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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
....................................................................121 Healthy Tomato soup.................110 Rasmalai..........119 Vegetable Korma ........122 Green Peas Skin Soup.................................................................................. 211................ 205.......................................................112 Dryfruit Halwa........................................................ 216............................................................................................................................................................................ 229............. 203........................................................................ 235.........................115 Rasmalai.............................................................................................122 Corn Soup with Vegetables...........................................................................................................................................................................125 RAJMA CURRY .........113 Mysore Bonda ......................................................................................................................................................................... 208................................. 220....................................................................... 189.................................... 198................................................................ 206................................................................................................................................... 227............................................................................................................................................................................................ 213...........................113 Green Onion Bhurji..............109 Vegetable Kofta .............................................................................................................Provided by: www.............................................................................................................................................................................................................131 Besan Burfi .................103 Aloo Gobhi Methi Ka Tuk..................................................99 Onion Rice ............124 Sweet Corn Soup ...............111 Besan Ladoo.......... 230.............123 Letil Soup................................ 214..............................................................................................................118 Tamilian Kurma .............................102 Ravva Dosa ..........108 Malai Kofta..................................................................................................101 Masala Vada...........................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)..... 192. 201....................................................................FoolzParadize.......123 Lentil and Vegetable Broth.......................... Baigan fry Recipe...........................................131 Brown Gravy............. 210.... 222. 193.............................................................. 178.......................................... 187...................................................................................................................................................................................................................................................................................................... 207...................................................................................................................................................................... 221.......................................... 188......................................................................................................................................................120 Chakali............................................................................................................................. 186....................... 218......... 196....................................................................................................108 Vegetable Jhalfrazie ...............................................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)......................................................113 Red Beet Paratha...............................104 Dum Ka Karela ..................103 Bhakar Wadi..............................................................................................................................................................................118 Venn Pongal...............................................128 Beetroot Parathas ..............................................................117 Aloo Mutter........................................109 Navaratna Curry .......................................................................................................................................................................................... 184........................................................................................................125 MALAI KOFTA CURRY............................................... 212.....................................132 Raabdi........................................................100 Pulihora (Tamarind Rice)............. 191......................129 Red Tomato Gravy....... 194..................................................................................................... 215............................................................. 183..........................................................................................128 Badshahi Baigan ............................................ 217......................................................... 181..................................................... 190................................................ 185...........................................130 White Gravy .. 179......................................................................................................... 224.............127 Kofta Lajawab....................................................................................Org 177.................................................................................................................................................. 195.......................................................................132 4 .....................111 Cashewnut Barfi....................................................................................................................................... 226.............................................................................................................................123 Hara Nariel Ka Shorba.................... 232............................................................................................................................................................................................................................................................................119 Mixed Vegetable Kofta in Tomato Curry .... 223................................................. 202........................................................................................................................................................................................................................................................ 219..................................107 Sarkarai Pongal......................................................................................111 Sweet Shakarpara (Diamonds)................112 Dal Payasam.................................. 228.................................................................................................................................................................................................................................................................. 200.......................... 233.................................................................................................. 231.....................................................................98 Kozukkattai (Stuffed Rice Balls)....................................................................................................................................................................................................................129 Green Gravy............................................................... 197........... 182............................................................................. 209....................116 Matar Palak..................................... 234........................ 199...............104 Khatti Arvi Ka Saalan................126 Cheesy Sweet Jamuns................................... 225................................................................................................................106 Garam Masala .....................................................114 Dahi Wada ............................................................. 204..............................................................................................................................................121 Moong Soup With Paneer ...........................124 Tum Yum Soup............................................................105 Dum Gobhi.......................................................................................................... 180.........................................................................................................................116 Instant Dhokla.......................................................................................................
....................................147 Palak Paneer....... 244................142 Didir Dosa........................................................................................................................................................................................................................141 Vada ................................................................... 266.............. 239..........149 VenPongal................................................148 Tamarind pickle (Pulikkachal) ....................................... 256.................... 268............................ 289... 277....................................................................150 Rava dosai ..................................................................................................................................................................................................138 Sambar...........................................148 Aavakkai (Mango pickle)............................................................................................................ 270.....................................148 Maavadu (Tender mango pickle)..........................149 Urud Vadai (Medhu vadai).................................................................................................................................................................................................................... 242..................................................................................................................................................................................................................................................................................................................................137 Mangalore Rasam....................................................... 259.... 291.....147 Maida Bonda.................................................151 Sakkarai Pongal............................................................................................. 276....................................................................................... 240.............................151 Kozhukkattai................................................................................................................................... 249..................................................................................................135 Rasam Masala .....151 Poli ................. 258........................................................................................................................................................................................................................................................................................................................ 253................................................................................................................................................................................................................................................................... 265..............................................................................................................................................................................150 Masala Dosai.................................................................................................................................................................................143 Basic Curry Sauce.....................................................................................................148 Lime pickle ............................................................................................. 280..................................................................................................................................................... 290....................................... 288...142 Didir Onion Rava Dosa......................................................................................................................................................................................................... 245...... 267.148 Cabbage Vadai............150 Maida dosai...........................................................................................................................................................................................................141 Sambar Masala.............Org 236............................................................................ 281................................................................... 284........................... 294......................................................................................... 273....................................................134 Bhindi Masala .......................................................................................149 Rawa Kichadi................. 260........ 264............. 278..............................................................................................................................................................................................................135 Vegetable Jalfrasie ..............................................................147 Tomato pickle ...............................................147 Rava Bonda .......... 243..........149 Aval uppuma ...................... 293.......................................................................................................136 Mangalore Rasam Powder......................151 Laddu.....................................147 Coconut Milk Pulav...............................................145 Indian Cream of Tomato Soup................................... 248..................144 Double Ka Meetha (Bread Pudding)....... Ras Malai ....... 238............................................. 251................ 262.............. 263.............133 Dum Arvi.. 247...................... 285..............152 5 . 282................ 279..............151 Rava laddu (Ravaalaadu).................................................................................. 269............................................................................................ 286................................................................................................................ 272.............................................................................................................133 Rasagulla...........................................................................................................Provided by: www....................................................134 Dum Aloo.................................................... 255............ 252.......................................... 271..................................................................................149 Dal Vadai (Aama vadai) .................................................................................................................................................. 275................... 237........ 257...................................................................................................................................................................................................................................................... 283..................................................... 254..................................................................................................................................................................................................................................134 Matar Paneer...................................................................................................................................FoolzParadize....................................... 292.....................147 Stuffed Brinjal Curry......................................................................................................................................................................................................................................................................143 Dosai.........148 Curd Vadai.......................................................................................................................................................................................................................146 Toll House Pan Cookie ...............149 Sevai (Idiyappam) ......................................................... 287.....................................................150 Uthappam..............................................149 Mangalore bonda .............................................................................. 246......................................................................... 261... 250..........................................................................................................................145 Kadhi...................................................................................................................146 Rasavangi .............................................................................146 Bengan ka bhurta......151 Jilebi.........................................................148 Gonkura Thokku ..143 Biryani...............140 Cauliflower Curry .........146 Halwa ....................................................................................................................................................... 274....................... 241..........................................................................150 Morkkali...............................148 Ginger Pickle ..........................................................................................................................................................................................................................................................................................................................................................................................................149 Rice Uppuma .................................................
..... 324...........152 Sweet Adai..................................................................................... 320................................... 319.............156 Ordinary Adai........................................................................................................................157 Moor Kali........................................................................... 6 ....................... 327.........................................................................................................................................................................................................................................................................154 Madhur Vadai................................. 302.................155 Spinach Vadai.. 309....................................... 330..........155 Potato Bhonda ................................................ 308.......................................................................... 305..............................................157 Peseret................157 Plantain Puli Curry ................................................................................................................................................................ 325...................................................... 329.................................................................................154 Vermicilli Masala Vadai.........152 Milk Appam...............................................................................154 Medhu Vadai............................................159 Paal Poori (Sweet Poori)........ 317............................................ 315................................................................. 313........................................................................................................................................................................................................................159 0..... 322........................................................................................156 Vella (Jaggery) Dosai............. 304.............................................................................................................................................................................................. 326...................................... 303.................................................................................................................................................Provided by: www............... 299............................................................................................................ 331................................ 301....................Org 295..........................................................................................................................................................158 Vazai Thandu Curry........... 314............................ 297..........................................................................................................155 Thukada ................ 312... 321.......................................................................................................................................................................154 Cashew Kunuku .................................................................155 Idli.....................................................................152 Panchamritham (fruit salad)....................... 310...................................155 Kara Vadai...........................................................................................153 Oatmeal Raisin Cookie ............................... 332.......157 Eggplant Podi Curry ......................................152 Paanagam.... 311..............................158 Potato Podimas ......................................................................................................................................................................................................................................................... 328.......................... 323. 298..... 307............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 300........................152 Chole.....................................................156 Aval Dosai.....................................................................................157 Tamarind Uppma ..... 306...........................................................152 Palak Paneer..............................................................................................................................................................................................................................................................................................................................................................................................................152 Sweet Puttu.......................................................................... 316..............................................................................................................156 Thaval Adai......................156 Kanjeepuram Idli...................................................................... 296...........................................................................155 Bhonda .....................157 Eggplant Gotsu.......................................................156 Rava Dosai....................................................... Somaasi................... 318.............158 Plantain Curry............153 Kunuku..............................................................................158 Venn Pongal...................FoolzParadize...................................................................................................................................................................................................................................................................158 Badam Kheer...............................................................................................................................................................
instead of atoes. Add spinach and potatoes. boiled corn kernels or paneer chunks in the above dish. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp.Provided by: www. Drain the potatoes. Add all the dry masalas and fry till ghee separates. Cover and boil over a high flame for 2 minutes. Add the tomato and further fry for two minutes. Note: You may use boiled peas. Pour over the vegetable and mix gently.FoolzParadize. or hold under running water in a colander. ghee salt to taste METHOD: Put the washed spinach in a pan. Heat ghee and fry potatoes till light brown. 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. Cut the potatoes into big pieces. add very little water (just a sprinkle) and a pinch of salt. Put in a mixie. do not make very smooth. Gobi Manchurian INGREDIENTS: 7 . Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. lemon juice 1/2 tsp. wheat or other flour 1 tsp. In the same hot ghee add the cumin seeds. Keep aside. Add the ginger. Serve hot with naan or parathas or even rice. Boil for 2-3 minutes. add green chilli and run for a minute. butter 4 tbsp. When it resumes a boil sprinkle the flour and stir well. keep aside. cinnamon-clove powder 1/4 tsp. Keep slightly coarse. garam masala 1/2 tbsp. red chilli powder 1 tsp.Org 1. onions and fry till very tender. Cool quickly.
spring onions and soya ce at this stage. Stir fry for a minute. dry 3 tbsp. onion. Add florettes and soya sauce. ginger finely chopped 1 tsp. Same procedure for veg. cornflour on the florettes and stirfry for 2 minutes. capsicum. Drain and pat dry on a clean cloth. tomato. add remaining ginger. Boil till the gravy becomes transparent.potato. to which a tbsp. In the remaining oil.Provided by: www. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Sprinkle 1 tsp. ladyfinger (okra) 100 gms. each of ginger and garlic and red chilli powder and salt to taste. add fried florettes. small cabbage. Serve hot with noodles or rice.carrot. Fry as above and proceed as above. garlic and crushed red chilli and fry for a minute. cornflour 1/4 tsp. manchurian (with gravy or dry). cornflour to 1/4 cup water and dissolve well. but instead of using only cauliflower. Keep aside.cornflour. french beans 8 . of milk has been added. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Add the salt and spring onions. Make florettes as above and instead of adding water as above. cauliflower clean and broken into big florettes.FoolzParadize. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. Variations: Dry manchurian can be made by omitting the gravy. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. adding 1/4 tsp. Add 1 tbsp.Org 1 medium. oil 1 1/2 cups water 1 tbsp. Boil for two more minutes and remove. Dip the florettes in the batter one by one and deep fry in hot oil. garlic finely chopped 1/4 cup plain flour 3 tbsp. Add 1 1/2 cups water and bring to a boil. Make thin batter out of flour and 2 tbsp. Gradually add to the gravy and stir continuously till it resumes boiling. brinjal. red chilli powder 2 red chillies. 1 small bunch spring onoin finely chopped 2 tsp. Sindhi Saibhaji Ingredients: 1 each .
salt 1/2 tsp. turmeric 3 tbsp. Place whole tomato on top. ghee 2 pinches asafoetida METHOD: Clean and wash dals. khatta (3 leaved) greens. 1/2 bunch any other leafy greens. dhania (coriander seed) powder 1 tsp. 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 . Shahi Paneer Ingredients: 250 gms. paneer (cottge cheese) 3 tbsp. oil 1/2 tbsp. Heat 1/2 tbsp. Mix well. red chilli powder 1 tsp.Org 1/2 bunch each spinach. open and handblend the contents. add all the vegetables. cover and pressurecook for 3 whistles. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. Heat oil in a pressure cooker. spinach and dals. ghee add a pinch of asafoetida add to the mashed vegetable.Provided by: www. coriander. wash and chop spinach and vegetables except tomato.FoolzParadize. Cool the cooker. Clean. Add all masalas and mix. add enough water to cover the contents.
salt 1/2 tsp.ginger. add gravy and other ingredients except milk and paneer. Heat remaining ghee. Add curd and cook for 5 minutes. turmeric powder 1/4 tsp. Garnish with chopped coriander and grated paneer.Provided by: www. Makes for: 6 Shelf life: best fresh. covered. Add onion. heat gravy. Heat half the ghee. Blend in a mixie till smooth. Potato in Curd Gravy Ingredients: 3 medium. Add 1/2 cup water and cool. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . dhania powder 1/4 tsp. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. Add tomatoes and cook for 7-8 minutes. Making time: 45 minutes.Org 1/4 cup beaten curd 1/2 tsp. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. chopped coriander Method: Chop the paneer into 2" fingers.FoolzParadize. garam masala salt to taste 1/2 cup milk 2 tbsp. Just before serving. red chilli powder 1/2 tsp. 5. red chilli powder 1 tsp. add milk and paneer fingers and boil for 3-4 minutes. green chilli and cardamom. Fry for 3-4 minutes. Boil to get a very thick gravy.
Add the seeds (cumin and mustard).Provided by: www.Org 1 tbsp. each ginger. 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. Heat oil.FoolzParadize. chilli and curry leaves. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Mix all the dry masala in 1/4 cup water. wheat flour 1 tbsp. Add the masala mixture and fry for 2 minutes. Makes for: 5 Shelf life: Best fresh 6. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. mustard seeds 1/4 tsp. When they splutter. Serve hot with thin wheat chappaties and rice. Keep both aside. garlic grated 2 green chillies slit 1 tsp. coriander chopped 1 tbsp. Add the remaining water and all the potato and flour. 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. ghee salt to taste 11 . Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. each cumin. Mash 3-4 pieces fine with hand. Stir continuously after adding curd. Stir well. oil Method: Cut potatoes into big pieces. add ginger-garlic. Making time: 30 minutes.
Org Dry Masala: 1 tsp. Add the carrots and peas. grated ginger 1/4 tsp. cashewnuts 3 tsp. Chop all the fruit fine. nutmeg powder 1/2 tsp. Add the dry masala and salt and fry 2 more minutes. cuminseeds 2 tsp. drain and keep aside. Add butter to ghee and heat.FoolzParadize. turmeric powder 1 tsp. Heat ghee and fry cashews. add the wet masala and fry for 2 minutes. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. 2 1/2 tsp. mix together curd and cream and add to gravy. white pepper powder. sugar 2 tsp.Provided by: www. Allow to thicken a bit. cashews and raisins and boil till the gravy is thick and the fat separates. Garnish with grated cheese . milk 50 gms. ghee Kofta: 50 gms. cream 75 gms. roti or paratha. Malai Kofta Ingredients: Gravy: 125 gms. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. add fruit. khoya 12 .coriander and chopped cherries. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. khoya or paneer 150 ml. khuskhus (poppyseeds) 1 tsp. Serve hot with naan.
raisins 4-5 green chillies chopped fine 1/2 tsp. mashed 1 onion finely chopped 13 . Keep aside. ginger grated 1 tsp. add powdered spices and fry for 2-3 seconds.Provided by: www. coriander chopped 1/2 tsp. grated cheese or paneer 1 tbsp. Makes: 10 koftas with gravy. Gravy: Roast the cinnamon. Mix together all the ingredients except raisins and cashews. cum seeds in salt to taste Garnish: 1 tbsp. Warm the koftas either in the oven or on the tava. peeled. chopped coriander Method: Koftas Boil the potatoes. Add paste and fry further for 5-7 minutes stirring well. peel and smash them. Place 2-3 cashews and raisins in the centre and shape into a ball. To serve place warm koftas in a casserole. Garnish with grated cheese and chopped coriander. Heat ghee in a skillet. Add 2 cups water and simmer on low for 15 minutes. Take a ping-pong ball sized dough in hand. nutmeg and cloves together. to a paste. cashewnuts 20 gms. Optional: You can deep fry the koftas also. Shelf life: Best fresh. Making time: 45 minutes. Wet grind all the other ingredients.Org 50 gms.FoolzParadize. Serve hot with naan or parathas. Repeat for remaining dough. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. 8. except ghee. paneer 5 medium potatoes 20 gms. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. cardamom. Dry grind and keep aside. Flatten. warm oil water to knead dough For filling: 2 potatoes large boiled.
round with some dough.Org 2 green chillies crushed 1/2 tsp. garlic crushed 1 tbsp.Mix well till crumbly. Drain on rack or kitchen paper. ginger crushed 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. oil. saute till light brown. Add coriander. coriander seeds. Join and press together to make a cone. or the samosas will turn out oily and soggy. Add more water little by little. of filling in the cone and seal third side as above. garlic. Keep aside. Serve hot with green and tamarind chutneys (refer chutneys). add onion. add ginger. Make five to six. Run a moist finger along diameter. Stir fry for a minute. To proceed: Make a thin 5" diam.) Shelflife: Bestfresh 9. red chilli. add potatoes. Put in hot oil. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Do not fry on high. Cover with moist cloth. or tomato sauce. Cut into two halves. Re-cover. For filling: Heat 3 tbsp. lemon. Cool. turmeric powder 1/2 tsp. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. salt and little water. Place a tbsp. 14 . turmeric. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. coriander seeds cru shed 1 tsp. garam masala 1/2 tsp. Stir fry for 2 minutes. Add oil. kneading into soft pliable dough. deep fry on low to medium till light brown. Beat dough on worksurface and knead again.Provided by: www.FoolzParadize. Stir further 2 minutes. salt. garam masala. green chilli. keep aside for 15-20 minutes. Making time: 45 minutes Makes: 20 pieces (approx.
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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
each ginger & garlic grated 3 green chillies 1 tbsp. 12. 2.Stir well and cook till oil separates. Heat the oil and add the asafoetida and put in the mixie. or paratha. stir.Serve hot with makki ki roti. saute till brown. except cheese. green chillies. 10. 3. garam masala 1 tbsp.Mash well. ghee 1 tbsp. Add water as and when required. 1 cup water. 9.Add both greens. maize flour Method 1.Add few pinches salt.Provided by: www. wash.Heat oil in the pressure cooker direct. 18 . Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. 4. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.FoolzParadize.Add all other ingredients.Add ginger. except oil and asafoetida . Note: Sev is a fried Indian snack made of gramflour. drain. in a small mixie. 6. (2 whistles).Pressure cook till done. garlic. Store in a clean glass bottle. Try using no water or as little as possible to make the chutney keep longer. oil 1/2 tsp. 11. jaggery salt to taste 1 tsp.Garnish with cheese. 8. stir. 5. Run the mixie till a smooth chutney is obtained.Org 1/2 tsp. 7.Heat ghee in a pan. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. oil 1 clovette garlic Method: Put all the ingredients .Chop both greens. add onion.
Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.¼ cup chana dhaal . Then soak rice and dhal separately for 10 minutes.¼ cup yellow moong dhaal . Adai Rice .¼ cup thoor dhaal . Break the jagerry and put in water (very little) and make a syrup. Milk Coconut cashew jaggery raisins (khish-mish . 17. Sweet Pongal Ingredients (for two people) :Moong dhal . Add fried coconut.1/2 cup. Fry cashew and raisins also separately.1/2 cup.Provided by: www. After we make the syrup strain it through tea strainer.¼ cup red chillis 19 . Grind dhaal in little water. cashews and raisins.k)and cook it seperately (in two different containers). Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night.½ cup urad dhaal . 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. Thoroghly wash and keep it in cooker with the right water (lesser is o. Then make vada shape and deep fry in oil. Add jaggery syrup and again cook till even it gets absorbed. Meanwhile cut coconut in very small pieces and fry in ghee.FoolzParadize. Add three big table spoons of ghee. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). This is done because sometimes jagerry has mud and stones.dry grapes) cardamom ghee. powdered cardamon and cook again for a while. Rice . Serve hot in two cups with a spoon of ghee. 16.
