text:
This action might not be possible to undo. Are you sure you want to continue?
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
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
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
......................................................................................... 225................................................................... 209............................................................................................................................................................................................ 180...124 Tum Yum Soup....................................................................................... 191.......124 Sweet Corn Soup ..................................................110 Rasmalai.................................................................... 184.........121 Healthy Tomato soup................................ 186....................................................................................................................................125 RAJMA CURRY ........ 187.............. 194............................................................................................................................................107 Sarkarai Pongal........................................................................................................................................................126 Cheesy Sweet Jamuns.........101 Masala Vada........................................................................................................ 199........................................................... 207..................... 200............... 221.............................................................................. 204...............................................................................................................................................................................................123 Letil Soup................................ 188.............. 198....................................104 Dum Ka Karela ..................................................................................... 182................................................................................................................... 229..........................119 Vegetable Korma ............................................................................................................................................................................................................................................................. 181...........111 Sweet Shakarpara (Diamonds)...........................................................118 Tamilian Kurma ............................................................................................................................................99 Onion Rice ...............................................................................113 Red Beet Paratha.............................................114 Dahi Wada ....................................................................................................................................................................................................................129 Red Tomato Gravy............................................. 210.................................................................................................................................................................................................................................................................................................. 189.117 Aloo Mutter....................................98 Kozukkattai (Stuffed Rice Balls)........................................................................Org 177.....................................119 Mixed Vegetable Kofta in Tomato Curry ............................................................................................................................... 228................................................................................................ 222..............Provided by: www.......................................................................... 226.........................................................................................................................................................125 MALAI KOFTA CURRY................123 Lentil and Vegetable Broth.... 193.....132 Raabdi....................... 190.......................109 Navaratna Curry .................................................................112 Dryfruit Halwa.............. 227.......... 232..................................111 Cashewnut Barfi.................................................131 Besan Burfi ..........132 4 ................................................................................................................................................................. 192.....................................108 Malai Kofta................................ 212.................................................... 196............................................................................................................. 211................................................................... 217......................128 Badshahi Baigan ........................................................................................... 195......................................................115 Rasmalai............................................................................................................................................... 235...................................................... 179...........................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)....................................................................................................................106 Garam Masala .103 Bhakar Wadi..........................................................105 Dum Gobhi................................................................................................122 Green Peas Skin Soup................................................................128 Beetroot Parathas ..................... 197.........................................131 Brown Gravy............................................................ 206........................ 223...................................................................................................................................................................... 231..................................................................................................................... 214........................................................................................................... 205...........................................................................................................................................................................108 Vegetable Jhalfrazie ........102 Ravva Dosa ...................................................................................................................... 203.................................................116 Matar Palak........................... 202.............................................................................................................. Baigan fry Recipe......121 Moong Soup With Paneer .................................... 233.........109 Vegetable Kofta ........................................................................................................................................................... 183...........................................................112 Dal Payasam...............................127 Kofta Lajawab............... 185....................................................................................................... 220......................................................................103 Aloo Gobhi Methi Ka Tuk.....................................................129 Green Gravy............................................................... 201..........118 Venn Pongal................................................ 234....................123 Hara Nariel Ka Shorba.......... 213...............................................................................................................................120 Chakali................. 230...................................130 White Gravy ......... 216.................... 219........................................................................................................................................................................... 178.........................................................................................................................................................................................................111 Besan Ladoo...........................................................................................................................113 Green Onion Bhurji...................FoolzParadize................................ 215...............................................................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)........................104 Khatti Arvi Ka Saalan....................................... 208...........................................................................................................113 Mysore Bonda .......................................................................122 Corn Soup with Vegetables................................................................................. 224...................................................................................................................................................................................................100 Pulihora (Tamarind Rice)..............................................................................................................116 Instant Dhokla........................................................... 218.........
........................................................................141 Sambar Masala........................................................................ 280................................................................................................................................................... 277.................................................................. 272.............................. 294.................................................................................................... 281............................................148 Maavadu (Tender mango pickle)............................................................................................................................................................................................................... 261............................................ 241..............144 Double Ka Meetha (Bread Pudding).................................................................................................146 Rasavangi ........................................................................ 248.................................................................................................................................... 265...........................................................................................................................................149 Rawa Kichadi.................................................................... 266.............................................................................149 Sevai (Idiyappam) ...........................................................147 Rava Bonda ............................................................146 Halwa .............................................................................................................................................................................................................................149 VenPongal................................ 239................................................................................................... 260.................................................................................................. 262.......................................146 Bengan ka bhurta..............................................................................................................................................143 Biryani.........................................................................................................................................................................................................150 Uthappam.................. 290.....................................................................143 Dosai.......................................................................................................................................................................... 267........................................................................................................................................................................................................................................ 292........................................................................................................................................................................................................................................................................... 244.............................................................................................................. 268.............................................FoolzParadize....145 Kadhi..............................................................................134 Dum Aloo..................................................................141 Vada ...................................................................................................................................... 246.............138 Sambar.............................140 Cauliflower Curry ................................................................................................................................................. 270........................................................................................................................... 286................................................................................................148 Tamarind pickle (Pulikkachal) ..........................................................................................133 Dum Arvi.....................................................150 Morkkali............................................................................................................................................. 283...........................................................151 Poli ....................142 Didir Dosa..................................................... Ras Malai .......................................... 291................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 271....150 Rava dosai .............................................147 Maida Bonda........................152 5 ..................................................................... 269.................................. 242.......................................Org 236..............................................................................................................................................151 Sakkarai Pongal..........150 Maida dosai....................................................................................................................................................................................... 259..................... 289.................................................................................135 Rasam Masala ...149 Rice Uppuma .......151 Jilebi........148 Aavakkai (Mango pickle).....................................................................................................149 Aval uppuma ..........................134 Bhindi Masala ...........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................149 Dal Vadai (Aama vadai) .............147 Tomato pickle ...................142 Didir Onion Rava Dosa.. 257..... 287............................... 245........................... 238......................................... 249...........149 Mangalore bonda ............................................................................................................. 264.......................151 Kozhukkattai... 247................Provided by: www........ 263....................................................... 278.................. 252........ 274.....................147 Coconut Milk Pulav............................................... 282......... 276.......................................................................................................................................................................................... 250................................................................................................................................................................135 Vegetable Jalfrasie ..................................................................... 293.......................... 243.................................................................... 254...... 284......145 Indian Cream of Tomato Soup.......136 Mangalore Rasam Powder......150 Masala Dosai........................................................149 Urud Vadai (Medhu vadai).........151 Laddu............................................................................................ 255................ 258............................................. 237.......147 Stuffed Brinjal Curry............134 Matar Paneer...............................................................................................................................................143 Basic Curry Sauce...............148 Curd Vadai.................................................. 253.........................................................................................................................148 Gonkura Thokku .................133 Rasagulla..........................................146 Toll House Pan Cookie ....................137 Mangalore Rasam........................................148 Lime pickle .................................... 285........................................................... 288................148 Ginger Pickle .............................................................................................................................. 251.........................................................................................148 Cabbage Vadai...... 256....................... 275........................................................................... 273................... 279......................... 240..................................................................147 Palak Paneer....................151 Rava laddu (Ravaalaadu)..........................................................................................................................................................................................................................
.............................................................................. 329.......... 306....... 319................................................................... 296....................155 Kara Vadai..........................................................................................................................................................................153 Oatmeal Raisin Cookie ................ 311........................................................................152 Chole............................ 322.................. 312.............................................159 0.................................... 300..................................................................................... 297....................156 Thaval Adai............................... 332.............................................................................................................................................................................................................152 Sweet Adai....... 314.....................................................................................................................157 Eggplant Gotsu................................................................................. 315............................................... 303.........Org 295......................................................................................................... 326..157 Peseret......................................................................................................................................................................................................................... 309....................................................................154 Medhu Vadai................................................................................................................................... Somaasi................................................156 Vella (Jaggery) Dosai......................................................................................................................................................................................153 Kunuku.......................................................................................154 Vermicilli Masala Vadai.............................................................................................................................152 Sweet Puttu.156 Kanjeepuram Idli.................................................................................................................................................................................................................... 318........................................................................................... 313..........157 Tamarind Uppma ................................................... 331..155 Potato Bhonda ........................................................... 305.............................................................156 Ordinary Adai.............................157 Moor Kali....157 Plantain Puli Curry .............................................................................................. 308.......................... 304................................................. 325.................................................................................................157 Eggplant Podi Curry ......................................................................... 299.......................................155 Idli............................................................................................................ 298................................................................................................................Provided by: www...............................................................155 Bhonda ............................................................................................................. 317................FoolzParadize....158 Plantain Curry................................................... 307.............................................. 302..................................................... 301...................159 Paal Poori (Sweet Poori)....................................... 324......................................................................................................... 328.................................................................................................................... 330...........152 Palak Paneer.............................................................................................................................................................................................152 Paanagam................................................................................ 316.......158 Badam Kheer.......................................................................................................................154 Madhur Vadai......................................................................................................................................155 Spinach Vadai..................................................158 Venn Pongal................................................................................................................................ 6 ......... 321............................................152 Panchamritham (fruit salad)...........................................................................................................................................................................................................154 Cashew Kunuku ................................152 Milk Appam.........................................158 Vazai Thandu Curry..................................................................................................................................................................156 Aval Dosai........................................................................................................................................................................ 310................................................................ 327.......................158 Potato Podimas ..................155 Thukada ...................................................................................................156 Rava Dosai................................................... 323.......................................................................... 320.....................................................
Pour over the vegetable and mix gently. cinnamon-clove powder 1/4 tsp. Serve hot with naan or parathas or even rice. In the same hot ghee add the cumin seeds. Add the ginger. Gobi Manchurian INGREDIENTS: 7 . Heat ghee and fry potatoes till light brown. onions and fry till very tender. Add the tomato and further fry for two minutes. butter 4 tbsp. Keep aside. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. Note: You may use boiled peas.FoolzParadize. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Add spinach and potatoes. garam masala 1/2 tbsp. lemon juice 1/2 tsp. Put in a mixie. Keep slightly coarse. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. Cut the potatoes into big pieces. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Drain the potatoes. boiled corn kernels or paneer chunks in the above dish. Boil for 2-3 minutes.Provided by: www. When it resumes a boil sprinkle the flour and stir well. red chilli powder 1 tsp. instead of atoes. do not make very smooth. keep aside.Org 1. Cool quickly. add green chilli and run for a minute. Cover and boil over a high flame for 2 minutes. add very little water (just a sprinkle) and a pinch of salt. Add all the dry masalas and fry till ghee separates. wheat or other flour 1 tsp. or hold under running water in a colander. ghee salt to taste METHOD: Put the washed spinach in a pan.
carrot. adding 1/4 tsp. cornflour 1/4 tsp. spring onions and soya ce at this stage. add remaining ginger. 1 small bunch spring onoin finely chopped 2 tsp. dry 3 tbsp.cornflour. Add 1 tbsp. Gradually add to the gravy and stir continuously till it resumes boiling. Fry as above and proceed as above. Same procedure for veg. Sprinkle 1 tsp. onion. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. each of ginger and garlic and red chilli powder and salt to taste. to which a tbsp. manchurian (with gravy or dry). garlic finely chopped 1/4 cup plain flour 3 tbsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. Make thin batter out of flour and 2 tbsp. Dip the florettes in the batter one by one and deep fry in hot oil. Add florettes and soya sauce. but instead of using only cauliflower. Stir fry for a minute. french beans 8 .potato. capsicum. Drain and pat dry on a clean cloth. Serve hot with noodles or rice. ginger finely chopped 1 tsp. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. small cabbage. brinjal. cornflour on the florettes and stirfry for 2 minutes. oil 1 1/2 cups water 1 tbsp. of milk has been added. tomato. Make florettes as above and instead of adding water as above. Add 1 1/2 cups water and bring to a boil. Sindhi Saibhaji Ingredients: 1 each . use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.Org 1 medium.Provided by: www. In the remaining oil. Boil till the gravy becomes transparent. Add the salt and spring onions. garlic and crushed red chilli and fry for a minute. Keep aside. ladyfinger (okra) 100 gms.FoolzParadize. Boil for two more minutes and remove. cauliflower clean and broken into big florettes. Variations: Dry manchurian can be made by omitting the gravy. add fried florettes. cornflour to 1/4 cup water and dissolve well. red chilli powder 2 red chillies.
Clean.FoolzParadize. Add all masalas and mix. Place whole tomato on top.Provided by: www. 1/2 bunch any other leafy greens. dhania (coriander seed) powder 1 tsp. cover and pressurecook for 3 whistles. khatta (3 leaved) greens. spinach and dals. red chilli powder 1 tsp. add all the vegetables. Heat 1/2 tbsp. wash and chop spinach and vegetables except tomato. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. oil 1/2 tbsp.Org 1/2 bunch each spinach. salt 1/2 tsp. ghee 2 pinches asafoetida METHOD: Clean and wash dals. ghee add a pinch of asafoetida add to the mashed vegetable. Cool the cooker. Heat oil in a pressure cooker. open and handblend 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 . Shahi Paneer Ingredients: 250 gms. Mix well. paneer (cottge cheese) 3 tbsp. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. coriander. add enough water to cover the contents. turmeric 3 tbsp.
garam masala salt to taste 1/2 cup milk 2 tbsp. 5. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Potato in Curd Gravy Ingredients: 3 medium.FoolzParadize. Add 1/2 cup water and cool. Fry for 3-4 minutes. turmeric powder 1/4 tsp.Provided by: www. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . Making time: 45 minutes. grated paneer 1 tbsp. red chilli powder 1/2 tsp. Garnish with chopped coriander and grated paneer. salt 1/2 tsp. covered. dhania powder 1/4 tsp. Heat remaining ghee.Org 1/4 cup beaten curd 1/2 tsp. red chilli powder 1 tsp. Add tomatoes and cook for 7-8 minutes. chopped coriander Method: Chop the paneer into 2" fingers. Heat half the ghee. tomato sauce To garnish: 2 tbsp. Boil to get a very thick gravy. Just before serving. Add onion. Makes for: 6 Shelf life: best fresh. Blend in a mixie till smooth. green chilli and cardamom. Add curd and cook for 5 minutes. add milk and paneer fingers and boil for 3-4 minutes.ginger. heat gravy. add gravy and other ingredients except milk and paneer.
Stir well. Add the masala mixture and fry for 2 minutes. ghee salt to taste 11 . Keep both aside. wheat flour 1 tbsp. chilli and curry leaves. When they splutter. 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. 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. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Stir continuously after adding curd. Mix all the dry masala in 1/4 cup water.Provided by: www. each cumin. Add the remaining water and all the potato and flour. garlic grated 2 green chillies slit 1 tsp. each ginger. coriander chopped 1 tbsp. add ginger-garlic. oil Method: Cut potatoes into big pieces.FoolzParadize. mustard seeds 1/4 tsp. Heat oil. Serve hot with thin wheat chappaties and rice. Making time: 30 minutes. Add the seeds (cumin and mustard). Mash 3-4 pieces fine with hand. Makes for: 5 Shelf life: Best fresh 6.Org 1 tbsp. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. Malai Kofta Ingredients: Gravy: 125 gms. Serve hot with naan. 2 1/2 tsp. Garnish with grated cheese . khoya or paneer 150 ml. khuskhus (poppyseeds) 1 tsp. cashewnuts 3 tsp. Chop all the fruit fine. white pepper powder.FoolzParadize. cream 75 gms. Add the carrots and peas. Heat ghee and fry cashews.Org Dry Masala: 1 tsp. cashews and raisins and boil till the gravy is thick and the fat separates. add the wet masala and fry for 2 minutes. cuminseeds 2 tsp. milk 50 gms. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. grated ginger 1/4 tsp. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. khoya 12 . roti or paratha. mix together curd and cream and add to gravy.Provided by: www. ghee Kofta: 50 gms. Allow to thicken a bit. Add the dry masala and salt and fry 2 more minutes. Add butter to ghee and heat. nutmeg powder 1/2 tsp. add fruit. drain and keep aside. turmeric powder 1 tsp.coriander and chopped cherries. sugar 2 tsp.
Repeat for remaining dough.FoolzParadize.Org 50 gms. 8. warm oil water to knead dough For filling: 2 potatoes large boiled.Provided by: www. To serve place warm koftas in a casserole. Making time: 45 minutes. Makes: 10 koftas with gravy. cashewnuts 20 gms. Flatten. peel and smash them. paneer 5 medium potatoes 20 gms. Dry grind and keep aside. Serve hot with naan or parathas. Mix together all the ingredients except raisins and cashews. ginger grated 1 tsp. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. nutmeg and cloves together. Garnish with grated cheese and chopped coriander. Warm the koftas either in the oven or on the tava. Place 2-3 cashews and raisins in the centre and shape into a ball. chopped coriander Method: Koftas Boil the potatoes. cum seeds in salt to taste Garnish: 1 tbsp. add powdered spices and fry for 2-3 seconds. cardamom. Keep aside. Heat ghee in a skillet. grated cheese or paneer 1 tbsp. Add 2 cups water and simmer on low for 15 minutes. peeled. coriander chopped 1/2 tsp. to a paste. Shelf life: Best fresh. Add paste and fry further for 5-7 minutes stirring well. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Wet grind all the other ingredients. mashed 1 onion finely chopped 13 . Gravy: Roast the cinnamon. Optional: You can deep fry the koftas also. Take a ping-pong ball sized dough in hand. raisins 4-5 green chillies chopped fine 1/2 tsp. except ghee.
red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. salt. Re-cover.Provided by: www. Add more water little by little. green chilli. Place a tbsp. keep aside for 15-20 minutes. or the samosas will turn out oily and soggy.FoolzParadize. oil. Cover with moist cloth. garam masala. lemon. Add oil. turmeric. 14 . of filling in the cone and seal third side as above.Mix well till crumbly. garlic crushed 1 tbsp. red chilli. or tomato sauce. Join and press together to make a cone. Drain on rack or kitchen paper. Stir fry for 2 minutes. kneading into soft pliable dough. Cool. Cut into two halves. Beat dough on worksurface and knead again. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. add onion. Stir further 2 minutes. Add coriander. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. add potatoes. coriander seeds cru shed 1 tsp. Do not fry on high. For filling: Heat 3 tbsp.) Shelflife: Bestfresh 9. Run a moist finger along diameter. Make five to six. turmeric powder 1/2 tsp. Masala Vada Ingredients 1 cup yellow gram (chana) dak 1/2 cup onion finely chopped 1/2 cup coriander finely chopped 1/2 cup dill leaves finely chopped 3-4 green chillies finely chopped 1/2 tsp. salt and little water. Stir fry for a minute.Org 2 green chillies crushed 1/2 tsp. Serve hot with green and tamarind chutneys (refer chutneys). Making time: 45 minutes Makes: 20 pieces (approx. deep fry on low to medium till light brown. add ginger. To proceed: Make a thin 5" diam. garam masala 1/2 tsp. Put in hot oil. Keep aside. ginger crushed 1/2 tsp. round with some dough. saute till light brown. coriander seeds. garlic.
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
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
4. add onion. in a small mixie. oil 1/2 tsp.Pressure cook till done. garam masala 1 tbsp.Add ginger.Add all other ingredients. drain. Add water as and when required. stir.Garnish with cheese. Run the mixie till a smooth chutney is obtained.Org 1/2 tsp. 8. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. stir. Heat the oil and add the asafoetida and put in the mixie. jaggery salt to taste 1 tsp. green chillies. 9. Store in a clean glass bottle. 6. Try using no water or as little as possible to make the chutney keep longer.Serve hot with makki ki roti. 7. wash. 3.Mash well.Add both greens. except cheese. oil 1 clovette garlic Method: Put all the ingredients .Heat oil in the pressure cooker direct. maize flour Method 1. 2. 11. Note: Sev is a fried Indian snack made of gramflour.FoolzParadize.Add few pinches salt.Chop both greens. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.Heat ghee in a pan.Provided by: www. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. 12. 1 cup water. each ginger & garlic grated 3 green chillies 1 tbsp. garlic. 18 . except oil and asafoetida . 5.Stir well and cook till oil separates. 10. saute till brown. or paratha. (2 whistles). ghee 1 tbsp.
Add fried coconut. Serve hot in two cups with a spoon of ghee.½ cup urad dhaal . This is done because sometimes jagerry has mud and stones. Grind dhaal in little water.FoolzParadize. Adai Rice . Then make vada shape and deep fry in oil. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). powdered cardamon and cook again for a while.¼ cup red chillis 19 . 16. After we make the syrup strain it through tea strainer.¼ cup chana dhaal .k)and cook it seperately (in two different containers). Milk Coconut cashew jaggery raisins (khish-mish . 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. Then soak rice and dhal separately for 10 minutes.1/2 cup. Fry cashew and raisins also separately.dry grapes) cardamom ghee. Rice . Sweet Pongal Ingredients (for two people) :Moong dhal . 17. Add jaggery syrup and again cook till even it gets absorbed.Provided by: www.1/2 cup. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. cashews and raisins.¼ cup thoor dhaal . Meanwhile cut coconut in very small pieces and fry in ghee.¼ cup yellow moong dhaal . Add three big table spoons of ghee.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Break the jagerry and put in water (very little) and make a syrup. Thoroghly wash and keep it in cooker with the right water (lesser is o.
stirring occasionally. Following are the steps shown to make sugar syrup (chashni) in the right way. 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.Always use a metal strainer or moist cloth to strain the hot syrup. of the fried flours. h. as the recipe demands. This will avoid excess wastage of time and unnecessary cooling off. prepare the syrup on a second burner. On further boiling two tars are obtained and this is used in sweets like burfis. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. 18. e. Make syrup side by side of making the recipe. surti ghari. reheating the syrup too many times will alter the texture of the resulting sweet dish. etc. it proceeds to thicken to the next stages very quickly. it is used in soaking pancake pancakes like malpua. etc. add sugar and mix. Rub saffron into 1 tbsp. Chill for 1-2 hours before serving.When the mixture comes to a boil. a. Grind with little water. Beat well till sugar has fully dissolved into curd. jalebi. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). milk till well broken and dissolved. f. Take into a bowl. g. After this stage do no stir briskly and continuously or the sugar will recrystallise. Keep aside for 25-30 minutes to allow sugar to dissolve. This consistency is generally used in dipping sweets like. it is time to strain. Boil some more and when 1 tar forms. never plas tic. checking the consistency required as above. because once the first thread forms.Provided by: www. If no thread is formed. pressing with hand or spatula. 20 . while making the rest of the recipe. top with remaining nut crush. Mix in cardamom powder and dissolved saffron and half nuts.When a thick scum is formed on the surface of syrup. cardamom powder few strands saffron 1/2 tbsp.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. gulabjamoon.Org salt Soak everything in water over night.Put back to boil. etc.Use as required in the recipe. but there is stickiness in the syrup when tested.Put both in a deep saucepan to boil. imarti. etc. then it is 3/4 tar (thread). Keep aside. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. Empty into a glass serving bowl. b. add 1/2 cup milk. Pass through a big holed strong strainer. (6-7 hours). To save time. boondi.Check frequently. d. sugar 1/2 tsp. curds 300 gms.FoolzParadize. Shrikhand Ingredients 1/2 kg. mohanthal. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. c. 19.
