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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
...............................................122 Green Peas Skin Soup.........................................................................................................................................................................................................128 Badshahi Baigan ..........................121 Healthy Tomato soup.............................. 186....................................................................................................... 232.... 220.................................................100 Pulihora (Tamarind Rice)....................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)............................................................................................................................................................................................................. 233.......................................................................................................................................................................................................................................................................................................... 202................................. 182................Provided by: www.................................................120 Chakali..................................................................................................................................................................................................113 Green Onion Bhurji..................................................................118 Tamilian Kurma .......... 225.........................112 Dryfruit Halwa.................................................................................................. 198.............................................................................131 Besan Burfi ......................................................................................... 207......132 4 .................................................................................................127 Kofta Lajawab........ 226........................................................... 209............................................................................................................................. 184.......................................................104 Khatti Arvi Ka Saalan.................................................................................................................128 Beetroot Parathas ........................................................................................................................118 Venn Pongal................................................ 210................... 183.................................................................... 188..........................................................129 Red Tomato Gravy............................. 235............................................ 200..........................................................................................126 Cheesy Sweet Jamuns...............................................................111 Besan Ladoo........................................................99 Onion Rice .................................... 195.....................115 Rasmalai........................... 222...........................117 Aloo Mutter.......................................... Baigan fry Recipe....................................................................................................... 192....................108 Malai Kofta................................................... 201.....................................................................................................................................................................................................................................................................................................109 Navaratna Curry ................................................................................................................................................. 217...............................................................................................................119 Mixed Vegetable Kofta in Tomato Curry .................................... 206.......................................................... 212..........119 Vegetable Korma ...............................................................................103 Aloo Gobhi Methi Ka Tuk..........................................................129 Green Gravy............................................................ 221........... 204.........................................124 Sweet Corn Soup ....................................................103 Bhakar Wadi........FoolzParadize...................112 Dal Payasam......................................Org 177.............................................................................................................................................. 187................................................................................... 223........................................................................................................................................................... 193............................................................... 218..................................121 Moong Soup With Paneer .... 196.................................................................................................106 Garam Masala ...125 MALAI KOFTA CURRY......................................................... 185............................................................................102 Ravva Dosa ............................................111 Cashewnut Barfi.... 219................................ 189...125 RAJMA CURRY .................................................101 Masala Vada.....................................................130 White Gravy .................................................................................................................................................................................................................................................. 205...................................................................... 180.................. 203................................................................................................................... 211.................................................................................................................................... 229.................................................................................131 Brown Gravy...............................107 Sarkarai Pongal.................................123 Hara Nariel Ka Shorba................................................ 227..................................................................................................................... 215. 181.......................122 Corn Soup with Vegetables........................................105 Dum Gobhi.......113 Mysore Bonda ....................................... 178................................................................................................................................................................................. 230............................................................ 228.............................................................116 Instant Dhokla...........................108 Vegetable Jhalfrazie .............................................................................................................................................................................................................................................................................. 216............. 194......113 Red Beet Paratha.................................................................................. 208.................................................................. 231..................................................................123 Letil Soup...98 Kozukkattai (Stuffed Rice Balls)..... 199........................... 190........................................... 214.....................................................116 Matar Palak...................................110 Rasmalai............................................................................................................................................................................................ 234....................................................................111 Sweet Shakarpara (Diamonds)................ 213..........................................................................................................123 Lentil and Vegetable Broth..................................................................................................................... 197............................................................... 191..............114 Dahi Wada ...............107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)........................................................................................................................................................................................104 Dum Ka Karela ........................................................................................124 Tum Yum Soup..............................................................................109 Vegetable Kofta ...................................................................................... 224........................................................................................................................................................................132 Raabdi.......................................................................................................... 179................................................
............................................................................................................................................................................ 294.............................................................................................................................................................................................................. 259....................................................................... 241................................................................................................................................144 Double Ka Meetha (Bread Pudding)......................................................................................................................................................................................................................................... 293............... 278..............................................................143 Biryani..........................148 Maavadu (Tender mango pickle)...............149 VenPongal.....133 Dum Arvi..................................................................................................................................................................... 239.........................................................149 Rawa Kichadi.................................................................................................................................... 275........................150 Morkkali................................................................................... 242.................................149 Urud Vadai (Medhu vadai).........................................................................143 Basic Curry Sauce............................................................................................... 279.............................................................149 Sevai (Idiyappam) ........................................147 Coconut Milk Pulav......................................135 Vegetable Jalfrasie ........ 274..................................133 Rasagulla...................................................................147 Rava Bonda .................................................................................................................................................................. 253.................................................150 Rava dosai ..................................................................... 263............................................................... 257................................................................................................................ 272................................................................................134 Dum Aloo............148 Curd Vadai......................................147 Stuffed Brinjal Curry...................................................................................................................149 Dal Vadai (Aama vadai) . 249.................................................... 261......................................................................................... 266.............................................. 288............................................................................ 289...............148 Gonkura Thokku ......................................................................................................................................................................................................... 244............................................................ 258..... 246............................................................... 267......................................145 Kadhi...........................................................145 Indian Cream of Tomato Soup.............................. 256....................................................................................138 Sambar.............................................147 Maida Bonda.........................................137 Mangalore Rasam....................................................................................................................................... 290.....................................151 Laddu.......................................... 250..... 269........... 240..............................................................................................134 Bhindi Masala ....................................................................................................151 Sakkarai Pongal.............................................................................147 Tomato pickle ...............................150 Maida dosai........................................ 276............. 283...............141 Vada .................................................................................................................................................................147 Palak Paneer.... 255..............148 Ginger Pickle ....................................................... 280.......................146 Halwa ...................................................................................................................................................................................................................................................................................... 285.................... 281.............................................................................................................148 Cabbage Vadai............................................................................................................................................151 Jilebi...................................................................................................................................................................................................................................................... 254............................................................................................................................. 287..................................................................................................................................................................................................................................... 262..................................................142 Didir Onion Rava Dosa........................................................................................................................................150 Uthappam.....................135 Rasam Masala .......................148 Lime pickle ..................................................................148 Aavakkai (Mango pickle)........Org 236.............................................................................................................................................146 Bengan ka bhurta...............143 Dosai.............................................................. 273.....................142 Didir Dosa......................................... 260........ Ras Malai .................141 Sambar Masala................................................................................................149 Aval uppuma ...........................................................................................................................................................................................................................................................................................................................................FoolzParadize...................................................................... 237...................................................................................................... 292..................................................................................................................................... 265................................................................................................................................................................................................136 Mangalore Rasam Powder.......................................................148 Tamarind pickle (Pulikkachal) ........................................................149 Mangalore bonda ...................... 245......140 Cauliflower Curry ..................................................................................................151 Poli ..............................................................................................................................................................................................................................................................134 Matar Paneer.....................................................150 Masala Dosai...........................Provided by: www..................................................... 271.......................................................................152 5 ..................................................... 252.......................... 282.................... 284. 286.149 Rice Uppuma ............................ 251.......................................151 Kozhukkattai............................ 291..................... 248.......................................... 243................................... 247............... 277....................146 Toll House Pan Cookie ................... 270........................................................................... 268.............. 264.........................................................................................................................................................................................................................................................................................................................146 Rasavangi ............................................................. 238......................................................................................................151 Rava laddu (Ravaalaadu)..............................
.155 Thukada ................155 Bhonda ...................................................154 Vermicilli Masala Vadai........................................................................................................................................................... 299....................................................154 Cashew Kunuku .......................... 327............................................................. 325..................... 318........................................................................................................................................................................... 305......................156 Rava Dosai.................................................................................................................................................................. 308...................................................................................................................................................................152 Chole................................................................................ 324..........................................................................................................................................................................................................................................................................................................................................................Org 295................157 Moor Kali......................................... 317................................................ 297...................................157 Plantain Puli Curry ............... 320.............................................................................................................. 300........................................................................................................................ Somaasi....FoolzParadize......... 6 ........................................................................... 310..........................152 Sweet Adai..........................................................................................................................158 Potato Podimas .......................................................................................................................................................................................156 Thaval Adai..........................................................................158 Vazai Thandu Curry.............................................................. 298............................... 301..........................................................................156 Kanjeepuram Idli.... 331........................................................................................................................ 309.......... 306..................................................153 Oatmeal Raisin Cookie ...................................................................................................................155 Potato Bhonda .................................................................................................................................. 323....152 Palak Paneer.............................................................................................................................................. 314...........................................................................................155 Idli......158 Badam Kheer....................... 313.............................................................159 0............................................... 302.....................................................152 Paanagam.................................................................Provided by: www....157 Tamarind Uppma .................................................................................................................................................... 315.......158 Plantain Curry..................................................................................... 328..........................................152 Sweet Puttu....................................................................................................................... 304............................................................................................................157 Eggplant Podi Curry ...........................156 Aval Dosai..........................................................................................................................................................................................157 Peseret.................................................................. 311................157 Eggplant Gotsu........................155 Spinach Vadai...................................................................................................... 303...... 296............................................................................154 Madhur Vadai..........................................................................................................................156 Vella (Jaggery) Dosai..............................................................................................................................154 Medhu Vadai...................... 321.................................................153 Kunuku.......... 322................................................................................... 307............................................................................................ 312.................................................................................................158 Venn Pongal.................................................................................................................................................................. 329. 316......152 Milk Appam...................................... 332....................................................................................................................................................152 Panchamritham (fruit salad).....................................................155 Kara Vadai.................................................................................. 326............... 330.....................................................................................................................................................................156 Ordinary Adai................................. 319......159 Paal Poori (Sweet Poori).............
do not make very smooth. Cut the potatoes into big pieces. 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. butter 4 tbsp. Add all the dry masalas and fry till ghee separates. cinnamon-clove powder 1/4 tsp. Pour over the vegetable and mix gently. instead of atoes. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. In the same hot ghee add the cumin seeds. Boil for 2-3 minutes.Org 1. ghee salt to taste METHOD: Put the washed spinach in a pan. add green chilli and run for a minute. Keep aside. or hold under running water in a colander. Add the tomato and further fry for two minutes. Note: You may use boiled peas. Keep slightly coarse.Provided by: www.FoolzParadize. wheat or other flour 1 tsp. Drain the potatoes. Heat ghee and fry potatoes till light brown. keep aside. garam masala 1/2 tbsp. red chilli powder 1 tsp. Gobi Manchurian INGREDIENTS: 7 . lemon juice 1/2 tsp. Cover and boil over a high flame for 2 minutes. boiled corn kernels or paneer chunks in the above dish. Put in a mixie. Cool quickly. onions and fry till very tender. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Add the ginger. add very little water (just a sprinkle) and a pinch of salt. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Serve hot with naan or parathas or even rice.
capsicum. cornflour on the florettes and stirfry for 2 minutes. cauliflower clean and broken into big florettes. to which a tbsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. french beans 8 . garlic finely chopped 1/4 cup plain flour 3 tbsp. tomato. small cabbage.cornflour. of milk has been added.FoolzParadize. Boil till the gravy becomes transparent. Boil for two more minutes and remove. ladyfinger (okra) 100 gms. Drain and pat dry on a clean cloth. brinjal. Dip the florettes in the batter one by one and deep fry in hot oil. oil 1 1/2 cups water 1 tbsp. 1 small bunch spring onoin finely chopped 2 tsp. spring onions and soya ce at this stage. add fried florettes.potato. In the remaining oil. but instead of using only cauliflower. cornflour 1/4 tsp. garlic and crushed red chilli and fry for a minute. Same procedure for veg.Provided by: www. Make florettes as above and instead of adding water as above. Sindhi Saibhaji Ingredients: 1 each . manchurian (with gravy or dry).carrot. Add 1 1/2 cups water and bring to a boil. dry 3 tbsp.Org 1 medium. Make thin batter out of flour and 2 tbsp. add remaining ginger. Add 1 tbsp. red chilli powder 2 red chillies. Add the salt and spring onions. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Gradually add to the gravy and stir continuously till it resumes boiling. cornflour to 1/4 cup water and dissolve well. ginger finely chopped 1 tsp. Serve hot with noodles or rice. Sprinkle 1 tsp. onion. Variations: Dry manchurian can be made by omitting the gravy. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Add florettes and soya sauce. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. each of ginger and garlic and red chilli powder and salt to taste. Stir fry for a minute. Fry as above and proceed as above. adding 1/4 tsp. Keep aside.
dhania (coriander seed) powder 1 tsp.Org 1/2 bunch each spinach.Provided by: www. khatta (3 leaved) greens. wash and chop spinach and vegetables except tomato. coriander. Heat 1/2 tbsp. Clean. 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 . oil 1/2 tbsp. cover and pressurecook for 3 whistles. paneer (cottge cheese) 3 tbsp. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. red chilli powder 1 tsp. Add all masalas and mix. ghee 2 pinches asafoetida METHOD: Clean and wash dals. salt 1/2 tsp. Heat oil in a pressure cooker. add enough water to cover the contents. ghee add a pinch of asafoetida add to the mashed vegetable. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Place whole tomato on top. Shahi Paneer Ingredients: 250 gms.FoolzParadize. open and handblend the contents. turmeric 3 tbsp. add all the vegetables. 1/2 bunch any other leafy greens. spinach and dals. Cool the cooker. Mix well.
chopped coriander Method: Chop the paneer into 2" fingers. red chilli powder 1 tsp.Org 1/4 cup beaten curd 1/2 tsp. Add curd and cook for 5 minutes. Garnish with chopped coriander and grated paneer. Fry for 3-4 minutes. add gravy and other ingredients except milk and paneer. Heat half the ghee. Potato in Curd Gravy Ingredients: 3 medium. Just before serving. Add tomatoes and cook for 7-8 minutes. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. red chilli powder 1/2 tsp. heat gravy. Blend in a mixie till smooth. green chilli and cardamom. dhania powder 1/4 tsp. Add 1/2 cup water and cool. Add onion. salt 1/2 tsp. grated paneer 1 tbsp.FoolzParadize.Provided by: www. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 .ginger. turmeric powder 1/4 tsp. 5. Making time: 45 minutes. Makes for: 6 Shelf life: best fresh. covered. Boil to get a very thick gravy. garam masala salt to taste 1/2 cup milk 2 tbsp. tomato sauce To garnish: 2 tbsp. add milk and paneer fingers and boil for 3-4 minutes. Heat remaining ghee.
Stir continuously after adding curd. add ginger-garlic. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Serve hot with thin wheat chappaties and rice. garlic grated 2 green chillies slit 1 tsp. Add the masala mixture and fry for 2 minutes. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Stir well. ghee salt to taste 11 . wheat flour 1 tbsp. Keep both aside. Making time: 30 minutes. Add the remaining water and all the potato and flour. Mix all the dry masala in 1/4 cup water. coriander chopped 1 tbsp. each ginger. Add the seeds (cumin and mustard).Org 1 tbsp. chilli and curry leaves. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. When they splutter. 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. each cumin. oil Method: Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. mustard seeds 1/4 tsp. Heat oil. 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.Provided by: www.FoolzParadize. Makes for: 5 Shelf life: Best fresh 6.
drain and keep aside. white pepper powder. nutmeg powder 1/2 tsp. Heat ghee and fry cashews. ghee Kofta: 50 gms. khuskhus (poppyseeds) 1 tsp. Chop all the fruit fine. cashewnuts 3 tsp.Provided by: www. Add the dry masala and salt and fry 2 more minutes. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. cuminseeds 2 tsp. 2 1/2 tsp. roti or paratha. mix together curd and cream and add to gravy. Allow to thicken a bit. Serve hot with naan. add the wet masala and fry for 2 minutes. Add the carrots and peas. milk 50 gms. Malai Kofta Ingredients: Gravy: 125 gms. add fruit. khoya 12 . sugar 2 tsp. grated ginger 1/4 tsp. Add butter to ghee and heat. cashews and raisins and boil till the gravy is thick and the fat separates.coriander and chopped cherries. cream 75 gms. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp.Org Dry Masala: 1 tsp. turmeric powder 1 tsp. Garnish with grated cheese .FoolzParadize. khoya or paneer 150 ml.
Add 2 cups water and simmer on low for 15 minutes. Mix together all the ingredients except raisins and cashews. chopped coriander Method: Koftas Boil the potatoes. Shelf life: Best fresh. coriander chopped 1/2 tsp. Flatten. nutmeg and cloves together. to a paste. Keep aside. Take a ping-pong ball sized dough in hand. Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Making time: 45 minutes.FoolzParadize. grated cheese or paneer 1 tbsp. paneer 5 medium potatoes 20 gms. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. warm oil water to knead dough For filling: 2 potatoes large boiled. Wet grind all the other ingredients. Place 2-3 cashews and raisins in the centre and shape into a ball. cardamom.Org 50 gms. cum seeds in salt to taste Garnish: 1 tbsp. cashewnuts 20 gms. Makes: 10 koftas with gravy. Repeat for remaining dough. ginger grated 1 tsp. add powdered spices and fry for 2-3 seconds. raisins 4-5 green chillies chopped fine 1/2 tsp. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.Provided by: www. Serve hot with naan or parathas. Heat ghee in a skillet. peel and smash them. Warm the koftas either in the oven or on the tava. Garnish with grated cheese and chopped coriander. Dry grind and keep aside. mashed 1 onion finely chopped 13 . Add paste and fry further for 5-7 minutes stirring well. 8. Gravy: Roast the cinnamon. peeled. except ghee.
Cut into two halves. saute till light brown. Serve hot with green and tamarind chutneys (refer chutneys). of filling in the cone and seal third side as above. Stir further 2 minutes. garam masala. Run a moist finger along diameter. Add coriander. coriander seeds.Mix well till crumbly. Make five to six. Stir fry for a minute. oil. Keep aside. keep aside for 15-20 minutes. Stir fry for 2 minutes. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. turmeric powder 1/2 tsp. Making time: 45 minutes Makes: 20 pieces (approx. Re-cover. turmeric. garam masala 1/2 tsp.Provided by: www. add potatoes. add onion. 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. green chilli. Beat dough on worksurface and knead again. garlic. Join and press together to make a cone. or the samosas will turn out oily and soggy. deep fry on low to medium till light brown. To proceed: Make a thin 5" diam. salt. Cool. garlic crushed 1 tbsp. Do not fry on high. lemon. or tomato sauce. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Add more water little by little. Cover with moist cloth. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. Add oil.) Shelflife: Bestfresh 9. 14 . Place a tbsp. add ginger. coriander seeds cru shed 1 tsp. Drain on rack or kitchen paper.FoolzParadize. kneading into soft pliable dough. Put in hot oil. round with some dough. salt and little water.Org 2 green chillies crushed 1/2 tsp. For filling: Heat 3 tbsp. ginger crushed 1/2 tsp. red chilli.
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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
8. 11. except cheese.Pressure cook till done. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. Note: Sev is a fried Indian snack made of gramflour. 1 cup water. oil 1 clovette garlic Method: Put all the ingredients . Store in a clean glass bottle. 6. maize flour Method 1. 3. or paratha. Add water as and when required. Try using no water or as little as possible to make the chutney keep longer.Add both greens.Org 1/2 tsp.Chop both greens. 10.Mash well. in a small mixie. except oil and asafoetida .Heat ghee in a pan. Heat the oil and add the asafoetida and put in the mixie. saute till brown. garam masala 1 tbsp. drain. ghee 1 tbsp. each ginger & garlic grated 3 green chillies 1 tbsp. Run the mixie till a smooth chutney is obtained.Provided by: www. garlic. 2. 12. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. add onion.Garnish with cheese. stir. 18 .FoolzParadize.Stir well and cook till oil separates. 5. wash.Serve hot with makki ki roti. 4. jaggery salt to taste 1 tsp. 7. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. (2 whistles).Heat oil in the pressure cooker direct. green chillies. 9.Add few pinches salt. oil 1/2 tsp.Add all other ingredients. stir.Add ginger.
Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. This is done because sometimes jagerry has mud and stones.FoolzParadize. Milk Coconut cashew jaggery raisins (khish-mish . Meanwhile cut coconut in very small pieces and fry in ghee. Then soak rice and dhal separately for 10 minutes. 17. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).Provided by: www.½ cup urad dhaal . 16. After we make the syrup strain it through tea strainer. Serve hot in two cups with a spoon of ghee. Fry cashew and raisins also separately.k)and cook it seperately (in two different containers). Add three big table spoons of ghee. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night.¼ cup red chillis 19 .¼ cup yellow moong dhaal . Adai Rice . Break the jagerry and put in water (very little) and make a syrup. Rice . Add fried coconut.1/2 cup. Add jaggery syrup and again cook till even it gets absorbed.1/2 cup. Thoroghly wash and keep it in cooker with the right water (lesser is o. Grind dhaal in little water. Then make vada shape and deep fry in oil. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.¼ cup chana dhaal . cashews and raisins.¼ cup thoor dhaal . powdered cardamon and cook again for a while.dry grapes) cardamom ghee. Sweet Pongal Ingredients (for two people) :Moong dhal .
19. g.Org salt Soak everything in water over night. h. a. surti ghari. To save time. If no thread is formed. stirring occasionally. e. imarti. This will avoid excess wastage of time and unnecessary cooling off.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. 18. pressing with hand or spatula. sugar 1/2 tsp. c. Rub saffron into 1 tbsp. Take into a bowl. never plas tic. reheating the syrup too many times will alter the texture of the resulting sweet dish. gulabjamoon. boondi. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. Boil some more and when 1 tar forms. etc. jalebi. as the recipe demands. it is used in soaking pancake pancakes like malpua. 20 . but there is stickiness in the syrup when tested. because once the first thread forms. while making the rest of the recipe.When a thick scum is formed on the surface of syrup.Always use a metal strainer or moist cloth to strain the hot syrup.Check frequently. 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. Pass through a big holed strong strainer. Shrikhand Ingredients 1/2 kg. Following are the steps shown to make sugar syrup (chashni) in the right way. b.Put both in a deep saucepan to boil. f. Keep aside. it is time to strain. add sugar and mix. etc. etc.Put back to boil. Keep aside for 25-30 minutes to allow sugar to dissolve. mohanthal. Grind with little water.Use as required in the recipe. Beat well till sugar has fully dissolved into curd. Mix in cardamom powder and dissolved saffron and half nuts.When the mixture comes to a boil. then it is 3/4 tar (thread). curds 300 gms. Chill for 1-2 hours before serving. it proceeds to thicken to the next stages very quickly.Provided by: www. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. Make syrup side by side of making the recipe. (6-7 hours).FoolzParadize. d. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). of the fried flours. milk till well broken and dissolved. prepare the syrup on a second burner. checking the consistency required as above. This consistency is generally used in dipping sweets like. add 1/2 cup milk. etc. After this stage do no stir briskly and continuously or the sugar will recrystallise. top with remaining nut crush. cardamom powder few strands saffron 1/2 tbsp. Empty into a glass serving bowl. On further boiling two tars are obtained and this is used in sweets like burfis.
