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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
.........123 Letil Soup.................................................................................................................................................................................................................. 198....................................................................100 Pulihora (Tamarind Rice).......................................................99 Onion Rice .........................................................................121 Healthy Tomato soup................... 189...... 179...........117 Aloo Mutter...........................................................................................112 Dryfruit Halwa..130 White Gravy ......127 Kofta Lajawab..................................................................... 212..............................125 MALAI KOFTA CURRY........................................................................................................................................................................................... 235........................................................ 182............................................. 196...... 188.........................107 Sarkarai Pongal..............................................................Org 177................................... 200........................................................................................................................ 224................................................. 214.....................................................................................111 Sweet Shakarpara (Diamonds).................................................................................................................................................................................................................Provided by: www.....124 Tum Yum Soup................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)....................................................... 187......................................................................................103 Bhakar Wadi.............................................................................. 201...............................................................108 Vegetable Jhalfrazie .......................................................................................... 193...................................................... 206.............................................................. 219............................................................................................................................................................................................................... 183............................................................................................................. 215.............................................................................104 Dum Ka Karela .......................................................................................................122 Green Peas Skin Soup............................................................................................................................................................. 208......... 209................ 180....................................................................................................................................116 Instant Dhokla...............................................................................................................................................................................123 Lentil and Vegetable Broth................................................................................................................................................................................................................................................................................................112 Dal Payasam....................................................................................................................................................................................................................... 181.................................................FoolzParadize....................................................................................................98 Kozukkattai (Stuffed Rice Balls)............. 178.................131 Brown Gravy.................128 Badshahi Baigan ......................................................................... 226...................................................115 Rasmalai.................................................................................................................................... 190.......................................................119 Mixed Vegetable Kofta in Tomato Curry ....106 Garam Masala ..............................................................................................................104 Khatti Arvi Ka Saalan........................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).................................................................. 194............................110 Rasmalai................................................................................................................................... 207.............................. 197.................................................................................113 Green Onion Bhurji................................................ 205................121 Moong Soup With Paneer ............................................................................................................................................................................................................................................................................... 232...................................................................... 216..............132 Raabdi..................131 Besan Burfi .......................................... 233........................................................... 195..................111 Cashewnut Barfi.........................................126 Cheesy Sweet Jamuns...................................................................................................... Baigan fry Recipe.......103 Aloo Gobhi Methi Ka Tuk.................................. 230...........102 Ravva Dosa .................... 199.................................................................................116 Matar Palak............................................................................................................................................................ 220..................................................................... 202......... 217...............................128 Beetroot Parathas ........................................................................................................132 4 ...120 Chakali........................................................................................................................118 Tamilian Kurma ............................................................................................................................................ 222................................................................................................................................... 203.........125 RAJMA CURRY .......................................................................105 Dum Gobhi..............................................................111 Besan Ladoo................................................................................................................................ 225.......... 192........................... 227...........................................114 Dahi Wada ......................................109 Vegetable Kofta .................................. 185....................................................................................................109 Navaratna Curry ................................. 223..............................................................................................................129 Red Tomato Gravy..................................................................113 Mysore Bonda ........ 184............................... 204.................. 186........................................... 229.......................................................... 210......................................................................................119 Vegetable Korma .. 191...............................113 Red Beet Paratha............ 221....................................118 Venn Pongal................................................................................................................................................................................................................................... 234..........................................................................108 Malai Kofta...........................124 Sweet Corn Soup .....................................................129 Green Gravy.......................................................................................................................................................................................... 211........................................................................................................................................... 213..................................................................................123 Hara Nariel Ka Shorba.......................................... 231...................122 Corn Soup with Vegetables........................................................................................................... 228.................................................101 Masala Vada.............................................................. 218...
.................................................................................................................147 Stuffed Brinjal Curry....................................................................141 Sambar Masala........................................................................................................... 261.......................................................150 Uthappam.......................................................................................................................................... 269...................................................... 246................................................................... 239..................................................................151 Sakkarai Pongal............................................................................................................................ 286....................................................................................................................................................151 Kozhukkattai........... 238................................................................FoolzParadize.......................................................................................................................................................................................................................................................................................................................................................................................................................................150 Rava dosai .............. 292...........................150 Maida dosai...................................................147 Rava Bonda ..................................................................................................................149 Rice Uppuma ............................................................................................................................................................................ 240................................................................ 262...................................................................................................................................149 Dal Vadai (Aama vadai) .......................................................................................... 294...135 Vegetable Jalfrasie ........................... 268..................138 Sambar....................... 284................................................................................................................................................................. 244...... 250..................148 Lime pickle .............................148 Gonkura Thokku ................................................................................................................................................................................................................................................. Ras Malai ..150 Masala Dosai.........................................................................................................................................................................................133 Rasagulla......................................................................................................................................................... 255................................................................................................................................. 276........................................ 267.........143 Biryani..................................................................................................................149 Urud Vadai (Medhu vadai).................................149 Aval uppuma ........................... 265..................................................................................................................................................................149 VenPongal.................................................................................................................................................147 Palak Paneer..................................................149 Mangalore bonda .................................................... 249...........136 Mangalore Rasam Powder............ 275....................... 282.............................................. 260...........................................134 Dum Aloo................................................................................................................................ 278...................................................................................................................... 252...........................146 Bengan ka bhurta...........141 Vada ............................................................................................................................................................................................................................... 281.............................................................147 Coconut Milk Pulav............................................................................133 Dum Arvi.................................. 247........................................................................................................................................151 Laddu............................................................................................................................................................................................ 291.......................................................... 259.....................................................................................................................................................134 Matar Paneer......................................................................................................................................................................................................................................................................................................................................................146 Rasavangi ........................................................................ 290..................................148 Aavakkai (Mango pickle)..................................146 Halwa ......................................142 Didir Onion Rava Dosa.............147 Maida Bonda..................................................151 Poli ........................................................................... 237........................................................................................................................147 Tomato pickle .................. 283.......................................................... 289.......................148 Tamarind pickle (Pulikkachal) .............146 Toll House Pan Cookie ..........................................145 Kadhi...............Provided by: www................................................................................ 253.............................................................................................................................................................. 287...........................................................................................................137 Mangalore Rasam......148 Ginger Pickle ...................................................................................................................................................................................................................................................................... 280...................... 277......................................................... 248................................................................................... 266.................... 263................. 264..............143 Basic Curry Sauce...................... 270... 288.....................................................................................................................................................................................................................................................143 Dosai..............................................................150 Morkkali.. 258........... 273...................................... 256..........................................................149 Sevai (Idiyappam) ................................................................. 241..........................................................142 Didir Dosa........ 257.............................144 Double Ka Meetha (Bread Pudding)...........151 Rava laddu (Ravaalaadu)............................................................................................................................................................... 271................................................................................................148 Maavadu (Tender mango pickle).. 274......... 242................................................140 Cauliflower Curry .....................148 Curd Vadai..................................................................................................................................................... 272.......... 254.......Org 236............................................................................................... 245...........134 Bhindi Masala ...........................................................................................................................151 Jilebi.............................................. 293......................... 279........135 Rasam Masala ...............149 Rawa Kichadi......................................................................................................................................145 Indian Cream of Tomato Soup....................................... 251........................................... 243......................................148 Cabbage Vadai............152 5 ..................................................................... 285.......
.... 310.................................................................. 308......................................................................158 Plantain Curry................................................................................................................................................................................................................................................155 Potato Bhonda ................157 Plantain Puli Curry .............................................................................. 299.................................................156 Kanjeepuram Idli.............................................. 302.......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................152 Panchamritham (fruit salad)................................................................................................................................................................................................154 Vermicilli Masala Vadai.....................................................................................................................152 Milk Appam............................................. 316.......................................................................... 6 ...............................154 Madhur Vadai.....154 Medhu Vadai......................................................................................................................156 Ordinary Adai.................................. 311...................... 313..156 Vella (Jaggery) Dosai...................................................159 0................................................................................................................ 321............................................................................................................................................................................................155 Spinach Vadai............................................................................................155 Thukada ......................................................................................................................................................................................................................................152 Chole..................................................................155 Bhonda .....................................................................................152 Paanagam.................................. 304........................................................................................................................................................................................................... 324..................................................................................... 317...................FoolzParadize.......................................................... 330..............................................................................................................................................................................................................................................156 Thaval Adai......152 Palak Paneer............. 323................................................................. 332..........................................................158 Vazai Thandu Curry......................................................................................................... 320. 326........................... 297....................................................... 318........................157 Peseret............................................................................................. 325............................................................. Somaasi.......................................153 Oatmeal Raisin Cookie ...............................................................................................Provided by: www.......... 322.................................................................158 Badam Kheer..............................................................................................................................................................................................................................159 Paal Poori (Sweet Poori).................... 327......................................... 300.................................................................154 Cashew Kunuku ...............................................157 Eggplant Podi Curry ..................................................................................... 329.................................152 Sweet Puttu.........................................................................................................155 Idli................................................ 331.157 Moor Kali..................................................................153 Kunuku.................................... 314......................... 307......... 296...................................................................................... 309................................................................................... 305.......................152 Sweet Adai...................... 312................................Org 295... 306......................................... 298......................................................................................................................................................................................................156 Aval Dosai.............................................................................................................. 328..... 303.........................158 Venn Pongal...........156 Rava Dosai.........................157 Tamarind Uppma ..........158 Potato Podimas ........ 301..................................................155 Kara Vadai...... 315............................... 319....157 Eggplant Gotsu......................................................................
Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. cinnamon-clove powder 1/4 tsp. 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. instead of atoes. Keep aside. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Heat ghee and fry potatoes till light brown. or hold under running water in a colander. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. boiled corn kernels or paneer chunks in the above dish. Cover and boil over a high flame for 2 minutes. Add the tomato and further fry for two minutes. onions and fry till very tender. add very little water (just a sprinkle) and a pinch of salt. wheat or other flour 1 tsp. keep aside. lemon juice 1/2 tsp. Put in a mixie.Org 1. garam masala 1/2 tbsp. red chilli powder 1 tsp. In the same hot ghee add the cumin seeds. do not make very smooth. Drain the potatoes. Cut the potatoes into big pieces. ghee salt to taste METHOD: Put the washed spinach in a pan. Boil for 2-3 minutes. Add the ginger. Pour over the vegetable and mix gently. add green chilli and run for a minute. When it resumes a boil sprinkle the flour and stir well. Add spinach and potatoes.FoolzParadize. Add all the dry masalas and fry till ghee separates.Provided by: www. Serve hot with naan or parathas or even rice. butter 4 tbsp. Cool quickly. Keep slightly coarse. Note: You may use boiled peas. Gobi Manchurian INGREDIENTS: 7 .
Sindhi Saibhaji Ingredients: 1 each . Make thin batter out of flour and 2 tbsp. brinjal. of milk has been added. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.Org 1 medium. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. cornflour on the florettes and stirfry for 2 minutes. add fried florettes. Dip the florettes in the batter one by one and deep fry in hot oil.FoolzParadize. garlic finely chopped 1/4 cup plain flour 3 tbsp. to which a tbsp. Keep aside. Variations: Dry manchurian can be made by omitting the gravy. Add the salt and spring onions. Sprinkle 1 tsp.potato. add remaining ginger. In the remaining oil. onion. Serve hot with noodles or rice. cornflour 1/4 tsp. Make florettes as above and instead of adding water as above. 1 small bunch spring onoin finely chopped 2 tsp. ginger finely chopped 1 tsp. Boil for two more minutes and remove. Add florettes and soya sauce. Add 1 tbsp. cauliflower clean and broken into big florettes. small cabbage.Provided by: www. garlic and crushed red chilli and fry for a minute. manchurian (with gravy or dry).carrot. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Add 1 1/2 cups water and bring to a boil. Drain and pat dry on a clean cloth. dry 3 tbsp. ladyfinger (okra) 100 gms. Boil till the gravy becomes transparent.cornflour. cornflour to 1/4 cup water and dissolve well. tomato. Gradually add to the gravy and stir continuously till it resumes boiling. Stir fry for a minute. Fry as above and proceed as above. french beans 8 . Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. red chilli powder 2 red chillies. adding 1/4 tsp. capsicum. spring onions and soya ce at this stage. but instead of using only cauliflower. each of ginger and garlic and red chilli powder and salt to taste. oil 1 1/2 cups water 1 tbsp. Same procedure for veg.
salt 1/2 tsp. turmeric 3 tbsp. paneer (cottge cheese) 3 tbsp.Org 1/2 bunch each spinach. ghee add a pinch of asafoetida add to the mashed vegetable. Heat oil in a pressure cooker. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. Mix well. spinach and dals. Heat 1/2 tbsp.FoolzParadize. add enough water to cover the contents. red chilli powder 1 tsp. Add all masalas and mix. 1/2 bunch any other leafy greens. Place whole tomato on top. add all the vegetables. Clean. coriander. cover and pressurecook for 3 whistles. Shahi Paneer Ingredients: 250 gms. khatta (3 leaved) greens. ghee 2 pinches asafoetida METHOD: Clean and wash dals. dhania (coriander seed) powder 1 tsp. open and handblend the contents. Cool the cooker. oil 1/2 tbsp. wash and chop spinach and vegetables except tomato. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. 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 .Provided by: www.
add milk and paneer fingers and boil for 3-4 minutes.Provided by: www. Add curd and cook for 5 minutes. add gravy and other ingredients except milk and paneer. Add tomatoes and cook for 7-8 minutes. Add 1/2 cup water and cool. turmeric powder 1/4 tsp. dhania powder 1/4 tsp. Blend in a mixie till smooth. Making time: 45 minutes.FoolzParadize. chopped coriander Method: Chop the paneer into 2" fingers.Org 1/4 cup beaten curd 1/2 tsp. covered. Boil to get a very thick gravy. Heat remaining ghee. Heat half the ghee. grated paneer 1 tbsp. red chilli powder 1 tsp.ginger. Makes for: 6 Shelf life: best fresh. Garnish with chopped coriander and grated paneer. green chilli and cardamom. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Fry for 3-4 minutes. 5. heat gravy. garam masala salt to taste 1/2 cup milk 2 tbsp. Add onion. red chilli powder 1/2 tsp. tomato sauce To garnish: 2 tbsp. Potato in Curd Gravy Ingredients: 3 medium. salt 1/2 tsp. Just before serving. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 .
Making time: 30 minutes. wheat flour 1 tbsp. Stir continuously after adding curd. coriander chopped 1 tbsp. oil Method: Cut potatoes into big pieces. When they splutter. Makes for: 5 Shelf life: Best fresh 6. Add the remaining water and all the potato and flour. each ginger. Stir well. garlic grated 2 green chillies slit 1 tsp. 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. Mix all the dry masala in 1/4 cup water. each cumin.Provided by: www. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. ghee salt to taste 11 . Keep both aside. Heat oil. Mash 3-4 pieces fine with hand.FoolzParadize. chilli and curry leaves. Add the seeds (cumin and mustard). add ginger-garlic. Add the masala mixture and fry for 2 minutes. mustard seeds 1/4 tsp. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. 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.Org 1 tbsp. Serve hot with thin wheat chappaties and rice.
sugar 2 tsp. cashews and raisins and boil till the gravy is thick and the fat separates. Allow to thicken a bit. khuskhus (poppyseeds) 1 tsp. Heat ghee and fry cashews. Garnish with grated cheese . cashewnuts 3 tsp. Chop all the fruit fine. Malai Kofta Ingredients: Gravy: 125 gms. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. Serve hot with naan. mix together curd and cream and add to gravy. Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas. nutmeg powder 1/2 tsp. cream 75 gms. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. milk 50 gms. drain and keep aside. cuminseeds 2 tsp.Org Dry Masala: 1 tsp. 2 1/2 tsp. turmeric powder 1 tsp.coriander and chopped cherries.Provided by: www.FoolzParadize. khoya 12 . Add butter to ghee and heat. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee Kofta: 50 gms. roti or paratha. grated ginger 1/4 tsp. khoya or paneer 150 ml. white pepper powder. add the wet masala and fry for 2 minutes. add fruit.
cashewnuts 20 gms.FoolzParadize. peel and smash them.Org 50 gms. 8. paneer 5 medium potatoes 20 gms. Keep aside. Making time: 45 minutes. Flatten. ginger grated 1 tsp. Garnish with grated cheese and chopped coriander. raisins 4-5 green chillies chopped fine 1/2 tsp. Warm the koftas either in the oven or on the tava. Take a ping-pong ball sized dough in hand. to a paste. To serve place warm koftas in a casserole. cum seeds in salt to taste Garnish: 1 tbsp. except ghee. Serve hot with naan or parathas. grated cheese or paneer 1 tbsp. add powdered spices and fry for 2-3 seconds. Dry grind and keep aside. Add paste and fry further for 5-7 minutes stirring well. nutmeg and cloves together. Repeat for remaining dough. Mix together all the ingredients except raisins and cashews. mashed 1 onion finely chopped 13 . peeled. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Shelf life: Best fresh. coriander chopped 1/2 tsp. Gravy: Roast the cinnamon. Wet grind all the other ingredients. cardamom. Heat ghee in a skillet. warm oil water to knead dough For filling: 2 potatoes large boiled. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp.Provided by: www. Optional: You can deep fry the koftas also. Makes: 10 koftas with gravy. chopped coriander Method: Koftas Boil the potatoes. Place 2-3 cashews and raisins in the centre and shape into a ball. Add 2 cups water and simmer on low for 15 minutes.
Stir further 2 minutes. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. 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. garam masala 1/2 tsp. To proceed: Make a thin 5" diam. Serve hot with green and tamarind chutneys (refer chutneys). Cut into two halves. coriander seeds cru shed 1 tsp. round with some dough. Make five to six.FoolzParadize. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. turmeric. deep fry on low to medium till light brown. or the samosas will turn out oily and soggy. coriander seeds. or tomato sauce. garam masala. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Place a tbsp. Add oil. Join and press together to make a cone. Making time: 45 minutes Makes: 20 pieces (approx. Beat dough on worksurface and knead again. For filling: Heat 3 tbsp. green chilli. Add coriander. Stir fry for a minute. turmeric powder 1/2 tsp. add ginger.Org 2 green chillies crushed 1/2 tsp. Cool. Put in hot oil. keep aside for 15-20 minutes. kneading into soft pliable dough. garlic crushed 1 tbsp. ginger crushed 1/2 tsp. Re-cover. add potatoes. Keep aside. of filling in the cone and seal third side as above. salt.) Shelflife: Bestfresh 9. Cover with moist cloth. Run a moist finger along diameter. Add more water little by little.Mix well till crumbly. add onion. garlic. oil. salt and little water. 14 . red chilli. Drain on rack or kitchen paper. lemon. saute till light brown. Do not fry on high. Stir fry for 2 minutes.Provided by: www.
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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
ghee 1 tbsp. 9. stir. 6.Add ginger. green chillies. 3.Heat oil in the pressure cooker direct. except oil and asafoetida . 10. jaggery salt to taste 1 tsp.Pressure cook till done. Add water as and when required. 2. wash. 11.FoolzParadize.Serve hot with makki ki roti. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.Add few pinches salt. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp.Chop both greens. 7. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. 1 cup water.Provided by: www. Try using no water or as little as possible to make the chutney keep longer. each ginger & garlic grated 3 green chillies 1 tbsp. 8.Mash well. garlic. Store in a clean glass bottle. Heat the oil and add the asafoetida and put in the mixie.Heat ghee in a pan. 12.Add all other ingredients. drain.Org 1/2 tsp. garam masala 1 tbsp. Run the mixie till a smooth chutney is obtained. stir.Add both greens. add onion. in a small mixie. oil 1 clovette garlic Method: Put all the ingredients . 5. 4. Note: Sev is a fried Indian snack made of gramflour. saute till brown. maize flour Method 1. 18 . (2 whistles).Stir well and cook till oil separates. oil 1/2 tsp. except cheese.Garnish with cheese. or paratha.
Break the jagerry and put in water (very little) and make a syrup. Fry cashew and raisins also separately. This is done because sometimes jagerry has mud and stones. Meanwhile cut coconut in very small pieces and fry in ghee. Adai Rice . 16. Thoroghly wash and keep it in cooker with the right water (lesser is o. Add jaggery syrup and again cook till even it gets absorbed. Serve hot in two cups with a spoon of ghee.¼ cup chana dhaal .¼ cup thoor dhaal .1/2 cup.FoolzParadize. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then make vada shape and deep fry in oil.¼ cup yellow moong dhaal . cashews and raisins. Rice .dry grapes) cardamom ghee.Provided by: www. After we make the syrup strain it through tea strainer. Add three big table spoons of ghee.1/2 cup. powdered cardamon and cook again for a while. Milk Coconut cashew jaggery raisins (khish-mish . Then soak rice and dhal separately for 10 minutes.¼ cup red chillis 19 . Sweet Pongal Ingredients (for two people) :Moong dhal . 17.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).½ cup urad dhaal . Grind dhaal in little water. Add fried coconut. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. 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.
top with remaining nut crush. 19. g. etc. To save time. gulabjamoon. add 1/2 cup milk. Chill for 1-2 hours before serving. Beat well till sugar has fully dissolved into curd. Mix in cardamom powder and dissolved saffron and half nuts. jalebi. After this stage do no stir briskly and continuously or the sugar will recrystallise. Keep aside. c. Take into a bowl. never plas tic. boondi. d. Boil some more and when 1 tar forms. curds 300 gms. as the recipe demands.Use as required in the recipe.Put back to boil. mohanthal. Rub saffron into 1 tbsp. a.Org salt Soak everything in water over night. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled.Put both in a deep saucepan to boil. surti ghari. Empty into a glass serving bowl. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled.Check frequently. add sugar and mix. but there is stickiness in the syrup when tested.Provided by: www. b. while making the rest of the recipe. Pass through a big holed strong strainer. it is time to strain. e. prepare the syrup on a second burner. pressing with hand or spatula. it is used in soaking pancake pancakes like malpua. Grind with little water. Make syrup side by side of making the recipe. stirring occasionally. etc.When the mixture comes to a boil. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. 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. it proceeds to thicken to the next stages very quickly.When a thick scum is formed on the surface of syrup. then it is 3/4 tar (thread). cardamom powder few strands saffron 1/2 tbsp. checking the consistency required as above.FoolzParadize. 20 . 18. Keep aside for 25-30 minutes to allow sugar to dissolve. Shrikhand Ingredients 1/2 kg. sugar 1/2 tsp.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. milk till well broken and dissolved. of the fried flours. imarti. reheating the syrup too many times will alter the texture of the resulting sweet dish. f. This consistency is generally used in dipping sweets like. because once the first thread forms. (6-7 hours). etc. Following are the steps shown to make sugar syrup (chashni) in the right way. If no thread is formed. h. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). This will avoid excess wastage of time and unnecessary cooling off. etc.Always use a metal strainer or moist cloth to strain the hot syrup. On further boiling two tars are obtained and this is used in sweets like burfis.
