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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
...............................................124 Tum Yum Soup...................... 184....................... 224....................108 Malai Kofta..................113 Green Onion Bhurji....................................................112 Dal Payasam........................................... 203.........................................................................................................................123 Lentil and Vegetable Broth........................................................................................................................................................................................................... 232..122 Green Peas Skin Soup.................................................................................... 198..................116 Matar Palak....................................................... 233.................................................................................................................. 231..............................................................................................................................................................................................................................................................................................................................121 Moong Soup With Paneer ......................................105 Dum Gobhi...........111 Besan Ladoo.................................................................................................................................118 Tamilian Kurma ....... 206...................127 Kofta Lajawab....................................... 200................. 209.................. 217....................................................................................................................................................................................................................................103 Aloo Gobhi Methi Ka Tuk...........................................129 Red Tomato Gravy....................................................................................................................114 Dahi Wada ................................................................................................. 190........................................... 218....................... 185..........................................................................FoolzParadize......131 Brown Gravy....128 Beetroot Parathas .. 197.................................................... 222.....131 Besan Burfi ...................................................................................................................... 210.109 Vegetable Kofta ....................................................................................................................................................113 Red Beet Paratha...............................................................................106 Garam Masala .....................99 Onion Rice ............................................................................ 227..........................................................................................................................................112 Dryfruit Halwa..................................................................... 211.....................................................................118 Venn Pongal........................................................................................................................................107 Sarkarai Pongal............116 Instant Dhokla..........................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)................................................................. 187...................................................................................... 192...................................................................102 Ravva Dosa ................................................................................125 MALAI KOFTA CURRY..................................109 Navaratna Curry ............................................110 Rasmalai.. 208........................................................ Baigan fry Recipe..................................................................... 229......................................................................................................................................................... 201........................119 Mixed Vegetable Kofta in Tomato Curry ............................................................................................104 Dum Ka Karela .........................................................108 Vegetable Jhalfrazie .................................................. 181............................130 White Gravy ...................................................... 228................................................................. 199...........................................................................................................................................113 Mysore Bonda ....................................................................................122 Corn Soup with Vegetables..................... 216...................................................... 235....................................................................................................................................................................................................................................................... 180............................104 Khatti Arvi Ka Saalan.126 Cheesy Sweet Jamuns............................................111 Sweet Shakarpara (Diamonds)................................................................................... 207.................Org 177................111 Cashewnut Barfi.....................................................117 Aloo Mutter..................................................................................................................................................................................................................................................................................................................................... 196..................... 189....................................................................................... 182................. 221.................................................................................................................................................................................128 Badshahi Baigan ............................................................................................................................. 195......................................98 Kozukkattai (Stuffed Rice Balls).............................................................................123 Letil Soup.................................... 226................................................................................................................................................................................................. 204............................................... 186..............................................................................................................................124 Sweet Corn Soup ... 191.........................................................132 4 ..........115 Rasmalai.........100 Pulihora (Tamarind Rice)................................ 183...............................................................................................................................................................................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).............................................................................................................................103 Bhakar Wadi...................................Provided by: www.................................... 188............................................................................................................................................... 215.....................101 Masala Vada................................................................................................................................................................................................................................ 213... 214...................... 202................................................... 179............................. 205................................... 219......... 212...129 Green Gravy............................................................................................ 225.................................................121 Healthy Tomato soup............................................................................................................................ 223............................................................................................................... 178...................................................................................................................................................................................................................................................................................................................................... 193.............................................................................................132 Raabdi................................. 194.......................................................... 220.................................123 Hara Nariel Ka Shorba................................ 234............................119 Vegetable Korma .....................................125 RAJMA CURRY ..............120 Chakali... 230..........................................................................
................................... 258................................................................ 253..............................................................................................................................................................................................................................................................................................................................................................152 5 ....................................................................................... 239.................................................................................... Ras Malai .............................. 237.................................150 Rava dosai ...................................................... 281............................. 241.......................147 Stuffed Brinjal Curry............................................................ 256.............................................................142 Didir Dosa.............................. 283.............................................................................................147 Coconut Milk Pulav................ 264......................... 275................................. 248...................................................................................................................................................149 Urud Vadai (Medhu vadai)................................................................................................................................................ 242......................... 246.....................................151 Rava laddu (Ravaalaadu)...................................................................................................................................... 276.................... 247.............................................................................................................................................. 279...........................................................................................................................148 Cabbage Vadai..............................133 Dum Arvi..................................143 Biryani.......................................................................... 249..................142 Didir Onion Rava Dosa........................................................................................................ 263.................................................................................................................................................................... 277....................................... 254.......................Org 236..................................... 257.........................................................133 Rasagulla......................................................................................................................................................................148 Curd Vadai................... 285.......................................................... 274................................................................................................................................................................148 Maavadu (Tender mango pickle)...................135 Vegetable Jalfrasie ......................... 260............................................. 252......................................................................................................145 Indian Cream of Tomato Soup....141 Vada ......... 273.....................................151 Poli ........................................................................147 Rava Bonda ..........................143 Basic Curry Sauce............................................................. 268.................................................................................................................................. 270..................146 Halwa ................................................................................................................................................................................................................................................................................................ 278.......................................................................................................................................................................................149 Mangalore bonda ..........................................146 Bengan ka bhurta...............................................136 Mangalore Rasam Powder.............................................134 Dum Aloo..............................................................141 Sambar Masala.............. 259.......................................................................................................151 Laddu.......................148 Ginger Pickle ...148 Gonkura Thokku .......................................................................................................................................150 Morkkali..................................................................................................................149 Aval uppuma ................................................................. 255...149 Sevai (Idiyappam) ................150 Uthappam.............................................................................................................................................................................................................................................................................................................................................................................................148 Tamarind pickle (Pulikkachal) .........138 Sambar............................... 280......................................................................................................... 267................................................................................................ 291.......................................................................................................................................................144 Double Ka Meetha (Bread Pudding).........150 Maida dosai.................................................................................. 282................................................................................................................... 289................................. 245.......................................................................................................................... 269..............143 Dosai.............................................................................. 262............................................134 Bhindi Masala ..............146 Rasavangi ....................149 Rice Uppuma .............147 Maida Bonda............................................................................. 292................... 290...............................151 Kozhukkattai............................. 243................................ 286...... 265............................ 266............................. 251..........................149 Rawa Kichadi...................................................FoolzParadize........................................................................................................................ 287...............................................................................................................149 Dal Vadai (Aama vadai) ....................................................................................................................................................................................................................... 293...........................................................................................................................................................151 Jilebi...................................... 244................................................................ 238.......................................................................................145 Kadhi.......................................................................................................150 Masala Dosai.............................................................................................. 272...... 250...................................................................................................................................135 Rasam Masala ................................................. 288........................................................................................... 271.................147 Palak Paneer....148 Lime pickle ......................................................................134 Matar Paneer....148 Aavakkai (Mango pickle)...........147 Tomato pickle ......Provided by: www.....................................................................................................................................................137 Mangalore Rasam.......151 Sakkarai Pongal................................................................................................................... 294..146 Toll House Pan Cookie ...............................................................................149 VenPongal................................................................................................................................................ 284.........................................................................................................................................................................................................140 Cauliflower Curry ................................................................................................................................................................. 261.............................. 240.................................................................................................................................................................
........................................155 Spinach Vadai.....................158 Plantain Curry.......................................................................................................................................................................................................................................................152 Panchamritham (fruit salad)...........158 Potato Podimas ...............................................................................................158 Venn Pongal....................................................................................................................................................................156 Ordinary Adai............................................................................. 322........155 Bhonda .................................... 332............................................................................................................158 Vazai Thandu Curry.....................................155 Kara Vadai................................. 308............ 306.................................................................................155 Idli.................... 298...................................152 Milk Appam................. 307.................................................................................................. 305........................................152 Palak Paneer............................. 318.............................................................................................................. 326...................................156 Vella (Jaggery) Dosai.................................................................................................................................................................................... 296.............................................................................................................................................................................................................................................................................................................................................152 Sweet Adai.....................Org 295............................157 Eggplant Podi Curry .. 309..................................................................... 310................................................................................................................................................................................................. 331............................................................................................................ Somaasi...........................................................................................................156 Thaval Adai....................................................................................................................................... 319........................................................................................ 325.....................153 Oatmeal Raisin Cookie ............................... 329................................................................................................. 314....................................................................................157 Tamarind Uppma ................................................. 328......................................156 Rava Dosai.............156 Aval Dosai......................... 320.................154 Medhu Vadai........................................................... 301........152 Chole......157 Peseret........................................... 6 ................................................ 323......................................................................................153 Kunuku........................................155 Potato Bhonda .................................................................................157 Eggplant Gotsu...................................................................................................... 302................................................................................................................................................................................................................................................................................ 315...............................................................155 Thukada .................................................. 316................................................................................. 303.......... 321..............................................159 Paal Poori (Sweet Poori)......................................................................................Provided by: www........................................................ 311...................................................................... 327.......158 Badam Kheer.................................................................................................................................................................FoolzParadize............................................................................................................................................................................................................154 Cashew Kunuku ..................................................................... 312.154 Madhur Vadai.............. 330...157 Moor Kali.................................................................................................... 297.......................................................................................................................................152 Paanagam.................156 Kanjeepuram Idli......................152 Sweet Puttu.........................................................................................................................................................154 Vermicilli Masala Vadai.............. 324........................................................................................................................... 304.............................................................................................. 317.....................................................................................159 0....................... 299..........157 Plantain Puli Curry ............................................................................................................................................................................... 300..................... 313.
onions and fry till very tender. Drain the potatoes. Add the tomato and further fry for two minutes. Cut the potatoes into big pieces. Add all the dry masalas and fry till ghee separates. instead of atoes.Provided by: www. Pour over the vegetable and mix gently. In the same hot ghee add the cumin seeds.FoolzParadize. Keep slightly coarse. Boil for 2-3 minutes. Add the ginger.Org 1. ghee salt to taste METHOD: Put the washed spinach in a pan. Put in a mixie. butter 4 tbsp. boiled corn kernels or paneer chunks in the above dish. garam masala 1/2 tbsp. When it resumes a boil sprinkle the flour and stir well. red chilli powder 1 tsp. Cover and boil over a high flame for 2 minutes. keep aside. Add spinach and potatoes. Cool quickly. or hold under running water in a colander. add very little water (just a sprinkle) and a pinch of salt. Keep aside. lemon juice 1/2 tsp. add green chilli and run for a minute. wheat or other flour 1 tsp. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. Serve hot with naan or parathas or even rice. Gobi Manchurian INGREDIENTS: 7 . Note: You may use boiled peas. 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. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Heat ghee and fry potatoes till light brown. do not make very smooth. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. cinnamon-clove powder 1/4 tsp.
brinjal. Fry as above and proceed as above. add remaining ginger.cornflour. Make thin batter out of flour and 2 tbsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. adding 1/4 tsp. Boil till the gravy becomes transparent. ladyfinger (okra) 100 gms. red chilli powder 2 red chillies.Provided by: www. 1 small bunch spring onoin finely chopped 2 tsp. manchurian (with gravy or dry). Boil for two more minutes and remove. Drain and pat dry on a clean cloth. Add florettes and soya sauce.potato. Sindhi Saibhaji Ingredients: 1 each .Org 1 medium. capsicum. Dip the florettes in the batter one by one and deep fry in hot oil. Add 1 tbsp. small cabbage. Gradually add to the gravy and stir continuously till it resumes boiling. In the remaining oil. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. ginger finely chopped 1 tsp. cornflour to 1/4 cup water and dissolve well. to which a tbsp. garlic finely chopped 1/4 cup plain flour 3 tbsp.carrot.FoolzParadize. tomato. cornflour on the florettes and stirfry for 2 minutes. Make florettes as above and instead of adding water as above. Stir fry for a minute. Sprinkle 1 tsp. spring onions and soya ce at this stage. dry 3 tbsp. cauliflower clean and broken into big florettes. each of ginger and garlic and red chilli powder and salt to taste. garlic and crushed red chilli and fry for a minute. add fried florettes. oil 1 1/2 cups water 1 tbsp. cornflour 1/4 tsp. Add 1 1/2 cups water and bring to a boil. but instead of using only cauliflower. Same procedure for veg. Add the salt and spring onions. Variations: Dry manchurian can be made by omitting the gravy. of milk has been added. Serve hot with noodles or rice. french beans 8 . Keep aside. onion.
paneer (cottge cheese) 3 tbsp. khatta (3 leaved) greens. open and handblend the contents. salt 1/2 tsp. Cool the cooker.Org 1/2 bunch each spinach. Place whole tomato on top. add all the vegetables. Heat oil in a pressure cooker. add enough water to cover the contents. 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 . Heat 1/2 tbsp. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Mix well. 1/2 bunch any other leafy greens. dhania (coriander seed) powder 1 tsp. Add all masalas and mix. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. oil 1/2 tbsp. turmeric 3 tbsp. wash and chop spinach and vegetables except tomato.Provided by: www. cover and pressurecook for 3 whistles. spinach and dals. Shahi Paneer Ingredients: 250 gms. red chilli powder 1 tsp.FoolzParadize. Clean. coriander. ghee add a pinch of asafoetida add to the mashed vegetable. ghee 2 pinches asafoetida METHOD: Clean and wash dals.
Blend in a mixie till smooth. Boil to get a very thick gravy. heat gravy. Add onion. green chilli and cardamom. Potato in Curd Gravy Ingredients: 3 medium. Makes for: 6 Shelf life: best fresh.Provided by: www. dhania powder 1/4 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. Garnish with chopped coriander and grated paneer. Add tomatoes and cook for 7-8 minutes. Heat half the ghee. tomato sauce To garnish: 2 tbsp. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. 5. grated paneer 1 tbsp. chopped coriander Method: Chop the paneer into 2" fingers. Fry for 3-4 minutes. Add curd and cook for 5 minutes. red chilli powder 1/2 tsp. Making time: 45 minutes. covered. add milk and paneer fingers and boil for 3-4 minutes. red chilli powder 1 tsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . Heat remaining ghee. add gravy and other ingredients except milk and paneer.Org 1/4 cup beaten curd 1/2 tsp. Just before serving.FoolzParadize. salt 1/2 tsp. Add 1/2 cup water and cool.ginger. turmeric powder 1/4 tsp.
Making time: 30 minutes.FoolzParadize. ghee salt to taste 11 . Stir well. Serve hot with thin wheat chappaties and rice. mustard seeds 1/4 tsp. butter 1 small sweet lime 1 small apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. Mix all the dry masala in 1/4 cup water.Provided by: www. each ginger. Keep both aside. wheat flour 1 tbsp. add ginger-garlic. each cumin. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. garlic grated 2 green chillies slit 1 tsp. When they splutter. coriander chopped 1 tbsp. Makes for: 5 Shelf life: Best fresh 6. Mash 3-4 pieces fine with hand. Add the remaining water and all the potato and flour. chilli and curry leaves. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Add the seeds (cumin and mustard).Org 1 tbsp. Add the masala mixture and fry for 2 minutes. Heat oil. oil Method: Cut potatoes into big pieces. Navratan Korma Ingredients: 2 cups peas boiled 1 large carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(cream) 3 tbsp.
khuskhus (poppyseeds) 1 tsp. cashews and raisins and boil till the gravy is thick and the fat separates. Heat ghee and fry cashews. khoya 12 . roti or paratha.Provided by: www. nutmeg powder 1/2 tsp. grated ginger 1/4 tsp. Malai Kofta Ingredients: Gravy: 125 gms. 2 1/2 tsp. add fruit. Serve hot with naan. ghee Kofta: 50 gms. add the wet masala and fry for 2 minutes. Garnish with grated cheese . cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. drain and keep aside. cashewnuts 3 tsp. turmeric powder 1 tsp. Add butter to ghee and heat. sugar 2 tsp. Add the carrots and peas. Chop all the fruit fine. white pepper powder. cuminseeds 2 tsp.FoolzParadize. Add the dry masala and salt and fry 2 more minutes. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. mix together curd and cream and add to gravy.Org Dry Masala: 1 tsp. milk 50 gms. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. cream 75 gms. Allow to thicken a bit.coriander and chopped cherries. khoya or paneer 150 ml.
Gravy: Roast the cinnamon. Take a ping-pong ball sized dough in hand. cardamom. mashed 1 onion finely chopped 13 . Optional: You can deep fry the koftas also. Shelf life: Best fresh. Mix together all the ingredients except raisins and cashews. peeled. Heat ghee in a skillet. nutmeg and cloves together. raisins 4-5 green chillies chopped fine 1/2 tsp. cashewnuts 20 gms.FoolzParadize. paneer 5 medium potatoes 20 gms. add powdered spices and fry for 2-3 seconds. Keep aside. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. warm oil water to knead dough For filling: 2 potatoes large boiled. Making time: 45 minutes. to a paste. peel and smash them. coriander chopped 1/2 tsp.Org 50 gms. To serve place warm koftas in a casserole. ginger grated 1 tsp. grated cheese or paneer 1 tbsp. 8.Provided by: www. Makes: 10 koftas with gravy. Flatten. chopped coriander Method: Koftas Boil the potatoes. Repeat for remaining dough. Warm the koftas either in the oven or on the tava. except ghee. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Place 2-3 cashews and raisins in the centre and shape into a ball. Garnish with grated cheese and chopped coriander. Wet grind all the other ingredients. Dry grind and keep aside. Serve hot with naan or parathas. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. cum seeds in salt to taste Garnish: 1 tbsp.
FoolzParadize. add potatoes. garlic. Join and press together to make a cone.Org 2 green chillies crushed 1/2 tsp.Provided by: www. Stir further 2 minutes. green chilli. Cut into two halves. Do not fry on high. salt and little water. Keep aside. turmeric. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Add oil. round with some dough. or the samosas will turn out oily and soggy. oil. garlic crushed 1 tbsp. For filling: Heat 3 tbsp. Making time: 45 minutes Makes: 20 pieces (approx. Serve hot with green and tamarind chutneys (refer chutneys). Drain on rack or kitchen paper. of filling in the cone and seal third side as above. Cover with moist cloth. Place a tbsp. salt. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp.) Shelflife: Bestfresh 9. Run a moist finger along diameter. ginger crushed 1/2 tsp. coriander seeds. Add coriander. Masala Vada Ingredients 1 cup yellow gram (chana) dak 1/2 cup onion finely chopped 1/2 cup coriander finely chopped 1/2 cup dill leaves finely chopped 3-4 green chillies finely chopped 1/2 tsp. 14 . add onion. or tomato sauce. Stir fry for a minute. turmeric powder 1/2 tsp. Cool. deep fry on low to medium till light brown. garam masala. kneading into soft pliable dough. lemon. Put in hot oil. keep aside for 15-20 minutes. coriander seeds cru shed 1 tsp. Beat dough on worksurface and knead again. Add more water little by little. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. garam masala 1/2 tsp.Mix well till crumbly. saute till light brown. Stir fry for 2 minutes. red chilli. To proceed: Make a thin 5" diam. add ginger. Make five to six. Re-cover.
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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
Add ginger. Try using no water or as little as possible to make the chutney keep longer.FoolzParadize. oil 1 clovette garlic Method: Put all the ingredients . except cheese.Mash well. each ginger & garlic grated 3 green chillies 1 tbsp. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. saute till brown. Run the mixie till a smooth chutney is obtained. Note: Sev is a fried Indian snack made of gramflour. 5. 1 cup water. 2.Serve hot with makki ki roti.Pressure cook till done.Garnish with cheese.Heat oil in the pressure cooker direct. 18 . Add water as and when required. Heat the oil and add the asafoetida and put in the mixie. jaggery salt to taste 1 tsp.Org 1/2 tsp. except oil and asafoetida . 4.Add both greens. (2 whistles). Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.Add all other ingredients. 10. maize flour Method 1. Store in a clean glass bottle. or paratha. stir. in a small mixie. green chillies. 7. 11. 3.Provided by: www. 6. garam masala 1 tbsp. stir. drain. garlic. add onion.Heat ghee in a pan. ghee 1 tbsp. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. oil 1/2 tsp.Stir well and cook till oil separates.Add few pinches salt. 8. 9. wash.Chop both greens. 12.
Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. cashews and raisins. Serve hot in two cups with a spoon of ghee. Add three big table spoons of ghee. Fry cashew and raisins also separately.¼ cup thoor dhaal . Adai Rice . Break the jagerry and put in water (very little) and make a syrup.1/2 cup. Add fried coconut.¼ cup chana dhaal . Rice . Add jaggery syrup and again cook till even it gets absorbed. 16. powdered cardamon and cook again for a while.FoolzParadize. After we make the syrup strain it through tea strainer.1/2 cup. 17. Sweet Pongal Ingredients (for two people) :Moong dhal . This is done because sometimes jagerry has mud and stones. Grind dhaal in little water.½ cup urad dhaal . Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. Milk Coconut cashew jaggery raisins (khish-mish . Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).Provided by: www.dry grapes) cardamom ghee. Meanwhile cut coconut in very small pieces and fry in ghee.k)and cook it seperately (in two different containers). Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Then make vada shape and deep fry in oil.¼ cup yellow moong dhaal . Thoroghly wash and keep it in cooker with the right water (lesser is o. Then soak rice and dhal separately for 10 minutes.¼ cup red chillis 19 .
never plas tic.When a thick scum is formed on the surface of syrup. Following are the steps shown to make sugar syrup (chashni) in the right way. d. Chill for 1-2 hours before serving. mohanthal.Always use a metal strainer or moist cloth to strain the hot syrup. etc. (6-7 hours).Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. curds 300 gms. add sugar and mix. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. g. of the fried flours.Check frequently. as the recipe demands.Provided by: www. Take into a bowl. etc. Boil some more and when 1 tar forms. e.Put back to boil.When the mixture comes to a boil. To save time. Rub saffron into 1 tbsp. Pass through a big holed strong strainer. it proceeds to thicken to the next stages very quickly. etc.FoolzParadize. while making the rest of the recipe. boondi.Use as required in the recipe. it is time to strain. h. b.Org salt Soak everything in water over night. add 1/2 cup milk. On further boiling two tars are obtained and this is used in sweets like burfis. surti ghari. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. checking the consistency required as above. gulabjamoon. If no thread is formed. Keep aside for 25-30 minutes to allow sugar to dissolve. Mix in cardamom powder and dissolved saffron and half nuts. 18. cardamom powder few strands saffron 1/2 tbsp. This consistency is generally used in dipping sweets like.Put both in a deep saucepan to boil. sugar 1/2 tsp. a. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. Empty into a glass serving bowl. stirring occasionally. but there is stickiness in the syrup when tested. c. 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. f. jalebi. After this stage do no stir briskly and continuously or the sugar will recrystallise. it is used in soaking pancake pancakes like malpua. Grind with little water. Shrikhand Ingredients 1/2 kg. Make syrup side by side of making the recipe. Keep aside. because once the first thread forms. top with remaining nut crush. Beat well till sugar has fully dissolved into curd. then it is 3/4 tar (thread). 19. prepare the syrup on a second burner. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). reheating the syrup too many times will alter the texture of the resulting sweet dish. imarti. 20 . pressing with hand or spatula. etc. milk till well broken and dissolved. This will avoid excess wastage of time and unnecessary cooling off.
channa (yellowgram) dal 300 gms. Roast on warm griddle till golden brown. ( a thin curry made using black masala. plain flour 1 tbsp. But this method will consume more ghee and therefore calories.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. flour. of ghee all over top. Serve hot with dal or amti. Apply a tsp. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. life all round and seal.Provided by: www. Mix ghee. cardamom powder 150 gms. Puranpoli Ingredients 300gms. so as not to charr. mango. jaggery (molasses) 1 tsp. garam masala and some mashed dal. Mix well into dal. roll into a 4" round. add pulp at the stage of adding cardamom and saffron. Note: The water drained from boiling dal is used to make the amti. Take a morsel sized ball of dough.FoolzParadize. 20. Repeat other side. Take on serving plate. add enough water to make a soft pliable dough. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Place same sized ball of filling in centre. Reroll carefully to a 6" diameter round. Pass through an almond grater little by little till all dal is grated. OR Shallow fry on griddle like a paratha for a better flavour. Mash jaggery till lumps break.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Keep aside. 21 . Drain in a colander for 10-15 minutes.
water and milk as shown in introduction.FoolzParadize. Cool. stirring occasionally.Stir well and cook till soft lump forms. water ghee for greasing plate Method 1. Add flour mixture and roast on low till light golden. Beat well with a large fork till the mixture forms threadlike flakes.Provided by: www. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. sugar 150 ml. milk 1/2 tsp. Cool. Bring syrup to 2 1/2 thread consistency. Coconut Burfi Ingredients 250 gms. Keep aside to cool a little. wrap individually into square pieces of thin plastic sheet. Heat ghee in a heavy saucepan. Store in airtight container. 4.Warm coconut in heavy saucepan. Use method as shown in introduction.Org 21. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together.) Shelflife: 2 weeks 22. finely grated coconut 250 gms. Pour at once into the flour mixture. Making time: 45 minutes Makes: 20 pieces (approx. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. 2. 3.Prepare syrup with sugar and water to 2 1/2 thread consistency. 22 . Make syrup out of sugar. Pour onto a greased surface or thali and roll to 1" thickness lightly. cardamom seeds crushed coarsely 2 tsp. cut into 1" squares. pour in the syrup.Spread in a greased plate. Prepare syrup simultaneously. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp.
Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day.Add colour and mix very well. Till you come to the start. Shape the imartis as follows.Make 1 tar sugar syrup as shown in introduction. Put water little by little.Repeat for remaining batter. water saffron colour 1/2 tsp.Remove from ghee.Using either an imarti bottle (with nozzle) or cloth as shown in note.Make 4-5 imartis at a time. make a buttonhole type hole in centre. take a 12"x 12" thick cloth.Soak for 3-4 minutes. Hold like a pouch and press out imartis like icing. 6. beat the dal well by hand till fluffy after grinding.Wash and drain.Org 5. make a ring first. form imartis in the hot ghee. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. If not available.If using a mixie. then form small ringlets all along the ring.Keep aside for 3 hours. 4.Provided by: www. More is weather is cold. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. 11. 7. drain and serve. store in airtight container.FoolzParadize. Note: Use a flat bottomed frying pan. Grind to fine thick batter. 3. 8. ghee to fry Method 1. Place over a tumbler and pour in some batter. 10. Lower flame and allow to crisp turning once.Soak urad dal overnight in plenty of water.Add cardomom powder to syrup. 9.Sprinkle cardamom powder (optional). 23 . 12. drain and dip in hot syrup.Cut into squares. (2) Soak in syrup as required. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. cardomom ground 500 gms. depending on size of frying pan. 2. 6. 5.
Org 24. stirring continuously. 25. cashew. on the sheet. 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.FoolzParadize. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. 24 . 26. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. It takes a while to cook Stir gently till a soft lump forms. Do not allow to stick to bottom. add the cashew (powdered) and elaichi Cooking. all the coconut to cover it. Cook on slow flame. Once the sugar dissolves. Spread some of the coconut on a butter paper sheet. 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.Provided by: www. stirring continuously. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. non-stick pan. Grease hands and take a chunk of the mixture and roll into a thick roll.
Carefully pour hot milk and stir.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. stirring occassionally. press out excess water.Provided by: www. stirring continuously. saffron and colour. After a while it should turn a light brown and aromatic. Set in a tray. Serve hot. wash and grind to fine paste. 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. Once it starts thickening. Add ghee. Add sugar and cook further till thickens. elaichi. 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. When thickens. Add paste and cook on first high then slow flame. take in a plate and press down. Add the chenna and boil till the mixture thickens. stirring all the while till softly thickens in a lump. 28.FoolzParadize. stirring continuosly. add the sugar and cook. Decorate with chopped nuts and serve hot. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. stirring continously and gently till ghee begins to separate. Heat ghee in a heavy pan. Do not knead. Use a long-handled spatula as the mixture tends to splatter. Boil till thick. Put the remaining milk in a heavy pan and boil to half. Add the sugar and continue to cook. 25 . Once the chenna settles sieve through muslin cloth. apply silver foil and sprinkle the chopped nuts. decorated with a chopped almond or pista. 27. stir continuously.
Add sugar and cook further till thickens. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . 30. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Once it starts thickening. Serve hot.1/3 cup sugar 150 gms khoya or milk powder made paste. saffron and colour. elaichi.FoolzParadize. Add sugar and ghee. 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. Garnish with almond or walnut in centre of the halwa. Cook on low turning continuously till ghee oozes. stir continuously. 2 . Boil till thick. 31. When slightly thick add khoya and cook. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 .3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Add ghee. stirring occassionally.Org 29.Provided by: www. stirring continuously. decorated with a chopped almond or pista. Add milk and boil in heavy saucepan.
Use as little water as possible. Stir very carefully. Heat the ghee in a heavy kadai (vessel) and add dal. Wash and remove the skins well. and ghee begins to separate. wheat flour 2 1/2 tbsp. Atte ka seera 2 tbsp. (One thread should fall when poured from a tilted spoon) keep aside.Org elaichi powder water about 250 ml. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. 32. Cook slowly till all water is absorbed. Once the dal stops sticking to the vessel. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. add elaichi and dissolved saffron. Decorate with chopped dry fruit. stir gradually till golden brown. Once sugar dissolve add a few tblsp. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. not allowing hand to be scalded. Pour the hot syrup. of milk. Serve hot especially on a cold day. Grind dal fine either in a stone grinder or electric grinder or mixie. Decorate with chopped nuts 33. Further boil till the syrup become sticky between the fingers.Provided by: www. As the syrup boils the scum will rise. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Keep stirring rigorously to avoid burning. Put sugar and water in a pan and put to boil.FoolzParadize. Remove with a strain. Method Soak the dal for 5-6 hours.
Add ghee. Strain the milk through a muslin cloth. Meanwhile heat the sugar and water in a wide sauce pan. Boil till thick. Cool the milk for a couple of hours. Mix well. Stir continuously. Serves: 12 helpings Time required: 1/2 hr. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. coconut flakes and saffron. Keep aside cool for some time. 28 . Add sugar and cook further till thickens. Keep as it is for 5 minutes. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. elaichi. Shelf life : 15 days 35.Provided by: www. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. 34. saffron and colour. Bring to a boil. stir continuously. Add the citric acid dissolved in some water. Serve hot. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Stir for 3-4 minutes. decorated with a chopped almond or pista. Add cardomom powder.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Remove the cream layer. Add rava and cook on low heat. Stir slowly till the milk is fully curdled. When the rava turns light brown add the sugar. Once it starts thickening. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Reheat the milk and bring to a boil. Wash the chenna in the cloth under cold running water. stirring occassionally. Add half the milk. Wet hand with milk and shape the mixture in ladoos.FoolzParadize.
OR Substitute with 1 tin (400 gms. Mava Burfi Ingredients: 500 gms khoya 300 gms. khoya (mawa) 300 gms. Cover with a perforated lid. powdered sugar 1 tsp. Let them into the boiling water. Pedhas INGREDIENTS 500 gms.Org Press out the excess water and remove in a wide plate. Khoya is available in most Indian sweetmeat stores anywhere. Form a ball . Making at home consumes time but isn't that difficult. Stir frequently while cooking. leaving a soft lump. Shelf Life: 15 days (refrigerated) 37. Add cardamom powder & colour . Powder sugar . Boil till a soft lump is formed. Make twelve equal sized balls of the dough. Note on khoya. Take off from heat and cool them to room temperature. Gently knead into a soft dough by passing between fingers. 36. Add essence and chill for at least 4 to 5 hours.FoolzParadize. Serves: 36 pieces Time required: 1/2 hr. stiring continously . Repeat for remaining mixture .Provided by: www. Stir continuously while cooking.) condensed milk and 1 cup milk. cardamom powder cookie mould Method: Grate khoya . Take a small fistful of mixture . Mix together in a skillet . Serves: 6 helpings Time required: 1/2 hour. Heat on low flame . Boil milk on high flame in a large heavy saucepan till water evaporates . Press 2-3 slices of pista on the centre . cardamom powder 29 . Boil for 13 to 15 minutes. Mix well . Cook till mixture thickens . It should form a very soft lump . Turn out carefully . Press into the cookie mould . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Cool for 10 minutes . Lessen sugar by 1/2.
39.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Roll lightly. Roll both parts separately.Add essence and remove from flame. khoya 125 gms. Cook on slow flame. 5. 3.FoolzParadize. Spread on the working board silver foil carefully and evenly.Mix well. plain flour 30 . paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. 4.Cool. Variation: To make chocolate mava burfi: Follow till * as above. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. 8. Cook till the mixture is a very soft lump. Cool a little. Make ladoos. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Put into a heavy saucepan. Continue as for mavaburfee.Pour on plate.Add condensed milk and cook on slow flame. Mix in tne sugar.Provided by: www. Shelf life: 10 days 38. yellow colour Method 1.Sprinkle powdered elaichi and decorate. Serves: 25 helpings Time required:1/2 hr.Org 2 sheets silver foil (edible) Method: Mash khoya . stirring continuously. 7. Place the chocolate on the mava layer. chocolate colour. Gulab Jamoon Ingredients 500 gms. 2. Note: Burfi is usually cut into 1 1/2 inch squares. stirring continously. 6.Cook till thick and sides leave. Make incisions with knife to cut in the desired size and shape.Mash paneer.
Let in some of the jamoons. 3. baking soda 1/4 cup milk 1/4 tsp. 2.Org 1/4 tsp. 6. 4. while dropping from a spoon it falls in a thin single thread. Serves: 25-30 helpings Time required: 1 hr. 2. ghee For syrup: 250 gms. To make the syrup: 1.Take the sugar in a heavy pan and add water to just cover the sugar.FoolzParadize. 9. plain flour 1 tbsp. sugar ghee to deep fry Method 1. of milk to separate the dirt. Use as much milk as required for kneading. Shelf life :2-3 days.Mix in the cardomom powder and crushed saffron. When done pour the remaining syrup over the jamoons. 8.nutmeg-cardomom -cinnamon powder For cover: 250 gms. 7. Drain and transfer to a glass bowl. Take off fire and cool a little. Soak for 10 minutes. khoya 50 gms milk powder 1/2 tsp.When they rise up put back on fire and fry till medium brown.Provided by: www.Boil and add a tbsp.Repeat for all the balls. Makes about 25-30. Sweet Kachori Ingredients: For filling: 200 gms.Crumble the khoya.The syrup is done when .Remove from ghee and put in the syrup.Mix well to form a soft dough.Heat the ghee very well. Sieve in the flour and soda together. cardomom powder 1 pinch saffron strands 250 gms.Microwave lightly or warn over boiling water before serving. Strain and boil again. 3. 5. (1 week refrigerated) 40. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .Make balls of even size. cornflour 30 gms.
Allow to dry on a clean cloth for 25-30 minutes. Shelf life: 10 days .Prick on both sides with a fork. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . turning once.Boil till the syrup is slightly sticky between the fingers.Mix them well in the flour. 14. Keep aside 4. Crush and add the saffron.Mix ingredients for filling. cumin seeds 1 tbsp. coriander very finely chopped 1 tbsp. The mixture should be soft and crumbly.Provided by: www.Drain and cool completely before storing. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp.Roll one part into a puri. 32 . 15.Make a well in the centre.Repeat for remaining kachoris. 2cm.Org Method 1. Keep aside. red chilli powder 1/2 tsp. Time required:2 hr.When slightly cool.Allow to stand for half hour before serving. 8. of milk to clear the syrup. 3.Divide dough to make small (4" diameter) thin rounds. make a hole in the centre of each (approx. 7. 10. 12.Make 5 to 6 such kachoris. 9.Pour about half tbsp. 13. 10. 4.Pull up all the sides to seal the mixture and press in centre. diameter). Serves:15 helpings .Add enough water to make a soft pliable dough. 41. 2. 5.FoolzParadize.Mix both flours together. 7. 11. Using water knead to a pliable dough. of syrup and roll kachori around to let the syrup spread.Do not over fry. add all other ingredients. 5. except oil to deep fry.Deep fry in hot oil till a light browning appears. place one mixture ball in the centre.Boil sugar and water adding a tbsp. 6.Divide dough also into 15 to 16 parts. heat ghee and fry on low flame till light brown. 8. 2. 9.Cover with a wet cloth.Make 15 to 16 flattish balls of the mixture.Strain. oil salt to taste oil to deep fry Method 1. 6.Mix ingredients for cover. 3. omam seeds (ajwain) 1/2 tsp.
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. dry containers. Makes: 2 1/2 cups.The dough should be stiff but pliable.Mix the cardamom powder and ghee in the flour.Heat the water and jaggery till all of it dissolves in the water.Divide dough into 4 parts.Cut with a cookie cutter or knife into small diamond shapes. cardamom powder 1 tbsp. 4. 43. 8.Lift with spatula and loosen. 33 . ghee ghee to deep fry Method 1. Making time: 45 minutes. 3. 4.FoolzParadize.Add maida and knead into a soft pliable dough. 5. Keep aside on a dry cloth for 1 hour.Roll into chappatis 1/3" thick.Break into approx.Store in clean. 20 parts.Strain and cool a bit.Drain well and keep aside till cool. 6. sugar and ghee together till sugar dissolves.Knead the flour with the jaggery water. 9. 5.Warm the water. 2.Knead each with palm and roll into 4" rounds. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 6.Provided by: www. 7. 2.Deep fry in hot ghee over slow flame till light golden brown. 3. 7.Org Making time: 30 minutes Makes: 25-30 pieces 42.
3. 10. 4. 5. 3.Roast khoya to a light pink by stirring continuously over low heat. sealing in the mixture.Make small (4 ") rounds. Cool. poppy seeds (khuskhus) 1 tsp. not too thin not too thick . 3.Org 8.Store in airtight container after cooling completely. 12.Make many tiny slits with knife or fork on each on both sides.Drain and cool completely before storing.Provided by: www.Deep fry in hot ghee on low flame till light golden in colour. 13.Roast coconut flakes lightly.Seal edges by twisting or pressing together . 7.Keep aside. 1. 34 . crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.Check for sweetness. 6.Cool and break in fine crumbs with fingers. 2. filling in one half of round . Note: You may use a karanjia mould for filling them if available. 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.Add enough water to make soft pliable dough. Making time: 1 hour.Deep fry in hot ghee on low till light brown on both sides.FoolzParadize.Mix all other ingredients.Fold over the other half. 9. 2.Mix flour and ghee well.Dry on clean cloth for 30 minutes. 4. 8.Place 1 tsp.Keep them aside on a clean cloth for an hour or so to dry a bit. 2. cardamon powder 1 tbsp.The khajas will become crisper and harder as they cool. 5. Making time: 45 minutes Makes: 20-25 pieces 44.Drain and cool for a while. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. For filling : 1. 11.
9. 2. Makes: 3 cups approx. Add plenty of water and methi seeds. almonds and mix gently. 45.Pour back remaining batter and wipe spoon. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Store in airtight container. 46.FoolzParadize.Cool completely and loosen the boondi with finger till each droplet separates. 5. of milk to bring up the scum. 13. but keep warm for use. 10. Add a tbsp. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. 4. 7.Boil the sugar and water together. 35 . 12.Provided by: www.Make batter with gram flour.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 3.The batter should evenly coat the back of a spoon when dipped i n it. ghee or oil as preferred water for grinding Method Wash the rices and dal together. 6. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps.Remove scum and boil liquid till the syrup is sticky between the fingers. hold perforated spoon a little above the hot ghee.Stir the boondis in the ghee gently and fry till crisp but not brown.Drain and put into the syrup.Spread on a wide plate. pour some batter on the spoon. 8.Heat ghee. add cardamom powder. 11. which should not be too thin.Org Makes: 13 to 15 pieces. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Keep aide. Keep for 3-4 minutes before draining from the syrup. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy. Making time: 30 minutes.
spread with the back of the spoon to a thin round. add more water if required. Add soda bicarb and salt and mix well. curds 36 . ginger grated Roll the dosa in a three-fold cylinder. Lift with a spatula as for basic dosa. not too crisp. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. udad dal 2 tbsp. Heat griddle and pour 1 large spoon of batter on it. Add more buttermilk if necessary. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. oil 1/8 tsp. Serve hot with chutney and / or sambar. Keep aside in a warm place for 8-10 hours.12 thin dosas Shelflife: Fresh only. 47. Makes: 10 . Pour a spoonful of batter in the centre. Heat the iron griddle or non-stick tawa well. soda bicarb 2-2 ½ cups buttermilk 1 tsp. channa.FoolzParadize. Add to the batter.Provided by: www. Pour a tsp. Beat the curds well.Org Allow to soak for 7-8 hours or overnight. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. The batter should be relatively thin. Rewash the rice by draining the water 2-3 times. Rawa -like grains should be felt in the batter. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp.30 minutes.) over dosa. salt to taste Keep aside for 20 . foldable. Put some oil (1/2 tsp. oil to shallow fry Serve hot with onion and/or coconut chutneys. Texture: Thin with polka sized holes. Remove with spatula when crisp. of ghee or oil over it. Spread by gently rotating the griddle. 48. Grind to a paste.
soda bicsarb 2 tbsp.Org 1/2 tsp. soda and oil. Place a tbsp. 1/2 tsp. 37 . 49. 10-12 tsps. Masala Dosa Ingredients: 1 cup plain rice. pour batter and make as for plain dosas. Rewash the rice by draining the water 2-3 times. Fold into triangle to cover masala.Mix both batters. Heat the iron griddle or non-stick tawa well. 1 cup parboiled rice. of ghee or oil over it. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Allow to soak for 7-8 hours or overnight.Provided by: www. Beat the curds well. 1/4 cup white udad dal. Soak in plenty of water and keep aside for 5-6 hours. Grind to a paste. Keep aside in a warm place for 8-10 hours. Texture: Light and thin. Add to the batter. masala in the centre. Heat griddle. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. salt. Make thin or thick as desired. Keep aside for 3-4 hours before making dosas. Pour a spoonful of batter in the centre. Add plenty of water and methi seeds. Spread chutney spread over dosa. Mix well till fluffy and light. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Serve hot with chutney.FoolzParadize. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Pour a tsp. The consistency of the batter should be enough to thickly coat on a spoon when dipped. foldable but crisp. spread with the back of the spoon to a thin round. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Add the curds. add more water if required. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether.
Add turmeric. coriander. oil 1/4 tsp. cumin seeds 38 . potatoes. salt. 1 tbsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. Add chillies and onions. chopped coriander 1 tsp. Use very little water. Mix well. ginger grated 1 tsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. turmeric salt to taste Chop potatoes coarsely. Fry till tender. oil. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. Heat oil. ghee 1 tsp. each udad dal. chopped coriander 8-10 cashews halved 1/2 tsp.FoolzParadize. sugar 1 tsp. seeds and splutter. Chop green chillies. Serve hot with chutney and/or sambar. garlic crushed 1 lemon (juice extracted) 2 tbsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. 51. Add dal. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. cumin & mustard seeds 2 tbsp.Org Remove with spatula when crisp.Provided by: www. 50. add cashews and brown lightly. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp.
channa for grinding. red chilli powder 1/2 tsp. (approx. butter or oil 1/2 tsp.FoolzParadize. cooled channa and 1/2 tbsp. each garam masala. Roll into 1/4" thick 5" diameter round. 1 onion.5 39 . fry further 3-4 minutes. blend together 1/2 tomato. teapouch and bay leaves. Add ginger-garlic and fry for a minute. 6-7 whistles). Method for Channa Put the soaked. Add drained channa and 2 cup water which was drained from channa. Take in serving dish. Take fistful of dough. curds 2 tbsp. Add all dry masala except cinnamon-clove powder. Add and mix in curds and oil. Till very light golden in colour. coriander. each cinnamon . Serve hot with hot channa and slices of onions and lemon. Keep aside for 5-6 hours. Keep aside. Stir in seasoning gently. Add channa-paste. salt and soda. Make sure the cloth does not dry up. Cool about 5 tbsp. Squeeze lemon over channa. Chop remaining tomatoes and onions fine.Org Dry masalas :1 tsp. Repeat for all. washed channa in a cooked with enough water. Add the chillies and cinnamon-clove powder. In a mixie. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour.30 mins (excluding pressure cooking) Serves . Heat oil in a large skillet. turmeric powder 1/4 tsp. Add cumin seeds to splutter. Add chopped coriander and pour hot over the channa. Heat ghee in a small sauce pan. Pressure cook till done. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Knead dough again. Cover with a wet cloth. Making time :. or wet again. Add chopped tomatoes. Simmer for 7-8 minutes till gravy thickens. Turning only once.Provided by: www. Fry in hot oil. Add enough milk to knead into a soft pliable dough.clove powder. Stir and fry till oil separates. onion and fry till tender. Stir and bring to boil.
