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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
.................................................................................... 221........107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).........................113 Green Onion Bhurji................................................................123 Lentil and Vegetable Broth..............111 Cashewnut Barfi..............................................................................................................................................................100 Pulihora (Tamarind Rice)......... 232.......... 216................................................. 199.................................. 229..................................................................................124 Tum Yum Soup...............................................................................................................................................................................................110 Rasmalai..........................................................................101 Masala Vada.... 194................................................................................108 Malai Kofta.......................................................................106 Garam Masala ................................................................. 180.................................................... 178................122 Green Peas Skin Soup............................................................125 MALAI KOFTA CURRY..................................... 193.... 212........................114 Dahi Wada .....104 Khatti Arvi Ka Saalan............................................................................................109 Vegetable Kofta .......................... 231.......................................................................................................................................................................................... 217........ 183........................................................................................................123 Hara Nariel Ka Shorba.. 222................................................ 224.........................111 Besan Ladoo..................................................................................................... 219................................................................ 185..........................................................................................................................................................................123 Letil Soup............................................................ 215...................131 Brown Gravy...............................................................................................................................................132 4 ........................................................... 225.....................................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)......................................................................................................................................................................................................................................................131 Besan Burfi ......................................................................98 Kozukkattai (Stuffed Rice Balls)............................................................................................................................................................................................................................................................................................................................................... 208...................................................................................112 Dal Payasam.....................................................................124 Sweet Corn Soup .................................................................103 Aloo Gobhi Methi Ka Tuk....125 RAJMA CURRY ....................................122 Corn Soup with Vegetables...................129 Red Tomato Gravy.................................. 207.............................................................................................................. 230.......................................................................................................................... 200...................................................... 196................. 184..................................102 Ravva Dosa .......................................116 Instant Dhokla................. Baigan fry Recipe....................111 Sweet Shakarpara (Diamonds).................................................................116 Matar Palak........................................................................ 191.......120 Chakali.......................................... 228..........................127 Kofta Lajawab.Org 177...118 Tamilian Kurma ......................................................................................................................................................................................................................105 Dum Gobhi......................................... 226.......................................................... 187.........................................................................................................104 Dum Ka Karela .............................................................................. 190.......................................................................................................119 Mixed Vegetable Kofta in Tomato Curry ............................................. 210..................130 White Gravy .....118 Venn Pongal................................... 201...........................................................................................................................................................129 Green Gravy.........................................................103 Bhakar Wadi.......................................... 211............................................................................................................99 Onion Rice .................................................. 198........................................................................... 197.......................................................................................................132 Raabdi...................................................128 Badshahi Baigan ........................................................................................................................................................ 179.................................................... 182...................................................................................113 Mysore Bonda ................................................................................................................. 203......................................................................................................................................109 Navaratna Curry .......................... 186..........................................121 Healthy Tomato soup........... 195................................................................ 213............................................................................................ 188................................... 223....... 189.....................128 Beetroot Parathas ............................................................................... 204............... 227......................................................................................................................... 235......................................117 Aloo Mutter................................................................115 Rasmalai............................................................. 192.................................112 Dryfruit Halwa...........................................................113 Red Beet Paratha..........................107 Sarkarai Pongal............................................................................................................................................... 202....................................................................................... 220........ 218................................................................................................ 206............................................................................................................................................................................ 214........................................................................................................Provided by: www...................... 205............................................................................................................................................................................................................. 209...............................................................108 Vegetable Jhalfrazie ... 234...........................................................................................................................................................................................126 Cheesy Sweet Jamuns...........................................................................119 Vegetable Korma .............................................................................................................................................................................................................................................................................................FoolzParadize................. 181................. 233...........................................................................121 Moong Soup With Paneer ...............................................
................................. 281....... 238..................................................................... 265..........148 Tamarind pickle (Pulikkachal) .................. 285................................................ 286.............................................. 264...... 245.... 260..................................................................150 Masala Dosai........................................................ 279........................................149 Dal Vadai (Aama vadai) ..................................................................................................................................................... 269................................... 275......................147 Tomato pickle .............. 237.................................................................................................................................................................................................................................................................................... 283..................................143 Biryani.136 Mangalore Rasam Powder..................................................................................................................................149 Sevai (Idiyappam) ............ 290.. 292.............................................................................................................................................................................................................................................................................135 Vegetable Jalfrasie ...................................... 241...........................................................................................................................................................147 Coconut Milk Pulav............................................................................................................................................................................................................................................................................................................................. 270......................141 Sambar Masala.............................145 Indian Cream of Tomato Soup.....142 Didir Onion Rava Dosa......................................................................150 Maida dosai..................................................149 Aval uppuma ...... 293....... 246.................. 248.........................................................................................................149 Urud Vadai (Medhu vadai)...............150 Rava dosai .........147 Rava Bonda .............................................................................................143 Basic Curry Sauce...................................... 278......................................................... 291.................................................................................................................................................................................................................... 256................................................................... 262..............................................................140 Cauliflower Curry ..................148 Curd Vadai...................................134 Dum Aloo............ 253.........................................146 Bengan ka bhurta............. 266................................................................ 271.....................................................................................................................................................134 Matar Paneer.........................................................148 Cabbage Vadai......... 243................................................................. 294................................135 Rasam Masala .........151 Poli ..................................144 Double Ka Meetha (Bread Pudding)...................................................................................146 Toll House Pan Cookie ......................... 255.................152 5 ..................... 272.......................Provided by: www........................................................................................................ 274........................ Ras Malai ..................................................................................................................................................................................................... 273.........148 Ginger Pickle .................151 Laddu.........................................149 Rawa Kichadi.......148 Maavadu (Tender mango pickle)................141 Vada ........................................................................................................150 Uthappam...................................................................................................................................150 Morkkali....................................................................................................146 Halwa ............................................................................................................................................................. 287......................................................................................................... 261......................149 Mangalore bonda ................... 252......................................................................................................................................................142 Didir Dosa.............. 250........................................................... 276...........................................................................................................................................................................................147 Maida Bonda........................................................................................................................................ 268.............. 280......................................................... 249..............................................................Org 236.................151 Kozhukkattai....................................................................................................151 Sakkarai Pongal..................................................................................................................................................143 Dosai..148 Lime pickle .......................................................145 Kadhi.................................................................... 244...........................................................................................................................................................................FoolzParadize............................. 267................................................ 240............................................................................................................................................................................................................................................................................................................................................................................................................................................... 277........................148 Gonkura Thokku ........................ 239.............151 Rava laddu (Ravaalaadu).................133 Dum Arvi.....................147 Palak Paneer.......... 257.............................................. 284................................................................. 289......................................................................................................................................................................................................................................................................................................................149 Rice Uppuma ..........................................................................................................149 VenPongal..............................................................................146 Rasavangi ....... 263.....................137 Mangalore Rasam................................................................. 251...........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................148 Aavakkai (Mango pickle)..........................................................134 Bhindi Masala ............................................151 Jilebi......................................................133 Rasagulla.................................................... 254.............................................................................................138 Sambar.......................................................................................................................................................................... 247................................................................................................................................................................... 258............................. 242......................... 282.............................................................................................147 Stuffed Brinjal Curry......................................................................................................................................................... 259...................................................... 288.............................................................................................
............................... 304................................ 305... 326............................................................................................................................ 316..................................................................................................................................................................................................................................................................................................... 328............................................................................................ 312..............................................................................................................................................Provided by: www...................................................................................................................159 0.............................................................. 310........................................................................................................................................................................................................... 298............................................................................................................................................................................................................ 296............................................................................................................... 303........................................................................................... 306........................................................................................................................................................158 Badam Kheer......................................................................155 Spinach Vadai... 329..............................................157 Eggplant Podi Curry ..................................................................157 Peseret..................154 Medhu Vadai.. 325...............158 Vazai Thandu Curry....................................... 300..............................................Org 295............ 317.....................152 Paanagam.......................................................................................154 Madhur Vadai... 330......................................................152 Chole........................ 299....154 Cashew Kunuku ....................................................................................157 Tamarind Uppma ..............155 Thukada ....... 320.........................158 Venn Pongal..... 318...........................................................................................................................................................................................................................................................................................................................................................................155 Bhonda ..............152 Sweet Adai........................................... 297................................................................................. 314........... 301...................................................... 332..............................................................156 Aval Dosai........................................155 Idli...............................................................................................................................158 Potato Podimas ............................................................................................................... 324...........................................159 Paal Poori (Sweet Poori)...156 Ordinary Adai...................................................155 Potato Bhonda ......................................................... 321..........................................156 Vella (Jaggery) Dosai....................156 Thaval Adai................157 Eggplant Gotsu.....................153 Oatmeal Raisin Cookie ................................. 315......................................................................152 Milk Appam.......................................................................................................................................................................................................................................... Somaasi................................ 327..........................................................................................156 Rava Dosai.............................................. 6 .. 331............ 323............ 308...............154 Vermicilli Masala Vadai.............................................................. 319.......................................156 Kanjeepuram Idli............................................................................................................................................................................ 311...............................................................................................................................................................157 Plantain Puli Curry ....................................................................................................................................................152 Sweet Puttu.........................155 Kara Vadai................................................................................................................................................ 313............................................................................................................................................................................................................................................. 307........................................................................................152 Panchamritham (fruit salad).................................. 302..................................................................................................................................... 309..............................................................................................................................157 Moor Kali..158 Plantain Curry........................................................................................................................152 Palak Paneer..................................153 Kunuku...... 322..............................................................FoolzParadize....................................
garam masala 1/2 tbsp. boiled corn kernels or paneer chunks in the above dish. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. instead of atoes.Org 1. red chilli powder 1 tsp. Drain the potatoes. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Add spinach and potatoes. Put in a mixie.FoolzParadize. Pour over the vegetable and mix gently. cinnamon-clove powder 1/4 tsp. or hold under running water in a colander. keep aside. Boil for 2-3 minutes. Add all the dry masalas and fry till ghee separates. Cool quickly. Cut the potatoes into big pieces. wheat or other flour 1 tsp. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. onions and fry till very tender. Serve hot with naan or parathas or even rice. butter 4 tbsp. Gobi Manchurian INGREDIENTS: 7 . Cover and boil over a high flame for 2 minutes. lemon juice 1/2 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. add green chilli and run for a minute. Add the tomato and further fry for two minutes.Provided by: www. do not make very smooth. Keep slightly coarse. Note: You may use boiled peas. When it resumes a boil sprinkle the flour and stir well. In the same hot ghee add the cumin seeds. Add the ginger. add very little water (just a sprinkle) and a pinch of salt. Heat ghee and fry potatoes till light brown. ghee salt to taste METHOD: Put the washed spinach in a pan. Keep aside.
cornflour to 1/4 cup water and dissolve well. Add 1 1/2 cups water and bring to a boil. dry 3 tbsp. of milk has been added. garlic and crushed red chilli and fry for a minute. onion. adding 1/4 tsp. Gradually add to the gravy and stir continuously till it resumes boiling. capsicum.Provided by: www. Sindhi Saibhaji Ingredients: 1 each . cauliflower clean and broken into big florettes. add remaining ginger. cornflour 1/4 tsp.potato. Boil till the gravy becomes transparent. tomato. Add the salt and spring onions. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. 1 small bunch spring onoin finely chopped 2 tsp.FoolzParadize.carrot. spring onions and soya ce at this stage. Make florettes as above and instead of adding water as above. Dip the florettes in the batter one by one and deep fry in hot oil. Stir fry for a minute. but instead of using only cauliflower. garlic finely chopped 1/4 cup plain flour 3 tbsp. small cabbage. each of ginger and garlic and red chilli powder and salt to taste. to which a tbsp. Add 1 tbsp. red chilli powder 2 red chillies. Keep aside. ginger finely chopped 1 tsp. Sprinkle 1 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. add fried florettes. brinjal. Serve hot with noodles or rice. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.Org 1 medium. french beans 8 . Fry as above and proceed as above. ladyfinger (okra) 100 gms. In the remaining oil. oil 1 1/2 cups water 1 tbsp.cornflour. Add florettes and soya sauce. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Drain and pat dry on a clean cloth. cornflour on the florettes and stirfry for 2 minutes. Same procedure for veg. manchurian (with gravy or dry). Make thin batter out of flour and 2 tbsp. Boil for two more minutes and remove. Variations: Dry manchurian can be made by omitting the gravy.
khatta (3 leaved) greens. Clean. Place whole tomato on top. cover and pressurecook for 3 whistles. red chilli powder 1 tsp. spinach and dals. open and handblend the contents. dhania (coriander seed) powder 1 tsp. Shahi Paneer Ingredients: 250 gms. ghee add a pinch of asafoetida add to the mashed vegetable. Mix well. salt 1/2 tsp. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Add all masalas and mix. add enough water to cover the contents. turmeric 3 tbsp. wash and chop spinach and vegetables except tomato. ghee 2 pinches asafoetida METHOD: Clean and wash dals.Provided by: www.FoolzParadize. oil 1/2 tbsp. 1/2 bunch any other leafy greens. paneer (cottge cheese) 3 tbsp.Org 1/2 bunch each spinach. Heat 1/2 tbsp. add all the vegetables. coriander. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. Cool the cooker. Heat oil in a pressure cooker. 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 .
Making time: 45 minutes. Blend in a mixie till smooth. green chilli and cardamom. Heat remaining ghee.ginger.Org 1/4 cup beaten curd 1/2 tsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . Boil to get a very thick gravy. Add tomatoes and cook for 7-8 minutes. garam masala salt to taste 1/2 cup milk 2 tbsp. add gravy and other ingredients except milk and paneer.Provided by: www. covered. Add curd and cook for 5 minutes. Fry for 3-4 minutes. chopped coriander Method: Chop the paneer into 2" fingers. salt 1/2 tsp. dhania powder 1/4 tsp. Garnish with chopped coriander and grated paneer. heat gravy.FoolzParadize. 5. tomato sauce To garnish: 2 tbsp. Just before serving. red chilli powder 1/2 tsp. Potato in Curd Gravy Ingredients: 3 medium. grated paneer 1 tbsp. turmeric powder 1/4 tsp. Add onion. add milk and paneer fingers and boil for 3-4 minutes. Makes for: 6 Shelf life: best fresh. Add 1/2 cup water and cool. red chilli powder 1 tsp. Heat half the ghee. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp.
Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. coriander chopped 1 tbsp. each ginger. Navratan Korma Ingredients: 2 cups peas boiled 1 large carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(cream) 3 tbsp. Add the masala mixture and fry for 2 minutes. chilli and curry leaves. Mix all the dry masala in 1/4 cup water. Add the remaining water and all the potato and flour. Stir well. each cumin. Keep both aside. ghee salt to taste 11 . Stir continuously after adding curd.Provided by: www. Add the seeds (cumin and mustard). Making time: 30 minutes. Makes for: 5 Shelf life: Best fresh 6. garlic grated 2 green chillies slit 1 tsp. Heat oil. butter 1 small sweet lime 1 small apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. coriander leaves chopped 1 1/4 cup water 1/2 tsp. wheat flour 1 tbsp. Serve hot with thin wheat chappaties and rice. Mash 3-4 pieces fine with hand.Org 1 tbsp. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. add ginger-garlic. When they splutter. mustard seeds 1/4 tsp.FoolzParadize. oil Method: Cut potatoes into big pieces.
add the wet masala and fry for 2 minutes. Garnish with grated cheese . milk 50 gms.Provided by: www.FoolzParadize. grated ginger 1/4 tsp. khoya or paneer 150 ml. Add the dry masala and salt and fry 2 more minutes. Heat ghee and fry cashews. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. khuskhus (poppyseeds) 1 tsp. 2 1/2 tsp. white pepper powder. sugar 2 tsp. ghee Kofta: 50 gms. add fruit. roti or paratha. cream 75 gms. Serve hot with naan. mix together curd and cream and add to gravy. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. cuminseeds 2 tsp. turmeric powder 1 tsp. cashewnuts 3 tsp. Allow to thicken a bit.coriander and chopped cherries. Add butter to ghee and heat. Malai Kofta Ingredients: Gravy: 125 gms. cashews and raisins and boil till the gravy is thick and the fat separates. nutmeg powder 1/2 tsp. drain and keep aside. Add the carrots and peas.Org Dry Masala: 1 tsp. Chop all the fruit fine. khoya 12 .
Add 2 cups water and simmer on low for 15 minutes. except ghee. cum seeds in salt to taste Garnish: 1 tbsp. Gravy: Roast the cinnamon. Heat ghee in a skillet. To serve place warm koftas in a casserole. Keep aside. peel and smash them. nutmeg and cloves together. Repeat for remaining dough. add powdered spices and fry for 2-3 seconds. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Mix together all the ingredients except raisins and cashews. peeled. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Take a ping-pong ball sized dough in hand. Shelf life: Best fresh. to a paste.Provided by: www. Dry grind and keep aside. Flatten. mashed 1 onion finely chopped 13 .FoolzParadize. Optional: You can deep fry the koftas also. Garnish with grated cheese and chopped coriander. raisins 4-5 green chillies chopped fine 1/2 tsp. cashewnuts 20 gms. Wet grind all the other ingredients. Serve hot with naan or parathas. coriander chopped 1/2 tsp. Makes: 10 koftas with gravy. cardamom. Place 2-3 cashews and raisins in the centre and shape into a ball. Making time: 45 minutes. chopped coriander Method: Koftas Boil the potatoes. Warm the koftas either in the oven or on the tava. ginger grated 1 tsp. Add paste and fry further for 5-7 minutes stirring well.Org 50 gms. warm oil water to knead dough For filling: 2 potatoes large boiled. 8. paneer 5 medium potatoes 20 gms. grated cheese or paneer 1 tbsp.
salt and little water. 14 . garlic crushed 1 tbsp. Drain on rack or kitchen paper. kneading into soft pliable dough. Place a tbsp. oil. Cover with moist cloth. Making time: 45 minutes Makes: 20 pieces (approx. Make five to six.FoolzParadize. deep fry on low to medium till light brown. Join and press together to make a cone. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. or the samosas will turn out oily and soggy. ginger crushed 1/2 tsp. Add oil.Org 2 green chillies crushed 1/2 tsp. garam masala.Mix well till crumbly. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. green chilli. Cut into two halves. coriander seeds.Provided by: www. add potatoes. Serve hot with green and tamarind chutneys (refer chutneys).) Shelflife: Bestfresh 9. Stir further 2 minutes. Add coriander. turmeric powder 1/2 tsp. Keep aside. red chilli. For filling: Heat 3 tbsp. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Beat dough on worksurface and knead again. round with some dough. Put in hot oil. 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. or tomato sauce. Add more water little by little. Do not fry on high. garlic. turmeric. saute till light brown. of filling in the cone and seal third side as above. lemon. Stir fry for a minute. keep aside for 15-20 minutes. salt. Run a moist finger along diameter. Stir fry for 2 minutes. Re-cover. add ginger. Cool. coriander seeds cru shed 1 tsp. add onion. To proceed: Make a thin 5" diam. garam masala 1/2 tsp.
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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
1 cup water. Heat the oil and add the asafoetida and put in the mixie. Note: Sev is a fried Indian snack made of gramflour. jaggery salt to taste 1 tsp.Serve hot with makki ki roti. saute till brown. 11. except oil and asafoetida . in a small mixie. garlic. (2 whistles). Run the mixie till a smooth chutney is obtained. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. 9. 2.Pressure cook till done. 6. add onion. oil 1/2 tsp. wash.Org 1/2 tsp. stir. maize flour Method 1. 3. 18 . drain. or paratha. ghee 1 tbsp.Heat ghee in a pan.Add few pinches salt.Provided by: www. 5. each ginger & garlic grated 3 green chillies 1 tbsp.Add both greens. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp.Add ginger.Mash well. garam masala 1 tbsp.FoolzParadize. 10. stir. 12.Garnish with cheese. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. 8.Add all other ingredients. oil 1 clovette garlic Method: Put all the ingredients . green chillies.Chop both greens. 7.Heat oil in the pressure cooker direct. Add water as and when required. except cheese.Stir well and cook till oil separates. 4. Try using no water or as little as possible to make the chutney keep longer. Store in a clean glass bottle.
Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Then soak rice and dhal separately for 10 minutes. Add fried coconut. Milk Coconut cashew jaggery raisins (khish-mish .dry grapes) cardamom ghee. powdered cardamon and cook again for a while.Provided by: www. Rice .k)and cook it seperately (in two different containers). Serve hot in two cups with a spoon of ghee. This is done because sometimes jagerry has mud and stones. Grind dhaal in little water. 17. Adai Rice .¼ cup thoor dhaal . Thoroghly wash and keep it in cooker with the right water (lesser is o. Sweet Pongal Ingredients (for two people) :Moong dhal . Meanwhile cut coconut in very small pieces and fry in ghee. 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.1/2 cup. 16.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Then make vada shape and deep fry in oil. Add jaggery syrup and again cook till even it gets absorbed. Fry cashew and raisins also separately. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). cashews and raisins.¼ cup red chillis 19 . After we make the syrup strain it through tea strainer.1/2 cup. Break the jagerry and put in water (very little) and make a syrup. Add three big table spoons of ghee.¼ cup chana dhaal .½ cup urad dhaal .FoolzParadize.¼ cup yellow moong dhaal .
19. Chill for 1-2 hours before serving. This will avoid excess wastage of time and unnecessary cooling off. b. (6-7 hours). This consistency is generally used in dipping sweets like. Grind with little water. etc. add sugar and mix. 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. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). c. prepare the syrup on a second burner. g. of the fried flours.Always use a metal strainer or moist cloth to strain the hot syrup. d. add 1/2 cup milk.Provided by: www. Shrikhand Ingredients 1/2 kg. Pass through a big holed strong strainer.Use as required in the recipe. Following are the steps shown to make sugar syrup (chashni) in the right way. Rub saffron into 1 tbsp. reheating the syrup too many times will alter the texture of the resulting sweet dish. while making the rest of the recipe. because once the first thread forms.Put both in a deep saucepan to boil. 20 . surti ghari. On further boiling two tars are obtained and this is used in sweets like burfis. 18. then it is 3/4 tar (thread). mohanthal. it is used in soaking pancake pancakes like malpua. Make syrup side by side of making the recipe.When a thick scum is formed on the surface of syrup. Keep aside for 25-30 minutes to allow sugar to dissolve. it is time to strain. imarti. f. curds 300 gms. pista & almond crushed Method Tie curd in a clean muslin cloth overnight.Put back to boil. stirring occasionally. as the recipe demands. cardamom powder few strands saffron 1/2 tbsp. Take into a bowl. etc. gulabjamoon. e.Org salt Soak everything in water over night.Check frequently. checking the consistency required as above. pressing with hand or spatula. boondi. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. it proceeds to thicken to the next stages very quickly. a. milk till well broken and dissolved. Mix in cardamom powder and dissolved saffron and half nuts. To save time. etc. top with remaining nut crush. Empty into a glass serving bowl.FoolzParadize. If no thread is formed. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. h. After this stage do no stir briskly and continuously or the sugar will recrystallise. never plas tic. etc. Boil some more and when 1 tar forms. sugar 1/2 tsp. but there is stickiness in the syrup when tested. jalebi.When the mixture comes to a boil.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. Keep aside. Beat well till sugar has fully dissolved into curd.
add pulp at the stage of adding cardamom and saffron. so as not to charr. Place same sized ball of filling in centre.Provided by: www. plain flour 1 tbsp. Mash jaggery till lumps break. garam masala and some mashed dal. flour. Repeat other side.FoolzParadize. Reroll carefully to a 6" diameter round. life all round and seal. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Note: The water drained from boiling dal is used to make the amti. Mix ghee. Apply a tsp. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. add enough water to make a soft pliable dough. of ghee all over top. cardamom powder 150 gms. jaggery (molasses) 1 tsp. But this method will consume more ghee and therefore calories. Serve hot with dal or amti. Pass through an almond grater little by little till all dal is grated. Mix well into dal. 20. channa (yellowgram) dal 300 gms. ( a thin curry made using black masala.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. 21 . OR Shallow fry on griddle like a paratha for a better flavour. Roast on warm griddle till golden brown. Keep aside. roll into a 4" round. Drain in a colander for 10-15 minutes. Take a morsel sized ball of dough. Take on serving plate. Puranpoli Ingredients 300gms. mango.