But this method will consume more ghee and therefore calories. Pass through an almond grater little by little till all dal is grated. life all round and seal. Roast on warm griddle till golden brown. Reroll carefully to a 6" diameter round. add pulp at the stage of adding cardamom and saffron.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. cardamom powder 150 gms. jaggery (molasses) 1 tsp. mango. channa (yellowgram) dal 300 gms. garam masala and some mashed dal. 20. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Keep aside. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. OR Shallow fry on griddle like a paratha for a better flavour. Mix ghee. flour. Mix well into dal. roll into a 4" round. Serve hot with dal or amti. of ghee all over top. ( a thin curry made using black masala. Take on serving plate.FoolzParadize. plain flour 1 tbsp. Place same sized ball of filling in centre. Repeat other side. so as not to charr. Drain in a colander for 10-15 minutes. Take a morsel sized ball of dough. add enough water to make a soft pliable dough. 21 . Puranpoli Ingredients 300gms. Apply a tsp. Mash jaggery till lumps break.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.Provided by: www. Note: The water drained from boiling dal is used to make the amti.
Prepare syrup simultaneously. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Add flour mixture and roast on low till light golden. pour in the syrup. cut into 1" squares. stirring occasionally. 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. 2. Bring syrup to 2 1/2 thread consistency.Warm coconut in heavy saucepan.) Shelflife: 2 weeks 22. Making time: 45 minutes Makes: 20 pieces (approx.FoolzParadize.Spread in a greased plate. Use method as shown in introduction. milk 1/2 tsp. Pour onto a greased surface or thali and roll to 1" thickness lightly. sugar 150 ml. Cool. Store in airtight container. Coconut Burfi Ingredients 250 gms. wrap individually into square pieces of thin plastic sheet. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Beat well with a large fork till the mixture forms threadlike flakes. finely grated coconut 250 gms. water and milk as shown in introduction. Cool. Make syrup out of sugar. water ghee for greasing plate Method 1. 22 . ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. 3. Pour at once into the flour mixture.Stir well and cook till soft lump forms.Provided by: www. Keep aside to cool a little.Org 21. 4. cardamom seeds crushed coarsely 2 tsp.Prepare syrup with sugar and water to 2 1/2 thread consistency.
12. drain and dip in hot syrup. Lower flame and allow to crisp turning once.FoolzParadize.Using either an imarti bottle (with nozzle) or cloth as shown in note.Org 5. 4. 8.Add cardomom powder to syrup. If not available. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23.If using a mixie. 6. (2) Soak in syrup as required. form imartis in the hot ghee.Wash and drain. then form small ringlets all along the ring. Place over a tumbler and pour in some batter. water saffron colour 1/2 tsp. Hold like a pouch and press out imartis like icing. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. 23 . Note: Use a flat bottomed frying pan.Provided by: www. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day.Remove from ghee. 10. beat the dal well by hand till fluffy after grinding. depending on size of frying pan. 5. drain and serve. 11. 2. make a ring first. Shape the imartis as follows. 7. ghee to fry Method 1.Keep aside for 3 hours. store in airtight container.Sprinkle cardamom powder (optional). The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. More is weather is cold.Cut into squares. 9. Till you come to the start. Put water little by little. make a buttonhole type hole in centre.Repeat for remaining batter. 3.Make 1 tar sugar syrup as shown in introduction.Add colour and mix very well. take a 12"x 12" thick cloth.Soak urad dal overnight in plenty of water.Make 4-5 imartis at a time. cardomom ground 500 gms. 6.Soak for 3-4 minutes. Grind to fine thick batter.
Grease hands and take a chunk of the mixture and roll into a thick roll. Once the sugar dissolves. add the cashew (powdered) and elaichi Cooking. 24 . 26. Cook on slow flame. Do not allow to stick to bottom. It takes a while to cook Stir gently till a soft lump forms.Org 24. 25. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water.FoolzParadize. 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. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. stirring continuously.Provided by: www. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. 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. on the sheet. non-stick pan. all the coconut to cover it. cashew. stirring continuously. Spread some of the coconut on a butter paper sheet. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam.
stirring continuosly. stirring continuously. Do not knead.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. 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. wash and grind to fine paste. 25 . Serve hot. elaichi. Carefully pour hot milk and stir. 28. stirring occassionally. saffron and colour. Set in a tray. Add sugar and cook further till thickens. stirring all the while till softly thickens in a lump. Once it starts thickening. 27. Boil till thick. 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.FoolzParadize. When thickens. Decorate with chopped nuts and serve hot. add the sugar and cook. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. stir continuously. press out excess water. take in a plate and press down. Use a long-handled spatula as the mixture tends to splatter. Heat ghee in a heavy pan. stirring continously and gently till ghee begins to separate. After a while it should turn a light brown and aromatic. Add ghee. decorated with a chopped almond or pista. Put the remaining milk in a heavy pan and boil to half. Add the sugar and continue to cook.Provided by: www. Once the chenna settles sieve through muslin cloth. Add the chenna and boil till the mixture thickens. apply silver foil and sprinkle the chopped nuts. Add paste and cook on first high then slow flame.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . elaichi. Boil till thick. Add sugar and ghee.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . Add ghee.Provided by: www.FoolzParadize. stirring occassionally. When slightly thick add khoya and cook.1/3 cup sugar 150 gms khoya or milk powder made paste. 30. stir continuously.Org 29. Once it starts thickening. Cook on low turning continuously till ghee oozes. decorated with a chopped almond or pista. Serve hot. Garnish with almond or walnut in centre of the halwa. 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 . saffron and colour. Add sugar and cook further till thickens. 31. Add milk and boil in heavy saucepan. stirring continuously.
Stir very carefully. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Once sugar dissolve add a few tblsp. Cook slowly till all water is absorbed. Heat the ghee in a heavy kadai (vessel) and add dal. not allowing hand to be scalded. Method Soak the dal for 5-6 hours. Pour the hot syrup. Serve hot especially on a cold day. As the syrup boils the scum will rise. (One thread should fall when poured from a tilted spoon) keep aside. add elaichi and dissolved saffron. Use as little water as possible. Grind dal fine either in a stone grinder or electric grinder or mixie. Atte ka seera 2 tbsp. Decorate with chopped dry fruit. Further boil till the syrup become sticky between the fingers. 32.Org elaichi powder water about 250 ml. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. and ghee begins to separate. Decorate with chopped nuts 33. of milk. Remove with a strain. Put sugar and water in a pan and put to boil.FoolzParadize. Keep stirring rigorously to avoid burning. stir gradually till golden brown. Once the dal stops sticking to the vessel.Provided by: www. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Wash and remove the skins well. wheat flour 2 1/2 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 .
Mix well. Strain the milk through a muslin cloth.FoolzParadize. Shelf life : 15 days 35. Add ghee. Wash the chenna in the cloth under cold running water.Provided by: www. Keep aside cool for some time. coconut flakes and saffron. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Stir for 3-4 minutes.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Serves: 12 helpings Time required: 1/2 hr. Reheat the milk and bring to a boil. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Bring to a boil. Once it starts thickening. stirring occassionally. Add sugar and cook further till thickens. Add half the milk. 28 . 34. saffron and colour. Add the citric acid dissolved in some water. When the rava turns light brown add the sugar. stir continuously. Serve hot. decorated with a chopped almond or pista. Wet hand with milk and shape the mixture in ladoos. elaichi. Keep as it is for 5 minutes. Boil till thick. Stir slowly till the milk is fully curdled. Stir continuously. Cool the milk for a couple of hours. Add rava and cook on low heat. Meanwhile heat the sugar and water in a wide sauce pan. Remove the cream layer. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Add cardomom powder.
Org Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Powder sugar . Boil milk on high flame in a large heavy saucepan till water evaporates . Mava Burfi Ingredients: 500 gms khoya 300 gms. Cool for 10 minutes . It should form a very soft lump . khoya (mawa) 300 gms. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. leaving a soft lump.) condensed milk and 1 cup milk. stiring continously . Repeat for remaining mixture . Serves: 36 pieces Time required: 1/2 hr. Shelf Life: 15 days (refrigerated) 37. Heat on low flame . Let them into the boiling water. Take off from heat and cool them to room temperature. Form a ball . Turn out carefully . Mix together in a skillet . Take a small fistful of mixture . Stir frequently while cooking. Press 2-3 slices of pista on the centre . cardamom powder cookie mould Method: Grate khoya . Making at home consumes time but isn't that difficult. Press into the cookie mould . Cover with a perforated lid. cardamom powder 29 . Add essence and chill for at least 4 to 5 hours. Khoya is available in most Indian sweetmeat stores anywhere. Pedhas INGREDIENTS 500 gms. Stir continuously while cooking. Boil for 13 to 15 minutes. OR Substitute with 1 tin (400 gms. Serves: 6 helpings Time required: 1/2 hour. Boil till a soft lump is formed. Note on khoya. 36. Make twelve equal sized balls of the dough.FoolzParadize. Lessen sugar by 1/2.Provided by: www. Cook till mixture thickens . Mix well . Add cardamom powder & colour . powdered sugar 1 tsp.
Org 2 sheets silver foil (edible) Method: Mash khoya . Put into a heavy saucepan.Cool. 6. chocolate colour.Sprinkle powdered elaichi and decorate.Mash paneer. plain flour 30 . 5. Make incisions with knife to cut in the desired size and shape. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. 3. Roll lightly. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Variation: To make chocolate mava burfi: Follow till * as above. Mix in tne sugar. Serves: 25 helpings Time required:1/2 hr.Provided by: www. Note: Burfi is usually cut into 1 1/2 inch squares. Cool a little. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. Shelf life: 10 days 38. Roll both parts separately. 7. Spread on the working board silver foil carefully and evenly. stirring continuously.Pour on plate. 8.Mix well. 39. Cook till the mixture is a very soft lump. Make ladoos.Cook till thick and sides leave.Add essence and remove from flame. Cook on slow flame. yellow colour Method 1.FoolzParadize. stirring continously. 4.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Gulab Jamoon Ingredients 500 gms. Place the chocolate on the mava layer.Add condensed milk and cook on slow flame. Continue as for mavaburfee. 2. khoya 125 gms.
baking soda 1/4 cup milk 1/4 tsp. khoya 50 gms milk powder 1/2 tsp. Soak for 10 minutes. Strain and boil again.Heat the ghee very well. 7. 5. cornflour 30 gms.Make balls of even size.Mix in the cardomom powder and crushed saffron.nutmeg-cardomom -cinnamon powder For cover: 250 gms. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .Take the sugar in a heavy pan and add water to just cover the sugar. 9.Org 1/4 tsp. of milk to separate the dirt.The syrup is done when . sugar ghee to deep fry Method 1. plain flour 1 tbsp. Take off fire and cool a little.Remove from ghee and put in the syrup. Use as much milk as required for kneading. To make the syrup: 1. Sweet Kachori Ingredients: For filling: 200 gms. (1 week refrigerated) 40. while dropping from a spoon it falls in a thin single thread. 3.Repeat for all the balls. cardomom powder 1 pinch saffron strands 250 gms.Mix well to form a soft dough. ghee For syrup: 250 gms.Crumble the khoya. 6. Serves: 25-30 helpings Time required: 1 hr. Drain and transfer to a glass bowl.When they rise up put back on fire and fry till medium brown. When done pour the remaining syrup over the jamoons. Sieve in the flour and soda together. 2. Makes about 25-30. 2. Shelf life :2-3 days. 8. 3.Boil and add a tbsp.FoolzParadize. 4. Let in some of the jamoons.Microwave lightly or warn over boiling water before serving.Provided by: www.
Add enough water to make a soft pliable dough. Time required:2 hr. 5. of milk to clear the syrup.Prick on both sides with a fork. 12. 9.Boil till the syrup is slightly sticky between the fingers. red chilli powder 1/2 tsp. Serves:15 helpings . 32 .Pull up all the sides to seal the mixture and press in centre. except oil to deep fry.Deep fry in hot oil till a light browning appears. 5. Keep aside.Mix them well in the flour. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp.Cover with a wet cloth. Keep aside 4. 8. 7.Drain and cool completely before storing. make a hole in the centre of each (approx.Mix ingredients for filling. add all other ingredients. 10. 6.Allow to stand for half hour before serving. 10. coriander very finely chopped 1 tbsp.Mix both flours together. 3. Shelf life: 10 days .Make 15 to 16 flattish balls of the mixture. heat ghee and fry on low flame till light brown. 15.Divide dough also into 15 to 16 parts. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . diameter).Do not over fry. The mixture should be soft and crumbly. oil salt to taste oil to deep fry Method 1. 11.Repeat for remaining kachoris. 8.Boil sugar and water adding a tbsp. 6.Mix ingredients for cover. Using water knead to a pliable dough.Org Method 1.Make a well in the centre.Pour about half tbsp. place one mixture ball in the centre.Roll one part into a puri.FoolzParadize.Strain. turning once. 2cm. 2.Allow to dry on a clean cloth for 25-30 minutes. 14.When slightly cool.Provided by: www. omam seeds (ajwain) 1/2 tsp. cumin seeds 1 tbsp. 7. 2.Make 5 to 6 such kachoris. 41. 4. 9.Divide dough to make small (4" diameter) thin rounds. 13. of syrup and roll kachori around to let the syrup spread. 3. Crush and add the saffron.
Warm the water. 4. 7.Org Making time: 30 minutes Makes: 25-30 pieces 42.Mix the cardamom powder and ghee in the flour. 5. 6. 5.Add maida and knead into a soft pliable dough. Making time: 45 minutes.Strain and cool a bit. 43. 2.Break into approx.Lift with spatula and loosen.Heat the water and jaggery till all of it dissolves in the water. sugar and ghee together till sugar dissolves. 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. cardamom powder 1 tbsp.Provided by: www. Keep aside on a dry cloth for 1 hour.Knead each with palm and roll into 4" rounds. Makes: 2 1/2 cups. 7.Roll into chappatis 1/3" thick. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 8. 3. 3. 33 . 4. 6.Knead the flour with the jaggery water. 2. 9.The dough should be stiff but pliable.Cut with a cookie cutter or knife into small diamond shapes.Deep fry in hot ghee over slow flame till light golden brown. ghee ghee to deep fry Method 1. dry containers.Drain well and keep aside till cool.Divide dough into 4 parts.FoolzParadize.Store in clean. 20 parts.
crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.Store in airtight container after cooling completely. poppy seeds (khuskhus) 1 tsp. 2. 10.Fold over the other half. 3. Making time: 45 minutes Makes: 20-25 pieces 44. 3.Provided by: www. sealing in the mixture.Make many tiny slits with knife or fork on each on both sides. 1. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.Deep fry in hot ghee on low flame till light golden in colour. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.Deep fry in hot ghee on low till light brown on both sides.Cool and break in fine crumbs with fingers. 8.The khajas will become crisper and harder as they cool. 11. For filling : 1.Mix flour and ghee well. 3. 5. 7.Mix all other ingredients. cardamon powder 1 tbsp. 13.Roast khoya to a light pink by stirring continuously over low heat.Check for sweetness.Roast coconut flakes lightly.Add enough water to make soft pliable dough.Make all in t he same way.FoolzParadize.Seal edges by twisting or pressing together . 4. Cool.Dry on clean cloth for 30 minutes. filling in one half of round .Keep them aside on a clean cloth for an hour or so to dry a bit.Make small (4 ") rounds.Place 1 tsp.Org 8. Making time: 1 hour. 2. 4.Keep aside. 5.Drain and cool completely before storing. Note: You may use a karanjia mould for filling them if available. 9. not too thin not too thick . 12. 34 . 6.Drain and cool for a while. 2.
Cool completely and loosen the boondi with finger till each droplet separates. 11. Add a tbsp.Make batter with gram flour.Org Makes: 13 to 15 pieces. 35 . Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. 5. 4. Makes: 3 cups approx. 12.Pour back remaining batter and wipe spoon. almonds and mix gently. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. which should not be too thin. 10.Provided by: www. 9.Store in airtight container. hold perforated spoon a little above the hot ghee. 2. Making time: 30 minutes.Boil the sugar and water together. ghee or oil as preferred water for grinding Method Wash the rices and dal together.Stir the boondis in the ghee gently and fry till crisp but not brown. add cardamom powder.FoolzParadize.Heat ghee. 13. Keep for 3-4 minutes before draining from the syrup. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. 8. 7. but keep warm for use.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.Drain and put into the syrup. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Keep aide. of milk to bring up the scum. 3. 6. 45. Add plenty of water and methi seeds.Remove scum and boil liquid till the syrup is sticky between the fingers.The batter should evenly coat the back of a spoon when dipped i n it. 46. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Spread on a wide plate. A little practice and it is very easy. pour some batter on the spoon.
Heat griddle and pour 1 large spoon of batter on it. Add soda bicarb and salt and mix well. not too crisp. Rewash the rice by draining the water 2-3 times. Put some oil (1/2 tsp. udad dal 2 tbsp. Lift with a spatula as for basic dosa.FoolzParadize. add more water if required. oil to shallow fry Serve hot with onion and/or coconut chutneys. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together.12 thin dosas Shelflife: Fresh only. ginger grated Roll the dosa in a three-fold cylinder. salt to taste Keep aside for 20 . Rawa -like grains should be felt in the batter. foldable. 47. curds 36 . Add more buttermilk if necessary.) over dosa.30 minutes. Makes: 10 .Org Allow to soak for 7-8 hours or overnight. Remove with spatula when crisp. Pour a tsp. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Pour a spoonful of batter in the centre. oil 1/8 tsp. channa. 48. Heat the iron griddle or non-stick tawa well. Beat the curds well. Add to the batter. soda bicarb 2-2 ½ cups buttermilk 1 tsp. of ghee or oil over it. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Serve hot with chutney and / or sambar.Provided by: www. Keep aside in a warm place for 8-10 hours. Spread by gently rotating the griddle. spread with the back of the spoon to a thin round. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. The batter should be relatively thin. Grind to a paste. Texture: Thin with polka sized holes.
salt. Keep aside for 3-4 hours before making dosas. Allow to soak for 7-8 hours or overnight. of ghee or oil over it. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. The consistency of the batter should be enough to thickly coat on a spoon when dipped. 1 cup parboiled rice. Beat the curds well.FoolzParadize. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Serve hot with chutney. Grind to a paste. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Make thin or thick as desired.Mix both batters. 1/4 cup white udad dal. Heat the iron griddle or non-stick tawa well. soda bicsarb 2 tbsp. masala in the centre.Provided by: www. pour batter and make as for plain dosas. Rewash the rice by draining the water 2-3 times. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. 10-12 tsps. Fold into triangle to cover masala. Mix well till fluffy and light. Add to the batter. 49. Add the curds. Pour a spoonful of batter in the centre. soda and oil. 37 . spread with the back of the spoon to a thin round. Add plenty of water and methi seeds. Soak in plenty of water and keep aside for 5-6 hours. Heat griddle. 1/2 tsp. Pour a tsp.Org 1/2 tsp. foldable but crisp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Masala Dosa Ingredients: 1 cup plain rice. Place a tbsp. add more water if required. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Texture: Light and thin. Keep aside in a warm place for 8-10 hours. Spread chutney spread over dosa.
1 tbsp. sugar 1 tsp. turmeric salt to taste Chop potatoes coarsely. 50. Heat oil.Org Remove with spatula when crisp. Fry till tender. Mix well. oil. add cashews and brown lightly. ginger grated 1 tsp. Add turmeric. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. each udad dal. cumin seeds 38 . 51. chopped coriander 8-10 cashews halved 1/2 tsp. seeds and splutter. groundnuts salt to taste Grind all ingredients together to form a firm chutney.FoolzParadize. coriander. Add chillies and onions. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. Chop green chillies. garlic crushed 1 lemon (juice extracted) 2 tbsp. Serve hot with chutney and/or sambar. salt.Provided by: www. cumin & mustard seeds 2 tbsp. Use very little water. ghee 1 tsp. oil 1/4 tsp. chopped coriander 1 tsp. potatoes. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. Add dal. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp.
(approx. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Stir in seasoning gently. Repeat for all. Pressure cook till done. 1 onion. Add the chillies and cinnamon-clove powder. Add chopped tomatoes. Take in serving dish. Cool about 5 tbsp.5 39 . Heat ghee in a small sauce pan. Making time :. Take fistful of dough. Turning only once. Roll into 1/4" thick 5" diameter round. blend together 1/2 tomato. Add and mix in curds and oil. Keep aside for 5-6 hours. Add channa-paste. salt and soda. Add all dry masala except cinnamon-clove powder. Add enough milk to knead into a soft pliable dough. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Method for Channa Put the soaked. Stir and bring to boil. turmeric powder 1/4 tsp.Org Dry masalas :1 tsp. each cinnamon . red chilli powder 1/2 tsp. Simmer for 7-8 minutes till gravy thickens.Provided by: www. curds 2 tbsp. butter or oil 1/2 tsp. washed channa in a cooked with enough water. Make sure the cloth does not dry up. channa for grinding. Add cumin seeds to splutter. Stir and fry till oil separates. cooled channa and 1/2 tbsp. Till very light golden in colour. Keep aside. or wet again. Add chopped coriander and pour hot over the channa. 6-7 whistles).30 mins (excluding pressure cooking) Serves . fry further 3-4 minutes. Chop remaining tomatoes and onions fine. Cover with a wet cloth. onion and fry till tender. each garam masala. Add ginger-garlic and fry for a minute. Add drained channa and 2 cup water which was drained from channa. Heat oil in a large skillet. coriander. Fry in hot oil. Knead dough again. Squeeze lemon over channa.FoolzParadize. teapouch and bay leaves. In a mixie. Serve hot with hot channa and slices of onions and lemon.clove powder.