Check frequently. Make syrup side by side of making the recipe. This consistency is generally used in dipping sweets like. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. Boil some more and when 1 tar forms. as the recipe demands. never plas tic. d. To save time. After this stage do no stir briskly and continuously or the sugar will recrystallise. f. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. gulabjamoon. checking the consistency required as above.When a thick scum is formed on the surface of syrup. Grind with little water. This will avoid excess wastage of time and unnecessary cooling off. milk till well broken and dissolved. because once the first thread forms. boondi. reheating the syrup too many times will alter the texture of the resulting sweet dish. jalebi. stirring occasionally. Empty into a glass serving bowl. b. h. add 1/2 cup milk.When the mixture comes to a boil. 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. Mix in cardamom powder and dissolved saffron and half nuts. (6-7 hours). Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer. prepare the syrup on a second burner. it proceeds to thicken to the next stages very quickly. while making the rest of the recipe. cardamom powder few strands saffron 1/2 tbsp. of the fried flours. etc. a. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). imarti. surti ghari. etc.Use as required in the recipe. etc. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. c. Shrikhand Ingredients 1/2 kg.Put back to boil.Org salt Soak everything in water over night. 18. Rub saffron into 1 tbsp. Keep aside.FoolzParadize. but there is stickiness in the syrup when tested. then it is 3/4 tar (thread). it is time to strain.Put both in a deep saucepan to boil.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. Take into a bowl. If no thread is formed. mohanthal. Following are the steps shown to make sugar syrup (chashni) in the right way. e.Always use a metal strainer or moist cloth to strain the hot syrup. curds 300 gms. On further boiling two tars are obtained and this is used in sweets like burfis. sugar 1/2 tsp. Keep aside for 25-30 minutes to allow sugar to dissolve.Provided by: www. add sugar and mix. pressing with hand or spatula. top with remaining nut crush. 20 . it is used in soaking pancake pancakes like malpua. g. 19. Chill for 1-2 hours before serving. etc.
mango. Mix ghee. roll into a 4" round. add enough water to make a soft pliable dough. Take a morsel sized ball of dough. ( a thin curry made using black masala. Pass through an almond grater little by little till all dal is grated. plain flour 1 tbsp. life all round and seal. add pulp at the stage of adding cardamom and saffron. Place same sized ball of filling in centre. jaggery (molasses) 1 tsp. 21 . Keep aside. of ghee all over top. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. flour. Apply a tsp. Mash jaggery till lumps break. OR Shallow fry on griddle like a paratha for a better flavour.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Repeat other side. Note: The water drained from boiling dal is used to make the amti. so as not to charr. garam masala and some mashed dal.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. Serve hot with dal or amti. channa (yellowgram) dal 300 gms. 20. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Roast on warm griddle till golden brown. Mix well into dal.FoolzParadize. Take on serving plate. Drain in a colander for 10-15 minutes.Provided by: www. But this method will consume more ghee and therefore calories. cardamom powder 150 gms. Reroll carefully to a 6" diameter round. Puranpoli Ingredients 300gms.
cut into 1" squares.Prepare syrup with sugar and water to 2 1/2 thread consistency. 3. sugar 150 ml.Provided by: www. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Pour onto a greased surface or thali and roll to 1" thickness lightly. Making time: 45 minutes Makes: 20 pieces (approx. milk 1/2 tsp. Keep aside to cool a little. Coconut Burfi Ingredients 250 gms. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Use method as shown in introduction. 2. Add flour mixture and roast on low till light golden. Prepare syrup simultaneously.FoolzParadize.) Shelflife: 2 weeks 22. wrap individually into square pieces of thin plastic sheet. 22 .Spread in a greased plate. Pour at once into the flour mixture. water and milk as shown in introduction. Store in airtight container. water ghee for greasing plate Method 1. cardamom seeds crushed coarsely 2 tsp. Bring syrup to 2 1/2 thread consistency. Beat well with a large fork till the mixture forms threadlike flakes. Heat ghee in a heavy saucepan.Org 21. Make syrup out of sugar. stirring occasionally. Cool. finely grated coconut 250 gms. pour in the syrup.Warm coconut in heavy saucepan. Cool. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. 4. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together.Stir well and cook till soft lump forms.
9. then form small ringlets all along the ring. Lower flame and allow to crisp turning once.Sprinkle cardamom powder (optional). 8. 10. If not available. More is weather is cold. 3.Provided by: www. Put water little by little. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. Shape the imartis as follows. ghee to fry Method 1. (2) Soak in syrup as required. make a buttonhole type hole in centre. 5.Using either an imarti bottle (with nozzle) or cloth as shown in note. Till you come to the start. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. Place over a tumbler and pour in some batter. form imartis in the hot ghee.Make 1 tar sugar syrup as shown in introduction. water saffron colour 1/2 tsp. beat the dal well by hand till fluffy after grinding.Add colour and mix very well. Grind to fine thick batter. 4.If using a mixie.Soak urad dal overnight in plenty of water. drain and dip in hot syrup.Repeat for remaining batter. make a ring first.Remove from ghee. drain and serve. depending on size of frying pan.Keep aside for 3 hours. 23 . 7. cardomom ground 500 gms. store in airtight container.Make 4-5 imartis at a time. 11. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. take a 12"x 12" thick cloth. 12. Hold like a pouch and press out imartis like icing.Wash and drain. 2.Soak for 3-4 minutes. Note: Use a flat bottomed frying pan.Org 5. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.FoolzParadize.Add cardomom powder to syrup. 6.Cut into squares. 6.
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. Spread some of the coconut on a butter paper sheet. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. non-stick pan.FoolzParadize. all the coconut to cover it. cashew. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. It takes a while to cook Stir gently till a soft lump forms. Cook on slow flame. on the sheet. Once the sugar dissolves.Org 24. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. stirring continuously. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. Grease hands and take a chunk of the mixture and roll into a thick roll. 26.Provided by: www. 24 . stirring continuously. 25. Do not allow to stick to bottom. add the cashew (powdered) and elaichi Cooking. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Kaju Barfi 150 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 500 gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan.
Set in a tray. Add sugar and cook further till thickens. Add the chenna and boil till the mixture thickens. elaichi. Boil till thick. After a while it should turn a light brown and aromatic.Provided by: www. Serve hot. Do not knead. apply silver foil and sprinkle the chopped nuts.FoolzParadize. Once the chenna settles sieve through muslin cloth. Add ghee. stir continuously. Put the remaining milk in a heavy pan and boil to half. Once it starts thickening. take in a plate and press down. stirring all the while till softly thickens in a lump. saffron and colour.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Add paste and cook on first high then slow flame. decorated with a chopped almond or pista. Heat ghee in a heavy pan. stirring occassionally. stirring continously and gently till ghee begins to separate. stirring continuosly. press out excess water. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. stirring continuously. 25 . Carefully pour hot milk and stir. Add the sugar and continue to cook. add the sugar and cook. 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. Use a long-handled spatula as the mixture tends to splatter. When thickens. Decorate with chopped nuts and serve hot. 27. wash and grind to fine paste. 28. 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.
1/3 cup sugar 150 gms khoya or milk powder made paste. Garnish with almond or walnut in centre of the halwa.FoolzParadize. 2 . Add sugar and ghee. Serve hot. 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. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 31. Once it starts thickening. decorated with a chopped almond or pista. Boil till thick. 30. Cook on low turning continuously till ghee oozes. Add milk and boil in heavy saucepan.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. stir continuously. elaichi.Provided by: www. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .Org 29. Add ghee. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . stirring continuously. Add sugar and cook further till thickens. saffron and colour. When slightly thick add khoya and cook. stirring occassionally.
stir gradually till golden brown. Once the dal stops sticking to the vessel. of milk. As the syrup boils the scum will rise. Method Soak the dal for 5-6 hours. (One thread should fall when poured from a tilted spoon) keep aside. Use as little water as possible. Further boil till the syrup become sticky between the fingers. Decorate with chopped dry fruit. Once sugar dissolve add a few tblsp. Wash and remove the skins well. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Pour the hot syrup. Remove with a strain.Org elaichi powder water about 250 ml. Decorate with chopped nuts 33.FoolzParadize. not allowing hand to be scalded. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. 32. Atte ka seera 2 tbsp. Serve hot especially on a cold day. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. wheat flour 2 1/2 tbsp. Stir very carefully.Provided by: www. Put sugar and water in a pan and put to boil. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Cook slowly till all water is absorbed. Grind dal fine either in a stone grinder or electric grinder or mixie. Keep stirring rigorously to avoid burning. and ghee begins to separate. Heat the ghee in a heavy kadai (vessel) and add dal. add elaichi and dissolved saffron.
Add half the milk. Bring to a boil. Wash the chenna in the cloth under cold running water. Once it starts thickening.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Stir for 3-4 minutes. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Rossogolla Ingredients: 1 litre milk 1/2 tsp. stir continuously. Add ghee. Stir continuously. Cool the milk for a couple of hours. Add rava and cook on low heat. 28 . Shelf life : 15 days 35. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Meanwhile heat the sugar and water in a wide sauce pan. Remove the cream layer. 34. decorated with a chopped almond or pista. Strain the milk through a muslin cloth. Serve hot. Reheat the milk and bring to a boil. Wet hand with milk and shape the mixture in ladoos. Stir slowly till the milk is fully curdled. saffron and colour.Provided by: www. Add cardomom powder.FoolzParadize. When the rava turns light brown add the sugar. Keep as it is for 5 minutes. stirring occassionally. elaichi. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Mix well. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Serves: 12 helpings Time required: 1/2 hr. Add the citric acid dissolved in some water. Boil till thick. Add sugar and cook further till thickens. Keep aside cool for some time. coconut flakes and saffron.
Lessen sugar by 1/2.Org Press out the excess water and remove in a wide plate.Provided by: www. Press into the cookie mould . Stir continuously while cooking. Boil till a soft lump is formed. Cover with a perforated lid. Let them into the boiling water. Serves: 6 helpings Time required: 1/2 hour. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. OR Substitute with 1 tin (400 gms. It should form a very soft lump .FoolzParadize. leaving a soft lump. Cook till mixture thickens .) condensed milk and 1 cup milk. Take off from heat and cool them to room temperature. khoya (mawa) 300 gms. Mix well . Press 2-3 slices of pista on the centre . Shelf Life: 15 days (refrigerated) 37. Powder sugar . Make twelve equal sized balls of the dough. cardamom powder 29 . cardamom powder cookie mould Method: Grate khoya . Repeat for remaining mixture . Cool for 10 minutes . stiring continously . Turn out carefully . Note on khoya. Stir frequently while cooking. Serves: 36 pieces Time required: 1/2 hr. Boil milk on high flame in a large heavy saucepan till water evaporates . Form a ball . Take a small fistful of mixture . Heat on low flame . Boil for 13 to 15 minutes. powdered sugar 1 tsp. Mava Burfi Ingredients: 500 gms khoya 300 gms. Khoya is available in most Indian sweetmeat stores anywhere. Gently knead into a soft dough by passing between fingers. Making at home consumes time but isn't that difficult. Add cardamom powder & colour . 36. Add essence and chill for at least 4 to 5 hours. Pedhas INGREDIENTS 500 gms. Mix together in a skillet .
Make incisions with knife to cut in the desired size and shape. Cook on slow flame. Shelf life: 10 days 38.Pour on plate. Roll lightly.Add condensed milk and cook on slow flame. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. 3.Mash paneer.FoolzParadize. Roll both parts separately.Provided by: www. Serves: 25 helpings Time required:1/2 hr. Note: Burfi is usually cut into 1 1/2 inch squares. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Variation: To make chocolate mava burfi: Follow till * as above. Mix in tne sugar. stirring continuously. 5. khoya 125 gms. chocolate colour. 39.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Continue as for mavaburfee.Add essence and remove from flame. yellow colour Method 1. stirring continously. 7.Mix well.Cook till thick and sides leave. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. 6. Make ladoos.Sprinkle powdered elaichi and decorate. Gulab Jamoon Ingredients 500 gms. 4. Spread on the working board silver foil carefully and evenly. plain flour 30 . 2. Cool a little. Put into a heavy saucepan. Place the chocolate on the mava layer.Org 2 sheets silver foil (edible) Method: Mash khoya .Cool. 8. Cook till the mixture is a very soft lump.
To make the syrup: 1. Strain and boil again.Provided by: www.Make balls of even size. baking soda 1/4 cup milk 1/4 tsp. 5.Microwave lightly or warn over boiling water before serving. of milk to separate the dirt. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . 2.The syrup is done when . 8.Mix well to form a soft dough. cardomom powder 1 pinch saffron strands 250 gms.FoolzParadize. 2. Makes about 25-30. (1 week refrigerated) 40. 3. 3. Soak for 10 minutes. Shelf life :2-3 days.Crumble the khoya.Boil and add a tbsp. ghee For syrup: 250 gms. Let in some of the jamoons. Drain and transfer to a glass bowl. 7. 4. When done pour the remaining syrup over the jamoons. sugar ghee to deep fry Method 1.Mix in the cardomom powder and crushed saffron. plain flour 1 tbsp. 9. 6. Use as much milk as required for kneading. cornflour 30 gms. while dropping from a spoon it falls in a thin single thread.Heat the ghee very well. Sweet Kachori Ingredients: For filling: 200 gms.Org 1/4 tsp. Sieve in the flour and soda together.When they rise up put back on fire and fry till medium brown. Serves: 25-30 helpings Time required: 1 hr. Take off fire and cool a little.Take the sugar in a heavy pan and add water to just cover the sugar.Repeat for all the balls.nutmeg-cardomom -cinnamon powder For cover: 250 gms.Remove from ghee and put in the syrup. khoya 50 gms milk powder 1/2 tsp.
Using water knead to a pliable dough. place one mixture ball in the centre. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Make 15 to 16 flattish balls of the mixture.Allow to dry on a clean cloth for 25-30 minutes. diameter).Divide dough to make small (4" diameter) thin rounds. of milk to clear the syrup.Boil sugar and water adding a tbsp. 6. red chilli powder 1/2 tsp.Pour about half tbsp. Time required:2 hr.Divide dough also into 15 to 16 parts. 3.Do not over fry. 9. oil salt to taste oil to deep fry Method 1. Crush and add the saffron. 41.Cover with a wet cloth. 2cm.Add enough water to make a soft pliable dough.Mix both flours together. 7. omam seeds (ajwain) 1/2 tsp.When slightly cool. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. except oil to deep fry. turning once. add all other ingredients. 10. coriander very finely chopped 1 tbsp.Boil till the syrup is slightly sticky between the fingers.Strain. heat ghee and fry on low flame till light brown. 15.Make a well in the centre.Allow to stand for half hour before serving. 5. 6. 2. 32 . Keep aside.Prick on both sides with a fork.Provided by: www. 14. 2.Repeat for remaining kachoris.Deep fry in hot oil till a light browning appears.FoolzParadize. 3. 8. Serves:15 helpings . 9. 8.Drain and cool completely before storing. cumin seeds 1 tbsp.Roll one part into a puri. make a hole in the centre of each (approx. Keep aside 4. 7. 10. of syrup and roll kachori around to let the syrup spread.Mix them well in the flour.Pull up all the sides to seal the mixture and press in centre. 5. Shelf life: 10 days . The mixture should be soft and crumbly. 12. 13.Mix ingredients for cover.Org Method 1. 11. 4.Make 5 to 6 such kachoris.Mix ingredients for filling.
Makes: 2 1/2 cups. 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. 7. 6. 7.Knead each with palm and roll into 4" rounds.The dough should be stiff but pliable. sugar and ghee together till sugar dissolves. 33 .Mix the cardamom powder and ghee in the flour.Org Making time: 30 minutes Makes: 25-30 pieces 42. 6. 43.Lift with spatula and loosen. 3.Provided by: www.Divide dough into 4 parts.Deep fry in hot ghee over slow flame till light golden brown.Warm the water. 8. cardamom powder 1 tbsp.Break into approx. 3. 4.Drain well and keep aside till cool. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.Cut with a cookie cutter or knife into small diamond shapes. Keep aside on a dry cloth for 1 hour.Knead the flour with the jaggery water.Heat the water and jaggery till all of it dissolves in the water.Add maida and knead into a soft pliable dough. 2. 20 parts. 2. 4.Strain and cool a bit. 9.Roll into chappatis 1/3" thick.Store in clean. 5. dry containers. Making time: 45 minutes. ghee ghee to deep fry Method 1.FoolzParadize. 5.
3. 12. Making time: 1 hour. 6.Dry on clean cloth for 30 minutes. 3. 8. poppy seeds (khuskhus) 1 tsp.Place 1 tsp. 4.Roast coconut flakes lightly.Mix all other ingredients.Roast khoya to a light pink by stirring continuously over low heat. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 1.Cool and break in fine crumbs with fingers. For filling : 1. 2. Making time: 45 minutes Makes: 20-25 pieces 44. cardamon powder 1 tbsp. 10.Org 8. 7.Provided by: www. Note: You may use a karanjia mould for filling them if available. sealing in the mixture. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. 11.Add enough water to make soft pliable dough. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 5. Cool.Keep aside.Make many tiny slits with knife or fork on each on both sides. 34 . not too thin not too thick . 5.Keep them aside on a clean cloth for an hour or so to dry a bit.Deep fry in hot ghee on low flame till light golden in colour.Check for sweetness.Store in airtight container after cooling completely.FoolzParadize.Drain and cool for a while.Make all in t he same way. 2. 2. 3.Deep fry in hot ghee on low till light brown on both sides. filling in one half of round . 9.The khajas will become crisper and harder as they cool.Make small (4 ") rounds.Fold over the other half.Seal edges by twisting or pressing together .Mix flour and ghee well.Drain and cool completely before storing. 13. 4.
ghee or oil as preferred water for grinding Method Wash the rices and dal together. hold perforated spoon a little above the hot ghee. pour some batter on the spoon. 35 .Boil the sugar and water together. 11. 13. add cardamom powder. 6. almonds and mix gently. but keep warm for use. 45.Cool completely and loosen the boondi with finger till each droplet separates. 4. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.Org Makes: 13 to 15 pieces. A little practice and it is very easy. 5. Add a tbsp. 46.Keep aide.Make batter with gram flour. which should not be too thin.FoolzParadize. of milk to bring up the scum.Store in airtight container.Pour back remaining batter and wipe spoon.Provided by: www. 8.Remove scum and boil liquid till the syrup is sticky between the fingers. 7. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. 9. Making time: 30 minutes. Add plenty of water and methi seeds. 12. Makes: 3 cups approx.Stir the boondis in the ghee gently and fry till crisp but not brown.Spread on a wide plate. 3.The batter should evenly coat the back of a spoon when dipped i n it. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. Keep for 3-4 minutes before draining from the syrup.Drain and put into the syrup. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.Heat ghee. 10. 2.
of ghee or oil over it.Provided by: www. Heat griddle and pour 1 large spoon of batter on it.12 thin dosas Shelflife: Fresh only. Put some oil (1/2 tsp. Pour a spoonful of batter in the centre. channa. Beat the curds well. add more water if required. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp.FoolzParadize. 48. Texture: Thin with polka sized holes. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Pour a tsp. oil to shallow fry Serve hot with onion and/or coconut chutneys. foldable. not too crisp.30 minutes. Rawa -like grains should be felt in the batter. ginger grated Roll the dosa in a three-fold cylinder. Spread by gently rotating the griddle. spread with the back of the spoon to a thin round. Serve hot with chutney and / or sambar. Lift with a spatula as for basic dosa. The batter should be relatively thin.Org Allow to soak for 7-8 hours or overnight. Grind to a paste. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. udad dal 2 tbsp. Heat the iron griddle or non-stick tawa well. Makes: 10 . Add to the batter. salt to taste Keep aside for 20 . Remove with spatula when crisp. 47. Rewash the rice by draining the water 2-3 times. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. curds 36 . Add more buttermilk if necessary.) over dosa. Keep aside in a warm place for 8-10 hours. oil 1/8 tsp. Add soda bicarb and salt and mix well.
Grind to a paste. Heat the iron griddle or non-stick tawa well. Add to the batter. Place a tbsp. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. add more water if required. Fold into triangle to cover masala. 49.Mix both batters. Keep aside in a warm place for 8-10 hours. 1 cup parboiled rice. of ghee or oil over it. foldable but crisp. Make thin or thick as desired. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine.FoolzParadize.Org 1/2 tsp. The consistency of the batter should be enough to thickly coat on a spoon when dipped. 1/4 cup white udad dal. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Pour a tsp. Keep aside for 3-4 hours before making dosas. Rewash the rice by draining the water 2-3 times. 1/2 tsp. Mix well till fluffy and light. salt. Beat the curds well. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. masala in the centre. Masala Dosa Ingredients: 1 cup plain rice. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. soda bicsarb 2 tbsp. Spread chutney spread over dosa. Texture: Light and thin. Add the curds. Allow to soak for 7-8 hours or overnight. 37 .Provided by: www. Heat griddle. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. spread with the back of the spoon to a thin round. 10-12 tsps. Soak in plenty of water and keep aside for 5-6 hours. Serve hot with chutney. Pour a spoonful of batter in the centre. soda and oil. Add plenty of water and methi seeds. pour batter and make as for plain dosas.
Heat oil. 51. ginger grated 1 tsp.FoolzParadize. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. Add dal. ghee 1 tsp. sugar 1 tsp. turmeric salt to taste Chop potatoes coarsely. oil 1/4 tsp. Use very little water. cumin & mustard seeds 2 tbsp. 1 tbsp. Fry till tender.Provided by: www. Add chillies and onions. Add turmeric. 50. garlic crushed 1 lemon (juice extracted) 2 tbsp. Serve hot with chutney and/or sambar. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp.Org Remove with spatula when crisp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. potatoes. groundnuts salt to taste Grind all ingredients together to form a firm chutney. each udad dal. coriander. salt. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. seeds and splutter. chopped coriander 1 tsp. chopped coriander 8-10 cashews halved 1/2 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. Chop green chillies. cumin seeds 38 . add cashews and brown lightly. Mix well. oil.
Making time :. Cover with a wet cloth. Add the chillies and cinnamon-clove powder. fry further 3-4 minutes. washed channa in a cooked with enough water. turmeric powder 1/4 tsp. butter or oil 1/2 tsp. Add enough milk to knead into a soft pliable dough. Serve hot with hot channa and slices of onions and lemon. Add all dry masala except cinnamon-clove powder. Repeat for all. Knead dough again. Add channa-paste. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Add drained channa and 2 cup water which was drained from channa. Chop remaining tomatoes and onions fine. Keep aside for 5-6 hours. Stir and fry till oil separates. Simmer for 7-8 minutes till gravy thickens. red chilli powder 1/2 tsp. Take in serving dish. each garam masala. cooled channa and 1/2 tbsp.Provided by: www. Method for Channa Put the soaked. Add ginger-garlic and fry for a minute. Turning only once. Squeeze lemon over channa.clove powder. Add and mix in curds and oil. Till very light golden in colour. Add cumin seeds to splutter. Heat oil in a large skillet. or wet again.5 39 . Stir and bring to boil. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Fry in hot oil. Take fistful of dough. Pressure cook till done. salt and soda.FoolzParadize. Add chopped tomatoes. Keep aside. Add chopped coriander and pour hot over the channa. Make sure the cloth does not dry up. 6-7 whistles).30 mins (excluding pressure cooking) Serves . each cinnamon . blend together 1/2 tomato. onion and fry till tender.Org Dry masalas :1 tsp. teapouch and bay leaves. In a mixie. Cool about 5 tbsp. Heat ghee in a small sauce pan. (approx. Roll into 1/4" thick 5" diameter round. channa for grinding. curds 2 tbsp. Stir in seasoning gently. 1 onion. coriander.
Fry for 2-3 minutes till very soft. each ginger grated. salt. To Garnish 1 tbsp. cauliflower. pavbhaji masala 1 1/2 tsp. turmeric powder 1/2 tsp. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. For Pavs Slit pavs horizontally leaving one edge attached. sugar and fry further 2-3 minutes. turmeric. pressure cooking time) Serve : 4 (2 pavs each) 53. Garnish with chopped coriander and a block of butter. (excl.Provided by: www. carrots. stirring and mashing pieces with masala. Add pavbhaji masala . capsicum. garlic crushed juice of 1/2 lemon. onion.) 1/2 cup shelled peas 2 tbsp. beans. bottle gourds. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. in between. Heat butter in a pan. Making time : 30 mins. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. tomatoes. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. Simmer till gravy is thick. butter 2 tsp. Add lemon juice. a piece of lemon and chopped onion. stir.FoolzParadize. Vegetable Pie 40 . potota. chilli powder 1/4 tsp. Mash them coarsely after draining. chilli powder. Bring to boil. (To open like a book).Org 52. Add ginger-garlice. etc. Serve hot with bhaji.