( a thin curry made using black masala. cardamom powder 150 gms. Place same sized ball of filling in centre. roll into a 4" round. mango. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Drain in a colander for 10-15 minutes.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. add enough water to make a soft pliable dough.FoolzParadize. so as not to charr. Keep aside. Pass through an almond grater little by little till all dal is grated.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. Take on serving plate. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. 21 . channa (yellowgram) dal 300 gms. Roast on warm griddle till golden brown. of ghee all over top. Apply a tsp. OR Shallow fry on griddle like a paratha for a better flavour. life all round and seal. add pulp at the stage of adding cardamom and saffron. Mix ghee. flour. Repeat other side. Reroll carefully to a 6" diameter round. garam masala and some mashed dal. But this method will consume more ghee and therefore calories. plain flour 1 tbsp. Serve hot with dal or amti. 20. Take a morsel sized ball of dough.Provided by: www. Mash jaggery till lumps break. Puranpoli Ingredients 300gms. Note: The water drained from boiling dal is used to make the amti. jaggery (molasses) 1 tsp. Mix well into dal.
Pour at once into the flour mixture. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms.Prepare syrup with sugar and water to 2 1/2 thread consistency.FoolzParadize. milk 1/2 tsp. sugar 150 ml. Store in airtight container. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool. Pour onto a greased surface or thali and roll to 1" thickness lightly. finely grated coconut 250 gms. Cool. Keep aside to cool a little. Beat well with a large fork till the mixture forms threadlike flakes. 2.Provided by: www.) Shelflife: 2 weeks 22.Warm coconut in heavy saucepan. pour in the syrup. stirring occasionally. wrap individually into square pieces of thin plastic sheet. Make syrup out of sugar. Bring syrup to 2 1/2 thread consistency. 22 . cardamom seeds crushed coarsely 2 tsp.Stir well and cook till soft lump forms. Making time: 45 minutes Makes: 20 pieces (approx. water and milk as shown in introduction. 4. Coconut Burfi Ingredients 250 gms. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together.Org 21. 3. Heat ghee in a heavy saucepan. Use method as shown in introduction.Spread in a greased plate. Add flour mixture and roast on low till light golden. Prepare syrup simultaneously. water ghee for greasing plate Method 1. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. cut into 1" squares.
Soak urad dal overnight in plenty of water.Add cardomom powder to syrup. Hold like a pouch and press out imartis like icing. 5. cardomom ground 500 gms. Shape the imartis as follows. Note: Use a flat bottomed frying pan. ghee to fry Method 1. 11. 4. 12. Put water little by little. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml.Wash and drain.Repeat for remaining batter. depending on size of frying pan. 6. 6. 7. take a 12"x 12" thick cloth. Till you come to the start.Org 5. More is weather is cold. store in airtight container. 10. 2. (2) Soak in syrup as required. 23 .Make 4-5 imartis at a time.Using either an imarti bottle (with nozzle) or cloth as shown in note. Place over a tumbler and pour in some batter.Add colour and mix very well. Grind to fine thick batter.Provided by: www. make a ring first. If not available. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23.Soak for 3-4 minutes.Make 1 tar sugar syrup as shown in introduction. Lower flame and allow to crisp turning once.Sprinkle cardamom powder (optional). drain and serve. form imartis in the hot ghee. 9. beat the dal well by hand till fluffy after grinding. 3.Remove from ghee. drain and dip in hot syrup.FoolzParadize. then form small ringlets all along the ring. water saffron colour 1/2 tsp. 8.Cut into squares.Keep aside for 3 hours. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. make a buttonhole type hole in centre.If using a mixie.
add the cashew (powdered) and elaichi Cooking. It takes a while to cook Stir gently till a soft lump forms. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. Once the sugar dissolves. stirring continuously.Org 24. Grease hands and take a chunk of the mixture and roll into a thick roll. 25.FoolzParadize. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista.Provided by: www. 24 . 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. on the sheet. 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. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. 26. non-stick pan. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. stirring continuously. all the coconut to cover it. Cook on slow flame. cashew. Do not allow to stick to bottom. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares.
25 . take in a plate and press down. stir continuously. saffron and colour. elaichi. Carefully pour hot milk and stir. Add ghee. Set in a tray. stirring continuosly. stirring occassionally. stirring continously and gently till ghee begins to separate. After a while it should turn a light brown and aromatic. Add paste and cook on first high then slow flame. 27. Once it starts thickening. When thickens.FoolzParadize. 28. add the sugar and cook. stirring all the while till softly thickens in a lump. Decorate with chopped nuts and serve hot.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Once the chenna settles sieve through muslin cloth. 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. 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. press out excess water. Heat ghee in a heavy pan. Add the sugar and continue to cook. Put the remaining milk in a heavy pan and boil to half.Provided by: www. Add sugar and cook further till thickens. Do not knead. decorated with a chopped almond or pista. Serve hot. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Boil till thick. Add the chenna and boil till the mixture thickens. Use a long-handled spatula as the mixture tends to splatter. apply silver foil and sprinkle the chopped nuts. stirring continuously.
3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. stirring continuously. Add ghee. Add sugar and ghee. Boil till thick. elaichi.Provided by: www. Serve hot. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . 30. decorated with a chopped almond or pista. Add sugar and cook further till thickens. saffron and colour. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . 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.1/3 cup sugar 150 gms khoya or milk powder made paste. stir continuously. 31. When slightly thick add khoya and cook.FoolzParadize. 2 .Org 29. Add milk and boil in heavy saucepan. Garnish with almond or walnut in centre of the halwa. Cook on low turning continuously till ghee oozes. stirring occassionally. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Once it starts thickening.
Once sugar dissolve add a few tblsp. Stir very carefully. Serve hot especially on a cold day. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Pour the hot syrup. As the syrup boils the scum will rise. not allowing hand to be scalded. wheat flour 2 1/2 tbsp.Provided by: www. stir gradually till golden brown. Once the dal stops sticking to the vessel. of milk. Decorate with chopped dry fruit. Wash and remove the skins well. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates.FoolzParadize. (One thread should fall when poured from a tilted spoon) keep aside. Further boil till the syrup become sticky between the fingers. Keep stirring rigorously to avoid burning. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Grind dal fine either in a stone grinder or electric grinder or mixie. Use as little water as possible. Remove with a strain. Method Soak the dal for 5-6 hours.Org elaichi powder water about 250 ml. Cook slowly till all water is absorbed. Put sugar and water in a pan and put to boil. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Decorate with chopped nuts 33. add elaichi and dissolved saffron. Heat the ghee in a heavy kadai (vessel) and add dal. and ghee begins to separate. 32. Atte ka seera 2 tbsp.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Wash the chenna in the cloth under cold running water. Serves: 12 helpings Time required: 1/2 hr. Cool the milk for a couple of hours. saffron and colour. stir continuously. Reheat the milk and bring to a boil. Add sugar and cook further till thickens. Serve hot. coconut flakes and saffron. Once it starts thickening. 34.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Mix well. Meanwhile heat the sugar and water in a wide sauce pan. Stir for 3-4 minutes. Strain the milk through a muslin cloth. Shelf life : 15 days 35. Keep aside cool for some time. Bring to a boil.Provided by: www. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. When the rava turns light brown add the sugar. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Stir continuously. Add ghee.FoolzParadize. Keep as it is for 5 minutes. Add cardomom powder. Add the citric acid dissolved in some water. decorated with a chopped almond or pista. 28 . stirring occassionally. Add rava and cook on low heat. Add half the milk. elaichi. Boil till thick. Stir slowly till the milk is fully curdled. Remove the cream layer. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Wet hand with milk and shape the mixture in ladoos.
Making at home consumes time but isn't that difficult. Turn out carefully . Note on khoya. leaving a soft lump.Org Press out the excess water and remove in a wide plate. Serves: 36 pieces Time required: 1/2 hr. Serves: 6 helpings Time required: 1/2 hour. Mava Burfi Ingredients: 500 gms khoya 300 gms. Heat on low flame . Boil for 13 to 15 minutes. Mix together in a skillet . Cover with a perforated lid. cardamom powder 29 . stiring continously . Boil till a soft lump is formed. OR Substitute with 1 tin (400 gms. Gently knead into a soft dough by passing between fingers. Repeat for remaining mixture . Stir continuously while cooking.Provided by: www. Stir frequently while cooking. Cool for 10 minutes . Cook till mixture thickens . Add essence and chill for at least 4 to 5 hours. Take a small fistful of mixture . Pedhas INGREDIENTS 500 gms. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp.FoolzParadize. Add cardamom powder & colour . Press 2-3 slices of pista on the centre . cardamom powder cookie mould Method: Grate khoya .) condensed milk and 1 cup milk. Khoya is available in most Indian sweetmeat stores anywhere. Make twelve equal sized balls of the dough. powdered sugar 1 tsp. Form a ball . 36. Take off from heat and cool them to room temperature. Mix well . Powder sugar . Shelf Life: 15 days (refrigerated) 37. Let them into the boiling water. Boil milk on high flame in a large heavy saucepan till water evaporates . khoya (mawa) 300 gms. Press into the cookie mould . Lessen sugar by 1/2. It should form a very soft lump .
* Place on a working board and roll with a rolling pin to 1/2 inch thickness.Org 2 sheets silver foil (edible) Method: Mash khoya . Place the chocolate on the mava layer. Cook on slow flame. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. 3.Mash paneer.Cool. Roll lightly. stirring continously. Serves: 25 helpings Time required:1/2 hr.Pour on plate. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Make incisions with knife to cut in the desired size and shape.Mix well.FoolzParadize. Spread on the working board silver foil carefully and evenly. Put into a heavy saucepan. 4. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. Note: Burfi is usually cut into 1 1/2 inch squares. 6. Variation: To make chocolate mava burfi: Follow till * as above. Cook till the mixture is a very soft lump. Roll both parts separately. Make ladoos.Sprinkle powdered elaichi and decorate. Continue as for mavaburfee. 7. khoya 125 gms. 2. 39. yellow colour Method 1. chocolate colour. Mix in tne sugar. 8. Cool a little. Shelf life: 10 days 38.Cook till thick and sides leave. plain flour 30 . 5. Gulab Jamoon Ingredients 500 gms.Add condensed milk and cook on slow flame. stirring continuously.Add essence and remove from flame.Provided by: www.
Mix in the cardomom powder and crushed saffron. Strain and boil again. Let in some of the jamoons. 3. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . khoya 50 gms milk powder 1/2 tsp. plain flour 1 tbsp. 3. To make the syrup: 1.Org 1/4 tsp.FoolzParadize.nutmeg-cardomom -cinnamon powder For cover: 250 gms. while dropping from a spoon it falls in a thin single thread. 5.Crumble the khoya. cornflour 30 gms.Boil and add a tbsp. ghee For syrup: 250 gms. Shelf life :2-3 days.Remove from ghee and put in the syrup. Sweet Kachori Ingredients: For filling: 200 gms. sugar ghee to deep fry Method 1. Take off fire and cool a little.Mix well to form a soft dough.Take the sugar in a heavy pan and add water to just cover the sugar. of milk to separate the dirt.Make balls of even size. 2.Repeat for all the balls. 2. (1 week refrigerated) 40.Microwave lightly or warn over boiling water before serving. baking soda 1/4 cup milk 1/4 tsp. When done pour the remaining syrup over the jamoons.When they rise up put back on fire and fry till medium brown. 8. Drain and transfer to a glass bowl. Soak for 10 minutes. Sieve in the flour and soda together. cardomom powder 1 pinch saffron strands 250 gms. 9. 6.The syrup is done when . 4. Makes about 25-30. 7.Heat the ghee very well. Serves: 25-30 helpings Time required: 1 hr.Provided by: www. Use as much milk as required for kneading.
Strain.Boil till the syrup is slightly sticky between the fingers. of syrup and roll kachori around to let the syrup spread. 12. diameter). 14.Repeat for remaining kachoris. 10.FoolzParadize. 15. 2cm. coriander very finely chopped 1 tbsp.Mix both flours together. 4. of milk to clear the syrup. 9. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. 7. 9.Deep fry in hot oil till a light browning appears.Drain and cool completely before storing. cumin seeds 1 tbsp. oil salt to taste oil to deep fry Method 1.Allow to stand for half hour before serving. The mixture should be soft and crumbly.Divide dough also into 15 to 16 parts. Serves:15 helpings .When slightly cool. heat ghee and fry on low flame till light brown. 11.Cover with a wet cloth.Provided by: www. Keep aside.Make a well in the centre. Time required:2 hr. 6. 5. 3.Boil sugar and water adding a tbsp. 2. place one mixture ball in the centre. Crush and add the saffron. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Prick on both sides with a fork.Mix them well in the flour.Make 5 to 6 such kachoris.Add enough water to make a soft pliable dough.Org Method 1. 8. 5. 32 . make a hole in the centre of each (approx. 6. 3.Pour about half tbsp. 2. turning once. 13. add all other ingredients. except oil to deep fry.Allow to dry on a clean cloth for 25-30 minutes.Do not over fry.Divide dough to make small (4" diameter) thin rounds.Mix ingredients for cover. Using water knead to a pliable dough. 8. red chilli powder 1/2 tsp.Roll one part into a puri. 10.Mix ingredients for filling.Pull up all the sides to seal the mixture and press in centre. Keep aside 4. Shelf life: 10 days .Make 15 to 16 flattish balls of the mixture. omam seeds (ajwain) 1/2 tsp. 7. 41.
cardamom powder 1 tbsp.Add maida and knead into a soft pliable dough. 6.Provided by: www.Warm the water. 3. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. Making time: 45 minutes.Lift with spatula and loosen. Makes: 2 1/2 cups. 33 . 6.The dough should be stiff but pliable. 7. dry containers. 4. Keep aside on a dry cloth for 1 hour.Drain well and keep aside till cool.Cut with a cookie cutter or knife into small diamond shapes.Knead the flour with the jaggery water.FoolzParadize. ghee ghee to deep fry Method 1. 4.Roll into chappatis 1/3" thick.Mix the cardamom powder and ghee in the flour.Knead each with palm and roll into 4" rounds.Store in clean.Strain and cool a bit. 2. 7.Deep fry in hot ghee over slow flame till light golden brown.Divide dough into 4 parts. 8. 43. 3.Heat the water and jaggery till all of it dissolves in the water. 5. 9. sugar and ghee together till sugar dissolves. 20 parts. 2.Org Making time: 30 minutes Makes: 25-30 pieces 42. 5.Break into approx. 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.
Check for sweetness.Mix all other ingredients.Drain and cool completely before storing. 9. 2.Dry on clean cloth for 30 minutes.Make many tiny slits with knife or fork on each on both sides.Keep aside.Deep fry in hot ghee on low till light brown on both sides.Roast coconut flakes lightly. Making time: 45 minutes Makes: 20-25 pieces 44.Add enough water to make soft pliable dough. cardamon powder 1 tbsp. 2. 10. 7.Store in airtight container after cooling completely.Seal edges by twisting or pressing together . 3. 2. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. Note: You may use a karanjia mould for filling them if available.FoolzParadize. 5.Keep them aside on a clean cloth for an hour or so to dry a bit. 12. poppy seeds (khuskhus) 1 tsp.Org 8.Cool and break in fine crumbs with fingers. not too thin not too thick . For filling : 1. 8.Mix flour and ghee well. Making time: 1 hour. sealing in the mixture. 6. Cool. filling in one half of round . 3.Deep fry in hot ghee on low flame till light golden in colour. 13.The khajas will become crisper and harder as they cool.Place 1 tsp. 1.Provided by: www. 34 . 4. 11. 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.Make small (4 ") rounds. 4.Drain and cool for a while.Fold over the other half.Roast khoya to a light pink by stirring continuously over low heat. 5. 3. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.
add cardamom powder. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.FoolzParadize.Heat ghee.Remove scum and boil liquid till the syrup is sticky between the fingers. ghee or oil as preferred water for grinding Method Wash the rices and dal together. 45. 4.Make batter with gram flour.The batter should evenly coat the back of a spoon when dipped i n it. Keep for 3-4 minutes before draining from the syrup.Stir the boondis in the ghee gently and fry till crisp but not brown. 11. which should not be too thin.Drain and put into the syrup. 13. Add plenty of water and methi seeds. 6.Keep aide. 7.Pour back remaining batter and wipe spoon.Boil the sugar and water together.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. but keep warm for use.Provided by: www. almonds and mix gently.Spread on a wide plate. Makes: 3 cups approx. of milk to bring up the scum.Cool completely and loosen the boondi with finger till each droplet separates. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. Add a tbsp. 12. 46. A little practice and it is very easy. 35 . hold perforated spoon a little above the hot ghee. 3. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. Making time: 30 minutes. 10. 5.Store in airtight container. 9. 8. 2.Org Makes: 13 to 15 pieces. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. pour some batter on the spoon. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp.
Texture: Thin with polka sized holes. Add more buttermilk if necessary. Serve hot with chutney and / or sambar. oil 1/8 tsp. oil to shallow fry Serve hot with onion and/or coconut chutneys. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. ginger grated Roll the dosa in a three-fold cylinder.FoolzParadize. Add soda bicarb and salt and mix well. Spread by gently rotating the griddle. channa. Remove with spatula when crisp.) over dosa. Rewash the rice by draining the water 2-3 times. 47. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Pour a spoonful of batter in the centre. of ghee or oil over it. salt to taste Keep aside for 20 . The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Rawa -like grains should be felt in the batter. Lift with a spatula as for basic dosa. foldable. Makes: 10 .30 minutes. Beat the curds well. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. spread with the back of the spoon to a thin round. Pour a tsp.12 thin dosas Shelflife: Fresh only. The batter should be relatively thin.Org Allow to soak for 7-8 hours or overnight. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. not too crisp. udad dal 2 tbsp. 48. curds 36 . Keep aside in a warm place for 8-10 hours. Put some oil (1/2 tsp. Heat the iron griddle or non-stick tawa well.Provided by: www. Heat griddle and pour 1 large spoon of batter on it. Add to the batter. Grind to a paste. add more water if required.
Serve hot with chutney. Heat griddle. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. The consistency of the batter should be enough to thickly coat on a spoon when dipped. foldable but crisp. Keep aside in a warm place for 8-10 hours. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Allow to soak for 7-8 hours or overnight. Mix well till fluffy and light. Soak in plenty of water and keep aside for 5-6 hours. pour batter and make as for plain dosas. Make thin or thick as desired. Place a tbsp. 37 . Pour a spoonful of batter in the centre.Org 1/2 tsp. Fold into triangle to cover masala.Mix both batters. 1/4 cup white udad dal. Add to the batter. masala in the centre. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Pour a tsp. spread with the back of the spoon to a thin round. Add the curds.FoolzParadize. Heat the iron griddle or non-stick tawa well. 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. add more water if required. Spread chutney spread over dosa. of ghee or oil over it. 49. salt. Masala Dosa Ingredients: 1 cup plain rice. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Add plenty of water and methi seeds. 1 cup parboiled rice. Texture: Light and thin.Provided by: www. soda and oil. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Beat the curds well. soda bicsarb 2 tbsp. Rewash the rice by draining the water 2-3 times. Grind to a paste. 10-12 tsps. Keep aside for 3-4 hours before making dosas.
tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp.FoolzParadize. 1 tbsp. turmeric salt to taste Chop potatoes coarsely. Add dal. cumin seeds 38 . cumin & mustard seeds 2 tbsp. each udad dal. garlic crushed 1 lemon (juice extracted) 2 tbsp. sugar 1 tsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. Mix well. Fry till tender. Chop green chillies. 51. chopped coriander 8-10 cashews halved 1/2 tsp. Use very little water. Serve hot with chutney and/or sambar. 50. salt. ginger grated 1 tsp. add cashews and brown lightly. coriander. oil 1/4 tsp.Provided by: www. oil. potatoes. Add turmeric. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. ghee 1 tsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. Add chillies and onions. Heat oil. groundnuts salt to taste Grind all ingredients together to form a firm chutney. chopped coriander 1 tsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. seeds and splutter.Org Remove with spatula when crisp.
Heat ghee in a small sauce pan. cooled channa and 1/2 tbsp. In a mixie. Add enough milk to knead into a soft pliable dough. fry further 3-4 minutes. Roll into 1/4" thick 5" diameter round. Making time :. Turning only once. Serve hot with hot channa and slices of onions and lemon.Provided by: www. Till very light golden in colour. Add cumin seeds to splutter. Add the chillies and cinnamon-clove powder. Method for Channa Put the soaked. Stir and fry till oil separates. Stir and bring to boil. Heat oil in a large skillet. Repeat for all. Add and mix in curds and oil. Knead dough again.clove powder. Cool about 5 tbsp. each cinnamon . onion and fry till tender. channa for grinding. or wet again. 1 onion. Add ginger-garlic and fry for a minute. Keep aside. Add all dry masala except cinnamon-clove powder. Fry in hot oil.Org Dry masalas :1 tsp. coriander. teapouch and bay leaves.FoolzParadize. Simmer for 7-8 minutes till gravy thickens. Add drained channa and 2 cup water which was drained from channa. Make sure the cloth does not dry up. washed channa in a cooked with enough water. Add channa-paste. 6-7 whistles). Add chopped coriander and pour hot over the channa. red chilli powder 1/2 tsp. curds 2 tbsp.30 mins (excluding pressure cooking) Serves . blend together 1/2 tomato. each garam masala. Take fistful of dough. Stir in seasoning gently. salt and soda.5 39 . Add chopped tomatoes. butter or oil 1/2 tsp. Chop remaining tomatoes and onions fine. Take in serving dish. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Keep aside for 5-6 hours. Cover with a wet cloth. Pressure cook till done. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. (approx. Squeeze lemon over channa. turmeric powder 1/4 tsp.
pressure cooking time) Serve : 4 (2 pavs each) 53. potota. turmeric powder 1/2 tsp. carrots. sugar and fry further 2-3 minutes. Garnish with chopped coriander and a block of butter. pavbhaji masala 1 1/2 tsp. capsicum. butter 2 tsp. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. beans. Add ginger-garlice. Heat butter in a pan. To Garnish 1 tbsp. Add pavbhaji masala . Fry for 2-3 minutes till very soft. onion. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. Mash them coarsely after draining. Add lemon juice. cauliflower. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. etc. garlic crushed juice of 1/2 lemon. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. Bring to boil. a piece of lemon and chopped onion.Org 52. chilli powder 1/4 tsp. (excl. bottle gourds. turmeric. Simmer till gravy is thick. in between.) 1/2 cup shelled peas 2 tbsp. chilli powder. Serve hot with bhaji. (To open like a book). stirring and mashing pieces with masala.Provided by: www. Vegetable Pie 40 . stir. each ginger grated. For Pavs Slit pavs horizontally leaving one edge attached.FoolzParadize. salt. Making time : 30 mins. tomatoes.
