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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
..................................... 224........................................................................................................................................................................ 226........131 Besan Burfi ..................................................................................................111 Sweet Shakarpara (Diamonds).......... 186........................................................................................................................................................................................................................................ 185......................... 189......................................................................................... 183...............................................................................108 Vegetable Jhalfrazie ......................124 Tum Yum Soup..............................100 Pulihora (Tamarind Rice).......................113 Mysore Bonda ...................................................... 214......................................... 203...................................................................................................................116 Instant Dhokla..................122 Green Peas Skin Soup................129 Red Tomato Gravy..........................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)........................................................ 212............. 190..........................119 Mixed Vegetable Kofta in Tomato Curry ..........................................................................................125 RAJMA CURRY ........................................................................................................................ Baigan fry Recipe................................................................................................................................................................................FoolzParadize.................................................................................................................................................................................... 179.............................118 Venn Pongal.......................113 Green Onion Bhurji................................................................. 181......................................................................................... 220...........123 Letil Soup.....................................................116 Matar Palak.............................................................. 194..............................114 Dahi Wada ..............................................113 Red Beet Paratha.................128 Badshahi Baigan ................................................................................................................................................................123 Hara Nariel Ka Shorba................. 217..................................................................................................................................... 229................................................... 199.........................................................................................................99 Onion Rice ......................112 Dryfruit Halwa................................................................. 193..... 182. 206........................................122 Corn Soup with Vegetables.103 Bhakar Wadi................................132 4 .............................................................................................................................................127 Kofta Lajawab.................................................................. 213......................... 221.......................................................................................111 Besan Ladoo....................................................................................................................................................................................................................................................................................................................................................................98 Kozukkattai (Stuffed Rice Balls)........................................................................................................................................................... 180.............................................................103 Aloo Gobhi Methi Ka Tuk................................................... 184.................. 225............................... 231.............. 204.......................................104 Dum Ka Karela ........... 230............................ 205............................................................... 197............................. 216..........................129 Green Gravy............................................................................................................................................................................................. 223....................................................117 Aloo Mutter................................................................................................................................................................... 210.....................................................................................................111 Cashewnut Barfi............................................................................................................................................................................................................................................................................................................................................................................................. 227....102 Ravva Dosa ....... 219....................................................................................................................................................................................................................... 209. 195......................................................... 215........................................................................................... 211.........................................................................................................................119 Vegetable Korma ............................................................109 Navaratna Curry .........................................................................................................132 Raabdi...................................................................................................105 Dum Gobhi....................... 234..................131 Brown Gravy...................108 Malai Kofta...................... 202...................................................106 Garam Masala .............. 228....................................................... 187....................128 Beetroot Parathas ..............................................112 Dal Payasam.......... 200....................................................................................................125 MALAI KOFTA CURRY..................................................................................................................126 Cheesy Sweet Jamuns................107 Sarkarai Pongal............................................................110 Rasmalai. 191...................................................................130 White Gravy .................123 Lentil and Vegetable Broth.................... 188.............................................................................................................................................................................................................. 235..124 Sweet Corn Soup .................................................................................................................. 218........................................................................................ 208........................................................................................................................................................................................................................................................................................................................................................... 233................................................ 207........................104 Khatti Arvi Ka Saalan.................................................................................................................................................................................Org 177................................. 222......................................... 201................ 196..................................109 Vegetable Kofta ................................... 198............... 178........................................................................................................................................................................................................................................................................................................................120 Chakali....101 Masala Vada................... 192..............................................................Provided by: www........................................115 Rasmalai...................................121 Moong Soup With Paneer .................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).............................. 232...........................................................................................................118 Tamilian Kurma .....121 Healthy Tomato soup...........................................................................................................
.......................................................138 Sambar..........142 Didir Onion Rava Dosa.........................................................................................................................................146 Bengan ka bhurta..............................146 Toll House Pan Cookie ........... 268...................................................................................... 288....................................... 289.............................................................. 282............................................................................................................................................................................... 281............................................................................................. 277.. 243............................................................................................................................................147 Coconut Milk Pulav.............................................................................142 Didir Dosa........................................................................................143 Biryani........................................................................................................................................................................................................143 Basic Curry Sauce...................... 275.............................................................................................................................................................................................................................................................134 Bhindi Masala ....................................................................................................................................................... 264..............................................148 Gonkura Thokku ..................................................................................................................................................................................137 Mangalore Rasam.........................151 Rava laddu (Ravaalaadu)...................................................................................................................................................................................149 Aval uppuma ....................................................................................................................................................149 Sevai (Idiyappam) .............................................................................152 5 ..................147 Palak Paneer................................................................................................... 252.....................................135 Vegetable Jalfrasie ....... 246..................143 Dosai................. 274............................ 258...................................... 269....................................................................................................................................................................................133 Rasagulla............................FoolzParadize........................................................................................... 251............... 260...................................................................................................................................... 245..................................................... 267..148 Ginger Pickle .............................................................................................. 242...................151 Poli .......................148 Lime pickle ...........149 Mangalore bonda ................. 292........................................................................................136 Mangalore Rasam Powder............ 287...............................................................................................................................................133 Dum Arvi..................................... 237.......................148 Cabbage Vadai........................................................141 Vada ..................... 261..................................................................... 279.148 Aavakkai (Mango pickle)......................................................................... 259..................... 262.............................................. 257....149 VenPongal....140 Cauliflower Curry ........................................149 Rawa Kichadi.........................................................151 Laddu.................................................................................................................................................................................................................151 Sakkarai Pongal...............................................................................................135 Rasam Masala ......................................................................................................... 273.....................................................................144 Double Ka Meetha (Bread Pudding)................................... 270..........................................................................................150 Maida dosai.................................................................Org 236. 286........................148 Curd Vadai.....................................................................................151 Jilebi........................................................................................................................................................................................................................................................ 263......................................... 285............................ 247.............146 Halwa ........................................................................................................... 271.......................................................................................................................................... 255..........................................................................................................134 Matar Paneer.................................................................................................................................... 253..................................................................... 238.................................................................................................... 254....................................................... 276........ 256...................... 283....................................................147 Rava Bonda .............................................................................................................................................................................................150 Rava dosai ................................................................................................... 291.......................149 Dal Vadai (Aama vadai) ................................................................................................................................................................ 240................................................................................................150 Morkkali.................................................................................................. 241................147 Stuffed Brinjal Curry.................................................................................................................................................... 250..............145 Indian Cream of Tomato Soup...................................150 Uthappam........................................151 Kozhukkattai.................................................................................. 294........146 Rasavangi ............................................ 265.......................................... 284.........................................................134 Dum Aloo.................................................................................................................................................................................................................149 Rice Uppuma .................................................................................. 249..........................................150 Masala Dosai.............................. 290...................................................148 Tamarind pickle (Pulikkachal) ...................................................................................................Provided by: www............................................................................................ Ras Malai .................. 278.....................................141 Sambar Masala.................................................................................................................................................................147 Tomato pickle .............................................................................................................................................. 293.................................................................145 Kadhi............................149 Urud Vadai (Medhu vadai)......... 248......................................................................................................................................................................148 Maavadu (Tender mango pickle).......................................................... 280.................................. 239.................................................................................................... 272.. 266...............................................................................................................................................................................147 Maida Bonda....................... 244............................................
...........153 Kunuku................................................156 Vella (Jaggery) Dosai..........................................................................................................152 Sweet Puttu................................................... 316...... 309................................................................................................................. 331.......................................................................................................................................................................................... 330..................................................................... 298.......................................154 Madhur Vadai...... 324......................................................................................................................................................................................156 Rava Dosai. 296.....................................................................................................................................157 Plantain Puli Curry ..........................................................................................156 Ordinary Adai.. 318.............................................................................................................................................................................................................................................................................................................................................................................................................................................158 Plantain Curry...............................................................................156 Thaval Adai.................... 325.......................................158 Badam Kheer...................159 Paal Poori (Sweet Poori)..........153 Oatmeal Raisin Cookie .................................................................................................................................................................................Provided by: www............................................................................................... 319.........................................................154 Vermicilli Masala Vadai.........................................................................................157 Moor Kali.............................................................................................................155 Potato Bhonda ................................................................................................................................... 314.....................................157 Eggplant Podi Curry .......................................................152 Palak Paneer.......................................152 Paanagam.......................................................... 307......................... 6 ....................................155 Kara Vadai................................158 Potato Podimas .............. 332............................................................. 306...............................152 Panchamritham (fruit salad).................................................................................................... 311............................................................ 312...............................156 Kanjeepuram Idli......................................................................................................................................................................................................... 299....... 329........................................................................................................156 Aval Dosai..............155 Thukada ...............................................................................157 Tamarind Uppma .........................154 Cashew Kunuku .....................157 Eggplant Gotsu....152 Sweet Adai.........................................................................................................................155 Idli............................................158 Vazai Thandu Curry........... 304...................................................... 327.152 Chole......................................157 Peseret... 310..................................................... 328.................................................................................................................. 300................................................................158 Venn Pongal.....................................................................................................159 0............................................................................................................................................................................................................................................................................ 317.................. 326........................FoolzParadize............ 320.......................... 305.................................................................................................154 Medhu Vadai........................................... 322............................... 308.............................. 297................ 315.... 321........................................................................................................................... 303....................................................................................................... 302........................................................................................................................................................................................................................................................152 Milk Appam.............................................................................................................................................. 301.......................................155 Spinach Vadai.......................................... 323............. Somaasi...................................................................................................................... 313...............................................................................................................................................................................................................................................155 Bhonda ........................................Org 295.....................
Keep slightly coarse.Provided by: www. When it resumes a boil sprinkle the flour and stir well. butter 4 tbsp. Add spinach and potatoes. add very little water (just a sprinkle) and a pinch of salt. cinnamon-clove powder 1/4 tsp. Gobi Manchurian INGREDIENTS: 7 . Cut the potatoes into big pieces. red chilli powder 1 tsp. add green chilli and run for a minute. Keep aside. Serve hot with naan or parathas or even rice. Boil for 2-3 minutes. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. Add all the dry masalas and fry till ghee separates. instead of atoes. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Add the tomato and further fry for two minutes. or hold under running water in a colander. do not make very smooth. wheat or other flour 1 tsp. Drain the potatoes. Note: You may use boiled peas. Cover and boil over a high flame for 2 minutes. Pour over the vegetable and mix gently. garam masala 1/2 tbsp. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. In the same hot ghee add the cumin seeds. Add the ginger.Org 1. lemon juice 1/2 tsp. onions and fry till very tender. keep aside.FoolzParadize. Put in a mixie. ghee salt to taste METHOD: Put the washed spinach in a pan. Heat ghee and fry potatoes till light brown. boiled corn kernels or paneer chunks in the above dish. Cool quickly. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2.
each of ginger and garlic and red chilli powder and salt to taste. Stir fry for a minute. Sprinkle 1 tsp. Gradually add to the gravy and stir continuously till it resumes boiling. Add 1 1/2 cups water and bring to a boil. cornflour on the florettes and stirfry for 2 minutes. Serve hot with noodles or rice. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Boil for two more minutes and remove. of milk has been added. add fried florettes. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. dry 3 tbsp. Add 1 tbsp.FoolzParadize. cornflour to 1/4 cup water and dissolve well. cornflour 1/4 tsp. Add the salt and spring onions. spring onions and soya ce at this stage.potato. Make florettes as above and instead of adding water as above. ginger finely chopped 1 tsp. brinjal. oil 1 1/2 cups water 1 tbsp.carrot. ladyfinger (okra) 100 gms.cornflour.Provided by: www. small cabbage. cauliflower clean and broken into big florettes. capsicum. french beans 8 . milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. onion. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. red chilli powder 2 red chillies. tomato. but instead of using only cauliflower. Keep aside. Variations: Dry manchurian can be made by omitting the gravy. to which a tbsp. In the remaining oil. Add florettes and soya sauce. add remaining ginger. Sindhi Saibhaji Ingredients: 1 each . Boil till the gravy becomes transparent. adding 1/4 tsp. Dip the florettes in the batter one by one and deep fry in hot oil. manchurian (with gravy or dry). Fry as above and proceed as above. Same procedure for veg. garlic and crushed red chilli and fry for a minute.Org 1 medium. 1 small bunch spring onoin finely chopped 2 tsp. garlic finely chopped 1/4 cup plain flour 3 tbsp.
1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. 1/2 bunch any other leafy greens. oil 1/2 tbsp. salt 1/2 tsp. coriander. Heat 1/2 tbsp. 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. spinach and dals.FoolzParadize. ghee add a pinch of asafoetida add to the mashed vegetable. ghee 2 pinches asafoetida METHOD: Clean and wash dals. turmeric 3 tbsp. Shahi Paneer Ingredients: 250 gms.Provided by: www. khatta (3 leaved) greens. Add all masalas and mix. cover and pressurecook for 3 whistles. red chilli powder 1 tsp. add all the vegetables. add enough water to cover the contents. Mix well. paneer (cottge cheese) 3 tbsp. open and handblend the contents. Heat oil in a pressure cooker.Org 1/2 bunch each spinach. Clean. Cool the cooker. dhania (coriander seed) powder 1 tsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 9 . wash and chop spinach and vegetables except tomato.
red chilli powder 1/2 tsp. Add tomatoes and cook for 7-8 minutes. Blend in a mixie till smooth. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Add 1/2 cup water and cool. red chilli powder 1 tsp. Add onion. green chilli and cardamom. Heat remaining ghee. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 .Provided by: www. garam masala salt to taste 1/2 cup milk 2 tbsp. Potato in Curd Gravy Ingredients: 3 medium. add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer. add gravy and other ingredients except milk and paneer. grated paneer 1 tbsp.Org 1/4 cup beaten curd 1/2 tsp. dhania powder 1/4 tsp. Add curd and cook for 5 minutes. Fry for 3-4 minutes. covered.FoolzParadize. chopped coriander Method: Chop the paneer into 2" fingers. Boil to get a very thick gravy. Just before serving. Making time: 45 minutes. tomato sauce To garnish: 2 tbsp. turmeric powder 1/4 tsp. Heat half the ghee. Makes for: 6 Shelf life: best fresh. salt 1/2 tsp. 5. heat gravy.ginger.
Serve hot with thin wheat chappaties and rice. Makes for: 5 Shelf life: Best fresh 6. add ginger-garlic. 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. Add the masala mixture and fry for 2 minutes. coriander leaves chopped 1 1/4 cup water 1/2 tsp. oil Method: Cut potatoes into big pieces. 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. Stir well. Keep both aside. each ginger. When they splutter. Making time: 30 minutes. wheat flour 1 tbsp. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. each cumin. chilli and curry leaves. ghee salt to taste 11 . Heat oil. Stir continuously after adding curd. coriander chopped 1 tbsp. Add the seeds (cumin and mustard). mustard seeds 1/4 tsp.Org 1 tbsp. Mix all the dry masala in 1/4 cup water.FoolzParadize. Add the remaining water and all the potato and flour. garlic grated 2 green chillies slit 1 tsp. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.Provided by: www. Mash 3-4 pieces fine with hand.
turmeric powder 1 tsp. white pepper powder. Heat ghee and fry cashews. ghee Kofta: 50 gms. Chop all the fruit fine. cuminseeds 2 tsp. cashewnuts 3 tsp. Add the dry masala and salt and fry 2 more minutes. Add butter to ghee and heat.coriander and chopped cherries. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. milk 50 gms. Malai Kofta Ingredients: Gravy: 125 gms. roti or paratha. cream 75 gms. add the wet masala and fry for 2 minutes. khoya 12 . add fruit.Org Dry Masala: 1 tsp. mix together curd and cream and add to gravy. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. khuskhus (poppyseeds) 1 tsp. cashews and raisins and boil till the gravy is thick and the fat separates. nutmeg powder 1/2 tsp. Allow to thicken a bit. sugar 2 tsp. 2 1/2 tsp. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. drain and keep aside. grated ginger 1/4 tsp. Serve hot with naan. Garnish with grated cheese .Provided by: www.FoolzParadize. Add the carrots and peas. khoya or paneer 150 ml.
except ghee. Add 2 cups water and simmer on low for 15 minutes. paneer 5 medium potatoes 20 gms. Place 2-3 cashews and raisins in the centre and shape into a ball. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas. warm oil water to knead dough For filling: 2 potatoes large boiled. Keep aside. Optional: You can deep fry the koftas also. Gravy: Roast the cinnamon. 8. Warm the koftas either in the oven or on the tava. Shelf life: Best fresh. peeled. ginger grated 1 tsp.Org 50 gms. To serve place warm koftas in a casserole. raisins 4-5 green chillies chopped fine 1/2 tsp. mashed 1 onion finely chopped 13 . Making time: 45 minutes. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Heat ghee in a skillet. Wet grind all the other ingredients. Add paste and fry further for 5-7 minutes stirring well. to a paste. Flatten. grated cheese or paneer 1 tbsp. Take a ping-pong ball sized dough in hand. cashewnuts 20 gms. peel and smash them. Dry grind and keep aside.Provided by: www. cardamom. nutmeg and cloves together. add powdered spices and fry for 2-3 seconds.FoolzParadize. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Mix together all the ingredients except raisins and cashews. cum seeds in salt to taste Garnish: 1 tbsp. chopped coriander Method: Koftas Boil the potatoes. Makes: 10 koftas with gravy. coriander chopped 1/2 tsp. Repeat for remaining dough.
Provided by: www. Keep aside. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. oil. coriander seeds. To proceed: Make a thin 5" diam. Cool. Put in hot oil. Place a tbsp. Add oil. Stir fry for a minute. Serve hot with green and tamarind chutneys (refer chutneys). lemon. salt and little water. of filling in the cone and seal third side as above. turmeric powder 1/2 tsp. or tomato sauce. Stir further 2 minutes. For filling: Heat 3 tbsp. Cut into two halves. green chilli.Org 2 green chillies crushed 1/2 tsp. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Add more water little by little. round with some dough. salt. Beat dough on worksurface and knead again. garam masala. saute till light brown. ginger crushed 1/2 tsp. Join and press together to make a cone. Stir fry for 2 minutes. Add coriander. 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. Do not fry on high.Mix well till crumbly. kneading into soft pliable dough. Making time: 45 minutes Makes: 20 pieces (approx. add potatoes. deep fry on low to medium till light brown. garam masala 1/2 tsp. add onion. Cover with moist cloth. red chilli. coriander seeds cru shed 1 tsp. keep aside for 15-20 minutes. garlic. Re-cover. turmeric. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. Drain on rack or kitchen paper. Make five to six. 14 .) Shelflife: Bestfresh 9.FoolzParadize. garlic crushed 1 tbsp. add ginger. Run a moist finger along diameter. or the samosas will turn out oily and soggy.
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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
Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. wash. stir. 9.Org 1/2 tsp. jaggery salt to taste 1 tsp.Provided by: www.Add ginger. garlic.Add all other ingredients.Garnish with cheese. in a small mixie. saute till brown. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. drain. stir.Mash well. oil 1/2 tsp. 18 . 2. ghee 1 tbsp.Heat oil in the pressure cooker direct. Try using no water or as little as possible to make the chutney keep longer. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. 12. green chillies. 8. 11.Add both greens.Pressure cook till done. Run the mixie till a smooth chutney is obtained. Note: Sev is a fried Indian snack made of gramflour. 5. except cheese. each ginger & garlic grated 3 green chillies 1 tbsp. Add water as and when required. 3.FoolzParadize. maize flour Method 1.Chop both greens.Serve hot with makki ki roti. add onion. garam masala 1 tbsp. or paratha. 7. 4.Add few pinches salt. oil 1 clovette garlic Method: Put all the ingredients .Stir well and cook till oil separates. 6. Store in a clean glass bottle. 10. except oil and asafoetida . Heat the oil and add the asafoetida and put in the mixie. 1 cup water. (2 whistles).Heat ghee in a pan.
Provided by: www.¼ cup chana dhaal . Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night.1/2 cup. Fry cashew and raisins also separately. cashews and raisins.FoolzParadize.¼ cup red chillis 19 .dry grapes) cardamom ghee.¼ cup thoor dhaal . Then soak rice and dhal separately for 10 minutes.½ cup urad dhaal . After we make the syrup strain it through tea strainer. Adai Rice . Serve hot in two cups with a spoon of ghee. Milk Coconut cashew jaggery raisins (khish-mish . Add jaggery syrup and again cook till even it gets absorbed. Then make vada shape and deep fry in oil. Thoroghly wash and keep it in cooker with the right water (lesser is o.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Meanwhile cut coconut in very small pieces and fry in ghee. 17. Rice . Add fried coconut. powdered cardamon and cook again for a while. This is done because sometimes jagerry has mud and stones. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Add three big table spoons of ghee.1/2 cup. 16. 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. Grind dhaal in little water. Sweet Pongal Ingredients (for two people) :Moong dhal . Break the jagerry and put in water (very little) and make a syrup.¼ cup yellow moong dhaal .k)and cook it seperately (in two different containers).
prepare the syrup on a second burner. 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. pista & almond crushed Method Tie curd in a clean muslin cloth overnight.Check frequently. it is time to strain. etc. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). Chill for 1-2 hours before serving. it proceeds to thicken to the next stages very quickly. top with remaining nut crush. sugar 1/2 tsp. f. (6-7 hours).Always use a metal strainer or moist cloth to strain the hot syrup. surti ghari. 20 .Use as required in the recipe. jalebi. This consistency is generally used in dipping sweets like. This will avoid excess wastage of time and unnecessary cooling off. Keep aside for 25-30 minutes to allow sugar to dissolve. Make syrup side by side of making the recipe. On further boiling two tars are obtained and this is used in sweets like burfis. Shrikhand Ingredients 1/2 kg.FoolzParadize. pressing with hand or spatula. while making the rest of the recipe. etc. add sugar and mix. of the fried flours. 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. 19. then it is 3/4 tar (thread). boondi. as the recipe demands.Put both in a deep saucepan to boil.Provided by: www. Pass through a big holed strong strainer. 18. Keep aside. d. c. but there is stickiness in the syrup when tested. imarti. Beat well till sugar has fully dissolved into curd. Empty into a glass serving bowl. Grind with little water. etc.Org salt Soak everything in water over night. Mix in cardamom powder and dissolved saffron and half nuts. b. curds 300 gms. e. add 1/2 cup milk. After this stage do no stir briskly and continuously or the sugar will recrystallise. it is used in soaking pancake pancakes like malpua.When the mixture comes to a boil. reheating the syrup too many times will alter the texture of the resulting sweet dish. etc. milk till well broken and dissolved. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. If no thread is formed. gulabjamoon. never plas tic. Following are the steps shown to make sugar syrup (chashni) in the right way. because once the first thread forms. g. a. mohanthal. stirring occasionally.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. h. To save time. Rub saffron into 1 tbsp. cardamom powder few strands saffron 1/2 tbsp. Take into a bowl.When a thick scum is formed on the surface of syrup. checking the consistency required as above.Put back to boil.
