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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 9. Masala Vada ...........................................................................................................................................................14 10. Hot Kachori ........................................................................................................................................................15 11. Spicy Sev............................................................................................................................................................16 12. Pear and Mango Chutney ................................................................................................................................17 13. Green All-Purpose Chutney.............................................................................................................................17 14. Sarson ka saag ...................................................................................................................................................18 15. Sweet Pongal......................................................................................................................................................19 16. Ulundu vada.......................................................................................................................................................19 17. Adai .....................................................................................................................................................................19 18. Dhaal vada ..........................................................................................................................................................20 19. Shrikhand............................................................................................................................................................20 20. Puranpoli .............................................................................................................................................................21 21. Patisa (Soan Papdi)............................................................................................................................................22 22. Coconut Burfi.....................................................................................................................................................22 23. Imarti....................................................................................................................................................................23 24. Kaju Barfi ............................................................................................................................................................24 25. Khajur Burfi or Rolls ..........................................................................................................................................24 26. Kalakand (Milk Burfi)........................................................................................................................................24 27. Badam ka seera...................................................................................................................................................25 28. Carrot Halwa .......................................................................................................................................................25 29. Doodhi Halwa.....................................................................................................................................................26 30. Chickoo Halwa ...................................................................................................................................................26 31. Dal ka seera.........................................................................................................................................................26 32. Atte ka seera.......................................................................................................................................................27 33. Beetroot Halwa...................................................................................................................................................27 34. Rava (Semolina) Ladoo .....................................................................................................................................28 35. Rossogolla ..........................................................................................................................................................28 36. Pedhas .................................................................................................................................................................29 37. Mava Burfi..........................................................................................................................................................29 38. Malai Ladoo........................................................................................................................................................30 39. Gulab Jamoon.....................................................................................................................................................30 40. Sweet Kachori....................................................................................................................................................31 41. Spicy Khaja.........................................................................................................................................................32 42. Shankarpala ........................................................................................................................................................33 43. Mitha Khaja ........................................................................................................................................................33 44. Karanjia ...............................................................................................................................................................34 45. Boondi.................................................................................................................................................................35 46. Sada (Plain) Dosa...............................................................................................................................................35 47. Rava Dosa...........................................................................................................................................................36 48. Mixed Dal Dosas ................................................................................................................................................36 49. Masala Dosa.......................................................................................................................................................37 50. Chutney spread:.................................................................................................................................................38 51. Channa Bhatura .................................................................................................................................................38 52. Pav Bhaji.............................................................................................................................................................40 53. Vegetable Pie ......................................................................................................................................................40 54. Poha .....................................................................................................................................................................41 55. Bhel......................................................................................................................................................................42 56. Tandoori Roti (without Tandoor)...................................................................................................................43 57. Naan.....................................................................................................................................................................43 58. Spicy Roti............................................................................................................................................................43 1
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59. Baked Bread Rolls ..............................................................................................................................................44 60. Simple Potato Cake ............................................................................................................................................44 61. Mix Veg Curry ....................................................................................................................................................45 62. Palak Paneer........................................................................................................................................................46 63. Mysore Pak (South Indian Dish).....................................................................................................................46 64. Cabbage Kofta Curry ........................................................................................................................................47 65. Pineapple Gojju ..................................................................................................................................................47 66. Tur Dal Kofta......................................................................................................................................................48 67. Tikha Baigan Masala.........................................................................................................................................49 68. Vaangi Baath (Brinjal Rice)...............................................................................................................................49 69. Bread Besan Bajji...............................................................................................................................................50 70. Vegetable Cutlet.................................................................................................................................................50 71. Kesar Pista Kulfi ................................................................................................................................................51 72. Apple, Banana & Carrot Halwa (ABC Halwa)...............................................................................................51 73. Avial (Mixed Vegetables With Sauce)...........................................................................................................53 74. Milagu Kuzhambu .............................................................................................................................................54 75. Paruppu Thogaiyal............................................................................................................................................54 76. Erissery (Maya Nair).........................................................................................................................................54 77. Vella Appam (PK John).....................................................................................................................................55 78. Poricha Koottu...................................................................................................................................................55 79. Aviyal..................................................................................................................................................................55 80. Tamarind pickle (Pulikkachal) ..........................................................................................................................55 81. 7-cup sweet.........................................................................................................................................................56 82. VenPongal...........................................................................................................................................................56 83. Lime pickle ..........................................................................................................................................................56 84. Ginger Pickle .......................................................................................................................................................56 85. Coriander-tomato chutney ...............................................................................................................................56 86. Paruppu podi......................................................................................................................................................57 87. Curd Vadai..........................................................................................................................................................57 88. Vegetable Cutlet.................................................................................................................................................57 89. Rasam Powder....................................................................................................................................................57 90. Sambar powder...................................................................................................................................................58 91. Bonda with mashed potato..............................................................................................................................58 92. Dahi Vada (Savory Balls In Yogurt)................................................................................................................58 93. VEGETABLE Kurma ..........................................................................................................................................59 94. More Kozhambhu..............................................................................................................................................59 95. Lemon Pickle.......................................................................................................................................................60 96. Ras Malai ............................................................................................................................................................60 97. Pulikacchal..........................................................................................................................................................61 98. Gotsu ...................................................................................................................................................................61 99. Katirikka Rasavangi...........................................................................................................................................62 100. Pitlai.....................................................................................................................................................................62 101. Erucheri ...............................................................................................................................................................63 102. Venn pongal.......................................................................................................................................................63 103. Badusha ..............................................................................................................................................................64 104. Dum Alu..............................................................................................................................................................64 105. Haaq.....................................................................................................................................................................64 106. Simla mirch sabzi................................................................................................................................................65 107. Tomato Chutney ................................................................................................................................................65 108. Mint Chutney.....................................................................................................................................................65 109. Coconut Chutney ..............................................................................................................................................66 110. Coriander Chutney ............................................................................................................................................66 111. Moolangi Chutney ............................................................................................................................................66 112. Pinapple Gojju ....................................................................................................................................................67 113.....................................................................................................................................................................................68 114. Bittergourd Gojju ...............................................................................................................................................68 115. Bhindi Gojju ........................................................................................................................................................68 116. Sweet Mango Chutney .....................................................................................................................................69 117. Hot Mango Chutney.........................................................................................................................................69 2
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118. Puli Inji.................................................................................................................................................................70 119. Mango Pachadi..................................................................................................................................................71 120. Gobi Manchurian...............................................................................................................................................71 121. Vegetable Pulao.................................................................................................................................................72 122. Peas Pulao...........................................................................................................................................................73 123. Vaangi Baath ......................................................................................................................................................73 124. Bisi Bela Huli Anna Powder.............................................................................................................................74 125. Bisi Bela Huli Anna ...........................................................................................................................................74 126. Puliyogare Mix...................................................................................................................................................75 127. Puliyogare ...........................................................................................................................................................76 128. Cabbage Upkari..................................................................................................................................................76 129. Aloo Dum ............................................................................................................................................................77 130. Avial....................................................................................................................................................................77 131. Bharva Bhindi.....................................................................................................................................................78 132. Bharwa Bhaingan...............................................................................................................................................78 133. Bhaingan Bhartha..............................................................................................................................................79 134. Malai Kofta.........................................................................................................................................................80 135. Home-made Paneer............................................................................................................................................81 136. Rasmalai..............................................................................................................................................................81 137. Coconut Laddoo ................................................................................................................................................82 138. Kaju Bharfi..........................................................................................................................................................82 139. Sweet Pongal......................................................................................................................................................82 140. Rava Laddoo ......................................................................................................................................................83 141. Kalakand.............................................................................................................................................................83 142. Mango Shrikand ................................................................................................................................................84 143. Hot and Sour Tomato Pickle ............................................................................................................................84 144. Rasam Powder....................................................................................................................................................85 145. Garam Masala Powder.......................................................................................................................................85 146. Tandoori Masala Powder.................................................................................................................................85 147. Pepper Rasam.....................................................................................................................................................86 148. Morkhozumbu....................................................................................................................................................86 149. Pitla ......................................................................................................................................................................87 150. Majjige Huli ........................................................................................................................................................87 151. Dhal Makhani.....................................................................................................................................................88 152. Dhokla .................................................................................................................................................................89 153. Medu Vada .........................................................................................................................................................89 154. Tomato Soup......................................................................................................................................................90 155. Pudina Paratha...................................................................................................................................................90 156. Lemon and Chilli pickle .....................................................................................................................................91 157. Mango pickle......................................................................................................................................................91 158.....................................................................................................................................................................................92 159. Rasmalai..............................................................................................................................................................92 160. Jalebi....................................................................................................................................................................93 161. Basoondi.............................................................................................................................................................93 162. Sweet pongal......................................................................................................................................................94 163. Dal payasam.......................................................................................................................................................94 164. Kozhukkattai.......................................................................................................................................................94 165. Poli .......................................................................................................................................................................94 166. Somaasi...............................................................................................................................................................94 167. Baadhusha ..........................................................................................................................................................95 168. Ribbon Murukku ................................................................................................................................................95 169. Omappodi............................................................................................................................................................95 170. Seedai..................................................................................................................................................................95 171. Thattai .................................................................................................................................................................95 172. Thenkuzhal.........................................................................................................................................................96 173. Motichoor Ladoo...............................................................................................................................................96 174. Kozhakattai.........................................................................................................................................................97 175. Brinjal Curry........................................................................................................................................................97 176. Green Pulao.........................................................................................................................................................98 3
........... 211.................................................................. 234................................................. 190................................................. 212....................................................104 Khatti Arvi Ka Saalan.....................................................132 4 ............111 Cashewnut Barfi................ Baigan fry Recipe.....................111 Besan Ladoo............................................123 Hara Nariel Ka Shorba..................................................................................................................................... 235.......118 Tamilian Kurma ............................................................... 216..............122 Corn Soup with Vegetables................................................114 Dahi Wada .. 217........................... 182............................................................................................................................................................................................................................................................................. 195........................................................ 215.......................................................................................................................................................................................... 198........................................... 208............................................ 191....... 178........................124 Tum Yum Soup............................. 209...................................................................................................... 228......106 Garam Masala ................................................................................................................................... 226....................................................................................................................................................................................................................................................................... 222........................................................................................................................113 Green Onion Bhurji.........................98 Kozukkattai (Stuffed Rice Balls).............................................................................117 Aloo Mutter.................. 218................................132 Raabdi...........102 Ravva Dosa ...116 Instant Dhokla...............................................................108 Vegetable Jhalfrazie ................................................. 227.......................................................................................... 184.118 Venn Pongal.........................Provided by: www.................116 Matar Palak.................................................. 188.................................................................................... 186................................................................................................................................................................................................................................................... 180..........................................112 Dryfruit Halwa.......................................................99 Onion Rice ....................................................................................................................................................................................................... 202................................................................................... 231................................... 185.......................................................................126 Cheesy Sweet Jamuns....................................................123 Lentil and Vegetable Broth.........110 Rasmalai................................................................................................. 196..............................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).........................................................................................128 Beetroot Parathas .........120 Chakali.....................131 Brown Gravy................................................129 Red Tomato Gravy.......................................................................................................................................................................................104 Dum Ka Karela ..............127 Kofta Lajawab....................................................................................................................................115 Rasmalai........................... 189.................................................... 200......................................................................................................................................... 206............103 Aloo Gobhi Methi Ka Tuk..................................................................... 214.......... 213..131 Besan Burfi ................................................................ 221...............................121 Healthy Tomato soup..............................................................................................111 Sweet Shakarpara (Diamonds)......... 201..................................................................... 220.............................................100 Pulihora (Tamarind Rice)........ 203..121 Moong Soup With Paneer ............................................105 Dum Gobhi....................125 RAJMA CURRY .............................112 Dal Payasam............................................. 232...........................129 Green Gravy............................................. 179...............................................................................................................................................................................................................130 White Gravy ....113 Mysore Bonda .......... 197............................................................................................................................... 229...............................................................................................................................Org 177......................................................................................................................................................... 181........................................................................................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)...................109 Navaratna Curry ................................................................128 Badshahi Baigan ...........................................122 Green Peas Skin Soup.................................................................. 183.............................................................103 Bhakar Wadi.........................FoolzParadize........................109 Vegetable Kofta ............................................................................. 233................................................................................................................................................................................................................123 Letil Soup.... 194.................................................................................................................................................... 193......................................... 187............... 192....................................................................... 205.............................................................. 204................................................................................................................................................................................................................................................................................ 219............................................................................................................................................................................ 224............. 223..................................................................................................................................................................................................................................................................................................................... 225........................... 207...................................................................................108 Malai Kofta......................... 210....................................................................................125 MALAI KOFTA CURRY..............................................................................................................................................101 Masala Vada................................................124 Sweet Corn Soup .......................................................................... 199.......................................................113 Red Beet Paratha................................................................................. 230.......................................................................................................................................................................................................107 Sarkarai Pongal..........................................................................119 Vegetable Korma ......................................................................................119 Mixed Vegetable Kofta in Tomato Curry ..................................................
.......................................148 Cabbage Vadai.....................147 Coconut Milk Pulav................................... 277..........................149 VenPongal......................................................................................................... 263..................................141 Sambar Masala................................. 285.........................................143 Basic Curry Sauce............146 Rasavangi ............................ 266............. 287....................................................................................................................................151 Kozhukkattai................................................................148 Gonkura Thokku ......................................................... 286....................... 264....147 Tomato pickle .................................................... 250........................................................... 252..............................................................148 Lime pickle ............................... 274.............................................................................146 Bengan ka bhurta................................149 Rice Uppuma ................135 Rasam Masala .......... 249..................................151 Jilebi.........141 Vada ....................151 Rava laddu (Ravaalaadu).................................................................................148 Curd Vadai.........................134 Dum Aloo....................................................148 Maavadu (Tender mango pickle)................................................................................ 248..................................................................................... 292..................................................................................145 Kadhi...............................................................134 Matar Paneer.............................................150 Rava dosai .................... 239............................................................................................................................................................................................. 254...............................................................................................................148 Ginger Pickle ...........................................................................149 Rawa Kichadi.......................................................................................................................................147 Stuffed Brinjal Curry............................... 243...................................................................................................................................................................................................................................................................................................................................................................................................133 Dum Arvi............................................................................................................................................................................................................................. 247..... 246.................... 253.............................................................................145 Indian Cream of Tomato Soup................................................................... 255.............................................................................................................................................................................149 Urud Vadai (Medhu vadai)....150 Morkkali............................. 256....................................................... 278................................ 280................................................................................................................. 245..................................................Provided by: www...FoolzParadize.....................................................................................................................................................................146 Toll House Pan Cookie ..................................................... 279.............. 281..................................................................151 Sakkarai Pongal......................................................................................................................... 276..........................................................................................................152 5 ............................................... 261.........................................................................136 Mangalore Rasam Powder......................................................................................... 241............................................................................................. 275..... 283................................................................................................. 284......................................................................................................... Ras Malai .................................................................................................................... 294.............. 288.......................... 259.... 289.............. 265........................147 Palak Paneer................................................................................................................................................................................................................................................................................................................................138 Sambar..... 240................................................................................................................................................................................................................................................................................................................................................................................................ 269.............................................................. 282....................................................... 291............................................................................................... 272........................................................................................................................................................................................................................................................................................................................... 238.............................................................................. 237................................................................................................................................................................................................................................................................................................................................................................................146 Halwa ...... 258............151 Laddu............................. 270...............150 Masala Dosai.....................135 Vegetable Jalfrasie ..................................... 260.............149 Aval uppuma ......................................................Org 236.................................................................................................................................................142 Didir Dosa..............................................................................................................................................................149 Sevai (Idiyappam) ........................148 Aavakkai (Mango pickle)..140 Cauliflower Curry .......... 290.......... 293................................148 Tamarind pickle (Pulikkachal) ......... 268......................................................... 273..............................................134 Bhindi Masala ......... 244.......................................................................................................................................................149 Dal Vadai (Aama vadai) ................................................................................... 251..150 Maida dosai..................................................................................................... 271.........................................................................................................147 Maida Bonda..................................... 242...................................................................................................................................................151 Poli .............................................................................................................................133 Rasagulla..................................................150 Uthappam.............................................................................149 Mangalore bonda ...........................144 Double Ka Meetha (Bread Pudding)... 267........................................................................143 Biryani.................147 Rava Bonda .........................................................................................................................142 Didir Onion Rava Dosa............................................................................................................. 257............137 Mangalore Rasam......................... 262....................................................................................................................................................143 Dosai.....................................................................................................................................................................................................................................
.....................................................................................158 Vazai Thandu Curry......................................159 Paal Poori (Sweet Poori).....................................155 Bhonda ......................................................................................... 298...................................................................... 301..............................................................................................................157 Tamarind Uppma .............................................................................................................. 319......................................157 Eggplant Podi Curry .................................................................................................... 332.................................157 Plantain Puli Curry ................................................................154 Cashew Kunuku ................................................................................................................................................................................................................................................................................ 297.............152 Sweet Adai..............154 Medhu Vadai......................................... 324.... 326...................................................................................................................................... 296................................... 309........154 Madhur Vadai........................................................................................................................................... 323.................................................................................................................. 327............................................................................................... 314......................................154 Vermicilli Masala Vadai..................................................... 311.........156 Vella (Jaggery) Dosai......................................................................................................................................................... 317.......156 Kanjeepuram Idli............... 300.156 Rava Dosai................................................................................................................................................................................................................................................................................................................................................................................................... 303...........155 Kara Vadai............................................... 307........................... Somaasi............153 Kunuku.............................................................................................................................................................. 302........................................................................... 330...... 329.........................155 Idli............................................................. 331..........................................152 Milk Appam.............................. 299.....156 Thaval Adai...........................................................158 Plantain Curry...........................FoolzParadize..................................................................158 Potato Podimas ........................................................................... 305...............152 Panchamritham (fruit salad)............................................................................................................................................................................................................................................................................................................156 Ordinary Adai.......................... 325........................ 313............................................................ 308.........................................................................................................................................................................152 Palak Paneer..................................................152 Chole....................................... 321.................Provided by: www.........................................159 0................................ 320.... 318...............................................................................155 Thukada ..........................................................................157 Eggplant Gotsu...... 310...................................................................158 Badam Kheer.......................................................................................................................................157 Moor Kali................................................... 312.................................................................................................................................................................................................................................... 6 ...158 Venn Pongal....................................................155 Potato Bhonda ............................................................. 322...........................................152 Paanagam...............................152 Sweet Puttu............................................................................................................................................................................................................. 316........................................................................... 315..................................................................................................................................................156 Aval Dosai............ 304............................................................................. 328........................................157 Peseret.............................................................................................155 Spinach Vadai.......................................................................................................................................................................................................................................... 306........................153 Oatmeal Raisin Cookie ....................................Org 295...................................................
ghee salt to taste METHOD: Put the washed spinach in a pan. Cover and boil over a high flame for 2 minutes.Provided by: www. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. red chilli powder 1 tsp. Serve hot with naan or parathas or even rice. Drain the potatoes. In the same hot ghee add the cumin seeds. Gobi Manchurian INGREDIENTS: 7 . keep aside. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. Add all the dry masalas and fry till ghee separates. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. boiled corn kernels or paneer chunks in the above dish. Add the tomato and further fry for two minutes. onions and fry till very tender.FoolzParadize. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. Add the ginger. Keep aside. wheat or other flour 1 tsp. Cool quickly. Keep slightly coarse. add very little water (just a sprinkle) and a pinch of salt. garam masala 1/2 tbsp. Pour over the vegetable and mix gently. butter 4 tbsp. When it resumes a boil sprinkle the flour and stir well. instead of atoes. Heat ghee and fry potatoes till light brown. lemon juice 1/2 tsp. Put in a mixie. do not make very smooth. or hold under running water in a colander. Boil for 2-3 minutes. Cut the potatoes into big pieces.Org 1. add green chilli and run for a minute. Add spinach and potatoes. Note: You may use boiled peas. cinnamon-clove powder 1/4 tsp.
potato. Drain and pat dry on a clean cloth. garlic finely chopped 1/4 cup plain flour 3 tbsp. cornflour to 1/4 cup water and dissolve well. Add florettes and soya sauce. cornflour 1/4 tsp. but instead of using only cauliflower. Serve hot with noodles or rice. french beans 8 . adding 1/4 tsp. capsicum. spring onions and soya ce at this stage. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3.carrot. dry 3 tbsp. Make florettes as above and instead of adding water as above. Dip the florettes in the batter one by one and deep fry in hot oil. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. each of ginger and garlic and red chilli powder and salt to taste. manchurian (with gravy or dry).cornflour. Keep aside. Add the salt and spring onions. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Sindhi Saibhaji Ingredients: 1 each . Sprinkle 1 tsp.Provided by: www. to which a tbsp. oil 1 1/2 cups water 1 tbsp. Add 1 1/2 cups water and bring to a boil. garlic and crushed red chilli and fry for a minute.FoolzParadize. In the remaining oil. ladyfinger (okra) 100 gms. Variations: Dry manchurian can be made by omitting the gravy. Stir fry for a minute. Boil for two more minutes and remove. Add 1 tbsp. add remaining ginger. Gradually add to the gravy and stir continuously till it resumes boiling.Org 1 medium. onion. 1 small bunch spring onoin finely chopped 2 tsp. Fry as above and proceed as above. small cabbage. cornflour on the florettes and stirfry for 2 minutes. ginger finely chopped 1 tsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. brinjal. Same procedure for veg. of milk has been added. Boil till the gravy becomes transparent. cauliflower clean and broken into big florettes. Make thin batter out of flour and 2 tbsp. tomato. add fried florettes. red chilli powder 2 red chillies.