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.Provided by: www. stir. onion. Fry for 2-3 minutes till very soft. potota.Org 52. Add ginger-garlice. Mash them coarsely after draining. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. carrots. turmeric. (excl. (To open like a book). pressure cooking time) Serve : 4 (2 pavs each) 53. garlic crushed juice of 1/2 lemon. Serve hot with bhaji. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. sugar and fry further 2-3 minutes. pavbhaji masala 1 1/2 tsp. Bring to boil. Heat butter in a pan. Vegetable Pie 40 . For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. chilli powder 1/4 tsp. cauliflower. each ginger grated. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. capsicum. Garnish with chopped coriander and a block of butter. beans. a piece of lemon and chopped onion. in between. Making time : 30 mins. For Pavs Slit pavs horizontally leaving one edge attached. To Garnish 1 tbsp. Add lemon juice. bottle gourds. Simmer till gravy is thick. stirring and mashing pieces with masala. Add pavbhaji masala .FoolzParadize. salt. tomatoes. turmeric powder 1/2 tsp.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. etc. chilli powder.
Add chilled butter. Cook till the water evaporates and curry is thick. or till light brown. Prick with a fork all over. Pour cream all over.FoolzParadize. Pour and spread the filling in the shell. with light hand mix the dough into a lump. Keep aside. Cook for 4-5 mins. red chilli powder 1/2 tsp. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. in pre-heated oven. Sprinkle chilled water over it. corn flour salt to taste Method Sieve together flour and salt. in a plastic bag. 54. carrot.Org Ingredients 2 cups plain flour (maida) 100 gms. Add all other ingredients except cream. Slice and serve warm. Roll dough into 4" thick round. Chill dough for 15 mins. chilled butter 1/2 tsp. Quickly. peas. Bake in a pre-heated o ven for 12 mins. add the grated vegetables and chillies.. oil 1/2 tsp. Chope and boil other vegetables. cream 1 tsp. Heat oil in a skillet. Sprinkle a little cornflour over the crust. spinach. curry masala (or garam masala) 1 tbsp. onion. Do not over knead. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Stirring occasionally. Place over a greased pie plate. Mix with fork till mixture is crumbly. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Finely chop green chillies. Bake for 8-10 mins. potatoes.Provided by: www. beans. ginger. Filling Grate tomato. cauliflower etc.
Transfer to serving dish and garnish with coriander and coconut. Sprinkle some sev and coriander to garnish. Stir gently every now and then. Drain water sprinkle a handful of clear water and keep aside. Sprinkle a few drops water if too dry. Adjust taste and salt.FoolzParadize. Serve immediately. In a large mixing bowl.optional 1 tsp roasted peanuts -.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. Save some coconut and coriander leaves for garnishing. Mix well.Provided by: www. Return to low flame till hot. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. After 15 minutes loosen the poha gently. Stir and fry onions till tender.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. 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 -. Wash poha till clean. chillies and curry leaves. Adjust salt and lime as per taste. In a heavy saucepan. Take off fire. Mix very well. 42 . heat oil. and break lumps with fingers. Add onion. Serve hot with freshly brewed coffee. Spoon into individual bowls. add seeds and then potatoes. add puffed rice. and all ingredients except 1/4 the coriander and sev. Add poha and all other ingredients. Stir for 2-3 minutes. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh.
the size of a medium potato and roll into a thick triangle. When does is like course crumbs.Provided by: www. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste.FoolzParadize. 57. Invert griddle and roast over gas flame (or if available a barb. using dry dough if required. Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Add butter curds.6 hours. Knead dough lightly. Place on a pre-warmed griddle (tawa). till a soft pliable dough is formed. It will fall off when done. 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 .bicarb) warm milk for kneading. Roll to a thickish roti (4-5 mm thick). Cover with another plate and keep aside for 5 . 58. Serve hot with a blob of butter on it. Break of piece.Org 56. Take naan sized dough and make a ball. Serve hot with desired vegetables.que coalfire). add milk a little at a time. Heat griddle (tawa) place on tawa and dry one side. 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 . METHOD Sieve together dry ingredients into a large rimmed plate. oil and crumble with fingers. Wet upper side with water and invert. Cover with wet muslin cloth. Knead slightly stiff dough cover and keep for 2 hours.
butter softened 2 flakes garlic crushed 1/2 tsp.FoolzParadize. feels difficult. Simple Potato Cake Ingredients 3 large potatoes 44 . Phulka also may be done similarly if puffing with cloth. Break off bits and make small potato sized balls. garlic in the butter. cover with wet cloth. Note: If you have trouble keep the rolls in place when raw. secure them with toothpicks before placing in the fridge. with help of tongs. 6. chilli. Remove toothpicks before baking. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.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. 7. 59. 4.Place in the refrigerator for 30 minutes. adding all above ingredients.Mix the salt. Roast on griddle (tawa) as for phulka.Brush all over with a bit of butter. 3. Cover rolls with a moist cloth.Serve hot with ketchup. 2.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.Repeat for all slices.Roll one slice tightly from end to end.Coat the roll with grated cheese by rolling in it. 10. 5. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp.Apply on all slices generously. grated cheese Method 1. 8. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.Roll the bread flat with the help of a rolling pin. 9. Or after brown spots appear place direct on gas flame and puff.Provided by: www. crushed red chilli salt to taste 1 tbsp. Roll to 3-4 mm thickness.
on bottom of pan. chillies. crumbs. beans. cloves in mixie.Let other side become golden brown too.Pour the mixture all over evenly. Making time: 40 minutes 61. 6. Slice into thin rounds or grate coarsely.Flip over very carefully with a wide sharp spatula.Do not peel potatoes. 15. Apply 1 tsp. garlic and paste. 5. red chilli powder salt to taste 1 tsp. mustard seeds 1/2 tsp.Meanwhile mix cheese. 13. Variation: Bake the same if desired. each cumin. 9. 14. plain flour Method 1. etc.Let in the remaining butter around the edges to seep down. keep stock aside. 4. salt and simmer on low till bottom is golden brown. cinnamon.Deseed capsicum and slice into thin rounds 4. sesame seeds. cauliflower.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. butter Method 1. milk. garlic crushed 3 green chillies 1 tbsp. 2.Sprinkle fresh ground pepper. 11. Top with capsicum.FoolzParadize. instead if roasting.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. Level to cover all the potatoes. 3. 5.Add salt to taste. allow to splutter. peas. 7.Add vegetables except tomatoes.Provided by: www. 12.Flip on serving plate and make sections with a knife.Heat a thick nonstick pan about 5" diameter. 3.Serve hot and crisp.Stir fry for 3-4 minutes. 10. flour and chilli. potato. 2. 8.Heat butter. sesame seeds 1/2 tsp. ginger grated 1/2 tsp.The potatoes will turn out best if boiled and refrigerated overnight before using.Drain the boiled vegetables. add some more bread crumbs. coconut.If mixture feels thin. 6.Blend together. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. add seeds.Add ginger.Arrange potatoes to cover the pan. and roast the other side. 45 . boiled (use carrot.lemon juice 2 cloves 1" piece cinnamon 2 tbsp.
Let boil for a minute or two. Fry this in oil till golden brown. 3.5 medium sized Garlic .Grind the other onion and the garlic flakes to a fine paste. simmer for 5 minutes.Add this paste to the sauted onions.Serve hot with parathas or chappatis.FoolzParadize. 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.Org 7.You can check for this by feeling the syrup between your fore-finger and thumb.tomatoes and cook till gravy is thick.Drain the water and then make puree of the spinach leaves. Palak Paneer Ingredients Spinach . 6.150-200 gms Salt to taste Garam Masala. Also add the puree and the spice powders. 46 .Dissolve the sugar in the water and heat it.500 gms Onions .Add salt. Add some water if necessary.Remove all the lumps in the chick-pea flour and add it to the syrup. 2. 3.Cut the paneer to cubes of desired size (preferably not too small). 7. chilli powder. 4. Chilli Powder Method 1.Serve hot with rice or rotis. Cover. 9. then you will able to pull it out like a thread). 8. Makes: 2 servings 62.1 tbsp Paneer .Keep stirring till you get a thread consistency.6-7 tbsps Cummin seeds .Add 1/2 cup stock. 1 table spoon at a time. (If the syrup has reached the required consistency.Cut 4 of the onions finely and saute them till transparent. 5.Add this paneer to the prepared palak.Cook the spinach in water.Reduce the heat and add 2 teaspoons of ghee. 63. 2. 4. Geera Powder. 9.Provided by: www. Making time: 20 minutes.2-3 flakes Cooking oil . 8. 5.
7.Let the paste cook till the oil seperates. At one point.At this point.Allow it to cool for 10 minutes. 64.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. 7.Stir. at a time till the mixture changes color and texture. 65.Provided by: www. till the flour and ghee has completely blended with the syrup.Repeat procedure 2 till you finish all of the besan.Deep fry the balls in the hot oil & keep aside 3. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . 8. 5.Switch off the flame add the Kofta's & Cover till Serving. add flour & make small round balls with the same. Also. 2. you will obs erve that the mixture is not able to absorb any more ghee.Can add little water if the paste is too thick. Yield: 40 medium sized pieces.Continue to stir and keep adding ghee 1tsp. 10. 9.Org 6. Carefully remove each piece and arrange on the serving tray. 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.Before serving garnish with fresh coriader leaves. Cooking time: 45 minutes. cut it into desired shape and wait for another 10 minutes. 4.FoolzParadize. Do not remove the excess ghee. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces.Take the shredded Cabbage in a bowl. the whole mixture becomes porous and starts leaving the edges of the vessel. 6. Then. salt according to taste & little bit of sugar.
5.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 6. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). asafotida & salt mix it thoroughly.Dry fry sesame seeds.Then add chopped chillies. 4. 3.FoolzParadize.Add salt according to taste 7. chopped 3tb. 66.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.In the meantime. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Remove kadai from the heat.Grind the fried ingredients with green chillies. 4.Serve hot with rice dishes.Soak tur dal over night. 3. channa dhal. cumin seeds. grated coconut. corrinder leaves. urad dhal. 48 . Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. 8.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. 5. chick peas. keep oil in a kadai and let it heat for a minute. tamarind paste.Grind it coarsly.Later on.Provided by: www. add the ground paste to the fried pineapple and fry further 10 mins.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. Then wash it thoroughly.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 2.Then make small koftas (balls) with the mixture pressure cook for 15 min.
6. add the brinjals also.FoolzParadize.Cut the brinjal & onions to not very fine pieces. 5.300 gms Onions .Add little water to the brinjal. Take of the pan fromstove and let it cool. Your tikha brinjal masala is ready 68. do not add water.Garnish with finely chopped coriander leaves.Take all the ingredients grind it at once in mixer.Add 2 tbsp of oil in pan and heat it.3 tbsp of oil in kadai. 4. Vaangi Baath (Brinjal Rice) Ingredients Brinjal .Saute the onions till they get transparent.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. Salt to taste Rice .1 cup Water .2 tbsps Finely chopped coriander leaves Method 1. they will get mashed up and will lose their taste.Provided by: www. Put small piece of jaggery to taste if required.Add the spice powders and saute the curry for 4-5 minutes. 2. 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. Do not overcook.Org 67. If u cut the brinjals too fine. Then. Chilli powder. 3. 7.Pour 2 .2-3 medium sized Coriander powder.Serve hot. put the mixture in the pan. 7. 49 . 6. 5.Fry the mixture properly.Cook the rice in the quantity of water mentioned above. 3. fill the mixture in the brinjal. heat it and then put the stuffed brinjal. 2.Take the brinjal slit it in 4. cook it.Let it cook for 15-20 minutes.2 1/2 cups Cooking oil . 4.
3. 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. Oil for frying. (you can use either breads crumbs) 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. 70. 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. Method 1.FoolzParadize. 3.Finely cut all the above said vegetables. 2.Serve them with some hot sauce or ketchep. 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. 4.Smash them & keep it aside (if there is any excess waterin the cooked 50 . corriander powder and some corriander leaves for taste.Make the paste of channa dal by adding some water and mix salt.Wash & Pressure-cook with little bit of water.Org 69.If you prefer onions you can put 1/2 onion cut into small pieces.Provided by: www. 2.
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.Put into a air sealed container and put in the freezer for 4 hours. Note: It will taste authentic with falooda. 72. 8. Apple.Now mix pis ta and saforn in it 3. 51 . Then add ghee. Chilly chutney 71. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. 6. 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.Provided by: www. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.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. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. 5. Wait to cool.FoolzParadize.Org vegetables just drain).Then add the smashed vegetables & fry till it gets thickened. 4. 7. Just fry for few seconds. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.Take a pot and mix evaporated milk.Fry onions till it turns into brown & add the grounded paste. cardamom powder. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Mix all the ingredients together except ghee.Heat one tablespoon of oil. Remove from the stove top & decorate with nuts of your choice.
split bengal gram.5 tsp. Serve with Verusanagapappu Pacchadi or plain yoghurt. pepper corns and peanuts.5 cups Coriander Leaves -. Stir well.4 Black Pepper Corns -. Remove from heat. When the bengal gram turns light brown.2 tbsp. To this add black mustard seeds. add coriander leaves.20 Sesame Seeds -. Peanuts -. 52 . heat remaining oil on low heat. (powdered) Asafoetida -.0.1 tbsp. Meanwhile in a skillet.1 bunch Curry Leaves -.5 cup Mustard Seeds -. sliced green chiles and tamarind extract. Salt to taste In a large bowl. asafoetida.5 tbsp.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. Note: You can adjust the amount of tamarind extract according to your taste.3 cups Tamarind Extract -.remaining curry leaves. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Split Bengal Gram -.0.0. Add turmeric.FoolzParadize.8 Turmeric Powder -.0. Remove from heat and in a wide. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.Provided by: www. Oil -. Dried Red Chile -.5 tsp.0. large bowl spread out the rice.5 tsp.5 cup Water -. Mix thoroughly. Keep it aside. red chile.5 Green Chile -. add water and rice and cook until well done.
Asafoetida -. as yogurt tends to stick to the bottom of the pot).10 Coriander Leaves -. Cauliflower. Bell Pepper. salt.1/8 tsp. a cup of water until well mixed. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.FoolzParadize.1 cup Curry Leaves -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. Cooking oil -.Org 73. Mustard -.1/2 cup Dried Red Chilies -.2 cups Grated Fresh Coconut -. Pour this mixture into the pot containing the vegetables and keep it on medium heat. 53 .2 Sugar -. (Remember to stir frequently. cumin. blend yogurt.4 tsp. Cumin -.1 tsp. Split Black Gram -.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. In a blender.1/8 tsp. turmeric.1 cup Chopped French Beans.Provided by: www. Remove from heat and keep aside.1 tsp. do not discard it). sugar. grated coconut.1/8 tsp. Turmeric -.4 (medium sized) Plain Yoghurt -. Drumstick*.3 cups (mixed together) Green Chilies -. coriander leaves. Keep aside. Potato -. (If there is any water left in the pot.
1/4 teaspoon urad dal . is not advised because it becomes bitter when boiled in water. black gram and curry leaves.a few salt to taste oil .1/4 teaspoon coconut. When the mustard seeds pop.FoolzParadize.1 tablespoon black pepper .cubed turmeric powder .1/2 teaspoon mustard seeds . Cook for a minute or two.Org In a wide skillet heat oil on medium.2 spoons whole black peppers . add asafoetida. *If drumstick is not available. When oil is hot add dry red peppers and fry for one minute. coconut) coconut for garnish . or as a side dish to curd rice.2 spoons whole red peppers . however.asafoetida Fry the above ingredients in alittle ghee. 74. Paruppu Thogaiyal toor dal .1 teaspoon 54 . Eggplant. puri.2 spoons(fry first) toor dal . Milagu Kuzhambu coriander seeds . Goes well with plain white rice.Mix this paste with tamarind juice. Side dish .1 whole red peppers .This can be mixed with rice and served along with paruppu thogaiyal. add salt and grated coconut and grind. Immediately add the vegetables and sauce from the pot. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .1 teaspoon cumin seeds .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.1/2 cup (may substitute des.Provided by: www. paratha. Then add mustard seeds. you can add some other vegetable. Remove from heat. grated .1 gram dal . 76. add water and heat until the raw smell is gone. pita.1 teaspoon chili powder . 75.1/4 teaspoon curry leaves .
Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. whole black peppers. urud dal. coriander seeds. carrots.You can add a little coconut milk to adjust the consistency. cumin seeds .Add splattered mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). add moong dal and steam it in pressure cooker. Let it simmer. heat the oil and pop the mustard seeds. drumstick.Snake gourd. beetroot Cut any of the vegetables into small pieces. 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.Wash and drain. add curry leaves and 1/2 spoon coconut oil.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.each 1 teaspoon 1 whole red pepper. Add sugar and salt as your taste dictates. sesame seeds . mix well and heat for sometime.Add this to thick curd. Use a cast iron pan and use the same technique that one uses for pancakes.Add curry leaves. Grind grated coconut and green hot chillies and salt. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. cabbage. fenugreek seeds. Grind the coconut to a milky emulsion.each 1 spoon asafoetida . green peas Cut the vegetables into long pieces and steam in pressure cooker. beans. 79. 78. cooked rice Soak the washed rice for 3 to 4 hours. Pour 3 spoons of oil 55 . Poricha Koottu toor dal. 80. When cooked.(This will be called KURUKKU). 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.Add cooked vegetables.. brinjal. Add this mixture to the erisherry and mix in the curry leaves. Drain and cook the plantains with the remaining turmeric and salt. Mix your ground rice. Vegetables . Aviyal Vegetables . 77. Meanwhile.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. grind and keep it aside. potatoes.1/4 spoon Slightly roast the above without oil and grind into fine powder. grated coconut (fry last) Fry the above ingredients in little ghee. '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.Plantain. Grind the coconut well with cumin and add to the cooked plantains.FoolzParadize.Provided by: www.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Mix separately 1 teaspoonful of yeast .Add the ground mixture to this and heat for a little while to mix uniformly.
1/2 cup green chillies .4 spoons.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.Provided by: www.red chilli powder .Cut green chillies and ginger into fine pieces.Take oil and add mustard seeds. 83. 82.Add this to the poickle and mix.3 cups Grated coconut .1 cup Mix well and heat in a fry pan until it becomes soft.Add salt. VenPongal Mix rice and moong dal in the ratio 1:1. Add tamarind juice to this and bring it to boil. curry leaves and mix well. Next day.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Cut the tomato into medium sized pieces.6 Cut into medium pieces.Org in a fry pan and add some gram dal and whole red peppers and fry slightly. 81. thin skin.Add the other ingredients and grind it in the blender into 56 .Add salt and heat with constant stirring until the mixture becomes thick.FoolzParadize.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. Ginger Pickle Grate ginger finely.Add this to cooked dal-rice.Take some ghee in a fry pan and add whole black peppers.When it splatters. Lime pickle Fresh lime(large size. 85. Next day add 1/4 cup of sesame oil and leave it aside. 84. and cumun seeds.4 spoons.Store in refrigerator. add fenugreek seed powder an asafoetida.(Preseve the juice while cutting).1 cup Ghee .Store in refrigerator.Add some ghee while serving.to taste Wash fresh coriander leaves and pick the leaves from the stem.1 large Grated coconut . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Add 3 times water and steam until it is overcooked. ripe) .2 tamarind .Add salt.a pinch Salt .1 cup Tomato . add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . 7-cup sweet Milk .1 cup Sugar .1 cup gram flour . asafoetida .1/2 spoon and mix well.
and asafoetida.1 whole red peppers . boondi.When it splatters. Vegetable Cutlet Vegetables-Potato. add urud dal. add salt and asafoetida and grind into a very fine powder. 88.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Add thnis to thick curd and keep it aside. Add grated onions.1 toor dal or Pottu kadalai . garam masala powder and ground cinnamon(a pinch).FoolzParadize.5 Roast the above without oil. Side dish : Tomato ketchup 89.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. Paruppu podi gram dal . 57 .Grind into a thick paste.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. coconut pieces. Carrots.Drop this carefuly into boiling oil and fry till it turns golden brown.Add the ground paste and fry till the raw smell dissappears. Heat 3 spoons oil in a fry pan.green peas. Add salt. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. salt.1/2 coriander seeds . red chilli powder.Deep fry the balls until they turn golden brown.Provided by: www. 87.1 Toor Dal . Rasam Powder Whole black peppers .Knead the mixture tightly.Splatter with mustard and asafoetida. add mustard seeds. 86.Org a thick paste.1/2 Cumin seeds .Add fresh coriander leaves. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. Take some rice flour and add water to make it into a slightly watery juice. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Beans. black whole peppers.
Provided by: www.200 g Gram dal . 1/2 tsp salt. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . 3/4 cup water. Add potato (now mashed) and fry for 5 minutes. peas. and onion. Remove from heat. the baking powder and mix thoroughly After the batter is prepared. 3 Tbsp of oil.1/4 kg Toor Dal . 91. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.Org 90. You will get about 20-30 small bondas. Add carrots.1/4 kg Coriander seeds . Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown. 92. Next fry it in hot oil. make small balls out of the filling and roll them in the batter.a pinch Dry the above ingredients and grind into a nice powder. chilies. 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.25 g asafoetida .200 g whole black peppers . Finely chop ginger. add lemon juice and let cool.FoolzParadize. Sambar powder Whole red peppers . coriander leaves.
Add spice according to taste. 59 .FoolzParadize. wash and soak in water for 4 hours. Drop in water. cloves and cardamom and fry for 2-3 minutes. Add salt and start heating oil. Add cinnamon.Provided by: www. More Kozhambhu Ingredients Yogurt 32 oz. Add garlic + ginger paste and fry for a minute or so. Drop spoonfuls of batter in the hot oil using a large tablespoon. Serve. If you are using canned or frozen vegetables skip the above step.) 94. 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. Fry until golden brown. Beat yogurt with milk. Let the vegetables + turmeric powder cook. Add coconut paste. Squeeze out water from the vada and add yogurt. Add onions and green chilies and fry till onions turn brown. salt and wait until cooked. Add Water (about a cup or two).Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Add vegetables and fry for about 3 minutes. (Note: Cook on low heat. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Let it soak till ready to serve. khus-khus. 93.