Serve hot with dal or amti. 20.Provided by: www. channa (yellowgram) dal 300 gms. Take on serving plate. of ghee all over top. Keep aside. Apply a tsp.FoolzParadize. so as not to charr. Place same sized ball of filling in centre. Mix ghee. garam masala and some mashed dal. Drain in a colander for 10-15 minutes. flour. Reroll carefully to a 6" diameter round. cardamom powder 150 gms. Pass through an almond grater little by little till all dal is grated. jaggery (molasses) 1 tsp. Take a morsel sized ball of dough. Repeat other side. Puranpoli Ingredients 300gms. roll into a 4" round. Note: The water drained from boiling dal is used to make the amti. OR Shallow fry on griddle like a paratha for a better flavour.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Roast on warm griddle till golden brown. But this method will consume more ghee and therefore calories. add pulp at the stage of adding cardamom and saffron. plain flour 1 tbsp.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. ( a thin curry made using black masala. 21 . life all round and seal. add enough water to make a soft pliable dough. mango. Mix well into dal. Mash jaggery till lumps break. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken.
water and milk as shown in introduction. cardamom seeds crushed coarsely 2 tsp. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. sugar 150 ml. Pour onto a greased surface or thali and roll to 1" thickness lightly. Make syrup out of sugar.Org 21. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Bring syrup to 2 1/2 thread consistency. pour in the syrup. cut into 1" squares. Add flour mixture and roast on low till light golden.Warm coconut in heavy saucepan.) Shelflife: 2 weeks 22. water ghee for greasing plate Method 1. stirring occasionally. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Prepare syrup simultaneously. Coconut Burfi Ingredients 250 gms. finely grated coconut 250 gms. Cool. Making time: 45 minutes Makes: 20 pieces (approx. Heat ghee in a heavy saucepan. 4. 22 . 3.Prepare syrup with sugar and water to 2 1/2 thread consistency.Spread in a greased plate. Use method as shown in introduction.Stir well and cook till soft lump forms. 2. wrap individually into square pieces of thin plastic sheet. Cool. Store in airtight container.Provided by: www. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. milk 1/2 tsp. Keep aside to cool a little.FoolzParadize. Beat well with a large fork till the mixture forms threadlike flakes. Pour at once into the flour mixture.
Note: Use a flat bottomed frying pan. 23 . The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. Grind to fine thick batter. 2. 6. water saffron colour 1/2 tsp. form imartis in the hot ghee. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. depending on size of frying pan.Cut into squares.Keep aside for 3 hours. Put water little by little. 8.Add colour and mix very well. (2) Soak in syrup as required. 10. beat the dal well by hand till fluffy after grinding. ghee to fry Method 1. store in airtight container. Place over a tumbler and pour in some batter.Provided by: www. 7. 6. Till you come to the start. make a ring first. then form small ringlets all along the ring.Soak for 3-4 minutes.Make 4-5 imartis at a time.Soak urad dal overnight in plenty of water. 11.Org 5. Hold like a pouch and press out imartis like icing.Wash and drain.If using a mixie. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day.Add cardomom powder to syrup. take a 12"x 12" thick cloth.Make 1 tar sugar syrup as shown in introduction. cardomom ground 500 gms. make a buttonhole type hole in centre. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23.Repeat for remaining batter.Remove from ghee. Lower flame and allow to crisp turning once.Sprinkle cardamom powder (optional). If not available. 9. drain and dip in hot syrup.FoolzParadize.Using either an imarti bottle (with nozzle) or cloth as shown in note. More is weather is cold. 12. 5. 3. drain and serve. 4. Shape the imartis as follows.
Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Do not allow to stick to bottom. add the cashew (powdered) and elaichi Cooking. 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. 25. Once the sugar dissolves. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Spread some of the coconut on a butter paper sheet. cashew. Grease hands and take a chunk of the mixture and roll into a thick roll.Provided by: www.Org 24. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. Cook on slow flame. 26. stirring continuously.FoolzParadize. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. all the coconut to cover it. 24 . non-stick pan. on the sheet. It takes a while to cook Stir gently till a soft lump forms. 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. stirring continuously.
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. Serve hot.Provided by: www. Add ghee. 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. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Heat ghee in a heavy pan. stir continuously. stirring all the while till softly thickens in a lump. After a while it should turn a light brown and aromatic. Set in a tray. stirring continuously. When thickens. wash and grind to fine paste. Once it starts thickening. add the sugar and cook. Add the chenna and boil till the mixture thickens. elaichi. Boil till thick. 25 . Add sugar and cook further till thickens. Do not knead. Add paste and cook on first high then slow flame. take in a plate and press down.FoolzParadize.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Put the remaining milk in a heavy pan and boil to half. 28. saffron and colour. stirring continously and gently till ghee begins to separate. stirring occassionally. decorated with a chopped almond or pista. 27. Use a long-handled spatula as the mixture tends to splatter. apply silver foil and sprinkle the chopped nuts. Add the sugar and continue to cook. stirring continuosly. Once the chenna settles sieve through muslin cloth. Decorate with chopped nuts and serve hot. press out excess water. Carefully pour hot milk and stir.
Add sugar and ghee. When slightly thick add khoya and cook. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. decorated with a chopped almond or pista. stirring occassionally. Garnish with almond or walnut in centre of the halwa.FoolzParadize. Add milk and boil in heavy saucepan.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend.Provided by: www. 30. Once it starts thickening.Org 29. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . Cook on low turning continuously till ghee oozes. saffron and colour. Add ghee. 31. stir continuously. Serve hot. Boil till thick. stirring continuously.1/3 cup sugar 150 gms khoya or milk powder made paste. 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. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . 2 . Add sugar and cook further till thickens. elaichi.
Further boil till the syrup become sticky between the fingers. Put sugar and water in a pan and put to boil. Use as little water as possible. add elaichi and dissolved saffron. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates.Org elaichi powder water about 250 ml. Heat the ghee in a heavy kadai (vessel) and add dal. Stir very carefully. Cook slowly till all water is absorbed. Wash and remove the skins well.FoolzParadize. stir gradually till golden brown. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Once the dal stops sticking to the vessel. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Method Soak the dal for 5-6 hours. Decorate with chopped nuts 33. Pour the hot syrup. (One thread should fall when poured from a tilted spoon) keep aside. Atte ka seera 2 tbsp. Remove with a strain.Provided by: www. wheat flour 2 1/2 tbsp. Keep stirring rigorously to avoid burning. Serve hot especially on a cold day. not allowing hand to be scalded. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Grind dal fine either in a stone grinder or electric grinder or mixie. As the syrup boils the scum will rise. 32. Decorate with chopped dry fruit. Once sugar dissolve add a few tblsp. and ghee begins to separate. of milk.
28 . Wet hand with milk and shape the mixture in ladoos. Add cardomom powder. Keep as it is for 5 minutes. Reheat the milk and bring to a boil. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Add the citric acid dissolved in some water. Strain the milk through a muslin cloth. Stir for 3-4 minutes. Stir slowly till the milk is fully curdled. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. saffron and colour. Mix well.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Add ghee.Provided by: www. Cool the milk for a couple of hours. coconut flakes and saffron. Once it starts thickening. decorated with a chopped almond or pista. Serves: 12 helpings Time required: 1/2 hr. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp.FoolzParadize. elaichi. Keep aside cool for some time. Boil till thick. Wash the chenna in the cloth under cold running water. Bring to a boil. Stir continuously. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Shelf life : 15 days 35. Add rava and cook on low heat. Serve hot. When the rava turns light brown add the sugar. 34. Remove the cream layer. stir continuously. stirring occassionally. Add sugar and cook further till thickens. Meanwhile heat the sugar and water in a wide sauce pan. Add half the milk.
Cover with a perforated lid. Boil for 13 to 15 minutes. Turn out carefully .Provided by: www. Make twelve equal sized balls of the dough. cardamom powder 29 . Repeat for remaining mixture . Boil till a soft lump is formed. Lessen sugar by 1/2. Making at home consumes time but isn't that difficult. Stir continuously while cooking. Cook till mixture thickens . Add cardamom powder & colour . OR Substitute with 1 tin (400 gms. Stir frequently while cooking. Form a ball . Press into the cookie mould . Cool for 10 minutes . Press 2-3 slices of pista on the centre . Mava Burfi Ingredients: 500 gms khoya 300 gms. 36. Let them into the boiling water. It should form a very soft lump .Org Press out the excess water and remove in a wide plate. Khoya is available in most Indian sweetmeat stores anywhere. cardamom powder cookie mould Method: Grate khoya . Shelf Life: 15 days (refrigerated) 37. powdered sugar 1 tsp. Boil milk on high flame in a large heavy saucepan till water evaporates . Pedhas INGREDIENTS 500 gms. Gently knead into a soft dough by passing between fingers. Heat on low flame . Serves: 36 pieces Time required: 1/2 hr.FoolzParadize. Powder sugar . Note on khoya. Add essence and chill for at least 4 to 5 hours. Mix well . stiring continously . Take a small fistful of mixture . khoya (mawa) 300 gms.) condensed milk and 1 cup milk. Serves: 6 helpings Time required: 1/2 hour. leaving a soft lump. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Take off from heat and cool them to room temperature. Mix together in a skillet .
8. Mix in tne sugar.Sprinkle powdered elaichi and decorate.Mash paneer. Cook till the mixture is a very soft lump. 39. Place the chocolate on the mava layer. Continue as for mavaburfee. Note: Burfi is usually cut into 1 1/2 inch squares. yellow colour Method 1. chocolate colour. Roll lightly. Cool a little.Cool. Serves: 25 helpings Time required:1/2 hr. Cook on slow flame.FoolzParadize. 4. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. Spread on the working board silver foil carefully and evenly. khoya 125 gms. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp.Provided by: www. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. 7. 3. stirring continuously. Shelf life: 10 days 38.Pour on plate. Make incisions with knife to cut in the desired size and shape. Put into a heavy saucepan. 6.* Place on a working board and roll with a rolling pin to 1/2 inch thickness.Org 2 sheets silver foil (edible) Method: Mash khoya .Add condensed milk and cook on slow flame.Add essence and remove from flame. Gulab Jamoon Ingredients 500 gms. 2.Cook till thick and sides leave. 5.Mix well. Variation: To make chocolate mava burfi: Follow till * as above. stirring continously. Make ladoos. plain flour 30 . Roll both parts separately.
Soak for 10 minutes. 9.When they rise up put back on fire and fry till medium brown.Repeat for all the balls. sugar ghee to deep fry Method 1. ghee For syrup: 250 gms.Org 1/4 tsp.FoolzParadize. Drain and transfer to a glass bowl. 2. Let in some of the jamoons. baking soda 1/4 cup milk 1/4 tsp. plain flour 1 tbsp.Take the sugar in a heavy pan and add water to just cover the sugar.Provided by: www. 6.Make balls of even size. 8. 2. (1 week refrigerated) 40.Crumble the khoya. of milk to separate the dirt.Mix in the cardomom powder and crushed saffron. 3. Sieve in the flour and soda together. Sweet Kachori Ingredients: For filling: 200 gms. Strain and boil again.Remove from ghee and put in the syrup. 5. 7.nutmeg-cardomom -cinnamon powder For cover: 250 gms. Use as much milk as required for kneading. Take off fire and cool a little. Makes about 25-30.Boil and add a tbsp. 4.Mix well to form a soft dough.Heat the ghee very well. To make the syrup: 1. 3. while dropping from a spoon it falls in a thin single thread. Shelf life :2-3 days. When done pour the remaining syrup over the jamoons. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .Microwave lightly or warn over boiling water before serving.The syrup is done when . Serves: 25-30 helpings Time required: 1 hr. cardomom powder 1 pinch saffron strands 250 gms. cornflour 30 gms. khoya 50 gms milk powder 1/2 tsp.
Mix ingredients for cover. 8. 4.Roll one part into a puri.Divide dough also into 15 to 16 parts.Boil sugar and water adding a tbsp. 9.Mix ingredients for filling.Deep fry in hot oil till a light browning appears. 5.Allow to dry on a clean cloth for 25-30 minutes. Keep aside.FoolzParadize.Strain. add all other ingredients. 2cm. 8. 5.Org Method 1. turning once. 6. 9. cumin seeds 1 tbsp.Mix both flours together. 7.Drain and cool completely before storing. 13. 10. of syrup and roll kachori around to let the syrup spread. place one mixture ball in the centre.Make a well in the centre. 2. omam seeds (ajwain) 1/2 tsp.Boil till the syrup is slightly sticky between the fingers.Cover with a wet cloth.Provided by: www.Pour about half tbsp. Time required:2 hr. make a hole in the centre of each (approx. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. 3. diameter). 7.Allow to stand for half hour before serving.Mix them well in the flour.When slightly cool. Using water knead to a pliable dough. 10. 12. 41.Prick on both sides with a fork. of milk to clear the syrup. Serves:15 helpings .Make 5 to 6 such kachoris.Pull up all the sides to seal the mixture and press in centre. 32 .Do not over fry.Add enough water to make a soft pliable dough. red chilli powder 1/2 tsp. The mixture should be soft and crumbly. 3. 14. Keep aside 4.Repeat for remaining kachoris. heat ghee and fry on low flame till light brown. except oil to deep fry. oil salt to taste oil to deep fry Method 1. 6. 2. Crush and add the saffron. 11.Divide dough to make small (4" diameter) thin rounds. 15.Make 15 to 16 flattish balls of the mixture. coriander very finely chopped 1 tbsp. Shelf life: 10 days .
4.Mix the cardamom powder and ghee in the flour. 20 parts. 33 .Provided by: www. 3.Strain and cool a bit.Lift with spatula and loosen.Org Making time: 30 minutes Makes: 25-30 pieces 42. 7. 2.Drain well and keep aside till cool.Store in clean. 4.The dough should be stiff but pliable. 5.Knead the flour with the jaggery water. 6. 7.Knead each with palm and roll into 4" rounds.Add maida and knead into a soft pliable dough.Cut with a cookie cutter or knife into small diamond shapes. Making time: 45 minutes. 2. 8.FoolzParadize. cardamom powder 1 tbsp.Warm the water. Keep aside on a dry cloth for 1 hour. 3. 6. sugar and ghee together till sugar dissolves. 43.Divide dough into 4 parts.Break into approx.Heat the water and jaggery till all of it dissolves in the water. Makes: 2 1/2 cups. dry containers. 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.Roll into chappatis 1/3" thick. 5. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. ghee ghee to deep fry Method 1. 9.Deep fry in hot ghee over slow flame till light golden brown.
cardamon powder 1 tbsp.Roast coconut flakes lightly. Note: You may use a karanjia mould for filling them if available. 2.Drain and cool for a while. 10. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. 3.The khajas will become crisper and harder as they cool. 2. Cool. Making time: 1 hour. filling in one half of round . poppy seeds (khuskhus) 1 tsp.Deep fry in hot ghee on low till light brown on both sides. 4. 9.FoolzParadize. 4. 8.Make small (4 ") rounds. 5. 1. 11.Dry on clean cloth for 30 minutes.Seal edges by twisting or pressing together .Keep aside. 7. 13.Org 8. 34 . 3. 12.Fold over the other half. 2. 6.Drain and cool completely before storing. not too thin not too thick .Roast khoya to a light pink by stirring continuously over low heat.Mix flour and ghee well.Make all in t he same way. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.Make many tiny slits with knife or fork on each on both sides. 3. For filling : 1.Cool and break in fine crumbs with fingers. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. Making time: 45 minutes Makes: 20-25 pieces 44.Store in airtight container after cooling completely.Mix all other ingredients.Add enough water to make soft pliable dough.Provided by: www. sealing in the mixture.Keep them aside on a clean cloth for an hour or so to dry a bit.Check for sweetness. 5.Place 1 tsp.Deep fry in hot ghee on low flame till light golden in colour.
7. hold perforated spoon a little above the hot ghee. 6.Org Makes: 13 to 15 pieces. 4.Keep aide. almonds and mix gently.Make batter with gram flour. 45. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.FoolzParadize.Pour back remaining batter and wipe spoon. but keep warm for use.Stir the boondis in the ghee gently and fry till crisp but not brown.Provided by: www.Remove scum and boil liquid till the syrup is sticky between the fingers. which should not be too thin. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Heat ghee. 8. 5. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. 12. 2. Keep for 3-4 minutes before draining from the syrup. ghee or oil as preferred water for grinding Method Wash the rices and dal together. Add a tbsp. 35 . Add plenty of water and methi seeds. pour some batter on the spoon.The batter should evenly coat the back of a spoon when dipped i n it.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.Spread on a wide plate. Makes: 3 cups approx.Drain and put into the syrup.Cool completely and loosen the boondi with finger till each droplet separates. 46. A little practice and it is very easy. Making time: 30 minutes. 9.Boil the sugar and water together. 3. add cardamom powder. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps.Store in airtight container. 13. 11. of milk to bring up the scum. 10.
12 thin dosas Shelflife: Fresh only. add more water if required. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Heat the iron griddle or non-stick tawa well.30 minutes. not too crisp. foldable. Pour a tsp. Remove with spatula when crisp. Add soda bicarb and salt and mix well.Provided by: www. Rawa -like grains should be felt in the batter. Lift with a spatula as for basic dosa.FoolzParadize. Spread by gently rotating the griddle. channa. The batter should be relatively thin. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. salt to taste Keep aside for 20 . 47. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Makes: 10 .Org Allow to soak for 7-8 hours or overnight. 48. Beat the curds well. ginger grated Roll the dosa in a three-fold cylinder. curds 36 . of ghee or oil over it. Serve hot with chutney and / or sambar. oil 1/8 tsp. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Add to the batter. Keep aside in a warm place for 8-10 hours.) over dosa. Pour a spoonful of batter in the centre. oil to shallow fry Serve hot with onion and/or coconut chutneys. Texture: Thin with polka sized holes. Rewash the rice by draining the water 2-3 times. udad dal 2 tbsp. Heat griddle and pour 1 large spoon of batter on it. spread with the back of the spoon to a thin round. Add more buttermilk if necessary. Grind to a paste. Put some oil (1/2 tsp.
Heat the iron griddle or non-stick tawa well. Make thin or thick as desired. foldable but crisp. 1/4 cup white udad dal. Masala Dosa Ingredients: 1 cup plain rice. Allow to soak for 7-8 hours or overnight. Serve hot with chutney. Keep aside for 3-4 hours before making dosas. Pour a tsp. Keep aside in a warm place for 8-10 hours. Add plenty of water and methi seeds. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Mix well till fluffy and light. 49. 1 cup parboiled rice. masala in the centre. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. pour batter and make as for plain dosas. soda bicsarb 2 tbsp. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Texture: Light and thin. Add to the batter. Fold into triangle to cover masala. Heat griddle. Rewash the rice by draining the water 2-3 times. Beat the curds well. soda and oil.Mix both batters. Spread chutney spread over dosa. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Grind to a paste. 10-12 tsps. 1/2 tsp. Pour a spoonful of batter in the centre. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Place a tbsp. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. salt.Org 1/2 tsp. spread with the back of the spoon to a thin round. 37 .Provided by: www. Add the curds. of ghee or oil over it.FoolzParadize. add more water if required. Soak in plenty of water and keep aside for 5-6 hours. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether.
FoolzParadize. Heat oil. ginger grated 1 tsp. Add chillies and onions. potatoes.Provided by: www. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp.Org Remove with spatula when crisp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. coriander. ghee 1 tsp. Fry till tender. seeds and splutter. Mix well. each udad dal. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. cumin seeds 38 . oil 1/4 tsp. 1 tbsp. cumin & mustard seeds 2 tbsp. Add dal. chopped coriander 1 tsp. Chop green chillies. 51. chopped coriander 8-10 cashews halved 1/2 tsp. Add turmeric. Use very little water. Serve hot with chutney and/or sambar. add cashews and brown lightly. groundnuts salt to taste Grind all ingredients together to form a firm chutney. 50. oil. salt. garlic crushed 1 lemon (juice extracted) 2 tbsp. turmeric salt to taste Chop potatoes coarsely.
Make sure the cloth does not dry up. Chop remaining tomatoes and onions fine. Turning only once. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens.30 mins (excluding pressure cooking) Serves . Making time :. butter or oil 1/2 tsp. Add the chillies and cinnamon-clove powder. blend together 1/2 tomato. In a mixie. Knead dough again. Take in serving dish. Keep aside for 5-6 hours. Till very light golden in colour. Take fistful of dough. washed channa in a cooked with enough water.Org Dry masalas :1 tsp. fry further 3-4 minutes. Add chopped coriander and pour hot over the channa. Serve hot with hot channa and slices of onions and lemon. turmeric powder 1/4 tsp. Add chopped tomatoes. Pressure cook till done. Add all dry masala except cinnamon-clove powder.clove powder. Heat oil in a large skillet. Add and mix in curds and oil. 1 onion. Add enough milk to knead into a soft pliable dough. coriander. Stir and fry till oil separates. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Add ginger-garlic and fry for a minute.FoolzParadize. Add channa-paste. Method for Channa Put the soaked. or wet again. Add drained channa and 2 cup water which was drained from channa. Cover with a wet cloth. curds 2 tbsp. salt and soda. Heat ghee in a small sauce pan. Repeat for all. Keep aside. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. each garam masala. Cool about 5 tbsp. cooled channa and 1/2 tbsp. Fry in hot oil. onion and fry till tender. Roll into 1/4" thick 5" diameter round.5 39 . teapouch and bay leaves. Stir in seasoning gently. channa for grinding. 6-7 whistles). each cinnamon . (approx. red chilli powder 1/2 tsp. Squeeze lemon over channa.Provided by: www. Add cumin seeds to splutter.
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. in between. each ginger grated. potota. Bring to boil. pavbhaji masala 1 1/2 tsp. garlic crushed juice of 1/2 lemon. Mash them coarsely after draining. (excl. Add pavbhaji masala . pressure cooking time) Serve : 4 (2 pavs each) 53. sugar and fry further 2-3 minutes. onion. Add lemon juice. Making time : 30 mins. salt. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done.Provided by: www. butter 2 tsp.FoolzParadize. Serve hot with bhaji. beans. stir. bottle gourds. Vegetable Pie 40 . etc. (To open like a book). For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. turmeric. chilli powder 1/4 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. To Garnish 1 tbsp.) 1/2 cup shelled peas 2 tbsp. Fry for 2-3 minutes till very soft. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. Heat butter in a pan. cauliflower. a piece of lemon and chopped onion. Add ginger-garlice.Org 52. carrots. turmeric powder 1/2 tsp. For Pavs Slit pavs horizontally leaving one edge attached. Garnish with chopped coriander and a block of butter. tomatoes. chilli powder. Simmer till gravy is thick. stirring and mashing pieces with masala. capsicum.
Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Sprinkle a little cornflour over the crust. curry masala (or garam masala) 1 tbsp. Mix with fork till mixture is crumbly. Slice and serve warm. cauliflower etc. carrot. Add all other ingredients except cream. Finely chop green chillies. Chope and boil other vegetables. peas. potatoes. 54. Pour and spread the filling in the shell.Provided by: www. Bake in a pre-heated o ven for 12 mins.FoolzParadize. Heat oil in a skillet. Bake for 8-10 mins. cream 1 tsp. Pour cream all over. beans. in a plastic bag. oil 1/2 tsp. Cook for 4-5 mins. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Roll dough into 4" thick round. Quickly. Sprinkle chilled water over it. chilled butter 1/2 tsp. onion. or till light brown. add the grated vegetables and chillies. Chill dough for 15 mins. Place over a greased pie plate. ginger. spinach. Filling Grate tomato. corn flour salt to taste Method Sieve together flour and salt. Prick with a fork all over. Cook till the water evaporates and curry is thick. with light hand mix the dough into a lump. red chilli powder 1/2 tsp. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Stirring occasionally. in pre-heated oven.Org Ingredients 2 cups plain flour (maida) 100 gms.. Keep aside. Add chilled butter. Do not over knead.
Stir for 2-3 minutes. Add onion. Serve hot with freshly brewed coffee. heat oil. Wash poha till clean. Return to low flame till hot. Sprinkle a few drops water if too dry. After 15 minutes loosen the poha gently. In a large mixing bowl. add seeds and then potatoes. Sprinkle some sev and coriander to garnish. Save some coconut and coriander leaves for garnishing. Add poha and all other ingredients.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. Mix very well. chillies and curry leaves. Stir gently every now and then.optional 1 tsp roasted peanuts -. Take off fire. Adjust taste and salt. Stir and fry onions till tender. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. and break lumps with fingers. Mix well. In a heavy saucepan. Serve immediately.FoolzParadize. add puffed rice. and all ingredients except 1/4 the coriander and sev. Adjust salt and lime as per taste. Drain water sprinkle a handful of clear water and keep aside.Provided by: www.Org 1/4 cup coriander leaves 1 stalk curryleaves chopped 1/4 tsp sugar salt to taste 5-6 green chillies 1 tsp lime juice 1 1/2 tbsp oil 2 onions chopped 1 small potato chopped 1/2 tsp each cumin & mustard seeds. Bhel 1 1/2 cups puffed rice 1 onion 1 tomato 1 small boiled p eeled potato 1/2 tbsp coriander leaves 1/2 cup fine sev 1/4 cup parboiled moong sprouts -. Spoon into individual bowls. 42 . Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Transfer to serving dish and garnish with coriander and coconut.
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 .que coalfire).Org 56. Add butter curds. till a soft pliable dough is formed. Wet upper side with water and invert. Invert griddle and roast over gas flame (or if available a barb.6 hours. Serve hot with a blob of butter on it. 58.Provided by: www. Roll to a thickish roti (4-5 mm thick). 57. Break of piece. 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 . Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). When does is like course crumbs. Place on a pre-warmed griddle (tawa).bicarb) warm milk for kneading. Take naan sized dough and make a ball. Serve hot with desired vegetables. Apply water on the top part with hands Invert naan and stick to griddle. add milk a little at a time. It will fall off when done. Knead dough lightly. Cover with wet muslin cloth. using dry dough if required. oil and crumble with fingers. METHOD Sieve together dry ingredients into a large rimmed plate.FoolzParadize. Knead slightly stiff dough cover and keep for 2 hours. Heat griddle (tawa) place on tawa and dry one side. the size of a medium potato and roll into a thick triangle. Cover with another plate and keep aside for 5 .
crushed red chilli salt to taste 1 tbsp.Repeat for all slices. 10.Provided by: www. 9. 2. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. butter softened 2 flakes garlic crushed 1/2 tsp. Break off bits and make small potato sized balls. 3.Place in the refrigerator for 30 minutes.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. garlic in the butter. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.Coat the roll with grated cheese by rolling in it. Or after brown spots appear place direct on gas flame and puff. 59. feels difficult.Apply on all slices generously. Roll to 3-4 mm thickness. Cover rolls with a moist cloth.Serve hot with ketchup.Brush all over with a bit of butter. chilli. secure them with toothpicks before placing in the fridge. with help of tongs. cover with wet cloth. Phulka also may be done similarly if puffing with cloth. 7. Simple Potato Cake Ingredients 3 large potatoes 44 .Roll the bread flat with the help of a rolling pin. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.Mix the salt.Roll one slice tightly from end to end. 8.FoolzParadize.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. 4. grated cheese Method 1. Roast on griddle (tawa) as for phulka. 6. adding all above ingredients. Remove toothpicks before baking. 5. Note: If you have trouble keep the rolls in place when raw.
2. sesame seeds 1/2 tsp. cinnamon. 12. sesame seeds. 45 .Meanwhile mix cheese.Heat butter. coconut.Stir fry for 3-4 minutes. mustard seeds 1/2 tsp. instead if roasting. Slice into thin rounds or grate coarsely. peas. cauliflower. Level to cover all the potatoes. butter Method 1.Drain the boiled vegetables. on bottom of pan. ginger grated 1/2 tsp.If mixture feels thin.Flip over very carefully with a wide sharp spatula. salt and simmer on low till bottom is golden brown.Let other side become golden brown too. 5. etc.FoolzParadize.Sprinkle fresh ground pepper. each cumin. 6. chillies. flour and chilli.Add ginger. 11. and roast the other side. keep stock aside. allow to splutter. 2. garlic crushed 3 green chillies 1 tbsp.Deseed capsicum and slice into thin rounds 4.Flip on serving plate and make sections with a knife. 3.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.lemon juice 2 cloves 1" piece cinnamon 2 tbsp.Arrange potatoes to cover the pan. 8. 7.The potatoes will turn out best if boiled and refrigerated overnight before using. garlic and paste. milk. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. potato.Serve hot and crisp. 13. crumbs. 9.) 1 tomato sliced 1/2 coconut grated 1/2 tsp.Provided by: www.Add vegetables except tomatoes. red chilli powder salt to taste 1 tsp.Do not peel potatoes. 5. add some more bread crumbs. Making time: 40 minutes 61.Add salt to taste. 6.Heat a thick nonstick pan about 5" diameter.Pour the mixture all over evenly. plain flour Method 1. Apply 1 tsp. boiled (use carrot. 14. 4. Variation: Bake the same if desired. add seeds. 3. 10. 15. cloves in mixie.Blend together. beans.Let in the remaining butter around the edges to seep down. Top with capsicum.
9.Keep stirring till you get a thread consistency. chilli powder.Add salt.tomatoes and cook till gravy is thick. simmer for 5 minutes. 9.Let boil for a minute or two. 3.Serve hot with parathas or chappatis.2-3 flakes Cooking oil .Org 7. 4.Remove all the lumps in the chick-pea flour and add it to the syrup. 7.500 gms Onions .Dissolve the sugar in the water and heat it.Add this paste to the sauted onions.Provided by: www.Grind the other onion and the garlic flakes to a fine paste.150-200 gms Salt to taste Garam Masala. 1 table spoon at a time. 5. Chilli Powder Method 1. 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. 2. 46 .Cut 4 of the onions finely and saute them till transparent.You can check for this by feeling the syrup between your fore-finger and thumb. 4.Reduce the heat and add 2 teaspoons of ghee. Palak Paneer Ingredients Spinach .FoolzParadize. (If the syrup has reached the required consistency.Serve hot with rice or rotis. Makes: 2 servings 62. 5.Drain the water and then make puree of the spinach leaves. Also add the puree and the spice powders. 6. 2. 8.1 tbsp Paneer .Add this paneer to the prepared palak. 3.5 medium sized Garlic . Making time: 20 minutes. Fry this in oil till golden brown. Add some water if necessary.6-7 tbsps Cummin seeds . Cover. Geera Powder. 8.Add 1/2 cup stock. then you will able to pull it out like a thread).Cut the paneer to cubes of desired size (preferably not too small).Cook the spinach in water. 63.
At one point.At this point. Do not remove the excess ghee. the whole mixture becomes porous and starts leaving the edges of the vessel.Allow it to cool for 10 minutes. 64. 5. Carefully remove each piece and arrange on the serving tray. 4.Deep fry the balls in the hot oil & keep aside 3. 7. add flour & make small round balls with the same.Take the shredded Cabbage in a bowl. you will obs erve that the mixture is not able to absorb any more ghee. till the flour and ghee has completely blended with the syrup. 2.FoolzParadize. 7.Before serving garnish with fresh coriader leaves. Then.Provided by: www.Can add little water if the paste is too thick. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Org 6. 65. salt according to taste & little bit of sugar.Let the paste cook till the oil seperates.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. 8. Also.Continue to stir and keep adding ghee 1tsp. Yield: 40 medium sized pieces.Stir. 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. cut it into desired shape and wait for another 10 minutes. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. 10.Repeat procedure 2 till you finish all of the besan. 6. Cooking time: 45 minutes. 9. at a time till the mixture changes color and texture.Switch off the flame add the Kofta's & Cover till Serving.
4. tamarind paste. 2. chopped 3tb.In the meantime. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 3. 5.Then add chopped chillies. 8. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. 4.Soak tur dal over night.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.Later on.Add salt according to taste 7. asafotida & salt mix it thoroughly. corrinder leaves. urad dhal.FoolzParadize. add the ground paste to the fried pineapple and fry further 10 mins. 66.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.Provided by: www. 6. 3.Serve hot with rice dishes. keep oil in a kadai and let it heat for a minute.Dry fry sesame seeds. Then wash it thoroughly.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. cumin seeds. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Grind the fried ingredients with green chillies.Then make small koftas (balls) with the mixture pressure cook for 15 min. 48 .Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Remove kadai from the heat. channa dhal. grated coconut. 5. chick peas.Grind it coarsly. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).
Cut the brinjal & onions to not very fine pieces. add the brinjals also. 7.Add little water to the brinjal. Then.Fry the mixture properly. 5. 4.FoolzParadize. Salt to taste Rice .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. 5.300 gms Onions . 49 . 2. Take of the pan fromstove and let it cool. Your tikha brinjal masala is ready 68. 2. Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1. do not add water. 6.3 tbsp of oil in kadai. Put small piece of jaggery to taste if required. 4. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . 3.Cook the rice in the quantity of water mentioned above.Let it cook for 15-20 minutes.Add the spice powders and saute the curry for 4-5 minutes.Provided by: www. If u cut the brinjals too fine.Take all the ingredients grind it at once in mixer.Add 2 tbsp of oil in pan and heat it.2 tbsps Finely chopped coriander leaves Method 1.1 cup Water . 6. fill the mixture in the brinjal.Saute the onions till they get transparent. Chilli powder.Pour 2 . Do not overcook. 7.2 1/2 cups Cooking oil .Take the brinjal slit it in 4. put the mixture in the pan.Serve hot. they will get mashed up and will lose their taste. heat it and then put the stuffed brinjal.Org 67. cook it.Garnish with finely chopped coriander leaves.2-3 medium sized Coriander powder. 3.
Smash them & keep it aside (if there is any excess waterin the cooked 50 . 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. Method 1. 3.Wash & Pressure-cook with little bit of water. 2.FoolzParadize. 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. (you can use either breads crumbs) Method 1. turmeric powder & salt. 3. Oil for frying.Serve them with some hot sauce or ketchep. 4. 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.If you prefer onions you can put 1/2 onion cut into small pieces.Make the paste of channa dal by adding some water and mix salt.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. 2.Org 69. corriander powder and some corriander leaves for taste. 70.Provided by: www. chilli.
8. Just fry for few seconds.FoolzParadize. Then add ghee. 6. cardamom powder.Fry onions till it turns into brown & add the grounded paste. Remove from the stove top & decorate with nuts of your choice. Apple. Chilly chutney 71. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.Take a pot and mix evaporated milk.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.Then add the smashed vegetables & fry till it gets thickened.Provided by: www.Org vegetables just drain). Wait to cool. 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. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.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.Heat one tablespoon of oil.Put into a air sealed container and put in the freezer for 4 hours. Note: It will taste authentic with falooda. Mix all the ingredients together except ghee. 7. 72. 51 . Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.Now mix pis ta and saforn in it 3. 5. 4.
Meanwhile in a skillet. red chile.5 tsp. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. 52 . pepper corns and peanuts.5 tsp. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Add turmeric. sliced green chiles and tamarind extract.FoolzParadize.1 tbsp.0.0.5 cup Water -. Oil -. add water and rice and cook until well done. Mix thoroughly. Split Bengal Gram -.8 Turmeric Powder -. Stir well. To this add black mustard seeds.0.1 bunch Curry Leaves -.Provided by: www. Keep it aside.5 Green Chile -.3 cups Tamarind Extract -.5 tbsp.5 tsp.5 cups Coriander Leaves -. large bowl spread out the rice. add coriander leaves. Salt to taste In a large bowl.0. Remove from heat and in a wide.5 cup Mustard Seeds -. Remove from heat.20 Sesame Seeds -.0. asafoetida.2 tbsp.4 Black Pepper Corns -. Peanuts -. When the bengal gram turns light brown. Dried Red Chile -. Note: You can adjust the amount of tamarind extract according to your taste. (powdered) Asafoetida -. Serve with Verusanagapappu Pacchadi or plain yoghurt.remaining curry leaves. heat remaining oil on low heat.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. split bengal gram.
3 cups (mixed together) Green Chilies -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.Provided by: www. do not discard it). Drumstick*.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. grated coconut. salt.4 tsp.1/8 tsp. 53 . a cup of water until well mixed. (If there is any water left in the pot. Cooking oil -.1 cup Curry Leaves -.2 cups Grated Fresh Coconut -. Mustard -. Cauliflower. coriander leaves. Asafoetida -.Org 73. as yogurt tends to stick to the bottom of the pot). (Remember to stir frequently.1 cup Chopped French Beans. Keep aside.10 Coriander Leaves -. Pour this mixture into the pot containing the vegetables and keep it on medium heat.2 Sugar -.1 tsp.1/2 cup Dried Red Chilies -. Turmeric -. cumin.1 tsp.1/8 tsp. Remove from heat and keep aside. blend yogurt. Potato -. turmeric. Bell Pepper. sugar.4 (medium sized) Plain Yoghurt -. Cumin -.1/8 tsp. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. Split Black Gram -.FoolzParadize. In a blender.
1 whole red peppers .1/2 cup (may substitute des. Milagu Kuzhambu coriander seeds . Cook for a minute or two.Provided by: www.Mix this paste with tamarind juice. *If drumstick is not available.FoolzParadize. Paruppu Thogaiyal toor dal . Immediately add the vegetables and sauce from the pot.cubed turmeric powder . is not advised because it becomes bitter when boiled in water.This can be mixed with rice and served along with paruppu thogaiyal. Eggplant.1 tablespoon black pepper .2 spoons(fry first) toor dal . Remove from heat. or as a side dish to curd rice. add water and heat until the raw smell is gone. add asafoetida.1/4 teaspoon urad dal .1 teaspoon cumin seeds .1/2 teaspoon mustard seeds . you can add some other vegetable. coconut) coconut for garnish .1 teaspoon 54 .1/4 teaspoon coconut. Goes well with plain white rice. Side dish .a few salt to taste oil .1 gram dal .2 spoons whole red peppers . 74. When the mustard seeds pop. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . 76. puri. black gram and curry leaves. 75.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. grated .1/4 teaspoon curry leaves .2 spoons whole black peppers . Then add mustard seeds. pita. When oil is hot add dry red peppers and fry for one minute. add salt and grated coconut and grind. however. paratha.asafoetida Fry the above ingredients in alittle ghee.1 teaspoon chili powder .
Provided by: www. potatoes. 78. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). brinjal. 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. grind and keep it aside. coriander seeds.Wash and drain.Add this to thick curd. Meanwhile. green peas Cut the vegetables into long pieces and steam in pressure cooker. Add this mixture to the erisherry and mix in the curry leaves.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.Add splattered mustard seeds. beetroot Cut any of the vegetables into small pieces. Aviyal Vegetables . urud dal. grated coconut (fry last) Fry the above ingredients in little ghee.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. beans. add moong dal and steam it in pressure cooker. Mix your ground rice. Mix separately 1 teaspoonful of yeast . fenugreek seeds.each 1 teaspoon 1 whole red pepper. Add sugar and salt as your taste dictates.(This will be called KURUKKU). cooked rice Soak the washed rice for 3 to 4 hours. Vegetables .Snake gourd.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. 79.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Use a cast iron pan and use the same technique that one uses for pancakes.Add the ground mixture to this and heat for a little while to mix uniformly. whole black peppers. add curry leaves and 1/2 spoon coconut oil.Add curry leaves. Add the urad dal and the coconut reserved for garnish and stir till browned.You can add a little coconut milk to adjust the consistency. Drain and cook the plantains with the remaining turmeric and salt.FoolzParadize. Let it simmer. '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. When cooked.Plantain. Grind grated coconut and green hot chillies and salt. Pour 3 spoons of oil 55 . cumin seeds . carrots. sesame seeds . heat the oil and pop the mustard seeds..) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. cabbage. Grind the coconut to a milky emulsion. mix well and heat for sometime. 80. drumstick.each 1 spoon asafoetida . Poricha Koottu toor dal. 77. Grind the coconut well with cumin and add to the cooked plantains.Add cooked vegetables.
1 cup Ghee .Provided by: www.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.red chilli powder .1 large Grated coconut . 83.Add the other ingredients and grind it in the blender into 56 .6 Cut into medium pieces. Lime pickle Fresh lime(large size. Ginger Pickle Grate ginger finely.Cut the tomato into medium sized pieces.Add salt and heat with constant stirring until the mixture becomes thick.Store in refrigerator.Add salt. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. 84.1 cup Sugar .1/2 spoon and mix well. add fenugreek seed powder an asafoetida.4 spoons. thin skin.FoolzParadize. Next day add 1/4 cup of sesame oil and leave it aside.to taste Wash fresh coriander leaves and pick the leaves from the stem.When it splatters.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Cut green chillies and ginger into fine pieces.3 cups Grated coconut . Next day.(Preseve the juice while cutting).Add this to the poickle and mix. 82.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. asafoetida . and cumun seeds.1 cup Tomato . VenPongal Mix rice and moong dal in the ratio 1:1.a pinch Salt . ripe) .Add some ghee while serving.1/2 cup green chillies .Take oil and add mustard seeds.2 tamarind .Add this to cooked dal-rice. 85. 7-cup sweet Milk .Add salt.Org in a fry pan and add some gram dal and whole red peppers and fry slightly. 81.1 cup Mix well and heat in a fry pan until it becomes soft.1 cup gram flour .Store in refrigerator. curry leaves and mix well. Add tamarind juice to this and bring it to boil. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Take some ghee in a fry pan and add whole black peppers.4 spoons.Add 3 times water and steam until it is overcooked.
Add salt. 87. Side dish : Tomato ketchup 89.1 whole red peppers . add urud dal.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. add salt and asafoetida and grind into a very fine powder.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. boondi.When it splatters. garam masala powder and ground cinnamon(a pinch).Add the ground paste and fry till the raw smell dissappears.Add fresh coriander leaves. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Provided by: www.Beans. Rasam Powder Whole black peppers . black whole peppers. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.Drop this carefuly into boiling oil and fry till it turns golden brown. and asafoetida. Add grated onions.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. Carrots.1/2 coriander seeds .Grind into a thick paste.FoolzParadize. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Heat 3 spoons oil in a fry pan. coconut pieces.1 toor dal or Pottu kadalai . Take some rice flour and add water to make it into a slightly watery juice. Vegetable Cutlet Vegetables-Potato.green peas. 88.Deep fry the balls until they turn golden brown. 57 .5 Roast the above without oil.Splatter with mustard and asafoetida. add mustard seeds. salt.Org a thick paste.Knead the mixture tightly.1/2 Cumin seeds .1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. 86. Paruppu podi gram dal .1 Toor Dal . red chilli powder.Add thnis to thick curd and keep it aside.
92. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. the baking powder and mix thoroughly After the batter is prepared.200 g Gram dal . Add carrots. 3/4 cup water. 91. Remove from heat. Add chopped ingredients and fry until onions are brown. The batter is prepared as follows: ---------------------------------Combine gram flour. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . make small balls out of the filling and roll them in the batter. Heat oil (about 5 Tbsp) and add mustard seeds.a pinch Dry the above ingredients and grind into a nice powder.200 g whole black peppers .1/4 kg Toor Dal . chilies. 3 Tbsp of oil. add lemon juice and let cool.FoolzParadize. Finely chop ginger. Next fry it in hot oil.1/4 kg Coriander seeds . peas. You will get about 20-30 small bondas. coriander leaves.25 g asafoetida . and onion.Provided by: www. 1/2 tsp salt.Org 90. Sambar powder Whole red peppers . Add potato (now mashed) and fry for 5 minutes. 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.
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. Drop in water.Provided by: www. Let it soak till ready to serve. khus-khus. Let the vegetables + turmeric powder cook. Add coconut paste. Add salt and start heating oil. 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. wash and soak in water for 4 hours. cloves and cardamom and fry for 2-3 minutes. Add vegetables and fry for about 3 minutes. (Note: Cook on low heat. salt and wait until cooked. Drop spoonfuls of batter in the hot oil using a large tablespoon.FoolzParadize. Fry until golden brown. More Kozhambhu Ingredients Yogurt 32 oz. 59 . Add garlic + ginger paste and fry for a minute or so. Add onions and green chilies and fry till onions turn brown. If you are using canned or frozen vegetables skip the above step. 93. Beat yogurt with milk. Add Water (about a cup or two).) 94. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Add cinnamon. Add spice according to taste. Serve.