Keep aside. mango. Repeat other side. Take a morsel sized ball of dough. add enough water to make a soft pliable dough. Note: The water drained from boiling dal is used to make the amti. 20. 21 . channa (yellowgram) dal 300 gms. flour. But this method will consume more ghee and therefore calories.Provided by: www. plain flour 1 tbsp. Mix ghee. Mash jaggery till lumps break.FoolzParadize. Roast on warm griddle till golden brown. Apply a tsp. of ghee all over top.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. so as not to charr. roll into a 4" round. Pass through an almond grater little by little till all dal is grated. Serve hot with dal or amti. cardamom powder 150 gms. add pulp at the stage of adding cardamom and saffron. ( a thin curry made using black masala. jaggery (molasses) 1 tsp. Mix well into 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. Drain in a colander for 10-15 minutes. garam masala and some mashed dal. OR Shallow fry on griddle like a paratha for a better flavour. Reroll carefully to a 6" diameter round. Place same sized ball of filling in centre. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Puranpoli Ingredients 300gms. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. life all round and seal. Take on serving plate.
4.Stir well and cook till soft lump forms. Making time: 45 minutes Makes: 20 pieces (approx. water ghee for greasing plate Method 1. Prepare syrup simultaneously. Cool. Heat ghee in a heavy saucepan. cardamom seeds crushed coarsely 2 tsp. pour in the syrup.Warm coconut in heavy saucepan. Pour at once into the flour mixture. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Pour onto a greased surface or thali and roll to 1" thickness lightly. sugar 150 ml.Provided by: www.Prepare syrup with sugar and water to 2 1/2 thread consistency. Add flour mixture and roast on low till light golden. 2. wrap individually into square pieces of thin plastic sheet. milk 1/2 tsp. Cool.Org 21. 22 . finely grated coconut 250 gms. 3. water and milk as shown in introduction. Keep aside to cool a little.Spread in a greased plate. Use method as shown in introduction. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp.) Shelflife: 2 weeks 22. Coconut Burfi Ingredients 250 gms. cut into 1" squares. Beat well with a large fork till the mixture forms threadlike flakes. stirring occasionally.FoolzParadize. Make syrup out of sugar. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Bring syrup to 2 1/2 thread consistency. Store in airtight container. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together.
Keep aside for 3 hours. Note: Use a flat bottomed frying pan.Wash and drain. drain and dip in hot syrup. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. Grind to fine thick batter.Using either an imarti bottle (with nozzle) or cloth as shown in note.FoolzParadize.If using a mixie. cardomom ground 500 gms.Make 4-5 imartis at a time. 2. 8. take a 12"x 12" thick cloth. More is weather is cold. 6. 7. 3. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. Lower flame and allow to crisp turning once.Remove from ghee. 23 . 4. water saffron colour 1/2 tsp.Sprinkle cardamom powder (optional). Put water little by little. 6.Add cardomom powder to syrup.Repeat for remaining batter. 5.Provided by: www. Shape the imartis as follows. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. Place over a tumbler and pour in some batter. store in airtight container. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. depending on size of frying pan. form imartis in the hot ghee. (2) Soak in syrup as required. drain and serve. ghee to fry Method 1. make a ring first.Make 1 tar sugar syrup as shown in introduction. Hold like a pouch and press out imartis like icing.Add colour and mix very well. If not available. Till you come to the start. beat the dal well by hand till fluffy after grinding.Soak urad dal overnight in plenty of water. 12. 11. 10.Org 5. 9. then form small ringlets all along the ring. make a buttonhole type hole in centre.Cut into squares.Soak for 3-4 minutes.
pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. 26. 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. Do not allow to stick to bottom. cashew. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. stirring continuously.Provided by: www. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Once the sugar dissolves. 24 . stirring continuously. constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. on the sheet. non-stick pan.FoolzParadize.Org 24. Cook on slow flame. Grease hands and take a chunk of the mixture and roll into a thick roll. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. all the coconut to cover it. Spread some of the coconut on a butter paper sheet. 25. It takes a while to cook Stir gently till a soft lump forms. 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.
Add the chenna and boil till the mixture thickens. stirring continously and gently till ghee begins to separate. stirring continuously. stirring all the while till softly thickens in a lump. elaichi. apply silver foil and sprinkle the chopped nuts. 28. Add the sugar and continue to cook. press out excess water. 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. After a while it should turn a light brown and aromatic. stir continuously. Add paste and cook on first high then slow flame. saffron and colour. Add sugar and cook further till thickens. wash and grind to fine paste. Serve hot. 25 . When thickens. Put the remaining milk in a heavy pan and boil to half. take in a plate and press down. Use a long-handled spatula as the mixture tends to splatter.FoolzParadize. Set in a tray. 27. stirring occassionally.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Once the chenna settles sieve through muslin cloth. Heat ghee in a heavy pan. Once it starts thickening. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Provided by: www. decorated with a chopped almond or pista. Do not knead. Carefully pour hot milk and stir. Boil till thick. add the sugar and cook. Add ghee. stirring continuosly. Decorate with chopped nuts and serve hot. 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.
Garnish with almond or walnut in centre of the halwa. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . 31. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Add milk and boil in heavy saucepan. decorated with a chopped almond or pista.1/3 cup sugar 150 gms khoya or milk powder made paste. When slightly thick add khoya and cook. Once it starts thickening.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend.Provided by: www. stirring continuously. Boil till thick. 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. Serve hot. stirring occassionally.Org 29. stir continuously. Cook on low turning continuously till ghee oozes. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 30. Add sugar and ghee. 2 . Add sugar and cook further till thickens.FoolzParadize. Add ghee. saffron and colour. elaichi.
Decorate with chopped nuts 33. Keep stirring rigorously to avoid burning. wheat flour 2 1/2 tbsp. Method Soak the dal for 5-6 hours. (One thread should fall when poured from a tilted spoon) keep aside. Atte ka seera 2 tbsp.FoolzParadize. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Use as little water as possible. Wash and remove the skins well. Serve hot especially on a cold day. of milk.Org elaichi powder water about 250 ml. Once sugar dissolve add a few tblsp. Grind dal fine either in a stone grinder or electric grinder or mixie. and ghee begins to separate. Heat the ghee in a heavy kadai (vessel) and add dal. Stir very carefully.Provided by: www. Remove with a strain. Put sugar and water in a pan and put to boil. 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. stir gradually till golden brown. add elaichi and dissolved saffron. Pour the hot syrup. As the syrup boils the scum will rise. Cook slowly till all water is absorbed. not allowing hand to be scalded. Once the dal stops sticking to the vessel. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Further boil till the syrup become sticky between the fingers. Decorate with chopped dry fruit. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates.
saffron and colour.FoolzParadize. Stir slowly till the milk is fully curdled. Add ghee. Keep as it is for 5 minutes. coconut flakes and saffron. Add half the milk. Serve hot. Add cardomom powder. Add rava and cook on low heat. Shelf life : 15 days 35. Wet hand with milk and shape the mixture in ladoos. Reheat the milk and bring to a boil.Provided by: www. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. When the rava turns light brown add the sugar. Stir continuously. stirring occassionally. 34. stir continuously. Wash the chenna in the cloth under cold running water. Keep aside cool for some time. Bring to a boil. Remove the cream layer. Mix well. Once it starts thickening. Serves: 12 helpings Time required: 1/2 hr. 28 . decorated with a chopped almond or pista. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Strain the milk through a muslin cloth.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Cool the milk for a couple of hours. Add the citric acid dissolved in some water. Meanwhile heat the sugar and water in a wide sauce pan. Boil till thick. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. elaichi. Add sugar and cook further till thickens. Stir for 3-4 minutes.
FoolzParadize. Mava Burfi Ingredients: 500 gms khoya 300 gms. Gently knead into a soft dough by passing between fingers. Boil till a soft lump is formed. Add essence and chill for at least 4 to 5 hours. Mix well . Let them into the boiling water. khoya (mawa) 300 gms. Khoya is available in most Indian sweetmeat stores anywhere. It should form a very soft lump . Boil milk on high flame in a large heavy saucepan till water evaporates . Serves: 6 helpings Time required: 1/2 hour. Form a ball . Powder sugar . Stir frequently while cooking. Pedhas INGREDIENTS 500 gms. leaving a soft lump. Cool for 10 minutes . Boil for 13 to 15 minutes. Note on khoya.) condensed milk and 1 cup milk. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Take a small fistful of mixture . OR Substitute with 1 tin (400 gms. Stir continuously while cooking.Org Press out the excess water and remove in a wide plate. Repeat for remaining mixture .Provided by: www. cardamom powder 29 . stiring continously . Mix together in a skillet . Heat on low flame . cardamom powder cookie mould Method: Grate khoya . Take off from heat and cool them to room temperature. Serves: 36 pieces Time required: 1/2 hr. Shelf Life: 15 days (refrigerated) 37. Making at home consumes time but isn't that difficult. Lessen sugar by 1/2. Cover with a perforated lid. powdered sugar 1 tsp. Cook till mixture thickens . Add cardamom powder & colour . Press 2-3 slices of pista on the centre . 36. Turn out carefully . Make twelve equal sized balls of the dough. Press into the cookie mould .
7. Make incisions with knife to cut in the desired size and shape. Place the chocolate on the mava layer.Add condensed milk and cook on slow flame. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. Serves: 25 helpings Time required:1/2 hr. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. 8. plain flour 30 . Cook till the mixture is a very soft lump. 5. Roll both parts separately. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. khoya 125 gms. Shelf life: 10 days 38.Org 2 sheets silver foil (edible) Method: Mash khoya . 39. Make ladoos.Sprinkle powdered elaichi and decorate.Pour on plate.Cool.Provided by: www. Roll lightly. chocolate colour. stirring continously.FoolzParadize. stirring continuously.Mix well. 2. 6. 3.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Put into a heavy saucepan. Cool a little.Mash paneer. 4. yellow colour Method 1.Cook till thick and sides leave. Gulab Jamoon Ingredients 500 gms. Spread on the working board silver foil carefully and evenly. Note: Burfi is usually cut into 1 1/2 inch squares. Cook on slow flame.Add essence and remove from flame. Continue as for mavaburfee. Mix in tne sugar. Variation: To make chocolate mava burfi: Follow till * as above.
Boil and add a tbsp.Heat the ghee very well.Remove from ghee and put in the syrup. Strain and boil again.Provided by: www. of milk to separate the dirt.FoolzParadize. 2.When they rise up put back on fire and fry till medium brown. Drain and transfer to a glass bowl. ghee For syrup: 250 gms. To make the syrup: 1. khoya 50 gms milk powder 1/2 tsp. Soak for 10 minutes. Serves: 25-30 helpings Time required: 1 hr. Makes about 25-30.The syrup is done when . Take off fire and cool a little. 7.Take the sugar in a heavy pan and add water to just cover the sugar.nutmeg-cardomom -cinnamon powder For cover: 250 gms.Org 1/4 tsp. cornflour 30 gms. baking soda 1/4 cup milk 1/4 tsp. 9. 3.Make balls of even size.Mix well to form a soft dough.Mix in the cardomom powder and crushed saffron. Sweet Kachori Ingredients: For filling: 200 gms. Let in some of the jamoons. 4.Crumble the khoya. plain flour 1 tbsp. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . while dropping from a spoon it falls in a thin single thread. (1 week refrigerated) 40. 6.Microwave lightly or warn over boiling water before serving. sugar ghee to deep fry Method 1.Repeat for all the balls. 3. 8. Use as much milk as required for kneading. cardomom powder 1 pinch saffron strands 250 gms. 5. Sieve in the flour and soda together. 2. When done pour the remaining syrup over the jamoons. Shelf life :2-3 days.
5. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. coriander very finely chopped 1 tbsp. Using water knead to a pliable dough.Prick on both sides with a fork.Roll one part into a puri.Make 5 to 6 such kachoris.Cover with a wet cloth. 4.Divide dough also into 15 to 16 parts. 3. 5. 7. 3.Boil till the syrup is slightly sticky between the fingers.Divide dough to make small (4" diameter) thin rounds. 11.Add enough water to make a soft pliable dough.Org Method 1. 32 . 12. 10. 7. add all other ingredients.Mix both flours together. 9.FoolzParadize. oil salt to taste oil to deep fry Method 1. Keep aside 4.Strain. omam seeds (ajwain) 1/2 tsp. 15.Deep fry in hot oil till a light browning appears.Repeat for remaining kachoris. cumin seeds 1 tbsp.Provided by: www. Time required:2 hr. diameter).Allow to dry on a clean cloth for 25-30 minutes. 2.Make a well in the centre. Shelf life: 10 days . red chilli powder 1/2 tsp. of milk to clear the syrup. place one mixture ball in the centre. 10. 8. 2cm. 41. make a hole in the centre of each (approx.Make 15 to 16 flattish balls of the mixture. 14.Mix ingredients for cover. heat ghee and fry on low flame till light brown.Pour about half tbsp.Pull up all the sides to seal the mixture and press in centre.Mix ingredients for filling. 9. of syrup and roll kachori around to let the syrup spread. Serves:15 helpings .Drain and cool completely before storing. Keep aside.Boil sugar and water adding a tbsp.When slightly cool. except oil to deep fry. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Allow to stand for half hour before serving. 13. 6.Mix them well in the flour. 8. turning once. 6. The mixture should be soft and crumbly.Do not over fry. 2. Crush and add the saffron.
Strain and cool a bit. 8.Add maida and knead into a soft pliable dough.Cut with a cookie cutter or knife into small diamond shapes.Roll into chappatis 1/3" thick.Break into approx. 43. 2.Store in clean. 3. 33 .Deep fry in hot ghee over slow flame till light golden brown.Lift with spatula and loosen.Mix the cardamom powder and ghee in the flour.Knead each with palm and roll into 4" rounds.Warm the water. 9. 5. sugar and ghee together till sugar dissolves. 4.Knead the flour with the jaggery water. 5. 6. 2.Org Making time: 30 minutes Makes: 25-30 pieces 42. dry containers. Making time: 45 minutes. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.Drain well and keep aside till cool. 6. 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. 7. 4.Provided by: www. Keep aside on a dry cloth for 1 hour. Makes: 2 1/2 cups. cardamom powder 1 tbsp. 20 parts.The dough should be stiff but pliable.Divide dough into 4 parts.Heat the water and jaggery till all of it dissolves in the water. 3. ghee ghee to deep fry Method 1.FoolzParadize.
4. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 10. Making time: 45 minutes Makes: 20-25 pieces 44.Deep fry in hot ghee on low flame till light golden in colour.Roast khoya to a light pink by stirring continuously over low heat.Store in airtight container after cooling completely.Add enough water to make soft pliable dough. 9.Make all in t he same way. filling in one half of round . 3.Seal edges by twisting or pressing together .Place 1 tsp. 12. cardamon powder 1 tbsp.Keep aside.Drain and cool completely before storing. not too thin not too thick .Keep them aside on a clean cloth for an hour or so to dry a bit.Fold over the other half. 2. 11. 2. 13.Org 8.Drain and cool for a while. Note: You may use a karanjia mould for filling them if available.Dry on clean cloth for 30 minutes.Deep fry in hot ghee on low till light brown on both sides. 2.Make small (4 ") rounds.Cool and break in fine crumbs with fingers. 5. 6. For filling : 1.The khajas will become crisper and harder as they cool.Mix flour and ghee well. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 4. 1. Making time: 1 hour. Cool. 34 .Mix all other ingredients. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.Make many tiny slits with knife or fork on each on both sides. sealing in the mixture.Provided by: www. 3. 5.Check for sweetness.Roast coconut flakes lightly. 7. 8. poppy seeds (khuskhus) 1 tsp. 3.FoolzParadize.
Pour back remaining batter and wipe spoon. pour some batter on the spoon.Store in airtight container.Heat ghee. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Org Makes: 13 to 15 pieces. almonds and mix gently.FoolzParadize. 12. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. 45. 11.Remove scum and boil liquid till the syrup is sticky between the fingers. 8. 13. 35 . Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. Making time: 30 minutes.The batter should evenly coat the back of a spoon when dipped i n it. Add a tbsp. add cardamom powder.Spread on a wide plate.Drain and put into the syrup. Add plenty of water and methi seeds.Make batter with gram flour. ghee or oil as preferred water for grinding Method Wash the rices and dal together. 10. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. Keep for 3-4 minutes before draining from the syrup.Boil the sugar and water together. of milk to bring up the scum.Stir the boondis in the ghee gently and fry till crisp but not brown. A little practice and it is very easy. 6. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps.Keep aide.Cool completely and loosen the boondi with finger till each droplet separates. hold perforated spoon a little above the hot ghee.Provided by: www. but keep warm for use. 9. Makes: 3 cups approx. 3. 2. 7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 5. 46. 4. which should not be too thin.
channa. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. 47. Keep aside in a warm place for 8-10 hours. Put some oil (1/2 tsp.) over dosa. Rewash the rice by draining the water 2-3 times. Rawa -like grains should be felt in the batter.12 thin dosas Shelflife: Fresh only. oil 1/8 tsp. Remove with spatula when crisp. Serve hot with chutney and / or sambar.30 minutes. of ghee or oil over it. The batter should be relatively thin.FoolzParadize. Pour a spoonful of batter in the centre. Add more buttermilk if necessary.Org Allow to soak for 7-8 hours or overnight. add more water if required. ginger grated Roll the dosa in a three-fold cylinder. salt to taste Keep aside for 20 . soda bicarb 2-2 ½ cups buttermilk 1 tsp.Provided by: www. Beat the curds well. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. oil to shallow fry Serve hot with onion and/or coconut chutneys. Add soda bicarb and salt and mix well. Heat the iron griddle or non-stick tawa well. foldable. Pour a tsp. Heat griddle and pour 1 large spoon of batter on it. Lift with a spatula as for basic dosa. Makes: 10 . 48. curds 36 . spread with the back of the spoon to a thin round. udad dal 2 tbsp. Add to the batter. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. not too crisp. Grind to a paste. Texture: Thin with polka sized holes. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Spread by gently rotating the griddle.
Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Fold into triangle to cover masala. Texture: Light and thin. 37 . methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Spread chutney spread over dosa. spread with the back of the spoon to a thin round. Pour a spoonful of batter in the centre. of ghee or oil over it. Mix well till fluffy and light. Pour a tsp. masala in the centre. add more water if required.Org 1/2 tsp. Heat griddle. Keep aside in a warm place for 8-10 hours. Beat the curds well. Grind to a paste.FoolzParadize. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. 1 cup parboiled rice. Heat the iron griddle or non-stick tawa well. salt. Masala Dosa Ingredients: 1 cup plain rice. soda bicsarb 2 tbsp. Keep aside for 3-4 hours before making dosas. Add plenty of water and methi seeds. Serve hot with chutney.Mix both batters. Rewash the rice by draining the water 2-3 times. Add the curds. Make thin or thick as desired. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. 1/2 tsp. 10-12 tsps. 1/4 cup white udad dal. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Allow to soak for 7-8 hours or overnight. Soak in plenty of water and keep aside for 5-6 hours. Place a tbsp. soda and oil.Provided by: www. Add to the batter. foldable but crisp. 49. The consistency of the batter should be enough to thickly coat on a spoon when dipped. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. pour batter and make as for plain dosas.
Provided by: www. coriander.FoolzParadize. 51. oil. chopped coriander 1 tsp. Add chillies and onions. add cashews and brown lightly. Heat oil. potatoes. garlic crushed 1 lemon (juice extracted) 2 tbsp. Use very little water. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. ghee 1 tsp. turmeric salt to taste Chop potatoes coarsely. Fry till tender. 1 tbsp. Add dal. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. 50. cumin seeds 38 . Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. chopped coriander 8-10 cashews halved 1/2 tsp. Add turmeric.Org Remove with spatula when crisp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. salt. ginger grated 1 tsp. seeds and splutter. each udad dal. oil 1/4 tsp. sugar 1 tsp. cumin & mustard seeds 2 tbsp. Chop green chillies. Mix well. groundnuts salt to taste Grind all ingredients together to form a firm chutney. Serve hot with chutney and/or sambar.
each cinnamon . Roll into 1/4" thick 5" diameter round. Simmer for 7-8 minutes till gravy thickens. fry further 3-4 minutes. 1 onion. Till very light golden in colour. Cover with a wet cloth.30 mins (excluding pressure cooking) Serves . Add enough milk to knead into a soft pliable dough. cooled channa and 1/2 tbsp. Pressure cook till done. Turning only once.Org Dry masalas :1 tsp. blend together 1/2 tomato. Take in serving dish. Make sure the cloth does not dry up. curds 2 tbsp. Heat ghee in a small sauce pan. Add chopped tomatoes. each garam masala. coriander.5 39 . channa for grinding. Keep aside for 5-6 hours. 6-7 whistles). Stir and fry till oil separates. Fry in hot oil. Cool about 5 tbsp. salt and soda. Method for Channa Put the soaked. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp.clove powder. Repeat for all. Knead dough again. Keep aside. Add ginger-garlic and fry for a minute. Stir and bring to boil. Add and mix in curds and oil. Chop remaining tomatoes and onions fine. Add channa-paste. Add cumin seeds to splutter. Serve hot with hot channa and slices of onions and lemon. Squeeze lemon over channa. Add the chillies and cinnamon-clove powder.Provided by: www. turmeric powder 1/4 tsp. Heat oil in a large skillet. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. teapouch and bay leaves. red chilli powder 1/2 tsp. Take fistful of dough. Add drained channa and 2 cup water which was drained from channa. In a mixie. (approx. Add all dry masala except cinnamon-clove powder. Add chopped coriander and pour hot over the channa. onion and fry till tender.FoolzParadize. or wet again. butter or oil 1/2 tsp. Stir in seasoning gently. Making time :. washed channa in a cooked with enough water.