1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Clean. spinach and dals. paneer (cottge cheese) 3 tbsp. Mix well. 1/2 bunch any other leafy greens. coriander. red chilli powder 1 tsp. oil 1/2 tbsp. Heat oil in a pressure cooker. dhania (coriander seed) powder 1 tsp.FoolzParadize. add enough water to cover the contents. khatta (3 leaved) greens. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable. open and handblend the contents. ghee 2 pinches asafoetida METHOD: Clean and wash dals. salt 1/2 tsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 9 . add all the vegetables. cover and pressurecook for 3 whistles. turmeric 3 tbsp. Place whole tomato on top.Org 1/2 bunch each spinach. wash and chop spinach and vegetables except tomato.Provided by: www. Shahi Paneer Ingredients: 250 gms. Add all masalas and mix. Cool the cooker.
Heat half the ghee. Add 1/2 cup water and cool. garam masala salt to taste 1/2 cup milk 2 tbsp. Boil to get a very thick gravy. salt 1/2 tsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . add gravy and other ingredients except milk and paneer.FoolzParadize. 5. red chilli powder 1/2 tsp. Add curd and cook for 5 minutes. Add tomatoes and cook for 7-8 minutes. Makes for: 6 Shelf life: best fresh. Heat remaining ghee. Add onion. red chilli powder 1 tsp. Blend in a mixie till smooth. add milk and paneer fingers and boil for 3-4 minutes. tomato sauce To garnish: 2 tbsp. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. grated paneer 1 tbsp. heat gravy. covered. Making time: 45 minutes. Fry for 3-4 minutes. green chilli and cardamom.Org 1/4 cup beaten curd 1/2 tsp. chopped coriander Method: Chop the paneer into 2" fingers.Provided by: www. Just before serving. Garnish with chopped coriander and grated paneer. turmeric powder 1/4 tsp. Potato in Curd Gravy Ingredients: 3 medium. dhania powder 1/4 tsp.ginger.
Mix all the dry masala in 1/4 cup water. oil Method: Cut potatoes into big pieces. wheat flour 1 tbsp. Stir well. When they splutter. Serve hot with thin wheat chappaties and rice.FoolzParadize. mustard seeds 1/4 tsp. ghee salt to taste 11 . Add the masala mixture and fry for 2 minutes. coriander chopped 1 tbsp. Keep both aside. Stir continuously after adding curd. each ginger.Org 1 tbsp. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. coriander leaves chopped 1 1/4 cup water 1/2 tsp. garlic grated 2 green chillies slit 1 tsp. Heat oil. Makes for: 5 Shelf life: Best fresh 6.Provided by: www. 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. 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. chilli and curry leaves. Add the remaining water and all the potato and flour. Making time: 30 minutes. each cumin. Mash 3-4 pieces fine with hand. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Add the seeds (cumin and mustard). add ginger-garlic.
khoya or paneer 150 ml. 2 1/2 tsp. cream 75 gms. white pepper powder. Add the dry masala and salt and fry 2 more minutes. ghee Kofta: 50 gms. Malai Kofta Ingredients: Gravy: 125 gms. Allow to thicken a bit. add the wet masala and fry for 2 minutes. turmeric powder 1 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. nutmeg powder 1/2 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. mix together curd and cream and add to gravy. Garnish with grated cheese . Add the carrots and peas. Serve hot with naan. cashewnuts 3 tsp.coriander and chopped cherries.Org Dry Masala: 1 tsp. Add butter to ghee and heat.Provided by: www. add fruit. cashews and raisins and boil till the gravy is thick and the fat separates. sugar 2 tsp. grated ginger 1/4 tsp. drain and keep aside. roti or paratha. Chop all the fruit fine. khuskhus (poppyseeds) 1 tsp. khoya 12 . cuminseeds 2 tsp. Heat ghee and fry cashews.FoolzParadize. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. milk 50 gms.
Gravy: Roast the cinnamon. Take a ping-pong ball sized dough in hand. Warm the koftas either in the oven or on the tava. Mix together all the ingredients except raisins and cashews. Add 2 cups water and simmer on low for 15 minutes. Making time: 45 minutes. to a paste. add powdered spices and fry for 2-3 seconds. Serve hot with naan or parathas. Dry grind and keep aside. Heat ghee in a skillet. Place 2-3 cashews and raisins in the centre and shape into a ball. Garnish with grated cheese and chopped coriander. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. To serve place warm koftas in a casserole. peel and smash them. grated cheese or paneer 1 tbsp. peeled. Flatten. cardamom. mashed 1 onion finely chopped 13 . except ghee. Wet grind all the other ingredients. Shelf life: Best fresh. nutmeg and cloves together. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Makes: 10 koftas with gravy.Provided by: www. paneer 5 medium potatoes 20 gms. warm oil water to knead dough For filling: 2 potatoes large boiled. Add paste and fry further for 5-7 minutes stirring well. raisins 4-5 green chillies chopped fine 1/2 tsp. Optional: You can deep fry the koftas also.FoolzParadize. ginger grated 1 tsp. Keep aside.Org 50 gms. cashewnuts 20 gms. coriander chopped 1/2 tsp. chopped coriander Method: Koftas Boil the potatoes. cum seeds in salt to taste Garnish: 1 tbsp. Repeat for remaining dough. 8.
Cut into two halves. keep aside for 15-20 minutes.Mix well till crumbly. Do not fry on high. Stir fry for 2 minutes. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Join and press together to make a cone. Cover with moist cloth.Provided by: www.Org 2 green chillies crushed 1/2 tsp. Serve hot with green and tamarind chutneys (refer chutneys). kneading into soft pliable dough. To proceed: Make a thin 5" diam. red chilli. turmeric powder 1/2 tsp.) Shelflife: Bestfresh 9. lemon. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. coriander seeds cru shed 1 tsp. ginger crushed 1/2 tsp. Make five to six. of filling in the cone and seal third side as above. salt and little water. deep fry on low to medium till light brown. green chilli. Stir fry for a minute. oil. Cool. turmeric. For filling: Heat 3 tbsp. round with some dough. garam masala. add potatoes. Stir further 2 minutes. salt. add ginger. Keep aside. saute till light brown. coriander seeds. garlic crushed 1 tbsp. add onion. Add more water little by little. 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. Making time: 45 minutes Makes: 20 pieces (approx. Put in hot oil. Re-cover. garlic. or the samosas will turn out oily and soggy. Add coriander. Run a moist finger along diameter. or tomato sauce. garam masala 1/2 tsp. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Place a tbsp. Drain on rack or kitchen paper. 14 .FoolzParadize. Beat dough on worksurface and knead again. Add oil.
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Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time: 20 minutes (excluding soaking time) Makes: 15 vadas (approx.) Shelflife: Best fresh
Hot Kachori
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. 15
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Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Spicy Sev
Ingredients 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method 1.Mix the chilli, oil, salt and seeds into the flour. 2.Add enough water to make a dough which is quite gooey. 3.It should not be pliable but sticky. 4.Grease the inside of a Sev-press, fill with the dough. 5.Press into hot oil, and fry lightly on both sides. 6.Drain well and cool before storing. Variation: You may adjust the chillies as per taste. 16
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You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time: 15-20 minutes Makes: 250 grams approx.
Pear and Mango Chutney
Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method: Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.
Green All-Purpose Chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 17
Heat ghee in a pan. 6. 1 cup water. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. 11. 3.Provided by: www. stir. Run the mixie till a smooth chutney is obtained. 7. garam masala 1 tbsp. stir. Heat the oil and add the asafoetida and put in the mixie. green chillies. (2 whistles). oil 1/2 tsp. 2. ghee 1 tbsp.Pressure cook till done.Mash well. wash. 5.Add ginger. except oil and asafoetida . grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. maize flour Method 1. in a small mixie. 10. jaggery salt to taste 1 tsp. garlic. Store in a clean glass bottle. 4.Heat oil in the pressure cooker direct. add onion. oil 1 clovette garlic Method: Put all the ingredients . Note: Sev is a fried Indian snack made of gramflour.Serve hot with makki ki roti. drain.Chop both greens. or paratha.Garnish with cheese. Add water as and when required. except cheese. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.Stir well and cook till oil separates. 18 . 12. saute till brown. each ginger & garlic grated 3 green chillies 1 tbsp. 8. 9.Add few pinches salt.FoolzParadize. Try using no water or as little as possible to make the chutney keep longer.Add both greens.Add all other ingredients.Org 1/2 tsp.
Serve hot in two cups with a spoon of ghee.¼ cup yellow moong dhaal . 17. Thoroghly wash and keep it in cooker with the right water (lesser is o. Sweet Pongal Ingredients (for two people) :Moong dhal .¼ cup thoor dhaal . Fry cashew and raisins also separately. Break the jagerry and put in water (very little) and make a syrup. Grind dhaal in little water.dry grapes) cardamom ghee. Add jaggery syrup and again cook till even it gets absorbed. cashews and raisins. Add three big table spoons of ghee.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.1/2 cup. Milk Coconut cashew jaggery raisins (khish-mish . 16.¼ cup red chillis 19 . After we make the syrup strain it through tea strainer. Rice . Meanwhile cut coconut in very small pieces and fry in ghee. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. powdered cardamon and cook again for a while.¼ cup chana dhaal . This is done because sometimes jagerry has mud and stones.½ cup urad dhaal . Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.1/2 cup. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then make vada shape and deep fry in oil.k)and cook it seperately (in two different containers).Provided by: www. Adai Rice .FoolzParadize. Then soak rice and dhal separately for 10 minutes. Add fried coconut.
When the mixture comes to a boil. If no thread is formed. gulabjamoon. d. 18. Pass through a big holed strong strainer. 20 . then it is 3/4 tar (thread).Use as required in the recipe. a. never plas tic. Boil some more and when 1 tar forms.Check frequently. it proceeds to thicken to the next stages very quickly. Make syrup side by side of making the recipe.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. Grind with little water. h.Org salt Soak everything in water over night. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. cardamom powder few strands saffron 1/2 tbsp. 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.FoolzParadize. it is used in soaking pancake pancakes like malpua. Take into a bowl. c. This consistency is generally used in dipping sweets like. g. sugar 1/2 tsp. mohanthal. but there is stickiness in the syrup when tested.Put both in a deep saucepan to boil. it is time to strain. Mix in cardamom powder and dissolved saffron and half nuts. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). etc. Empty into a glass serving bowl. of the fried flours. add 1/2 cup milk.Always use a metal strainer or moist cloth to strain the hot syrup. This will avoid excess wastage of time and unnecessary cooling off. etc.Put back to boil. top with remaining nut crush. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. add sugar and mix.Provided by: www. f. reheating the syrup too many times will alter the texture of the resulting sweet dish.When a thick scum is formed on the surface of syrup. After this stage do no stir briskly and continuously or the sugar will recrystallise. Beat well till sugar has fully dissolved into curd. To save time. prepare the syrup on a second burner. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. milk till well broken and dissolved. as the recipe demands. jalebi. b. stirring occasionally. while making the rest of the recipe. 19. checking the consistency required as above. On further boiling two tars are obtained and this is used in sweets like burfis. Shrikhand Ingredients 1/2 kg. etc. Keep aside. Chill for 1-2 hours before serving. imarti. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. curds 300 gms. (6-7 hours). surti ghari. Following are the steps shown to make sugar syrup (chashni) in the right way. etc. e. because once the first thread forms. boondi. pressing with hand or spatula.
Take a morsel sized ball of dough. cardamom powder 150 gms.FoolzParadize. Take on serving plate. Drain in a colander for 10-15 minutes. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken.Provided by: www. OR Shallow fry on griddle like a paratha for a better flavour. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. 21 . add enough water to make a soft pliable dough. life all round and seal. Puranpoli Ingredients 300gms. of ghee all over top. Roast on warm griddle till golden brown. so as not to charr. But this method will consume more ghee and therefore calories. jaggery (molasses) 1 tsp.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. flour. 20. Note: The water drained from boiling dal is used to make the amti. channa (yellowgram) dal 300 gms. add pulp at the stage of adding cardamom and saffron. Repeat other side. Mix ghee. Place same sized ball of filling in centre. mango. plain flour 1 tbsp. Serve hot with dal or amti. ( a thin curry made using black masala.Org Making time: 20 minutes (excluding tieing and keeping time) Makes: 6-7 servings Shelflife: 3-4 days refrigerated Variations: To make fruit flavoured shrikhand eg. Pass through an almond grater little by little till all dal is grated. Reroll carefully to a 6" diameter round. Mix well into dal. Keep aside. Mash jaggery till lumps break. roll into a 4" round. Apply a tsp. garam masala and some mashed dal.
Making time: 45 minutes Makes: 20 pieces (approx. 3. Add flour mixture and roast on low till light golden. wrap individually into square pieces of thin plastic sheet. 2. sugar 150 ml. Make syrup out of sugar. Cool. 22 . Cool. Sprinkle the charmagaz seeds and elaichi and gently press down with palm.Org 21. cut into 1" squares. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. milk 1/2 tsp.Spread in a greased plate. Coconut Burfi Ingredients 250 gms.Stir well and cook till soft lump forms.FoolzParadize. stirring occasionally. Pour at once into the flour mixture. Keep aside to cool a little. Pour onto a greased surface or thali and roll to 1" thickness lightly.Warm coconut in heavy saucepan. Heat ghee in a heavy saucepan.Provided by: www. finely grated coconut 250 gms. Bring syrup to 2 1/2 thread consistency. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. cardamom seeds crushed coarsely 2 tsp. Prepare syrup simultaneously.Prepare syrup with sugar and water to 2 1/2 thread consistency. Beat well with a large fork till the mixture forms threadlike flakes.) Shelflife: 2 weeks 22. 4. Store in airtight container. pour in the syrup. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. water and milk as shown in introduction. Use method as shown in introduction. water ghee for greasing plate Method 1.
Org 5.Soak for 3-4 minutes. 9. form imartis in the hot ghee. depending on size of frying pan. ghee to fry Method 1. beat the dal well by hand till fluffy after grinding. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. then form small ringlets all along the ring. More is weather is cold.Provided by: www. make a buttonhole type hole in centre. 8.Add colour and mix very well.FoolzParadize. cardomom ground 500 gms.Sprinkle cardamom powder (optional).Cut into squares. make a ring first. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. Shape the imartis as follows.If using a mixie.Add cardomom powder to syrup. 6. 2. (2) Soak in syrup as required. Place over a tumbler and pour in some batter.Wash and drain. If not available. Till you come to the start. water saffron colour 1/2 tsp. 23 . 12. 11.Remove from ghee. Hold like a pouch and press out imartis like icing. 5. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.Make 4-5 imartis at a time.Keep aside for 3 hours. Put water little by little. 7.Make 1 tar sugar syrup as shown in introduction.Repeat for remaining batter. 6. drain and serve.Soak urad dal overnight in plenty of water. store in airtight container. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. Note: Use a flat bottomed frying pan. take a 12"x 12" thick cloth. drain and dip in hot syrup. 10. Grind to fine thick batter.Using either an imarti bottle (with nozzle) or cloth as shown in note. 3. 4. Lower flame and allow to crisp turning once.
stirring continuously. Do not allow to stick to bottom. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam.Provided by: www. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. 24 . cashew. add the cashew (powdered) and elaichi Cooking. It takes a while to cook Stir gently till a soft lump forms.FoolzParadize. all the coconut to cover it. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. 25. 26. Spread some of the coconut on a butter paper sheet. stirring continuously. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Once the sugar dissolves. 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. Cook on slow flame. non-stick pan.Org 24. constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. on the sheet. Grease hands and take a chunk of the mixture and roll into a thick roll.
Once the chenna settles sieve through muslin cloth. take in a plate and press down. Add the sugar and continue to cook. Do not knead. Boil till thick. 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.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas.Provided by: www. Carrot Halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee Method Peel and grate carrots Put milk and carrots in a heavy saucepan. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Heat ghee in a heavy pan. saffron and colour. add the sugar and cook. Serve hot. stirring continuosly. Decorate with chopped nuts and serve hot. Add the chenna and boil till the mixture thickens. Add sugar and cook further till thickens. When thickens. Add ghee. stirring all the while till softly thickens in a lump. Add paste and cook on first high then slow flame. press out excess water. 28. Once it starts thickening. decorated with a chopped almond or pista. stir continuously. apply silver foil and sprinkle the chopped nuts. stirring continuously. stirring occassionally. Put the remaining milk in a heavy pan and boil to half. Use a long-handled spatula as the mixture tends to splatter. elaichi.FoolzParadize. After a while it should turn a light brown and aromatic. 25 . 27. Carefully pour hot milk and stir. Set in a tray. stirring continously and gently till ghee begins to separate. wash and grind to fine paste.
3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 .FoolzParadize. 2 . 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. When slightly thick add khoya and cook. decorated with a chopped almond or pista. saffron and colour. stirring continuously.Org 29. Cook on low turning continuously till ghee oozes. Add sugar and cook further till thickens. Garnish with almond or walnut in centre of the halwa. elaichi. Serve hot. Boil till thick. Add sugar and ghee. 31.Provided by: www. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . stir continuously. Add ghee. 30. stirring occassionally. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Add milk and boil in heavy saucepan.1/3 cup sugar 150 gms khoya or milk powder made paste. Once it starts thickening.
Once the dal stops sticking to the vessel. (One thread should fall when poured from a tilted spoon) keep aside. Once sugar dissolve add a few tblsp. and ghee begins to separate. of milk. stir gradually till golden brown. Method Soak the dal for 5-6 hours. Decorate with chopped nuts 33. Remove with a strain. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Wash and remove the skins well. wheat flour 2 1/2 tbsp. Use as little water as possible. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Decorate with chopped dry fruit. Grind dal fine either in a stone grinder or electric grinder or mixie. Stir very carefully. Pour the hot syrup. Serve hot especially on a cold day. Atte ka seera 2 tbsp. Heat the ghee in a heavy kadai (vessel) and add dal. 32. not allowing hand to be scalded. Put sugar and water in a pan and put to boil.Org elaichi powder water about 250 ml.Provided by: www. Further boil till the syrup become sticky between the fingers. add elaichi and dissolved saffron.FoolzParadize. As the syrup boils the scum will rise. Cook slowly till all water is absorbed. Keep stirring rigorously to avoid burning.
Serve hot. coconut flakes and saffron. Stir slowly till the milk is fully curdled. Stir for 3-4 minutes. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. saffron and colour. 28 . Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Add half the milk. Add cardomom powder. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Add sugar and cook further till thickens. Mix well. Add the citric acid dissolved in some water. Bring to a boil. elaichi. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. stir continuously.FoolzParadize. 34. Keep aside cool for some time. Serves: 12 helpings Time required: 1/2 hr. Stir continuously. Remove the cream layer. Cool the milk for a couple of hours. Add ghee. Once it starts thickening.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Meanwhile heat the sugar and water in a wide sauce pan. Boil till thick. stirring occassionally. Add rava and cook on low heat. Strain the milk through a muslin cloth. Keep as it is for 5 minutes. When the rava turns light brown add the sugar. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Shelf life : 15 days 35. Reheat the milk and bring to a boil. Wet hand with milk and shape the mixture in ladoos. decorated with a chopped almond or pista.Provided by: www. Wash the chenna in the cloth under cold running water.
OR Substitute with 1 tin (400 gms. Mix well . khoya (mawa) 300 gms. leaving a soft lump. Cover with a perforated lid.Org Press out the excess water and remove in a wide plate. Repeat for remaining mixture . Stir frequently while cooking. It should form a very soft lump . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Stir continuously while cooking. Khoya is available in most Indian sweetmeat stores anywhere. cardamom powder cookie mould Method: Grate khoya . Shelf Life: 15 days (refrigerated) 37. Turn out carefully .Provided by: www. Let them into the boiling water. Boil for 13 to 15 minutes. Mava Burfi Ingredients: 500 gms khoya 300 gms. 36. Making at home consumes time but isn't that difficult. Make twelve equal sized balls of the dough.FoolzParadize. Add essence and chill for at least 4 to 5 hours.) condensed milk and 1 cup milk. Take off from heat and cool them to room temperature. Take a small fistful of mixture . Press 2-3 slices of pista on the centre . Boil milk on high flame in a large heavy saucepan till water evaporates . Serves: 6 helpings Time required: 1/2 hour. Add cardamom powder & colour . Form a ball . Powder sugar . cardamom powder 29 . Heat on low flame . Note on khoya. Mix together in a skillet . Press into the cookie mould . Boil till a soft lump is formed. stiring continously . Gently knead into a soft dough by passing between fingers. Lessen sugar by 1/2. Serves: 36 pieces Time required: 1/2 hr. Pedhas INGREDIENTS 500 gms. Cook till mixture thickens . powdered sugar 1 tsp. Cool for 10 minutes .