Garnish with chopped coriander and a block of butter. (To open like a book). sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. onion. Add lemon juice. each ginger grated. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Add pavbhaji masala . pressure cooking time) Serve : 4 (2 pavs each) 53. stir. Add ginger-garlice. carrots. Vegetable Pie 40 . Fry for 2-3 minutes till very soft. tomatoes. For Pavs Slit pavs horizontally leaving one edge attached. turmeric powder 1/2 tsp. etc. Simmer till gravy is thick. To Garnish 1 tbsp. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. chilli powder 1/4 tsp. chilli powder. salt. turmeric. Heat butter in a pan. potota. Bring to boil. Mash them coarsely after draining. a piece of lemon and chopped onion. pavbhaji masala 1 1/2 tsp. beans. (excl.Provided by: www.FoolzParadize. garlic crushed juice of 1/2 lemon. bottle gourds. capsicum. cauliflower. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. in between. butter 2 tsp. sugar and fry further 2-3 minutes.Org 52. Serve hot with bhaji. stirring and mashing pieces with masala. Making time : 30 mins.) 1/2 cup shelled peas 2 tbsp.
add the grated vegetables and chillies. Cook till the water evaporates and curry is thick. Sprinkle chilled water over it. in a plastic bag. Roll dough into 4" thick round. Slice and serve warm. potatoes. peas. Bake for 8-10 mins. ginger.. carrot. cauliflower etc. onion. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Keep aside. Do not over knead. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Quickly. Mix with fork till mixture is crumbly. beans. corn flour salt to taste Method Sieve together flour and salt. Cook for 4-5 mins. Filling Grate tomato.FoolzParadize. curry masala (or garam masala) 1 tbsp. Finely chop green chillies. Heat oil in a skillet. Sprinkle a little cornflour over the crust. with light hand mix the dough into a lump. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . or till light brown. Chill dough for 15 mins. chilled butter 1/2 tsp. Place over a greased pie plate. oil 1/2 tsp. Prick with a fork all over. Pour cream all over. red chilli powder 1/2 tsp. spinach. Add chilled butter. cream 1 tsp. in pre-heated oven.Provided by: www. Pour and spread the filling in the shell. Stirring occasionally. Chope and boil other vegetables. Bake in a pre-heated o ven for 12 mins.Org Ingredients 2 cups plain flour (maida) 100 gms. Add all other ingredients except cream. 54.
Take off fire. heat oil. Serve immediately. Add poha and all other ingredients. add puffed rice. Serve hot with freshly brewed coffee. Mix well. Adjust salt and lime as per taste. 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 -. In a large mixing bowl. Sprinkle a few drops water if too dry. Return to low flame till hot. Wash poha till clean. Stir and fry onions till tender. Drain water sprinkle a handful of clear water and keep aside. After 15 minutes loosen the poha gently. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Stir gently every now and then. Spoon into individual bowls. Save some coconut and coriander leaves for garnishing. Stir for 2-3 minutes. Transfer to serving dish and garnish with coriander and coconut. and all ingredients except 1/4 the coriander and sev.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. chillies and curry leaves.Provided by: www. Adjust taste and salt. and break lumps with fingers.FoolzParadize.optional 1 tsp roasted peanuts -. Mix very well. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. add seeds and then potatoes. Add onion. In a heavy saucepan. Sprinkle some sev and coriander to garnish. 42 .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.
METHOD Sieve together dry ingredients into a large rimmed plate. Cover with wet muslin cloth.Org 56. Break of piece. Heat griddle (tawa) place on tawa and dry one side. Take naan sized dough and make a ball. Invert griddle and roast over gas flame (or if available a barb. Apply water on the top part with hands Invert naan and stick to griddle. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. oil and crumble with fingers. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). till a soft pliable dough is formed. add milk a little at a time. using dry dough if required. Knead dough lightly.6 hours. Wet upper side with water and invert.bicarb) warm milk for kneading. 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 . 58. When does is like course crumbs. Knead slightly stiff dough cover and keep for 2 hours. Serve hot with desired vegetables. 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 . Serve hot with a blob of butter on it. It will fall off when done. Place on a pre-warmed griddle (tawa). 57.FoolzParadize.que coalfire). Roll to a thickish roti (4-5 mm thick). the size of a medium potato and roll into a thick triangle. Add butter curds.Provided by: www. Cover with another plate and keep aside for 5 .
secure them with toothpicks before placing in the fridge. 9. 10. 6. Break off bits and make small potato sized balls.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. Note: If you have trouble keep the rolls in place when raw. 3. 2. with help of tongs. 5. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. 4. feels difficult. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp.Repeat for all slices. cover with wet cloth. 7.Coat the roll with grated cheese by rolling in it. Or after brown spots appear place direct on gas flame and puff.Mix the salt. adding all above ingredients. crushed red chilli salt to taste 1 tbsp. Remove toothpicks before baking. butter softened 2 flakes garlic crushed 1/2 tsp. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. 59.Roll the bread flat with the help of a rolling pin. Simple Potato Cake Ingredients 3 large potatoes 44 .Serve hot with ketchup. 8.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. Roll to 3-4 mm thickness.Roll one slice tightly from end to end. chilli. grated cheese Method 1. Roast on griddle (tawa) as for phulka. garlic in the butter.Apply on all slices generously.Place in the refrigerator for 30 minutes.FoolzParadize.Brush all over with a bit of butter. Phulka also may be done similarly if puffing with cloth. Cover rolls with a moist cloth.Provided by: www.
6.Pour the mixture all over evenly. ginger grated 1/2 tsp. sesame seeds 1/2 tsp.Meanwhile mix cheese. 10. Top with capsicum.Add salt to taste. garlic and paste.Heat a thick nonstick pan about 5" diameter. 7. add seeds. Making time: 40 minutes 61. 3.Let other side become golden brown too.Drain the boiled vegetables. 4.Serve hot and crisp. beans.Blend together. garlic crushed 3 green chillies 1 tbsp.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.Provided by: www.Flip over very carefully with a wide sharp spatula. boiled (use carrot. chillies. 9.The potatoes will turn out best if boiled and refrigerated overnight before using. cloves in mixie.Sprinkle fresh ground pepper.Let in the remaining butter around the edges to seep down.If mixture feels thin.Arrange potatoes to cover the pan. 5. 8.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. 6.Add vegetables except tomatoes. 12. 5.Do not peel potatoes. and roast the other side. on bottom of pan. each cumin. Slice into thin rounds or grate coarsely. potato. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. 45 . 13.Stir fry for 3-4 minutes. 15. 3. 11. cauliflower. peas. add some more bread crumbs. Apply 1 tsp.FoolzParadize. crumbs. 2.Heat butter. red chilli powder salt to taste 1 tsp. butter Method 1. Variation: Bake the same if desired. keep stock aside.Flip on serving plate and make sections with a knife. plain flour Method 1. Level to cover all the potatoes. flour and chilli. allow to splutter. milk. cinnamon. 2.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. 14. coconut.Add ginger. etc.Deseed capsicum and slice into thin rounds 4. salt and simmer on low till bottom is golden brown. mustard seeds 1/2 tsp. sesame seeds. instead if roasting.
(If the syrup has reached the required consistency.Dissolve the sugar in the water and heat it.Serve hot with rice or rotis.tomatoes and cook till gravy is thick.Cook the spinach in water. Add some water if necessary.Remove all the lumps in the chick-pea flour and add it to the syrup. 4.Provided by: www. Cover. Geera Powder. 4.2-3 flakes Cooking oil .Add this paste to the sauted onions. Also add the puree and the spice powders. 1 table spoon at a time. 2. then you will able to pull it out like a thread). Chilli Powder Method 1.FoolzParadize.Cut 4 of the onions finely and saute them till transparent. 8.Add 1/2 cup stock.Serve hot with parathas or chappatis.Add this paneer to the prepared palak. 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. 3. 8.5 medium sized Garlic .Let boil for a minute or two. 3. 6. 5. 63. Makes: 2 servings 62.1 tbsp Paneer . chilli powder. Palak Paneer Ingredients Spinach .Add salt. 9.Org 7. 9.Grind the other onion and the garlic flakes to a fine paste.150-200 gms Salt to taste Garam Masala. simmer for 5 minutes. 7. 46 .Reduce the heat and add 2 teaspoons of ghee. Fry this in oil till golden brown.Keep stirring till you get a thread consistency.Cut the paneer to cubes of desired size (preferably not too small).You can check for this by feeling the syrup between your fore-finger and thumb. Making time: 20 minutes.6-7 tbsps Cummin seeds . 5.500 gms Onions . 2.Drain the water and then make puree of the spinach leaves.
At one point.Take the shredded Cabbage in a bowl.Org 6. cut it into desired shape and wait for another 10 minutes.Let the paste cook till the oil seperates. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. at a time till the mixture changes color and texture. 10. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . Do not remove the excess ghee. 7.Switch off the flame add the Kofta's & Cover till Serving. you will obs erve that the mixture is not able to absorb any more ghee.Allow it to cool for 10 minutes. Then. 7. 4. 5. Yield: 40 medium sized pieces. salt according to taste & little bit of sugar.Repeat procedure 2 till you finish all of the besan. 6. add flour & make small round balls with the same. 9. till the flour and ghee has completely blended with the syrup. Cooking time: 45 minutes.Continue to stir and keep adding ghee 1tsp. 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.FoolzParadize.Provided by: www. Carefully remove each piece and arrange on the serving tray.Deep fry the balls in the hot oil & keep aside 3. 64.Before serving garnish with fresh coriader leaves.Stir.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.At this point. 2. 8. 65. the whole mixture becomes porous and starts leaving the edges of the vessel. Also.Can add little water if the paste is too thick.
Then put mustard seeds and turmeric powder and allow mustard seeds to pop. 5. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Remove kadai from the heat.Grind the fried ingredients with green chillies. 3. 5. chick peas.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.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.Add salt according to taste 7. 48 .Then make small koftas (balls) with the mixture pressure cook for 15 min. 8.In the meantime.Serve hot with rice dishes.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 4. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). tamarind paste. cumin seeds. keep oil in a kadai and let it heat for a minute. 6. 4. channa dhal.Grind it coarsly. 3. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. add the ground paste to the fried pineapple and fry further 10 mins. urad dhal.Then add chopped chillies. grated coconut.FoolzParadize. asafotida & salt mix it thoroughly.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Soak tur dal over night. corrinder leaves. 66. chopped 3tb.Later on. Then wash it thoroughly.Dry fry sesame seeds.Provided by: www. 2.
they will get mashed up and will lose their taste. 2. 3. Then.Take the brinjal slit it in 4. 6. 5. 7. fill the mixture in the brinjal.Org 67.300 gms Onions . 4. Do not overcook.FoolzParadize. 49 .2-3 medium sized Coriander powder. Put small piece of jaggery to taste if required.Pour 2 . 6. 3.Garnish with finely chopped coriander leaves.Add the spice powders and saute the curry for 4-5 minutes.Add little water to the brinjal.Cook the rice in the quantity of water mentioned above. Your tikha brinjal masala is ready 68. put the mixture in the pan.Provided by: www.3 tbsp of oil in kadai.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.Let it cook for 15-20 minutes.Cut the brinjal & onions to not very fine pieces. heat it and then put the stuffed brinjal. add the brinjals also.1 cup Water . 2.Saute the onions till they get transparent. 7.Take all the ingredients grind it at once in mixer. If u cut the brinjals too fine.Fry the mixture properly. cook it. Chilli powder. Take of the pan fromstove and let it cool.2 1/2 cups Cooking oil .2 tbsps Finely chopped coriander leaves Method 1. 4. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . Salt to taste Rice .Serve hot. 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. 5. do not add water.Add 2 tbsp of oil in pan and heat it.
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. 2.FoolzParadize. chilli.Wash & Pressure-cook with little bit of water.If you prefer onions you can put 1/2 onion cut into small pieces. 4.Provided by: www. (you can use either breads crumbs) Method 1.Smash them & keep it aside (if there is any excess waterin the cooked 50 . Oil for frying. corriander powder and some corriander leaves for taste. 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. 70. 3. 3.Make the paste of channa dal by adding some water and mix salt.Finely cut all the above said vegetables.Serve them with some hot sauce or ketchep. Method 1. turmeric powder & salt.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. 2.Org 69. 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.
Note: It will taste authentic with falooda. Wait to cool.Heat one tablespoon of oil. 6. Remove from the stove top & decorate with nuts of your choice. 7.Put into a air sealed container and put in the freezer for 4 hours.Org vegetables just drain). Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. 8.Fry onions till it turns into brown & add the grounded paste. 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. 72.FoolzParadize.Then add the smashed vegetables & fry till it gets thickened. 4. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1.Provided by: www. 5. Then add ghee. cardamom powder. Chilly chutney 71. Mix all the ingredients together except ghee. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.Now mix pis ta and saforn in it 3. Apple.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.Take a pot and mix evaporated milk. Just fry for few seconds. 51 .
5 tsp.0. Keep it aside.5 cups Coriander Leaves -. Stir well.0. 52 .5 cup Mustard Seeds -. When the bengal gram turns light brown. red chile. To this add black mustard seeds. sliced green chiles and tamarind extract. split bengal gram.0. (powdered) Asafoetida -. Note: You can adjust the amount of tamarind extract according to your taste. large bowl spread out the rice. add water and rice and cook until well done.5 cup Water -. Mix thoroughly.1 tbsp. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Oil -.20 Sesame Seeds -. heat remaining oil on low heat.0.5 tsp. add coriander leaves. Peanuts -. Add turmeric.0.5 Green Chile -.5 tsp. Remove from heat.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. Remove from heat and in a wide.3 cups Tamarind Extract -. Dried Red Chile -.1 bunch Curry Leaves -. pepper corns and peanuts. Meanwhile in a skillet. Serve with Verusanagapappu Pacchadi or plain yoghurt.4 Black Pepper Corns -.2 tbsp. Salt to taste In a large bowl. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.8 Turmeric Powder -. asafoetida.FoolzParadize.5 tbsp.remaining curry leaves. Split Bengal Gram -.Provided by: www.
1/8 tsp. sugar.1 cup Curry Leaves -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. do not discard it). Turmeric -.3 cups (mixed together) Green Chilies -. Mustard -. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Keep aside.1 tsp.FoolzParadize.4 (medium sized) Plain Yoghurt -. Split Black Gram -. Remove from heat and keep aside. Cumin -. salt. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. blend yogurt. coriander leaves. Bell Pepper.2 cups Grated Fresh Coconut -.1/8 tsp. Drumstick*. (Remember to stir frequently. (If there is any water left in the pot. grated coconut. turmeric. Asafoetida -. 53 .1 cup Chopped French Beans.1/8 tsp. Cooking oil -. Potato -. Cauliflower.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. cumin. as yogurt tends to stick to the bottom of the pot).2 Sugar -.4 tsp.10 Coriander Leaves -. a cup of water until well mixed.1 tsp. In a blender.1/2 cup Dried Red Chilies -.Provided by: www.Org 73.
add water and heat until the raw smell is gone.asafoetida Fry the above ingredients in alittle ghee.1/4 teaspoon coconut. Paruppu Thogaiyal toor dal . Eggplant.Org In a wide skillet heat oil on medium. add asafoetida. puri.1 whole red peppers . or as a side dish to curd rice. Milagu Kuzhambu coriander seeds . add salt and grated coconut and grind. paratha. 76. Side dish . *If drumstick is not available.1/4 teaspoon urad dal . When the mustard seeds pop.Mix this paste with tamarind juice.1 tablespoon black pepper . Cook for a minute or two. Then add mustard seeds.a few salt to taste oil . however. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .2 spoons(fry first) toor dal .1/2 teaspoon mustard seeds .1 teaspoon chili powder .2 spoons whole black peppers . Immediately add the vegetables and sauce from the pot.1/2 cup (may substitute des.1/4 teaspoon curry leaves . When oil is hot add dry red peppers and fry for one minute. Remove from heat.This can be mixed with rice and served along with paruppu thogaiyal. Goes well with plain white rice.FoolzParadize. pita. coconut) coconut for garnish .2 spoons whole red peppers . is not advised because it becomes bitter when boiled in water.1 teaspoon cumin seeds . 74. 75. grated .1 teaspoon 54 .Provided by: www.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. you can add some other vegetable.1 gram dal .cubed turmeric powder . black gram and curry leaves.
Use a cast iron pan and use the same technique that one uses for pancakes.Add curry leaves.Snake gourd. Grind the coconut well with cumin and add to the cooked plantains.Add this to thick curd. heat the oil and pop the mustard seeds. Mix your ground rice.each 1 spoon asafoetida . Grind the coconut to a milky emulsion. 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. Let it simmer.Add splattered mustard seeds.each 1 teaspoon 1 whole red pepper. Add sugar and salt as your taste dictates.. Pour 3 spoons of oil 55 .(You can add one beaten up egg at this stage if you fear appams sticking to the pan.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR.Add cooked vegetables. add curry leaves and 1/2 spoon coconut oil. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. grind and keep it aside. Aviyal Vegetables . beetroot Cut any of the vegetables into small pieces. cooked rice Soak the washed rice for 3 to 4 hours. 80. potatoes. urud dal.Provided by: www.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.Wash and drain. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).You can add a little coconut milk to adjust the consistency.FoolzParadize. When cooked. Meanwhile. add moong dal and steam it in pressure cooker.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.1/4 spoon Slightly roast the above without oil and grind into fine powder.Plantain. cumin seeds . carrots. beans. '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. coriander seeds. Vegetables . sesame seeds .(This will be called KURUKKU). fenugreek seeds. brinjal. grated coconut (fry last) Fry the above ingredients in little ghee. green peas Cut the vegetables into long pieces and steam in pressure cooker.Add the ground mixture to this and heat for a little while to mix uniformly. drumstick. Grind grated coconut and green hot chillies and salt. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. 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. 77. mix well and heat for sometime. 79. Add the urad dal and the coconut reserved for garnish and stir till browned. 78. Poricha Koottu toor dal. Add this mixture to the erisherry and mix in the curry leaves. Mix separately 1 teaspoonful of yeast . whole black peppers. cabbage. Drain and cook the plantains with the remaining turmeric and salt.
84.1 cup Mix well and heat in a fry pan until it becomes soft.Add salt and heat with constant stirring until the mixture becomes thick.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.Add 3 times water and steam until it is overcooked.1 cup Sugar . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.1/2 cup green chillies .When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.1 cup Tomato . thin skin. VenPongal Mix rice and moong dal in the ratio 1:1.4 spoons.Cut green chillies and ginger into fine pieces. 82.Take some ghee in a fry pan and add whole black peppers.Store in refrigerator.Add the other ingredients and grind it in the blender into 56 .Add salt.Store in refrigerator.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.2 tamarind . Lime pickle Fresh lime(large size. asafoetida . Add tamarind juice to this and bring it to boil. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Org in a fry pan and add some gram dal and whole red peppers and fry slightly. ripe) .Provided by: www.3 cups Grated coconut .When it splatters. Next day add 1/4 cup of sesame oil and leave it aside. add fenugreek seed powder an asafoetida. Ginger Pickle Grate ginger finely.6 Cut into medium pieces.Add some ghee while serving.4 spoons. and cumun seeds.Add salt. curry leaves and mix well. Next day.Take oil and add mustard seeds.1 cup gram flour . 7-cup sweet Milk .a pinch Salt .FoolzParadize.red chilli powder .(Preseve the juice while cutting).1 cup Ghee .1 large Grated coconut .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.1/2 spoon and mix well.Add this to cooked dal-rice. 83. 85.Cut the tomato into medium sized pieces. 81.Add this to the poickle and mix.
Add grated onions. black whole peppers. Add salt. Curd Vadai Grind some grated coconut and green chillies into a thick paste. Paruppu podi gram dal .Beans. add urud dal.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. add mustard seeds. and asafoetida. Vegetable Cutlet Vegetables-Potato. Heat 3 spoons oil in a fry pan. salt. 87.Provided by: www. add salt and asafoetida and grind into a very fine powder.Grind into a thick paste.Drop this carefuly into boiling oil and fry till it turns golden brown. 86.FoolzParadize.Add thnis to thick curd and keep it aside. 57 .Knead the mixture tightly.1 Toor Dal .Splatter with mustard and asafoetida.Org a thick paste.Add fresh coriander leaves.When it splatters.Add the ground paste and fry till the raw smell dissappears. garam masala powder and ground cinnamon(a pinch). Take some rice flour and add water to make it into a slightly watery juice.1/2 coriander seeds .Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. Side dish : Tomato ketchup 89.Deep fry the balls until they turn golden brown. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.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.1 toor dal or Pottu kadalai . coconut pieces. Carrots.5 Roast the above without oil.1/2 Cumin seeds .1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. boondi.1 whole red peppers . red chilli powder. Rasam Powder Whole black peppers .green peas. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. 88.
Add carrots. 3 Tbsp of oil. 92.1/4 kg Toor Dal . 91. 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. add lemon juice and let cool.a pinch Dry the above ingredients and grind into a nice powder.200 g whole black peppers . Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . Sambar powder Whole red peppers .Org 90.1/4 kg Coriander seeds . 1/2 tsp salt. You will get about 20-30 small bondas. Add potato (now mashed) and fry for 5 minutes. The batter is prepared as follows: ---------------------------------Combine gram flour. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. chilies. and onion.FoolzParadize.200 g Gram dal .25 g asafoetida . the baking powder and mix thoroughly After the batter is prepared. Remove from heat. make small balls out of the filling and roll them in the batter. Add chopped ingredients and fry until onions are brown. coriander leaves. Next fry it in hot oil. Finely chop ginger.Provided by: www. Heat oil (about 5 Tbsp) and add mustard seeds. peas. 3/4 cup water.
Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown. Let the vegetables + turmeric powder cook. More Kozhambhu Ingredients Yogurt 32 oz. Let it soak till ready to serve. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. 93. cloves and cardamom and fry for 2-3 minutes. Drop in water. Beat yogurt with milk. (Note: Cook on low heat. If you are using canned or frozen vegetables skip the above step. Add coconut paste. Squeeze out water from the vada and add yogurt. 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. khus-khus. Add onions and green chilies and fry till onions turn brown. Add salt and start heating oil. Serve. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes.) 94.FoolzParadize. Add cinnamon. 59 . salt and wait until cooked.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal.Provided by: www. wash and soak in water for 4 hours. Add Water (about a cup or two). Add spice according to taste.
Thicken the Half and Half by simmering over low heat for a long time.Provided by: www.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. Grind the mixture with the coconut and add to the beaten yogurt. Chana Daal 1 tsp. Coconut (grated) 2 tsp. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. and heat on low until consistent texture is achieved. if a 60 . Stir in rice powder. Rose Water To taste (opt. Salt 2 tsp. mustard seeds. Half and Half 2 qts. This is best done in a microwave.ened and turned a pale brown. Chana Daal.Org Coriander seeds 2 tsp. Turmeric pinch Hing 1 tsp. Ras Malai Ingredients Ricotta Cheese 2 lb. Red Chili in a little oil. Heat oil. Mustard 1 tsp. Chili powder 5 tsp. The cheese should have hard. Preparation Cut lemons into small pieces and remove the seeds. Add chili powder. 95. Mix thoroughly.) Preparation Mix 1. and methi. Heat oil and mustard seeds and add to the mixture. Cumin seeds 2 tsp. Methi 1 tsp. and asafoetida. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Rice or rice powder 1 tsp. Oil 5 tbsp. Add salt and keep for about 12 hours. Red Chili powder 1 tsp. Spread this mixture over the lemons. turmeric. Add turmeric and bring to a boil. Cumin seeds.FoolzParadize. 96. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp.
Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. when popping add curry leaves. Throw in the ginger. chillies. Heat for a few minutes. diced 6 hot green chilles. season with mustard seeds first. 98. cardamon pods.Org microwave is not available. chana dal. add the green chillies and fry. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. Warm oil. soaked one large onion. When you have a about a small bowl full. chopped (if using little ones in a bag. about five) 2 ripe tomatoes. asafoetida and curry leaves. You can add a little fresh water each time to extract the pulp. a pinch turmeric. Add the remaining 0. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. Heat oil. add mustard seeds. 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.5 cup sugar. 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. add tamarind extract carefully. When dal turns red.Provided by: www. Cool for a few hours in the fridge.FoolzParadize. Add this at the end to the pulikacchal Mix well so there are no lumps. 61 . Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. When they start to pop throw in red chillies. After the cheese has been baked. Thicken until the volume drops to around half of the origi.nal volume. cut it into 1 inch squares and add to the hot thickened half and half. set aside. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. salt to taste and jaggery. do it over low heat and stir frequently. 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. 97. bay leaf.
Variations: You can throw in a handful of chick peas from a can into this. add 3 tbsp water and grind slowly into paste.FoolzParadize. Add toma toes and eggplant and fry for another five minutes. add eggplant to tamarind water. dark red remove fromheat and let cool. If using tamarind paste add a cup and half of water. 100. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Throw into blender with coconut. Alternately. 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.Org onions and fry till onions become transcluscent. chana dal and asafoetida. Remove from jar and wash it out with water and save this. 99. Add a little water if blade gets stuck. 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 . thin it out somewhat and have it as katirikka sambar. coriander seeds. salt and garlic. Now add the coconut paste and its water. Remove from heat. Mash cooked dal with a spoon until blended and add to cooked eggplant. in which case you should not cook until mashed.onion gotsu.Provided by: www. In a pan with very little oil roast red chillies. Throw in the turmeric. you can make the cooked dal with half toor and half chana dal. Keep on low heat till it starts to simmer a little. Season with spluttering mustard seeds and curry leaves. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Take off heat. Set on stove. Remove a trifle before it gets fully done. or pour equal quantity of extract from fresh pulp. Add more chillies if necessary. a little turmeric. When you can get the aroma of roasted coriander or the red chillies have turned a dark. salt and let cook until eggplant is done but has not lost its shape. In about a cup of water dissolve the tamcon paste.
saute cut bitter gourd and green chillies. Add a little tomato paste if handy for color. stir a min or two and then grind in a blender. Mix well. curry leaves. in another pan sprinkle a little oil and fry coriander seeds. Add turmeric and let it simmer. turmeric. curry leaves and fry remaining grated coconut until a reddish brown. Add the ginger. Cook with water well above level of veggies. In a little oil. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. 1 red chilli. salt turmeric and pepper added on low heat until plantanos get really done. urad dal. salt to taste. Blend in cocunut paste into the bitter gourd-tamarind mixture. Pour this onto the plaintainos and ericheri is ready. red chillies and peppercorns until well roasted. curry leaves. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. Add water to one inch above level of rice. remove carefully and set aside. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. 102. 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. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. mustard. Warm ghee and roast cashews until a golden. 63 . curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. 101. Let simmer until bitter gourd are tender. Add a little more water if not semi. Pour seasoning on top. salt to taste mustard seeds. Mix well and reheat a till it begins to simmer. Add 2 cups water.FoolzParadize.Provided by: www. turmeric and salt. tamarind. salt to taste. Grind half the fresh coconut and add to cooked plaintanos.solid. Throw in cumin seeds. While bitter gourd are cooking. When done remove from heat. In a separate pan season with mustard.Org turmeric. Take off stove. cracked pepper. Add coconut. urad dal. urad dal. Takes about 25 mins or so. Add the dal. Add chickpeas and jaggery/sugar.
Grind coriander seeds and cumin seeds and set aside. 64 . Add spinach and cook covered. 104. Score a circle on the patty with a knife or small cap.FoolzParadize. Fry everything in oil and then add water and potatoes till tender. peppercorns and cardamom seeds and set aside. remove and set aside. Add fennel seeds and ginger and fry. Dip in syrup by pushing it deep down. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Roll it into balls and flatten slightly. Make a dough with bisquick and sour cream. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. Badusha Ingredients 2 cups bisquick. 105. Then grind cloves. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. In oil sprinkle heeng and add red chilies and then green chilies.Org 103. Can place a walnut or pecan in the center immediately after dipping.Provided by: www. 2 cups sugar. Deep fry in crisco or oil on low fire till a med brown. then add the other things. sour cream.
shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind .Provided by: www. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. 108.Org 106. minced finely 2 clovettes of garlic. Then add peppers . Goes very well with plain rice or chapati. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. Fry till the onion turns translucent and the garlic browns. chili powder and then add tomatoes. Add coriander powder.FoolzParadize. Mint Chutney Ingredients 1 bunch mint leaves. Fry for a minute and then add the tomatoes. sliced 4-5 green chillies. de-seeded 1 small onion. Set aside. Blend this into a smooth paste. shredded 65 . crushed 1 small piece ginger. along with the tamarind and the coconut. 107. chopped 1 tsp coconut(optional). Tomato Chutney Ingredients 2 medium tomatoes. In oil fry onions. salt and hing and heat through. Heat the rest of the oil and add the chopped garlic and onion. Now add the spices(red chilli. Fry till the tomatoes turn soft. turmeric and dhania) and fry for half a minute. washed and chopped 1 small onion. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Add the blended paste. turmeric. add ginger and garlic. chopped 3-4 cloves garlic.cover and cook. garam masala.
Provided by: www. Moolangi Chutney 66 . 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. 109. Can be refrigerated for about 1-2 days. 110. methi and red chillies. idli and plain rice. Blend to a smooth paste using a little water. shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste Method Heat some oil and add the dhals. one by one. Coconut Chutney Ingredients 2 cups of fresh coconut. Goes well with dosas.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. 111. hing.FoolzParadize. Add salt to taste. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Add this to the coconut and tomato and blend into a smooth paste. curry leaves.
Provided by: www. green chillies and the ginger. add the garlic. 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.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. 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. 67 . Now add the fruit pieces and fry for 5 minutes. tamarind. salt to taste and the grated radish. When it's almost smooth in texture. Immediately add turmeric and fry for half a minute. Run the blender for about 3-4 secs. dalia. Remove from the blender and season with mustard seeds and curry leaves.FoolzParadize. Open a small can of cubed pineapple and drain the juice from the fruit. Now add the ground paste and a little water. Heat 4 tsp oil and add the mustard seeds. drain and blend into a smooth paste.Set aside. The radish and garlic should be about a qarter mashed up. 112. When they crackle add crushed curry leaves and hing. Add the red chilli powder and fry. peppercorns.
roasted and powdered 2 tsps white sesame seeds. 114. 115. Set aside for 1/2 hr. Add the fried gourd. Fry in 3 tsp oil till well browned. Remove from heat and add the hing. 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. This method is used to reduce the bitterness of the vegetable. jaggery and tamarind. Mix well and serve like a chutney with plain rice/dosa/chapati. Now add the shrdded coconut and keep frying for 2 more minutes. add the minced onion and garlic. Bhindi Gojju Ingredients 1 lb bhendi (okra). Now add all the raw dry powders and fry for 2 minutes. Add the fenugreek and sesame powders and mix well. Cut lengthwise and remove the seeds. Cook till the gavy thickens and you get a gojju consistency. Heat about 3 tsp oil and add the mustard and curry leaves. Bring to a boil and reduce heat. Add salt to taste and enough water to cover the vegetable. Smear salt on them and place a heavy weight on them. Fry till done. 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. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion.Provided by: www.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113.FoolzParadize. Drain and set aside. Cut them into large half-rounds. When the mustard crackles. cut into thin rounds. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 .
minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Take it from the fire. Blend together the rest of the ingredients with the mango without adding any water. Eat with plain rice and dal. roasted 1/2 tsp coriander seeds. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. green chilles. mash well and set aside to cool. 116. Hot Mango Chutney Ingredients 3 large sweet mangoes.Org A small piece of ginger. slightly ripened 1 tsp lemon rind. to a smooth paste. Remove from blender and store in an airtight container. Add the buttermilk and salt to taste(remember that the okra is already salted). minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Sweet Mango Chutney Ingredients 3 large mangoes. Add the fried bhendi and stir for 2 minutes. Fry till the mustard starts crackling.Provided by: www. Drain. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. curry leaves and the hing. Heat 2 tsp oil and add the mustard seeds. pitted 1 tsp cumin seeds. Add some water if the gojju is too thick. 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. ginger.FoolzParadize. Adjust salt if needed.Mix well. 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. 117.
Soak the tamarind in some hot water and extract the juice. salt to taste and tamarind juice. This is how powders are traditionally made. roasted finely 1 tsp mustard seeds. Chop the ginger. Heat the remaining oil and add the hing and mustard.Provided by: www. Store it in airtight containers in the fridge. 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. lime rinds and lime juice.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. add the ginger and green chillies and fry for about 1-2 minutes. green chillies and remaining garlic. Bring to a boil and boil till the juice is thick. If boiled and cooled well. since no water is used in making this dish. When the mustard crackles. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Bottle when cool. Put in the chopped ingredients and continue boiling. 118. Store in an airtight container. Set aside. saunf. cumin and coriander seeds and crush coarsely using a mortar and pestle. add the ground masala and fry till the masala turns color. Bring to a boil on a low flame.FoolzParadize. salt to taste. 70 . Drain. Remove from heat and let it cool to room temperature. Put in the chopped ingredients. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. for seasoning 1 tsp cumin seeds A small piece of jaggery Salt to taste Method Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. When the mustard crackles. Roast the methi. Add the mango. it should keep well for more than a week. In a pan. powdered masala. 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. mash well and set aside.
Season with mustard and curry leaves. 71 . you can substitute with white. Gobi Manchurian Ingredients 1 small Cauliflower. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. Crush together the coconut. rice flour. chopped finely (If you cannot find green onions.Provided by: www. salt.combine the chapati atta .FoolzParadize. dissolved in milk 2-3 green onions (scallions). ordinary onions) 1 1/2 teaspoon of garlic.Org Should keep for about a week. Mix the dressing with the grated mango. salad oil and coconut. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . 120. Make the dressing by combining the green chillies. red chilli powder. 119. 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. 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. fresh 8 gren chillies. chopped finely A pinch of saffron (or red coloring). green chillies and salt. cut into flowerets 2 tbsp garlic paste 2 tbsp ginger paste 2 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp green chilli paste 1/2 bunch coriander leaves.
turmeric powder and 1 tablespoon green chilli paste. 121. Some mixed frozen vegetables like beans. 1 1/2 tsp red chilli powder. In a open pan.. coconut. When onions are browned properly. cinnamon and cardommom..FoolzParadize. It all depends on how you like to eat the Cauliflower manchurian. add the chopped corainder leaves and stir for 20 seconds.keep on stirring on low heat and when the mixture turns thick enough.. Take this mixture from the heat and pour it onto the fried caulilower. But this will turn the cauliflower soggy... ginger and coriander in the blender. Vegetable Pulao Ingredients 3 cups of rice. 1 tablespoon garlic/ginger paste. shredded 3 medium onions. chopped. soy sauce. 3-4 green chillies. Also add the cloves. The minute it starts turning brown.Org 1/2 cup cornflour. 2 tsp of coconut.baking powder. a few cloves... Now add the chopped garlic and green chilli paste and fry for a minute. 2 flakes garlic. 1 cup of cauliflower flowerets. salt to taste. Dip the cauliflower flowerets in this batter and deep fry in oil. salt. add some oil and when it smokes add the remaining garlic and ginger paste. If you desire. carrots and green peas. Keep aside. Fry the onions in a the ghee or melted butter. A few sticks of cinammon. The mixture will start to thicken. 1 tsp chilli powder.soft or crispy. till you get the consistency of thin batter. to make a smooth paste. drain and set aside.. The leaves should not lose thier color. Ghee or melted butter for frying. Bring down the heat and then add the cornflour-water paste and the red coloring. a few cardommom seeds. Mix well with water. you can add the cauliflower when the mixture is in the pan itself in the last stage.. garlic.Provided by: www. add the chopped onions and fry only till they start becoming translucent.. boiled A bunch of coriander leaves. 1 inch piece ginger. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. Add the soy souce and stir for a minute.sliced fine. add the red chilli powder 72 . 1/2 an onion.
jeera. Keep sprinkling water periodically to speeden up the process. Keep covered and cook on a low flame till the vegetables are cooked. but do not add excess water as it will ruin the pulao. Cook on low heat till the peas are cooked. 123. When it browns.Provided by: www. Now add the peas. cinammon. salt to taste and the blended masala. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. Fry till the onions turn transparent. cut into large pieces 1 1/2 cup raw rice. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. Now add all the vegetables. 122. add all the boiled rice.Org and fry for 30-45 seconds. chopped finely 1 tablespoon cashewnuts.FoolzParadize. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). Mix in the cooked rice and heat through. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . crushed finely 1 small piece of ginger. cloves and onions. crushed finely 1-2 cloves 1 small piece cinnamon. transfer the vegeables to a big mixing dish. Eat when hot with a vegetable or meat side dish.including the cauliflower and sprinkle some water on it. Serve with Raita.It is heated again to let the salt spread across the dish. add the cardamoms. When the vegetables are done. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. This might take approximately 15-20 minutes. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . cashewnuts and the coriander leaves and mix well.
Provided by: www. Add salt to taste. add the brinjal pieces and fry till the brinjal is done. urad dal and channa dal. red chilli. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Heat the ghee in a pan and add the mustard seeds. cumin. 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. green chillies. When the seasoning is almost done.FoolzParadize. 124. cinammon. turmeric. Store in a airtight container.cloves. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125.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. Powder them using a coffee grinder and set aside. coriander and peppercorns. Serve hot. Add the powdered masala and mix. Bring to a boil and remove. Mix this with the cooked rice and heat through. Now add the buttermilk and mix well.
Heat the ghee and add the mustard. Set aside. 2 tsp sesame seeds. Heat some oil and add the remaining musatard seeds.FoolzParadize. cumin. Mix in the coconut gratings and powder once again. 75 . channa dal. 1/2 tsp channa dal. 6 red chillies. potatoes. urad dal and channa dal. 126.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. green chillies. Powder to a fine powder using a coffee grinder and set aside. curry leaves. Roast the coriander. cashewnuts. red chillies. Mix in the bisi bhele huli anna powder. 1 sprig curry leaves.add it to the rice mixture and add salt to taste.Org 1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. green beans. Add the tamarind juice to the above rice/dal/vegetables and mix well. 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.etc) 4 green chillies. Set aside.Provided by: www. pepper. 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. asoefetida. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. urad dal. 1 tsp mustard. peanuts. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. When the seasoning is ready.
chopped finely 2 medium sized onions. Mix well. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Puliyogare Ingredients 2 cups cooked white rice 2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section) Salt to taste Tamarind juice for taste Method Mix the cooked rice with the Puliyogare mix.Org sesame seeds and curry leaves.FoolzParadize. red chillies dals and curry leaves. add the tamarind juice and salt/jaggery. Mix this with plain cooked rice to get puliyogare or tamarind rice. This will keep well for a month in a airtight container if refrigerated.Provided by: www. Heat through and serve hot with rice and dal. Add salt to taste. Cabbage Upkari Ingredients 1 small cabbage. Add the cabbage. You can add extra tamarind juice and mix if you need the dish to be more sour. When the seeds start crackling. Now add the powdered masala and simmer till you get a sticky masala. 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. 128. Add salt to taste. Add the shredded coconut and the hing and mix well. 127. Heat through and serve. Now add the onions and fry till the onions turn translucent and start turning brown. The liquid will start boiling. Heat through and cool. 76 . Fry till the mustard crackles.
Add the yoghurt . Fry till the oil seperates. Eat with chapathi/nan.Org 129.Provided by: www. Heat oil in a shallow pan and fry the onions to light brown. Grind the coconut. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Garnish with the chopped coriander leaves. Drain and set aside. Add chilli powder. Add the paste to the onions. 130. 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. salt and the fried potatoes. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . ginger and green chillies to a paste. Peel them and prick the potatoes with a fork. Now add the garam masala powder and mix well. Fry the potatoes in hot oil till they turn slightly brown. cardamon. poppy seeds.cumin powder and dhania powder and stir for 5 mins.FoolzParadize.
Bharva Bhindi Ingredients 1 lb Bhendi. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. 131. curry leaves. Not more than a minute. Serve hot with chapati/rice and dal. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. hing . Now add the chopped coriander leaves. When the bhendi is done. Stuff each bhendi with this masala and keep the remaining aside.Add the boiled vegetables. 132. Keep turning occassionally. turmeric and the coconut paste to the buttermilk. sliced finely 1/2 tsp cumin seeds 3 tbsp cooking oil 1 tsp lemon juice For stuffing: 1 1/2 tsp red chili pwd 1 tsp amchoor 1 tsp cumin seeds 1/2 tsp saunf(fennel) 2 tsp dhania pwd 1 tsp garam masala 1/4 tsp turmeric Salt to taste Method Make one slit on each bhendi and set side.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.Keep stirring continously.Mix well. take off the stovetop and sprinkle the lemon juice. chopped finely Method Add the salt.Provided by: www. When the onions start browning. washed 1 large onion . cumin and red chillies in hot oil. Heat the remaining oil. chopped and roasted 78 . Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . Season with mustard. Heat on a low flame till the buttermilk mixture reaches a thick texture.FoolzParadize. Heat hot with plain rice. add the remaining masala and the bhendi pieces. add the cumin seeds and when they splutter add the sliced onions.
Org 3 tbsp. 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. Mix all the roasted masala in the blender with some curd to make a smooth filling. Add the baigan and mix well. roasted 1 tsp cloves. chopped and roasted salt to taste 2-3 tbsp. Now add the peas and fry for a couple of minutes. Any mixture which is remaining can be now added to cover the vegetable. Stuff some of this mixture into each slit of the brinjals. Make 2 slits to form a cross. slide in the brinjals slowly.Provided by: www. roasted groundnuts powdered coarsely 3 tbsp. Take it out of the oven and peel it. Rub them with some curd and salt and set aside. Add some water. grated fresh coconut. Add the chopped coriander leaves and some water to get 79 . oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. Now add all the spices and the sugar and fry for a minute. Heat oil in a heavy or non-stick pan. This will take around 30-45 minutes at 400 deg F. Simmer till the vegetable is tender and done. roasted and powdered 1 small bunch coriander leaves. Heat the remaining oil and add the chopped onion. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. cumin seeds wait to splutter. Mash the baigan and add the salt to it. Fry till the onions turns translucent. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). add the mustard. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. roasted 2 tsp red chilli powder. 133. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes.FoolzParadize. chopped finely 4 green chillies.
crushed 1 inch ginger. mash and add salt to taste.Mix well. Drain and keep aside. Serve when hot with plain rice/paratha. Peel. Heat through. Add the pureed tomatoes and the masala powders. Keep aside. 80 . The gravy will begin to thicken. Mix in some water if necessary. 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. Add the sugar and the ground peanuts. potatoes 2 heaped tablespoons each of crumbled paneer. ginger. Blend together the onions.FoolzParadize. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. You can also add some malai to thicken it some more. 134.Provided by: www. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Deep fry each kofta till golden brown.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. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Mix all the other ingredients for the kofta into a paste.chopped 3 flakes garlic.Org a thick consistency. Seal the edges and shape into stuffed rounds.crushed 3 large tomatoes.
Provided by: www. wrap it properly and refrigerate it overnight. 135.FoolzParadize. Take it out and let it cool. shape into small flat balls. add the koftas. If you are using paneer. When all the water is drained from the paneer. 136.The syrup should not be too thick. Cut into cubes and deep fry in hot oil. In the meantime. boil the half and half with the rose water. add the vinegar and wait for the milk to curdle completely. Pour it onto a cotton/muslin cloth and tie it with a tight knot. When cool. 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. Take it off the fire and let it sit for 10 minutes. When it's boiling. Heat through and serve. They should become spongy. mix together the confectioner's sugar and cheese.Org When the g ravy comes to a boil. Insert the balls one by one in the syrup and warm them up. 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. Drain and store in the frezer. mix the paneer and sugar and shape it into flat balls. 81 .transfer it into another piece of paper/cloth. Bring the water and sugar to a boil to yield sugar syrup.shape it into a large rectangular block. The koftas should be put in just before eating the dish or else they will turn soggy. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan.
Add the sugar and stir on a low flame for about 4 minutes. 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. Spread on a clean greased worksurface. Cool. Store in airtight jars. In a heavy saucepan put sugar and paste. cut into diamond shaped burfis. 137. Set aside till the mixture has slightly cooled down. Apply the silver foil.FoolzParadize. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. You can either chill it or serve it at room temperature. Cook on slow to medium heat. Roll lightly with a rolling pin. Roll each laddoo in a little dessicated coconut. Shape into laddoos(small round balls). 138. 139.Provided by: www. Add ghee and cardamom powder and mix well. Cook stirring continuously till a soft lump is formed. ghee 1/2 tsp. to 1/8" thickness. Add the cooked balls to the half and half. Mix well. Sweet Pongal Ingredients 1 cup raw rice 1/2 cup green gram dhal 1 cup milk 2 1/2 cups water 3 cups jaggery powdered 4 tbsp ghee 82 .Org Set aside. Add the cardamom and nuts to the half and half. Use as little water as possible when blending. Let it stay immersed for about 1 hr.
Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Roast the rava in the 2 tbsp ghee till light golden in colour. Shape into tight laddoos(small round balls). Put the syrup once more on the heat and stir till it becomes slightly sticky. Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Serve hot. Strain the jaggery to remove the dirt. Add the cooked rice and dhal. Heat the remaining ghee. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. 83 . Add the powdered cardamoms. Fry the cashewnuts and raisins and add t o the pongal. The laddus can be stored in an airtight container for a few days.fry the cashewnuts and raisins. 140.roasted rava and cardamom and powder fine in a dry grinder.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Add to the rava-sugar mixture.FoolzParadize. Mix the sugar. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins.Provided by: www. 141. Mix well.cloves nutmeg and saffron. Heat the 4 tbsp ghee. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms .
This will serve 2 people. Mix in the strained mango pulp and the cardamom powder. you have a very low-calorie delicious and nutritious dessert.FoolzParadize. 143. Blend together the garlic. When the mustard crackles.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. If you use low-fat cheese and milk and cut down on the sugar. add the fenugreek. ginger. Hot and Sour Tomato Pickle Ingredients 1 lb.Provided by: www. Pour into a large container and chill in the refridgerator for about 3-4 hrs.Leave for about 2 hours. 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. 84 . Heat the oil and add the remaining mustard. with a little vinegar. Serve in individual dessert bowls topped with pistachios and dry fruits. 142. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. 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. Strain the mixture through a muslin cloth to remove all liquid. Eat when cooled down to room temperature. red chillies and 3/4 of the mustard. Transfer to a open flat dish and top with sliced almonds and cashewnuts. smear turmeric and salt on them and soak them in 1 cup vinegar. Strain the mango pulp in a similar way to remove most of the liquid.