Making time : 30 mins. bottle gourds. cauliflower.Provided by: www. etc. Simmer till gravy is thick. Mash them coarsely after draining. each ginger grated. Add lemon juice.) 1/2 cup shelled peas 2 tbsp. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done.Org 52. Serve hot with bhaji. Bring to boil. stir. Add ginger-garlice. butter 2 tsp. pavbhaji masala 1 1/2 tsp. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. Add pavbhaji masala . (To open like a book). chilli powder. For Pavs Slit pavs horizontally leaving one edge attached. turmeric. Heat butter in a pan. pressure cooking time) Serve : 4 (2 pavs each) 53. capsicum. (excl. onion. tomatoes. sugar and fry further 2-3 minutes. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. turmeric powder 1/2 tsp. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Garnish with chopped coriander and a block of butter. potota. Vegetable Pie 40 .FoolzParadize. beans. Fry for 2-3 minutes till very soft. a piece of lemon and chopped onion. chilli powder 1/4 tsp. garlic crushed juice of 1/2 lemon. To Garnish 1 tbsp. carrots. in between. salt. stirring and mashing pieces with masala. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp.
in pre-heated oven. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Roll dough into 4" thick round. Mix with fork till mixture is crumbly. Stirring occasionally. carrot. oil 1/2 tsp.FoolzParadize. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. spinach. red chilli powder 1/2 tsp. ginger.. Cook for 4-5 mins. chilled butter 1/2 tsp. add the grated vegetables and chillies. potatoes. in a plastic bag. corn flour salt to taste Method Sieve together flour and salt. Cook till the water evaporates and curry is thick. cauliflower etc. Heat oil in a skillet. beans. Do not over knead. 54. Sprinkle chilled water over it. Sprinkle a little cornflour over the crust. Pour cream all over. Chill dough for 15 mins. Add all other ingredients except cream. Place over a greased pie plate. cream 1 tsp. Prick with a fork all over.Org Ingredients 2 cups plain flour (maida) 100 gms. Add chilled butter. Bake for 8-10 mins. Keep aside. Pour and spread the filling in the shell. Slice and serve warm. curry masala (or garam masala) 1 tbsp. Filling Grate tomato. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Bake in a pre-heated o ven for 12 mins. with light hand mix the dough into a lump. Quickly. onion. peas. Finely chop green chillies.Provided by: www. or till light brown. Chope and boil other vegetables.
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 -.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. In a heavy saucepan. Wash poha till clean. Mix well. Take off fire. Add poha and all other ingredients. Transfer to serving dish and garnish with coriander and coconut. 42 .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. Serve hot with freshly brewed coffee. Serve immediately. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Stir gently every now and then. Save some coconut and coriander leaves for garnishing. and break lumps with fingers. chillies and curry leaves. and all ingredients except 1/4 the coriander and sev. add puffed rice. Mix very well. Drain water sprinkle a handful of clear water and keep aside. Return to low flame till hot.Provided by: www.optional 1 tsp roasted peanuts -. After 15 minutes loosen the poha gently. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Sprinkle a few drops water if too dry.FoolzParadize. add seeds and then potatoes. Stir for 2-3 minutes. In a large mixing bowl. Adjust salt and lime as per taste. Stir and fry onions till tender. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish. heat oil. Add onion.
Wet upper side with water and invert. Apply water on the top part with hands Invert naan and stick to griddle. Cover with wet muslin cloth. When does is like course crumbs. Place on a pre-warmed griddle (tawa). Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Take naan sized dough and make a ball. the size of a medium potato and roll into a thick triangle. It will fall off when done. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). till a soft pliable dough is formed.Org 56.bicarb) warm milk for kneading. Roll to a thickish roti (4-5 mm thick). oil and crumble with fingers. Add butter curds. Invert griddle and roast over gas flame (or if available a barb. 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 . Heat griddle (tawa) place on tawa and dry one side. add milk a little at a time.que coalfire). using dry dough if required. 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 . Serve hot with a blob of butter on it. 57. Serve hot with desired vegetables. METHOD Sieve together dry ingredients into a large rimmed plate. Knead slightly stiff dough cover and keep for 2 hours. Knead dough lightly.Provided by: www.FoolzParadize.6 hours. Break of piece. Cover with another plate and keep aside for 5 . 58.
butter softened 2 flakes garlic crushed 1/2 tsp. Roll to 3-4 mm thickness. Simple Potato Cake Ingredients 3 large potatoes 44 .FoolzParadize. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. 7.Coat the roll with grated cheese by rolling in it. Break off bits and make small potato sized balls. 8. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp.Provided by: www. garlic in the butter.Roll one slice tightly from end to end. chilli. 59. adding all above ingredients. 10. with help of tongs. feels difficult.Apply on all slices generously. grated cheese Method 1.Serve hot with ketchup.Place in the refrigerator for 30 minutes. Phulka also may be done similarly if puffing with cloth. 9. 2. Cover rolls with a moist cloth. Note: If you have trouble keep the rolls in place when raw. 4.Repeat for all slices.Brush all over with a bit of butter. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. crushed red chilli salt to taste 1 tbsp. 3. Remove toothpicks before baking. 5. 6. secure them with toothpicks before placing in the fridge.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.Mix the salt. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. cover with wet cloth.Roll the bread flat with the help of a rolling pin.
Serve hot and crisp. allow to splutter.Deseed capsicum and slice into thin rounds 4. 15.Meanwhile mix cheese. and roast the other side. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.Let in the remaining butter around the edges to seep down. each cumin. red chilli powder salt to taste 1 tsp. 10. ginger grated 1/2 tsp. 7. boiled (use carrot. add seeds.Heat butter. cinnamon. 14. 2. mustard seeds 1/2 tsp. 45 . add some more bread crumbs. 2.Add vegetables except tomatoes. salt and simmer on low till bottom is golden brown. 11. 12. garlic crushed 3 green chillies 1 tbsp. sesame seeds 1/2 tsp. Variation: Bake the same if desired.Flip over very carefully with a wide sharp spatula. butter Method 1. keep stock aside. Apply 1 tsp. 5. sesame seeds. beans. instead if roasting.Arrange potatoes to cover the pan. Top with capsicum.Sprinkle fresh ground pepper.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.Blend together.Provided by: www. 6. 3. 4. peas. 13.Add ginger. Level to cover all the potatoes.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. 9.Flip on serving plate and make sections with a knife. 3. garlic and paste. milk. on bottom of pan. 8.Pour the mixture all over evenly. crumbs. coconut.The potatoes will turn out best if boiled and refrigerated overnight before using. cauliflower.Add salt to taste. cloves in mixie. Slice into thin rounds or grate coarsely.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. Making time: 40 minutes 61.FoolzParadize. plain flour Method 1.Do not peel potatoes.Drain the boiled vegetables. potato. chillies. etc. flour and chilli.Let other side become golden brown too.If mixture feels thin. 6. 5.Heat a thick nonstick pan about 5" diameter.Stir fry for 3-4 minutes.
Provided by: www. Makes: 2 servings 62. Geera Powder.Dissolve the sugar in the water and heat it. 4. 8. 3. then you will able to pull it out like a thread). 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.Serve hot with rice or rotis. 9.Add 1/2 cup stock. 7. 5.500 gms Onions .2-3 flakes Cooking oil .Keep stirring till you get a thread consistency. 8. 4.5 medium sized Garlic . Palak Paneer Ingredients Spinach .FoolzParadize.Add this paste to the sauted onions.Drain the water and then make puree of the spinach leaves. 2. 6.6-7 tbsps Cummin seeds .150-200 gms Salt to taste Garam Masala.You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency. 2.Cut 4 of the onions finely and saute them till transparent.Cook the spinach in water.Let boil for a minute or two. simmer for 5 minutes. Also add the puree and the spice powders. 5.Org 7. 3.Reduce the heat and add 2 teaspoons of ghee. chilli powder. 46 .Add salt.Add this paneer to the prepared palak. Cover. 63.Grind the other onion and the garlic flakes to a fine paste.Remove all the lumps in the chick-pea flour and add it to the syrup. Fry this in oil till golden brown. Chilli Powder Method 1. 1 table spoon at a time.tomatoes and cook till gravy is thick. 9. Add some water if necessary.Cut the paneer to cubes of desired size (preferably not too small).Serve hot with parathas or chappatis.1 tbsp Paneer . Making time: 20 minutes.
Continue to stir and keep adding ghee 1tsp.Can add little water if the paste is too thick.Deep fry the balls in the hot oil & keep aside 3. 8.FoolzParadize. salt according to taste & little bit of sugar.Switch off the flame add the Kofta's & Cover till Serving. Also. 64.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Allow it to cool for 10 minutes.Before serving garnish with fresh coriader leaves. Cooking time: 45 minutes. add flour & make small round balls with the same.Take the shredded Cabbage in a bowl. Carefully remove each piece and arrange on the serving tray. 9. cut it into desired shape and wait for another 10 minutes. At one point. 7. 7.At this point.Stir. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Cabbage Kofta Curry Ingredients For Koftas 1/2 medium size Cabbage Shredded 2 tbsp Besan or all Purpose flour Oil for frying For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon stick small 1 clove 1 spoon jeera 1 spoon dania 2 medium sizes Tomatoes Method 1. at a time till the mixture changes color and texture. 10. Then. 5. you will obs erve that the mixture is not able to absorb any more ghee. 6.Let the paste cook till the oil seperates. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . Yield: 40 medium sized pieces. 2. Do not remove the excess ghee.Repeat procedure 2 till you finish all of the besan. 4. 65. the whole mixture becomes porous and starts leaving the edges of the vessel.Provided by: www. till the flour and ghee has completely blended with the syrup.Org 6.
5. 6. grated coconut.Dry fry sesame seeds.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.Provided by: www.FoolzParadize.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. 8.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb.Add salt according to taste 7. 3. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). 48 . channa dhal. 66.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Soak tur dal over night. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. chick peas. add the ground paste to the fried pineapple and fry further 10 mins.In the meantime. cumin seeds. chopped 3tb.Grind the fried ingredients with green chillies.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. keep oil in a kadai and let it heat for a minute.Then add chopped chillies. Then wash it thoroughly. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Then make small koftas (balls) with the mixture pressure cook for 15 min.Remove kadai from the heat.Serve hot with rice dishes. asafotida & salt mix it thoroughly.Later on. urad dhal. 2.Grind it coarsly. 5. tamarind paste. 4. 4. 3. corrinder leaves.
Garnish with finely chopped coriander leaves.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.1 cup Water .2-3 medium sized Coriander powder. 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. fill the mixture in the brinjal.2 tbsps Finely chopped coriander leaves Method 1. Your tikha brinjal masala is ready 68.Fry the mixture properly.Take the brinjal slit it in 4.Cut the brinjal & onions to not very fine pieces. Do not overcook. heat it and then put the stuffed brinjal. Chilli powder.Provided by: www. 3. cook it.Pour 2 .Add the spice powders and saute the curry for 4-5 minutes. 2. 6. 2. 7. put the mixture in the pan.300 gms Onions .3 tbsp of oil in kadai. If u cut the brinjals too fine. 4. 7. 3.Take all the ingredients grind it at once in mixer. Put small piece of jaggery to taste if required. 4. add the brinjals also.Add 2 tbsp of oil in pan and heat it. Salt to taste Rice .2 1/2 cups Cooking oil .Org 67.Add little water to the brinjal.FoolzParadize. do not add water.Cook the rice in the quantity of water mentioned above.Saute the onions till they get transparent. Then. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . 49 .Serve hot. 5. 6. they will get mashed up and will lose their taste.Let it cook for 15-20 minutes. 5. Take of the pan fromstove and let it cool.
If you prefer onions you can put 1/2 onion cut into small pieces. (you can use either breads crumbs) Method 1. 70. 4.Smash them & keep it aside (if there is any excess waterin the cooked 50 .FoolzParadize. 3. corriander powder and some corriander leaves for taste.Org 69. 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.Finely cut all the above said vegetables. Oil for frying. 3. 2. 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. Method 1.Provided by: www. 2. turmeric powder & salt.Serve them with some hot sauce or ketchep. chilli.Make the paste of channa dal by adding some water and mix salt.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.
Put into a air sealed container and put in the freezer for 4 hours. Wait to cool. cardamom powder. Then add ghee. Chilly chutney 71. Remove from the stove top & decorate with nuts of your choice. 8. 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.Heat one tablespoon of oil.Take a pot and mix evaporated milk. 6. Just fry for few seconds. 51 . Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.FoolzParadize. 72. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. 7.Now mix pis ta and saforn in it 3. Apple. 5. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. Note: It will taste authentic with falooda.Fry onions till it turns into brown & add the grounded paste.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.Then add the smashed vegetables & fry till it gets thickened.Org vegetables just drain). Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.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. 4. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Mix all the ingredients together except ghee.
red chile. add coriander leaves. To this add black mustard seeds. Salt to taste In a large bowl. split bengal gram.0.5 tsp.5 cups Coriander Leaves -. Add turmeric.4 Black Pepper Corns -. Remove from heat.5 cup Water -. Stir well. large bowl spread out the rice.2 tbsp.5 tsp. Split Bengal Gram -.0.8 Turmeric Powder -.Provided by: www.5 cup Mustard Seeds -.1 tbsp. Peanuts -. Mix thoroughly. Oil -. Remove from heat and in a wide.5 tsp. Keep it aside.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. add water and rice and cook until well done. (powdered) Asafoetida -.1 bunch Curry Leaves -. pepper corns and peanuts.FoolzParadize.0.20 Sesame Seeds -. Serve with Verusanagapappu Pacchadi or plain yoghurt.5 tbsp.remaining curry leaves. sliced green chiles and tamarind extract. Dried Red Chile -. 52 . half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. When the bengal gram turns light brown. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.0. heat remaining oil on low heat.3 cups Tamarind Extract -. asafoetida.5 Green Chile -. Note: You can adjust the amount of tamarind extract according to your taste.0. Meanwhile in a skillet.
In a blender. grated coconut. a cup of water until well mixed. Cauliflower.Provided by: www. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. do not discard it).1 cup Chopped French Beans.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender.4 (medium sized) Plain Yoghurt -. Asafoetida -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. (Remember to stir frequently.Org 73. Drumstick*.1/8 tsp. salt. Turmeric -. Keep aside.3 cups (mixed together) Green Chilies -. 53 . Potato -. coriander leaves. Bell Pepper. Mustard -.1/2 cup Dried Red Chilies -.FoolzParadize. blend yogurt. sugar.4 tsp. Remove from heat and keep aside.1/8 tsp. Cumin -.1 cup Curry Leaves -. Cooking oil -. Pour this mixture into the pot containing the vegetables and keep it on medium heat.2 Sugar -. cumin.1 tsp. Split Black Gram -.10 Coriander Leaves -.2 cups Grated Fresh Coconut -. as yogurt tends to stick to the bottom of the pot). turmeric.1 tsp.1/8 tsp. (If there is any water left in the pot.
cubed turmeric powder . Paruppu Thogaiyal toor dal . grated . however. puri.1 tablespoon black pepper . Then add mustard seeds.Provided by: www.1 teaspoon cumin seeds .1 gram dal .2 spoons whole black peppers . Side dish . When the mustard seeds pop.1 teaspoon chili powder . Eggplant.a few salt to taste oil .1/4 teaspoon coconut.1 whole red peppers .This can be mixed with rice and served along with paruppu thogaiyal. *If drumstick is not available. pita.1 teaspoon 54 .1/4 teaspoon curry leaves . you can add some other vegetable. or as a side dish to curd rice. add salt and grated coconut and grind.FoolzParadize. black gram and curry leaves.Mix this paste with tamarind juice. paratha. 76. Cook for a minute or two. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .1/2 teaspoon mustard seeds .Org In a wide skillet heat oil on medium.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. When oil is hot add dry red peppers and fry for one minute. Immediately add the vegetables and sauce from the pot.2 spoons(fry first) toor dal . Remove from heat.1/2 cup (may substitute des. 75. 74. coconut) coconut for garnish .1/4 teaspoon urad dal . add water and heat until the raw smell is gone. is not advised because it becomes bitter when boiled in water.2 spoons whole red peppers .asafoetida Fry the above ingredients in alittle ghee. add asafoetida. Goes well with plain white rice. Milagu Kuzhambu coriander seeds .
each 1 teaspoon 1 whole red pepper. 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. brinjal.1/4 spoon Slightly roast the above without oil and grind into fine powder. 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. urud dal.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. Add this mixture to the erisherry and mix in the curry leaves. cooked rice Soak the washed rice for 3 to 4 hours. sesame seeds . beetroot Cut any of the vegetables into small pieces. Add the urad dal and the coconut reserved for garnish and stir till browned. heat the oil and pop the mustard seeds. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). cumin seeds . Mix separately 1 teaspoonful of yeast . When cooked. cabbage. Vegetables . Let it simmer. mix well and heat for sometime. add curry leaves and 1/2 spoon coconut oil. 77. Mix your ground rice.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.Add the ground mixture to this and heat for a little while to mix uniformly. grind and keep it aside.Snake gourd. fenugreek seeds.Provided by: www. Grind the coconut well with cumin and add to the cooked plantains. Grind the coconut to a milky emulsion..You can add a little coconut milk to adjust the consistency.Add curry leaves. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. carrots. Drain and cook the plantains with the remaining turmeric and salt. Add sugar and salt as your taste dictates. potatoes. whole black peppers. 79. Aviyal Vegetables . quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. 80.Add splattered mustard seeds. add moong dal and steam it in pressure cooker.Plantain.Add this to thick curd. Poricha Koottu toor dal. Pour 3 spoons of oil 55 . grated coconut (fry last) Fry the above ingredients in little ghee.FoolzParadize.each 1 spoon asafoetida . drumstick. Meanwhile. Use a cast iron pan and use the same technique that one uses for pancakes. '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. Grind grated coconut and green hot chillies and salt. coriander seeds. 78.Wash and drain.Add cooked vegetables. beans.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.(This will be called KURUKKU). green peas Cut the vegetables into long pieces and steam in pressure cooker.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.
Cut the tomato into medium sized pieces. curry leaves and mix well. VenPongal Mix rice and moong dal in the ratio 1:1. Next day.Add salt.1 cup gram flour .1/2 spoon and mix well.(Preseve the juice while cutting).Take some ghee in a fry pan and add whole black peppers.2 tamarind .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.1/2 cup green chillies . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. add fenugreek seed powder an asafoetida. Next day add 1/4 cup of sesame oil and leave it aside.a pinch Salt . Lime pickle Fresh lime(large size.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Add salt.1 cup Sugar .Add some ghee while serving.6 Cut into medium pieces.FoolzParadize.to taste Wash fresh coriander leaves and pick the leaves from the stem. 85.Provided by: www. 7-cup sweet Milk . and cumun seeds.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. Ginger Pickle Grate ginger finely. 84.Store in refrigerator. ripe) .Take oil and add mustard seeds.1 cup Tomato .1 large Grated coconut . 81. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.4 spoons.Cut green chillies and ginger into fine pieces.Add salt and heat with constant stirring until the mixture becomes thick. Add tamarind juice to this and bring it to boil.1 cup Mix well and heat in a fry pan until it becomes soft.Store in refrigerator.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.When it splatters.Add this to cooked dal-rice.Add the other ingredients and grind it in the blender into 56 .red chilli powder . 82.3 cups Grated coconut . thin skin.Add this to the poickle and mix.4 spoons. asafoetida .1 cup Ghee . 83.
Drop this carefuly into boiling oil and fry till it turns golden brown.Beans.1 toor dal or Pottu kadalai . Heat 3 spoons oil in a fry pan. Vegetable Cutlet Vegetables-Potato. 57 . Carrots.Add thnis to thick curd and keep it aside. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. salt. Add grated onions. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Splatter with mustard and asafoetida. Paruppu podi gram dal .When it splatters.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. add mustard seeds. 86. coconut pieces.1 Toor 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. Rasam Powder Whole black peppers .Provided by: www. Add salt. add salt and asafoetida and grind into a very fine powder.1 whole red peppers .green peas.Org a thick paste. Side dish : Tomato ketchup 89.5 Roast the above without oil. black whole peppers.1/2 coriander seeds . red chilli powder.Add the ground paste and fry till the raw smell dissappears.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. and asafoetida. 87. 88.FoolzParadize.1/2 Cumin seeds . boondi.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. Take some rice flour and add water to make it into a slightly watery juice.Deep fry the balls until they turn golden brown. garam masala powder and ground cinnamon(a pinch). add urud dal.Knead the mixture tightly. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.Grind into a thick paste.Add fresh coriander leaves.
Sambar powder Whole red peppers . Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . Add potato (now mashed) and fry for 5 minutes.1/4 kg Toor Dal . Next fry it in hot oil. Heat oil (about 5 Tbsp) and add mustard seeds. make small balls out of the filling and roll them in the batter. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. 1/2 tsp salt. coriander leaves. Remove from heat.200 g Gram dal . 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.Org 90.200 g whole black peppers . Add carrots. Finely chop ginger. 3/4 cup water. You will get about 20-30 small bondas. Add chopped ingredients and fry until onions are brown.FoolzParadize.1/4 kg Coriander seeds . 91. add lemon juice and let cool. chilies. 3 Tbsp of oil.25 g asafoetida . 92. peas. and onion.Provided by: www. The batter is prepared as follows: ---------------------------------Combine gram flour. the baking powder and mix thoroughly After the batter is prepared.a pinch Dry the above ingredients and grind into a nice powder.
cloves and cardamom and fry for 2-3 minutes. Add coconut paste. Drop spoonfuls of batter in the hot oil using a large tablespoon. VEGETABLE Kurma Ingredients: -----------2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 tsp Coriander powder 1 1/4 tsp Salt one pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves 2 Cardamom 2 tblsp Coconut powder 1 tsp Khus-Khus (poppy seeds) 1/4 tsp (3 cloves) Garlic 1/4 tsp powder (or 1/2" fresh) Ginger Method: ------Put a reasonable sized vessel on the range and heat oil. If you are using canned or frozen vegetables skip the above step. Add Water (about a cup or two). Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Add salt and start heating oil. More Kozhambhu Ingredients Yogurt 32 oz. Add spice according to taste. wash and soak in water for 4 hours. Squeeze out water from the vada and add yogurt.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. 59 . Let the vegetables + turmeric powder cook.Provided by: www. (Note: Cook on low heat. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Serve. salt and wait until cooked. khus-khus. 93.FoolzParadize. Drop in water. Beat yogurt with milk. Add cinnamon.) 94. Add onions and green chilies and fry till onions turn brown. Let it soak till ready to serve. Fry until golden brown.
and heat on low until consistent texture is achieved. Cumin seeds 2 tsp. Red Chili in a little oil.Provided by: www.FoolzParadize. Spread this mixture over the lemons. Mix thoroughly. Half and Half 2 qts. Mustard 1 tsp. Add chili powder. turmeric. mustard seeds. Add turmeric and bring to a boil. Salt 2 tsp. Stir in rice powder. This is best done in a microwave. Preparation Cut lemons into small pieces and remove the seeds. Chili powder 5 tsp. Heat oil. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Chana Daal 1 tsp. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Red Chili powder 1 tsp. Turmeric pinch Hing 1 tsp. Chana Daal. Grind the mixture with the coconut and add to the beaten yogurt. Ras Malai Ingredients Ricotta Cheese 2 lb. 95. and asafoetida. if a 60 . Add salt and keep for about 12 hours. Heat oil and mustard seeds and add to the mixture.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. Thicken the Half and Half by simmering over low heat for a long time. 96. Methi 1 tsp. Cumin seeds.) Preparation Mix 1. Rose Water To taste (opt. The cheese should have hard. Coconut (grated) 2 tsp.ened and turned a pale brown. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds.Org Coriander seeds 2 tsp. Oil 5 tbsp. Rice or rice powder 1 tsp. and methi.