54. Sprinkle a little cornflour over the crust. Stirring occasionally. Quickly.Org Ingredients 2 cups plain flour (maida) 100 gms. Chope and boil other vegetables.. in pre-heated oven. Pour cream all over. Heat oil in a skillet. Sprinkle chilled water over it. cauliflower etc. Roll dough into 4" thick round. chilled butter 1/2 tsp. onion. ginger. Place over a greased pie plate. Finely chop green chillies. with light hand mix the dough into a lump. Cook till the water evaporates and curry is thick. Slice and serve warm. oil 1/2 tsp. Bake in a pre-heated o ven for 12 mins. Chill dough for 15 mins. Add all other ingredients except cream. Keep aside. Prick with a fork all over. Cook for 4-5 mins. cream 1 tsp. Bake for 8-10 mins. red chilli powder 1/2 tsp. Filling Grate tomato. Pour and spread the filling in the shell. Add chilled butter. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. curry masala (or garam masala) 1 tbsp. potatoes. Do not over knead. beans. spinach. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. add the grated vegetables and chillies.FoolzParadize. Mix with fork till mixture is crumbly. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 .Provided by: www. or till light brown. in a plastic bag. carrot. corn flour salt to taste Method Sieve together flour and salt. peas.
and all ingredients except 1/4 the coriander and sev.Provided by: www. Stir gently every now and then. Serve hot with freshly brewed coffee. Drain water sprinkle a handful of clear water and keep aside. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Spoon into individual bowls. Take off fire. Return to low flame till hot. Save some coconut and coriander leaves for garnishing. After 15 minutes loosen the poha gently. Add poha and all other ingredients. add puffed rice. Stir for 2-3 minutes. chillies and curry leaves. and break lumps with fingers. Stir and fry onions till tender. Sprinkle some sev and coriander to garnish. Mix well. Add onion. Transfer to serving dish and garnish with coriander and coconut.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.optional 1 tsp roasted peanuts -. Adjust taste and salt. Adjust salt and lime as per taste. Mix very well. Wash poha till clean.Org 1/4 cup coriander leaves 1 stalk curryleaves chopped 1/4 tsp sugar salt to taste 5-6 green chillies 1 tsp lime juice 1 1/2 tbsp oil 2 onions chopped 1 small potato chopped 1/2 tsp each cumin & mustard seeds.FoolzParadize. heat oil. 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 -. Sprinkle a few drops water if too dry. In a large mixing bowl. In a heavy saucepan. Serve immediately. 42 . add seeds and then potatoes. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55.
Add butter curds. 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 . Take naan sized dough and make a ball. Cover with wet muslin cloth.que coalfire). oil and crumble with fingers. the size of a medium potato and roll into a thick triangle. 58. add milk a little at a time. Heat griddle (tawa) place on tawa and dry one side.bicarb) warm milk for kneading. Knead slightly stiff dough cover and keep for 2 hours.FoolzParadize. METHOD Sieve together dry ingredients into a large rimmed plate.6 hours. Serve hot with desired vegetables. Place on a pre-warmed griddle (tawa). Wet upper side with water and invert. Serve hot with a blob of butter on it. Cover with another plate and keep aside for 5 . When does is like course crumbs.Provided by: www. 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 . 57. Break of piece. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).Org 56. Invert griddle and roast over gas flame (or if available a barb. Apply water on the top part with hands Invert naan and stick to griddle. using dry dough if required. Knead dough lightly. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. It will fall off when done. Roll to a thickish roti (4-5 mm thick). till a soft pliable dough is formed.
6.Repeat for all slices.FoolzParadize. adding all above ingredients. secure them with toothpicks before placing in the fridge. butter softened 2 flakes garlic crushed 1/2 tsp. chilli. Roll to 3-4 mm thickness. crushed red chilli salt to taste 1 tbsp.Place in the refrigerator for 30 minutes. Break off bits and make small potato sized balls. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.Coat the roll with grated cheese by rolling in it. 7. 59. grated cheese Method 1. 2.Brush all over with a bit of butter.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. 9. 8. cover with wet cloth.Apply on all slices generously. Remove toothpicks before baking. Cover rolls with a moist cloth. 4.Serve hot with ketchup. Roast on griddle (tawa) as for phulka. 5. feels difficult. 3. Or after brown spots appear place direct on gas flame and puff.Roll the bread flat with the help of a rolling pin.Mix the salt. Simple Potato Cake Ingredients 3 large potatoes 44 . Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.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. Phulka also may be done similarly if puffing with cloth.Roll one slice tightly from end to end. 10. with help of tongs.Provided by: www. Note: If you have trouble keep the rolls in place when raw. garlic in the butter.
red chilli powder salt to taste 1 tsp. add some more bread crumbs.Arrange potatoes to cover the pan. 12. boiled (use carrot. 7.Flip over very carefully with a wide sharp spatula. beans. Variation: Bake the same if desired. sesame seeds 1/2 tsp.lemon juice 2 cloves 1" piece cinnamon 2 tbsp.The potatoes will turn out best if boiled and refrigerated overnight before using. on bottom of pan.Let in the remaining butter around the edges to seep down. flour and chilli. 8. coconut.Heat butter. instead if roasting. allow to splutter. Apply 1 tsp.Stir fry for 3-4 minutes. each cumin. 10. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. butter Method 1. 13. 6. potato. 6. 14. 45 . mustard seeds 1/2 tsp. garlic and paste.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. 2.Serve hot and crisp. ginger grated 1/2 tsp. 3. cinnamon.Pour the mixture all over evenly. peas. 5.Blend together.Add salt to taste. milk. 11.Provided by: www.Heat a thick nonstick pan about 5" diameter.Deseed capsicum and slice into thin rounds 4.Do not peel potatoes. plain flour Method 1.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. Making time: 40 minutes 61. chillies.Let other side become golden brown too. 15. and roast the other side.Add vegetables except tomatoes. cloves in mixie. 9. 5. etc.Meanwhile mix cheese.Add ginger. add seeds. crumbs. garlic crushed 3 green chillies 1 tbsp. sesame seeds. Level to cover all the potatoes.FoolzParadize.Sprinkle fresh ground pepper. 4. Slice into thin rounds or grate coarsely.Drain the boiled vegetables. salt and simmer on low till bottom is golden brown.Flip on serving plate and make sections with a knife. keep stock aside. 2. cauliflower.If mixture feels thin. Top with capsicum. 3.
then you will able to pull it out like a thread). 4.Add this paneer to the prepared palak. Chilli Powder Method 1.Cut 4 of the onions finely and saute them till transparent.Let boil for a minute or two.6-7 tbsps Cummin seeds . chilli powder. 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. Geera Powder. 8.Cut the paneer to cubes of desired size (preferably not too small). 9.Remove all the lumps in the chick-pea flour and add it to the syrup. simmer for 5 minutes. 3. Making time: 20 minutes. 8. Cover. 5.FoolzParadize.Org 7.Add 1/2 cup stock. 3. 9. 63.Serve hot with parathas or chappatis.You can check for this by feeling the syrup between your fore-finger and thumb. 1 table spoon at a time.150-200 gms Salt to taste Garam Masala. 6.tomatoes and cook till gravy is thick. 2.500 gms Onions .Add salt. 7.Serve hot with rice or rotis.Drain the water and then make puree of the spinach leaves.Add this paste to the sauted onions. 5.Grind the other onion and the garlic flakes to a fine paste.1 tbsp Paneer .2-3 flakes Cooking oil .Dissolve the sugar in the water and heat it. Add some water if necessary. 2. Also add the puree and the spice powders.5 medium sized Garlic .Cook the spinach in water.Keep stirring till you get a thread consistency. Fry this in oil till golden brown. Makes: 2 servings 62. (If the syrup has reached the required consistency. 4.Provided by: www. Palak Paneer Ingredients Spinach . 46 .Reduce the heat and add 2 teaspoons of ghee.
2.Switch off the flame add the Kofta's & Cover till Serving. at a time till the mixture changes color and texture.Repeat procedure 2 till you finish all of the besan.At this point. 4.Provided by: www. 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. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces.Continue to stir and keep adding ghee 1tsp. Also.Can add little water if the paste is too thick.FoolzParadize. the whole mixture becomes porous and starts leaving the edges of the vessel. 10. Carefully remove each piece and arrange on the serving tray. salt according to taste & little bit of sugar. 6.Take the shredded Cabbage in a bowl.Stir. 7. cut it into desired shape and wait for another 10 minutes. 9. 64. Cooking time: 45 minutes.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Org 6. till the flour and ghee has completely blended with the syrup.Allow it to cool for 10 minutes. 5. 65. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . 8. Do not remove the excess ghee. 7. At one point.Deep fry the balls in the hot oil & keep aside 3. you will obs erve that the mixture is not able to absorb any more ghee.Let the paste cook till the oil seperates. Then. Yield: 40 medium sized pieces. add flour & make small round balls with the same.Before serving garnish with fresh coriader leaves.
chopped 3tb. urad dhal.Serve hot with rice dishes. keep oil in a kadai and let it heat for a minute. 4. channa dhal.Then make small koftas (balls) with the mixture pressure cook for 15 min.Grind it coarsly. chick peas.Then add chopped chillies. 3. cumin seeds.FoolzParadize. tamarind paste. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.Grind the fried ingredients with green chillies. asafotida & salt mix it thoroughly. 5. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. Then wash it thoroughly. 2.Provided by: www. grated coconut. add the ground paste to the fried pineapple and fry further 10 mins. 6.Add salt according to taste 7.Dry fry sesame seeds. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Remove kadai from the heat. 4. 66. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). 3.In the meantime. 5.Soak tur dal over night. corrinder leaves.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 8.Later on.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.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. 48 .Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.
Take the brinjal slit it in 4. heat it and then put the stuffed brinjal.Let it cook for 15-20 minutes. Take of the pan fromstove and let it cool.1 cup Water . Vaangi Baath (Brinjal Rice) Ingredients Brinjal . If u cut the brinjals too fine. Salt to taste Rice . do not add water. 6.Saute the onions till they get transparent.Take all the ingredients grind it at once in mixer. Your tikha brinjal masala is ready 68.2 tbsps Finely chopped coriander leaves Method 1. 6.Garnish with finely chopped coriander leaves.Org 67. Put small piece of jaggery to taste if required.2 1/2 cups Cooking oil .Add little water to the brinjal.Cook the rice in the quantity of water mentioned above. put the mixture in the pan. add the brinjals also.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. 2. 2. they will get mashed up and will lose their taste. 5. Chilli powder.Fry the mixture properly. 3. 7.Add the spice powders and saute the curry for 4-5 minutes. 5. 4.3 tbsp of oil in kadai.300 gms Onions .Cut the brinjal & onions to not very fine pieces.Add 2 tbsp of oil in pan and heat it. cook it. fill the mixture in the brinjal.2-3 medium sized Coriander powder. 4.FoolzParadize.Provided by: www. 7.Serve hot.Pour 2 . Then. 49 . Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1. 3. Do not overcook.
Method 1.Serve them with some hot sauce or ketchep. turmeric powder & salt. chilli. corriander powder and some corriander leaves for taste. 3.Provided by: www. 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. 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.Finely cut all the above said vegetables. 2. 3.If you prefer onions you can put 1/2 onion cut into small pieces.Make the paste of channa dal by adding some water and mix salt.FoolzParadize. 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.Wash & Pressure-cook with little bit of water.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. 4. 2. (you can use either breads crumbs) Method 1. 70.Smash them & keep it aside (if there is any excess waterin the cooked 50 .Org 69. Oil for frying.
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.Take a pot and mix evaporated milk. Then add ghee. 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. 6.Fry onions till it turns into brown & add the grounded paste. Wait to cool. 8. Note: It will taste authentic with falooda. Just fry for few seconds. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Chilly chutney 71.Org vegetables just drain). 5. cardamom powder. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. Apple. 72. 7. Mix all the ingredients together except ghee.Now mix pis ta and saforn in it 3. 51 . One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1.Put into a air sealed container and put in the freezer for 4 hours.Heat one tablespoon of oil.FoolzParadize. Remove from the stove top & decorate with nuts of your choice. 4.Then add the smashed vegetables & fry till it gets thickened.Provided by: www.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. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.
Note: You can adjust the amount of tamarind extract according to your taste. Salt to taste In a large bowl.FoolzParadize. Add turmeric.5 tsp. Mix thoroughly. asafoetida.Provided by: www. (powdered) Asafoetida -.1 bunch Curry Leaves -. When the bengal gram turns light brown.0.0.5 cup Mustard Seeds -. Stir well. red chile.0.0.remaining curry leaves. Serve with Verusanagapappu Pacchadi or plain yoghurt.5 tbsp.20 Sesame Seeds -. Oil -.5 tsp. 52 . Meanwhile in a skillet.8 Turmeric Powder -.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Keep it aside.5 cup Water -. Peanuts -.5 Green Chile -.4 Black Pepper Corns -.3 cups Tamarind Extract -. large bowl spread out the rice. To this add black mustard seeds. Remove from heat. split bengal gram. add water and rice and cook until well done.2 tbsp. Split Bengal Gram -. pepper corns and peanuts.1 tbsp. add coriander leaves. Remove from heat and in a wide. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.5 cups Coriander Leaves -. heat remaining oil on low heat.5 tsp.0. sliced green chiles and tamarind extract. Dried Red Chile -.
cumin. grated coconut. In a blender.Provided by: www.4 (medium sized) Plain Yoghurt -.1 cup Chopped French Beans. Bell Pepper. Cooking oil -. Remove from heat and keep aside. Drumstick*. Split Black Gram -. (Remember to stir frequently. Keep aside. a cup of water until well mixed.1 tsp.1/8 tsp. Mustard -.3 cups (mixed together) Green Chilies -.1 cup Curry Leaves -. sugar. 53 .10 Coriander Leaves -. Turmeric -. Cumin -.Org 73.2 cups Grated Fresh Coconut -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.4 tsp.2 Sugar -. salt. Cauliflower. turmeric.FoolzParadize. do not discard it). (If there is any water left in the pot. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.1/2 cup Dried Red Chilies -. blend yogurt. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Potato -.1/8 tsp.1/8 tsp.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. as yogurt tends to stick to the bottom of the pot). Asafoetida -.1 tsp. coriander leaves.
add salt and grated coconut and grind. is not advised because it becomes bitter when boiled in water.1 whole red peppers . grated . 76. coconut) coconut for garnish .1/4 teaspoon coconut.1 gram dal .This can be mixed with rice and served along with paruppu thogaiyal.cubed turmeric powder . add asafoetida. paratha. 74.Mix this paste with tamarind juice. pita. Remove from heat.Provided by: www. Eggplant.2 spoons whole black peppers .1/4 teaspoon curry leaves . When oil is hot add dry red peppers and fry for one minute. add water and heat until the raw smell is gone. When the mustard seeds pop.1/2 cup (may substitute des. puri. Cook for a minute or two. black gram and curry leaves. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . Immediately add the vegetables and sauce from the pot. Goes well with plain white rice. you can add some other vegetable.1/4 teaspoon urad dal . Then add mustard seeds. or as a side dish to curd rice.1 tablespoon black pepper .2 spoons whole red peppers .FoolzParadize.1/2 teaspoon mustard seeds . Milagu Kuzhambu coriander seeds . however. Paruppu Thogaiyal toor dal . Side dish .a few salt to taste oil .2 spoons(fry first) toor dal .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.1 teaspoon 54 . *If drumstick is not available.1 teaspoon cumin seeds .asafoetida Fry the above ingredients in alittle ghee. 75.1 teaspoon chili powder .Org In a wide skillet heat oil on medium.
beetroot Cut any of the vegetables into small pieces. Pour 3 spoons of oil 55 .(This will be called KURUKKU). 78. carrots. fenugreek seeds. Grind the coconut to a milky emulsion.Add the ground mixture to this and heat for a little while to mix uniformly. cumin seeds . 80. Add sugar and salt as your taste dictates. Grind the coconut well with cumin and add to the cooked plantains. grind and keep it aside.FoolzParadize.Snake gourd.Add this to thick curd. cooked rice Soak the washed rice for 3 to 4 hours. Let it simmer..Add curry leaves. Poricha Koottu toor dal.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. Add the urad dal and the coconut reserved for garnish and stir till browned. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. whole black peppers.You can add a little coconut milk to adjust the consistency. mix well and heat for sometime. Mix your ground rice. Meanwhile. Use a cast iron pan and use the same technique that one uses for pancakes.1/4 spoon Slightly roast the above without oil and grind into fine powder. Drain and cook the plantains with the remaining turmeric and salt.Add splattered mustard seeds. cabbage. add moong dal and steam it in pressure cooker. potatoes.Wash and drain.each 1 spoon asafoetida . Vegetables . 77. sesame seeds . green peas Cut the vegetables into long pieces and steam in pressure cooker. add curry leaves and 1/2 spoon coconut oil. 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. grated coconut (fry last) Fry the above ingredients in little ghee.(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.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. When cooked. Mix separately 1 teaspoonful of yeast . 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.Plantain. Aviyal Vegetables . '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. drumstick.each 1 teaspoon 1 whole red pepper. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).Add cooked vegetables.Provided by: www. coriander seeds. 79. urud dal. brinjal. Add this mixture to the erisherry and mix in the curry leaves. Grind grated coconut and green hot chillies and salt.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. beans. heat the oil and pop the mustard seeds.
red chilli powder .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. 83.Take some ghee in a fry pan and add whole black peppers. thin skin. 85.to taste Wash fresh coriander leaves and pick the leaves from the stem. ripe) .1 large Grated coconut .1 cup Ghee .1 cup Sugar . 84.Add the other ingredients and grind it in the blender into 56 . Lime pickle Fresh lime(large size.When it splatters.a pinch Salt . asafoetida . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Add some ghee while serving.6 Cut into medium pieces.1 cup gram flour .Store in refrigerator.3 cups Grated coconut .Take oil and add mustard seeds.Add this to the poickle and mix.Add salt. 81. 82. and cumun seeds.4 spoons.Cut green chillies and ginger into fine pieces. curry leaves and mix well.2 tamarind . Add tamarind juice to this and bring it to boil. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.Cut the tomato into medium sized pieces.1/2 cup green chillies . VenPongal Mix rice and moong dal in the ratio 1:1.4 spoons.1 cup Tomato .Org in a fry pan and add some gram dal and whole red peppers and fry slightly.Provided by: www. Ginger Pickle Grate ginger finely.Add 3 times water and steam until it is overcooked.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Store in refrigerator.Add this to cooked dal-rice.1 cup Mix well and heat in a fry pan until it becomes soft. 7-cup sweet Milk .Add salt. Next day add 1/4 cup of sesame oil and leave it aside.1/2 spoon and mix well.Add salt and heat with constant stirring until the mixture becomes thick.FoolzParadize.(Preseve the juice while cutting). add fenugreek seed powder an asafoetida. Next day.
Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. boondi. black whole peppers. 88.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. Paruppu podi gram dal . Add grated onions. Add salt.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.5 Roast the above without oil. Curd Vadai Grind some grated coconut and green chillies into a thick paste.When it splatters.1 Toor Dal .Grind into a thick paste.Drop this carefuly into boiling oil and fry till it turns golden brown. 86. Carrots. salt.Add thnis to thick curd and keep it aside. add urud dal.1 toor dal or Pottu kadalai . Rasam Powder Whole black peppers . add mustard seeds. 87.Beans. Side dish : Tomato ketchup 89. garam masala powder and ground cinnamon(a pinch).Splatter with mustard and asafoetida. Take some rice flour and add water to make it into a slightly watery juice. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. add salt and asafoetida and grind into a very fine powder. Heat 3 spoons oil in a fry pan.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.Knead the mixture tightly. red chilli powder. Vegetable Cutlet Vegetables-Potato. and asafoetida. coconut pieces.FoolzParadize.Provided by: www.green peas.1 whole red peppers .Add the ground paste and fry till the raw smell dissappears.1/2 coriander seeds .1/2 Cumin seeds . 57 .Deep fry the balls until they turn golden brown.Org a thick paste. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.Add fresh coriander leaves.
FoolzParadize. Finely chop ginger. add lemon juice and let cool.a pinch Dry the above ingredients and grind into a nice powder. chilies. peas. Next fry it in hot oil. Sambar powder Whole red peppers . The batter is prepared as follows: ---------------------------------Combine gram flour.1/4 kg Coriander seeds .Provided by: www. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . 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. coriander leaves. 92.200 g whole black peppers . turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. Add chopped ingredients and fry until onions are brown. Add carrots. 1/2 tsp salt.200 g Gram dal . 91.25 g asafoetida . 3/4 cup water.1/4 kg Toor Dal . Remove from heat. make small balls out of the filling and roll them in the batter. and onion.Org 90. the baking powder and mix thoroughly After the batter is prepared. 3 Tbsp of oil. You will get about 20-30 small bondas. Add potato (now mashed) and fry for 5 minutes. Heat oil (about 5 Tbsp) and add mustard seeds.
More Kozhambhu Ingredients Yogurt 32 oz. (Note: Cook on low heat. salt and wait until cooked. Beat yogurt with milk. 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.FoolzParadize. Let it soak till ready to serve. Add Water (about a cup or two). Add coconut paste. cloves and cardamom and fry for 2-3 minutes. 93. 59 . Add onions and green chilies and fry till onions turn brown. Add cinnamon. wash and soak in water for 4 hours. Drop in water. If you are using canned or frozen vegetables skip the above step. Fry until golden brown. Add vegetables and fry for about 3 minutes. Drop spoonfuls of batter in the hot oil using a large tablespoon. Add garlic + ginger paste and fry for a minute or so. Squeeze out water from the vada and add yogurt. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Add spice according to taste. Serve. Let the vegetables + turmeric powder cook. Add salt and start heating oil.) 94.Provided by: www. khus-khus.