Shelf life: 10 days 38. 8.Mix well. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Serves: 25 helpings Time required:1/2 hr.Mash paneer. Make incisions with knife to cut in the desired size and shape. 7. Note: Burfi is usually cut into 1 1/2 inch squares.Sprinkle powdered elaichi and decorate. Put into a heavy saucepan. Cool a little.Add condensed milk and cook on slow flame.Add essence and remove from flame. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Roll lightly. yellow colour Method 1. 4. 6.Cook till thick and sides leave. plain flour 30 . 5. Roll both parts separately.Cool. Place the chocolate on the mava layer. 39. stirring continuously. Cook on slow flame.* Place on a working board and roll with a rolling pin to 1/2 inch thickness.Pour on plate. Make ladoos. Spread on the working board silver foil carefully and evenly. Continue as for mavaburfee.FoolzParadize. Variation: To make chocolate mava burfi: Follow till * as above. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms.Provided by: www. chocolate colour. 3. Mix in tne sugar. 2. Cook till the mixture is a very soft lump. stirring continously. khoya 125 gms. Gulab Jamoon Ingredients 500 gms.Org 2 sheets silver foil (edible) Method: Mash khoya .
6.FoolzParadize. while dropping from a spoon it falls in a thin single thread. Strain and boil again. plain flour 1 tbsp.Org 1/4 tsp. Drain and transfer to a glass bowl. ghee For syrup: 250 gms. Sieve in the flour and soda together. Let in some of the jamoons. cardomom powder 1 pinch saffron strands 250 gms. 3.The syrup is done when . 8.Boil and add a tbsp. (1 week refrigerated) 40. Shelf life :2-3 days.Remove from ghee and put in the syrup.Mix in the cardomom powder and crushed saffron. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . Use as much milk as required for kneading. 4. of milk to separate the dirt. When done pour the remaining syrup over the jamoons. baking soda 1/4 cup milk 1/4 tsp. Soak for 10 minutes. To make the syrup: 1.When they rise up put back on fire and fry till medium brown. Take off fire and cool a little. Serves: 25-30 helpings Time required: 1 hr.Provided by: www. sugar ghee to deep fry Method 1.Microwave lightly or warn over boiling water before serving. cornflour 30 gms.Make balls of even size.Repeat for all the balls.Crumble the khoya.Mix well to form a soft dough. 5. 2. Sweet Kachori Ingredients: For filling: 200 gms.Heat the ghee very well. khoya 50 gms milk powder 1/2 tsp. 9. 3.Take the sugar in a heavy pan and add water to just cover the sugar. 7.nutmeg-cardomom -cinnamon powder For cover: 250 gms. 2. Makes about 25-30.
Shelf life: 10 days . 11. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Make 15 to 16 flattish balls of the mixture.Provided by: www. Crush and add the saffron.Deep fry in hot oil till a light browning appears. add all other ingredients.Cover with a wet cloth. 3.Mix ingredients for cover.Org Method 1. 10.Pull up all the sides to seal the mixture and press in centre. 8.Make 5 to 6 such kachoris. Time required:2 hr. Keep aside.Mix ingredients for filling. 32 . 3. except oil to deep fry.Drain and cool completely before storing. place one mixture ball in the centre. Serves:15 helpings . of syrup and roll kachori around to let the syrup spread. make a hole in the centre of each (approx. 7.Roll one part into a puri.FoolzParadize. omam seeds (ajwain) 1/2 tsp. 13. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. 8. Keep aside 4. of milk to clear the syrup. 2cm. 2.Mix both flours together. 15.Mix them well in the flour. heat ghee and fry on low flame till light brown. 6. diameter). red chilli powder 1/2 tsp. oil salt to taste oil to deep fry Method 1.Allow to dry on a clean cloth for 25-30 minutes.Pour about half tbsp. Using water knead to a pliable dough.Allow to stand for half hour before serving. 5.Divide dough to make small (4" diameter) thin rounds. 12. turning once. 14. 5. The mixture should be soft and crumbly. 41.Strain.Do not over fry. 2.Boil till the syrup is slightly sticky between the fingers. coriander very finely chopped 1 tbsp. 7.Make a well in the centre. 4.When slightly cool.Divide dough also into 15 to 16 parts.Repeat for remaining kachoris. cumin seeds 1 tbsp.Prick on both sides with a fork. 6. 9. 10. 9.Add enough water to make a soft pliable dough.Boil sugar and water adding a tbsp.
43. 3. sugar and ghee together till sugar dissolves. 2. 20 parts.Add maida and knead into a soft pliable dough.Warm the water.FoolzParadize.Mix the cardamom powder and ghee in the flour. dry containers.Divide dough into 4 parts. 9.Knead each with palm and roll into 4" rounds. 7. 6.Deep fry in hot ghee over slow flame till light golden brown. Making time: 45 minutes. 6. Makes: 2 1/2 cups. cardamom powder 1 tbsp.Org Making time: 30 minutes Makes: 25-30 pieces 42. 3.Break into approx.Provided by: www.Store in clean.Heat the water and jaggery till all of it dissolves in the water. 8.Cut with a cookie cutter or knife into small diamond shapes.Strain and cool a bit. 33 .Knead the flour with the jaggery water. ghee ghee to deep fry Method 1. 4. Keep aside on a dry cloth for 1 hour.Roll into chappatis 1/3" thick. 2. 5.Lift with spatula and loosen.The dough should be stiff but pliable. 7.Drain well and keep aside till cool. 5. 4. 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. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.
poppy seeds (khuskhus) 1 tsp.Deep fry in hot ghee on low till light brown on both sides.Deep fry in hot ghee on low flame till light golden in colour. filling in one half of round . cardamon powder 1 tbsp.Mix all other ingredients. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.Roast coconut flakes lightly.Roast khoya to a light pink by stirring continuously over low heat. 34 .Keep aside. 8.Keep them aside on a clean cloth for an hour or so to dry a bit. 3.Place 1 tsp. 1. 2. For filling : 1. 5. Making time: 1 hour. 2. 10. 11. 12. Cool.Org 8. 4. 3. Making time: 45 minutes Makes: 20-25 pieces 44.Seal edges by twisting or pressing together .Store in airtight container after cooling completely.Make all in t he same way. 9. 6. 2.Dry on clean cloth for 30 minutes. 7.FoolzParadize.The khajas will become crisper and harder as they cool. not too thin not too thick . 13.Make small (4 ") rounds.Cool and break in fine crumbs with fingers. 4.Drain and cool for a while.Provided by: www.Make many tiny slits with knife or fork on each on both sides. sealing in the mixture.Fold over the other half. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.Check for sweetness.Add enough water to make soft pliable dough. Note: You may use a karanjia mould for filling them if available.Mix flour and ghee well. 5. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 3.Drain and cool completely before storing.
pour some batter on the spoon. hold perforated spoon a little above the hot ghee. Add a tbsp. which should not be too thin. 6.FoolzParadize. ghee or oil as preferred water for grinding Method Wash the rices and dal together.Pour back remaining batter and wipe spoon.Keep aide. Making time: 30 minutes. 5. A little practice and it is very easy.Stir the boondis in the ghee gently and fry till crisp but not brown.Boil the sugar and water together. 45. 46. 10.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 4.Provided by: www. Add plenty of water and methi seeds. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps.Cool completely and loosen the boondi with finger till each droplet separates.Make batter with gram flour. 11. Makes: 3 cups approx. 9. add cardamom powder. 3. of milk to bring up the scum. 35 . 8.Heat ghee. Keep for 3-4 minutes before draining from the syrup. 13.The batter should evenly coat the back of a spoon when dipped i n it. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. 2. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp.Org Makes: 13 to 15 pieces. 12. almonds and mix gently. but keep warm for use. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Drain and put into the syrup.Store in airtight container. 7.Remove scum and boil liquid till the syrup is sticky between the fingers.Spread on a wide plate.
Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Heat griddle and pour 1 large spoon of batter on it.Org Allow to soak for 7-8 hours or overnight. Spread by gently rotating the griddle. Texture: Thin with polka sized holes. udad dal 2 tbsp. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Grind to a paste. foldable. oil to shallow fry Serve hot with onion and/or coconut chutneys. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Lift with a spatula as for basic dosa. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Pour a tsp. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Add to the batter. Add more buttermilk if necessary. Rawa -like grains should be felt in the batter. ginger grated Roll the dosa in a three-fold cylinder.Provided by: www. 47. The batter should be relatively thin. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp.) over dosa. add more water if required. Makes: 10 . oil 1/8 tsp. salt to taste Keep aside for 20 . Pour a spoonful of batter in the centre. not too crisp. Serve hot with chutney and / or sambar. Rewash the rice by draining the water 2-3 times. curds 36 . spread with the back of the spoon to a thin round. of ghee or oil over it. Heat the iron griddle or non-stick tawa well.12 thin dosas Shelflife: Fresh only. 48.30 minutes. Remove with spatula when crisp.FoolzParadize. Put some oil (1/2 tsp. channa. Beat the curds well.
Add the curds. 49. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Mix well till fluffy and light.FoolzParadize. Spread chutney spread over dosa. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. soda bicsarb 2 tbsp. Pour a spoonful of batter in the centre. of ghee or oil over it. Keep aside in a warm place for 8-10 hours. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. add more water if required. Heat griddle.Provided by: www.Mix both batters. pour batter and make as for plain dosas. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Add to the batter. 1 cup parboiled rice. salt. 10-12 tsps. Make thin or thick as desired. Rewash the rice by draining the water 2-3 times. masala in the centre. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. spread with the back of the spoon to a thin round. 1/4 cup white udad dal. 37 . Grind to a paste. Keep aside for 3-4 hours before making dosas. Add plenty of water and methi seeds. Fold into triangle to cover masala. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Masala Dosa Ingredients: 1 cup plain rice. foldable but crisp. Serve hot with chutney.Org 1/2 tsp. Allow to soak for 7-8 hours or overnight. 1/2 tsp. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Soak in plenty of water and keep aside for 5-6 hours. Texture: Light and thin. Beat the curds well. soda and oil. Place a tbsp. Pour a tsp.
seeds and splutter. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. ginger grated 1 tsp.Provided by: www. sugar 1 tsp. Fry till tender.FoolzParadize. coriander. salt. Add dal. oil 1/4 tsp. turmeric salt to taste Chop potatoes coarsely.Org Remove with spatula when crisp. chopped coriander 1 tsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. Heat oil. garlic crushed 1 lemon (juice extracted) 2 tbsp. 51. Use very little water. Mix well. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. cumin seeds 38 . chopped coriander 8-10 cashews halved 1/2 tsp. Serve hot with chutney and/or sambar. potatoes. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. Chop green chillies. add cashews and brown lightly. ghee 1 tsp. cumin & mustard seeds 2 tbsp. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. Add turmeric. each udad dal. groundnuts salt to taste Grind all ingredients together to form a firm chutney. oil. 1 tbsp. Add chillies and onions. 50.
Serve hot with hot channa and slices of onions and lemon. Add the chillies and cinnamon-clove powder. Roll into 1/4" thick 5" diameter round. Till very light golden in colour. butter or oil 1/2 tsp. Cool about 5 tbsp. Fry in hot oil. onion and fry till tender. In a mixie. Stir and bring to boil. Method for Channa Put the soaked. Keep aside. Add chopped coriander and pour hot over the channa. blend together 1/2 tomato. Heat oil in a large skillet. Add channa-paste. curds 2 tbsp. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Add drained channa and 2 cup water which was drained from channa. Pressure cook till done. Heat ghee in a small sauce pan.5 39 . turmeric powder 1/4 tsp. Repeat for all. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Stir in seasoning gently. (approx. Add chopped tomatoes.30 mins (excluding pressure cooking) Serves . Simmer for 7-8 minutes till gravy thickens. Keep aside for 5-6 hours. Add ginger-garlic and fry for a minute. Stir and fry till oil separates. Make sure the cloth does not dry up. teapouch and bay leaves. fry further 3-4 minutes. each garam masala. Add and mix in curds and oil. Knead dough again. Squeeze lemon over channa.Org Dry masalas :1 tsp. each cinnamon . washed channa in a cooked with enough water. Cover with a wet cloth. coriander. cooled channa and 1/2 tbsp. Chop remaining tomatoes and onions fine.Provided by: www. Take in serving dish.FoolzParadize. 6-7 whistles). Add cumin seeds to splutter. 1 onion. Add all dry masala except cinnamon-clove powder. Add enough milk to knead into a soft pliable dough. or wet again. Take fistful of dough. Turning only once. Making time :.clove powder. channa for grinding. red chilli powder 1/2 tsp. salt and soda.
FoolzParadize. stir. butter 2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. Garnish with chopped coriander and a block of butter.Org 52. Simmer till gravy is thick. For Pavs Slit pavs horizontally leaving one edge attached.) 1/2 cup shelled peas 2 tbsp. Add lemon juice. Making time : 30 mins. Fry for 2-3 minutes till very soft. (excl. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Bring to boil. beans. chilli powder 1/4 tsp. etc.Provided by: www. tomatoes. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. chilli powder. a piece of lemon and chopped onion. each ginger grated. Vegetable Pie 40 . salt. potota. (To open like a book). turmeric powder 1/2 tsp. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. sugar and fry further 2-3 minutes. bottle gourds. carrots. pavbhaji masala 1 1/2 tsp. Mash them coarsely after draining. garlic crushed juice of 1/2 lemon. stirring and mashing pieces with masala. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. onion. Serve hot with bhaji. To Garnish 1 tbsp. pressure cooking time) Serve : 4 (2 pavs each) 53. capsicum. Add ginger-garlice. turmeric. Heat butter in a pan. Add pavbhaji masala . in between. cauliflower.
spinach. Cook till the water evaporates and curry is thick. Sprinkle chilled water over it. with light hand mix the dough into a lump. Filling Grate tomato.. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. curry masala (or garam masala) 1 tbsp.Org Ingredients 2 cups plain flour (maida) 100 gms. Heat oil in a skillet. Roll dough into 4" thick round. Do not over knead.Provided by: www. chilled butter 1/2 tsp. cream 1 tsp. Chope and boil other vegetables. Place over a greased pie plate.FoolzParadize. Finely chop green chillies. Prick with a fork all over. Add chilled butter. Bake for 8-10 mins. oil 1/2 tsp. 54. Quickly. Slice and serve warm. onion. or till light brown. Mix with fork till mixture is crumbly. Bake in a pre-heated o ven for 12 mins. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. carrot. ginger. corn flour salt to taste Method Sieve together flour and salt. in a plastic bag. Chill dough for 15 mins. beans. peas. Keep aside. Pour cream all over. Stirring occasionally. Add all other ingredients except cream. Sprinkle a little cornflour over the crust. cauliflower etc. Cook for 4-5 mins. red chilli powder 1/2 tsp. add the grated vegetables and chillies. Pour and spread the filling in the shell. potatoes. in pre-heated oven.
Spoon into individual bowls. After 15 minutes loosen the poha gently. Adjust salt and lime as per taste.FoolzParadize. Mix well. and all ingredients except 1/4 the coriander and sev. Adjust taste and salt. Save some coconut and coriander leaves for garnishing.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. Stir for 2-3 minutes. Add onion. Serve hot with freshly brewed coffee. Sprinkle some sev and coriander to garnish. Sprinkle a few drops water if too dry. Stir and fry onions till tender. Stir gently every now and then. Serve immediately. Transfer to serving dish and garnish with coriander and coconut. heat oil.optional 1 tsp roasted peanuts -. Take off fire. In a heavy saucepan. Return to low flame till hot. Drain water sprinkle a handful of clear water and keep aside.Provided by: www. add seeds and then potatoes. and break lumps with fingers. Mix very well. Wash poha till clean.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 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. In a large mixing bowl. 42 . Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Add poha and all other ingredients. add puffed rice. 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 -. chillies and curry leaves.
Apply water on the top part with hands Invert naan and stick to griddle. When does is like course crumbs. Invert griddle and roast over gas flame (or if available a barb. Cover with wet muslin cloth.bicarb) warm milk for kneading. 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 . It will fall off when done. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).FoolzParadize.Org 56. the size of a medium potato and roll into a thick triangle. Naan 3 cups self-raising flour (maida) 1 tbsp oil 2 tbsp butter 1/2 cup curds fresh salt to taste 1/2 tsp baking soda (soda . Serve hot with desired vegetables. Knead slightly stiff dough cover and keep for 2 hours. Knead dough lightly. Wet upper side with water and invert. add milk a little at a time. Serve hot with a blob of butter on it. 58. Take naan sized dough and make a ball. Cover with another plate and keep aside for 5 . Place on a pre-warmed griddle (tawa). Add butter curds.Provided by: www. using dry dough if required. Roll to a thickish roti (4-5 mm thick). Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Heat griddle (tawa) place on tawa and dry one side.que coalfire).6 hours. 57. Break of piece. METHOD Sieve together dry ingredients into a large rimmed plate. till a soft pliable dough is formed. oil and crumble with fingers.
Break off bits and make small potato sized balls. Roast on griddle (tawa) as for phulka.Roll one slice tightly from end to end. feels difficult. with help of tongs. Note: If you have trouble keep the rolls in place when raw. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. 59. 5.Place in the refrigerator for 30 minutes.Apply on all slices generously. 7. crushed red chilli salt to taste 1 tbsp. garlic in the butter. 6. Cover rolls with a moist cloth. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. butter softened 2 flakes garlic crushed 1/2 tsp. grated cheese Method 1. Phulka also may be done similarly if puffing with cloth. 3. Roll to 3-4 mm thickness. chilli. Simple Potato Cake Ingredients 3 large potatoes 44 .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. 9.Provided by: www.Roll the bread flat with the help of a rolling pin. adding all above ingredients. Remove toothpicks before baking.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. 8. 4. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. 2. Or after brown spots appear place direct on gas flame and puff.Mix the salt.Brush all over with a bit of butter. cover with wet cloth. 10.Repeat for all slices. secure them with toothpicks before placing in the fridge.FoolzParadize.Serve hot with ketchup.Coat the roll with grated cheese by rolling in it.
Arrange potatoes to cover the pan. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.Deseed capsicum and slice into thin rounds 4. boiled (use carrot. 6. 15.Let in the remaining butter around the edges to seep down. cloves in mixie.Add ginger. 4. flour and chilli. Level to cover all the potatoes. 3. 8.Sprinkle fresh ground pepper.Flip on serving plate and make sections with a knife. and roast the other side. 10. Slice into thin rounds or grate coarsely. Apply 1 tsp. 6.The potatoes will turn out best if boiled and refrigerated overnight before using.) 1 tomato sliced 1/2 coconut grated 1/2 tsp.Blend together. add seeds. Making time: 40 minutes 61. instead if roasting. Top with capsicum. 5. sesame seeds 1/2 tsp. butter Method 1.If mixture feels thin. allow to splutter. Variation: Bake the same if desired. 11.Add vegetables except tomatoes.Drain the boiled vegetables.Pour the mixture all over evenly. 12.Serve hot and crisp. 2. ginger grated 1/2 tsp. chillies.Let other side become golden brown too.Flip over very carefully with a wide sharp spatula. etc. peas. coconut. mustard seeds 1/2 tsp.Stir fry for 3-4 minutes. 45 . salt and simmer on low till bottom is golden brown.Add salt to taste. sesame seeds. cinnamon. keep stock aside.Do not peel potatoes. 9.FoolzParadize. 5.Heat a thick nonstick pan about 5" diameter. potato.Provided by: www. each cumin. beans. crumbs. garlic and paste. 2. on bottom of pan. 14. cauliflower. red chilli powder salt to taste 1 tsp. 3.Meanwhile mix cheese. 13. 7.Heat butter. plain flour Method 1. milk.Org 1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1red chilli crushed 2 tsp butter 1 tbsp.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. add some more bread crumbs. garlic crushed 3 green chillies 1 tbsp.
4. simmer for 5 minutes.1 tbsp Paneer .Cut 4 of the onions finely and saute them till transparent. 9. 8.Serve hot with parathas or chappatis. 8. 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. chilli powder.Add this paneer to the prepared palak.Add this paste to the sauted onions. 63. Makes: 2 servings 62.FoolzParadize.Org 7.Drain the water and then make puree of the spinach leaves.Grind the other onion and the garlic flakes to a fine paste.Keep stirring till you get a thread consistency. Also add the puree and the spice powders. Geera Powder.Reduce the heat and add 2 teaspoons of ghee. Making time: 20 minutes. 4. (If the syrup has reached the required consistency. 9. Palak Paneer Ingredients Spinach .Remove all the lumps in the chick-pea flour and add it to the syrup. 5.Cut the paneer to cubes of desired size (preferably not too small). 3.500 gms Onions . 2. 7. 46 .Add 1/2 cup stock. 5. then you will able to pull it out like a thread).6-7 tbsps Cummin seeds . 1 table spoon at a time. Chilli Powder Method 1.150-200 gms Salt to taste Garam Masala. 3. Add some water if necessary. 2.Dissolve the sugar in the water and heat it.Add salt. 6. Cover.2-3 flakes Cooking oil .Serve hot with rice or rotis.You can check for this by feeling the syrup between your fore-finger and thumb.tomatoes and cook till gravy is thick.Provided by: www. Fry this in oil till golden brown.5 medium sized Garlic .Cook the spinach in water.Let boil for a minute or two.