Do not over knead. Filling Grate tomato. red chilli powder 1/2 tsp. potatoes. add the grated vegetables and chillies. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Sprinkle chilled water over it. Place over a greased pie plate. Chill dough for 15 mins. chilled butter 1/2 tsp. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. ginger.Org Ingredients 2 cups plain flour (maida) 100 gms. cream 1 tsp. Heat oil in a skillet. onion. 54. in pre-heated oven. Finely chop green chillies. curry masala (or garam masala) 1 tbsp. Add chilled butter. Mix with fork till mixture is crumbly. Roll dough into 4" thick round. cauliflower etc. Cook till the water evaporates and curry is thick. corn flour salt to taste Method Sieve together flour and salt. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Chope and boil other vegetables.FoolzParadize. Pour and spread the filling in the shell. Pour cream all over. Slice and serve warm. oil 1/2 tsp. or till light brown. Add all other ingredients except cream. peas. Bake in a pre-heated o ven for 12 mins. Stirring occasionally.Provided by: www. Bake for 8-10 mins. in a plastic bag. Sprinkle a little cornflour over the crust. with light hand mix the dough into a lump. Prick with a fork all over. Keep aside. carrot. spinach.. Quickly. Cook for 4-5 mins. beans.
In a large mixing bowl. Sprinkle some sev and coriander to garnish.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. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Adjust taste and salt. Take off fire. and all ingredients except 1/4 the coriander and sev. Transfer to serving dish and garnish with coriander and coconut. 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 -. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh.optional 1 tsp roasted peanuts -. Stir and fry onions till tender. Serve immediately. Mix very well. add seeds and then potatoes. Serve hot with freshly brewed coffee. chillies and curry leaves. Adjust salt and lime as per taste.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. Sprinkle a few drops water if too dry. Add onion.FoolzParadize. Mix well. Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. and break lumps with fingers. Spoon into individual bowls. Wash poha till clean. 42 . add puffed rice.Provided by: www. Stir for 2-3 minutes. After 15 minutes loosen the poha gently. Return to low flame till hot. Drain water sprinkle a handful of clear water and keep aside. heat oil. Stir gently every now and then. In a heavy saucepan.
Org 56. Serve hot with a blob of butter on it. Wet upper side with water and invert. Place on a pre-warmed griddle (tawa). oil and crumble with fingers. Knead dough lightly. Cover with wet muslin cloth.que coalfire). 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 .FoolzParadize. Take naan sized dough and make a ball. Add butter curds. till a soft pliable dough is formed. 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. Roll to a thickish roti (4-5 mm thick). Cover with another plate and keep aside for 5 . 57.Provided by: www. It will fall off when done. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Knead slightly stiff dough cover and keep for 2 hours. METHOD Sieve together dry ingredients into a large rimmed plate. Serve hot with desired vegetables. When does is like course crumbs.bicarb) warm milk for kneading. Heat griddle (tawa) place on tawa and dry one side.6 hours. 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. Invert griddle and roast over gas flame (or if available a barb. using dry dough if required. the size of a medium potato and roll into a thick triangle. Break of piece. add milk a little at a time.
Brush all over with a bit of butter. 6. 4. adding all above ingredients.Provided by: www. butter softened 2 flakes garlic crushed 1/2 tsp.FoolzParadize. 5. crushed red chilli salt to taste 1 tbsp. 9.Coat the roll with grated cheese by rolling in it. Simple Potato Cake Ingredients 3 large potatoes 44 .Bake in a hot oven for 10-15 minutes or till golden brown and crisp. Roast on griddle (tawa) as for phulka. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. chilli. 10.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.Roll the bread flat with the help of a rolling pin. 3. cover with wet cloth. Remove toothpicks before baking.Roll one slice tightly from end to end. Phulka also may be done similarly if puffing with cloth. 7. feels difficult. Roll to 3-4 mm thickness. secure them with toothpicks before placing in the fridge.Serve hot with ketchup. 8. Or after brown spots appear place direct on gas flame and puff. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. Cover rolls with a moist cloth. Note: If you have trouble keep the rolls in place when raw. Break off bits and make small potato sized balls. grated cheese Method 1. 59.Mix the salt.Apply on all slices generously.Place in the refrigerator for 30 minutes.Repeat for all slices. garlic in the butter. with help of tongs. 2.
Variation: Bake the same if desired. Slice into thin rounds or grate coarsely.Heat butter. 4. 8. 5. garlic crushed 3 green chillies 1 tbsp. 3. plain flour Method 1.If mixture feels thin. crumbs. salt and simmer on low till bottom is golden brown. 13.Let in the remaining butter around the edges to seep down.Provided by: www. 2. keep stock aside.The potatoes will turn out best if boiled and refrigerated overnight before using. coconut. potato.Do not peel potatoes. 12. beans. each cumin.Heat a thick nonstick pan about 5" diameter. 3. and roast the other side. 7. Top with capsicum.Meanwhile mix cheese.) 1 tomato sliced 1/2 coconut grated 1/2 tsp.Add vegetables except tomatoes. sesame seeds 1/2 tsp. etc.Arrange potatoes to cover the pan.Add ginger.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.FoolzParadize.Flip over very carefully with a wide sharp spatula. instead if roasting. 6. cauliflower. butter Method 1. add some more bread crumbs. 11.Deseed capsicum and slice into thin rounds 4. 10. 2. sesame seeds.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. 5.Add salt to taste. cloves in mixie. Making time: 40 minutes 61. add seeds.Flip on serving plate and make sections with a knife. allow to splutter. ginger grated 1/2 tsp. peas.Stir fry for 3-4 minutes. flour and chilli. red chilli powder salt to taste 1 tsp. mustard seeds 1/2 tsp. 6. 15. garlic and paste.Let other side become golden brown too.Drain the boiled vegetables.Sprinkle fresh ground pepper. chillies. 14. Level to cover all the potatoes.Pour the mixture all over evenly.Blend together. boiled (use carrot. Apply 1 tsp. 9. cinnamon. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. on bottom of pan. milk.Serve hot and crisp. 45 .
Making time: 20 minutes.Org 7. 7.1 tbsp Paneer .Cook the spinach in water.5 medium sized Garlic .Keep stirring till you get a thread consistency.150-200 gms Salt to taste Garam Masala.Cut 4 of the onions finely and saute them till transparent. 9. 9.Grind the other onion and the garlic flakes to a fine paste. 8. Palak Paneer Ingredients Spinach . simmer for 5 minutes.Reduce the heat and add 2 teaspoons of ghee. 4. 2.6-7 tbsps Cummin seeds . 3. 2.Let boil for a minute or two.tomatoes and cook till gravy is thick.Cut the paneer to cubes of desired size (preferably not too small).Add this paste to the sauted onions. 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.You can check for this by feeling the syrup between your fore-finger and thumb.Add 1/2 cup stock. 3. 6.500 gms Onions .Remove all the lumps in the chick-pea flour and add it to the syrup. chilli powder. Cover. Makes: 2 servings 62.Drain the water and then make puree of the spinach leaves. 1 table spoon at a time.Add this paneer to the prepared palak.Serve hot with parathas or chappatis. Add some water if necessary. Geera Powder. Also add the puree and the spice powders.Add salt. 4. 5.2-3 flakes Cooking oil . 8.Serve hot with rice or rotis. 5. Chilli Powder Method 1.Provided by: www. Fry this in oil till golden brown.Dissolve the sugar in the water and heat it.FoolzParadize. 63. (If the syrup has reached the required consistency. 46 . then you will able to pull it out like a thread).
Also.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Org 6. 4.Before serving garnish with fresh coriader leaves.Repeat procedure 2 till you finish all of the besan.FoolzParadize. At one point. 10. 5.Switch off the flame add the Kofta's & Cover till Serving. 6.Can add little water if the paste is too thick. 2.Take the shredded Cabbage in a bowl. Then. Cooking time: 45 minutes. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . 9. add flour & make small round balls with the same. 64. 65. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.Allow it to cool for 10 minutes. 7. the whole mixture becomes porous and starts leaving the edges of the vessel. at a time till the mixture changes color and texture. 7. till the flour and ghee has completely blended with the syrup. Carefully remove each piece and arrange on the serving tray. salt according to taste & little bit of sugar.At this point.Continue to stir and keep adding ghee 1tsp. you will obs erve that the mixture is not able to absorb any more ghee. 8. Yield: 40 medium sized pieces. 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.Deep fry the balls in the hot oil & keep aside 3.Let the paste cook till the oil seperates. cut it into desired shape and wait for another 10 minutes.Stir.Provided by: www.
jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.Serve hot with rice dishes. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. channa dhal. 6.Later on.Soak tur dal over night. 66. 8. keep oil in a kadai and let it heat for a minute. grated coconut. cumin seeds. 48 .Dry fry sesame seeds. 3.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. Then wash it thoroughly. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Add salt according to taste 7.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1.Then add chopped chillies. corrinder leaves. 5. tamarind paste. chopped 3tb.Remove kadai from the heat. 5.Grind it coarsly.FoolzParadize. 3. asafotida & salt mix it thoroughly.Grind the fried ingredients with green chillies.In the meantime. urad dhal.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. chick peas. add the ground paste to the fried pineapple and fry further 10 mins. 2.Provided by: www. 4. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.Then make small koftas (balls) with the mixture pressure cook for 15 min.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 4.
Add 2 tbsp of oil in pan and heat it. 7.2 1/2 cups Cooking oil . heat it and then put the stuffed brinjal.Add the spice powders and saute the curry for 4-5 minutes. add the brinjals also. 3.Cut the brinjal & onions to not very fine pieces.Add little water to the brinjal. do not add water. 4. 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. Take of the pan fromstove and let it cool. Vaangi Baath (Brinjal Rice) Ingredients Brinjal .2 tbsps Finely chopped coriander leaves Method 1.Let it cook for 15-20 minutes.300 gms Onions . 7.Garnish with finely chopped coriander leaves.Org 67. If u cut the brinjals too fine. Then. 4.Saute the onions till they get transparent.Provided by: www. 6. 2.Take the brinjal slit it in 4.1 cup Water . fill the mixture in the brinjal. 5.2-3 medium sized Coriander powder.Pour 2 .Fry the mixture properly.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. Do not overcook.Cook the rice in the quantity of water mentioned above. 6. 3. 2.Take all the ingredients grind it at once in mixer.Serve hot. they will get mashed up and will lose their taste. cook it. Chilli powder. 5. 49 . Put small piece of jaggery to taste if required. Salt to taste Rice .3 tbsp of oil in kadai.FoolzParadize. Your tikha brinjal masala is ready 68. put the mixture in the pan.
(you can use either breads crumbs) Method 1. 2. Oil for frying. 2. Method 1.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Make the paste of channa dal by adding some water and mix salt. turmeric powder & salt.Finely cut all the above said vegetables. 3. 70.Provided by: www.Serve them with some hot sauce or ketchep.If you prefer onions you can put 1/2 onion cut into small pieces. chilli. 4. Vegetable Cutlet Ingredients 1 medium size carrot 1 medium size potato 1 medium size beet root (optional) 4-5 Beans Peas (optional) To Grind garlic 1 small piece Fennel seeds 2-3 Green chili 2-3 Coriander leaves little bit One medium sizes onion finely cut & keep. corriander powder and some corriander leaves for taste.Smash them & keep it aside (if there is any excess waterin the cooked 50 .FoolzParadize. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them.Org 69. 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.Wash & Pressure-cook with little bit of water. 3.
Just fry for few seconds. Note: It will taste authentic with falooda. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. Wait to cool. 6.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. Apple. Then add ghee. condensed milk and wipped cream with the hand grinder (mixer grinder) 2.Org vegetables just drain). 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. 7. 8.Heat one tablespoon of oil. 5.Provided by: www. Chilly chutney 71.Fry onions till it turns into brown & add the grounded paste.FoolzParadize. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.Then add the smashed vegetables & fry till it gets thickened. Remove from the stove top & decorate with nuts of your choice. cardamom powder. Mix all the ingredients together except ghee. 4.Put into a air sealed container and put in the freezer for 4 hours. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.Take a pot and mix evaporated milk.Now mix pis ta and saforn in it 3. 72.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. 51 .
add water and rice and cook until well done. large bowl spread out the rice. Remove from heat. red chile.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. When the bengal gram turns light brown.2 tbsp. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. split bengal gram.20 Sesame Seeds -.5 cups Coriander Leaves -.0. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.0. Keep it aside.5 cup Water -.3 cups Tamarind Extract -.1 bunch Curry Leaves -.remaining curry leaves.0. asafoetida. Salt to taste In a large bowl. heat remaining oil on low heat. sliced green chiles and tamarind extract.0. Serve with Verusanagapappu Pacchadi or plain yoghurt. (powdered) Asafoetida -.5 tsp. Oil -. Note: You can adjust the amount of tamarind extract according to your taste. Mix thoroughly.0. Remove from heat and in a wide.5 Green Chile -.1 tbsp.5 cup Mustard Seeds -.8 Turmeric Powder -.Provided by: www. Stir well.5 tsp.FoolzParadize. pepper corns and peanuts.5 tsp. 52 . Split Bengal Gram -. Dried Red Chile -.4 Black Pepper Corns -. Meanwhile in a skillet. Peanuts -. Add turmeric. To this add black mustard seeds. add coriander leaves.5 tbsp.
4 (medium sized) Plain Yoghurt -.Org 73. coriander leaves.1 tsp.1/8 tsp.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender.1/8 tsp. In a blender.10 Coriander Leaves -.FoolzParadize.4 tsp. do not discard it). as yogurt tends to stick to the bottom of the pot). Keep aside.1 tsp.1 cup Curry Leaves -. Cooking oil -.1/8 tsp. Pour this mixture into the pot containing the vegetables and keep it on medium heat. salt. sugar. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. cumin. Mustard -. Drumstick*.3 cups (mixed together) Green Chilies -. Potato -. blend yogurt. (If there is any water left in the pot.Provided by: www. Remove from heat and keep aside. grated coconut. Bell Pepper.2 Sugar -. turmeric. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. Cumin -.2 cups Grated Fresh Coconut -. (Remember to stir frequently.1 cup Chopped French Beans. Cauliflower. Turmeric -. Asafoetida -. 53 . a cup of water until well mixed. Split Black Gram -.1/2 cup Dried Red Chilies -.
2 spoons whole black peppers .1/4 teaspoon coconut. is not advised because it becomes bitter when boiled in water. 76. coconut) coconut for garnish . Paruppu Thogaiyal toor dal .1 teaspoon cumin seeds . *If drumstick is not available. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .Provided by: www. Immediately add the vegetables and sauce from the pot. When oil is hot add dry red peppers and fry for one minute.1 whole red peppers .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. or as a side dish to curd rice.Mix this paste with tamarind juice. When the mustard seeds pop. black gram and curry leaves. paratha. Remove from heat. puri.asafoetida Fry the above ingredients in alittle ghee. add water and heat until the raw smell is gone. Cook for a minute or two. grated . 74.1 tablespoon black pepper . add asafoetida.2 spoons whole red peppers .FoolzParadize.a few salt to taste oil .This can be mixed with rice and served along with paruppu thogaiyal.1 teaspoon 54 .1/4 teaspoon curry leaves . Milagu Kuzhambu coriander seeds . 75.1/4 teaspoon urad dal . you can add some other vegetable. Then add mustard seeds. however.2 spoons(fry first) toor dal .1/2 teaspoon mustard seeds .1 teaspoon chili powder .1 gram dal . Goes well with plain white rice.cubed turmeric powder .Org In a wide skillet heat oil on medium.1/2 cup (may substitute des. pita. Eggplant. add salt and grated coconut and grind. Side dish .
cabbage. Poricha Koottu toor dal. add moong dal and steam it in pressure cooker.Add cooked vegetables.each 1 spoon asafoetida . Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). beetroot Cut any of the vegetables into small pieces. grated coconut (fry last) Fry the above ingredients in little ghee. carrots. heat the oil and pop the mustard seeds.each 1 teaspoon 1 whole red pepper. beans.You can add a little coconut milk to adjust the consistency. fenugreek seeds. whole black peppers.Provided by: www. 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. Drain and cook the plantains with the remaining turmeric and salt.Add curry leaves. Grind the coconut to a milky emulsion. grind and keep it aside. brinjal.FoolzParadize. Meanwhile.1/4 spoon Slightly roast the above without oil and grind into fine powder. Let it simmer. 79.Snake gourd. Aviyal Vegetables .Wash and drain. 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. 80. Use a cast iron pan and use the same technique that one uses for pancakes. 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut Allow the mixture to ferment for about 6 hours.(This will be called KURUKKU). Mix separately 1 teaspoonful of yeast .(You can add one beaten up egg at this stage if you fear appams sticking to the pan. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. add curry leaves and 1/2 spoon coconut oil. Add the urad dal and the coconut reserved for garnish and stir till browned. sesame seeds . green peas Cut the vegetables into long pieces and steam in pressure cooker. coriander seeds. cooked rice Soak the washed rice for 3 to 4 hours. urud dal. Grind the coconut well with cumin and add to the cooked plantains.. 77.Add splattered mustard seeds.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. Add this mixture to the erisherry and mix in the curry leaves. Add sugar and salt as your taste dictates. 78. Mix your ground rice.Add the ground mixture to this and heat for a little while to mix uniformly. Vegetables . mix well and heat for sometime.Plantain. Pour 3 spoons of oil 55 .Add this to thick curd. When cooked. potatoes.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. cumin seeds . Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Grind grated coconut and green hot chillies and salt. drumstick.
When it splatters. Next day add 1/4 cup of sesame oil and leave it aside.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. 85.1 cup Ghee .6 Cut into medium pieces.Org in a fry pan and add some gram dal and whole red peppers and fry slightly. add fenugreek seed powder an asafoetida.1 cup Sugar . ripe) . and cumun seeds. asafoetida .Add salt. 82.Store in refrigerator. Ginger Pickle Grate ginger finely.Add the other ingredients and grind it in the blender into 56 . 7-cup sweet Milk .Cut the tomato into medium sized pieces. thin skin.Add some ghee while serving.FoolzParadize. curry leaves and mix well. 81. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. Lime pickle Fresh lime(large size.2 tamarind .Add this to cooked dal-rice.Add salt and heat with constant stirring until the mixture becomes thick.1 large Grated coconut .1/2 spoon and mix well. Add tamarind juice to this and bring it to boil.Add this to the poickle and mix.Cut green chillies and ginger into fine pieces.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.3 cups Grated coconut .1 cup Tomato .Add salt.to taste Wash fresh coriander leaves and pick the leaves from the stem. VenPongal Mix rice and moong dal in the ratio 1:1.1 cup gram flour .4 spoons. 84. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . Next day.4 spoons.Provided by: www.Store in refrigerator.Take some ghee in a fry pan and add whole black peppers. 83.1 cup Mix well and heat in a fry pan until it becomes soft.(Preseve the juice while cutting).Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.1/2 cup green chillies .Add 3 times water and steam until it is overcooked.Take oil and add mustard seeds.a pinch Salt .red chilli powder .
Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. Add grated onions. add salt and asafoetida and grind into a very fine powder.Add thnis to thick curd and keep it aside. add urud dal. 57 .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. Vegetable Cutlet Vegetables-Potato.1 toor dal or Pottu kadalai .Org a thick paste.Add the ground paste and fry till the raw smell dissappears.Grind into a thick paste.1/2 coriander seeds .Splatter with mustard and asafoetida. Add salt. Take some rice flour and add water to make it into a slightly watery juice.Knead the mixture tightly.1 Toor Dal .green peas.Deep fry the balls until they turn golden brown.Provided by: www.1/2 Cumin seeds . salt.When it splatters. Paruppu podi gram dal .5 Roast the above without oil.Add fresh coriander leaves. 87.Beans. garam masala powder and ground cinnamon(a pinch). Heat 3 spoons oil in a fry pan. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. 86. add mustard seeds. and asafoetida. Rasam Powder Whole black peppers . Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Carrots. red chilli powder. black whole peppers.FoolzParadize. Side dish : Tomato ketchup 89. boondi. 88.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. Curd Vadai Grind some grated coconut and green chillies into a thick paste. coconut pieces.1 whole red peppers .Drop this carefuly into boiling oil and fry till it turns golden brown.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.
Finely chop ginger. Add carrots. the baking powder and mix thoroughly After the batter is prepared.Provided by: www. chilies. Remove from heat.1/4 kg Toor Dal . and onion. Add chopped ingredients and fry until onions are brown. Heat oil (about 5 Tbsp) and add mustard seeds. 1/2 tsp salt. Bonda with mashed potato Ingredients: -----------1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------The filling is prepared as follows: ----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.a pinch Dry the above ingredients and grind into a nice powder. 92. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.Org 90. coriander leaves. peas.200 g Gram dal .200 g whole black peppers .FoolzParadize. You will get about 20-30 small bondas. 91. The batter is prepared as follows: ---------------------------------Combine gram flour. Sambar powder Whole red peppers . Add potato (now mashed) and fry for 5 minutes.25 g asafoetida . 3/4 cup water. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . add lemon juice and let cool. make small balls out of the filling and roll them in the batter.1/4 kg Coriander seeds . Next fry it in hot oil. 3 Tbsp of oil.
Add cinnamon. Add salt and start heating oil. Add spice according to taste. (Note: Cook on low heat. Add vegetables and fry for about 3 minutes. 93. Drop in water. Squeeze out water from the vada and add yogurt. 59 .Provided by: www. If you are using canned or frozen vegetables skip the above step. Add coconut paste. salt and wait until cooked. More Kozhambhu Ingredients Yogurt 32 oz. khus-khus. Fry until golden brown. Add onions and green chilies and fry till onions turn brown. wash and soak in water for 4 hours.) 94. Add garlic + ginger paste and fry for a minute or so. Add Water (about a cup or two).Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. 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. Drop spoonfuls of batter in the hot oil using a large tablespoon. Let the vegetables + turmeric powder cook. Beat yogurt with milk. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.FoolzParadize. Serve. cloves and cardamom and fry for 2-3 minutes. Let it soak till ready to serve.
and methi. Ras Malai Ingredients Ricotta Cheese 2 lb. 96. Oil 5 tbsp. Mustard 1 tsp. This is best done in a microwave.FoolzParadize. 95. Chana Daal 1 tsp. and heat on low until consistent texture is achieved. Mix thoroughly. Cumin seeds 2 tsp. Thicken the Half and Half by simmering over low heat for a long time. Add chili powder.) Preparation Mix 1. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. The cheese should have hard. Red Chili powder 1 tsp. Heat oil and mustard seeds and add to the mixture.Provided by: www. Spread this mixture over the lemons. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Add turmeric and bring to a boil.ened and turned a pale brown. Add salt and keep for about 12 hours. Rose Water To taste (opt. mustard seeds. Turmeric pinch Hing 1 tsp. Coconut (grated) 2 tsp. Grind the mixture with the coconut and add to the beaten yogurt. Rice or rice powder 1 tsp. if a 60 . Heat oil. and asafoetida. Methi 1 tsp. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Chili powder 5 tsp.Org Coriander seeds 2 tsp. Salt 2 tsp. Chana Daal. turmeric. Stir in rice powder. Preparation Cut lemons into small pieces and remove the seeds. Half and Half 2 qts. Cumin seeds. Red Chili in a little oil.