When they start to pop throw in red chillies. 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. when popping add curry leaves. Heat oil. diced 6 hot green chilles. 61 . chana dal. When dal turns red. about five) 2 ripe tomatoes. Add this at the end to the pulikacchal Mix well so there are no lumps. salt to taste and jaggery. You can add a little fresh water each time to extract the pulp. do it over low heat and stir frequently. add tamarind extract carefully. bay leaf. Heat for a few minutes. a pinch turmeric. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. Throw in the ginger. 98. Thicken until the volume drops to around half of the origi. 97. cut it into 1 inch squares and add to the hot thickened half and half. season with mustard seeds first.5 cup sugar.nal volume. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. 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. cardamon pods. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. After the cheese has been baked. soaked one large onion.Org microwave is not available. set aside. Warm oil.Provided by: www. 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. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. asafoetida and curry leaves. add mustard seeds. When you have a about a small bowl full. Add the remaining 0.FoolzParadize. chopped (if using little ones in a bag. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. chillies. add the green chillies and fry. Cool for a few hours in the fridge.
Mash cooked dal with a spoon until blended and add to cooked eggplant. you can make the cooked dal with half toor and half chana dal. Add a little water if blade gets stuck. salt and garlic. or pour equal quantity of extract from fresh pulp. salt and let cook until eggplant is done but has not lost its shape. a little turmeric. Take off heat. In a pan with very little oil roast red chillies. Throw in the turmeric. thin it out somewhat and have it as katirikka sambar. Remove from heat. In about a cup of water dissolve the tamcon paste.Org onions and fry till onions become transcluscent. 100. Throw into blender with coconut. chana dal and asafoetida. 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 . Remove from jar and wash it out with water and save this. If using tamarind paste add a cup and half of water. Variations: You can throw in a handful of chick peas from a can into this.Provided by: www. dark red remove fromheat and let cool. Keep on low heat till it starts to simmer a little. Remove a trifle before it gets fully done. Alternately. Add more chillies if necessary.FoolzParadize. 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. Season with spluttering mustard seeds and curry leaves. Now add the coconut paste and its water. add 3 tbsp water and grind slowly into paste. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. add eggplant to tamarind water. coriander seeds. Set on stove. in which case you should not cook until mashed. 99. When you can get the aroma of roasted coriander or the red chillies have turned a dark.onion gotsu. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Add toma toes and eggplant and fry for another five minutes.
salt to taste. In a separate pan season with mustard. Pour seasoning on top. Add the dal. While bitter gourd are cooking.solid. salt turmeric and pepper added on low heat until plantanos get really done. 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. turmeric. Warm ghee and roast cashews until a golden. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. cracked pepper. Grind half the fresh coconut and add to cooked plaintanos. urad dal. Cook with water well above level of veggies. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.Provided by: www. salt to taste mustard seeds. Takes about 25 mins or so. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. stir a min or two and then grind in a blender. When done remove from heat. 1 red chilli. Mix well and reheat a till it begins to simmer. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. in another pan sprinkle a little oil and fry coriander seeds. 101. tamarind. Throw in cumin seeds. curry leaves. Mix well. Add a little tomato paste if handy for color. Blend in cocunut paste into the bitter gourd-tamarind mixture. Add coconut. Take off stove. urad dal. urad dal. Add the ginger. curry leaves and fry remaining grated coconut until a reddish brown. Add 2 cups water. Add a little more water if not semi. 102. mustard.Org turmeric. 63 . Add turmeric and let it simmer. In a little oil. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Add chickpeas and jaggery/sugar. Let simmer until bitter gourd are tender. saute cut bitter gourd and green chillies. salt to taste. Pour this onto the plaintainos and ericheri is ready. Add water to one inch above level of rice. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. red chillies and peppercorns until well roasted. curry leaves. remove carefully and set aside.FoolzParadize. turmeric and salt.
2 cups sugar.Provided by: www. then add the other things. Score a circle on the patty with a knife or small cap. sour cream. Dip in syrup by pushing it deep down.Org 103. peppercorns and cardamom seeds and set aside. Deep fry in crisco or oil on low fire till a med brown. Badusha Ingredients 2 cups bisquick. Add fennel seeds and ginger and fry. Can place a walnut or pecan in the center immediately after dipping. Grind coriander seeds and cumin seeds and set aside. 105. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Fry everything in oil and then add water and potatoes till tender. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. Then grind cloves. Add spinach and cook covered. Make a dough with bisquick and sour cream. 104. 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. 64 . In oil sprinkle heeng and add red chilies and then green chilies. remove and set aside.FoolzParadize. Roll it into balls and flatten slightly.
along with the tamarind and the coconut. turmeric and dhania) and fry for half a minute. garam masala. In oil fry onions.FoolzParadize. chili powder and then add tomatoes.Org 106. Then add peppers . Heat the rest of the oil and add the chopped garlic and onion. 108. Fry till the onion turns translucent and the garlic browns. chopped 1 tsp coconut(optional).Provided by: www. add ginger and garlic. Add the blended paste. de-seeded 1 small onion. Mint Chutney Ingredients 1 bunch mint leaves. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Set aside. Now add the spices(red chilli. Blend this into a smooth paste. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Add coriander powder. Fry till the tomatoes turn soft. crushed 1 small piece ginger. 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. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. 107. Goes very well with plain rice or chapati. salt and hing and heat through. shredded 65 . minced finely 2 clovettes of garlic. chopped 3-4 cloves garlic. sliced 4-5 green chillies. Fry for a minute and then add the tomatoes. turmeric.cover and cook. Tomato Chutney Ingredients 2 medium tomatoes.
109. idli and plain rice.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. hing. Can be refrigerated for about 1-2 days. 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.Provided by: www.FoolzParadize. Goes well with dosas. 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. methi and red chillies. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. curry leaves. Add salt to taste. Fry till done. 111. one by one. Add this to the coconut and tomato and blend into a smooth paste. Coconut Chutney Ingredients 2 cups of fresh coconut. Moolangi Chutney 66 . Blend to a smooth paste using a little water.
The radish and garlic should be about a qarter mashed up. Open a small can of cubed pineapple and drain the juice from the fruit.Provided by: www. Heat 4 tsp oil and add the mustard seeds.Set aside. 112. green chillies and the ginger. dalia. Immediately add turmeric and fry for half a minute. salt to taste and the grated radish. 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. Now add the fruit pieces and fry for 5 minutes. Remove from the blender and season with mustard seeds and curry leaves. 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. add the garlic. Run the blender for about 3-4 secs. When it's almost smooth in texture. Now add the ground paste and a little water.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. 67 . drain and blend into a smooth paste.FoolzParadize. When they crackle add crushed curry leaves and hing. peppercorns. tamarind. Add the red chilli powder and fry.
Provided by: www. Cook till the gavy thickens and you get a gojju consistency. Remove from heat and add the hing. cut into thin rounds. 115. Fry till done. Add the fenugreek and sesame powders and mix well. Smear salt on them and place a heavy weight on them. add the minced onion and garlic. roasted and powdered 2 tsps white sesame seeds. This method is used to reduce the bitterness of the vegetable.FoolzParadize. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Now add all the raw dry powders and fry for 2 minutes. 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. Add the fried gourd. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Now add the shrdded coconut and keep frying for 2 more minutes. Mix well and serve like a chutney with plain rice/dosa/chapati. Drain and set aside. Bhindi Gojju Ingredients 1 lb bhendi (okra). Cut lengthwise and remove the seeds. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. Fry in 3 tsp oil till well browned. Bring to a boil and reduce heat. Heat about 3 tsp oil and add the mustard and curry leaves. Add salt to taste and enough water to cover the vegetable. Cut them into large half-rounds. 114. Set aside for 1/2 hr. When the mustard crackles.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113.
117. Drain. Sweet Mango Chutney Ingredients 3 large mangoes. Remove from blender and store in an airtight container. Eat with plain rice and dal. roasted 1/2 tsp coriander seeds. mash well and set aside to cool. This chutney keeps well for over a week when properly stored in the fridge. to a smooth paste. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. 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. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.Mix well. Heat 2 tsp oil and add the mustard seeds. Blend together the rest of the ingredients with the mango without adding any water. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. green chilles. Add some water if the gojju is too thick.FoolzParadize. Add the fried bhendi and stir for 2 minutes.Provided by: www. slightly ripened 1 tsp lemon rind. curry leaves and the hing. Add the buttermilk and salt to taste(remember that the okra is already salted). minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. 116. Hot Mango Chutney Ingredients 3 large sweet mangoes.Org A small piece of ginger. Take it from the fire. Adjust salt if needed. Fry till the mustard starts crackling. pitted 1 tsp cumin seeds. ginger.
add the ground masala and fry till the masala turns color. Store in an airtight container. powdered masala. jaggery. Add the mango. add the ginger and green chillies and fry for about 1-2 minutes. Drain. Chop the ginger. 118. Roast the methi. green chillies and remaining garlic. roasted finely 1 tsp mustard seeds.FoolzParadize.Provided by: www. 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. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. go ahead and use the coffee grinder but make sure that the powder is a little coarse.Org 1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Method Peel the mango and cut it into small chunks. When the mustard crackles. salt to taste. This is how powders are traditionally made. Remove from heat and let it cool to room temperature. saunf. Store it in airtight containers in the fridge. Put in the chopped ingredients and continue boiling. mash well and set aside. Bring to a boil on a low flame. Put in the chopped ingredients. But if you are of the impatient kind. Heat the remaining oil and add the hing and mustard. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Bring to a boil and boil till the juice is thick. If boiled and cooled well. lime rinds and lime juice. since no water is used in making this dish. salt to taste and tamarind juice. 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. When the mustard crackles. it should keep well for more than a week. Bottle when cool. Soak the tamarind in some hot water and extract the juice. In a pan. Set aside. 70 .
chopped finely (If you cannot find green onions. green chillies and salt. 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. ordinary onions) 1 1/2 teaspoon of garlic. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . dissolved in water 1 tablespoon chapati atta(wheat flour) 1/2 cup rice flour 1/2 tsp baking powder 1/2 cup of cornflour Juice of 1/2 lemon Salt to taste Oil for deep frying the cauliflower 2 tablespoon oil for sauce Method In a large bowl. Make the dressing by combining the green chillies. 119. 71 . red chilli powder. 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. Season with mustard and curry leaves.Org Should keep for about a week. rice flour. Crush together the coconut.Provided by: www. salt.combine the chapati atta .FoolzParadize. you can substitute with white. fresh 8 gren chillies. Mix the dressing with the grated mango. dissolved in milk 2-3 green onions (scallions). Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. 120. Gobi Manchurian Ingredients 1 small Cauliflower. chopped finely A pinch of saffron (or red coloring). salad oil and coconut.
Now add the chopped garlic and green chilli paste and fry for a minute. Ghee or melted butter for frying.soft or crispy. coconut.FoolzParadize.baking powder. Fry the onions in a the ghee or melted butter. 1/2 an onion. Also add the cloves.. garlic. 2 flakes garlic.. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. add the red chilli powder 72 . A few sticks of cinammon. add some oil and when it smokes add the remaining garlic and ginger paste.. When onions are browned properly. till you get the consistency of thin batter. Add the soy souce and stir for a minute. add the chopped corainder leaves and stir for 20 seconds.keep on stirring on low heat and when the mixture turns thick enough.Provided by: www. salt to taste. Dip the cauliflower flowerets in this batter and deep fry in oil. Keep aside. But this will turn the cauliflower soggy. The minute it starts turning brown.. If you desire. turmeric powder and 1 tablespoon green chilli paste. It all depends on how you like to eat the Cauliflower manchurian. salt. soy sauce. to make a smooth paste.. shredded 3 medium onions.. 2 tsp of coconut.. ginger and coriander in the blender. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken. Take this mixture from the heat and pour it onto the fried caulilower. Mix well with water.Org 1/2 cup cornflour. 1 tablespoon garlic/ginger paste. cinnamon and cardommom. chopped. Some mixed frozen vegetables like beans. drain and set aside. 1 tsp chilli powder. 3-4 green chillies. a few cardommom seeds.. you can add the cauliflower when the mixture is in the pan itself in the last stage. In a open pan. a few cloves.. 1 inch piece ginger.sliced fine. 1 1/2 tsp red chilli powder. 121. The leaves should not lose thier color. carrots and green peas. Vegetable Pulao Ingredients 3 cups of rice. boiled A bunch of coriander leaves. 1 cup of cauliflower flowerets.. add the chopped onions and fry only till they start becoming translucent.
transfer the vegeables to a big mixing dish. add the cardamoms. Mix in the cooked rice and heat through. Eat when hot with a vegetable or meat side dish. salt to taste and the blended masala.FoolzParadize. cashewnuts and the coriander leaves and mix well. cut into large pieces 1 1/2 cup raw rice. Now add all the vegetables. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste.Org and fry for 30-45 seconds. Serve with Raita. but do not add excess water as it will ruin the pulao. Now add the peas. Cook on low heat till the peas are cooked. jeera. 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 . cloves and onions.Provided by: www. add all the boiled rice. This might take approximately 15-20 minutes. cinammon. Keep sprinkling water periodically to speeden up the process. When the vegetables are done. crushed finely 1 small piece of ginger. 122. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). When it browns. 123. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.including the cauliflower and sprinkle some water on it. chopped finely 1 tablespoon cashewnuts. Keep covered and cook on a low flame till the vegetables are cooked. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . crushed finely 1-2 cloves 1 small piece cinnamon. Fry till the onions turn transparent.It is heated again to let the salt spread across the dish.
Provided by: www. green chillies. Powder them using a coffee grinder and set aside. Heat the ghee in a pan and add the mustard seeds. cinammon. Add the powdered masala and mix.FoolzParadize. Store in a airtight container. Serve hot.cloves. add the brinjal pieces and fry till the brinjal is done. urad dal and channa dal. cumin. Bring to a boil and remove. When the seasoning is almost done. 124. coriander and peppercorns. Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. turmeric. Now add the buttermilk and mix well.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. Mix this with the cooked rice and heat through. Add salt to taste. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . red chilli.
126. Mix in the bisi bhele huli anna powder. Mix in the coconut gratings and powder once again. Roast the coriander. 75 . green chillies. 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. curry leaves. 2 tsp sesame seeds. Heat some oil and add the remaining musatard seeds.FoolzParadize. Set aside. pepper. cumin. Heat the ghee and add the mustard.etc) 4 green chillies. Add the tamarind juice to the above rice/dal/vegetables and mix well. urad dal. 6 red chillies. 1 sprig curry leaves. asoefetida. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Set aside. potatoes. 1 tsp mustard. cashewnuts.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. green beans. peanuts.Provided by: www. When the seasoning is ready. 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. urad dal and channa dal.add it to the rice mixture and add salt to taste.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. 1/2 tsp channa dal. Powder to a fine powder using a coffee grinder and set aside. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. channa dal. red chillies.
add the tamarind juice and salt/jaggery.FoolzParadize. Add salt to taste. 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. Mix well. The liquid will start boiling.Provided by: www. Mix this with plain cooked rice to get puliyogare or tamarind rice. When the seeds start crackling. Now add the powdered masala and simmer till you get a sticky masala. red chillies dals and curry leaves. Add the cabbage. Heat through and serve hot with rice and dal. Fry till the mustard crackles. 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. 76 . salt to t aste and some water and cover cooked on a small flame till the cabbage is done. chopped finely 2 medium sized onions. You can add extra tamarind juice and mix if you need the dish to be more sour. This will keep well for a month in a airtight container if refrigerated. Add salt to taste.Org sesame seeds and curry leaves. 127. Now add the onions and fry till the onions turn translucent and start turning brown. Heat through and cool. Heat through and serve. 128. Add the shredded coconut and the hing and mix well. Cabbage Upkari Ingredients 1 small cabbage. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard.
Eat with chapathi/nan. Add chilli powder. Add the paste to the onions. Now add the garam masala powder and mix well. cardamon. 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. Grind the coconut. 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. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Heat oil in a shallow pan and fry the onions to light brown. salt and the fried potatoes.Provided by: www.FoolzParadize. Garnish with the chopped coriander leaves. poppy seeds. Fry till the oil seperates. ginger and green chillies to a paste. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Drain and set aside.cumin powder and dhania powder and stir for 5 mins. 130. Fry the potatoes in hot oil till they turn slightly brown. Add the yoghurt . Peel them and prick the potatoes with a fork.Org 129.
curry leaves.Mix well.Provided by: www. chopped finely Method Add the salt. chopped and roasted 78 . add the cumin seeds and when they splutter add the sliced onions.Add the boiled vegetables.Keep stirring continously. cumin and red chillies in hot oil. turmeric and the coconut paste to the buttermilk.FoolzParadize. washed 1 large onion . 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. When the bhendi is done. Season with mustard. Keep turning occassionally. Not more than a minute. Bharva Bhindi Ingredients 1 lb Bhendi. 131. add the remaining masala and the bhendi pieces. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . Serve hot with chapati/rice and dal. Heat on a low flame till the buttermilk mixture reaches a thick texture. Stuff each bhendi with this masala and keep the remaining aside. 132. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. When the onions start browning. Heat the remaining oil. hing .Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. Heat hot with plain rice. Now add the chopped coriander leaves. take off the stovetop and sprinkle the lemon juice. Heat 1 tbsp of the oil and fry the stuffing masala till well browned.
Add the chopped coriander leaves and some water to get 79 . 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. grated fresh coconut. chopped and roasted salt to taste 2-3 tbsp. Take it out of the oven and peel it. roasted groundnuts powdered coarsely 3 tbsp. Now add all the spices and the sugar and fry for a minute. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Fry till the onions turns translucent. Add some water. cumin seeds wait to splutter. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. Heat the remaining oil and add the chopped onion. slide in the brinjals slowly. chopped finely 4 green chillies. Mash the baigan and add the salt to it. add the mustard. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. roasted 2 tsp red chilli powder.Provided by: www. This will take around 30-45 minutes at 400 deg F.Org 3 tbsp. 133. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Simmer till the vegetable is tender and done. Any mixture which is remaining can be now added to cover the vegetable. Add the baigan and mix well. Make 2 slits to form a cross. roasted and powdered 1 small bunch coriander leaves.FoolzParadize. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Now add the peas and fry for a couple of minutes. roasted 1 tsp cloves. Mix all the roasted masala in the blender with some curd to make a smooth filling. Heat oil in a heavy or non-stick pan. Rub them with some curd and salt and set aside. Stuff some of this mixture into each slit of the brinjals.
Mix all the other ingredients for the kofta into a paste. Blend together the onions. Heat through. Drain and keep aside. The gravy will begin to thicken. Serve when hot with plain rice/paratha. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. ginger. 80 . Peel. Add the pureed tomatoes and the masala powders. You can also add some malai to thicken it some more. Keep aside.crushed 1 inch ginger. Mix in some water if necessary.Mix well. potatoes 2 heaped tablespoons each of crumbled paneer. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions.pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts Method Boil the potatoes till tender.crushed 3 large tomatoes.Org a thick consistency.FoolzParadize. Seal the edges and shape into stuffed rounds.chopped 3 flakes garlic. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. mash and add salt to taste. Add the sugar and the ground peanuts. Malai Kofta Ingredients For the Kofta: 1 1/2 lb.Provided by: www. Deep fry each kofta till golden brown. 134.
Bring the water and sugar to a boil to yield sugar syrup. 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.shape it into a large rectangular block. Drain and store in the frezer.FoolzParadize. mix the paneer and sugar and shape it into flat balls. 135. Heat through and serve. boil the half and half with the rose water.Org When the g ravy comes to a boil. In the meantime. wrap it properly and refrigerate it overnight. When all the water is drained from the paneer. Take it off the fire and let it sit for 10 minutes. When cool. Cut into cubes and deep fry in hot oil. 136. They should become spongy.The syrup should not be too thick. If you are using paneer. 81 . When it's boiling. Insert the balls one by one in the syrup and warm them up. The koftas should be put in just before eating the dish or else they will turn soggy. add the koftas. mix together the confectioner's sugar and cheese. Take it out and let it cool. shape into small flat balls. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. Pour it onto a cotton/muslin cloth and tie it with a tight knot.Provided by: www. add the vinegar and wait for the milk to curdle completely. 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.transfer it into another piece of paper/cloth.
to 1/8" thickness. Apply the silver foil. Add ghee and cardamom powder and mix well. Add the sugar and stir on a low flame for about 4 minutes. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Set aside till the mixture has slightly cooled down.FoolzParadize. Use as little water as possible when blending. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Cook stirring continuously till a soft lump is formed.Provided by: www. Shape into laddoos(small round balls). 139. 138. In a heavy saucepan put sugar and paste. Mix well. Spread on a clean greased worksurface. Roll each laddoo in a little dessicated coconut. Cool. cut into diamond shaped burfis. 137. 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 .Org Set aside. Add the cardamom and nuts to the half and half. Let it stay immersed for about 1 hr. ghee 1/2 tsp. Add the cooked balls to the half and half. You can either chill it or serve it at room temperature. Store in airtight jars. Cook on slow to medium heat. 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. Roll lightly with a rolling pin.