Salt 2 tsp. Heat oil. turmeric. Add chili powder. Thicken the Half and Half by simmering over low heat for a long time. Heat oil and mustard seeds and add to the mixture. and methi.ened and turned a pale brown. Add turmeric and bring to a boil. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Cumin seeds. Chana Daal 1 tsp. 96. This is best done in a microwave. Chili powder 5 tsp. 95. Methi 1 tsp. Mustard 1 tsp. Cumin seeds 2 tsp. Mix thoroughly. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. and heat on low until consistent texture is achieved. Ras Malai Ingredients Ricotta Cheese 2 lb. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. The cheese should have hard. Add salt and keep for about 12 hours. Coconut (grated) 2 tsp. Chana Daal. Rose Water To taste (opt. mustard seeds. Red Chili in a little oil.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.Org Coriander seeds 2 tsp.) Preparation Mix 1. and asafoetida. Rice or rice powder 1 tsp. Turmeric pinch Hing 1 tsp. Grind the mixture with the coconut and add to the beaten yogurt. Red Chili powder 1 tsp. Stir in rice powder. Preparation Cut lemons into small pieces and remove the seeds. Spread this mixture over the lemons. Half and Half 2 qts. if a 60 .Provided by: www.FoolzParadize. Oil 5 tbsp.
chana dal. When they start to pop throw in red chillies. When dal turns red. After the cheese has been baked. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. 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. do it over low heat and stir frequently. diced 6 hot green chilles. Heat oil. Add this at the end to the pulikacchal Mix well so there are no lumps. about five) 2 ripe tomatoes. Heat for a few minutes. Warm oil.5 cup sugar. cardamon pods. add mustard seeds. Cool for a few hours in the fridge. cut it into 1 inch squares and add to the hot thickened half and half. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. when popping add curry leaves. 98.FoolzParadize. Thicken until the volume drops to around half of the origi. You can add a little fresh water each time to extract the pulp. salt to taste and jaggery.nal volume. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. Add the remaining 0. a pinch turmeric. 97.Provided by: www. asafoetida and curry leaves. 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. Throw in the ginger. bay leaf. When you have a about a small bowl full. set aside. add the green chillies and fry. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. chopped (if using little ones in a bag. soaked one large onion. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Preparation Chop the eggplant into very tiny pieces. add tamarind extract carefully. chillies.Org microwave is not available. season with mustard seeds first. 61 .
Add a little water if blade gets stuck. 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. thin it out somewhat and have it as katirikka sambar. Set on stove. Add toma toes and eggplant and fry for another five minutes. you can make the cooked dal with half toor and half chana dal. add eggplant to tamarind water. coriander seeds. Season with spluttering mustard seeds and curry leaves. Remove from jar and wash it out with water and save this.Provided by: www. salt and garlic.FoolzParadize. Remove from heat. Throw into blender with coconut. Alternately. Throw in the turmeric. 100. If using tamarind paste add a cup and half of water. Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. chana dal and asafoetida. salt and let cook until eggplant is done but has not lost its shape. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Keep on low heat till it starts to simmer a little. Take off heat. 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 . 99. Variations: You can throw in a handful of chick peas from a can into this. Remove a trifle before it gets fully done.onion gotsu.Org onions and fry till onions become transcluscent. In about a cup of water dissolve the tamcon paste. add 3 tbsp water and grind slowly into paste. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Add more chillies if necessary. in which case you should not cook until mashed. dark red remove fromheat and let cool. In a pan with very little oil roast red chillies. a little turmeric. or pour equal quantity of extract from fresh pulp. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato.
Add a little tomato paste if handy for color. Throw in cumin seeds. Add the ginger. 102. Take off stove. 101. cracked pepper. Takes about 25 mins or so.Provided by: www. urad dal. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. urad dal. salt to taste. Grind half the fresh coconut and add to cooked plaintanos. 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. Cook with water well above level of veggies. Warm ghee and roast cashews until a golden. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. in another pan sprinkle a little oil and fry coriander seeds. 1 red chilli. stir a min or two and then grind in a blender. When done remove from heat. urad dal. curry leaves. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. turmeric. In a little oil. In a separate pan season with mustard. saute cut bitter gourd and green chillies. curry leaves and fry remaining grated coconut until a reddish brown. salt turmeric and pepper added on low heat until plantanos get really done. Mix well.FoolzParadize.solid. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add chickpeas and jaggery/sugar. tamarind. Pour this onto the plaintainos and ericheri is ready. Add water to one inch above level of rice. curry leaves. 63 . red chillies and peppercorns until well roasted. Add coconut. Pour seasoning on top. 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. salt to taste mustard seeds. Blend in cocunut paste into the bitter gourd-tamarind mixture. Add turmeric and let it simmer. turmeric and salt. Let simmer until bitter gourd are tender. mustard. salt to taste. Add the dal. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. Add 2 cups water.Org turmeric. Add a little more water if not semi. remove carefully and set aside. While bitter gourd are cooking.
remove and set aside.Org 103. Add fennel seeds and ginger and fry. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. 104. Badusha Ingredients 2 cups bisquick. In oil sprinkle heeng and add red chilies and then green chilies. Add spinach and cook covered. Score a circle on the patty with a knife or small cap. Roll it into balls and flatten slightly.Provided by: www. Deep fry in crisco or oil on low fire till a med brown. 64 . Grind coriander seeds and cumin seeds and set aside. 2 cups sugar. Fry everything in oil and then add water and potatoes till tender. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. Then grind cloves. 1 cup water Preparation Make one thread consistency syrup with sugar and water.FoolzParadize. 105. Dip in syrup by pushing it deep down. sour cream. Can place a walnut or pecan in the center immediately after dipping. peppercorns and cardamom seeds and set aside. then add the other things. Make a dough with bisquick and sour cream.
Now add the spices(red chilli. salt and hing and heat through.cover and cook. washed and chopped 1 small onion. chili powder and then add tomatoes. turmeric. de-seeded 1 small onion. sliced 4-5 green chillies. Goes very well with plain rice or chapati. Tomato Chutney Ingredients 2 medium tomatoes. minced finely 2 clovettes of garlic. crushed 1 small piece ginger. Fry for a minute and then add the tomatoes. along with the tamarind and the coconut. shredded 65 .FoolzParadize. Fry till the tomatoes turn soft. Add coriander powder. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. 107.Org 106. Fry till the onion turns translucent and the garlic browns. add ginger and garlic. Set aside. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Mint Chutney Ingredients 1 bunch mint leaves. Heat the rest of the oil and add the chopped garlic and onion. garam masala. In oil fry onions. Blend this into a smooth paste. turmeric and dhania) and fry for half a minute. Then add peppers . 108. chopped 3-4 cloves garlic.Provided by: www. Add the blended paste. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. chopped 1 tsp coconut(optional).
Blend to a smooth paste using a little water. Fry till done. roasted A small piece ginger 2-3 garlic flakes 1 small onion Juice of 1/2 a lemon Salt to taste Method Blend all the above to a smooth paste adding a little water. Coconut Chutney Ingredients 2 cups of fresh coconut. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. 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. 111. Can be refrigerated for about 1-2 days. Moolangi Chutney 66 . curry leaves. 109. Goes well with dosas. 110. hing. Add this to the coconut and tomato and blend into a smooth paste. methi and red chillies.FoolzParadize. idli and plain rice.Provided by: www.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. Add salt to taste. one by one.
The radish and garlic should be about a qarter mashed up. dalia. peppercorns. Heat 4 tsp oil and add the mustard seeds. 67 .Provided by: www. 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. drain and blend into a smooth paste. Immediately add turmeric and fry for half a minute. green chillies and the ginger. Add the red chilli powder and fry. When it's almost smooth in texture. tamarind. add the garlic.FoolzParadize. When they crackle add crushed curry leaves and hing. Remove from the blender and season with mustard seeds and curry leaves. Now add the ground paste and a little water. 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.Set aside. salt to taste and the grated radish. 112.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. Open a small can of cubed pineapple and drain the juice from the fruit. Run the blender for about 3-4 secs. Now add the fruit pieces and fry for 5 minutes.
roasted and powdered 2 tsps white sesame seeds. Cook till the gavy thickens and you get a gojju consistency. Cut them into large half-rounds. Remove from heat and add the hing. Mix well and serve like a chutney with plain rice/dosa/chapati. Heat about 3 tsp oil and add the mustard and curry leaves. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. 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. Drain and set aside. Smear salt on them and place a heavy weight on them.FoolzParadize. Fry till done. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. add the minced onion and garlic. Fry in 3 tsp oil till well browned. Now add the shrdded coconut and keep frying for 2 more minutes. Add the fenugreek and sesame powders and mix well.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Cut lengthwise and remove the seeds. Now add all the raw dry powders and fry for 2 minutes. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Add salt to taste and enough water to cover the vegetable.Provided by: www. Bhindi Gojju Ingredients 1 lb bhendi (okra). jaggery and tamarind. cut into thin rounds. This method is used to reduce the bitterness of the vegetable. 115. Add the fried gourd. 114. Bring to a boil and reduce heat. Set aside for 1/2 hr. When the mustard crackles.
This chutney keeps well for over a week when properly stored in the fridge. Add the fried bhendi and stir for 2 minutes. Take it from the fire. green chilles. Add some water if the gojju is too thick.Mix well. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. curry leaves and the hing.Org A small piece of ginger. mash well and set aside to cool. slightly ripened 1 tsp lemon rind. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. 116. roasted 1/2 tsp coriander seeds. Hot Mango Chutney Ingredients 3 large sweet mangoes. Sweet Mango Chutney Ingredients 3 large mangoes. Eat with plain rice and dal. 117. to a smooth paste. 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 .FoolzParadize. pitted 1 tsp cumin seeds. 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. Heat 2 tsp oil and add the mustard seeds. Fry till the mustard starts crackling. Blend together the rest of the ingredients with the mango without adding any water. Drain. ginger. Adjust salt if needed.Provided by: www. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Remove from blender and store in an airtight container.
mash well and set aside. 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. Store in an airtight container. Drain. 70 . lime rinds and lime juice. This is how powders are traditionally made. roasted finely 1 tsp mustard seeds. Add the mango. Remove from heat and let it cool to room temperature. If boiled and cooled well. since no water is used in making this dish. go ahead and use the coffee grinder but make sure that the powder is a little coarse. it should keep well for more than a week. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. add the ground masala and fry till the masala turns color. Roast the methi. Set aside. Put in the chopped ingredients and continue boiling. Heat the remaining oil and add the hing and mustard. 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. Chop the ginger. saunf. jaggery. Put in the chopped ingredients. Bring to a boil and boil till the juice is thick. salt to taste. 118. In a pan. Store it in airtight containers in the fridge.Provided by: www.FoolzParadize. green chillies and remaining garlic. When the mustard crackles.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. Bottle when cool. powdered masala. add the ginger and green chillies and fry for about 1-2 minutes. When the mustard crackles. cumin and coriander seeds and crush coarsely using a mortar and pestle. But if you are of the impatient kind. salt to taste and tamarind juice. Soak the tamarind in some hot water and extract the juice. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Bring to a boil on a low flame.
red chilli powder. chopped finely (If you cannot find green onions. chopped finely A pinch of saffron (or red coloring). Mix the dressing with the grated mango. 71 .Org Should keep for about a week.FoolzParadize. Make the dressing by combining the green chillies. salad oil and coconut.combine the chapati atta . chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . salt. 119. you can substitute with white. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. Gobi Manchurian Ingredients 1 small Cauliflower. 120. ordinary onions) 1 1/2 teaspoon of garlic. green chillies and salt.Provided by: www. rice flour. Crush together the coconut. fresh 8 gren chillies. 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. dissolved in milk 2-3 green onions (scallions). Season with mustard and curry leaves. dissolved in water 1 tablespoon chapati atta(wheat flour) 1/2 cup rice flour 1/2 tsp baking powder 1/2 cup of cornflour Juice of 1/2 lemon Salt to taste Oil for deep frying the cauliflower 2 tablespoon oil for sauce Method In a large bowl. 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.
Take this mixture from the heat and pour it onto the fried caulilower. 1/2 an onion.Provided by: www.. 2 flakes garlic. 1 tsp chilli powder. 121. add the chopped corainder leaves and stir for 20 seconds. chopped.. Some mixed frozen vegetables like beans. 2 tsp of coconut. till you get the consistency of thin batter.soft or crispy. you can add the cauliflower when the mixture is in the pan itself in the last stage. The minute it starts turning brown. soy sauce. add the red chilli powder 72 .baking powder.. Mix well with water. Dip the cauliflower flowerets in this batter and deep fry in oil.Org 1/2 cup cornflour. garlic.sliced fine. If you desire. It all depends on how you like to eat the Cauliflower manchurian. 1 cup of cauliflower flowerets. shredded 3 medium onions. boiled A bunch of coriander leaves. 1 inch piece ginger. 1 tablespoon garlic/ginger paste. But this will turn the cauliflower soggy... The mixture will start to thicken. Fry the onions in a the ghee or melted butter. salt to taste. turmeric powder and 1 tablespoon green chilli paste. Vegetable Pulao Ingredients 3 cups of rice. 3-4 green chillies.keep on stirring on low heat and when the mixture turns thick enough. drain and set aside. Bring down the heat and then add the cornflour-water paste and the red coloring. add the chopped onions and fry only till they start becoming translucent. coconut.. Also add the cloves.. Keep aside. cinnamon and cardommom. salt. When onions are browned properly. a few cloves. Now add the chopped garlic and green chilli paste and fry for a minute. carrots and green peas.. add some oil and when it smokes add the remaining garlic and ginger paste. a few cardommom seeds. Ghee or melted butter for frying. to make a smooth paste. 1 1/2 tsp red chilli powder. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. Add the soy souce and stir for a minute... A few sticks of cinammon. The leaves should not lose thier color. ginger and coriander in the blender. In a open pan.FoolzParadize.
Vaangi Baath Ingredients 1 long purple brinjal(eggplant). but do not add excess water as it will ruin the pulao. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. 123. jeera. Mix in the cooked rice and heat through. salt to taste and the blended masala.FoolzParadize. Eat when hot with a vegetable or meat side dish. Keep sprinkling water periodically to speeden up the process. cloves and onions. Keep covered and cook on a low flame till the vegetables are cooked. Now add all the vegetables. cut into large pieces 1 1/2 cup raw rice. cashewnuts and the coriander leaves and mix well. add the cardamoms. crushed finely 1 small piece of ginger. Now add the peas. chopped finely 1 tablespoon cashewnuts.It is heated again to let the salt spread across the dish. 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 .Org and fry for 30-45 seconds. When the vegetables are done. This might take approximately 15-20 minutes.including the cauliflower and sprinkle some water on it. transfer the vegeables to a big mixing dish. Cook on low heat till the peas are cooked. crushed finely 1-2 cloves 1 small piece cinnamon. When it browns. Fry till the onions turn transparent. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . 122. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes.Provided by: www. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. add all the boiled rice. cinammon. Serve with Raita. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste.
Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Add the powdered masala and mix. Mix this with the cooked rice and heat through. Powder them using a coffee grinder and set aside. When the seasoning is almost done. Store in a airtight container.Provided by: www. cinammon. red chilli. Add salt to taste. Bring to a boil and remove. Heat the ghee in a pan and add the mustard seeds.cloves. urad dal and channa dal. coriander and peppercorns. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125.FoolzParadize. 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.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. cumin. turmeric. Now add the buttermilk and mix well. green chillies. add the brinjal pieces and fry till the brinjal is done. Serve hot. 124.
Heat the ghee and add the mustard. pepper. 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. green chillies. cumin.add it to the rice mixture and add salt to taste. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. 75 .Provided by: www. curry leaves.FoolzParadize. 1/2 tsp channa dal.Org 1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. 1 tsp mustard. urad dal. Powder to a fine powder using a coffee grinder and set aside. Mix in the bisi bhele huli anna powder. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Roast the coriander. 6 red chillies. asoefetida. 2 tsp sesame seeds.etc) 4 green chillies. urad dal and channa dal.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. 126. 1 sprig curry leaves. cashewnuts. green beans. Mix in the coconut gratings and powder once again. Add the tamarind juice to the above rice/dal/vegetables and mix well. Set aside. channa dal. Heat some oil and add the remaining musatard seeds. Set aside. peanuts. red 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. potatoes.
Add the cabbage. Heat through and serve. Fry till the mustard crackles. You can add extra tamarind juice and mix if you need the dish to be more sour. Now add the powdered masala and simmer till you get a sticky masala.FoolzParadize. When the seeds start crackling. 128. This will keep well for a month in a airtight container if refrigerated. The liquid will start boiling. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Now add the onions and fry till the onions turn translucent and start turning brown. Heat through and serve hot with rice and dal. Mix well. chopped finely 2 medium sized onions. red chillies dals and curry leaves.Org sesame seeds and curry leaves. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Mix this with plain cooked rice to get puliyogare or tamarind rice. 127. 76 . Add the shredded coconut and the hing and mix well.Provided by: www. 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. 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. Heat through and cool. Add salt to taste. Add salt to taste. Cabbage Upkari Ingredients 1 small cabbage. add the tamarind juice and salt/jaggery.
Add chilli powder. Heat oil in a shallow pan and fry the onions to light brown. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. 130. Fry till the oil seperates.cumin powder and dhania powder and stir for 5 mins. cardamon. Drain and set aside. Peel them and prick the potatoes with a fork. Grind the coconut. salt and the fried potatoes. Eat with chapathi/nan. Add the yoghurt . 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.Provided by: www. Add the paste to the onions. poppy seeds.Org 129. Now add the garam masala powder and mix well. Garnish with the chopped coriander leaves. Fry the potatoes in hot oil till they turn slightly brown. Avial Ingredients 2 cups of cubed and boiled vegetables like: beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: 2 tsp cumin seeds 2 tablespoons of coconut.FoolzParadize. ginger and green chillies to a paste.
hing . chopped and roasted 78 . Keep turning occassionally.Provided by: www. add the remaining masala and the bhendi pieces.Mix well. Stuff each bhendi with this masala and keep the remaining aside. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Serve hot with chapati/rice and dal. When the onions start browning. Heat on a low flame till the buttermilk mixture reaches a thick texture. Not more than a minute. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . 131. add the cumin seeds and when they splutter add the sliced onions. chopped finely Method Add the salt. Season with mustard.Keep stirring continously. cumin and red chillies in hot oil. turmeric and the coconut paste to the buttermilk.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. take off the stovetop and sprinkle the lemon juice. Bharva Bhindi Ingredients 1 lb Bhendi. 132. 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. washed 1 large onion . Heat the remaining oil. curry leaves. Heat hot with plain rice. Now add the chopped coriander leaves.FoolzParadize. Sprinkle some water and salt and cook covered on a low flame for 30 minutes.Add the boiled vegetables.
roasted and powdered 1 small bunch coriander leaves. Mash the baigan and add the salt to it. chopped finely 4 green chillies. roasted groundnuts powdered coarsely 3 tbsp. Heat the remaining oil and add the chopped onion. Take it out of the oven and peel it. Add the baigan and mix well. Mix all the roasted masala in the blender with some curd to make a smooth filling. add the mustard. Now add all the spices and the sugar and fry for a minute. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Make 2 slits to form a cross. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Add some water. Heat oil in a heavy or non-stick pan. Fry till the onions turns translucent. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. chopped and roasted salt to taste 2-3 tbsp. roasted 2 tsp red chilli powder. Rub them with some curd and salt and set aside.FoolzParadize. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. This will take around 30-45 minutes at 400 deg F. Simmer till the vegetable is tender and done.Org 3 tbsp. Any mixture which is remaining can be now added to cover the vegetable.Provided by: www. Stuff some of this mixture into each slit of the brinjals. roasted 1 tsp cloves. slide in the brinjals slowly. grated fresh coconut. cumin seeds wait to splutter. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Now add the peas and fry for a couple of minutes. Add the chopped coriander leaves and some water to get 79 . 133. 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.
garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Seal the edges and shape into stuffed rounds. Drain and keep aside.chopped 3 flakes garlic. 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.Org a thick consistency. The gravy will begin to thicken. Add the sugar and the ground peanuts.Provided by: www. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Blend together the 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. 80 .crushed 1 inch ginger.crushed 3 large tomatoes. potatoes 2 heaped tablespoons each of crumbled paneer. Mix in some water if necessary. Peel. You can also add some malai to thicken it some more. Add the pureed tomatoes and the masala powders. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.FoolzParadize. Deep fry each kofta till golden brown. Serve when hot with plain rice/paratha. Mix all the other ingredients for the kofta into a paste. mash and add salt to taste. Keep aside.Mix well. Heat through. 134. ginger.
add the vinegar and wait for the milk to curdle completely.Org When the g ravy comes to a boil. In the meantime. The koftas should be put in just before eating the dish or else they will turn soggy. Bring the water and sugar to a boil to yield sugar syrup. mix the paneer and sugar and shape it into flat balls. When all the water is drained from the paneer. 81 . They should become spongy. Take it off the fire and let it sit for 10 minutes.shape it into a large rectangular block. Cut into cubes and deep fry in hot oil. If you are using paneer.transfer it into another piece of paper/cloth.FoolzParadize. Drain and store in the frezer. boil the half and half with the rose water. Insert the balls one by one in the syrup and warm them up. Pour it onto a cotton/muslin cloth and tie it with a tight knot. Take it out and let it cool. shape into small flat balls. Heat through and serve. 136. 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. When it's boiling. 135. wrap it properly and refrigerate it overnight. 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. When cool. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan.The syrup should not be too thick. add the koftas. mix together the confectioner's sugar and cheese.Provided by: www.
Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Add the cooked balls to the half and half. 139. 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 . In a heavy saucepan put sugar and paste. Add the sugar and stir on a low flame for about 4 minutes. 137. Mix well. Cook on slow to medium heat. cut into diamond shaped burfis. Cool. Use as little water as possible when blending. Roll lightly with a rolling pin. Apply the silver foil. ghee 1/2 tsp. Shape into laddoos(small round balls). Set aside till the mixture has slightly cooled down. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Let it stay immersed for about 1 hr. Roll each laddoo in a little dessicated coconut.Org Set aside. to 1/8" thickness.FoolzParadize. Spread on a clean greased worksurface. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. 138. 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. You can either chill it or serve it at room temperature.Provided by: www. Store in airtight jars. Add the cardamom and nuts to the half and half.
83 . Shape into tight laddoos(small round balls). Fry the cashewnuts and raisins and add t o the pongal.FoolzParadize. 140. Add to the rava-sugar mixture. Serve hot. Heat the 4 tbsp ghee. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. 141.cloves nutmeg and saffron.Provided by: www.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes.roasted rava and cardamom and powder fine in a dry grinder. Strain the jaggery to remove the dirt. Mix the sugar. 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. Heat the remaining ghee.fry the cashewnuts and raisins. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Add the powdered cardamoms. Roast the rava in the 2 tbsp ghee till light golden in colour. The laddus can be stored in an airtight container for a few days. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Put the syrup once more on the heat and stir till it becomes slightly sticky. Mix well.
Blend together the garlic.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Strain the mixture through a muslin cloth to remove all liquid. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. you have a very low-calorie delicious and nutritious dessert. 84 .Leave for about 2 hours. When the mustard crackles. 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. ginger. with a little vinegar. add the fenugreek. Mix in the strained mango pulp and the cardamom powder. This will serve 2 people. Heat the oil and add the remaining mustard.Provided by: www. smear turmeric and salt on them and soak them in 1 cup vinegar. Pour into a large container and chill in the refridgerator for about 3-4 hrs. 142. Hot and Sour Tomato Pickle Ingredients 1 lb. Serve in individual dessert bowls topped with pistachios and dry fruits. If you use low-fat cheese and milk and cut down on the sugar. Eat when cooled down to room temperature. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Method Slice the tomaotes. Strain the mango pulp in a similar way to remove most of the liquid. Transfer to a open flat dish and top with sliced almonds and cashewnuts. red chillies and 3/4 of the mustard.FoolzParadize. 143.