Rose Water To taste (opt. if a 60 . Salt 2 tsp. mustard seeds. Red Chili powder 1 tsp. and methi. Oil 5 tbsp.Provided by: www. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. and asafoetida.Org Coriander seeds 2 tsp. Heat oil. Turmeric pinch Hing 1 tsp. Coconut (grated) 2 tsp. Mustard 1 tsp. Add turmeric and bring to a boil. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Chili powder 5 tsp. Mix thoroughly. Methi 1 tsp.FoolzParadize. 95. Cumin seeds 2 tsp. Half and Half 2 qts. Cumin seeds. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. This is best done in a microwave. Thicken the Half and Half by simmering over low heat for a long time.) Preparation Mix 1. Chana Daal 1 tsp. and heat on low until consistent texture is achieved. Stir in rice powder. 96. Ras Malai Ingredients Ricotta Cheese 2 lb.ened and turned a pale brown. Rice or rice powder 1 tsp. turmeric. The cheese should have hard. Add chili powder. Grind the mixture with the coconut and add to the beaten yogurt. Chana Daal. Spread this mixture over the lemons. Red Chili in a little oil. Add salt and keep for about 12 hours.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Preparation Cut lemons into small pieces and remove the seeds. Heat oil and mustard seeds and add to the mixture.
Cool for a few hours in the fridge. Add the remaining 0. 61 . chana dal. 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. chopped (if using little ones in a bag. set aside. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. 97. When you have a about a small bowl full. 98. Heat oil. about five) 2 ripe tomatoes.Provided by: www.nal volume. salt to taste and jaggery.5 cup sugar. soaked one large onion. Add this at the end to the pulikacchal Mix well so there are no lumps. bay leaf. chillies. When dal turns red. add the green chillies and fry. You can add a little fresh water each time to extract the pulp. After the cheese has been baked. Heat for a few minutes. Thicken until the volume drops to around half of the origi.FoolzParadize.Org microwave is not available. cardamon pods. 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. do it over low heat and stir frequently. a pinch turmeric. asafoetida and curry leaves. When they start to pop throw in red chillies. cut it into 1 inch squares and add to the hot thickened half and half. add tamarind extract carefully. diced 6 hot green chilles. when popping add curry leaves. 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. add mustard seeds. Warm oil. Throw in the ginger. season with mustard seeds first. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble.
a little turmeric. 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. Take off heat. Throw into blender with coconut. Add toma toes and eggplant and fry for another five minutes. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape.FoolzParadize. Remove from heat. add eggplant to tamarind water. Season with spluttering mustard seeds and curry leaves. Add more chillies if necessary. 100. 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 . When you can get the aroma of roasted coriander or the red chillies have turned a dark.Provided by: www. Add a little water if blade gets stuck. dark red remove fromheat and let cool. Mash cooked dal with a spoon until blended and add to cooked eggplant. If using tamarind paste add a cup and half of water. Set on stove. In a pan with very little oil roast red chillies. Throw in the turmeric. In about a cup of water dissolve the tamcon paste. Keep on low heat till it starts to simmer a little. Remove a trifle before it gets fully done. add 3 tbsp water and grind slowly into paste. salt and garlic. coriander seeds. Variations: You can throw in a handful of chick peas from a can into this. chana dal and asafoetida. salt and let cook until eggplant is done but has not lost its shape.onion gotsu. or pour equal quantity of extract from fresh pulp.Org onions and fry till onions become transcluscent. Alternately. you can make the cooked dal with half toor and half chana dal. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. in which case you should not cook until mashed. Now add the coconut paste and its water. 99. thin it out somewhat and have it as katirikka sambar. Remove from jar and wash it out with water and save this.
turmeric. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. curry leaves. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin.FoolzParadize. remove carefully and set aside. 102. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. curry leaves and fry remaining grated coconut until a reddish brown. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. In a little oil. Add the ginger. Throw in cumin seeds. 63 .solid. Add coconut. salt to taste. Add the dal. turmeric and salt. Cook with water well above level of veggies. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. urad dal. In a separate pan season with mustard. urad dal. Add water to one inch above level of rice.Org turmeric. Takes about 25 mins or so. Take off stove. Pour this onto the plaintainos and ericheri is ready. Warm ghee and roast cashews until a golden. Mix well and reheat a till it begins to simmer. Add a little tomato paste if handy for color. Add turmeric and let it simmer. 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. Grind half the fresh coconut and add to cooked plaintanos. salt to taste. Blend in cocunut paste into the bitter gourd-tamarind mixture. Mix well. urad dal. 1 red chilli. salt to taste mustard seeds. 101. stir a min or two and then grind in a blender. While bitter gourd are cooking. saute cut bitter gourd and green chillies. salt turmeric and pepper added on low heat until plantanos get really done. Pour seasoning on top. When done remove from heat. tamarind. red chillies and peppercorns until well roasted. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. Add 2 cups water. mustard. cracked pepper. Add chickpeas and jaggery/sugar. Add a little more water if not semi. in another pan sprinkle a little oil and fry coriander seeds. Let simmer until bitter gourd are tender. curry leaves.Provided by: www.
Grind coriander seeds and cumin seeds and set aside. Fry everything in oil and then add water and potatoes till tender. 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. Badusha Ingredients 2 cups bisquick. 105. 104. Make a dough with bisquick and sour cream. Add fennel seeds and ginger and fry.Provided by: www.Org 103. then add the other things. Roll it into balls and flatten slightly. remove and set aside. Then grind cloves. 2 cups sugar. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. Dip in syrup by pushing it deep down. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Add spinach and cook covered. Can place a walnut or pecan in the center immediately after dipping. In oil sprinkle heeng and add red chilies and then green chilies. Deep fry in crisco or oil on low fire till a med brown. 64 . sour cream. peppercorns and cardamom seeds and set aside.FoolzParadize. Score a circle on the patty with a knife or small cap.
choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Goes very well with plain rice or chapati. Then add peppers . Heat the rest of the oil and add the chopped garlic and onion. de-seeded 1 small onion. Now add the spices(red chilli. turmeric and dhania) and fry for half a minute. sliced 4-5 green chillies.Provided by: www. along with the tamarind and the coconut. Fry till the onion turns translucent and the garlic browns.Org 106. Blend this into a smooth paste.FoolzParadize. turmeric. Tomato Chutney Ingredients 2 medium tomatoes. chopped 1 tsp coconut(optional). washed and chopped 1 small onion. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. crushed 1 small piece ginger. shredded 65 . salt and hing and heat through. chopped 3-4 cloves garlic. Add coriander powder.cover and cook. minced finely 2 clovettes of garlic. chili powder and then add tomatoes. Add the blended paste. Fry for a minute and then add the tomatoes. In oil fry onions. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . 107. Set aside. 108. Mint Chutney Ingredients 1 bunch mint leaves. garam masala. Fry till the tomatoes turn soft. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. add ginger and garlic.
Fry till done. curry leaves. methi and red chillies. Add this to the coconut and tomato and blend into a smooth paste. one by one. 111.Provided by: www. Moolangi Chutney 66 . 110. 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. 109. hing. 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. idli and plain rice.FoolzParadize.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. Coconut Chutney Ingredients 2 cups of fresh coconut. Can be refrigerated for about 1-2 days. Add salt to taste. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Goes well with dosas.
Remove from the blender and season with mustard seeds and curry leaves. When they crackle add crushed curry leaves and hing. crushed 3-4 peppercorns 1 small piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Method Blend together the coconut. green chillies and the ginger. 67 . 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. peppercorns.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. Immediately add turmeric and fry for half a minute. dalia. 112. Open a small can of cubed pineapple and drain the juice from the fruit. Add the red chilli powder and fry. add the garlic. Run the blender for about 3-4 secs. Now add the ground paste and a little water. Heat 4 tsp oil and add the mustard seeds.Set aside. salt to taste and the grated radish. drain and blend into a smooth paste. When it's almost smooth in texture. The radish and garlic should be about a qarter mashed up. tamarind.Provided by: www.FoolzParadize. Now add the fruit pieces and fry for 5 minutes.
Now add the shrdded coconut and keep frying for 2 more minutes. Fry in 3 tsp oil till well browned. When the mustard crackles. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Bring to a boil and reduce heat. Mix well and serve like a chutney with plain rice/dosa/chapati. add the minced onion and garlic. cut into thin rounds. Cook till the gavy thickens and you get a gojju consistency. roasted and powdered 2 tsps white sesame seeds. This method is used to reduce the bitterness of the vegetable. Cut them into large half-rounds. 115. 114. jaggery and tamarind. 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. Cut lengthwise and remove the seeds. Drain and set aside. Add the fried gourd. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. Add salt to taste and enough water to cover the vegetable. Fry till done. Smear salt on them and place a heavy weight on them. Set aside for 1/2 hr. Add the fenugreek and sesame powders and mix well. Heat about 3 tsp oil and add the mustard and curry leaves.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.FoolzParadize. Remove from heat and add the hing. Bhindi Gojju Ingredients 1 lb bhendi (okra).Provided by: www. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 .
Add the buttermilk and salt to taste(remember that the okra is already salted). green chilles. Eat with plain rice and dal. roasted 1/2 tsp coriander seeds. Add the fried bhendi and stir for 2 minutes. 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. to a smooth paste. pitted 1 tsp cumin seeds. ginger. Add some water if the gojju is too thick. Adjust salt if needed.Provided by: www. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Drain. This chutney keeps well for over a week when properly stored in the fridge. Blend together the rest of the ingredients with the mango without adding any water. 116. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. Heat 2 tsp oil and add the mustard seeds.FoolzParadize. mash well and set aside to cool. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates.Org A small piece of ginger. Hot Mango Chutney Ingredients 3 large sweet mangoes. Remove from blender and store in an airtight container. slightly ripened 1 tsp lemon rind. curry leaves and the hing. Sweet Mango Chutney Ingredients 3 large mangoes. Take it from the fire. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.Mix well. 117. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Fry till the mustard starts crackling.
roasted finely 1 tsp mustard seeds. When the mustard crackles. 70 . green chillies and remaining garlic.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. Soak the tamarind in some hot water and extract the juice. mash well and set aside. lime rinds and lime juice. Add the mango. This is how powders are traditionally made. Put in the chopped ingredients. powdered masala. Heat the remaining oil and add the hing and mustard. Roast the methi. But if you are of the impatient kind. Remove from heat and let it cool to room temperature.FoolzParadize. Bring to a boil on a low flame. If boiled and cooled well. Chop the ginger. since no water is used in making this dish.Provided by: www. 118. jaggery. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. go ahead and use the coffee grinder but make sure that the powder is a little coarse. Put in the chopped ingredients and continue boiling. add the ginger and green chillies and fry for about 1-2 minutes. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. Drain. salt to taste and tamarind juice. saunf. 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. When the mustard crackles. it should keep well for more than a week. cumin and coriander seeds and crush coarsely using a mortar and pestle. 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. add the ground masala and fry till the masala turns color. Set aside. salt to taste. Bring to a boil and boil till the juice is thick. Bottle when cool. In a pan. Store in an airtight container. Store it in airtight containers in the fridge.
71 .Provided by: www.FoolzParadize.Org Should keep for about a week. 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. chopped finely (If you cannot find green onions. rice flour. green chillies and salt. Mix the dressing with the grated mango. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . fresh 8 gren chillies. 119. dissolved in milk 2-3 green onions (scallions).combine the chapati atta . 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. 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. red chilli powder. Make the dressing by combining the green chillies. Season with mustard and curry leaves. salad oil and coconut. chopped finely A pinch of saffron (or red coloring). Crush together the coconut. ordinary onions) 1 1/2 teaspoon of garlic. 120. you can substitute with white. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. salt. Gobi Manchurian Ingredients 1 small Cauliflower.
.. Fry the onions in a the ghee or melted butter. Also add the cloves. But this will turn the cauliflower soggy. 3-4 green chillies. The minute it starts turning brown.. The leaves should not lose thier color.. salt. Vegetable Pulao Ingredients 3 cups of rice. Dip the cauliflower flowerets in this batter and deep fry in oil. chopped. Take this mixture from the heat and pour it onto the fried caulilower. shredded 3 medium onions. The mixture will start to thicken. drain and set aside.soft or crispy. If you desire. 1/2 an onion. It all depends on how you like to eat the Cauliflower manchurian. a few cloves.Provided by: www. Now add the chopped garlic and green chilli paste and fry for a minute. turmeric powder and 1 tablespoon green chilli paste. 121. boiled A bunch of coriander leaves. 1 1/2 tsp red chilli powder.. coconut. ginger and coriander in the blender.. till you get the consistency of thin batter. to make a smooth paste. A few sticks of cinammon. cinnamon and cardommom. Keep aside. garlic.baking powder. 1 tablespoon garlic/ginger paste. a few cardommom seeds. Mix well with water.Org 1/2 cup cornflour. In a open pan. 1 cup of cauliflower flowerets. add some oil and when it smokes add the remaining garlic and ginger paste. 1 inch piece ginger.keep on stirring on low heat and when the mixture turns thick enough. When onions are browned properly. add the chopped corainder leaves and stir for 20 seconds. you can add the cauliflower when the mixture is in the pan itself in the last stage.. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion.. 1 tsp chilli powder. add the red chilli powder 72 ... Some mixed frozen vegetables like beans. salt to taste.FoolzParadize. carrots and green peas. soy sauce. 2 flakes garlic. Ghee or melted butter for frying. 2 tsp of coconut. add the chopped onions and fry only till they start becoming translucent. Add the soy souce and stir for a minute. Bring down the heat and then add the cornflour-water paste and the red coloring.sliced fine.
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. salt to taste and the blended masala. cloves and onions. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. crushed finely 1-2 cloves 1 small piece cinnamon. 122. Mix in the cooked rice and heat through. Fry till the onions turn transparent. cinammon. When the vegetables are done.including the cauliflower and sprinkle some water on it. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). Keep covered and cook on a low flame till the vegetables are cooked.It is heated again to let the salt spread across the dish. Cook on low heat till the peas are cooked.Org and fry for 30-45 seconds. add all the boiled rice. 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 . Serve with Raita. jeera. but do not add excess water as it will ruin the pulao. 123. chopped finely 1 tablespoon cashewnuts. Keep sprinkling water periodically to speeden up the process. add the cardamoms. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. Now add all the vegetables. transfer the vegeables to a big mixing dish. Eat when hot with a vegetable or meat side dish. This might take approximately 15-20 minutes. cut into large pieces 1 1/2 cup raw rice. cashewnuts and the coriander leaves and mix well. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . Now add the peas.Provided by: www. crushed finely 1 small piece of ginger.FoolzParadize. When it browns.
green chillies. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Heat the ghee in a pan and add the mustard seeds. urad dal and channa dal. Bring to a boil and remove. 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. 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. Powder them using a coffee grinder and set aside. Now add the buttermilk and mix well. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125.FoolzParadize. coriander and peppercorns. 124. Add salt to taste. cinammon.cloves. Serve hot. red chilli. When the seasoning is almost done.Provided by: www. Store in a airtight container. turmeric. Mix this with the cooked rice and heat through. add the brinjal pieces and fry till the brinjal is done. cumin.
When the seasoning is ready. 1 sprig curry leaves. green chillies. Heat some oil and add the remaining musatard seeds. Powder to a fine powder using a coffee grinder and set aside. urad dal and channa dal. 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. 1 tsp mustard. urad dal. red chillies. Mix in the bisi bhele huli anna powder. Set aside. cumin. 1/2 tsp channa dal. 75 . Mix in the coconut gratings and powder once again. potatoes. Roast the coriander. Add the tamarind juice to the above rice/dal/vegetables and mix well. peanuts. green beans. channa dal. 6 red chillies. 2 tsp sesame seeds.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. curry leaves. 126.add it to the rice mixture and add salt to taste.FoolzParadize. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. pepper. Heat the ghee and add the mustard.etc) 4 green chillies. cashewnuts. Set aside. asoefetida.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. shelled and skinned 2 tsp mustard seeds 12 red chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal( bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 small piece jaggery or 1 tsp sugar 2 tsp cumin seeds Method Roast the coconut and set aside.Provided by: www.
Add the cabbage. add the tamarind juice and salt/jaggery. Heat through and serve hot with rice and dal. Mix this with plain cooked rice to get puliyogare or tamarind rice. Now add the powdered masala and simmer till you get a sticky masala. When the seeds start crackling.FoolzParadize. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Cabbage Upkari Ingredients 1 small cabbage. 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. 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.Org sesame seeds and curry leaves. Now add the onions and fry till the onions turn translucent and start turning brown. You can add extra tamarind juice and mix if you need the dish to be more sour. 76 . 127. Mix well. This will keep well for a month in a airtight container if refrigerated. Fry till the mustard crackles. Heat through and cool. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Add the shredded coconut and the hing and mix well. The liquid will start boiling. chopped finely 2 medium sized onions. 128. Add salt to taste. red chillies dals and curry leaves. Add salt to taste. Heat through and serve.Provided by: www.
Fry till the oil seperates. Drain and set aside.FoolzParadize.Provided by: www. Add chilli powder. poppy seeds. Add the paste to the onions. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Avial Ingredients 2 cups of cubed and boiled vegetables like: beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: 2 tsp cumin seeds 2 tablespoons of coconut. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Garnish with the chopped coriander leaves. Fry the potatoes in hot oil till they turn slightly brown. 130. salt and the fried potatoes. Eat with chapathi/nan. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 .Org 129. Peel them and prick the potatoes with a fork.cumin powder and dhania powder and stir for 5 mins. Now add the garam masala powder and mix well. ginger and green chillies to a paste. Heat oil in a shallow pan and fry the onions to light brown. Grind the coconut. Add the yoghurt . cardamon.
FoolzParadize. take off the stovetop and sprinkle the lemon juice.Provided by: www. When the bhendi is done.Keep stirring continously. washed 1 large onion . Now add the chopped coriander leaves. cumin and red chillies in hot oil.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. chopped and roasted 78 . curry leaves. Serve hot with chapati/rice and dal. Heat on a low flame till the buttermilk mixture reaches a thick texture. add the cumin seeds and when they splutter add the sliced onions. chopped finely Method Add the salt. Stuff each bhendi with this masala and keep the remaining aside. Keep turning occassionally. Heat hot with plain rice. turmeric and the coconut paste to the buttermilk. 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. Season with mustard. Heat the remaining oil. 132.Mix well. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. add the remaining masala and the bhendi pieces.Add the boiled vegetables. 131. When the onions start browning. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . Not more than a minute. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Bharva Bhindi Ingredients 1 lb Bhendi. hing .
slide in the brinjals slowly. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Fry till the onions turns translucent. This will take around 30-45 minutes at 400 deg F. Mash the baigan and add the salt to it. roasted and powdered 1 small bunch coriander leaves. Make 2 slits to form a cross. roasted 2 tsp red chilli powder. Stuff some of this mixture into each slit of the brinjals. add the mustard. Add the baigan and mix well. grated fresh coconut.FoolzParadize. Mix all the roasted masala in the blender with some curd to make a smooth filling. 133. roasted groundnuts powdered coarsely 3 tbsp. Heat oil in a heavy or non-stick pan. chopped finely 4 green chillies. Add some water. Now add all the spices and the sugar and fry for a minute. Any mixture which is remaining can be now added to cover the vegetable. Now add the peas and fry for a couple of minutes. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. cumin seeds wait to splutter. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Heat the remaining oil and add the chopped onion. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Simmer till the vegetable is tender and done. chopped and roasted salt to taste 2-3 tbsp. Take it out of the oven and peel it. 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.Org 3 tbsp.Provided by: www. Add the chopped coriander leaves and some water to get 79 . Rub them with some curd and salt and set aside. roasted 1 tsp cloves. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
Malai Kofta Ingredients For the Kofta: 1 1/2 lb.FoolzParadize.Org a thick consistency. Seal the edges and shape into stuffed rounds. Mix in some water if necessary. Heat through. Peel.Mix well. Serve when hot with plain rice/paratha. 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. potatoes 2 heaped tablespoons each of crumbled paneer. Drain and keep aside. 80 . 134. Keep aside. Mix all the other ingredients for the kofta into a paste. Deep fry each kofta till golden brown. Add the sugar and the ground peanuts. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. ginger.Provided by: www. The gravy will begin to thicken.crushed 1 inch ginger. You can also add some malai to thicken it some more.chopped 3 flakes garlic.crushed 3 large tomatoes. Blend together the onions. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
shape into small flat balls.FoolzParadize. When all the water is drained from the paneer. 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. 136.transfer it into another piece of paper/cloth. When cool. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. Insert the balls one by one in the syrup and warm them up. Pour it onto a cotton/muslin cloth and tie it with a tight knot.shape it into a large rectangular block. mix the paneer and sugar and shape it into flat balls. Drain and store in the frezer.The syrup should not be too thick. The koftas should be put in just before eating the dish or else they will turn soggy. boil the half and half with the rose water. 81 . wrap it properly and refrigerate it overnight. When it's boiling.Provided by: www. Cut into cubes and deep fry in hot oil. Take it out and let it cool. 135. They should become spongy. If you are using paneer. mix together the confectioner's sugar and cheese. add the koftas.Org When the g ravy comes to a boil. Heat through and serve. In the meantime. Take it off the fire and let it sit for 10 minutes. add the vinegar and wait for the milk to curdle completely. 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.
Mix well. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. 139. You can either chill it or serve it at room temperature. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. to 1/8" thickness. Add the sugar and stir on a low flame for about 4 minutes. 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 . Store in airtight jars. 138. ghee 1/2 tsp. Cook stirring continuously till a soft lump is formed. Add the cooked balls to the half and half.Org Set aside. Let it stay immersed for about 1 hr. 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. Cook on slow to medium heat. Shape into laddoos(small round balls). Apply the silver foil. Use as little water as possible when blending.FoolzParadize. Spread on a clean greased worksurface. Roll lightly with a rolling pin. Roll each laddoo in a little dessicated coconut. cut into diamond shaped burfis.Provided by: www. Cool. In a heavy saucepan put sugar and paste. 137. Add ghee and cardamom powder and mix well. Set aside till the mixture has slightly cooled down. Add the cardamom and nuts to the half and half.
Add the cooked rice and dhal.FoolzParadize. 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. Serve hot. Heat the remaining ghee. Shape into tight laddoos(small round balls). Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.fry the cashewnuts and raisins. 140. Fry the cashewnuts and raisins and add t o the pongal.Provided by: www. Add to the rava-sugar mixture. Heat the 4 tbsp ghee. 141.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.roasted rava and cardamom and powder fine in a dry grinder. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Strain the jaggery to remove the dirt. The laddus can be stored in an airtight container for a few days. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Put the syrup once more on the heat and stir till it becomes slightly sticky. Mix well. Roast the rava in the 2 tbsp ghee till light golden in colour. Mix the sugar. 83 . Add the powdered cardamoms.cloves nutmeg and saffron.
add the fenugreek.Leave for about 2 hours. Strain the mango pulp in a similar way to remove most of the liquid. 143. Serve in individual dessert bowls topped with pistachios and dry fruits. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Pour into a large container and chill in the refridgerator for about 3-4 hrs. Mix in the strained mango pulp and the cardamom powder. Mango Shrikand Ingredients 1 16 oz container plain unflavoured yoghurt (or home -made curds) 1/2 cup sugar 8 oz mango pulp 1/2 tsp cardammom powder 1 tsp sliced pistachios 1/2 tbsp mixed dryfruits Method Whip together the sugar and yoghurt till smooth and creamy. Hot and Sour Tomato Pickle Ingredients 1 lb. Eat when cooled down to room temperature. 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. Blend together the garlic. If you use low-fat cheese and milk and cut down on the sugar. red chillies and 3/4 of the mustard. smear turmeric and salt on them and soak them in 1 cup vinegar. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.Provided by: www. with a little vinegar. ginger. 142. Heat the oil and add the remaining mustard. 84 . Strain the mixture through a muslin cloth to remove all liquid. This will serve 2 people.FoolzParadize.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. When the mustard crackles. you have a very low-calorie delicious and nutritious dessert.