22 . Pour at once into the flour mixture. Bring syrup to 2 1/2 thread consistency. pour in the syrup. sugar 150 ml. Cool. wrap individually into square pieces of thin plastic sheet. Heat ghee in a heavy saucepan. Keep aside to cool a little.Stir well and cook till soft lump forms. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Cool. finely grated coconut 250 gms. 3. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Add flour mixture and roast on low till light golden. Sprinkle the charmagaz seeds and elaichi and gently press down with palm.FoolzParadize.) Shelflife: 2 weeks 22.Prepare syrup with sugar and water to 2 1/2 thread consistency. Store in airtight container. stirring occasionally. Make syrup out of sugar. cardamom seeds crushed coarsely 2 tsp. 4. cut into 1" squares.Warm coconut in heavy saucepan.Spread in a greased plate. Use method as shown in introduction.Provided by: www. milk 1/2 tsp. Coconut Burfi Ingredients 250 gms.Org 21. water and milk as shown in introduction. Making time: 45 minutes Makes: 20 pieces (approx. water ghee for greasing plate Method 1. Beat well with a large fork till the mixture forms threadlike flakes. Prepare syrup simultaneously. 2. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Pour onto a greased surface or thali and roll to 1" thickness lightly.
beat the dal well by hand till fluffy after grinding.Soak for 3-4 minutes. form imartis in the hot ghee. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. ghee to fry Method 1.Wash and drain.Org 5. make a buttonhole type hole in centre. cardomom ground 500 gms. 10.Keep aside for 3 hours.Cut into squares. water saffron colour 1/2 tsp.Repeat for remaining batter.Make 4-5 imartis at a time. 6.Using either an imarti bottle (with nozzle) or cloth as shown in note. 7. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. 3. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. (2) Soak in syrup as required. Put water little by little. Till you come to the start. then form small ringlets all along the ring. 5. drain and dip in hot syrup. 4.Add colour and mix very well. Note: Use a flat bottomed frying pan.Sprinkle cardamom powder (optional). 2. depending on size of frying pan. make a ring first. If not available. take a 12"x 12" thick cloth.Soak urad dal overnight in plenty of water. drain and serve. Hold like a pouch and press out imartis like icing.Remove from ghee.Provided by: www. 9. Grind to fine thick batter.Make 1 tar sugar syrup as shown in introduction.If using a mixie. 12. More is weather is cold.Add cardomom powder to syrup. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. 11. 23 . Lower flame and allow to crisp turning once. 6. Shape the imartis as follows. store in airtight container.FoolzParadize. 8. Place over a tumbler and pour in some batter.
stirring continuously. stirring continuously. constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. on the sheet. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Cook on slow flame. It takes a while to cook Stir gently till a soft lump forms. Do not allow to stick to bottom. Spread some of the coconut on a butter paper sheet. Grease hands and take a chunk of the mixture and roll into a thick roll. 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. Once the sugar dissolves.FoolzParadize. cashew. add the cashew (powdered) and elaichi Cooking. 26. non-stick pan. 24 . all the coconut to cover it. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam.Provided by: www.Org 24. 25. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy.
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. Heat ghee in a heavy pan. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Do not knead. Put the remaining milk in a heavy pan and boil to half.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Add ghee. elaichi. 25 . When thickens. take in a plate and press down. Add the chenna and boil till the mixture thickens. Set in a tray.FoolzParadize. 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. 28. Once the chenna settles sieve through muslin cloth. Carefully pour hot milk and stir. stirring all the while till softly thickens in a lump. stirring continuously. apply silver foil and sprinkle the chopped nuts. wash and grind to fine paste. Add the sugar and continue to cook. Decorate with chopped nuts and serve hot. Add paste and cook on first high then slow flame. Add sugar and cook further till thickens. stir continuously. Use a long-handled spatula as the mixture tends to splatter. saffron and colour. stirring occassionally. press out excess water. stirring continuosly. add the sugar and cook. After a while it should turn a light brown and aromatic. stirring continously and gently till ghee begins to separate. 27. Once it starts thickening. decorated with a chopped almond or pista.Provided by: www. Boil till thick. Serve hot.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Boil till thick.FoolzParadize. Add milk and boil in heavy saucepan. Once it starts thickening. elaichi. stir continuously. 31. When slightly thick add khoya and cook. stirring continuously. Garnish with almond or walnut in centre of the halwa. Add ghee.Org 29.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . saffron and colour. Add sugar and ghee. Cook on low turning continuously till ghee oozes. decorated with a chopped almond or pista. 2 . 30. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Serve hot.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. Add sugar and cook further till thickens. stirring occassionally.Provided by: www.
ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Decorate with chopped dry fruit. Further boil till the syrup become sticky between the fingers. Once the dal stops sticking to the vessel. Grind dal fine either in a stone grinder or electric grinder or mixie. 32. and ghee begins to separate. wheat flour 2 1/2 tbsp. Method Soak the dal for 5-6 hours. Wash and remove the skins well. Cook slowly till all water is absorbed. Heat the ghee in a heavy kadai (vessel) and add dal.Org elaichi powder water about 250 ml. add elaichi and dissolved saffron. Use as little water as possible.Provided by: www. Pour the hot syrup. Decorate with chopped nuts 33. As the syrup boils the scum will rise. Atte ka seera 2 tbsp.FoolzParadize. (One thread should fall when poured from a tilted spoon) keep aside. Serve hot especially on a cold day. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. not allowing hand to be scalded. Keep stirring rigorously to avoid burning. stir gradually till golden brown. Remove with a strain. of milk. Stir very carefully. Once sugar dissolve add a few tblsp. Put sugar and water in a pan and put to boil. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown.
Once it starts thickening.FoolzParadize. Stir continuously. Wash the chenna in the cloth under cold running water. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. stir continuously. Wet hand with milk and shape the mixture in ladoos. Keep as it is for 5 minutes. Add the citric acid dissolved in some water. Add rava and cook on low heat. 34. decorated with a chopped almond or pista. When the rava turns light brown add the sugar. Add cardomom powder. coconut flakes and saffron.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. saffron and colour. elaichi. Serve hot. Stir for 3-4 minutes. Shelf life : 15 days 35. Boil till thick. Add half the milk. Bring to a boil. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. 28 . Remove the cream layer. Strain the milk through a muslin cloth. Rossogolla Ingredients: 1 litre milk 1/2 tsp. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Mix well. Reheat the milk and bring to a boil. Stir slowly till the milk is fully curdled. Keep aside cool for some time. Serves: 12 helpings Time required: 1/2 hr. Add sugar and cook further till thickens. stirring occassionally. Meanwhile heat the sugar and water in a wide sauce pan. Add ghee. Cool the milk for a couple of hours. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Provided by: www.
Repeat for remaining mixture . Mix well . Stir continuously while cooking. Making at home consumes time but isn't that difficult. Take a small fistful of mixture . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp.Org Press out the excess water and remove in a wide plate. Lessen sugar by 1/2. Khoya is available in most Indian sweetmeat stores anywhere. leaving a soft lump. Press 2-3 slices of pista on the centre . Make twelve equal sized balls of the dough. stiring continously . Heat on low flame . Note on khoya. Take off from heat and cool them to room temperature. Stir frequently while cooking.) condensed milk and 1 cup milk. Mava Burfi Ingredients: 500 gms khoya 300 gms. It should form a very soft lump . Serves: 36 pieces Time required: 1/2 hr. Cool for 10 minutes . 36. Form a ball . Add cardamom powder & colour . Mix together in a skillet . Turn out carefully . Powder sugar . Cover with a perforated lid. Press into the cookie mould . Cook till mixture thickens . Boil milk on high flame in a large heavy saucepan till water evaporates .Provided by: www. OR Substitute with 1 tin (400 gms. Boil for 13 to 15 minutes. khoya (mawa) 300 gms. Add essence and chill for at least 4 to 5 hours. Pedhas INGREDIENTS 500 gms. powdered sugar 1 tsp. Shelf Life: 15 days (refrigerated) 37. Let them into the boiling water. Gently knead into a soft dough by passing between fingers.FoolzParadize. Boil till a soft lump is formed. cardamom powder 29 . cardamom powder cookie mould Method: Grate khoya . Serves: 6 helpings Time required: 1/2 hour.
Cool.Mix well.Cook till thick and sides leave. chocolate colour. Serves: 25 helpings Time required:1/2 hr. Make ladoos. 3. Roll both parts separately.Sprinkle powdered elaichi and decorate. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. 7. Roll lightly. Spread on the working board silver foil carefully and evenly. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. 4. Cook till the mixture is a very soft lump. Variation: To make chocolate mava burfi: Follow till * as above. 39. yellow colour Method 1. Cool a little.FoolzParadize.Provided by: www. stirring continuously. Put into a heavy saucepan. stirring continously. Place the chocolate on the mava layer.Add essence and remove from flame. Cook on slow flame. Continue as for mavaburfee.Pour on plate.* Place on a working board and roll with a rolling pin to 1/2 inch thickness.Add condensed milk and cook on slow flame. Mix in tne sugar. Gulab Jamoon Ingredients 500 gms. plain flour 30 .Org 2 sheets silver foil (edible) Method: Mash khoya . Shelf life: 10 days 38. khoya 125 gms. 8. Note: Burfi is usually cut into 1 1/2 inch squares.Mash paneer. 2. 5. Make incisions with knife to cut in the desired size and shape. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. 6.
sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .The syrup is done when . Sweet Kachori Ingredients: For filling: 200 gms.Take the sugar in a heavy pan and add water to just cover the sugar.Microwave lightly or warn over boiling water before serving. sugar ghee to deep fry Method 1. Drain and transfer to a glass bowl. (1 week refrigerated) 40.FoolzParadize. plain flour 1 tbsp. 7. 3. cardomom powder 1 pinch saffron strands 250 gms. cornflour 30 gms. 6. khoya 50 gms milk powder 1/2 tsp. When done pour the remaining syrup over the jamoons. Let in some of the jamoons. Soak for 10 minutes.Org 1/4 tsp.Make balls of even size.Provided by: www.Crumble the khoya.When they rise up put back on fire and fry till medium brown. Serves: 25-30 helpings Time required: 1 hr. Strain and boil again. Take off fire and cool a little.Remove from ghee and put in the syrup. Shelf life :2-3 days. 9. Sieve in the flour and soda together.Mix well to form a soft dough.Repeat for all the balls.Heat the ghee very well. Makes about 25-30. 3.Boil and add a tbsp. 8. 5.Mix in the cardomom powder and crushed saffron. 2. baking soda 1/4 cup milk 1/4 tsp. To make the syrup: 1. ghee For syrup: 250 gms. of milk to separate the dirt. while dropping from a spoon it falls in a thin single thread. 4.nutmeg-cardomom -cinnamon powder For cover: 250 gms. Use as much milk as required for kneading. 2.
Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. The mixture should be soft and crumbly. 13.Roll one part into a puri.Add enough water to make a soft pliable dough. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Make 15 to 16 flattish balls of the mixture.Cover with a wet cloth. oil salt to taste oil to deep fry Method 1.Repeat for remaining kachoris. 15.Strain. 3. make a hole in the centre of each (approx. add all other ingredients.FoolzParadize. 6.Mix ingredients for filling. 14. 8.Make a well in the centre. Keep aside 4.Pull up all the sides to seal the mixture and press in centre. 32 . 9. 11. Time required:2 hr. Shelf life: 10 days . place one mixture ball in the centre.Org Method 1. 2. turning once.Boil till the syrup is slightly sticky between the fingers. except oil to deep fry.Provided by: www.Allow to dry on a clean cloth for 25-30 minutes.Make 5 to 6 such kachoris.Do not over fry. omam seeds (ajwain) 1/2 tsp. 10.Allow to stand for half hour before serving.Divide dough also into 15 to 16 parts. 8.Mix ingredients for cover.Drain and cool completely before storing. red chilli powder 1/2 tsp. heat ghee and fry on low flame till light brown.Prick on both sides with a fork. 2cm. 2.Boil sugar and water adding a tbsp. of milk to clear the syrup. Keep aside. 5. 12. Serves:15 helpings . coriander very finely chopped 1 tbsp.Mix them well in the flour. Using water knead to a pliable dough. 7. 7. cumin seeds 1 tbsp.When slightly cool.Pour about half tbsp.Mix both flours together. 3. of syrup and roll kachori around to let the syrup spread. 9. Crush and add the saffron.Divide dough to make small (4" diameter) thin rounds. 4. diameter). 6. 41. 10. 5.Deep fry in hot oil till a light browning appears.
Break into approx.Lift with spatula and loosen.Mix the cardamom powder and ghee in the flour.The dough should be stiff but pliable. dry containers.Org Making time: 30 minutes Makes: 25-30 pieces 42.FoolzParadize. Makes: 2 1/2 cups. 6. 8.Roll into chappatis 1/3" thick. 20 parts.Warm the water.Divide dough into 4 parts.Provided by: www. ghee ghee to deep fry Method 1. 3. 3.Knead the flour with the jaggery water. sugar and ghee together till sugar dissolves. Keep aside on a dry cloth for 1 hour. 5. 2. cardamom powder 1 tbsp.Strain and cool a bit. 9. Making time: 45 minutes. 43. 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.Heat the water and jaggery till all of it dissolves in the water. 4.Cut with a cookie cutter or knife into small diamond shapes.Knead each with palm and roll into 4" rounds.Add maida and knead into a soft pliable dough. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.Drain well and keep aside till cool. 7. 5.Deep fry in hot ghee over slow flame till light golden brown. 6.Store in clean. 2. 4. 33 . 7.
Drain and cool for a while. 2.Seal edges by twisting or pressing together . 6.Deep fry in hot ghee on low till light brown on both sides.Deep fry in hot ghee on low flame till light golden in colour.Roast khoya to a light pink by stirring continuously over low heat. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.Fold over the other half.Cool and break in fine crumbs with fingers.Mix flour and ghee well. not too thin not too thick . 5. 7.Make many tiny slits with knife or fork on each on both sides.The khajas will become crisper and harder as they cool. 8.Keep aside. Note: You may use a karanjia mould for filling them if available. filling in one half of round . 11. poppy seeds (khuskhus) 1 tsp.Add enough water to make soft pliable dough. 4.Store in airtight container after cooling completely. 34 . Making time: 45 minutes Makes: 20-25 pieces 44. 5.Dry on clean cloth for 30 minutes. 2. 12. 3. 9.FoolzParadize. 3.Drain and cool completely before storing.Check for sweetness.Roast coconut flakes lightly. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.Make all in t he same way. 3.Mix all other ingredients. 1. 2. Cool.Provided by: www. cardamon powder 1 tbsp. For filling : 1.Place 1 tsp.Keep them aside on a clean cloth for an hour or so to dry a bit. 13.Make small (4 ") rounds.Org 8. Making time: 1 hour. sealing in the mixture. 10. 4. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.
8. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. Add a tbsp.Keep aide.Spread on a wide plate. 10.Remove scum and boil liquid till the syrup is sticky between the fingers. almonds and mix gently.Make batter with gram flour. 35 . 12.Stir the boondis in the ghee gently and fry till crisp but not brown. pour some batter on the spoon. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.The batter should evenly coat the back of a spoon when dipped i n it. 11. 6. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. which should not be too thin. but keep warm for use.Org Makes: 13 to 15 pieces. add cardamom powder.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 13. Keep for 3-4 minutes before draining from the syrup.Provided by: www. Add plenty of water and methi seeds.Pour back remaining batter and wipe spoon. 9. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. 5. Makes: 3 cups approx. A little practice and it is very easy. 45. hold perforated spoon a little above the hot ghee.Store in airtight container. 3. 4.Cool completely and loosen the boondi with finger till each droplet separates. 46.FoolzParadize. Making time: 30 minutes.Heat ghee. of milk to bring up the scum. ghee or oil as preferred water for grinding Method Wash the rices and dal together.Boil the sugar and water together. 7. 2.Drain and put into the syrup.
Add soda bicarb and salt and mix well. 48. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Add to the batter. Serve hot with chutney and / or sambar.Org Allow to soak for 7-8 hours or overnight. Keep aside in a warm place for 8-10 hours. Spread by gently rotating the griddle. ginger grated Roll the dosa in a three-fold cylinder. Makes: 10 . Pour a tsp. of ghee or oil over it. salt to taste Keep aside for 20 . Lift with a spatula as for basic dosa. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. add more water if required. Pour a spoonful of batter in the centre. Put some oil (1/2 tsp. Heat the iron griddle or non-stick tawa well. Rawa -like grains should be felt in the batter. Add more buttermilk if necessary. soda bicarb 2-2 ½ cups buttermilk 1 tsp. not too crisp. curds 36 . Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. oil to shallow fry Serve hot with onion and/or coconut chutneys. Rewash the rice by draining the water 2-3 times. oil 1/8 tsp. foldable. Texture: Thin with polka sized holes.30 minutes. Remove with spatula when crisp.12 thin dosas Shelflife: Fresh only.Provided by: www. spread with the back of the spoon to a thin round. Beat the curds well. 47. channa.) over dosa. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. udad dal 2 tbsp. Heat griddle and pour 1 large spoon of batter on it. The batter should be relatively thin.FoolzParadize. Grind to a paste.
masala in the centre. Keep aside for 3-4 hours before making dosas. 1/4 cup white udad dal. Spread chutney spread over dosa. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Pour a spoonful of batter in the centre. Rewash the rice by draining the water 2-3 times. The consistency of the batter should be enough to thickly coat on a spoon when dipped.Org 1/2 tsp. add more water if required. 10-12 tsps. pour batter and make as for plain dosas. Masala Dosa Ingredients: 1 cup plain rice. salt. Fold into triangle to cover masala. 1 cup parboiled rice. Grind to a paste. Add to the batter. 1/2 tsp. Serve hot with chutney. Add the curds. soda and oil. spread with the back of the spoon to a thin round. Place a tbsp. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Add plenty of water and methi seeds. 37 . Keep aside in a warm place for 8-10 hours. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. of ghee or oil over it.Mix both batters. Beat the curds well. soda bicsarb 2 tbsp. Allow to soak for 7-8 hours or overnight. Pour a tsp. Make thin or thick as desired. Mix well till fluffy and light. 49. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Soak in plenty of water and keep aside for 5-6 hours. Heat the iron griddle or non-stick tawa well. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. ghee or oil as preferred water for grinding Method: Wash the rices and dal together.FoolzParadize. Heat griddle. Texture: Light and thin. foldable but crisp.Provided by: www.
Org Remove with spatula when crisp. Mix well. cumin seeds 38 . each udad dal. 50. seeds and splutter. garlic crushed 1 lemon (juice extracted) 2 tbsp. ghee 1 tsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp.FoolzParadize. potatoes. coriander. sugar 1 tsp. Add turmeric. chopped coriander 1 tsp. Use very little water. 1 tbsp. Fry till tender. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. oil. groundnuts salt to taste Grind all ingredients together to form a firm chutney. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. Serve hot with chutney and/or sambar. chopped coriander 8-10 cashews halved 1/2 tsp. salt. Chop green chillies. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. oil 1/4 tsp.Provided by: www. Heat oil. ginger grated 1 tsp. turmeric salt to taste Chop potatoes coarsely. add cashews and brown lightly. 51. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. cumin & mustard seeds 2 tbsp. Add chillies and onions. Add dal.
Keep aside for 5-6 hours. Heat oil in a large skillet. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. butter or oil 1/2 tsp. Cool about 5 tbsp. Chop remaining tomatoes and onions fine. curds 2 tbsp. fry further 3-4 minutes.30 mins (excluding pressure cooking) Serves .Org Dry masalas :1 tsp. Stir in seasoning gently. turmeric powder 1/4 tsp. (approx. Till very light golden in colour. Stir and fry till oil separates. Roll into 1/4" thick 5" diameter round. each garam masala. teapouch and bay leaves. washed channa in a cooked with enough water. Repeat for all.FoolzParadize. coriander.Provided by: www. salt and soda. Make sure the cloth does not dry up. channa for grinding. Add and mix in curds and oil. each cinnamon . Making time :. onion and fry till tender. Stir and bring to boil. Add all dry masala except cinnamon-clove powder. Add ginger-garlic and fry for a minute. Add enough milk to knead into a soft pliable dough.5 39 . or wet again. Fry in hot oil. blend together 1/2 tomato. cooled channa and 1/2 tbsp. red chilli powder 1/2 tsp. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Squeeze lemon over channa. Turning only once. Add drained channa and 2 cup water which was drained from channa. In a mixie. Add the chillies and cinnamon-clove powder. Keep aside. Method for Channa Put the soaked. Cover with a wet cloth. Add cumin seeds to splutter. 6-7 whistles). Heat ghee in a small sauce pan. Pressure cook till done. Take fistful of dough.clove powder. Add channa-paste. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Add chopped coriander and pour hot over the channa. Serve hot with hot channa and slices of onions and lemon. 1 onion. Knead dough again. Add chopped tomatoes.
turmeric powder 1/2 tsp. potota. To Garnish 1 tbsp. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. sugar and fry further 2-3 minutes. garlic crushed juice of 1/2 lemon. Vegetable Pie 40 . stirring and mashing pieces with masala. etc.FoolzParadize. Add pavbhaji masala . For Pavs Slit pavs horizontally leaving one edge attached. bottle gourds. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. Add lemon juice. a piece of lemon and chopped onion. pavbhaji masala 1 1/2 tsp. Fry for 2-3 minutes till very soft. in between. Mash them coarsely after draining. beans. carrots. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done.Org 52. Serve hot with bhaji. pressure cooking time) Serve : 4 (2 pavs each) 53.Provided by: www. (To open like a book). Add ginger-garlice.) 1/2 cup shelled peas 2 tbsp. capsicum. Simmer till gravy is thick. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. chilli powder 1/4 tsp. onion. Bring to boil. (excl. turmeric. each ginger grated. Making time : 30 mins. butter 2 tsp. cauliflower. stir. Garnish with chopped coriander and a block of butter. chilli powder. Heat butter in a pan. salt. tomatoes.
cauliflower etc. red chilli powder 1/2 tsp. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . potatoes. corn flour salt to taste Method Sieve together flour and salt. in a plastic bag. Cook till the water evaporates and curry is thick. add the grated vegetables and chillies. Stirring occasionally. 54. cream 1 tsp. oil 1/2 tsp. spinach. Sprinkle a little cornflour over the crust. Slice and serve warm. Chill dough for 15 mins. curry masala (or garam masala) 1 tbsp. Bake for 8-10 mins. with light hand mix the dough into a lump. Roll dough into 4" thick round. Do not over knead. Cook for 4-5 mins. Heat oil in a skillet. Add chilled butter. Sprinkle chilled water over it. Pour and spread the filling in the shell. or till light brown. Filling Grate tomato. Keep aside. Prick with a fork all over. beans. Chope and boil other vegetables. Bake in a pre-heated o ven for 12 mins. Place over a greased pie plate.FoolzParadize. Mix with fork till mixture is crumbly. peas.Provided by: www. Add all other ingredients except cream. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Pour cream all over. Quickly. ginger. onion. in pre-heated oven. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. carrot.. Finely chop green chillies. chilled butter 1/2 tsp.Org Ingredients 2 cups plain flour (maida) 100 gms.
Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Save some coconut and coriander leaves for garnishing.FoolzParadize. Mix very well. Spoon into individual bowls.Provided by: www. Drain water sprinkle a handful of clear water and keep aside. Wash poha till clean. Sprinkle some sev and coriander to garnish. In a heavy saucepan. Adjust taste and salt. add puffed rice. chillies and curry leaves.optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving. Serve hot with freshly brewed coffee. 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 -. and all ingredients except 1/4 the coriander and sev. Mix well. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Return to low flame till hot. Add onion. Serve immediately. Transfer to serving dish and garnish with coriander and coconut.optional 1 tsp roasted peanuts -. In a large mixing bowl. and break lumps with fingers. 42 . Sprinkle a few drops water if too dry. After 15 minutes loosen the poha gently.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. Add poha and all other ingredients. Take off fire. Stir for 2-3 minutes. Stir gently every now and then. add seeds and then potatoes. Adjust salt and lime as per taste. heat oil. Stir and fry onions till tender.
It will fall off when done. Heat griddle (tawa) place on tawa and dry one side.FoolzParadize. METHOD Sieve together dry ingredients into a large rimmed plate. oil and crumble with fingers. 57. add milk a little at a time. the size of a medium potato and roll into a thick triangle. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Cover with another plate and keep aside for 5 . Take naan sized dough and make a ball. Wet upper side with water and invert. Knead dough lightly. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with desired vegetables.bicarb) warm milk for kneading. using dry dough if required. Serve hot with a blob of butter on it. Invert griddle and roast over gas flame (or if available a barb. Cover with wet muslin cloth. Roll to a thickish roti (4-5 mm thick). When does is like course crumbs. till a soft pliable dough is formed. Break of piece. 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 .6 hours. 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 . Apply water on the top part with hands Invert naan and stick to griddle. Knead slightly stiff dough cover and keep for 2 hours.que coalfire).Org 56. 58. Place on a pre-warmed griddle (tawa). Add butter curds.Provided by: www.
Roll one slice tightly from end to end. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.Coat the roll with grated cheese by rolling in it. 6. 5. adding all above ingredients. 4. Note: If you have trouble keep the rolls in place when raw. Break off bits and make small potato sized balls. Simple Potato Cake Ingredients 3 large potatoes 44 .FoolzParadize. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.Repeat for all slices. 3.Place in the refrigerator for 30 minutes. Phulka also may be done similarly if puffing with cloth. butter softened 2 flakes garlic crushed 1/2 tsp. chilli.Provided by: www.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. crushed red chilli salt to taste 1 tbsp. 10. 9. 8.Apply on all slices generously. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. with help of tongs. Roll to 3-4 mm thickness. garlic in the butter.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. Cover rolls with a moist cloth. cover with wet cloth. 7. secure them with toothpicks before placing in the fridge. feels difficult. Remove toothpicks before baking.Serve hot with ketchup. Roast on griddle (tawa) as for phulka.Brush all over with a bit of butter.Roll the bread flat with the help of a rolling pin. grated cheese Method 1. 59. Or after brown spots appear place direct on gas flame and puff. 2.Mix the salt.
The potatoes will turn out best if boiled and refrigerated overnight before using. 6. cauliflower.FoolzParadize. flour and chilli. 10. garlic and paste.Add vegetables except tomatoes.Arrange potatoes to cover the pan.Serve hot and crisp. 45 . cloves in mixie. 8. 5. instead if roasting. peas.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. milk. and roast the other side. Top with capsicum. Level to cover all the potatoes.Let other side become golden brown too. 7.Blend together. potato.Heat a thick nonstick pan about 5" diameter. 4. etc. boiled (use carrot.Meanwhile mix cheese. 9. sesame seeds.Pour the mixture all over evenly.Provided by: www. Slice into thin rounds or grate coarsely. coconut. butter Method 1. salt and simmer on low till bottom is golden brown. add some more bread crumbs. Apply 1 tsp. red chilli powder salt to taste 1 tsp. 2. 3. each cumin. 3. 14. 12. on bottom of pan. beans. allow to splutter.Flip on serving plate and make sections with a knife. keep stock aside. plain flour Method 1. garlic crushed 3 green chillies 1 tbsp.Drain the boiled vegetables. chillies.Let in the remaining butter around the edges to seep down.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. Variation: Bake the same if desired.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. 5.Heat butter. 13. 2. 11.If mixture feels thin.Stir fry for 3-4 minutes. sesame seeds 1/2 tsp. mustard seeds 1/2 tsp. 6. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.Sprinkle fresh ground pepper.Flip over very carefully with a wide sharp spatula. cinnamon.Deseed capsicum and slice into thin rounds 4.Do not peel potatoes. Making time: 40 minutes 61. add seeds.Add ginger. ginger grated 1/2 tsp.Add salt to taste. crumbs. 15.
Geera Powder.tomatoes and cook till gravy is thick. 4. 7. 2.Keep stirring till you get a thread consistency.Org 7. 1 table spoon at a time.Drain the water and then make puree of the spinach leaves.Cook the spinach in water.6-7 tbsps Cummin seeds . 3.150-200 gms Salt to taste Garam Masala. 6.Grind the other onion and the garlic flakes to a fine paste. 5. then you will able to pull it out like a thread).Serve hot with parathas or chappatis. 8. 2.Cut the paneer to cubes of desired size (preferably not too small).FoolzParadize. Fry this in oil till golden brown.Serve hot with rice or rotis.Add this paneer to the prepared palak. 46 . 63. 9. Making time: 20 minutes.500 gms Onions .Add salt. 5. 8.2-3 flakes Cooking oil . 4. Makes: 2 servings 62. (If the syrup has reached the required consistency.Remove all the lumps in the chick-pea flour and add it to the syrup. chilli powder. Cover.1 tbsp Paneer .Provided by: www.5 medium sized Garlic . 9. 3.Reduce the heat and add 2 teaspoons of ghee.Cut 4 of the onions finely and saute them till transparent.Add 1/2 cup stock.Dissolve the sugar in the water and heat it. Palak Paneer Ingredients Spinach .You can check for this by feeling the syrup between your fore-finger and thumb. Add some water if necessary.Let boil for a minute or two. Also add the puree and the spice powders. simmer for 5 minutes.Add this paste to the sauted onions. 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.
Continue to stir and keep adding ghee 1tsp. 65.Allow it to cool for 10 minutes.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Stir. you will obs erve that the mixture is not able to absorb any more ghee. 5. 10. 6. 64. at a time till the mixture changes color and texture. 4. At one point.Let the paste cook till the oil seperates. Also. add flour & make small round balls with the same.At this point. Carefully remove each piece and arrange on the serving tray. salt according to taste & little bit of sugar. 9. till the flour and ghee has completely blended with the syrup.Provided by: www. 7. cut it into desired shape and wait for another 10 minutes. Cooking time: 45 minutes. Do not remove the excess ghee.Switch off the flame add the Kofta's & Cover till Serving.Before serving garnish with fresh coriader leaves. Yield: 40 medium sized pieces. 2.Repeat procedure 2 till you finish all of the besan. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Org 6.FoolzParadize.Can add little water if the paste is too thick. 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. the whole mixture becomes porous and starts leaving the edges of the vessel.Deep fry the balls in the hot oil & keep aside 3. 7. 8. Then. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces.Take the shredded Cabbage in a bowl.
Grind the fried ingredients with green chillies. tamarind paste.Then make small koftas (balls) with the mixture pressure cook for 15 min.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). urad dhal. 2. asafotida & salt mix it thoroughly. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. 8. Then wash it thoroughly. 48 .Remove kadai from the heat. add the ground paste to the fried pineapple and fry further 10 mins. keep oil in a kadai and let it heat for a minute. 66. grated coconut.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. corrinder leaves. 6.FoolzParadize.Then add chopped chillies. 3. 5. 4.Provided by: www.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 4.In the meantime.Add salt according to taste 7. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2. chick peas. 3.Grind it coarsly.Soak tur dal over night.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. cumin seeds.Dry fry sesame seeds.Later on. 5.Serve hot with rice dishes. channa dhal. chopped 3tb.
Cut the brinjal & onions to not very fine pieces.Org 67. Salt to taste Rice . heat it and then put the stuffed brinjal. 4. 5.Saute the onions till they get transparent. 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. Your tikha brinjal masala is ready 68.Garnish with finely chopped coriander leaves. add the brinjals also. 5.1 cup Water .Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up.2 1/2 cups Cooking oil . If u cut the brinjals too fine.FoolzParadize. fill the mixture in the brinjal. 2.Serve hot. 49 . they will get mashed up and will lose their taste.3 tbsp of oil in kadai. 3.Add the spice powders and saute the curry for 4-5 minutes. 2.300 gms Onions .Take all the ingredients grind it at once in mixer.Add little water to the brinjal.Provided by: www. 7. 6. cook it. Then.Take the brinjal slit it in 4.Fry the mixture properly. 4. do not add water.Pour 2 .Let it cook for 15-20 minutes. 3. 7.2 tbsps Finely chopped coriander leaves Method 1.Add 2 tbsp of oil in pan and heat it. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . 6. put the mixture in the pan. Chilli powder. Put small piece of jaggery to taste if required.2-3 medium sized Coriander powder. Do not overcook. Take of the pan fromstove and let it cool.Cook the rice in the quantity of water mentioned above.
Provided by: www. Oil for frying.Org 69. chilli. (you can use either breads crumbs) Method 1.If you prefer onions you can put 1/2 onion cut into small pieces.Wash & Pressure-cook with little bit of water. corriander powder and some corriander leaves for taste.FoolzParadize. 4. 3.Make the paste of channa dal by adding some water and mix salt. 2. 70.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Serve them with some hot sauce or ketchep.Smash them & keep it aside (if there is any excess waterin the cooked 50 . 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. 2. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them.Finely cut all the above said vegetables. 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. turmeric powder & salt. Method 1. 3.
Mix all the ingredients together except ghee. 7. cardamom powder. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. 72. 6.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.Put into a air sealed container and put in the freezer for 4 hours. Then add ghee.Now mix pis ta and saforn in it 3. Chilly chutney 71.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. Just fry for few seconds. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Note: It will taste authentic with falooda. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. 51 .Heat one tablespoon of oil.Then add the smashed vegetables & fry till it gets thickened. Apple. 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. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. Wait to cool.Take a pot and mix evaporated milk. condensed milk and wipped cream with the hand grinder (mixer grinder) 2.Provided by: www.FoolzParadize.Org vegetables just drain). 8. 4.Fry onions till it turns into brown & add the grounded paste. 5. Remove from the stove top & decorate with nuts of your choice.
Dried Red Chile -.5 tsp. Remove from heat.5 tsp.1 bunch Curry Leaves -. large bowl spread out the rice.0.5 Green Chile -. Keep it aside. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. heat remaining oil on low heat.FoolzParadize.4 Black Pepper Corns -. 52 . Remove from heat and in a wide.0. Note: You can adjust the amount of tamarind extract according to your taste. Serve with Verusanagapappu Pacchadi or plain yoghurt.8 Turmeric Powder -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.5 cup Mustard Seeds -. pepper corns and peanuts. Peanuts -. Salt to taste In a large bowl.5 cup Water -.remaining curry leaves. add water and rice and cook until well done. Mix thoroughly. Meanwhile in a skillet.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. add coriander leaves. (powdered) Asafoetida -. Split Bengal Gram -.5 tbsp.0. Add turmeric. asafoetida.2 tbsp.0.5 tsp.0.Provided by: www. red chile. Stir well. sliced green chiles and tamarind extract. To this add black mustard seeds.5 cups Coriander Leaves -.3 cups Tamarind Extract -. Oil -.20 Sesame Seeds -. split bengal gram. When the bengal gram turns light brown.1 tbsp.
grated coconut. 53 .2 Sugar -. as yogurt tends to stick to the bottom of the pot). Pour this mixture into the pot containing the vegetables and keep it on medium heat.3 cups (mixed together) Green Chilies -. Cooking oil -. (If there is any water left in the pot.1/2 cup Dried Red Chilies -. Split Black Gram -. Drumstick*.4 (medium sized) Plain Yoghurt -.Org 73.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. a cup of water until well mixed. Turmeric -. (Remember to stir frequently. Keep aside. sugar. Potato -. Remove from heat and keep aside.2 cups Grated Fresh Coconut -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. Mustard -. Cumin -.1/8 tsp.4 tsp. Bell Pepper.1 cup Curry Leaves -. coriander leaves.FoolzParadize. In a blender. cumin.1 tsp.1/8 tsp. Asafoetida -.Provided by: www. turmeric.1 tsp.10 Coriander Leaves -. salt. Cauliflower. blend yogurt.1 cup Chopped French Beans.1/8 tsp. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. do not discard it).
Paruppu Thogaiyal toor dal . or as a side dish to curd rice. 74.1 teaspoon 54 .FoolzParadize.1 teaspoon cumin seeds . pita. Then add mustard seeds. paratha. puri.Mix this paste with tamarind juice. add asafoetida.1 tablespoon black pepper .2 spoons whole red peppers . black gram and curry leaves.cubed turmeric powder .Provided by: www.1/2 teaspoon mustard seeds . grated . Immediately add the vegetables and sauce from the pot. 76. Milagu Kuzhambu coriander seeds .1 whole red peppers . Remove from heat. Eggplant. *If drumstick is not available. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .1 gram dal . is not advised because it becomes bitter when boiled in water.1 teaspoon chili powder .2 spoons(fry first) toor dal . Cook for a minute or two.1/4 teaspoon curry leaves . coconut) coconut for garnish . When the mustard seeds pop. When oil is hot add dry red peppers and fry for one minute.a few salt to taste oil . add water and heat until the raw smell is gone.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.This can be mixed with rice and served along with paruppu thogaiyal. 75.asafoetida Fry the above ingredients in alittle ghee. however.Org In a wide skillet heat oil on medium.1/2 cup (may substitute des.2 spoons whole black peppers . Side dish . add salt and grated coconut and grind.1/4 teaspoon coconut.1/4 teaspoon urad dal . you can add some other vegetable. Goes well with plain white rice.
add curry leaves and 1/2 spoon coconut oil.Add splattered mustard seeds.FoolzParadize. 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. heat the oil and pop the mustard seeds. mix well and heat for sometime. whole black peppers. fenugreek seeds.Provided by: www. add moong dal and steam it in pressure cooker. Add sugar and salt as your taste dictates. carrots.You can add a little coconut milk to adjust the consistency. sesame seeds .) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. urud dal.Add this to thick curd. 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.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.each 1 spoon asafoetida .Plantain. 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. Pour 3 spoons of oil 55 . brinjal. Mix your ground rice.(This will be called KURUKKU). potatoes. Meanwhile. cumin seeds . 77.Add the ground mixture to this and heat for a little while to mix uniformly. 79.each 1 teaspoon 1 whole red pepper.Add curry leaves. 80. Use a cast iron pan and use the same technique that one uses for pancakes.Snake gourd. coriander seeds. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut to a milky emulsion. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Grind grated coconut and green hot chillies and salt. Vegetables .Add cooked vegetables. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. beans.. drumstick. Mix separately 1 teaspoonful of yeast . When cooked.1/4 spoon Slightly roast the above without oil and grind into fine powder. Add this mixture to the erisherry and mix in the curry leaves. cooked rice Soak the washed rice for 3 to 4 hours.Wash and drain. beetroot Cut any of the vegetables into small pieces. '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. 78. Add the urad dal and the coconut reserved for garnish and stir till browned. Poricha Koottu toor dal. cabbage. Aviyal Vegetables . Let it simmer. grind and keep it aside. green peas Cut the vegetables into long pieces and steam in pressure cooker. Grind the coconut well with cumin and add to the cooked plantains.
Add 3 times water and steam until it is overcooked.4 spoons.a pinch Salt .Cut green chillies and ginger into fine pieces. Add tamarind juice to this and bring it to boil.1 large Grated coconut . thin skin. 84.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.Add salt and heat with constant stirring until the mixture becomes thick.red chilli powder .1/2 spoon and mix well. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . Next day add 1/4 cup of sesame oil and leave it aside. add fenugreek seed powder an asafoetida. asafoetida .Store in refrigerator.Store in refrigerator. 7-cup sweet Milk .FoolzParadize.Add salt.6 Cut into medium pieces. 83.4 spoons. Ginger Pickle Grate ginger finely.Cut the tomato into medium sized pieces.1 cup Ghee .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.1 cup Mix well and heat in a fry pan until it becomes soft.1/2 cup green chillies .Add some ghee while serving. 81. and cumun seeds. 85. 82.1 cup Sugar .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Add the other ingredients and grind it in the blender into 56 .When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.Add salt. VenPongal Mix rice and moong dal in the ratio 1:1.When it splatters.1 cup gram flour .3 cups Grated coconut . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Provided by: www.Add this to the poickle and mix.to taste Wash fresh coriander leaves and pick the leaves from the stem. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.(Preseve the juice while cutting). Next day. curry leaves and mix well.Add this to cooked dal-rice. ripe) .1 cup Tomato . Lime pickle Fresh lime(large size.Take some ghee in a fry pan and add whole black peppers.2 tamarind .Take oil and add mustard seeds.
Deep fry the balls until they turn golden brown.Add thnis to thick curd and keep it aside.Add fresh coriander leaves.Provided by: www. 86. red chilli powder. and asafoetida.Org a thick paste.5 Roast the above without oil.1/2 coriander seeds . add mustard seeds.Splatter with mustard and asafoetida. boondi. add salt and asafoetida and grind into a very fine powder. Add salt. Heat 3 spoons oil in a fry pan.green peas.Knead the mixture tightly. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. Vegetable Cutlet Vegetables-Potato. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Beans. 57 .1 Toor Dal . Paruppu podi gram dal .1 toor dal or Pottu kadalai .Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. Carrots. garam masala powder and ground cinnamon(a pinch).FoolzParadize. black whole peppers. 87. 88. add urud dal.1 whole red peppers .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. Side dish : Tomato ketchup 89. Take some rice flour and add water to make it into a slightly watery juice.Drop this carefuly into boiling oil and fry till it turns golden brown.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Grind into a thick paste. coconut pieces.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.Add the ground paste and fry till the raw smell dissappears. Add grated onions. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. salt.When it splatters. Rasam Powder Whole black peppers .1/2 Cumin seeds .
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.a pinch Dry the above ingredients and grind into a nice powder. make small balls out of the filling and roll them in the batter. Sambar powder Whole red peppers . Add potato (now mashed) and fry for 5 minutes. Remove from heat. and onion. Add chopped ingredients and fry until onions are brown. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . add lemon juice and let cool. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. 3/4 cup water. 3 Tbsp of oil. 1/2 tsp salt. Heat oil (about 5 Tbsp) and add mustard seeds. the baking powder and mix thoroughly After the batter is prepared. 92.FoolzParadize.25 g asafoetida . Add carrots. The batter is prepared as follows: ---------------------------------Combine gram flour.1/4 kg Toor Dal .Provided by: www.200 g Gram dal . coriander leaves. You will get about 20-30 small bondas. Finely chop ginger. peas. 91.1/4 kg Coriander seeds .200 g whole black peppers . chilies.Org 90. Next fry it in hot oil.