Heat for a few minutes. Pulikacchal Ingredients Soaked tamarind about the size of a large lemon 1 1/2 tbspn jaggery 2 tbspns sesame seeds roasted dry 6-8 green chillies. After the cheese has been baked. 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. diced 6 hot green chilles. Warm oil. cut it into 1 inch squares and add to the hot thickened half and half. add tamarind extract carefully. soaked one large onion. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. asafoetida and curry leaves. add mustard seeds. cardamon pods. chillies. add the green chillies and fry.nal volume. when popping add curry leaves. Add this at the end to the pulikacchal Mix well so there are no lumps.FoolzParadize.Org microwave is not available. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. season with mustard seeds first. 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. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. a pinch turmeric. You can add a little fresh water each time to extract the pulp. 98. set aside. When they start to pop throw in red chillies. Add the remaining 0. 97. Throw in the ginger. chana dal. When dal turns red.5 cup sugar. Thicken until the volume drops to around half of the origi.Provided by: www. bay leaf. do it over low heat and stir frequently. 61 . When you have a about a small bowl full. Cool for a few hours in the fridge. salt to taste and jaggery. about five) 2 ripe tomatoes. Heat oil. chopped (if using little ones in a bag.
add eggplant to tamarind water. Take off heat. Keep on low heat till it starts to simmer a little. coriander seeds. Throw into blender with coconut. 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 . If using tamarind paste add a cup and half of water. In about a cup of water dissolve the tamcon paste. add 3 tbsp water and grind slowly into paste. 100. 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. Add more chillies if necessary.Org onions and fry till onions become transcluscent.Provided by: www. Add a little water if blade gets stuck. or pour equal quantity of extract from fresh pulp. Remove from heat. a little turmeric. salt and garlic. chana dal and asafoetida. Throw in the turmeric. salt and let cook until eggplant is done but has not lost its shape. 99. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Remove a trifle before it gets fully done. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Variations: You can throw in a handful of chick peas from a can into this. Add toma toes and eggplant and fry for another five minutes. Mash cooked dal with a spoon until blended and add to cooked eggplant. thin it out somewhat and have it as katirikka sambar. Remove from jar and wash it out with water and save this.FoolzParadize. in which case you should not cook until mashed. Alternately. dark red remove fromheat and let cool. you can make the cooked dal with half toor and half chana dal. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. In a pan with very little oil roast red chillies. Set on stove. Season with spluttering mustard seeds and curry leaves. Now add the coconut paste and its water.onion gotsu.
Pour this onto the plaintainos and ericheri is ready. Takes about 25 mins or so. curry leaves. When done remove from heat. urad dal. turmeric. Grind half the fresh coconut and add to cooked plaintanos. salt turmeric and pepper added on low heat until plantanos get really done.FoolzParadize. 102. Add 2 cups water. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. 1 red chilli. In a separate pan season with mustard. Warm ghee and roast cashews until a golden. 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. red chillies and peppercorns until well roasted. Mix well and reheat a till it begins to simmer. 101. urad dal. Pour seasoning on top. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. tamarind.Org turmeric. Add chickpeas and jaggery/sugar. In a little oil. curry leaves and fry remaining grated coconut until a reddish brown.Provided by: www.solid. Let simmer until bitter gourd are tender. Add the ginger. Add water to one inch above level of rice. Add a little tomato paste if handy for color. in another pan sprinkle a little oil and fry coriander seeds. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. stir a min or two and then grind in a blender. curry leaves. Add turmeric and let it simmer. Add the dal. turmeric and salt. Add coconut. Mix well. Cook with water well above level of veggies. salt to taste mustard seeds. salt to taste. cracked pepper. 63 . salt to taste. remove carefully and set aside. urad dal. saute cut bitter gourd and green chillies. Add a little more water if not semi. While bitter gourd are cooking. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. Take off stove. mustard. Blend in cocunut paste into the bitter gourd-tamarind mixture. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Throw in cumin seeds. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters.
sour cream. peppercorns and cardamom seeds and set aside. Fry everything in oil and then add water and potatoes till tender. then add the other things. 64 . In oil sprinkle heeng and add red chilies and then green chilies. remove and set aside.FoolzParadize. Make a dough with bisquick and sour cream. Add spinach and cook covered.Provided by: www. Then grind cloves. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Deep fry in crisco or oil on low fire till a med brown. Badusha Ingredients 2 cups bisquick. Add fennel seeds and ginger and fry. 105. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. 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. 104. 2 cups sugar. Roll it into balls and flatten slightly. Grind coriander seeds and cumin seeds and set aside. Can place a walnut or pecan in the center immediately after dipping.Org 103. Dip in syrup by pushing it deep down. Score a circle on the patty with a knife or small cap.
choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Set aside. along with the tamarind and the coconut. turmeric and dhania) and fry for half a minute. Add the blended paste. Mint Chutney Ingredients 1 bunch mint leaves. Fry till the onion turns translucent and the garlic browns. In oil fry onions. Then add peppers . Heat the rest of the oil and add the chopped garlic and onion.Org 106. 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. washed and chopped 1 small onion. crushed 1 small piece ginger. Blend this into a smooth paste. minced finely 2 clovettes of garlic. Fry for a minute and then add the tomatoes.Provided by: www. turmeric. add ginger and garlic. 108. sliced 4-5 green chillies. chopped 1 tsp coconut(optional).FoolzParadize. Fry till the tomatoes turn soft. garam masala.cover and cook. chopped 3-4 cloves garlic. Now add the spices(red chilli. Tomato Chutney Ingredients 2 medium tomatoes. de-seeded 1 small onion. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. shredded 65 . 107. Add coriander powder. salt and hing and heat through. chili powder and then add tomatoes. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind .
hing. Blend to a smooth paste using a little water. Goes well with dosas. 110. Fry till done. one by one. 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. Add salt to taste. Can be refrigerated for about 1-2 days.Provided by: www. Coconut Chutney Ingredients 2 cups of fresh coconut. Add this to the coconut and tomato and blend into a smooth paste. curry leaves. idli and plain rice. 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. methi and red chillies. 111.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. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. 109.FoolzParadize.
tamarind. peppercorns. 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.FoolzParadize. Run the blender for about 3-4 secs. salt to taste and the grated radish. Open a small can of cubed pineapple and drain the juice from the fruit. dalia. 67 . Heat 4 tsp oil and add the mustard seeds.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. drain and blend into a smooth paste. When it's almost smooth in texture. add the garlic. green chillies and the ginger. Add the red chilli powder and fry. 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. Remove from the blender and season with mustard seeds and curry leaves.Provided by: www. Now add the fruit pieces and fry for 5 minutes. 112. Immediately add turmeric and fry for half a minute. When they crackle add crushed curry leaves and hing. The radish and garlic should be about a qarter mashed up. Now add the ground paste and a little water.Set aside.
cut into thin rounds. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. 114.FoolzParadize. Bring to a boil and reduce heat. Bhindi Gojju Ingredients 1 lb bhendi (okra). Now add all the raw dry powders and fry for 2 minutes. Mix well and serve like a chutney with plain rice/dosa/chapati.Provided by: www. Fry till done. Smear salt on them and place a heavy weight on them. add the minced onion and garlic. Add salt to taste and enough water to cover the vegetable. roasted and powdered 2 tsps white sesame seeds.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Drain and set aside. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . 115. Fry in 3 tsp oil till well browned. Set aside for 1/2 hr. jaggery and tamarind. Now add the shrdded coconut and keep frying for 2 more minutes. Cook till the gavy thickens and you get a gojju consistency. 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. When the mustard crackles. Add the fried gourd. Cut lengthwise and remove the seeds. Heat about 3 tsp oil and add the mustard and curry leaves. Add the fenugreek and sesame powders and mix well. Cut them into large half-rounds. 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. Remove from heat and add the hing. This method is used to reduce the bitterness of the vegetable.
Remove from blender and store in an airtight container. Blend together the rest of the ingredients with the mango without adding any water.Org A small piece of ginger. to a smooth paste. Eat with plain rice and dal. slightly ripened 1 tsp lemon rind. ginger. mash well and set aside to cool. curry leaves and the hing. Take it from the fire. 117. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks.FoolzParadize. Hot Mango Chutney Ingredients 3 large sweet mangoes.Mix well.Provided by: www. Drain. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Sweet Mango Chutney Ingredients 3 large mangoes. Heat 2 tsp oil and add the mustard seeds. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. roasted 1/2 tsp coriander seeds. green chilles. 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. Adjust salt if needed. 116. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Add the buttermilk and salt to taste(remember that the okra is already salted). pitted 1 tsp cumin seeds. Add the fried bhendi and stir for 2 minutes. Add some water if the gojju is too thick. This chutney keeps well for over a week when properly stored in the fridge. Fry till the mustard starts crackling.
70 . Remove from heat and let it cool to room temperature. jaggery.FoolzParadize. Put in the chopped ingredients and continue boiling. Drain. Set aside.Provided by: www. Bring to a boil and boil till the juice is thick. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. In a pan. If boiled and cooled well. roasted finely 1 tsp mustard seeds. powdered masala. go ahead and use the coffee grinder but make sure that the powder is a little coarse. Bottle when cool. it should keep well for more than a week. Store in an airtight container. Heat the remaining oil and add the hing and mustard. for seasoning 1 tsp cumin seeds A small piece of jaggery Salt to taste Method Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic.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. mash well and set aside. When the mustard crackles. Soak the tamarind in some hot water and extract the juice. 118. salt to taste and tamarind juice. This is how powders are traditionally made. add the ground masala and fry till the masala turns color. Add the mango. Put in the chopped ingredients. But if you are of the impatient kind. When the mustard crackles. lime rinds and lime juice. Roast the methi. Puli Inji Ingredients 2" piece of ginger 2 large balls of tamarind 12 cloves of garlic 3 red chillies 3 green chillies 1/2 tsp methi (fenugreek) seeds. saunf. cumin and coriander seeds and crush coarsely using a mortar and pestle. Chop the ginger. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. Bring to a boil on a low flame. since no water is used in making this dish. salt to taste. Store it in airtight containers in the fridge. green chillies and remaining garlic.
Gobi Manchurian Ingredients 1 small Cauliflower. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour .combine the chapati atta . Mix the dressing with the grated mango. salad oil and coconut. dissolved in milk 2-3 green onions (scallions). 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. Crush together the coconut. Season with mustard and curry leaves. rice flour. Make the dressing by combining the green chillies.FoolzParadize. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. red chilli powder. chopped finely (If you cannot find green onions. 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. chopped finely A pinch of saffron (or red coloring).Provided by: www. ordinary onions) 1 1/2 teaspoon of garlic. you can substitute with white. 120. green chillies and salt. 71 . salt. 119.Org Should keep for about a week. 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. fresh 8 gren chillies.
Now add the chopped garlic and green chilli paste and fry for a minute. In a open pan. shredded 3 medium onions.. soy sauce. cinnamon and cardommom. add the chopped corainder leaves and stir for 20 seconds.Org 1/2 cup cornflour.sliced fine. Add the soy souce and stir for a minute. Take this mixture from the heat and pour it onto the fried caulilower. garlic.FoolzParadize. carrots and green peas. Also add the cloves. salt.baking powder. The mixture will start to thicken. 2 tsp of coconut. The leaves should not lose thier color. a few cardommom seeds... Vegetable Pulao Ingredients 3 cups of rice. add some oil and when it smokes add the remaining garlic and ginger paste. coconut. 1 tablespoon garlic/ginger paste. A few sticks of cinammon. 1 tsp chilli powder. It all depends on how you like to eat the Cauliflower manchurian. drain and set aside.. 1/2 an onion. When onions are browned properly. 3-4 green chillies. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. Some mixed frozen vegetables like beans. If you desire. Mix well with water. But this will turn the cauliflower soggy. to make a smooth paste.soft or crispy. add the chopped onions and fry only till they start becoming translucent. you can add the cauliflower when the mixture is in the pan itself in the last stage. ginger and coriander in the blender..keep on stirring on low heat and when the mixture turns thick enough.. salt to taste. Ghee or melted butter for frying. add the red chilli powder 72 . a few cloves. 121. Bring down the heat and then add the cornflour-water paste and the red coloring. The minute it starts turning brown. turmeric powder and 1 tablespoon green chilli paste.Provided by: www. Dip the cauliflower flowerets in this batter and deep fry in oil. Keep aside. chopped. 2 flakes garlic.. 1 inch piece ginger. 1 cup of cauliflower flowerets.. till you get the consistency of thin batter.. 1 1/2 tsp red chilli powder.. boiled A bunch of coriander leaves. Fry the onions in a the ghee or melted butter.
It is heated again to let the salt spread across the dish. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. add all the boiled rice. but do not add excess water as it will ruin the pulao. When the vegetables are done.Org and fry for 30-45 seconds. Keep sprinkling water periodically to speeden up the process. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. Now add all the vegetables. 122. cut into large pieces 1 1/2 cup raw rice. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. Mix in the cooked rice and heat through. cashewnuts and the coriander leaves and mix well. salt to taste and the blended masala. jeera.Provided by: www. cinammon. Vaangi Baath Ingredients 1 long purple brinjal(eggplant).including the cauliflower and sprinkle some water on it. Eat when hot with a vegetable or meat side dish. Cook on low heat till the peas are cooked. crushed finely 1-2 cloves 1 small piece cinnamon. When it browns. This might take approximately 15-20 minutes. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. add the cardamoms. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . Keep covered and cook on a low flame till the vegetables are cooked. 123. crushed finely 1 small piece of ginger. Now add the peas. chopped finely 1 tablespoon cashewnuts.FoolzParadize. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . Serve with Raita. transfer the vegeables to a big mixing dish. cloves and onions. Fry till the onions turn transparent.
Store in a airtight container.Provided by: www. When the seasoning is almost done. cinammon. 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. Bring to a boil and remove. Heat the ghee in a pan and add the mustard seeds. green chillies. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125.FoolzParadize. Add salt to taste. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Mix this with the cooked rice and heat through.cloves. 124. Now add the buttermilk and mix well. Serve hot.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. turmeric. add the brinjal pieces and fry till the brinjal is done. Add the powdered masala and mix. cumin. red chilli. urad dal and channa dal. Powder them using a coffee grinder and set aside. coriander and peppercorns.
cumin. green beans. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Powder to a fine powder using a coffee grinder and set aside. green chillies.add it to the rice mixture and add salt to taste. cashewnuts.etc) 4 green chillies. Mix in the bisi bhele huli anna powder. 1 tsp mustard. Add the tamarind juice to the above rice/dal/vegetables and mix well. urad dal and channa dal. red chillies. Roast the coriander.Provided by: www. curry leaves. When the seasoning is ready. asoefetida. peanuts. 126. 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.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. Heat some oil and add the remaining musatard seeds. 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. 75 . Set aside. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. 2 tsp sesame seeds. potatoes. Set aside. 1 sprig curry leaves. channa dal. Mix in the coconut gratings and powder once again. 6 red chillies. Heat the ghee and add the mustard. urad dal. 1/2 tsp channa dal.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic.FoolzParadize. pepper.
shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Heat through and serve hot with rice and dal. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. You can add extra tamarind juice and mix if you need the dish to be more sour.Provided by: www. 127. Add the shredded coconut and the hing and mix well. Cabbage Upkari Ingredients 1 small cabbage. Now add the powdered masala and simmer till you get a sticky masala. When the seeds start crackling. add the tamarind juice and salt/jaggery. Heat through and cool. 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. Add salt to taste. 128. Mix well. chopped finely 2 medium sized onions. Now add the onions and fry till the onions turn translucent and start turning brown.FoolzParadize. Fry till the mustard crackles. Heat through and serve. Add salt to taste. 76 . Add the cabbage. 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. 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. red chillies dals and curry leaves.Org sesame seeds and curry leaves. The liquid will start boiling.
Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Avial Ingredients 2 cups of cubed and boiled vegetables like: beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: 2 tsp cumin seeds 2 tablespoons of coconut. Eat with chapathi/nan.Org 129. poppy seeds. Drain and set aside.cumin powder and dhania powder and stir for 5 mins. Heat oil in a shallow pan and fry the onions to light brown. 130.Provided by: www. 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 . Garnish with the chopped coriander leaves. Grind the coconut. Fry the potatoes in hot oil till they turn slightly brown. Now add the garam masala powder and mix well. salt and the fried potatoes. ginger and green chillies to a paste.FoolzParadize. Peel them and prick the potatoes with a fork. cardamon. Fry till the oil seperates. Add chilli powder. Add the paste to the onions. Add the yoghurt .
Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . hing . Heat hot with plain rice. chopped and roasted 78 . washed 1 large onion . When the onions start browning. 131. Season with mustard. Heat on a low flame till the buttermilk mixture reaches a thick texture. add the cumin seeds and when they splutter add the sliced onions. add the remaining masala and the bhendi pieces. 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.Add the boiled vegetables. Stuff each bhendi with this masala and keep the remaining aside. take off the stovetop and sprinkle the lemon juice.Mix well. When the bhendi is done. 132.Keep stirring continously. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. curry leaves. Heat the remaining oil. cumin and red chillies in hot oil. Now add the chopped coriander leaves. Not more than a minute. Bharva Bhindi Ingredients 1 lb Bhendi.Provided by: www. Keep turning occassionally. Sprinkle some water and salt and cook covered on a low flame for 30 minutes.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. chopped finely Method Add the salt.FoolzParadize. Serve hot with chapati/rice and dal.
FoolzParadize. Now add all the spices and the sugar and fry for a minute. Make 2 slits to form a cross. chopped finely 4 green chillies. Add the chopped coriander leaves and some water to get 79 . Simmer till the vegetable is tender and done. Heat the remaining oil and add the chopped onion. Any mixture which is remaining can be now added to cover the vegetable. Mix all the roasted masala in the blender with some curd to make a smooth filling. roasted 1 tsp cloves. Fry till the onions turns translucent.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. This will take around 30-45 minutes at 400 deg F. Add the baigan and mix well. Rub them with some curd and salt and set aside. Heat oil in a heavy or non-stick pan. slide in the brinjals slowly. chopped and roasted salt to taste 2-3 tbsp. cumin seeds wait to splutter. 133. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. grated fresh coconut. add the mustard. roasted and powdered 1 small bunch coriander leaves. Add some water. Take it out of the oven and peel it. Stuff some of this mixture into each slit of the brinjals. roasted groundnuts powdered coarsely 3 tbsp. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Mash the baigan and add the salt to it. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion.Provided by: www. roasted 2 tsp red chilli powder. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Now add the peas and fry for a couple of minutes.
Provided by: www. mash and add salt to taste. Mix in some water if necessary.crushed 1 inch ginger. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Deep fry each kofta till golden brown. You can also add some malai to thicken it some more. Keep aside.Mix well. Heat through. Drain and keep aside. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. 80 .Org a thick consistency. Add the sugar and the ground peanuts.chopped 3 flakes garlic. Seal the edges and shape into stuffed rounds.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. Add the pureed tomatoes and the masala powders. Peel. ginger. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Serve when hot with plain rice/paratha. 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. Blend together the onions. The gravy will begin to thicken.FoolzParadize.crushed 3 large tomatoes. Mix all the other ingredients for the kofta into a paste. potatoes 2 heaped tablespoons each of crumbled paneer. 134.
Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese. mix together the confectioner's sugar and cheese. 81 .The syrup should not be too thick. shape into small flat balls. 135. mix the paneer and sugar and shape it into flat balls. add the koftas. Heat through and serve.FoolzParadize. Take it off the fire and let it sit for 10 minutes. When it's boiling. boil the half and half with the rose water.transfer it into another piece of paper/cloth. 136. add the vinegar and wait for the milk to curdle completely. Take it out and let it cool. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. When cool. In the meantime. 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.Org When the g ravy comes to a boil.Provided by: www. Drain and store in the frezer. When all the water is drained from the paneer. wrap it properly and refrigerate it overnight. Pour it onto a cotton/muslin cloth and tie it with a tight knot.shape it into a large rectangular block. They should become spongy. If you are using paneer. Insert the balls one by one in the syrup and warm them up. Cut into cubes and deep fry in hot oil. Bring the water and sugar to a boil to yield sugar syrup. The koftas should be put in just before eating the dish or else they will turn soggy.
Add the cardamom and nuts to the half and half. Cool. Apply the silver foil.FoolzParadize. Add the cooked balls to the half and half. Roll lightly with a rolling pin. Spread on a clean greased worksurface. 137. Roll each laddoo in a little dessicated coconut. 138. Use as little water as possible when blending. Add the sugar and stir on a low flame for about 4 minutes. Cook stirring continuously till a soft lump is formed. Mix well. cut into diamond shaped burfis.Org Set aside. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Let it stay immersed for about 1 hr. You can either chill it or serve it at room temperature. to 1/8" thickness. In a heavy saucepan put sugar and paste.Provided by: www. ghee 1/2 tsp. Add ghee and cardamom powder and mix well. Shape into laddoos(small round balls). Set aside till the mixture has slightly cooled down. Store in airtight jars. Coconut Laddoo Ingredients 1 can condensed milk 2 cups of dessicated coconut 1 tablespoon sugar Method Mix the condensed milk and the coconut in a bowl. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. 139. Sweet Pongal Ingredients 1 cup raw rice 1/2 cup green gram dhal 1 cup milk 2 1/2 cups water 3 cups jaggery powdered 4 tbsp ghee 82 . Cook on slow to medium heat.
Add the cooked rice and dhal. Add the powdered cardamoms. Mix well. 83 .cloves nutmeg and saffron. Add to the rava-sugar mixture. Put the syrup once more on the heat and stir till it becomes slightly sticky. Fry the cashewnuts and raisins and add t o the pongal. 141.roasted rava and cardamom and powder fine in a dry grinder. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.Provided by: www. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins.fry the cashewnuts and raisins. The laddus can be stored in an airtight container for a few days. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Heat the remaining ghee. Mix the sugar. Strain the jaggery to remove the dirt.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. Roast the rava in the 2 tbsp ghee till light golden in colour. 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. Shape into tight laddoos(small round balls). Heat the 4 tbsp ghee. Serve hot. 140.FoolzParadize. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
84 . This will serve 2 people. with a little vinegar. 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. If you use low-fat cheese and milk and cut down on the sugar. Eat when cooled down to room temperature. you have a very low-calorie delicious and nutritious dessert. add the fenugreek.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Mix in the strained mango pulp and the cardamom powder. Serve in individual dessert bowls topped with pistachios and dry fruits. 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 mango pulp in a similar way to remove most of the liquid.Leave for about 2 hours.Provided by: www. smear turmeric and salt on them and soak them in 1 cup vinegar. red chillies and 3/4 of the mustard.FoolzParadize. Heat the oil and add the remaining mustard. Blend together the garlic. Hot and Sour Tomato Pickle Ingredients 1 lb. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. ginger. Transfer to a open flat dish and top with sliced almonds and cashewnuts. 142. When the mustard crackles. 143. Strain the mixture through a muslin cloth to remove all liquid. Pour into a large container and chill in the refridgerator for about 3-4 hrs.