Powder to a fine powder using a coffee grinder and use as required.Org Add the tomatoes and the remaining vinegar.FoolzParadize. 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. This will keep well for months in a airtight container. 146. When the pickle is almost done. Stir continuously as the mixture comes to a boil.Provided by: www. the oil begins to float at the top. Store in a clean bottle. You can make a larger quantity of this by using the above ingredients in the same ratio. Will keep for a year. This will keep well for months in a airtight container. Take it off the heat and let it cool. 145. Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Powder to a fine powder using a coffee grinder and use as required. 144. You can make a larger quantity of this by using the above ingredients in the same ratio.
slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. 148. hing.FoolzParadize.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. This will keep for months if stored in an airtight container.Provided by: www. Bring it to a boil on a low flame. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Pepper Rasam Ingredients 1 small tomato. Season with mustard. Use as required. The coriander and cumin powders must be freshly ground. Garnish with chopped coriander. curry leaves and cumin in ghee. pepper. 147. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. 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. tomato. Mix together the water.salt sugar(jaggery) and tamarind juice.
Add salt and heat on a low flame till the buttermilk reaches room temperature. Add water if the buttermilk is too thick. Now add the lime/tamarind juice and heat through till it boils. Blend to a smooth paste. Season it with mustard seeds and curry leaves. Add hing and serve hot with chapatis or white rice. Cannot be re-heated on direct fire. 150. one by one. 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. green beans 7-8 green chillies 87 . Take it from the fire and set aside. Add this coconut paste to the warm buttermilk. red chili and turmeric and fry for a minute. Heat some oil and add the mustard and curry leaves. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. When they crackle.Provided by: www. Now add the besan and keep frying for 2 minutes. Roast in a little oil.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well.jeera. the coconut. Add salt to taste. put it back on the stove and heat for approximately 4-5 minutes. 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. Delicious when eaten with hot plain rice. Set aside. coriander and green chillies. 149. Add the cumin-dhania.FoolzParadize. add the onions and fry till they turn brown. Add the tomatoes and the coriander and some water to get a liquid consistency. the remaining turmeric.
cayote etc can also be used for this preparation.FoolzParadize. Drain and set aside. prepare the seasoning by heating the butter. 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. Add this paste to the buttermilk and mix well. Blend together the coconut and green chillies. Dhal Makhani Ingredients 1 1/2 cups toor dal. Add 1 cup of water. Now add the powders and fry for a minute. washed and drained 2 tomatoes. 88 . Adjust the salt if necessary. Boil in a little water till done. In a saucepan. Other vegetables like eggplant. shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. Add the beans and salt to taste. cumin and curry leaves. Dilute with some water if needed. When the cumin is slightly fried. add all the other seasoning ingredients except the red chilli. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Season with mustard.cucumber. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Fry till the onion starts turning color. turmeric and dhania. medium sized. Mix well.Org 1 cup fresh coconut. 151. Bring to a boil on a low flame. Add the chopped coriander leaves. chopped For seasoning: 1 small onion. Set aside. Remove from heat and add the boiled dal/tomato to this.Provided by: www. Add the cumin and mustard. Add salt to taste.
Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. Cut into squares and arrange in a serving platter/bowl. Add this paste to the fermented mixture. Grease a dhokla mold or a shallow cake tin with a little oil.FoolzParadize. 8-10 nos.Org Bring it to a boil and remove. Keep the steamer ready on the flame. Fresh grated coconut ½ cup Lemon 1 no. Serve hot with rotis or plain rice. 6. Mustard seeds 1 tsp. Whisk well to remove all lumps. 152. Salt As per taste 1. Add beaten Yogurt and warm water. remove and pour over the dhoklas. In a small bowl take one teaspoon of soda bi-carb. Chopped ginger 1 tbsp. 7. Turmeric powder 1/2 tsp. 153. 8.Provided by: www. 9. Dhokla Gram flour 200gms. Serve garnished with chopped green coriander leaves and grated coconut.Take gram flour in a bowl. Oil 2 tbsp. 1 teaspoon oil and juice of 1 lemon. Add salt and cover it and leave it to ferment for 3-4 hours. Wash and soak urad dal for 6 hours. Mix well and add this to the Gram flour mixture. Pour the batter into the greased mold and steam for 10-12 minutes. When the seeds begin to crackle. Add turmeric powder and correct seasoning. Cool for sometime. Make a paste of ginger and green chilies. ¼ cup 1 tsp. 3. 4. The mixture should have a thick consistency. 5. 2. Chopped green coriander 1 tbsp. Add mustard seeds. 89 . - Salt 1. Soda bi-carb 1 tsp. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Heat oil in a small pan.
Add strained tomato liquid and season with salt. Sieve flour. 7. Chopped garlic 1 tbsp. Sugar (optional) 1 tbsp.Org 2.Provided by: www. green chilies cut into two and Whole Garam masala. let them crackle. Wet your palms and take batter into the palms. Add salt. Strain the mixture with a soup strainer. Cook tomatoes with chopped ginger. 4. 6. Heat oil in a Kadhai. Oil 1 tbsp. Chopped ginger 1 tbsp. Wash and cut tomatoes into quarters 2. Green chili 2 no. Cumin seeds 1 tsp. 5. Bring it to a boil. 2. Serve hot with Sambhar and Coconut chutney. Add 5 cups of water and bayleaf. This is now called a vada. 5. 155. Serve hot. asafetida. 3.FoolzParadize. garnished with chopped green coriander leaves. As per taste . 90 250 gms. add sugar if it is very sour. 154. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Deep fry the vadas in medium hot oil until golden brown and crisp. 4. 6. 1 cup 3 tbsp. Whole garam masala 1 tbsp. garlic. Heat oil in a pan. Grind into a fine paste. Bring to a boil. 3. Tomato Soup Tomatoes 600 gms. Shape into a ball and make a hole with the thumb in the center like a doughnut. Salt As per taste 1. 7. Chopped green coriander 1 tbsp. Bay leaf 2 no. cumin seeds and crushed peppercorns to the batter and mix well. curry leaves. Add cumin seeds. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Dry mint leaves on a hot griddle and then powder.
350 mls. Slit green chilies and cut them into half inch long pieces. 5. As per taste 1.Org 3. 4 tbsp. Cut raw mangoes into half. 4 tbsp. 3 tbsp. Pour oil on top and shake the bottle well. 2. 4. Drain out excess moisture. remove seed and then cut ¾th inch sized pieces. Grind fenugreek seeds. 5. on moderate heat for 3 minutes. Grind mustard seeds to a coarse powder. Repeat the same on the other side. 400 mls. Turn it and smear half a table spoon of oil on paratha. 2 tsp. 3. Apply turmeric powder and salt. Cut limes into eight pieces. Cook rolled portion (paratha) on a Tawa (griddle plate). Divide into 8 equal portions. Roll out each portion with a rolling pin to approximately six inch diameter.Provided by: www. Mix flour. Knead well. 156. Mix powdered mustard seeds. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. add water to make a semi hard dough. 3. 2 tbsp. 157. 2 tsp. 3 tbsp. 2. Cook on low heat till golden brown. rub nicely and then keep it for half an hour. salt and mint powder.FoolzParadize. 4. cover and keep aside for 10 minutes. 12 no. 7. As per taste 1. fennel seeds and mustard seeds to a coarse 91 . 6. Serve hot with Dal Pakhtooni or curry of your choice. Transfer this to a sterilized glass bottle or an earthenware jar. Note: This pickle can be enjoyed within 5-6 days of preparation also. turmeric powder and salt with green chili and lime pieces. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 8.
Heat mustard oil until smoking point. 9. This is to ensure that the mango pieces are always in contact with the oil. 5. Make sure you stir the contents o f the jar for the first two weeks at least once a day. remove and let it cool. reduce the flame. Squeeze the rasmalai and put them into chilled milk. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. fennel and mustard powder with red chili powder. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 4 tbsp. 6. Now take milk in a heavy bottomed pan. Mix thoroughly. Keep in refrigerator for another half an hour. Serve cold. Divide it into 12 equal portions. Simmer until it is reduced to a thick consistency. 2 ltrs. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. 7. sugar in the same quantity of water. garnished with sliced pistachio nuts. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. salt and oil are used as preservatives. 4. Cook for another 3 minutes. 159. Add half a cup of water and again bring it to a boil. bring it to a boil. 4. 92 . Note: In most of the Indian pickles. add 2 tablespoons flour and make a dough. make balls and press between your palms to flatten them. Dissolve 500 gms. Remove from the flame and refrigerate for an hour. of water. stir continuously.Provided by: www. Keep aside. 1 kg. 2. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 158. 1 tbsp. Mix fenugreek seeds.Org powder. 6. 5. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 7. bring it to a boil and add rest of the flour dissolved in water. 8.FoolzParadize. Put this into an earthenware jar and pour the remaining mustard oil. Knead and mash Chhena. 3. 1.
Provided by: www. take some stiff cloth and make a 3 mm hole in the center.FoolzParadize. Charoli seeds 25 gms. 5. 2. 1. Cook on a slow fire for 10 minutes. Add green cardamom powder . Prepare sugar syrup with equal quantity of sugar and water. 4. Add some water and make a batter. Leave it overnight to ferment. 3. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. 161. Mix it. Pour into a serving dish and serve cold 93 . 6. Add charoli seeds and sugar. Heat milk in a thick bottomed pan. Remove and keep it in sugar syrup for at least 5 minutes before serving. 3. Tip: For jalebi cloth. Green cardamom powder ½ tsp. add a little water if required and make it into a pouring consistency. Heat Ghee in a Kadhai. 1. 2. Mix flour. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. optional 500 gms. a few drops 1 tsp. soda and Yogurt. 5. ½ tsp. Simmer and reduce it to get a thick consistency. Bring it to a boil. Add green cardamom powder and cook it for 20-25 minutes.Org 160. Cook it from both sides. Basoondi Milk 2 ltrs. Stir continuously to avoid milk sticking to the bottom of the pan. 4. Sugar 200 gms.
Add cardomom powder.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.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. Make this into round balls.Heat a griddle.place a ball of poornam on it.1 Gran dal . moongdal. put the poli and add a spoon of ghee around it. Kozhukkattai Outer cover: Rice flour .1. Cover and keep aside for 1/2 hour. leave for 5 min.Add some extra ghee while serving. raisins.Add water and steam in pressure cooker.Make it tghick by heating in low heat for a little while.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Add the liquid part of this juice (which will be at the top) to cooked mixture. Dal payasam Moong dal . Sweet pongal Sakkarai Pongal Take rice.FoolzParadize. grated coconut. Roast cashewnuts.Org 162. 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. Inner stuffing(Poornam): Mix 1 cup grated coconut. 1/4 kg sugar. 166. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.Provided by: www. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Turn over until both sides are cooked well. 163. mix well and pat it again. 94 . gram dal in the ratio 2:2:1. Poli Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery. water 1 Heat water to boil.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. grated coconut in ghee and add this to the mixture and stir well.Roast some cashews in ghee and add it to the mixture.1 Powdered jaggery .Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Add the cooked dal mixture and heat for a little while. 1 cup powdered jaggery. 164. cardomom and grind.Then take even sized balls of this and shape it into a hollow hemisphere.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.
Make this flour into even sized balls and roll in the form of pooris or chappathis. 4 tsp sesame seeds. each 1/4 kg. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. grated coconut . rice flour .Drain the water completely. 168. add a pinch of salt.300 g Rice flour .Provided by: www.FoolzParadize. Deep fry this in oil.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. sesame seeds .3 tsp. 2 tsp ghee. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Seedai rice flour-500g.Add the soaked dal and minimum water to this and make into a thick paste. Repeat the procedure with all the balls. 171.1 cup. Add 1 cup grated coconut. To 100g of ghee add a pinch of salt. Ribbon Murukku Gram flour . 167. Place 2 tsp of the poornam on this and fold it sealing on the sides. Turn over until it is fully cooked and crisp. Make it thin.1 tsp salt . 95 . Deep fry these in boiling oil. Mix gram flour 500g. so that it becomes semi-circular in shape. asafoetida .200 g red chillie powder .1 tsp. Make this into uniform balls and flatten it lightly on both sides. 1/2 tsp asafoetida. 2 tsp red chilli powder.Org Take maida:rawa in the ratio 1:1. Thattai Soak 4 tsp of gram dal for one hour.1/2 tsp. You can decorate it on top with grated coconut.1 tsp. Add other ingredients and mix well. ghee-2 tsp. salt. to the rice flour and mix well. add minimum water and knead tightly. Slightly heat the rice flour in a dry pan. 170.2 tsps Ghee . a pinch of baking soda and mix until bubbles appear. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. 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. Slightly dry roast 500 g of rice flour. urud flour .. Deep fry this in oil and when it it cooked. salt . 169. 2 tsp ghee and 1/2 tsp asafoetida and mix well.4 tsp. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Add little water so that the mixture becomes a solid paste. Make very small balls using this flour and deep fry in oil. Take a ball of this paste and pat it on a plastic sheet of paper .1 tsp sesame seeds. 1 tsp salt. red chillie powder . cumin seeds . omam paste 2 tsp.4 tsp.2 tsp asafoetida .
Add colour and boil till sticky but no thread has formed.FoolzParadize. Urud powder Dry roast urud dal and grind into a very nice powder. 2.Strain and return to fire. Thenkuzhal Rice flour . Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.Add cardamom powder and mix. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . sesame seeds .Mix flour and milk to a smooth batter. 5.Org 172. 173. 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. urud powder . 6. 96 .When sugar dissolves.250g. milk few drops saffron (kesri) colour Method For syrup: 1. cumin seeds. milk 1/2 tsp. 4. add milk.4 tsp.Put sugar and water in a vessel and boil.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. Keep aside.Boil for 5 minutes till scum forms on top. 3.Provided by: www. For boondi: 1.
stop and bring down.sp oil-4 t. chana dal--1 t. 10. it will roll into a boll.Spread in a large plate.Keep aside.sp.Tap gently till all batter has fallen into hot ghee. Sprinkle few tsp. Leave for 15 minutes. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. keep in sim and cook till it sweats. 7.sp cumin seeds-1/2 t.sp.First make a paste of green chillies. cumin seeds. add flour.Heat oil in a thick bottom pan.FoolzParadize. 8.Provided by: www. When you touch water and then the jaggery. 6. 174.Heat ghee in a heavy frying pan. 11.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 97 . Repeat for remaining batter. before storing in containers. 2/3 cup water.Cover and keep for 5 minutes. rice flour allow water to boil. Put chana dal. coriander leaves nicely. Powder elaichi and add ghee before bringing down. 1 big spoon oil. 12.Hold strainer on top with one hand. 9.With the other pour some batter all over the holes.Immerse boondi in syrup. little salt. 13.sp mustard seeds-1/2 t.Drain any excess syrup. When steam comes. 4.sp Urud dal-1 t. turmuric powder-1/2 t. 3. Then stuff and steam kozhakattai in cooker.Shape in laddoos with moist palms. Mix the batter. it should not stick.Stir with another strainer and remove when light golden. 3.Cut the brinjals into 2 inch pieces. 2. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. urud dal.sp. ginger.Cool and keep open to dry.Org 2. 5. hot water over it. 175.
6. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. 6.fried in oil Method 1. 8.Take rice which should be boiled well before and let it cool. 8.After 5 or 6 minutes. 4. add garam masala and ginger and garlic paste. 4.Provided by: www. salt and turmuric. green chilies.Fry onions till golden brown. 9. 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 .Org mustard seeds. Add red chillies and fry nicely. 10. Put some water in the plate.Sprinkle the coriander leaves and serve. 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 .Let it cook till you get a nice aroma and it should thicken. 5. 7.Serve hot with any veg or non-veg dish.Fry till oil seperates then add the ground ingredients with a little water. Keep aside. 176.Add salt to taste. 2. but stir it frequently.Close the pan again.Fry them for a while and cover the pan. Then you can add peas and the fried potatoes. with a plate.Then you add the masala and stir well till the masala has spread out on the rice. Green Pulao Ingredients One bunch of fresh coriander leaves. mint leaves.Put the brinjal pieces. Allow to splutter. together with a little water.FoolzParadize. 7. 177. 3.After the brinjals are half cooked. 5.Tastes good with white rice and ghee.Grind coriander leaves. put the tamarind juice. the curry is ready. ginger-coriander paste in the brinjal pieces and mix well.
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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
1 tsp. Stir well.1 tsp. Garlic -. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. nutmeg powder. 102 .3 Coriander Seeds Powder (dhaniya powder) -. Crush cinnamon stick and cloves into powder and add to the paste. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix thoroughly.1 tsp. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. 182. do not add any water).5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Chopped Onion -. Ginger Paste -. Remove from heat. garlic.1/4 tsp.1 tsp. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. sliced green chiles and tamarind extract.5 hours.1/2 cup Chopped Green Chili -.Org asafoetida.half inch stick Cloves -. Serve with Verusanagapappu Pacchadi or plain yoghurt.1/4 cup Cinnamon -. onion. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Add coriander seeds powder.FoolzParadize. Note: You can adjust the amount of tamarind extract according to your taste.1 cup Split Green Gram (moong dal) -. Nutmeg Powder -.Provided by: www. ginger and green chili. Drain water from the soaked soal. Mix well.
FoolzParadize. sesame seeds 60 g. It is a great snack.fistful Crushed Cashew nuts -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.Provided by: www.1 cup Chopped Ginger -. poppy seeds 103 . grated coconut 60 g. Add enough amount of water and mix well such that when you pour batter on the frying pan. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.1 cup Rice flour -.2 tbsp (very small pieces) Cumin Seeds -.1 tsp Oil for cooking Salt to taste Mix everything except oil.15 Finely Chopped Green Chilies -. It should spread on its own.1/2 cup Moida -. You shouldn't use an implement to spread the batter.Org 183. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.1/4 cup Semolina (Bombay Ravva) -.2 (about 1.5 tsp) Chopped Fresh Coconut -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. gram flour 120 g. Allam Pacchadi (ginger pickle) goes well with this dish 184.1 inch piece Chopped Coriander -.
coriander leaves. Seal the edges with a little water. chopped fine a marble sized ball of tamarind. When they crackle. Knead to a stiff dough. drain and keep aside. 186. asafoetida. Stir well. 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. garnish with pomegranate and serve with tandoori paratha. Drain and keep aside. hot oil and enough water. Heat oil in a kadai or wok and season with mustard seeds. 185. Stir for some time. 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. Lower the heat.FoolzParadize. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Roast the grated coconut. Add salt. Add sugar. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Cover and cook (for about six minutes) until al dente. Blanch in salted boiling water until al dente (almost cooked. To serve:Remove to a serving dish. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Uncover and increase to medium heat. Sprinkle amchur powder. strained 10 g garlic paste. 60 ml. Stir well. yellow chilli powder and salt. Add the ginger paste and garlic paste. strained 800 g cauliflower. Add potatoes and stir-fry for five minutes.Org a pinch of sugar salt and chilli powder to taste 100 g. Check the seasoning and remove from heat. long pieces and deep fry in hot oil till brown and crisp.5 g) fresh black pepper powder. bidari paratha or puri. pepper powder and kasuri methi. sesame seeds and poppy seeds and grind to a powder. Add tamarind pulp and black masala powder and mix well. Remove from oil and store in an airtight container. Stir-fry until the moisture evaporates. Cut into three cm. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Khatti Arvi Ka Saalan Serves: Four 104 . Wash in running water.Provided by: www. but not soft and squishy). salt. add curry leaves. Then add fenugreek and stir for a few seconds. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Add cauliflower. cummin powder. Keep it aside. 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.
FoolzParadize. 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. simmer. Add onions and saut until golden. Drain. tamarind pulp. Heat oil in a pan. Stir until the seeds begin to crackle. crushed 105 . Lower the heat. Add mustard seeds. 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. Stir for a minute. Add salt and three cups water. 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. Stir-fry until the oil floats on top. Grate the jaggery and reserve in three tbs water. Remove and adjust the seasoning.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 curry leaves. Add lemon juice and bring to a boil again. To serve: Remove to a serving bowl and serve with steamed rice. add arvi and jaggery. 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 tomato puree. urad dal and whole red chillies. When cool. stirring occasionally. Lower the heat. 187. peel and quarter lengthwise and reserve in a panful of water. For the filling: 150 g paneer.Provided by: www. Add garlic and saut over medium heat until light brown. cummin seeds. Bring it to a boil again. until the gravy reaches thin sauce consistency. chilli powder and turmeric powder. Bring it to a boil.
chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash.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.FoolzParadize. tomato. To prepare the filling: Remove the brown skin and roughly chop the coconut. Add salt. Arrange on a tilting tray and keep aside for at least an hour. whatever you do to nonstick yourself. Cool. including stem. Put Cauliflower into pan then pour spices over the top. green chili. groundnuts. and turmeric powder. Stir in half the cilantro leaves. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Drain and keep aside. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. peel and roughly chop the onions. Grind all these ingredients. ginger paste. drain. Make sure all liquid is driven off. to drive off excess moisture. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Put enough water in a pan. Cover with foil. Remove the seeds and rub with salt. for another 5-6 minutes. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Pour over the paste. use nonstick pan. Add curry leaves and stir. Remove and uncover. 106 . Spray with pam. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. turn off heat and sprinkle with garam masala and reamaining cilantro. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. tumeric with the yogurt in A small bowl. Dry roast the coconut. garlic paste. Put a portion of the filling into each of the blanched bitter gourds.Provided by: www. mustard seeds and fenugreek seeds.Add paneer. Stir over medium heat until they begin to crackle. Combine chili powder. Arrange them in a greased roasting tray with the slit side on top. jaggery. use a little water. except paneer. ginger. with 1/4th cup water to fine paste. and cut cauliflower into 1 inch flowerets. Stir and bring to a boil. 188. Add the bitter gourds and blanch them until soft. increase heat to medium. (Keep the bitter gourds overnight if you prefer them to be even less bitter). mix well and divide into 12 equal portions. and cook with lid off. ginger. corriander powder and chilli powder to the paste and mix well. basting at regular intervals.