Drop in water. Squeeze out water from the vada and add yogurt. Add coconut paste. More Kozhambhu Ingredients Yogurt 32 oz. Drop spoonfuls of batter in the hot oil using a large tablespoon. Add salt and start heating oil. Let the vegetables + turmeric powder cook. 59 .Provided by: www. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. khus-khus. Serve. wash and soak in water for 4 hours.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Beat yogurt with milk. If you are using canned or frozen vegetables skip the above step. 93. Add garlic + ginger paste and fry for a minute or so. cloves and cardamom and fry for 2-3 minutes. Let it soak till ready to serve. 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. salt and wait until cooked. Add spice according to taste. Add onions and green chilies and fry till onions turn brown.) 94. Fry until golden brown.FoolzParadize. Add vegetables and fry for about 3 minutes. Add cinnamon. (Note: Cook on low heat. Add Water (about a cup or two).
and asafoetida. Chana Daal. 96. Cumin seeds 2 tsp. Ras Malai Ingredients Ricotta Cheese 2 lb. and heat on low until consistent texture is achieved. Turmeric pinch Hing 1 tsp. Spread this mixture over the lemons. Red Chili in a little oil.Org Coriander seeds 2 tsp. 95. Chili powder 5 tsp. Preparation Cut lemons into small pieces and remove the seeds. if a 60 . Half and Half 2 qts. mustard seeds. Grind the mixture with the coconut and add to the beaten yogurt. Cumin seeds. Mix thoroughly. Add chili powder.) Preparation Mix 1. Stir in rice powder. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Add salt and keep for about 12 hours. Red Chili powder 1 tsp. Rose Water To taste (opt. Rice or rice powder 1 tsp. Heat oil. The cheese should have hard. This is best done in a microwave. Heat oil and mustard seeds and add to the mixture. Mustard 1 tsp. turmeric. and methi. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Chana Daal 1 tsp. Salt 2 tsp.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil.ened and turned a pale brown. Methi 1 tsp. Coconut (grated) 2 tsp. Thicken the Half and Half by simmering over low heat for a long time.FoolzParadize. Oil 5 tbsp. Add turmeric and bring to a boil. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp.Provided by: www.
diced 6 hot green chilles. 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.FoolzParadize. Throw in the ginger. You can add a little fresh water each time to extract the pulp. Cool for a few hours in the fridge. When you have a about a small bowl full. After the cheese has been baked. 97. cut it into 1 inch squares and add to the hot thickened half and half. chopped (if using little ones in a bag.nal volume. chillies. When they start to pop throw in red chillies. When dal turns red. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. set aside. asafoetida and curry leaves. Warm oil. Heat for a few minutes. 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. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. do it over low heat and stir frequently. about five) 2 ripe tomatoes. add mustard seeds. add tamarind extract carefully. 98. Thicken until the volume drops to around half of the origi. 61 . soaked one large onion. 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. a pinch turmeric.Org microwave is not available. cardamon pods.5 cup sugar. Heat oil. salt to taste and jaggery. when popping add curry leaves.Provided by: www. bay leaf. 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. chana dal. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. season with mustard seeds first. Add this at the end to the pulikacchal Mix well so there are no lumps. Add the remaining 0.
salt and let cook until eggplant is done but has not lost its shape. salt and garlic. 100.Org onions and fry till onions become transcluscent. or pour equal quantity of extract from fresh pulp. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato.FoolzParadize. you can make the cooked dal with half toor and half chana dal.onion gotsu. Season with spluttering mustard seeds and curry leaves. add 3 tbsp water and grind slowly into paste. thin it out somewhat and have it as katirikka sambar. Remove from jar and wash it out with water and save this. Variations: You can throw in a handful of chick peas from a can into this. Throw into blender with coconut. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. If using tamarind paste add a cup and half of water. 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 . Mash cooked dal with a spoon until blended and add to cooked eggplant. Throw in the turmeric. add eggplant to tamarind water. in which case you should not cook until mashed. chana dal and asafoetida. Remove a trifle before it gets fully done. Now add the coconut paste and its water. 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. a little turmeric. Set on stove. Alternately. Take off heat. Keep on low heat till it starts to simmer a little. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Remove from heat.Provided by: www. Add toma toes and eggplant and fry for another five minutes. Add a little water if blade gets stuck. In a pan with very little oil roast red chillies. In about a cup of water dissolve the tamcon paste. coriander seeds. dark red remove fromheat and let cool. Add more chillies if necessary. 99.
Mix well. 63 . salt to taste. remove carefully and set aside. Add coconut.solid. cracked pepper. When done remove from heat.Provided by: www. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. urad dal. salt to taste mustard seeds. Add 2 cups water. Add a little tomato paste if handy for color. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. Pour this onto the plaintainos and ericheri is ready. 102. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. Pour seasoning on top. Add the dal. Throw in cumin seeds. curry leaves and fry remaining grated coconut until a reddish brown. Add water to one inch above level of rice. curry leaves. Take off stove.Org turmeric. turmeric. Cook with water well above level of veggies. Takes about 25 mins or so.FoolzParadize. 1 red chilli. urad dal. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. Grind half the fresh coconut and add to cooked plaintanos. 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. in another pan sprinkle a little oil and fry coriander seeds. curry leaves. turmeric and salt. Warm ghee and roast cashews until a golden. Add a little more water if not semi. mustard. salt turmeric and pepper added on low heat until plantanos get really done. Let simmer until bitter gourd are tender. While bitter gourd are cooking. salt to taste. 101. Add chickpeas and jaggery/sugar. Mix well and reheat a till it begins to simmer. tamarind. In a separate pan season with mustard. Add the ginger. In a little oil. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. stir a min or two and then grind in a blender. urad dal. saute cut bitter gourd and green chillies. red chillies and peppercorns until well roasted. Add turmeric and let it simmer. Blend in cocunut paste into the bitter gourd-tamarind mixture.
In oil sprinkle heeng and add red chilies and then green chilies. Add spinach and cook covered. Badusha Ingredients 2 cups bisquick. Dip in syrup by pushing it deep down. Can place a walnut or pecan in the center immediately after dipping. Score a circle on the patty with a knife or small cap. 64 .Provided by: www. 2 cups sugar. Roll it into balls and flatten slightly. then add the other things. 105. Add fennel seeds and ginger and fry.Org 103. 1 cup water Preparation Make one thread consistency syrup with sugar and water. 104. Make a dough with bisquick and sour cream. sour cream. Fry everything in oil and then add water and potatoes till tender. peppercorns and cardamom seeds and set aside. Then grind cloves. Deep fry in crisco or oil on low fire till a med brown. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. Grind coriander seeds and cumin seeds and set aside. remove and set aside. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove.FoolzParadize.
add ginger and garlic. washed and chopped 1 small onion. Set aside. Tomato Chutney Ingredients 2 medium tomatoes. Fry till the onion turns translucent and the garlic browns. chopped 3-4 cloves garlic.FoolzParadize.cover and cook. Add coriander powder. Blend this into a smooth paste. Goes very well with plain rice or chapati. Fry for a minute and then add the tomatoes. minced finely 2 clovettes of garlic. 107. salt and hing and heat through. turmeric and dhania) and fry for half a minute. In oil fry onions.Provided by: www. Now add the spices(red chilli. Then add peppers . Add the blended paste. Mint Chutney Ingredients 1 bunch mint leaves. turmeric. de-seeded 1 small onion. shredded 65 . chopped 1 tsp coconut(optional). sliced 4-5 green chillies. Fry till the tomatoes turn soft.Org 106. crushed 1 small piece ginger. chili powder and then add tomatoes. garam masala. Heat the rest of the oil and add the chopped garlic and onion. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . along with the tamarind and the coconut. 108.
Moolangi Chutney 66 .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. Fry till done. Can be refrigerated for about 1-2 days. 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. 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. hing. curry leaves. 110. Add salt to taste. one by one. 109. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Blend to a smooth paste using a little water. Coconut Chutney Ingredients 2 cups of fresh coconut. idli and plain rice. Add this to the coconut and tomato and blend into a smooth paste. methi and red chillies. Goes well with dosas.FoolzParadize. 111.
Run the blender for about 3-4 secs. drain and blend into a smooth paste. green chillies and the ginger.Set aside. Add the red chilli powder and fry. tamarind. When it's almost smooth in texture. Immediately add turmeric and fry for half a minute. Now add the fruit pieces and fry for 5 minutes. Open a small can of cubed pineapple and drain the juice from the fruit. Heat 4 tsp oil and add the mustard seeds. dalia.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.Provided by: www. Now add the ground paste and a little water. The radish and garlic should be about a qarter mashed up. 112. Remove from the blender and season with mustard seeds and curry leaves. Pinapple Gojju Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil. add the garlic. 67 . salt to taste and the grated radish. When they crackle add crushed curry leaves and hing. crushed 3-4 peppercorns 1 small piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Method Blend together the coconut.FoolzParadize. peppercorns.
Remove from heat and add the hing.FoolzParadize. This method is used to reduce the bitterness of the vegetable. Cut lengthwise and remove the seeds. Set aside for 1/2 hr. Heat about 3 tsp oil and add the mustard and curry leaves.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Smear salt on them and place a heavy weight on them. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . 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. 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. Drain and set aside. Fry in 3 tsp oil till well browned. cut into thin rounds. add the minced onion and garlic. When the mustard crackles. Add the fried gourd. Mix well and serve like a chutney with plain rice/dosa/chapati. Bring to a boil and reduce heat. Bhindi Gojju Ingredients 1 lb bhendi (okra). 114.Provided by: www. Fry till done. Add salt to taste and enough water to cover the vegetable. Now add all the raw dry powders and fry for 2 minutes. Cut them into large half-rounds. roasted and powdered 2 tsps white sesame seeds. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Now add the shrdded coconut and keep frying for 2 more minutes. jaggery and tamarind. 115. Add the fenugreek and sesame powders and mix well. Cook till the gavy thickens and you get a gojju consistency.
Mix well. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 .Provided by: www. to a smooth paste. Sweet Mango Chutney Ingredients 3 large mangoes. pitted 1 tsp cumin seeds.FoolzParadize. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. Fry till the mustard starts crackling. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. This chutney keeps well for over a week when properly stored in the fridge. Add the buttermilk and salt to taste(remember that the okra is already salted). minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. roasted 1/2 tsp coriander seeds. curry leaves and the hing. Eat with plain rice and dal. slightly ripened 1 tsp lemon rind. 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. 116. Add the fried bhendi and stir for 2 minutes. 117.Org A small piece of ginger. Remove from blender and store in an airtight container. Drain. Take it from the fire. Adjust salt if needed. mash well and set aside to cool. ginger. Hot Mango Chutney Ingredients 3 large sweet mangoes. green chilles. Blend together the rest of the ingredients with the mango without adding any water. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. Add some water if the gojju is too thick. Heat 2 tsp oil and add the mustard seeds.
salt to taste. Bottle when cool. mash well and set aside.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. Bring to a boil and boil till the juice is thick. 70 . Store it in airtight containers in the fridge. since no water is used in making this dish. roasted finely 1 tsp mustard seeds. In a pan. add the ground masala and fry till the masala turns color. saunf. green chillies and remaining garlic. Put in the chopped ingredients and continue boiling. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. Chop the ginger. Put in the chopped ingredients. Remove from heat and let it cool to room temperature. Heat the remaining oil and add the hing and mustard. If boiled and cooled well.FoolzParadize. lime rinds and lime juice. salt to taste and tamarind juice. powdered masala. Set aside. cumin and coriander seeds and crush coarsely using a mortar and pestle. Bring to a boil on a low flame. 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. Drain. Add the mango. Roast the methi. 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.Provided by: www. When the mustard crackles. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Store in an airtight container. But if you are of the impatient kind. jaggery. 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. 118. This is how powders are traditionally made. Soak the tamarind in some hot water and extract the juice. When the mustard crackles. add the ginger and green chillies and fry for about 1-2 minutes.
combine the chapati atta . dissolved in milk 2-3 green onions (scallions). salt. 119.Provided by: www. minced A pinch of hing (asoefetida) dissolved in 2-3 tsp water 4 tsps salad oil 1/2 tsp red chilli powder Salt to taste For seasoning: 1/2 tsp mustard seeds 1 sprig curry leaves 1-2 tsp oil for seasoning Method Grate the mango and set aside. chopped finely A pinch of saffron (or red coloring).Org Should keep for about a week. 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. rice flour. Mix the dressing with the grated mango. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . 120. Gobi Manchurian Ingredients 1 small Cauliflower. Crush together the coconut. red chilli powder. 71 . Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. you can substitute with white. chopped finely (If you cannot find green onions. salad oil and coconut. Make the dressing by combining the green chillies. green chillies and salt.FoolzParadize. ordinary onions) 1 1/2 teaspoon of garlic. 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. Season with mustard and curry leaves. fresh 8 gren chillies.
1/2 an onion. carrots and green peas. 1 1/2 tsp red chilli powder..sliced fine.. 1 cup of cauliflower flowerets. turmeric powder and 1 tablespoon green chilli paste. The mixture will start to thicken... salt to taste. till you get the consistency of thin batter. you can add the cauliflower when the mixture is in the pan itself in the last stage.FoolzParadize. drain and set aside.Provided by: www. The leaves should not lose thier color. Some mixed frozen vegetables like beans. a few cardommom seeds. add some oil and when it smokes add the remaining garlic and ginger paste. garlic. Vegetable Pulao Ingredients 3 cups of rice. 2 flakes garlic. Fry the onions in a the ghee or melted butter. 2 tsp of coconut.. shredded 3 medium onions. When onions are browned properly. ginger and coriander in the blender. Ghee or melted butter for frying. In a open pan. soy sauce. add the red chilli powder 72 .. Also add the cloves.keep on stirring on low heat and when the mixture turns thick enough. 1 inch piece ginger.soft or crispy. Bring down the heat and then add the cornflour-water paste and the red coloring. to make a smooth paste. a few cloves. But this will turn the cauliflower soggy. boiled A bunch of coriander leaves. add the chopped onions and fry only till they start becoming translucent. Now add the chopped garlic and green chilli paste and fry for a minute. 3-4 green chillies. cinnamon and cardommom. chopped. The minute it starts turning brown. coconut. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. If you desire. It all depends on how you like to eat the Cauliflower manchurian. salt. 121. Mix well with water. Dip the cauliflower flowerets in this batter and deep fry in oil. Take this mixture from the heat and pour it onto the fried caulilower. 1 tsp chilli powder....Org 1/2 cup cornflour. A few sticks of cinammon. Keep aside.baking powder. add the chopped corainder leaves and stir for 20 seconds. Add the soy souce and stir for a minute. 1 tablespoon garlic/ginger paste..
cashewnuts and the coriander leaves and mix well. chopped finely 1 tablespoon cashewnuts.Provided by: www.It is heated again to let the salt spread across the dish. Keep covered and cook on a low flame till the vegetables are cooked. When it browns. Serve with Raita. but do not add excess water as it will ruin the pulao.FoolzParadize.including the cauliflower and sprinkle some water on it. Keep sprinkling water periodically to speeden up the process. This might take approximately 15-20 minutes. Now add the peas. cut into large pieces 1 1/2 cup raw rice. Now add all the vegetables. Eat when hot with a vegetable or meat side dish. Cook on low heat till the peas are cooked. crushed finely 1-2 cloves 1 small piece cinnamon. Fry till the onions turn transparent. When the vegetables are done. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. cloves and onions. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). add all the boiled rice. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . Mix in the cooked rice and heat through. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . 123. cinammon. jeera. transfer the vegeables to a big mixing dish. salt to taste and the blended masala.Org and fry for 30-45 seconds. add the cardamoms. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. crushed finely 1 small piece of ginger. 122. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.
Heat the ghee in a pan and add the mustard seeds. cumin.Org Salt to taste 1 tsp urad dal 1" cinammon 1 1/2 tsp coriander seeds 1/2 tsp cumin seeds 2 green chillies 1 tsp channa dal 1/2 tsp mustard seeds 1 tsp oil for frying the masala 1/2 cup sour buttermilk or 2 tsp lemon juice Method Fry in the 1 tsp oil 4 out of 5 red chillies. Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. Store in a airtight container. 124. urad dal and channa dal. green chillies. Add salt to taste. Mix this with the cooked rice and heat through.Provided by: www. red chilli. When the seasoning is almost done. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Powder them using a coffee grinder and set aside.cloves. add the brinjal pieces and fry till the brinjal is done. Serve hot. coriander and peppercorns. cinammon. Now add the buttermilk and mix well. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 .FoolzParadize. turmeric. Add the powdered masala and mix. Bring to a boil and remove.
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.FoolzParadize. Mix in the bisi bhele huli anna powder. Heat some oil and add the remaining musatard seeds. 75 .add it to the rice mixture and add salt to taste. cumin. green chillies. 1 sprig curry leaves. Mix in the coconut gratings and powder once again. curry leaves. channa dal. Add the tamarind juice to the above rice/dal/vegetables and mix well.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. When the seasoning is ready.Provided by: www. cashewnuts. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Heat the ghee and add the mustard. Set aside. 1/2 tsp channa dal. 1 tsp mustard. Roast the coriander. urad dal. red chillies. 2 tsp sesame seeds. green beans. urad dal and channa dal. chopped 1 sprig curry leaves 1 tsp channa dal 1 tsp urad dal Salt to taste Method Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done. pepper. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. 126.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. potatoes.etc) 4 green chillies. Powder to a fine powder using a coffee grinder and set aside. peanuts. 6 red chillies. Set aside. asoefetida.
Heat through and cool.Provided by: www. red chillies dals and curry leaves. 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. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. 76 . add the tamarind juice and salt/jaggery. Add salt to taste. Mix well. Now add the powdered masala and simmer till you get a sticky masala. 128. Add the shredded coconut and the hing and mix well. Heat through and serve. Mix this with plain cooked rice to get puliyogare or tamarind rice.Org sesame seeds and curry leaves. Cabbage Upkari Ingredients 1 small cabbage. Now add the onions and fry till the onions turn translucent and start turning brown. Heat through and serve hot with rice and dal. 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. When the seeds start crackling. The liquid will start boiling.FoolzParadize. chopped finely 2 medium sized onions. This will keep well for a month in a airtight container if refrigerated. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. 127. Fry till the mustard crackles. Add the cabbage. You can add extra tamarind juice and mix if you need the dish to be more sour. Add salt to taste.
cardamon. Now add the garam masala powder and mix well. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.FoolzParadize. Fry the potatoes in hot oil till they turn slightly brown. Grind the coconut. 130. salt and the fried potatoes. Heat oil in a shallow pan and fry the onions to light brown. Peel them and prick the potatoes with a fork.cumin powder and dhania powder and stir for 5 mins. Eat with chapathi/nan. 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.Org 129. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Add the paste to the onions. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Garnish with the chopped coriander leaves. Add chilli powder. Add the yoghurt . ginger and green chillies to a paste.Provided by: www. Drain and set aside. Fry till the oil seperates. poppy seeds.
FoolzParadize.Add the boiled vegetables. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Bharva Bhindi Ingredients 1 lb Bhendi.Provided by: www. Heat the remaining oil. add the remaining masala and the bhendi pieces. curry leaves. turmeric and the coconut paste to the buttermilk. Heat on a low flame till the buttermilk mixture reaches a thick texture. washed 1 large onion .Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. add the cumin seeds and when they splutter add the sliced onions. Heat hot with plain rice. When the onions start browning. 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. hing . 131. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . cumin and red chillies in hot oil. take off the stovetop and sprinkle the lemon juice. Now add the chopped coriander leaves. 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. Keep turning occassionally. Not more than a minute. Season with mustard. Serve hot with chapati/rice and dal. When the bhendi is done. 132. chopped finely Method Add the salt. chopped and roasted 78 .Keep stirring continously.Mix well.
Add the baigan and mix well.Org 3 tbsp. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. roasted 1 tsp cloves. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). add the mustard. Heat the remaining oil and add the chopped onion. Now add all the spices and the sugar and fry for a minute. cumin seeds wait to splutter. Mash the baigan and add the salt to it. Rub them with some curd and salt and set aside. grated fresh coconut. Fry till the onions turns translucent. Heat oil in a heavy or non-stick pan. Stuff some of this mixture into each slit of the brinjals. Add some water. Add the chopped coriander leaves and some water to get 79 . chopped finely 1 cup cooked green peas 1 1/2 tsp dhania-jeera ( cumin -corainder) powder 1 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp amchoor(mango powder) Salt to taste 1 tsp sugar 3 tbsp cooking oil Method Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. Now add the peas and fry for a couple of minutes. slide in the brinjals slowly. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. roasted 2 tsp red chilli powder.FoolzParadize. This will take around 30-45 minutes at 400 deg F. Simmer till the vegetable is tender and done. Make 2 slits to form a cross. Mix all the roasted masala in the blender with some curd to make a smooth filling. chopped finely 4 green chillies. Any mixture which is remaining can be now added to cover the vegetable. roasted and powdered 1 small bunch coriander leaves. roasted groundnuts powdered coarsely 3 tbsp. chopped and roasted salt to taste 2-3 tbsp. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. 133. Take it out of the oven and peel it.Provided by: www. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals.
crushed 1 inch ginger. 80 .chopped 3 flakes garlic.FoolzParadize. Seal the edges and shape into stuffed rounds. Add the pureed tomatoes and the masala powders. ginger. Blend together the onions. Deep fry each kofta till golden brown. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.Org a thick consistency.pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts Method Boil the potatoes till tender. Peel. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.crushed 3 large tomatoes. Add the sugar and the ground peanuts. mash and add salt to taste. Keep aside.Mix well. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. 134. Heat through. Drain and keep aside. Mix in some water if necessary.Provided by: www. You can also add some malai to thicken it some more. Serve when hot with plain rice/paratha. Mix all the other ingredients for the kofta into a paste. The gravy will begin to thicken. potatoes 2 heaped tablespoons each of crumbled paneer. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions.
Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. Take it off the fire and let it sit for 10 minutes. shape into small flat balls.shape it into a large rectangular block. 81 . Drain and store in the frezer.The syrup should not be too thick. Pour it onto a cotton/muslin cloth and tie it with a tight knot. The koftas should be put in just before eating the dish or else they will turn soggy. mix the paneer and sugar and shape it into flat balls. They should become spongy. Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese.Org When the g ravy comes to a boil.FoolzParadize. add the koftas. When cool.transfer it into another piece of paper/cloth. 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. If you are using paneer. When all the water is drained from the paneer. add the vinegar and wait for the milk to curdle completely. wrap it properly and refrigerate it overnight. Bring the water and sugar to a boil to yield sugar syrup. When it's boiling. Cut into cubes and deep fry in hot oil. mix together the confectioner's sugar and cheese.Provided by: www. 135. Insert the balls one by one in the syrup and warm them up. boil the half and half with the rose water. Heat through and serve. In the meantime. 136. Take it out and let it cool.
Spread on a clean greased worksurface.Org Set aside. Set aside till the mixture has slightly cooled down.FoolzParadize. 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 . Shape into laddoos(small round balls). to 1/8" thickness. Add the cardamom and nuts to the half and half. 137. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp.Provided by: www. In a heavy saucepan put sugar and paste. 138. Add the cooked balls to the half and half. Roll each laddoo in a little dessicated coconut. ghee 1/2 tsp. You can either chill it or serve it at room temperature. Cook stirring continuously till a soft lump is formed. Use as little water as possible when blending. Store in airtight jars. cut into diamond shaped burfis. Cool. Apply the silver foil. Let it stay immersed for about 1 hr. 139. 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. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Add ghee and cardamom powder and mix well. Roll lightly with a rolling pin. Mix well. Cook on slow to medium heat. Add the sugar and stir on a low flame for about 4 minutes.
Serve hot. Shape into tight laddoos(small round balls). 83 . powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Fry the cashewnuts and raisins and add t o the pongal. The laddus can be stored in an airtight container for a few days. Heat the remaining ghee. Mix the sugar. Add the powdered cardamoms.Provided by: www. Heat the 4 tbsp ghee. Mix well.FoolzParadize. Strain the jaggery to remove the dirt. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Put the syrup once more on the heat and stir till it becomes slightly sticky. 141. Add the cooked rice and dhal. Add to the rava-sugar mixture. 140.cloves nutmeg and saffron.fry the cashewnuts and raisins. Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Roast the rava in the 2 tbsp ghee till light golden in colour.roasted rava and cardamom and powder fine in a dry grinder.
