spoon and mix well. Next day add 1/4 cup of sesame oil and leave it aside. Lime pickle Fresh lime(large size.Add 1 tsp salt.Wash the tender mangoes and spread the ground paste on it. Ginger Pickle Grate ginger finely. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Add mustard seeds. 271. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.When the mustard splatters.Add this to thick curd and keep it aside.FoolzParadize. 272. add mustard seeds.Pout 5 teaspoons of oil in a frypan.(Preseve the juice while cutting).1/4 spoon Slightly roast the above without oil and grind into fine powder.Provided by: www. add fenugreek seed powder an asafoetida. 273.Add salt and heat with constant stirring until the mixture becomes thick. asafoetida .When it splatters. Tomato pickle Cut the tomatoes into large pieces. 274.5 cups mustard seed powder .1 cup red chilli powder . Add tamarind juice to this and bring it to boil. sesame seeds . and asafoetida(perungayam). coconut pieces.Grind it in a blender to make it into a thick juice. 270. ripe) . Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).1 cup salt . 268. Maavadu (Tender mango pickle) Grind mustard seeds.This will taste great with curd rice. asafoetida. Add salt. 148 . 269.4 spoons.Ad d this to the poickle and mix. Curd Vadai Grind some grated coconut and green chillies into a thick paste. fenugreek seeds. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. whole red peppers and turmeric poweder.a small piece of tamarind and salt. thin skin. fenugreek seed powder .6 Cut into medium pieces.Org 267.Take oil and add mustard seeds.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.1 cup turmeric powder. and add 1 cup of chopped leaves.Add salt. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste. Aavakkai (Mango pickle) sour mango pieces(medium sized). Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Add red chilli powder. fenugreek seeds.
Add a pinch of asafoetida. add 1/2 tsp mustard seeds. 280. a pich of asafoetida. add 1 tsp urud dal. Deep fry in oil. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. Then drop them in boiling oil.Org black whole peppers. Add a bunch of curry leaves. Then add 6 tsp grated coconut and fry lightly.1 cup. 277. and asafoetida.Drop this carefuly into boiling oil and fry till it turns golden brown. 6-8 tsp of urud dal for an hour. Add 1 tsp salt. Turn over until golden brown in colour and it is fully cooked… 276.Error! Bookmark not defined. Dal Vadai (Aama vadai) Soak 200 g of gram dal.Add 3 times water and steam until it is overcooked. 1 tsp gram dal. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).Take some ghee in a fry pan and add whole black peppers.When it splatters. 3 hot green chillies(chopped). Mangalore bonda Mix 2 cups maid and 1 cup rice flour. 1/2 tsp cumin seeds and 1/4 tsp salt.add salt .Cut green chillies and ginger into fine pieces. Take 1 cup of rawa and lightly roast without oil to make it crisp. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Error! Bookmark not defined. 282. Aval uppuma Soak 200 g of aval in water for 1/2 hour. Add 2 tsp of ghee while serving. To this add 1 tsp cumin seeds. 275. a bunch of curry leaves and mix well. onions Cut the vegetables into fine pieces. 3 whole red peppers and salt in a blender. Error! Bookmark not defined. In a pan.Heat 4 tsp of oil in a pan. On a plastic piece of paper place a ball of this and flatten it by hand. 279. 1 tsp whole black peppers. heat 6 tsp of oil and add 1/2 tsp mustard seeds.Beans.When the peppers burst add 149 . VenPongal Mix rice and moong dal in the ratio 1:1.Grind 3 green chillies. and roast lightly.Provided by: www.FoolzParadize. You can mix curd with soaked aval if you like. When it pops. Turn over both sides until fully cooked. 278. Drain the water from the aval and add it to the pan and fry. and cumun eeds.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. 1/2 tsp whole black peppers.3 cups .1/2 tsp. 200 g of toor dal. and salt . Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked). To 1 volume of this add I volume of finely cut cabbage pieces .Add the soaked dal to this mixture and grind coarsely. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. 1 teaspoon gram dal. 281. Rawa Kichadi Vegetables .3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it.Now add 3 cups water and when it comes to boil. water . add 1 tsp urud dal. Deep fry this in boining oil. 1 tsp urud dal. Deep fry this in oil and turn over until the vada turns golden brown. 2-3 chopped green chillies. 3 red chillies. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Rice Uppuma Rice rawa . carrots.