25 tsp. and shuffle for another minute. If not fine. But you might consider it worth investing in as its a neat combination of spices for cooking.0. 2 oz. 4 servings. When Fenugreek seeds are light brown. Fenugreek Seeds --1 tsp. Now add vegetable pieces. Add clves and peppercorn. Curry Leaves -.1 tsp. Store in a bottle for up to 6 months. reduce heat. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).Provided by: www. less than 98 calories GARAM MASALA 2 oz.2 tbsp. salt. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.5 tsp. 189.0.5 cup Turmeric Powder -. Pour roasted spices into grinder and grind til you have a fine powder. Sugar -. Move them around for two minutes. add chopped onion and fry until light brown. and discard what won't pass through strainer. strain it.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. Oil -. cumin seeds 1 Tbsp black peppercorns 1 tsp whole cloves 1 tsp cinnamon 1 tsp green cardomon pods toast coriander and cumin seeds for 3-5 min. add pods and cinnamon.0. 1 oz. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it.10 Water -. black cardamom pods. red chile powder and fry for 5 minutes on high heat while stirring occasionally. cloves. but continue shuffling until the heat is out of the pan. 107 .Org serve with basmati rice.1 tsp.FoolzParadize. Turn off heat. 1 oz piece of cinnamon stick. peppercorns Heat a heavy skillet. Mustard Seeds -. 190. Red Chile Powder -. turmeric powder. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. heat oil on medium and add mustard seeds and Fenugreek seeds. Garam Masala 5 tsp coriander seeds 1 Tbsp.
FoolzParadize. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. • Let cook on medium fire for some time and then put in almond and cashewnut bits. Method: • Chop almonds and cashewnuts. after washing.Provided by: www. coriander leaves. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. • Lastly put in the kishmis.Org Next add tamarind extract. 191.) 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. The koftas will melt in your mouth. sugar.) 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 . Ingredient • For Koftas • 350 grams (12 oz. • When the milk starts boiling add rice and dal. add jaggery and ghee. water and stir well. • 192. 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. saffron nutrieg and cardamom powders. • Bring to one or two good boils. Malai Kofta An extra special party favourite. • As soon as the rice and dal are cooked to softness. curry leaves.
sugar. spring onions. Mix the paneer. • Heat the ghee in a vessel and fry the onions till golden. 193. puris or rice. coriander and salt. Serve hot with parathas. • Add the tomato ketchup. chilli powder. cream and salt and boil the gravy for at least 10 to 15 minutes. When soft.Provided by: www. Add the tomato soup. Heat the ghee in a vessel and fry the paste very well. salt and a little water and cook for 5 to 10 minutes. Add the c hilli powder and fry again for 1 minute. ginger and coriander and fry for at least 2 minutes. 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.FoolzParadize. chillies. boiled vegetables. Procedure (Gravy) Cut the tomatoes into big pieces.) french beans. • Now add the tomatoes. plain flour. spring onions (with leaves). green chillies. baking powder. prepare a soup by passing through a sieve.) carrots • 100 grams (4 oz. add 4 teacups of water and cook.) cauliflower • 100 grams (4 oz) capsicums 109 . ginger and coriander separately. Shape into small balls and deep fry in ghee. chillies. add the koftas.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. Navaratna Curry Ingredient • 100 grams (4 oz. How to serve Just before serving.) potatoes • 100 grams (4 oz. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. Note: You can add 1 teacup of boiled green peas to the gravy if you like. • 100 grams (4 oz. Keep aside these koftas.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. 194. green peas. tomatoes.
METHOD : 1. Add the tomato puree and simmer till it forms a thick sauce. 4. Cook for 2 mins.) raisins • 100 grams (4 oz. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Carrots . turmeric and a little water. 2. Oil for deep frying For Garnishing . (sliced finely) Garlic .1 tsp. . Fry onions in oil till golden brown.2 nos. cashewnuts.FoolzParadize. carrots. thick cream and chopped fresh corriander leaves. silver foil and cherries 195.3 cups (sliced) Onions .) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. carrots and potatoes into small cubes. Reserve the vegetable stock. 3.4 tbsp. each Tomatoes .1 cloves (crushed) Ginger . turmeric pwd. raisins.1 inch piece (chopped) Cinnamon pwd.6 big nos. Add ginger. coat with flour and deep fry in hot oil till golden brown. .1/4 tsp. pineapple pieces and few cherries for decoration. 5. paneer pieces. Vegetable Kofta INGREDIENTS : Potatoes . 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. • Cut the cauliflower into big pieces • Boil the french beans.3 nos. salt and chilli pwd and bring to boil.Provided by: www. Cook the potatoes and carrots and mash them up. cloves. garlic.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. (pureed) Chilli pwd. Keep it aside. Salt and Black pepper Flour for coating. pepper.) cashewnuts • 100 grams (4 oz. Then add the stock. cinnamon. 110 . Cloves pwd. Mix salt and pepper to taste. Form the mixture into small balls. 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.
Provided by: www. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . 4. Deep fry in hot oil till light brown in color.1/2 tsp. Divide the dough into large balls.1 tsp. In a small bowl mix little flour with water and add this to the boiling sugar syrup. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Cut into small diamond shaped pieces. (chopped) 111 . slowly little by little and keep stirring. 3. Salt .4 cups (a bit thicker than ordinary) Sugar . 2.2 cups Milk . Add crushed cardamoms to the syrup. 2. Boil milk and cool it. Add the rasmalais to the sugar syrup. 6.20-25 nos. 198.2 tbsp.10-12 METHOD : 1. Add ghee and sugar and stir till well dissolved. 7. Add vinegar to the milk. Make thin sugar syrup. 3.3 cups Flour (Maida) 2 tbsp.1/2 cup Sesame seeds (til) . knead it till no granules are left. Place the cheese (paneer) on a board and while still hot.1/2 cup Sugar .FoolzParadize. 9. 4.Org 6. Filter the mixture using a muslin cloth and squeeze out the water (whey). Warm milk .2 cups (powdered) Almonds (Badam) . 5. Roll out on a board into thick rounds. Rasmalai INGREDIENTS : Milk . Besan Ladoo INGREDIENTS : Besan . 8. Pistachios . Ghee . Crushed Green Cardamoms . Place the cooked koftas in the sauce and simmer for some time.4 tbsp. Add sesame seeds and knead well. Oil or Ghee for deep frying METHOD : 1. Sugar . 196. Add this mixture to the flour and bind to a hard dough. 197. Make small balls from the mixture and flatten it. Garnish with grated pistachios.1 1/2 litre White Vinegar .3 tbsp. Repeat the process after adding the flour to it. Add the cream just before serving and garnish with corriander leaves.
1 cup Cardamoms .Org Ghee . and keep aside.1 glass Sugar . then add cardamom. 200. 2.Provided by: www. Separately.FoolzParadize. Remove from heat and mix well with the khoya. and mix well. Black raisins .1 cup Cardamom pwd. Stir till the sugar dissolves.1 tsp. 5.100gms. Garnish with varak. 3.2 (ground) METHOD : 1. stirring constantly. each (coarsely ground) Milk . Cut into diamond shaped pieces and serve.1 (grated) Almonds (Badam) and pistachios. 2. Keep on low flame. Smoothen with the back of a flat spoon. Dryfruit Halwa INGREDIENTS : Cashewnuts. Almonds and Pistachios . then fry in oil for a couple of mins. When the aroma comes. Khoya .500 ml. Heat the ghee in a pan. 112 . 4. Keep aside. 6. grated coconut to the milk mixture and stir thoroughly. boil the milk and add the sugar. 4. Add the powdered sugar to it and mix well. Add the khoya. When the mixture leaves the side of the vessel.50 gms. Walnuts.300 gms. Cashewnut Barfi INGREDIENTS : Cashewnuts .2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Add khoya to cold milk. Continue cooking on a low flame.1 cups Khoya . METHOD : 1. Coconut . 2. add the nutmeg with a little milk and keep aside. remove and spoon contents into a greased thali.1 cup Cardamoms . each (chopped) Ghee or oil . 3. 8. raisins and cardamom pwd. saffron and nutmeg.400 gms. 5. Stir till it dissolves. Add the dryfruits . In a heavy bottomed vessel. cashewnut pwd.300 gms. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. . 3. 199. Add besan part by part and mix it well.10 gms. almonds and pistachios. Keep stirring to avoid burning. Fry the coconut in oil till it turns a light brown. Boil the milk and add the sugar. Ghee or oil . (finely ground) Milk . Add the almonds and shape the mixture into balls. Sugar .250 gms. remove from heat and cool. 7. Pass the cashewnut powder through a fine sieve.
Green Onion Bhurji Ingredients 113 . 5. In the meantime.1/2 cup water and add the jaggery to it.Org 4. 4.2 cups (grated) Cardamom powder . 10. 3. Squeeze the milk out and reserve in a separate bowl from the previous. Fry it in ghee and keep aside. It tastes great if eaten cold too. 7.1/2 Jaggery .1 cup Coconut . Add the thick coconut milk and mix well. Dal Payasam INGREDIENTS : Moong Dal (lentil) . Again add 1 cup hot water to the ground and drained coconut and grind. 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. Boil it till the liquid obtains a thick consistency. boil 1. Keeo aside.1/4 cup Raisins . This will be thicker. Add this second milk to the fried dal and pressure cook it.1 tsp. Delicious Parathas are ready and tastes very good with spicy tomato chutney. 202. Drain and reserve the coconut milk. Add cardamom pwd. Fry it in hot ghee for 2-3 mins. Cut 5-6 coconut rings and chop it further to small pieces. Cashewnuts . 6. and the fried cocunut pieces. Cut into diamond shaped pieces and garnish with almonds and pistachios. Fry the cashews and raisins in ghee and keep aside. Roast them onto the tava by adding little ghee to it .FoolzParadize.1/4 cup Ghee METHOD : 1. 5. 203. Grate the remaining coconut and grind it with 1 cup hot water. 11.Provided by: www. Keep strring all the time. 5. 8. Pour this into the boiled dal mixture and stir well. 12. Spoon the mixture into a greased plate and smoothen with a flat spoon. cashews and raisins. 9. Take a small portion of the dough and roll them into parathas. Cook for a few mins. 2. Remove from heat and serve hot. Wash and drain the dal. 201. Add all the above listed ingredients and make a dough out of it.
Add salt to taste . Keep aside Chop the leaves finely.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. add chilli powder and turmeric powder. Mix well. 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. Close with a tight fitting lid. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. After the leaves get cooked thoroughly .Provided by: www. They should cook in their own juice. Decrease flame and let it cook till the leaves become soft.FoolzParadize. 204. Add the chopped leaves and mix well. Heat some oil in a frying pan. Note : Do not add any water to the onion leaves. Serve piping hot. Keep this aside for 3 hrs. When the oil is hot enough. drop the batter in oil and deep fry them till golden brown. 114 . Beat the eggs and add to the pan.
Grind it to a smooth paste. asafoetida and curry leaves and add to yogurt. Take each wada out from water. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. Make a tarka (seasoning) of mustard seeds.Provided by: www. green chillies and ginger. Keep the yogurt in refrigerator until it is chilled. Make sure the curd is sour enough. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Dahi Wada Ingredients For the wadas Udad dal (Black gram dal) 1 cup Mung dal (Green gram dal) 1/4 cup Salt to taste Method for Wadas Soak the two dals for 7-8 hours or overnight. Serving the wadas 115 . Add sugar.Org Serve hot with green chutney or ketchup. Add salt to taste. 205. These bondas are very crispy and tasty too. 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. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. salt. squeeze the water out and set aside.FoolzParadize.
sugar for Ras 1 cup sugar 3 cups of water safforn. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . almond and safforn to it.4 1/2 tbsp. 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 . In the mean time see the milk for ras may be ready.Org Arrange the squeezed wadas in a deep dish. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Bring 4 cups of milk to boil. roasted jeera powder and black salt (sanchal). mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle.Serve with sweet tamarind(imli) chutney. Now to curdle the milk add lemonjuice to it stirring continously. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. pista. When the milk is cool add chenna balls to it . almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Sprinle red chiili powder. Depending on the size of the pressure cooker I put 12 pieces at a time 207. Take the chenna out of the cloth in a dish . And it is ready to serve.Drain the excess water by pressing the cloth there must not be water remaining. cardomom. Refrigerate it. 206. Then drain it in athin muslin cloth or handkerchief.FoolzParadize.Provided by: www.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. In a pressure cooker take 3 cups of water and 1 cup of sugar. Add the sugar for ras to it and add cardomon. 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. pista.
Matar Palak Ingredients 1 bunch of spinach 1 cup of green peas 1 medium sizwd tomato 1 medium sized onion 1 medium sized boiled potato 3-4 green chillies 1 tsp. Boil the cut spinach for 10 minutes in a very little amount of water.Provided by: www. Pour the tapering mixture over it. 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. Allow to cool for sometime. 117 . Garnish with grated coconut and Coriander. 208. This paste must be semiliauid.FoolzParadize.Grind thecooled spinach alongwith the greenchillies to a fine paste. Mix togather water. (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. boil it. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. salt. Steam it for 20 minutes.sugar and lemonjuice and pour into tempring. Take out dhokla and cut into pieces. lemonjuice and water. greenchillies and curryleaves in hot oil. Prepare the tampring adding rai. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down.
Heat oil in a pan. Add ground Masala and roast till oil separates Add potatoes pieces. Serve with chappaties 210. Add the onions. onion.Provided by: www. Fry for 2-3 mins.Add the cumin seeds and asofetida. and green peas and mix properly Add water and pressure cook. tomatoes. green Chillies. 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. turmeric. Heat oil in cooker.FoolzParadize. Once the onions and tomatoes are cooked. Cut the boiled potato into evenly shaped cubes.peas and tomatoes. Coriander. 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 . Tastes good with rotis/parathas. salt.Org Chop onion and tomatoes into small pieces. Add turmeric powder and salt to taste.Add the potato cubes and allow to cook on medium flame for 5 mins. Simmer it for 10 mins. 209. add the spinach-chilli paste to the above.
This can be eaten with coconut or onion chutney.Mix well. Serve hot with rice. salt (2tsp). Add the cooked mixture of the rice and dal to it with salt according to your taste. chillipowder (1tsp). Add jeera. Add water if desired. When the pieces turn brown add the crushed peppercorn and the cumin. When they splutter add ginger and fry. 211.Provided by: www. 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. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.And then add all the vegetables and let it boil. Add turmeric powder (a pinch). french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. 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 . 212. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. Add a teaspoon of ghee over it in the end before serving. The two should be cooked till soft. Add the ground ingredients and cook for about 15 mins.FoolzParadize.
of Red chili Powder Pinch of Turmeric Powder 1 Tsp. After that add ginger. Mix all the spices (except salt) and vegetables in a bowl.. corriander powder. chillie powder. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Add salt to Gram Flour and add it slowly to the mixture. Add Gram Flour till you can shape them into small round soft balls. Sugar 1/4 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Then add the vegetables & pressure cook till done. Red Chilly Powder 1/4 Tsp. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes.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. garlic. Add the sliced onions. Fry it nicely. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Mixed Vegetable Kofta in Tomato Curry Ingredients For the Koftas you need 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp.Provided by: www. Squeeze lime to it & the veg korma is ready. Keep on mixing it with your hand . Serve hot with chapatis. 120 .FoolzParadize. salt & fresh corriander leaves . Let them cool for 20 minutes. 213. Do not add water. of Mango Powder 1 Tsp.
Deep fry the Kofta balls. I would highly recommend to cook the curry about 3 hrs before you serve. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. serve with curd or butter. Cooking time : 25 minutes.) Grease the chakali utensil make chakali.FoolzParadize. (dough should be softer than the chapati dough.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. Add water and ginger and simmer for 2-3 minutes. Keep it in the oven at warm till you serve.add a little bit warm water and make a soft dough. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Deep fry in oilon midimum flame till golden brown in colour. Set them aside. Moong Soup With Paneer Light and nutritious. Garnish with Fresh Cilantro or Paneer. For the Tomato curry .Provided by: www.Org Use some oil in your palm of the hand to form the balls. Chop the tomatoes in small pieces. Preparation time : 5 minutes. Serves 6. 214. Keep on Stirring . See that the oil is not very hot. Let it soak on paper. Meanwhile heat some oil in the pan . Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Keep Medium Flame. Cook them with salt for about 15 minutes on medium flame. Add the Tomato paste. Add the rest of the ingredients for the Tomato curry. 215.
stirring ocassionaly. Cooking time : 25 minutes. 5. add the asafoetida and moong liquid. Strain. Serve hot with cream and bread croutons.FoolzParadize. Add the strained mixture. 6. Blend in a blender and strain. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Add the lemon juice. 5. sugar. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. milk. 3. Add the sugar. cabbage. salt and pepper and boil for 2 minutes. Add 6 cups of water and cook in a pressure cooker. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . onions. add the onion and fry for 3 to 4 minutes. 217. Preparation time : 5 minutes. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Serves 6. carrots. Melt the butter. Boil for 2 minutes. 4. Serves 6. 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. Corn Soup with Vegetables A soup with a Chinese touch. Add the paneer and cook for 2 minutes 216. 4.Provided by: www. Heat the ghee and fry the cumin seeds and mustard seeds. Cooking time: 30 minutes . Mix the cornflour with a little water and pour into the soup. salt and pepper. 2. When they crackle. Blend the cooked moong in a blender. Soak the moong for a few hours.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. 3. 2. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Preparation time: 15 minutes .
Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Boil the stock for 1 minute. 5. Grate the coconut. 3. 7. Discard the skin. Add the vegetables. Heat the butter and fry the onion for 1 minute. Add the paste and curry leaves and fry again for 1 minute. Add salt and pepper. 2. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Strain to obtain coconut milk. Preparation time: 20 minutes.FoolzParadize. Fresh green pea pods add fibre and Vitamins A and C to the soap. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Serves 6to 8. Cooking time: 10 minutes . corn and Ajinomoto powder and cook in a pressure cooker until done. Strain to separate the stock from the skin. Blend in a mixer. 220. Cooking time: 20 minutes. Add the paste. 2. 4. Green Peas Skin Soup Preparation time: 10 minutes . 219. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Preparation time : 20 minutes. Serve hot. 218.Org 1. Add 6 cups of warm water and blend in a blender. 6. Mix the cornflour with 6 teacups of water. add to the paste and boil for a few minutes. Ingredients 2 coconuts 6 teaspoons cornflour 1 teaspoon cumin seeds 2 tablespoons ghee 2 curry leaves To be ground into a paste 2 tablespoons chopped coriander 2 small green chillies 1 teaspoon lemon juice 1. butter and cheese and boil for a few minutes. Heat the ghee and fry the cumin seeds for 1 minute. Serves 6. 2. 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. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Health Information: This unusual soap gives the flavour of peas without the calories. 3. Cooking time : 10 minutes.Provided by: www. Serves 6. Add the green peas skin and green peas and cook for 3 to 4 minutes. Mix the cornflour and coconut milk.
When cooked. The combination of cereals and pulses provides protein of high biological value. 2. 4. mushrooms.Cooking time: 10 minutes. 124 . 2. cut lengthwise 10 to 15 canned mushrooms. Add the moong dal and 6 teacups of water and cook in a pressure cooker. Add the stock and boil for 10 minutes. 4. Letil Soup Preparation time: 10 minutes . masoor dal and salt and cook in a pressure cooker till the first whistle. tomato. 2. 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. salt and pepper and give one boil. the tomatoes. How to proceed 1. Serves 6. Add 6 teacups of water. blend in a mixer.FoolzParadize. Cooking time: 15 minutes . 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. Cut the onions and tomatoes into big pieces. Add the lemon juice and top with oil. 221. lemon grass. put the stock to boil. Boil for 5 minutes.Serves 6. When cooked. 2.Org 1 chopped onion ½ teacup shredded cabbage ½ teacup chopped spinach 2 tablespoons baked beans or tomato ketchup 1 chopped tomato 1 tablespoon oil salt and pepper to taste grated cheese to serve For the stock 1.Provided by: www. Preparation time: 15 minutes. blend in a liquidiser and strain. 3. 3. Add the beans. Add the green chilli. Add the vegetables and fry again for 1 minute. Ajinomoto and salt and boil for 2 to 3 minutes. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 6 teacups clear vegetable stock 1 green chilli. Heat the oil and fry the onion for 1 minute. 222. 3. 3. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Heat the oil and fry the onions for 1 minute. Serve hot with lemon juice and garnished with boiled rice. Add the garlic and chilli powder and fry again for ½ minute. cauliflower.
1 teacup red kidney beans (rajma) 2 onions.Add the sugar and salt. Serves : 6 to 8. 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. Serves : 6. 6.) kand (rataloo) 250 grams (9 oz. 4. Preparation time: 10 minutes. 3. When cooked. Ingredients. Serve hot with chillies in vinegar and chilli sauce.) 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. 223. piece ginger How to proc eed.Cooking time: 30 minutes. sweet and sour sauce. Preparation time : 20 minutes Cooking time : 20 minutes.FoolzParadize. take out a thick soup through a sieve. soya sause and chilli sause.Org Serve hot with chillies in vinegar. cook in a pressure cooker. 1. Heat the ghee and fry the onions for 2 to 3 minutes. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Sweet Corn Soup An old-time favourite. Preparation time : 40 minutes Cooking time : 60 minutes. sev and oil (optional) to serve 125 . 2. Ingredients.) papadi 500 grams (1 1/8 lb. Cut the tomatoes intobig pieces. 7 cloves garlic 7 green chillies 25mm. Cook for a few minutes. Add the cooked red kidney beans. Soak the red kidney beans over night. Mix all the ingredients with 4 to 5 teacups of water. garlic chutney. Cook for 25 minutes. add 2 teacups of water and cook. 224. 750 grams (1 5/8 lb. 5. Drain. Next day.Provided by: www. Add the tomato soup to the rajma mixture. Add the paste and chilli powder and fry again for 1 minute.Serves 6. RAJMA CURRY A favourable from the Punjab. 7. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. 2.