146.Provided by: www. 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. When the pickle is almost done. Stir continuously as the mixture comes to a boil. 145. Will keep for a year. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic.Org Add the tomatoes and the remaining vinegar.FoolzParadize. 144. This will keep well for months in a airtight container. Take it off the heat and let it cool. Powder to a fine powder using a coffee grinder and use as required. the oil begins to float at the top. This will keep well for months in a airtight container. 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. Store in a clean bottle. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . You can make a larger quantity of this by using the above ingredients in the same ratio.
Season with mustard. Mix together the water.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. Garnish with chopped coriander.salt sugar(jaggery) and tamarind juice. pepper. 147. The coriander and cumin powders must be freshly ground. This will keep for months if stored in an airtight container. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 .Provided by: www. 148. Use as required. curry leaves and cumin in ghee. chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. tomato. Eat when hot with plain rice. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Bring it to a boil on a low flame.FoolzParadize. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. Pepper Rasam Ingredients 1 small tomato. hing.
one by one. Blend to a smooth paste. Take it from the fire and set aside. When they crackle. Delicious when eaten with hot plain rice.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Roast in a little oil. 150. Heat some oil and add the mustard and curry leaves. add the onions and fry till they turn brown. red chili and turmeric and fry for a minute. green beans 7-8 green chillies 87 . 149. Add salt and heat on a low flame till the buttermilk reaches room temperature. Pitla Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 small onion.jeera.FoolzParadize. Now add the lime/tamarind juice and heat through till it boils. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb.Provided by: www. Add this coconut paste to the warm buttermilk. chopped finely 1 tsp roasted cumin-coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp red chilli powder 1/2 tsp turmeric powder Salt to taste Method Fry the besan in a little oil till it turns light brown. Cannot be re-heated on direct fire. Add the tomatoes and the coriander and some water to get a liquid consistency. Add hing and serve hot with chapatis or white rice. Add water if the buttermilk is too thick. put it back on the stove and heat for approximately 4-5 minutes. Add salt to taste. the remaining turmeric. Add the cumin-dhania. Set aside. coriander and green chillies. Season it with mustard seeds and curry leaves. Now add the besan and keep frying for 2 minutes. the coconut.
Mix well. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add the beans and salt to taste.cucumber. 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. Remove from heat and add the boiled dal/tomato to this. Bring to a boil on a low flame. Add the cumin and mustard. Blend together the coconut and green chillies. 151. Dhal Makhani Ingredients 1 1/2 cups toor dal. Add salt to taste. cumin and curry leaves. Boil in a little water till done.Provided by: www. add all the other seasoning ingredients except the red chilli. washed and drained 2 tomatoes. prepare the seasoning by heating the butter. 88 . turmeric and dhania. Fry till the onion starts turning color. Dilute with some water if needed. chopped For seasoning: 1 small onion. Now add the powders and fry for a minute. Set aside. Add this paste to the buttermilk and mix well. Drain and set aside. Add the chopped coriander leaves. Season with mustard. Adjust the salt if necessary. Add 1 cup of water. medium sized.FoolzParadize.Org 1 cup fresh coconut. Other vegetables like eggplant. In a saucepan. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. When the cumin is slightly fried.cayote etc can also be used for this preparation. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves.
remove and pour over the dhoklas. Mustard seeds 1 tsp. 5. 1 teaspoon oil and juice of 1 lemon. ¼ cup 1 tsp. Cut into squares and arrange in a serving platter/bowl. 7. Salt As per taste 1. When the seeds begin to crackle. Dhokla Gram flour 200gms. Serve garnished with chopped green coriander leaves and grated coconut. Add mustard seeds. 8-10 nos. 153. Grease a dhokla mold or a shallow cake tin with a little oil. 9. 2. Keep the steamer ready on the flame. Add this paste to the fermented mixture.Provided by: www. Heat oil in a small pan. 6. Add salt and cover it and leave it to ferment for 3-4 hours. 3. Oil 2 tbsp. 8. Make a paste of ginger and green chilies. Chopped green coriander 1 tbsp. Soda bi-carb 1 tsp.Take gram flour in a bowl. - Salt 1. Mix well and add this to the Gram flour mixture. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp.FoolzParadize. Add beaten Yogurt and warm water. The mixture should have a thick consistency. Add turmeric powder and correct seasoning. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. In a small bowl take one teaspoon of soda bi-carb. Wash and soak urad dal for 6 hours. Whisk well to remove all lumps. Pour the batter into the greased mold and steam for 10-12 minutes. 152. Chopped ginger 1 tbsp. Cool for sometime. Fresh grated coconut ½ cup Lemon 1 no. Serve hot with rotis or plain rice.Org Bring it to a boil and remove. Turmeric powder 1/2 tsp. 89 . 4.
Green chili 2 no. 3. 154. Heat oil in a pan. Chopped garlic 1 tbsp. Wet your palms and take batter into the palms. Shape into a ball and make a hole with the thumb in the center like a doughnut. 3. cumin seeds and crushed peppercorns to the batter and mix well. Sugar (optional) 1 tbsp. Grind into a fine paste. let them crackle. Add salt. 5. Add strained tomato liquid and season with salt. Strain the mixture with a soup strainer. 90 250 gms. Deep fry the vadas in medium hot oil until golden brown and crisp. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 2. Add 5 cups of water and bayleaf. Salt As per taste 1. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. As per taste . Add cumin seeds. Cumin seeds 1 tsp. Chopped green coriander 1 tbsp. 5. Wash and cut tomatoes into quarters 2. 6. 155. 7. 4. asafetida. add sugar if it is very sour. garlic. Serve hot. Sieve flour. green chilies cut into two and Whole Garam masala. curry leaves. 1 cup 3 tbsp. Tomato Soup Tomatoes 600 gms.Provided by: www. Cook tomatoes with chopped ginger. Bay leaf 2 no. Chopped ginger 1 tbsp. 7. Heat oil in a Kadhai. Bring it to a boil.FoolzParadize. This is now called a vada. 4. Oil 1 tbsp. Dry mint leaves on a hot griddle and then powder. Bring to a boil. 6. garnished with chopped green coriander leaves. Serve hot with Sambhar and Coconut chutney.Org 2. Whole garam masala 1 tbsp.
Roll out each portion with a rolling pin to approximately six inch diameter. 350 mls. Knead well. Grind mustard seeds to a coarse powder. 4 tbsp. cover and keep aside for 10 minutes. turmeric powder and salt with green chili and lime pieces. 6.Org 3. Note: This pickle can be enjoyed within 5-6 days of preparation also. salt and mint powder. 5. Cook on low heat till golden brown. Mix powdered mustard seeds. Transfer this to a sterilized glass bottle or an earthenware jar.Provided by: www. 8. 4 tbsp. Repeat the same on the other side. Cook rolled portion (paratha) on a Tawa (griddle plate). As per taste 1. 7. Cut limes into eight pieces. fennel seeds and mustard seeds to a coarse 91 . 2. 2 tsp. remove seed and then cut ¾th inch sized pieces.FoolzParadize. Drain out excess moisture. Apply turmeric powder and salt. Grind fenugreek seeds. 5. 156. As per taste 1. Slit green chilies and cut them into half inch long pieces. on moderate heat for 3 minutes. 400 mls. Serve hot with Dal Pakhtooni or curry of your choice. 2 tsp. 2. 4. 157. Turn it and smear half a table spoon of oil on paratha. 4. 2 tbsp. Divide into 8 equal portions. Mix flour. 3 tbsp. 3. add water to make a semi hard dough. 3 tbsp. 12 no. 3. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Cut raw mangoes into half. Pour oil on top and shake the bottle well. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. rub nicely and then keep it for half an hour.
make balls and press between your palms to flatten them. bring it to a boil. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Dissolve 500 gms. 7. 1 kg. Put this into an earthenware jar and pour the remaining mustard oil. Knead and mash Chhena. 4. 2 ltrs. 4 tbsp. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Now take milk in a heavy bottomed pan. 9. This is to ensure that the mango pieces are always in contact with the oil. Serve cold. Mix thoroughly.Org powder. Keep in refrigerator for another half an hour. 159. 4. Add half a cup of water and again bring it to a boil. salt and oil are used as preservatives. add 2 tablespoons flour and make a dough. Heat mustard oil until smoking point. fennel and mustard powder with red chili powder. 3. 5. Simmer until it is reduced to a thick consistency.Provided by: www. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. Mix fenugreek seeds. 7. Note: In most of the Indian pickles. remove and let it cool. bring it to a boil and add rest of the flour dissolved in water.FoolzParadize. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. sugar in the same quantity of water. 2. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 6. Keep aside. Divide it into 12 equal portions. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 8. 1. Remove from the flame and refrigerate for an hour. garnished with sliced pistachio nuts. 158. 6. 92 . 1 tbsp. reduce the flame. of water. stir continuously. 5. Squeeze the rasmalai and put them into chilled milk. Cook for another 3 minutes.
Prepare sugar syrup with equal quantity of sugar and water. take some stiff cloth and make a 3 mm hole in the center. Sugar 200 gms. 6. 3. Leave it overnight to ferment. 4. 1. Cook it from both sides. 161. Mix it. 5. Tip: For jalebi cloth. optional 500 gms. Bring it to a boil. Stir continuously to avoid milk sticking to the bottom of the pan. a few drops 1 tsp. 2.Org 160. Simmer and reduce it to get a thick consistency.Provided by: www. Remove and keep it in sugar syrup for at least 5 minutes before serving. 2. Add green cardamom powder . Green cardamom powder ½ tsp. Pour into a serving dish and serve cold 93 . Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. 5. add a little water if required and make it into a pouring consistency. Heat milk in a thick bottomed pan. Basoondi Milk 2 ltrs. Cook on a slow fire for 10 minutes. Add charoli seeds and sugar. soda and Yogurt.FoolzParadize. Heat Ghee in a Kadhai. 1. Mix flour. 3. Add some water and make a batter. ½ tsp. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Add green cardamom powder and cook it for 20-25 minutes. 4. Charoli seeds 25 gms.
Heat a griddle.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. gram dal in the ratio 2:2:1.Provided by: www.1. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. Make this into round balls. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. leave for 5 min. water 1 Heat water to boil. moongdal.Roast some cashews in ghee and add it to the mixture. Sweet pongal Sakkarai Pongal Take rice.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. grated coconut.Make it tghick by heating in low heat for a little while. Add cardomom powder.Add water and steam in pressure cooker.1 Powdered jaggery .FoolzParadize. cardomom and grind.Add some extra ghee while serving.Then take even sized balls of this and shape it into a hollow hemisphere.1 Gran dal . raisins.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. 163. Inner stuffing(Poornam): Mix 1 cup grated coconut. 166. 1/4 kg sugar. Poli Poornam:Boil gram-dal until half-cooked and drain the water.Org 162.Add jaggery. Roast cashewnuts. 1 cup powdered jaggery. Add the cooked dal mixture and heat for a little while. Cover and keep aside for 1/2 hour.place a ball of poornam on it. 164. Kozhukkattai Outer cover: Rice flour .Turn over until both sides are cooked well. Dal payasam Moong dal .little(1 spoon) Steam moong dal and gram dal in a pressure cooker. put the poli and add a spoon of ghee around it.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. mix well and pat it again. Add the liquid part of this juice (which will be at the top) to cooked mixture. grated coconut in ghee and add this to the mixture and stir well. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape. 94 .
1 tsp.1 tsp.1 cup. To 100g of ghee add a pinch of salt. 1/2 tsp asafoetida.4 tsp.200 g red chillie powder .1 tsp sesame seeds. 171.2 tsp asafoetida . 169.Drain the water completely. so that it becomes semi-circular in shape. Slightly heat the rice flour in a dry pan. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate.1 tsp salt . Slightly dry roast 500 g of rice flour. Make this flour into even sized balls and roll in the form of pooris or chappathis. 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. 167. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. 2 tsp ghee. Thattai Soak 4 tsp of gram dal for one hour. grated coconut . rice flour . Omappodi Soak omam for 1/2 hour and grind into a very smooth paste.4 tsp. Deep fry these in boiling oil. Deep fry this in oil and when it it cooked. 168. Make it thin.Provided by: www.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. asafoetida . Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. cumin seeds . urud flour .. Mix gram flour 500g. 2 tsp ghee and 1/2 tsp asafoetida and mix well. You can decorate it on top with grated coconut. 170. Deep fry this in oil. red chillie powder .1/2 tsp.Add the soaked dal and minimum water to this and make into a thick paste. Make very small balls using this flour and deep fry in oil. Ribbon Murukku Gram flour . salt. Seedai rice flour-500g. 95 . Add 1 cup grated coconut. Take a ball of this paste and pat it on a plastic sheet of paper .FoolzParadize. add a pinch of salt. ghee-2 tsp. salt . 4 tsp sesame seeds.Org Take maida:rawa in the ratio 1:1. each 1/4 kg. Place 2 tsp of the poornam on this and fold it sealing on the sides. omam paste 2 tsp. sesame seeds . to the rice flour and mix well. Add little water so that the mixture becomes a solid paste. Make this into uniform balls and flatten it lightly on both sides. a pinch of baking soda and mix until bubbles appear. Repeat the procedure with all the balls. 1 tsp salt. Add other ingredients and mix well. Turn over until it is fully cooked and crisp.3 tsp.300 g Rice flour . add minimum water and knead tightly.2 tsps Ghee . 2 tsp red chilli powder.
Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .4 tsp.Provided by: www. Thenkuzhal Rice flour .Org 172. 4. 3. urud powder .250g. cumin seeds. sesame seeds . 2. For boondi: 1.FoolzParadize.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. 173.Add cardamom powder and mix. Urud powder Dry roast urud dal and grind into a very nice powder.Mix flour and milk to a smooth batter. 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. 6.Add colour and boil till sticky but no thread has formed. 5.When sugar dissolves.Strain and return to fire. add milk. Keep aside. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 96 . milk few drops saffron (kesri) colour Method For syrup: 1.Put sugar and water in a vessel and boil.Boil for 5 minutes till scum forms on top. milk 1/2 tsp.
turmuric powder-1/2 t. 175. 2/3 cup water.Spread in a large plate. When steam comes. 97 . before storing in containers. little salt. Sprinkle few tsp. 1 big spoon oil. Leave for 15 minutes. 7. 9. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.Tap gently till all batter has fallen into hot ghee. add flour. Mix the batter. 11. Then stuff and steam kozhakattai in cooker.Shape in laddoos with moist palms. 6.sp Urud dal-1 t. stop and bring down.sp. ginger.sp oil-4 t. chana dal--1 t. Repeat for remaining batter. rice flour allow water to boil.With the other pour some batter all over the holes. 2.Immerse boondi in syrup. 3.sp mustard seeds-1/2 t. 4. 10.Stir with another strainer and remove when light golden.sp cumin seeds-1/2 t. 12.Cut the brinjals into 2 inch pieces.sp. hot water over it. When you touch water and then the jaggery. keep in sim and cook till it sweats. 174.FoolzParadize.sp. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. urud dal.Cover and keep for 5 minutes.Provided by: www.First make a paste of green chillies.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. Powder elaichi and add ghee before bringing down.Org 2.Keep aside. 5. cumin seeds. 13.Cool and keep open to dry.Hold strainer on top with one hand. Put chana dal. it should not stick.Drain any excess syrup. it will roll into a boll.Heat oil in a thick bottom pan. 8. 3.Heat ghee in a heavy frying pan. coriander leaves nicely.
After the brinjals are half cooked. Then you can add peas and the fried potatoes. 2.Sprinkle the coriander leaves and serve. 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 . 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 . 7. 8. Add red chillies and fry nicely. put the tamarind juice.Then you add the masala and stir well till the masala has spread out on the rice. Green Pulao Ingredients One bunch of fresh coriander leaves. but stir it frequently.Add salt to taste. 176. salt and turmuric.Provided by: www. with a plate.fried in oil Method 1. the curry is ready. Put some water in the plate.Org mustard seeds.Fry till oil seperates then add the ground ingredients with a little water. 9. add garam masala and ginger and garlic paste.Tastes good with white rice and ghee. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. together with a little water. 4. 5.Put the brinjal pieces.After 5 or 6 minutes.Serve hot with any veg or non-veg dish. 10.FoolzParadize. 8. 6. 7.Grind coriander leaves. mint leaves.Let it cook till you get a nice aroma and it should thicken. 3.Fry onions till golden brown.Close the pan again. ginger-coriander paste in the brinjal pieces and mix well.Take rice which should be boiled well before and let it cool.Fry them for a while and cover the pan. Allow to splutter. green chilies. Keep aside. 6. 5. 4. 177.
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
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
Org asafoetida. Salt to taste Oil to deep fry Mix the two dals and soak for 1.1 tsp. 182. Crush cinnamon stick and cloves into powder and add to the paste. Drain water from the soaked soal.1 tsp. Stir well. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.3 Coriander Seeds Powder (dhaniya powder) -. 102 . Garlic -.FoolzParadize. Mix thoroughly.1 tsp.1 cup Split Green Gram (moong dal) -. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. sliced green chiles and tamarind extract. Masala Vada Cooking time: 30 minutes (with soaking time of 1.1/4 tsp. Ginger Paste -. ginger and green chili. Chopped Onion -. Mix well.Provided by: www. nutmeg powder. Serve with Verusanagapappu Pacchadi or plain yoghurt. Note: You can adjust the amount of tamarind extract according to your taste.1 tsp.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -.1/4 cup Cinnamon -.5 hours. Nutmeg Powder -. onion. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. Add coriander seeds powder. garlic.1/2 cup Chopped Green Chili -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. do not add any water).half inch stick Cloves -. Remove from heat.
fistful Crushed Cashew nuts -. sesame seeds 60 g.1/4 cup Semolina (Bombay Ravva) -. Allam Pacchadi (ginger pickle) goes well with this dish 184. You shouldn't use an implement to spread the batter.1 cup Chopped Ginger -. grated coconut 60 g. Add enough amount of water and mix well such that when you pour batter on the frying pan. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.2 (about 1. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. It is a great snack. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.Provided by: www.1 cup Rice flour -.1 tsp Oil for cooking Salt to taste Mix everything except oil.FoolzParadize. gram flour 120 g. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.2 tbsp (very small pieces) Cumin Seeds -.5 tsp) Chopped Fresh Coconut -. poppy seeds 103 . It should spread on its own.1/2 cup Moida -.15 Finely Chopped Green Chilies -.Org 183.1 inch piece Chopped Coriander -.
coriander leaves. Roast the grated coconut. Stir well. Sprinkle amchur powder. Seal the edges with a little water. 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. sesame seeds and poppy seeds and grind to a powder. Cut into three cm. drain and keep aside.FoolzParadize. Add potatoes and stir-fry for five minutes. yellow chilli powder and salt. Knead to a stiff dough. Add salt. cummin powder. asafoetida. Stir well. garnish with pomegranate and serve with tandoori paratha. strained 10 g garlic paste. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. 60 ml. salt. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Uncover and increase to medium heat. Stir for some time. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. chopped fine a marble sized ball of tamarind. 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. 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. Add sugar. pepper powder and kasuri methi. hot oil and enough water. Add cauliflower. Remove from oil and store in an airtight container.Provided by: www.Org a pinch of sugar salt and chilli powder to taste 100 g. 186. strained 800 g cauliflower. Then add fenugreek and stir for a few seconds. To serve:Remove to a serving dish. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. When they crackle. Check the seasoning and remove from heat. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. 185. bidari paratha or puri. Add the ginger paste and garlic paste. Lower the heat. Drain and keep aside.5 g) fresh black pepper powder. Heat oil in a kadai or wok and season with mustard seeds. add curry leaves. but not soft and squishy). Blanch in salted boiling water until al dente (almost cooked. Stir-fry until the moisture evaporates. long pieces and deep fry in hot oil till brown and crisp. Cover and cook (for about six minutes) until al dente. Add tamarind pulp and black masala powder and mix well. Khatti Arvi Ka Saalan Serves: Four 104 . Keep it aside. Wash in running water.
Drain. cummin seeds. 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. simmer. peel and quarter lengthwise and reserve in a panful of water. until the gravy reaches thin sauce consistency. chilli powder and turmeric powder. Add salt and three cups water. add arvi and jaggery. Add mustard seeds.FoolzParadize. Bring it to a boil. 187. Add onions and saut until golden. 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. Lower the heat. Lower the heat. Add curry leaves. When cool. 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. urad dal and whole red chillies. Remove and adjust the seasoning. Grate the jaggery and reserve in three tbs water. tamarind pulp. Heat oil in a pan. Add lemon juice and bring to a boil again. crushed 105 . Stir until the seeds begin to crackle. stirring occasionally. Stir for a minute.Provided by: www. Bring it to a boil again. Stir-fry until the oil floats on top. For the filling: 150 g paneer.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. 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. To serve: Remove to a serving bowl and serve with steamed rice. Add garlic and saut over medium heat until light brown. Add tomato puree.