145. 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. You can make a larger quantity of this by using the above ingredients in the same ratio. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Take it off the heat and let it cool.Provided by: www. You can make a larger quantity of this by using the above ingredients in the same ratio. the oil begins to float at the top. Stir continuously as the mixture comes to a boil. This will keep well for months in a airtight container. Powder to a fine powder using a coffee grinder and use as required. 146.FoolzParadize. Powder to a fine powder using a coffee grinder and use as required.Org Add the tomatoes and the remaining vinegar. This will keep well for months in a airtight container. When the pickle is almost done. 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. Store in a clean bottle. 144. Will keep for a year.
Eat when hot with plain rice.FoolzParadize. curry leaves and cumin in ghee. Mix together the water. hing. 148.Provided by: www.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. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Use as required. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. This will keep for months if stored in an airtight container. The coriander and cumin powders must be freshly ground. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies.salt sugar(jaggery) and tamarind juice. 147. Bring it to a boil on a low flame. tomato. Garnish with chopped coriander. pepper. Season with mustard. 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. Pepper Rasam Ingredients 1 small tomato.
FoolzParadize. Set aside.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Now add the besan and keep frying for 2 minutes. Add the tomatoes and the coriander and some water to get a liquid consistency. Cannot be re-heated on direct fire. Blend to a smooth paste. green beans 7-8 green chillies 87 . Add water if the buttermilk is too thick. Take it from the fire and set aside. 150. Season it with mustard seeds and curry leaves. Add this coconut paste to the warm buttermilk. 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. coriander and green chillies.jeera. When they crackle. 149. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Roast in a little oil. the coconut. Add salt and heat on a low flame till the buttermilk reaches room temperature. Now add the lime/tamarind juice and heat through till it boils. 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. Add the cumin-dhania. the remaining turmeric. Add hing and serve hot with chapatis or white rice. Heat some oil and add the mustard and curry leaves. put it back on the stove and heat for approximately 4-5 minutes. red chili and turmeric and fry for a minute.Provided by: www. add the onions and fry till they turn brown. Add salt to taste. one by one. Delicious when eaten with hot plain rice.
Adjust the salt if necessary. Bring to a boil on a low flame. Dilute with some water if needed. turmeric and dhania. Add the cumin and mustard. Add 1 cup of water. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Season with mustard. Set aside.Org 1 cup fresh coconut. 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. 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 the beans and salt to taste. Drain and set aside. When the cumin is slightly fried. Now add the powders and fry for a minute. Add this paste to the buttermilk and mix well.cucumber. Dhal Makhani Ingredients 1 1/2 cups toor dal. prepare the seasoning by heating the butter. 151. add all the other seasoning ingredients except the red chilli. Remove from heat and add the boiled dal/tomato to this. cumin and curry leaves. Fry till the onion starts turning color. washed and drained 2 tomatoes. 88 . chopped For seasoning: 1 small onion. Blend together the coconut and green chillies. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies.cayote etc can also be used for this preparation. medium sized. Add the chopped coriander leaves.Provided by: www. Other vegetables like eggplant. In a saucepan. Add salt to taste. Boil in a little water till done. Mix well.FoolzParadize.
Take gram flour in a bowl. 6. In a small bowl take one teaspoon of soda bi-carb. Fresh grated coconut ½ cup Lemon 1 no. 2. Turmeric powder 1/2 tsp. Cut into squares and arrange in a serving platter/bowl. 8-10 nos. remove and pour over the dhoklas. Salt As per taste 1. Serve hot with rotis or plain rice. Chopped ginger 1 tbsp. Dhokla Gram flour 200gms. Keep the steamer ready on the flame. Oil 2 tbsp. Wash and soak urad dal for 6 hours. Add turmeric powder and correct seasoning.Org Bring it to a boil and remove. Grease a dhokla mold or a shallow cake tin with a little oil. Heat oil in a small pan. Add this paste to the fermented mixture. 8. 5. Mustard seeds 1 tsp. When the seeds begin to crackle. Add mustard seeds.Provided by: www. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 9. Serve garnished with chopped green coriander leaves and grated coconut. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. The mixture should have a thick consistency. 153. Chopped green coriander 1 tbsp. 152. ¼ cup 1 tsp. Add salt and cover it and leave it to ferment for 3-4 hours. 7. Add beaten Yogurt and warm water. 1 teaspoon oil and juice of 1 lemon.FoolzParadize. Make a paste of ginger and green chilies. Mix well and add this to the Gram flour mixture. 3. 89 . Cool for sometime. Pour the batter into the greased mold and steam for 10-12 minutes. - Salt 1. Soda bi-carb 1 tsp. 4. Whisk well to remove all lumps.
2. Heat oil in a pan. This is now called a vada. Cook tomatoes with chopped ginger. asafetida. Add salt. 5. green chilies cut into two and Whole Garam masala. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. garnished with chopped green coriander leaves. Wet your palms and take batter into the palms. Add cumin seeds. Bring it to a boil. 6. cumin seeds and crushed peppercorns to the batter and mix well. Bring to a boil. Strain the mixture with a soup strainer. Shape into a ball and make a hole with the thumb in the center like a doughnut. As per taste . Wash and cut tomatoes into quarters 2. 154. Add 5 cups of water and bayleaf. Chopped green coriander 1 tbsp. Deep fry the vadas in medium hot oil until golden brown and crisp. 4. let them crackle. Whole garam masala 1 tbsp.FoolzParadize. 90 250 gms. Serve hot with Sambhar and Coconut chutney. 3. Serve hot. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Heat oil in a Kadhai. Cumin seeds 1 tsp. Green chili 2 no. add sugar if it is very sour. Add strained tomato liquid and season with salt. 7. Chopped ginger 1 tbsp. garlic. Dry mint leaves on a hot griddle and then powder. 3. 6. Bay leaf 2 no. Tomato Soup Tomatoes 600 gms. 155. Oil 1 tbsp. 7. 1 cup 3 tbsp. 5.Org 2. curry leaves. Sugar (optional) 1 tbsp. Sieve flour. Grind into a fine paste. Chopped garlic 1 tbsp. 4. Salt As per taste 1.Provided by: www.
Transfer this to a sterilized glass bottle or an earthenware jar. Serve hot with Dal Pakhtooni or curry of your choice. Drain out excess moisture. rub nicely and then keep it for half an hour. Grind mustard seeds to a coarse powder. 3 tbsp. As per taste 1. Divide into 8 equal portions. on moderate heat for 3 minutes. 6. 5. 4.Org 3. 7. 400 mls. 12 no. 2. Cook rolled portion (paratha) on a Tawa (griddle plate). cover and keep aside for 10 minutes. 2 tsp. Knead well. 2 tsp. 2. fennel seeds and mustard seeds to a coarse 91 . Grind fenugreek seeds. 5. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 3. 156.FoolzParadize. 3 tbsp. Repeat the same on the other side. Turn it and smear half a table spoon of oil on paratha. Cut limes into eight pieces. 4 tbsp. Cut raw mangoes into half. salt and mint powder. 2 tbsp. Mix flour. Mix powdered mustard seeds. 350 mls. remove seed and then cut ¾th inch sized pieces. add water to make a semi hard dough. 4. Cook on low heat till golden brown. 157. 8. Slit green chilies and cut them into half inch long pieces. Apply turmeric powder and salt.Provided by: www. turmeric powder and salt with green chili and lime pieces. Pour oil on top and shake the bottle well. 3. Note: This pickle can be enjoyed within 5-6 days of preparation also. As per taste 1. 4 tbsp. Roll out each portion with a rolling pin to approximately six inch diameter. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms.
92 . bring it to a boil and add rest of the flour dissolved in water. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Serve cold. Now take milk in a heavy bottomed pan. bring it to a boil. 7. 8. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 2. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. Add half a cup of water and again bring it to a boil. Note: In most of the Indian pickles. Make sure you stir the contents o f the jar for the first two weeks at least once a day. 2 ltrs. 159. Put this into an earthenware jar and pour the remaining mustard oil. Mix thoroughly. 5. 158. 4 tbsp. Dissolve 500 gms. Simmer until it is reduced to a thick consistency. Knead and mash Chhena. 1 tbsp. stir continuously. Remove from the flame and refrigerate for an hour. 7. reduce the flame. fennel and mustard powder with red chili powder. Divide it into 12 equal portions. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. garnished with sliced pistachio nuts. Keep in refrigerator for another half an hour. of water. sugar in the same quantity of water.Provided by: www. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 5. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 1. Heat mustard oil until smoking point. 9.Org powder. salt and oil are used as preservatives. 4. add 2 tablespoons flour and make a dough. make balls and press between your palms to flatten them. 6. Mix fenugreek seeds. 6. This is to ensure that the mango pieces are always in contact with the oil. 4. remove and let it cool.FoolzParadize. Cook for another 3 minutes. Squeeze the rasmalai and put them into chilled milk. 1 kg. Keep aside. 3.
5.FoolzParadize. Heat Ghee in a Kadhai. Heat milk in a thick bottomed pan. Pour into a serving dish and serve cold 93 . Basoondi Milk 2 ltrs. Remove and keep it in sugar syrup for at least 5 minutes before serving. Stir continuously to avoid milk sticking to the bottom of the pan. Charoli seeds 25 gms. 1. a few drops 1 tsp. 6. ½ tsp. Sugar 200 gms. Prepare sugar syrup with equal quantity of sugar and water. 3. add a little water if required and make it into a pouring consistency. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. take some stiff cloth and make a 3 mm hole in the center. 3. Add some water and make a batter. soda and Yogurt. 161. Simmer and reduce it to get a thick consistency. Green cardamom powder ½ tsp. 4. 1. 5. Cook it from both sides. Cook on a slow fire for 10 minutes. 2. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Bring it to a boil.Provided by: www. Mix it.Org 160. 2. Add charoli seeds and sugar. Mix flour. Leave it overnight to ferment. Add green cardamom powder and cook it for 20-25 minutes. optional 500 gms. Tip: For jalebi cloth. Add green cardamom powder . 4.
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. Poli Poornam:Boil gram-dal until half-cooked and drain the water. 164.Add some extra ghee while serving. Add cardomom powder.Provided by: www.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. raisins. 94 . 1 cup powdered jaggery. 166. Make this into round balls. leave for 5 min. Dal payasam Moong dal . grated coconut. mix well and pat it again. gram dal in the ratio 2:2:1.Then take even sized balls of this and shape it into a hollow hemisphere.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Sweet pongal Sakkarai Pongal Take rice.place a ball of poornam on it.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. 163.FoolzParadize.Make it tghick by heating in low heat for a little while.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. 1/4 kg sugar.1 Powdered jaggery .1. grated coconut in ghee and add this to the mixture and stir well.Turn over until both sides are cooked well. water 1 Heat water to boil. Kozhukkattai Outer cover: Rice flour .Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.Org 162. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.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. Roast cashewnuts. Add the cooked dal mixture and heat for a little while. put the poli and add a spoon of ghee around it.1 Gran dal . cardomom and grind. Add the liquid part of this juice (which will be at the top) to cooked mixture.Roast some cashews in ghee and add it to the mixture.Add jaggery. Inner stuffing(Poornam): Mix 1 cup grated coconut. moongdal.Add water and steam in pressure cooker.Heat a griddle.
grated coconut .2 tsp asafoetida .1/2 tsp. 4 tsp sesame seeds. urud flour . omam paste 2 tsp. 171.2 tsps Ghee . 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. salt . Deep fry this in oil. Make this flour into even sized balls and roll in the form of pooris or chappathis. Slightly heat the rice flour in a dry pan. to the rice flour and mix well. Seedai rice flour-500g. 2 tsp ghee and 1/2 tsp asafoetida and mix well. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. 168. 170. Add 1 cup grated coconut.Drain the water completely. Deep fry this in oil and when it it cooked. Turn over until it is fully cooked and crisp. 1 tsp salt. 2 tsp ghee. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate.Org Take maida:rawa in the ratio 1:1.200 g red chillie powder . ghee-2 tsp. You can decorate it on top with grated coconut. Take a ball of this paste and pat it on a plastic sheet of paper . Place 2 tsp of the poornam on this and fold it sealing on the sides. Mix gram flour 500g. salt. add a pinch of salt.1 tsp salt . Make it thin.1 tsp. Add little water so that the mixture becomes a solid paste. so that it becomes semi-circular in shape.1 tsp sesame seeds.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. 1/2 tsp asafoetida.300 g Rice flour . Make very small balls using this flour and deep fry in oil. asafoetida . cumin seeds . add minimum water and knead tightly.FoolzParadize.1 cup.3 tsp.1 tsp. 95 . Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft.4 tsp. 2 tsp red chilli powder. rice flour . Repeat the procedure with all the balls. Deep fry these in boiling oil. sesame seeds . Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.Add the soaked dal and minimum water to this and make into a thick paste. a pinch of baking soda and mix until bubbles appear. 169. Slightly dry roast 500 g of rice flour. Add other ingredients and mix well.4 tsp. each 1/4 kg. 167.. Make this into uniform balls and flatten it lightly on both sides. Ribbon Murukku Gram flour . Thattai Soak 4 tsp of gram dal for one hour.Provided by: www. red chillie powder . To 100g of ghee add a pinch of salt.
milk 1/2 tsp.Put sugar and water in a vessel and boil.Add colour and boil till sticky but no thread has formed. cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp.Mix flour and milk to a smooth batter. For boondi: 1.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. 96 . Thenkuzhal Rice flour .Strain and return to fire. 2.Add cardamom powder and mix. 173. urud powder . add milk. Keep aside. 4.250g. sesame seeds .Boil for 5 minutes till scum forms on top.4 tsp.FoolzParadize.Provided by: www. cumin seeds. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 3. Urud powder Dry roast urud dal and grind into a very nice powder.When sugar dissolves. 6.Org 172. milk few drops saffron (kesri) colour Method For syrup: 1. 5.
7.sp cumin seeds-1/2 t. ginger.Heat ghee in a heavy frying pan. 12. 11.Org 2. coriander leaves nicely. 174. 2/3 cup water. 10. 2. Leave for 15 minutes. When steam comes. 3. little salt. 13.sp. 1 big spoon oil. keep in sim and cook till it sweats.Immerse boondi in syrup. turmuric powder-1/2 t.Stir with another strainer and remove when light golden. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.Hold strainer on top with one hand.sp oil-4 t.Heat oil in a thick bottom pan. 97 . add flour. cumin seeds. Sprinkle few tsp. 175. it should not stick. 9.Cut the brinjals into 2 inch pieces.With the other pour some batter all over the holes.Provided by: www. urud dal.FoolzParadize.sp Urud dal-1 t. Powder elaichi and add ghee before bringing down. it will roll into a boll.Shape in laddoos with moist palms.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. Then stuff and steam kozhakattai in cooker.sp mustard seeds-1/2 t. 4. Repeat for remaining batter. Mix the batter. 3.sp.Drain any excess syrup.First make a paste of green chillies.Keep aside. When you touch water and then the jaggery. stop and bring down.Cool and keep open to dry.sp. chana dal--1 t.Tap gently till all batter has fallen into hot ghee. 6. before storing in containers.Cover and keep for 5 minutes. rice flour allow water to boil. 8.Spread in a large plate. 5. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. Put chana dal. hot water over it.
Let it cook till you get a nice aroma and it should thicken. Put some water in the plate.fried in oil Method 1. Baigan fry Recipe Ingredients 1 Large Baigan (Eggplant) 2 tbsp Besan (Gram flour) 3 tbsp red chilli powder pinch of turmeric powder salt to taste 1/4 cup Peanut oil Method 98 .Fry them for a while and cover the pan.After 5 or 6 minutes. ginger-coriander paste in the brinjal pieces and mix well.After the brinjals are half cooked.Provided by: www. together with a little water. 8. the curry is ready. 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 .Grind coriander leaves. Allow to splutter. salt and turmuric.Take rice which should be boiled well before and let it cool. 7. Keep aside. green chilies. Add red chillies and fry nicely. 8. 5. put the tamarind juice.Add salt to taste. 7. 6. Then you can add peas and the fried potatoes. Green Pulao Ingredients One bunch of fresh coriander leaves. 2.FoolzParadize. 176.Fry till oil seperates then add the ground ingredients with a little water. 3. 4. 4. 9.Tastes good with white rice and ghee. 6.Org mustard seeds. 177.Sprinkle the coriander leaves and serve. 10.Then you add the masala and stir well till the masala has spread out on the rice. with a plate. but stir it frequently.Put the brinjal pieces. 5.Serve hot with any veg or non-veg dish.Close the pan again.Fry onions till golden brown. add garam masala and ginger and garlic paste. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. mint leaves.
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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
Add coriander seeds powder. Serve with Verusanagapappu Pacchadi or plain yoghurt. Mix thoroughly.1/4 tsp. Mix well. garlic. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. Nutmeg Powder -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Drain water from the soaked soal. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Ginger Paste -. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.1 cup Split Green Gram (moong dal) -.FoolzParadize.1 tsp. 182.5 hours. 102 . ginger and green chili. do not add any water). Stir well.1/4 cup Cinnamon -.half inch stick Cloves -. sliced green chiles and tamarind extract.1/2 cup Chopped Green Chili -. Note: You can adjust the amount of tamarind extract according to your taste.1 tsp. Garlic -.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.3 Coriander Seeds Powder (dhaniya powder) -.Org asafoetida.1 tsp. Crush cinnamon stick and cloves into powder and add to the paste.1 tsp.Provided by: www. nutmeg powder. Remove from heat. onion. Chopped Onion -.
1/4 cup Semolina (Bombay Ravva) -. Allam Pacchadi (ginger pickle) goes well with this dish 184. It should spread on its own. poppy seeds 103 .1 inch piece Chopped Coriander -.2 (about 1.2 tbsp (very small pieces) Cumin Seeds -. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g. sesame seeds 60 g. Add enough amount of water and mix well such that when you pour batter on the frying pan.FoolzParadize. grated coconut 60 g. It is a great snack.5 tsp) Chopped Fresh Coconut -.Org 183. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.1 cup Chopped Ginger -.1/2 cup Moida -.Provided by: www.1 tsp Oil for cooking Salt to taste Mix everything except oil.15 Finely Chopped Green Chilies -. You shouldn't use an implement to spread the batter. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. gram flour 120 g.fistful Crushed Cashew nuts -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.1 cup Rice flour -.
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. yellow chilli powder and salt. Stir-fry until the moisture evaporates. Blanch in salted boiling water until al dente (almost cooked. Heat oil in a kadai or wok and season with mustard seeds. Add the ginger paste and garlic paste. Check the seasoning and remove from heat. drain and keep aside. strained 10 g garlic paste.Org a pinch of sugar salt and chilli powder to taste 100 g. Roast the grated coconut. pepper powder and kasuri methi. Stir for some time. Keep it aside. Add salt. 185. coriander leaves. Add cauliflower. strained 800 g cauliflower. Knead to a stiff dough. 186. Seal the edges with a little water. cummin powder.FoolzParadize. To serve:Remove to a serving dish. bidari paratha or puri. add curry leaves. When they crackle. Wash in running water. Add potatoes and stir-fry for five minutes. 60 ml. Cut into three cm. Khatti Arvi Ka Saalan Serves: Four 104 . Lower the heat. 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. garnish with pomegranate and serve with tandoori paratha.Provided by: www. Then add fenugreek and stir for a few seconds. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Drain and keep aside. but not soft and squishy). Add tamarind pulp and black masala powder and mix well. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Stir well. Remove from oil and store in an airtight container. Add sugar. Uncover and increase to medium heat. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.5 g) fresh black pepper powder. long pieces and deep fry in hot oil till brown and crisp. Cover and cook (for about six minutes) until al dente. 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. chopped fine a marble sized ball of tamarind. Sprinkle amchur powder. hot oil and enough water. asafoetida. Stir well. salt. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. sesame seeds and poppy seeds and grind to a powder.
Stir-fry until the oil floats on top. Add garlic and saut over medium heat until light brown. Drain. For the filling: 150 g paneer. 187. 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. Bring it to a boil again. tamarind pulp. simmer. stirring occasionally. urad dal and whole red chillies.FoolzParadize. Add onions and saut until golden.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. chilli powder and turmeric powder. Add mustard seeds. When cool. Lower the heat. 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. Stir for a minute.Provided by: www. Grate the jaggery and reserve in three tbs water. grated 60 g groundnuts 1 tbs (15 g) sesame seeds 15 g coconut 1 tsp (5 g) cummin seeds 2 (120 g) large onions 5 cm ginger. 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. Heat oil in a pan. Remove and adjust the seasoning. Add tomato puree. crushed 105 . Add lemon juice and bring to a boil again. add arvi and jaggery. Add salt and three cups water. until the gravy reaches thin sauce consistency. Lower the heat. peel and quarter lengthwise and reserve in a panful of water. Stir until the seeds begin to crackle. Bring it to a boil. Add curry leaves. cummin seeds. To serve: Remove to a serving bowl and serve with steamed rice.
mix well and divide into 12 equal portions. Arrange on a tilting tray and keep aside for at least an hour. Arrange them in a greased roasting tray with the slit side on top. Stir in half the cilantro leaves. Make sure all liquid is driven off. Combine chili powder. Add salt. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. mustard seeds and fenugreek seeds. increase heat to medium. Remove and uncover. jaggery. drain. Put a portion of the filling into each of the blanched bitter gourds. corriander powder and chilli powder to the paste and mix well. and turmeric powder. Stir and bring to a boil. with 1/4th cup water to fine paste. and cook with lid off. tomato.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. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Remove the seeds and rub with salt. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side.FoolzParadize. use a little water. Spray with pam. Add curry leaves and stir. except paneer. ginger. tumeric with the yogurt in A small bowl. and cut cauliflower into 1 inch flowerets. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. 106 . Cover with foil. Pour over the paste. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. green chili. for another 5-6 minutes. ginger. Add the bitter gourds and blanch them until soft. Put enough water in a pan.Provided by: www. including stem. Stir over medium heat until they begin to crackle. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. peel and roughly chop the onions. whatever you do to nonstick yourself. basting at regular intervals. Dry roast the coconut. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Drain and keep aside. 188. Cool. To prepare the filling: Remove the brown skin and roughly chop the coconut. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. garlic paste. Put Cauliflower into pan then pour spices over the top. ginger paste.Add paneer. to drive off excess moisture. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Hold the onions with tongs and roast them directly over the flame until the skin is charred. Grind all these ingredients. groundnuts. turn off heat and sprinkle with garam masala and reamaining cilantro. use nonstick pan.