Cover the matka. For the green chuntey. add enough water to get the right consistency. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. Make slits on the brinjals. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. instead of cooking in a matka. 3. finely chopped 250 grams potatoes. 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.Provided by: www. finely chopped 100 grams french beans. Preparation time : 30 minutes Cooking time : 40 minutes.Org For the green chutney. 6.FoolzParadize. 7. 8. oil and seve. Apply the ajwain. For the sweet and sour sauce. Blend all the ingredients in a liquidiser. put a few leaves of lettuce at the bottom. chilli-ginger paste. 5. 4. For the garlic chutney. In a small earthen pot (matka). Blend all the ingredients except coriander except coriander in a liquidiser. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. String the papadi. For the koftas. 1. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. For the sweet and sour sauce. MALAI KOFTA CURRY A tasty kofta curry. Mix all the vegetables. Peel the kand and cut into big pieces. Fill with all thevegetables and cover with the balance lettuce leaves. Mix thoroughly and apply the oil all over. soda bi-carb and salt. Do not separate into two. Blend all the ingredients in a liquidiser. Serves :6. Serve with green and garlic chutneys and sweet and sour sauce. 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. finely chopped 100 grams carrots.(for the koftas) 126 . Garnish with coriander. 2. Alternatively. 225. If too thick. Cut the potatoes and sweet potatoes without peeling. 9. 100 grams green peas 100 grams cauliflower. boiled andmashed 2 tablespoons bread crumbs 1 bread slice.
226. 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") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas.Provided by: www. 2. Blend the onions in a liquidiser with very little water.FoolzParadize. Pour the gravy and fresh cream over the koftas. Keep aside. add the cornflour and sugar and blend. For the gravy. Remove and blend into a puree. cinnamon and paste and fry again for 2 minutes.Org 9 cloves garlic 25 mm. Arrange the koftas in an ovenproof dish. 2. Put to cook again and add the garam masala. 8. 2. 6. Then add the cloves. 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 . 5. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . Add the vegetables and peas to the potatoes and make a dough.add the onions and stir fry for 5 minutes till light brown. 1. 4. garam masala. le mon juice and salt and form into kofta balls. 1. 15 cloves 25 mm. Add the tomato puree and cook for 2 minutes. Pour the mixture into a blender.washed and soaked in water for 2 hours. 7. Add 1 tablespoon of bread crumbs and the bread slice. (1") piece ginger 7 green chillies For the gravy. 1. Put the tomatoes in hot water for 10 minutes. 3. chilli powder. Heat the butter. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. How to proceed. Steam the cauliflower. 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. Boil the peas. french beans and carrots in a pressure cooker without adding water. 5. salt and pepper and cook for 5 minutes. 3. Add the paste. 6. Add 1 teacup of water and boil for 3 to 4 minutes. 4.
Fold over adn close sides to make an oval Jamun. ghee Add two tbsp. Add tomatoes turmeric. Keep aside. ghee to wheat flour. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Knead well. Form into walnut sized koftas and deep fry till light brown.grated 200 gm tomatoes . Drain well and immerse in warm syrup for an hour. Cook the mawa for stuffing in frying pan till it is golden brown. deep fry on low fire till dark brown. Mix well. 128 . Serve hot with parathas or tandoori rotis.Provided by: www. Serve warm decorated with silver foil. Boil till 3 cups of clear syrup are obtained.FoolzParadize. Kofta Lajawab Koftas 125 gm Amul Cheese . heat oil in a pan and brown onions. Knead well and from into as many balls as the number of stuffing balls you have. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. form into small balls and keep separately. Makes about 8 228. Boil for 5 minutes. Add ginger and fry well. And milk and remove the scum as it surfaces. red chilli and garam masala and fry on low fire till oil separates. Add water according to consistency of gravy required. To make gravy. Correct seasoning.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. add enough water to knead to a soft dough. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil.pured 3 cm piece ginger . Add koftas and boil for a further two 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. Remove from fire and flavour with essence and caedamom powder. 227.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Drain and keep aside. Add the rest of the ingredents and mix well.
Fry the brinjals in the same ghee till tender. 12. chopped 1/4 tsp. to a paste. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . 13. 8. Cook covered. 10. Cook till the gravy thickens. 229. brinjals 1 cup curd 2 large onions. each ginger & garlic grated or crushed 129 . chopped 2 tsp.coriander leaves. Serve hot with rice or parathas. 3. coriander leaves and salt. Roll out into parathas. raisins Method 1. Smear with salt and keep aside for 10 minutes.In the remaining ghee fry the chopped onions till transparent. Roll out each ball into a small puri.5 cm. ghee Method Grind all the ingredients.Org For the stuffing: 2 cups beetroot. 4. garam masala powder 1 tsp. Cut brinjals into 2. turmeric powder 1/4 tsp. thick slices. put a little beetroot filling in the centre and seal the edges. 9. Stir well. coriander leaves finely chopped 1 tbsp. coriander powder 1 tsp. 2. Add fried brinjals to the gravy and simmer for two minutes.5 cm. 11. chilli powder 2 tsp. ginger 4 flakes garlic 1 tsp.Provided by: www. grated fine 4 medium sized onions 4 green chillies 2. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. ginger-garlic paste 1 tsp. cashewnuts 1 tbsp. 6. add some ghee and fry the parathas till light brown. fry cashewnuts. chopped 2 tomatoes. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. 7. raisins and sliced onion till golden brown. 5. Sprinkle the garnish on top.sliced 1 tbsp. Remove from heat. Heat ghee in a vessel and fry the beetroot paste on a low flame. cashews or peanuts 1 tsp. Heat ghee. Divide the paratha dough into small balls. Add curd. garam masala powder Salt to taste 3 tbsp. till the mixture is almost dry. Remove from ghee and keep aside. Add all the dry spices. Remove. Badshahi Baigan 300 g. Wash and squeeze dry.FoolzParadize. except garam masala powder. Heat tawa. 230. 14.
garam masala powder 3/4 tsp. cinnamon-clove powder 1/2 tsp.Org 1/4 tsp. lemon juice 1 pinch soda bicarb 1/2 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly. Chop onions very fine or run in a chopper. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Goes with: Vegetables like brinjals. Add ginger garlic and stir for a moment. Add onions and stir fry till light pink. Makes: 2 cups 231. Add tomato capsicum puree. ginger grated 2 tsp. sugar salt to taste 2 tbsp. Heat oil or ghee in a heavy pan. turmeric powder 1/2 tsp. Garnish with coriander before serving.Provided by: www. This should be done in a food chopper or grated. Add veggies at this stage. Semi puree tomatoes and capsicum together. Add all other masalas. Green Gravy Ingredients: 4 cups spinach chopped. Dry grind coarsely. sugar and crushed nuts. Cover and simmer till gravy is thick and fat starts separating. baby corn. salt. or cauliflower. Stir. stuffed baked capsicum.FoolzParadize. wheat or millet flour 3 green chillies 1 tbsp. cinnamon-clove powder 3 tbsp. cheese grated (optional) salt to taste 1 tsp. Mix. potato. red chilli powder 1/4 tsp. oil Method: 130 . stir bring to boil.
Toss to mix. saute for 3-4 minutes. etc. red chilli powder 131 . add onion mixture. Garnish with grated cheese before serving. add gourd and soda. Add milk. ghee or oil Method: Grind together in a dry mixie. Cool in a plate or run under tap water to cool. tamarind water 1 tsp. etc. Add blended spinach mixture. coriander and cherries. Add vegetables. at this stage. french beans. grated cheese or paneer 3/4 cup milk 1 tbsp. peanuts husked & lightly roasted 1 tsp. Add onions. bring to a boil. Allow to cook for 2-3 minutes more. Add prepared vegetable at this stage. wheat flour 1/2 tsp. Cover and put to boil on high. 233. garlic grated 1 tsp. Add curds and cook. onion. khuskhus with milk.FoolzParadize.Org Take spinach in a large vessel. flour and a few pinches salt. stir fry till light pink. Goes well with: Paneer chunks. Garnish with grated cheese. add chillies. water all over it. etc. cashew. baby corn. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. coriander finely chopped 1 slice dayold bread white 1 tsp. peanuts and bread. Sprinkle 2 tbsp. cashewnuts broken 1 tbsp. potato and peas. mixed vegetables with a few pineapples bits. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. for 3 minutes. cinnamon-clove powder 3 tbsp. Makes: 2 cups gravy (approx. Run till semi-smooth. add sugar. stir. Heat oil in a pan. salt. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. potato chunks. ginger. ginger grated 1 tbsp.Provided by: www. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. spice powder.) 232. coriander leaves finely chopped 2 tbsp. Cook covered for few minutes till thickened. Goes well with: Veggies like peas. add ginger. chillies. khuskhus seeds soaked in 2 tbsp. Heat fat in a heavy pan. cream. and stir. Add cinnamon clove powder. stirring continuously till whiteness of curds disappears. dry mixture. Stir gently till boil resumes. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. Put in a mixie. Grind together in a wet mixie.
salt. tamarind water. 235. Grind in mixie. Cool onions a bit. chopped stirfried brinjal pieces. Add tomatoes. etc. and continue by frying the onions. rotis. Heat oil.4 tbsp * Chopped Almonds -. fry brinjals pieces in oil. capsicum. Add all dry and ground masalas. Turn off the heat and stir in the sugar. Turn down heat and add cardamom and Besan. Goes well with: Chunky veggies like boiled baby potatoes with skin.) 234. serve with parathas. keep aside. Fry.Org 1/4 tsp. In remaining hot oil. stir. fry till well browned. add onions. drain. stir well. ginger. strands * Raisins -. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Keep aside. Add prepared veggies and stir.4 cups *Ghee/Unsalted Butter -.1 tbsp or to taste * Chopped Pistachio nuts -. Simmer till gravy is thick and oil starts to separate. Spread 1/2" thick onto a platter. Add asafoetida. flour. Keep aside. putting back oil in pan. stirring continuously.1 tbsp or to taste 132 . (For this.Provided by: www.1 tbsp or to taste<BR. 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. Cut into diamond shapes after it has cooled down. Garnish with chopped coriander. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. (Test: a few drops of water sprinkled on it sputters instantly). stirring constantly to prevent burning until it has changed to a brown color and smells . turmeric powder 1/2 tsp. garlic stir fry for a minute.1 cup *Sugar -. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan.6-7 tbsp * Milk -. Drain well by pressing. keep cooking for 2 minutes.FoolzParadize. boiled peas. dhania (coriander seed) powder 1/2 tsp. add cumin seeds allow to splutter. adjust quantity of oil required.
Thicken until the volume drops to around half of the origi. Pistachio. The cheese should have hard. This will take at least an hour (you can leave it overnight). When boiling add one cup of either whiter vinegar or lemon juice.ened and turned a pale brown. Heat for a few minutes. Place 20-25 rasgoolas in syrup. Add sugar to mixture 6. 2. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Milk should separate into whey and curd.sults in about 80 to 100 rasagollas. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Add milk to wheat flour 5. Turn off the heat to place the cover on the pressure cooker. This is best done in a microwave. Add Almonds. cut it into 1 inch squares and add to the hot thickened half and half. Ras Malai Ingredients: Ricotta Cheese 2 lb. Saffron (extremely good for winter) 236. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Rose Water To taste (opt. It should be soft but not sticky. Place curd in food processor and process for one minute. Turn heat on high. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. do it over low heat and stir frequently. remove cover and re. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. 133 .5 cup sugar. Thicken the Half and Half by simmering over low heat for a long time. leaving only the panir/curd. Form small balls from the curd. Turn the stove off. Stir till the flour is very very light brown in color. When cooker begins to whistle wait for a couple of minutes. Leave curd in strainer until cold and dry. Pour into collander.nal volume. Half and Half 2 qts. 237. Do not use the same sugar syrup more than once. if a microwave is not available. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. After the cheese has been baked. then turn it off.peat previous step with the rest of the rasgoolas. Now add wheat flour to this 3.Provided by: www. Using vinegar usually re. bay leaf.) Method • • • • Mix 1.FoolzParadize. Cool for a few hours in the fridge.Org Method: 1. cardamon pods. Add the remaining 0. When pressure cooker depressurizes.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. ( At this point of time you can smell the aroma around!) 4.
239. Cumin Seeds 1/2 tsp. corriander powder. 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. add bay leaf and onion. The potatoes should be sliced. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . mix well. salt. Beat the yogurt and blend into a smooth mixture. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Chili Powder 1 1/2 tsp. Garlic 1/2 tsp. cover and cook for about 10 minutes on low heat. fry in oil. Fry for sometime and then add curd and keep frying till it turns golden brown.gurt and salt. coriander and chili powder. Salt 1/4 tsp. Add these.utes. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. chili powder. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Mix gently. and drain.Provided by: www. Fry for 3-4 minutes. 240. Add mustard and cumin seeds. and a table spoon water.FoolzParadize. continuously stirring. Add yo. size of walnut. 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. onion and ginger paste. and cook for 4-5 min. Prick with fork. Add ginger and garlic and fry for another minute. or 3 garlic cloves. minced 1 large tomato. Dum Aloo Ingredients: Oil 3 tbsp. Turmeric 1/4 tsp. chopped fine 1 tablespoon garlic/ginger paste.Org 238. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Yogurt 2/3 tsp. Sprinkle with turmeric. mashed 1 piece fresh ginger. Garnish with fresh corriander and sliced almonds and serve hot. and the tomatoes and cap .sicum cut up. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Potatoes 1 lb. Coriander powder 2 tsp. Cooking time about 25 minutes and should be sufficient for 2-3 people.
2. In the remaining oil sauté the chopped onion until it begins to turn brown. Butter 4 tbsp. Remove with slotted spoon and set aside to drain on a paper towel. Prepare onions and tomatoes. Serves 4 to 6 people.) Add 1/4 cup water. and a gravy created as the dish becomes liquified again. * Bhoona is a technique that is essential to Indian cooking. Set aside. Cut each in half. Cover and steam over medium heat until tender. and in a wok or heavy skillet fry them in hot oil until golden. Cauliflower 1/2 lb. Garnish with the coriander and serve while hot. Add the okra and stir-fry 2 minutes. Add all spices except the garam masala and stir-fry 2 minutes. Serves 4-6 people. (NOTE: If the sauce is lumpy at this stage. Red Chili Powder 1 tsp.Provided by: www. until all liquids are reduced and the spices coat the meat like a paste. The bhoona technique means that the mixture is cooked over medium-high heat. Do not scorch. Set aside. Turmeric 1/2 tsp. the dish covered. 241. About 1/2 cup of water can then be added. Stir in the cashew paste. Add the paneer cubes and bhoona 2 minutes. thinly sliced 2 tomatoes. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. add salt. 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. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Wash okra under running water and slice off the ends. stick Garlic 3 cloves 135 . 242. about 12-15 minutes. with constant stirring to avoid scorching. Add the tomatoes and bhoona * 1 minute.Org Prepare the cheese chunks. Serve at once. Ginger 1 in. 3. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. 4. puree it in a blender and continue. Add the dry masala and bhoona 3 minutes more.FoolzParadize. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Add the garlic/ginger paste and bhoona 2 minutes. In a wok or heavy skillet heat the oil and sauté onions until translucent. pepper. then stir in the peas.
Simmer on a slow fire till cooked.Org White vinegar 2 tbsp. 136 . tomatoes. Keep aside. cubes. Coriander Seeds 2 tbsp. curry leaves. When it splutters add chopped onion. Serve hot with rice. Method • • • Chop onion. jaggery 2 tbsps. Fry till golden brown. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Chana Daal seeds 2 tbsp. and simmer for about 5 minutes. Stir in the tomato puree. Blend the daal mixture and coconut until the paste is fine. and cauliflower into 1 in. MethodScrape and cut radish into round pieces. chana daal. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Add salt to taste and about two cups of water. oil Salt to taste.FoolzParadize. coriander. Ghee 2 tbsp. Season to taste with salt and fresh-ground pepper. Heat oil in a kadai. Coconut (grated) 3 tbsp. Mix chopped tomato. soak it in a little water.Provided by: www. sambhar powder 1 tsp. cut green peppers. Add the spices and vinegar. If using dry coconut. Keen frying for a few minutes. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. 243. Put in the mustard. Melt butter and saute onion. broccoli. and asafoetida. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Tomato puree 2 tbsp. Add drained toovar dal and the radish slices. Masala Preparation • • • Roast black pepper. Add chillies when daal starts getting red. sambhar powder and the grated coconut. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps.
Heat oil in a kadai and fry on a slow fire. cumin seeds.1 tablespoon Cumin seeds . the hing and the fenugreek seeds till light brown in colour. Curry leaves .FoolzParadize. - 1 cup (broken into small pieces and Dry coriander seeds . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). Add coriander seeds.Org 244.1 teaspoon Fenugreek .a pea size lump or 1 teaspoon hing powder. Mangalore Rasam Powder Ingredients: Red chillies tightly packed). 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.3 sprays. Remove 137 .1 cup Gram dhal . red chillies.2 tablespoons Oil .Provided by: www.1/2 teaspoon (methi seeds) Hing .
1 teaspoon Red Chilli .as the stalks also have the for potency the of the chillies.FoolzParadize. Tomatoes .1/2 cup. and also provide fibre body).lime size. Mangalore Rasam (serves 6).2 teaspoon (optional) . Salt .2 Green chillies .1/2 teaspoon 138 . Tamarind .1 Rasam Powder . This powder can be used for 2-3 months. Ingredients Tuvar dhal (thuvaram paruppu) .3 teaspoons p73 Sugar .1 teaspoon Black gram dhal . * * * 245.2-1/2 tsp. Powder fine and bottle it.1/4 teaspoon Seasoning Ghee .Provided by: www. Use the chillies along with the stalks .1 Mustard seeds .1-3/4 teaspoon Turmeric powder .Org flame and allow to cool.
Serve rasam hot with steaming rice and papads. and the rasam and boil for five minutes till slightly thick. Add the mashed powder dhal. Add curry leaves and coriander leaves. Boil tamarind water with turmeric slit green chilli. add the mustard seeds. the raw tomatoes (chopped) salt and sugar powder. Heat ghee in a pan. mash well. till smell of tamarind disappears and the tomatoes are cooked. squeeze and strain out the liquid.FoolzParadize. When mustard seeds splutter add hing powderthe seasoning over the rasam.Provided by: www. Remove from fire. * * * 139 . powder tamarind in two cups of water for ten minutes.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . red chilli and black gram pour dhal. two and a half cups of water.when cold.
1-1/2 teaspoon (optional) Turmeric powder . chow-chow) Tamarind .2-4.3/4 cup Vegetables . When cold mash well.3 cups (like sambar onions. white pumpkin.1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. Soak tamarind in one cup of water. 140 .1 teaspoon Black gram dhal .1 tablespoon Rasam powder .1-3/4 teaspoon .1/4 teaspoon Green chillies .2 teaspoon Salt .1 tablespoon Red chilli .FoolzParadize.lemon size Coriander leaves .Org 246.1 Mustard seeds . Sambar (serves 6) Ingredients Tuvar dhal . Seasoning Oil .Provided by: www.2 teaspoons Sugar .2 tablespoons Curry leaves .1/2 teaspoon Hing powder .
1 teaspoon Turmeric powder . * * * 247. sugar and quarter cup of water. 141 . Heat three tablespoons oil in a kadai. Cook vegetables threequarter cooked sugar.2 Capsicum .1 teaspoon Sugar . add mustard seeds. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. black gram dhal chilli.4 tablespoons Coriander leaves .1/4 teaspoon Onion . and When slit green chillies. Add tomatoes and fry till it becomes mushy.2 cups Oil .2 Green chillies .1 cm p73 Method:Chop all vegetables. Chana Daal seeds 2 tbsp. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. Cauliflower Curry (serves 6) Ingredients Cauliflower . add salt.Provided by: www. 248. Remove and serve piping hot with rotis or rice.2 teaspoon Cummin seeds . and curry leaves. add the cummin seeds and hing powder. Add in one and a half cups of add water. fry a bit. salt tamarind water and simmer till raw smell disappears.1 teaspoon Salt . capsicum. Add cauliflower. squeeze well and strain out juice. Add mashed p73 dhal. rasam powder tillthick.1/4 teaspoon Hing powder . Simmer Heat oil and red in a pan. Serve sambar hot with rice and chips. add coriander leaves. Add the rasam powder.1 Ginger . Cover and cook till the vegetables are cooked and the curry is dry.Org for five minutes. When the cummin seeds splutter add the onions.1 tablespoon Rasam powder . potatoes and turmeric powder. green chillies and ginger into the hot oil and fry till the onion turns golden.FoolzParadize. (Plain potato curry can also be made the same way). When mustard seeds splutter.3 cups (in flowerets) Peeled and cubed potatoes . add hing powder and pour the seasoning over the sambar.
Baking Soda 1/4 tsp. salt. Ginger 1 tsp. If using dry coconut. Green Chili 1 Chili powder 1/2 tsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Salt 1 tsp. Grind daals into a coarse paste. 249. ginger and soda. Add chillies when daal starts getting red. and asafoetida.Provided by: www. chili powder OR green chili. Masala Preparation • • • Roast methi.FoolzParadize. Method • • • • Soak urad daal and moong daal for 2-3 hours.Org Coriander Seeds 4 tbsp. chana daal. Keep aside. 250. Mix well and set aside for 4-5 minutes. Fry small spoonfuls of the mixt ure in hot oil. Add finely chopped onion. coriander powder. 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 . Coconut (grated) 3 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Oil 3 tbsp.
Make thin crepes. 252. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. wide spatula and flip it over.FoolzParadize. Salt to taste. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . maida. preferably in nonstick pan.peeled and sliced 1. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. A lot of holes is just the thing. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. When ready to eat. Add salt. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least.Org Method • • • • Mix rava. Method • • • Soak the rice and daal separately in slightly warm water for 2 .peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Mix thoroughly (use blender if possible).Provided by: www. 253.5 inch piece root ginger . For the plain rava dosa leave out the onions. drizzle the batter such that there is a latice work effect.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 .finely chopped 4 cloves garlic .8 hours. Remove in a few minutes and make more. Grind separately to a smooth paste and mix in a large vessel with salt. Ferment for 12 hours. Leave covered in a large pot overnight. rice flour together into a thick batter adding little water at a time so no lumps are formed. • 251. Drop chopped green chillies and ginger into batter. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. spray a non-stick pan lightly with oil and warm.