Rose Water To taste (opt. Salt 2 tsp. Cumin seeds 2 tsp. Heat oil. Heat oil and mustard seeds and add to the mixture. Spread this mixture over the lemons. Chana Daal. Mustard 1 tsp. 95. and heat on low until consistent texture is achieved. Oil 5 tbsp. Stir in rice powder.ened and turned a pale brown. Cumin seeds. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. This is best done in a microwave. Turmeric pinch Hing 1 tsp. Methi 1 tsp. The cheese should have hard. mustard seeds. Chana Daal 1 tsp. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp.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. Half and Half 2 qts. Add salt and keep for about 12 hours.Org Coriander seeds 2 tsp. 96. Red Chili in a little oil. Coconut (grated) 2 tsp. Preparation Cut lemons into small pieces and remove the seeds. Chili powder 5 tsp. Rice or rice powder 1 tsp. if a 60 . Grind the mixture with the coconut and add to the beaten yogurt. and asafoetida. turmeric. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Add chili powder. Add turmeric and bring to a boil. Thicken the Half and Half by simmering over low heat for a long time. Red Chili powder 1 tsp. and methi. Ras Malai Ingredients Ricotta Cheese 2 lb.) Preparation Mix 1. Mix thoroughly.FoolzParadize.Provided by: www.
Provided by: www. chopped (if using little ones in a bag. When you have a about a small bowl full. Heat for a few minutes. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. season with mustard seeds first. When dal turns red.FoolzParadize. cut it into 1 inch squares and add to the hot thickened half and half. 97.5 cup sugar. add the green chillies and fry. Heat oil. Throw in the ginger. salt to taste and jaggery. add mustard seeds. Warm oil. asafoetida and curry leaves. Add the remaining 0. Thicken until the volume drops to around half of the origi. soaked one large onion. Cool for a few hours in the fridge. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. 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. When they start to pop throw in red chillies. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. do it over low heat and stir frequently. Add this at the end to the pulikacchal Mix well so there are no lumps.Org microwave is not available. a pinch turmeric. After the cheese has been baked. bay leaf.nal volume. cardamon pods. chillies. about five) 2 ripe tomatoes. 61 . chana dal. when popping add curry leaves. set aside. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. 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. diced 6 hot green chilles. add tamarind extract carefully. 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. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. 98. You can add a little fresh water each time to extract the pulp.
add eggplant to tamarind water. add 3 tbsp water and grind slowly into paste. Variations: You can throw in a handful of chick peas from a can into this. Remove a trifle before it gets fully done. Remove from jar and wash it out with water and save this. 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 . in which case you should not cook until mashed. salt and let cook until eggplant is done but has not lost its shape. Alternately. Add more chillies if necessary. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. or pour equal quantity of extract from fresh pulp. salt and garlic. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Take off heat. 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. Set on stove.Provided by: www. In about a cup of water dissolve the tamcon paste. Add a little water if blade gets stuck. Now add the coconut paste and its water. you can make the cooked dal with half toor and half chana dal. 99. Remove from heat. Add toma toes and eggplant and fry for another five minutes. Season with spluttering mustard seeds and curry leaves. dark red remove fromheat and let cool.onion gotsu. Keep on low heat till it starts to simmer a little. Mash cooked dal with a spoon until blended and add to cooked eggplant. chana dal and asafoetida.Org onions and fry till onions become transcluscent. 100. Throw into blender with coconut. thin it out somewhat and have it as katirikka sambar. In a pan with very little oil roast red chillies.FoolzParadize. coriander seeds. a little turmeric. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Throw in the turmeric. If using tamarind paste add a cup and half of water.
turmeric and salt. Throw in cumin seeds. urad dal. Add 2 cups water. stir a min or two and then grind in a blender. Add water to one inch above level of rice. Add the dal. In a separate pan season with mustard.solid. Take off stove. When done remove from heat. Cook with water well above level of veggies. red chillies and peppercorns until well roasted. 63 .Org turmeric. saute cut bitter gourd and green chillies. 102. Grind half the fresh coconut and add to cooked plaintanos. mustard. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. 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. tamarind. salt to taste mustard seeds. 1 red chilli. In a little oil. Pour this onto the plaintainos and ericheri is ready. Add a little more water if not semi. salt to taste. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Add coconut. Takes about 25 mins or so. Add chickpeas and jaggery/sugar. Let simmer until bitter gourd are tender. remove carefully and set aside.Provided by: www. curry leaves. curry leaves and fry remaining grated coconut until a reddish brown. Blend in cocunut paste into the bitter gourd-tamarind mixture. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Mix well and reheat a till it begins to simmer. salt to taste. Add turmeric and let it simmer. cracked pepper. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. turmeric. curry leaves. Warm ghee and roast cashews until a golden. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. Add a little tomato paste if handy for color. Pour seasoning on top. urad dal. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.FoolzParadize. in another pan sprinkle a little oil and fry coriander seeds. 101. Mix well. While bitter gourd are cooking. salt turmeric and pepper added on low heat until plantanos get really done. Add the ginger. urad dal.
Grind coriander seeds and cumin seeds and set aside.Provided by: www. Roll it into balls and flatten slightly. Add fennel seeds and ginger and fry. 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. Add spinach and cook covered. Then grind cloves. Fry everything in oil and then add water and potatoes till tender.FoolzParadize. Dip in syrup by pushing it deep down. 1 cup water Preparation Make one thread consistency syrup with sugar and water. 104. 2 cups sugar. 64 . Badusha Ingredients 2 cups bisquick.Org 103. Can place a walnut or pecan in the center immediately after dipping. sour cream. Score a circle on the patty with a knife or small cap. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. In oil sprinkle heeng and add red chilies and then green chilies. 105. then add the other things. peppercorns and cardamom seeds and set aside. Make a dough with bisquick and sour cream. Deep fry in crisco or oil on low fire till a med brown.
chili powder and then add tomatoes. crushed 1 small piece ginger.Provided by: www. Fry for a minute and then add the tomatoes. de-seeded 1 small onion. 108. washed and chopped 1 small onion. Tomato Chutney Ingredients 2 medium tomatoes. add ginger and garlic. Add the blended paste. Mint Chutney Ingredients 1 bunch mint leaves. turmeric and dhania) and fry for half a minute.FoolzParadize. along with the tamarind and the coconut. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. Blend this into a smooth paste. Now add the spices(red chilli. Add coriander powder. salt and hing and heat through.cover and cook. In oil fry onions. Fry till the onion turns translucent and the garlic browns. minced finely 2 clovettes of garlic. Fry till the tomatoes turn soft. shredded 65 . sliced 4-5 green chillies. Then add peppers . 107. Set aside. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Heat the rest of the oil and add the chopped garlic and onion. turmeric. garam masala.Org 106. Goes very well with plain rice or chapati. chopped 3-4 cloves garlic. chopped 1 tsp coconut(optional).
hing. curry leaves. Goes well with dosas. 111. Moolangi Chutney 66 . Add this to the coconut and tomato and blend into a smooth paste. 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. Coconut Chutney Ingredients 2 cups of fresh coconut. idli and plain rice. one by one. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Fry till done. methi and red chillies. 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. Blend to a smooth paste using a little water. 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.Provided by: www.FoolzParadize. Can be refrigerated for about 1-2 days. 110. Add salt to taste.
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 fruit pieces and fry for 5 minutes. salt to taste and the grated radish. 67 . peppercorns. 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.Provided by: www. Immediately add turmeric and fry for half a minute. Open a small can of cubed pineapple and drain the juice from the fruit. Heat 4 tsp oil and add the mustard seeds.FoolzParadize. Now add the ground paste and a little water. drain and blend into a smooth paste. tamarind. When it's almost smooth in texture. The radish and garlic should be about a qarter mashed up.Set aside. Run the blender for about 3-4 secs.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. 112. When they crackle add crushed curry leaves and hing. green chillies and the ginger. dalia. Add the red chilli powder and fry. add the garlic. Remove from the blender and season with mustard seeds and curry leaves.
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. cut into thin rounds. Set aside for 1/2 hr. 114. This method is used to reduce the bitterness of the vegetable. Add the fried gourd. Fry in 3 tsp oil till well browned. Mix well and serve like a chutney with plain rice/dosa/chapati. Bring to a boil and reduce heat. Remove from heat and add the hing. Add salt to taste and enough water to cover the vegetable. add the minced onion and garlic.Provided by: www. Smear salt on them and place a heavy weight on them. When the mustard crackles. Now add the shrdded coconut and keep frying for 2 more minutes. Fry till done. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . jaggery and tamarind. roasted and powdered 2 tsps white sesame seeds. 115.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Now add all the raw dry powders and fry for 2 minutes. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Cut lengthwise and remove the seeds. Cook till the gavy thickens and you get a gojju consistency. Drain and set aside. 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. Heat about 3 tsp oil and add the mustard and curry leaves. Add the fenugreek and sesame powders and mix well. Cut them into large half-rounds.FoolzParadize. Bhindi Gojju Ingredients 1 lb bhendi (okra).
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.FoolzParadize. ginger. Heat 2 tsp oil and add the mustard seeds. Drain. curry leaves and the hing. Remove from blender and store in an airtight container. Blend together the rest of the ingredients with the mango without adding any water. This chutney keeps well for over a week when properly stored in the fridge. pitted 1 tsp cumin seeds. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. mash well and set aside to cool. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Add the fried bhendi and stir for 2 minutes. green chilles. Take it from the fire. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. Add some water if the gojju is too thick. Sweet Mango Chutney Ingredients 3 large mangoes. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . slightly ripened 1 tsp lemon rind. Add the buttermilk and salt to taste(remember that the okra is already salted). roasted 1/2 tsp coriander seeds. 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.Provided by: www.Mix well.Org A small piece of ginger. 116. 117. Hot Mango Chutney Ingredients 3 large sweet mangoes. to a smooth paste. Eat with plain rice and dal.
Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. add the ground masala and fry till the masala turns color. Drain. Chop the ginger. Bottle when cool. roasted finely 1 tsp mustard seeds.FoolzParadize. Put in the chopped ingredients and continue boiling. saunf. Roast the methi. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. green chillies and remaining garlic. Set aside. Put in the chopped ingredients. jaggery. add the ginger and green chillies and fry for about 1-2 minutes. Remove from heat and let it cool to room temperature. But if you are of the impatient kind. cumin and coriander seeds and crush coarsely using a mortar and pestle. Heat the remaining oil and add the hing and mustard.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. When the mustard crackles. Bring to a boil on a low flame. powdered masala. salt to taste. go ahead and use the coffee grinder but make sure that the powder is a little coarse. lime rinds and lime juice. Store in an airtight container. mash well and set aside. This is how powders are traditionally made. When the mustard crackles. since no water is used in making this dish. Bring to a boil and boil till the juice is thick. 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. Store it in airtight containers in the fridge. it should keep well for more than a week. In a pan. Soak the tamarind in some hot water and extract the juice. salt to taste and tamarind juice.Provided by: www. 118. Add the mango. If boiled and cooled well. 70 . 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.
Gobi Manchurian Ingredients 1 small Cauliflower. 119. Season with mustard and curry leaves. red chilli powder. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . dissolved in milk 2-3 green onions (scallions). 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. Crush together the coconut.combine the chapati atta . ordinary onions) 1 1/2 teaspoon of garlic. fresh 8 gren chillies. salt.Org Should keep for about a week. you can substitute with white. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. 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. Mix the dressing with the grated mango. salad oil and coconut. 120. Make the dressing by combining the green chillies.Provided by: www. chopped finely A pinch of saffron (or red coloring).FoolzParadize. chopped finely (If you cannot find green onions. 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. green chillies and salt. 71 . rice flour.
Ghee or melted butter for frying. shredded 3 medium onions. Now add the chopped garlic and green chilli paste and fry for a minute. a few cloves. to make a smooth paste. carrots and green peas. Mix well with water. In a open pan. chopped. till you get the consistency of thin batter. soy sauce..sliced fine. It all depends on how you like to eat the Cauliflower manchurian. 1 cup of cauliflower flowerets.. add the chopped corainder leaves and stir for 20 seconds. turmeric powder and 1 tablespoon green chilli paste. ginger and coriander in the blender. 2 flakes garlic. A few sticks of cinammon.. Add the soy souce and stir for a minute. add the chopped onions and fry only till they start becoming translucent.. But this will turn the cauliflower soggy. Vegetable Pulao Ingredients 3 cups of rice. salt to taste. salt.FoolzParadize. cinnamon and cardommom. Dip the cauliflower flowerets in this batter and deep fry in oil. add the red chilli powder 72 . Bring down the heat and then add the cornflour-water paste and the red coloring. 1 tablespoon garlic/ginger paste. Fry the onions in a the ghee or melted butter. Keep aside.. 3-4 green chillies. 1/2 an onion.Provided by: www.baking powder. 1 inch piece ginger. Some mixed frozen vegetables like beans. The mixture will start to thicken. 2 tsp of coconut. If you desire. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. Also add the cloves. coconut. garlic.keep on stirring on low heat and when the mixture turns thick enough. 1 1/2 tsp red chilli powder.Org 1/2 cup cornflour. Take this mixture from the heat and pour it onto the fried caulilower.. boiled A bunch of coriander leaves. The leaves should not lose thier color. you can add the cauliflower when the mixture is in the pan itself in the last stage... 121... 1 tsp chilli powder. add some oil and when it smokes add the remaining garlic and ginger paste. drain and set aside.soft or crispy. a few cardommom seeds. When onions are browned properly. The minute it starts turning brown.
broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . cloves and onions. Keep sprinkling water periodically to speeden up the process.Org and fry for 30-45 seconds. cashewnuts and the coriander leaves and mix well. transfer the vegeables to a big mixing dish.It is heated again to let the salt spread across the dish. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. Now add the peas. add all the boiled rice. 122. cut into large pieces 1 1/2 cup raw rice. Keep covered and cook on a low flame till the vegetables are cooked. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. chopped finely 1 tablespoon cashewnuts. Eat when hot with a vegetable or meat side dish.including the cauliflower and sprinkle some water on it.Provided by: www.FoolzParadize. add the cardamoms. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). salt to taste and the blended masala. Mix in the cooked rice and heat through. Fry till the onions turn transparent. jeera. but do not add excess water as it will ruin the pulao. Now add all the vegetables. crushed finely 1 small piece of ginger. 123. Serve with Raita. This might take approximately 15-20 minutes. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. When the vegetables are done. Cook on low heat till the peas are cooked. 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 . crushed finely 1-2 cloves 1 small piece cinnamon. When it browns. cinammon. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas.
FoolzParadize. When the seasoning is almost done. cinammon. coriander and peppercorns. 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.Provided by: www. urad dal and channa dal. Now add the buttermilk and mix well. Bring to a boil and remove. Store in a airtight container. Serve hot. 124. add the brinjal pieces and fry till the brinjal is done. red chilli. Powder them using a coffee grinder and set aside. turmeric.cloves. Add the powdered masala and mix.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. Heat the ghee in a pan and add the mustard seeds. cumin. green chillies. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Mix this with the cooked rice and heat through. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Add salt to taste.
Heat some oil and add the remaining musatard seeds. Heat the ghee and add the mustard. cashewnuts. 75 . green beans. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. green chillies. red chillies. 1/2 tsp channa dal. 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. Set aside. When the seasoning is ready. potatoes. asoefetida. Roast the coriander. 2 tsp sesame seeds. Powder to a fine powder using a coffee grinder and set aside. channa dal.etc) 4 green chillies. 1 tsp mustard. urad dal and channa dal. peanuts.FoolzParadize.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.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic.add it to the rice mixture and add salt to taste. 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. 6 red chillies. urad dal. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. Add the tamarind juice to the above rice/dal/vegetables and mix well. Mix in the bisi bhele huli anna powder. cumin. pepper. curry leaves. 126. 1 sprig curry leaves. Set aside. Mix in the coconut gratings and powder once again.Provided by: www.
Fry till the mustard crackles. 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. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Cabbage Upkari Ingredients 1 small cabbage. Mix this with plain cooked rice to get puliyogare or tamarind rice. 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. Heat through and serve. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. 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.Org sesame seeds and curry leaves. Add the shredded coconut and the hing and mix well. You can add extra tamarind juice and mix if you need the dish to be more sour. Add the cabbage. add the tamarind juice and salt/jaggery. chopped finely 2 medium sized onions. 127.Provided by: www. 76 .FoolzParadize. The liquid will start boiling. red chillies dals and curry leaves. Add salt to taste. Add salt to taste. Heat through and cool. When the seeds start crackling. Mix well. Now add the onions and fry till the onions turn translucent and start turning brown. Heat through and serve hot with rice and dal. 128.
poppy seeds. Fry the potatoes in hot oil till they turn slightly brown. salt and the fried potatoes.FoolzParadize. Eat with chapathi/nan. 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. Garnish with the chopped coriander leaves. ginger and green chillies to a paste.cumin powder and dhania powder and stir for 5 mins. Grind the coconut. Add chilli powder. Drain and set aside. Add the paste to the onions. Peel them and prick the potatoes with a fork.Org 129. Now add the garam masala powder and mix well. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.Provided by: www. Fry till the oil seperates. 130. Heat oil in a shallow pan and fry the onions to light brown. 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. Add the yoghurt . cardamon. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 .
curry leaves. turmeric and the coconut paste to the buttermilk. Keep turning occassionally.Add the boiled vegetables. Bharva Bhindi Ingredients 1 lb Bhendi. 132. add the remaining masala and the bhendi pieces. add the cumin seeds and when they splutter add the sliced onions. Heat hot with plain rice. 131. 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. cumin and red chillies in hot oil. hing .Keep stirring continously. Serve hot with chapati/rice and dal. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . chopped and roasted 78 . Heat the remaining oil. washed 1 large onion . Season with mustard. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. When the onions start browning. Stuff each bhendi with this masala and keep the remaining aside. chopped finely Method Add the salt. Heat on a low flame till the buttermilk mixture reaches a thick texture.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.Mix well.Provided by: www. When the bhendi is done.FoolzParadize. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Not more than a minute. Now add the chopped coriander leaves. take off the stovetop and sprinkle the lemon juice.
Any mixture which is remaining can be now added to cover the vegetable. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. roasted groundnuts powdered coarsely 3 tbsp. This will take around 30-45 minutes at 400 deg F. Heat the remaining oil and add the chopped onion. add the mustard. Mix all the roasted masala in the blender with some curd to make a smooth filling. 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. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Now add all the spices and the sugar and fry for a minute. Make 2 slits to form a cross. slide in the brinjals slowly. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Take it out of the oven and peel it. chopped and roasted salt to taste 2-3 tbsp. 133. chopped finely 4 green chillies. cumin seeds wait to splutter. Rub them with some curd and salt and set aside. roasted 1 tsp cloves. Add some water.FoolzParadize. roasted and powdered 1 small bunch coriander leaves. Heat oil in a heavy or non-stick pan. roasted 2 tsp red chilli powder. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. grated fresh coconut. Mash the baigan and add the salt to it. 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. Stuff some of this mixture into each slit of the brinjals.Provided by: www. Simmer till the vegetable is tender and done. Fry till the onions turns translucent. Now add the peas and fry for a couple of minutes. Add the chopped coriander leaves and some water to get 79 .Org 3 tbsp.
Keep aside. 80 . Add the sugar and the ground peanuts. You can also add some malai to thicken it some more. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Heat through. mash and add salt to taste.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. 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. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. The gravy will begin to thicken. Serve when hot with plain rice/paratha. Blend together the onions. Mix all the other ingredients for the kofta into a paste. 134. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. ginger.Org a thick consistency.Provided by: www.FoolzParadize.chopped 3 flakes garlic.crushed 1 inch ginger. potatoes 2 heaped tablespoons each of crumbled paneer. Add the pureed tomatoes and the masala powders.Mix well. Drain and keep aside. Peel. Mix in some water if necessary. Deep fry each kofta till golden brown.crushed 3 large tomatoes.
Provided by: www. 81 . Take it off the fire and let it sit for 10 minutes. add the koftas. If you are using paneer. When cool. Take it out and let it cool. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan.FoolzParadize. Insert the balls one by one in the syrup and warm them up. When all the water is drained from the paneer. shape into small flat balls. add the vinegar and wait for the milk to curdle completely. When it's boiling. The koftas should be put in just before eating the dish or else they will turn soggy. mix the paneer and sugar and shape it into flat balls. 136. boil the half and half with the rose water. 135. Drain and store in the frezer. Bring the water and sugar to a boil to yield sugar syrup. 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.shape it into a large rectangular block.transfer it into another piece of paper/cloth. Heat through and serve.Org When the g ravy comes to a boil.The syrup should not be too thick. mix together the confectioner's sugar and cheese. They should become spongy. Cut into cubes and deep fry in hot oil. 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. In the meantime. Pour it onto a cotton/muslin cloth and tie it with a tight knot. wrap it properly and refrigerate it overnight.
Use as little water as possible when blending. 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 . 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. Add ghee and cardamom powder and mix well. You can either chill it or serve it at room temperature. 137. Cook on slow to medium heat. Set aside till the mixture has slightly cooled down. Roll lightly with a rolling pin. 139. Add the cooked balls to the half and half. Store in airtight jars. Let it stay immersed for about 1 hr. cut into diamond shaped burfis. ghee 1/2 tsp. Mix well. to 1/8" thickness. Cook stirring continuously till a soft lump is formed. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Apply the silver foil. In a heavy saucepan put sugar and paste. Add the cardamom and nuts to the half and half. Shape into laddoos(small round balls).Provided by: www. 138. Add the sugar and stir on a low flame for about 4 minutes. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste.Org Set aside. Spread on a clean greased worksurface. Roll each laddoo in a little dessicated coconut. Cool.FoolzParadize.
Fry the cashewnuts and raisins and add t o the pongal.roasted rava and cardamom and powder fine in a dry grinder. Mix well. 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. 140. Roast the rava in the 2 tbsp ghee till light golden in colour. Mix the sugar. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Strain the jaggery to remove the dirt. The laddus can be stored in an airtight container for a few days.Provided by: www. 83 . Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . 141. Serve hot.fry the cashewnuts and raisins.FoolzParadize. Heat the 4 tbsp ghee.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. Put the syrup once more on the heat and stir till it becomes slightly sticky. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Add the cooked rice and dhal. Add to the rava-sugar mixture. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Heat the remaining ghee.cloves nutmeg and saffron. Add the powdered cardamoms. Shape into tight laddoos(small round balls).