To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. Put enough water in a pan. jaggery. green chili. use a little water. basting at regular intervals. mustard seeds and fenugreek seeds. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili.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. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). and cook with lid off. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash.Add paneer. with 1/4th cup water to fine paste. Combine chili powder. except paneer. Remove the seeds and rub with salt. Put Cauliflower into pan then pour spices over the top. Arrange them in a greased roasting tray with the slit side on top. and turmeric powder. and cut cauliflower into 1 inch flowerets. Make sure all liquid is driven off. ginger. use nonstick pan. ginger. Add curry leaves and stir. Dry roast the coconut. Stir and bring to a boil. including stem. increase heat to medium. Stir over medium heat until they begin to crackle. corriander powder and chilli powder to the paste and mix well. 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. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma.FoolzParadize. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. peel and roughly chop the onions. garlic paste. Arrange on a tilting tray and keep aside for at least an hour. drain. for another 5-6 minutes. Pour over the paste. groundnuts. Spray with pam. Cool. Grind all these ingredients. 188. Add salt. To prepare the filling: Remove the brown skin and roughly chop the coconut. Put a portion of the filling into each of the blanched bitter gourds. Cover with foil. tumeric with the yogurt in A small bowl. Hold the onions with tongs and roast them directly over the flame until the skin is charred. (Keep the bitter gourds overnight if you prefer them to be even less bitter).Provided by: www. Stir in half the cilantro leaves. Add the bitter gourds and blanch them until soft. Drain and keep aside. tomato. 106 . to drive off excess moisture. ginger paste. whatever you do to nonstick yourself. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Remove and uncover. turn off heat and sprinkle with garam masala and reamaining cilantro.
combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).1 tsp. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. peppercorns Heat a heavy skillet.0.25 tsp. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. Oil -. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -.1 tsp.10 Water -.0. reduce heat.0. Mustard Seeds -. black cardamom pods. and shuffle for another minute.5 cup Turmeric Powder -. But you might consider it worth investing in as its a neat combination of spices for cooking. Sugar -. but continue shuffling until the heat is out of the pan. Red Chile Powder -. Move them around for two minutes. Add clves and peppercorn. 189. When Fenugreek seeds are light brown. If not fine.Org serve with basmati rice. Turn off heat.5 tsp. red chile powder and fry for 5 minutes on high heat while stirring occasionally.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. 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. Store in a bottle for up to 6 months. 2 oz. add pods and cinnamon. Pour roasted spices into grinder and grind til you have a fine powder. heat oil on medium and add mustard seeds and Fenugreek seeds. Fenugreek Seeds --1 tsp. cloves. 1 oz piece of cinnamon stick.FoolzParadize. less than 98 calories GARAM MASALA 2 oz. Curry Leaves -. and discard what won't pass through strainer. add chopped onion and fry until light brown. turmeric powder. 4 servings. 107 .Provided by: www. 190. Now add vegetable pieces. Garam Masala 5 tsp coriander seeds 1 Tbsp. strain it.2 tbsp. 1 oz. salt.
191. sugar. The koftas will melt in your mouth. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. curry leaves.) 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. saffron nutrieg and cardamom powders.FoolzParadize.Org Next add tamarind extract. after washing. water and stir well.) 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 . • Bring to one or two good boils. • 192. Ingredient • For Koftas • 350 grams (12 oz. 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. • Lastly put in the kishmis. Method: • Chop almonds and cashewnuts. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. • When the milk starts boiling add rice and dal. • Let cook on medium fire for some time and then put in almond and cashewnut bits. add jaggery and ghee.Provided by: www. • As soon as the rice and dal are cooked to softness. Malai Kofta An extra special party favourite. coriander leaves.
sugar. puris or rice. How to serve Just before serving. • Add the tomato ketchup. Mix the paneer.) carrots • 100 grams (4 oz.Provided by: www. prepare a soup by passing through a sieve. salt and a little water and cook for 5 to 10 minutes.) potatoes • 100 grams (4 oz. chillies. ginger and coriander separately. Navaratna Curry Ingredient • 100 grams (4 oz. When soft.) french beans. spring onions (with leaves). green peas. 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. green chillies. Keep aside these koftas. spring onions. • 100 grams (4 oz. Note: You can add 1 teacup of boiled green peas to the gravy if you like.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. baking powder. chillies. plain flour. ginger and coriander and fry for at least 2 minutes. • Now add the tomatoes. coriander and salt. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. add 4 teacups of water and cook. 194. • Heat the ghee in a vessel and fry the onions till golden. Serve hot with parathas. Add the tomato soup. Procedure (Gravy) Cut the tomatoes into big pieces. boiled vegetables.FoolzParadize. Heat the ghee in a vessel and fry the paste very well. cream and salt and boil the gravy for at least 10 to 15 minutes.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. 193. tomatoes. Shape into small balls and deep fry in ghee. Add the c hilli powder and fry again for 1 minute. add the koftas. chilli powder.) cauliflower • 100 grams (4 oz) capsicums 109 .
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. cloves. each Tomatoes . thick cream and chopped fresh corriander leaves. Keep it aside. .Org • 100 grams (4 oz) paneer • 100 grams (4 oz. Cook for 2 mins.3 nos. salt and chilli pwd and bring to boil. Oil for deep frying For Garnishing . Cloves pwd. cinnamon. carrots and potatoes into small cubes.1 cloves (crushed) Ginger . (sliced finely) Garlic . pepper. turmeric and a little water.6 big nos. turmeric pwd. (pureed) Chilli pwd. silver foil and cherries 195. coat with flour and deep fry in hot oil till golden brown. raisins. Reserve the vegetable stock. paneer pieces. Form the mixture into small balls. Add ginger.) cashewnuts • 100 grams (4 oz.) raisins • 100 grams (4 oz.2 nos.1/4 tsp.1 inch piece (chopped) Cinnamon pwd. Salt and Black pepper Flour for coating.1 tsp.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter.Provided by: www. cashewnuts. • Cut the cauliflower into big pieces • Boil the french beans. 110 . 5. 2. Add the tomato puree and simmer till it forms a thick sauce. Cook the potatoes and carrots and mash them up.FoolzParadize. garlic. pineapple pieces and few cherries for decoration.4 tbsp. 3.3 cups (sliced) Onions . METHOD : 1. Carrots . carrots. Vegetable Kofta INGREDIENTS : Potatoes . 4. Then add the stock. . Fry onions in oil till golden brown. Mix salt and pepper to taste. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. 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.
4. Add sesame seeds and knead well. Add ghee and sugar and stir till well dissolved. Salt . Rasmalai INGREDIENTS : Milk . 7. 197.3 cups Flour (Maida) 2 tbsp. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. 4. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour .3 tbsp. Add the rasmalais to the sugar syrup. 6. Roll out on a board into thick rounds. Boil milk and cool it. 8. 196.2 cups (powdered) Almonds (Badam) . Sugar .FoolzParadize.4 cups (a bit thicker than ordinary) Sugar . knead it till no granules are left. Crushed Green Cardamoms . 2.1 1/2 litre White Vinegar .1 tsp. Deep fry in hot oil till light brown in color.1/2 tsp. Warm milk . Add vinegar to the milk.Org 6.2 cups Milk . Make thin sugar syrup. Add crushed cardamoms to the syrup. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Garnish with grated pistachios. slowly little by little and keep stirring.20-25 nos. Oil or Ghee for deep frying METHOD : 1. Make small balls from the mixture and flatten it. 5. Divide the dough into large balls.Provided by: www. 3. Place the cheese (paneer) on a board and while still hot. Cut into small diamond shaped pieces. Pistachios . Filter the mixture using a muslin cloth and squeeze out the water (whey).1/2 cup Sesame seeds (til) . 3.2 tbsp. Add this mixture to the flour and bind to a hard dough. Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and garnish with corriander leaves. 198.4 tbsp. Repeat the process after adding the flour to it. 2.10-12 METHOD : 1. Ghee .1/2 cup Sugar . 9. Besan Ladoo INGREDIENTS : Besan . (chopped) 111 .
stirring constantly. Dryfruit Halwa INGREDIENTS : Cashewnuts. Add khoya to cold milk.2 (ground) METHOD : 1. then add cardamom. Almonds and Pistachios . Ghee or oil .250 gms. 8. 5.1 cup Cardamom pwd. When the aroma comes. and mix well. Khoya . 4.Org Ghee . Heat the ghee in a pan.10 gms. When the mixture leaves the side of the vessel. 6.50 gms. 200. Keep aside.100gms. Add the khoya. 2. almonds and pistachios. Fry the coconut in oil till it turns a light brown.Provided by: www.1 (grated) Almonds (Badam) and pistachios. remove and spoon contents into a greased thali. (finely ground) Milk . METHOD : 1. Walnuts. saffron and nutmeg. 4. Add besan part by part and mix it well.FoolzParadize. 199. Heat the ghee and fry the khoya stirring all the time till it turns a light brown.300 gms. boil the milk and add the sugar.1 cups Khoya . 2. Add the dryfruits .1 cup Cardamoms . add the nutmeg with a little milk and keep aside. each (chopped) Ghee or oil . Cut into diamond shaped pieces and serve. 3.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. In a heavy bottomed vessel. Remove from heat and mix well with the khoya. 2. grated coconut to the milk mixture and stir thoroughly.1 tsp.1 cup Cardamoms . and keep aside. Continue cooking on a low flame. Boil the milk and add the sugar. cashewnut pwd. 7. 3. Stir till the sugar dissolves. Add the powdered sugar to it and mix well. Keep stirring to avoid burning. Stir till it dissolves. 3. Add the almonds and shape the mixture into balls. remove from heat and cool. Separately. then fry in oil for a couple of mins. Sugar .500 ml. Garnish with varak. 112 . Coconut . . Keep on low flame.400 gms. Black raisins . raisins and cardamom pwd.1 glass Sugar . Pass the cashewnut powder through a fine sieve. Cashewnut Barfi INGREDIENTS : Cashewnuts .300 gms. each (coarsely ground) Milk . Smoothen with the back of a flat spoon. 5.
1/4 cup Ghee METHOD : 1. 2. 8. Dal Payasam INGREDIENTS : Moong Dal (lentil) .FoolzParadize. 7. Pour this into the boiled dal mixture and stir well. boil 1. Cut 5-6 coconut rings and chop it further to small pieces.Provided by: www. 5. Take a small portion of the dough and roll them into parathas. This will be thicker. Wash and drain the dal.1/2 cup water and add the jaggery to it. 10. Fry it in ghee and keep aside. and the fried cocunut pieces. 202. 9. Delicious Parathas are ready and tastes very good with spicy tomato chutney. 6. Drain and reserve the coconut milk. 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. Add this second milk to the fried dal and pressure cook it.1 tsp. 3. Keep strring all the time. 201. Cook for a few mins. 11. 4.1 cup Coconut . cashews and raisins. Grate the remaining coconut and grind it with 1 cup hot water. Add all the above listed ingredients and make a dough out of it.1/2 Jaggery .Org 4. Cut into diamond shaped pieces and garnish with almonds and pistachios. Cashewnuts . In the meantime. Boil it till the liquid obtains a thick consistency. Squeeze the milk out and reserve in a separate bowl from the previous. Add the thick coconut milk and mix well. 5. Remove from heat and serve hot. It tastes great if eaten cold too. Spoon the mixture into a greased plate and smoothen with a flat spoon. Again add 1 cup hot water to the ground and drained coconut and grind.1/4 cup Raisins . Fry it in hot ghee for 2-3 mins. 12.2 cups (grated) Cardamom powder . Roast them onto the tava by adding little ghee to it . Fry the cashews and raisins in ghee and keep aside. Keeo aside. 5. Add cardamom pwd. Green Onion Bhurji Ingredients 113 . 203.
Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. 204. Mix well.FoolzParadize. Heat some oil in a frying pan. Close with a tight fitting lid. Note : Do not add any water to the onion leaves. Beat the eggs and add to the pan. add chilli powder and turmeric powder. Serve piping hot. Mysore Bonda Ingredients 1 cup All purpose flour 2 Green chilies (finely chopped) 1 small onion ( finely chopped) 1 big spoon full of rice flour Sour curd ( to make the batter) Salt to taste A pinch of baking soda Chopped coriander leaves (optional) Method Mix all the above ingredients using the curd to a bajji dough consistency. Add the chopped leaves and mix well. After the leaves get cooked thoroughly . Keep this aside for 3 hrs. Mix the whole mixture well till the eggs get cooked and the mixture is dry. When the oil is hot enough. Decrease flame and let it cook till the leaves become soft. Keep aside Chop the leaves finely. drop the batter in oil and deep fry them till golden brown. 114 .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 salt to taste .Provided by: www.
squeeze the water out and set aside. Keep the yogurt in refrigerator until it is chilled. Add salt to taste. Make a tarka (seasoning) of mustard seeds.FoolzParadize. 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.Org Serve hot with green chutney or ketchup. 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. Grind it to a smooth paste. green chillies and ginger. Add sugar. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. Serving the wadas 115 . Make sure the curd is sour enough. 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. salt. These bondas are very crispy and tasty too. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Take each wada out from water. 205.Provided by: www.
And it is ready to serve.Drain the excess water by pressing the cloth there must not be water remaining.FoolzParadize.Provided by: www. almond and safforn to it. pista. Now to curdle the milk add lemonjuice to it stirring continously. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. In a pressure cooker take 3 cups of water and 1 cup of sugar. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Sprinle red chiili powder.Serve with sweet tamarind(imli) chutney. Then drain it in athin muslin cloth or handkerchief. Bring 4 cups of milk to boil. In the mean time see the milk for ras may be ready. cardomom. When the milk is cool add chenna balls to it . sugar for Ras 1 cup sugar 3 cups of water safforn. Depending on the size of the pressure cooker I put 12 pieces at a time 207. roasted jeera powder and black salt (sanchal).Org Arrange the squeezed wadas in a deep dish.4 1/2 tbsp. Hold it covered with cloth in the running water. Take the chenna out of the cloth in a dish . almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. 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 . Refrigerate it. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. pista. 206.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. Add the sugar for ras to it and add cardomon.
(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. Garnish with grated coconut and Coriander. Pour the tapering mixture over it.FoolzParadize.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan.Grind thecooled spinach alongwith the greenchillies to a fine paste. Mix togather water. lemonjuice and water. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. boil it.sugar and lemonjuice and pour into tempring. 117 . Boil the cut spinach for 10 minutes in a very little amount of water. Steam it for 20 minutes. greenchillies and curryleaves in hot oil. This paste must be semiliauid. salt. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. Allow to cool for sometime.Provided by: www. Prepare the tampring adding rai. Take out dhokla and cut into pieces. 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. oil. 208.
green Chillies. Add ground Masala and roast till oil separates Add potatoes pieces. tomatoes. Once the onions and tomatoes are cooked.Provided by: www.Add the cumin seeds and asofetida. Heat oil in cooker. onion. Heat oil in a pan.Org Chop onion and tomatoes into small pieces. and green peas and mix properly Add water and pressure cook. Coriander. Fry for 2-3 mins. Simmer it for 10 mins.peas and 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 . 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. Cut the boiled potato into evenly shaped cubes. 209.Add the potato cubes and allow to cook on medium flame for 5 mins. add the spinach-chilli paste to the above. Serve with chappaties 210. salt. turmeric.FoolzParadize. Add the onions. Tastes good with rotis/parathas. Add turmeric powder and salt to taste.
When the pieces turn brown add the crushed peppercorn and the cumin. salt (2tsp). 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. The two should be cooked till soft. Add jeera. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes.Provided by: www. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . When they splutter add ginger and fry.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.And then add all the vegetables and let it boil. Add water if desired. Serve hot with rice.Mix well. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. 211. Add the cooked mixture of the rice and dal to it with salt according to your taste. Add turmeric powder (a pinch). 212.FoolzParadize. This can be eaten with coconut or onion chutney. Add the ground ingredients and cook for about 15 mins. chillipowder (1tsp). Add a teaspoon of ghee over it in the end before serving. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.
salt & fresh corriander leaves . chillie powder. Cinnamon Powder 2 pieces whole cloves 1 Tsp.FoolzParadize. After that add ginger. Then add the vegetables & pressure cook till done. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Red Chilly Powder 1/4 Tsp. Add Gram Flour till you can shape them into small round soft balls. Mix all the spices (except salt) and vegetables in a bowl. 213. 120 . Keep on mixing it with your hand .. Sugar 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. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp.Provided by: www. Do not add water. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Let them cool for 20 minutes. of Mango Powder 1 Tsp.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. garlic. Serve hot with chapatis. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Squeeze lime to it & the veg korma is ready. corriander powder. Add the sliced onions. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Fry it nicely. Add salt to Gram Flour and add it slowly to the mixture. of Red chili Powder Pinch of Turmeric Powder 1 Tsp.
Serves 6. Chop the tomatoes in small pieces. serve with curd or butter. Add water and ginger and simmer for 2-3 minutes. Garnish with Fresh Cilantro or Paneer. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry.add a little bit warm water and make a soft dough. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Cook them with salt for about 15 minutes on medium flame. 214. I would highly recommend to cook the curry about 3 hrs before you serve. Let it soak on paper. Set them aside. Deep fry the Kofta balls. Keep it in the oven at warm till you serve. Preparation time : 5 minutes. (dough should be softer than the chapati dough. Deep fry in oilon midimum flame till golden brown in colour. See that the oil is not very hot.FoolzParadize. For the Tomato curry . Keep on Stirring .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.Provided by: www. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Cooking time : 25 minutes. Moong Soup With Paneer Light and nutritious. Meanwhile heat some oil in the pan .Org Use some oil in your palm of the hand to form the balls. Add the Tomato paste.) Grease the chakali utensil make chakali. Add the rest of the ingredients for the Tomato curry. 215. Keep Medium Flame.
Healthy Tomato soup The ever popular tomato soup made in a healthier way. add the onion and fry for 3 to 4 minutes. 6.Provided by: www.FoolzParadize. Serves 6. salt and pepper.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. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Add the strained mixture. milk. Serve hot with cream and bread croutons. Serves 6. 4. onions. Strain. When they crackle. Melt the butter. Cooking time: 30 minutes . 217. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. 2. salt and pepper and boil for 2 minutes. add the asafoetida and moong liquid. cabbage. 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. Add 6 cups of water and cook in a pressure cooker. Add the sugar. Blend the cooked moong in a blender. Heat the ghee and fry the cumin seeds and mustard seeds. Mix the cornflour with a little water and pour into the soup. stirring ocassionaly. Soak the moong for a few hours. Boil for 2 minutes. Blend in a blender and strain. Add the lemon juice. Add the paneer and cook for 2 minutes 216. Corn Soup with Vegetables A soup with a Chinese touch. sugar. 4. Preparation time: 15 minutes . 5. 2. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Cooking time : 25 minutes. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. carrots. 5. 3. 3. Preparation time : 5 minutes.
Serves 6. Add the paste. Serves 6. Serve hot. butter and cheese and boil for a few minutes. Cooking time : 10 minutes. Heat the butter and fry the onion for 1 minute. Strain to separate the stock from the skin. 6. Add salt and pepper.Org 1. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. 5. 2. Preparation time : 20 minutes. Discard the skin. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . 2. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. 3. Heat the ghee and fry the cumin seeds for 1 minute. 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. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Preparation time: 20 minutes. Add the vegetables. 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. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. corn and Ajinomoto powder and cook in a pressure cooker until done. Fresh green pea pods add fibre and Vitamins A and C to the soap. Green Peas Skin Soup Preparation time: 10 minutes . Add 6 cups of warm water and blend in a blender. Cooking time: 20 minutes. Grate the coconut. Boil the stock for 1 minute. Blend in a mixer. 218. Cooking time: 10 minutes . Mix the cornflour with 6 teacups of water. Health Information: This unusual soap gives the flavour of peas without the calories.Provided by: www. 3. 7. Strain to obtain coconut milk. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. 4. Add the green peas skin and green peas and cook for 3 to 4 minutes. 219. Serves 6to 8. 2. add to the paste and boil for a few minutes.FoolzParadize. Mix the cornflour and coconut milk. 220. Add the paste and curry leaves and fry again for 1 minute.
3. 3. blend in a mixer. 2. When cooked. 6 teacups clear vegetable stock 1 green chilli. Add the beans. the tomatoes. 3. 124 . When cooked. blend in a liquidiser and strain. Add 6 teacups of water. Add the moong dal and 6 teacups of water and cook in a pressure cooker. 2. 4. 3. Add the vegetables and fry again for 1 minute. 222. 2. Letil Soup Preparation time: 10 minutes . Serves 6. Cooking time: 15 minutes . Serve hot with lemon juice and garnished with boiled rice. Add the lemon juice and top with oil. 2. ¾ teacup masoor dal (washed) 3 sliced onions 4 cloves crushed garlic ½ teaspoon chilli powder 3 tomatoes 2 teaspoons oil salt to taste For serving lemon juice For garnish 1 tablespoon boiled rice 1.Provided by: www. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass.Serves 6. Ajinomoto and salt and boil for 2 to 3 minutes. Add the stock and boil for 10 minutes. Preparation time: 15 minutes. 221. 4. tomato. Heat the oil and fry the onion for 1 minute. mushrooms. put the stock to boil.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. lemon grass. masoor dal and salt and cook in a pressure cooker till the first whistle. cut lengthwise 10 to 15 canned mushrooms. Boil for 5 minutes. How to proceed 1. Cut the onions and tomatoes into big pieces.FoolzParadize. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. cauliflower. Add the garlic and chilli powder and fry again for ½ minute. salt and pepper and give one boil. 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. Heat the oil and fry the onions for 1 minute. Add the green chilli. The combination of cereals and pulses provides protein of high biological value.Cooking time: 10 minutes.
Add the cooked red kidney beans. Preparation time: 10 minutes.) 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. Mix all the ingredients with 4 to 5 teacups of water. 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. Cut the tomatoes intobig pieces. Serve hot with chillies in vinegar and chilli sauce. Heat the ghee and fry the onions for 2 to 3 minutes. Next day.Provided by: www. Preparation time : 20 minutes Cooking time : 20 minutes. soya sause and chilli sause. sweet and sour sauce. sev and oil (optional) to serve 125 . 5. 6. RAJMA CURRY A favourable from the Punjab. take out a thick soup through a sieve. 4. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste.Serves 6. Preparation time : 40 minutes Cooking time : 60 minutes. 2. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Serves : 6.Org Serve hot with chillies in vinegar. 1. Cook for 25 minutes.Add the sugar and salt. piece ginger How to proc eed. Soak the red kidney beans over night. add 2 teacups of water and cook. Sweet Corn Soup An old-time favourite. 750 grams (1 5/8 lb. 224. garlic chutney. 1 teacup red kidney beans (rajma) 2 onions. 7 cloves garlic 7 green chillies 25mm. 223. 2.FoolzParadize. Serves : 6 to 8. Add the paste and chilli powder and fry again for 1 minute. When cooked. Add the tomato soup to the rajma mixture. 3. Drain. cook in a pressure cooker.) kand (rataloo) 250 grams (9 oz. Ingredients. Cook for a few minutes. 7. Ingredients.) papadi 500 grams (1 1/8 lb.Cooking time: 30 minutes.