Strain the jaggery to remove the dirt. 140. 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. Roast the rava in the 2 tbsp ghee till light golden in colour.cloves nutmeg and saffron.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. Add to the rava-sugar mixture. Add the powdered cardamoms. Serve hot. Heat the 4 tbsp ghee. Fry the cashewnuts and raisins and add t o the pongal. Mix well. 83 . Heat the remaining ghee.roasted rava and cardamom and powder fine in a dry grinder. The laddus can be stored in an airtight container for a few days.Provided by: www. 141. Mix the sugar. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms .FoolzParadize. Add the cooked rice and dhal. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Shape into tight laddoos(small round balls). powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Put the syrup once more on the heat and stir till it becomes slightly sticky.fry the cashewnuts and raisins. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
84 . ginger. Heat the oil and add the remaining mustard. Serve in individual dessert bowls topped with pistachios and dry fruits. Blend together the garlic. red chillies and 3/4 of the mustard.Leave for about 2 hours.Provided by: www. Eat when cooled down to room temperature. Transfer to a open flat dish and top with sliced almonds and cashewnuts. smear turmeric and salt on them and soak them in 1 cup vinegar. you have a very low-calorie delicious and nutritious dessert. If you use low-fat cheese and milk and cut down on the sugar. Strain the mixture through a muslin cloth to remove all liquid. Pour into a large container and chill in the refridgerator for about 3-4 hrs. 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. 143. 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. add the fenugreek. Strain the mango pulp in a similar way to remove most of the liquid. This will serve 2 people.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. 142. with a little vinegar. Hot and Sour Tomato Pickle Ingredients 1 lb. Mix in the strained mango pulp and the cardamom powder. When the mustard crackles.FoolzParadize. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
146. 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. Will keep for a year. Stir continuously as the mixture comes to a boil. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 .Provided by: www. 144.FoolzParadize. You can make a larger quantity of this by using the above ingredients in the same ratio. When the pickle is almost done.Org Add the tomatoes and the remaining vinegar. This will keep well for months in a airtight container. You can make a larger quantity of this by using the above ingredients in the same ratio. 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. Powder to a fine powder using a coffee grinder and use as required. Take it off the heat and let it cool. Powder to a fine powder using a coffee grinder and use as required. Store in a clean bottle. the oil begins to float at the top.
curry leaves and cumin in ghee.Provided by: www. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . The coriander and cumin powders must be freshly ground.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store.salt sugar(jaggery) and tamarind juice. 147. Eat when hot with plain rice. Use as required. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. 148. chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. Mix together the water. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. hing. Season with mustard. tomato. This will keep for months if stored in an airtight container. Garnish with chopped coriander. pepper. Bring it to a boil on a low flame. Pepper Rasam Ingredients 1 small tomato.FoolzParadize.
Delicious when eaten with hot plain rice. Blend to a smooth paste. Now add the besan and keep frying for 2 minutes. the remaining turmeric. Add salt to taste. green beans 7-8 green chillies 87 . one by one. Add the cumin-dhania.Provided by: www. Season it with mustard seeds and curry leaves. Heat some oil and add the mustard and curry leaves. 149. Add hing and serve hot with chapatis or white rice. Add this coconut paste to the warm buttermilk. Roast in a little oil. put it back on the stove and heat for approximately 4-5 minutes. Take it from the fire and set aside. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. coriander and green chillies. Set aside. red chili and turmeric and fry for a minute.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well.FoolzParadize. Cannot be re-heated on direct fire. Add the tomatoes and the coriander and some water to get a liquid consistency.jeera. Now add the lime/tamarind juice and heat through till it boils. Add salt and heat on a low flame till the buttermilk reaches room temperature. 150. the coconut. 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. When they crackle. add the onions and fry till they turn brown. Add water if the buttermilk is too thick. Pitla Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 small onion.
medium sized. Blend together the coconut and green chillies. In a saucepan. Drain and set aside. Add salt to taste. prepare the seasoning by heating the butter. 151. Set aside. Mix well. 88 . Other vegetables like eggplant. chopped For seasoning: 1 small onion. 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 1 cup of water. Fry till the onion starts turning color.Org 1 cup fresh coconut. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies.Provided by: www. Add this paste to the buttermilk and mix well. Add the cumin and mustard. turmeric and dhania. Dhal Makhani Ingredients 1 1/2 cups toor dal. add all the other seasoning ingredients except the red chilli. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. When the cumin is slightly fried.cucumber.FoolzParadize. Bring to a boil on a low flame. 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. Adjust the salt if necessary. washed and drained 2 tomatoes. Now add the powders and fry for a minute. Add the chopped coriander leaves. cumin and curry leaves. Remove from heat and add the boiled dal/tomato to this. Add the beans and salt to taste. Boil in a little water till done. Season with mustard. Dilute with some water if needed.cayote etc can also be used for this preparation.
Turmeric powder 1/2 tsp. remove and pour over the dhoklas. - Salt 1.Take gram flour in a bowl. 3. 4. Add beaten Yogurt and warm water.Provided by: www. ¼ cup 1 tsp. Oil 2 tbsp. The mixture should have a thick consistency. 8-10 nos.Org Bring it to a boil and remove. Whisk well to remove all lumps. Heat oil in a small pan. Make a paste of ginger and green chilies. Mustard seeds 1 tsp. 6. Keep the steamer ready on the flame. Dhokla Gram flour 200gms. Add this paste to the fermented mixture. 153. Pour the batter into the greased mold and steam for 10-12 minutes. Salt As per taste 1. Cut into squares and arrange in a serving platter/bowl. Grease a dhokla mold or a shallow cake tin with a little oil. Mix well and add this to the Gram flour mixture. In a small bowl take one teaspoon of soda bi-carb. 89 . When the seeds begin to crackle. 5. Soda bi-carb 1 tsp. Chopped green coriander 1 tbsp. 2. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 7. 8. 1 teaspoon oil and juice of 1 lemon. Serve garnished with chopped green coriander leaves and grated coconut. Add mustard seeds. Chopped ginger 1 tbsp. Add turmeric powder and correct seasoning. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Wash and soak urad dal for 6 hours. Cool for sometime.FoolzParadize. 9. Add salt and cover it and leave it to ferment for 3-4 hours. 152. Serve hot with rotis or plain rice. Fresh grated coconut ½ cup Lemon 1 no.
Chopped ginger 1 tbsp. Grind into a fine paste. Chopped green coriander 1 tbsp. 7. 3. Cumin seeds 1 tsp. 5. let them crackle. cumin seeds and crushed peppercorns to the batter and mix well. Whole garam masala 1 tbsp. Add strained tomato liquid and season with salt. This is now called a vada.FoolzParadize. Heat oil in a pan. Sugar (optional) 1 tbsp. 2. As per taste . 155. 6. curry leaves. Green chili 2 no. garlic. 1 cup 3 tbsp. Strain the mixture with a soup strainer. Bring it to a boil. 4. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Oil 1 tbsp.Org 2. 4. Add salt. 6. 154. 90 250 gms. Bring to a boil. Cook tomatoes with chopped ginger. green chilies cut into two and Whole Garam masala. garnished with chopped green coriander leaves. asafetida. Heat oil in a Kadhai. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. 3. Shape into a ball and make a hole with the thumb in the center like a doughnut. Add 5 cups of water and bayleaf. 7. Dry mint leaves on a hot griddle and then powder. Wet your palms and take batter into the palms. Serve hot.Provided by: www. Serve hot with Sambhar and Coconut chutney. Deep fry the vadas in medium hot oil until golden brown and crisp. Salt As per taste 1. add sugar if it is very sour. Chopped garlic 1 tbsp. Bay leaf 2 no. Tomato Soup Tomatoes 600 gms. 5. Sieve flour. Wash and cut tomatoes into quarters 2. Add cumin seeds.
Divide into 8 equal portions. Cook rolled portion (paratha) on a Tawa (griddle plate). rub nicely and then keep it for half an hour. Serve hot with Dal Pakhtooni or curry of your choice. 3. 2 tsp. 5. Repeat the same on the other side. 4.FoolzParadize. 350 mls. Drain out excess moisture. Cut raw mangoes into half. turmeric powder and salt with green chili and lime pieces. 2 tsp. 4 tbsp. 2 tbsp. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 7. 3 tbsp. 12 no.Provided by: www. remove seed and then cut ¾th inch sized pieces. 8. Turn it and smear half a table spoon of oil on paratha. on moderate heat for 3 minutes. 156. Cut limes into eight pieces. 6. Knead well. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Grind fenugreek seeds. As per taste 1. As per taste 1. 5. 4 tbsp. cover and keep aside for 10 minutes. Cook on low heat till golden brown. fennel seeds and mustard seeds to a coarse 91 . 400 mls. add water to make a semi hard dough. Slit green chilies and cut them into half inch long pieces. Mix powdered mustard seeds. 3. 2. Roll out each portion with a rolling pin to approximately six inch diameter. Pour oil on top and shake the bottle well. Grind mustard seeds to a coarse powder.Org 3. salt and mint powder. Mix flour. Note: This pickle can be enjoyed within 5-6 days of preparation also. 4. 157. 3 tbsp. Transfer this to a sterilized glass bottle or an earthenware jar. 2. Apply turmeric powder and salt.
4. add 2 tablespoons flour and make a dough. 5. 3.Org powder. salt and oil are used as preservatives. 4 tbsp. 5.Provided by: www. 1 tbsp. 159. This is to ensure that the mango pieces are always in contact with the oil. 1 kg. remove and let it cool. make balls and press between your palms to flatten them. Add half a cup of water and again bring it to a boil. fennel and mustard powder with red chili powder. Heat mustard oil until smoking point. of water. bring it to a boil. Mix fenugreek seeds. reduce the flame. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. Knead and mash Chhena. 2 ltrs. 1. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 6. Simmer until it is reduced to a thick consistency. bring it to a boil and add rest of the flour dissolved in water. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Now take milk in a heavy bottomed pan. stir continuously. Squeeze the rasmalai and put them into chilled milk. Put this into an earthenware jar and pour the remaining mustard oil. Mix thoroughly. Note: In most of the Indian pickles. Dissolve 500 gms. garnished with sliced pistachio nuts. 4. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Cook for another 3 minutes. 6. 2. 8. Divide it into 12 equal portions. 7. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 92 . 9. Serve cold. Remove from the flame and refrigerate for an hour. 7. 158. Keep aside. Make sure you stir the contents o f the jar for the first two weeks at least once a day. sugar in the same quantity of water. Keep in refrigerator for another half an hour.FoolzParadize. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces.
optional 500 gms. 2. Cook on a slow fire for 10 minutes. 161. Heat Ghee in a Kadhai. Mix it. Tip: For jalebi cloth. 1. Charoli seeds 25 gms. Stir continuously to avoid milk sticking to the bottom of the pan. Heat milk in a thick bottomed pan. a few drops 1 tsp. Add some water and make a batter.Provided by: www. Mix flour. Simmer and reduce it to get a thick consistency. Prepare sugar syrup with equal quantity of sugar and water. ½ tsp. 4. 5. Cook it from both sides. Pour into a serving dish and serve cold 93 . Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. 5. 6. Sugar 200 gms. add a little water if required and make it into a pouring consistency. Bring it to a boil. Green cardamom powder ½ tsp.Org 160. 3. Basoondi Milk 2 ltrs. 3. soda and Yogurt. 2. Add green cardamom powder . 1. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Leave it overnight to ferment. take some stiff cloth and make a 3 mm hole in the center. Add charoli seeds and sugar.FoolzParadize. 4. Remove and keep it in sugar syrup for at least 5 minutes before serving. Add green cardamom powder and cook it for 20-25 minutes.
moongdal.Roast some cashews in ghee and add it to the mixture.place a ball of poornam on it. Poli Poornam:Boil gram-dal until half-cooked and drain the water. 163.Add jaggery. 166. grated coconut. grated coconut in ghee and add this to the mixture and stir well. Make this into round balls. leave for 5 min. Add cardomom powder. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape. Sweet pongal Sakkarai Pongal Take rice. water 1 Heat water to boil. 1 cup powdered jaggery.Turn over until both sides are cooked well.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. 94 .Then take even sized balls of this and shape it into a hollow hemisphere. 164. Roast cashewnuts. mix well and pat it again. put the poli and add a spoon of ghee around it.Org 162.Provided by: www.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. Add the cooked dal mixture and heat for a little while.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.1. 1/4 kg sugar.Add some extra ghee while serving.FoolzParadize.Heat a griddle.1 Powdered jaggery . raisins. Cover and keep aside for 1/2 hour. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. Dal payasam Moong dal . and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Add water and steam in pressure cooker.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Kozhukkattai Outer cover: Rice flour .1 Gran dal . Add the liquid part of this juice (which will be at the top) to cooked mixture.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. gram dal in the ratio 2:2:1. cardomom and grind. Inner stuffing(Poornam): Mix 1 cup grated coconut.
4 tsp. salt. each 1/4 kg. Thattai Soak 4 tsp of gram dal for one hour.1 tsp sesame seeds.Add the soaked dal and minimum water to this and make into a thick paste. 95 . a pinch of baking soda and mix until bubbles appear. so that it becomes semi-circular in shape. Slightly dry roast 500 g of rice flour.1 cup. 171. Add 1 cup grated coconut. grated coconut . salt . 167.Provided by: www.1 tsp. To 100g of ghee add a pinch of salt. Repeat the procedure with all the balls.2 tsps Ghee . sesame seeds .3 tsp. add minimum water and knead tightly. add a pinch of salt. 168. Deep fry these in boiling oil.2 tsp asafoetida . omam paste 2 tsp. Deep fry this in oil and when it it cooked. Add little water so that the mixture becomes a solid paste. 4 tsp sesame seeds.200 g red chillie powder .1 tsp salt . 169. You can decorate it on top with grated coconut.4 tsp. Use this flour and omappodi achu(very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp. ghee-2 tsp. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Place 2 tsp of the poornam on this and fold it sealing on the sides. urud flour . Make very small balls using this flour and deep fry in oil.300 g Rice flour . 2 tsp ghee.1/2 tsp. Take a ball of this paste and pat it on a plastic sheet of paper . red chillie powder . Make this flour into even sized balls and roll in the form of pooris or chappathis. Ribbon Murukku Gram flour . Add other ingredients and mix well.1 tsp. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. 1 tsp salt. 170. Seedai rice flour-500g. rice flour .Drain the water completely. to the rice flour and mix well. Slightly heat the rice flour in a dry pan. Turn over until it is fully cooked and crisp. 2 tsp ghee and 1/2 tsp asafoetida and mix well. 2 tsp red chilli powder. cumin seeds . Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. Make this into uniform balls and flatten it lightly on both sides. Deep fry this in oil.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku.Org Take maida:rawa in the ratio 1:1. Make it thin.. Mix gram flour 500g.FoolzParadize. asafoetida . 1/2 tsp asafoetida.
Add cardamom powder and mix. add milk. cumin seeds.FoolzParadize. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 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.250g. For boondi: 1. 6.Put sugar and water in a vessel and boil. 173. 3.Add colour and boil till sticky but no thread has formed.4 tsp. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . milk 1/2 tsp. milk few drops saffron (kesri) colour Method For syrup: 1.Boil for 5 minutes till scum forms on top.Strain and return to fire. Keep aside.Org 172.Mix flour and milk to a smooth batter. 96 . sesame seeds .each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. 4. Thenkuzhal Rice flour .Provided by: www. Urud powder Dry roast urud dal and grind into a very nice powder. urud powder . 2.When sugar dissolves. 5.
Keep aside.FoolzParadize. 2. 10.With the other pour some batter all over the holes.sp. keep in sim and cook till it sweats.Cover and keep for 5 minutes. cumin seeds. Mix the batter.Shape in laddoos with moist palms.Stir with another strainer and remove when light golden. it should not stick.Tap gently till all batter has fallen into hot ghee. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. urud dal.sp cumin seeds-1/2 t. 1 big spoon oil. 97 . Then stuff and steam kozhakattai in cooker. Repeat for remaining batter. before storing in containers. 3.sp mustard seeds-1/2 t. When you touch water and then the jaggery. 8. 3.Provided by: www.First make a paste of green chillies. little salt.sp.Org 2.sp oil-4 t. Powder elaichi and add ghee before bringing down.Spread in a large plate. 2/3 cup water. 7. 4. Put chana dal. rice flour allow water to boil. it will roll into a boll.Heat oil in a thick bottom pan. When steam comes.sp. 11.Cut the brinjals into 2 inch pieces. ginger. Leave for 15 minutes.Hold strainer on top with one hand.Drain any excess syrup. turmuric powder-1/2 t.sp Urud dal-1 t. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.Heat ghee in a heavy frying pan. chana dal--1 t. 13.Immerse boondi in syrup. 9. Sprinkle few tsp. hot water over it.Cool and keep open to dry. 174. add flour. 12. stop and bring down. coriander leaves nicely. 5. 175. 6.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1.
add garam masala and ginger and garlic paste.Take rice which should be boiled well before and let it cool. 4.Fry them for a while and cover the pan. Then you can add peas and the fried potatoes. the curry is ready. 4. 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 . 2.Then you add the masala and stir well till the masala has spread out on the rice. 3.Close the pan again. 177.Sprinkle the coriander leaves and serve.After the brinjals are half cooked. 7. Add red chillies and fry nicely. Keep aside.Fry onions till golden brown.Tastes good with white rice and ghee. 176.fried in oil Method 1. 9. put the tamarind juice. with a plate. salt and turmuric. 7. together with a little water. Green Pulao Ingredients One bunch of fresh coriander leaves. mint leaves. 5.Put the brinjal pieces.Provided by: www. but stir it frequently.Serve hot with any veg or non-veg dish. green chilies. ginger-coriander paste in the brinjal pieces and mix well.Fry till oil seperates then add the ground ingredients with a little water. 10. Put some water in the plate. 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 .FoolzParadize.Org mustard seeds.Let it cook till you get a nice aroma and it should thicken. 6. 5.After 5 or 6 minutes.Add salt to taste. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. 8.Grind coriander leaves. 6. Allow to splutter. 8.
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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
5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Crush cinnamon stick and cloves into powder and add to the paste. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Garlic -. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.3 Coriander Seeds Powder (dhaniya powder) -. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Stir well. Ginger Paste -. do not add any water). Serve with Verusanagapappu Pacchadi or plain yoghurt.1 tsp.1 tsp. Remove from heat. Note: You can adjust the amount of tamarind extract according to your taste. garlic. ginger and green chili. Mix thoroughly.1 tsp. Mix well. nutmeg powder.Org asafoetida.1 tsp. 102 . onion.1/4 cup Cinnamon -. Chopped Onion -. Add coriander seeds powder.1 cup Split Green Gram (moong dal) -. 182.5 hours.1/2 cup Chopped Green Chili -.Provided by: www. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. sliced green chiles and tamarind extract.FoolzParadize. Drain water from the soaked soal.half inch stick Cloves -.1/4 tsp. Nutmeg Powder -.
5 tsp) Chopped Fresh Coconut -.FoolzParadize. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.Org 183. sesame seeds 60 g.1 cup Rice flour -.1 cup Chopped Ginger -. Add enough amount of water and mix well such that when you pour batter on the frying pan. grated coconut 60 g.2 (about 1.1 inch piece Chopped Coriander -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.fistful Crushed Cashew nuts -.1 tsp Oil for cooking Salt to taste Mix everything except oil.1/4 cup Semolina (Bombay Ravva) -.2 tbsp (very small pieces) Cumin Seeds -. It should spread on its own.Provided by: www. Allam Pacchadi (ginger pickle) goes well with this dish 184. You shouldn't use an implement to spread the batter. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. It is a great snack.1/2 cup Moida -. poppy seeds 103 . Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g. gram flour 120 g.15 Finely Chopped Green Chilies -.
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. Khatti Arvi Ka Saalan Serves: Four 104 . salt. pepper powder and kasuri methi. Stir well. Wash in running water. 185.Org a pinch of sugar salt and chilli powder to taste 100 g. coriander leaves. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Keep it aside. chopped fine a marble sized ball of tamarind. Seal the edges with a little water. sesame seeds and poppy seeds and grind to a powder. Lower the heat. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Knead to a stiff dough. cummin powder. When they crackle. Uncover and increase to medium heat. Add cauliflower. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Add the ginger paste and garlic paste. Check the seasoning and remove from heat. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Sprinkle amchur powder. garnish with pomegranate and serve with tandoori paratha. strained 10 g garlic paste. 186. drain and keep aside. Heat oil in a kadai or wok and season with mustard seeds. yellow chilli powder and salt. Add potatoes and stir-fry for five minutes.5 g) fresh black pepper powder. Add tamarind pulp and black masala powder and mix well. strained 800 g cauliflower. asafoetida. bidari paratha or puri. 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. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Add sugar. Remove from oil and store in an airtight container. Stir for some time. Add salt. long pieces and deep fry in hot oil till brown and crisp. hot oil and enough water.Provided by: www. Stir-fry until the moisture evaporates. Roast the grated coconut. Then add fenugreek and stir for a few seconds. but not soft and squishy).FoolzParadize. add curry leaves. Stir well. Blanch in salted boiling water until al dente (almost cooked. 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. Cover and cook (for about six minutes) until al dente. 60 ml. To serve:Remove to a serving dish. Drain and keep aside. Cut into three cm.
Add garlic and saut over medium heat until light brown. stirring occasionally. For the filling: 150 g paneer. chilli powder and turmeric powder. simmer.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. peel and quarter lengthwise and reserve in a panful of water. When cool. cummin seeds. 187. Heat oil in a pan.FoolzParadize. until the gravy reaches thin sauce consistency. urad dal and whole red chillies. Drain. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Add salt and three cups water. add arvi and jaggery. To serve: Remove to a serving bowl and serve with steamed rice. Add curry leaves. Bring it to a boil again. Stir for a minute. tamarind pulp. Stir-fry until the oil floats on top. Lower the heat.Provided by: www. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done. Add lemon juice and bring to a boil again. Grate the jaggery and reserve in three tbs water. Add mustard seeds. Lower the heat. grated 60 g groundnuts 1 tbs (15 g) sesame seeds 15 g coconut 1 tsp (5 g) cummin seeds 2 (120 g) large onions 5 cm ginger. Remove and adjust the seasoning. Stir until the seeds begin to crackle. 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. Bring it to a boil. Add tomato puree. crushed 105 . Add onions and saut until golden.
Spray with pam. Add curry leaves and stir. Combine chili powder. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. increase heat to medium. mustard seeds and fenugreek seeds.FoolzParadize.Add paneer. use a little water. Put Cauliflower into pan then pour spices over the top. Cool. corriander powder and chilli powder to the paste and mix well. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. (Keep the bitter gourds overnight if you prefer them to be even less bitter). and cook with lid off. and cut cauliflower into 1 inch flowerets.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. use nonstick pan. Add salt. drain. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. peel and roughly chop the onions. Put enough water in a pan. ginger.Provided by: www. and turmeric powder. Arrange on a tilting tray and keep aside for at least an hour. Add the bitter gourds and blanch them until soft. 188. whatever you do to nonstick yourself. tomato. tumeric with the yogurt in A small bowl. Put a portion of the filling into each of the blanched bitter gourds. ginger paste. To prepare the filling: Remove the brown skin and roughly chop the coconut. green chili. groundnuts. mix well and divide into 12 equal portions. Stir in half the cilantro leaves. garlic paste. jaggery. Remove and uncover. Dry roast the coconut. 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. turn off heat and sprinkle with garam masala and reamaining cilantro. Cover with foil. ginger. Arrange them in a greased roasting tray with the slit side on top. Pour over the paste. to drive off excess moisture. 106 . Make sure all liquid is driven off. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Drain and keep aside. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). basting at regular intervals. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Stir over medium heat until they begin to crackle. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. except paneer. including stem. Remove the seeds and rub with salt. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. with 1/4th cup water to fine paste. Stir and bring to a boil. Grind all these ingredients.