At this point. 7. 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.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.FoolzParadize.Deep fry the balls in the hot oil & keep aside 3. 9. cut it into desired shape and wait for another 10 minutes. 10. Also. 65. 2. the whole mixture becomes porous and starts leaving the edges of the vessel.Repeat procedure 2 till you finish all of the besan.Can add little water if the paste is too thick. add flour & make small round balls with the same.Stir. 8. 5. at a time till the mixture changes color and texture.Before serving garnish with fresh coriader leaves. 64. At one point. Carefully remove each piece and arrange on the serving tray. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. till the flour and ghee has completely blended with the syrup. Cooking time: 45 minutes.Provided by: www.Org 6. Do not remove the excess ghee. 7.Take the shredded Cabbage in a bowl. 4. salt according to taste & little bit of sugar. Then.Allow it to cool for 10 minutes. you will obs erve that the mixture is not able to absorb any more ghee.Continue to stir and keep adding ghee 1tsp. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . 6.Let the paste cook till the oil seperates.Switch off the flame add the Kofta's & Cover till Serving.
4. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. 5.Grind the fried ingredients with green chillies. 3. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. chick peas.Then add chopped chillies. tamarind paste. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 48 . 6. keep oil in a kadai and let it heat for a minute.In the meantime. cumin seeds.Dry fry sesame seeds. asafotida & salt mix it thoroughly.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. 5.FoolzParadize.Add salt according to taste 7.Then make small koftas (balls) with the mixture pressure cook for 15 min. urad dhal. corrinder leaves. grated coconut.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 2.Serve hot with rice dishes.Grind it coarsly. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). chopped 3tb.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.Soak tur dal over night. 3. 8.Later on. add the ground paste to the fried pineapple and fry further 10 mins.Remove kadai from the heat.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. 66. channa dhal. 4. Then wash it thoroughly.Provided by: www.
If u cut the brinjals too fine.Saute the onions till they get transparent. 5. 7. put the mixture in the pan. 3.Add 2 tbsp of oil in pan and heat it. Salt to taste Rice . Then. 4. 3. Your tikha brinjal masala is ready 68. 7. Do not overcook. 2.Add the spice powders and saute the curry for 4-5 minutes. 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. 4.Take the brinjal slit it in 4. 6. Chilli powder.Serve hot. 2.Add little water to the brinjal.Let it cook for 15-20 minutes.2-3 medium sized Coriander powder. 6. Put small piece of jaggery to taste if required.2 1/2 cups Cooking oil .1 cup Water .FoolzParadize. 5.Org 67.3 tbsp of oil in kadai. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . fill the mixture in the brinjal.Take all the ingredients grind it at once in mixer. add the brinjals also.Cut the brinjal & onions to not very fine pieces. heat it and then put the stuffed brinjal. they will get mashed up and will lose their taste. cook it.Garnish with finely chopped coriander leaves.Cook the rice in the quantity of water mentioned above. do not add water. 49 .2 tbsps Finely chopped coriander leaves Method 1.300 gms Onions .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.Provided by: www. Take of the pan fromstove and let it cool.Fry the mixture properly.Pour 2 .
3. 2.FoolzParadize.If you prefer onions you can put 1/2 onion cut into small pieces. 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.Smash them & keep it aside (if there is any excess waterin the cooked 50 . (you can use either breads crumbs) Method 1.Org 69. Oil for frying.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. corriander powder and some corriander leaves for taste.Provided by: www. 2. 3.Finely cut all the above said vegetables. Method 1. turmeric powder & salt. chilli.Make the paste of channa dal by adding some water and mix salt. 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.Serve them with some hot sauce or ketchep. 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. 70. 4.
51 .FoolzParadize. 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. Remove from the stove top & decorate with nuts of your choice.Take a pot and mix evaporated milk. 5. 8.Now mix pis ta and saforn in it 3. 4. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. Then add ghee.Provided by: www.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava. Just fry for few seconds. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Mix all the ingredients together except ghee.Then add the smashed vegetables & fry till it gets thickened.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.Fry onions till it turns into brown & add the grounded paste. 7.Heat one tablespoon of oil.Org vegetables just drain). 72. Note: It will taste authentic with falooda. Apple. 6.Put into a air sealed container and put in the freezer for 4 hours. Chilly chutney 71. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. Wait to cool. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. cardamom powder.
Peanuts -. add water and rice and cook until well done.20 Sesame Seeds -. Dried Red Chile -. Remove from heat and in a wide. Remove from heat.5 cup Water -.1 tbsp. Stir well. red chile.0. Note: You can adjust the amount of tamarind extract according to your taste. split bengal gram. add coriander leaves. Oil -. Mix thoroughly. heat remaining oil on low heat.remaining curry leaves. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.8 Turmeric Powder -.5 tbsp. asafoetida.3 cups Tamarind Extract -. Meanwhile in a skillet. Keep it aside. Serve with Verusanagapappu Pacchadi or plain yoghurt.5 cup Mustard Seeds -. pepper corns and peanuts.5 Green Chile -. (powdered) Asafoetida -. To this add black mustard seeds.FoolzParadize. Salt to taste In a large bowl. When the bengal gram turns light brown.1 bunch Curry Leaves -. large bowl spread out the rice.5 tsp. 52 . Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.0. Add turmeric.0.Provided by: www.0.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.2 tbsp. Split Bengal Gram -.5 tsp.5 tsp. sliced green chiles and tamarind extract.0.5 cups Coriander Leaves -.4 Black Pepper Corns -.
1 cup Chopped French Beans. cumin. (Remember to stir frequently.1/2 cup Dried Red Chilies -.1 tsp. turmeric. salt. Bell Pepper. Cumin -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Potato -. Mustard -.2 cups Grated Fresh Coconut -.FoolzParadize. grated coconut. do not discard it).1/8 tsp. blend yogurt. sugar. Turmeric -. Remove from heat and keep aside. In a blender. Split Black Gram -. a cup of water until well mixed.Provided by: www.Org 73. Keep aside. Drumstick*.4 tsp.1/8 tsp. Cauliflower.4 (medium sized) Plain Yoghurt -. coriander leaves. 53 . Asafoetida -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.1/8 tsp.10 Coriander Leaves -.1 tsp. as yogurt tends to stick to the bottom of the pot). (If there is any water left in the pot.2 Sugar -.3 cups (mixed together) Green Chilies -.1 cup Curry Leaves -. Cooking oil -.
Org In a wide skillet heat oil on medium. paratha.This can be mixed with rice and served along with paruppu thogaiyal. Eggplant. 76.1 teaspoon 54 . grated . Side dish . pita. Then add mustard seeds. Goes well with plain white rice. 74.1 gram dal . When the mustard seeds pop.1/2 teaspoon mustard seeds . Immediately add the vegetables and sauce from the pot. *If drumstick is not available.a few salt to taste oil .Mix this paste with tamarind juice. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . however. add water and heat until the raw smell is gone. add asafoetida.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. black gram and curry leaves.1/4 teaspoon curry leaves . add salt and grated coconut and grind.1 teaspoon chili powder . or as a side dish to curd rice. you can add some other vegetable.1 tablespoon black pepper .FoolzParadize.2 spoons(fry first) toor dal .1/4 teaspoon coconut.2 spoons whole red peppers . Remove from heat.asafoetida Fry the above ingredients in alittle ghee.1/4 teaspoon urad dal . coconut) coconut for garnish . is not advised because it becomes bitter when boiled in water. Cook for a minute or two. Paruppu Thogaiyal toor dal .1 teaspoon cumin seeds . When oil is hot add dry red peppers and fry for one minute. 75.Provided by: www.1 whole red peppers .cubed turmeric powder .1/2 cup (may substitute des. Milagu Kuzhambu coriander seeds .2 spoons whole black peppers . puri.
Drain and cook the plantains with the remaining turmeric and salt. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. carrots. 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.Plantain. 80. grind and keep it aside.(This will be called KURUKKU). fenugreek seeds. add curry leaves and 1/2 spoon coconut oil. 79.each 1 teaspoon 1 whole red pepper. 78.1/4 spoon Slightly roast the above without oil and grind into fine powder. Mix your ground rice. drumstick. Mix separately 1 teaspoonful of yeast .Snake gourd. grated coconut (fry last) Fry the above ingredients in little ghee.Add this to thick curd.Add splattered mustard seeds.Add the ground mixture to this and heat for a little while to mix uniformly. urud dal.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. sesame seeds . Add this mixture to the erisherry and mix in the curry leaves. Poricha Koottu toor dal. Vegetables . Grind the coconut well with cumin and add to the cooked plantains. beetroot Cut any of the vegetables into small pieces. potatoes. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Aviyal Vegetables . green peas Cut the vegetables into long pieces and steam in pressure cooker. cumin seeds . '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. Meanwhile.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. Grind grated coconut and green hot chillies and salt. Use a cast iron pan and use the same technique that one uses for pancakes.each 1 spoon asafoetida . cabbage. Add sugar and salt as your taste dictates. heat the oil and pop the mustard seeds. mix well and heat for sometime. cooked rice Soak the washed rice for 3 to 4 hours.Add curry leaves.Provided by: www. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Add the urad dal and the coconut reserved for garnish and stir till browned. whole black peppers. Let it simmer. add moong dal and steam it in pressure cooker. brinjal. Grind the coconut to a milky emulsion.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.Add cooked vegetables. Pour 3 spoons of oil 55 . beans. coriander seeds. 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.FoolzParadize.You can add a little coconut milk to adjust the consistency..Wash and drain. 77. When cooked.
Add this to cooked dal-rice.Take some ghee in a fry pan and add whole black peppers.to taste Wash fresh coriander leaves and pick the leaves from the stem.(Preseve the juice while cutting).Add the other ingredients and grind it in the blender into 56 .1 large Grated coconut . 83. add fenugreek seed powder an asafoetida.1 cup Ghee .red chilli powder .Add salt. Add tamarind juice to this and bring it to boil. 7-cup sweet Milk .When it splatters. 84. curry leaves and mix well.1 cup gram flour . Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Cut the tomato into medium sized pieces.1/2 spoon and mix well.Add salt and heat with constant stirring until the mixture becomes thick. 82. VenPongal Mix rice and moong dal in the ratio 1:1.Add salt.Provided by: www. and cumun seeds.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.1 cup Tomato . 81.3 cups Grated coconut .Store in refrigerator.a pinch Salt .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.1 cup Sugar .6 Cut into medium pieces.Store in refrigerator.4 spoons.4 spoons.1/2 cup green chillies .Add this to the poickle and mix.Cut green chillies and ginger into fine pieces. Next day. Ginger Pickle Grate ginger finely. ripe) .1 cup Mix well and heat in a fry pan until it becomes soft. Lime pickle Fresh lime(large size.Add some ghee while serving.2 tamarind . Next day add 1/4 cup of sesame oil and leave it aside. 85. asafoetida .FoolzParadize.Org in a fry pan and add some gram dal and whole red peppers and fry slightly. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add 3 times water and steam until it is overcooked.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Take oil and add mustard seeds. thin skin. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.
Knead the mixture tightly.Add fresh coriander leaves. boondi. Side dish : Tomato ketchup 89.Add the ground paste and fry till the raw smell dissappears.Provided by: www. Take some rice flour and add water to make it into a slightly watery juice. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. black whole peppers.1/2 Cumin seeds .1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. and asafoetida.1 toor dal or Pottu kadalai . Curd Vadai Grind some grated coconut and green chillies into a thick paste.Splatter with mustard and asafoetida. Carrots.5 Roast the above without oil. salt. add urud dal. Heat 3 spoons oil in a fry pan. 87. 57 . 88. Paruppu podi gram dal .FoolzParadize. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Add grated onions. Vegetable Cutlet Vegetables-Potato. 86.1 Toor Dal .1/2 coriander seeds .When it splatters.1 whole red peppers . Rasam Powder Whole black peppers .Beans. add mustard seeds.Grind into a thick paste.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.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.Drop this carefuly into boiling oil and fry till it turns golden brown.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. red chilli powder.Org a thick paste. Add salt.Deep fry the balls until they turn golden brown.Add thnis to thick curd and keep it aside.green peas. add salt and asafoetida and grind into a very fine powder. garam masala powder and ground cinnamon(a pinch). coconut pieces.
Heat oil (about 5 Tbsp) and add mustard seeds. 1/2 tsp salt. Add carrots. make small balls out of the filling and roll them in the batter. Add chopped ingredients and fry until onions are brown. You will get about 20-30 small bondas.a pinch Dry the above ingredients and grind into a nice powder. peas. 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. Sambar powder Whole red peppers .Provided by: www. 92. 91. and onion. Next fry it in hot oil. Finely chop ginger. chilies.1/4 kg Toor Dal . The batter is prepared as follows: ---------------------------------Combine gram flour. add lemon juice and let cool. coriander leaves.25 g asafoetida . turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. Remove from heat. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . 3 Tbsp of oil. the baking powder and mix thoroughly After the batter is prepared.FoolzParadize.Org 90.200 g Gram dal .1/4 kg Coriander seeds .200 g whole black peppers . 3/4 cup water. Add potato (now mashed) and fry for 5 minutes.
Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Beat yogurt with milk. Serve. Add salt and start heating oil. VEGETABLE Kurma Ingredients: -----------2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 tsp Coriander powder 1 1/4 tsp Salt one pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves 2 Cardamom 2 tblsp Coconut powder 1 tsp Khus-Khus (poppy seeds) 1/4 tsp (3 cloves) Garlic 1/4 tsp powder (or 1/2" fresh) Ginger Method: ------Put a reasonable sized vessel on the range and heat oil. More Kozhambhu Ingredients Yogurt 32 oz. If you are using canned or frozen vegetables skip the above step. Add cinnamon. cloves and cardamom and fry for 2-3 minutes. Add Water (about a cup or two). (Note: Cook on low heat. wash and soak in water for 4 hours. salt and wait until cooked.FoolzParadize. Add vegetables and fry for about 3 minutes. Squeeze out water from the vada and add yogurt. Add onions and green chilies and fry till onions turn brown. 93. Add coconut paste. Add spice according to taste. Let the vegetables + turmeric powder cook. Fry until golden brown. 59 .) 94. khus-khus.Provided by: www.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Let it soak till ready to serve. Drop spoonfuls of batter in the hot oil using a large tablespoon. Drop in water. Add garlic + ginger paste and fry for a minute or so.
Cumin seeds 2 tsp. and methi. Heat oil and mustard seeds and add to the mixture.ened and turned a pale brown. 96. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Chana Daal. and asafoetida. Half and Half 2 qts. Methi 1 tsp. Chana Daal 1 tsp. Turmeric pinch Hing 1 tsp. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Add chili powder. Oil 5 tbsp. Rice or rice powder 1 tsp. Mustard 1 tsp. turmeric. mustard seeds. Red Chili in a little oil. Spread this mixture over the lemons. Heat oil.Provided by: www. Preparation Cut lemons into small pieces and remove the seeds. The cheese should have hard.Org Coriander seeds 2 tsp. Cumin seeds. 95. Ras Malai Ingredients Ricotta Cheese 2 lb. Coconut (grated) 2 tsp. Add salt and keep for about 12 hours.FoolzParadize. Stir in rice powder. Add turmeric and bring to a boil. if a 60 . Rose Water To taste (opt. Mix thoroughly. 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. Thicken the Half and Half by simmering over low heat for a long time. Red Chili powder 1 tsp. Chili powder 5 tsp. This is best done in a microwave. Salt 2 tsp. and heat on low until consistent texture is achieved.) Preparation Mix 1. Grind the mixture with the coconut and add to the beaten yogurt.
Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. cut it into 1 inch squares and add to the hot thickened half and half. After the cheese has been baked. When dal turns red. Add this at the end to the pulikacchal Mix well so there are no lumps. 98. 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. 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. salt to taste and jaggery. when popping add curry leaves. 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. cardamon pods. chillies. a pinch turmeric. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. Thicken until the volume drops to around half of the origi. add the green chillies and fry.Org microwave is not available. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Warm oil. Heat for a few minutes. chana dal. Cool for a few hours in the fridge. 97.Provided by: www. Throw in the ginger. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.5 cup sugar. bay leaf. When you have a about a small bowl full. soaked one large onion. 61 .nal volume. Heat oil. You can add a little fresh water each time to extract the pulp. add tamarind extract carefully. add mustard seeds. do it over low heat and stir frequently. set aside. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. diced 6 hot green chilles. When they start to pop throw in red chillies.FoolzParadize. about five) 2 ripe tomatoes. Add the remaining 0. chopped (if using little ones in a bag. asafoetida and curry leaves. season with mustard seeds first.
Throw in the turmeric. or pour equal quantity of extract from fresh pulp. 99. salt and let cook until eggplant is done but has not lost its shape. add eggplant to tamarind water. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. 100. coriander seeds.Provided by: www. Set on stove. Add toma toes and eggplant and fry for another five minutes. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat. in which case you should not cook until mashed. Add a little water if blade gets stuck. Variations: You can throw in a handful of chick peas from a can into this. Mash cooked dal with a spoon until blended and add to cooked eggplant.Org onions and fry till onions become transcluscent. you can make the cooked dal with half toor and half chana dal. Keep on low heat till it starts to simmer a little. salt and garlic. In about a cup of water dissolve the tamcon paste. dark red remove fromheat and let cool. add 3 tbsp water and grind slowly into paste. 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 . Add more chillies if necessary.FoolzParadize. Katirikka Rasavangi Ingredients One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation Cube eggplant. If using tamarind paste add a cup and half of water. In a pan with very little oil roast red chillies. Remove a trifle before it gets fully done. Now add the coconut paste and its water. Remove from jar and wash it out with water and save this. Take off heat.onion gotsu. Alternately. chana dal and asafoetida. Season with spluttering mustard seeds and curry leaves. a little turmeric. Throw into blender with coconut. thin it out somewhat and have it as katirikka sambar.
salt to taste mustard seeds. 101. Warm ghee and roast cashews until a golden.Org turmeric. Throw in cumin seeds. mustard. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. Takes about 25 mins or so. cracked pepper. Add water to one inch above level of rice. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. 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. curry leaves. urad dal. remove carefully and set aside.solid. Grind half the fresh coconut and add to cooked plaintanos. 63 . Add 2 cups water. Mix well.Provided by: www. tamarind. In a separate pan season with mustard. Add coconut. Pour this onto the plaintainos and ericheri is ready. red chillies and peppercorns until well roasted. Let simmer until bitter gourd are tender. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. In a little oil. in another pan sprinkle a little oil and fry coriander seeds. salt to taste. When done remove from heat. Add a little more water if not semi.FoolzParadize. saute cut bitter gourd and green chillies. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. curry leaves and fry remaining grated coconut until a reddish brown. 102. salt to taste. turmeric. Add the dal. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. stir a min or two and then grind in a blender. Pour seasoning on top. Blend in cocunut paste into the bitter gourd-tamarind mixture. Mix well and reheat a till it begins to simmer. Add turmeric and let it simmer. Add chickpeas and jaggery/sugar. Add a little tomato paste if handy for color. Take off stove. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. salt turmeric and pepper added on low heat until plantanos get really done. curry leaves. urad dal. turmeric and salt. While bitter gourd are cooking. 1 red chilli. Cook with water well above level of veggies. urad dal. Add the ginger.
Can place a walnut or pecan in the center immediately after dipping.Org 103. Fry everything in oil and then add water and potatoes till tender. Add spinach and cook covered. 1 cup water Preparation Make one thread consistency syrup with sugar and water. sour cream.Provided by: www. Roll it into balls and flatten slightly. peppercorns and cardamom seeds and set aside. 64 . 2 cups sugar. 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. Add fennel seeds and ginger and fry. Deep fry in crisco or oil on low fire till a med brown. Score a circle on the patty with a knife or small cap. remove and set aside. Make a dough with bisquick and sour cream. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. 105. Grind coriander seeds and cumin seeds and set aside. then add the other things. In oil sprinkle heeng and add red chilies and then green chilies. Dip in syrup by pushing it deep down. Badusha Ingredients 2 cups bisquick. 104.FoolzParadize. Then grind cloves.
shredded 65 . Heat the rest of the oil and add the chopped garlic and onion.Provided by: www. salt and hing and heat through. 108. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. In oil fry onions. Fry till the onion turns translucent and the garlic browns. 107. Set aside.cover and cook. crushed 1 small piece ginger. Fry till the tomatoes turn soft. Fry for a minute and then add the tomatoes. turmeric. turmeric and dhania) and fry for half a minute. add ginger and garlic. Then add peppers . Mint Chutney Ingredients 1 bunch mint leaves. de-seeded 1 small onion. garam masala. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. chopped 3-4 cloves garlic. Blend this into a smooth paste.Org 106. sliced 4-5 green chillies. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . chili powder and then add tomatoes.FoolzParadize. minced finely 2 clovettes of garlic. along with the tamarind and the coconut. Add coriander powder. Now add the spices(red chilli. washed and chopped 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. chopped 1 tsp coconut(optional). Tomato Chutney Ingredients 2 medium tomatoes. Add the blended paste. Goes very well with plain rice or chapati.
110. Moolangi Chutney 66 . Coconut Chutney Ingredients 2 cups of fresh coconut. one by one. 109. Goes well with dosas. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Fry till done. 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.Provided by: www.FoolzParadize. Can be refrigerated for about 1-2 days. curry leaves. 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. Blend to a smooth paste using a little water. hing. idli and plain rice. methi and red chillies. 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 this to the coconut and tomato and blend into a smooth paste. Add salt to taste.