turn over.Add water and mix. Heat 2 tsp of oil add mustard seeds.. The same procedure can be followed with wheat flour instead of maida 150 .Provided by: www.Org chillie and ginger pieces and a pinch of turmeric powder.1/2 Fenugreek seeds .2 Raw rice . fenugreek seeds . .4 cups.Add this to cooked dal-rice.2 tsp Soak the above in water for about 4 .5 hours and grind into a fine flour. curry leaves and mix well. sour curd or buttermilk ..When they are cooked. when it splutters. take some flour and spread it on the pan into a round shape. Uthappam Par boiled rice .1 cup. Make dosas as described in Error! Bookmark not defined. 1/4 tsp asafoetida. squeeze into the form of long threads on a plate. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. using this preparation in the place of rice. and add the roasted cowgram .2 cups.1 cup Mix the above well. over it. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell..To this add chopped green chillies.Dry roast 2 tsp of cowgram. 287. and roll the dosai on both sides and move it to a plate.Add salt. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. few cumin seeds. Add ome splattered mustard seeds. In a thick vessel.Add salt and keep it aside (to get sour)for 12 hours. Flatten this flour ino round shape (the size of urud vadai). heat water to boil. Maida dosai Mix maida:rice four in the ratio 2:1. place in idli plates and cook. water .2 Urud Dal . Add about 2 tsp of rava. use red whole peppers). Side dish -Error! Bookmark not defined.Turn it over so that both sides are cooked well. Heat a dosa tawa and spread a tsp of oil over it. place a laddle of flour and spread on it(it should be thick than a normal dosa). Urud dal -1/2 cup.When the pan is fully heated. 286. add 2 curd chillies(alternatively. curd. add the rawa and stir into a paste. Heat the pan and spread a drop of oil on it. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. When it is cokked on one side. Let it be more thin than normal dosai. but make the dosas more thick.Place some Error! Bookmark not defined. salt to taste(about 1 tsp). Leave it for about 8 hours to become sour. coconut pieces(cut into very small pieces) and 1/2 tsp salt.Then grind in a blender (with adding water in steps) into a very fine flour. Using this flour in omappodi achu. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. For serving follow the procedure for Error! Bookmark not defined. 284. When it becomes hot enough. Morkkali rice flour .FoolzParadize. add a tsp of oil all over its edge and remove when fully cooked.little Rinse the above ingredients in water for about 2 -3 hours. or Error! Bookmark not defined. Add a pinch of salt and stir well. Now the sevai is ready . 285. 283. Masala Dosai Par Boiled rice .Add some ghee while serving.
Now make into even balls by pressing lightly with hand. ghee . Rava laddu (Ravaalaadu) white rawa .10 (powdered).Remove this from oil and drop into sugar syrup for 2 minutes and then remove.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. Inner stuffing(Poornam): Mix 1 cup grated coconut. 151 . cardomom powder. Cover and keep aside for 1/2 hour. Sakkarai Pongal Take rice.1 1/2 kg. grated coconut in ghee and add this to the mixture and stir well. ghee .FoolzParadize.To this add finely powdered sugsr. cashewnut . water 1 Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Rava dosai Slightly roast rawa in a dry pan.To this add finely powdered sugsr. Allow to cool.50 g Roast rava in a dry pan and powder it.1. 1 cup powdered jaggery.200 g. 289. cardomom . Pour this paste in a thick plastic cover and make a small hole at its bottom corner. Rava laddu (Ravaalaadu) white rawa . leave for 5 min. 292. Heat the ghee slightly until it melts and add it to the mix well. Wait until the mixture cools down to a temperature where the hand can withstand the heat. Add the liquid part of this juice (which will be at the top) to cooked mixture.Add water and steam in pressure cooker. Laddu Prepare Error! Bookmark not defined.Roast some cashews and raisins in ghee and add it to the mix.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.1 1/2 kg. Kozhukkattai Outer cover: Rice flour . 290.Provided by: www.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.. moongdal.Then take even sized balls of this and shape it into a hollow hemisphere. cashewnut .Add some extra ghee while serving. cardomom powder. Drop the boondis into the sugar syrup and mix well. Add chopped green chillies. Make into even sized balls with this flour. sugar . raisins. cardomom . Roast the cashews in ghee and add to the mixture. cumin seeds and make dosas as described in Error! Bookmark not defined.200 g. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. sugar . Make into even sized balls with this flour.50 g Roast rava in a dry pan and powder it.Org 288.10 (powdered). 293. Roast cashewnuts. chopped onions. Heat the ghee slightly until it melts and add it to the mix well. curry leaves.1 kg. Roast the cashews in ghee and add to the mixture. gram dal in the ratio 2:2:1. Also add a feww cardomoms and kalkandu and mix well. Soak urud dal for 1/2 hour and grind it into a thin soft paste.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. 291.1 kg.. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi -circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