Org serve with basmati rice.5 cup Turmeric Powder -. turmeric powder. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.25 tsp. strain it.2 tbsp. salt. reduce heat.5 tsp. 190. 1 oz. 1 oz piece of cinnamon stick. cloves. Sugar -.0. Turn off heat. but continue shuffling until the heat is out of the pan.10 Water -. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. Fenugreek Seeds --1 tsp. 4 servings. Store in a bottle for up to 6 months. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).1 tsp.1 tsp. 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. and shuffle for another minute. black cardamom pods. But you might consider it worth investing in as its a neat combination of spices for cooking. Pour roasted spices into grinder and grind til you have a fine powder. Oil -. less than 98 calories GARAM MASALA 2 oz. If not fine.0. Curry Leaves -. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. 107 . red chile powder and fry for 5 minutes on high heat while stirring occasionally.Provided by: www. 189. Garam Masala 5 tsp coriander seeds 1 Tbsp.0. peppercorns Heat a heavy skillet. Red Chile Powder -. Mustard Seeds -. Now add vegetable pieces. add pods and cinnamon. Add clves and peppercorn. heat oil on medium and add mustard seeds and Fenugreek seeds. When Fenugreek seeds are light brown. add chopped onion and fry until light brown.FoolzParadize. and discard what won't pass through strainer. 2 oz. Move them around for two minutes.
Ingredient • For Koftas • 350 grams (12 oz. saffron nutrieg and cardamom powders.FoolzParadize.Org Next add tamarind extract. • When the milk starts boiling add rice and dal. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. • Bring to one or two good boils. • Lastly put in the kishmis.Provided by: www. • Let cook on medium fire for some time and then put in almond and cashewnut bits. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. 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.) 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. curry leaves. Method: • Chop almonds and cashewnuts.) 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 . • 192. coriander leaves. sugar. after washing. 191. • As soon as the rice and dal are cooked to softness. water and stir well. Malai Kofta An extra special party favourite. The koftas will melt in your mouth. add jaggery and ghee.
Add the tomato soup. green peas. How to serve Just before serving. chillies. Heat the ghee in a vessel and fry the paste very well. Mix the paneer. • Now add the tomatoes. cream and salt and boil the gravy for at least 10 to 15 minutes. Serve hot with parathas. • Add the tomato ketchup. prepare a soup by passing through a sieve. add 4 teacups of water and cook.) cauliflower • 100 grams (4 oz) capsicums 109 . chilli powder.) potatoes • 100 grams (4 oz. green chillies. boiled vegetables. Note: You can add 1 teacup of boiled green peas to the gravy if you like. ginger and coriander separately. Keep aside these koftas. baking powder. spring onions (with leaves). • 100 grams (4 oz.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions.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. 193.Provided by: www. plain flour. • Heat the ghee in a vessel and fry the onions till golden. coriander and salt.) carrots • 100 grams (4 oz. puris or rice. sugar. 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. add the koftas. salt and a little water and cook for 5 to 10 minutes.) french beans. Procedure (Gravy) Cut the tomatoes into big pieces. tomatoes. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. ginger and coriander and fry for at least 2 minutes. Navaratna Curry Ingredient • 100 grams (4 oz. When soft. chillies. Shape into small balls and deep fry in ghee. spring onions. Add the c hilli powder and fry again for 1 minute.FoolzParadize. 194.
Mix salt and pepper to taste. Cook for 2 mins. (pureed) Chilli pwd. Add the tomato puree and simmer till it forms a thick sauce. . Oil for deep frying For Garnishing . METHOD : 1. Keep it aside. Cook the potatoes and carrots and mash them up. 110 . 5.6 big nos. . 4. garlic. Add ginger.3 nos. coat with flour and deep fry in hot oil till golden brown.Provided by: www.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. raisins.2 nos. pepper. turmeric and a little water. each Tomatoes . carrots and potatoes into small cubes. paneer pieces. turmeric pwd.1/4 tsp.3 cups (sliced) Onions . (sliced finely) Garlic . Cloves pwd.FoolzParadize. thick cream and chopped fresh corriander leaves.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. 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. cashewnuts. 2. Then add the stock. Carrots . Form the mixture into small balls.1 inch piece (chopped) Cinnamon pwd. 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. Reserve the vegetable stock. salt and chilli pwd and bring to boil. cinnamon. Vegetable Kofta INGREDIENTS : Potatoes . cloves.4 tbsp. carrots. Fry onions in oil till golden brown. silver foil and cherries 195.1 cloves (crushed) Ginger . salt and sugar and cook for a few minutes • Decorate with pieapple pieces. pineapple pieces and few cherries for decoration. 3.) raisins • 100 grams (4 oz.1 tsp. Salt and Black pepper Flour for coating.) cashewnuts • 100 grams (4 oz. • Cut the cauliflower into big pieces • Boil the french beans.
1/2 tsp. 5. Crushed Green Cardamoms . 2. Besan Ladoo INGREDIENTS : Besan . Add the cream just before serving and garnish with corriander leaves. Cut into small diamond shaped pieces.Org 6.4 cups (a bit thicker than ordinary) Sugar . (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Divide the dough into large balls. Sugar .10-12 METHOD : 1.1 1/2 litre White Vinegar .2 tbsp.FoolzParadize. Make thin sugar syrup.1/2 cup Sugar . In a small bowl mix little flour with water and add this to the boiling sugar syrup.2 cups (powdered) Almonds (Badam) . Rasmalai INGREDIENTS : Milk .4 tbsp. Filter the mixture using a muslin cloth and squeeze out the water (whey). 8. 9. 3. 2. Deep fry in hot oil till light brown in color.2 cups Milk . Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . 3. Add vinegar to the milk. knead it till no granules are left.Provided by: www.1 tsp. 196. Pistachios . 6. Make small balls from the mixture and flatten it. 4. Add this mixture to the flour and bind to a hard dough.3 cups Flour (Maida) 2 tbsp. Oil or Ghee for deep frying METHOD : 1. Garnish with grated pistachios. Place the cheese (paneer) on a board and while still hot. 4. Add the rasmalais to the sugar syrup. Warm milk .3 tbsp. 197. slowly little by little and keep stirring. Repeat the process after adding the flour to it.1/2 cup Sesame seeds (til) . Ghee . Place the cooked koftas in the sauce and simmer for some time. Add crushed cardamoms to the syrup. 198. (chopped) 111 . Salt . Roll out on a board into thick rounds. 7.20-25 nos. Boil milk and cool it. Add ghee and sugar and stir till well dissolved. Add sesame seeds and knead well.
200. remove from heat and cool. 6. Walnuts. 112 . Stir till the sugar dissolves. and keep aside. cashewnut pwd. saffron and nutmeg.1 glass Sugar .1 tsp. Keep stirring to avoid burning. then fry in oil for a couple of mins. stirring constantly. When the mixture leaves the side of the vessel.2 (ground) METHOD : 1.300 gms. Dryfruit Halwa INGREDIENTS : Cashewnuts. Ghee or oil . almonds and pistachios. Garnish with varak. Boil the milk and add the sugar.300 gms.1 cup Cardamoms . Almonds and Pistachios . Coconut . remove and spoon contents into a greased thali.1 cups Khoya .500 ml. grated coconut to the milk mixture and stir thoroughly. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. raisins and cardamom pwd. 2. Sugar . 8. . METHOD : 1.1 cup Cardamom pwd.100gms. Stir till it dissolves. Add the dryfruits . Khoya . Continue cooking on a low flame. (finely ground) Milk . then add cardamom. 3. Black raisins .Org Ghee . Fry the coconut in oil till it turns a light brown. 2. Remove from heat and mix well with the khoya. and mix well. Smoothen with the back of a flat spoon. Keep on low flame. 4. 5. add the nutmeg with a little milk and keep aside. Add the almonds and shape the mixture into balls. 3. boil the milk and add the sugar.250 gms.Provided by: www.400 gms. Heat the ghee in a pan. Add the powdered sugar to it and mix well. each (coarsely ground) Milk . Pass the cashewnut powder through a fine sieve. 7. Keep aside. Cut into diamond shaped pieces and serve.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1.10 gms. each (chopped) Ghee or oil .1 (grated) Almonds (Badam) and pistachios. Cashewnut Barfi INGREDIENTS : Cashewnuts . Separately. When the aroma comes. Add khoya to cold milk. 5. In a heavy bottomed vessel. 4.FoolzParadize.1 cup Cardamoms . Add besan part by part and mix it well. 2. 199.50 gms. 3. Add the khoya.
10. Spoon the mixture into a greased plate and smoothen with a flat spoon. This will be thicker. Roast them onto the tava by adding little ghee to it . Take a small portion of the dough and roll them into parathas. 5. Cut 5-6 coconut rings and chop it further to small pieces.Org 4.Provided by: www. 12. and the fried cocunut pieces. Fry the cashews and raisins in ghee and keep aside. Add this second milk to the fried dal and pressure cook it. Green Onion Bhurji Ingredients 113 . Drain and reserve the coconut milk. Keeo aside. In the meantime. Add the thick coconut milk and mix well. 5.1 tsp. Remove from heat and serve hot. Delicious Parathas are ready and tastes very good with spicy tomato chutney. Fry it in ghee and keep aside.1/4 cup Ghee METHOD : 1. 9. boil 1. 4.FoolzParadize. Boil it till the liquid obtains a thick consistency. 8. Pour this into the boiled dal mixture and stir well. Again add 1 cup hot water to the ground and drained coconut and grind.1/4 cup Raisins . Cashewnuts . Grate the remaining coconut and grind it with 1 cup hot water.2 cups (grated) Cardamom powder . Fry it in hot ghee for 2-3 mins. 3. 2. Add all the above listed ingredients and make a dough out of it. 5. Add cardamom pwd. cashews and raisins. 6. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 201. 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. 7. 202. Cook for a few mins.1/2 cup water and add the jaggery to it. Wash and drain the dal. 203. It tastes great if eaten cold too. Squeeze the milk out and reserve in a separate bowl from the previous.1/2 Jaggery . Cut into diamond shaped pieces and garnish with almonds and pistachios. 11. Keep strring all the time.1 cup Coconut .
Decrease flame and let it cook till the leaves become soft. Heat some oil in a frying pan. 114 . Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Note : Do not add any water to the onion leaves. 204.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. Keep aside Chop the leaves finely. Mix the whole mixture well till the eggs get cooked and the mixture is dry. add chilli powder and turmeric powder. After the leaves get cooked thoroughly . Mix well. Keep this aside for 3 hrs. Beat the eggs and add to the pan. They should cook in their own juice. drop the batter in oil and deep fry them till golden brown. When the oil is hot enough. Close with a tight fitting lid.FoolzParadize.Provided by: www. Add the chopped leaves and mix well. Add salt to taste . Serve piping hot. 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.
salt. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. asafoetida and curry leaves and add to yogurt. Add salt to taste.Org Serve hot with green chutney or ketchup. Make sure the curd is sour enough. These bondas are very crispy and tasty too. Add sugar. squeeze the water out and set aside. Serving the wadas 115 .Provided by: www. green chillies and ginger. 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. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. Keep the yogurt in refrigerator until it is chilled.FoolzParadize. Make a tarka (seasoning) of mustard seeds. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Grind it to a smooth paste. Take each wada out from water. 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. 205.
4 1/2 tbsp. roasted jeera powder and black salt (sanchal). 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 .FoolzParadize. Hold it covered with cloth in the running water. In a pressure cooker take 3 cups of water and 1 cup of sugar. Sprinle red chiili powder. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.Provided by: www. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . Refrigerate it. almond and safforn to it.Org Arrange the squeezed wadas in a deep dish.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. 206. And it is ready to serve.Drain the excess water by pressing the cloth there must not be water remaining. When the milk is cool add chenna balls to it . sugar for Ras 1 cup sugar 3 cups of water safforn. Now to curdle the milk add lemonjuice to it stirring continously. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. pista. cardomom. Add the sugar for ras to it and add cardomon. Take the chenna out of the cloth in a dish . pista.Serve with sweet tamarind(imli) chutney. In the mean time see the milk for ras may be ready. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Depending on the size of the pressure cooker I put 12 pieces at a time 207. Bring 4 cups of milk to boil. Then drain it in athin muslin cloth or handkerchief.
Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan.Provided by: www. 208. Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste. boil it. oil. Garnish with grated coconut and Coriander. Steam it for 20 minutes. Boil the cut spinach for 10 minutes in a very little amount of water.FoolzParadize. Matar Palak Ingredients 1 bunch of spinach 1 cup of green peas 1 medium sizwd tomato 1 medium sized onion 1 medium sized boiled potato 3-4 green chillies 1 tsp. salt. Mix togather water. lemonjuice and water. greenchillies and curryleaves in hot oil. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. Pour the tapering mixture over it. Take out dhokla and cut into pieces. This paste must be semiliauid. 117 . Prepare the tampring adding rai.sugar and lemonjuice and pour into tempring. (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. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly.
Add turmeric powder and salt to taste. Simmer it for 10 mins. add the spinach-chilli paste to the above. Add ground Masala and roast till oil separates Add potatoes pieces. Heat oil in cooker. Aloo Mutter Ingredients 1 cup green peas 2 medium size potatoes 2 medium size tomatoes 1 Pod Garlic (about 15-20 Pieces) 1/2 cup Green Coriander leaves 2 Green chilies 1 small onion Salt to taste Pinch of Turmeric Method: Grind Garlic. Add the onions. onion.FoolzParadize. tomatoes.Add the potato cubes and allow to cook on medium flame for 5 mins. and green peas and mix properly Add water and pressure cook. Heat oil in a pan. Coriander. turmeric. green Chillies. Fry for 2-3 mins.Provided by: www.Org Chop onion and tomatoes into small pieces.Add the cumin seeds and asofetida. 209. salt. Once the onions and tomatoes are cooked. 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 .peas and tomatoes. Cut the boiled potato into evenly shaped cubes. Tastes good with rotis/parathas. Serve with chappaties 210.
Provided by: www. Serve hot with rice. 212. When they splutter add ginger and fry. Add a teaspoon of ghee over it in the end before serving. Add jeera.FoolzParadize. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. Add water if desired. chillipowder (1tsp). 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. When the pieces turn brown add the crushed peppercorn and the cumin. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. The two should be cooked till soft.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. Add the ground ingredients and cook for about 15 mins. 211. Add turmeric powder (a pinch). In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. This can be eaten with coconut or onion chutney.Mix well. salt (2tsp). Add the cooked mixture of the rice and dal to it with salt according to your taste.And then add all the vegetables and let it boil.
213. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. garlic. Squeeze lime to it & the veg korma is ready. Add salt to Gram Flour and add it slowly to the mixture. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Mix all the spices (except salt) and vegetables in a bowl. Serve hot with chapatis. salt & fresh corriander leaves . After that add ginger. chillie powder. Do not add water. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Red Chilly Powder 1/4 Tsp. Let them cool for 20 minutes.. of Mango Powder 1 Tsp. Keep on mixing it with your hand . of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp.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. Fry it nicely. 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. corriander powder. Then add the vegetables & pressure cook till done. 120 . Add Gram Flour till you can shape them into small round soft balls.FoolzParadize. Add the sliced onions.Provided by: www. Sugar 1/4 Tsp. of Red chili Powder Pinch of Turmeric Powder 1 Tsp.
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. I would highly recommend to cook the curry about 3 hrs before you serve. See that the oil is not very hot. (dough should be softer than the chapati dough.Provided by: www. Deep fry in oilon midimum flame till golden brown in colour. Let it soak on paper. 214. Keep it in the oven at warm till you serve. Moong Soup With Paneer Light and nutritious. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Deep fry the Kofta balls. Serves 6. Set them aside. Preparation time : 5 minutes. Add the rest of the ingredients for the Tomato curry. serve with curd or butter. Garnish with Fresh Cilantro or Paneer. For the Tomato curry . Add the Tomato paste.) Grease the chakali utensil make chakali. Cooking time : 25 minutes. Cook them with salt for about 15 minutes on medium flame. Keep Medium Flame. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 .FoolzParadize. Add water and ginger and simmer for 2-3 minutes.Org Use some oil in your palm of the hand to form the balls. Meanwhile heat some oil in the pan . Keep on Stirring . 215. Chop the tomatoes in small pieces.add a little bit warm water and make a soft dough.
Add the sugar.Provided by: www. Add 6 cups of water and cook in a pressure cooker. When they crackle. Cooking time : 25 minutes.FoolzParadize. onions. Blend in a blender and strain. Boil for 2 minutes. salt and pepper and boil for 2 minutes. 2. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . 4. Healthy Tomato soup The ever popular tomato soup made in a healthier way. add the asafoetida and moong liquid.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. Serve hot with cream and bread croutons. Blend the cooked moong in a blender. Soak the moong for a few hours. Heat the ghee and fry the cumin seeds and mustard seeds. Strain. Add the strained mixture. carrots. Preparation time : 5 minutes. Mix the cornflour with a little water and pour into the soup. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. milk. 217. 3. Serves 6. Cooking time: 30 minutes . 2. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. 4. Add the lemon juice. cabbage. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. salt and pepper. add the onion and fry for 3 to 4 minutes. Preparation time: 15 minutes . 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. 6. 5. Add the paneer and cook for 2 minutes 216. Melt the butter. stirring ocassionaly. Serves 6. sugar. 5. Corn Soup with Vegetables A soup with a Chinese touch.
Add 6 cups of warm water and blend in a blender. add to the paste and boil for a few minutes. 2. Serves 6. 220. 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. 2. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Health Information: This unusual soap gives the flavour of peas without the calories. 3. corn and Ajinomoto powder and cook in a pressure cooker until done. Add the green peas skin and green peas and cook for 3 to 4 minutes. Blend in a mixer. butter and cheese and boil for a few minutes. Serve hot. Preparation time: 20 minutes. 5. 7. 219.Provided by: www. 218. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Preparation time : 20 minutes. Add the vegetables. Add salt and pepper. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. 6. 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. Strain to separate the stock from the skin. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Boil the stock for 1 minute. 4. 2. Grate the coconut. Strain to obtain coconut milk. Cooking time: 20 minutes. Fresh green pea pods add fibre and Vitamins A and C to the soap. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Green Peas Skin Soup Preparation time: 10 minutes . Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Serves 6to 8. Mix the cornflour with 6 teacups of water. 3.Org 1.FoolzParadize. Heat the ghee and fry the cumin seeds for 1 minute. Heat the butter and fry the onion for 1 minute. Discard the skin. Mix the cornflour and coconut milk. Cooking time: 10 minutes . Add the paste and curry leaves and fry again for 1 minute. Cooking time : 10 minutes. Add the paste. Serves 6.
mushrooms. 4. 3. 2. Heat the oil and fry the onions for 1 minute. Heat the oil and fry the onion for 1 minute. 4. 221. 3. tomato. cauliflower. When cooked. 3. Cooking time: 15 minutes . 2. Add the vegetables and fry again for 1 minute. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. salt and pepper and give one boil.FoolzParadize. Serves 6. 6 teacups clear vegetable stock 1 green chilli. Add the lemon juice and top with oil. Cut the onions and tomatoes into big pieces. 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. 2. lemon grass. Ajinomoto and salt and boil for 2 to 3 minutes. Add 6 teacups of water. The combination of cereals and pulses provides protein of high biological value. the tomatoes. 124 . Preparation time: 15 minutes.Cooking time: 10 minutes. 222. Add the beans.Provided by: www. Add the stock and boil for 10 minutes. cut lengthwise 10 to 15 canned mushrooms. blend in a liquidiser and strain. Add the green chilli. 3. How to proceed 1. 2. masoor dal and salt and cook in a pressure cooker till the first whistle. Letil Soup Preparation time: 10 minutes . Add the garlic and chilli powder and fry again for ½ minute.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. sliced 10 to 12 cauliflour florets (parboiled) 1 tablespoon roughly chopped lemon grass 2 pinches Ajinomoto powder (optional) 1 teaspoon lemon juice 2 to 3 drops oil salt to taste 1. blend in a mixer.Serves 6. Add the moong dal and 6 teacups of water and cook in a pressure cooker. put the stock to boil. When cooked. Boil for 5 minutes. Serve hot with lemon juice and garnished with boiled rice.
2. 4. Preparation time : 20 minutes Cooking time : 20 minutes. piece ginger How to proc eed. 2.Provided by: www. Mix all the ingredients with 4 to 5 teacups of water.) 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. RAJMA CURRY A favourable from the Punjab. 3. When cooked. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. soya sause and chilli sause. Ingredients. 1 teacup red kidney beans (rajma) 2 onions. Cook for a few minutes.Org Serve hot with chillies in vinegar.Serves 6. Serve hot with chillies in vinegar and chilli sauce. Ingredients. Soak the red kidney beans over night. Preparation time: 10 minutes. Add the paste and chilli powder and fry again for 1 minute. Drain. Cut the tomatoes intobig pieces.FoolzParadize. Serves : 6. 5. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. cook in a pressure cooker. take out a thick soup through a sieve. 7 cloves garlic 7 green chillies 25mm. sev and oil (optional) to serve 125 . Add the tomato soup to the rajma mixture. sweet and sour sauce. 224. 223. Add the cooked red kidney beans. 1. 7. 750 grams (1 5/8 lb.) papadi 500 grams (1 1/8 lb.) kand (rataloo) 250 grams (9 oz. 6. Serves : 6 to 8. garlic chutney. Preparation time : 40 minutes Cooking time : 60 minutes. 1 can (450 grams) cream style corn ½ teaspoon Ajinomoto powder ½ teaspoon soya sauce 2 tablespoons cornflour salt to taste To serve green chillies in vinegar chilli sause 1. Heat the ghee and fry the onions for 2 to 3 minutes. Next day.Cooking time: 30 minutes.Add the sugar and salt. add 2 teacups of water and cook. Cook for 25 minutes. Sweet Corn Soup An old-time favourite.