Store in a clean bottle. Stir continuously as the mixture comes to a boil. This will keep well for months in a airtight container. Will keep for a year. 145. Powder to a fine powder using a coffee grinder and use as required.Org Add the tomatoes and the remaining vinegar. 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.Provided by: www. 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. You can make a larger quantity of this by using the above ingredients in the same ratio. 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. 146. Take it off the heat and let it cool. 144. This will keep well for months in a airtight container. When the pickle is almost done. You can make a larger quantity of this by using the above ingredients in the same ratio. the oil begins to float at the top.FoolzParadize.
FoolzParadize. curry leaves and cumin in ghee. Pepper Rasam Ingredients 1 small tomato. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. 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.Provided by: www. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Season with mustard. This will keep for months if stored in an airtight container. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Eat when hot with plain rice. tomato. 147. hing. Bring it to a boil on a low flame.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. The coriander and cumin powders must be freshly ground. 148. pepper. Use as required.salt sugar(jaggery) and tamarind juice. Garnish with chopped coriander. Mix together the water.
Now add the lime/tamarind juice and heat through till it boils. Season it with mustard seeds and curry leaves. Add this coconut paste to the warm buttermilk. 149.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Pitla Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 small onion. 150.Provided by: www. Add hing and serve hot with chapatis or white rice. the coconut. Cannot be re-heated on direct fire. Take it from the fire and set aside. Add salt and heat on a low flame till the buttermilk reaches room temperature. Add the tomatoes and the coriander and some water to get a liquid consistency. Add water if the buttermilk is too thick. Add the cumin-dhania. Now add the besan and keep frying for 2 minutes. the remaining turmeric.jeera. green beans 7-8 green chillies 87 . Blend to a smooth paste. Set aside. When they crackle. coriander and green chillies. 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. Roast in a little oil.FoolzParadize. Delicious when eaten with hot plain rice. Heat some oil and add the mustard and curry leaves. add the onions and fry till they turn brown. one by one. Add salt to taste. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. put it back on the stove and heat for approximately 4-5 minutes. red chili and turmeric and fry for a minute.
Add the beans and salt to taste. When the cumin is slightly fried.FoolzParadize. prepare the seasoning by heating the butter. medium sized. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Adjust the salt if necessary. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. turmeric and dhania. Dilute with some water if needed. Drain and set aside. Boil in a little water till done. Add the chopped coriander leaves. Add salt to taste. Remove from heat and add the boiled dal/tomato to this. Bring to a boil on a low flame. Season with mustard. 151. chopped For seasoning: 1 small onion. In a saucepan.Org 1 cup fresh coconut. Dhal Makhani Ingredients 1 1/2 cups toor dal. Blend together the coconut and green chillies. Add this paste to the buttermilk and mix well. cumin and curry leaves. add all the other seasoning ingredients except the red chilli. Set aside. Other vegetables like eggplant. washed and drained 2 tomatoes. 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.cayote etc can also be used for this preparation.cucumber. Add 1 cup of water. Fry till the onion starts turning color. 88 . Mix well.Provided by: www. 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. Now add the powders and fry for a minute. Add the cumin and mustard.
Provided by: www. 8. 1 teaspoon oil and juice of 1 lemon. ¼ cup 1 tsp. Add beaten Yogurt and warm water. 3. 9. - Salt 1. Oil 2 tbsp. Make a paste of ginger and green chilies.Org Bring it to a boil and remove. Chopped ginger 1 tbsp. Pour the batter into the greased mold and steam for 10-12 minutes. Wash and soak urad dal for 6 hours. Chopped green coriander 1 tbsp. Mustard seeds 1 tsp. Mix well and add this to the Gram flour mixture. Soda bi-carb 1 tsp. 6. Cool for sometime. When the seeds begin to crackle. Grease a dhokla mold or a shallow cake tin with a little oil. 7. Whisk well to remove all lumps. 152. Add salt and cover it and leave it to ferment for 3-4 hours. The mixture should have a thick consistency. 2. Cut into squares and arrange in a serving platter/bowl. 153. In a small bowl take one teaspoon of soda bi-carb. 8-10 nos. Salt As per taste 1. Serve hot with rotis or plain rice. Add mustard seeds. Keep the steamer ready on the flame. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 5. 4. Heat oil in a small pan. 89 . Serve garnished with chopped green coriander leaves and grated coconut. Turmeric powder 1/2 tsp. Curd (yogurt) 1 cup Chopped green chili 1 tbsp.FoolzParadize. remove and pour over the dhoklas. Dhokla Gram flour 200gms. Fresh grated coconut ½ cup Lemon 1 no. Add turmeric powder and correct seasoning.Take gram flour in a bowl. Add this paste to the fermented mixture.
Wash and cut tomatoes into quarters 2. Cook tomatoes with chopped ginger. 4. Heat oil in a pan. Chopped garlic 1 tbsp. Add salt. Chopped ginger 1 tbsp. This is now called a vada. 7. 3. 154. 2. 5. Bring to a boil. 6. Oil 1 tbsp. Whole garam masala 1 tbsp. 90 250 gms. 7. Tomato Soup Tomatoes 600 gms. asafetida. As per taste . garnished with chopped green coriander leaves. Deep fry the vadas in medium hot oil until golden brown and crisp.Org 2. Strain the mixture with a soup strainer. Chopped green coriander 1 tbsp. Heat oil in a Kadhai. Sieve flour. cumin seeds and crushed peppercorns to the batter and mix well. Wet your palms and take batter into the palms. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Bring it to a boil. let them crackle. 5. Sugar (optional) 1 tbsp. Cumin seeds 1 tsp. Shape into a ball and make a hole with the thumb in the center like a doughnut. Bay leaf 2 no. garlic. Serve hot. 1 cup 3 tbsp. 155. Add strained tomato liquid and season with salt. Dry mint leaves on a hot griddle and then powder. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 6. Add cumin seeds. Salt As per taste 1. Serve hot with Sambhar and Coconut chutney. green chilies cut into two and Whole Garam masala. curry leaves. Grind into a fine paste. 4. Green chili 2 no.Provided by: www. 3.FoolzParadize. Add 5 cups of water and bayleaf. add sugar if it is very sour.
6. 400 mls. 3. 3. Apply turmeric powder and salt. 2 tsp. 4. Cut limes into eight pieces. Slit green chilies and cut them into half inch long pieces. 156. Roll out each portion with a rolling pin to approximately six inch diameter. salt and mint powder. cover and keep aside for 10 minutes. Note: This pickle can be enjoyed within 5-6 days of preparation also.Provided by: www. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. Turn it and smear half a table spoon of oil on paratha. 4 tbsp. rub nicely and then keep it for half an hour. Transfer this to a sterilized glass bottle or an earthenware jar. 7. Serve hot with Dal Pakhtooni or curry of your choice. remove seed and then cut ¾th inch sized pieces. Knead well. 3 tbsp. 350 mls. Cut raw mangoes into half. Repeat the same on the other side. Mix powdered mustard seeds. Cook rolled portion (paratha) on a Tawa (griddle plate).Org 3. Grind fenugreek seeds. Drain out excess moisture. on moderate heat for 3 minutes. turmeric powder and salt with green chili and lime pieces. Mix flour. Cook on low heat till golden brown. 5. Grind mustard seeds to a coarse powder. 2 tbsp. add water to make a semi hard dough. 2 tsp. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 8. 3 tbsp. 5.FoolzParadize. Pour oil on top and shake the bottle well. 4. 4 tbsp. As per taste 1. fennel seeds and mustard seeds to a coarse 91 . Divide into 8 equal portions. As per taste 1. 157. 2. 2. 12 no.
Keep in refrigerator for another half an hour. 8. 6. 9. Knead and mash Chhena. This is to ensure that the mango pieces are always in contact with the oil. 158. 1. Divide it into 12 equal portions. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Squeeze the rasmalai and put them into chilled milk. fennel and mustard powder with red chili powder. 92 . garnished with sliced pistachio nuts. Cook for another 3 minutes. 4. 4. Add half a cup of water and again bring it to a boil. of water. make balls and press between your palms to flatten them. Mix fenugreek seeds. bring it to a boil. bring it to a boil and add rest of the flour dissolved in water. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 2 ltrs. reduce the flame. 4 tbsp. Keep aside. Simmer until it is reduced to a thick consistency. Remove from the flame and refrigerate for an hour. 7. Heat mustard oil until smoking point. add 2 tablespoons flour and make a dough. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. 5. 2. 1 tbsp. sugar in the same quantity of water. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. stir continuously. Put this into an earthenware jar and pour the remaining mustard oil. Make sure you stir the contents o f the jar for the first two weeks at least once a day. 7.Provided by: www. 159. 3. 6. remove and let it cool.Org powder. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. Note: In most of the Indian pickles. salt and oil are used as preservatives. Serve cold. 5. 1 kg.FoolzParadize. Dissolve 500 gms. Mix thoroughly. Now take milk in a heavy bottomed pan.
Tip: For jalebi cloth. Heat Ghee in a Kadhai. 161. 5. soda and Yogurt. 2. Green cardamom powder ½ tsp. a few drops 1 tsp. Bring it to a boil. add a little water if required and make it into a pouring consistency. Simmer and reduce it to get a thick consistency. Add charoli seeds and sugar. Pour into a serving dish and serve cold 93 . Stir continuously to avoid milk sticking to the bottom of the pan. Cook it from both sides. ½ tsp. 6. Remove and keep it in sugar syrup for at least 5 minutes before serving. Prepare sugar syrup with equal quantity of sugar and water. optional 500 gms. 3. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Sugar 200 gms. 5. Leave it overnight to ferment.Org 160. 1. Mix flour.Provided by: www. Cook on a slow fire for 10 minutes.FoolzParadize. 2. Mix it. 4. Heat milk in a thick bottomed pan. Add green cardamom powder . take some stiff cloth and make a 3 mm hole in the center. Add green cardamom powder and cook it for 20-25 minutes. 4. Add some water and make a batter. 3. Charoli seeds 25 gms. 1. Basoondi Milk 2 ltrs. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes.
Roast some cashews in ghee and add it to the mixture. 1/4 kg sugar.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.Add water and steam in pressure cooker. 1 cup powdered jaggery.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Make this into round balls.Heat 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.1 Gran dal . 164.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Cover and keep aside for 1/2 hour.Add jaggery. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. mix well and pat it again. Sweet pongal Sakkarai Pongal Take rice. Poli Poornam:Boil gram-dal until half-cooked and drain the water. Add cardomom powder. leave for 5 min. Inner stuffing(Poornam): Mix 1 cup grated coconut.1 Powdered jaggery .Org 162. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. Add the cooked dal mixture and heat for a little while. Kozhukkattai Outer cover: Rice flour . water 1 Heat water to boil.Turn over until both sides are cooked well.Heat a griddle. 94 . 163.place a ball of poornam on it.1.Make it tghick by heating in low heat for a little while. raisins. cardomom and grind. grated coconut. moongdal.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. 166. Dal payasam Moong dal .FoolzParadize. 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.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. gram dal in the ratio 2:2:1.Then take even sized balls of this and shape it into a hollow hemisphere. grated coconut in ghee and add this to the mixture and stir well. put the poli and add a spoon of ghee around it. Roast cashewnuts. Add the liquid part of this juice (which will be at the top) to cooked mixture.Add some extra ghee while serving.
grated coconut . red chillie powder . omam paste 2 tsp. Repeat the procedure with all the balls. 95 . Mix gram flour 500g. Ribbon Murukku Gram flour . salt. Slightly dry roast 500 g of rice flour.1 tsp sesame seeds. 1 tsp salt.1/2 tsp.300 g Rice flour . a pinch of baking soda and mix until bubbles appear.1 tsp salt .1 tsp.4 tsp. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.1 cup.4 tsp. To 100g of ghee add a pinch of salt. You can decorate it on top with grated coconut. Make it thin. Place 2 tsp of the poornam on this and fold it sealing on the sides. Thattai Soak 4 tsp of gram dal for one hour. Deep fry this in oil. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Make this into uniform balls and flatten it lightly on both sides. Add little water so that the mixture becomes a solid paste. 2 tsp ghee.1 tsp. 1/2 tsp asafoetida. Make very small balls using this flour and deep fry in oil.2 tsp asafoetida . Slightly heat the rice flour in a dry pan. Add 1 cup grated coconut. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. 169..Org Take maida:rawa in the ratio 1:1.Drain the water completely. 167. salt .3 tsp. 168. ghee-2 tsp. 2 tsp ghee and 1/2 tsp asafoetida and mix well. Make this flour into even sized balls and roll in the form of pooris or chappathis.Add the soaked dal and minimum water to this and make into a thick paste. Take a ball of this paste and pat it on a plastic sheet of paper . cumin seeds . add minimum water and knead tightly.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku.2 tsps Ghee . each 1/4 kg.200 g red chillie powder . so that it becomes semi-circular in shape. 171.Provided by: www. 170. rice flour . add a pinch of salt. to the rice flour and mix well. urud flour . 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. Turn over until it is fully cooked and crisp. 2 tsp red chilli powder. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Deep fry this in oil and when it it cooked. Seedai rice flour-500g.FoolzParadize. Add other ingredients and mix well. 4 tsp sesame seeds. asafoetida . sesame seeds . Deep fry these in boiling oil.
When sugar dissolves.FoolzParadize.4 tsp.Add colour and boil till sticky but no thread has formed. sesame seeds . 5. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . 3. 4. 173. 96 .Mix flour and milk to a smooth batter. 2.Boil for 5 minutes till scum forms on top.Org 172. Keep aside.Put sugar and water in a vessel and boil. Thenkuzhal Rice flour . 6.250g. urud powder .Add cardamom powder and mix. cumin seeds. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.Strain and return to fire. milk few drops saffron (kesri) colour Method For syrup: 1. For boondi: 1.Provided by: www.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp. add milk. Urud powder Dry roast urud dal and grind into a very nice powder. milk 1/2 tsp.
Put chana dal.sp cumin seeds-1/2 t. 9. it should not stick. cumin seeds. 7. Sprinkle few tsp.Spread in a large plate. 6. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.sp. Repeat for remaining batter. it will roll into a boll.sp. urud dal.Heat oil in a thick bottom pan. 2/3 cup water.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1.sp. chana dal--1 t.sp Urud dal-1 t.Cool and keep open to dry. 4. When you touch water and then the jaggery.Cover and keep for 5 minutes.Heat ghee in a heavy frying pan.Tap gently till all batter has fallen into hot ghee. 12. 3.Hold strainer on top with one hand. stop and bring down. 97 . 10.Stir with another strainer and remove when light golden. rice flour allow water to boil. Leave for 15 minutes.Org 2. before storing in containers. 1 big spoon oil.FoolzParadize. 3. 11. 2. 5. coriander leaves nicely. Mix the batter. When steam comes. ginger.Keep aside. keep in sim and cook till it sweats.First make a paste of green chillies. 174. turmuric powder-1/2 t.Shape in laddoos with moist palms.sp mustard seeds-1/2 t.sp oil-4 t.Immerse boondi in syrup. 8. 13. hot water over it.Provided by: www. little salt. add flour.With the other pour some batter all over the holes. Powder elaichi and add ghee before bringing down. Then stuff and steam kozhakattai in cooker.Drain any excess syrup. 175.Cut the brinjals into 2 inch pieces.
5. 4. 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 . Green Pulao Ingredients One bunch of fresh coriander leaves.After the brinjals are half cooked.Serve hot with any veg or non-veg dish. 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 . Keep aside.Close the pan again. but stir it frequently. 3. put the tamarind juice.Sprinkle the coriander leaves and serve. 7.Let it cook till you get a nice aroma and it should thicken. salt and turmuric. 7. 10. 2. the curry is ready. 9. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. 177. 5.fried in oil Method 1. 176. Allow to splutter. add garam masala and ginger and garlic paste.Add salt to taste. 4. Put some water in the plate.Fry till oil seperates then add the ground ingredients with a little water. together with a little water.Fry them for a while and cover the pan.Provided by: www. 8.Take rice which should be boiled well before and let it cool.After 5 or 6 minutes. ginger-coriander paste in the brinjal pieces and mix well.Org mustard seeds.Tastes good with white rice and ghee. Then you can add peas and the fried potatoes.Put the brinjal pieces.FoolzParadize. green chilies. 6. with a plate. 8. Add red chillies and fry nicely.Then you add the masala and stir well till the masala has spread out on the rice.Grind coriander leaves. 6.Fry onions till golden brown. mint leaves.
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1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
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3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Provided by: www.FoolzParadize.Org
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
Note: You can adjust the amount of tamarind extract according to your taste. Add coriander seeds powder.1 tsp.1/4 cup Cinnamon -. Nutmeg Powder -. Chopped Onion -. sliced green chiles and tamarind extract.1 tsp. Remove from heat.1/4 tsp. do not add any water).FoolzParadize.3 Coriander Seeds Powder (dhaniya powder) -.1 cup Split Green Gram (moong dal) -. Garlic -. Masala Vada Cooking time: 30 minutes (with soaking time of 1.1/2 cup Chopped Green Chili -.Org asafoetida. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Ginger Paste -.1 tsp. Drain water from the soaked soal. 182. 102 . ginger and green chili. garlic. Mix well. Crush cinnamon stick and cloves into powder and add to the paste.5 hours. Stir well.Provided by: www. 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. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. onion. nutmeg powder. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.half inch stick Cloves -. Serve with Verusanagapappu Pacchadi or plain yoghurt. Salt to taste Oil to deep fry Mix the two dals and soak for 1.1 tsp.
poppy seeds 103 .1 cup Rice flour -. sesame seeds 60 g.1 tsp Oil for cooking Salt to taste Mix everything except oil.fistful Crushed Cashew nuts -.1 inch piece Chopped Coriander -.1/4 cup Semolina (Bombay Ravva) -.5 tsp) Chopped Fresh Coconut -. It is a great snack.1/2 cup Moida -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. You shouldn't use an implement to spread the batter.1 cup Chopped Ginger -. Add enough amount of water and mix well such that when you pour batter on the frying pan.Provided by: www. Allam Pacchadi (ginger pickle) goes well with this dish 184.2 (about 1. gram flour 120 g. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g. It should spread on its own.FoolzParadize. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.15 Finely Chopped Green Chilies -. grated coconut 60 g.2 tbsp (very small pieces) Cumin Seeds -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.Org 183.
Add cauliflower. Keep it aside. Seal the edges with a little water. 60 ml. garnish with pomegranate and serve with tandoori paratha. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Add salt. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. 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. Cut into three cm. salt. Add potatoes and stir-fry for five minutes. Add tamarind pulp and black masala powder and mix well. chopped fine a marble sized ball of tamarind. Drain and keep aside. Stir-fry until the moisture evaporates. Blanch in salted boiling water until al dente (almost cooked. Knead to a stiff dough. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Remove from oil and store in an airtight container. strained 10 g garlic paste. Stir well. Add sugar. cummin powder. Wash in running water. When they crackle. sesame seeds and poppy seeds and grind to a powder. yellow chilli powder and salt. Uncover and increase to medium heat. 186. long pieces and deep fry in hot oil till brown and crisp. Khatti Arvi Ka Saalan Serves: Four 104 . Then add fenugreek and stir for a few seconds. bidari paratha or puri. add curry leaves. Stir well. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. asafoetida. Sprinkle amchur powder. 185. Roast the grated coconut. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Add the ginger paste and garlic paste. coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds QUARTER the potatoes and then halve each quarter lengthwise.Org a pinch of sugar salt and chilli powder to taste 100 g. Heat oil in a kadai or wok and season with mustard seeds. strained 800 g cauliflower. 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.5 g) fresh black pepper powder. coriander leaves. Stir for some time.FoolzParadize. hot oil and enough water.Provided by: www. but not soft and squishy). Check the seasoning and remove from heat. Lower the heat. To serve:Remove to a serving dish. drain and keep aside. pepper powder and kasuri methi. Cover and cook (for about six minutes) until al dente.
cummin seeds. Lower the heat. Drain. Stir-fry until the oil floats on top. tamarind pulp. 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. peel and quarter lengthwise and reserve in a panful of water.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. Stir until the seeds begin to crackle. until the gravy reaches thin sauce consistency.FoolzParadize. Heat oil in a pan. Bring it to a boil.Provided by: www. julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. add arvi and jaggery. Add onions and saut until golden. chilli powder and turmeric powder. 187. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Stir for a minute. Add mustard seeds. For the filling: 150 g paneer. When cool. To serve: Remove to a serving bowl and serve with steamed rice. Bring it to a boil again. Lower the heat. Remove and adjust the seasoning. stirring occasionally. Add tomato puree. simmer. Grate the jaggery and reserve in three tbs water. crushed 105 . Add salt and three cups water. Add lemon juice and bring to a boil again. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done. Add curry leaves. Add garlic and saut over medium heat until light brown. urad dal and whole red chillies.
To prepare the filling: Remove the brown skin and roughly chop the coconut. ginger. peel and roughly chop the onions. basting at regular intervals. Remove the seeds and rub with salt. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. tumeric with the yogurt in A small bowl. corriander powder and chilli powder to the paste and mix well. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Put a portion of the filling into each of the blanched bitter gourds. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. (Keep the bitter gourds overnight if you prefer them to be even less bitter). except paneer. Combine chili powder. Add salt. jaggery.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. Grind all these ingredients. Drain and keep aside. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Stir and bring to a boil. increase heat to medium. and cook with lid off. groundnuts. and cut cauliflower into 1 inch flowerets. Arrange them in a greased roasting tray with the slit side on top. Pour over the paste.FoolzParadize. drain. mix well and divide into 12 equal portions. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Remove and uncover. with 1/4th cup water to fine paste. use nonstick pan. Dry roast the coconut.Add paneer. ginger. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Put enough water in a pan. to drive off excess moisture. Cover with foil. Cool. Spray with pam. garlic paste.Provided by: www. including stem. tomato. Add the bitter gourds and blanch them until soft. 106 . Stir in half the cilantro leaves. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. use a little water. Stir over medium heat until they begin to crackle. mustard seeds and fenugreek seeds. Make sure all liquid is driven off. Add curry leaves and stir. for another 5-6 minutes. and turmeric powder. whatever you do to nonstick yourself. turn off heat and sprinkle with garam masala and reamaining cilantro. Put Cauliflower into pan then pour spices over the top. ginger paste. green chili. Arrange on a tilting tray and keep aside for at least an hour. 188.