Mix in the strained mango pulp and the cardamom powder.FoolzParadize. This will serve 2 people. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. When the mustard crackles. you have a very low-calorie delicious and nutritious dessert. Transfer to a open flat dish and top with sliced almonds and cashewnuts. add the fenugreek. red chillies and 3/4 of the mustard. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Method Slice the tomaotes. with a little vinegar. If you use low-fat cheese and milk and cut down on the sugar. Strain the mango pulp in a similar way to remove most of the liquid.Provided by: www. Hot and Sour Tomato Pickle Ingredients 1 lb. Pour into a large container and chill in the refridgerator for about 3-4 hrs. Eat when cooled down to room temperature. Heat the oil and add the remaining mustard. Serve in individual dessert bowls topped with pistachios and dry fruits. Strain the mixture through a muslin cloth to remove all liquid. 143. smear turmeric and salt on them and soak them in 1 cup vinegar.Leave for about 2 hours.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Blend together the garlic. ginger. 142. 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. 84 .
145. Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. Will keep for a year. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. This will keep well for months in a airtight container.Org Add the tomatoes and the remaining vinegar. You can make a larger quantity of this by using the above ingredients in the same ratio. You can make a larger quantity of this by using the above ingredients in the same ratio. Store in a clean bottle.Provided by: www. Take it off the heat and let it cool. When the pickle is almost done.FoolzParadize. the oil begins to float at the top. 146. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Powder to a fine powder using a coffee grinder and use as required. Powder to a fine powder using a coffee grinder and use as required. 144. This will keep well for months in a airtight container. Stir continuously as the mixture comes to a boil.
Eat when hot with plain rice. Use as required. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Pepper Rasam Ingredients 1 small tomato. This will keep for months if stored in an airtight container. The coriander and cumin powders must be freshly ground. 147. hing.Provided by: www. tomato. Mix together the water.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. pepper. Bring it to a boil on a low flame. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. curry leaves and cumin in ghee. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 .salt sugar(jaggery) and tamarind juice. 148.FoolzParadize. 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. Garnish with chopped coriander.
coriander and green chillies. Now add the besan and keep frying for 2 minutes.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Add hing and serve hot with chapatis or white rice. 150. green beans 7-8 green chillies 87 .Provided by: www. add the onions and fry till they turn brown. red chili and turmeric and fry for a minute. 149. Cannot be re-heated on direct fire. Take it from the fire and set aside. one by one. Blend to a smooth paste.FoolzParadize. the remaining turmeric. Add salt and heat on a low flame till the buttermilk reaches room temperature. Heat some oil and add the mustard and curry leaves. Roast in a little oil. Set aside. Season it with mustard seeds and curry leaves. 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. Add the tomatoes and the coriander and some water to get a liquid consistency. Delicious when eaten with hot plain rice. Add salt to taste. put it back on the stove and heat for approximately 4-5 minutes. Add water if the buttermilk is too thick. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. the coconut. When they crackle. 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.jeera. Add this coconut paste to the warm buttermilk. Add the cumin-dhania. Now add the lime/tamarind juice and heat through till it boils.
Season with mustard. washed and drained 2 tomatoes. Add the cumin and mustard. medium sized. Other vegetables like eggplant. Dhal Makhani Ingredients 1 1/2 cups toor dal. 88 . cumin and curry leaves.FoolzParadize. add all the other seasoning ingredients except the red chilli.Org 1 cup fresh coconut. Add 1 cup of water. Set aside. Adjust the salt if necessary.Provided by: www. Add this paste to the buttermilk and mix well.cayote etc can also be used for this preparation. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Add the beans and salt to taste. 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. prepare the seasoning by heating the butter. Fry till the onion starts turning color. Boil in a little water till done. Bring to a boil on a low flame. Remove from heat and add the boiled dal/tomato to this. 151. Mix well. Dilute with some water if needed. Blend together the coconut and green chillies. turmeric and dhania. When the cumin is slightly fried. Drain and set aside.cucumber. Now add the powders and fry for a minute. chopped For seasoning: 1 small onion. Add the chopped coriander leaves. Add salt to taste. In a saucepan. 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. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves.
Org Bring it to a boil and remove. 7. 6. - Salt 1. 2. 152. 8.FoolzParadize. 1 teaspoon oil and juice of 1 lemon. 8-10 nos. Mustard seeds 1 tsp. Chopped ginger 1 tbsp.Provided by: www. 89 . Add this paste to the fermented mixture. Mix well and add this to the Gram flour mixture. Make a paste of ginger and green chilies.Take gram flour in a bowl. 153. Serve garnished with chopped green coriander leaves and grated coconut. Add salt and cover it and leave it to ferment for 3-4 hours. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. When the seeds begin to crackle. Oil 2 tbsp. Fresh grated coconut ½ cup Lemon 1 no. Dhokla Gram flour 200gms. Add beaten Yogurt and warm water. 9. The mixture should have a thick consistency. Whisk well to remove all lumps. Cool for sometime. Chopped green coriander 1 tbsp. Pour the batter into the greased mold and steam for 10-12 minutes. Serve hot with rotis or plain rice. ¼ cup 1 tsp. remove and pour over the dhoklas. 5. Soda bi-carb 1 tsp. 3. Wash and soak urad dal for 6 hours. Keep the steamer ready on the flame. Add turmeric powder and correct seasoning. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Heat oil in a small pan. 4. Add mustard seeds. Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb. Cut into squares and arrange in a serving platter/bowl. Turmeric powder 1/2 tsp. Salt As per taste 1.
Dry mint leaves on a hot griddle and then powder. As per taste . garlic. 5. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 6. Bring to a boil. Add 5 cups of water and bayleaf. 5. 1 cup 3 tbsp. 90 250 gms. garnished with chopped green coriander leaves. Shape into a ball and make a hole with the thumb in the center like a doughnut. Strain the mixture with a soup strainer. Wet your palms and take batter into the palms. Heat oil in a pan. Tomato Soup Tomatoes 600 gms. Add cumin seeds. let them crackle. Whole garam masala 1 tbsp. Heat oil in a Kadhai.FoolzParadize. Chopped garlic 1 tbsp. asafetida. Serve hot with Sambhar and Coconut chutney. curry leaves. Sieve flour. This is now called a vada. Deep fry the vadas in medium hot oil until golden brown and crisp. Add salt. Cumin seeds 1 tsp.Provided by: www. 2. Sugar (optional) 1 tbsp. green chilies cut into two and Whole Garam masala. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Chopped ginger 1 tbsp. 4. 7. Grind into a fine paste. 7. cumin seeds and crushed peppercorns to the batter and mix well. 6. 154.Org 2. Bay leaf 2 no. 4. Green chili 2 no. add sugar if it is very sour. 155. Oil 1 tbsp. Add strained tomato liquid and season with salt. 3. Serve hot. Cook tomatoes with chopped ginger. Bring it to a boil. Chopped green coriander 1 tbsp. 3. Wash and cut tomatoes into quarters 2. Salt As per taste 1.
Knead well.Provided by: www. 4 tbsp. Divide into 8 equal portions. add water to make a semi hard dough. Drain out excess moisture. As per taste 1. remove seed and then cut ¾th inch sized pieces. Cook on low heat till golden brown. salt and mint powder. rub nicely and then keep it for half an hour. fennel seeds and mustard seeds to a coarse 91 . Slit green chilies and cut them into half inch long pieces. 350 mls. Turn it and smear half a table spoon of oil on paratha. 4 tbsp. 3. 2 tsp. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 4. Mix powdered mustard seeds. Apply turmeric powder and salt.Org 3. 400 mls. Serve hot with Dal Pakhtooni or curry of your choice. 2. 3 tbsp. Cook rolled portion (paratha) on a Tawa (griddle plate). 3 tbsp. 5.FoolzParadize. Transfer this to a sterilized glass bottle or an earthenware jar. 7. 2. As per taste 1. turmeric powder and salt with green chili and lime pieces. Mix flour. 157. 5. Cut raw mangoes into half. 12 no. Cut limes into eight pieces. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Note: This pickle can be enjoyed within 5-6 days of preparation also. on moderate heat for 3 minutes. Grind mustard seeds to a coarse powder. 8. Grind fenugreek seeds. Pour oil on top and shake the bottle well. 3. Roll out each portion with a rolling pin to approximately six inch diameter. 156. cover and keep aside for 10 minutes. 2 tsp. Repeat the same on the other side. 2 tbsp. 4. 6.
Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 2. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 92 . 5. 4 tbsp.Provided by: www. This is to ensure that the mango pieces are always in contact with the oil. 6. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 7. Dissolve 500 gms. make balls and press between your palms to flatten them. Squeeze the rasmalai and put them into chilled milk. 158. salt and oil are used as preservatives. garnished with sliced pistachio nuts. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 6. remove and let it cool. bring it to a boil and add rest of the flour dissolved in water. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. reduce the flame. 1 kg. Mix fenugreek seeds. 9. 1. 1 tbsp. 3. Cook for another 3 minutes. Add half a cup of water and again bring it to a boil. bring it to a boil. fennel and mustard powder with red chili powder.FoolzParadize. Remove from the flame and refrigerate for an hour. 2 ltrs. sugar in the same quantity of water. Mix thoroughly. Keep aside. add 2 tablespoons flour and make a dough. Keep in refrigerator for another half an hour. Put this into an earthenware jar and pour the remaining mustard oil. 5. of water. 8.Org powder. 4. stir continuously. 159. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Now take milk in a heavy bottomed pan. Heat mustard oil until smoking point. 4. Divide it into 12 equal portions. Knead and mash Chhena. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Serve cold. Simmer until it is reduced to a thick consistency. Note: In most of the Indian pickles. 7.
Add green cardamom powder . Heat Ghee in a Kadhai. 6. Tip: For jalebi cloth. soda and Yogurt. 4. Add green cardamom powder and cook it for 20-25 minutes.FoolzParadize. 5. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Pour into a serving dish and serve cold 93 . 1. 3. 2.Org 160. Simmer and reduce it to get a thick consistency. Heat milk in a thick bottomed pan. ½ tsp. 2. Mix it. Add charoli seeds and sugar. Sugar 200 gms. Basoondi Milk 2 ltrs. optional 500 gms. Mix flour. Cook on a slow fire for 10 minutes. Green cardamom powder ½ tsp. add a little water if required and make it into a pouring consistency. Leave it overnight to ferment. 3. 161. take some stiff cloth and make a 3 mm hole in the center. 1.Provided by: www. 5. a few drops 1 tsp. Remove and keep it in sugar syrup for at least 5 minutes before serving. Charoli seeds 25 gms. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. 4. Cook it from both sides. Bring it to a boil. Add some water and make a batter. Prepare sugar syrup with equal quantity of sugar and water. Stir continuously to avoid milk sticking to the bottom of the pan.
Add cardomom powder. Cover and keep aside for 1/2 hour. Sweet pongal Sakkarai Pongal Take rice.1 Powdered jaggery . 1 cup powdered jaggery. water 1 Heat water to boil. Inner stuffing(Poornam): Mix 1 cup grated coconut.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Kozhukkattai Outer cover: Rice flour . Add the liquid part of this juice (which will be at the top) to cooked mixture.Add water and steam in pressure cooker.Make it tghick by heating in low heat for a little while. Poli Poornam:Boil gram-dal until half-cooked and drain the water.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil.Add some extra ghee while serving. gram dal in the ratio 2:2:1. cardomom and grind.place a ball of poornam on it. Make this into round balls.FoolzParadize.Org 162. Dal payasam Moong dal . 94 . Somaasi Poornam: Grind 1/4 kg Pottu kadalai. 1/4 kg sugar. 163. Roast cashewnuts. grated coconut in ghee and add this to the mixture and stir well. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Heat a griddle.Then take even sized balls of this and shape it into a hollow hemisphere.Turn over until both sides are cooked well. 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.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. mix well and pat it again. leave for 5 min.1.1 Gran dal . moongdal. raisins.Add jaggery. 166.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. put the poli and add a spoon of ghee around it. grated coconut.Provided by: www.Roast some cashews in ghee and add it to the mixture. Add the cooked dal mixture and heat for a little while. 164.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.
2 tsp ghee and 1/2 tsp asafoetida and mix well.3 tsp. 1 tsp salt. to the rice flour and mix well. Add little water so that the mixture becomes a solid paste. Make this into uniform balls and flatten it lightly on both sides. Thattai Soak 4 tsp of gram dal for one hour. Deep fry this in oil. Place 2 tsp of the poornam on this and fold it sealing on the sides. urud flour . ghee-2 tsp. Turn over until it is fully cooked and crisp.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku.200 g red chillie powder .1 cup. Add 1 cup grated coconut. Make this flour into even sized balls and roll in the form of pooris or chappathis. a pinch of baking soda and mix until bubbles appear. Ribbon Murukku Gram flour .Drain the water completely. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. add a pinch of salt. 171. 2 tsp red chilli powder.Org Take maida:rawa in the ratio 1:1..2 tsp asafoetida .Add the soaked dal and minimum water to this and make into a thick paste. 2 tsp ghee.2 tsps Ghee . asafoetida . 95 . put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. each 1/4 kg. sesame seeds . 169. 168. red chillie powder . Seedai rice flour-500g. cumin seeds . add minimum water and knead tightly. Deep fry this in oil and when it it cooked. salt . grated coconut .4 tsp. Make very small balls using this flour and deep fry in oil. To 100g of ghee add a pinch of salt. rice flour . 170.1 tsp sesame seeds. Repeat the procedure with all the balls.1 tsp. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.1 tsp salt . 4 tsp sesame seeds. 1/2 tsp asafoetida. 167.300 g Rice flour . Mix gram flour 500g. Take a ball of this paste and pat it on a plastic sheet of paper . salt. Deep fry these in boiling oil. Slightly dry roast 500 g of rice flour.4 tsp.1 tsp.FoolzParadize. so that it becomes semi-circular in shape. Make it thin. omam paste 2 tsp. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste.Provided by: www. Use this flour and omappodi achu(very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp.1/2 tsp. Add other ingredients and mix well. Slightly heat the rice flour in a dry pan. You can decorate it on top with grated coconut.
Urud powder Dry roast urud dal and grind into a very nice powder.Put sugar and water in a vessel and boil.FoolzParadize. Keep aside. sesame seeds . Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 96 . Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . milk few drops saffron (kesri) colour Method For syrup: 1. 6.Mix flour and milk to a smooth batter. urud powder .Add colour and boil till sticky but no thread has formed.Strain and return to fire. 3. 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. 5.Boil for 5 minutes till scum forms on top.Org 172. cumin seeds. Thenkuzhal Rice flour . add milk.Add cardamom powder and mix.4 tsp. For boondi: 1. 4.250g. 173.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. milk 1/2 tsp.Provided by: www.When sugar dissolves. 2.
With the other pour some batter all over the holes. coriander leaves nicely.Keep aside. 10. Powder elaichi and add ghee before bringing down.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. Repeat for remaining batter. little salt. Mix the batter. Leave for 15 minutes.Cool and keep open to dry.Tap gently till all batter has fallen into hot ghee. keep in sim and cook till it sweats.First make a paste of green chillies.sp. 13. 97 . Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. cumin seeds. 3. Then stuff and steam kozhakattai in cooker.Heat ghee in a heavy frying pan. add flour.sp oil-4 t.Org 2. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. before storing in containers. 8. 2/3 cup water. chana dal--1 t. 1 big spoon oil. Sprinkle few tsp.sp cumin seeds-1/2 t.sp Urud dal-1 t. When you touch water and then the jaggery. 11.Hold strainer on top with one hand. ginger. When steam comes.FoolzParadize. 6.Cut the brinjals into 2 inch pieces. 9.sp.Drain any excess syrup. turmuric powder-1/2 t. urud dal. 3.Shape in laddoos with moist palms. 174.Stir with another strainer and remove when light golden. stop and bring down. hot water over it. 175. Put chana dal.Spread in a large plate.sp mustard seeds-1/2 t. 4.Immerse boondi in syrup. rice flour allow water to boil. 7. 12. it should not stick.Provided by: www. 2.sp.Cover and keep for 5 minutes. 5.Heat oil in a thick bottom pan. it will roll into a boll.
9.Add salt to taste. salt and turmuric. 6.Grind coriander leaves. 7.After the brinjals are half cooked.Fry them for a while and cover the pan. but stir it frequently.Sprinkle the coriander leaves and serve. Keep aside.Then you add the masala and stir well till the masala has spread out on the rice. 8. 5. with a plate.Org mustard seeds. ginger-coriander paste in the brinjal pieces and mix well.Take rice which should be boiled well before and let it cool. 4. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. Then you can add peas and the fried potatoes. green chilies. together with a little water.Let it cook till you get a nice aroma and it should thicken. Add red chillies and fry nicely.FoolzParadize. mint leaves. the curry is ready. 2. Green Pulao Ingredients One bunch of fresh coriander leaves. add garam masala and ginger and garlic paste.Put the brinjal pieces.Tastes good with white rice and ghee.Close the pan again. 176.After 5 or 6 minutes. 6. 7. put the tamarind juice.Serve hot with any veg or non-veg dish. Put some water in the plate. garam masala 1 tsp salt to taste onion 2 chopped finely oil 4 tspns rice 2 cups (boiled beforehand) water green peas a handful boiled potatoes . 10. 5. 4. Allow to splutter.Fry onions till golden brown.Provided by: www. 3.Fry till oil seperates then add the ground ingredients with a little water. Baigan fry Recipe Ingredients 1 Large Baigan (Eggplant) 2 tbsp Besan (Gram flour) 3 tbsp red chilli powder pinch of turmeric powder salt to taste 1/4 cup Peanut oil Method 98 . 8. 177.fried in oil Method 1.
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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
garlic. 102 . Make this dough into small balls (roughly half the size of a golf ball) and keep aside.FoolzParadize.half inch stick Cloves -.1/4 tsp. Mix well. Chopped Onion -.1 tsp. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. ginger and green chili. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Nutmeg Powder -. Drain water from the soaked soal. Ginger Paste -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.1 tsp. Stir well.1 cup Split Green Gram (moong dal) -. Add coriander seeds powder. onion. Serve with Verusanagapappu Pacchadi or plain yoghurt. Note: You can adjust the amount of tamarind extract according to your taste.1 tsp.1 tsp.Provided by: www.5 hours.3 Coriander Seeds Powder (dhaniya powder) -. Garlic -. Crush cinnamon stick and cloves into powder and add to the paste.Org asafoetida. nutmeg powder. 182. do not add any water). Mix thoroughly.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. sliced green chiles and tamarind extract.1/4 cup Cinnamon -. Remove from heat. Masala Vada Cooking time: 30 minutes (with soaking time of 1.1/2 cup Chopped Green Chili -.
fistful Crushed Cashew nuts -.1/2 cup Moida -. sesame seeds 60 g. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g. It should spread on its own.1/4 cup Semolina (Bombay Ravva) -.1 tsp Oil for cooking Salt to taste Mix everything except oil. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. gram flour 120 g. Add enough amount of water and mix well such that when you pour batter on the frying pan. It is a great snack. grated coconut 60 g.2 tbsp (very small pieces) Cumin Seeds -. Allam Pacchadi (ginger pickle) goes well with this dish 184.Org 183.15 Finely Chopped Green Chilies -.5 tsp) Chopped Fresh Coconut -. poppy seeds 103 .1 cup Chopped Ginger -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. You shouldn't use an implement to spread the batter.2 (about 1.1 inch piece Chopped Coriander -.FoolzParadize.1 cup Rice flour -.Provided by: www. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.
Org a pinch of sugar salt and chilli powder to taste 100 g. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Heat oil in a kadai or wok and season with mustard seeds. chopped fine a marble sized ball of tamarind. long pieces and deep fry in hot oil till brown and crisp.FoolzParadize. Cover and cook (for about six minutes) until al dente. coriander leaves. Roast the grated coconut. Add salt. Add potatoes and stir-fry for five minutes. Drain and keep aside. add curry leaves. Lower the heat. bidari paratha or puri. Uncover and increase to medium heat. hot oil and enough water. Wash in running water. Check the seasoning and remove from heat. Add sugar. garnish with pomegranate and serve with tandoori paratha. sesame seeds and poppy seeds and grind to a powder. 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. asafoetida. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. strained 10 g garlic paste. 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. Remove from oil and store in an airtight container. 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. Add the ginger paste and garlic paste. Stir well. Stir-fry until the moisture evaporates. Khatti Arvi Ka Saalan Serves: Four 104 . To serve:Remove to a serving dish. but not soft and squishy). 186. Stir for some time. Sprinkle amchur powder. 60 ml. Stir well. 185. cummin powder. drain and keep aside. Keep it aside. Seal the edges with a little water.Provided by: www. strained 800 g cauliflower. Knead to a stiff dough. Add tamarind pulp and black masala powder and mix well. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.5 g) fresh black pepper powder. Then add fenugreek and stir for a few seconds. Blanch in salted boiling water until al dente (almost cooked. When they crackle. pepper powder and kasuri methi. salt. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Cut into three cm. Add cauliflower. yellow chilli powder and salt.
Add curry leaves. Lower the heat. When cool. 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. crushed 105 .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. Bring it to a boil. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Add mustard seeds. Stir for a minute. For the filling: 150 g paneer. Add garlic and saut over medium heat until light brown. chilli powder and turmeric powder. add arvi and jaggery. julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. peel and quarter lengthwise and reserve in a panful of water. tamarind pulp.FoolzParadize. Lower the heat. urad dal and whole red chillies. cummin seeds. Heat oil in a pan. simmer. stirring occasionally. Remove and adjust the seasoning. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done. Drain. Add lemon juice and bring to a boil again. Add salt and three cups water. Stir-fry until the oil floats on top. Bring it to a boil again. 187. Add onions and saut until golden.Provided by: www. Stir until the seeds begin to crackle. Grate the jaggery and reserve in three tbs water. To serve: Remove to a serving bowl and serve with steamed rice. Add tomato puree. until the gravy reaches thin sauce consistency.
Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. peel and roughly chop the onions. increase heat to medium. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Add salt. Arrange on a tilting tray and keep aside for at least an hour. Cover with foil. whatever you do to nonstick yourself. 188. use a little water. with 1/4th cup water to fine paste. ginger. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Stir and bring to a boil. and cut cauliflower into 1 inch flowerets. Combine chili powder. To prepare the filling: Remove the brown skin and roughly chop the coconut. Put a portion of the filling into each of the blanched bitter gourds. Put Cauliflower into pan then pour spices over the top. ginger. Pour over the paste. Spray with pam. Stir over medium heat until they begin to crackle. to drive off excess moisture. for another 5-6 minutes. and cook with lid off. tumeric with the yogurt in A small bowl. garlic paste. mix well and divide into 12 equal portions. tomato. Dry roast the coconut. corriander powder and chilli powder to the paste and mix well. Remove and uncover. except paneer. Put enough water in a pan. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side.FoolzParadize.Provided by: www. jaggery.Add paneer. Drain and keep aside. mustard seeds and fenugreek seeds. Arrange them in a greased roasting tray with the slit side on top. drain. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Make sure all liquid is driven off. ginger paste. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Remove the seeds and rub with salt. basting at regular intervals. Stir in half the cilantro leaves. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Add curry leaves and stir. and turmeric powder. groundnuts. Add the bitter gourds and blanch them until soft. Cool.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. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. turn off heat and sprinkle with garam masala and reamaining cilantro. Grind all these ingredients. use nonstick pan. including stem. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). green chili. 106 .