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• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
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½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
Fry in little oil. 312. and curry leaves to this. curry leaves and ginger.spoonCashew 1/2 cup choppedSalt 1 t. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Wet grind urad dhall.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoonGreen chillies 2 Coconut 2 t. hing .Provided by: www. coconut. and salt finely. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. 309. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t. Mix this well with the mashed potatoes.FoolzParadize. Spinach Vadai IngredientsMoong dhall 2 cupsChanna dhall 1 cupRice 1/2 cupSpinach 1 bunch finely choppedGinger a small piece gratedGreen Chilles 3-4Hing a small pinchSalt 1 t. salt and the soaked dhall coarsely. and salt.spoonCooking Oil for frying Method Boil potatoes with turmeric.spoon Mustard 1/2 t. Make a batter with channa flour and little salt.green chilles. and curry leaves to this.Org 308. and add fresh lemon juice. Potato Bhonda IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t. Add chopped spinach and makes small balls and deep fry in oil. uraddhall. Wet grind urad dhall.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying MethodMix all the above ingredients with little water. and make a nice dough similar to Chappati dough.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. and salt finely. make small balls and deep fry in oil. coconut. 155 .spoonHing a small pinchSalt 1 t. chilli powder. channa dhall. hing. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonButter 2 t. hing. green chilles. and deep fry in oil. 310. Coat the balls in thisbatter. and butter with little water. salt.Make small balls.spoonGreen chillies 2 Coconut 2 t. and roll them similar to chappati/puri's andcut them into small squares/dimonds.spoonCooking oil for frying MethodMix maida.spoonUrad dhall 1 t. Peel skin and mash thepotatoes and keep them aside. 313. hing . green chilles. Make small balls and deep fry in oil. Add pepper.green chilles.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Add pepper. 311. Make small balls and deep fry in oil. Deep fry these small squares in oil.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Grind ginger. cashew. Roll small balls and keep them aside.spoonChanna dhall 1/2 t. mustard.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water.
to the above batter.Serve it hot with any chutney. Let it cook on this side for a few minutes.Serve it hot with chutney.Fry pepper. Add dried ginger powder and mix everythingtogether. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. Keep at roomtemperature for 12 hours.spoon of ghee around it.spoon of oil around it.spoonsCream of Rice 1.FoolzParadize. Wait till the dosai turns brown.Add all the other ingredients except oil. and then turn over to the other side.spoon Curry leaves Cooking Oil 6 t. Addthis to the flour.Wet grind the above with salt into a nice batter. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. aval and urad dhall in water for 1 hour. rava.Keep this batter in room temperature for atleast 20 minutes before making dosas. and rice flour in water to make slightly watery batter. before making idlis. moong dhall. maida.spoon of oil around it. cardamon.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. rice flour.Keep it overnight. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.Keep it overnight so that this will ferment.spoonHing 1/4 t.spoon of ghee around it.5 t. 315.Org 314.5 t. and coconut with the melted jaggery.5 cupsDry ginger powder 1 t. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.spoonsGhee 2 t. channa dhall. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. Let it cook on this side for a few minutes.spoonsSalt 1.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.spoonsCooking Oil 1-2 t.5 t.spoon per dosai MethodMix rava. and curry leaves in oil and ghee. 317.spoonPepper 1/2 t. maida. or with some jaggery.spoonSalt 1.spoon of oil around it. Close the dosa with acover and let it cook for a few minutes. and put 1 t. 316. and put 1 t.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. andput 1 t. and cream of rice together in 6 cups of water.5 t. hing and red chillies. Wait till the addai turns brown.spoonCumin seeds 1 t. Grind the two seperately. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. andput 1 t.Method to make Vella Dosai:(Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan. cumin seeds. Do not turn the dosa. Coat a flat vessal with oil. and make a fine batter.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. urad dhall. 319. 156 .Mix wheat flour.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.Provided by: www.Grind the above coarsely with salt. 318. and put 1 t.spoonsCooking Oil for making dosas MethodRinse and soak rice. and then turn over to the other side.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.spoonCumin seeds 1/2 t. and mix them together with salt.Method to make Addai: (Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan. Grind the above coarsley and add hing and salt to this.