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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
Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up.2.2 cups. salt .10 tea spoons. Seasoning:fry in oil mustard. Clean and Soak the rice in hot water for 10 to 15 mints. Open it and mix the cooked pulav gently. Chillies . Drain on a paper towel and add to the palak mixture . Oil or butter . salt and fry for some more time.6 to 8. Also add coriander leaves and Kari veppu leaves. Ingredients: Coconut Milk (15 oz. Sour curd .1 1/2 tsp. Stuff the brinjal with the ground paste. Beans . salt . salt to taste Fry the above in one spoon of oil and grind it into a thick paste. allow to splutter add in palak paste . Basmati Rice .Tamarind(imli)pulp -1 table spoon. Coriander leaves .1 cup Method: Mix all the above ingredients and soak for about one hour. the dal has to be cooked separately and finally added to the main portion. 2 dry red chillies . Make the flame low and keep for 20 mints.1 or 2. Palak Paneer Boil palak with 3 green chillies . Now pour the Coconut milk and add water for the rest. Cloves . urud dal . Add the Vegetables (except peas) and fry for some time.1 1/2 tsp. Grean Peas 1/4 cup. coconut shreddings can be added to the batter. Take small balls and deep fry it in Oil. 1/2 tsp ginger garlic paste .Salt to suit taste. 1/2 onion . Finally add the rice and cover it. Cumin seeds 1 spoon. Finely chopped onions . Coconut Milk Pulav Masala : Ginger . green chillies .Org 261. salt -to taste For the paste:coriander 2teaspoon. Can) .10. Serve it with Coconut Chutney. when oil heats add the cinnamon sticks and cloves. Green Chilly 3pcs. veg. This dish can be eaten along with rice and chapathis. 262. Cut th above into small pieces and grind finely.Provided by: www. whole red peppers . Serve hot.1 1/2 tsp.2 onions. 264. red chilli 10 numbers. Also add green peas and Coriander leaves and fry. Garlic gloves . Heat oil in a fry pan and add the brinjals. Cinnamon sticks . fenugreek 1 teaspoon.10 to 15. Toor dal -1cup. method:Cut the brinjal into 1 inch blocks. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. Maida Bonda Maida or All-purpose-flour -2cups.2 nos.14 to 15. 1 glass of milk and mix well.all t hese ingradients are to be fried dry and ground to a paste.fry them intil they are golden brown. Rava Bonda Rava . Then add the masala paste.Close the pan with a lid and cook for 10 minutes. Let this mixture boil nicely.1" piece.1. Stuffed Brinjal Curry Split peas dal .FoolzParadize. 265. Cashew Bits. Now take a pan add oil then addsome cumin seeds . Garnish with few fresh coriander leaves 147 . mustard seeds . keeping the stove at low heat.1 Cup. If needed. Curd. Rice Flour . 263.Then take some oil in a pan.7 to 8 stems. toor dal and coconut gratings and add to the main dish. Curd : 1 Cup. put small portions of it in oil. Carrots medium sized . Rice flour.This is good for appetizer. cool and grind it . Rice flour . Mix roasted Rava.Half cup.First put the cooking oil. haldi powder 1/2 teaspoon. Remove from the frying pan after the balls become golden in colour. salt to taste.3 Cups. Recipe from Vanitha Thyagu. Oil for frying. ( Rice and Water should be in 1 : 11/2 proportion ). channa dal 1/2 teaspoon. coconut gratings 3 tablespoon.2. Cashews and Green Chillies to get a semi solid batter.See that it is not deep fried. Rasavangi ingredients:Brinjal-big size 2nos. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Boil in water and add all the above except toor dal. 1/2 tsp turmeric . This dish will have to be made thick and brinjals should not be fully mashed. coriander seeds . turmeric powder 1/4 teaspoon.
FoolzParadize.Pout 5 teaspoons of oil in a frypan. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. sesame seeds . Cut into fine pieces. add mustard seeds. Add salt. Lime pickle Fresh lime(large size. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.Add salt.When the mustard splatters. coconut pieces. 273.Org 267.To 5 spoons of oil. Fry with constant stirring. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. Ginger Pickle Grate ginger finely. whole red peppers and turmeric poweder. asafoetida .(Preseve the juice while cutting).Wash the tender mangoes and spread the ground paste on it. Next day add 1/4 cup of sesame oil and leave it aside.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.4 spoons. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. 148 .a pinch. Curd Vadai Grind some grated coconut and green chillies into a thick paste. 269.Grind into a thick paste.4 spoons. Tomato pickle Cut the tomatoes into large pieces. and asafoetida(perungayam).a pinch into a thick paste. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. 271. add fenugreek seed powder an asafoetida.little mix the above ingredients and add 3 cups of sesame oil. Maavadu (Tender mango pickle) Grind mustard seeds.red chilli powder .1/2 spoon and mix well. 268. thin skin.1 cup red chilli powder . 272. fenugreek seeds.Add red chilli powder. fenugreek seed powder . crystalline salt. 270.Add mustard seeds.each 1 spoon asafoetida .Add this to thick curd and keep it aside. asafoetida.This will taste great with curd rice.1/4 spoon Slightly roast the above without oil and grind into fine powder.a small piece of tamarind and salt.fenugreek seeds. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.Add 1 tsp salt. 274.6 Cut into medium pieces. ripe) .Ad d this to the poickle and mix.1 cup salt .Store in refrigerator.Provided by: www.Take oil and add mustard seeds.Grind it in a blender to make it into a thick juice.Add salt and heat with constant stirring until the mixture becomes thick. Aavakkai (Mango pickle) sour mango pieces(medium sized). Add tamarind juice to this and bring it to boil.When it splatters. fenugreek seeds.1 cup turmeric powder.5 cups mustard seed powder .Store in refrigerator. Next day. and add 1 cup of chopped leaves.
280.Beans. 1 tsp whole black peppers. Add 2 tsp of ghee while serving. Then add 6 tsp grated coconut and fry lightly. 3 red chillies.Add 3 times water and steam until it is overcooked. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. add 1 tsp urud dal. and salt . 1/2 tsp whole black peppers. heat 6 tsp of oil and add 1/2 tsp mustard seeds. and roast lightly. Add a bunch of curry leaves. Turn over both sides until fully cooked. Turn over until golden brown in colour and it is fully cooked… 276. a bunch of curry leaves and mix well. Dal Vadai (Aama vadai) Soak 200 g of gram dal. Drain the water from the aval and add it to the pan and fry. 275. VenPongal Mix rice and moong dal in the ratio 1:1. 277. Then drop them in boiling oil. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).Error! Bookmark not defined. Take 1 cup of rawa and lightly roast without oil to make it crisp. When it pops. You can mix curd with soaked aval if you like.When the peppers burst add 149 .Now add 3 cups water and when it comes to boil. 6-8 tsp of urud dal for an hour. Error! Bookmark not defined. Rice Uppuma Rice rawa . To this add 1 tsp cumin seeds. Add 1 tsp salt.Add the soaked dal to this mixture and grind coarsely. 1 tsp gram dal.1/2 tsp. Rawa Kichadi Vegetables . add 1 tsp urud dal.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. In a pan.When it splatters.Heat 4 tsp of oil in a pan.1 cup.add salt . Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked). On a plastic piece of paper place a ball of this and flatten it by hand.Drop this carefuly into boiling oil and fry till it turns golden brown. and asafoetida.Take some ghee in a fry pan and add whole black peppers. Error! Bookmark not defined. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. 3 whole red peppers and salt in a blender. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.Grind 3 green chillies. onions Cut the vegetables into fine pieces. 3 hot green chillies(chopped). 282. 281.FoolzParadize. 1 teaspoon gram dal. 1/2 tsp cumin seeds and 1/4 tsp salt.Org black whole peppers. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. 200 g of toor dal. Deep fry this in oil and turn over until the vada turns golden brown.Add a pinch of asafoetida. add 1/2 tsp mustard seeds. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. 2-3 chopped green chillies. 279. Deep fry this in boining oil. To 1 volume of this add I volume of finely cut cabbage pieces .Cut green chillies and ginger into fine pieces. carrots. Aval uppuma Soak 200 g of aval in water for 1/2 hour. a pich of asafoetida.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. 278. water .3 cups . 1 tsp urud dal. Deep fry in oil.Provided by: www. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. and cumun eeds.
when it splutters. fenugreek seeds .When it is almost cooked spread a teaspoon of Error! Bookmark not defined. use red whole peppers).. 286.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. salt to taste(about 1 tsp). Add about 2 tsp of rava. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil.To this add chopped green chillies. heat water to boil. over it.5 hours and grind into a fine flour.1 cup Mix the above well. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky.Turn it over so that both sides are cooked well.2 Urud Dal .Add salt and keep it aside (to get sour)for 12 hours. 283.Dry roast 2 tsp of cowgram. Flatten this flour ino round shape (the size of urud vadai). turn over. sour curd or buttermilk . Morkkali rice flour . Uthappam Par boiled rice . The same procedure can be followed with wheat flour instead of maida 150 . place in idli plates and cook.Add water and mix.Org chillie and ginger pieces and a pinch of turmeric powder. curd. few cumin seeds.1 cup. place a laddle of flour and spread on it(it should be thick than a normal dosa). Add a pinch of salt and stir well. Heat the pan and spread a drop of oil on it. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker.4 cups. Make dosas as described in Error! Bookmark not defined. Masala Dosai Par Boiled rice . When it becomes hot enough. curry leaves and mix well. Let it be more thin than normal dosai. water . or Error! Bookmark not defined..Then grind in a blender (with adding water in steps) into a very fine flour. When it is cokked on one side. squeeze into the form of long threads on a plate. add 2 curd chillies(alternatively. 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. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. and add the roasted cowgram .FoolzParadize.Place some Error! Bookmark not defined. 1/4 tsp asafoetida. add a tsp of oil all over its edge and remove when fully cooked.2 cups. add the rawa and stir into a paste.. 284.little Rinse the above ingredients in water for about 2 -3 hours. .When the pan is fully heated. 287. coconut pieces(cut into very small pieces) and 1/2 tsp salt. Now the sevai is ready . take some flour and spread it on the pan into a round shape.When they are cooked. Maida dosai Mix maida:rice four in the ratio 2:1.Add some ghee while serving. Urud dal -1/2 cup. Add ome splattered mustard seeds. Side dish -Error! Bookmark not defined. but make the dosas more thick. Heat 2 tsp of oil add mustard seeds. using this preparation in the place of rice.1/2 Fenugreek seeds . Heat a dosa tawa and spread a tsp of oil over it. 285. and roll the dosai on both sides and move it to a plate. Using this flour in omappodi achu.2 tsp Soak the above in water for about 4 .Provided by: www.2 Raw rice .Add salt. In a thick vessel.Add this to cooked dal-rice. Leave it for about 8 hours to become sour. For serving follow the procedure for Error! Bookmark not defined.
cashewnut . cardomom .FoolzParadize.Provided by: www. Soak urud dal for 1/2 hour and grind it into a thin soft paste.To this add finely powdered sugsr. 293. Cover and keep aside for 1/2 hour. 289. ghee .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.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Wait until the mixture cools down to a temperature where the hand can withstand the heat. cardomom . Also add a feww cardomoms and kalkandu and mix well.1 kg. gram dal in the ratio 2:2:1. Allow to cool.Roast some cashews and raisins in ghee and add it to the mix. sugar . 292. water 1 Heat water to boil.Remove this from oil and drop into sugar syrup for 2 minutes and then remove. moongdal.1 1/2 kg.Then take even sized balls of this and shape it into a hollow hemisphere. Now make into even balls by pressing lightly with hand.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. leave for 5 min.10 (powdered). Make into even sized balls with this flour. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.10 (powdered). cardomom powder.200 g.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. curry leaves. Laddu Prepare Error! Bookmark not defined.200 g. chopped onions. 1 cup powdered jaggery.Org 288.Add some extra ghee while serving. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. sugar . Rava laddu (Ravaalaadu) white rawa ..1. Rava laddu (Ravaalaadu) white rawa . Drop the boondis into the sugar syrup and mix well. Rava dosai Slightly roast rawa in a dry pan. 151 . ghee . Heat the ghee slightly until it melts and add it to the mix well.50 g Roast rava in a dry pan and powder it. Inner stuffing(Poornam): Mix 1 cup grated coconut. Heat the ghee slightly until it melts and add it to the mix well. Add the liquid part of this juice (which will be at the top) to cooked mixture. Kozhukkattai Outer cover: Rice flour .To this add finely powdered sugsr. Add chopped green chillies.. cashewnut . Sakkarai Pongal Take rice. cumin seeds and make dosas as described in Error! Bookmark not defined. raisins.1 kg.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.50 g Roast rava in a dry pan and powder it. Roast the cashews in ghee and add to the mixture.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Roast cashewnuts. Roast the cashews in ghee and add to the mixture. Make into even sized balls with this flour.Add water and steam in pressure cooker. cardomom powder. grated coconut in ghee and add this to the mixture and stir well. 291. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. 290.1 1/2 kg.
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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.
312. 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. coconut. and salt finely. cashew. and butter with little water. and make a nice dough similar to Chappati dough. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Make small balls and deep fry in oil.FoolzParadize. 311. make small balls and deep fry in oil.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.Provided by: www. Coat the balls in thisbatter.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. and curry leaves to this. channa dhall. Add pepper. and salt finely.spoonHing a small pinchSalt 1 t.spoon Mustard 1/2 t. green chilles. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Peel skin and mash thepotatoes and keep them aside. hing. and salt.Org 308. 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.spoonChanna dhall 1/2 t. hing .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.green chilles. Mix this well with the mashed potatoes. curry leaves and ginger. 309. and deep fry in oil.spoonGreen chillies 2 Coconut 2 t. hing .spoonCooking Oil for frying Method Boil potatoes with turmeric. Add chopped spinach and makes small balls and deep fry in oil. salt and the soaked dhall coarsely. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. and add fresh lemon juice. Grind ginger. 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. Wet grind urad dhall.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. Deep fry these small squares in oil. 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. uraddhall. salt. Roll small balls and keep them aside. and roll them similar to chappati/puri's andcut them into small squares/dimonds. Add pepper. Make small balls and deep fry in oil. 310.Make small balls. chilli powder. 155 .spoonUrad dhall 1 t. Fry in little oil.spoonGreen chillies 2 Coconut 2 t. and curry leaves to this.green chilles.spoonCooking oil for frying MethodMix maida. coconut. Make a batter with channa flour and little salt. 313.spoonButter 2 t.spoonCashew 1/2 cup choppedSalt 1 t. Wet grind urad dhall.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. green chilles. hing. mustard.
spoonsCream of Rice 1.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. Add dried ginger powder and mix everythingtogether.Grind the above coarsely with salt. Let it cook on this side for a few minutes.spoon of oil around it. Close the dosa with acover and let it cook for a few minutes.spoon Curry leaves Cooking Oil 6 t.Provided by: www. Addthis to the flour. and coconut with the melted jaggery. rava.spoonHing 1/4 t.Serve it hot with any chutney. and put 1 t.spoonsCooking Oil 1-2 t.Method to make Vella Dosai:(Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. 156 . and cream of rice together in 6 cups of water. Keep at roomtemperature for 12 hours.spoonPepper 1/2 t.FoolzParadize. 315. Let it cook on this side for a few minutes. Wait till the addai turns brown. andput 1 t. 319. urad dhall. Do not turn the dosa. rice flour. aval and urad dhall in water for 1 hour. Wait till the dosai turns brown.Serve it hot with chutney. cumin seeds.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan.Org 314. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.spoon per dosai MethodMix rava. Grind the above coarsley and add hing and salt to this.spoon of oil around it. and curry leaves in oil and ghee. to the above batter. and rice flour in water to make slightly watery batter.spoon of ghee around it. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. 316. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.Keep this batter in room temperature for atleast 20 minutes before making dosas.5 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. moong dhall. before making idlis.5 t.Keep it overnight. and put 1 t. and then turn over to the other side.spoonsSalt 1.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.spoon of ghee around it. and make a fine batter.Keep it overnight so that this will ferment.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.Wet grind the above with salt into a nice batter.5 t. 317.spoonCumin seeds 1/2 t. 318. channa dhall.5 t. maida. cardamon.Fry pepper.spoonsCooking Oil for making dosas MethodRinse and soak rice. Grind the two seperately. maida.Add all the other ingredients except oil. hing and red chillies. and mix them together with salt. and then turn over to the other side. andput 1 t.spoonsGhee 2 t. Coat a flat vessal with oil.5 cupsDry ginger powder 1 t.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. and put 1 t. or with some jaggery. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.spoonCumin seeds 1 t. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.Mix wheat flour.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.spoon of oil around it.spoonSalt 1.
and add cumin seeds.spoonMustard 1/4 t.spoonSalt MethodCoat eggplant with little oil.spoonCilantro 1 bunch finely choppedSalt 1. and curry leaves.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.spoon MethodMake a batter with rice flour.5 t.spoonUrad dhall 1 t. Finally add the ground methi powder. fried ingredients to the tamarindwater.Grind the above with green chilles. channa dhall. butter milk.spoonCurry leavesCooking Oil 4 t.spoons MethodRinse and soak rice. washed & cut 1" lenght wiseUrad dhall 1 t. and grind it into a powder and keep it aside.spoonMustard 1/4 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. and urad dhallin water for 1 hour.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.spoonSalt 3/4 t.spoonCooking oil 4 t. vetha mulaka. and then add the rice flour batter.spoonUrad dhall 1 t. Serve with corrianderchutney or onion chutney.spoon MethodDry roast urad dhall. 325. 323.spoonRed chilli 4-5Mustard 1/4 t.spoonsSalt 1 t. corriander seeds.spoonMethi 1/2 t. 324. and add tamarind paste and salt to this.spoonTamarind paste 1/4 t. and let it cook for sometime.Bring 1 cup of water to a boil.Provided by: www. salt and little onion.Heat oil and ghee in a pan. and hing in oil.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. Dry grind the above with 1/4 t. Garnish with finely chopped cilantro. and add the choppedeggplant to this. 322. red chillies.Fry mustard. hing.Make the peserat like dosas. urad dhall. urad dhall. salt and tamarind paste. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. turmeric.FoolzParadize. Keepstirring until the rice flour gets cooked. and either bake it in an oven.Org 320. 321. mash the eggplant and keep it aside. andcurry leaves in oil. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonsHing a small pinchTurmeric 1/4 t.spoonSalt 3/4 t.spoonHing a small pinchSalt 1 t. channa dhall. and green chilles. then add urad dhall. and now add turmeric.Fry mustard. and salt.Fry mustard. red chillies. and mix it with the batter.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. and cover it 157 . hing.spoon MethodDry roast methi. Add 6 cups of water to the above and let it cook for sometime. Peel the skin.spoonCorriander seeds 1. ginger. channa dhall.Fry mustard in oil and wait till it splatters. red chillies and hing.spoonCurry leavesOil 2 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. usually takes about10 minutes. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonChanna dhall 1 t.spoonPepper 1/2 t. hing. Sprinkle little water. Now add cream of rice and keep stiring until cream of rice gets cooked.spoonChanna dhall 1 t. green chillies. and put a spoon full of onions onthe dosa and fold the dosa before serving. cumin seeds.Make them similar to addai's. andcurry leaves in oil.spoon salt.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. thuvar dhall. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. orgrill it on the stove. Mix mashed eggplant. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.Fry the remaining onions in oil and keep them aside.5 t. curry leaves. andwait for a few minutes.spoonsGhee 2 t. Wet grind the above coarsley with redchillies and salt. red chillies. pepper. hing.
Add little water to tamarind paste.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. urad dhall.spoonTamarind paste/extract 1/4 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoon Mustard 1/4 t.spoonRed chilli 2Mustard 1/4 t.spoonMustard 1/4 t.spoonCumin seeds 1/2 t. red chilli.spoonMustard 1/4 t. hing.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. tamamrind paste. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. Letthis cook for a few minutes and then garnish with cilantro. channa dhall. finely chopped ginger.FoolzParadize.spoonChanna dhall 1 t. curry powder and mix it well. and let it cook for another 5-10 minutes. 329. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.spoonSalt 1 t. urad dhall.Peel skin and grate them and keep it aside.spoonCurry leaves a few Cooking oil 3 t.spoonSalt 1/2 t. urad dhall.spoons of oil and then add the grated plantains.Peel skin and mash them and keep it aside. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. hing.spoonsSalt 1 t.spoon MethodFry mustard.spoonRed chilli 2Curry powder 1 t.spoon MethodCook rice. hing.spoon (or to taste) MethodBoil plantains with turmeric and salt. Mix it well andadd a few t.Provided by: www. and dicedUrad dhall 1/2 t. hing. Now add the remaining salt.spoonsButter milk 1/4 cupCooking oil 2 t. and the ground masala powder. curry leaves. butter milk and salt togetherfor 15 minutes.spoons of cooking oil. channa dhall.Fry mustard. peeled. urad dhall. curry leaves. green chilli.spoonSalt 1 t.spoonUrad dhall 1/4 t.Add salt and remaining ghee and mix everything well.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. red chilliand diced plantain in oil in a wok. and addthe vazai thundu to the above pan. and sprinkle this on the plantain curry.spoonSalt 1 t.spoonGinger a small piece finely choppedGhee 1/2 t. coconut and red chilles and keep it aside. and add this to the above pongal. Sprinkle water and let it cook for 5minutes.Fry pepper.spoon MethodBoil plantains with turmeric and salt. Now add salt.spoonSalt 1/2 t. Plantain Curry IngredientsPlantain 2-3 washed. 330.Fry mustard.spoons of oil and then add the mashed potatoes. 158 . hing. Plantain Puli Curry IngredientsPlantain 2-3 washed. moong dhall and turmeric powder with extra water andkeep it aside. and let it cook for a few more minutes. 326.Squeeze the butter milk out the soaked vazai thandu. hing.Fry cashews in 1 t.spoonCurry leaves a fewOil 3-4 t. 327. and diced plantain in oil in a wok. curry leaves.spoonHing a small pinchTurmeric 1/4 t. turmeric. curry leaves.Wet grind cumin seeds. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. and ginger in 2 t. urad dhall.spoon (or to taste) MethodBoil potatoes with turmeric and salt. curry leaves. finely chopped ginger.spoon ghee and add to the above.Fry mustard. and now add the ground masala.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. red chillies.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. 328.Org slightlyuntil the eggplant gets cooked. moong dhall.Fry mustard. cumin seeds. red chillies. Let it cook for 10 minutes.spoon MethodSoak vazai thandu. Sprinkle water and let it cook for 10 minutes. lemon juice andsalt in 2 t. peeled and dicedCumin seeds 1/2 t.spoonHing a small pinchTurmeric 1/4 t.spoonChanna dhall 1 t.spoonMustard 1/4 t. lemon juice andsalt in 2 t.and then add the grated coconut to the above. turmeric. and ginger in oil. turmeric. turmeric.spoons ghee.
Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. 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. 159 .spoonsSaffron 1/4 t. Add the remaining milk.Provided by: www.Soak almonds in hot water for 1 hour.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. Add saffron. 332. and keep it aside.Knead maida. condensed milk.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. using somecold after. Now add sugar and keep stirring.Org 331.Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Add the soaked saffron and serve it cold.Boil evaporated milk. and kesar color to above and let it cool.FoolzParadize.Measure the amount of almond paste. and almond paste for 10-15 minutes.Cook the almond paste for 5-10 while stirring it constantly. and keep it aside. and keep the same amount ofsugar aside. Serve it cold/hot. soked rava. and boil for 10-15 minutes. till the flavour comes out.Soak rava in little water for 10 minutes. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. and sugar into a nice dough.
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