Garam Masala 5 tsp coriander seeds 1 Tbsp. 1 oz. Curry Leaves -. Now add vegetable pieces. cloves. When Fenugreek seeds are light brown. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.10 Water -. reduce heat. peppercorns Heat a heavy skillet. Mustard Seeds -. Red Chile Powder -. 1 oz piece of cinnamon stick. 190. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. salt. black cardamom pods. less than 98 calories GARAM MASALA 2 oz. 189. Add clves and peppercorn. Turn off heat. red chile powder and fry for 5 minutes on high heat while stirring occasionally. Sugar -. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). turmeric powder. 107 . 4 servings.FoolzParadize.0.5 cup Turmeric Powder -.5 tsp. add chopped onion and fry until light brown. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it.1 tsp.2 tbsp. Pour roasted spices into grinder and grind til you have a fine powder. Store in a bottle for up to 6 months. 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.1 tsp. Fenugreek Seeds --1 tsp. If not fine.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet.0. 2 oz. and shuffle for another minute. heat oil on medium and add mustard seeds and Fenugreek seeds. Oil -.Provided by: www. but continue shuffling until the heat is out of the pan.25 tsp. strain it. and discard what won't pass through strainer. Move them around for two minutes.Org serve with basmati rice.0. But you might consider it worth investing in as its a neat combination of spices for cooking. add pods and cinnamon.
• Bring to one or two good boils. curry leaves. sugar. Malai Kofta An extra special party favourite. • 192. The koftas will melt in your mouth.FoolzParadize. 191. • As soon as the rice and dal are cooked to softness. saffron nutrieg and cardamom powders. • When the milk starts boiling add rice and dal.Org Next add tamarind extract.) 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 . • Let cook on medium fire for some time and then put in almond and cashewnut bits.Provided by: www. after washing. Method: • Chop almonds and cashewnuts. water and stir well. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. coriander leaves. Ingredient • For Koftas • 350 grams (12 oz. add jaggery and ghee. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. • Lastly put in the kishmis. Sarkarai Pongal Ingredients : 2 litres milk 10 almonds 1 1/2 cups newly harvested rice 1/4 cup moong dal 15 cashew nuts 1 1/2 cup jaggery grated 30 kishmis 1/4 level teaspoon nutrieg powder 1/4 teaspoon saffron crushed 1 teaspoon cardamom powder 2 tablespoons ghee.) paneer • 3 tablespoons plain flour • 1 level teaspoon baking powder • 4 chopped green chillies • 1 tablespoon chopped coriander • ghee for deep frying • salt to taste • For gravy • 4 large tomatoes • 100 grams (4 oz.
) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. spring onions (with leaves).Provided by: www. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans.FoolzParadize. boiled vegetables.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. • Now add the tomatoes. Heat the ghee in a vessel and fry the paste very well.) potatoes • 100 grams (4 oz.) carrots • 100 grams (4 oz. sugar. Shape into small balls and deep fry in ghee. Add the tomato soup. • Add the tomato ketchup. green peas. add 4 teacups of water and cook. Serve hot with parathas. Navaratna Curry Ingredient • 100 grams (4 oz. coriander and salt. • 100 grams (4 oz.) cauliflower • 100 grams (4 oz) capsicums 109 . 194. cream and salt and boil the gravy for at least 10 to 15 minutes. tomatoes. Procedure (Gravy) Cut the tomatoes into big pieces. 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. spring onions. plain flour. baking powder. • Heat the ghee in a vessel and fry the onions till golden. Add the c hilli powder and fry again for 1 minute. add the koftas. puris or rice. When soft. Mix the paneer. salt and a little water and cook for 5 to 10 minutes. ginger and coriander separately. chillies.) french beans. How to serve Just before serving. green chillies. chillies. Keep aside these koftas. prepare a soup by passing through a sieve. ginger and coriander and fry for at least 2 minutes. Note: You can add 1 teacup of boiled green peas to the gravy if you like. chilli powder. 193.
silver foil and cherries 195. raisins. (pureed) Chilli pwd. METHOD : 1. paneer pieces. Vegetable Kofta INGREDIENTS : Potatoes . Cook the potatoes and carrots and mash them up. Add the tomato puree and simmer till it forms a thick sauce.2 nos. cloves. Add ginger. salt and chilli pwd and bring to boil. pineapple pieces and few cherries for decoration.) cashewnuts • 100 grams (4 oz. coat with flour and deep fry in hot oil till golden brown. Cook for 2 mins.Provided by: www. pepper. • Cut the cauliflower into big pieces • Boil the french beans.4 tbsp. Keep it aside. 4. each Tomatoes . Carrots . garlic. 3.3 nos. salt and sugar and cook for a few minutes • Decorate with pieapple pieces.1 tsp. Form the mixture into small balls. Reserve the vegetable stock.6 big nos. Oil for deep frying For Garnishing . cashewnuts.1/4 tsp. 110 . 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. thick cream and chopped fresh corriander leaves.1 cloves (crushed) Ginger . cinnamon. Mix salt and pepper to taste. Cloves pwd.1 inch piece (chopped) Cinnamon pwd. . (sliced finely) Garlic . Fry onions in oil till golden brown.3 cups (sliced) Onions .Org • 100 grams (4 oz) paneer • 100 grams (4 oz. 2. . Salt and Black pepper Flour for coating. 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. carrots.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter.FoolzParadize. 5. turmeric and a little water. carrots and potatoes into small cubes.) raisins • 100 grams (4 oz. turmeric pwd. Then add the stock.
Add this mixture to the flour and bind to a hard dough.1/2 cup Sesame seeds (til) . 7. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . Make thin sugar syrup.2 cups Milk .2 tbsp. 3.1/2 cup Sugar . Cut into small diamond shaped pieces. slowly little by little and keep stirring. Deep fry in hot oil till light brown in color. 9. (chopped) 111 . Place the cooked koftas in the sauce and simmer for some time.4 tbsp. 197. Garnish with grated pistachios. Repeat the process after adding the flour to it. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Add crushed cardamoms to the syrup.3 cups Flour (Maida) 2 tbsp. Sugar . 3. Add sesame seeds and knead well. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Boil milk and cool it.Provided by: www. Salt . 4. 4. Add the cream just before serving and garnish with corriander leaves. 2. Place the cheese (paneer) on a board and while still hot.3 tbsp. 196. Add the rasmalais to the sugar syrup. Roll out on a board into thick rounds. Add vinegar to the milk. knead it till no granules are left.10-12 METHOD : 1.1 1/2 litre White Vinegar . 6. 198.1/2 tsp.20-25 nos. Warm milk . Crushed Green Cardamoms . Make small balls from the mixture and flatten it. Rasmalai INGREDIENTS : Milk . Ghee .4 cups (a bit thicker than ordinary) Sugar . Divide the dough into large balls. Besan Ladoo INGREDIENTS : Besan . 8.1 tsp.2 cups (powdered) Almonds (Badam) .FoolzParadize. 2. Filter the mixture using a muslin cloth and squeeze out the water (whey). Pistachios . Add ghee and sugar and stir till well dissolved. Oil or Ghee for deep frying METHOD : 1.Org 6. 5.
Org Ghee . When the mixture leaves the side of the vessel. When the aroma comes. add the nutmeg with a little milk and keep aside. and mix well.1 cups Khoya .1 cup Cardamom pwd. 5. almonds and pistachios. Keep on low flame.400 gms. 200. Separately. cashewnut pwd.100gms. Garnish with varak. 2. 4. Smoothen with the back of a flat spoon.500 ml. raisins and cardamom pwd. Stir till it dissolves. Black raisins .50 gms. 3. then fry in oil for a couple of mins. Add the khoya. Walnuts. Cut into diamond shaped pieces and serve.1 (grated) Almonds (Badam) and pistachios. saffron and nutmeg. (finely ground) Milk . remove from heat and cool. Remove from heat and mix well with the khoya. Add besan part by part and mix it well. 2. . Stir till the sugar dissolves. METHOD : 1. Dryfruit Halwa INGREDIENTS : Cashewnuts. Cashewnut Barfi INGREDIENTS : Cashewnuts .250 gms.1 cup Cardamoms . Almonds and Pistachios . Heat the ghee in a pan.Provided by: www. 8. 5. each (coarsely ground) Milk . Boil the milk and add the sugar.1 tsp. 112 . grated coconut to the milk mixture and stir thoroughly. Continue cooking on a low flame. Coconut . boil the milk and add the sugar. remove and spoon contents into a greased thali. Add the powdered sugar to it and mix well. Ghee or oil . stirring constantly. Add the dryfruits . Add khoya to cold milk.2 (ground) METHOD : 1. Keep aside.300 gms. 2. 199.10 gms. 4. 6. Add the almonds and shape the mixture into balls. 3. Khoya . 7.1 glass Sugar .1 cup Cardamoms .300 gms. Sugar . Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Pass the cashewnut powder through a fine sieve. In a heavy bottomed vessel. Fry the coconut in oil till it turns a light brown.FoolzParadize. then add cardamom. each (chopped) Ghee or oil .2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. 3. and keep aside. Keep stirring to avoid burning.
Add the thick coconut milk and mix well.1/2 Jaggery . Drain and reserve the coconut milk. cashews and raisins. Keeo aside.2 cups (grated) Cardamom powder . Fry it in ghee and keep aside. 5.1 cup Coconut . 11. Spoon the mixture into a greased plate and smoothen with a flat spoon. Add cardamom pwd. Add all the above listed ingredients and make a dough out of it. 6. Cut into diamond shaped pieces and garnish with almonds and pistachios. 5. Dal Payasam INGREDIENTS : Moong Dal (lentil) . This will be thicker.1/2 cup water and add the jaggery to it. Wash and drain the dal. Roast them onto the tava by adding little ghee to it .1 tsp. Cook for a few mins.Provided by: www. 4. 203. Cut 5-6 coconut rings and chop it further to small pieces. 2.1/4 cup Ghee METHOD : 1. 5. In the meantime. Remove from heat and serve hot. 3. Fry it in hot ghee for 2-3 mins. 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.1/4 cup Raisins .Org 4. Cashewnuts . 202. boil 1.FoolzParadize. It tastes great if eaten cold too. 8. 9. 201. Green Onion Bhurji Ingredients 113 . Delicious Parathas are ready and tastes very good with spicy tomato chutney. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture and stir well. Keep strring all the time. 10. Squeeze the milk out and reserve in a separate bowl from the previous. Take a small portion of the dough and roll them into parathas. Add this second milk to the fried dal and pressure cook it. 7. Grate the remaining coconut and grind it with 1 cup hot water. and the fried cocunut pieces. Fry the cashews and raisins in ghee and keep aside. Again add 1 cup hot water to the ground and drained coconut and grind. 12.
After the leaves get cooked thoroughly . add chilli powder and turmeric powder. Mix the whole mixture well till the eggs get cooked and the mixture is dry.Provided by: www. Close with a tight fitting lid. 114 . drop the batter in oil and deep fry them till golden brown. 204. 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. Keep aside Chop the leaves finely. Decrease flame and let it cook till the leaves become soft. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Add the chopped leaves and mix well. When the oil is hot enough. Mix well.FoolzParadize. Beat the eggs and add to the pan.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. Heat some oil in a frying pan. They should cook in their own juice. Note : Do not add any water to the onion leaves. Add salt to taste . Serve piping hot. Keep this aside for 3 hrs.
Make a tarka (seasoning) of mustard seeds. Take each wada out from water. These bondas are very crispy and tasty too. Grind it to a smooth paste. 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. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. 205. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.Org Serve hot with green chutney or ketchup. squeeze the water out and set aside. Keep the yogurt in refrigerator until it is chilled. Add salt to taste. Make sure the curd is sour enough. Serving the wadas 115 . asafoetida and curry leaves and add to yogurt.Provided by: www. salt.FoolzParadize. Add sugar. green chillies and ginger. 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.
Sprinle red chiili powder. Bring 4 cups of milk to boil.4 1/2 tbsp. sugar for Ras 1 cup sugar 3 cups of water safforn. Take the chenna out of the cloth in a dish . Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Now to curdle the milk add lemonjuice to it stirring continously. Add the sugar for ras to it and add cardomon. When the milk is cool add chenna balls to it .Serve with sweet tamarind(imli) chutney. Depending on the size of the pressure cooker I put 12 pieces at a time 207. 206. cardomom.Org Arrange the squeezed wadas in a deep dish. Hold it covered with cloth in the running water. In the mean time see the milk for ras may be ready. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. pista. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. 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 . pista.Provided by: www. Then drain it in athin muslin cloth or handkerchief. And it is ready to serve. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.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. almond and safforn to it. In a pressure cooker take 3 cups of water and 1 cup of sugar.Drain the excess water by pressing the cloth there must not be water remaining. roasted jeera powder and black salt (sanchal). Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 .FoolzParadize. Refrigerate it.
This paste must be semiliauid. lemonjuice and water.Grind thecooled spinach alongwith the greenchillies to a fine paste. salt.Provided by: www. Allow to cool for sometime.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan.sugar and lemonjuice and pour into tempring. 208. boil it. Take out dhokla and cut into pieces.FoolzParadize. Prepare the tampring adding rai. Garnish with grated coconut and Coriander. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (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. 117 . Steam it for 20 minutes. oil. Boil the cut spinach for 10 minutes in a very little amount of water. 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. greenchillies and curryleaves in hot oil. Mix togather water. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Pour the tapering mixture over it.
Add ground Masala and roast till oil separates Add potatoes pieces.Org Chop onion and tomatoes into small pieces. onion. green Chillies. Once the onions and tomatoes are cooked. 209.Add the cumin seeds and asofetida. Coriander. and green peas and mix properly Add water and pressure cook. turmeric. Cut the boiled potato into evenly shaped cubes. salt. add the spinach-chilli paste to the above. Serve with chappaties 210. Simmer it for 10 mins.FoolzParadize.Provided by: www. Add turmeric powder and salt to taste. 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. Tastes good with rotis/parathas.Add the potato cubes and allow to cook on medium flame for 5 mins. tomatoes. Venn Pongal Ingredients Rice 2 cups Toor Dal 3/4 cup Coarsely crushed peppercorns 2 tsps Cumin seeds 1 1/2 tsp Ginger 1 1/2 inches long cut into tiny bits Cashew nuts 5 Ghee 3 tsps Method 118 .peas and tomatoes. Add the onions. Heat oil in cooker. Fry for 2-3 mins. Heat oil in a pan.
Provided by: www.And then add all the vegetables and let it boil. When the pieces turn brown add the crushed peppercorn and the cumin. Add the cooked mixture of the rice and dal to it with salt according to your taste. Add the ground ingredients and cook for about 15 mins.FoolzParadize. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. When they splutter add ginger and fry.Mix well. 211. Add jeera. 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 . Add a teaspoon of ghee over it in the end before serving. Serve hot with rice. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. 212. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. chillipowder (1tsp). Add water if desired. This can be eaten with coconut or onion chutney. Add turmeric powder (a pinch). salt (2tsp).Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. The two should be cooked till soft.
of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Red Chilly Powder 1/4 Tsp. Sugar 1/4 Tsp. 120 . Keep on mixing it with your hand . corriander powder. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 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.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. Add the sliced onions.FoolzParadize. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes.Provided by: www. chillie powder. garlic. After that add ginger. salt & fresh corriander leaves . Add salt to Gram Flour and add it slowly to the mixture. of Mango Powder 1 Tsp. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Then add the vegetables & pressure cook till done. Mix all the spices (except salt) and vegetables in a bowl. 213. Squeeze lime to it & the veg korma is ready. Let them cool for 20 minutes. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Fry it nicely. Serve hot with chapatis. Do not add water.. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Add Gram Flour till you can shape them into small round soft balls.
Preparation time : 5 minutes. (dough should be softer than the chapati dough. 215. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Add the Tomato paste. Serves 6.FoolzParadize. Chop the tomatoes in small pieces. 214.Provided by: www. Keep Medium Flame. Deep fry in oilon midimum flame till golden brown in colour.) Grease the chakali utensil make chakali. For the Tomato curry . Let it soak on paper. Meanwhile heat some oil in the pan . serve with curd or butter.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. Set them aside. Moong Soup With Paneer Light and nutritious. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Garnish with Fresh Cilantro or Paneer. Add the rest of the ingredients for the Tomato curry. Add water and ginger and simmer for 2-3 minutes. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Deep fry the Kofta balls. Keep it in the oven at warm till you serve. Keep on Stirring . Cook them with salt for about 15 minutes on medium flame. Cooking time : 25 minutes. 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.add a little bit warm water and make a soft dough. See that the oil is not very hot.
1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Add the paneer and cook for 2 minutes 216. Healthy Tomato soup The ever popular tomato soup made in a healthier way. 3. 2. Add the strained mixture. Heat the ghee and fry the cumin seeds and mustard seeds. onions. Cooking time: 30 minutes . Blend in a blender and strain.FoolzParadize. Add the sugar. Preparation time : 5 minutes. Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . When they crackle. 2. 217. Cooking time : 25 minutes. Melt the butter. Boil for 2 minutes. add the onion and fry for 3 to 4 minutes. 6. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. 4. Strain. Add the lemon juice. 5. carrots. add the asafoetida and moong liquid. Mix the cornflour with a little water and pour into the soup. 5.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. cabbage. Corn Soup with Vegetables A soup with a Chinese touch. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Serves 6. sugar. 3. Blend the cooked moong in a blender. salt and pepper. milk. Serves 6. salt and pepper and boil for 2 minutes. Soak the moong for a few hours.Provided by: www. 4. Preparation time: 15 minutes . stirring ocassionaly. Add 6 cups of water and cook in a pressure cooker. Serve hot with cream and bread croutons.
FoolzParadize. 5. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. 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.Org 1. Green Peas Skin Soup Preparation time: 10 minutes . Add the green peas skin and green peas and cook for 3 to 4 minutes. Strain to obtain coconut milk. 2. Serves 6to 8. Cooking time: 20 minutes. Discard the skin. Add the vegetables. Heat the butter and fry the onion for 1 minute. 2. 220. Serve hot. 7. Boil the stock for 1 minute. Heat the ghee and fry the cumin seeds for 1 minute. 3. Add the paste. Cooking time: 10 minutes . Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. 3. 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. Add 6 cups of warm water and blend in a blender. Serves 6. Mix the cornflour with 6 teacups of water. Mix the cornflour and coconut milk. 218. Blend in a mixer. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . 219. Add the paste and curry leaves and fry again for 1 minute. 4. Grate the coconut. 6.Provided by: www. butter and cheese and boil for a few minutes. Strain to separate the stock from the skin. add to the paste and boil for a few minutes. Add salt and pepper. Fresh green pea pods add fibre and Vitamins A and C to the soap. Preparation time: 20 minutes. Preparation time : 20 minutes. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. corn and Ajinomoto powder and cook in a pressure cooker until done. 2. Health Information: This unusual soap gives the flavour of peas without the calories. Cooking time : 10 minutes. Serves 6.
Boil for 5 minutes. 2. cauliflower. the tomatoes. 124 . salt and pepper and give one boil. cut lengthwise 10 to 15 canned mushrooms. Add the stock and boil for 10 minutes. Cooking time: 15 minutes . 4. How to proceed 1. Ajinomoto and salt and boil for 2 to 3 minutes. Cut the onions and tomatoes into big pieces. Add the vegetables and fry again for 1 minute. blend in a liquidiser and strain. 2. Add the lemon juice and top with oil. 3. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. ¾ teacup masoor dal (washed) 3 sliced onions 4 cloves crushed garlic ½ teaspoon chilli powder 3 tomatoes 2 teaspoons oil salt to taste For serving lemon juice For garnish 1 tablespoon boiled rice 1. Add the beans. Preparation time: 15 minutes. 221.Org 1 chopped onion ½ teacup shredded cabbage ½ teacup chopped spinach 2 tablespoons baked beans or tomato ketchup 1 chopped tomato 1 tablespoon oil salt and pepper to taste grated cheese to serve For the stock 1. When cooked.Cooking time: 10 minutes. Add 6 teacups of water. put the stock to boil. Add the moong dal and 6 teacups of water and cook in a pressure cooker. 3. Heat the oil and fry the onion for 1 minute. Add the garlic and chilli powder and fry again for ½ minute. Letil Soup Preparation time: 10 minutes . 6 teacups clear vegetable stock 1 green chilli. 4. 2. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. When cooked.Provided by: www. 2. The combination of cereals and pulses provides protein of high biological value.Serves 6. mushrooms. 3. Serves 6. Add the green chilli. Heat the oil and fry the onions for 1 minute. Serve hot with lemon juice and garnished with boiled rice.FoolzParadize. 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. masoor dal and salt and cook in a pressure cooker till the first whistle. lemon grass. 222. tomato. blend in a mixer. 3.
7. Preparation time : 40 minutes Cooking time : 60 minutes. Add the paste and chilli powder and fry again for 1 minute.Cooking time: 30 minutes. Preparation time: 10 minutes.) kand (rataloo) 250 grams (9 oz. 4. Drain. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. Add the tomato soup to the rajma mixture. 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. Ingredients. 1 teacup red kidney beans (rajma) 2 onions. sev and oil (optional) to serve 125 . 750 grams (1 5/8 lb. Heat the ghee and fry the onions for 2 to 3 minutes.Add the sugar and salt. Sweet Corn Soup An old-time favourite. Cook for 25 minutes. Mix all the ingredients with 4 to 5 teacups of water. piece ginger How to proc eed. 6. sweet and sour sauce. garlic chutney. 2. Soak the red kidney beans over night.) 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. add 2 teacups of water and cook.Provided by: www. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.FoolzParadize. take out a thick soup through a sieve. Serve hot with chillies in vinegar and chilli sauce. RAJMA CURRY A favourable from the Punjab. 223. soya sause and chilli sause. 2. 224.Serves 6. 7 cloves garlic 7 green chillies 25mm.) papadi 500 grams (1 1/8 lb. Add the cooked red kidney beans. Ingredients.Org Serve hot with chillies in vinegar. Serves : 6 to 8. When cooked. Serves : 6. Next day. 1. 3. Preparation time : 20 minutes Cooking time : 20 minutes. 5. Cut the tomatoes intobig pieces. cook in a pressure cooker. Cook for a few minutes.
chilli-ginger paste. For the garlic chutney. Cover the matka. finely chopped 250 grams potatoes. 2. 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. 225. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. 8. 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. Mix thoroughly and apply the oil all over. 5. Cut the potatoes and sweet potatoes without peeling.FoolzParadize. 7. String the papadi. Blend all the ingredients except coriander except coriander in a liquidiser. 100 grams green peas 100 grams cauliflower. add enough water to get the right consistency. Alternatively.Provided by: www. For the green chuntey. Garnish with coriander. Peel the kand and cut into big pieces. 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. Blend all the ingredients in a liquidiser. 3. For the sweet and sour sauce. soda bi-carb and salt. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. finely chopped 100 grams carrots. Do not separate into two. put a few leaves of lettuce at the bottom. oil and seve. For the koftas. Preparation time : 30 minutes Cooking time : 40 minutes. Blend all the ingredients in a liquidiser. finely chopped 100 grams french beans. Make slits on the brinjals. instead of cooking in a matka. Mix all the vegetables. Fill with all thevegetables and cover with the balance lettuce leaves. MALAI KOFTA CURRY A tasty kofta curry. In a small earthen pot (matka). If too thick.Org For the green chutney. 6. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. 1. For the sweet and sour sauce. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. Serve with green and garlic chutneys and sweet and sour sauce. 9.(for the koftas) 126 . Serves :6. 4.