Keepstirring until the rice flour gets cooked.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. and add cumin seeds. urad dhall. Wet grind the above coarsley with redchillies and salt.Bring 1 cup of water to a boil. 321.spoonChanna dhall 1 t. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. 322.spoonCurry leavesCooking Oil 4 t. cumin seeds.spoonSalt 3/4 t. andcurry leaves in oil.Fry the remaining onions in oil and keep them aside. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. channa dhall. channa dhall. and salt. Garnish with finely chopped cilantro.spoon MethodDry roast urad dhall.spoonMustard 1/4 t.spoons MethodRinse and soak rice.Fry mustard. and green chilles. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.spoonPepper 1/2 t.Fry mustard in oil and wait till it splatters.spoon MethodMake a batter with rice flour. andwait for a few minutes.5 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. and mix it with the batter. butter milk. and grind it into a powder and keep it aside. and then add the rice flour batter. red chillies and hing. and urad dhallin water for 1 hour. Eggplant Podi Curry IngredientsEggplant 250 grams. Dry grind the above with 1/4 t.5 t. and hing in oil.spoonTamarind paste 1/4 t. mash the eggplant and keep it aside. thuvar dhall. and let it cook for sometime. Add 6 cups of water to the above and let it cook for sometime.Org 320. 325. Now add cream of rice and keep stiring until cream of rice gets cooked.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. red chillies. and add tamarind paste and salt to this.Fry mustard.spoonCorriander seeds 1. then add urad dhall. Peel the skin.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. washed & cut 1" lenght wiseUrad dhall 1 t.Provided by: www. red chillies. green chillies.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. 324. vetha mulaka.spoonCooking oil 4 t. hing. hing.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. hing. pepper. fried ingredients to the tamarindwater.spoonUrad dhall 1 t.Fry mustard. urad dhall.Grind the above with green chilles. and put a spoon full of onions onthe dosa and fold the dosa before serving. hing. channa dhall. orgrill it on the stove.spoonSalt 3/4 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. red chillies.spoonsSalt 1 t.Heat oil and ghee in a pan. corriander seeds.spoonsGhee 2 t.spoonMethi 1/2 t.spoonMustard 1/4 t. Mix mashed eggplant. usually takes about10 minutes. turmeric. ginger. salt and little onion.spoonCurry leavesOil 2 t.spoonSalt MethodCoat eggplant with little oil. Finally add the ground methi powder. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.spoonCilantro 1 bunch finely choppedSalt 1.spoonsHing a small pinchTurmeric 1/4 t. and add the choppedeggplant to this.FoolzParadize.Make them similar to addai's. Sprinkle little water. 323. and curry leaves.spoonRed chilli 4-5Mustard 1/4 t. curry leaves.spoonUrad dhall 1 t.spoonChanna dhall 1 t. and now add turmeric.spoon MethodDry roast methi.Make the peserat like dosas. salt and tamarind paste.spoon salt. andcurry leaves in oil. Serve with corrianderchutney or onion chutney. and either bake it in an oven. and cover it 157 .spoonHing a small pinchSalt 1 t.