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.Org For the green chutney.Provided by: www. Cover the matka. Make slits on the brinjals. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. chilli-ginger paste. String the papadi.FoolzParadize. put a few leaves of lettuce at the bottom. Mix thoroughly and apply the oil all over. Fill with all thevegetables and cover with the balance lettuce leaves. Do not separate into two. For the koftas. Serve with green and garlic chutneys and sweet and sour sauce. 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. For the green chuntey. For the sweet and sour sauce. Serves :6. If too thick. Blend all the ingredients in a liquidiser. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Cut the potatoes and sweet potatoes without peeling. Garnish with coriander. add enough water to get the right consistency. 9. MALAI KOFTA CURRY A tasty kofta curry. 4. oil and seve. 100 grams green peas 100 grams cauliflower. In a small earthen pot (matka). Preparation time : 30 minutes Cooking time : 40 minutes. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. 8. Blend all the ingredients except coriander except coriander in a liquidiser. finely chopped 250 grams potatoes. 3. 7. Peel the kand and cut into big pieces. 2. For the garlic chutney. Alternatively. For the sweet and sour sauce. Blend all the ingredients in a liquidiser. instead of cooking in a matka. Apply the ajwain. 1. soda bi-carb and salt. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.(for the koftas) 126 . 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. 6. 5. Mix all the vegetables. finely chopped 100 grams french beans. finely chopped 100 grams carrots. 225.
chilli powder. Pour the mixture into a blender. 4. 7. Blend the onions in a liquidiser with very little water.Org 9 cloves garlic 25 mm. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts. 1. Remove and blend into a puree. 5. 8. Add 1 tablespoon of bread crumbs and the bread slice. 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 .Provided by: www. 3. 2. Put to cook again and add the garam masala.add the onions and stir fry for 5 minutes till light brown. 6. How to proceed. add the cornflour and sugar and blend. 226. Put the tomatoes in hot water for 10 minutes. cinnamon and paste and fry again for 2 minutes. 6. Add 1 teacup of water and boil for 3 to 4 minutes. 4. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . Add the paste. 2. Boil the peas. le mon juice and salt and form into kofta balls. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Add the tomato puree and cook for 2 minutes. Steam the cauliflower. french beans and carrots in a pressure cooker without adding water.washed and soaked in water for 2 hours. For the gravy. 2. 5. 1. Keep aside. 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. salt and pepper and cook for 5 minutes.FoolzParadize. chilli powder. 15 cloves 25 mm. Pour the gravy and fresh cream over the koftas. (1") piece ginger 7 green chillies For the gravy. Heat the butter. garam masala. 1. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Arrange the koftas in an ovenproof dish. 3. Add the vegetables and peas to the potatoes and make a dough.
Add ginger and fry well. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Drain well and immerse in warm syrup for an hour. form into small balls and keep separately.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. Cook the mawa for stuffing in frying pan till it is golden brown. Boil till 3 cups of clear syrup are obtained. ghee to wheat flour. 227. Add the rest of the ingredents and mix well. Mix well. Boil for 5 minutes. Serve hot with parathas or tandoori rotis. Serve warm decorated with silver foil. heat oil in a pan and brown onions. Fold over adn close sides to make an oval Jamun. Form into walnut sized koftas and deep fry till light brown. 128 . Knead well and from into as many balls as the number of stuffing balls you have.Provided by: www. Knead well. Makes about 8 228. Remove from fire and flavour with essence and caedamom powder. To make gravy. Kofta Lajawab Koftas 125 gm Amul Cheese .FoolzParadize. Add koftas and boil for a further two minutes.grated 200 gm tomatoes . Add tomatoes turmeric. And milk and remove the scum as it surfaces.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. Correct seasoning. ghee Add two tbsp. Keep aside. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. deep fry on low fire till dark brown. red chilli and garam masala and fry on low fire till oil separates.pured 3 cm piece ginger . Drain and keep aside. add enough water to knead to a soft dough. Add water according to consistency of gravy required.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion .
each ginger & garlic grated or crushed 129 . 229. chilli powder 2 tsp. 3. 14. 4. garam masala powder Salt to taste 3 tbsp. Heat ghee. raisins Method 1.FoolzParadize. to a paste. chopped 2 tomatoes. Smear with salt and keep aside for 10 minutes.sliced 1 tbsp.Org For the stuffing: 2 cups beetroot.coriander leaves. Remove from heat. Heat ghee in a vessel and fry the beetroot paste on a low flame. turmeric powder 1/4 tsp. Divide the paratha dough into small balls. Add fried brinjals to the gravy and simmer for two minutes. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . Remove. 12. 10. except garam masala powder. raisins and sliced onion till golden brown. put a little beetroot filling in the centre and seal the edges. cashews or peanuts 1 tsp. Fry the brinjals in the same ghee till tender. coriander leaves and salt. Roll out each ball into a small puri. Sprinkle the garnish on top. 13. Cut brinjals into 2. cashewnuts 1 tbsp. 11. Wash and squeeze dry. 8. coriander leaves finely chopped 1 tbsp. 6. Add all the dry spices. Cook covered. thick slices. Heat tawa. 2. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.Provided by: www. Roll out into parathas. ghee Method Grind all the ingredients. coriander powder 1 tsp.5 cm. Remove from ghee and keep aside. Serve hot with rice or parathas. Cook till the gravy thickens. 9. garam masala powder 1 tsp. Stir well. 7. till the mixture is almost dry. add some ghee and fry the parathas till light brown.5 cm. 230. grated fine 4 medium sized onions 4 green chillies 2. brinjals 1 cup curd 2 large onions. chopped 1/4 tsp. 5. Add curd. ginger 4 flakes garlic 1 tsp. ginger-garlic paste 1 tsp. chopped 2 tsp. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp.In the remaining ghee fry the chopped onions till transparent. Badshahi Baigan 300 g. fry cashewnuts.
or cauliflower. Dry grind coarsely. Heat oil or ghee in a heavy pan. red chilli powder 1/4 tsp. Cover and simmer till gravy is thick and fat starts separating. ginger grated 2 tsp. Goes with: Vegetables like brinjals. Green Gravy Ingredients: 4 cups spinach chopped. Add tomato capsicum puree. Makes: 2 cups 231. Garnish with coriander before serving. wheat or millet flour 3 green chillies 1 tbsp. potato. stir bring to boil. sugar and crushed nuts. cinnamon-clove powder 1/2 tsp. Add veggies at this stage. cheese grated (optional) salt to taste 1 tsp. oil Method: 130 . turmeric powder 1/2 tsp. Semi puree tomatoes and capsicum together. sugar salt to taste 2 tbsp.Org 1/4 tsp. cinnamon-clove powder 3 tbsp. baby corn.FoolzParadize. Stir. Add all other masalas. Mix. Add ginger garlic and stir for a moment. Add onions and stir fry till light pink. garam masala powder 3/4 tsp. Chop onions very fine or run in a chopper.Provided by: www. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. stuffed baked capsicum. oil or ghee Method: Dry roast peanuts or cashews lightly. This should be done in a food chopper or grated. lemon juice 1 pinch soda bicarb 1/2 tsp. salt.
flour and a few pinches salt. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. potato chunks. chillies. etc. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. Cover and put to boil on high. water all over it. Add blended spinach mixture. Heat oil in a pan. dry mixture. ginger. tamarind water 1 tsp. Put in a mixie. cashew. Sprinkle 2 tbsp. and stir. etc. mixed vegetables with a few pineapples bits. wheat flour 1/2 tsp. Garnish with grated cheese before serving. peanuts husked & lightly roasted 1 tsp. french beans. etc. garlic grated 1 tsp. add chillies. Add milk. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. ginger grated 1 tbsp. bring to a boil. Add onions. Goes well with: Veggies like peas. Allow to cook for 2-3 minutes more. baby corn. ghee or oil Method: Grind together in a dry mixie. Goes well with: Paneer chunks. Add cinnamon clove powder. Toss to mix. coriander leaves finely chopped 2 tbsp. peanuts and bread. saute for 3-4 minutes. coriander finely chopped 1 slice dayold bread white 1 tsp. at this stage. Makes: 2 cups gravy (approx. Grind together in a wet mixie. add ginger. cashewnuts broken 1 tbsp. spice powder. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. salt. Cool in a plate or run under tap water to cool. potato and peas. red chilli powder 131 .Org Take spinach in a large vessel. cream. khuskhus seeds soaked in 2 tbsp.FoolzParadize. Add vegetables. cinnamon-clove powder 3 tbsp. grated cheese or paneer 3/4 cup milk 1 tbsp. for 3 minutes. Stir gently till boil resumes. stir fry till light pink. Run till semi-smooth. Heat fat in a heavy pan. stir. Garnish with grated cheese.) 232.Provided by: www. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Add curds and cook. coriander and cherries. khuskhus with milk. stirring continuously till whiteness of curds disappears. onion. 233. add onion mixture. add gourd and soda. Add prepared vegetable at this stage. Cook covered for few minutes till thickened. add sugar.
putting back oil in pan. Heat oil.4 tbsp * Chopped Almonds -. serve with parathas. add cumin seeds allow to splutter. (For this. garlic stir fry for a minute. Keep aside. Add tomatoes. Drain well by pressing.1 tbsp or to taste 132 .) 234. Keep aside. strands * Raisins -. Grind in mixie.4 cups *Ghee/Unsalted Butter -. Cool onions a bit. boiled peas. keep aside. Turn down heat and add cardamom and Besan. etc. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Spread 1/2" thick onto a platter.1 tbsp or to taste * Chopped Pistachio nuts -.FoolzParadize. ginger. fry brinjals pieces in oil. In remaining hot oil. 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 -.1 tbsp or to taste<BR. fry till well browned. 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. turmeric powder 1/2 tsp. and continue by frying the onions. keep cooking for 2 minutes. Add asafoetida. Cut into diamond shapes after it has cooled down. flour. adjust quantity of oil required. (Test: a few drops of water sprinkled on it sputters instantly). rotis. stirring constantly to prevent burning until it has changed to a brown color and smells . Add all dry and ground masalas. Goes well with: Chunky veggies like boiled baby potatoes with skin. Simmer till gravy is thick and oil starts to separate. 235.Provided by: www. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. Add prepared veggies and stir.1 cup *Sugar -. stirring continuously. drain. add onions. Fry. tamarind water. Turn off the heat and stir in the sugar. stir well. stir. salt. capsicum.Org 1/4 tsp. dhania (coriander seed) powder 1/2 tsp. chopped stirfried brinjal pieces. Garnish with chopped coriander.
if a microwave is not available.Org Method: 1.) Method • • • • Mix 1. 237. Place curd in food processor and process for one minute. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Turn heat on high. Ras Malai Ingredients: Ricotta Cheese 2 lb. Half and Half 2 qts. cut it into 1 inch squares and add to the hot thickened half and half. When pressure cooker depressurizes.peat previous step with the rest of the rasgoolas. leaving only the panir/curd. Milk should separate into whey and curd.ened and turned a pale brown. Saffron (extremely good for winter) 236. ( At this point of time you can smell the aroma around!) 4. When cooker begins to whistle wait for a couple of minutes.nal volume. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Rose Water To taste (opt. Heat for a few minutes. 2. Place 20-25 rasgoolas in syrup. bay leaf. Pistachio.sults in about 80 to 100 rasagollas.Provided by: www. Pour into collander. do it over low heat and stir frequently. The cheese should have hard. Turn the stove off. Add sugar to mixture 6. Add the remaining 0. Thicken until the volume drops to around half of the origi.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. Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave. Now add wheat flour to this 3. 133 . Cool for a few hours in the fridge. Add Almonds. Do not use the same sugar syrup more than once. cardamon pods. Add milk to wheat flour 5. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. remove cover and re. This will take at least an hour (you can leave it overnight). When boiling add one cup of either whiter vinegar or lemon juice. then turn it off. Stir till the flour is very very light brown in color. Turn off the heat to place the cover on the pressure cooker. Form small balls from the curd. Leave curd in strainer until cold and dry. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. It should be soft but not sticky. Using vinegar usually re.FoolzParadize.5 cup sugar. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. After the cheese has been baked.
Chili Powder 1 1/2 tsp. Garnish with fresh corriander and sliced almonds and serve hot. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Turmeric 1/4 tsp. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Cumin Seeds 1/2 tsp. Potatoes 1 lb. 240. or 3 garlic cloves. add bay leaf and onion. and drain. Add yo. mashed 1 piece fresh ginger.FoolzParadize.gurt and salt. Garlic 1/2 tsp. 239. coriander and chili powder. Fry for 3-4 minutes. and cook for 4-5 min.Org 238. Coriander powder 2 tsp. Salt 1/4 tsp. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried.sicum cut up. Beat the yogurt and blend into a smooth mixture. size of walnut. and the tomatoes and cap . Prick with fork. Add ginger and garlic and fry for another minute. continuously stirring. Fry for sometime and then add curd and keep frying till it turns golden brown. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Add these. onion and ginger paste. Add mustard and cumin seeds. fry in oil. minced 1 large tomato. chopped fine 1 tablespoon garlic/ginger paste.Provided by: www. Yogurt 2/3 tsp. Mix gently. mix well. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. corriander powder. cover and cook for about 10 minutes on low heat. chili powder. Dum Aloo Ingredients: Oil 3 tbsp. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Cooking time about 25 minutes and should be sufficient for 2-3 people. Sprinkle with turmeric.utes. The potatoes should be sliced. and a table spoon water. salt. 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. 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.
Wash okra under running water and slice off the ends. Remove with slotted spoon and set aside to drain on a paper towel. About 1/2 cup of water can then be added. Add the dry masala and bhoona 3 minutes more. Cover and steam over medium heat until tender. 3. Garnish with the coriander and serve while hot. Add the tomatoes and bhoona * 1 minute. about 12-15 minutes. Set aside. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Cauliflower 1/2 lb. puree it in a blender and continue. stick Garlic 3 cloves 135 . Add the okra and stir-fry 2 minutes. In a wok or heavy skillet heat the oil and sauté onions until translucent. * Bhoona is a technique that is essential to Indian cooking. pepper. Add all spices except the garam masala and stir-fry 2 minutes. The bhoona technique means that the mixture is cooked over medium-high heat.FoolzParadize. Prepare onions and tomatoes. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. (NOTE: If the sauce is lumpy at this stage. 241. 2. Ginger 1 in. Turmeric 1/2 tsp. Set aside. Serves 4-6 people. 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. thinly sliced 2 tomatoes. Butter 4 tbsp. and in a wok or heavy skillet fry them in hot oil until golden. Cut each in half. In the remaining oil sauté the chopped onion until it begins to turn brown. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. until all liquids are reduced and the spices coat the meat like a paste. Stir in the cashew paste. and a gravy created as the dish becomes liquified again. 242.) Add 1/4 cup water. then stir in the peas. Do not scorch. Add the paneer cubes and bhoona 2 minutes.Provided by: www. Red Chili Powder 1 tsp. 4. the dish covered. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. add salt.Org Prepare the cheese chunks. Serve at once. Add the garlic/ginger paste and bhoona 2 minutes. with constant stirring to avoid scorching. Serves 4 to 6 people.
curry leaves. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Masala Preparation • • • Roast black pepper.Org White vinegar 2 tbsp. coriander. Heat oil in a kadai. 243. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. If using dry coconut. Chana Daal seeds 2 tbsp. Tomato puree 2 tbsp. Add chillies when daal starts getting red. When it splutters add chopped onion. and simmer for about 5 minutes. broccoli. soak it in a little water. Mix chopped tomato. Keep aside. tomatoes.Provided by: www. Blend the daal mixture and coconut until the paste is fine. Add the spices and vinegar. 136 . Rasam Masala Masala Ingredients Black Pepper 1 tbsp. MethodScrape and cut radish into round pieces. sambhar powder 1 tsp. Method • • • Chop onion. Coconut (grated) 3 tbsp. Simmer on a slow fire till cooked. Ghee 2 tbsp. Add drained toovar dal and the radish slices. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. cubes. Coriander Seeds 2 tbsp. Put in the mustard. chana daal. oil Salt to taste. Add salt to taste and about two cups of water. Keen frying for a few minutes. cut green peppers. sambhar powder and the grated coconut. and asafoetida. jaggery 2 tbsps. Stir in the tomato puree. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. and cauliflower into 1 in. Melt butter and saute onion. Fry till golden brown.FoolzParadize. Serve hot with rice. Season to taste with salt and fresh-ground pepper.
2 tablespoons Oil .Provided by: www. Curry leaves . 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.FoolzParadize.1 cup Gram dhal . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). - 1 cup (broken into small pieces and Dry coriander seeds . red chillies.Org 244.1 tablespoon Cumin seeds . Heat oil in a kadai and fry on a slow fire. the hing and the fenugreek seeds till light brown in colour. Remove 137 . cumin seeds. Mangalore Rasam Powder Ingredients: Red chillies tightly packed).3 sprays.1/2 teaspoon (methi seeds) Hing .1 teaspoon Fenugreek .a pea size lump or 1 teaspoon hing powder. Add coriander seeds.
Tamarind . Use the chillies along with the stalks . This powder can be used for 2-3 months.FoolzParadize.1/2 cup.1 teaspoon Black gram dhal .as the stalks also have the for potency the of the chillies.3 teaspoons p73 Sugar . Mangalore Rasam (serves 6).2 teaspoon (optional) . Salt . Powder fine and bottle it.Provided by: www.1 teaspoon Red Chilli . Tomatoes . Ingredients Tuvar dhal (thuvaram paruppu) . and also provide fibre body).1-3/4 teaspoon Turmeric powder .lime size.2 Green chillies . * * * 245.1 Mustard seeds .2-1/2 tsp.1/2 teaspoon 138 .1/4 teaspoon Seasoning Ghee .Org flame and allow to cool.1 Rasam Powder .
when cold. Boil tamarind water with turmeric slit green chilli.Provided by: www. Remove from fire. the raw tomatoes (chopped) salt and sugar powder.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes .FoolzParadize. till smell of tamarind disappears and the tomatoes are cooked. Serve rasam hot with steaming rice and papads. mash well. and the rasam and boil for five minutes till slightly thick. add the mustard seeds. powder tamarind in two cups of water for ten minutes. When mustard seeds splutter add hing powderthe seasoning over the rasam. two and a half cups of water. squeeze and strain out the liquid. Add curry leaves and coriander leaves. red chilli and black gram pour dhal. * * * 139 . Add the mashed powder dhal. Heat ghee in a pan.
140 .1-3/4 teaspoon .1/4 teaspoon Green chillies .1-1/2 teaspoon (optional) Turmeric powder .2-4.3/4 cup Vegetables .2 teaspoon Salt .lemon size Coriander leaves .3 cups (like sambar onions.FoolzParadize.1 tablespoon Red chilli .1 Mustard seeds .2 tablespoons Curry leaves .Org 246. chow-chow) Tamarind . Sambar (serves 6) Ingredients Tuvar dhal . Soak tamarind in one cup of water. white pumpkin.1 teaspoon Black gram dhal .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.2 teaspoons Sugar .1 tablespoon Rasam powder . Seasoning Oil .Provided by: www.1/2 teaspoon Hing powder . When cold mash well.
248.2 teaspoon Cummin seeds . and curry leaves.2 cups Oil . Simmer Heat oil and red in a pan.4 tablespoons Coriander leaves . Serve sambar hot with rice and chips.1 teaspoon Sugar . add the cummin seeds and hing powder. fry a bit. and When slit green chillies.2 Capsicum . When the cummin seeds splutter add the onions.FoolzParadize.1/4 teaspoon Hing powder .3 cups (in flowerets) Peeled and cubed potatoes . Add tomatoes and fry till it becomes mushy. Add the rasam powder. add hing powder and pour the seasoning over the sambar. sugar and quarter cup of water.1 Ginger . (Plain potato curry can also be made the same way). Add mashed p73 dhal. Heat three tablespoons oil in a kadai.1 teaspoon Salt . add salt. capsicum. green chillies and ginger into the hot oil and fry till the onion turns golden. Cauliflower Curry (serves 6) Ingredients Cauliflower . black gram dhal chilli.Org for five minutes. Remove and serve piping hot with rotis or rice. rasam powder tillthick. 141 .1/4 teaspoon Onion . * * * 247.1 cm p73 Method:Chop all vegetables.Provided by: www. add coriander leaves.2 Green chillies . Chana Daal seeds 2 tbsp.1 tablespoon Rasam powder . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. add mustard seeds. squeeze well and strain out juice.1 teaspoon Turmeric powder . Cover and cook till the vegetables are cooked and the curry is dry. Add cauliflower. potatoes and turmeric powder. Add in one and a half cups of add water. salt tamarind water and simmer till raw smell disappears. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. Cook vegetables threequarter cooked sugar. When mustard seeds splutter.
249. Baking Soda 1/4 tsp. Keep aside. 250. salt. chili powder OR green chili. Salt 1 tsp. Masala Preparation • • • Roast methi. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp.Org Coriander Seeds 4 tbsp. Mix well and set aside for 4-5 minutes. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Add finely chopped onion. Fry small spoonfuls of the mixt ure in hot oil. Add chillies when daal starts getting red. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Ginger 1 tsp. 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 . Green Chili 1 Chili powder 1/2 tsp. Coconut (grated) 3 tbsp. and asafoetida. Oil 3 tbsp.FoolzParadize. If using dry coconut. Grind daals into a coarse paste. ginger and soda. chana daal. Method • • • • Soak urad daal and moong daal for 2-3 hours.Provided by: www.
5 inch piece root ginger . Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Mixing by hand is a good idea if you don't have a whisk or electric mixer. Drop chopped green chillies and ginger into batter.Provided by: www. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Leave covered in a large pot overnight. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. Grind separately to a smooth paste and mix in a large vessel with salt. maida.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . spray a non-stick pan lightly with oil and warm. A lot of holes is just the thing. Ferment for 12 hours. wide spatula and flip it over. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. Add salt. Make thin crepes. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Mix thoroughly (use blender if possible). Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. 252. When ready to eat. • 251. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. 253.FoolzParadize.8 hours. preferably in nonstick pan. Salt to taste.finely chopped 4 cloves garlic . For the plain rava dosa leave out the onions. drizzle the batter such that there is a latice work effect.peeled and sliced 1. Remove in a few minutes and make more.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . Method • • • Soak the rice and daal separately in slightly warm water for 2 .Org Method • • • • Mix rava. rice flour together into a thick batter adding little water at a time so no lumps are formed.