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. dalia. Add the red chilli powder and fry. drain and blend into a smooth paste. The radish and garlic should be about a qarter mashed up. Immediately add turmeric and fry for half a minute. Open a small can of cubed pineapple and drain the juice from the fruit. Now add the fruit pieces and fry for 5 minutes. tamarind.FoolzParadize.Set aside.Provided by: www. Heat 4 tsp oil and add the mustard seeds. When it's almost smooth in texture. salt to taste and the grated radish. Remove from the blender and season with mustard seeds and curry leaves. Pinapple Gojju Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil. peppercorns. green chillies and the ginger. 112. add the garlic. 67 . Now add the ground paste and a little water. crushed 3-4 peppercorns 1 small piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Method Blend together the coconut. When they crackle add crushed curry leaves and hing. Run the blender for about 3-4 secs.
Smear salt on them and place a heavy weight on them. Bhindi Gojju Ingredients 1 lb bhendi (okra). Remove from heat and add the hing. roasted and powdered 2 tsps white sesame seeds. Drain and set aside.Provided by: www. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. add the minced onion and garlic. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Set aside for 1/2 hr.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. 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. jaggery and tamarind. Cut them into large half-rounds. Mix well and serve like a chutney with plain rice/dosa/chapati. Fry in 3 tsp oil till well browned. 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. cut into thin rounds. Heat about 3 tsp oil and add the mustard and curry leaves. Now add the shrdded coconut and keep frying for 2 more minutes. Now add all the raw dry powders and fry for 2 minutes.FoolzParadize. Add the fried gourd. Fry till done. When the mustard crackles. Add salt to taste and enough water to cover the vegetable. 115. Bring to a boil and reduce heat. Cut lengthwise and remove the seeds. This method is used to reduce the bitterness of the vegetable. 114. Add the fenugreek and sesame powders and mix well. Cook till the gavy thickens and you get a gojju consistency.
116.Mix well. Blend together the rest of the ingredients with the mango without adding any water. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Add some water if the gojju is too thick. Take it from the fire. slightly ripened 1 tsp lemon rind. Eat with plain rice and dal. ginger. Heat 2 tsp oil and add the mustard seeds. to a smooth paste. Hot Mango Chutney Ingredients 3 large sweet mangoes. roasted 1/2 tsp coriander seeds. crushed finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Method Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. Remove from blender and store in an airtight container. pitted 1 tsp cumin seeds. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. Drain.Org A small piece of ginger. green chilles.Provided by: www. Sweet Mango Chutney Ingredients 3 large mangoes. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Add the fried bhendi and stir for 2 minutes. Add the buttermilk and salt to taste(remember that the okra is already salted). 117. curry leaves and the hing. mash well and set aside to cool.FoolzParadize. Fry till the mustard starts crackling. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Adjust salt if needed. This chutney keeps well for over a week when properly stored in the fridge.
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. Drain. Put in the chopped ingredients and continue boiling. add the ginger and green chillies and fry for about 1-2 minutes. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.Provided by: www. salt to taste. it should keep well for more than a week. When the mustard crackles. Heat the remaining oil and add the hing and mustard. Roast the methi. lime rinds and lime juice. go ahead and use the coffee grinder but make sure that the powder is a little coarse. 118. mash well and set aside. When the mustard crackles. roasted finely 1 tsp mustard seeds. Store it in airtight containers in the fridge. jaggery.FoolzParadize. salt to taste and tamarind juice. cumin and coriander seeds and crush coarsely using a mortar and pestle. Bring to a boil and boil till the juice is thick. Store in an airtight container. If boiled and cooled well. But if you are of the impatient kind. green chillies and remaining garlic. Chop the ginger. Add the mango. powdered masala. 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. Bring to a boil on a low flame. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Soak the tamarind in some hot water and extract the juice. Put in the chopped ingredients. Set aside. saunf. In a pan. since no water is used in making this dish. 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. This is how powders are traditionally made. Bottle when cool. 70 . add the ground masala and fry till the masala turns color. Remove from heat and let it cool to room temperature.
120. red chilli powder.combine the chapati atta . Crush together the coconut. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. 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. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . 119. Season with mustard and curry leaves. Gobi Manchurian Ingredients 1 small Cauliflower. 71 . 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. green chillies and salt. salt. Mix the dressing with the grated mango.FoolzParadize.Provided by: www. you can substitute with white. dissolved in milk 2-3 green onions (scallions). rice flour. chopped finely A pinch of saffron (or red coloring). 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 (If you cannot find green onions. ordinary onions) 1 1/2 teaspoon of garlic. salad oil and coconut. Make the dressing by combining the green chillies. fresh 8 gren chillies.Org Should keep for about a week.
Add the soy souce and stir for a minute. 1 tablespoon garlic/ginger paste. Dip the cauliflower flowerets in this batter and deep fry in oil. Take this mixture from the heat and pour it onto the fried caulilower. It all depends on how you like to eat the Cauliflower manchurian. garlic. add some oil and when it smokes add the remaining garlic and ginger paste. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. shredded 3 medium onions. 3-4 green chillies. 1/2 an onion.. 1 tsp chilli powder. drain and set aside. 1 1/2 tsp red chilli powder. In a open pan.. But this will turn the cauliflower soggy. Some mixed frozen vegetables like beans. add the chopped onions and fry only till they start becoming translucent. 2 flakes garlic.baking powder. 2 tsp of coconut. till you get the consistency of thin batter... soy sauce. to make a smooth paste. Also add the cloves. add the red chilli powder 72 .. a few cloves. Mix well with water.. chopped. turmeric powder and 1 tablespoon green chilli paste.keep on stirring on low heat and when the mixture turns thick enough. Vegetable Pulao Ingredients 3 cups of rice. Bring down the heat and then add the cornflour-water paste and the red coloring.Org 1/2 cup cornflour. carrots and green peas.Provided by: www. The minute it starts turning brown. add the chopped corainder leaves and stir for 20 seconds. Ghee or melted butter for frying. 121. boiled A bunch of coriander leaves. If you desire. coconut. salt to taste. Fry the onions in a the ghee or melted butter.. When onions are browned properly.FoolzParadize.sliced fine. a few cardommom seeds. you can add the cauliflower when the mixture is in the pan itself in the last stage. Now add the chopped garlic and green chilli paste and fry for a minute... salt. 1 cup of cauliflower flowerets. The leaves should not lose thier color..soft or crispy. Keep aside. cinnamon and cardommom. A few sticks of cinammon. ginger and coriander in the blender. 1 inch piece ginger. The mixture will start to thicken.
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 . Cook on low heat till the peas are cooked. Keep covered and cook on a low flame till the vegetables are cooked. jeera. crushed finely 1 small piece of ginger. Mix in the cooked rice and heat through. cinammon. cloves and onions. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . chopped finely 1 tablespoon cashewnuts. Serve with Raita. add all the boiled rice. Now add the peas. When the vegetables are done.including the cauliflower and sprinkle some water on it. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes.It is heated again to let the salt spread across the dish. cashewnuts and the coriander leaves and mix well. crushed finely 1-2 cloves 1 small piece cinnamon. cut into large pieces 1 1/2 cup raw rice. Eat when hot with a vegetable or meat side dish. salt to taste and the blended masala. transfer the vegeables to a big mixing dish. When it browns. Keep sprinkling water periodically to speeden up the process. Vaangi Baath Ingredients 1 long purple brinjal(eggplant).Provided by: www. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. but do not add excess water as it will ruin the pulao. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.Org and fry for 30-45 seconds. Fry till the onions turn transparent. 122. add the cardamoms. Now add all the vegetables. This might take approximately 15-20 minutes.FoolzParadize. 123.
Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . urad dal and channa dal. Bring to a boil and remove. Mix this with the cooked rice and heat through. Powder them using a coffee grinder and set aside. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. cumin. Serve hot.Provided by: www. add the brinjal pieces and fry till the brinjal is done. Heat the ghee in a pan and add the mustard seeds. Add salt to taste. 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. cinammon. 124. turmeric. Add the powdered masala and mix. Store in a airtight container. green chillies. coriander and peppercorns.cloves.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. When the seasoning is almost done.FoolzParadize. red chilli. Now add the buttermilk and mix well.
channa dal. 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.add it to the rice mixture and add salt to taste. cashewnuts.FoolzParadize. Heat some oil and add the remaining musatard seeds. urad dal and channa dal. potatoes. 126. 1 tsp mustard. Roast the coriander. peanuts.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. 75 . urad dal. Mix in the bisi bhele huli anna powder. Set aside. red chillies. cumin.etc) 4 green chillies. 2 tsp sesame seeds. green beans. When the seasoning is ready. 1 sprig curry leaves. 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. asoefetida. pepper. Heat the ghee and add the mustard. green chillies. Set aside. 6 red chillies. 1/2 tsp channa dal.Org 1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. 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. Add the tamarind juice to the above rice/dal/vegetables and mix well.Provided by: www. curry leaves. Mix in the coconut gratings and powder once again.
FoolzParadize. The liquid will start boiling. Mix this with plain cooked rice to get puliyogare or tamarind rice. Heat through and cool. 76 . 128. You can add extra tamarind juice and mix if you need the dish to be more sour. Heat through and serve. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Add the cabbage. Mix well. red chillies dals and curry leaves. Heat through and serve hot with rice and dal.Provided by: www. When the seeds start crackling. This will keep well for a month in a airtight container if refrigerated. Fry till the mustard crackles. chopped finely 2 medium sized onions. Add salt to taste.Org sesame seeds and curry leaves. Add salt to taste. add the tamarind juice and salt/jaggery. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Now add the onions and fry till the onions turn translucent and start turning brown. Add the shredded coconut and the hing and mix well. Puliyogare Ingredients 2 cups cooked white rice 2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section) Salt to taste Tamarind juice for taste Method Mix the cooked rice with the Puliyogare mix. chopped finely 1 tsp urad dal 1 tsp channa dal 5-6 dry red chillies 1 tsp mustard seeds 1 sprig curry leaves 2 tablespoon coconut. Now add the powdered masala and simmer till you get a sticky masala. Cabbage Upkari Ingredients 1 small cabbage. 127.
poppy seeds.FoolzParadize. Peel them and prick the potatoes with a fork. Grind the coconut.Org 129. Fry till the oil seperates. Add the paste to the onions. cardamon. Eat with chapathi/nan. ginger and green chillies to a paste. Fry the potatoes in hot oil till they turn slightly brown. salt and the fried potatoes. Add the yoghurt . Drain and set aside.cumin powder and dhania powder and stir for 5 mins. Now add the garam masala powder and mix well. Add chilli powder. 130. Avial Ingredients 2 cups of cubed and boiled vegetables like: beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: 2 tsp cumin seeds 2 tablespoons of coconut. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.Provided by: www. Heat oil in a shallow pan and fry the onions to light brown. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Garnish with the chopped coriander leaves.
Keep turning occassionally.Provided by: www. 132. Bharva Bhindi Ingredients 1 lb Bhendi.Add the boiled vegetables. Stuff each bhendi with this masala and keep the remaining aside. Heat on a low flame till the buttermilk mixture reaches a thick texture. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. chopped and roasted 78 . Not more than a minute. take off the stovetop and sprinkle the lemon juice. turmeric and the coconut paste to the buttermilk. 131. washed 1 large onion . Serve hot with chapati/rice and dal.Mix well. Heat hot with plain rice. When the bhendi is done.FoolzParadize. add the remaining masala and the bhendi pieces. chopped finely Method Add the salt. hing . Season with mustard. cumin and red chillies in hot oil. Heat the remaining oil.Keep stirring continously. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . sliced finely 1/2 tsp cumin seeds 3 tbsp cooking oil 1 tsp lemon juice For stuffing: 1 1/2 tsp red chili pwd 1 tsp amchoor 1 tsp cumin seeds 1/2 tsp saunf(fennel) 2 tsp dhania pwd 1 tsp garam masala 1/4 tsp turmeric Salt to taste Method Make one slit on each bhendi and set side. When the onions start browning. curry leaves. Now add the chopped coriander leaves. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. add the cumin seeds and when they splutter add the sliced onions.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.
Simmer till the vegetable is tender and done. Mash the baigan and add the salt to it. cumin seeds wait to splutter. Take it out of the oven and peel it. Stuff some of this mixture into each slit of the brinjals. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. roasted 2 tsp red chilli powder. 133. chopped and roasted salt to taste 2-3 tbsp.Org 3 tbsp. Rub them with some curd and salt and set aside. slide in the brinjals slowly. Now add all the spices and the sugar and fry for a minute. Add the chopped coriander leaves and some water to get 79 . Heat oil in a heavy or non-stick pan. roasted and powdered 1 small bunch coriander leaves. roasted groundnuts powdered coarsely 3 tbsp. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Now add the peas and fry for a couple of minutes. This will take around 30-45 minutes at 400 deg F. Fry till the onions turns translucent. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Make 2 slits to form a cross. Any mixture which is remaining can be now added to cover the vegetable.FoolzParadize. Add some water. Mix all the roasted masala in the blender with some curd to make a smooth filling. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. grated fresh coconut. add the mustard. chopped finely 4 green chillies. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. 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.Provided by: www. Heat the remaining oil and add the chopped onion. Add the baigan and mix well. roasted 1 tsp cloves.
mash and add salt to taste.crushed 3 large tomatoes. Serve when hot with plain rice/paratha. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. 80 . Deep fry each kofta till golden brown. Peel. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Mix all the other ingredients for the kofta into a paste.FoolzParadize. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. 134. The gravy will begin to thicken. Mix in some water if necessary.crushed 1 inch ginger. 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.chopped 3 flakes garlic. ginger. Seal the edges and shape into stuffed rounds. You can also add some malai to thicken it some more. Blend together the onions.pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts Method Boil the potatoes till tender.Provided by: www. Add the pureed tomatoes and the masala powders. potatoes 2 heaped tablespoons each of crumbled paneer. Keep aside. Add the sugar and the ground peanuts.Mix well.Org a thick consistency. Drain and keep aside. Heat through.
The syrup should not be too thick.transfer it into another piece of paper/cloth. Cut into cubes and deep fry in hot oil. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. In the meantime. When cool. Pour it onto a cotton/muslin cloth and tie it with a tight knot. add the vinegar and wait for the milk to curdle completely. add the koftas. Heat through and serve. The koftas should be put in just before eating the dish or else they will turn soggy. 135.FoolzParadize. wrap it properly and refrigerate it overnight. Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese. boil the half and half with the rose water. 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. 81 . Take it out and let it cool. 136. When all the water is drained from the paneer. Bring the water and sugar to a boil to yield sugar syrup. If you are using paneer. They should become spongy. shape into small flat balls.shape it into a large rectangular block.Org When the g ravy comes to a boil. mix together the confectioner's sugar and cheese. Insert the balls one by one in the syrup and warm them up.Provided by: www. Take it off the fire and let it sit for 10 minutes. mix the paneer and sugar and shape it into flat balls. Drain and store in the frezer. When it's boiling.
Use as little water as possible when blending. to 1/8" thickness. Spread on a clean greased worksurface. Add the cooked balls to the half and half. Store in airtight jars. Add the cardamom and nuts to the half and half. 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. In a heavy saucepan put sugar and paste. cut into diamond shaped burfis. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste.Org Set aside. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Mix well. Add ghee and cardamom powder and mix well. Apply the silver foil. Shape into laddoos(small round balls). Let it stay immersed for about 1 hr. 139. 137. Cool. Cook stirring continuously till a soft lump is formed. ghee 1/2 tsp.FoolzParadize. Cook on slow to medium heat. Roll each laddoo in a little dessicated coconut. 138. Roll lightly with a rolling pin. Set aside till the mixture has slightly cooled down.Provided by: www. You can either chill it or serve it at room temperature. Add the sugar and stir on a low flame for about 4 minutes. 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 .
141. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Add the cooked rice and dhal.Provided by: www. Roast the rava in the 2 tbsp ghee till light golden in colour. Heat the 4 tbsp ghee. Add the powdered cardamoms.FoolzParadize. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Fry the cashewnuts and raisins and add t o the pongal. The laddus can be stored in an airtight container for a few days. 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.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Add to the rava-sugar mixture.cloves nutmeg and saffron. Put the syrup once more on the heat and stir till it becomes slightly sticky.roasted rava and cardamom and powder fine in a dry grinder. Shape into tight laddoos(small round balls).fry the cashewnuts and raisins. Heat the remaining ghee. 83 . Mix well. Serve hot. 140. Mix the sugar. Strain the jaggery to remove the dirt. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
When the mustard crackles. Mango Shrikand Ingredients 1 16 oz container plain unflavoured yoghurt (or home -made curds) 1/2 cup sugar 8 oz mango pulp 1/2 tsp cardammom powder 1 tsp sliced pistachios 1/2 tbsp mixed dryfruits Method Whip together the sugar and yoghurt till smooth and creamy. If you use low-fat cheese and milk and cut down on the sugar. 84 . Strain the mango pulp in a similar way to remove most of the liquid. Eat when cooled down to room temperature. This will serve 2 people. 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. Hot and Sour Tomato Pickle Ingredients 1 lb. Serve in individual dessert bowls topped with pistachios and dry fruits. add the fenugreek. Mix in the strained mango pulp and the cardamom powder. Pour into a large container and chill in the refridgerator for about 3-4 hrs. Blend together the garlic. red chillies and 3/4 of the mustard. 142. ginger.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. 143.Provided by: www.Leave for about 2 hours. you have a very low-calorie delicious and nutritious dessert.FoolzParadize. Strain the mixture through a muslin cloth to remove all liquid. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Transfer to a open flat dish and top with sliced almonds and cashewnuts. with a little vinegar. Heat the oil and add the remaining mustard. smear turmeric and salt on them and soak them in 1 cup vinegar.
Store in a clean bottle. 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. 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. Stir continuously as the mixture comes to a boil. This will keep well for months in a airtight container.Org Add the tomatoes and the remaining vinegar. Will keep for a year. This will keep well for months in a airtight container. Take it off the heat and let it cool. When the pickle is almost done.Provided by: www. 145. 146. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . 144. You can make a larger quantity of this by using the above ingredients in the same ratio. the oil begins to float at the top. You can make a larger quantity of this by using the above ingredients in the same ratio.FoolzParadize. Powder to a fine powder using a coffee grinder and use as required. Powder to a fine powder using a coffee grinder and use as required.
Season with mustard.Provided by: www. Bring it to a boil on a low flame. 147. hing. This will keep for months if stored in an airtight container.salt sugar(jaggery) and tamarind juice. chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. pepper.FoolzParadize. The coriander and cumin powders must be freshly ground.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. Pepper Rasam Ingredients 1 small tomato. Eat when hot with plain rice. tomato. Garnish with chopped coriander. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. 148. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. Use as required. curry leaves and cumin in ghee. Mix together the water.
Take it from the fire and set aside. Blend to a smooth paste. red chili and turmeric and fry for a minute.FoolzParadize. Add salt and heat on a low flame till the buttermilk reaches room temperature. Add the cumin-dhania. green beans 7-8 green chillies 87 . Add the tomatoes and the coriander and some water to get a liquid consistency. one by one. Now add the lime/tamarind juice and heat through till it boils. the remaining turmeric. Heat some oil and add the mustard and curry leaves. Add this coconut paste to the warm buttermilk. chopped finely 1 tsp roasted cumin-coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp red chilli powder 1/2 tsp turmeric powder Salt to taste Method Fry the besan in a little oil till it turns light brown. add the onions and fry till they turn brown. Roast in a little oil.Provided by: www. 150. Delicious when eaten with hot plain rice. Add water if the buttermilk is too thick.jeera. Set aside. Season it with mustard seeds and curry leaves. the coconut. put it back on the stove and heat for approximately 4-5 minutes. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. 149. Add hing and serve hot with chapatis or white rice. 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. Cannot be re-heated on direct fire. Add salt to taste.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. coriander and green chillies. When they crackle. Now add the besan and keep frying for 2 minutes.
Org 1 cup fresh coconut. Adjust the salt if necessary. Add 1 cup of water. 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. Blend together the coconut and green chillies. 88 . Add the cumin and mustard. Season with mustard. add all the other seasoning ingredients except the red chilli. Drain and set aside. Set aside. cumin and curry leaves. washed and drained 2 tomatoes.cucumber. Dhal Makhani Ingredients 1 1/2 cups toor dal.cayote etc can also be used for this preparation. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Other vegetables like eggplant. Mix well. Now add the powders and fry for a minute. Remove from heat and add the boiled dal/tomato to this. Add the chopped coriander leaves. In a saucepan. 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. chopped For seasoning: 1 small onion.FoolzParadize.Provided by: www. prepare the seasoning by heating the butter. Fry till the onion starts turning color. Bring to a boil on a low flame. Boil in a little water till done. When the cumin is slightly fried. Dilute with some water if needed. Add this paste to the buttermilk and mix well. 151. Add salt to taste. medium sized. Add the beans and salt to taste. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. turmeric and dhania.