Provided by: www. 6. Blend all the ingredients in a liquidiser. Mix all the vegetables. Blend all the ingredients except coriander except coriander in a liquidiser. Peel the kand and cut into big pieces. For the sweet and sour sauce. soaked in water 1 teaspoon garam masala 1 teaspoon chilli powder 1 1/2 teaspoons lemon juice Salt to taste Oil for deep frying To be ground into a paste. finely chopped 100 grams carrots. 5. add enough water to get the right consistency. 2. Garnish with coriander. Mix thoroughly and apply the oil all over. Serves :6. Cover the matka. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. String the papadi.(for the koftas) 126 . 7. finely chopped 250 grams potatoes. Serve with green and garlic chutneys and sweet and sour sauce. finely chopped 100 grams french beans. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. 9. oil and seve. Cut the potatoes and sweet potatoes without peeling. Preparation time : 30 minutes Cooking time : 40 minutes. For the green chuntey.FoolzParadize. chilli-ginger paste. instead of cooking in a matka. Do not separate into two. Alternatively. In a small earthen pot (matka). 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. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. 225. put a few leaves of lettuce at the bottom. Blend all the ingredients in a liquidiser. MALAI KOFTA CURRY A tasty kofta curry.Org For the green chutney. 4. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. For the garlic chutney. 8. Fill with all thevegetables and cover with the balance lettuce leaves. If too thick. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. For the koftas. 100 grams green peas 100 grams cauliflower. Make slits on the brinjals. For the sweet and sour sauce. 3. Apply the ajwain. soda bi-carb and salt. 1.
chilli powder. Pour the gravy and fresh cream over the koftas. 2. 15 cloves 25 mm. 3. 4. 3. How to proceed. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. 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 . Pour the mixture into a blender. 1. Add 1 tablespoon of bread crumbs and the bread slice.add the onions and stir fry for 5 minutes till light brown. Arrange the koftas in an ovenproof dish. french beans and carrots in a pressure cooker without adding water.Provided by: www. 6. Put the tomatoes in hot water for 10 minutes. Boil the peas. salt and pepper and cook for 5 minutes. 2. 2. 5. 226. chilli powder. 8. Steam the cauliflower. 4. 1. 1.washed and soaked in water for 2 hours. add the cornflour and sugar and blend. 5. Blend the onions in a liquidiser with very little water. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. 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. 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. Keep aside. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . Add the vegetables and peas to the potatoes and make a dough. cinnamon and paste and fry again for 2 minutes. 6.Org 9 cloves garlic 25 mm.FoolzParadize. Heat the butter. Put to cook again and add the garam masala. Remove and blend into a puree. (1") piece ginger 7 green chillies For the gravy. Add the paste. le mon juice and salt and form into kofta balls. 7. For the gravy. Add 1 teacup of water and boil for 3 to 4 minutes. Then add the cloves. garam masala. Add the tomato puree and cook for 2 minutes.
Drain well and immerse in warm syrup for an hour. 128 .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. add enough water to knead to a soft dough.pured 3 cm piece ginger . Add water according to consistency of gravy required. Mix well. Fold over adn close sides to make an oval Jamun. Boil for 5 minutes. heat oil in a pan and brown onions. deep fry on low fire till dark brown.FoolzParadize. Serve warm decorated with silver foil. Drain and keep aside.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. Kofta Lajawab Koftas 125 gm Amul Cheese . ghee Add two tbsp.grated 200 gm tomatoes . form into small balls and keep separately. Add tomatoes turmeric. To make gravy. red chilli and garam masala and fry on low fire till oil separates. Add ginger and fry well. Makes about 8 228. ghee to wheat flour. And milk and remove the scum as it surfaces. Knead well and from into as many balls as the number of stuffing balls you have. Add koftas and boil for a further two minutes. Remove from fire and flavour with essence and caedamom powder. Cook the mawa for stuffing in frying pan till it is golden brown. Serve hot with parathas or tandoori rotis. Add the rest of the ingredents and mix well.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Keep aside. Form into walnut sized koftas and deep fry till light brown. Correct seasoning. Knead well. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Boil till 3 cups of clear syrup are obtained. 227.
add some ghee and fry the parathas till light brown.FoolzParadize.Provided by: www. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. 9. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . 229. ginger-garlic paste 1 tsp. Roll out each ball into a small puri. ghee Method Grind all the ingredients. 8. brinjals 1 cup curd 2 large onions. 5. chopped 1/4 tsp. except garam masala powder. 11. Remove from ghee and keep aside. thick slices. coriander leaves and salt. Roll out into parathas. Divide the paratha dough into small balls. 7. Heat tawa. coriander leaves finely chopped 1 tbsp. Add fried brinjals to the gravy and simmer for two minutes. 14. put a little beetroot filling in the centre and seal the edges. Heat ghee.5 cm. 13. garam masala powder 1 tsp. 3. ginger 4 flakes garlic 1 tsp. chilli powder 2 tsp. 6. Add all the dry spices. chopped 2 tsp. raisins Method 1. 230. Stir well.5 cm. 2. till the mixture is almost dry. fry cashewnuts. chopped 2 tomatoes. raisins and sliced onion till golden brown. garam masala powder Salt to taste 3 tbsp.In the remaining ghee fry the chopped onions till transparent. to a paste. coriander powder 1 tsp. Serve hot with rice or parathas. 12. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Cook till the gravy thickens.coriander leaves. turmeric powder 1/4 tsp. cashews or peanuts 1 tsp. Fry the brinjals in the same ghee till tender. Badshahi Baigan 300 g.Org For the stuffing: 2 cups beetroot. Smear with salt and keep aside for 10 minutes. Remove. Heat ghee in a vessel and fry the beetroot paste on a low flame. Cut brinjals into 2. Sprinkle the garnish on top. each ginger & garlic grated or crushed 129 . cashewnuts 1 tbsp. Cook covered. 10.sliced 1 tbsp. Add curd. Remove from heat. Wash and squeeze dry. grated fine 4 medium sized onions 4 green chillies 2. 4.
Garnish with coriander before serving. Semi puree tomatoes and capsicum together. Makes: 2 cups 231. Add onions and stir fry till light pink. garam masala powder 3/4 tsp. sugar salt to taste 2 tbsp. baby corn. Add tomato capsicum puree. Mix. Green Gravy Ingredients: 4 cups spinach chopped. salt. stuffed baked capsicum.FoolzParadize. Goes with: Vegetables like brinjals. wheat or millet flour 3 green chillies 1 tbsp. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. sugar and crushed nuts. Cover and simmer till gravy is thick and fat starts separating. or cauliflower. This should be done in a food chopper or grated. Chop onions very fine or run in a chopper. potato. cheese grated (optional) salt to taste 1 tsp. Heat oil or ghee in a heavy pan. Add ginger garlic and stir for a moment. turmeric powder 1/2 tsp. Add veggies at this stage. stir bring to boil. oil or ghee Method: Dry roast peanuts or cashews lightly. Stir. red chilli powder 1/4 tsp.Org 1/4 tsp. lemon juice 1 pinch soda bicarb 1/2 tsp. Add all other masalas. cinnamon-clove powder 3 tbsp. cinnamon-clove powder 1/2 tsp. ginger grated 2 tsp. Dry grind coarsely.Provided by: www. oil Method: 130 .
Stir gently till boil resumes. at this stage. Add cinnamon clove powder. red chilli powder 131 . Add prepared vegetable at this stage. add gourd and soda. for 3 minutes. add ginger. Goes well with: Paneer chunks. etc. Add milk. tamarind water 1 tsp. etc. etc. chillies. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. Toss to mix. Cover and put to boil on high. stir fry till light pink. baby corn. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. stirring continuously till whiteness of curds disappears. spice powder. Goes well with: Veggies like peas. Put in a mixie. cashew. and stir. Add onions. coriander and cherries. potato chunks. saute for 3-4 minutes. coriander leaves finely chopped 2 tbsp. 233. khuskhus seeds soaked in 2 tbsp. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. coriander finely chopped 1 slice dayold bread white 1 tsp. Cook covered for few minutes till thickened.Provided by: www. Garnish with grated cheese. ginger grated 1 tbsp. french beans. Heat oil in a pan. Add blended spinach mixture. Garnish with grated cheese before serving. onion. water all over it. peanuts and bread. add onion mixture. wheat flour 1/2 tsp. Add vegetables. add chillies. grated cheese or paneer 3/4 cup milk 1 tbsp. potato and peas. salt. garlic grated 1 tsp. stir. cream. Run till semi-smooth. dry mixture. Cool in a plate or run under tap water to cool. Makes: 2 cups gravy (approx. Heat fat in a heavy pan.FoolzParadize. ginger. Allow to cook for 2-3 minutes more. khuskhus with milk. Sprinkle 2 tbsp. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. add sugar. ghee or oil Method: Grind together in a dry mixie. cashewnuts broken 1 tbsp. cinnamon-clove powder 3 tbsp.Org Take spinach in a large vessel. bring to a boil.) 232. mixed vegetables with a few pineapples bits. Grind together in a wet mixie. flour and a few pinches salt. peanuts husked & lightly roasted 1 tsp. Add curds and cook.
fry brinjals pieces in oil. (Test: a few drops of water sprinkled on it sputters instantly). fry till well browned.) 234. Add all dry and ground masalas.1 tbsp or to taste 132 . Garnish with chopped coriander. strands * Raisins -. Cool onions a bit. dhania (coriander seed) powder 1/2 tsp. rotis.Org 1/4 tsp. chopped stirfried brinjal pieces. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp.6-7 tbsp * Milk -. Spread 1/2" thick onto a platter. ginger. Fry. Heat oil. stirring continuously. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. etc. and continue by frying the onions. Grind in mixie. 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. serve with parathas. tamarind water. boiled peas. Turn down heat and add cardamom and Besan. adjust quantity of oil required.1 tbsp or to taste<BR. Cut into diamond shapes after it has cooled down. putting back oil in pan.1 tbsp or to taste * Chopped Pistachio nuts -. stirring constantly to prevent burning until it has changed to a brown color and smells . Drain well by pressing. Keep aside. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Add tomatoes. stir well. (For this. add onions. Goes well with: Chunky veggies like boiled baby potatoes with skin. 235.4 tbsp * Chopped Almonds -. Add asafoetida.FoolzParadize. drain.Provided by: www. flour. In remaining hot oil. stir. Turn off the heat and stir in the sugar. salt. add cumin seeds allow to splutter. garlic stir fry for a minute. Simmer till gravy is thick and oil starts to separate. Add prepared veggies and stir. keep aside.4 cups *Ghee/Unsalted Butter -.1 cup *Sugar -. keep cooking for 2 minutes. Keep aside. capsicum. turmeric powder 1/2 tsp.
Half and Half 2 qts. do it over low heat and stir frequently. 133 . if a microwave is not available. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. cardamon pods. Leave curd in strainer until cold and dry. cut it into 1 inch squares and add to the hot thickened half and half. 2.) Method • • • • Mix 1. leaving only the panir/curd.5 cup sugar. 237. Ras Malai Ingredients: Ricotta Cheese 2 lb.nal volume. When pressure cooker depressurizes. then turn it off. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Using vinegar usually re. After the cheese has been baked. Add the remaining 0. This will take at least an hour (you can leave it overnight). This is best done in a microwave. Milk should separate into whey and curd. Add Almonds. Turn the stove off. Form small balls from the curd. Turn off the heat to place the cover on the pressure cooker. Heat for a few minutes.Provided by: www. remove cover and re.sults in about 80 to 100 rasagollas.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. Place curd in food processor and process for one minute. The cheese should have hard. Add milk to wheat flour 5. Pistachio.ened and turned a pale brown. Place 20-25 rasgoolas in syrup. When cooker begins to whistle wait for a couple of minutes.peat previous step with the rest of the rasgoolas. Thicken the Half and Half by simmering over low heat for a long time. ( At this point of time you can smell the aroma around!) 4. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. It should be soft but not sticky.Org Method: 1. Add sugar to mixture 6. Now add wheat flour to this 3. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. Do not use the same sugar syrup more than once. Stir till the flour is very very light brown in color.FoolzParadize. When boiling add one cup of either whiter vinegar or lemon juice. Turn heat on high. Saffron (extremely good for winter) 236. Pour into collander. Thicken until the volume drops to around half of the origi. Cool for a few hours in the fridge. bay leaf. Rose Water To taste (opt.
Salt 1/4 tsp. Add ginger and garlic and fry for another minute. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Cooking time about 25 minutes and should be sufficient for 2-3 people. Garlic 1/2 tsp. 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. continuously stirring. size of walnut. Fry for sometime and then add curd and keep frying till it turns golden brown. or 3 garlic cloves. Beat the yogurt and blend into a smooth mixture. corriander powder.Provided by: www. The potatoes should be sliced. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . mix well. Bay leaf 1 Onion 1 Ginger 1/2 tsp. and cook for 4-5 min. Prick with fork. Yogurt 2/3 tsp.sicum cut up. Potatoes 1 lb. Turmeric 1/4 tsp. and the tomatoes and cap . 239. Add these.FoolzParadize. mashed 1 piece fresh ginger. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. fry in oil. Coriander powder 2 tsp. add bay leaf and onion. Add yo. coriander and chili powder. minced 1 large tomato. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. onion and ginger paste. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Garnish with fresh corriander and sliced almonds and serve hot. chili powder.utes. Add mustard and cumin seeds.Org 238. and drain.gurt and salt. Dum Aloo Ingredients: Oil 3 tbsp. Cumin Seeds 1/2 tsp. chopped fine 1 tablespoon garlic/ginger paste. Mix gently. cover and cook for about 10 minutes on low heat. Sprinkle with turmeric. Fry for 3-4 minutes. salt. Chili Powder 1 1/2 tsp. 240. and a table spoon water.
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. until all liquids are reduced and the spices coat the meat like a paste. 4. (NOTE: If the sauce is lumpy at this stage. The bhoona technique means that the mixture is cooked over medium-high heat. 242. Cauliflower 1/2 lb. 241. add salt.) Add 1/4 cup water. Set aside. About 1/2 cup of water can then be added. Turmeric 1/2 tsp. In the remaining oil sauté the chopped onion until it begins to turn brown. Garnish with the coriander and serve while hot. Add the paneer cubes and bhoona 2 minutes. puree it in a blender and continue. Do not scorch. with constant stirring to avoid scorching. the dish covered. Red Chili Powder 1 tsp. 2. Butter 4 tbsp. Add the dry masala and bhoona 3 minutes more. Wash okra under running water and slice off the ends. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. stick Garlic 3 cloves 135 . pepper. Stir in the cashew paste. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. thinly sliced 2 tomatoes. and in a wok or heavy skillet fry them in hot oil until golden. Add the garlic/ginger paste and bhoona 2 minutes. Serves 4-6 people. Serve at once. Add the tomatoes and bhoona * 1 minute. Set aside. Add the okra and stir-fry 2 minutes. * Bhoona is a technique that is essential to Indian cooking. In a wok or heavy skillet heat the oil and sauté onions until translucent. about 12-15 minutes. Remove with slotted spoon and set aside to drain on a paper towel. and a gravy created as the dish becomes liquified again.Org Prepare the cheese chunks. Add all spices except the garam masala and stir-fry 2 minutes. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb.FoolzParadize. Cut each in half. Cover and steam over medium heat until tender. then stir in the peas. 3.Provided by: www. Ginger 1 in. Prepare onions and tomatoes. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Serves 4 to 6 people.
Keen frying for a few minutes. Method • • • Chop onion. Fry till golden brown. MethodScrape and cut radish into round pieces. sambhar powder and the grated coconut. Simmer on a slow fire till cooked. Blend the daal mixture and coconut until the paste is fine.Org White vinegar 2 tbsp. Heat oil in a kadai. coriander. Melt butter and saute onion. sambhar powder 1 tsp. Ghee 2 tbsp. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Season to taste with salt and fresh-ground pepper. cubes. Add the spices and vinegar. cut green peppers. broccoli. Add drained toovar dal and the radish slices. If using dry coconut. tomatoes. and cauliflower into 1 in.FoolzParadize. and asafoetida. Tomato puree 2 tbsp. Chana Daal seeds 2 tbsp. chana daal. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Serve hot with rice. Coriander Seeds 2 tbsp. Masala Preparation • • • Roast black pepper. curry leaves. soak it in a little water. Put in the mustard. Add salt to taste and about two cups of water. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. 136 . Stir in the tomato puree. oil Salt to taste. Add chillies when daal starts getting red. 243. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Coconut (grated) 3 tbsp. Keep aside. and simmer for about 5 minutes. Mix chopped tomato. When it splutters add chopped onion. jaggery 2 tbsps.Provided by: www.
cumin seeds.a pea size lump or 1 teaspoon hing powder.FoolzParadize. red chillies.1 teaspoon Fenugreek . Add coriander seeds.1 cup Gram dhal .1/2 teaspoon (methi seeds) Hing . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Heat oil in a kadai and fry on a slow fire.Org 244. - 1 cup (broken into small pieces and Dry coriander seeds .2 tablespoons Oil .1 tablespoon Cumin seeds . Remove 137 .Provided by: www.3 sprays. 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. Curry leaves . the hing and the fenugreek seeds till light brown in colour.
1 teaspoon Black gram dhal .1/4 teaspoon Seasoning Ghee . Salt .FoolzParadize. * * * 245. Use the chillies along with the stalks .1 teaspoon Red Chilli . Tamarind .1 Mustard seeds .Org flame and allow to cool.2 teaspoon (optional) .2-1/2 tsp.1 Rasam Powder .3 teaspoons p73 Sugar .1-3/4 teaspoon Turmeric powder . This powder can be used for 2-3 months. Tomatoes .lime size.Provided by: www.2 Green chillies .as the stalks also have the for potency the of the chillies. Mangalore Rasam (serves 6). and also provide fibre body). Powder fine and bottle it.1/2 teaspoon 138 .1/2 cup. Ingredients Tuvar dhal (thuvaram paruppu) .
add the mustard seeds. and the rasam and boil for five minutes till slightly thick. * * * 139 . Boil tamarind water with turmeric slit green chilli. squeeze and strain out the liquid.when cold. mash well. the raw tomatoes (chopped) salt and sugar powder. Add the mashed powder dhal.FoolzParadize. Heat ghee in a pan.Provided by: www. Serve rasam hot with steaming rice and papads. When mustard seeds splutter add hing powderthe seasoning over the rasam. till smell of tamarind disappears and the tomatoes are cooked. red chilli and black gram pour dhal. Remove from fire. Add curry leaves and coriander leaves. two and a half cups of water. powder tamarind in two cups of water for ten minutes.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes .
2 teaspoons Sugar . Soak tamarind in one cup of water.1 tablespoon Rasam powder .1 tablespoon Red chilli . Seasoning Oil .1-1/2 teaspoon (optional) Turmeric powder .FoolzParadize.1-3/4 teaspoon .Org 246. chow-chow) Tamarind . white pumpkin.1/4 teaspoon Green chillies .3 cups (like sambar onions. When cold mash well.lemon size Coriander leaves .2 teaspoon Salt .1/2 teaspoon Hing powder .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.3/4 cup Vegetables . 140 .2 tablespoons Curry leaves .1 Mustard seeds . Sambar (serves 6) Ingredients Tuvar dhal .1 teaspoon Black gram dhal .Provided by: www.2-4.
squeeze well and strain out juice. When mustard seeds splutter. add coriander leaves.1 teaspoon Sugar . sugar and quarter cup of water.2 Capsicum .Org for five minutes.2 teaspoon Cummin seeds .1 Ginger . Cover and cook till the vegetables are cooked and the curry is dry.1/4 teaspoon Onion .2 Green chillies . Heat three tablespoons oil in a kadai. rasam powder tillthick. Cook vegetables threequarter cooked sugar.2 cups Oil . capsicum. (Plain potato curry can also be made the same way).3 cups (in flowerets) Peeled and cubed potatoes . fry a bit. Cauliflower Curry (serves 6) Ingredients Cauliflower . green chillies and ginger into the hot oil and fry till the onion turns golden. * * * 247. Simmer Heat oil and red in a pan. add the cummin seeds and hing powder. salt tamarind water and simmer till raw smell disappears.1 teaspoon Salt . potatoes and turmeric powder.1 tablespoon Rasam powder . add salt. Add the rasam powder. black gram dhal chilli.4 tablespoons Coriander leaves . and When slit green chillies. Add tomatoes and fry till it becomes mushy.1/4 teaspoon Hing powder . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.FoolzParadize. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. and curry leaves. Remove and serve piping hot with rotis or rice. Add mashed p73 dhal.Provided by: www.1 teaspoon Turmeric powder . add mustard seeds. Add cauliflower. 141 . Serve sambar hot with rice and chips. Add in one and a half cups of add water. 248. Chana Daal seeds 2 tbsp. add hing powder and pour the seasoning over the sambar.1 cm p73 Method:Chop all vegetables. When the cummin seeds splutter add the onions.
Method • • • • Soak urad daal and moong daal for 2-3 hours. ginger and soda. chili powder OR green chili. coriander powder.Org Coriander Seeds 4 tbsp. Salt 1 tsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine. If using dry coconut. 249. 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 . Masala Preparation • • • Roast methi. Baking Soda 1/4 tsp. Keep aside. Red Chillies 4-5 Asafoetida(optional) 1 tsp.FoolzParadize. salt. Add finely chopped onion. Add chillies when daal starts getting red. Grind daals into a coarse paste. Oil 3 tbsp. chana daal. and asafoetida. Green Chili 1 Chili powder 1/2 tsp. Ginger 1 tsp. Fry small spoonfuls of the mixt ure in hot oil. 250. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Coconut (grated) 3 tbsp. Mix well and set aside for 4-5 minutes.Provided by: www.
Org Method • • • • Mix rava. Mixing by hand is a good idea if you don't have a whisk or electric mixer.5 inch piece root ginger . Make thin crepes. Grind separately to a smooth paste and mix in a large vessel with salt. Drop chopped green chillies and ginger into batter.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat.Provided by: www.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . rice flour together into a thick batter adding little water at a time so no lumps are formed.FoolzParadize. 252. • 251. Leave covered in a large pot overnight. Ferment for 12 hours. Salt to taste.peeled and sliced 1. A lot of holes is just the thing. 253. When ready to eat. Mix thoroughly (use blender if possible). Remove in a few minutes and make more. For the plain rava dosa leave out the onions. Method • • • Soak the rice and daal separately in slightly warm water for 2 . Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. drizzle the batter such that there is a latice work effect.finely chopped 4 cloves garlic . preferably in nonstick pan. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. maida. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. spray a non-stick pan lightly with oil and warm. Add salt. wide spatula and flip it over.8 hours.
Provided by: www.FoolzParadize.Org
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.
Provided by: www.FoolzParadize.Org
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.