Move them around for two minutes. Curry Leaves -. 1 oz piece of cinnamon stick.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet.5 cup Turmeric Powder -. Garam Masala 5 tsp coriander seeds 1 Tbsp. 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. Now add vegetable pieces. 4 servings.5 tsp.FoolzParadize. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.Provided by: www. less than 98 calories GARAM MASALA 2 oz. Oil -. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). heat oil on medium and add mustard seeds and Fenugreek seeds.0. and discard what won't pass through strainer. 190. add chopped onion and fry until light brown. Pour roasted spices into grinder and grind til you have a fine powder. add pods and cinnamon.1 tsp. Fenugreek Seeds --1 tsp. Mustard Seeds -.0.0. salt.10 Water -. black cardamom pods. Sugar -. turmeric powder. red chile powder and fry for 5 minutes on high heat while stirring occasionally. cloves.Org serve with basmati rice. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. 2 oz.1 tsp. reduce heat. When Fenugreek seeds are light brown.25 tsp. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. Red Chile Powder -.2 tbsp. If not fine. 107 . 1 oz. but continue shuffling until the heat is out of the pan. Store in a bottle for up to 6 months. Add clves and peppercorn. Turn off heat. peppercorns Heat a heavy skillet. and shuffle for another minute. 189. strain it. But you might consider it worth investing in as its a neat combination of spices for cooking.
coriander leaves. • When the milk starts boiling add rice and dal. curry leaves. saffron nutrieg and cardamom powders. • As soon as the rice and dal are cooked to softness. add jaggery and ghee. • 192. Method: • Chop almonds and cashewnuts. • Lastly put in the kishmis.) 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 . • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire.Provided by: www. • Let cook on medium fire for some time and then put in almond and cashewnut bits. The koftas will melt in your mouth. 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. Ingredient • For Koftas • 350 grams (12 oz. sugar.) 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.Org Next add tamarind extract. • Bring to one or two good boils. after washing. Malai Kofta An extra special party favourite. 191. water and stir well. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick.FoolzParadize.
Serve hot with parathas. 193. green peas. How to serve Just before serving. chillies. plain flour. boiled vegetables. Add the c hilli powder and fry again for 1 minute. spring onions. sugar. chillies. Shape into small balls and deep fry in ghee. add the koftas. puris or rice. Heat the ghee in a vessel and fry the paste very well. 194. cream and salt and boil the gravy for at least 10 to 15 minutes. baking powder. 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. When soft. Procedure (Gravy) Cut the tomatoes into big pieces. salt and a little water and cook for 5 to 10 minutes. tomatoes.FoolzParadize. green chillies. add 4 teacups of water and cook. • 100 grams (4 oz. ginger and coriander and fry for at least 2 minutes. • Heat the ghee in a vessel and fry the onions till golden. ginger and coriander separately. coriander and salt. • Add the tomato ketchup. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans.) carrots • 100 grams (4 oz. spring onions (with leaves). Mix the paneer. chilli powder.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. Keep aside these koftas. prepare a soup by passing through a sieve. • Now add the tomatoes. Navaratna Curry Ingredient • 100 grams (4 oz.Provided by: www. Note: You can add 1 teacup of boiled green peas to the gravy if you like.) french beans. Add the tomato soup.) potatoes • 100 grams (4 oz.) cauliflower • 100 grams (4 oz) capsicums 109 .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.
2 nos. pineapple pieces and few cherries for decoration.) cashewnuts • 100 grams (4 oz. coat with flour and deep fry in hot oil till golden brown. METHOD : 1. Keep it aside. Add the tomato puree and simmer till it forms a thick sauce. . Carrots . turmeric pwd.1 inch piece (chopped) Cinnamon pwd. (pureed) Chilli pwd. carrots and potatoes into small cubes. 110 . Cook for 2 mins. . Cook the potatoes and carrots and mash them up.FoolzParadize. 4. salt and chilli pwd and bring to boil. garlic. Fry onions in oil till golden brown. pepper. thick cream and chopped fresh corriander leaves.Org • 100 grams (4 oz) paneer • 100 grams (4 oz.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. Oil for deep frying For Garnishing .6 big nos. 3.) raisins • 100 grams (4 oz. (sliced finely) Garlic . cloves.1 cloves (crushed) Ginger . Reserve the vegetable stock. turmeric and a little water. cinnamon. silver foil and cherries 195. Add ginger. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. 5. Mix salt and pepper to taste. raisins. cashewnuts.3 nos. Vegetable Kofta INGREDIENTS : Potatoes . Salt and Black pepper Flour for coating.1/4 tsp. Form the mixture into small balls. carrots.Provided by: www. paneer pieces. each Tomatoes .4 tbsp. Cloves pwd.1 tsp. 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. 2. Then add the stock. • Cut the cauliflower into big pieces • Boil the french beans. 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.3 cups (sliced) Onions .
2 tbsp. 2.3 tbsp. 196.3 cups Flour (Maida) 2 tbsp. Crushed Green Cardamoms . 3. Place the cheese (paneer) on a board and while still hot. 197. Add sesame seeds and knead well. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . Pistachios . Warm milk .2 cups Milk . 9. Add the rasmalais to the sugar syrup.2 cups (powdered) Almonds (Badam) . 8. 6. Salt .1 tsp.4 tbsp.4 cups (a bit thicker than ordinary) Sugar . Deep fry in hot oil till light brown in color. 7.20-25 nos. Add ghee and sugar and stir till well dissolved. Repeat the process after adding the flour to it. Garnish with grated pistachios. 4.1/2 tsp.1 1/2 litre White Vinegar .Org 6. Sugar . Add this mixture to the flour and bind to a hard dough. Add vinegar to the milk. Add crushed cardamoms to the syrup.FoolzParadize. Cut into small diamond shaped pieces. 198. 2. 3. Make thin sugar syrup. 4. Rasmalai INGREDIENTS : Milk . Make small balls from the mixture and flatten it. Filter the mixture using a muslin cloth and squeeze out the water (whey). (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5.1/2 cup Sugar . Ghee .10-12 METHOD : 1. Divide the dough into large balls. (chopped) 111 . Place the cooked koftas in the sauce and simmer for some time. 5. Boil milk and cool it. slowly little by little and keep stirring. knead it till no granules are left. In a small bowl mix little flour with water and add this to the boiling sugar syrup.Provided by: www. Oil or Ghee for deep frying METHOD : 1. Roll out on a board into thick rounds. Besan Ladoo INGREDIENTS : Besan .1/2 cup Sesame seeds (til) . Add the cream just before serving and garnish with corriander leaves.
Almonds and Pistachios . remove and spoon contents into a greased thali. 2. Black raisins . Stir till the sugar dissolves. Ghee or oil . then fry in oil for a couple of mins. Walnuts. Garnish with varak.1 cup Cardamoms . When the aroma comes. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. 4. 4. Stir till it dissolves. When the mixture leaves the side of the vessel. Heat the ghee in a pan. Add besan part by part and mix it well. Smoothen with the back of a flat spoon. each (chopped) Ghee or oil . Keep stirring to avoid burning. Add the dryfruits . 8. Cashewnut Barfi INGREDIENTS : Cashewnuts . Keep aside. remove from heat and cool. Add khoya to cold milk. In a heavy bottomed vessel. stirring constantly. then add cardamom. almonds and pistachios. Separately. Fry the coconut in oil till it turns a light brown.50 gms.10 gms.1 cup Cardamom pwd. Keep on low flame. grated coconut to the milk mixture and stir thoroughly. Continue cooking on a low flame. 2. 199.1 cup Cardamoms .400 gms. cashewnut pwd.300 gms. saffron and nutmeg.1 glass Sugar . . 5.FoolzParadize. 7. 3. add the nutmeg with a little milk and keep aside.300 gms. Sugar . Coconut .2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Add the khoya. 3. raisins and cardamom pwd. Dryfruit Halwa INGREDIENTS : Cashewnuts. Remove from heat and mix well with the khoya.1 cups Khoya . Add the almonds and shape the mixture into balls. Cut into diamond shaped pieces and serve. Add the powdered sugar to it and mix well. 200.500 ml.Provided by: www.1 (grated) Almonds (Badam) and pistachios. and mix well. METHOD : 1. (finely ground) Milk .250 gms. 112 .100gms. Pass the cashewnut powder through a fine sieve. 6. Boil the milk and add the sugar. Khoya . each (coarsely ground) Milk .1 tsp.2 (ground) METHOD : 1. 3. and keep aside. 2. 5. boil the milk and add the sugar.Org Ghee .
2. Fry it in ghee and keep aside. Pour this into the boiled dal mixture and stir well. Delicious Parathas are ready and tastes very good with spicy tomato chutney. 5. and the fried cocunut pieces. Add all the above listed ingredients and make a dough out of it. Green Onion Bhurji Ingredients 113 . 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.1 cup Coconut . 5. 203. Remove from heat and serve hot.Org 4.1/2 cup water and add the jaggery to it. Cashewnuts . 6. 9. 202. Fry the cashews and raisins in ghee and keep aside.Provided by: www. 12. In the meantime. It tastes great if eaten cold too. 11. boil 1. Spoon the mixture into a greased plate and smoothen with a flat spoon.2 cups (grated) Cardamom powder . Take a small portion of the dough and roll them into parathas. 3. 4.1/4 cup Raisins . Roast them onto the tava by adding little ghee to it . Again add 1 cup hot water to the ground and drained coconut and grind. This will be thicker. 5. Fry it in hot ghee for 2-3 mins. cashews and raisins. 7. Cook for a few mins. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 8. Squeeze the milk out and reserve in a separate bowl from the previous. Boil it till the liquid obtains a thick consistency. Keep strring all the time. 201. Add this second milk to the fried dal and pressure cook it.1/2 Jaggery . Keeo aside. Add cardamom pwd. Drain and reserve the coconut milk. Grate the remaining coconut and grind it with 1 cup hot water.1/4 cup Ghee METHOD : 1. Cut into diamond shaped pieces and garnish with almonds and pistachios. Wash and drain the dal.FoolzParadize.1 tsp. Add the thick coconut milk and mix well. 10. Cut 5-6 coconut rings and chop it further to small pieces.
Serve piping hot. Close with a tight fitting lid. 204. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Heat some oil in a frying pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Keep this aside for 3 hrs. Add salt to taste . Decrease flame and let it cook till the leaves become soft. Note : Do not add any water to the onion leaves.FoolzParadize.Org 4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs 1 teaspoon chilli powder 1/2 teaspoon Turmeric powder Salt Oil Method Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. 114 . They should cook in their own juice. Keep aside Chop the leaves finely. 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. Beat the eggs and add to the pan. Add the chopped leaves and mix well. drop the batter in oil and deep fry them till golden brown. Mix well.Provided by: www. add chilli powder and turmeric powder. When the oil is hot enough. After the leaves get cooked thoroughly .
Provided by: www. Make sure the curd is sour enough. 205. green chillies and ginger. Grind it to a smooth paste. chopped 1 tsp Ginger grated 1/2 tsp curry leaves 7-8 Mustard seeds 1/4 tsp Asafoetida pinch Salt to taste Sugar 4 tsps (yogurt should taste little sweet) Method for making dahi Blend the yogurt with little water until it is smooth. squeeze the water out and set aside. These bondas are very crispy and tasty too.FoolzParadize. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. 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. Take each wada out from water. Make a tarka (seasoning) of mustard seeds. Add sugar. Keep the yogurt in refrigerator until it is chilled. asafoetida and curry leaves and add to yogurt. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. Serving the wadas 115 .Org Serve hot with green chutney or ketchup. Add salt to taste. salt.
cardomom.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. Bring 4 cups of milk to boil.4 1/2 tbsp. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.Provided by: www. Refrigerate it.Drain the excess water by pressing the cloth there must not be water remaining. And it is ready to serve. Now to curdle the milk add lemonjuice to it stirring continously. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. pista. In the mean time see the milk for ras may be ready. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . When the milk is cool add chenna balls to it . Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. 206. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Add the sugar for ras to it and add cardomon. sugar for Ras 1 cup sugar 3 cups of water safforn. Then drain it in athin muslin cloth or handkerchief.FoolzParadize. In a pressure cooker take 3 cups of water and 1 cup of sugar. Hold it covered with cloth in the running water. Depending on the size of the pressure cooker I put 12 pieces at a time 207. Take the chenna out of the cloth in a dish . roasted jeera powder and black salt (sanchal). almond and safforn to it. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. pista. Sprinle red chiili powder.Org Arrange the squeezed wadas in a deep dish.Serve with sweet tamarind(imli) chutney. Instant Dhokla Ingredients 1 small bowl Besan 1 small bowl Water 1 teaspoon Salt 1/2 tablespoon Lemonjuice 1 tablespoon Oil 1 tablespoon Eno Fruit Salt Tampering 1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies A few Curry Leaves 2 Tablespoon Sugar 116 .
Provided by: www. 117 . (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. lemonjuice and water. Prepare the tampring adding rai. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Boil the cut spinach for 10 minutes in a very little amount of water. greenchillies and curryleaves in hot oil. Garnish with grated coconut and Coriander. 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. Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste. oil. boil it. Take out dhokla and cut into pieces.FoolzParadize.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. Steam it for 20 minutes. Mix togather water. salt.sugar and lemonjuice and pour into tempring. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. This paste must be semiliauid. 208. Pour the tapering mixture over it.
Coriander. onion. Tastes good with rotis/parathas.Org Chop onion and tomatoes into small pieces. salt. Simmer it for 10 mins.FoolzParadize. 209. and green peas and mix properly Add water and pressure cook.peas and tomatoes.Provided by: www. Fry for 2-3 mins. Once the onions and tomatoes are cooked. turmeric.Add the cumin seeds and asofetida. 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 . Serve with chappaties 210. Add ground Masala and roast till oil separates Add potatoes pieces. 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 turmeric powder and salt to taste.Add the potato cubes and allow to cook on medium flame for 5 mins. Heat oil in cooker. tomatoes. Heat oil in a pan. Add the onions. Cut the boiled potato into evenly shaped cubes. green Chillies. add the spinach-chilli paste to the above.
In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.Mix well. salt (2tsp).Provided by: www. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . 212. The two should be cooked till soft. Add water if desired. Add turmeric powder (a pinch). Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. Add a teaspoon of ghee over it in the end before serving. Add jeera. This can be eaten with coconut or onion chutney. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. chillipowder (1tsp). When they splutter add ginger and fry. Add the cooked mixture of the rice and dal to it with salt according to your taste. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. When the pieces turn brown add the crushed peppercorn and the cumin.And then add all the vegetables and let it boil. Serve hot with rice.FoolzParadize. Add the ground ingredients and cook for about 15 mins. 211.
Mix all the spices (except salt) and vegetables in a bowl. Red Chilly Powder 1/4 Tsp. Keep on mixing it with your hand . Add the sliced onions. salt & fresh corriander leaves . Fry it nicely.Provided by: www. Do not add water. garlic. Let them cool for 20 minutes. corriander powder.. chillie powder. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Cinnamon Powder 2 pieces whole cloves 1 Tsp. of Mango Powder 1 Tsp. Mixed Vegetable Kofta in Tomato Curry Ingredients For the Koftas you need 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. Add salt to Gram Flour and add it slowly to the mixture. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Squeeze lime to it & the veg korma is ready. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. After that add ginger. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Serve hot with chapatis. Then add the vegetables & pressure cook till done. 213.FoolzParadize.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Add Gram Flour till you can shape them into small round soft balls. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Sugar 1/4 Tsp. 120 .
Keep on Stirring . Set them aside.FoolzParadize. Keep it in the oven at warm till you serve. Cook them with salt for about 15 minutes on medium flame.add a little bit warm water and make a soft dough. Moong Soup With Paneer Light and nutritious. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. (dough should be softer than the chapati dough. Garnish with Fresh Cilantro or Paneer. Deep fry the Kofta balls. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Keep Medium Flame.Provided by: www. Let it soak on paper. Serves 6. Cooking time : 25 minutes. See that the oil is not very hot. Add water and ginger and simmer for 2-3 minutes.) Grease the chakali utensil make chakali.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. Meanwhile heat some oil in the pan . Deep fry in oilon midimum flame till golden brown in colour. Preparation time : 5 minutes. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. 214. I would highly recommend to cook the curry about 3 hrs before you serve.Org Use some oil in your palm of the hand to form the balls. For the Tomato curry . Chop the tomatoes in small pieces. Add the rest of the ingredients for the Tomato curry. Add the Tomato paste. serve with curd or butter. 215.
Add the lemon juice. Strain. Add the paneer and cook for 2 minutes 216.Org ¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. 3. 2. When they crackle. 6. cabbage. Preparation time : 5 minutes. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . 3. Serve hot with cream and bread croutons.FoolzParadize. Boil for 2 minutes. Add the sugar. stirring ocassionaly. Cooking time: 30 minutes . onions. sugar. Soak the moong for a few hours. Serves 6. Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. Healthy Tomato soup The ever popular tomato soup made in a healthier way. 2. add the onion and fry for 3 to 4 minutes. Mix the cornflour with a little water and pour into the soup. Serves 6. Heat the ghee and fry the cumin seeds and mustard seeds. salt and pepper and boil for 2 minutes. Add 6 cups of water and cook in a pressure cooker. 4. Melt the butter. 217. Corn Soup with Vegetables A soup with a Chinese touch. 5. add the asafoetida and moong liquid.Provided by: www. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Blend in a blender and strain. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Preparation time: 15 minutes . 4. Blend the cooked moong in a blender. carrots. salt and pepper. Add the strained mixture. Cooking time : 25 minutes. milk. 5.
butter and cheese and boil for a few minutes. Mix the cornflour and coconut milk. Add salt and pepper. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. 2. Serves 6. Strain to obtain coconut milk. corn and Ajinomoto powder and cook in a pressure cooker until done.Org 1. Blend in a mixer. Serves 6to 8. Green Peas Skin Soup Preparation time: 10 minutes . Add the vegetables. 5. 2. Preparation time : 20 minutes. 2.Provided by: www. 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. Mix the cornflour with 6 teacups of water. 220. Add 6 cups of warm water and blend in a blender. 219. 6. 7. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Fresh green pea pods add fibre and Vitamins A and C to the soap. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Cooking time: 20 minutes. Strain to separate the stock from the skin. 218. Add the green peas skin and green peas and cook for 3 to 4 minutes. Preparation time: 20 minutes. Cooking time: 10 minutes . add to the paste and boil for a few minutes. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste. 3. Cooking time : 10 minutes. Heat the butter and fry the onion for 1 minute. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. 4. Grate the coconut. Serves 6.FoolzParadize. Add the paste and curry leaves and fry again for 1 minute. Boil the stock for 1 minute. 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. Health Information: This unusual soap gives the flavour of peas without the calories. Serve hot. Discard the skin. 3.
Boil for 5 minutes. cauliflower. 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. 6 teacups clear vegetable stock 1 green chilli. Serve hot with lemon juice and garnished with boiled rice. Serves 6. 221. The combination of cereals and pulses provides protein of high biological value. put the stock to boil. Add the moong dal and 6 teacups of water and cook in a pressure cooker. tomato. 222.Provided by: www. Cut the onions and tomatoes into big pieces. lemon grass. 3. How to proceed 1. Heat the oil and fry the onion for 1 minute. salt and pepper and give one boil.FoolzParadize. Add 6 teacups of water. 2. 4. blend in a mixer. Heat the oil and fry the onions for 1 minute. 2.Serves 6. Add the lemon juice and top with oil. 3. 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. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. 3.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. Preparation time: 15 minutes. 2. 4.Cooking time: 10 minutes. masoor dal and salt and cook in a pressure cooker till the first whistle. Add the stock and boil for 10 minutes. 3. Add the vegetables and fry again for 1 minute. Ajinomoto and salt and boil for 2 to 3 minutes. blend in a liquidiser and strain. When cooked. the tomatoes. Add the garlic and chilli powder and fry again for ½ minute. 124 . Letil Soup Preparation time: 10 minutes . When cooked. mushrooms. cut lengthwise 10 to 15 canned mushrooms. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. Cooking time: 15 minutes . Add the green chilli. Add the beans.
Heat the ghee and fry the onions for 2 to 3 minutes. garlic chutney. Sweet Corn Soup An old-time favourite. 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. Preparation time : 20 minutes Cooking time : 20 minutes. Add the paste and chilli powder and fry again for 1 minute. sweet and sour sauce.Provided by: www. 4. 3.) 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.Org Serve hot with chillies in vinegar. 223. 2. Mix all the ingredients with 4 to 5 teacups of water. Next day.) kand (rataloo) 250 grams (9 oz.Cooking time: 30 minutes. piece ginger How to proc eed.Add the sugar and salt. 224.Serves 6. 1 teacup red kidney beans (rajma) 2 onions. 5. soya sause and chilli sause. Preparation time : 40 minutes Cooking time : 60 minutes. Ingredients. take out a thick soup through a sieve. Serves : 6 to 8. Drain. Cook for a few minutes. Soak the red kidney beans over night. cook in a pressure cooker. Add the tomato soup to the rajma mixture. Preparation time: 10 minutes. RAJMA CURRY A favourable from the Punjab. Serves : 6. 750 grams (1 5/8 lb.FoolzParadize. 1. 2.) papadi 500 grams (1 1/8 lb. Cook for 25 minutes. add 2 teacups of water and cook. Ingredients. Serve hot with chillies in vinegar and chilli sauce. 7 cloves garlic 7 green chillies 25mm. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. sev and oil (optional) to serve 125 . When cooked. 7. Add the cooked red kidney beans. 6. Cut the tomatoes intobig pieces. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste.
For the koftas. Serves :6. Make slits on the brinjals. 1. soda bi-carb and salt. In a small earthen pot (matka). Garnish with coriander. For the green chuntey. Apply the ajwain. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. 6. 2. Preparation time : 30 minutes Cooking time : 40 minutes. 9. Mix thoroughly and apply the oil all over. 4. oil and seve. 8. If too thick. 7. 100 grams green peas 100 grams cauliflower. boiled andmashed 2 tablespoons bread crumbs 1 bread slice.FoolzParadize. Blend all the ingredients except coriander except coriander in a liquidiser. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. Do not separate into two. finely chopped 100 grams carrots. 5. 3. For the sweet and sour sauce. Fill with all thevegetables and cover with the balance lettuce leaves. For the 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.Provided by: www.Org For the green chutney. MALAI KOFTA CURRY A tasty kofta curry. finely chopped 100 grams french beans. Peel the kand and cut into big pieces. Blend all the ingredients in a liquidiser. finely chopped 250 grams potatoes. 225. Cut the potatoes and sweet potatoes without peeling. chilli-ginger paste. Blend all the ingredients in a liquidiser. For the garlic chutney. Alternatively. String the papadi. Mix all the vegetables. Serve with green and garlic chutneys and sweet and sour sauce. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. add enough water to get the right consistency. instead of cooking in a matka. put a few leaves of lettuce at the bottom.(for the koftas) 126 . Cover the matka. 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.
1. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. le mon juice and salt and form into kofta balls. chilli powder. 2. 6. 1. salt and pepper and cook for 5 minutes. Put the tomatoes in hot water for 10 minutes. Keep aside. 4. 226.washed and soaked in water for 2 hours. 15 cloves 25 mm. Put to cook again and add the garam masala. Add 1 tablespoon of bread crumbs and the bread slice.add the onions and stir fry for 5 minutes till light brown. 6. Blend the onions in a liquidiser with very little water.FoolzParadize. Remove and blend into a puree. Then add the cloves. 4. Pour the mixture into a blender. french beans and carrots in a pressure cooker without adding water. Heat the butter. 1. 5. Add 1 teacup of water and boil for 3 to 4 minutes.Org 9 cloves garlic 25 mm. 5. 2. Add the vegetables and peas to the potatoes and make a dough. garam masala. (1") piece ginger 7 green chillies For the gravy. Boil the peas. add the cornflour and sugar and blend. For the gravy. 3. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . cinnamon and paste and fry again for 2 minutes. 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. 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 . 2. Pour the gravy and fresh cream over the koftas. 8. Add the tomato puree and cook for 2 minutes. 3.Provided by: www. chilli powder. Steam the cauliflower. How to proceed. 7. Arrange the koftas in an ovenproof dish. Add the paste. 750 grams tomatoes 3 onions 4 cloves 2 small sticks cinnamon 1 tablespoon cornflour 1 teaspoon sugar 1 teaspoon garam masala 1 teaspoon chilli powder 4 tablespoons butter Salt and pepper to taste To be ground into a paste.
Kofta Lajawab Koftas 125 gm Amul Cheese . Makes about 8 228. ghee Add two tbsp.ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt Mix mashed cheese with cornflour and pepper.Org 1 tbp raisins-chopped 1tsp chironji-chopped Syrup 200 gm sugar 3 cups water 1 tbsp milk 1/2 tsp cardamom powder 2 tsp rose essence Silver foil for decoration Method Prepare syrup by boiling together the sugar and water. Cook the mawa for stuffing in frying pan till it is golden brown. Add the rest of the ingredents and mix well. Boil for 5 minutes. Add koftas and boil for a further two minutes. Add tomatoes turmeric. red chilli and garam masala and fry on low fire till oil separates. Boil till 3 cups of clear syrup are obtained.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Drain well and immerse in warm syrup for an hour.Provided by: www. Serve warm decorated with silver foil.pured 3 cm piece ginger .grated 200 gm tomatoes . heat oil in a pan and brown onions. Keep aside. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. ghee to wheat flour. To make gravy. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Remove from fire and flavour with essence and caedamom powder. 227. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. form into small balls and keep separately. Serve hot with parathas or tandoori rotis. Correct seasoning. Drain and keep aside. deep fry on low fire till dark brown. And milk and remove the scum as it surfaces. Form into walnut sized koftas and deep fry till light brown. Add water according to consistency of gravy required.FoolzParadize. Fold over adn close sides to make an oval Jamun. Mix well. Add ginger and fry well. 128 . add enough water to knead to a soft dough. Knead well and from into as many balls as the number of stuffing balls you have. Knead well.
10. Add fried brinjals to the gravy and simmer for two minutes. each ginger & garlic grated or crushed 129 . Roll out into parathas. Roll out each ball into a small puri. Badshahi Baigan 300 g. Remove. Cook till the gravy thickens. garam masala powder 1 tsp. till the mixture is almost dry. Heat ghee in a vessel and fry the beetroot paste on a low flame. turmeric powder 1/4 tsp. 3.FoolzParadize. chilli powder 2 tsp.In the remaining ghee fry the chopped onions till transparent. chopped 2 tomatoes. 2. chopped 2 tsp. 229. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . raisins Method 1.5 cm. 5. 14. 11. coriander leaves finely chopped 1 tbsp. coriander leaves and salt. coriander powder 1 tsp. grated fine 4 medium sized onions 4 green chillies 2. cashews or peanuts 1 tsp.coriander leaves. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Fry the brinjals in the same ghee till tender. Smear with salt and keep aside for 10 minutes. Cut brinjals into 2. except garam masala powder. Serve hot with rice or parathas. brinjals 1 cup curd 2 large onions. 7. fry cashewnuts. ginger-garlic paste 1 tsp. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. Heat tawa. to a paste. garam masala powder Salt to taste 3 tbsp. Sprinkle the garnish on top. 12. thick slices. 8. Divide the paratha dough into small balls.Org For the stuffing: 2 cups beetroot.sliced 1 tbsp. Remove from heat. cashewnuts 1 tbsp. Wash and squeeze dry. 9. chopped 1/4 tsp. Stir well.5 cm. Add all the dry spices. Cook covered. 6. raisins and sliced onion till golden brown. Remove from ghee and keep aside. ghee Method Grind all the ingredients. put a little beetroot filling in the centre and seal the edges. ginger 4 flakes garlic 1 tsp. Add curd. add some ghee and fry the parathas till light brown.Provided by: www. 4. 230. 13. Heat ghee.
Heat oil or ghee in a heavy pan. Garnish with coriander before serving. lemon juice 1 pinch soda bicarb 1/2 tsp. Add tomato capsicum puree. sugar salt to taste 2 tbsp. Stir. Green Gravy Ingredients: 4 cups spinach chopped. wheat or millet flour 3 green chillies 1 tbsp. oil Method: 130 . turmeric powder 1/2 tsp. sugar and crushed nuts.Org 1/4 tsp. or cauliflower. Dry grind coarsely. cinnamon-clove powder 1/2 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. cinnamon-clove powder 3 tbsp. Add all other masalas. Goes with: Vegetables like brinjals. Cover and simmer till gravy is thick and fat starts separating. Makes: 2 cups 231. garam masala powder 3/4 tsp.Provided by: www. cheese grated (optional) salt to taste 1 tsp. salt. Semi puree tomatoes and capsicum together. Add onions and stir fry till light pink. potato. ginger grated 2 tsp. stir bring to boil. This should be done in a food chopper or grated. Mix. Add veggies at this stage. stuffed baked capsicum. Add ginger garlic and stir for a moment. baby corn.FoolzParadize. red chilli powder 1/4 tsp. Chop onions very fine or run in a chopper.
garlic grated 1 tsp. Goes well with: Paneer chunks. Cool in a plate or run under tap water to cool. coriander finely chopped 1 slice dayold bread white 1 tsp. peanuts husked & lightly roasted 1 tsp. Cook covered for few minutes till thickened. stir.) 232. onion. Grind together in a wet mixie. Add blended spinach mixture. stirring continuously till whiteness of curds disappears. chillies. mixed vegetables with a few pineapples bits. etc. add gourd and soda. Sprinkle 2 tbsp. peanuts and bread. coriander leaves finely chopped 2 tbsp. cinnamon-clove powder 3 tbsp. cream. Put in a mixie. ginger. Add curds and cook. Makes: 2 cups gravy (approx. Add cinnamon clove powder. tamarind water 1 tsp. for 3 minutes. cashew. add chillies. stir fry till light pink. add ginger. potato and peas. and stir. Allow to cook for 2-3 minutes more. Heat fat in a heavy pan. add onion mixture. spice powder. Add vegetables. Run till semi-smooth. potato chunks. Add milk. cashewnuts broken 1 tbsp. Goes well with: Veggies like peas. grated cheese or paneer 3/4 cup milk 1 tbsp. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. bring to a boil. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. khuskhus seeds soaked in 2 tbsp.Org Take spinach in a large vessel. saute for 3-4 minutes. Toss to mix. Add prepared vegetable at this stage. ghee or oil Method: Grind together in a dry mixie. french beans. coriander and cherries. salt. red chilli powder 131 . Heat oil in a pan. 233.Provided by: www. add sugar.FoolzParadize. ginger grated 1 tbsp. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Stir gently till boil resumes. flour and a few pinches salt. water all over it. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. khuskhus with milk. Garnish with grated cheese. at this stage. Add onions. etc. Cover and put to boil on high. wheat flour 1/2 tsp. etc. baby corn. dry mixture. Garnish with grated cheese before serving.
Org 1/4 tsp. Add all dry and ground masalas.6-7 tbsp * Milk -. 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. 235. Turn off the heat and stir in the sugar. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. strands * Raisins -. adjust quantity of oil required.1 tbsp or to taste * Chopped Pistachio nuts -. Add asafoetida. fry brinjals pieces in oil.) 234. Fry. stir well. Add prepared veggies and stir. etc. tamarind water. Drain well by pressing. Spread 1/2" thick onto a platter.1 tbsp or to taste 132 . fry till well browned. garlic stir fry for a minute.1 tbsp or to taste<BR.1 cup *Sugar -.4 cups *Ghee/Unsalted Butter -. Goes well with: Chunky veggies like boiled baby potatoes with skin. Simmer till gravy is thick and oil starts to separate. chopped stirfried brinjal pieces. drain. Add tomatoes. Cool onions a bit. keep aside. stir. flour. (Test: a few drops of water sprinkled on it sputters instantly). ginger. boiled peas. Heat oil. putting back oil in pan. rotis. Turn down heat and add cardamom and Besan.FoolzParadize. turmeric powder 1/2 tsp. (For this. Keep aside. add onions. serve with parathas.4 tbsp * Chopped Almonds -. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. salt. In remaining hot oil. add cumin seeds allow to splutter. capsicum. Grind in mixie. dhania (coriander seed) powder 1/2 tsp. and continue by frying the onions. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. keep cooking for 2 minutes.Provided by: www. Cut into diamond shapes after it has cooled down. Keep aside. Garnish with chopped coriander. stirring continuously. stirring constantly to prevent burning until it has changed to a brown color and smells .
Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Form small balls from the curd. Half and Half 2 qts. Leave curd in strainer until cold and dry.Org Method: 1. Place curd in food processor and process for one minute. Milk should separate into whey and curd.FoolzParadize. Pistachio.5 cup sugar. Saffron (extremely good for winter) 236. This will take at least an hour (you can leave it overnight). leaving only the panir/curd. The cheese should have hard. do it over low heat and stir frequently. ( At this point of time you can smell the aroma around!) 4. When cooker begins to whistle wait for a couple of minutes. Add Almonds. When boiling add one cup of either whiter vinegar or lemon juice.Provided by: www. It should be soft but not sticky. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. Pour into collander. Add milk to wheat flour 5. cardamon pods. Stir till the flour is very very light brown in color. Rose Water To taste (opt. This is best done in a microwave. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. 133 . 237. Turn off the heat to place the cover on the pressure cooker. Add sugar to mixture 6. After the cheese has been baked.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.ened and turned a pale brown. Place 20-25 rasgoolas in syrup.) Method • • • • Mix 1. Do not use the same sugar syrup more than once. vanilla and rose water (and any other flavouring that you may want) to the Half and Half.sults in about 80 to 100 rasagollas. Ras Malai Ingredients: Ricotta Cheese 2 lb. Add the remaining 0. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. bay leaf. Thicken the Half and Half by simmering over low heat for a long time. remove cover and re. Cool for a few hours in the fridge. When pressure cooker depressurizes. Using vinegar usually re. Thicken until the volume drops to around half of the origi.nal volume. cut it into 1 inch squares and add to the hot thickened half and half. Now add wheat flour to this 3. Turn the stove off.peat previous step with the rest of the rasgoolas. Turn heat on high. Heat for a few minutes. if a microwave is not available. 2. then turn it off.
gurt and salt. Chili Powder 1 1/2 tsp. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. Add mustard and cumin seeds. minced 1 large tomato. add bay leaf and onion. size of walnut. coriander and chili powder. Add yo. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . and the tomatoes and cap .FoolzParadize. chopped fine 1 tablespoon garlic/ginger paste. Cooking time about 25 minutes and should be sufficient for 2-3 people. chili powder. Bay leaf 1 Onion 1 Ginger 1/2 tsp.utes. Fry for sometime and then add curd and keep frying till it turns golden brown. Yogurt 2/3 tsp. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Garnish with fresh corriander and sliced almonds and serve hot.Provided by: www. Prick with fork. Add these. fry in oil. and a table spoon water. Coriander powder 2 tsp. Tomato 1 Capsicum 1 Method • • • • • Heat oil. 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. mashed 1 piece fresh ginger. or 3 garlic cloves. salt. continuously stirring. Fry for 3-4 minutes. 240. onion and ginger paste. The potatoes should be sliced. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Turmeric 1/4 tsp. mix well. corriander powder. Garlic 1/2 tsp. Mix gently. Dum Aloo Ingredients: Oil 3 tbsp. Sprinkle with turmeric. Cumin Seeds 1/2 tsp. and cook for 4-5 min. Potatoes 1 lb. and drain.sicum cut up. Add ginger and garlic and fry for another minute. Beat the yogurt and blend into a smooth mixture. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. 239. Salt 1/4 tsp. cover and cook for about 10 minutes on low heat.Org 238.
Cauliflower 1/2 lb. Wash okra under running water and slice off the ends. Cut each in half. Red Chili Powder 1 tsp. About 1/2 cup of water can then be added. Butter 4 tbsp. Serves 4 to 6 people. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Do not scorch. Serves 4-6 people. stick Garlic 3 cloves 135 . add salt. then stir in the peas. Stir in the cashew paste.Provided by: www. (NOTE: If the sauce is lumpy at this stage. until all liquids are reduced and the spices coat the meat like a paste. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. with constant stirring to avoid scorching. 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. and a gravy created as the dish becomes liquified again. Cover and steam over medium heat until tender. Add the tomatoes and bhoona * 1 minute. pepper. Prepare onions and tomatoes. Add the paneer cubes and bhoona 2 minutes. Spoon the okra onto a warm serving plate and sprinkle with the garam masala.Org Prepare the cheese chunks. Remove with slotted spoon and set aside to drain on a paper towel. Turmeric 1/2 tsp. and in a wok or heavy skillet fry them in hot oil until golden. 4. In the remaining oil sauté the chopped onion until it begins to turn brown. Set aside. 242. Serve at once. Add all spices except the garam masala and stir-fry 2 minutes. 2. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Garnish with the coriander and serve while hot. thinly sliced 2 tomatoes. * Bhoona is a technique that is essential to Indian cooking. Add the okra and stir-fry 2 minutes. In a wok or heavy skillet heat the oil and sauté onions until translucent. Ginger 1 in. The bhoona technique means that the mixture is cooked over medium-high heat. the dish covered. Add the garlic/ginger paste and bhoona 2 minutes. 241. about 12-15 minutes. puree it in a blender and continue. Add the dry masala and bhoona 3 minutes more.FoolzParadize. Set aside. 3.) Add 1/4 cup water.
Coconut (grated) 3 tbsp. Coriander Seeds 2 tbsp. Tomato puree 2 tbsp. Season to taste with salt and fresh-ground pepper. Fry till golden brown. Blend the daal mixture and coconut until the paste is fine. Keep aside. soak it in a little water. Ghee 2 tbsp. Serve hot with rice. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. MethodScrape and cut radish into round pieces. sambhar powder 1 tsp. Masala Preparation • • • Roast black pepper. cubes. Chana Daal seeds 2 tbsp. and cauliflower into 1 in. sambhar powder and the grated coconut. tomatoes. and asafoetida. coriander. Add salt to taste and about two cups of water. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Red Chillies 4-5 Asafoetida(optional) 1 tsp. chana daal. If using dry coconut. Simmer on a slow fire till cooked.Provided by: www. Add drained toovar dal and the radish slices. broccoli. oil Salt to taste. Heat oil in a kadai.Org White vinegar 2 tbsp. Add the spices and vinegar. Put in the mustard. jaggery 2 tbsps. Stir in the tomato puree. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Melt butter and saute onion. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Keen frying for a few minutes. cut green peppers. 243. and simmer for about 5 minutes.FoolzParadize. Method • • • Chop onion. Mix chopped tomato. Add chillies when daal starts getting red. 136 . curry leaves. When it splutters add chopped onion.
- 1 cup (broken into small pieces and Dry coriander seeds . Add coriander seeds.1/2 teaspoon (methi seeds) Hing .Org 244. cumin seeds. gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma.FoolzParadize. Heat oil in a kadai and fry on a slow fire.2 tablespoons Oil .a pea size lump or 1 teaspoon hing powder. red chillies.1 tablespoon Cumin seeds . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Remove 137 .1 teaspoon Fenugreek . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). the hing and the fenugreek seeds till light brown in colour.Provided by: www.1 cup Gram dhal . Curry leaves .3 sprays.
Org flame and allow to cool. Salt .FoolzParadize. * * * 245.1-3/4 teaspoon Turmeric powder . Ingredients Tuvar dhal (thuvaram paruppu) . Tomatoes .1/2 teaspoon 138 .1 teaspoon Black gram dhal .1/2 cup.1 Mustard seeds .1 Rasam Powder . Tamarind .1/4 teaspoon Seasoning Ghee .2 Green chillies . Powder fine and bottle it. Use the chillies along with the stalks . Mangalore Rasam (serves 6).2 teaspoon (optional) .Provided by: www.1 teaspoon Red Chilli .3 teaspoons p73 Sugar .as the stalks also have the for potency the of the chillies.lime size. and also provide fibre body).2-1/2 tsp. This powder can be used for 2-3 months.
the raw tomatoes (chopped) salt and sugar powder. two and a half cups of water. mash well. Boil tamarind water with turmeric slit green chilli. squeeze and strain out the liquid. red chilli and black gram pour dhal. powder tamarind in two cups of water for ten minutes.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . Serve rasam hot with steaming rice and papads. * * * 139 . Add the mashed powder dhal.Provided by: www. Remove from fire.FoolzParadize. add the mustard seeds.when cold. Heat ghee in a pan. till smell of tamarind disappears and the tomatoes are cooked. and the rasam and boil for five minutes till slightly thick. Add curry leaves and coriander leaves. When mustard seeds splutter add hing powderthe seasoning over the rasam.
2-4.2 teaspoon Salt .Provided by: www.3/4 cup Vegetables . 140 .1 tablespoon Rasam powder .Org 246. Sambar (serves 6) Ingredients Tuvar dhal .1/4 teaspoon Green chillies .1/2 teaspoon Hing powder .2 tablespoons Curry leaves .2 teaspoons Sugar . When cold mash well. chow-chow) Tamarind .1-1/2 teaspoon (optional) Turmeric powder . Soak tamarind in one cup of water.1-3/4 teaspoon .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. white pumpkin. Seasoning Oil .1 tablespoon Red chilli .1 teaspoon Black gram dhal .3 cups (like sambar onions.1 Mustard seeds .lemon size Coriander leaves .FoolzParadize.
* * * 247.FoolzParadize. squeeze well and strain out juice. capsicum. Cover and cook till the vegetables are cooked and the curry is dry. 248. add mustard seeds. and curry leaves.1 teaspoon Salt . and When slit green chillies.2 teaspoon Cummin seeds . add salt. Add tomatoes and fry till it becomes mushy. Serve sambar hot with rice and chips. 141 . fry a bit. When the cummin seeds splutter add the onions. rasam powder tillthick.2 Capsicum . salt tamarind water and simmer till raw smell disappears. When mustard seeds splutter. Add cauliflower.4 tablespoons Coriander leaves .Org for five minutes.1 teaspoon Sugar . potatoes and turmeric powder.1 tablespoon Rasam powder . Remove and serve piping hot with rotis or rice. add the cummin seeds and hing powder. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.1/4 teaspoon Hing powder . add hing powder and pour the seasoning over the sambar.2 cups Oil .Provided by: www. Add mashed p73 dhal. Cook vegetables threequarter cooked sugar. add coriander leaves. Add in one and a half cups of add water. green chillies and ginger into the hot oil and fry till the onion turns golden. Add the rasam powder. sugar and quarter cup of water.3 cups (in flowerets) Peeled and cubed potatoes .2 Green chillies .1 teaspoon Turmeric powder .1 cm p73 Method:Chop all vegetables. black gram dhal chilli. Heat three tablespoons oil in a kadai. Simmer Heat oil and red in a pan.1/4 teaspoon Onion . Chana Daal seeds 2 tbsp.1 Ginger . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Cauliflower Curry (serves 6) Ingredients Cauliflower . (Plain potato curry can also be made the same way).
Red Chillies 4-5 Asafoetida(optional) 1 tsp. Add chillies when daal starts getting red. Grind daals into a coarse paste. Coconut (grated) 3 tbsp. 249.FoolzParadize. Mix well and set aside for 4-5 minutes. coriander powder. If using dry coconut. ginger and soda. soak it in a little water and blend the daal mixture and coconut until the paste is fine. chili powder OR green chili. Ginger 1 tsp.Provided by: www.Org Coriander Seeds 4 tbsp. Salt 1 tsp. Add finely chopped onion. Keep aside. salt. 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 . Fry small spoonfuls of the mixt ure in hot oil. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Masala Preparation • • • Roast methi. and asafoetida. 250. Baking Soda 1/4 tsp. chana daal. Method • • • • Soak urad daal and moong daal for 2-3 hours. Oil 3 tbsp. Green Chili 1 Chili powder 1/2 tsp.