7. Serve garnished with chopped green coriander leaves and grated coconut. Keep the steamer ready on the flame. Heat oil in a small pan. 89 .Org Bring it to a boil and remove. Wash and soak urad dal for 6 hours. Whisk well to remove all lumps. Add salt and cover it and leave it to ferment for 3-4 hours. 4. When the seeds begin to crackle. 153. Soda bi-carb 1 tsp. Add this paste to the fermented mixture.Provided by: www.FoolzParadize. In a small bowl take one teaspoon of soda bi-carb. 1 teaspoon oil and juice of 1 lemon. Chopped ginger 1 tbsp. Chopped green coriander 1 tbsp. Add beaten Yogurt and warm water. 152. Dhokla Gram flour 200gms. The mixture should have a thick consistency. Mustard seeds 1 tsp. Make a paste of ginger and green chilies. Fresh grated coconut ½ cup Lemon 1 no. Grease a dhokla mold or a shallow cake tin with a little oil. Cool for sometime. Mix well and add this to the Gram flour mixture.Take gram flour in a bowl. Cut into squares and arrange in a serving platter/bowl. 2. ¼ cup 1 tsp. Serve hot with rotis or plain rice. 9. 8-10 nos. Add mustard seeds. 3. 6. Oil 2 tbsp. 8. Salt As per taste 1. Pour the batter into the greased mold and steam for 10-12 minutes. 5. - Salt 1. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. remove and pour over the dhoklas. Add turmeric powder and correct seasoning. Turmeric powder 1/2 tsp. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp.
4. Bring it to a boil. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Sugar (optional) 1 tbsp. Tomato Soup Tomatoes 600 gms. Add salt. Whole garam masala 1 tbsp. 7. Chopped ginger 1 tbsp. asafetida. Green chili 2 no. green chilies cut into two and Whole Garam masala. garlic. Add strained tomato liquid and season with salt. 7. cumin seeds and crushed peppercorns to the batter and mix well. 3. Sieve flour. Add 5 cups of water and bayleaf.FoolzParadize. Dry mint leaves on a hot griddle and then powder. 154. Shape into a ball and make a hole with the thumb in the center like a doughnut.Provided by: www. 5. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Wash and cut tomatoes into quarters 2. Add cumin seeds. 5. Oil 1 tbsp. Heat oil in a Kadhai. Bring to a boil. Deep fry the vadas in medium hot oil until golden brown and crisp. Chopped garlic 1 tbsp. Cook tomatoes with chopped ginger. Strain the mixture with a soup strainer. Wet your palms and take batter into the palms. 4. 2. Serve hot with Sambhar and Coconut chutney. Grind into a fine paste. Cumin seeds 1 tsp. 90 250 gms. Serve hot. curry leaves. Bay leaf 2 no. add sugar if it is very sour. let them crackle. As per taste . garnished with chopped green coriander leaves. 1 cup 3 tbsp. 155.Org 2. 6. This is now called a vada. Salt As per taste 1. Chopped green coriander 1 tbsp. 3. 6. Heat oil in a pan.
Grind mustard seeds to a coarse powder. Mix flour.FoolzParadize. Transfer this to a sterilized glass bottle or an earthenware jar. Drain out excess moisture. Repeat the same on the other side. Cook on low heat till golden brown. on moderate heat for 3 minutes. Cook rolled portion (paratha) on a Tawa (griddle plate). 350 mls. 4. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. As per taste 1. 6. Apply turmeric powder and salt. Knead well. 2 tsp. 3 tbsp. Note: This pickle can be enjoyed within 5-6 days of preparation also. Grind fenugreek seeds. As per taste 1. 12 no. 2. 400 mls. 4 tbsp. Roll out each portion with a rolling pin to approximately six inch diameter. Turn it and smear half a table spoon of oil on paratha. 5. Cut raw mangoes into half. fennel seeds and mustard seeds to a coarse 91 . 8. 2 tbsp. turmeric powder and salt with green chili and lime pieces. Serve hot with Dal Pakhtooni or curry of your choice. Pour oil on top and shake the bottle well. salt and mint powder. 5. 2 tsp. Mix powdered mustard seeds. remove seed and then cut ¾th inch sized pieces. cover and keep aside for 10 minutes. rub nicely and then keep it for half an hour. Divide into 8 equal portions. Slit green chilies and cut them into half inch long pieces. 157. 3. 3 tbsp.Provided by: www. Cut limes into eight pieces.Org 3. 4 tbsp. 7. 3. 2. add water to make a semi hard dough. 4. 156.
6. stir continuously. Add half a cup of water and again bring it to a boil. 2 ltrs. 1 kg. 7. Serve cold. Simmer until it is reduced to a thick consistency. 7. 3. Cook for another 3 minutes. of water. remove and let it cool. Mix fenugreek seeds. Mix thoroughly. 4. garnished with sliced pistachio nuts. 6. This is to ensure that the mango pieces are always in contact with the oil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 4. 8. Keep in refrigerator for another half an hour. 2. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces.Provided by: www. Dissolve 500 gms. 1. sugar in the same quantity of water. bring it to a boil. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. reduce the flame. Heat mustard oil until smoking point. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 4 tbsp. 92 . 5. bring it to a boil and add rest of the flour dissolved in water. Now take milk in a heavy bottomed pan. 9. Knead and mash Chhena. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 5. Squeeze the rasmalai and put them into chilled milk. add 2 tablespoons flour and make a dough. Put this into an earthenware jar and pour the remaining mustard oil.Org powder.FoolzParadize. make balls and press between your palms to flatten them. Make sure you stir the contents o f the jar for the first two weeks at least once a day. 1 tbsp. fennel and mustard powder with red chili powder. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 158. Keep aside. Divide it into 12 equal portions. Remove from the flame and refrigerate for an hour. Note: In most of the Indian pickles. salt and oil are used as preservatives. 159.
Sugar 200 gms. a few drops 1 tsp. Add green cardamom powder and cook it for 20-25 minutes. Heat Ghee in a Kadhai. 4. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Remove and keep it in sugar syrup for at least 5 minutes before serving. 3. Bring it to a boil. Basoondi Milk 2 ltrs. 2. 161. 5. take some stiff cloth and make a 3 mm hole in the center. Mix it. Simmer and reduce it to get a thick consistency. Cook on a slow fire for 10 minutes. Mix flour. Stir continuously to avoid milk sticking to the bottom of the pan. 1. Add some water and make a batter. Prepare sugar syrup with equal quantity of sugar and water. 2. Pour into a serving dish and serve cold 93 . Tip: For jalebi cloth.Org 160. Heat milk in a thick bottomed pan. 6. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Add charoli seeds and sugar. ½ tsp. 3. optional 500 gms. soda and Yogurt. Charoli seeds 25 gms. Leave it overnight to ferment. 1. Green cardamom powder ½ tsp. Add green cardamom powder . Cook it from both sides.Provided by: www.FoolzParadize. 4. add a little water if required and make it into a pouring consistency. 5.
raisins.1. 94 . Somaasi Poornam: Grind 1/4 kg Pottu kadalai. Poli Poornam:Boil gram-dal until half-cooked and drain the water.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.Make it tghick by heating in low heat for a little while. Kozhukkattai Outer cover: Rice flour .Provided by: www. 166. Inner stuffing(Poornam): Mix 1 cup grated coconut.FoolzParadize. cardomom and grind. Add cardomom powder.1 Gran dal .Heat a griddle.Roast some cashews in ghee and add it to the mixture.place a ball of poornam on it.Add some extra ghee while serving. Roast cashewnuts. 164. 163. Cover and keep aside for 1/2 hour.Org 162.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Add the liquid part of this juice (which will be at the top) to cooked mixture.Turn over until both sides are cooked well. put the poli and add a spoon of ghee around it.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Make this into round balls. 1 cup powdered jaggery.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. water 1 Heat water to boil. Add the cooked dal mixture and heat for a little while.1 Powdered jaggery . grated coconut.Add jaggery.Then take even sized balls of this and shape it into a hollow hemisphere. grated coconut in ghee and add this to the mixture and stir well. 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. leave for 5 min. Dal payasam Moong dal . 1/4 kg sugar.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.Add water and steam in pressure cooker. gram dal in the ratio 2:2:1. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Sweet pongal Sakkarai Pongal Take rice. moongdal. mix well and pat it again.
Seedai rice flour-500g. Make it thin.4 tsp. Make very small balls using this flour and deep fry in oil. 167. Take a ball of this paste and pat it on a plastic sheet of paper .4 tsp.Provided by: www. Deep fry this in oil.Org Take maida:rawa in the ratio 1:1. Mix gram flour 500g. Turn over until it is fully cooked and crisp. Add 1 cup grated coconut. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate..300 g Rice flour . Thattai Soak 4 tsp of gram dal for one hour. Make this into uniform balls and flatten it lightly on both sides. 95 .1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. Slightly dry roast 500 g of rice flour. cumin seeds . grated coconut . Deep fry these in boiling oil. 2 tsp ghee. asafoetida . 4 tsp sesame seeds. 169. omam paste 2 tsp. Deep fry this in oil and when it it cooked. 1/2 tsp asafoetida. rice flour . Place 2 tsp of the poornam on this and fold it sealing on the sides. each 1/4 kg. 1 tsp salt. 2 tsp ghee and 1/2 tsp asafoetida and mix well.1 cup.1 tsp. sesame seeds . Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. to the rice flour and mix well. add minimum water and knead tightly.FoolzParadize. add a pinch of salt. 171. Add other ingredients and mix well.1 tsp sesame seeds. You can decorate it on top with grated coconut. 170. Slightly heat the rice flour in a dry pan. a pinch of baking soda and mix until bubbles appear. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft.Drain the water completely.200 g red chillie powder .1 tsp salt .1 tsp. Add little water so that the mixture becomes a solid paste. ghee-2 tsp. Ribbon Murukku Gram flour . Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. Make this flour into even sized balls and roll in the form of pooris or chappathis.1/2 tsp. Use this flour and omappodi achu(very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp. 2 tsp red chilli powder.2 tsp asafoetida . red chillie powder . so that it becomes semi-circular in shape. salt .Add the soaked dal and minimum water to this and make into a thick paste. urud flour .3 tsp. Repeat the procedure with all the balls. salt. To 100g of ghee add a pinch of salt. 168.2 tsps Ghee .
6. sesame seeds .Provided by: www. 96 .Mix flour and milk to a smooth batter.Org 172. milk few drops saffron (kesri) colour Method For syrup: 1. Keep aside. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. Thenkuzhal Rice flour .FoolzParadize. add milk. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .250g.4 tsp. 5.Boil for 5 minutes till scum forms on top. 4. cumin seeds.When sugar dissolves. 2. 173.Put sugar and water in a vessel and boil. 3. Urud powder Dry roast urud dal and grind into a very nice powder.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.Add cardamom powder and mix. urud powder .Strain and return to fire. For boondi: 1.Add colour and boil till sticky but no thread has formed. cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp. milk 1/2 tsp.
175. 4.Drain any excess syrup. it will roll into a boll. hot water over it.Immerse boondi in syrup. 2.With the other pour some batter all over the holes. Powder elaichi and add ghee before bringing down.Provided by: www. before storing in containers. urud dal.Keep aside.Org 2.Tap gently till all batter has fallen into hot ghee. Sprinkle few tsp. When you touch water and then the jaggery. it should not stick. 174.Shape in laddoos with moist palms. rice flour allow water to boil. little salt. stop and bring down. add flour. 12. 2/3 cup water. Put chana dal. ginger. 5. coriander leaves nicely. 10. 3. keep in sim and cook till it sweats. 97 .sp cumin seeds-1/2 t.FoolzParadize. 13.Cover and keep for 5 minutes. Repeat for remaining batter. 6. Leave for 15 minutes.Heat oil in a thick bottom pan.Hold strainer on top with one hand.Heat ghee in a heavy frying pan. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove.sp.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. Then stuff and steam kozhakattai in cooker. turmuric powder-1/2 t. 8. When steam comes. 1 big spoon oil.Spread in a large plate. Mix the batter.sp.Cut the brinjals into 2 inch pieces.sp Urud dal-1 t.sp mustard seeds-1/2 t.sp oil-4 t. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. 11. chana dal--1 t. 7.sp.First make a paste of green chillies.Cool and keep open to dry.Stir with another strainer and remove when light golden. 9. 3. cumin seeds.
Serve hot with any veg or non-veg dish.Provided by: www. 9. but stir it frequently.Org mustard seeds. 8. 10.Put the brinjal pieces.Fry them for a while and cover the pan. salt and turmuric.After the brinjals are half cooked.Let it cook till you get a nice aroma and it should thicken.Tastes good with white rice and ghee.Add salt to taste. 3.Sprinkle the coriander leaves and serve. 5. Green Pulao Ingredients One bunch of fresh coriander leaves. 6. 176. 2.FoolzParadize. 7. with a plate. 177.fried in oil Method 1. 6. 7.Fry onions till golden brown. 5. 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 .Fry till oil seperates then add the ground ingredients with a little water.After 5 or 6 minutes. green chilies. add garam masala and ginger and garlic paste. 4. 8. ginger-coriander paste in the brinjal pieces and mix well. Keep aside. Put some water in the plate. mint leaves.Take rice which should be boiled well before and let it cool. put the tamarind juice. Then you can add peas and the fried potatoes. together with a little water. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. Add red chillies and fry nicely. 4. Baigan fry Recipe Ingredients 1 Large Baigan (Eggplant) 2 tbsp Besan (Gram flour) 3 tbsp red chilli powder pinch of turmeric powder salt to taste 1/4 cup Peanut oil Method 98 .Close the pan again.Grind coriander leaves. Allow to splutter. the curry is ready.Then you add the masala and stir well till the masala has spread out on the rice.
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1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
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3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Provided by: www.FoolzParadize.Org
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
1 tsp.1 tsp.3 Coriander Seeds Powder (dhaniya powder) -. sliced green chiles and tamarind extract.1/4 tsp. Mix thoroughly. Drain water from the soaked soal. Chopped Onion -. garlic.5 hours. nutmeg powder. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.Provided by: www. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Ginger Paste -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix well. Remove from heat. Note: You can adjust the amount of tamarind extract according to your taste. 182.FoolzParadize.Org asafoetida.1 tsp. Masala Vada Cooking time: 30 minutes (with soaking time of 1.1/4 cup Cinnamon -. Add coriander seeds powder. Serve with Verusanagapappu Pacchadi or plain yoghurt. onion. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Crush cinnamon stick and cloves into powder and add to the paste. Garlic -.1 cup Split Green Gram (moong dal) -. Nutmeg Powder -.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. ginger and green chili. do not add any water). Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.1/2 cup Chopped Green Chili -. Stir well.1 tsp. 102 .half inch stick Cloves -.
poppy seeds 103 . Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.1/4 cup Semolina (Bombay Ravva) -.1 cup Chopped Ginger -.1 tsp Oil for cooking Salt to taste Mix everything except oil.2 tbsp (very small pieces) Cumin Seeds -. Allam Pacchadi (ginger pickle) goes well with this dish 184.FoolzParadize. You shouldn't use an implement to spread the batter.fistful Crushed Cashew nuts -.1/2 cup Moida -. Add enough amount of water and mix well such that when you pour batter on the frying pan.15 Finely Chopped Green Chilies -.Org 183.1 inch piece Chopped Coriander -.1 cup Rice flour -. gram flour 120 g. It is a great snack. sesame seeds 60 g. grated coconut 60 g.5 tsp) Chopped Fresh Coconut -.Provided by: www.2 (about 1. It should spread on its own. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.
Org a pinch of sugar salt and chilli powder to taste 100 g. drain and keep aside. Remove from oil and store in an airtight container. Stir for some time. Add sugar. Khatti Arvi Ka Saalan Serves: Four 104 . strained 800 g cauliflower. add curry leaves. Stir well. Sprinkle amchur powder. 186. long pieces and deep fry in hot oil till brown and crisp. Wash in running water. Stir well. sesame seeds and poppy seeds and grind to a powder. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds QUARTER the potatoes and then halve each quarter lengthwise. but not soft and squishy).FoolzParadize. Blanch in salted boiling water until al dente (almost cooked. 185. 60 ml.Provided by: www. Knead to a stiff dough. bidari paratha or puri. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Add salt. salt. To serve:Remove to a serving dish. Cover and cook (for about six minutes) until al dente. garnish with pomegranate and serve with tandoori paratha. Add tamarind pulp and black masala powder and mix well. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. cummin powder. pepper powder and kasuri methi. Seal the edges with a little water. Add cauliflower. Stir-fry until the moisture evaporates. Keep it aside. Uncover and increase to medium heat. Check the seasoning and remove from heat. Lower the heat. When they crackle. coriander leaves. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. strained 10 g garlic paste. hot oil and enough water. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.5 g) fresh black pepper powder. Drain and keep aside. Roast the grated coconut. Add the ginger paste and garlic paste. Add potatoes and stir-fry for five minutes. asafoetida. chopped fine a marble sized ball of tamarind. yellow chilli powder and salt. Then add fenugreek and stir for a few seconds. Cut into three cm. 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. Heat oil in a kadai or wok and season with mustard seeds. 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.
Add tomato puree. Lower the heat. 187. To serve: Remove to a serving bowl and serve with steamed rice. Remove and adjust the seasoning.Provided by: www. For the filling: 150 g paneer. crushed 105 . tamarind pulp.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. Add onions and saut until golden. Stir-fry until the oil floats on top. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Bring it to a boil again. Add garlic and saut over medium heat until light brown. Lower the heat. urad dal and whole red chillies. Add salt and three cups water. until the gravy reaches thin sauce consistency. Bring it to a boil. peel and quarter lengthwise and reserve in a panful of water. chilli powder and turmeric powder. add arvi and jaggery. Heat oil in a pan. Drain. Add lemon juice and bring to a boil again. 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. Add curry leaves. Stir until the seeds begin to crackle. When cool. Add mustard seeds. cummin seeds. 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. Stir for a minute. Grate the jaggery and reserve in three tbs water. simmer. 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. stirring occasionally.FoolzParadize.
Add curry leaves and stir. including stem. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Pour over the paste. and turmeric powder. Cool.Add paneer. Spray with pam. 188. turn off heat and sprinkle with garam masala and reamaining cilantro. Add salt. ginger paste. Put a portion of the filling into each of the blanched bitter gourds. Put enough water in a pan. drain. Cover with foil. Arrange on a tilting tray and keep aside for at least an hour. for another 5-6 minutes. Make sure all liquid is driven off. increase heat to medium. jaggery. Stir over medium heat until they begin to crackle. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Combine chili powder. tomato. Remove the seeds and rub with salt. to drive off excess moisture. 106 . basting at regular intervals. mustard seeds and fenugreek seeds. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash.Provided by: www. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. with 1/4th cup water to fine paste. mix well and divide into 12 equal portions. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). green chili. and cut cauliflower into 1 inch flowerets. Put Cauliflower into pan then pour spices over the top. and cook with lid off. use nonstick pan. Grind all these ingredients. Remove and uncover. whatever you do to nonstick yourself. garlic paste. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Drain and keep aside. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Add the bitter gourds and blanch them until soft. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. groundnuts. ginger. corriander powder and chilli powder to the paste and mix well. peel and roughly chop the onions. Arrange them in a greased roasting tray with the slit side on top. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. except paneer.FoolzParadize. Stir in half the cilantro leaves. ginger. Dry roast the coconut. tumeric with the yogurt in A small bowl. use a little water.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. Stir and bring to a boil. To prepare the filling: Remove the brown skin and roughly chop the coconut.
Add clves and peppercorn. black cardamom pods. Curry Leaves -.25 tsp.5 tsp. 1 oz piece of cinnamon stick. and shuffle for another minute. and discard what won't pass through strainer.5 cup Turmeric Powder -.1 tsp. 189. Store in a bottle for up to 6 months. peppercorns Heat a heavy skillet. But you might consider it worth investing in as its a neat combination of spices for cooking.Provided by: www. Fenugreek Seeds --1 tsp. salt. reduce heat.0.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet.0.2 tbsp. 107 . 1 oz. strain it. Now add vegetable pieces. Sugar -. add pods and cinnamon. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). When Fenugreek seeds are light brown. Pour roasted spices into grinder and grind til you have a fine powder. cloves. Mustard Seeds -.Org serve with basmati rice. turmeric powder. Move them around for two minutes. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. Garam Masala 5 tsp coriander seeds 1 Tbsp. If not fine. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. but continue shuffling until the heat is out of the pan. 2 oz. 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. red chile powder and fry for 5 minutes on high heat while stirring occasionally. Red Chile Powder -. 4 servings. Turn off heat.0. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -.10 Water -.1 tsp. less than 98 calories GARAM MASALA 2 oz.FoolzParadize. Oil -. add chopped onion and fry until light brown. heat oil on medium and add mustard seeds and Fenugreek seeds. 190.
Malai Kofta An extra special party favourite. Method: • Chop almonds and cashewnuts. coriander leaves. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick.Provided by: www. • Let cook on medium fire for some time and then put in almond and cashewnut bits. sugar. • Bring to one or two good boils.) 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. • 192. Ingredient • For Koftas • 350 grams (12 oz.) 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 . 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. The koftas will melt in your mouth. saffron nutrieg and cardamom powders. after washing. • Lastly put in the kishmis. • As soon as the rice and dal are cooked to softness.FoolzParadize. • When the milk starts boiling add rice and dal. add jaggery and ghee. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. curry leaves.Org Next add tamarind extract. 191. water and stir well.