107 . Add clves and peppercorn.1 tsp. Fenugreek Seeds --1 tsp. add chopped onion and fry until light brown. and shuffle for another minute.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. If not fine. black cardamom pods.0. Sugar -. Mustard Seeds -.1 tsp. Move them around for two minutes. heat oil on medium and add mustard seeds and Fenugreek seeds. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. Oil -. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. peppercorns Heat a heavy skillet. salt. less than 98 calories GARAM MASALA 2 oz. Garam Masala 5 tsp coriander seeds 1 Tbsp. 189. 1 oz. 2 oz. Curry Leaves -. add pods and cinnamon. Store in a bottle for up to 6 months.5 tsp. Now add vegetable pieces. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).FoolzParadize. but continue shuffling until the heat is out of the pan. and discard what won't pass through strainer. 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. But you might consider it worth investing in as its a neat combination of spices for cooking.10 Water -. When Fenugreek seeds are light brown. cloves. 4 servings. Turn off heat.Provided by: www. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. Pour roasted spices into grinder and grind til you have a fine powder.0.0. reduce heat. turmeric powder.25 tsp. 1 oz piece of cinnamon stick.Org serve with basmati rice. Red Chile Powder -.5 cup Turmeric Powder -. 190. red chile powder and fry for 5 minutes on high heat while stirring occasionally. strain it.2 tbsp.
191.Provided by: www. add jaggery and ghee. • Bring to one or two good boils. The koftas will melt in your mouth.Org Next add tamarind extract. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire.) 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 . coriander leaves. 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. water and stir well. • When the milk starts boiling add rice and dal. after washing. saffron nutrieg and cardamom powders. • As soon as the rice and dal are cooked to softness. Ingredient • For Koftas • 350 grams (12 oz. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. Method: • Chop almonds and cashewnuts. • 192. sugar. Malai Kofta An extra special party favourite. • Lastly put in the kishmis. • Let cook on medium fire for some time and then put in almond and cashewnut bits.) 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.FoolzParadize. curry leaves.
Note: You can add 1 teacup of boiled green peas to the gravy if you like. plain flour. coriander and salt. When soft. 194. Heat the ghee in a vessel and fry the paste very well. green chillies.) french beans. ginger and coriander separately.) cauliflower • 100 grams (4 oz) capsicums 109 . 193. sugar. Procedure (Gravy) Cut the tomatoes into big pieces.) potatoes • 100 grams (4 oz.Org • • • • 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1") piece ginger 2 tablespoons chopped fresh coriander Procedure (Koftas): Crumble the paneer and knead very well. chillies. salt and a little water and cook for 5 to 10 minutes. Serve hot with parathas. add 4 teacups of water and cook. • Heat the ghee in a vessel and fry the onions till golden. chillies. puris or rice. • 100 grams (4 oz. tomatoes. 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. cream and salt and boil the gravy for at least 10 to 15 minutes. green peas.FoolzParadize. spring onions. Keep aside these koftas. add the koftas.) carrots • 100 grams (4 oz. boiled vegetables. • Add the tomato ketchup. Add the c hilli powder and fry again for 1 minute. baking powder. Mix the paneer. chilli powder.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. • Now add the tomatoes. Add the tomato soup. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. How to serve Just before serving.Provided by: www. ginger and coriander and fry for at least 2 minutes. prepare a soup by passing through a sieve. spring onions (with leaves). Shape into small balls and deep fry in ghee. Navaratna Curry Ingredient • 100 grams (4 oz.
Fry onions in oil till golden brown. 110 . raisins. 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. pineapple pieces and few cherries for decoration. (sliced finely) Garlic . turmeric pwd. Then add the stock. Reserve the vegetable stock. carrots and potatoes into small cubes.1/4 tsp. 2. Cook for 2 mins. turmeric and a little water.4 tbsp. 5.3 nos. cloves.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. each Tomatoes . . (pureed) Chilli pwd.1 tsp. Add ginger. Add the tomato puree and simmer till it forms a thick sauce. . pepper. Form the mixture into small balls. garlic. Oil for deep frying For Garnishing . salt and chilli pwd and bring to boil. Vegetable Kofta INGREDIENTS : Potatoes .3 cups (sliced) Onions . carrots. Cloves pwd. Cook the potatoes and carrots and mash them up. Keep it aside. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. • Cut the cauliflower into big pieces • Boil the french beans. cinnamon.6 big nos. Mix salt and pepper to taste.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. thick cream and chopped fresh corriander leaves.FoolzParadize. cashewnuts. 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.1 inch piece (chopped) Cinnamon pwd. Carrots . 4.1 cloves (crushed) Ginger . Salt and Black pepper Flour for coating. METHOD : 1. silver foil and cherries 195.) cashewnuts • 100 grams (4 oz. coat with flour and deep fry in hot oil till golden brown.2 nos.Provided by: www. paneer pieces.) raisins • 100 grams (4 oz. 3.
8. Warm milk .2 cups Milk . 198. 3. In a small bowl mix little flour with water and add this to the boiling sugar syrup. 5. 197. knead it till no granules are left. Garnish with grated pistachios.1 1/2 litre White Vinegar .2 tbsp.2 cups (powdered) Almonds (Badam) . (chopped) 111 . 196.10-12 METHOD : 1. Rasmalai INGREDIENTS : Milk . Cut into small diamond shaped pieces. Sugar . Add ghee and sugar and stir till well dissolved.20-25 nos.4 tbsp.1/2 tsp.3 tbsp. Oil or Ghee for deep frying METHOD : 1. 9. Besan Ladoo INGREDIENTS : Besan .Provided by: www. 4. 2.FoolzParadize. 2. 7. Add vinegar to the milk. 3. Boil milk and cool it. Divide the dough into large balls. Pistachios . Repeat the process after adding the flour to it.4 cups (a bit thicker than ordinary) Sugar . Add crushed cardamoms to the syrup. Filter the mixture using a muslin cloth and squeeze out the water (whey). slowly little by little and keep stirring.1/2 cup Sugar . Roll out on a board into thick rounds. Place the cheese (paneer) on a board and while still hot. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5.Org 6. Add the rasmalais to the sugar syrup. Place the cooked koftas in the sauce and simmer for some time. Ghee . Add this mixture to the flour and bind to a hard dough. Make small balls from the mixture and flatten it. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . 6.1 tsp. 4.1/2 cup Sesame seeds (til) . Add the cream just before serving and garnish with corriander leaves. Salt . Make thin sugar syrup. Deep fry in hot oil till light brown in color. Crushed Green Cardamoms . Add sesame seeds and knead well.3 cups Flour (Maida) 2 tbsp.
remove and spoon contents into a greased thali. 4.10 gms. Fry the coconut in oil till it turns a light brown. 4. then fry in oil for a couple of mins. cashewnut pwd. Black raisins .1 (grated) Almonds (Badam) and pistachios.1 cup Cardamom pwd. Smoothen with the back of a flat spoon. Continue cooking on a low flame. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Dryfruit Halwa INGREDIENTS : Cashewnuts. Keep on low flame.300 gms. Boil the milk and add the sugar. 2. Sugar . and keep aside. saffron and nutmeg.Org Ghee . Ghee or oil . 2.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. 6.Provided by: www. 7.1 cup Cardamoms . Almonds and Pistachios . Coconut . Stir till the sugar dissolves. (finely ground) Milk . When the aroma comes. METHOD : 1. grated coconut to the milk mixture and stir thoroughly.250 gms. Cashewnut Barfi INGREDIENTS : Cashewnuts .1 cup Cardamoms . 199. add the nutmeg with a little milk and keep aside.300 gms.50 gms. each (chopped) Ghee or oil . Cut into diamond shaped pieces and serve. Separately. Garnish with varak. Add the khoya. 3. When the mixture leaves the side of the vessel. 112 . Keep stirring to avoid burning. Khoya .100gms.FoolzParadize. 5.1 cups Khoya . 3. 2. and mix well. Keep aside. Remove from heat and mix well with the khoya. 3. Add the almonds and shape the mixture into balls.1 glass Sugar . each (coarsely ground) Milk .2 (ground) METHOD : 1. 200. In a heavy bottomed vessel. Add the dryfruits . Add besan part by part and mix it well.400 gms. raisins and cardamom pwd. .1 tsp. 5. Add khoya to cold milk. boil the milk and add the sugar. 8. remove from heat and cool. Pass the cashewnut powder through a fine sieve. Walnuts.500 ml. almonds and pistachios. Heat the ghee in a pan. stirring constantly. Add the powdered sugar to it and mix well. Stir till it dissolves. then add cardamom.
Spoon the mixture into a greased plate and smoothen with a flat spoon. 7.1 cup Coconut . and the fried cocunut pieces. 5. 11.2 cups (grated) Cardamom powder .1/2 Jaggery . 8. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in hot ghee for 2-3 mins. 10. 5. It tastes great if eaten cold too.1 tsp. 201. Drain and reserve the coconut milk. 3. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 6. Add the thick coconut milk and mix well. 5. 202.FoolzParadize. 2. Grate the remaining coconut and grind it with 1 cup hot water. cashews and raisins. 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.Provided by: www. Pour this into the boiled dal mixture and stir well. Fry the cashews and raisins in ghee and keep aside. Cashewnuts . 4.1/4 cup Ghee METHOD : 1. Add cardamom pwd. Again add 1 cup hot water to the ground and drained coconut and grind.Org 4. 203. Roast them onto the tava by adding little ghee to it . Remove from heat and serve hot. Delicious Parathas are ready and tastes very good with spicy tomato chutney. Cut into diamond shaped pieces and garnish with almonds and pistachios. Fry it in ghee and keep aside. 9. In the meantime. Wash and drain the dal. Boil it till the liquid obtains a thick consistency. 12. This will be thicker. Cook for a few mins. Add this second milk to the fried dal and pressure cook it. Add all the above listed ingredients and make a dough out of it.1/2 cup water and add the jaggery to it. Take a small portion of the dough and roll them into parathas. boil 1.1/4 cup Raisins . Squeeze the milk out and reserve in a separate bowl from the previous. Keep strring all the time. Keeo aside. Green Onion Bhurji Ingredients 113 .
204. Beat the eggs and add to the pan. 114 . Keep aside Chop the leaves finely. Mix well. Add the chopped leaves and mix well. Note : Do not add any water to the onion leaves. Heat some oil in a frying pan.FoolzParadize. Decrease flame and let it cook till the leaves become soft.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. They should cook in their own juice. add chilli powder and turmeric powder. Serve piping hot. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. After the leaves get cooked thoroughly . Close with a tight fitting lid. drop the batter in oil and deep fry them till golden brown. Add salt to taste . 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. When the oil is hot enough. Mix the whole mixture well till the eggs get cooked and the mixture is dry.Provided by: www. Keep this aside for 3 hrs.
Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. asafoetida and curry leaves and add to yogurt. squeeze the water out and set aside. Dahi Wada Ingredients For the wadas Udad dal (Black gram dal) 1 cup Mung dal (Green gram dal) 1/4 cup Salt to taste Method for Wadas Soak the two dals for 7-8 hours or overnight. Take each wada out from water. Grind it to a smooth paste.FoolzParadize. Make a tarka (seasoning) of mustard seeds. Make sure the curd is sour enough. Keep the yogurt in refrigerator until it is chilled. Add sugar. 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. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. 205. Add salt to taste. green chillies and ginger. salt. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Serving the wadas 115 .Provided by: www. These bondas are very crispy and tasty too.Org Serve hot with green chutney or ketchup.
When the milk is cool add chenna balls to it . In the mean time see the milk for ras may be ready. roasted jeera powder and black salt (sanchal). cardomom. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. Hold it covered with cloth in the running water. 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 . Now to curdle the milk add lemonjuice to it stirring continously.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.Provided by: www. pista. Refrigerate it. pista. Sprinle red chiili powder. Depending on the size of the pressure cooker I put 12 pieces at a time 207. sugar for Ras 1 cup sugar 3 cups of water safforn. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Bring 4 cups of milk to boil. In a pressure cooker take 3 cups of water and 1 cup of sugar.Org Arrange the squeezed wadas in a deep dish. almond and safforn to it.Serve with sweet tamarind(imli) chutney. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 .Drain the excess water by pressing the cloth there must not be water remaining. 206. Add the sugar for ras to it and add cardomon. Take the chenna out of the cloth in a dish . And it is ready to serve. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.FoolzParadize.4 1/2 tbsp. Then drain it in athin muslin cloth or handkerchief. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
greenchillies and curryleaves in hot oil.Grind thecooled spinach alongwith the greenchillies to a fine paste. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly.sugar and lemonjuice and pour into tempring. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. lemonjuice and water.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. Take out dhokla and cut into pieces. Mix togather water.FoolzParadize. 208. Garnish with grated coconut and Coriander. Allow to cool for sometime. boil it. 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. salt. Pour the tapering mixture over it. 117 . Steam it for 20 minutes.Provided by: www. This paste must be semiliauid. Prepare the tampring adding rai.
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 . onion. salt. Heat oil in a pan. Once the onions and tomatoes are cooked. add the spinach-chilli paste to the above. Simmer it for 10 mins. Add the onions. and green peas and mix properly Add water and pressure cook. Tastes good with rotis/parathas. Serve with chappaties 210. Fry for 2-3 mins.peas and tomatoes. Cut the boiled potato into evenly shaped cubes. Add ground Masala and roast till oil separates Add potatoes pieces.Add the cumin seeds and asofetida.FoolzParadize. green Chillies.Add the potato cubes and allow to cook on medium flame for 5 mins. turmeric. 209. 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.Provided by: www. Coriander.Org Chop onion and tomatoes into small pieces. Heat oil in cooker.
Serve hot with rice. The two should be cooked till soft. Add a teaspoon of ghee over it in the end before serving. 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 . When they splutter add ginger and fry. This can be eaten with coconut or onion chutney.Provided by: www. Add the ground ingredients and cook for about 15 mins.And then add all the vegetables and let it boil. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. Add turmeric powder (a pinch). chillipowder (1tsp). When the pieces turn brown add the crushed peppercorn and the cumin. Add jeera.Mix well. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. 211.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. Add water if desired.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. 212. Add the cooked mixture of the rice and dal to it with salt according to your taste. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. salt (2tsp).
Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Then add the vegetables & pressure cook till done. chillie powder. Add the sliced onions. Keep on mixing it with your hand . Add salt to Gram Flour and add it slowly to the mixture.Provided by: www. Mix all the spices (except salt) and vegetables in a bowl. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Squeeze lime to it & the veg korma is ready.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. of Mango Powder 1 Tsp. Cinnamon Powder 2 pieces whole cloves 1 Tsp. garlic. Fry it nicely. Add Gram Flour till you can shape them into small round soft balls. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. 213. corriander powder. Serve hot with chapatis. Red Chilly Powder 1/4 Tsp. Mixed Vegetable Kofta in Tomato Curry Ingredients For the Koftas you need 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. Sugar 1/4 Tsp. After that add ginger.FoolzParadize. salt & fresh corriander leaves . Do not add water.. Let them cool for 20 minutes. 120 .
serve with curd or butter. Moong Soup With Paneer Light and nutritious. Keep on Stirring . Preparation time : 5 minutes. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5.) Grease the chakali utensil make chakali. I would highly recommend to cook the curry about 3 hrs before you serve. For the Tomato curry . Deep fry in oilon midimum flame till golden brown in colour. Add the Tomato paste. Set them aside. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Serves 6. Add water and ginger and simmer for 2-3 minutes.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. Keep Medium Flame. Keep it in the oven at warm till you serve. Cook them with salt for about 15 minutes on medium flame.FoolzParadize.Provided by: www. 214. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Cooking time : 25 minutes. Add the rest of the ingredients for the Tomato curry. Garnish with Fresh Cilantro or Paneer. (dough should be softer than the chapati dough. 215. See that the oil is not very hot. Meanwhile heat some oil in the pan . Let it soak on paper.Org Use some oil in your palm of the hand to form the balls. Deep fry the Kofta balls.add a little bit warm water and make a soft dough. Chop the tomatoes in small pieces.
Blend the cooked moong in a blender. onions. Preparation time: 15 minutes . 217. Add the lemon juice. Serve hot with cream and bread croutons. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Mix the cornflour with a little water and pour into the soup. 3.Provided by: www. Corn Soup with Vegetables A soup with a Chinese touch. Soak the moong for a few hours. salt and pepper and boil for 2 minutes. salt and pepper. Heat the ghee and fry the cumin seeds and mustard seeds. 5. 2. add the asafoetida and moong liquid. Strain. carrots. 5. 4. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. cabbage. add the onion and fry for 3 to 4 minutes. sugar.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. stirring ocassionaly.FoolzParadize. Add 6 cups of water and cook in a pressure cooker. Serves 6. milk. 4. Melt the butter. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Preparation time : 5 minutes. When they crackle. Cooking time : 25 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. 2. Cooking time: 30 minutes . Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Add the sugar. Blend in a blender and strain. Add the strained mixture. Add the paneer and cook for 2 minutes 216. 3. Serves 6. Healthy Tomato soup The ever popular tomato soup made in a healthier way. 6. Boil for 2 minutes.
FoolzParadize. Serves 6to 8. Grate the coconut. 3. 4. Health Information: This unusual soap gives the flavour of peas without the calories. Strain to obtain coconut milk. Add the paste and curry leaves and fry again for 1 minute.Org 1. Serves 6. 2. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Blend in a mixer. 3. Serve hot. Preparation time : 20 minutes. Cooking time: 20 minutes. 2. Serves 6. 218. Mix the cornflour and coconut milk. Add 6 cups of warm water and blend in a blender. corn and Ajinomoto powder and cook in a pressure cooker until done. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Heat the ghee and fry the cumin seeds for 1 minute. butter and cheese and boil for a few minutes. Ingredients 2 coconuts 6 teaspoons cornflour 1 teaspoon cumin seeds 2 tablespoons ghee 2 curry leaves To be ground into a paste 2 tablespoons chopped coriander 2 small green chillies 1 teaspoon lemon juice 1. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Add the green peas skin and green peas and cook for 3 to 4 minutes. Discard the skin. 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Fresh green pea pods add fibre and Vitamins A and C to the soap.Provided by: www. Add the vegetables. add to the paste and boil for a few minutes. Boil the stock for 1 minute. Green Peas Skin Soup Preparation time: 10 minutes . 219. Preparation time: 20 minutes. 220. Cooking time: 10 minutes . 2. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Add the paste. 5. Cooking time : 10 minutes. Mix the cornflour with 6 teacups of water. Heat the butter and fry the onion for 1 minute. 7. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. 6. Add salt and pepper. Strain to separate the stock from the skin.
3. 2. Heat the oil and fry the onion for 1 minute.Cooking time: 10 minutes. mushrooms.FoolzParadize. Ajinomoto and salt and boil for 2 to 3 minutes. Add the green chilli. cauliflower. lemon grass. 3. put the stock to boil. 221. 2. Letil Soup Preparation time: 10 minutes . Add the garlic and chilli powder and fry again for ½ minute. 124 . blend in a liquidiser and strain. the tomatoes.Provided by: www. blend in a mixer. Add the beans. How to proceed 1. Preparation time: 15 minutes. Cut the onions and tomatoes into big pieces. 3. 6 teacups clear vegetable stock 1 green chilli. masoor dal and salt and cook in a pressure cooker till the first whistle. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Add the lemon juice and top with oil.Serves 6. 222. Add the moong dal and 6 teacups of water and cook in a pressure cooker. When cooked. 2. tomato. 2. 4. Boil for 5 minutes. salt and pepper and give one boil. cut lengthwise 10 to 15 canned mushrooms. The combination of cereals and pulses provides protein of high biological value. Add the vegetables and fry again for 1 minute. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 4. When cooked. Add 6 teacups of water. Heat the oil and fry the onions for 1 minute. ¾ teacup masoor dal (washed) 3 sliced onions 4 cloves crushed garlic ½ teaspoon chilli powder 3 tomatoes 2 teaspoons oil salt to taste For serving lemon juice For garnish 1 tablespoon boiled rice 1. 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. Serves 6.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. Serve hot with lemon juice and garnished with boiled rice. 3. Add the stock and boil for 10 minutes. Cooking time: 15 minutes .
Cut the tomatoes intobig pieces. 2. 2.Provided by: www.Add the sugar and salt.) papadi 500 grams (1 1/8 lb. Serves : 6 to 8. add 2 teacups of water and cook. sev and oil (optional) to serve 125 . Add the tomato soup to the rajma mixture. Cook for 25 minutes. Next day.Org Serve hot with chillies in vinegar. 7. Ingredients. cook in a pressure cooker. Drain. 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. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. 4. 1. piece ginger How to proc eed. sweet and sour sauce. take out a thick soup through a sieve. RAJMA CURRY A favourable from the Punjab.) kand (rataloo) 250 grams (9 oz. 750 grams (1 5/8 lb. Mix all the ingredients with 4 to 5 teacups of water. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Add the cooked red kidney beans. 5. Preparation time : 40 minutes Cooking time : 60 minutes. 1 teacup red kidney beans (rajma) 2 onions. Preparation time : 20 minutes Cooking time : 20 minutes. Serves : 6. garlic chutney. Soak the red kidney beans over night. Cook for a few minutes. 3.) potatoes 2 to 3 brinjals 1 teaspoon ajwain 1 teaspoon chilli-ginger paste 1/4 teaspoon soda bi-carb 1 to 2 tablespoons oil A few lettuce leaves Salt to taste Green chutney. soya sause and chilli sause. 224. 223. Ingredients.Serves 6. 7 cloves garlic 7 green chillies 25mm. Heat the ghee and fry the onions for 2 to 3 minutes. Serve hot with chillies in vinegar and chilli sauce. Add the paste and chilli powder and fry again for 1 minute. Preparation time: 10 minutes.Cooking time: 30 minutes. 6.FoolzParadize. Sweet Corn Soup An old-time favourite. When cooked.
For the koftas. Serve with green and garlic chutneys and sweet and sour sauce. 7. 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. add enough water to get the right consistency. Cut the potatoes and sweet potatoes without peeling. MALAI KOFTA CURRY A tasty kofta curry.(for the koftas) 126 . Blend all the ingredients in a liquidiser. 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 except coriander except coriander in a liquidiser. Make slits on the brinjals. put a few leaves of lettuce at the bottom. Blend all the ingredients in a liquidiser. Serves :6. 4. soaked in water 1 teaspoon garam masala 1 teaspoon chilli powder 1 1/2 teaspoons lemon juice Salt to taste Oil for deep frying To be ground into a paste. finely chopped 100 grams carrots. Mix thoroughly and apply the oil all over. 6. chilli-ginger paste. Cover the matka. Fill with all thevegetables and cover with the balance lettuce leaves. If too thick. finely chopped 100 grams french beans. soda bi-carb and salt. oil and seve. 9. Peel the kand and cut into big pieces. Alternatively. For the sweet and sour sauce. 3. 8. Garnish with coriander. For the sweet and sour sauce. Mix all the vegetables. In a small earthen pot (matka). instead of cooking in a matka. boiled andmashed 2 tablespoons bread crumbs 1 bread slice.Provided by: www. 1. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. 2. For the green chuntey. Do not separate into two. For the garlic chutney. 5. 100 grams green peas 100 grams cauliflower. finely chopped 250 grams potatoes. 225. String the papadi.Org For the green chutney.FoolzParadize. Apply the ajwain. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. Preparation time : 30 minutes Cooking time : 40 minutes.
Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. 3. chilli powder. (1") piece ginger 7 green chillies For the gravy. Add the tomato puree and cook for 2 minutes. Arrange the koftas in an ovenproof dish. 1. 226.Org 9 cloves garlic 25 mm. Remove and blend into a puree. 7. add the cornflour and sugar and blend. 8. 4. 2. 1. garam masala. 4. Pour the mixture into a blender.Provided by: www. 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 .FoolzParadize. 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 the onions and stir fry for 5 minutes till light brown. 2. 2. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. For the gravy. 750 grams tomatoes 3 onions 4 cloves 2 small sticks cinnamon 1 tablespoon cornflour 1 teaspoon sugar 1 teaspoon garam masala 1 teaspoon chilli powder 4 tablespoons butter Salt and pepper to taste To be ground into a paste. 1. Add 1 tablespoon of bread crumbs and the bread slice. How to proceed. Put to cook again and add the garam masala. Then add the cloves. Put the tomatoes in hot water for 10 minutes. Add the vegetables and peas to the potatoes and make a dough. french beans and carrots in a pressure cooker without adding water. 6. cinnamon and paste and fry again for 2 minutes. Heat the butter. Steam the cauliflower. Pour the gravy and fresh cream over the koftas.washed and soaked in water for 2 hours. chilli powder. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . salt and pepper and cook for 5 minutes. Boil the peas. 5. Blend the onions in a liquidiser with very little water. 6. le mon juice and salt and form into kofta balls. Add 1 teacup of water and boil for 3 to 4 minutes. Keep aside. Add the paste. 3. 5. 15 cloves 25 mm.
Serve warm decorated with silver foil. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Boil for 5 minutes.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . add enough water to knead to a soft dough. Kofta Lajawab Koftas 125 gm Amul Cheese . Add tomatoes turmeric. Drain well and immerse in warm syrup for an hour. heat oil in a pan and brown onions. Add the rest of the ingredents and mix well. And milk and remove the scum as it surfaces. Correct seasoning. 227. 128 .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.grated 200 gm tomatoes .Provided by: www.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. form into small balls and keep separately. Serve hot with parathas or tandoori rotis. Makes about 8 228.pured 3 cm piece ginger . Keep aside. ghee Add two tbsp. ghee to wheat flour. Add water according to consistency of gravy required. Drain and keep aside. Form into walnut sized koftas and deep fry till light brown. Knead well and from into as many balls as the number of stuffing balls you have. To make gravy. Mix well. Remove from fire and flavour with essence and caedamom powder. Fold over adn close sides to make an oval Jamun. Knead well.FoolzParadize. Add koftas and boil for a further two minutes. deep fry on low fire till dark brown. Add ginger and fry well. Cook the mawa for stuffing in frying pan till it is golden brown. red chilli and garam masala and fry on low fire till oil separates. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Boil till 3 cups of clear syrup are obtained.
4. chopped 1/4 tsp. Add all the dry spices. Cook till the gravy thickens. raisins Method 1. put a little beetroot filling in the centre and seal the edges. chopped 2 tomatoes. raisins and sliced onion till golden brown. Wash and squeeze dry.Org For the stuffing: 2 cups beetroot. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. 10. grated fine 4 medium sized onions 4 green chillies 2. Sprinkle the garnish on top.5 cm. Stir well.sliced 1 tbsp. garam masala powder Salt to taste 3 tbsp. Remove from heat. garam masala powder 1 tsp. coriander leaves finely chopped 1 tbsp. 3. thick slices. Remove. ghee Method Grind all the ingredients. Serve hot with rice or parathas. coriander powder 1 tsp.In the remaining ghee fry the chopped onions till transparent. Heat tawa. 6. brinjals 1 cup curd 2 large onions. Heat ghee in a vessel and fry the beetroot paste on a low flame. chopped 2 tsp. chilli powder 2 tsp. 9. Cook covered.coriander leaves. 11. 14. 2. 5. Add curd. 230. Divide the paratha dough into small balls. fry cashewnuts. add some ghee and fry the parathas till light brown. Badshahi Baigan 300 g. Cut brinjals into 2. till the mixture is almost dry. 7. 229. turmeric powder 1/4 tsp. cashewnuts 1 tbsp. except garam masala powder. each ginger & garlic grated or crushed 129 .Provided by: www.FoolzParadize. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. 12. cashews or peanuts 1 tsp. 13. Roll out each ball into a small puri. to a paste. Add fried brinjals to the gravy and simmer for two minutes. 8. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . Fry the brinjals in the same ghee till tender. Remove from ghee and keep aside. Roll out into parathas. ginger-garlic paste 1 tsp. coriander leaves and salt. Heat ghee. Smear with salt and keep aside for 10 minutes. ginger 4 flakes garlic 1 tsp.5 cm.
Add all other masalas.FoolzParadize. stir bring to boil. Stir. Makes: 2 cups 231.Org 1/4 tsp. Goes with: Vegetables like brinjals. Green Gravy Ingredients: 4 cups spinach chopped. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Dry grind coarsely. Add veggies at this stage. lemon juice 1 pinch soda bicarb 1/2 tsp. Add tomato capsicum puree. This should be done in a food chopper or grated. Heat oil or ghee in a heavy pan. cinnamon-clove powder 1/2 tsp. baby corn. sugar and crushed nuts. Mix. stuffed baked capsicum.Provided by: www. Semi puree tomatoes and capsicum together. Add ginger garlic and stir for a moment. sugar salt to taste 2 tbsp. Add onions and stir fry till light pink. wheat or millet flour 3 green chillies 1 tbsp. salt. garam masala powder 3/4 tsp. or cauliflower. cheese grated (optional) salt to taste 1 tsp. Garnish with coriander before serving. oil or ghee Method: Dry roast peanuts or cashews lightly. ginger grated 2 tsp. potato. Chop onions very fine or run in a chopper. turmeric powder 1/2 tsp. cinnamon-clove powder 3 tbsp. red chilli powder 1/4 tsp. Cover and simmer till gravy is thick and fat starts separating. oil Method: 130 .
all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Add prepared vegetable at this stage. cream. Add curds and cook. saute for 3-4 minutes. coriander and cherries. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Add cinnamon clove powder. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. mixed vegetables with a few pineapples bits. peanuts husked & lightly roasted 1 tsp. add gourd and soda. etc. peanuts and bread. stir fry till light pink.) 232. etc. Heat oil in a pan. cinnamon-clove powder 3 tbsp. Cook covered for few minutes till thickened. Add blended spinach mixture.Provided by: www. dry mixture. Add vegetables. potato chunks. khuskhus with milk. coriander finely chopped 1 slice dayold bread white 1 tsp. baby corn. stirring continuously till whiteness of curds disappears. cashewnuts broken 1 tbsp. etc. spice powder. flour and a few pinches salt. tamarind water 1 tsp. Sprinkle 2 tbsp. for 3 minutes. Allow to cook for 2-3 minutes more. water all over it. wheat flour 1/2 tsp. garlic grated 1 tsp. cashew. onion. ghee or oil Method: Grind together in a dry mixie. Cool in a plate or run under tap water to cool. and stir. Stir gently till boil resumes. Run till semi-smooth.FoolzParadize. grated cheese or paneer 3/4 cup milk 1 tbsp. Heat fat in a heavy pan. ginger. Put in a mixie. stir. add sugar. french beans.Org Take spinach in a large vessel. Garnish with grated cheese before serving. Toss to mix. chillies. add ginger. add chillies. salt. Add milk. Garnish with grated cheese. red chilli powder 131 . khuskhus seeds soaked in 2 tbsp. at this stage. bring to a boil. potato and peas. Add onions. 233. Cover and put to boil on high. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. ginger grated 1 tbsp. Goes well with: Veggies like peas. coriander leaves finely chopped 2 tbsp. Makes: 2 cups gravy (approx. Grind together in a wet mixie. Goes well with: Paneer chunks. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. add onion mixture.
1 tbsp or to taste<BR. Spread 1/2" thick onto a platter. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. add onions. putting back oil in pan. Add all dry and ground masalas. Goes well with: Chunky veggies like boiled baby potatoes with skin. keep cooking for 2 minutes. salt. flour. boiled peas. (Test: a few drops of water sprinkled on it sputters instantly). stir. tamarind water. Keep aside. rotis. fry till well browned.Provided by: www. (For this.4 tbsp * Chopped Almonds -. and continue by frying the onions. Turn off the heat and stir in the sugar. serve with parathas.4 cups *Ghee/Unsalted Butter -. ginger. garlic stir fry for a minute. stirring constantly to prevent burning until it has changed to a brown color and smells . adjust quantity of oil required.1 cup *Sugar -. Cool onions a bit. etc. Add tomatoes.) 234. keep aside. 235. strands * Raisins -.1 tbsp or to taste 132 . Heat oil. Cut into diamond shapes after it has cooled down. Raabdi Ingredients: * Whole Wheat/Plain Wheat 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. Grind in mixie. Fry. stirring continuously. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. drain. stir well. Turn down heat and add cardamom and Besan. add cumin seeds allow to splutter. Add asafoetida. In remaining hot oil. Drain well by pressing. dhania (coriander seed) powder 1/2 tsp.6-7 tbsp * Milk -. fry brinjals pieces in oil. capsicum. Keep aside.1 tbsp or to taste * Chopped Pistachio nuts -. chopped stirfried brinjal pieces. Simmer till gravy is thick and oil starts to separate.FoolzParadize. Add prepared veggies and stir. turmeric powder 1/2 tsp.Org 1/4 tsp. Garnish with chopped coriander.
133 . 2. This will take at least an hour (you can leave it overnight). Stir till the flour is very very light brown in color.FoolzParadize. Add Almonds. When cooker begins to whistle wait for a couple of minutes. remove cover and re. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Now add wheat flour to this 3. Turn heat on high. Using vinegar usually re. Pour into collander. Thicken the Half and Half by simmering over low heat for a long time. then turn it off. It should be soft but not sticky.ened and turned a pale brown. ( At this point of time you can smell the aroma around!) 4. Heat for a few minutes.peat previous step with the rest of the rasgoolas. Turn off the heat to place the cover on the pressure cooker. cut it into 1 inch squares and add to the hot thickened half and half. After the cheese has been baked. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.Org Method: 1. leaving only the panir/curd. The cheese should have hard. Cool for a few hours in the fridge. Thicken until the volume drops to around half of the origi. When boiling add one cup of either whiter vinegar or lemon juice. Rose Water To taste (opt.5 cup sugar.Provided by: www. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Do not use the same sugar syrup more than once. 237.sults in about 80 to 100 rasagollas. Add milk to wheat flour 5. Add sugar to mixture 6. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. Form small balls from the curd.) Method • • • • Mix 1. This is best done in a microwave. Add the remaining 0. vanilla and rose water (and any other flavouring that you may want) to the Half and Half.nal volume. Pistachio. Place curd in food processor and process for one minute. Turn the stove off. Milk should separate into whey and curd. if a microwave is not available. Saffron (extremely good for winter) 236. cardamon pods. Leave curd in strainer until cold and dry.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. Ras Malai Ingredients: Ricotta Cheese 2 lb. do it over low heat and stir frequently. When pressure cooker depressurizes. bay leaf. Half and Half 2 qts. Place 20-25 rasgoolas in syrup.
cover and cook for about 10 minutes on low heat. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. add bay leaf and onion. or 3 garlic cloves.sicum cut up. Add yo. Coriander powder 2 tsp. minced 1 large tomato.FoolzParadize. Add ginger and garlic and fry for another minute. Beat the yogurt and blend into a smooth mixture. Add mustard and cumin seeds. Chili Powder 1 1/2 tsp. chopped fine 1 tablespoon garlic/ginger paste. fry in oil. Cooking time about 25 minutes and should be sufficient for 2-3 people. Fry for sometime and then add curd and keep frying till it turns golden brown. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Dum Aloo Ingredients: Oil 3 tbsp. salt. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Salt 1/4 tsp. and a table spoon water. continuously stirring. and drain. 239. and cook for 4-5 min. coriander and chili powder. size of walnut. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Cumin Seeds 1/2 tsp. Tomato 1 Capsicum 1 Method • • • • • Heat oil.utes. 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. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . 240. Fry for 3-4 minutes.gurt and salt. Mix gently. Yogurt 2/3 tsp. mix well. chili powder. The potatoes should be sliced. mashed 1 piece fresh ginger. Sprinkle with turmeric. corriander powder. Turmeric 1/4 tsp. and the tomatoes and cap . 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. Garnish with fresh corriander and sliced almonds and serve hot. Prick with fork.Provided by: www. onion and ginger paste. Potatoes 1 lb.Org 238. Add these. Garlic 1/2 tsp.
pepper. Set aside. 2. Add the okra and stir-fry 2 minutes. puree it in a blender and continue. 3. with constant stirring to avoid scorching. (NOTE: If the sauce is lumpy at this stage. About 1/2 cup of water can then be added. add salt. In the remaining oil sauté the chopped onion until it begins to turn brown. * Bhoona is a technique that is essential to Indian cooking. Butter 4 tbsp. about 12-15 minutes. In a wok or heavy skillet heat the oil and sauté onions until translucent. thinly sliced 2 tomatoes. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Set aside. Cut each in half. 4. Red Chili Powder 1 tsp. Garnish with the coriander and serve while hot.Provided by: www. then stir in the peas. Add the tomatoes and bhoona * 1 minute. 241. Spoon the okra onto a warm serving plate and sprinkle with the garam masala.) Add 1/4 cup water. Remove with slotted spoon and set aside to drain on a paper towel. Cover and steam over medium heat until tender. Wash okra under running water and slice off the ends. until all liquids are reduced and the spices coat the meat like a paste. Add the paneer cubes and bhoona 2 minutes. The bhoona technique means that the mixture is cooked over medium-high heat. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Serves 4-6 people. Add the dry masala and bhoona 3 minutes more. 242. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Turmeric 1/2 tsp. Add the garlic/ginger paste and bhoona 2 minutes.Org Prepare the cheese chunks. Add all spices except the garam masala and stir-fry 2 minutes. and a gravy created as the dish becomes liquified again. the dish covered. stick Garlic 3 cloves 135 . Ginger 1 in. Prepare onions and tomatoes. Stir in the cashew paste. Do not scorch. Serves 4 to 6 people.FoolzParadize. 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. Cauliflower 1/2 lb. and in a wok or heavy skillet fry them in hot oil until golden. Serve at once.
Blend the daal mixture and coconut until the paste is fine. Stir in the tomato puree. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Coriander Seeds 2 tbsp. Add drained toovar dal and the radish slices. jaggery 2 tbsps. Coconut (grated) 3 tbsp. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Mix chopped tomato. Chana Daal seeds 2 tbsp.Provided by: www. and cauliflower into 1 in. Simmer on a slow fire till cooked. Serve hot with rice. When it splutters add chopped onion. Keep aside. MethodScrape and cut radish into round pieces. If using dry coconut.Org White vinegar 2 tbsp. cubes. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Masala Preparation • • • Roast black pepper. Method • • • Chop onion. sambhar powder 1 tsp. Put in the mustard. Add chillies when daal starts getting red. Add the spices and vinegar. and asafoetida. 136 . Ghee 2 tbsp. cut green peppers. Season to taste with salt and fresh-ground pepper. Melt butter and saute onion. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Keen frying for a few minutes. Fry till golden brown. coriander. Add salt to taste and about two cups of water. Tomato puree 2 tbsp. sambhar powder and the grated coconut. chana daal. broccoli.FoolzParadize. soak it in a little water. Heat oil in a kadai. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. 243. tomatoes. oil Salt to taste. and simmer for about 5 minutes. curry leaves.
3 sprays. cumin seeds. Add coriander seeds. the hing and the fenugreek seeds till light brown in colour. Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).Provided by: www.1 cup Gram dhal . 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.2 tablespoons Oil . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Curry leaves . Remove 137 . Heat oil in a kadai and fry on a slow fire. - 1 cup (broken into small pieces and Dry coriander seeds .1/2 teaspoon (methi seeds) Hing .1 teaspoon Fenugreek .Org 244.1 tablespoon Cumin seeds . red chillies.a pea size lump or 1 teaspoon hing powder.FoolzParadize.
1-3/4 teaspoon Turmeric powder . Mangalore Rasam (serves 6).2 Green chillies .1 teaspoon Red Chilli . * * * 245. Powder fine and bottle it.Provided by: www. This powder can be used for 2-3 months.FoolzParadize.1 teaspoon Black gram dhal .1/4 teaspoon Seasoning Ghee . Tomatoes .1 Rasam Powder . Salt . Ingredients Tuvar dhal (thuvaram paruppu) .1/2 cup.1/2 teaspoon 138 .1 Mustard seeds .2-1/2 tsp.2 teaspoon (optional) .lime size. Tamarind .as the stalks also have the for potency the of the chillies. and also provide fibre body).Org flame and allow to cool.3 teaspoons p73 Sugar . Use the chillies along with the stalks .
Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . Heat ghee in a pan. Add the mashed powder dhal. Serve rasam hot with steaming rice and papads. Boil tamarind water with turmeric slit green chilli. When mustard seeds splutter add hing powderthe seasoning over the rasam. till smell of tamarind disappears and the tomatoes are cooked.when cold.Provided by: www. red chilli and black gram pour dhal. and the rasam and boil for five minutes till slightly thick. powder tamarind in two cups of water for ten minutes. Remove from fire. two and a half cups of water. squeeze and strain out the liquid. * * * 139 .FoolzParadize. mash well. the raw tomatoes (chopped) salt and sugar powder. Add curry leaves and coriander leaves. add the mustard seeds.
Sambar (serves 6) Ingredients Tuvar dhal . When cold mash well.Provided by: www.1 tablespoon Red chilli .lemon size Coriander leaves .2 tablespoons Curry leaves .FoolzParadize.1-1/2 teaspoon (optional) Turmeric powder .2 teaspoon Salt .2 teaspoons Sugar .3 cups (like sambar onions.1/4 teaspoon Green chillies .Org 246.1 tablespoon Rasam powder . Soak tamarind in one cup of water.1-3/4 teaspoon . chow-chow) Tamarind . white pumpkin.1/2 teaspoon Hing powder .2-4.1 teaspoon Black gram dhal . 140 .1 Mustard seeds . Seasoning Oil .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.3/4 cup Vegetables .
1/4 teaspoon Onion .1 Ginger . Chana Daal seeds 2 tbsp. When the cummin seeds splutter add the onions.2 cups Oil . rasam powder tillthick. 141 .2 teaspoon Cummin seeds . Cauliflower Curry (serves 6) Ingredients Cauliflower . sugar and quarter cup of water. Simmer Heat oil and red in a pan.Org for five minutes. fry a bit.1 teaspoon Sugar . When mustard seeds splutter.4 tablespoons Coriander leaves . Add mashed p73 dhal. Cover and cook till the vegetables are cooked and the curry is dry. green chillies and ginger into the hot oil and fry till the onion turns golden. (Plain potato curry can also be made the same way).Provided by: www. and When slit green chillies. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. capsicum.1 teaspoon Turmeric powder .FoolzParadize. Heat three tablespoons oil in a kadai. Remove and serve piping hot with rotis or rice. 248.1/4 teaspoon Hing powder . add coriander leaves.1 cm p73 Method:Chop all vegetables. add salt. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.2 Green chillies . Add the rasam powder. Add tomatoes and fry till it becomes mushy. potatoes and turmeric powder. Serve sambar hot with rice and chips. * * * 247. squeeze well and strain out juice. and curry leaves. add the cummin seeds and hing powder.2 Capsicum . add hing powder and pour the seasoning over the sambar. black gram dhal chilli.1 tablespoon Rasam powder . salt tamarind water and simmer till raw smell disappears. Cook vegetables threequarter cooked sugar. Add cauliflower.1 teaspoon Salt . add mustard seeds.3 cups (in flowerets) Peeled and cubed potatoes . Add in one and a half cups of add water.
Add finely chopped onion. Green Chili 1 Chili powder 1/2 tsp. Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas 142 .FoolzParadize. 249. coriander powder. Ginger 1 tsp.Org Coriander Seeds 4 tbsp. Add chillies when daal starts getting red. and asafoetida. Oil 3 tbsp. Fry small spoonfuls of the mixt ure in hot oil. Grind daals into a coarse paste. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Baking Soda 1/4 tsp. ginger and soda. salt. Mix well and set aside for 4-5 minutes. chili powder OR green chili. chana daal. Coconut (grated) 3 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Keep aside. Salt 1 tsp. 250. Method • • • • Soak urad daal and moong daal for 2-3 hours. Masala Preparation • • • Roast methi. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp.Provided by: www. If using dry coconut.
maida. preferably in nonstick pan. Add salt.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . 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 . Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. 253. Leave covered in a large pot overnight.5 inch piece root ginger .8 hours. When ready to eat. drizzle the batter such that there is a latice work effect. Ferment for 12 hours. rice flour together into a thick batter adding little water at a time so no lumps are formed. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Remove in a few minutes and make more. spray a non-stick pan lightly with oil and warm. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat.Provided by: www.FoolzParadize. • 251. Mix thoroughly (use blender if possible). Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. 252. A lot of holes is just the thing. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Make thin crepes.finely chopped 4 cloves garlic . Grind separately to a smooth paste and mix in a large vessel with salt. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.Org Method • • • • Mix rava. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .peeled and sliced 1. Drop chopped green chillies and ginger into batter. wide spatula and flip it over. Salt to taste. Mixing by hand is a good idea if you don't have a whisk or electric mixer.