Mixing by hand is a good idea if you don't have a whisk or electric mixer. drizzle the batter such that there is a latice work effect.5 inch piece root ginger . • 251. Add salt. 253. When ready to eat. Grind separately to a smooth paste and mix in a large vessel with salt. Salt to taste.Org Method • • • • Mix rava. For the plain rava dosa leave out the onions. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. Ferment for 12 hours. Method • • • Soak the rice and daal separately in slightly warm water for 2 . Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.8 hours.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies .de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. wide spatula and flip it over. Mix thoroughly (use blender if possible). Leave covered in a large pot overnight. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Remove in a few minutes and make more. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. spray a non-stick pan lightly with oil and warm.peeled and sliced 1. 252. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.FoolzParadize. Make thin crepes. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Drop chopped green chillies and ginger into batter. A lot of holes is just the thing.Provided by: www.finely chopped 4 cloves garlic . preferably in nonstick pan. maida. 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
haldi powder 1/2 teaspoon.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up.2. salt to taste. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. Finely chopped onions . 2 dry red chillies .First put the cooking oil. Cloves . Curd. Serve it with Coconut Chutney.Provided by: www. Rice Flour .2 cups. put small portions of it in oil. Boil in water and add all the above except toor dal.See that it is not deep fried. Let this mixture boil nicely. Palak Paneer Boil palak with 3 green chillies . allow to splutter add in palak paste . Chillies . salt . Curd : 1 Cup.Tamarind(imli)pulp -1 table spoon. ( Rice and Water should be in 1 : 11/2 proportion ). Coconut Milk Pulav Masala : Ginger .FoolzParadize. salt . Cashew Bits. channa dal 1/2 teaspoon. Rasavangi ingredients:Brinjal-big size 2nos.2.all t hese ingradients are to be fried dry and ground to a paste. when oil heats add the cinnamon sticks and cloves. whole red peppers . If needed.Half cup. salt -to taste For the paste:coriander 2teaspoon. 1/2 onion . Drain on a paper towel and add to the palak mixture . Now take a pan add oil then addsome cumin seeds . 1/2 tsp turmeric .6 to 8. veg. Take small balls and deep fry it in Oil.10 tea spoons. cool and grind it . Coriander leaves . Carrots medium sized .10. Open it and mix the cooked pulav gently. the dal has to be cooked separately and finally added to the main portion.1 cup Method: Mix all the above ingredients and soak for about one hour. Seasoning:fry in oil mustard. method:Cut the brinjal into 1 inch blocks. Also add green peas and Coriander leaves and fry.1 Cup.2 nos. Cashews and Green Chillies to get a semi solid batter. keeping the stove at low heat.14 to 15. 265. 263. 1 glass of milk and mix well.1" piece.Salt to suit taste. Garlic gloves . turmeric powder 1/4 teaspoon. 262.10 to 15.1 or 2. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Remove from the frying pan after the balls become golden in colour. salt and fry for some more time.1 1/2 tsp. Mix roasted Rava.3 Cups. Grean Peas 1/4 cup. Stuff the brinjal with the ground paste. Basmati Rice . mustard seeds . urud dal .fry them intil they are golden brown. Cut th above into small pieces and grind finely. Recipe from Vanitha Thyagu. Ingredients: Coconut Milk (15 oz. red chilli 10 numbers. Add the Vegetables (except peas) and fry for some time. Rice flour. Green Chilly 3pcs. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Beans .This is good for appetizer. Also add coriander leaves and Kari veppu leaves. green chillies .Org 261.Then take some oil in a pan. 1/2 tsp ginger garlic paste . Heat oil in a fry pan and add the brinjals. Oil or butter . Rava Bonda Rava . 264. Cinnamon sticks .1. Rice flour . Cumin seeds 1 spoon. Can) . Make the flame low and keep for 20 mints. Sour curd .1 1/2 tsp. This dish can be eaten along with rice and chapathis. fenugreek 1 teaspoon.1 1/2 tsp. toor dal and coconut gratings and add to the main dish. Toor dal -1cup. Finally add the rice and cover it. Maida Bonda Maida or All-purpose-flour -2cups. coconut shreddings can be added to the batter. Stuffed Brinjal Curry Split peas dal . Then add the masala paste. Garnish with few fresh coriander leaves 147 . coconut gratings 3 tablespoon. coriander seeds . Clean and Soak the rice in hot water for 10 to 15 mints. Now pour the Coconut milk and add water for the rest.7 to 8 stems. This dish will have to be made thick and brinjals should not be fully mashed.Close the pan with a lid and cook for 10 minutes. Serve hot.2 onions. Oil for frying.
Add this to thick curd and keep it aside. sesame seeds . Cut into fine pieces.(Preseve the juice while cutting).Store in refrigerator. fenugreek seeds. ripe) . Next day add 1/4 cup of sesame oil and leave it aside. thin skin. and asafoetida(perungayam).Grind into a thick paste.Grind it in a blender to make it into a thick juice. 271.Store in refrigerator. and add 1 cup of chopped leaves. 273. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).little mix the above ingredients and add 3 cups of sesame oil. coconut pieces. Tomato pickle Cut the tomatoes into large pieces. asafoetida .4 spoons.Add 1 tsp salt. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.1/4 spoon Slightly roast the above without oil and grind into fine powder. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.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.Take oil and add mustard seeds. whole red peppers and turmeric poweder. crystalline salt.1 cup salt .red chilli powder .1/2 spoon and mix well. 270. add mustard seeds. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.To 5 spoons of oil.fenugreek seeds.Ad d this to the poickle and mix. Aavakkai (Mango pickle) sour mango pieces(medium sized).Add salt and heat with constant stirring until the mixture becomes thick.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.When the mustard splatters.a pinch into a thick paste.5 cups mustard seed powder . Fry with constant stirring.1 cup red chilli powder . Add tamarind juice to this and bring it to boil. Lime pickle Fresh lime(large size. 148 .4 spoons.Add red chilli powder.When it splatters. Maavadu (Tender mango pickle) Grind mustard seeds.a small piece of tamarind and salt. 268.Add salt. Add salt.This will taste great with curd rice. fenugreek seeds. fenugreek seed powder . Next day.Provided by: www.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.1 cup turmeric powder. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. 272. Ginger Pickle Grate ginger finely. Curd Vadai Grind some grated coconut and green chillies into a thick paste.each 1 spoon asafoetida .FoolzParadize.6 Cut into medium pieces.a pinch. add fenugreek seed powder an asafoetida.Org 267.Add mustard seeds. 274. 269. asafoetida. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Pout 5 teaspoons of oil in a frypan.
Deep fry this in oil and turn over until the vada turns golden brown. Add 1 tsp salt. a bunch of curry leaves and mix well. 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). Turn over until golden brown in colour and it is fully cooked… 276. a pich of asafoetida. Deep fry this in boining oil. Add 2 tsp of ghee while serving. and salt . Turn over both sides until fully cooked.Take some ghee in a fry pan and add whole black peppers. 281. 1 teaspoon gram dal. 6-8 tsp of urud dal for an hour. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Add a bunch of curry leaves. In a pan. 275.When it splatters. On a plastic piece of paper place a ball of this and flatten it by hand.Org black whole peppers. Take 1 cup of rawa and lightly roast without oil to make it crisp. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. add 1 tsp urud dal.Beans.1/2 tsp. Then add 6 tsp grated coconut and fry lightly.1 cup.Cut green chillies and ginger into fine pieces. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. 280. and cumun eeds. 277.Heat 4 tsp of oil in a pan. Rawa Kichadi Vegetables .Error! Bookmark not defined.Add a pinch of asafoetida. 1 tsp gram dal. water . add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. and asafoetida.Drop this carefuly into boiling oil and fry till it turns golden brown. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.3 cups . 2-3 chopped green chillies.Add the soaked dal to this mixture and grind coarsely.Grind 3 green chillies. onions Cut the vegetables into fine pieces. and roast lightly. VenPongal Mix rice and moong dal in the ratio 1:1.Provided by: www. 3 hot green chillies(chopped). Aval uppuma Soak 200 g of aval in water for 1/2 hour.FoolzParadize.When the peppers burst add 149 . Error! Bookmark not defined. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Error! Bookmark not defined.add salt . To 1 volume of this add I volume of finely cut cabbage pieces . 3 whole red peppers and salt in a blender. Rice Uppuma Rice rawa . You can mix curd with soaked aval if you like. Then drop them in boiling oil.Now add 3 cups water and when it comes to boil. When it pops. 1 tsp whole black peppers. 1 tsp urud dal. Deep fry in oil. 3 red chillies. 200 g of toor dal. 1/2 tsp cumin seeds and 1/4 tsp salt. add 1 tsp urud dal. 279. add 1/2 tsp mustard seeds. 278. carrots. heat 6 tsp of oil and add 1/2 tsp mustard seeds.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. Drain the water from the aval and add it to the pan and fry. To this add 1 tsp cumin seeds.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. 282. Dal Vadai (Aama vadai) Soak 200 g of gram dal. 1/2 tsp whole black peppers.Add 3 times water and steam until it is overcooked. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
1 cup. Add about 2 tsp of rava. When it becomes hot enough. Uthappam Par boiled rice . 284. add a tsp of oil all over its edge and remove when fully cooked. Flatten this flour ino round shape (the size of urud vadai). use red whole peppers). place in idli plates and cook. When it is cokked on one side.To this add chopped green chillies.2 cups.little Rinse the above ingredients in water for about 2 -3 hours..FoolzParadize.1 cup Mix the above well.Add salt. using this preparation in the place of rice. over it. The same procedure can be followed with wheat flour instead of maida 150 . Add a pinch of salt and stir well. In a thick vessel. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. but make the dosas more thick. 1/4 tsp asafoetida. fenugreek seeds .2 tsp Soak the above in water for about 4 . .Add some ghee while serving. 287.Add water and mix.Add this to cooked dal-rice. curd.Then grind in a blender (with adding water in steps) into a very fine flour. and roll the dosai on both sides and move it to a plate. Now the sevai is ready . Maida dosai Mix maida:rice four in the ratio 2:1. add the rawa and stir into a paste. Using this flour in omappodi achu. sour curd or buttermilk .Dry roast 2 tsp of cowgram. turn over.Turn it over so that both sides are cooked well. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. add 2 curd chillies(alternatively.When the pan is fully heated. For serving follow the procedure for Error! Bookmark not defined. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. and add the roasted cowgram . Side dish -Error! Bookmark not defined.2 Raw rice . or Error! Bookmark not defined. Make dosas as described in Error! Bookmark not defined. few cumin seeds..Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. 286.4 cups. Heat the pan and spread a drop of oil on it. place a laddle of flour and spread on it(it should be thick than a normal dosa).When it is almost cooked spread a teaspoon of Error! Bookmark not defined. 283. curry leaves and mix well. Morkkali rice flour .Place some Error! Bookmark not defined. heat water to boil. Urud dal -1/2 cup. squeeze into the form of long threads on a plate. Masala Dosai Par Boiled rice . Let it be more thin than normal dosai. 285. salt to taste(about 1 tsp). when it splutters.Org chillie and ginger pieces and a pinch of turmeric powder. Add ome splattered mustard seeds.When they are cooked. water . Leave it for about 8 hours to become sour.2 Urud Dal . Heat 2 tsp of oil add mustard seeds.1/2 Fenugreek seeds .. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. coconut pieces(cut into very small pieces) and 1/2 tsp salt. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker.Add salt and keep it aside (to get sour)for 12 hours. Heat a dosa tawa and spread a tsp of oil over it.Provided by: www. take some flour and spread it on the pan into a round shape.5 hours and grind into a fine flour.
ghee .Add some extra ghee while serving.Then take even sized balls of this and shape it into a hollow hemisphere. Rava dosai Slightly roast rawa in a dry pan. Also add a feww cardomoms and kalkandu and mix well. gram dal in the ratio 2:2:1.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Cover and keep aside for 1/2 hour. 289. 291.Roast some cashews and raisins in ghee and add it to the mix. Roast the cashews in ghee and add to the mixture. Sakkarai Pongal Take rice. 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.. 290. Now make into even balls by pressing lightly with hand. 1 cup powdered jaggery.Provided by: www. grated coconut in ghee and add this to the mixture and stir well.10 (powdered). 292. Allow to cool.. cashewnut . moongdal. Add the liquid part of this juice (which will be at the top) to cooked mixture. cardomom powder. cardomom . cardomom .1 kg.To this add finely powdered sugsr.1.10 (powdered). ghee .Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.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.50 g Roast rava in a dry pan and powder it.1 kg. Heat the ghee slightly until it melts and add it to the mix well. Roast cashewnuts. Kozhukkattai Outer cover: Rice flour . Inner stuffing(Poornam): Mix 1 cup grated coconut. Make into even sized balls with this flour. cardomom powder. Rava laddu (Ravaalaadu) white rawa .To this add finely powdered sugsr. raisins. Laddu Prepare Error! Bookmark not defined. Drop the boondis into the sugar syrup and mix well.200 g. Pour this paste in a thick plastic cover and make a small hole at its bottom corner.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked.Remove this from oil and drop into sugar syrup for 2 minutes and then remove. Wait until the mixture cools down to a temperature where the hand can withstand the heat. cumin seeds and make dosas as described in Error! Bookmark not defined. Add chopped green chillies. 293. water 1 Heat water to boil. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. cashewnut .200 g.Org 288. Roast the cashews in ghee and add to the mixture.Add water and steam in pressure cooker. Rava laddu (Ravaalaadu) white rawa .Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.FoolzParadize.1 1/2 kg.50 g Roast rava in a dry pan and powder it. chopped onions. curry leaves. sugar . leave for 5 min.1 1/2 kg. Soak urud dal for 1/2 hour and grind it into a thin soft paste. sugar . 151 . Heat the ghee slightly until it melts and add it to the mix well.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.
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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.
313. Grind ginger. channa dhall. Coat the balls in thisbatter.green chilles. and deep fry in oil. salt.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. green chilles.FoolzParadize. coconut.spoonButter 2 t. 311.spoonChanna dhall 1/2 t. and salt finely. Deep fry these small squares in oil. 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. Make a batter with channa flour and little salt. Mix this well with the mashed potatoes. Add pepper. Wet grind urad dhall.spoonCashew 1/2 cup choppedSalt 1 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. hing. and butter with little water. hing .spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. chilli powder.spoonCooking Oil for frying Method Boil potatoes with turmeric. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. hing.spoonHing a small pinchSalt 1 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. make small balls and deep fry in oil. cashew.Provided by: www. Add chopped spinach and makes small balls 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.spoonGreen chillies 2 Coconut 2 t. Peel skin and mash thepotatoes and keep them aside. uraddhall.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. Roll small balls and keep them aside. Make small balls and deep fry in oil. and curry leaves to this. mustard. and curry leaves to this. 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. and salt finely. curry leaves and ginger. 312. green chilles.Org 308. Fry in little oil. Wet grind urad dhall. Make small balls and deep fry in oil. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonUrad dhall 1 t. and make a nice dough similar to Chappati dough. salt and the soaked dhall coarsely. and roll them similar to chappati/puri's andcut them into small squares/dimonds. Add pepper. and add fresh lemon juice. and salt. hing .spoonGreen chillies 2 Coconut 2 t.spoon Mustard 1/2 t. 310.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. 309.Make small balls.green chilles. 155 .spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoonCooking oil for frying MethodMix maida.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. coconut.
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. and then turn over to the other side. and then turn over to the other side. channa dhall. and rice flour in water to make slightly watery batter. 156 . Close the dosa with acover and let it cook for a few minutes. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.Org 314. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.FoolzParadize.Keep this batter in room temperature for atleast 20 minutes before making dosas. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. maida. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. andput 1 t.spoon Curry leaves Cooking Oil 6 t.Serve it hot with chutney. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.spoonsCooking Oil for making dosas MethodRinse and soak rice.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.5 cupsDry ginger powder 1 t.Add all the other ingredients except oil.Fry pepper.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. Keep at roomtemperature for 12 hours. cardamon.5 t.spoonsCooking Oil 1-2 t. and make a fine batter.spoon of oil around it. hing and red chillies.spoon per dosai MethodMix rava.spoon of oil around it. and put 1 t. and curry leaves in oil and ghee. and mix them together with salt.Serve it hot with any chutney. andput 1 t. Let it cook on this side for a few minutes. to the above batter. aval and urad dhall in water for 1 hour.spoon of ghee around it. rice flour.spoonCumin seeds 1/2 t. Grind the above coarsley and add hing and salt to this. Do not turn the dosa. rava.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. moong dhall. and coconut with the melted jaggery.spoonsCream of Rice 1.spoon of oil around it.Keep it overnight so that this will ferment.Wet grind the above with salt into a nice batter. Wait till the dosai turns brown.spoon of ghee around it.Keep it overnight. and put 1 t. Coat a flat vessal with oil.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. cumin seeds.Grind the above coarsely with salt.spoonPepper 1/2 t. 316. Wait till the addai turns brown. urad dhall.Mix wheat flour. before making idlis.spoonSalt 1.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. Addthis to the flour. and cream of rice together in 6 cups of water. Let it cook on this side for a few minutes.spoonsGhee 2 t. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. 318.5 t. 317.spoonCumin seeds 1 t.5 t.spoonHing 1/4 t. and put 1 t. 319.spoonsSalt 1.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool.5 t. maida.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.Provided by: www. Grind the two seperately. Add dried ginger powder and mix everythingtogether. or with some jaggery.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. 315.
urad dhall. and either bake it in an oven.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. and mix it with the batter.spoonChanna dhall 1 t. hing.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. channa dhall. and let it cook for sometime. vetha mulaka.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t.5 t. Peel the skin. and curry leaves.5 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. 325.spoonTamarind paste 1/4 t. urad dhall.Org 320. hing.spoonCilantro 1 bunch finely choppedSalt 1.spoonSalt 3/4 t.spoonChanna dhall 1 t.spoonUrad dhall 1 t. and cover it 157 . fried ingredients to the tamarindwater. and urad dhallin water for 1 hour.spoonCorriander seeds 1. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. Garnish with finely chopped cilantro. and grind it into a powder and keep it aside. 321. Wet grind the above coarsley with redchillies and salt.spoonUrad dhall 1 t. andwait for a few minutes.Grind the above with green chilles. red chillies. then add urad dhall.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.Fry mustard. channa dhall. Keepstirring until the rice flour gets cooked. mash the eggplant and keep it aside.Provided by: www. andcurry leaves in oil.Fry mustard.spoons MethodRinse and soak rice. Serve with corrianderchutney or onion chutney. and now add turmeric. 322. salt and tamarind paste.FoolzParadize. and add tamarind paste and salt to this.spoonPepper 1/2 t. thuvar dhall.spoonMustard 1/4 t.spoonsSalt 1 t. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.Make them similar to addai's.spoon MethodDry roast methi. Finally add the ground methi powder. and add the choppedeggplant to this. and put a spoon full of onions onthe dosa and fold the dosa before serving. Dry grind the above with 1/4 t.Make the peserat like dosas. Add 6 cups of water to the above and let it cook for sometime.spoonsHing a small pinchTurmeric 1/4 t. 324. pepper. and then add the rice flour batter.spoonHing a small pinchSalt 1 t.spoonMustard 1/4 t. ginger. and hing in oil. 323.spoonCurry leavesCooking Oil 4 t. red chillies and hing. Mix mashed eggplant. red chillies. and add cumin seeds. butter milk. curry leaves. Sprinkle little water.Fry the remaining onions in oil and keep them aside. and green chilles.Fry mustard. usually takes about10 minutes. salt and little onion.spoonRed chilli 4-5Mustard 1/4 t. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.spoonMethi 1/2 t. Eggplant Podi Curry IngredientsEggplant 250 grams. washed & cut 1" lenght wiseUrad dhall 1 t.spoonSalt 3/4 t. channa dhall. andcurry leaves in oil. red chillies.Fry mustard in oil and wait till it splatters. corriander seeds.spoon MethodMake a batter with rice flour.spoonCurry leavesOil 2 t.spoonsGhee 2 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. and salt.spoonSalt MethodCoat eggplant with little oil. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. hing. green chillies. turmeric.spoon MethodDry roast urad dhall. hing.Bring 1 cup of water to a boil.Heat oil and ghee in a pan.spoonCooking oil 4 t. cumin seeds. Now add cream of rice and keep stiring until cream of rice gets cooked.spoon salt. orgrill it on the stove.
and addthe vazai thundu to the above pan. red chilli. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.spoon (or to taste) MethodBoil plantains with turmeric and salt. red chillies. Now add the remaining salt.spoonSalt 1/2 t. and let it cook for another 5-10 minutes. turmeric. hing. hing.spoonTamarind paste/extract 1/4 t. channa dhall. Mix it well andadd a few t. and dicedUrad dhall 1/2 t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.spoonCumin seeds 1/2 t. peeled and dicedCumin seeds 1/2 t.Fry mustard. turmeric.spoonSalt 1 t. 330. butter milk and salt togetherfor 15 minutes.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoon MethodCook rice.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. moong dhall and turmeric powder with extra water andkeep it aside.spoonSalt 1 t. finely chopped ginger. red chilliand diced plantain in oil in a wok. urad dhall.Fry mustard. Sprinkle water and let it cook for 10 minutes. 158 . cumin seeds.spoonMustard 1/4 t.spoonHing a small pinchTurmeric 1/4 t. hing. red chillies.spoonCurry leaves a few Cooking oil 3 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.spoon MethodFry mustard. and the ground masala powder. 327. urad dhall. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. and diced plantain in oil in a wok.Fry mustard.Org slightlyuntil the eggplant gets cooked. curry leaves. green chilli. curry leaves. and let it cook for a few more minutes. 326.Peel skin and mash them and keep it aside. and sprinkle this on the plantain curry. curry powder and mix it well.spoonCurry leaves a fewOil 3-4 t. 328.Add salt and remaining ghee and mix everything well.Fry cashews in 1 t. lemon juice andsalt in 2 t.spoon (or to taste) MethodBoil potatoes with turmeric and salt. tamamrind paste.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonsButter milk 1/4 cupCooking oil 2 t. peeled.spoons of oil and then add the mashed potatoes.Peel skin and grate them and keep it aside. turmeric. turmeric.spoonMustard 1/4 t.and then add the grated coconut to the above.spoonMustard 1/4 t. channa dhall.spoonUrad dhall 1/4 t.spoonRed chilli 2Mustard 1/4 t. hing. Letthis cook for a few minutes and then garnish with cilantro. and ginger in oil.spoon MethodBoil plantains with turmeric and salt. urad dhall.spoon ghee and add to the above.spoonHing a small pinchTurmeric 1/4 t.spoon MethodSoak vazai thandu. and add this to the above pongal.spoonSalt 1 t. curry leaves.Squeeze the butter milk out the soaked vazai thandu. lemon juice andsalt in 2 t.Provided by: www. 329. urad dhall.Fry mustard.spoonSalt 1/2 t. curry leaves. hing. curry leaves. Now add salt. moong dhall.spoons ghee.spoonChanna dhall 1 t.Fry pepper. and now add the ground masala. coconut and red chilles and keep it aside.spoon Mustard 1/4 t. urad dhall.spoonRed chilli 2Curry powder 1 t. and ginger in 2 t.spoons of oil and then add the grated plantains. hing.FoolzParadize.spoonChanna dhall 1 t. Let it cook for 10 minutes.spoons of cooking oil.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. Plantain Puli Curry IngredientsPlantain 2-3 washed. Sprinkle water and let it cook for 5minutes.spoonsSalt 1 t. finely chopped ginger. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. Add little water to tamarind paste. Plantain Curry IngredientsPlantain 2-3 washed.Wet grind cumin seeds.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonGinger a small piece finely choppedGhee 1/2 t.
Soak rava in little water for 10 minutes. and almond paste for 10-15 minutes.Soak almonds in hot water for 1 hour. Add saffron.Measure the amount of almond paste. and keep the same amount ofsugar aside. and sugar into a nice dough. and kesar color to above and let it cool.Org 331.Soak almonds in hot water for 1 hour. condensed milk. soked rava. Now add sugar and keep stirring. using somecold after. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. till the flavour comes out.spoonsSaffron 1/4 t. Add the remaining milk. Serve it cold/hot. 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. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. and keep it aside.Knead maida. and boil for 10-15 minutes.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. 159 . Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. and keep it aside.FoolzParadize.Boil evaporated milk. Add the soaked saffron and serve it cold.Cook the almond paste for 5-10 while stirring it constantly.Provided by: www. 332.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.
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