spoonHing a small pinchTurmeric 1/4 t. urad dhall. finely chopped ginger.spoonGinger a small piece finely choppedGhee 1/2 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. and let it cook for a few more minutes. red chilli.spoonChanna dhall 1 t.Fry mustard.Wet grind cumin seeds. urad dhall. channa dhall. and diced plantain in oil in a wok. Letthis cook for a few minutes and then garnish with cilantro. turmeric. butter milk and salt togetherfor 15 minutes. hing. hing. red chilliand diced plantain in oil in a wok. moong dhall.Fry pepper.spoonSalt 1/2 t. hing.spoonCumin seeds 1/2 t. hing.Peel skin and grate them and keep it aside. turmeric.spoonSalt 1 t. turmeric.spoonSalt 1 t.spoon MethodSoak vazai thandu.spoon Mustard 1/4 t. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.spoon MethodCook rice. curry leaves.spoons of cooking oil. Plantain Curry IngredientsPlantain 2-3 washed. lemon juice andsalt in 2 t. channa dhall. cumin seeds.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonUrad dhall 1/4 t. Add little water to tamarind paste. and ginger in 2 t.spoon MethodBoil plantains with turmeric and salt.spoons of oil and then add the mashed potatoes.spoonCurry leaves a fewOil 3-4 t.spoonSalt 1 t. and the ground masala powder. Sprinkle water and let it cook for 5minutes. urad dhall.FoolzParadize. lemon juice andsalt in 2 t. curry powder and mix it well. Let it cook for 10 minutes.spoonSalt 1/2 t. red chillies. and sprinkle this on the plantain curry. Sprinkle water and let it cook for 10 minutes. and ginger in oil.Peel skin and mash them and keep it aside.spoons ghee.spoonChanna dhall 1 t.spoonHing a small pinchTurmeric 1/4 t.spoons of oil and then add the grated plantains. Now add salt. and let it cook for another 5-10 minutes. urad dhall. hing. Now add the remaining salt.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. peeled and dicedCumin seeds 1/2 t. coconut and red chilles and keep it aside. peeled.spoon ghee and add to the above.spoonTamarind paste/extract 1/4 t. and dicedUrad dhall 1/2 t. curry leaves.spoonsSalt 1 t. 330. moong dhall and turmeric powder with extra water andkeep it aside.Provided by: www. and now add the ground masala. finely chopped ginger.and then add the grated coconut to the above. 329.spoonsButter milk 1/4 cupCooking oil 2 t. curry leaves. red chillies.spoonRed chilli 2Mustard 1/4 t. Plantain Puli Curry IngredientsPlantain 2-3 washed. curry leaves.spoonRed chilli 2Curry powder 1 t.Squeeze the butter milk out the soaked vazai thandu.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoon (or to taste) MethodBoil potatoes with turmeric and salt.Fry mustard.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.Fry mustard. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t.spoonMustard 1/4 t. green chilli.Add salt and remaining ghee and mix everything well. Mix it well andadd a few t.spoonCurry leaves a few Cooking oil 3 t. 328.spoonMustard 1/4 t.spoon MethodFry mustard. curry leaves.spoon (or to taste) MethodBoil plantains with turmeric and salt.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. turmeric. and add this to the above pongal. tamamrind paste. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. 158 . and addthe vazai thundu to the above pan. hing. urad dhall. 326.Fry mustard.spoonMustard 1/4 t.Org slightlyuntil the eggplant gets cooked.Fry cashews in 1 t. 327.
332. and boil for 10-15 minutes. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Cook the almond paste for 5-10 while stirring it constantly. 159 . Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.Soak almonds in hot water for 1 hour.Measure the amount of almond paste. and keep it aside. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. Add saffron. and kesar color to above and let it cool.Boil evaporated milk. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. and keep the same amount ofsugar aside. using somecold after.Knead maida. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.Soak rava in little water for 10 minutes.FoolzParadize. and almond paste for 10-15 minutes. and sugar into a nice dough.Provided by: www. soked rava. condensed milk. Now add sugar and keep stirring. till the flavour comes out. Serve it cold/hot.Soak almonds in hot water for 1 hour.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk.Org 331. and keep it aside. Add the remaining milk. Add the soaked saffron and serve it cold.spoonsSaffron 1/4 t.
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