Provided by: www.FoolzParadize.Org
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
salt -to taste For the paste:coriander 2teaspoon.1 or 2.1" piece. Oil for frying. turmeric powder 1/4 teaspoon. urud dal . Stuff the brinjal with the ground paste. channa dal 1/2 teaspoon.2 nos. ( Rice and Water should be in 1 : 11/2 proportion ). Rice flour. fenugreek 1 teaspoon. Also add coriander leaves and Kari veppu leaves. Curd : 1 Cup. If needed.14 to 15. put small portions of it in oil. Ingredients: Coconut Milk (15 oz. Maida Bonda Maida or All-purpose-flour -2cups.3 Cups. veg.FoolzParadize. 2 dry red chillies . Beans . Finally add the rice and cover it. Recipe from Vanitha Thyagu. 1 glass of milk and mix well. Cashews and Green Chillies to get a semi solid batter.1 1/2 tsp. when oil heats add the cinnamon sticks and cloves. Toor dal -1cup.10 tea spoons.Then take some oil in a pan. mustard seeds . Mix roasted Rava.6 to 8. Rava Bonda Rava . Make the flame low and keep for 20 mints. 1/2 tsp ginger garlic paste .Org 261.1 Cup. Also add green peas and Coriander leaves and fry. salt . 264. Add the Vegetables (except peas) and fry for some time. Carrots medium sized . Rasavangi ingredients:Brinjal-big size 2nos. coconut shreddings can be added to the batter. Coconut Milk Pulav Masala : Ginger . salt and fry for some more time. salt . This dish can be eaten along with rice and chapathis. Then add the masala paste.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Serve hot. This dish will have to be made thick and brinjals should not be fully mashed. Palak Paneer Boil palak with 3 green chillies . Can) . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Serve it with Coconut Chutney. Oil or butter . Coriander leaves . cool and grind it . Chillies . keeping the stove at low heat. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266.See that it is not deep fried.Provided by: www.1 1/2 tsp. Garnish with few fresh coriander leaves 147 . Cashew Bits. Remove from the frying pan after the balls become golden in colour. Now pour the Coconut milk and add water for the rest.1. Open it and mix the cooked pulav gently.First put the cooking oil.7 to 8 stems. coconut gratings 3 tablespoon.fry them intil they are golden brown. salt to taste. Sour curd . Clean and Soak the rice in hot water for 10 to 15 mints. Curd. toor dal and coconut gratings and add to the main dish. Basmati Rice . Seasoning:fry in oil mustard. Drain on a paper towel and add to the palak mixture . green chillies . 263.Salt to suit taste. Green Chilly 3pcs.2 cups. salt to taste Fry the above in one spoon of oil and grind it into a thick paste.10. Stuffed Brinjal Curry Split peas dal .2. 1/2 onion . Cumin seeds 1 spoon. Rice flour . allow to splutter add in palak paste . Now take a pan add oil then addsome cumin seeds . Cut th above into small pieces and grind finely.1 1/2 tsp.all t hese ingradients are to be fried dry and ground to a paste. Let this mixture boil nicely. red chilli 10 numbers. Finely chopped onions .1 cup Method: Mix all the above ingredients and soak for about one hour. whole red peppers . Grean Peas 1/4 cup.Tamarind(imli)pulp -1 table spoon. coriander seeds .Close the pan with a lid and cook for 10 minutes.This is good for appetizer. 1/2 tsp turmeric . Cinnamon sticks . Cloves .Half cup. the dal has to be cooked separately and finally added to the main portion. Boil in water and add all the above except toor dal. haldi powder 1/2 teaspoon. Heat oil in a fry pan and add the brinjals. Garlic gloves . method:Cut the brinjal into 1 inch blocks.10 to 15. Take small balls and deep fry it in Oil.2. 265. Rice Flour .2 onions. 262.
273. 269. add mustard seeds. Fry with constant stirring.1 cup turmeric powder.little mix the above ingredients and add 3 cups of sesame oil.Add mustard seeds.Add red chilli powder. crystalline salt. 274.Add salt. sesame seeds .Add 1 tsp salt.a small piece of tamarind and salt. Lime pickle Fresh lime(large size.Wash the tender mangoes and spread the ground paste on it.When it splatters. fenugreek seeds.Add this to thick curd and keep it aside. and add 1 cup of chopped leaves. Cut into fine pieces.Pout 5 teaspoons of oil in a frypan. thin skin.red chilli powder . Curd Vadai Grind some grated coconut and green chillies into a thick paste. 148 . and asafoetida(perungayam).Add salt and heat with constant stirring until the mixture becomes thick. Add tamarind juice to this and bring it to boil. ripe) .To 5 spoons of oil. add fenugreek seed powder an asafoetida. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Ginger Pickle Grate ginger finely. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. whole red peppers and turmeric poweder.Store in refrigerator. 270. 271.1 cup red chilli powder . Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Org 267.6 Cut into medium pieces. fenugreek seed powder . asafoetida .1 cup salt . Next day.(Preseve the juice while cutting).5 cups mustard seed powder . add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.This will taste great with curd rice.fenugreek seeds.Grind into a thick paste.When the mustard splatters.Ad d this to the poickle and mix. coconut pieces. Next day add 1/4 cup of sesame oil and leave it aside.Take oil and add mustard seeds.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. fenugreek seeds. Add salt.4 spoons.Grind it in a blender to make it into a thick juice. Aavakkai (Mango pickle) sour mango pieces(medium sized).a pinch. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. 268. asafoetida. Maavadu (Tender mango pickle) Grind mustard seeds.FoolzParadize.each 1 spoon asafoetida .1/4 spoon Slightly roast the above without oil and grind into fine powder.1/2 spoon and mix well.Store in refrigerator.a pinch into a thick paste. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.4 spoons. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. Tomato pickle Cut the tomatoes into large pieces. 272.Provided by: www.
3 whole red peppers and salt in a blender. Deep fry this in boining oil. 1 teaspoon gram dal. Error! Bookmark not defined. 282.3 cups . Error! Bookmark not defined. add 1 tsp urud dal.Add the soaked dal to this mixture and grind coarsely. 1/2 tsp cumin seeds and 1/4 tsp salt. 3 red chillies.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). 3 hot green chillies(chopped).Provided by: www. 200 g of toor dal. Deep fry in oil. 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). 275.1 cup.Add a pinch of asafoetida. 6-8 tsp of urud dal for an hour. Dal Vadai (Aama vadai) Soak 200 g of gram dal. To this add 1 tsp cumin seeds.add salt .Add 3 times water and steam until it is overcooked.Heat 4 tsp of oil in a pan. Take 1 cup of rawa and lightly roast without oil to make it crisp. You can mix curd with soaked aval if you like. Deep fry this in oil and turn over until the vada turns golden brown. and asafoetida. Drain the water from the aval and add it to the pan and fry. Then drop them in boiling oil. 1 tsp gram dal. On a plastic piece of paper place a ball of this and flatten it by hand. Turn over until golden brown in colour and it is fully cooked… 276. a pich of asafoetida. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. and roast lightly.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.When the peppers burst add 149 . To 1 volume of this add I volume of finely cut cabbage pieces . 278. water .Beans.Take some ghee in a fry pan and add whole black peppers. Add a bunch of curry leaves.1/2 tsp. 1 tsp urud dal. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. 277. Add 2 tsp of ghee while serving. Add 1 tsp salt. Turn over both sides until fully cooked.Org black whole peppers. VenPongal Mix rice and moong dal in the ratio 1:1.Drop this carefuly into boiling oil and fry till it turns golden brown. add 1 tsp urud dal. heat 6 tsp of oil and add 1/2 tsp mustard seeds. 1 tsp whole black peppers. and cumun eeds.Now add 3 cups water and when it comes to boil. 1/2 tsp whole black peppers. In a pan. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.Grind 3 green chillies. and salt . When it pops. Then add 6 tsp grated coconut and fry lightly. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.When it splatters. 279. add 1/2 tsp mustard seeds. Aval uppuma Soak 200 g of aval in water for 1/2 hour. 280.Error! Bookmark not defined. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. 281. a bunch of curry leaves and mix well. onions Cut the vegetables into fine pieces. Rawa Kichadi Vegetables . add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft.Cut green chillies and ginger into fine pieces. Rice Uppuma Rice rawa .FoolzParadize. carrots. 2-3 chopped green chillies.
Add salt. take some flour and spread it on the pan into a round shape.Dry roast 2 tsp of cowgram. Now the sevai is ready .Add water and mix. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. place a laddle of flour and spread on it(it should be thick than a normal dosa). 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. Heat 2 tsp of oil add mustard seeds.Place some Error! Bookmark not defined.Provided by: www. place in idli plates and cook. Let it be more thin than normal dosai. turn over. In a thick vessel. and roll the dosai on both sides and move it to a plate. For serving follow the procedure for Error! Bookmark not defined. 285. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker.. The same procedure can be followed with wheat flour instead of maida 150 .Org chillie and ginger pieces and a pinch of turmeric powder. over it. When it becomes hot enough. Make dosas as described in Error! Bookmark not defined. Add a pinch of salt and stir well.To this add chopped green chillies. Add about 2 tsp of rava.Turn it over so that both sides are cooked well. or Error! Bookmark not defined. Flatten this flour ino round shape (the size of urud vadai).Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. Using this flour in omappodi achu. 1/4 tsp asafoetida. 286.When the pan is fully heated.Add this to cooked dal-rice. water . Uthappam Par boiled rice . coconut pieces(cut into very small pieces) and 1/2 tsp salt. heat water to boil. Urud dal -1/2 cup. and add the roasted cowgram ..1/2 Fenugreek seeds . Morkkali rice flour .5 hours and grind into a fine flour.4 cups. but make the dosas more thick. sour curd or buttermilk . using this preparation in the place of rice.FoolzParadize. salt to taste(about 1 tsp). Heat a dosa tawa and spread a tsp of oil over it. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. use red whole peppers). Maida dosai Mix maida:rice four in the ratio 2:1. When it is cokked on one side. .2 Urud Dal .2 tsp Soak the above in water for about 4 .Add salt and keep it aside (to get sour)for 12 hours.When it is almost cooked spread a teaspoon of Error! Bookmark not defined.Add some ghee while serving. curd.When they are cooked. Heat the pan and spread a drop of oil on it.2 cups. when it splutters. Masala Dosai Par Boiled rice . add the rawa and stir into a paste. Side dish -Error! Bookmark not defined. 283..Then grind in a blender (with adding water in steps) into a very fine flour. add a tsp of oil all over its edge and remove when fully cooked. Add ome splattered mustard seeds. few cumin seeds. 287.1 cup.2 Raw rice . fenugreek seeds .little Rinse the above ingredients in water for about 2 -3 hours. curry leaves and mix well. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. add 2 curd chillies(alternatively.1 cup Mix the above well. squeeze into the form of long threads on a plate. 284. Leave it for about 8 hours to become sour.
Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. cashewnut . Kozhukkattai Outer cover: Rice flour . Laddu Prepare Error! Bookmark not defined.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.. leave for 5 min. cumin seeds and make dosas as described in Error! Bookmark not defined.200 g.FoolzParadize.50 g Roast rava in a dry pan and powder it.Provided by: www. moongdal.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.1 1/2 kg.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes.. sugar . Add the liquid part of this juice (which will be at the top) to cooked mixture. 293. cashewnut . Wait until the mixture cools down to a temperature where the hand can withstand the heat.Add water and steam in pressure cooker.1 kg.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. ghee . Pour this paste in a thick plastic cover and make a small hole at its bottom corner.200 g. Rava laddu (Ravaalaadu) white rawa . 151 . Rava dosai Slightly roast rawa in a dry pan. cardomom powder.Roast some cashews and raisins in ghee and add it to the mix. 1 cup powdered jaggery. Heat the ghee slightly until it melts and add it to the mix well. Allow to cool. Inner stuffing(Poornam): Mix 1 cup grated coconut. raisins.To this add finely powdered sugsr. water 1 Heat water to boil.1.To this add finely powdered sugsr. Make into even sized balls with this flour. cardomom .10 (powdered). 291. Drop the boondis into the sugar syrup and mix well. cardomom . curry leaves.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. Roast the cashews in ghee and add to the mixture.Org 288. 292. Rava laddu (Ravaalaadu) white rawa .1 1/2 kg. Roast cashewnuts. Make into even sized balls with this flour. Roast the cashews in ghee and add to the mixture. chopped onions.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. Also add a feww cardomoms and kalkandu and mix well. cardomom powder.Add some extra ghee while serving.50 g Roast rava in a dry pan and powder it. gram dal in the ratio 2:2:1. 290. Heat the ghee slightly until it melts and add it to the mix well. ghee . Sakkarai Pongal Take rice. grated coconut in ghee and add this to the mixture and stir well. Now make into even balls by pressing lightly with hand.Then take even sized balls of this and shape it into a hollow hemisphere.10 (powdered). sugar . Soak urud dal for 1/2 hour and grind it into a thin soft paste. Add chopped green chillies. 289. Cover and keep aside for 1/2 hour.1 kg.
Provided by: www.FoolzParadize.Org
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
Provided by: www.FoolzParadize.Org
• • • • • • • • • • • •
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
Provided by: www.FoolzParadize.Org
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 and deep fry in oil.spoonGreen chillies 2 Coconut 2 t. green chilles. and salt finely.green chilles. channa dhall. and curry leaves to this.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. Add pepper.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonCooking Oil for frying Method Boil potatoes with turmeric. salt. mustard.Provided by: www.spoonHing a small pinchSalt 1 t. Deep fry these small squares in oil.Org 308. Wet grind urad dhall. Grind ginger. coconut. and deep fry in oil. and curry leaves to this.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. Fry in little oil. chilli powder. 313. 310.spoonUrad dhall 1 t.spoonChanna dhall 1/2 t. and salt finely. hing. Coat the balls in thisbatter.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. 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.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. curry leaves and ginger.spoonGreen chillies 2 Coconut 2 t. hing . and butter with little water. coconut. Roll small balls and keep them aside. green chilles.spoonButter 2 t. and roll them similar to chappati/puri's andcut them into small squares/dimonds. Mix this well with the mashed potatoes. Add pepper.green chilles. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t.spoonCooking oil for frying MethodMix maida. Make small balls and deep fry in oil. make small balls and deep fry in oil. Add chopped spinach and makes small balls and deep fry in oil. 311. and make a nice dough similar to Chappati dough. Make a batter with channa flour and little salt.Make small balls. hing. salt and the soaked dhall coarsely. Spinach Vadai IngredientsMoong dhall 2 cupsChanna dhall 1 cupRice 1/2 cupSpinach 1 bunch finely choppedGinger a small piece gratedGreen Chilles 3-4Hing a small pinchSalt 1 t. uraddhall. 155 . Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. hing .spoon Mustard 1/2 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Wet grind urad dhall. cashew.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t. Peel skin and mash thepotatoes and keep them aside. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. 309.FoolzParadize.spoonCashew 1/2 cup choppedSalt 1 t. and salt. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. and add fresh lemon juice. 312.
aval and urad dhall in water for 1 hour.spoonPepper 1/2 t. cumin seeds. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. andput 1 t. before making idlis.Serve it hot with any chutney. andput 1 t.spoonCumin seeds 1 t.spoonsCream of Rice 1.spoonCumin seeds 1/2 t.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.5 t. Wait till the dosai turns brown. Do not turn the dosa. maida.spoon of oil around it. 317. Addthis to the flour. and put 1 t. and put 1 t. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.spoonsSalt 1. Wait till the addai turns brown.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. channa dhall.spoonHing 1/4 t.spoon of ghee around it.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. Keep at roomtemperature for 12 hours. 316. 315. and coconut with the melted jaggery. 318. cardamon. Let it cook on this side for a few minutes. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.5 t. rava.spoon of ghee around it. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. and cream of rice together in 6 cups of water.5 t. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. maida.FoolzParadize. hing and red chillies. and rice flour in water to make slightly watery batter.Grind the above coarsely with salt. or with some jaggery.spoon per dosai MethodMix rava.Keep this batter in room temperature for atleast 20 minutes before making dosas.spoonsCooking Oil for making dosas MethodRinse and soak rice.Org 314. and curry leaves in oil and ghee.Serve it hot with chutney.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.5 t. and then turn over to the other side.Wet grind the above with salt into a nice batter.Keep it overnight.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. and then turn over to the other side.5 cupsDry ginger powder 1 t.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.Method to make Addai: (Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan. urad dhall.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.spoon of oil around it.spoonSalt 1. Close the dosa with acover and let it cook for a few minutes.Mix wheat flour. 319.Fry pepper.spoon of oil around it.spoonsGhee 2 t. and make a fine batter. Coat a flat vessal with oil.spoonsCooking Oil 1-2 t.Keep it overnight so that this will ferment.Add all the other ingredients except oil. Grind the two seperately. and mix them together with salt. Add dried ginger powder and mix everythingtogether. moong dhall. Grind the above coarsley and add hing and salt to this.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. to the above batter.Provided by: www. and put 1 t. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.spoon Curry leaves Cooking Oil 6 t. rice flour. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. Let it cook on this side for a few minutes. 156 .
thuvar dhall.Fry mustard. cumin seeds.Fry mustard. and grind it into a powder and keep it aside.spoonCooking oil 4 t. mash the eggplant and keep it aside.spoonMustard 1/4 t.spoonTamarind paste 1/4 t.FoolzParadize. red chillies.spoon salt. and salt.Make them similar to addai's.spoonChanna dhall 1 t. and add cumin seeds.spoonsHing a small pinchTurmeric 1/4 t.spoonRed chilli 4-5Mustard 1/4 t. usually takes about10 minutes. vetha mulaka. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. and then add the rice flour batter. Serve with corrianderchutney or onion chutney. butter milk. 322.Fry mustard.spoonsGhee 2 t. urad dhall. and hing in oil.spoonCilantro 1 bunch finely choppedSalt 1. and add the choppedeggplant to this. and cover it 157 . orgrill it on the stove. Wet grind the above coarsley with redchillies and salt. Now add cream of rice and keep stiring until cream of rice gets cooked. 325. corriander seeds. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.5 t. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.spoonSalt 3/4 t. Peel the skin.Org 320. washed & cut 1" lenght wiseUrad dhall 1 t. fried ingredients to the tamarindwater. Finally add the ground methi powder.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.Provided by: www. and curry leaves. and put a spoon full of onions onthe dosa and fold the dosa before serving.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. hing.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. hing.Grind the above with green chilles.Make the peserat like dosas. salt and little onion. channa dhall.Fry the remaining onions in oil and keep them aside.spoon MethodMake a batter with rice flour. Dry grind the above with 1/4 t. red chillies.spoonMethi 1/2 t. and either bake it in an oven. 324.5 t.spoonUrad dhall 1 t. Keepstirring until the rice flour gets cooked. andcurry leaves in oil. 323.spoon MethodDry roast urad dhall.spoons MethodRinse and soak rice.spoonCurry leavesOil 2 t. turmeric. and add tamarind paste and salt to this.Bring 1 cup of water to a boil. pepper.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. andwait for a few minutes.spoonHing a small pinchSalt 1 t.spoonCorriander seeds 1. urad dhall.spoonSalt MethodCoat eggplant with little oil. and green chilles. red chillies and hing. hing. 321. ginger. channa dhall.spoonsSalt 1 t. Eggplant Podi Curry IngredientsEggplant 250 grams. red chillies. green chillies.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. Sprinkle little water.spoon MethodDry roast methi.spoonMustard 1/4 t. then add urad dhall. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.spoonUrad dhall 1 t. channa dhall. Add 6 cups of water to the above and let it cook for sometime.Fry mustard in oil and wait till it splatters. and now add turmeric. curry leaves.Heat oil and ghee in a pan. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. and urad dhallin water for 1 hour. Garnish with finely chopped cilantro.spoonSalt 3/4 t. hing.spoonPepper 1/2 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. Mix mashed eggplant. and mix it with the batter. salt and tamarind paste. andcurry leaves in oil.spoonCurry leavesCooking Oil 4 t.spoonChanna dhall 1 t. and let it cook for sometime.
spoonsButter milk 1/4 cupCooking oil 2 t. green chilli. hing.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonTamarind paste/extract 1/4 t.spoonRed chilli 2Curry powder 1 t.spoonSalt 1/2 t.spoonCurry leaves a fewOil 3-4 t. curry leaves. red chillies. red chilliand diced plantain in oil in a wok. curry powder and mix it well. Mix it well andadd a few t. 158 .spoon MethodCook rice. hing.Fry mustard. red chillies.spoons ghee. red chilli. and sprinkle this on the plantain curry. hing. and let it cook for a few more minutes. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. and the ground masala powder. 326.spoonHing a small pinchTurmeric 1/4 t. channa dhall. Plantain Curry IngredientsPlantain 2-3 washed. turmeric.spoonMustard 1/4 t.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. lemon juice andsalt in 2 t. and let it cook for another 5-10 minutes. 329.spoonGinger a small piece finely choppedGhee 1/2 t.spoonSalt 1 t.Fry mustard.spoonSalt 1 t. urad dhall.spoonSalt 1 t.Fry mustard. hing. urad dhall. Plantain Puli Curry IngredientsPlantain 2-3 washed. 330.spoons of cooking oil.spoon MethodFry mustard.spoon MethodBoil plantains with turmeric and salt.Fry cashews in 1 t. 328. moong dhall.Org slightlyuntil the eggplant gets cooked.Peel skin and grate them and keep it aside.spoonCurry leaves a few Cooking oil 3 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. urad dhall. coconut and red chilles and keep it aside.spoonsSalt 1 t. and addthe vazai thundu to the above pan. Sprinkle water and let it cook for 10 minutes.Squeeze the butter milk out the soaked vazai thandu.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. curry leaves. Now add salt. and ginger in oil.FoolzParadize.spoon Mustard 1/4 t.spoonMustard 1/4 t.Fry mustard. hing. curry leaves. channa dhall.Add salt and remaining ghee and mix everything well.spoonChanna dhall 1 t.spoon MethodSoak vazai thandu. peeled. Letthis cook for a few minutes and then garnish with cilantro. and diced plantain in oil in a wok. finely chopped ginger. turmeric. peeled and dicedCumin seeds 1/2 t.spoonCumin seeds 1/2 t.spoonMustard 1/4 t.spoon (or to taste) MethodBoil plantains with turmeric and salt. and add this to the above pongal. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. moong dhall and turmeric powder with extra water andkeep it aside. Sprinkle water and let it cook for 5minutes. curry leaves.spoonRed chilli 2Mustard 1/4 t.spoonUrad dhall 1/4 t. tamamrind paste. hing. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.and then add the grated coconut to the above.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. and dicedUrad dhall 1/2 t. Add little water to tamarind paste.spoonSalt 1/2 t. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. urad dhall.Fry pepper. Now add the remaining salt. turmeric.Peel skin and mash them and keep it aside. turmeric. curry leaves. cumin seeds.spoonHing a small pinchTurmeric 1/4 t. finely chopped ginger.Wet grind cumin seeds.spoons of oil and then add the mashed potatoes.spoon (or to taste) MethodBoil potatoes with turmeric and salt. lemon juice andsalt in 2 t.Provided by: www. and now add the ground masala.spoonChanna dhall 1 t. butter milk and salt togetherfor 15 minutes. Let it cook for 10 minutes. urad dhall. and ginger in 2 t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.spoon ghee and add to the above.spoons of oil and then add the grated plantains. 327.
and almond paste for 10-15 minutes.Provided by: www. Now add sugar and keep stirring. Serve it cold/hot. and boil for 10-15 minutes. 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.Cook the almond paste for 5-10 while stirring it constantly.Soak almonds in hot water for 1 hour. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.Org 331. and sugar into a nice dough. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Soak almonds in hot water for 1 hour.Boil evaporated milk. and kesar color to above and let it cool. Add saffron.Soak rava in little water for 10 minutes.Knead maida. 159 .spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. Add the soaked saffron and serve it cold. and keep it aside.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.spoonsSaffron 1/4 t. and keep it aside. soked rava. and keep the same amount ofsugar aside. using somecold after. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. till the flavour comes out. condensed milk. 332.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.Measure the amount of almond paste.FoolzParadize. Add the remaining milk. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.