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.Leave for about 2 hours. This will serve 2 people.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. add the fenugreek. Hot and Sour Tomato Pickle Ingredients 1 lb. 84 . Mix in the strained mango pulp and the cardamom powder.FoolzParadize. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Strain the mixture through a muslin cloth to remove all liquid. If you use low-fat cheese and milk and cut down on the sugar. Blend together the garlic. with a little vinegar.Provided by: www. smear turmeric and salt on them and soak them in 1 cup vinegar. Strain the mango pulp in a similar way to remove most of the liquid. Eat when cooled down to room temperature. ginger. 143. 142. When the mustard crackles. 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. red chillies and 3/4 of the mustard. you have a very low-calorie delicious and nutritious dessert. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Heat the oil and add the remaining mustard. Pour into a large container and chill in the refridgerator for about 3-4 hrs.
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. Stir continuously as the mixture comes to a boil. This will keep well for months in a airtight container.FoolzParadize. You can make a larger quantity of this by using the above ingredients in the same ratio. This will keep well for months in a airtight container. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Powder to a fine powder using a coffee grinder and use as required. 144. When the pickle is almost done. Store in a clean bottle. 146. You can make a larger quantity of this by using the above ingredients in the same ratio. the oil begins to float at the top. 145.Provided by: www. Will keep for a year.Org Add the tomatoes and the remaining vinegar. 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.
hing. curry leaves and cumin in ghee. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . tomato. Use as required. Garnish with chopped coriander. Season with mustard. Bring it to a boil on a low flame. Eat when hot with plain rice. 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. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies.FoolzParadize. pepper. Pepper Rasam Ingredients 1 small tomato. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. The coriander and cumin powders must be freshly ground.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. 147.salt sugar(jaggery) and tamarind juice. This will keep for months if stored in an airtight container. 148.Provided by: www. Mix together the water.
one by one. Now add the besan and keep frying for 2 minutes. add the onions and fry till they turn brown. Season it with mustard seeds and curry leaves. Take it from the fire and set aside. Blend to a smooth paste. Add this coconut paste to the warm buttermilk. coriander and green chillies. Heat some oil and add the mustard and curry leaves. Delicious when eaten with hot plain rice.FoolzParadize. 149. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Now add the lime/tamarind juice and heat through till it boils. red chili and turmeric and fry for a minute. the coconut. Add the cumin-dhania. Add salt and heat on a low flame till the buttermilk reaches room temperature. Roast in a little oil. When they crackle.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. green beans 7-8 green chillies 87 . Add the tomatoes and the coriander and some water to get a liquid consistency. Add salt to taste. the remaining turmeric. Add hing and serve hot with chapatis or white rice. Add water if the buttermilk is too thick. 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. 150. put it back on the stove and heat for approximately 4-5 minutes. Cannot be re-heated on direct fire. 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.Provided by: www. Set aside.jeera.
turmeric and dhania. Add the cumin and mustard. 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. Add this paste to the buttermilk and mix well. add all the other seasoning ingredients except the red chilli. Add 1 cup of water. Set aside. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Mix well. Other vegetables like eggplant. Blend together the coconut and green chillies. In a saucepan. washed and drained 2 tomatoes. prepare the seasoning by heating the butter. Drain and set aside. Fry till the onion starts turning color. Add salt to taste. chopped For seasoning: 1 small onion. Now add the powders and fry for a minute. Season with mustard.cucumber. cumin and curry leaves. Add the beans and salt to taste. Remove from heat and add the boiled dal/tomato to this.Provided by: www. Boil in a little water till done. When the cumin is slightly fried. Adjust the salt if necessary. Dilute with some water if needed. medium sized. Add the chopped coriander leaves. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. 151. Bring to a boil on a low flame.FoolzParadize.cayote etc can also be used for this preparation. Dhal Makhani Ingredients 1 1/2 cups toor dal. 88 . 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.Org 1 cup fresh coconut.
Keep the steamer ready on the flame. Chopped ginger 1 tbsp. remove and pour over the dhoklas. 1 teaspoon oil and juice of 1 lemon. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. - Salt 1. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. 2. Pour the batter into the greased mold and steam for 10-12 minutes. Cut into squares and arrange in a serving platter/bowl. Turmeric powder 1/2 tsp. 4.Provided by: www. Add mustard seeds. Add turmeric powder and correct seasoning. Add beaten Yogurt and warm water. Make a paste of ginger and green chilies. Serve garnished with chopped green coriander leaves and grated coconut. Wash and soak urad dal for 6 hours. Add salt and cover it and leave it to ferment for 3-4 hours. Cool for sometime. When the seeds begin to crackle. Heat oil in a small pan. Serve hot with rotis or plain rice. 3. 5. Dhokla Gram flour 200gms. Oil 2 tbsp. Salt As per taste 1. In a small bowl take one teaspoon of soda bi-carb.Take gram flour in a bowl. Whisk well to remove all lumps. Chopped green coriander 1 tbsp. Mix well and add this to the Gram flour mixture. 7. The mixture should have a thick consistency. 6. Fresh grated coconut ½ cup Lemon 1 no. 152. Soda bi-carb 1 tsp. Grease a dhokla mold or a shallow cake tin with a little oil. ¼ cup 1 tsp. Mustard seeds 1 tsp. 153.Org Bring it to a boil and remove. 9. 8.FoolzParadize. Add this paste to the fermented mixture. 8-10 nos. 89 .
Whole garam masala 1 tbsp. Shape into a ball and make a hole with the thumb in the center like a doughnut. Chopped garlic 1 tbsp. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Chopped green coriander 1 tbsp. Sieve flour. 4. Bay leaf 2 no. Heat oil in a Kadhai. Wet your palms and take batter into the palms. 6. 155. Sugar (optional) 1 tbsp. Cumin seeds 1 tsp. Green chili 2 no. Chopped ginger 1 tbsp. green chilies cut into two and Whole Garam masala. Add 5 cups of water and bayleaf. Serve hot with Sambhar and Coconut chutney. 7. 5. Tomato Soup Tomatoes 600 gms. Bring it to a boil. asafetida. Oil 1 tbsp. cumin seeds and crushed peppercorns to the batter and mix well. Add cumin seeds. 90 250 gms. 4. 3. add sugar if it is very sour. let them crackle. 3. 154. 6. 2. Serve hot. 5.FoolzParadize. curry leaves. Cook tomatoes with chopped ginger.Org 2. As per taste . Bring to a boil. Deep fry the vadas in medium hot oil until golden brown and crisp.Provided by: www. 7. Dry mint leaves on a hot griddle and then powder. Add strained tomato liquid and season with salt. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. garnished with chopped green coriander leaves. Add salt. Heat oil in a pan. garlic. This is now called a vada. Grind into a fine paste. Strain the mixture with a soup strainer. Wash and cut tomatoes into quarters 2. 1 cup 3 tbsp. Salt As per taste 1.
Serve hot with Dal Pakhtooni or curry of your choice. As per taste 1. fennel seeds and mustard seeds to a coarse 91 . Slit green chilies and cut them into half inch long pieces. 4 tbsp. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms.FoolzParadize. Pour oil on top and shake the bottle well. 4 tbsp. Repeat the same on the other side. 2 tbsp. 4. 7. Cook rolled portion (paratha) on a Tawa (griddle plate). 350 mls. As per taste 1. Grind fenugreek seeds. 3. Divide into 8 equal portions. 2 tsp. Note: This pickle can be enjoyed within 5-6 days of preparation also. Grind mustard seeds to a coarse powder. 3 tbsp. Roll out each portion with a rolling pin to approximately six inch diameter. add water to make a semi hard dough. 157. salt and mint powder. 12 no. 5. 3 tbsp. Mix powdered mustard seeds. Transfer this to a sterilized glass bottle or an earthenware jar. Drain out excess moisture. remove seed and then cut ¾th inch sized pieces. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. Cut limes into eight pieces. 3. Cut raw mangoes into half. turmeric powder and salt with green chili and lime pieces. 2. Mix flour.Org 3. Knead well. Apply turmeric powder and salt. on moderate heat for 3 minutes. Turn it and smear half a table spoon of oil on paratha. 156. 6. rub nicely and then keep it for half an hour. 5. cover and keep aside for 10 minutes. 2. 400 mls. 8. 2 tsp. 4. Cook on low heat till golden brown.Provided by: www.
make balls and press between your palms to flatten them. Remove from the flame and refrigerate for an hour. salt and oil are used as preservatives. Serve cold. 9. Mix fenugreek seeds. Add half a cup of water and again bring it to a boil. remove and let it cool. 7. reduce the flame. stir continuously. garnished with sliced pistachio nuts. 6. Cook for another 3 minutes. 1. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes.Org powder. sugar in the same quantity of water. Heat mustard oil until smoking point. Mix thoroughly.Provided by: www. 5. 6. 159. 8. 4. 158. bring it to a boil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. add 2 tablespoons flour and make a dough. 2 ltrs. 1 kg. Put this into an earthenware jar and pour the remaining mustard oil. Squeeze the rasmalai and put them into chilled milk. Make sure you stir the contents o f the jar for the first two weeks at least once a day. This is to ensure that the mango pieces are always in contact with the oil. Keep in refrigerator for another half an hour.FoolzParadize. Keep aside. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Knead and mash Chhena. 92 . 3. 4 tbsp. Dissolve 500 gms. fennel and mustard powder with red chili powder. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. of water. Note: In most of the Indian pickles. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Simmer until it is reduced to a thick consistency. 1 tbsp. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 4. 7. bring it to a boil and add rest of the flour dissolved in water. 2. 5. Divide it into 12 equal portions. Now take milk in a heavy bottomed pan.
Add green cardamom powder and cook it for 20-25 minutes. Leave it overnight to ferment. 4. a few drops 1 tsp. 3. add a little water if required and make it into a pouring consistency. 3. Bring it to a boil. Mix flour. 1. Sugar 200 gms. 1. Heat milk in a thick bottomed pan. take some stiff cloth and make a 3 mm hole in the center. 2. Simmer and reduce it to get a thick consistency. Stir continuously to avoid milk sticking to the bottom of the pan. Remove and keep it in sugar syrup for at least 5 minutes before serving. Mix it. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes.Org 160. 2. Add green cardamom powder . Cook it from both sides. 5. Charoli seeds 25 gms. Cook on a slow fire for 10 minutes. Tip: For jalebi cloth. ½ tsp. 6. Pour into a serving dish and serve cold 93 . soda and Yogurt. 161. 5. Basoondi Milk 2 ltrs.FoolzParadize. 4.Provided by: www. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Heat Ghee in a Kadhai. optional 500 gms. Add some water and make a batter. Add charoli seeds and sugar. Green cardamom powder ½ tsp. Prepare sugar syrup with equal quantity of sugar and water.
Cover and keep aside for 1/2 hour. Roast cashewnuts. Inner stuffing(Poornam): Mix 1 cup grated coconut. leave for 5 min.Add water and steam in pressure cooker. mix well and pat it again.Provided by: www. water 1 Heat water to boil. 163. raisins. 1/4 kg sugar. Add the liquid part of this juice (which will be at the top) to cooked mixture. 1 cup powdered jaggery.FoolzParadize. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Add some extra ghee while serving. grated coconut.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Org 162.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. 166.Heat a griddle.Turn over until both sides are cooked well. 164.Then take even sized balls of this and shape it into a hollow hemisphere.Make it tghick by heating in low heat for a little while.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.1 Powdered jaggery .1.Roast some cashews in ghee and add it to the mixture. Add cardomom powder. 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. grated coconut in ghee and add this to the mixture and stir well.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. put the poli and add a spoon of ghee around it. Add the cooked dal mixture and heat for a little while.Add jaggery. Make this into round balls. 94 .Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Dal payasam Moong dal . Poli Poornam:Boil gram-dal until half-cooked and drain the water.place a ball of poornam on it.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. gram dal in the ratio 2:2:1. moongdal.1 Gran dal . Sweet pongal Sakkarai Pongal Take rice. Kozhukkattai Outer cover: Rice flour . cardomom and grind.
167. 169.300 g Rice flour .2 tsp asafoetida . 4 tsp sesame seeds. each 1/4 kg.2 tsps Ghee . Deep fry this in oil and when it it cooked. Make this into uniform balls and flatten it lightly on both sides. 168. 170.FoolzParadize. You can decorate it on top with grated coconut.1 cup. 2 tsp red chilli powder. 171. 2 tsp ghee and 1/2 tsp asafoetida and mix well. ghee-2 tsp.4 tsp. Take a ball of this paste and pat it on a plastic sheet of paper . To 100g of ghee add a pinch of salt. a pinch of baking soda and mix until bubbles appear. 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. Make it thin. Deep fry this in oil. 1/2 tsp asafoetida.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku.3 tsp. red chillie powder . Make very small balls using this flour and deep fry in oil. rice flour .200 g red chillie powder . so that it becomes semi-circular in shape. Make this flour into even sized balls and roll in the form of pooris or chappathis.1 tsp. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Add 1 cup grated coconut. 95 . Place 2 tsp of the poornam on this and fold it sealing on the sides. Mix gram flour 500g. Add other ingredients and mix well.1 tsp sesame seeds. Repeat the procedure with all the balls. Slightly dry roast 500 g of rice flour. Deep fry these in boiling oil. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. add minimum water and knead tightly. omam paste 2 tsp..Add the soaked dal and minimum water to this and make into a thick paste. cumin seeds . Turn over until it is fully cooked and crisp. sesame seeds . Thattai Soak 4 tsp of gram dal for one hour. grated coconut .Org Take maida:rawa in the ratio 1:1. to the rice flour and mix well. 1 tsp salt.1/2 tsp. Seedai rice flour-500g.1 tsp. 2 tsp ghee. asafoetida . urud flour . salt.Drain the water completely.4 tsp. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft.1 tsp salt .Provided by: www. add a pinch of salt. Add little water so that the mixture becomes a solid paste. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. salt . Slightly heat the rice flour in a dry pan. Ribbon Murukku Gram flour .
3. 5. 4.Boil for 5 minutes till scum forms on top.Strain and return to fire.Org 172.4 tsp. add milk. urud powder . Urud powder Dry roast urud dal and grind into a very nice powder. milk few drops saffron (kesri) colour Method For syrup: 1.Provided by: www.250g. 173.Put sugar and water in a vessel and boil.When sugar dissolves.Mix flour and milk to a smooth batter.FoolzParadize. sesame seeds . milk 1/2 tsp. 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.Add colour and boil till sticky but no thread has formed. 6. cumin seeds. Keep aside. 96 . 2. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. For boondi: 1. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .Add cardamom powder and mix. Thenkuzhal Rice flour .
2. 9. Repeat for remaining batter.Drain any excess syrup. ginger.Provided by: www.Tap gently till all batter has fallen into hot ghee.sp. turmuric powder-1/2 t. 5.Heat ghee in a heavy frying pan. When you touch water and then the jaggery.Org 2.Cool and keep open to dry. keep in sim and cook till it sweats. 175. stop and bring down. urud dal. coriander leaves nicely. hot water over it. 2/3 cup water.sp cumin seeds-1/2 t.Spread in a large plate. cumin seeds. 7. 12.Hold strainer on top with one hand.sp mustard seeds-1/2 t. 10.Shape in laddoos with moist palms. 13. 6. Powder elaichi and add ghee before bringing down.First make a paste of green chillies. Leave for 15 minutes. Then stuff and steam kozhakattai in cooker.FoolzParadize. 11. rice flour allow water to boil.sp. before storing in containers. Sprinkle few tsp. 3.Cut the brinjals into 2 inch pieces. 4. Mix the batter.Keep aside.Cover and keep for 5 minutes. When steam comes. 8.sp oil-4 t.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 97 . Put chana dal.Heat oil in a thick bottom pan.sp. it will roll into a boll.sp Urud dal-1 t. add flour. little salt. it should not stick. 174.With the other pour some batter all over the holes. 3. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.Immerse boondi in syrup.Stir with another strainer and remove when light golden. chana dal--1 t. 1 big spoon oil.
Take rice which should be boiled well before and let it cool. with a plate.Serve hot with any veg or non-veg dish. 7.fried in oil Method 1. 177.Grind coriander leaves.Add salt to taste.Org mustard seeds.FoolzParadize. 8. Put some water in the plate. salt and turmuric.Put the brinjal pieces. add garam masala and ginger and garlic paste.Provided by: www. 10. Green Pulao Ingredients One bunch of fresh coriander leaves. 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 .Fry till oil seperates then add the ground ingredients with a little water.Tastes good with white rice and ghee. ginger-coriander paste in the brinjal pieces and mix well. Add red chillies and fry nicely.Sprinkle the coriander leaves and serve. 176. 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 . put the tamarind juice. 5. Allow to splutter. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. 7.Fry them for a while and cover the pan.Then you add the masala and stir well till the masala has spread out on the rice. green chilies. Keep aside.After the brinjals are half cooked. 4. 9. 6. 6. Then you can add peas and the fried potatoes. 5. mint leaves. 4.After 5 or 6 minutes. 8. 2.Close the pan again.Fry onions till golden brown. but stir it frequently.Let it cook till you get a nice aroma and it should thicken. together with a little water. 3. the curry is ready.
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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
Org asafoetida. Mix thoroughly. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Add coriander seeds powder. Serve with Verusanagapappu Pacchadi or plain yoghurt.5 hours. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. Chopped Onion -. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.3 Coriander Seeds Powder (dhaniya powder) -.1/2 cup Chopped Green Chili -. Note: You can adjust the amount of tamarind extract according to your taste. 182. 102 .FoolzParadize. Crush cinnamon stick and cloves into powder and add to the paste.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -.Provided by: www. Mix well. onion. garlic. ginger and green chili. Stir well.1/4 cup Cinnamon -. Remove from heat. do not add any water). Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.half inch stick Cloves -.1 tsp.1/4 tsp. Ginger Paste -. nutmeg powder.1 tsp. sliced green chiles and tamarind extract. Nutmeg Powder -.1 tsp. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.1 tsp. Garlic -. Drain water from the soaked soal.1 cup Split Green Gram (moong dal) -.
wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. Add enough amount of water and mix well such that when you pour batter on the frying pan.Org 183.1 inch piece Chopped Coriander -.5 tsp) Chopped Fresh Coconut -. It should spread on its own.2 (about 1. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. grated coconut 60 g.1 tsp Oil for cooking Salt to taste Mix everything except oil.FoolzParadize. You shouldn't use an implement to spread the batter.2 tbsp (very small pieces) Cumin Seeds -.1 cup Chopped Ginger -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.1 cup Rice flour -. poppy seeds 103 .Provided by: www. Allam Pacchadi (ginger pickle) goes well with this dish 184. sesame seeds 60 g.1/4 cup Semolina (Bombay Ravva) -. gram flour 120 g.fistful Crushed Cashew nuts -. It is a great snack.15 Finely Chopped Green Chilies -. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.1/2 cup Moida -.
hot oil and enough water. Heat oil in a kadai or wok and season with mustard seeds. Stir for some time. asafoetida. 186. yellow chilli powder and salt. Add sugar.5 g) fresh black pepper powder. add curry leaves. chopped fine a marble sized ball of tamarind. Add salt. Stir well. Add cauliflower. Roast the grated coconut. Add potatoes and stir-fry for five minutes. When they crackle. Uncover and increase to medium heat. Then add fenugreek and stir for a few seconds. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. long pieces and deep fry in hot oil till brown and crisp. coriander leaves.Org a pinch of sugar salt and chilli powder to taste 100 g. Lower the heat. Khatti Arvi Ka Saalan Serves: Four 104 . Blanch in salted boiling water until al dente (almost cooked. 185. salt. Cut into three cm. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour.FoolzParadize. but not soft and squishy). cummin powder. strained 800 g cauliflower. Sprinkle amchur powder.Provided by: www. Stir well. To serve:Remove to a serving dish. Check the seasoning and remove from heat. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Keep it aside. drain and keep aside. garnish with pomegranate and serve with tandoori paratha. Add the ginger paste and garlic paste. 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. Wash in running water. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Remove from oil and store in an airtight container. Stir-fry until the moisture evaporates. Seal the edges with a little water. strained 10 g garlic paste. Cover and cook (for about six minutes) until al dente. Drain and keep aside. Knead to a stiff dough. Add tamarind pulp and black masala powder and mix well. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. pepper powder and kasuri methi. 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. 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. 60 ml. sesame seeds and poppy seeds and grind to a powder. bidari paratha or puri.
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. Add lemon juice and bring to a boil again. When cool.FoolzParadize. tamarind pulp. Remove and adjust the seasoning. 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. Bring it to a boil. 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. Add salt and three cups water. until the gravy reaches thin sauce consistency. Add garlic and saut over medium heat until light brown. simmer. Stir for a minute. Lower the heat. Drain. Add tomato puree. 187. Add onions and saut until golden. urad dal and whole red chillies. Add curry leaves. crushed 105 . stirring occasionally. To serve: Remove to a serving bowl and serve with steamed rice. Stir-fry until the oil floats on top. Stir until the seeds begin to crackle. Bring it to a boil again. cummin seeds. peel and quarter lengthwise and reserve in a panful of water. 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. chilli powder and turmeric powder.Provided by: www. add arvi and jaggery. Grate the jaggery and reserve in three tbs water. Heat oil in a pan. 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. Add mustard seeds. For the filling: 150 g paneer. Lower the heat.
Hold the onions with tongs and roast them directly over the flame until the skin is charred.Add paneer. including stem. tomato. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. and turmeric powder. Stir over medium heat until they begin to crackle. Arrange on a tilting tray and keep aside for at least an hour. whatever you do to nonstick yourself. mustard seeds and fenugreek seeds.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. Add curry leaves and stir. Arrange them in a greased roasting tray with the slit side on top. drain. green chili. garlic paste. Add the bitter gourds and blanch them until soft. except paneer. jaggery. Make sure all liquid is driven off. Drain and keep aside. Put enough water in a pan. Add salt. turn off heat and sprinkle with garam masala and reamaining cilantro. with 1/4th cup water to fine paste. Combine chili powder. Stir in half the cilantro leaves. increase heat to medium.FoolzParadize. Stir and bring to a boil. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. tumeric with the yogurt in A small bowl. Put a portion of the filling into each of the blanched bitter gourds. Pour over the paste. ginger paste. (Keep the bitter gourds overnight if you prefer them to be even less bitter). sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. ginger. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. To prepare the filling: Remove the brown skin and roughly chop the coconut. Grind all these ingredients. Cover with foil. Remove the seeds and rub with salt. to drive off excess moisture. Dry roast the coconut. Cool. corriander powder and chilli powder to the paste and mix well. use nonstick pan. and cut cauliflower into 1 inch flowerets. use a little water. for another 5-6 minutes. 188. 106 . Spray with pam. mix well and divide into 12 equal portions. Put Cauliflower into pan then pour spices over the top. groundnuts. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. and cook with lid off.Provided by: www. ginger. basting at regular intervals. peel and roughly chop the onions. Remove and uncover. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb.