Mix the paneer. Heat the ghee in a vessel and fry the paste very well. boiled vegetables. ginger and coriander separately. coriander and salt. Add the c hilli powder and fry again for 1 minute. spring onions.Org • • • • 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1") piece ginger 2 tablespoons chopped fresh coriander Procedure (Koftas): Crumble the paneer and knead very well. Navaratna Curry Ingredient • 100 grams (4 oz. add 4 teacups of water and cook. Add the tomato soup. How to serve Just before serving. Keep aside these koftas. tomatoes. salt and a little water and cook for 5 to 10 minutes.Provided by: www. Shape into small balls and deep fry in ghee.) potatoes • 100 grams (4 oz. ginger and coriander and fry for at least 2 minutes. chillies. puris or rice. cream and salt and boil the gravy for at least 10 to 15 minutes. 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. baking powder. add the koftas. green peas. • 100 grams (4 oz. 193. • Now add the tomatoes.FoolzParadize. plain flour. 194.) cauliflower • 100 grams (4 oz) capsicums 109 .) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. Note: You can add 1 teacup of boiled green peas to the gravy if you like. When soft. spring onions (with leaves). green chillies.) carrots • 100 grams (4 oz. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. chilli powder. • Add the tomato ketchup. sugar. • Heat the ghee in a vessel and fry the onions till golden. Procedure (Gravy) Cut the tomatoes into big pieces.) french beans. Serve hot with parathas. chillies. prepare a soup by passing through a sieve.
Oil for deep frying For Garnishing . Then add the stock. paneer pieces. 110 . • Cut the cauliflower into big pieces • Boil the french beans.2 nos. 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.1 cloves (crushed) Ginger . Add the tomato puree and simmer till it forms a thick sauce.) cashewnuts • 100 grams (4 oz. 3. turmeric and a little water. silver foil and cherries 195. thick cream and chopped fresh corriander leaves.1 tsp. 5. METHOD : 1.FoolzParadize. . cloves. . Vegetable Kofta INGREDIENTS : Potatoes . salt and chilli pwd and bring to boil. cashewnuts. Salt and Black pepper Flour for coating. 4. raisins. each Tomatoes . Mix salt and pepper to taste. pineapple pieces and few cherries for decoration. cinnamon. carrots.Provided by: www. (pureed) Chilli pwd. pepper. Cook the potatoes and carrots and mash them up. Keep it aside.4 tbsp. Cook for 2 mins. Reserve the vegetable stock.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. (sliced finely) Garlic . coat with flour and deep fry in hot oil till golden brown. Carrots . 2.3 cups (sliced) Onions .) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. Form the mixture into small balls. carrots and potatoes into small cubes. Cloves pwd.3 nos.) raisins • 100 grams (4 oz. garlic.6 big nos.1 inch piece (chopped) Cinnamon pwd. turmeric pwd. Fry onions in oil till golden brown. cauliflower and green peas • Deep fry the potatoes in ghee • Cut the paneer into small cubes and deep fry in ghee • Cut the capsicums into long strips • Grind the tomatoes with very little water • Whip the curds • Heat the ghee in a vessel and fry the paste for a little time • Add the tomatoes and curds and fry again for a few minutes • Add the vegetables.1/4 tsp. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Add ginger.
Divide the dough into large balls. Deep fry in hot oil till light brown in color. Add this mixture to the flour and bind to a hard dough. 7.3 tbsp.1 1/2 litre White Vinegar .FoolzParadize. 4.1/2 cup Sugar .20-25 nos. Place the cooked koftas in the sauce and simmer for some time. 4. 196. 197. 198.4 tbsp. 8. (chopped) 111 . Repeat the process after adding the flour to it. Add the rasmalais to the sugar syrup. knead it till no granules are left.1/2 cup Sesame seeds (til) .2 cups (powdered) Almonds (Badam) . In a small bowl mix little flour with water and add this to the boiling sugar syrup. Warm milk . Make small balls from the mixture and flatten it. 5.3 cups Flour (Maida) 2 tbsp. Add vinegar to the milk. Roll out on a board into thick rounds. Add crushed cardamoms to the syrup.2 cups Milk . slowly little by little and keep stirring. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Crushed Green Cardamoms . 2. Add sesame seeds and knead well. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . 9.10-12 METHOD : 1. Ghee .1/2 tsp. Filter the mixture using a muslin cloth and squeeze out the water (whey). Salt .1 tsp. Make thin sugar syrup. 3. Besan Ladoo INGREDIENTS : Besan . 6. Oil or Ghee for deep frying METHOD : 1.4 cups (a bit thicker than ordinary) Sugar . Cut into small diamond shaped pieces. Add ghee and sugar and stir till well dissolved. Pistachios . Add the cream just before serving and garnish with corriander leaves. Sugar . 2.Provided by: www.2 tbsp.Org 6. Garnish with grated pistachios. Boil milk and cool it. Rasmalai INGREDIENTS : Milk . 3. Place the cheese (paneer) on a board and while still hot.
each (chopped) Ghee or oil . Add the almonds and shape the mixture into balls. Add besan part by part and mix it well. Almonds and Pistachios . Separately. 200. Smoothen with the back of a flat spoon. Sugar . Add the dryfruits .300 gms. . Stir till it dissolves.1 cup Cardamom pwd. and mix well. 199. When the mixture leaves the side of the vessel. remove from heat and cool. remove and spoon contents into a greased thali. Ghee or oil . saffron and nutmeg.1 glass Sugar . almonds and pistachios.10 gms. raisins and cardamom pwd. Keep stirring to avoid burning.2 (ground) METHOD : 1. Khoya .50 gms.FoolzParadize. Fry the coconut in oil till it turns a light brown. Black raisins . 7. 4.400 gms. then add cardamom. add the nutmeg with a little milk and keep aside.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Remove from heat and mix well with the khoya. Cashewnut Barfi INGREDIENTS : Cashewnuts . Walnuts. Coconut . 8.1 tsp. Pass the cashewnut powder through a fine sieve.Provided by: www. In a heavy bottomed vessel. 2. Stir till the sugar dissolves. Dryfruit Halwa INGREDIENTS : Cashewnuts. METHOD : 1. Garnish with varak. Boil the milk and add the sugar. 112 . Keep on low flame. Cut into diamond shaped pieces and serve. (finely ground) Milk . 2. grated coconut to the milk mixture and stir thoroughly.100gms.1 cups Khoya . 4. 5. When the aroma comes.1 cup Cardamoms . Heat the ghee and fry the khoya stirring all the time till it turns a light brown. each (coarsely ground) Milk . Add khoya to cold milk. Add the powdered sugar to it and mix well. Add the khoya. 5. then fry in oil for a couple of mins. cashewnut pwd. boil the milk and add the sugar.Org Ghee . Continue cooking on a low flame.300 gms. Keep aside. 3.500 ml.1 (grated) Almonds (Badam) and pistachios. Heat the ghee in a pan.250 gms.1 cup Cardamoms . 2. stirring constantly. 3. and keep aside. 6. 3.
Delicious Parathas are ready and tastes very good with spicy tomato chutney. 6. 201. 5.1/2 Jaggery . Cook for a few mins.Org 4. Cashewnuts . In the meantime. Cut into diamond shaped pieces and garnish with almonds and pistachios. boil 1. Add the thick coconut milk and mix well. Fry it in ghee and keep aside.1/4 cup Raisins . 7. Fry the cashews and raisins in ghee and keep aside. 5. Squeeze the milk out and reserve in a separate bowl from the previous. Keep strring all the time.Provided by: www. 11. Remove from heat and serve hot.FoolzParadize. 4.2 cups (grated) Cardamom powder . 203. Add cardamom pwd. It tastes great if eaten cold too. 8. Wash and drain the dal. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture and stir well. 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. Keeo aside. Grate the remaining coconut and grind it with 1 cup hot water. 5.1 tsp. This will be thicker. and the fried cocunut pieces. 12. 202. Fry it in hot ghee for 2-3 mins. 3. Again add 1 cup hot water to the ground and drained coconut and grind. Spoon the mixture into a greased plate and smoothen with a flat spoon.1/2 cup water and add the jaggery to it. 10. Green Onion Bhurji Ingredients 113 . cashews and raisins. Add this second milk to the fried dal and pressure cook it. Dal Payasam INGREDIENTS : Moong Dal (lentil) .1/4 cup Ghee METHOD : 1. 9. Drain and reserve the coconut milk. Cut 5-6 coconut rings and chop it further to small pieces. Take a small portion of the dough and roll them into parathas.1 cup Coconut . 2. Add all the above listed ingredients and make a dough out of it. Roast them onto the tava by adding little ghee to it .
204.FoolzParadize. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Heat some oil in a frying pan. Keep aside Chop the leaves finely. Add salt to taste .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. After the leaves get cooked thoroughly . drop the batter in oil and deep fry them till golden brown. Beat the eggs and add to the pan. Note : Do not add any water to the onion leaves. When the oil is hot enough. Keep this aside for 3 hrs. 114 . 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. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. They should cook in their own juice.Provided by: www. Decrease flame and let it cook till the leaves become soft. Add the chopped leaves and mix well. Mix well. add chilli powder and turmeric powder. Close with a tight fitting lid.
Provided by: www. Keep the yogurt in refrigerator until it is chilled. Make a tarka (seasoning) of mustard seeds. Grind it to a smooth paste. Add salt to taste. squeeze the water out and set aside. green chillies and ginger. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. asafoetida and curry leaves and add to yogurt.Org Serve hot with green chutney or ketchup. Serving the wadas 115 . For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. salt. Make sure the curd is sour enough. Take each wada out from water. These bondas are very crispy and tasty too. 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. 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. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.FoolzParadize. Add sugar. 205.
Now to curdle the milk add lemonjuice to it stirring continously. almond and safforn to it. Take the chenna out of the cloth in a dish . And it is ready to serve. pista. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.Drain the excess water by pressing the cloth there must not be water remaining. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 .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.4 1/2 tbsp. Bring 4 cups of milk to boil. Hold it covered with cloth in the running water. Depending on the size of the pressure cooker I put 12 pieces at a time 207. 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 . cardomom. pista. When the milk is cool add chenna balls to it . mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. In a pressure cooker take 3 cups of water and 1 cup of sugar. Add the sugar for ras to it and add cardomon.Org Arrange the squeezed wadas in a deep dish. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Sprinle red chiili powder. roasted jeera powder and black salt (sanchal). Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days.Provided by: www. In the mean time see the milk for ras may be ready. sugar for Ras 1 cup sugar 3 cups of water safforn. Refrigerate it.FoolzParadize. 206.Serve with sweet tamarind(imli) chutney. Then drain it in athin muslin cloth or handkerchief.
Take out dhokla and cut into pieces.Provided by: www. oil. salt. 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. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. lemonjuice and water. Boil the cut spinach for 10 minutes in a very little amount of water. greenchillies and curryleaves in hot oil. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. Garnish with grated coconut and Coriander. Prepare the tampring adding rai. This paste must be semiliauid. Steam it for 20 minutes.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. Mix togather water. Allow to cool for sometime. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down.Grind thecooled spinach alongwith the greenchillies to a fine paste.sugar and lemonjuice and pour into tempring. boil it. Pour the tapering mixture over it.FoolzParadize. 208. 117 .
and green peas and mix properly Add water and pressure cook. Add the onions. Cut the boiled potato into evenly shaped cubes. Heat oil in cooker. salt. Serve with chappaties 210. Fry for 2-3 mins.Provided by: www. green Chillies. onion. add the spinach-chilli paste to the above. Add ground Masala and roast till oil separates Add potatoes pieces. turmeric.Add the cumin seeds and asofetida. 209. 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 . Coriander. Simmer it for 10 mins. Add turmeric powder and salt to taste.FoolzParadize. Once the onions and tomatoes are cooked. Tastes good with rotis/parathas.Org Chop onion and tomatoes into small pieces.Add the potato cubes and allow to cook on medium flame for 5 mins. Heat oil in a pan.peas and tomatoes. tomatoes. Aloo Mutter Ingredients 1 cup green peas 2 medium size potatoes 2 medium size tomatoes 1 Pod Garlic (about 15-20 Pieces) 1/2 cup Green Coriander leaves 2 Green chilies 1 small onion Salt to taste Pinch of Turmeric Method: Grind Garlic.
Add the ground ingredients and cook for about 15 mins.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. This can be eaten with coconut or onion chutney. When they splutter add ginger and fry. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . 212. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai.Provided by: www. Add water if desired. Add the cooked mixture of the rice and dal to it with salt according to your taste. Add turmeric powder (a pinch). The two should be cooked till soft. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. Add jeera. Add a teaspoon of ghee over it in the end before serving. Serve hot with rice. When the pieces turn brown add the crushed peppercorn and the cumin. salt (2tsp).And then add all the vegetables and let it boil. 211. chillipowder (1tsp).FoolzParadize.Mix well.
Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Then add the vegetables & pressure cook till done.Provided by: www. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. of Mango Powder 1 Tsp.. salt & fresh corriander leaves . Serve hot with chapatis. Red Chilly Powder 1/4 Tsp. Do not add water. garlic. Add the sliced onions.FoolzParadize. 120 . Add salt to Gram Flour and add it slowly to the mixture. Sugar 1/4 Tsp. Mix all the spices (except salt) and vegetables in a bowl. After that add ginger. Keep on mixing it with your hand . Add Gram Flour till you can shape them into small round soft balls. Fry it nicely. corriander powder. 213.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. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Let them cool for 20 minutes. Squeeze lime to it & the veg korma is ready. 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. chillie powder. of Red chili Powder Pinch of Turmeric Powder 1 Tsp.
add a little bit warm water and make a soft dough. Set them aside. 215. For the Tomato curry . Cooking time : 25 minutes. (dough should be softer than the chapati dough. Serves 6. Add water and ginger and simmer for 2-3 minutes. Add the rest of the ingredients for the Tomato curry. Keep it in the oven at warm till you serve. Deep fry in oilon midimum flame till golden brown in colour.) Grease the chakali utensil make chakali. Chop the tomatoes in small pieces.Org Use some oil in your palm of the hand to form the balls. Let it soak on paper. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Deep fry the Kofta balls. Keep Medium Flame.FoolzParadize. 214. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry.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. Garnish with Fresh Cilantro or Paneer. See that the oil is not very hot. serve with curd or butter.Provided by: www. Meanwhile heat some oil in the pan . Preparation time : 5 minutes. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. I would highly recommend to cook the curry about 3 hrs before you serve. Moong Soup With Paneer Light and nutritious. Add the Tomato paste. Keep on Stirring . Cook them with salt for about 15 minutes on medium flame.
carrots. cabbage. Add the strained mixture. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Corn Soup with Vegetables A soup with a Chinese touch.Provided by: www. Preparation time: 15 minutes . Serves 6. Serve hot with cream and bread croutons.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. Serves 6. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. When they crackle. Blend the cooked moong in a blender. Add the sugar. Melt the butter. Blend in a blender and strain. Mix the cornflour with a little water and pour into the soup. 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 the paneer and cook for 2 minutes 216. stirring ocassionaly. 6. salt and pepper and boil for 2 minutes. 2. Add 6 cups of water and cook in a pressure cooker. add the onion and fry for 3 to 4 minutes. Cooking time : 25 minutes. 4. 3. 217.FoolzParadize. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Preparation time : 5 minutes. 5. 2. add the asafoetida and moong liquid. milk. sugar. Soak the moong for a few hours. onions. 3. 5. 4. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Cooking time: 30 minutes . Boil for 2 minutes. Add the lemon juice. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Strain. salt and pepper. Heat the ghee and fry the cumin seeds and mustard seeds.
Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Mix the cornflour with 6 teacups of water. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Health Information: This unusual soap gives the flavour of peas without the calories. Preparation time : 20 minutes. Blend in a mixer. Strain to separate the stock from the skin. 3.Provided by: www. 4.FoolzParadize. 2. Fresh green pea pods add fibre and Vitamins A and C to the soap. 3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. 219. Cooking time: 20 minutes. Heat the ghee and fry the cumin seeds for 1 minute. 7. 6. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. 5. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. 2. Add the vegetables. Discard the skin. 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. butter and cheese and boil for a few minutes. 218. Add the green peas skin and green peas and cook for 3 to 4 minutes. Grate the coconut. Cooking time: 10 minutes . Serves 6. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . add to the paste and boil for a few minutes. 2. Green Peas Skin Soup Preparation time: 10 minutes . Strain to obtain coconut milk. Boil the stock for 1 minute. Heat the butter and fry the onion for 1 minute. Preparation time: 20 minutes. Serve hot. Add the paste and curry leaves and fry again for 1 minute. Add salt and pepper. Add the paste. Serves 6. 220. Add 6 cups of warm water and blend in a blender. Serves 6to 8.Org 1. corn and Ajinomoto powder and cook in a pressure cooker until done. 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. Cooking time : 10 minutes. Mix the cornflour and coconut milk.
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.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.Provided by: www. 2. 6 teacups clear vegetable stock 1 green chilli. Add the beans. 3. cut lengthwise 10 to 15 canned mushrooms. The combination of cereals and pulses provides protein of high biological value. Ajinomoto and salt and boil for 2 to 3 minutes. Add the lemon juice and top with oil. Add the stock and boil for 10 minutes. cauliflower. Add the garlic and chilli powder and fry again for ½ minute. 4. Heat the oil and fry the onions for 1 minute. Add the vegetables and fry again for 1 minute. mushrooms. salt and pepper and give one boil. blend in a mixer. Add the green chilli. lemon grass. 2. Cooking time: 15 minutes . Boil for 5 minutes.Serves 6. 2. 124 . Preparation time: 15 minutes. Letil Soup Preparation time: 10 minutes . Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. 222. tomato. Heat the oil and fry the onion for 1 minute. Cut the onions and tomatoes into big pieces.Cooking time: 10 minutes. When cooked. 4. How to proceed 1. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 2. masoor dal and salt and cook in a pressure cooker till the first whistle.FoolzParadize. Serves 6. 221. blend in a liquidiser and strain. 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. 3. put the stock to boil. Add 6 teacups of water. When cooked. 3. 3. the tomatoes. Serve hot with lemon juice and garnished with boiled rice. Add the moong dal and 6 teacups of water and cook in a pressure cooker.
) 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. 3. soya sause and chilli sause. Add the tomato soup to the rajma mixture. Ingredients. Cut the tomatoes intobig pieces. 6. Cook for 25 minutes. garlic chutney. 5. Soak the red kidney beans over night. 223. Preparation time : 20 minutes Cooking time : 20 minutes. 2. When cooked. Drain. 1 teacup red kidney beans (rajma) 2 onions. Add the cooked red kidney beans. Sweet Corn Soup An old-time favourite. 7 cloves garlic 7 green chillies 25mm. 224. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. sev and oil (optional) to serve 125 . 4. RAJMA CURRY A favourable from the Punjab. 7. 750 grams (1 5/8 lb. Ingredients. 1.) papadi 500 grams (1 1/8 lb. take out a thick soup through a sieve.Cooking time: 30 minutes. Serves : 6. add 2 teacups of water and cook. piece ginger How to proc eed. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.Provided by: www. cook in a pressure cooker. Cook for a few minutes. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.Org Serve hot with chillies in vinegar. sweet and sour sauce. Preparation time: 10 minutes.) kand (rataloo) 250 grams (9 oz. 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.Add the sugar and salt. Next day.Serves 6. Mix all the ingredients with 4 to 5 teacups of water.FoolzParadize. Serves : 6 to 8. Serve hot with chillies in vinegar and chilli sauce. 2. Preparation time : 40 minutes Cooking time : 60 minutes.
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. Do not separate into two. Mix thoroughly and apply the oil all over. 6. Blend all the ingredients in a liquidiser. 225. Peel the kand and cut into big pieces. Apply the ajwain. 4. Make slits on the brinjals. For the sweet and sour sauce. Blend all the ingredients except coriander except coriander in a liquidiser. add enough water to get the right consistency. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. put a few leaves of lettuce at the bottom. For the garlic chutney. Mix all the vegetables. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.Provided by: www. Blend all the ingredients in a liquidiser. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. For the green chuntey. Cut the potatoes and sweet potatoes without peeling.(for the koftas) 126 . 9. Serves :6. 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. chilli-ginger paste.FoolzParadize. If too thick. oil and seve. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. 8. For the sweet and sour sauce. In a small earthen pot (matka). MALAI KOFTA CURRY A tasty kofta curry. Cover the matka. finely chopped 100 grams french beans. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. 100 grams green peas 100 grams cauliflower. 1. 3. finely chopped 100 grams carrots. Fill with all thevegetables and cover with the balance lettuce leaves. Garnish with coriander. Alternatively. finely chopped 250 grams potatoes. 7. String the papadi.Org For the green chutney. For the koftas. Preparation time : 30 minutes Cooking time : 40 minutes. Serve with green and garlic chutneys and sweet and sour sauce. instead of cooking in a matka. 5. soda bi-carb and salt. 2.