6. 4.add the onions and stir fry for 5 minutes till light brown. 226. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. 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 . Put the tomatoes in hot water for 10 minutes. How to proceed. le mon juice and salt and form into kofta balls. 3. Heat the butter. cinnamon and paste and fry again for 2 minutes. Add the vegetables and peas to the potatoes and make a dough. Blend the onions in a liquidiser with very little water. Remove and blend into a puree. 3. Pour the gravy and fresh cream over the koftas. chilli powder. 2. 4. french beans and carrots in a pressure cooker without adding water. For the gravy. 5. 6. Keep aside. 15 cloves 25 mm. 1. 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. Add 1 teacup of water and boil for 3 to 4 minutes. 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. Arrange the koftas in an ovenproof dish.Provided by: www. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Add the tomato puree and cook for 2 minutes. 2.FoolzParadize.washed and soaked in water for 2 hours. Pour the mixture into a blender. Steam the cauliflower. Add the paste. chilli powder. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . 2. salt and pepper and cook for 5 minutes. 7. garam masala. 1. Then add the cloves. Put to cook again and add the garam masala. Boil the peas. add the cornflour and sugar and blend. 5. Add 1 tablespoon of bread crumbs and the bread slice.Org 9 cloves garlic 25 mm. 1. (1") piece ginger 7 green chillies For the gravy. 8.
Remove from fire and flavour with essence and caedamom powder. Add tomatoes turmeric.FoolzParadize. To make gravy. Serve warm decorated with silver foil. Add ginger and fry well. And milk and remove the scum as it surfaces. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. red chilli and garam masala and fry on low fire till oil separates. Makes about 8 228.grated 200 gm tomatoes .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.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . form into small balls and keep separately. heat oil in a pan and brown onions. Drain well and immerse in warm syrup for an hour. Add koftas and boil for a further two minutes. Knead well and from into as many balls as the number of stuffing balls you have.pured 3 cm piece ginger . ghee Add two tbsp.Provided by: www. Form into walnut sized koftas and deep fry till light brown. Drain and keep aside. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Fold over adn close sides to make an oval Jamun. Add the rest of the ingredents and mix well. Boil for 5 minutes. 227. Add water according to consistency of gravy required. Knead well.ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt Mix mashed cheese with cornflour and pepper. Cook the mawa for stuffing in frying pan till it is golden brown. add enough water to knead to a soft dough. Boil till 3 cups of clear syrup are obtained. Kofta Lajawab Koftas 125 gm Amul Cheese . 128 . Keep aside. Correct seasoning. ghee to wheat flour. deep fry on low fire till dark brown. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Mix well. Serve hot with parathas or tandoori rotis.
chopped 2 tsp.5 cm.5 cm. coriander leaves and salt. Stir well.Provided by: www. chopped 2 tomatoes. thick slices. Serve hot with rice or parathas. 9. coriander powder 1 tsp. ginger 4 flakes garlic 1 tsp. fry cashewnuts.In the remaining ghee fry the chopped onions till transparent. to a paste. raisins and sliced onion till golden brown. Cut brinjals into 2. Heat ghee. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion .Org For the stuffing: 2 cups beetroot. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. except garam masala powder. 5. 12. 4. Badshahi Baigan 300 g. Remove from ghee and keep aside. ghee Method Grind all the ingredients. put a little beetroot filling in the centre and seal the edges. coriander leaves finely chopped 1 tbsp. 8. 11. garam masala powder Salt to taste 3 tbsp. turmeric powder 1/4 tsp. 2. Cook till the gravy thickens. 3. ginger-garlic paste 1 tsp. Divide the paratha dough into small balls. 13. Heat ghee in a vessel and fry the beetroot paste on a low flame. cashewnuts 1 tbsp.sliced 1 tbsp. 7. grated fine 4 medium sized onions 4 green chillies 2. Wash and squeeze dry. 6. Roll out each ball into a small puri. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Fry the brinjals in the same ghee till tender. Sprinkle the garnish on top. chilli powder 2 tsp. each ginger & garlic grated or crushed 129 . 10. chopped 1/4 tsp. Heat tawa. add some ghee and fry the parathas till light brown. 229. raisins Method 1. Remove. Add all the dry spices. 230. garam masala powder 1 tsp. 14. till the mixture is almost dry. Add curd.coriander leaves. cashews or peanuts 1 tsp.FoolzParadize. Remove from heat. Roll out into parathas. Cook covered. Add fried brinjals to the gravy and simmer for two minutes. Smear with salt and keep aside for 10 minutes. brinjals 1 cup curd 2 large onions.
Add veggies at this stage. Semi puree tomatoes and capsicum together. or cauliflower. cinnamon-clove powder 3 tbsp. Add all other masalas. Garnish with coriander before serving. cinnamon-clove powder 1/2 tsp. wheat or millet flour 3 green chillies 1 tbsp. Chop onions very fine or run in a chopper. Makes: 2 cups 231. Add ginger garlic and stir for a moment.Org 1/4 tsp. oil Method: 130 . Mix. sugar salt to taste 2 tbsp. red chilli powder 1/4 tsp. Stir. turmeric powder 1/2 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly.Provided by: www. Goes with: Vegetables like brinjals.FoolzParadize. sugar and crushed nuts. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. lemon juice 1 pinch soda bicarb 1/2 tsp. potato. garam masala powder 3/4 tsp. ginger grated 2 tsp. stuffed baked capsicum. Green Gravy Ingredients: 4 cups spinach chopped. Cover and simmer till gravy is thick and fat starts separating. This should be done in a food chopper or grated. stir bring to boil. Heat oil or ghee in a heavy pan. Dry grind coarsely. salt. baby corn. Add onions and stir fry till light pink. Add tomato capsicum puree. cheese grated (optional) salt to taste 1 tsp.
potato and peas. Sprinkle 2 tbsp. and stir. Makes: 2 cups gravy (approx. Cook covered for few minutes till thickened. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Toss to mix. cashew. Goes well with: Veggies like peas. add chillies. peanuts husked & lightly roasted 1 tsp. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Cool in a plate or run under tap water to cool. khuskhus with milk. Add prepared vegetable at this stage. coriander finely chopped 1 slice dayold bread white 1 tsp. garlic grated 1 tsp. Heat fat in a heavy pan. Heat oil in a pan. cinnamon-clove powder 3 tbsp. Put in a mixie. Add milk. grated cheese or paneer 3/4 cup milk 1 tbsp. french beans. stirring continuously till whiteness of curds disappears. red chilli powder 131 . add onion mixture. potato chunks.FoolzParadize. saute for 3-4 minutes. Add onions. etc. Run till semi-smooth. ginger grated 1 tbsp. add sugar. stir. flour and a few pinches salt. spice powder. onion. for 3 minutes. cream.Org Take spinach in a large vessel. ghee or oil Method: Grind together in a dry mixie. Garnish with grated cheese.) 232. Add blended spinach mixture. wheat flour 1/2 tsp. dry mixture. 233.Provided by: www. stir fry till light pink. chillies. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. Goes well with: Paneer chunks. bring to a boil. Add cinnamon clove powder. Garnish with grated cheese before serving. Add curds and cook. at this stage. ginger. coriander leaves finely chopped 2 tbsp. cashewnuts broken 1 tbsp. Allow to cook for 2-3 minutes more. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. etc. khuskhus seeds soaked in 2 tbsp. etc. baby corn. add ginger. Grind together in a wet mixie. Add vegetables. tamarind water 1 tsp. Stir gently till boil resumes. add gourd and soda. Cover and put to boil on high. salt. coriander and cherries. peanuts and bread. water all over it. mixed vegetables with a few pineapples bits.
keep cooking for 2 minutes.6-7 tbsp * Milk -. stirring continuously. ginger. Fry. garlic stir fry for a minute. etc. Goes well with: Chunky veggies like boiled baby potatoes with skin. Spread 1/2" thick onto a platter. stir well.1 tbsp or to taste * Chopped Pistachio nuts -. Simmer till gravy is thick and oil starts to separate. fry brinjals pieces in oil. tamarind water. stir.1 tbsp or to taste 132 . and continue by frying the onions. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. Turn off the heat and stir in the sugar. flour. oil Roast together and dry grind: 2 cardamoms 2 cloves 2 peppercorns 1/2 cinnamon stick broken 1 bayleaf 2 whole red chillies dry Method: Dry roast wheat flour to a light pink.1 tbsp or to taste<BR. (Test: a few drops of water sprinkled on it sputters instantly).FoolzParadize. serve with parathas. dhania (coriander seed) powder 1/2 tsp. Keep aside. rotis. In remaining hot oil. fry till well browned. Add all dry and ground masalas. turmeric powder 1/2 tsp. keep aside. Turn down heat and add cardamom and Besan. capsicum. Drain well by pressing. Grind in mixie.Provided by: www. Garnish with chopped coriander. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. (For this. Add prepared veggies and stir. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. stirring constantly to prevent burning until it has changed to a brown color and smells . Cool onions a bit.1 cup *Sugar -.4 tbsp * Chopped Almonds -. adjust quantity of oil required. Cut into diamond shapes after it has cooled down.Org 1/4 tsp. Add tomatoes. Add asafoetida. Heat oil. add onions. salt. strands * Raisins -.) 234.4 cups *Ghee/Unsalted Butter -. putting back oil in pan. 235. Keep aside. add cumin seeds allow to splutter. chopped stirfried brinjal pieces. drain. boiled peas.
Half and Half 2 qts. Rose Water To taste (opt.Org Method: 1. Do not use the same sugar syrup more than once.nal volume. After the cheese has been baked. Place 20-25 rasgoolas in syrup.) Method • • • • Mix 1. 237. Turn the stove off. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. leaving only the panir/curd.peat previous step with the rest of the rasgoolas. remove cover and re. 2. Cool for a few hours in the fridge.FoolzParadize. cardamon pods. Thicken the Half and Half by simmering over low heat for a long time. Add Almonds. When boiling add one cup of either whiter vinegar or lemon juice. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7.Provided by: www. Add the remaining 0. Ras Malai Ingredients: Ricotta Cheese 2 lb. if a microwave is not available. It should be soft but not sticky. This is best done in a microwave. Add sugar to mixture 6. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. When pressure cooker depressurizes. Pour into collander.ened and turned a pale brown. Turn heat on high.sults in about 80 to 100 rasagollas. Place curd in food processor and process for one minute. Form small balls from the curd. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. ( At this point of time you can smell the aroma around!) 4. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. cut it into 1 inch squares and add to the hot thickened half and half. Milk should separate into whey and curd. then turn it off. Add milk to wheat flour 5. Stir till the flour is very very light brown in color. bay leaf. do it over low heat and stir frequently. Heat for a few minutes.5 cup sugar. Thicken until the volume drops to around half of the origi.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. When cooker begins to whistle wait for a couple of minutes. Turn off the heat to place the cover on the pressure cooker. 133 . Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight). Pistachio. Using vinegar usually re. Saffron (extremely good for winter) 236. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. The cheese should have hard. Now add wheat flour to this 3.
Garlic 1/2 tsp. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. Fry for 3-4 minutes. continuously stirring. and drain. The potatoes should be sliced. Cooking time about 25 minutes and should be sufficient for 2-3 people. minced 1 large tomato.Provided by: www. add bay leaf and onion. Prick with fork. coriander and chili powder. Bay leaf 1 Onion 1 Ginger 1/2 tsp.gurt and salt. or 3 garlic cloves. onion and ginger paste. 240. chili powder. Sprinkle with turmeric. chopped fine 1 tablespoon garlic/ginger paste. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Potatoes 1 lb. Salt 1/4 tsp. Chili Powder 1 1/2 tsp. and a table spoon water. salt. Add these. Dum Aloo Ingredients: Oil 3 tbsp. size of walnut. Beat the yogurt and blend into a smooth mixture. Add ginger and garlic and fry for another minute. mix well. Coriander powder 2 tsp.FoolzParadize.sicum cut up. 239. and cook for 4-5 min. Add mustard and cumin seeds. and the tomatoes and cap . Mix gently.Org 238. 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. Cumin Seeds 1/2 tsp. Add yo. Garnish with fresh corriander and sliced almonds and serve hot. Fry for sometime and then add curd and keep frying till it turns golden brown.utes. Turmeric 1/4 tsp. fry in oil. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. cover and cook for about 10 minutes on low heat. Yogurt 2/3 tsp. mashed 1 piece fresh ginger. corriander powder.
2. pepper. 4. about 12-15 minutes. Stir in the cashew paste. Turmeric 1/2 tsp. and a gravy created as the dish becomes liquified again. then stir in the peas. and in a wok or heavy skillet fry them in hot oil until golden. About 1/2 cup of water can then be added. 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. The bhoona technique means that the mixture is cooked over medium-high heat. Set aside. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Garnish with the coriander and serve while hot. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. In the remaining oil sauté the chopped onion until it begins to turn brown.) Add 1/4 cup water. with constant stirring to avoid scorching. Do not scorch. Serve at once.Org Prepare the cheese chunks.FoolzParadize. Add the tomatoes and bhoona * 1 minute. Serves 4 to 6 people. the dish covered. puree it in a blender and continue. Add the garlic/ginger paste and bhoona 2 minutes. Set aside. Cut each in half. Add the dry masala and bhoona 3 minutes more. Red Chili Powder 1 tsp. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Add all spices except the garam masala and stir-fry 2 minutes. Ginger 1 in. Serves 4-6 people. thinly sliced 2 tomatoes. Add the okra and stir-fry 2 minutes. Remove with slotted spoon and set aside to drain on a paper towel. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Cauliflower 1/2 lb. Add the paneer cubes and bhoona 2 minutes. 241. add salt. * Bhoona is a technique that is essential to Indian cooking. until all liquids are reduced and the spices coat the meat like a paste. 3.Provided by: www. Cover and steam over medium heat until tender. Butter 4 tbsp. stick Garlic 3 cloves 135 . Prepare onions and tomatoes. 242. (NOTE: If the sauce is lumpy at this stage. Wash okra under running water and slice off the ends. In a wok or heavy skillet heat the oil and sauté onions until translucent.
243. Serve hot with rice. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. and cauliflower into 1 in. Stir in the tomato puree. broccoli. chana daal. jaggery 2 tbsps.Org White vinegar 2 tbsp.Provided by: www. Add chillies when daal starts getting red. Melt butter and saute onion. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. tomatoes. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Blend the daal mixture and coconut until the paste is fine. 136 . sambhar powder and the grated coconut. Heat oil in a kadai. curry leaves. cut green peppers. Fry till golden brown. Tomato puree 2 tbsp. Chana Daal seeds 2 tbsp. sambhar powder 1 tsp. When it splutters add chopped onion. Add salt to taste and about two cups of water. Add drained toovar dal and the radish slices. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Coconut (grated) 3 tbsp. Keep aside. Ghee 2 tbsp. oil Salt to taste. Coriander Seeds 2 tbsp. Method • • • Chop onion. cubes. Season to taste with salt and fresh-ground pepper. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Put in the mustard. Mix chopped tomato. Add the spices and vinegar. If using dry coconut. Masala Preparation • • • Roast black pepper.FoolzParadize. and asafoetida. and simmer for about 5 minutes. Simmer on a slow fire till cooked. MethodScrape and cut radish into round pieces. soak it in a little water. coriander. Keen frying for a few minutes.
Mangalore Rasam Powder Ingredients: Red chillies tightly packed).Provided by: www.1 teaspoon Fenugreek . gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma.1 cup Gram dhal . - 1 cup (broken into small pieces and Dry coriander seeds . red chillies. Remove 137 . Curry leaves . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).2 tablespoons Oil . Heat oil in a kadai and fry on a slow fire.a pea size lump or 1 teaspoon hing powder.Org 244.FoolzParadize.1 tablespoon Cumin seeds . cumin seeds.3 sprays.1/2 teaspoon (methi seeds) Hing . Add coriander seeds. the hing and the fenugreek seeds till light brown in colour.
lime size.1/4 teaspoon Seasoning Ghee .1-3/4 teaspoon Turmeric powder .1/2 teaspoon 138 .2 teaspoon (optional) . and also provide fibre body). Tomatoes . Use the chillies along with the stalks . * * * 245.FoolzParadize. Powder fine and bottle it.2-1/2 tsp.1/2 cup.1 Mustard seeds . Tamarind .Org flame and allow to cool.1 Rasam Powder . Ingredients Tuvar dhal (thuvaram paruppu) .1 teaspoon Black gram dhal .3 teaspoons p73 Sugar . This powder can be used for 2-3 months.Provided by: www.1 teaspoon Red Chilli .2 Green chillies .as the stalks also have the for potency the of the chillies. Mangalore Rasam (serves 6). Salt .
Heat ghee in a pan. till smell of tamarind disappears and the tomatoes are cooked. Add curry leaves and coriander leaves.Provided by: www. Boil tamarind water with turmeric slit green chilli. Serve rasam hot with steaming rice and papads. Remove from fire. When mustard seeds splutter add hing powderthe seasoning over the rasam. red chilli and black gram pour dhal. powder tamarind in two cups of water for ten minutes. and the rasam and boil for five minutes till slightly thick. mash well. * * * 139 .Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . two and a half cups of water.when cold. the raw tomatoes (chopped) salt and sugar powder. add the mustard seeds. squeeze and strain out the liquid. Add the mashed powder dhal.FoolzParadize.
1 teaspoon Black gram dhal .1 tablespoon Red chilli . When cold mash well.2-4.3/4 cup Vegetables .lemon size Coriander leaves .1 Mustard seeds .2 teaspoons Sugar . Soak tamarind in one cup of water.1-3/4 teaspoon . Seasoning Oil . chow-chow) Tamarind .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.FoolzParadize.2 teaspoon Salt .1/2 teaspoon Hing powder .2 tablespoons Curry leaves .3 cups (like sambar onions.1 tablespoon Rasam powder .1-1/2 teaspoon (optional) Turmeric powder .1/4 teaspoon Green chillies . 140 . white pumpkin. Sambar (serves 6) Ingredients Tuvar dhal .Provided by: www.Org 246.
1 teaspoon Turmeric powder . potatoes and turmeric powder. add mustard seeds.2 Capsicum . and When slit green chillies. 141 .1 Ginger . Serve sambar hot with rice and chips. Cover and cook till the vegetables are cooked and the curry is dry. When mustard seeds splutter. green chillies and ginger into the hot oil and fry till the onion turns golden. * * * 247.FoolzParadize.1/4 teaspoon Onion . capsicum. (Plain potato curry can also be made the same way).Provided by: www.2 teaspoon Cummin seeds . Add mashed p73 dhal. squeeze well and strain out juice.1 cm p73 Method:Chop all vegetables.2 cups Oil .1 teaspoon Salt . sugar and quarter cup of water. Heat three tablespoons oil in a kadai. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. add salt. add hing powder and pour the seasoning over the sambar.4 tablespoons Coriander leaves . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. When the cummin seeds splutter add the onions. Add cauliflower. Add tomatoes and fry till it becomes mushy. Chana Daal seeds 2 tbsp. Add in one and a half cups of add water.Org for five minutes. rasam powder tillthick. salt tamarind water and simmer till raw smell disappears. 248. Cauliflower Curry (serves 6) Ingredients Cauliflower . Cook vegetables threequarter cooked sugar. add coriander leaves.1 tablespoon Rasam powder . fry a bit. black gram dhal chilli. Simmer Heat oil and red in a pan.1 teaspoon Sugar . Add the rasam powder.3 cups (in flowerets) Peeled and cubed potatoes . Remove and serve piping hot with rotis or rice.2 Green chillies . and curry leaves.1/4 teaspoon Hing powder . add the cummin seeds and hing powder.
Masala Preparation • • • Roast methi. chana daal. Baking Soda 1/4 tsp. Oil 3 tbsp. Coconut (grated) 3 tbsp. 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 . Add finely chopped onion. Grind daals into a coarse paste. 250. Green Chili 1 Chili powder 1/2 tsp.FoolzParadize. 249. salt. Ginger 1 tsp. ginger and soda. soak it in a little water and blend the daal mixture and coconut until the paste is fine. coriander powder. Add chillies when daal starts getting red. chili powder OR green chili. Method • • • • Soak urad daal and moong daal for 2-3 hours.Provided by: www. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp.Org Coriander Seeds 4 tbsp. Keep aside. and asafoetida. Fry small spoonfuls of the mixt ure in hot oil. Mix well and set aside for 4-5 minutes. Salt 1 tsp. If using dry coconut.
253. Remove in a few minutes and make more. Salt to taste.FoolzParadize. rice flour together into a thick batter adding little water at a time so no lumps are formed. drizzle the batter such that there is a latice work effect. 252. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. Ferment for 12 hours. When ready to eat. maida. Drop chopped green chillies and ginger into batter.Org Method • • • • Mix rava. A lot of holes is just the thing. Mix thoroughly (use blender if possible).Provided by: www.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 .8 hours.peeled and sliced 1. Add salt. wide spatula and flip it over. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. preferably in nonstick pan.5 inch piece root ginger . crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Leave covered in a large pot overnight.finely chopped 4 cloves garlic . Grind separately to a smooth paste and mix in a large vessel with salt. • 251. spray a non-stick pan lightly with oil and warm. For the plain rava dosa leave out the onions.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Method • • • Soak the rice and daal separately in slightly warm water for 2 . Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Mixing by hand is a good idea if you don't have a whisk or electric mixer. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Make thin crepes.