Org serve with basmati rice.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. less than 98 calories GARAM MASALA 2 oz. cloves. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.1 tsp.Provided by: www. Red Chile Powder -. and discard what won't pass through strainer. strain it. 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. If not fine. salt. Fenugreek Seeds --1 tsp.2 tbsp. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -.5 tsp. Curry Leaves -. heat oil on medium and add mustard seeds and Fenugreek seeds. add pods and cinnamon. turmeric powder. Store in a bottle for up to 6 months. Pour roasted spices into grinder and grind til you have a fine powder. add chopped onion and fry until light brown.0.10 Water -.5 cup Turmeric Powder -. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. Garam Masala 5 tsp coriander seeds 1 Tbsp.FoolzParadize. but continue shuffling until the heat is out of the pan. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). 189.0. 1 oz piece of cinnamon stick. 4 servings. Oil -. Add clves and peppercorn.0. Sugar -. 2 oz. Now add vegetable pieces. Move them around for two minutes. Turn off heat. reduce heat.1 tsp. Mustard Seeds -. But you might consider it worth investing in as its a neat combination of spices for cooking. red chile powder and fry for 5 minutes on high heat while stirring occasionally. 1 oz. 190.25 tsp. When Fenugreek seeds are light brown. and shuffle for another minute. peppercorns Heat a heavy skillet. 107 . black cardamom pods.
saffron nutrieg and cardamom powders. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. curry leaves. • When the milk starts boiling add rice and dal. sugar.Provided by: www. 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. add jaggery and ghee. after washing.) 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. • 192. • As soon as the rice and dal are cooked to softness. Method: • Chop almonds and cashewnuts. • Bring to one or two good boils. The koftas will melt in your mouth. Ingredient • For Koftas • 350 grams (12 oz. 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. coriander leaves. • Let cook on medium fire for some time and then put in almond and cashewnut bits.) 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 . • Lastly put in the kishmis.Org Next add tamarind extract. water and stir well. 191.FoolzParadize.
Mix the paneer.Provided by: www. Heat the ghee in a vessel and fry the paste very well.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. Keep aside these koftas. Add the c hilli powder and fry again for 1 minute. • 100 grams (4 oz.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.) french beans. sugar. Note: You can add 1 teacup of boiled green peas to the gravy if you like.) cauliflower • 100 grams (4 oz) capsicums 109 . tomatoes. • Now add the tomatoes. coriander and salt. 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. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. salt and a little water and cook for 5 to 10 minutes. Navaratna Curry Ingredient • 100 grams (4 oz. ginger and coriander separately.FoolzParadize. chilli powder. ginger and coriander and fry for at least 2 minutes. prepare a soup by passing through a sieve. Serve hot with parathas. • Add the tomato ketchup. spring onions. 194. boiled vegetables. add the koftas. baking powder. Shape into small balls and deep fry in ghee. green peas. 193. add 4 teacups of water and cook. When soft. puris or rice.) potatoes • 100 grams (4 oz.) carrots • 100 grams (4 oz. spring onions (with leaves). green chillies. How to serve Just before serving. plain flour. chillies. Add the tomato soup. chillies. Procedure (Gravy) Cut the tomatoes into big pieces. • Heat the ghee in a vessel and fry the onions till golden. cream and salt and boil the gravy for at least 10 to 15 minutes.
Oil for deep frying For Garnishing . Mix salt and pepper to taste. .3 cups (sliced) Onions . turmeric pwd.1 inch piece (chopped) Cinnamon pwd. turmeric and a little water. Keep it aside. paneer pieces. Add the tomato puree and simmer till it forms a thick sauce. 3. Reserve the vegetable stock. 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. Cook for 2 mins.2 nos. METHOD : 1.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. silver foil and cherries 195. cashewnuts.1 tsp. cinnamon. Vegetable Kofta INGREDIENTS : Potatoes .Org • 100 grams (4 oz) paneer • 100 grams (4 oz. cloves. 5. pineapple pieces and few cherries for decoration. Fry onions in oil till golden brown.3 nos. carrots.FoolzParadize.Provided by: www.1 cloves (crushed) Ginger . 110 . (pureed) Chilli pwd. pepper. Carrots . each Tomatoes . raisins. • Cut the cauliflower into big pieces • Boil the french beans.6 big nos. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. 4. (sliced finely) Garlic . Cook the potatoes and carrots and mash them up.) cashewnuts • 100 grams (4 oz. Form the mixture into small balls. thick cream and chopped fresh corriander leaves. coat with flour and deep fry in hot oil till golden brown. . garlic.1/4 tsp.) raisins • 100 grams (4 oz. 2. Add ginger. Then add the stock. 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.4 tbsp. Salt and Black pepper Flour for coating. salt and chilli pwd and bring to boil. carrots and potatoes into small cubes. Cloves pwd.
Ghee . 2. Make thin sugar syrup.4 tbsp. Make small balls from the mixture and flatten it. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. 9. Deep fry in hot oil till light brown in color.2 cups (powdered) Almonds (Badam) . Pistachios .20-25 nos. Crushed Green Cardamoms . Cut into small diamond shaped pieces. Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and garnish with corriander leaves. Place the cheese (paneer) on a board and while still hot. 5. Salt .Org 6. 197. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Add sesame seeds and knead well. knead it till no granules are left. Add ghee and sugar and stir till well dissolved. slowly little by little and keep stirring. Sugar . Besan Ladoo INGREDIENTS : Besan .4 cups (a bit thicker than ordinary) Sugar . Garnish with grated pistachios. 198. 3. 8. Boil milk and cool it. 6.1/2 cup Sugar . Warm milk . Add crushed cardamoms to the syrup. Add vinegar to the milk. Divide the dough into large balls. Rasmalai INGREDIENTS : Milk .2 tbsp. 4.1 1/2 litre White Vinegar . 3. (chopped) 111 .2 cups Milk .3 tbsp. Add the rasmalais to the sugar syrup. 2. 7. Filter the mixture using a muslin cloth and squeeze out the water (whey).1/2 cup Sesame seeds (til) .10-12 METHOD : 1. Roll out on a board into thick rounds.FoolzParadize.1 tsp. 196. Add this mixture to the flour and bind to a hard dough.3 cups Flour (Maida) 2 tbsp. Repeat the process after adding the flour to it. Oil or Ghee for deep frying METHOD : 1.Provided by: www. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour .1/2 tsp. 4.
In a heavy bottomed vessel. (finely ground) Milk . Cashewnut Barfi INGREDIENTS : Cashewnuts . Smoothen with the back of a flat spoon. Dryfruit Halwa INGREDIENTS : Cashewnuts. then fry in oil for a couple of mins. stirring constantly. Coconut . 3. Pass the cashewnut powder through a fine sieve. Keep on low flame.1 cup Cardamoms .300 gms.1 cups Khoya . When the aroma comes.Org Ghee . 4. Stir till the sugar dissolves. 8. When the mixture leaves the side of the vessel. 3. raisins and cardamom pwd. Heat the ghee in a pan. Continue cooking on a low flame.500 ml. 199. Add khoya to cold milk. Keep stirring to avoid burning. Separately.1 cup Cardamoms .1 (grated) Almonds (Badam) and pistachios. 5.10 gms. then add cardamom. . Add the khoya. 200. 2. boil the milk and add the sugar. Sugar .Provided by: www. add the nutmeg with a little milk and keep aside.1 cup Cardamom pwd. 3.1 glass Sugar . Add the almonds and shape the mixture into balls. remove from heat and cool. almonds and pistachios.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Black raisins .100gms. METHOD : 1. grated coconut to the milk mixture and stir thoroughly. each (coarsely ground) Milk . Garnish with varak. Keep aside. Add the powdered sugar to it and mix well. Remove from heat and mix well with the khoya.250 gms. each (chopped) Ghee or oil .1 tsp. Khoya . Fry the coconut in oil till it turns a light brown. remove and spoon contents into a greased thali. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Ghee or oil . 2. saffron and nutmeg.50 gms. Almonds and Pistachios . 2. 5. Walnuts.300 gms. 112 . and mix well. Add besan part by part and mix it well.400 gms. 7. Cut into diamond shaped pieces and serve. and keep aside.FoolzParadize. cashewnut pwd. 6.2 (ground) METHOD : 1. Stir till it dissolves. 4. Boil the milk and add the sugar. Add the dryfruits .
Fry it in ghee and keep aside. This will be thicker.1 cup Coconut . Drain and reserve the coconut milk. Green Onion Bhurji Ingredients 113 . Fry the cashews and raisins in ghee and keep aside. Cut into diamond shaped pieces and garnish with almonds and pistachios. 12. Again add 1 cup hot water to the ground and drained coconut and grind. 10. Cashewnuts . Keep strring all the time. 5. 203.1 tsp.2 cups (grated) Cardamom powder . Take a small portion of the dough and roll them into parathas. cashews and raisins. Boil it till the liquid obtains a thick consistency. Delicious Parathas are ready and tastes very good with spicy tomato chutney.FoolzParadize. Add cardamom pwd. 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. Pour this into the boiled dal mixture and stir well.Provided by: www.1/2 Jaggery . 6. 11. Keeo aside. Squeeze the milk out and reserve in a separate bowl from the previous.1/2 cup water and add the jaggery to it.1/4 cup Raisins . Cut 5-6 coconut rings and chop it further to small pieces. In the meantime. 202. 9. boil 1. Cook for a few mins. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 201.Org 4. 2. It tastes great if eaten cold too. 3. Add this second milk to the fried dal and pressure cook it. Roast them onto the tava by adding little ghee to it . 4. Spoon the mixture into a greased plate and smoothen with a flat spoon. Add the thick coconut milk and mix well. 7. Fry it in hot ghee for 2-3 mins. 8. 5. Wash and drain the dal. Grate the remaining coconut and grind it with 1 cup hot water. Remove from heat and serve hot. and the fried cocunut pieces.1/4 cup Ghee METHOD : 1. 5. Add all the above listed ingredients and make a dough out of it.
They should cook in their own juice. Keep aside Chop the leaves finely. Mix well. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Serve piping hot. add chilli powder and turmeric powder. Add salt to taste . Add the chopped leaves and mix well.FoolzParadize.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. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Note : Do not add any water to the onion leaves. Heat some oil in a frying pan. When the oil is hot enough. Keep this aside for 3 hrs.Provided by: www. 114 . Beat the eggs and add to the pan. drop the batter in oil and deep fry them till golden brown. Close with a tight fitting lid. 204. After the leaves get cooked thoroughly . Decrease flame and let it cook till the leaves become soft. 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.
Make a tarka (seasoning) of mustard seeds. Add sugar. 205. Serving the wadas 115 . Keep the yogurt in refrigerator until it is chilled. Take each wada out from water.Provided by: www. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. Add salt to taste.Org Serve hot with green chutney or ketchup. These bondas are very crispy and tasty too. asafoetida and curry leaves and add to yogurt. 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. Make sure the curd is sour enough. Grind it to a smooth paste. green chillies and ginger.FoolzParadize. salt. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. 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. squeeze the water out and set aside.
Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days.Drain the excess water by pressing the cloth there must not be water remaining.Provided by: www.Org Arrange the squeezed wadas in a deep dish.Serve with sweet tamarind(imli) chutney. sugar for Ras 1 cup sugar 3 cups of water safforn. Take the chenna out of the cloth in a dish . cardomom. When the milk is cool add chenna balls to it . Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. roasted jeera powder and black salt (sanchal). 206. Bring 4 cups of milk to boil. almond and safforn to it. Now to curdle the milk add lemonjuice to it stirring continously. Refrigerate it. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Hold it covered with cloth in the running water. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure cooker I put 12 pieces at a time 207. And it is ready to serve. In the mean time see the milk for ras may be ready. In a pressure cooker take 3 cups of water and 1 cup of sugar. Add the sugar for ras to it and add cardomon.4 1/2 tbsp.FoolzParadize. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. pista. Then drain it in athin muslin cloth or handkerchief. pista. 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 .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. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . Sprinle red chiili powder.
117 .FoolzParadize. lemonjuice and water. oil.Grind thecooled spinach alongwith the greenchillies to a fine paste. 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. salt. Allow to cool for sometime. (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. greenchillies and curryleaves in hot 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. Take out dhokla and cut into pieces.sugar and lemonjuice and pour into tempring. Boil the cut spinach for 10 minutes in a very little amount of water. 208. Garnish with grated coconut and Coriander. This paste must be semiliauid. Mix togather water. Prepare the tampring adding rai. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. boil it. Steam it for 20 minutes.Provided by: www. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Pour the tapering mixture over it.
peas and tomatoes. Heat oil in a pan. turmeric. Coriander. Once the onions and tomatoes are cooked. Fry for 2-3 mins. green Chillies. Heat oil in cooker. tomatoes. Add turmeric powder and salt to taste. Tastes good with rotis/parathas. onion. Cut the boiled potato into evenly shaped cubes.Add the cumin seeds and asofetida. Serve with chappaties 210. Add ground Masala and roast till oil separates Add potatoes pieces. 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 .FoolzParadize. Simmer it for 10 mins.Add the potato cubes and allow to cook on medium flame for 5 mins. and green peas and mix properly Add water and pressure cook.Org Chop onion and tomatoes into small pieces. 209.Provided by: www. salt. 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. Add the onions. add the spinach-chilli paste to the above.
Add the ground ingredients and cook for about 15 mins.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. 212. chillipowder (1tsp). Serve hot with rice. 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 .And then add all the vegetables and let it boil.FoolzParadize. This can be eaten with coconut or onion chutney. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. salt (2tsp). Add jeera.Provided by: www. Add turmeric powder (a pinch). The two should be cooked till soft. Add a teaspoon of ghee over it in the end before serving. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. Add the cooked mixture of the rice and dal to it with salt according to your taste.Mix well. 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. Add water if desired. 211. When the pieces turn brown add the crushed peppercorn and the cumin. When they splutter add ginger and fry.
When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Red Chilly Powder 1/4 Tsp. Fry it nicely. Add the sliced onions. Add salt to Gram Flour and add it slowly to the mixture. corriander powder. of Mango Powder 1 Tsp. 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. Sugar 1/4 Tsp. 213. garlic. After that add ginger. Then add the vegetables & pressure cook till done.. Let them cool for 20 minutes. Do not add water. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes.FoolzParadize. Add Gram Flour till you can shape them into small round soft balls.Provided by: www. 120 . Cinnamon Powder 2 pieces whole cloves 1 Tsp. Mix all the spices (except salt) and vegetables in a bowl. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. chillie powder. Keep on mixing it with your hand . Squeeze lime to it & the veg korma is ready. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. salt & fresh corriander leaves . Serve hot with chapatis.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. of Red chili Powder Pinch of Turmeric Powder 1 Tsp.
Garnish with Fresh Cilantro or Paneer. Deep fry in oilon midimum flame till golden brown in colour. (dough should be softer than the chapati dough. Moong Soup With Paneer Light and nutritious. Keep on Stirring . Cooking time : 25 minutes. For the Tomato curry . Serves 6. See that the oil is not very hot. Set them aside. Let it soak on paper. Keep Medium Flame. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Keep it in the oven at warm till you serve.Org Use some oil in your palm of the hand to form the balls. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 .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. Cook them with salt for about 15 minutes on medium flame. Add the rest of the ingredients for the Tomato curry. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Chop the tomatoes in small pieces. I would highly recommend to cook the curry about 3 hrs before you serve. Preparation time : 5 minutes.) Grease the chakali utensil make chakali. Meanwhile heat some oil in the pan .add a little bit warm water and make a soft dough. 214. 215. Add water and ginger and simmer for 2-3 minutes. Deep fry the Kofta balls. serve with curd or butter. Add the Tomato paste.Provided by: www.FoolzParadize.
cabbage. Blend the cooked moong in a blender. 4. add the asafoetida and moong liquid. 2. Serves 6. Soak the moong for a few hours. add the onion and fry for 3 to 4 minutes. Serves 6. Strain. Add the sugar. Add the strained mixture. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Cooking time: 30 minutes . 3. Blend in a blender and strain.Provided by: www. stirring ocassionaly. Serve hot with cream and bread croutons. carrots. Mix the cornflour with a little water and pour into the soup. salt and pepper. Melt the butter. sugar. When they crackle. salt and pepper and boil for 2 minutes. Corn Soup with Vegetables A soup with a Chinese touch. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Add the paneer and cook for 2 minutes 216. 5. Heat the ghee and fry the cumin seeds and mustard seeds. 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. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. 217. 2. Preparation time: 15 minutes . Cooking time : 25 minutes.FoolzParadize. Preparation time : 5 minutes.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. 4. onions. 6. Add the lemon juice. Boil for 2 minutes. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . 3. 5. milk. Add 6 cups of water and cook in a pressure cooker.
Green Peas Skin Soup Preparation time: 10 minutes . Health Information: This unusual soap gives the flavour of peas without the calories. Add 6 cups of warm water and blend in a blender. Cooking time: 20 minutes. Serves 6to 8. 218. Heat the ghee and fry the cumin seeds for 1 minute. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. 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. Preparation time : 20 minutes. Preparation time: 20 minutes. Cooking time : 10 minutes. 2. 3. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Grate the coconut. Add the paste and curry leaves and fry again for 1 minute. Cooking time: 10 minutes . Add the vegetables. Boil the stock for 1 minute. Serve hot. Serves 6. Mix the cornflour with 6 teacups of water. 7. Serve hot with chillies in vinegar and chilli sauce or with grated cheese.FoolzParadize. Strain to separate the stock from the skin. Strain to obtain coconut milk. corn and Ajinomoto powder and cook in a pressure cooker until done. 4. 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. Heat the butter and fry the onion for 1 minute. 2. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. 219. Add the paste. Fresh green pea pods add fibre and Vitamins A and C to the soap. 6. Serves 6. 220. Add the green peas skin and green peas and cook for 3 to 4 minutes. 2. 5. Mix the cornflour and coconut milk. add to the paste and boil for a few minutes. 3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Discard the skin. Add salt and pepper. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Blend in a mixer.Org 1. butter and cheese and boil for a few minutes.Provided by: www.
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. Add the moong dal and 6 teacups of water and cook in a pressure cooker. Add the vegetables and fry again for 1 minute. 3. Add the beans. the tomatoes. tomato.FoolzParadize. Preparation time: 15 minutes. 2. 2. Heat the oil and fry the onions for 1 minute. 2. Heat the oil and fry the onion for 1 minute. 3. cut lengthwise 10 to 15 canned mushrooms.Serves 6. Serve hot with lemon juice and garnished with boiled rice.Cooking time: 10 minutes. 3. Boil for 5 minutes.Provided by: www. When cooked. 4. Add the stock and boil for 10 minutes. Ajinomoto and salt and boil for 2 to 3 minutes. lemon grass. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Letil Soup Preparation time: 10 minutes . 3. mushrooms. 4. 124 . 222. Serves 6. When cooked. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. Add the lemon juice and top with oil. 221.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. How to proceed 1. cauliflower. Cooking time: 15 minutes . masoor dal and salt and cook in a pressure cooker till the first whistle. The combination of cereals and pulses provides protein of high biological value. put the stock to boil. salt and pepper and give one boil. blend in a liquidiser and strain. Add the garlic and chilli powder and fry again for ½ minute. 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 6 teacups of water. blend in a mixer. Cut the onions and tomatoes into big pieces. Add the green chilli. 6 teacups clear vegetable stock 1 green chilli.
Heat the ghee and fry the onions for 2 to 3 minutes. 7 cloves garlic 7 green chillies 25mm.) kand (rataloo) 250 grams (9 oz. garlic chutney. Preparation time : 20 minutes Cooking time : 20 minutes. Mix all the ingredients with 4 to 5 teacups of water. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. 6. 750 grams (1 5/8 lb. 3. sweet and sour sauce. RAJMA CURRY A favourable from the Punjab.Add the sugar and salt. 1. Preparation time : 40 minutes Cooking time : 60 minutes. 5. Cut the tomatoes intobig pieces. Cook for 25 minutes. 4. add 2 teacups of water and cook. Ingredients. 1 teacup red kidney beans (rajma) 2 onions. piece ginger How to proc eed. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. sev and oil (optional) to serve 125 . soya sause and chilli sause.Provided by: www. 2. Serves : 6 to 8. Cook for a few minutes.Serves 6.) 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. 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. Drain. Add the tomato soup to the rajma mixture.Cooking time: 30 minutes. Serves : 6.) papadi 500 grams (1 1/8 lb. Preparation time: 10 minutes. 7. Next day.Org Serve hot with chillies in vinegar.FoolzParadize. 223. 224. Sweet Corn Soup An old-time favourite. Soak the red kidney beans over night. When cooked. take out a thick soup through a sieve. 2. Add the cooked red kidney beans. Serve hot with chillies in vinegar and chilli sauce. Ingredients. Add the paste and chilli powder and fry again for 1 minute. cook in a pressure cooker.
String the papadi. In a small earthen pot (matka). Blend all the ingredients except coriander except coriander in a liquidiser. For the koftas. Serves :6. finely chopped 250 grams potatoes. 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. Cut the potatoes and sweet potatoes without peeling. Alternatively. finely chopped 100 grams carrots. Preparation time : 30 minutes Cooking time : 40 minutes. finely chopped 100 grams french beans. Apply the ajwain. 5. add enough water to get the right consistency. MALAI KOFTA CURRY A tasty kofta curry. 3. If too thick. Blend all the ingredients in a liquidiser. For the garlic chutney. Mix all the vegetables. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. oil and seve.Org For the green chutney. Fill with all thevegetables and cover with the balance lettuce leaves. Peel the kand and cut into big pieces. 1.FoolzParadize. For the sweet and sour sauce. put a few leaves of lettuce at the bottom. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. chilli-ginger paste. Mix thoroughly and apply the oil all over. Make slits on the brinjals. 6. soda bi-carb and salt.(for the koftas) 126 . 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 sweet and sour sauce. Cover the matka.Provided by: www. Garnish with coriander. 8. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. 100 grams green peas 100 grams cauliflower. instead of cooking in a matka. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. Do not separate into two. 4. 9. 7. 225. For the green chuntey. 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. Blend all the ingredients in a liquidiser. 2. Serve with green and garlic chutneys and sweet and sour sauce.