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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
Toor dal -1cup. Grean Peas 1/4 cup.1" piece. Also add coriander leaves and Kari veppu leaves. Can) .14 to 15. This dish can be eaten along with rice and chapathis. when oil heats add the cinnamon sticks and cloves. Coconut Milk Pulav Masala : Ginger . This dish will have to be made thick and brinjals should not be fully mashed. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Clean and Soak the rice in hot water for 10 to 15 mints. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. fenugreek 1 teaspoon. salt to taste. 265. Sour curd . Curd : 1 Cup. Rice Flour . cool and grind it . toor dal and coconut gratings and add to the main dish. Heat oil in a fry pan and add the brinjals. Recipe from Vanitha Thyagu.2. salt . Garnish with few fresh coriander leaves 147 . Rava Bonda Rava . ( Rice and Water should be in 1 : 11/2 proportion ).fry them intil they are golden brown. Maida Bonda Maida or All-purpose-flour -2cups. salt . red chilli 10 numbers.2. 1/2 onion . Cut th above into small pieces and grind finely. urud dal . Then add the masala paste. keeping the stove at low heat. allow to splutter add in palak paste . Cashew Bits.This is good for appetizer. Carrots medium sized .1 1/2 tsp. green chillies . Palak Paneer Boil palak with 3 green chillies . Cumin seeds 1 spoon. Now take a pan add oil then addsome cumin seeds . Now pour the Coconut milk and add water for the rest.See that it is not deep fried. Drain on a paper towel and add to the palak mixture . Remove from the frying pan after the balls become golden in colour.1 or 2. Chillies . Cashews and Green Chillies to get a semi solid batter. Beans . 1 glass of milk and mix well.all t hese ingradients are to be fried dry and ground to a paste. salt and fry for some more time. 263.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up.Salt to suit taste.Tamarind(imli)pulp -1 table spoon. Open it and mix the cooked pulav gently. salt -to taste For the paste:coriander 2teaspoon. Serve it with Coconut Chutney. Stuffed Brinjal Curry Split peas dal . Also add green peas and Coriander leaves and fry.1 1/2 tsp.1.2 onions.First put the cooking oil. haldi powder 1/2 teaspoon. Oil or butter . Basmati Rice . Mix roasted Rava. Boil in water and add all the above except toor dal.10 tea spoons. Let this mixture boil nicely.6 to 8.Half cup.1 Cup. If needed. veg.3 Cups.Org 261. Oil for frying. Cloves .1 1/2 tsp. Take small balls and deep fry it in Oil. Stuff the brinjal with the ground paste. method:Cut the brinjal into 1 inch blocks. 1/2 tsp ginger garlic paste .Close the pan with a lid and cook for 10 minutes. 264. channa dal 1/2 teaspoon.2 nos. Finely chopped onions . Rice flour . Cinnamon sticks . Curd.FoolzParadize. Rasavangi ingredients:Brinjal-big size 2nos.7 to 8 stems. Add the Vegetables (except peas) and fry for some time. the dal has to be cooked separately and finally added to the main portion. Ingredients: Coconut Milk (15 oz. Make the flame low and keep for 20 mints.Then take some oil in a pan. whole red peppers . mustard seeds . Seasoning:fry in oil mustard. Green Chilly 3pcs. Serve hot. put small portions of it in oil. coriander seeds . Garlic gloves . Finally add the rice and cover it.Provided by: www. 1/2 tsp turmeric . turmeric powder 1/4 teaspoon.10 to 15. Rice flour. Coriander leaves .10. coconut gratings 3 tablespoon. 2 dry red chillies . coconut shreddings can be added to the batter.1 cup Method: Mix all the above ingredients and soak for about one hour.2 cups. 262.
Add mustard seeds. 272.Ad d this to the poickle and mix.Add this to thick curd and keep it aside. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.Grind it in a blender to make it into a thick juice. Next day. 273.Provided by: www. 271.FoolzParadize. asafoetida . add mustard seeds. Curd Vadai Grind some grated coconut and green chillies into a thick paste.When the mustard splatters.a small piece of tamarind and salt.To 5 spoons of oil. Next day add 1/4 cup of sesame oil and leave it aside.1 cup salt .1 cup red chilli powder . ripe) .Add 1 tsp salt.1/4 spoon Slightly roast the above without oil and grind into fine powder.red chilli powder .This will taste great with curd rice. fenugreek seeds.a pinch.Grind into a thick paste.6 Cut into medium pieces. Maavadu (Tender mango pickle) Grind mustard seeds.Wash the tender mangoes and spread the ground paste on it. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). sesame seeds . Ginger Pickle Grate ginger finely. Aavakkai (Mango pickle) sour mango pieces(medium sized). 148 .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Fry with constant stirring.Store in refrigerator. whole red peppers and turmeric poweder.1 cup turmeric powder.Add red chilli powder.5 cups mustard seed powder .(Preseve the juice while cutting). add fenugreek seed powder an asafoetida. Add salt.4 spoons.Take oil and add mustard seeds. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.fenugreek seeds. 270.Pout 5 teaspoons of oil in a frypan. 269. and add 1 cup of chopped leaves.4 spoons. Tomato pickle Cut the tomatoes into large pieces.1/2 spoon and mix well. coconut pieces. 274.little mix the above ingredients and add 3 cups of sesame oil.Add salt.Org 267.each 1 spoon asafoetida . Lime pickle Fresh lime(large size. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. crystalline salt. thin skin.When it splatters. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.Store in refrigerator. 268. fenugreek seeds. fenugreek seed powder . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. Cut into fine pieces. and asafoetida(perungayam).a pinch into a thick paste. asafoetida.
1/2 tsp cumin seeds and 1/4 tsp salt. water . carrots. Add 1 tsp salt.1/2 tsp. Add 2 tsp of ghee while serving. a bunch of curry leaves and mix well. 1/2 tsp whole black peppers. Rice Uppuma Rice rawa .FoolzParadize.Org black whole peppers. 1 tsp gram dal. Deep fry this in oil and turn over until the vada turns golden brown. and cumun eeds. 3 red chillies. VenPongal Mix rice and moong dal in the ratio 1:1. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. Error! Bookmark not defined.Provided by: www. Error! Bookmark not defined. In a pan. Deep fry in oil. Add a bunch of curry leaves. Turn over until golden brown in colour and it is fully cooked… 276. 282. Turn over both sides until fully cooked.Add the soaked dal to this mixture and grind coarsely.Add a pinch of asafoetida. add 1 tsp urud dal. 1 tsp whole black peppers.When it splatters. Drain the water from the aval and add it to the pan and fry. On a plastic piece of paper place a ball of this and flatten it by hand. and roast lightly. 200 g of toor dal.Beans. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Take 1 cup of rawa and lightly roast without oil to make it crisp. Then add 6 tsp grated coconut and fry lightly. Aval uppuma Soak 200 g of aval in water for 1/2 hour. and asafoetida. 2-3 chopped green chillies. You can mix curd with soaked aval if you like. To this add 1 tsp cumin seeds. 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). 280. 3 whole red peppers and salt in a blender. and salt .When the peppers burst add 149 .Take some ghee in a fry pan and add whole black peppers.Error! Bookmark not defined. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). add 1/2 tsp mustard seeds. onions Cut the vegetables into fine pieces. 278.Heat 4 tsp of oil in a pan. 275. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Rawa Kichadi Vegetables . 6-8 tsp of urud dal for an hour. To 1 volume of this add I volume of finely cut cabbage pieces . 279.Drop this carefuly into boiling oil and fry till it turns golden brown.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.Cut green chillies and ginger into fine pieces.Grind 3 green chillies.1 cup. 1 tsp urud dal. 3 hot green chillies(chopped). heat 6 tsp of oil and add 1/2 tsp mustard seeds. Deep fry this in boining oil.3 cups . Mangalore bonda Mix 2 cups maid and 1 cup rice flour.Add 3 times water and steam until it is overcooked. Dal Vadai (Aama vadai) Soak 200 g of gram dal. 1 teaspoon gram dal. When it pops. 281. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Then drop them in boiling oil. 277.Now add 3 cups water and when it comes to boil.add salt .3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. a pich of asafoetida. add 1 tsp urud dal. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little.
. Urud dal -1/2 cup. but make the dosas more thick.When the pan is fully heated. Heat the pan and spread a drop of oil on it.Add salt. When it becomes hot enough. 285. Leave it for about 8 hours to become sour.Provided by: www. Masala Dosai Par Boiled rice .Add some ghee while serving. 1/4 tsp asafoetida. Add about 2 tsp of rava.2 Raw rice .1 cup. Now the sevai is ready .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. Heat 2 tsp of oil add mustard seeds. Side dish -Error! Bookmark not defined. over it. Flatten this flour ino round shape (the size of urud vadai). Add a pinch of salt and stir well.4 cups. coconut pieces(cut into very small pieces) and 1/2 tsp salt.To this add chopped green chillies.. squeeze into the form of long threads on a plate. 286. using this preparation in the place of rice.FoolzParadize.Turn it over so that both sides are cooked well.1 cup Mix the above well. curd..Add water and mix. In a thick vessel.1/2 Fenugreek seeds . heat water to boil.. turn over. add a tsp of oil all over its edge and remove when fully cooked. Uthappam Par boiled rice . 283. When it is cokked on one side. when it splutters. or Error! Bookmark not defined. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. 284.Dry roast 2 tsp of cowgram.When they are cooked.5 hours and grind into a fine flour. water . Let it be more thin than normal dosai. fenugreek seeds . and roll the dosai on both sides and move it to a plate.2 cups.2 Urud Dal .little Rinse the above ingredients in water for about 2 -3 hours. take some flour and spread it on the pan into a round shape.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. add 2 curd chillies(alternatively.Org chillie and ginger pieces and a pinch of turmeric powder. Morkkali rice flour . use red whole peppers). Using this flour in omappodi achu. Add ome splattered mustard seeds.Place some Error! Bookmark not defined.Then grind in a blender (with adding water in steps) into a very fine flour. few cumin seeds. place a laddle of flour and spread on it(it should be thick than a normal dosa). sour curd or buttermilk .Add salt and keep it aside (to get sour)for 12 hours. For serving follow the procedure for Error! Bookmark not defined.Add this to cooked dal-rice. curry leaves and mix well. place in idli plates and cook. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. 287. Heat a dosa tawa and spread a tsp of oil over it. Maida dosai Mix maida:rice four in the ratio 2:1. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. and add the roasted cowgram . The same procedure can be followed with wheat flour instead of maida 150 .2 tsp Soak the above in water for about 4 . add the rawa and stir into a paste. salt to taste(about 1 tsp). Make dosas as described in Error! Bookmark not defined. 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.
ghee . Make into even sized balls with this flour. cardomom . Add the liquid part of this juice (which will be at the top) to cooked mixture. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. 1 cup powdered jaggery. Also add a feww cardomoms and kalkandu and mix well.1 kg.To this add finely powdered sugsr. cumin seeds and make dosas as described in Error! Bookmark not defined.50 g Roast rava in a dry pan and powder it.FoolzParadize. Wait until the mixture cools down to a temperature where the hand can withstand the heat.10 (powdered). Kozhukkattai Outer cover: Rice flour .50 g Roast rava in a dry pan and powder it.10 (powdered).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. Add chopped green chillies. 291. 292. Roast cashewnuts.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. Rava laddu (Ravaalaadu) white rawa . cashewnut .1 1/2 kg. Make into even sized balls with this flour. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Soak urud dal for 1/2 hour and grind it into a thin soft paste.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. 293. Heat the ghee slightly until it melts and add it to the mix well. Rava dosai Slightly roast rawa in a dry pan.. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. Now make into even balls by pressing lightly with hand.Provided by: www.Roast some cashews and raisins in ghee and add it to the mix. 151 . Roast the cashews in ghee and add to the mixture. raisins. sugar . cardomom . water 1 Heat water to boil.Add water and steam in pressure cooker.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.Add some extra ghee while serving.Org 288. Sakkarai Pongal Take rice. Drop the boondis into the sugar syrup and mix well. 290. grated coconut in ghee and add this to the mixture and stir well.200 g. Heat the ghee slightly until it melts and add it to the mix well.. Allow to cool. leave for 5 min. Rava laddu (Ravaalaadu) white rawa . sugar . gram dal in the ratio 2:2:1. cardomom powder.1 kg.1. moongdal. Inner stuffing(Poornam): Mix 1 cup grated coconut. chopped onions. cardomom powder. ghee .Then take even sized balls of this and shape it into a hollow hemisphere.To this add finely powdered sugsr. cashewnut . Laddu Prepare Error! Bookmark not defined. 289.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. Cover and keep aside for 1/2 hour.1 1/2 kg. Roast the cashews in ghee and add to the mixture.200 g.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes.
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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.
Make a batter with channa flour and little salt. channa dhall.spoonChanna dhall 1/2 t. 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.spoonHing a small pinchSalt 1 t. and butter with little water. Add pepper. and salt finely. hing . hing .spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. 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.Make small balls. mustard. and curry leaves to this. salt. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. hing.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonGreen chillies 2 Coconut 2 t. 313.Org 308. and salt finely. and deep fry in oil. Potato Bhonda IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t. Make small balls and deep fry in oil. curry leaves and ginger. coconut. Add chopped spinach and makes small balls and deep fry in oil. Wet grind urad dhall. and curry leaves to this. Deep fry these small squares in oil. Wet grind urad dhall.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. 309.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.FoolzParadize. 311. Peel skin and mash thepotatoes and keep them aside. Mix this well with the mashed potatoes.spoonCooking Oil for frying Method Boil potatoes with turmeric. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. salt and the soaked dhall coarsely. Coat the balls in thisbatter. and make a nice dough similar to Chappati dough. cashew. chilli powder.spoonUrad dhall 1 t. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. 310. and roll them similar to chappati/puri's andcut them into small squares/dimonds.spoonCashew 1/2 cup choppedSalt 1 t. make small balls and deep fry in oil. green chilles. and salt. hing. coconut. Roll small balls and keep them aside.spoonCooking oil for frying MethodMix maida.spoonGreen chillies 2 Coconut 2 t. 155 .spoonButter 2 t. green chilles.spoon Mustard 1/2 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.green chilles. Add pepper. Grind ginger. Fry in little oil.Provided by: www.green chilles. uraddhall. Make small balls and deep fry in oil.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. and add fresh lemon juice.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. 312.
spoonsCooking Oil 1-2 t.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. and put 1 t. and then turn over to the other side. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. Coat a flat vessal with oil. 156 .spoonsSalt 1.Mix wheat flour. andput 1 t.spoon per dosai MethodMix rava.5 cupsDry ginger powder 1 t. and put 1 t.spoonSalt 1.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.Serve it hot with chutney. Let it cook on this side for a few minutes. and cream of rice together in 6 cups of water.spoon of ghee around it. Wait till the addai turns brown. 315.Add all the other ingredients except oil.spoonPepper 1/2 t.spoonCumin seeds 1/2 t.spoon of oil around it.spoon of ghee around it.spoon Curry leaves Cooking Oil 6 t. and coconut with the melted jaggery. cardamon.spoonsCream of Rice 1.Provided by: www. Grind the above coarsley and add hing and salt to this.Grind the above coarsely with salt. 319.5 t.5 t. before making idlis. maida. cumin seeds. andput 1 t. aval and urad dhall in water for 1 hour.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.Fry pepper.5 t. Keep at roomtemperature for 12 hours. to the above batter. Let it cook on this side for a few minutes.spoonsCooking Oil for making dosas MethodRinse and soak rice.spoon of oil around it. and rice flour in water to make slightly watery batter. Grind the two seperately. and make a fine batter.spoonCooking oil for making addai Method Rinse and soak thuvar dhall.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan.Serve it hot with any chutney.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. 318.Wet grind the above with salt into a nice batter. Wait till the dosai turns brown. urad dhall. 317. or with some jaggery. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. and then turn over to the other side.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. Do not turn the dosa.Org 314. channa dhall.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. hing and red chillies.FoolzParadize.5 t. Add dried ginger powder and mix everythingtogether. moong dhall.Keep it overnight so that this will ferment. Close the dosa with acover and let it cook for a few minutes. 316. rice flour.Keep it overnight.Keep this batter in room temperature for atleast 20 minutes before making dosas. and put 1 t. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. Addthis to the flour.spoonHing 1/4 t. and curry leaves in oil and ghee.spoon of oil around it. rava. and mix them together with salt. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.spoonCumin seeds 1 t.spoonsGhee 2 t.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.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. maida.
Sprinkle little water. pepper. and add cumin seeds.Make the peserat like dosas.spoonSalt 3/4 t. corriander seeds.Fry the remaining onions in oil and keep them aside. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonCurry leavesCooking Oil 4 t. mash the eggplant and keep it aside.spoonPepper 1/2 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. and curry leaves. usually takes about10 minutes.spoon salt.spoonMustard 1/4 t. Add 6 cups of water to the above and let it cook for sometime. 325. Wet grind the above coarsley with redchillies and salt. and salt. 321. vetha mulaka.spoonUrad dhall 1 t.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.spoon MethodDry roast urad dhall. 324. and put a spoon full of onions onthe dosa and fold the dosa before serving. and hing in oil. and either bake it in an oven.Heat oil and ghee in a pan.spoonMethi 1/2 t. salt and tamarind paste. and add tamarind paste and salt to this.FoolzParadize. Dry grind the above with 1/4 t.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. red chillies.spoonsHing a small pinchTurmeric 1/4 t. orgrill it on the stove. and then add the rice flour batter.Bring 1 cup of water to a boil.spoonsSalt 1 t.Fry mustard. andcurry leaves in oil. butter milk.spoons MethodRinse and soak rice.spoonCurry leavesOil 2 t. channa dhall.spoonSalt MethodCoat eggplant with little oil.spoonRed chilli 4-5Mustard 1/4 t. Peel the skin.spoonUrad dhall 1 t. hing. 322. channa dhall.spoonTamarind paste 1/4 t. and now add turmeric.5 t.spoon MethodMake a batter with rice flour. Now add cream of rice and keep stiring until cream of rice gets cooked. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.Make them similar to addai's.Fry mustard in oil and wait till it splatters.Org 320. urad dhall.5 t. and let it cook for sometime. fried ingredients to the tamarindwater. and green chilles.Provided by: www. hing. curry leaves.spoonChanna dhall 1 t. red chillies. thuvar dhall. andwait for a few minutes. and grind it into a powder and keep it aside.spoonSalt 3/4 t. then add urad dhall.spoonsGhee 2 t. and urad dhallin water for 1 hour. ginger. salt and little onion. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonCooking oil 4 t.Fry mustard. urad dhall. green chillies. Garnish with finely chopped cilantro. washed & cut 1" lenght wiseUrad dhall 1 t.spoonChanna dhall 1 t.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.spoonCorriander seeds 1.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. Mix mashed eggplant.spoonMustard 1/4 t. Keepstirring until the rice flour gets cooked.spoon MethodDry roast methi.spoonCilantro 1 bunch finely choppedSalt 1. and mix it with the batter.Fry mustard. and cover it 157 . Finally add the ground methi powder. Serve with corrianderchutney or onion chutney. hing. red chillies. cumin seeds. hing. 323. and add the choppedeggplant to this. turmeric. channa dhall. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. andcurry leaves in oil. red chillies and hing.spoonHing a small pinchSalt 1 t.Grind the above with green chilles.
Letthis cook for a few minutes and then garnish with cilantro.spoon MethodCook rice. hing. 326. and the ground masala powder.Fry pepper. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoons of oil and then add the grated plantains. peeled and dicedCumin seeds 1/2 t.spoonSalt 1 t.spoon ghee and add to the above. finely chopped ginger. and now add the ground masala.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoonSalt 1 t. curry leaves. moong dhall.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.spoons ghee. and sprinkle this on the plantain curry. turmeric.spoonGinger a small piece finely choppedGhee 1/2 t. red chillies.spoonCumin seeds 1/2 t. curry leaves.Provided by: www.spoon MethodFry mustard. and let it cook for a few more minutes.Fry mustard.Fry cashews in 1 t.FoolzParadize.spoonSalt 1/2 t.Squeeze the butter milk out the soaked vazai thandu. peeled. 328. channa dhall. Mix it well andadd a few t.spoonSalt 1 t.and then add the grated coconut to the above. lemon juice andsalt in 2 t. channa dhall.Fry mustard. Let it cook for 10 minutes. and diced plantain in oil in a wok.Fry mustard.spoonChanna dhall 1 t. and addthe vazai thundu to the above pan. lemon juice andsalt in 2 t. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.Wet grind cumin seeds. red chillies. butter milk and salt togetherfor 15 minutes.Add salt and remaining ghee and mix everything well.spoonHing a small pinchTurmeric 1/4 t.spoonUrad dhall 1/4 t. and dicedUrad dhall 1/2 t. hing. urad dhall. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. Plantain Curry IngredientsPlantain 2-3 washed. moong dhall and turmeric powder with extra water andkeep it aside.spoon MethodBoil plantains with turmeric and salt. tamamrind paste. Add little water to tamarind paste. turmeric. 329.spoons of cooking oil.spoonHing a small pinchTurmeric 1/4 t. hing.spoonCurry leaves a few Cooking oil 3 t. urad dhall.spoonRed chilli 2Mustard 1/4 t. Sprinkle water and let it cook for 10 minutes.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. urad dhall.spoonTamarind paste/extract 1/4 t. red chilli. and add this to the above pongal.spoons of oil and then add the mashed potatoes. and ginger in 2 t.spoon Mustard 1/4 t. and let it cook for another 5-10 minutes.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. turmeric. coconut and red chilles and keep it aside.spoonCurry leaves a fewOil 3-4 t. urad dhall. urad dhall. turmeric.spoonMustard 1/4 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. Sprinkle water and let it cook for 5minutes. and ginger in oil. Now add salt. curry leaves.spoon (or to taste) MethodBoil potatoes with turmeric and salt.spoonSalt 1/2 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. curry leaves. 327. hing.spoonMustard 1/4 t.Peel skin and mash them and keep it aside.spoonsSalt 1 t.Peel skin and grate them and keep it aside.Org slightlyuntil the eggplant gets cooked. cumin seeds. hing.spoon MethodSoak vazai thandu. red chilliand diced plantain in oil in a wok. 330.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. hing.spoonChanna dhall 1 t. green chilli.spoonMustard 1/4 t.spoonsButter milk 1/4 cupCooking oil 2 t.spoonRed chilli 2Curry powder 1 t. 158 . curry leaves. finely chopped ginger. curry powder and mix it well.Fry mustard.spoon (or to taste) MethodBoil plantains with turmeric and salt. Now add the remaining salt.
Soak rava in little water for 10 minutes.FoolzParadize. and keep it aside.Knead maida. 332.Measure the amount of almond paste. Add the soaked saffron and serve it cold.Org 331. 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. and keep it aside. and kesar color to above and let it cool.spoonsSaffron 1/4 t. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Add saffron. using somecold after.Boil evaporated milk.Soak almonds in hot water for 1 hour. and keep the same amount ofsugar aside. Serve it cold/hot. and boil for 10-15 minutes. and almond paste for 10-15 minutes. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Cook the almond paste for 5-10 while stirring it constantly. Now add sugar and keep stirring.Soak almonds in hot water for 1 hour. Add the remaining milk.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. and sugar into a nice dough.Provided by: www. soked rava. condensed milk.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. 159 . Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. till the flavour comes out.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.
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