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
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257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
keeping the stove at low heat. when oil heats add the cinnamon sticks and cloves. Cut th above into small pieces and grind finely.14 to 15. urud dal . Oil for frying.Close the pan with a lid and cook for 10 minutes. Also add coriander leaves and Kari veppu leaves. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. 1/2 tsp turmeric . salt . Make the flame low and keep for 20 mints. Recipe from Vanitha Thyagu. Drain on a paper towel and add to the palak mixture . This dish will have to be made thick and brinjals should not be fully mashed.7 to 8 stems. coconut shreddings can be added to the batter. haldi powder 1/2 teaspoon. Finally add the rice and cover it. Carrots medium sized . Let this mixture boil nicely. Cumin seeds 1 spoon.See that it is not deep fried. fenugreek 1 teaspoon. method:Cut the brinjal into 1 inch blocks. coconut gratings 3 tablespoon.1 Cup. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Cashew Bits. green chillies .First put the cooking oil. allow to splutter add in palak paste .all t hese ingradients are to be fried dry and ground to a paste. channa dal 1/2 teaspoon. salt . 1 glass of milk and mix well. Rava Bonda Rava . turmeric powder 1/4 teaspoon. Boil in water and add all the above except toor dal.Then take some oil in a pan. Curd : 1 Cup.3 Cups. salt to taste.2 onions. Coriander leaves . Open it and mix the cooked pulav gently.1 or 2.Half cup. mustard seeds . Rice Flour . Stuffed Brinjal Curry Split peas dal . put small portions of it in oil.1 cup Method: Mix all the above ingredients and soak for about one hour. Then add the masala paste.1 1/2 tsp. Maida Bonda Maida or All-purpose-flour -2cups.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. 263. This dish can be eaten along with rice and chapathis. 265. coriander seeds .6 to 8. red chilli 10 numbers. Now pour the Coconut milk and add water for the rest. Sour curd .2. Palak Paneer Boil palak with 3 green chillies .1 1/2 tsp.1" piece.2. Cinnamon sticks . Rice flour.1.Provided by: www.2 cups. Coconut Milk Pulav Masala : Ginger . Ingredients: Coconut Milk (15 oz. Mix roasted Rava. Chillies . whole red peppers . Basmati Rice . Oil or butter . Rasavangi ingredients:Brinjal-big size 2nos. Toor dal -1cup.fry them intil they are golden brown. the dal has to be cooked separately and finally added to the main portion. Stuff the brinjal with the ground paste.Salt to suit taste. Now take a pan add oil then addsome cumin seeds . Take small balls and deep fry it in Oil. cool and grind it . Serve hot.This is good for appetizer. Rice flour . Cloves . If needed.1 1/2 tsp.2 nos. salt and fry for some more time. Garnish with few fresh coriander leaves 147 . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Heat oil in a fry pan and add the brinjals. Beans .Org 261.FoolzParadize. 1/2 tsp ginger garlic paste .Tamarind(imli)pulp -1 table spoon. toor dal and coconut gratings and add to the main dish. 264. 2 dry red chillies . Serve it with Coconut Chutney. Cashews and Green Chillies to get a semi solid batter. veg.10. Can) . Also add green peas and Coriander leaves and fry. Add the Vegetables (except peas) and fry for some time. Green Chilly 3pcs. Garlic gloves . 1/2 onion . Grean Peas 1/4 cup.10 tea spoons. 262. Clean and Soak the rice in hot water for 10 to 15 mints. salt -to taste For the paste:coriander 2teaspoon. ( Rice and Water should be in 1 : 11/2 proportion ). Curd. Finely chopped onions .10 to 15. Seasoning:fry in oil mustard. Remove from the frying pan after the balls become golden in colour.
269.Take oil and add mustard seeds. Aavakkai (Mango pickle) sour mango pieces(medium sized). Cut into fine pieces. crystalline salt.Add this to thick curd and keep it aside.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. Curd Vadai Grind some grated coconut and green chillies into a thick paste. Ginger Pickle Grate ginger finely.When it splatters. 268. 273. Lime pickle Fresh lime(large size.Wash the tender mangoes and spread the ground paste on it.Add salt.red chilli powder .each 1 spoon asafoetida .(Preseve the juice while cutting). and add 1 cup of chopped leaves.1 cup red chilli powder . add mustard seeds.5 cups mustard seed powder .This will taste great with curd rice.1/4 spoon Slightly roast the above without oil and grind into fine powder. Add tamarind juice to this and bring it to boil. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.6 Cut into medium pieces.Store in refrigerator. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Next day.fenugreek seeds. whole red peppers and turmeric poweder. 274.little mix the above ingredients and add 3 cups of sesame oil. 271. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. add fenugreek seed powder an asafoetida. Maavadu (Tender mango pickle) Grind mustard seeds.Store in refrigerator.Add mustard seeds.To 5 spoons of oil. asafoetida .Add red chilli powder. fenugreek seeds. ripe) . Next day add 1/4 cup of sesame oil and leave it aside. 148 . 270.Add salt and heat with constant stirring until the mixture becomes thick.Ad d this to the poickle and mix.FoolzParadize.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.1 cup turmeric powder. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper.a small piece of tamarind and salt. coconut pieces.1 cup salt . 272.Org 267.4 spoons. fenugreek seed powder .4 spoons.Pout 5 teaspoons of oil in a frypan.Grind it in a blender to make it into a thick juice.When the mustard splatters.Provided by: www. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.Add 1 tsp salt. and asafoetida(perungayam).Grind into a thick paste. fenugreek seeds. sesame seeds . Fry with constant stirring. Add salt.1/2 spoon and mix well. asafoetida. Tomato pickle Cut the tomatoes into large pieces.a pinch into a thick paste.a pinch. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). thin skin.
Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Add 1 tsp salt. 3 hot green chillies(chopped). 3 whole red peppers and salt in a blender. To 1 volume of this add I volume of finely cut cabbage pieces . 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). and cumun eeds. Then add 6 tsp grated coconut and fry lightly. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Turn over until golden brown in colour and it is fully cooked… 276.Beans. Then drop them in boiling oil. Deep fry this in oil and turn over until the vada turns golden brown. Deep fry in oil. 1/2 tsp cumin seeds and 1/4 tsp salt. Rawa Kichadi Vegetables . add 1 tsp urud dal. 200 g of toor dal. In a pan. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. 282. Aval uppuma Soak 200 g of aval in water for 1/2 hour. and roast lightly. add 1/2 tsp mustard seeds. Error! Bookmark not defined.When the peppers burst add 149 .Drop this carefuly into boiling oil and fry till it turns golden brown. 281. Drain the water from the aval and add it to the pan and fry. Add 2 tsp of ghee while serving. 280.Heat 4 tsp of oil in a pan.Add 3 times water and steam until it is overcooked.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.Org black whole peppers. Turn over both sides until fully cooked. onions Cut the vegetables into fine pieces. 1 tsp gram dal. VenPongal Mix rice and moong dal in the ratio 1:1. add 1 tsp urud dal. 279. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft.add salt . Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. carrots.1 cup. 1 tsp urud dal.Add the soaked dal to this mixture and grind coarsely.Provided by: www. 3 red chillies.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. You can mix curd with soaked aval if you like. 275.1/2 tsp. and asafoetida.FoolzParadize. 278.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.3 cups . 1 teaspoon gram dal. Error! Bookmark not defined. a pich of asafoetida. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Deep fry this in boining oil. 1 tsp whole black peppers. Take 1 cup of rawa and lightly roast without oil to make it crisp.Grind 3 green chillies.Cut green chillies and ginger into fine pieces. water .Now add 3 cups water and when it comes to boil. When it pops. 2-3 chopped green chillies.When it splatters.Take some ghee in a fry pan and add whole black peppers. Add a bunch of curry leaves. heat 6 tsp of oil and add 1/2 tsp mustard seeds. 1/2 tsp whole black peppers. Rice Uppuma Rice rawa . On a plastic piece of paper place a ball of this and flatten it by hand. a bunch of curry leaves and mix well.Add a pinch of asafoetida. 277. Dal Vadai (Aama vadai) Soak 200 g of gram dal. and salt . 6-8 tsp of urud dal for an hour. To this add 1 tsp cumin seeds.
Using this flour in omappodi achu. add 2 curd chillies(alternatively. Urud dal -1/2 cup.2 Raw rice .Add water and mix.FoolzParadize.2 cups. 285.When they are cooked. Add a pinch of salt and stir well. place in idli plates and cook. curd.5 hours and grind into a fine flour. and add the roasted cowgram .1 cup Mix the above well.Turn it over so that both sides are cooked well.Add some ghee while serving.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. 283. Heat the pan and spread a drop of oil on it. Heat 2 tsp of oil add mustard seeds. but make the dosas more thick. 286. For serving follow the procedure for Error! Bookmark not defined. place a laddle of flour and spread on it(it should be thick than a normal dosa). and roll the dosai on both sides and move it to a plate.Add salt and keep it aside (to get sour)for 12 hours. curry leaves and mix well. Leave it for about 8 hours to become sour. 1/4 tsp asafoetida. Flatten this flour ino round shape (the size of urud vadai). coconut pieces(cut into very small pieces) and 1/2 tsp salt. turn over. Side dish -Error! Bookmark not defined. use red whole peppers).Then grind in a blender (with adding water in steps) into a very fine flour.Org chillie and ginger pieces and a pinch of turmeric powder. fenugreek seeds . squeeze into the form of long threads on a plate. sour curd or buttermilk ..Add this to cooked dal-rice. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. when it splutters. 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.little Rinse the above ingredients in water for about 2 -3 hours. The same procedure can be followed with wheat flour instead of maida 150 .Dry roast 2 tsp of cowgram. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. using this preparation in the place of rice. or Error! Bookmark not defined. Heat a dosa tawa and spread a tsp of oil over it. When it is cokked on one side.Add salt. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. Let it be more thin than normal dosai.To this add chopped green chillies. heat water to boil. water .Provided by: www. When it becomes hot enough.2 tsp Soak the above in water for about 4 .1/2 Fenugreek seeds . Add about 2 tsp of rava. Morkkali rice flour . salt to taste(about 1 tsp)...When it is almost cooked spread a teaspoon of Error! Bookmark not defined. add the rawa and stir into a paste. few cumin seeds. take some flour and spread it on the pan into a round shape. 284.When the pan is fully heated. add a tsp of oil all over its edge and remove when fully cooked.2 Urud Dal . In a thick vessel. 287. Uthappam Par boiled rice . Now the sevai is ready .4 cups. Maida dosai Mix maida:rice four in the ratio 2:1. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil.1 cup. . Masala Dosai Par Boiled rice . Add ome splattered mustard seeds.Place some Error! Bookmark not defined. over it. Make dosas as described in Error! Bookmark not defined.
151 . 291.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. ghee .50 g Roast rava in a dry pan and powder it.1.50 g Roast rava in a dry pan and powder it. cardomom . Sakkarai Pongal Take rice. Add the liquid part of this juice (which will be at the top) to cooked mixture.10 (powdered).Remove this from oil and drop into sugar syrup for 2 minutes and then remove. Laddu Prepare Error! Bookmark not defined. sugar . Pour this paste in a thick plastic cover and make a small hole at its bottom corner. 293. Wait until the mixture cools down to a temperature where the hand can withstand the heat. cashewnut .1 kg. Heat the ghee slightly until it melts and add it to the mix well. moongdal. 289.Add water and steam in pressure cooker. Rava dosai Slightly roast rawa in a dry pan.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Make into even sized balls with this flour.FoolzParadize.200 g. Roast cashewnuts. Make into even sized balls with this flour. Heat the ghee slightly until it melts and add it to the mix well.. Drop the boondis into the sugar syrup and mix well.200 g. Rava laddu (Ravaalaadu) white rawa . Rava laddu (Ravaalaadu) white rawa . cardomom powder.1 1/2 kg. 1 cup powdered jaggery. Roast the cashews in ghee and add to the mixture.Add some extra ghee while serving. cardomom powder.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. cumin seeds and make dosas as described in Error! Bookmark not defined. water 1 Heat water to boil.10 (powdered).Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.Provided by: www.Roast some cashews and raisins in ghee and add it to the mix. grated coconut in ghee and add this to the mixture and stir well. 290. Also add a feww cardomoms and kalkandu and mix well.To this add finely powdered sugsr. raisins. cashewnut .Org 288. ghee .To this add finely powdered sugsr.Then take even sized balls of this and shape it into a hollow hemisphere. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Now make into even balls by pressing lightly with hand.1 kg. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. Roast the cashews in ghee and add to the mixture. curry leaves. chopped onions. Inner stuffing(Poornam): Mix 1 cup grated coconut. Kozhukkattai Outer cover: Rice flour . Cover and keep aside for 1/2 hour. leave for 5 min. 292. Allow to cool. Soak urud dal for 1/2 hour and grind it into a thin soft paste.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. cardomom . gram dal in the ratio 2:2:1. Add chopped green chillies. sugar ..Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.1 1/2 kg.
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi -circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
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• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
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½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
Wet grind urad dhall.spoonGreen chillies 2 Coconut 2 t. Add chopped spinach and makes small balls and deep fry in oil. and curry leaves to this.spoonUrad dhall 1 t. green chilles. Wet grind urad dhall. Add pepper. salt and the soaked dhall coarsely.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.Org 308. Add pepper. Fry in little oil. salt. 309.Make small balls. and salt finely. and deep fry in oil. channa dhall.spoonGreen chillies 2 Coconut 2 t.spoonCashew 1/2 cup choppedSalt 1 t. chilli powder. curry leaves and ginger.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. Coat the balls in thisbatter. 312.green chilles. and butter with little water. Mix this well with the mashed potatoes. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. hing . green chilles.FoolzParadize. coconut. 311. and make a nice dough similar to Chappati dough. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. cashew. 313.spoonCooking oil for frying MethodMix maida. Make small balls and deep fry in oil. Roll small balls and keep them aside. and salt.spoonCooking Oil for frying Method Boil potatoes with turmeric. and roll them similar to chappati/puri's andcut them into small squares/dimonds.spoonHing a small pinchSalt 1 t. Grind ginger. hing. Make a batter with channa flour and little salt. uraddhall.green chilles. 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. Make small balls and deep fry in oil.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. Peel skin and mash thepotatoes and keep them aside. make small balls and deep fry in oil. Deep fry these small squares 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. 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.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoon Mustard 1/2 t. coconut.spoonChanna dhall 1/2 t. 155 . Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t.spoonButter 2 t. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t. and salt finely. mustard. and curry leaves to this. hing . 310. and add fresh lemon juice.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying MethodMix all the above ingredients with little water. hing.Provided by: www.
spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. rice flour. andput 1 t. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.5 t.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.spoon per dosai MethodMix rava.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. Coat a flat vessal with oil. Wait till the dosai turns brown.spoonsCream of Rice 1. 316.Serve it hot with chutney. moong dhall. to the above batter. maida.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. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.FoolzParadize.Mix wheat flour.5 t.Org 314.Keep it overnight. aval and urad dhall in water for 1 hour.spoon of ghee around it.Serve it hot with any chutney. Close the dosa with acover and let it cook for a few minutes. Add dried ginger powder and mix everythingtogether.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. cumin seeds. 319.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.Provided by: www.spoonSalt 1. urad dhall. and curry leaves in oil and ghee.Wet grind the above with salt into a nice batter. Wait till the addai turns brown. Grind the above coarsley and add hing and salt to this. hing and red chillies.Add all the other ingredients except oil.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.Fry pepper. and rice flour in water to make slightly watery batter.Keep this batter in room temperature for atleast 20 minutes before making dosas. Let it cook on this side for a few minutes. cardamon. and put 1 t. and put 1 t. Keep at roomtemperature for 12 hours.spoonsSalt 1. and put 1 t. and then turn over to the other side. and make a fine batter. before making idlis. and then turn over to the other side. andput 1 t. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. maida.5 t. Let it cook on this side for a few minutes.spoonPepper 1/2 t.5 cupsDry ginger powder 1 t.spoon Curry leaves Cooking Oil 6 t. Do not turn the dosa.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.Grind the above coarsely with salt.spoonCumin seeds 1 t.5 t.spoonsCooking Oil 1-2 t. 315. rava. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.spoon of ghee around it. and coconut with the melted jaggery.spoonsCooking Oil for making dosas MethodRinse and soak rice.Keep it overnight so that this will ferment. 317. Addthis to the flour. and mix them together with salt.spoonsGhee 2 t. 156 .spoonHing 1/4 t. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.spoon of oil around it.spoonCumin seeds 1/2 t. and cream of rice together in 6 cups of water. 318. channa dhall.spoon of oil around it. Grind the two seperately.spoon of oil around it. or with some jaggery.
red chillies.spoonHing a small pinchSalt 1 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. and either bake it in an oven. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. 325. corriander seeds. hing. channa dhall. Finally add the ground methi powder. hing. Now add cream of rice and keep stiring until cream of rice gets cooked.spoonPepper 1/2 t.Bring 1 cup of water to a boil. 322. Peel the skin. 321. and green chilles. and add tamarind paste and salt to this. washed & cut 1" lenght wiseUrad dhall 1 t. green chillies. urad dhall. and salt. hing. Add 6 cups of water to the above and let it cook for sometime.spoonCooking oil 4 t.Org 320. cumin seeds. andcurry leaves in oil.spoonCilantro 1 bunch finely choppedSalt 1. and add cumin seeds.spoonCurry leavesOil 2 t. usually takes about10 minutes. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonCurry leavesCooking Oil 4 t. red chillies.spoonMustard 1/4 t.spoonSalt 3/4 t.spoonsHing a small pinchTurmeric 1/4 t.Fry mustard. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. 323.spoonMustard 1/4 t.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.spoon MethodDry roast urad dhall. Dry grind the above with 1/4 t.spoonChanna dhall 1 t.spoon salt. ginger. and add the choppedeggplant to this. andcurry leaves in oil. turmeric.spoonTamarind paste 1/4 t. and then add the rice flour batter. salt and little onion. and let it cook for sometime.spoonUrad dhall 1 t. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. vetha mulaka. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.Make the peserat like dosas.Grind the above with green chilles.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.spoonsGhee 2 t.Fry mustard in oil and wait till it splatters. and curry leaves. salt and tamarind paste.Heat oil and ghee in a pan. and put a spoon full of onions onthe dosa and fold the dosa before serving. and mix it with the batter. 324.spoonCorriander seeds 1. Wet grind the above coarsley with redchillies and salt.spoons MethodRinse and soak rice.spoonSalt 3/4 t.spoon MethodDry roast methi. pepper. channa dhall. thuvar dhall.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. Garnish with finely chopped cilantro. and now add turmeric. curry leaves. Serve with corrianderchutney or onion chutney. butter milk.spoonsSalt 1 t. and cover it 157 . and grind it into a powder and keep it aside.Fry mustard. Sprinkle little water. Keepstirring until the rice flour gets cooked. urad dhall.FoolzParadize.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.Provided by: www. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.spoonRed chilli 4-5Mustard 1/4 t.Make them similar to addai's.spoon MethodMake a batter with rice flour.spoonMethi 1/2 t. hing. and urad dhallin water for 1 hour.Fry the remaining onions in oil and keep them aside. then add urad dhall. red chillies.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. Mix mashed eggplant. and hing in oil.5 t.Fry mustard. orgrill it on the stove. mash the eggplant and keep it aside. fried ingredients to the tamarindwater.spoonChanna dhall 1 t. channa dhall.5 t.spoonUrad dhall 1 t. andwait for a few minutes. red chillies and hing.spoonSalt MethodCoat eggplant with little oil.
Mix it well andadd a few t.Squeeze the butter milk out the soaked vazai thandu.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.Fry mustard.Peel skin and grate them and keep it aside. Sprinkle water and let it cook for 10 minutes.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonMustard 1/4 t.spoonSalt 1/2 t. Letthis cook for a few minutes and then garnish with cilantro.Fry cashews in 1 t.and then add the grated coconut to the above.spoonSalt 1/2 t. channa dhall.Peel skin and mash them and keep it aside. 329. curry leaves.spoonHing a small pinchTurmeric 1/4 t. peeled and dicedCumin seeds 1/2 t. and add this to the above pongal.Fry mustard. and the ground masala powder.spoonChanna dhall 1 t.spoonUrad dhall 1/4 t.Provided by: www. urad dhall.spoonCumin seeds 1/2 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. Plantain Puli Curry IngredientsPlantain 2-3 washed. peeled.spoonCurry leaves a fewOil 3-4 t. turmeric. Plantain Curry IngredientsPlantain 2-3 washed. lemon juice andsalt in 2 t. lemon juice andsalt in 2 t.spoonsSalt 1 t. cumin seeds.spoonSalt 1 t. tamamrind paste. Now add the remaining salt. hing. 330.spoon (or to taste) MethodBoil plantains with turmeric and salt. turmeric.spoonHing a small pinchTurmeric 1/4 t. curry leaves. moong dhall and turmeric powder with extra water andkeep it aside.spoonSalt 1 t. and now add the ground masala.spoon MethodBoil plantains with turmeric and salt.spoonGinger a small piece finely choppedGhee 1/2 t. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. hing.spoonMustard 1/4 t. and addthe vazai thundu to the above pan. moong dhall.Org slightlyuntil the eggplant gets cooked.Wet grind cumin seeds. red chillies. urad dhall. and ginger in 2 t.spoonRed chilli 2Mustard 1/4 t. and ginger in oil. hing.spoons of cooking oil. and sprinkle this on the plantain curry.spoonSalt 1 t. channa dhall.spoonMustard 1/4 t.spoons ghee. coconut and red chilles and keep it aside.spoon MethodCook rice. 158 . Let it cook for 10 minutes. turmeric. curry powder and mix it well. Add little water to tamarind paste.Add salt and remaining ghee and mix everything well.Fry mustard.spoon MethodSoak vazai thandu. 327. urad dhall.Fry pepper.spoonTamarind paste/extract 1/4 t. finely chopped ginger. Now add salt.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoon ghee and add to the above.FoolzParadize. finely chopped ginger. and dicedUrad dhall 1/2 t. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.Fry mustard.spoonCurry leaves a few Cooking oil 3 t. red chilliand diced plantain in oil in a wok. 326.spoonsButter milk 1/4 cupCooking oil 2 t. red chillies. turmeric. and diced plantain in oil in a wok.spoons of oil and then add the mashed potatoes. butter milk and salt togetherfor 15 minutes. red chilli. curry leaves.spoonRed chilli 2Curry powder 1 t.spoonChanna dhall 1 t. 328.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. curry leaves. and let it cook for a few more minutes. green chilli.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. curry leaves.spoon (or to taste) MethodBoil potatoes with turmeric and salt. urad dhall. hing. hing. urad dhall.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. Sprinkle water and let it cook for 5minutes.spoon MethodFry mustard. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. hing.spoon Mustard 1/4 t.spoons of oil and then add the grated plantains. and let it cook for another 5-10 minutes.
Soak rava in little water for 10 minutes. Now add sugar and keep stirring. and keep it aside. soked rava. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. condensed milk.Boil evaporated milk.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. and sugar into a nice dough. Serve it cold/hot. Add saffron.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.Cook the almond paste for 5-10 while stirring it constantly.FoolzParadize.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. 159 . and boil for 10-15 minutes.Soak almonds in hot water for 1 hour. 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. Add the soaked saffron and serve it cold.Soak almonds in hot water for 1 hour. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.spoonsSaffron 1/4 t. and keep the same amount ofsugar aside.Provided by: www. Add the remaining milk. and keep it aside.Org 331. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste.Knead maida. and kesar color to above and let it cool. 332. till the flavour comes out. using somecold after. and almond paste for 10-15 minutes.
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