For the gravy. salt and pepper and cook for 5 minutes. Remove and blend into a puree. cinnamon and paste and fry again for 2 minutes. Add the paste. 5. Put to cook again and add the garam masala. 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") piece ginger 7 green chillies For the gravy. Boil the peas. Arrange the koftas in an ovenproof dish. 1. 5.FoolzParadize. Add the vegetables and peas to the potatoes and make a dough. le mon juice and salt and form into kofta balls. 2. Blend the onions in a liquidiser with very little water. add the cornflour and sugar and blend. Add 1 teacup of water and boil for 3 to 4 minutes. Add 1 tablespoon of bread crumbs and the bread slice. 6. 2. Then add the cloves. chilli powder. 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. 1. 7. Pour the mixture into a blender.add the onions and stir fry for 5 minutes till light brown. Steam the cauliflower. 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 .Provided by: www. 3. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour.washed and soaked in water for 2 hours. 1. 4. 3. chilli powder. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . Put the tomatoes in hot water for 10 minutes. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. How to proceed. 226. 2. Keep aside. 8. garam masala. 6. 4. Add the tomato puree and cook for 2 minutes.Org 9 cloves garlic 25 mm. Pour the gravy and fresh cream over the koftas. french beans and carrots in a pressure cooker without adding water. Heat the butter. 15 cloves 25 mm.
mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . add enough water to knead to a soft dough. Cook the mawa for stuffing in frying pan till it is golden brown. Serve warm decorated with silver foil. Correct seasoning. red chilli and garam masala and fry on low fire till oil separates. ghee to wheat flour. ghee Add two tbsp. Mix well.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. heat oil in a pan and brown onions. Boil for 5 minutes.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.grated 200 gm tomatoes . Boil till 3 cups of clear syrup are obtained. 128 . Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Knead well. Knead well and from into as many balls as the number of stuffing balls you have.FoolzParadize. Add ginger and fry well. Add the rest of the ingredents and mix well. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. deep fry on low fire till dark brown.Provided by: www. Makes about 8 228. Add koftas and boil for a further two minutes.pured 3 cm piece ginger . Drain well and immerse in warm syrup for an hour. Fold over adn close sides to make an oval Jamun. Kofta Lajawab Koftas 125 gm Amul Cheese . Form into walnut sized koftas and deep fry till light brown. Add tomatoes turmeric. Keep aside. To make gravy. Drain and keep aside. Add water according to consistency of gravy required. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Remove from fire and flavour with essence and caedamom powder. Serve hot with parathas or tandoori rotis. And milk and remove the scum as it surfaces. form into small balls and keep separately. 227.
Add fried brinjals to the gravy and simmer for two minutes.FoolzParadize. 229. Cut brinjals into 2. chopped 1/4 tsp. 11. Remove. ginger-garlic paste 1 tsp. ghee Method Grind all the ingredients. Remove from heat. Divide the paratha dough into small balls. Badshahi Baigan 300 g.5 cm. ginger 4 flakes garlic 1 tsp. 8. 4. Add curd. add some ghee and fry the parathas till light brown. chopped 2 tomatoes. put a little beetroot filling in the centre and seal the edges. 9. 2. till the mixture is almost dry. garam masala powder 1 tsp. Heat ghee in a vessel and fry the beetroot paste on a low flame. raisins and sliced onion till golden brown. 10. chilli powder 2 tsp. Smear with salt and keep aside for 10 minutes. brinjals 1 cup curd 2 large onions. cashews or peanuts 1 tsp. Remove from ghee and keep aside. Heat ghee. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. fry cashewnuts.Org For the stuffing: 2 cups beetroot.In the remaining ghee fry the chopped onions till transparent. Serve hot with rice or parathas.sliced 1 tbsp. each ginger & garlic grated or crushed 129 . Cook covered. 5. thick slices.coriander leaves. except garam masala powder. raisins Method 1. Heat tawa.Provided by: www.5 cm. chopped 2 tsp. grated fine 4 medium sized onions 4 green chillies 2. 3. Fry the brinjals in the same ghee till tender. to a paste. Cook till the gravy thickens. garam masala powder Salt to taste 3 tbsp. 6. Wash and squeeze dry. Stir well. Roll out into parathas. turmeric powder 1/4 tsp. 7. Sprinkle the garnish on top. 12. coriander powder 1 tsp. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. Roll out each ball into a small puri. 230. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . coriander leaves finely chopped 1 tbsp. 14. 13. Add all the dry spices. cashewnuts 1 tbsp. coriander leaves and salt.
Add onions and stir fry till light pink. This should be done in a food chopper or grated. garam masala powder 3/4 tsp. oil Method: 130 . Semi puree tomatoes and capsicum together. Add veggies at this stage. stuffed baked capsicum. Makes: 2 cups 231. Heat oil or ghee in a heavy pan. red chilli powder 1/4 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly. cinnamon-clove powder 1/2 tsp. Goes with: Vegetables like brinjals. turmeric powder 1/2 tsp.FoolzParadize. Green Gravy Ingredients: 4 cups spinach chopped. ginger grated 2 tsp. Cover and simmer till gravy is thick and fat starts separating. or cauliflower. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. wheat or millet flour 3 green chillies 1 tbsp. salt. Stir. potato. lemon juice 1 pinch soda bicarb 1/2 tsp. Mix. Garnish with coriander before serving. Dry grind coarsely.Org 1/4 tsp. sugar salt to taste 2 tbsp. stir bring to boil. baby corn. cheese grated (optional) salt to taste 1 tsp. Add ginger garlic and stir for a moment. Chop onions very fine or run in a chopper. Add tomato capsicum puree. Add all other masalas. sugar and crushed nuts.Provided by: www. cinnamon-clove powder 3 tbsp.
stir fry till light pink. for 3 minutes. coriander leaves finely chopped 2 tbsp. Sprinkle 2 tbsp. Garnish with grated cheese before serving. chillies. coriander and cherries. add ginger.Provided by: www. red chilli powder 131 . Makes: 2 cups gravy (approx. khuskhus with milk. grated cheese or paneer 3/4 cup milk 1 tbsp. cashewnuts broken 1 tbsp. Cook covered for few minutes till thickened. khuskhus seeds soaked in 2 tbsp. water all over it. garlic grated 1 tsp. ginger grated 1 tbsp. cream. Add prepared vegetable at this stage. Add milk. dry mixture. Cover and put to boil on high. Goes well with: Veggies like peas. Goes well with: Paneer chunks. Add curds and cook. add onion mixture. Cool in a plate or run under tap water to cool. mixed vegetables with a few pineapples bits. Add blended spinach mixture. tamarind water 1 tsp. Add cinnamon clove powder. Add onions.Org Take spinach in a large vessel. Toss to mix. ginger. stir. potato and peas. and stir. etc. add sugar. coriander finely chopped 1 slice dayold bread white 1 tsp.FoolzParadize. Add vegetables. add chillies. french beans. etc. baby corn. potato chunks. Allow to cook for 2-3 minutes more. bring to a boil. 233. Garnish with grated cheese. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. peanuts husked & lightly roasted 1 tsp. etc. spice powder. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. onion. cinnamon-clove powder 3 tbsp. flour and a few pinches salt. Grind together in a wet mixie. peanuts and bread. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes.) 232. ghee or oil Method: Grind together in a dry mixie. Heat oil in a pan. Heat fat in a heavy pan. cashew. Run till semi-smooth. Stir gently till boil resumes. stirring continuously till whiteness of curds disappears. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. salt. at this stage. wheat flour 1/2 tsp. add gourd and soda. Put in a mixie. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. saute for 3-4 minutes.
6-7 tbsp * Milk -. Add all dry and ground masalas.4 tbsp * Chopped Almonds -. Fry. putting back oil in pan. and continue by frying the onions.) 234. (For this. keep aside.1 tbsp or to taste 132 . Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. Grind in mixie. turmeric powder 1/2 tsp. 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. fry brinjals pieces in oil. tamarind water. Cut into diamond shapes after it has cooled down. Turn off the heat and stir in the sugar.Org 1/4 tsp. Spread 1/2" thick onto a platter. serve with parathas. Add tomatoes. Add asafoetida. (Test: a few drops of water sprinkled on it sputters instantly). rotis. add onions. adjust quantity of oil required. Keep aside. stir well.1 tbsp or to taste * Chopped Pistachio nuts -. boiled peas. 235. Goes well with: Chunky veggies like boiled baby potatoes with skin. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. flour. ginger.1 tbsp or to taste<BR. salt. Drain well by pressing. Simmer till gravy is thick and oil starts to separate. stirring constantly to prevent burning until it has changed to a brown color and smells . In remaining hot oil.1 cup *Sugar -. Cool onions a bit. strands * Raisins -. drain. stir. etc. keep cooking for 2 minutes. Turn down heat and add cardamom and Besan. fry till well browned. Add prepared veggies and stir. garlic stir fry for a minute.4 cups *Ghee/Unsalted Butter -. stirring continuously. Keep aside. dhania (coriander seed) powder 1/2 tsp. Heat oil. chopped stirfried brinjal pieces. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp.Provided by: www.FoolzParadize. Garnish with chopped coriander. capsicum. add cumin seeds allow to splutter.
Place 20-25 rasgoolas in syrup. cardamon pods. Place curd in food processor and process for one minute. Add Almonds. Using vinegar usually re. then turn it off. Half and Half 2 qts. 133 .FoolzParadize. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. The cheese should have hard.ened and turned a pale brown. Do not use the same sugar syrup more than once. Turn heat on high.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. Form small balls from the curd. Pour into collander. Ras Malai Ingredients: Ricotta Cheese 2 lb.5 cup sugar. Thicken until the volume drops to around half of the origi. Rose Water To taste (opt. leaving only the panir/curd. This is best done in a microwave. Pistachio. Saffron (extremely good for winter) 236. remove cover and re. if a microwave is not available. Heat for a few minutes. do it over low heat and stir frequently. When boiling add one cup of either whiter vinegar or lemon juice. 2. Leave curd in strainer until cold and dry. Add sugar to mixture 6.peat previous step with the rest of the rasgoolas.sults in about 80 to 100 rasagollas.) Method • • • • Mix 1.Org Method: 1. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. After the cheese has been baked. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Stir till the flour is very very light brown in color.Provided by: www. It should be soft but not sticky. Turn off the heat to place the cover on the pressure cooker. bay leaf. When cooker begins to whistle wait for a couple of minutes. Cool for a few hours in the fridge. Milk should separate into whey and curd. ( At this point of time you can smell the aroma around!) 4. When pressure cooker depressurizes. Add the remaining 0. Add milk to wheat flour 5.nal volume. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Now add wheat flour to this 3. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. 237. cut it into 1 inch squares and add to the hot thickened half and half. Thicken the Half and Half by simmering over low heat for a long time. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. This will take at least an hour (you can leave it overnight). Turn the stove off.
salt. chopped fine 1 tablespoon garlic/ginger paste. corriander powder.sicum cut up.FoolzParadize. Yogurt 2/3 tsp. Beat the yogurt and blend into a smooth mixture. Fry for sometime and then add curd and keep frying till it turns golden brown. mashed 1 piece fresh ginger. Add mustard and cumin seeds.gurt and salt. size of walnut. fry in oil. The potatoes should be sliced. mix well. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Garnish with fresh corriander and sliced almonds and serve hot. Salt 1/4 tsp. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. coriander and chili powder. Prick with fork. and a table spoon water. Bay leaf 1 Onion 1 Ginger 1/2 tsp. add bay leaf and onion. or 3 garlic cloves. Cooking time about 25 minutes and should be sufficient for 2-3 people. Add yo. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. cover and cook for about 10 minutes on low heat. onion and ginger paste.Org 238. and drain. 239. Garlic 1/2 tsp. Sprinkle with turmeric. 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. Add ginger and garlic and fry for another minute.utes. Potatoes 1 lb. minced 1 large tomato. Mix gently. continuously stirring. and the tomatoes and cap . Heat2 tablespoon of oil in another container and add spices to taste (asafetida. chili powder. Dum Aloo Ingredients: Oil 3 tbsp. and cook for 4-5 min. 240. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Add these. Cumin Seeds 1/2 tsp. Chili Powder 1 1/2 tsp. 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. Coriander powder 2 tsp.Provided by: www. Turmeric 1/4 tsp. Fry for 3-4 minutes.
) Add 1/4 cup water. Cauliflower 1/2 lb. Garnish with the coriander and serve while hot. stick Garlic 3 cloves 135 . Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. until all liquids are reduced and the spices coat the meat like a paste. about 12-15 minutes. Prepare onions and tomatoes. 4. Cut each in half. Serves 4 to 6 people. with constant stirring to avoid scorching. puree it in a blender and continue. Remove with slotted spoon and set aside to drain on a paper towel. Add all spices except the garam masala and stir-fry 2 minutes. Serve at once. * Bhoona is a technique that is essential to Indian cooking. and in a wok or heavy skillet fry them in hot oil until golden. Stir in the cashew paste. Turmeric 1/2 tsp. Add the paneer cubes and bhoona 2 minutes. 242. Add the okra and stir-fry 2 minutes. In a wok or heavy skillet heat the oil and sauté onions until translucent. Set aside.FoolzParadize. Cover and steam over medium heat until tender. 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. 241. Add the garlic/ginger paste and bhoona 2 minutes. add salt. pepper. thinly sliced 2 tomatoes. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Ginger 1 in. 3. (NOTE: If the sauce is lumpy at this stage. then stir in the peas. The bhoona technique means that the mixture is cooked over medium-high heat. Do not scorch. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. About 1/2 cup of water can then be added. Add the dry masala and bhoona 3 minutes more. the dish covered. Red Chili Powder 1 tsp. Set aside. Wash okra under running water and slice off the ends. Serves 4-6 people. 2. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Butter 4 tbsp. Add the tomatoes and bhoona * 1 minute. In the remaining oil sauté the chopped onion until it begins to turn brown.Org Prepare the cheese chunks. and a gravy created as the dish becomes liquified again.Provided by: www.
Keen frying for a few minutes. Add the spices and vinegar. Coriander Seeds 2 tbsp.Provided by: www. Fry till golden brown. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Season to taste with salt and fresh-ground pepper. sambhar powder and the grated coconut. Chana Daal seeds 2 tbsp. oil Salt to taste. Heat oil in a kadai. Melt butter and saute onion. When it splutters add chopped onion. broccoli. Blend the daal mixture and coconut until the paste is fine.FoolzParadize. If using dry coconut. cut green peppers. and cauliflower into 1 in. Tomato puree 2 tbsp. Ghee 2 tbsp. tomatoes. chana daal. and simmer for about 5 minutes. Add salt to taste and about two cups of water. coriander. Simmer on a slow fire till cooked. Add drained toovar dal and the radish slices. Add chillies when daal starts getting red. sambhar powder 1 tsp. 136 . curry leaves. Stir in the tomato puree. MethodScrape and cut radish into round pieces. and asafoetida. Coconut (grated) 3 tbsp. Put in the mustard. Mix chopped tomato. Keep aside. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. soak it in a little water. cubes. Masala Preparation • • • Roast black pepper. jaggery 2 tbsps. 243. Serve hot with rice. Method • • • Chop onion.Org White vinegar 2 tbsp. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps.
Add coriander seeds. Mangalore Rasam Powder Ingredients: Red chillies tightly packed).3 sprays.1 cup Gram dhal . - 1 cup (broken into small pieces and Dry coriander seeds .2 tablespoons Oil . Remove 137 . Heat oil in a kadai and fry on a slow fire.1/2 teaspoon (methi seeds) Hing . 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. the hing and the fenugreek seeds till light brown in colour.a pea size lump or 1 teaspoon hing powder.FoolzParadize.1 tablespoon Cumin seeds . Curry leaves .1 teaspoon Fenugreek . cumin seeds.Provided by: www. red chillies.Org 244. Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).
Salt . * * * 245. and also provide fibre body). Ingredients Tuvar dhal (thuvaram paruppu) .2 teaspoon (optional) .1/2 teaspoon 138 .2-1/2 tsp. Tomatoes .1 Mustard seeds .lime size.3 teaspoons p73 Sugar .1 teaspoon Black gram dhal .Org flame and allow to cool.Provided by: www. Tamarind .1 Rasam Powder .FoolzParadize. Mangalore Rasam (serves 6). Powder fine and bottle it.1/2 cup.1 teaspoon Red Chilli . This powder can be used for 2-3 months.1/4 teaspoon Seasoning Ghee .1-3/4 teaspoon Turmeric powder .as the stalks also have the for potency the of the chillies.2 Green chillies . Use the chillies along with the stalks .
squeeze and strain out the liquid. till smell of tamarind disappears and the tomatoes are cooked. and the rasam and boil for five minutes till slightly thick. When mustard seeds splutter add hing powderthe seasoning over the rasam. Heat ghee in a pan. the raw tomatoes (chopped) salt and sugar powder. Serve rasam hot with steaming rice and papads. Boil tamarind water with turmeric slit green chilli. powder tamarind in two cups of water for ten minutes. Add the mashed powder dhal.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . Add curry leaves and coriander leaves. two and a half cups of water.FoolzParadize. * * * 139 . red chilli and black gram pour dhal.when cold. Remove from fire. mash well.Provided by: www. add the mustard seeds.
1 tablespoon Red chilli .2 teaspoon Salt .1/2 teaspoon Hing powder .2-4. Soak tamarind in one cup of water.1 teaspoon Black gram dhal . chow-chow) Tamarind .Org 246.Provided by: www.1-3/4 teaspoon . Seasoning Oil .2 teaspoons Sugar .1-1/2 teaspoon (optional) Turmeric powder . 140 .3/4 cup Vegetables .lemon size Coriander leaves . When cold mash well.3 cups (like sambar onions.1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.1 tablespoon Rasam powder .FoolzParadize.2 tablespoons Curry leaves .1/4 teaspoon Green chillies .1 Mustard seeds . Sambar (serves 6) Ingredients Tuvar dhal . white pumpkin.
squeeze well and strain out juice. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.2 Green chillies . Add tomatoes and fry till it becomes mushy. green chillies and ginger into the hot oil and fry till the onion turns golden.Provided by: www. 248. rasam powder tillthick. (Plain potato curry can also be made the same way). Add the rasam powder.1/4 teaspoon Onion . black gram dhal chilli. Add cauliflower.2 Capsicum . capsicum.1 Ginger . Cover and cook till the vegetables are cooked and the curry is dry. * * * 247.1 tablespoon Rasam powder . Chana Daal seeds 2 tbsp. fry a bit. When the cummin seeds splutter add the onions. add salt. Add in one and a half cups of add water. and When slit green chillies. When mustard seeds splutter.1/4 teaspoon Hing powder . salt tamarind water and simmer till raw smell disappears. add the cummin seeds and hing powder. Remove and serve piping hot with rotis or rice.1 teaspoon Salt . 141 . Add mashed p73 dhal. Cauliflower Curry (serves 6) Ingredients Cauliflower .1 cm p73 Method:Chop all vegetables. sugar and quarter cup of water.2 teaspoon Cummin seeds . Cook vegetables threequarter cooked sugar. Heat three tablespoons oil in a kadai. add mustard seeds. potatoes and turmeric powder. and curry leaves.2 cups Oil .4 tablespoons Coriander leaves .Org for five minutes.1 teaspoon Sugar .FoolzParadize.3 cups (in flowerets) Peeled and cubed potatoes . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. add hing powder and pour the seasoning over the sambar. Serve sambar hot with rice and chips. Simmer Heat oil and red in a pan.1 teaspoon Turmeric powder . add coriander leaves.
Grind daals into a coarse paste. Add chillies when daal starts getting red. If using dry coconut. salt. Mix well and set aside for 4-5 minutes.FoolzParadize. Salt 1 tsp. Keep aside. chili powder OR green chili. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Fry small spoonfuls of the mixt ure in hot oil. Masala Preparation • • • Roast methi. 249. and asafoetida. 250. Method • • • • Soak urad daal and moong daal for 2-3 hours. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Oil 3 tbsp. ginger and soda. coriander powder. Ginger 1 tsp. Green Chili 1 Chili powder 1/2 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 . Baking Soda 1/4 tsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp.Org Coriander Seeds 4 tbsp. Add finely chopped onion.Provided by: www. chana daal.
For the plain rava dosa leave out the onions. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. wide spatula and flip it over. Leave covered in a large pot overnight. drizzle the batter such that there is a latice work effect. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed.finely chopped 4 cloves garlic . Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .8 hours.FoolzParadize.Org Method • • • • Mix rava. Drop chopped green chillies and ginger into batter. 252.peeled and sliced 1. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Mixing by hand is a good idea if you don't have a whisk or electric mixer. preferably in nonstick pan. Make thin crepes. Remove in a few minutes and make more. Mix thoroughly (use blender if possible). Add salt. When ready to eat. spray a non-stick pan lightly with oil and warm.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . A lot of holes is just the thing. • 251. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. 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. Ferment for 12 hours. maida. Grind separately to a smooth paste and mix in a large vessel with salt. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat.5 inch piece root ginger . rice flour together into a thick batter adding little water at a time so no lumps are formed. 253. Salt to taste.Provided by: www.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 .