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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
allow to splutter add in palak paste . Rasavangi ingredients:Brinjal-big size 2nos. Beans . coconut gratings 3 tablespoon. Carrots medium sized . Garlic gloves .10. fenugreek 1 teaspoon. Recipe from Vanitha Thyagu.1 or 2.2. 1/2 tsp ginger garlic paste . Finally add the rice and cover it. Stuff the brinjal with the ground paste. Open it and mix the cooked pulav gently.2 cups.fry them intil they are golden brown.10 to 15. Palak Paneer Boil palak with 3 green chillies . Grean Peas 1/4 cup. 262. cool and grind it .Tamarind(imli)pulp -1 table spoon.FoolzParadize. salt -to taste For the paste:coriander 2teaspoon. Can) . 2 dry red chillies .1" piece. Finely chopped onions . Coriander leaves . Cumin seeds 1 spoon. Add the Vegetables (except peas) and fry for some time. Sour curd . Clean and Soak the rice in hot water for 10 to 15 mints. Then add the masala paste. Mix roasted Rava.3 Cups. Coconut Milk Pulav Masala : Ginger . Cashew Bits.1 Cup.1 1/2 tsp. Make the flame low and keep for 20 mints. 1/2 tsp turmeric . Curd : 1 Cup.1. salt . This dish will have to be made thick and brinjals should not be fully mashed. mustard seeds . Curd. Rice flour.Org 261.1 cup Method: Mix all the above ingredients and soak for about one hour. Basmati Rice . Boil in water and add all the above except toor dal. Cut th above into small pieces and grind finely. haldi powder 1/2 teaspoon. Oil or butter . Cinnamon sticks . Drain on a paper towel and add to the palak mixture .Provided by: www. ( Rice and Water should be in 1 : 11/2 proportion ). IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour .10 tea spoons. Serve it with Coconut Chutney. Rice flour . green chillies .See that it is not deep fried. Also add coriander leaves and Kari veppu leaves. Now take a pan add oil then addsome cumin seeds .Then take some oil in a pan. Heat oil in a fry pan and add the brinjals. Rice Flour .2. Cloves .This is good for appetizer. turmeric powder 1/4 teaspoon.all t hese ingradients are to be fried dry and ground to a paste. This dish can be eaten along with rice and chapathis. salt to taste.Salt to suit taste.6 to 8. coriander seeds . 263. whole red peppers . coconut shreddings can be added to the batter. red chilli 10 numbers. method:Cut the brinjal into 1 inch blocks.2 nos.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Serve hot. toor dal and coconut gratings and add to the main dish. Let this mixture boil nicely.First put the cooking oil. the dal has to be cooked separately and finally added to the main portion. Cashews and Green Chillies to get a semi solid batter. Seasoning:fry in oil mustard. keeping the stove at low heat. If needed.2 onions. Garnish with few fresh coriander leaves 147 . Ingredients: Coconut Milk (15 oz. 1/2 onion . Now pour the Coconut milk and add water for the rest. 264. Stuffed Brinjal Curry Split peas dal . Toor dal -1cup. salt .7 to 8 stems.Close the pan with a lid and cook for 10 minutes. 265. put small portions of it in oil. Green Chilly 3pcs. Oil for frying. salt and fry for some more time. Take small balls and deep fry it in Oil.1 1/2 tsp. Chillies . urud dal . Maida Bonda Maida or All-purpose-flour -2cups. 1 glass of milk and mix well. Rava Bonda Rava .14 to 15. when oil heats add the cinnamon sticks and cloves. veg. Also add green peas and Coriander leaves and fry. salt to taste Fry the above in one spoon of oil and grind it into a thick paste.1 1/2 tsp. channa dal 1/2 teaspoon. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266.Half cup. Remove from the frying pan after the balls become golden in colour.
274. Aavakkai (Mango pickle) sour mango pieces(medium sized). add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.little mix the above ingredients and add 3 cups of sesame oil.Take oil and add mustard seeds.(Preseve the juice while cutting).1 cup red chilli powder .Add red chilli powder. 148 . coconut pieces. Fry with constant stirring. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Grind it in a blender to make it into a thick juice.Add this to thick curd and keep it aside.a small piece of tamarind and salt. and asafoetida(perungayam). Next day add 1/4 cup of sesame oil and leave it aside. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).1 cup salt . Next day. 271.5 cups mustard seed powder .When the mustard splatters. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. asafoetida .1 cup turmeric powder. 268. 269.Store in refrigerator.4 spoons.When it splatters.Ad d this to the poickle and mix. Maavadu (Tender mango pickle) Grind mustard seeds.FoolzParadize.Provided by: www.Org 267.1/2 spoon and mix well.fenugreek seeds.1/4 spoon Slightly roast the above without oil and grind into fine powder.Add mustard seeds. Ginger Pickle Grate ginger finely. thin skin. ripe) .Add 1 tsp salt. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. 272. fenugreek seeds.To 5 spoons of oil. fenugreek seeds.6 Cut into medium pieces.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Add salt and heat with constant stirring until the mixture becomes thick. whole red peppers and turmeric poweder.This will taste great with curd rice. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.a pinch. sesame seeds . Add tamarind juice to this and bring it to boil.a pinch into a thick paste. Tomato pickle Cut the tomatoes into large pieces. add mustard seeds. asafoetida.4 spoons. add fenugreek seed powder an asafoetida.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.Grind into a thick paste. Lime pickle Fresh lime(large size. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. 270.each 1 spoon asafoetida . and add 1 cup of chopped leaves. 273. crystalline salt. Cut into fine pieces. Add salt.Store in refrigerator.Add salt. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.Wash the tender mangoes and spread the ground paste on it.red chilli powder .Pout 5 teaspoons of oil in a frypan. fenugreek seed powder .
280. and roast lightly.Add 3 times water and steam until it is overcooked. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. 277. 6-8 tsp of urud dal for an hour.Drop this carefuly into boiling oil and fry till it turns golden brown. 1 tsp whole black peppers. and cumun eeds.Heat 4 tsp of oil in a pan. 1/2 tsp whole black peppers. 3 red chillies. Drain the water from the aval and add it to the pan and fry. add 1/2 tsp mustard seeds. In a pan. and salt . Mangalore bonda Mix 2 cups maid and 1 cup rice flour.Beans.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. Deep fry in oil. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. 281. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). You can mix curd with soaked aval if you like. heat 6 tsp of oil and add 1/2 tsp mustard seeds. Error! Bookmark not defined. Add 2 tsp of ghee while serving. Rawa Kichadi Vegetables . 282. 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). Then drop them in boiling oil. onions Cut the vegetables into fine pieces. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. To 1 volume of this add I volume of finely cut cabbage pieces . 3 hot green chillies(chopped). Turn over until golden brown in colour and it is fully cooked… 276. Rice Uppuma Rice rawa . add 1 tsp urud dal.Cut green chillies and ginger into fine pieces.3 cups . 279. a bunch of curry leaves and mix well.Grind 3 green chillies. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. and asafoetida. 1 tsp gram dal. a pich of asafoetida. 200 g of toor dal. water . On a plastic piece of paper place a ball of this and flatten it by hand. Dal Vadai (Aama vadai) Soak 200 g of gram dal.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. Add 1 tsp salt.Error! Bookmark not defined. Add a bunch of curry leaves. carrots. When it pops.Add a pinch of asafoetida.When it splatters.FoolzParadize. 1 teaspoon gram dal. 275.When the peppers burst add 149 . add 1 tsp urud dal.Take some ghee in a fry pan and add whole black peppers. To this add 1 tsp cumin seeds. Turn over both sides until fully cooked.Provided by: www.add salt . Then add 6 tsp grated coconut and fry lightly.Add the soaked dal to this mixture and grind coarsely. 1 tsp urud dal. Deep fry this in oil and turn over until the vada turns golden brown. Error! Bookmark not defined. 278. 3 whole red peppers and salt in a blender. 2-3 chopped green chillies. Deep fry this in boining oil.1 cup. Aval uppuma Soak 200 g of aval in water for 1/2 hour. VenPongal Mix rice and moong dal in the ratio 1:1.Org black whole peppers. 1/2 tsp cumin seeds and 1/4 tsp salt. Take 1 cup of rawa and lightly roast without oil to make it crisp.Now add 3 cups water and when it comes to boil.1/2 tsp.
add a tsp of oil all over its edge and remove when fully cooked. When it becomes hot enough. . 286. place in idli plates and cook.Add water and mix. Masala Dosai Par Boiled rice .When they are cooked. place a laddle of flour and spread on it(it should be thick than a normal dosa).1/2 Fenugreek seeds .FoolzParadize.Add salt.4 cups. The same procedure can be followed with wheat flour instead of maida 150 .Org chillie and ginger pieces and a pinch of turmeric powder. and add the roasted cowgram .To this add chopped green chillies.Add some ghee while serving..Add salt and keep it aside (to get sour)for 12 hours. using this preparation in the place of rice.When the pan is fully heated. Using this flour in omappodi achu. Urud dal -1/2 cup. Make dosas as described in Error! Bookmark not defined. Uthappam Par boiled rice . Now add the liquid to this and stir well iuntil it becomes thick and non-sticky.2 Urud Dal . add 2 curd chillies(alternatively. curd. take some flour and spread it on the pan into a round shape. Morkkali rice flour . In a thick vessel. 284. turn over.Place some Error! Bookmark not defined. squeeze into the form of long threads on a plate.2 cups.Add this to cooked dal-rice. over it. coconut pieces(cut into very small pieces) and 1/2 tsp salt. 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. 287..Provided by: www. use red whole peppers). Add a pinch of salt and stir well. 285.1 cup.little Rinse the above ingredients in water for about 2 -3 hours. salt to taste(about 1 tsp). Let it be more thin than normal dosai. Add ome splattered mustard seeds. curry leaves and mix well. Add about 2 tsp of rava. Leave it for about 8 hours to become sour. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. water .Turn it over so that both sides are cooked well. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. few cumin seeds.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. 283.5 hours and grind into a fine flour. 1/4 tsp asafoetida. add the rawa and stir into a paste. For serving follow the procedure for Error! Bookmark not defined. heat water to boil. Now the sevai is ready . (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. and roll the dosai on both sides and move it to a plate. or Error! Bookmark not defined.2 tsp Soak the above in water for about 4 . Maida dosai Mix maida:rice four in the ratio 2:1.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Then grind in a blender (with adding water in steps) into a very fine flour. Side dish -Error! Bookmark not defined. Flatten this flour ino round shape (the size of urud vadai).2 Raw rice . Heat 2 tsp of oil add mustard seeds. Heat the pan and spread a drop of oil on it. fenugreek seeds . but make the dosas more thick.Dry roast 2 tsp of cowgram. sour curd or buttermilk ..1 cup Mix the above well. Heat a dosa tawa and spread a tsp of oil over it. When it is cokked on one side. when it splutters.
Drop the boondis into the sugar syrup and mix well.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Make into even sized balls with this flour.200 g.Then take even sized balls of this and shape it into a hollow hemisphere. chopped onions. Now make into even balls by pressing lightly with hand. cashewnut .To this add finely powdered sugsr. Roast cashewnuts. ghee .To this add finely powdered sugsr. cardomom . 1 cup powdered jaggery. Add the liquid part of this juice (which will be at the top) to cooked mixture. sugar .10 (powdered). Inner stuffing(Poornam): Mix 1 cup grated coconut. Rava laddu (Ravaalaadu) white rawa .1.50 g Roast rava in a dry pan and powder it. 293.Add some extra ghee while serving. cardomom powder.Org 288. Make into even sized balls with this flour. raisins. Roast the cashews in ghee and add to the mixture. Wait until the mixture cools down to a temperature where the hand can withstand the heat.1 kg..Add water and steam in pressure cooker.1 1/2 kg. 291. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. grated coconut in ghee and add this to the mixture and stir well. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. Add chopped green chillies. Sakkarai Pongal Take rice. cardomom powder. 289. Soak urud dal for 1/2 hour and grind it into a thin soft paste. Heat the ghee slightly until it melts and add it to the mix well. 290. Cover and keep aside for 1/2 hour.200 g. Heat the ghee slightly until it melts and add it to the mix well.1 kg. 292. moongdal.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.FoolzParadize. sugar .Remove this from oil and drop into sugar syrup for 2 minutes and then remove.Provided by: www. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. curry leaves.Roast some cashews and raisins in ghee and add it to the mix. Roast the cashews in ghee and add to the mixture. leave for 5 min. Kozhukkattai Outer cover: Rice flour . cashewnut . water 1 Heat water to boil.10 (powdered).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. ghee . Rava laddu (Ravaalaadu) white rawa ..1 1/2 kg. cardomom . gram dal in the ratio 2:2:1.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes.50 g Roast rava in a dry pan and powder it. 151 . Rava dosai Slightly roast rawa in a dry pan. Also add a feww cardomoms and kalkandu and mix well.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. Laddu Prepare Error! Bookmark not defined. Allow to cool.
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi -circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
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• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
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½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
Make small balls.Org 308. 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. 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. Deep fry these small squares in oil.spoonChanna dhall 1/2 t. hing . 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. Add pepper. hing . Wet grind urad dhall. Add chopped spinach and makes small balls and deep fry in oil.spoon Mustard 1/2 t. 312.Provided by: www.spoonCooking Oil for frying Method Boil potatoes with turmeric. green chilles.green chilles.spoonCashew 1/2 cup choppedSalt 1 t.spoonButter 2 t. and deep fry in oil. Coat the balls in thisbatter. and salt. mustard. chilli powder. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.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. curry leaves and ginger. make small balls and deep fry in oil. hing.spoonGreen chillies 2 Coconut 2 t. 313. Make small balls and deep fry in oil. and salt finely.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. and curry leaves to this.spoonUrad dhall 1 t. and add fresh lemon juice. 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 MethodMix maida. Wet grind urad dhall.green chilles.FoolzParadize. Add pepper.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. cashew. Peel skin and mash thepotatoes and keep them aside. and salt finely. green chilles. coconut.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Roll small balls and keep them aside. salt and the soaked dhall coarsely. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. salt. Fry in little oil. 155 . coconut.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Mix this well with the mashed potatoes. 310. and curry leaves to this.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. 309. and make a nice dough similar to Chappati dough.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. uraddhall. and roll them similar to chappati/puri's andcut them into small squares/dimonds. hing. Make small balls and deep fry in oil. Grind ginger. Make a batter with channa flour and little salt. 311.spoonGreen chillies 2 Coconut 2 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. and butter with little water. channa dhall.spoonHing a small pinchSalt 1 t.
Serve it hot with chutney.Fry pepper.Wet grind the above with salt into a nice batter.spoon of oil around it. and make a fine batter.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. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.Mix wheat flour.5 cupsDry ginger powder 1 t. before making idlis. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.5 t.5 t.5 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.spoonPepper 1/2 t. cumin seeds. Addthis to the flour.spoon Curry leaves Cooking Oil 6 t. maida. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.Serve it hot with any chutney. Wait till the addai turns brown. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.Grind the above coarsely with salt.spoon per dosai MethodMix rava. and mix them together with salt.Keep it overnight. Wait till the dosai turns brown.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.spoonsCooking Oil 1-2 t. to the above batter.spoon of oil around it.Org 314. and put 1 t. and then turn over to the other side.Provided by: www.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.Keep it overnight so that this will ferment. 317. and put 1 t. urad dhall. and put 1 t. Close the dosa with acover and let it cook for a few minutes.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. or with some jaggery.spoonSalt 1. Add dried ginger powder and mix everythingtogether. Grind the above coarsley and add hing and salt to this. and rice flour in water to make slightly watery batter. 315. andput 1 t. Keep at roomtemperature for 12 hours. channa dhall. 156 .spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.spoonCumin seeds 1/2 t. and then turn over to the other side. and curry leaves in oil and ghee. hing and red chillies. 319.Keep this batter in room temperature for atleast 20 minutes before making dosas.spoon of oil around it.spoonsCream of Rice 1. 316. andput 1 t. Let it cook on this side for a few minutes. and cream of rice together in 6 cups of water. cardamon. Do not turn the dosa. Coat a flat vessal with oil.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. Let it cook on this side for a few minutes. maida.spoon of ghee around it. moong dhall.Add all the other ingredients except oil.5 t. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.spoonsCooking Oil for making dosas MethodRinse and soak rice.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. rava.spoon of ghee around it. and coconut with the melted jaggery.spoonCumin seeds 1 t.spoonCooking oil for making addai Method Rinse and soak thuvar dhall.Method to make Vella Dosai:(Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan.spoonHing 1/4 t.FoolzParadize. aval and urad dhall in water for 1 hour. rice flour. 318.spoonsSalt 1. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.spoonsGhee 2 t. Grind the two seperately.
and either bake it in an oven. and urad dhallin water for 1 hour.spoon salt. pepper.Make the peserat like dosas.spoonsSalt 1 t.spoonHing a small pinchSalt 1 t. usually takes about10 minutes. 323. then add urad dhall.spoonSalt 3/4 t. hing. Finally add the ground methi powder. hing. and grind it into a powder and keep it aside. and salt. cumin seeds.Make them similar to addai's. red chillies and hing. and add cumin seeds.spoonMethi 1/2 t.Fry the remaining onions in oil and keep them aside. urad dhall. Peel the skin. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. corriander seeds. and then add the rice flour batter. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonCilantro 1 bunch finely choppedSalt 1. ginger. Sprinkle little water. turmeric.spoonSalt MethodCoat eggplant with little oil. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. andcurry leaves in oil.spoonChanna dhall 1 t.spoonCorriander seeds 1. channa dhall. 325. red chillies.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.Grind the above with green chilles. red chillies. and green chilles. salt and tamarind paste.spoonsHing a small pinchTurmeric 1/4 t. and add the choppedeggplant to this.spoon MethodDry roast methi. Keepstirring until the rice flour gets cooked.spoon MethodMake a batter with rice flour.spoonSalt 3/4 t. andwait for a few minutes.spoonMustard 1/4 t.spoon MethodDry roast urad dhall.spoonMustard 1/4 t. and mix it with the batter. Mix mashed eggplant.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. green chillies. 322. and put a spoon full of onions onthe dosa and fold the dosa before serving.Fry mustard in oil and wait till it splatters. and add tamarind paste and salt to this.5 t. and now add turmeric. and curry leaves. Wet grind the above coarsley with redchillies and salt. red chillies. Add 6 cups of water to the above and let it cook for sometime.Heat oil and ghee in a pan. Now add cream of rice and keep stiring until cream of rice gets cooked.spoonPepper 1/2 t. 321. Garnish with finely chopped cilantro. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.spoonsGhee 2 t. curry leaves.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.spoonCurry leavesOil 2 t.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.Fry mustard. orgrill it on the stove. channa dhall. Serve with corrianderchutney or onion chutney. and hing in oil.Fry mustard. vetha mulaka. salt and little onion.spoonCurry leavesCooking Oil 4 t.Provided by: www. and let it cook for sometime. mash the eggplant and keep it aside. Dry grind the above with 1/4 t.spoonTamarind paste 1/4 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t.5 t.spoonCooking oil 4 t. andcurry leaves in oil. washed & cut 1" lenght wiseUrad dhall 1 t.spoonRed chilli 4-5Mustard 1/4 t. fried ingredients to the tamarindwater. Eggplant Podi Curry IngredientsEggplant 250 grams. channa dhall. thuvar dhall.spoonUrad dhall 1 t.FoolzParadize. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t.Fry mustard.spoonChanna dhall 1 t. hing. and cover it 157 .spoons MethodRinse and soak rice. butter milk.Org 320. 324. urad dhall.Bring 1 cup of water to a boil.spoonUrad dhall 1 t. hing.
spoonSalt 1 t.spoonHing a small pinchTurmeric 1/4 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoons of oil and then add the grated plantains. coconut and red chilles and keep it aside. Let it cook for 10 minutes. curry leaves.spoon Mustard 1/4 t. cumin seeds.spoonSalt 1/2 t. red chilliand diced plantain in oil in a wok. hing.FoolzParadize. Sprinkle water and let it cook for 5minutes.spoonSalt 1 t. hing. 158 . curry leaves. and ginger in 2 t. and let it cook for another 5-10 minutes. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. red chillies. hing. 330. 326. Now add salt.spoon ghee and add to the above.spoons of cooking oil. and add this to the above pongal.spoonSalt 1/2 t. finely chopped ginger.Add salt and remaining ghee and mix everything well. urad dhall.spoonHing a small pinchTurmeric 1/4 t.spoonCumin seeds 1/2 t.spoons of oil and then add the mashed potatoes. and diced plantain in oil in a wok. channa dhall.Provided by: www.spoon MethodFry mustard. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.Fry mustard. 327. and now add the ground masala. Letthis cook for a few minutes and then garnish with cilantro.spoonChanna dhall 1 t.Peel skin and mash them and keep it aside.Fry mustard. channa dhall. and sprinkle this on the plantain curry.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. red chilli. curry leaves. Now add the remaining salt. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. hing. turmeric.Fry mustard.spoonsButter milk 1/4 cupCooking oil 2 t. moong dhall and turmeric powder with extra water andkeep it aside. Plantain Curry IngredientsPlantain 2-3 washed.spoon MethodCook rice.spoonChanna dhall 1 t. turmeric.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. peeled.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoons ghee. peeled and dicedCumin seeds 1/2 t.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t.Fry mustard. moong dhall. urad dhall. and let it cook for a few more minutes. and ginger in oil. lemon juice andsalt in 2 t. red chillies. 328. curry leaves.spoonMustard 1/4 t. hing.spoonUrad dhall 1/4 t.spoon MethodSoak vazai thandu.Fry cashews in 1 t. and addthe vazai thundu to the above pan. Add little water to tamarind paste. urad dhall. curry powder and mix it well.Fry pepper. green chilli.spoonMustard 1/4 t.spoonSalt 1 t. 329.spoonMustard 1/4 t.Squeeze the butter milk out the soaked vazai thandu. finely chopped ginger. turmeric. tamamrind paste. Sprinkle water and let it cook for 10 minutes. and dicedUrad dhall 1/2 t.spoon MethodBoil plantains with turmeric and salt. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonRed chilli 2Mustard 1/4 t.spoon (or to taste) MethodBoil plantains with turmeric and salt.spoonCurry leaves a few Cooking oil 3 t. hing.spoonRed chilli 2Curry powder 1 t.and then add the grated coconut to the above.Peel skin and grate them and keep it aside. urad dhall. and the ground masala powder. butter milk and salt togetherfor 15 minutes.spoonsSalt 1 t.spoonCurry leaves a fewOil 3-4 t.Wet grind cumin seeds.Org slightlyuntil the eggplant gets cooked. turmeric.spoonGinger a small piece finely choppedGhee 1/2 t.spoonTamarind paste/extract 1/4 t. lemon juice andsalt in 2 t.spoon (or to taste) MethodBoil potatoes with turmeric and salt. urad dhall. Mix it well andadd a few t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. curry leaves.
Provided by: www.spoonsSaffron 1/4 t. till the flavour comes out.Soak almonds in hot water for 1 hour. 159 . using somecold after. and sugar into a nice dough.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk.Knead maida. and kesar color to above and let it cool. 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.Soak almonds in hot water for 1 hour.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. Add saffron. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. soked rava. Add the remaining milk. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. and keep it aside. condensed milk. 332.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. Now add sugar and keep stirring. and boil for 10-15 minutes. and almond paste for 10-15 minutes.Boil evaporated milk. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Add the soaked saffron and serve it cold. and keep the same amount ofsugar aside.FoolzParadize.Cook the almond paste for 5-10 while stirring it constantly. Serve it cold/hot. and keep it aside.Soak rava in little water for 10 minutes.Org 331.
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