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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
Oil for frying. veg.Half cup. Beans . 1 glass of milk and mix well. Also add coriander leaves and Kari veppu leaves. salt and fry for some more time. Curd : 1 Cup.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. This dish will have to be made thick and brinjals should not be fully mashed. Toor dal -1cup.10 to 15. Cashews and Green Chillies to get a semi solid batter. salt to taste. Cumin seeds 1 spoon. Also add green peas and Coriander leaves and fry.This is good for appetizer.2 nos. Rice flour . Take small balls and deep fry it in Oil. Coriander leaves .See that it is not deep fried. Open it and mix the cooked pulav gently. Boil in water and add all the above except toor dal. 1/2 tsp ginger garlic paste . Serve hot. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. when oil heats add the cinnamon sticks and cloves. Chillies . Add the Vegetables (except peas) and fry for some time.1 Cup.3 Cups.10. Let this mixture boil nicely. put small portions of it in oil.14 to 15. ( Rice and Water should be in 1 : 11/2 proportion ).2 cups. 264.1 cup Method: Mix all the above ingredients and soak for about one hour. Garnish with few fresh coriander leaves 147 .6 to 8. allow to splutter add in palak paste . Finally add the rice and cover it.1 or 2. 2 dry red chillies . keeping the stove at low heat. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour .1" piece.2 onions. method:Cut the brinjal into 1 inch blocks.First put the cooking oil. Ingredients: Coconut Milk (15 oz. 1/2 onion . coriander seeds .Then take some oil in a pan. Can) . Rice flour. 262. Cloves . Now pour the Coconut milk and add water for the rest. urud dal . cool and grind it . Green Chilly 3pcs. Heat oil in a fry pan and add the brinjals. salt -to taste For the paste:coriander 2teaspoon. Recipe from Vanitha Thyagu. Palak Paneer Boil palak with 3 green chillies . Maida Bonda Maida or All-purpose-flour -2cups. Grean Peas 1/4 cup. the dal has to be cooked separately and finally added to the main portion. fenugreek 1 teaspoon. Then add the masala paste. Remove from the frying pan after the balls become golden in colour. Rava Bonda Rava .Tamarind(imli)pulp -1 table spoon. salt .10 tea spoons. Now take a pan add oil then addsome cumin seeds . turmeric powder 1/4 teaspoon. If needed.2. Basmati Rice . Finely chopped onions . This dish can be eaten along with rice and chapathis. Oil or butter . Cinnamon sticks .1.fry them intil they are golden brown. green chillies .1 1/2 tsp. Rice Flour . channa dal 1/2 teaspoon.7 to 8 stems.FoolzParadize. Cashew Bits. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. mustard seeds .Salt to suit taste. coconut gratings 3 tablespoon.Close the pan with a lid and cook for 10 minutes. salt .all t hese ingradients are to be fried dry and ground to a paste. Seasoning:fry in oil mustard. coconut shreddings can be added to the batter.Org 261. 263. Garlic gloves . Serve it with Coconut Chutney. Rasavangi ingredients:Brinjal-big size 2nos. Stuff the brinjal with the ground paste.1 1/2 tsp. Curd.2. Drain on a paper towel and add to the palak mixture . Carrots medium sized .1 1/2 tsp. Mix roasted Rava. Sour curd . Clean and Soak the rice in hot water for 10 to 15 mints. toor dal and coconut gratings and add to the main dish. 265. haldi powder 1/2 teaspoon. Make the flame low and keep for 20 mints.Provided by: www. Stuffed Brinjal Curry Split peas dal . red chilli 10 numbers. whole red peppers . Coconut Milk Pulav Masala : Ginger . Cut th above into small pieces and grind finely. 1/2 tsp turmeric .
ripe) . thin skin. Add tamarind juice to this and bring it to boil.Wash the tender mangoes and spread the ground paste on it. add mustard seeds.FoolzParadize.a pinch.Store in refrigerator.Add red chilli powder.When it splatters.Org 267.1 cup salt .(Preseve the juice while cutting).1 cup turmeric powder. Ginger Pickle Grate ginger finely. Maavadu (Tender mango pickle) Grind mustard seeds. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. Add salt. 271. 270. 274.a small piece of tamarind and salt. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.1/4 spoon Slightly roast the above without oil and grind into fine powder. fenugreek seeds. whole red peppers and turmeric poweder. and asafoetida(perungayam).add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste. crystalline salt. Next day add 1/4 cup of sesame oil and leave it aside. fenugreek seed powder . Curd Vadai Grind some grated coconut and green chillies into a thick paste.Add salt and heat with constant stirring until the mixture becomes thick.little mix the above ingredients and add 3 cups of sesame oil.a pinch into a thick paste.4 spoons.Add mustard seeds.Store in refrigerator. asafoetida .1 cup red chilli powder . add fenugreek seed powder an asafoetida. Cut into fine pieces.red chilli powder .Provided by: www.each 1 spoon asafoetida .5 cups mustard seed powder .Add this to thick curd and keep it aside.When the mustard splatters.Pout 5 teaspoons of oil in a frypan. Next day. 272. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. and add 1 cup of chopped leaves.1/2 spoon and mix well. 148 .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. asafoetida. 269.Grind it in a blender to make it into a thick juice.Grind into a thick paste.fenugreek seeds.Take oil and add mustard seeds. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. Fry with constant stirring.6 Cut into medium pieces.Ad d this to the poickle and mix. Tomato pickle Cut the tomatoes into large pieces.Add 1 tsp salt. 268. Aavakkai (Mango pickle) sour mango pieces(medium sized). sesame seeds .4 spoons. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).Add salt. coconut pieces. Lime pickle Fresh lime(large size. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.To 5 spoons of oil. fenugreek seeds. 273.This will taste great with curd rice.
add 1 tsp urud dal. Dal Vadai (Aama vadai) Soak 200 g of gram dal. add 1/2 tsp mustard seeds. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).FoolzParadize.When it splatters. 278. 282. Deep fry this in oil and turn over until the vada turns golden brown. You can mix curd with soaked aval if you like. Turn over both sides until fully cooked. Add 2 tsp of ghee while serving. 1 tsp whole black peppers.Take some ghee in a fry pan and add whole black peppers. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. 281. Turn over until golden brown in colour and it is fully cooked… 276. Add 1 tsp salt. Error! Bookmark not defined. Aval uppuma Soak 200 g of aval in water for 1/2 hour. onions Cut the vegetables into fine pieces.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. and salt . Rice Uppuma Rice rawa . On a plastic piece of paper place a ball of this and flatten it by hand. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. 280. 1/2 tsp cumin seeds and 1/4 tsp salt.Now add 3 cups water and when it comes to boil. heat 6 tsp of oil and add 1/2 tsp mustard seeds.add salt . Error! Bookmark not defined. and roast lightly. 3 red chillies. 3 hot green chillies(chopped). a pich of asafoetida.1 cup.Beans. Deep fry in oil.3 cups . Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. and cumun eeds.Error! Bookmark not defined. 2-3 chopped green chillies. When it pops. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little.Add 3 times water and steam until it is overcooked.Drop this carefuly into boiling oil and fry till it turns golden brown. 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). 1/2 tsp whole black peppers. Drain the water from the aval and add it to the pan and fry. VenPongal Mix rice and moong dal in the ratio 1:1. a bunch of curry leaves and mix well. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. carrots. Then add 6 tsp grated coconut and fry lightly.When the peppers burst add 149 . 1 teaspoon gram dal. Deep fry this in boining oil.Provided by: www.Heat 4 tsp of oil in a pan.Add a pinch of asafoetida.Add the soaked dal to this mixture and grind coarsely.Org black whole peppers. To this add 1 tsp cumin seeds. and asafoetida. Add a bunch of curry leaves. Take 1 cup of rawa and lightly roast without oil to make it crisp. water . 1 tsp urud dal. Then drop them in boiling oil.1/2 tsp. 275. 6-8 tsp of urud dal for an hour. 1 tsp gram dal. In a pan. add 1 tsp urud dal. 279. 277. 3 whole red peppers and salt in a blender.Cut green chillies and ginger into fine pieces. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Rawa Kichadi Vegetables .Grind 3 green chillies. To 1 volume of this add I volume of finely cut cabbage pieces . 200 g of toor dal.
1 cup. and add the roasted cowgram .2 cups. 283. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil.Then grind in a blender (with adding water in steps) into a very fine flour.Add salt and keep it aside (to get sour)for 12 hours. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. Flatten this flour ino round shape (the size of urud vadai). coconut pieces(cut into very small pieces) and 1/2 tsp salt. When it becomes hot enough. water .. salt to taste(about 1 tsp). . In a thick vessel. Now the sevai is ready .When the pan is fully heated. 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.. Add a pinch of salt and stir well.1 cup Mix the above well..little Rinse the above ingredients in water for about 2 -3 hours. and roll the dosai on both sides and move it to a plate.Turn it over so that both sides are cooked well. curd. Add about 2 tsp of rava. Urud dal -1/2 cup. over it. Maida dosai Mix maida:rice four in the ratio 2:1. Leave it for about 8 hours to become sour. squeeze into the form of long threads on a plate.4 cups.Place some Error! Bookmark not defined. Heat 2 tsp of oil add mustard seeds. 1/4 tsp asafoetida. 285.Org chillie and ginger pieces and a pinch of turmeric powder. add 2 curd chillies(alternatively. When it is cokked on one side.Add water and mix. Masala Dosai Par Boiled rice .When they are cooked.FoolzParadize. but make the dosas more thick. use red whole peppers).Add this to cooked dal-rice. fenugreek seeds . when it splutters. curry leaves and mix well. For serving follow the procedure for Error! Bookmark not defined.To this add chopped green chillies. Add ome splattered mustard seeds.Add salt. Side dish -Error! Bookmark not defined. take some flour and spread it on the pan into a round shape. 284.Dry roast 2 tsp of cowgram. The same procedure can be followed with wheat flour instead of maida 150 .5 hours and grind into a fine flour.Add some ghee while serving. or Error! Bookmark not defined. sour curd or buttermilk . heat water to boil. 287. Morkkali rice flour . add the rawa and stir into a paste. add a tsp of oil all over its edge and remove when fully cooked. Make dosas as described in Error! Bookmark not defined.1/2 Fenugreek seeds .Provided by: www.2 Urud Dal . Using this flour in omappodi achu. using this preparation in the place of rice. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. 286.2 tsp Soak the above in water for about 4 . Heat the pan and spread a drop of oil on it. place in idli plates and cook. turn over. Let it be more thin than normal dosai. Heat a dosa tawa and spread a tsp of oil over it.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. Uthappam Par boiled rice .2 Raw rice . few cumin seeds.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. place a laddle of flour and spread on it(it should be thick than a normal dosa).
200 g. Roast the cashews in ghee and add to the mixture. Allow to cool. water 1 Heat water to boil. cashewnut .1 1/2 kg..10 (powdered). leave for 5 min. Now make into even balls by pressing lightly with hand. Laddu Prepare Error! Bookmark not defined. 291. cardomom powder. Roast the cashews in ghee and add to the mixture.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.1 kg. Rava laddu (Ravaalaadu) white rawa . Rava laddu (Ravaalaadu) white rawa . Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this flour. ghee .1 kg.10 (powdered). Pour this paste in a thick plastic cover and make a small hole at its bottom corner. cardomom powder.Org 288. sugar .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.Add some extra ghee while serving. 290. ghee .50 g Roast rava in a dry pan and powder it. 293.Then take even sized balls of this and shape it into a hollow hemisphere. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. gram dal in the ratio 2:2:1. 292.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. Roast cashewnuts.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked.Provided by: www. curry leaves.To this add finely powdered sugsr.Roast some cashews and raisins in ghee and add it to the mix. Heat the ghee slightly until it melts and add it to the mix well.200 g. Make into even sized balls with this flour.1 1/2 kg. Kozhukkattai Outer cover: Rice flour . Drop the boondis into the sugar syrup and mix well. Soak urud dal for 1/2 hour and grind it into a thin soft paste. chopped onions. Add chopped green chillies. 151 . cashewnut . cumin seeds and make dosas as described in Error! Bookmark not defined. Wait until the mixture cools down to a temperature where the hand can withstand the heat. moongdal. Rava dosai Slightly roast rawa in a dry pan.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.50 g Roast rava in a dry pan and powder it. raisins. grated coconut in ghee and add this to the mixture and stir well.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.FoolzParadize.Add water and steam in pressure cooker. Cover and keep aside for 1/2 hour. Add the liquid part of this juice (which will be at the top) to cooked mixture.To this add finely powdered sugsr. cardomom . 1 cup powdered jaggery. Inner stuffing(Poornam): Mix 1 cup grated coconut. sugar . cardomom . Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. 289. Sakkarai Pongal Take rice.1. Also add a feww cardomoms and kalkandu and mix well..
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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.
Grind ginger.spoonUrad dhall 1 t. Make small balls and deep fry in oil. channa dhall. and salt finely. 313. Fry in little oil. 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. 311. Deep fry these small squares in oil.spoonGreen chillies 2 Coconut 2 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Make a batter with channa flour and little salt. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Add chopped spinach and makes small balls and deep fry in oil. coconut. and curry leaves to this. and add fresh lemon juice.spoonHing a small pinchSalt 1 t. and curry leaves to this. green chilles.spoonChanna dhall 1/2 t.spoonCooking Oil for frying Method Boil potatoes with turmeric. 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.green chilles.spoonCooking oil for frying MethodMix maida. and deep fry in oil.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Add pepper. hing .spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. salt.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. 310. Peel skin and mash thepotatoes and keep them aside. Make small balls and deep fry in oil. cashew. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 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. green chilles.FoolzParadize. hing . Wet grind urad dhall. and butter with little water.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.green chilles.Make small balls.spoon Mustard 1/2 t.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.Provided by: www.spoonGreen chillies 2 Coconut 2 t. coconut. make small balls and deep fry in oil. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Wet grind urad dhall. 309. and make a nice dough similar to Chappati dough. and roll them similar to chappati/puri's andcut them into small squares/dimonds.Org 308. hing.spoonCashew 1/2 cup choppedSalt 1 t. 155 . uraddhall. and salt finely. mustard. chilli powder. curry leaves and ginger. 312. salt and the soaked dhall coarsely. Mix this well with the mashed potatoes.spoonButter 2 t. Roll small balls and keep them aside. Add pepper. 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. hing. Coat the balls in thisbatter. and salt.
and make a fine batter. and put 1 t.5 t.Fry pepper. Keep at roomtemperature for 12 hours. Wait till the dosai turns brown. urad dhall. Close the dosa with acover and let it cook for a few minutes.spoonsCooking Oil for making dosas MethodRinse and soak rice.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.spoonsCooking Oil 1-2 t. Grind the above coarsley and add hing and salt to this. and put 1 t.5 t. aval and urad dhall in water for 1 hour.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool.spoon of oil around it. and then turn over to the other side. or with some jaggery.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. rice flour. and coconut with the melted jaggery.Wet grind the above with salt into a nice batter.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. and rice flour in water to make slightly watery batter.spoonCumin seeds 1/2 t.spoonCumin seeds 1 t.spoonsCream of Rice 1.Serve it hot with any chutney. 319.5 cupsDry ginger powder 1 t. Coat a flat vessal with oil. andput 1 t.Provided by: www.spoonsGhee 2 t. and put 1 t.Org 314. 156 .spoon Curry leaves Cooking Oil 6 t. 318. and mix them together with salt.spoonsSalt 1. cardamon. moong dhall.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. maida.FoolzParadize.Keep it overnight. Grind the two seperately.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. 317.5 t.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.Serve it hot with chutney.spoonPepper 1/2 t.spoon of ghee around it. maida. Let it cook on this side for a few minutes. Let it cook on this side for a few minutes. 316.spoon of oil around it. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. hing and red chillies. 315. channa dhall. rava. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.5 t. and cream of rice together in 6 cups of water. andput 1 t. Add dried ginger powder and mix everythingtogether. cumin seeds.Grind the above coarsely with salt. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. to the above batter. Addthis to the flour.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. and curry leaves in oil and ghee.spoon of ghee around it.Keep this batter in room temperature for atleast 20 minutes before making dosas. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.spoonHing 1/4 t.spoon of oil around it. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. before making idlis.spoon per dosai MethodMix rava. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. Do not turn the dosa. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.Add all the other ingredients except oil.spoonSalt 1.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.Mix wheat flour.Keep it overnight so that this will ferment.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. and then turn over to the other side. Wait till the addai turns brown.
Keepstirring until the rice flour gets cooked. cumin seeds.spoonMustard 1/4 t. 324. curry leaves. thuvar dhall. and green chilles. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.Bring 1 cup of water to a boil.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. mash the eggplant and keep it aside.spoonUrad dhall 1 t.Fry mustard. and hing in oil. and add tamarind paste and salt to this.Make the peserat like dosas.Grind the above with green chilles. 325. Serve with corrianderchutney or onion chutney. and let it cook for sometime. and salt. orgrill it on the stove.Org 320.spoons MethodRinse and soak rice. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. Garnish with finely chopped cilantro.spoonMustard 1/4 t. fried ingredients to the tamarindwater. and now add turmeric. red chillies. and then add the rice flour batter. channa dhall. and cover it 157 . salt and tamarind paste. corriander seeds.spoon MethodMake a batter with rice flour.spoonRed chilli 4-5Mustard 1/4 t.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. and urad dhallin water for 1 hour. 322. and either bake it in an oven.spoonPepper 1/2 t. red chillies.FoolzParadize.spoonsSalt 1 t. salt and little onion.spoonCooking oil 4 t. hing.Heat oil and ghee in a pan. then add urad dhall.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. Dry grind the above with 1/4 t. usually takes about10 minutes. Eggplant Podi Curry IngredientsEggplant 250 grams. hing. Wet grind the above coarsley with redchillies and salt.spoon MethodDry roast urad dhall. ginger.spoonsGhee 2 t.spoonSalt 3/4 t. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. washed & cut 1" lenght wiseUrad dhall 1 t. urad dhall. vetha mulaka.spoonUrad dhall 1 t.5 t.spoonHing a small pinchSalt 1 t.spoonSalt MethodCoat eggplant with little oil. andcurry leaves in oil. and mix it with the batter. red chillies and hing. Sprinkle little water. green chillies. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonCorriander seeds 1.5 t. andwait for a few minutes.spoonCilantro 1 bunch finely choppedSalt 1.spoon salt.spoonsHing a small pinchTurmeric 1/4 t. Peel the skin. 321. Now add cream of rice and keep stiring until cream of rice gets cooked. pepper. butter milk.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. and add the choppedeggplant to this. 323. hing. Finally add the ground methi powder. and curry leaves.Make them similar to addai's.Fry mustard in oil and wait till it splatters. red chillies. andcurry leaves in oil. channa dhall.Fry mustard. and put a spoon full of onions onthe dosa and fold the dosa before serving. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t.spoonCurry leavesOil 2 t. Mix mashed eggplant.spoonChanna dhall 1 t. turmeric.spoonMethi 1/2 t. and add cumin seeds.Fry the remaining onions in oil and keep them aside. urad dhall.spoonSalt 3/4 t. and grind it into a powder and keep it aside.Provided by: www. channa dhall.spoon MethodDry roast methi.spoonTamarind paste 1/4 t.Fry mustard. hing.spoonChanna dhall 1 t.spoonCurry leavesCooking Oil 4 t. Add 6 cups of water to the above and let it cook for sometime.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.
spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonRed chilli 2Mustard 1/4 t.spoon Mustard 1/4 t. Plantain Curry IngredientsPlantain 2-3 washed.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.Peel skin and grate them and keep it aside. curry leaves.spoons of oil and then add the mashed potatoes.Peel skin and mash them and keep it aside. cumin seeds. tamamrind paste. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. Now add salt.Fry mustard. red chilli.Fry mustard.spoonSalt 1 t.spoonCurry leaves a few Cooking oil 3 t. peeled. Sprinkle water and let it cook for 10 minutes. urad dhall.spoonTamarind paste/extract 1/4 t. and add this to the above pongal.Fry mustard. turmeric. peeled and dicedCumin seeds 1/2 t.spoonMustard 1/4 t.spoonCumin seeds 1/2 t. and let it cook for a few more minutes.spoonsButter milk 1/4 cupCooking oil 2 t. finely chopped ginger. red chillies. 326.spoonHing a small pinchTurmeric 1/4 t. 328. Sprinkle water and let it cook for 5minutes. and sprinkle this on the plantain curry.spoon (or to taste) MethodBoil potatoes with turmeric and salt. urad dhall.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoonMustard 1/4 t. curry leaves. channa dhall. finely chopped ginger.Squeeze the butter milk out the soaked vazai thandu. urad dhall. lemon juice andsalt in 2 t. moong dhall. green chilli.spoonUrad dhall 1/4 t. and ginger in oil. Mix it well andadd a few t.spoonSalt 1 t.spoonRed chilli 2Curry powder 1 t. 330. and let it cook for another 5-10 minutes. hing. Plantain Puli Curry IngredientsPlantain 2-3 washed.Fry cashews in 1 t.spoons ghee. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.spoonCurry leaves a fewOil 3-4 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. hing. 329.spoonsSalt 1 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. curry leaves. turmeric. 158 . urad dhall.Provided by: www. curry powder and mix it well. red chilliand diced plantain in oil in a wok. curry leaves. red chillies.spoon MethodSoak vazai thandu. and dicedUrad dhall 1/2 t.spoonSalt 1/2 t.spoonMustard 1/4 t.Fry pepper.spoonGinger a small piece finely choppedGhee 1/2 t. hing.spoon MethodCook rice.spoonSalt 1 t.Add salt and remaining ghee and mix everything well. turmeric. curry leaves. and the ground masala powder.and then add the grated coconut to the above.Org slightlyuntil the eggplant gets cooked. turmeric.Wet grind cumin seeds.spoons of cooking oil. Add little water to tamarind paste.spoonChanna dhall 1 t.spoon ghee and add to the above. Now add the remaining salt. and diced plantain in oil in a wok.spoon MethodBoil plantains with turmeric and salt. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. hing. 327.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. moong dhall and turmeric powder with extra water andkeep it aside.spoon (or to taste) MethodBoil plantains with turmeric and salt. butter milk and salt togetherfor 15 minutes.spoons of oil and then add the grated plantains. coconut and red chilles and keep it aside. and ginger in 2 t. and addthe vazai thundu to the above pan. and now add the ground masala. hing.FoolzParadize. hing.spoonSalt 1/2 t. Letthis cook for a few minutes and then garnish with cilantro. lemon juice andsalt in 2 t. channa dhall.spoon MethodFry mustard. Let it cook for 10 minutes.Fry mustard.spoonHing a small pinchTurmeric 1/4 t. urad dhall.spoonChanna dhall 1 t.
spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.Provided by: www.Soak rava in little water for 10 minutes. and keep it aside. Add the soaked saffron and serve it cold. 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. and keep it aside.Knead maida.spoonsSaffron 1/4 t.Org 331. 332. and almond paste for 10-15 minutes. Serve it cold/hot. Now add sugar and keep stirring. and boil for 10-15 minutes.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. and keep the same amount ofsugar aside. soked rava.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. using somecold after. and kesar color to above and let it cool. and sugar into a nice dough. till the flavour comes out. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.Soak almonds in hot water for 1 hour. Add saffron.Soak almonds in hot water for 1 hour.Boil evaporated milk. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Add the remaining milk. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Measure the amount of almond paste. condensed milk. 159 . 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.FoolzParadize.
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