Put to cook again and add the garam masala. 5. Remove and blend into a puree.Provided by: www. How to proceed. 6. Add 1 teacup of water and boil for 3 to 4 minutes.FoolzParadize. 6. garam masala. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Boil the peas. (1") piece ginger 7 green chillies For the gravy. 1. 7. Add the vegetables and peas to the potatoes and make a dough. 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. Then add the cloves. 5. Put the tomatoes in hot water for 10 minutes. chilli powder. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Blend the onions in a liquidiser with very little water. 15 cloves 25 mm.washed and soaked in water for 2 hours. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . 2. cinnamon and paste and fry again for 2 minutes. 8. 3. 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. 3. Pour the gravy and fresh cream over the koftas. french beans and carrots in a pressure cooker without adding water. For the gravy. Arrange the koftas in an ovenproof dish. chilli powder. 226. 2. add the cornflour and sugar and blend.Org 9 cloves garlic 25 mm. 1. 1. Steam the cauliflower. Pour the mixture into a blender. le mon juice and salt and form into kofta balls. 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 . 4. Add the tomato puree and cook for 2 minutes. Add 1 tablespoon of bread crumbs and the bread slice. 4. salt and pepper and cook for 5 minutes. Heat the butter.add the onions and stir fry for 5 minutes till light brown. 2. Add the paste.
Makes about 8 228. Drain and keep aside. Kofta Lajawab Koftas 125 gm Amul Cheese . Add water according to consistency of gravy required. Serve hot with parathas or tandoori rotis. add enough water to knead to a soft dough.FoolzParadize. Correct seasoning. Add koftas and boil for a further two minutes. form into small balls and keep separately. Knead well. 128 . Boil for 5 minutes. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Cook the mawa for stuffing in frying pan till it is golden brown. 227. Remove from fire and flavour with essence and caedamom powder. Add tomatoes turmeric. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Add ginger and fry well. Keep aside. To make gravy.Provided by: www. heat oil in a pan and brown onions. Add the rest of the ingredents and mix well.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. Serve warm decorated with silver foil. ghee Add two tbsp. Form into walnut sized koftas and deep fry till light brown. And milk and remove the scum as it surfaces. Drain well and immerse in warm syrup for an hour.pured 3 cm piece ginger . Fold over adn close sides to make an oval Jamun.grated 200 gm tomatoes . ghee to wheat flour. deep fry on low fire till dark brown.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Knead well and from into as many balls as the number of stuffing balls you have. Boil till 3 cups of clear syrup are obtained.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. red chilli and garam masala and fry on low fire till oil separates. Mix well. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp.
Divide the paratha dough into small balls. add some ghee and fry the parathas till light brown.5 cm. raisins and sliced onion till golden brown. Cook covered. 230. Stir well. garam masala powder 1 tsp. Fry the brinjals in the same ghee till tender. 5. ginger 4 flakes garlic 1 tsp. thick slices. Remove from heat. each ginger & garlic grated or crushed 129 . 14. Heat tawa. Cook till the gravy thickens. raisins Method 1. except garam masala powder. Serve hot with rice or parathas.sliced 1 tbsp. Roll out each ball into a small puri. 13. Badshahi Baigan 300 g. 7. coriander leaves finely chopped 1 tbsp. coriander leaves and salt. Cut brinjals into 2. ghee Method Grind all the ingredients.coriander leaves. 229. chopped 2 tomatoes.Provided by: www. brinjals 1 cup curd 2 large onions. Smear with salt and keep aside for 10 minutes. chopped 2 tsp. 4. fry cashewnuts. Heat ghee. till the mixture is almost dry. grated fine 4 medium sized onions 4 green chillies 2. chilli powder 2 tsp. Heat ghee in a vessel and fry the beetroot paste on a low flame. chopped 1/4 tsp. Add fried brinjals to the gravy and simmer for two minutes. 9. to a paste. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.5 cm. 10. cashews or peanuts 1 tsp. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . turmeric powder 1/4 tsp. Remove. cashewnuts 1 tbsp. 2. garam masala powder Salt to taste 3 tbsp. 12. 3.Org For the stuffing: 2 cups beetroot. 11.In the remaining ghee fry the chopped onions till transparent. Roll out into parathas. 6. Add all the dry spices. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. Add curd. Sprinkle the garnish on top. coriander powder 1 tsp. Remove from ghee and keep aside. ginger-garlic paste 1 tsp. put a little beetroot filling in the centre and seal the edges. Wash and squeeze dry. 8.FoolzParadize.
Semi puree tomatoes and capsicum together.FoolzParadize. Add ginger garlic and stir for a moment. wheat or millet flour 3 green chillies 1 tbsp. sugar salt to taste 2 tbsp. Add veggies at this stage. or cauliflower. This should be done in a food chopper or grated. Goes with: Vegetables like brinjals. Heat oil or ghee in a heavy pan. Chop onions very fine or run in a chopper. baby corn. Add onions and stir fry till light pink.Provided by: www. cheese grated (optional) salt to taste 1 tsp. salt. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Add tomato capsicum puree. Green Gravy Ingredients: 4 cups spinach chopped. Dry grind coarsely. garam masala powder 3/4 tsp. sugar and crushed nuts. red chilli powder 1/4 tsp.Org 1/4 tsp. Garnish with coriander before serving. Makes: 2 cups 231. cinnamon-clove powder 3 tbsp. lemon juice 1 pinch soda bicarb 1/2 tsp. oil Method: 130 . potato. turmeric powder 1/2 tsp. stir bring to boil. oil or ghee Method: Dry roast peanuts or cashews lightly. Add all other masalas. Mix. Cover and simmer till gravy is thick and fat starts separating. stuffed baked capsicum. Stir. ginger grated 2 tsp. cinnamon-clove powder 1/2 tsp.
Grind together in a wet mixie. Goes well with: Veggies like peas. add chillies. dry mixture. Add vegetables. Add curds and cook. Sprinkle 2 tbsp. flour and a few pinches salt. Cool in a plate or run under tap water to cool. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. ginger. water all over it. khuskhus seeds soaked in 2 tbsp. Cover and put to boil on high. coriander and cherries. add gourd and soda. mixed vegetables with a few pineapples bits. Add blended spinach mixture. khuskhus with milk. stirring continuously till whiteness of curds disappears.Provided by: www. bring to a boil. saute for 3-4 minutes. Stir gently till boil resumes. ghee or oil Method: Grind together in a dry mixie. add sugar. Toss to mix. onion. etc. add onion mixture. stir fry till light pink.) 232. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. chillies. red chilli powder 131 . peanuts and bread. Heat oil in a pan. add ginger. Garnish with grated cheese. tamarind water 1 tsp. potato and peas. cashewnuts broken 1 tbsp. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. baby corn. Heat fat in a heavy pan. Add onions. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. coriander finely chopped 1 slice dayold bread white 1 tsp. potato chunks. Goes well with: Paneer chunks. Allow to cook for 2-3 minutes more. Cook covered for few minutes till thickened. Garnish with grated cheese before serving. 233. Add cinnamon clove powder. cinnamon-clove powder 3 tbsp. wheat flour 1/2 tsp. Add milk. peanuts husked & lightly roasted 1 tsp.Org Take spinach in a large vessel. grated cheese or paneer 3/4 cup milk 1 tbsp. french beans. salt. ginger grated 1 tbsp. Add prepared vegetable at this stage. for 3 minutes. etc. coriander leaves finely chopped 2 tbsp. garlic grated 1 tsp. and stir. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. cream. spice powder. Makes: 2 cups gravy (approx. cashew.FoolzParadize. Run till semi-smooth. etc. stir. Put in a mixie. at this stage.
salt. drain. Cut into diamond shapes after it has cooled down. boiled peas. Keep aside. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. adjust quantity of oil required. stirring constantly to prevent burning until it has changed to a brown color and smells . keep aside.6-7 tbsp * Milk -. Cool onions a bit. Add asafoetida. capsicum. garlic stir fry for a minute.4 tbsp * Chopped Almonds -.1 tbsp or to taste 132 . Add all dry and ground masalas. 235. Turn down heat and add cardamom and Besan. serve with parathas. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Add tomatoes. stir well. tamarind water. Grind in mixie. Fry. dhania (coriander seed) powder 1/2 tsp. fry till well browned.4 cups *Ghee/Unsalted Butter -. Simmer till gravy is thick and oil starts to separate. 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. etc. Keep aside.1 tbsp or to taste<BR. Drain well by pressing.Org 1/4 tsp. Goes well with: Chunky veggies like boiled baby potatoes with skin. Turn off the heat and stir in the sugar. (For this. chopped stirfried brinjal pieces. flour. and continue by frying the onions. (Test: a few drops of water sprinkled on it sputters instantly). rotis. Spread 1/2" thick onto a platter. fry brinjals pieces in oil.1 tbsp or to taste * Chopped Pistachio nuts -. stirring continuously. strands * Raisins -. add cumin seeds allow to splutter. In remaining hot oil. keep cooking for 2 minutes.Provided by: www.1 cup *Sugar -. Heat oil. Garnish with chopped coriander. stir. add onions.) 234. Add prepared veggies and stir.FoolzParadize. putting back oil in pan. turmeric powder 1/2 tsp. ginger.
Pour into collander. remove cover and re. Thicken until the volume drops to around half of the origi. ( At this point of time you can smell the aroma around!) 4.nal volume. Thicken the Half and Half by simmering over low heat for a long time. Cool for a few hours in the fridge. Heat for a few minutes.FoolzParadize. Turn off the heat to place the cover on the pressure cooker. then turn it off. When cooker begins to whistle wait for a couple of minutes.) Method • • • • Mix 1. Bring one cup sugar and 3 cups water to a boil in a pressure cooker.peat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Ras Malai Ingredients: Ricotta Cheese 2 lb. Now add wheat flour to this 3. bay leaf. Add milk to wheat flour 5. Add Almonds. Using vinegar usually re. Turn the stove off. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. if a microwave is not available.5 cup sugar.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. After the cheese has been baked. Milk should separate into whey and curd. cut it into 1 inch squares and add to the hot thickened half and half. Saffron (extremely good for winter) 236. Add sugar to mixture 6. Half and Half 2 qts. When pressure cooker depressurizes. Pistachio. Turn heat on high. When boiling add one cup of either whiter vinegar or lemon juice. Form small balls from the curd.Provided by: www.sults in about 80 to 100 rasagollas. It should be soft but not sticky. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. This will take at least an hour (you can leave it overnight).ened and turned a pale brown. This is best done in a microwave. The cheese should have hard.Org Method: 1. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. cardamon pods. leaving only the panir/curd. 133 . Rose Water To taste (opt. do it over low heat and stir frequently. Place curd in food processor and process for one minute. Place 20-25 rasgoolas in syrup. 2. 237. Add the remaining 0. Leave curd in strainer until cold and dry. Stir till the flour is very very light brown in color.
Org 238. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Bay leaf 1 Onion 1 Ginger 1/2 tsp. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Tomato 1 Capsicum 1 Method • • • • • Heat oil. Add mustard and cumin seeds. Chili Powder 1 1/2 tsp. 239. Add yo. Dum Aloo Ingredients: Oil 3 tbsp. 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. 240. cover and cook for about 10 minutes on low heat.Provided by: www. Add these. size of walnut. corriander powder. Prick with fork. Salt 1/4 tsp. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Garnish with fresh corriander and sliced almonds and serve hot. Turmeric 1/4 tsp. and drain. Fry for 3-4 minutes. Cooking time about 25 minutes and should be sufficient for 2-3 people. continuously stirring.FoolzParadize. and the tomatoes and cap . Heat2 tablespoon of oil in another container and add spices to taste (asafetida. onion and ginger paste. Add ginger and garlic and fry for another minute. coriander and chili powder. Fry for sometime and then add curd and keep frying till it turns golden brown. or 3 garlic cloves. mix well.utes. minced 1 large tomato. Garlic 1/2 tsp. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. and a table spoon water.sicum cut up. chopped fine 1 tablespoon garlic/ginger paste. The potatoes should be sliced. and cook for 4-5 min. Yogurt 2/3 tsp. Mix gently. Beat the yogurt and blend into a smooth mixture. Coriander powder 2 tsp. fry in oil. salt. Potatoes 1 lb. Sprinkle with turmeric. chili powder. add bay leaf and onion.gurt and salt. mashed 1 piece fresh ginger. Cumin Seeds 1/2 tsp.
Add the tomatoes and bhoona * 1 minute. and a gravy created as the dish becomes liquified again. the dish covered. Serve at once. Cauliflower 1/2 lb. until all liquids are reduced and the spices coat the meat like a paste.) Add 1/4 cup water. 2. About 1/2 cup of water can then be added. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. (NOTE: If the sauce is lumpy at this stage. In the remaining oil sauté the chopped onion until it begins to turn brown. thinly sliced 2 tomatoes. 3. puree it in a blender and continue. Ginger 1 in. 242. 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. Butter 4 tbsp. Garnish with the coriander and serve while hot. Wash okra under running water and slice off the ends. stick Garlic 3 cloves 135 . Cut each in half. Add all spices except the garam masala and stir-fry 2 minutes. pepper. Do not scorch. Add the paneer cubes and bhoona 2 minutes. with constant stirring to avoid scorching. about 12-15 minutes. Set aside. Set aside. Remove with slotted spoon and set aside to drain on a paper towel. then stir in the peas.FoolzParadize. Add the garlic/ginger paste and bhoona 2 minutes. In a wok or heavy skillet heat the oil and sauté onions until translucent. Stir in the cashew paste. Add the okra and stir-fry 2 minutes. Prepare onions and tomatoes. 241. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. The bhoona technique means that the mixture is cooked over medium-high heat. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Red Chili Powder 1 tsp. Cover and steam over medium heat until tender. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. * Bhoona is a technique that is essential to Indian cooking. Serves 4 to 6 people.Provided by: www. Serves 4-6 people. and in a wok or heavy skillet fry them in hot oil until golden.Org Prepare the cheese chunks. Turmeric 1/2 tsp. Add the dry masala and bhoona 3 minutes more. add salt. 4.
Melt butter and saute onion. Ghee 2 tbsp. broccoli. Method • • • Chop onion. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. cut green peppers. chana daal. jaggery 2 tbsps. and cauliflower into 1 in. Add drained toovar dal and the radish slices. Coriander Seeds 2 tbsp. If using dry coconut. Mix chopped tomato. and asafoetida. cubes. Simmer on a slow fire till cooked. Masala Preparation • • • Roast black pepper. Tomato puree 2 tbsp. Fry till golden brown. and simmer for about 5 minutes. Heat oil in a kadai. When it splutters add chopped onion.Org White vinegar 2 tbsp. Add salt to taste and about two cups of water. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Serve hot with rice. MethodScrape and cut radish into round pieces. Put in the mustard. oil Salt to taste.Provided by: www. 136 . Chana Daal seeds 2 tbsp. sambhar powder 1 tsp. tomatoes. Blend the daal mixture and coconut until the paste is fine. Season to taste with salt and fresh-ground pepper. Coconut (grated) 3 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Keen frying for a few minutes.FoolzParadize. 243. Keep aside. coriander. Stir in the tomato puree. sambhar powder and the grated coconut. curry leaves. Add chillies when daal starts getting red. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. soak it in a little water. Add the spices and vinegar.
red chillies.Org 244.1/2 teaspoon (methi seeds) Hing .1 tablespoon Cumin seeds .2 tablespoons Oil .1 cup Gram dhal .3 sprays.FoolzParadize.1 teaspoon Fenugreek . - 1 cup (broken into small pieces and Dry coriander seeds .Provided by: www. Remove 137 . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). cumin seeds. the hing and the fenugreek seeds till light brown in colour. Curry leaves .a pea size lump or 1 teaspoon hing powder. Heat oil in a kadai and fry on a slow fire. 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. Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Add coriander seeds.
Use the chillies along with the stalks .Org flame and allow to cool. This powder can be used for 2-3 months.1-3/4 teaspoon Turmeric powder .1 Rasam Powder . Tamarind . Powder fine and bottle it.2-1/2 tsp.1 Mustard seeds .1/2 cup. Salt .1/4 teaspoon Seasoning Ghee . Mangalore Rasam (serves 6).1 teaspoon Black gram dhal . * * * 245.3 teaspoons p73 Sugar .as the stalks also have the for potency the of the chillies. Tomatoes . and also provide fibre body). Ingredients Tuvar dhal (thuvaram paruppu) .lime size.1 teaspoon Red Chilli .1/2 teaspoon 138 .2 teaspoon (optional) .Provided by: www.2 Green chillies .FoolzParadize.
When mustard seeds splutter add hing powderthe seasoning over the rasam. red chilli and black gram pour dhal. two and a half cups of water. Heat ghee in a pan. till smell of tamarind disappears and the tomatoes are cooked. Add curry leaves and coriander leaves.when cold. add the mustard seeds. powder tamarind in two cups of water for ten minutes. the raw tomatoes (chopped) salt and sugar powder. * * * 139 . mash well. squeeze and strain out the liquid. Serve rasam hot with steaming rice and papads. Remove from fire. and the rasam and boil for five minutes till slightly thick.FoolzParadize. Add the mashed powder dhal.Provided by: www. Boil tamarind water with turmeric slit green chilli.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes .
Seasoning Oil .FoolzParadize.1-1/2 teaspoon (optional) Turmeric powder .2-4.1 teaspoon Black gram dhal .3 cups (like sambar onions.1-3/4 teaspoon .1/4 teaspoon Green chillies .Org 246. 140 .2 tablespoons Curry leaves . chow-chow) Tamarind . When cold mash well.1/2 teaspoon Hing powder .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.lemon size Coriander leaves . white pumpkin.2 teaspoons Sugar . Sambar (serves 6) Ingredients Tuvar dhal .Provided by: www.1 tablespoon Rasam powder .3/4 cup Vegetables . Soak tamarind in one cup of water.1 tablespoon Red chilli .1 Mustard seeds .2 teaspoon Salt .
and curry leaves. 141 . Cover and cook till the vegetables are cooked and the curry is dry. * * * 247.1 teaspoon Salt . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.1/4 teaspoon Hing powder . 248.1 teaspoon Turmeric powder . (Plain potato curry can also be made the same way). sugar and quarter cup of water. green chillies and ginger into the hot oil and fry till the onion turns golden.2 teaspoon Cummin seeds . Add the rasam powder.1 Ginger . fry a bit. Cauliflower Curry (serves 6) Ingredients Cauliflower .Provided by: www.1 cm p73 Method:Chop all vegetables. potatoes and turmeric powder.2 Capsicum .1/4 teaspoon Onion . Add mashed p73 dhal.1 tablespoon Rasam powder .1 teaspoon Sugar . rasam powder tillthick. When mustard seeds splutter. squeeze well and strain out juice. Chana Daal seeds 2 tbsp. black gram dhal chilli. add coriander leaves. salt tamarind water and simmer till raw smell disappears.2 cups Oil .4 tablespoons Coriander leaves . Serve sambar hot with rice and chips. and When slit green chillies. add salt. add mustard seeds.Org for five minutes.FoolzParadize.3 cups (in flowerets) Peeled and cubed potatoes . Heat three tablespoons oil in a kadai. Add tomatoes and fry till it becomes mushy. Add cauliflower. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.2 Green chillies . add the cummin seeds and hing powder. Simmer Heat oil and red in a pan. add hing powder and pour the seasoning over the sambar. capsicum. Cook vegetables threequarter cooked sugar. Remove and serve piping hot with rotis or rice. Add in one and a half cups of add water. When the cummin seeds splutter add the onions.
Fry small spoonfuls of the mixt ure in hot oil. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Add finely chopped onion. If using dry coconut. Salt 1 tsp. Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas 142 . Grind daals into a coarse paste. and asafoetida. 250. Green Chili 1 Chili powder 1/2 tsp. Add chillies when daal starts getting red. coriander powder.FoolzParadize. salt. Baking Soda 1/4 tsp. chana daal. Method • • • • Soak urad daal and moong daal for 2-3 hours. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Masala Preparation • • • Roast methi. Coconut (grated) 3 tbsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Ginger 1 tsp. Keep aside.Provided by: www. Oil 3 tbsp. chili powder OR green chili. ginger and soda.Org Coriander Seeds 4 tbsp. Mix well and set aside for 4-5 minutes. 249.
spray a non-stick pan lightly with oil and warm. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat.FoolzParadize.finely chopped 4 cloves garlic . Remove in a few minutes and make more. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. rice flour together into a thick batter adding little water at a time so no lumps are formed. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Salt to taste. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Leave covered in a large pot overnight. preferably in nonstick pan. Make thin crepes. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. maida. wide spatula and flip it over. Drop chopped green chillies and ginger into batter. For the plain rava dosa leave out the onions. • 251. Add salt. Ferment for 12 hours.Org Method • • • • Mix rava. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Mix thoroughly (use blender if possible).peeled and sliced 1. 253. Grind separately to a smooth paste and mix in a large vessel with salt.8 hours.Provided by: www. drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Method • • • Soak the rice and daal separately in slightly warm water for 2 .5 inch piece root ginger .de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 .peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. 252. When ready to eat.
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
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257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
salt to taste. Palak Paneer Boil palak with 3 green chillies . Coriander leaves . method:Cut the brinjal into 1 inch blocks. 265.1 Cup. Garnish with few fresh coriander leaves 147 . 1 glass of milk and mix well. Now take a pan add oil then addsome cumin seeds . ( Rice and Water should be in 1 : 11/2 proportion ). Rasavangi ingredients:Brinjal-big size 2nos.1 or 2. Cut th above into small pieces and grind finely. salt .fry them intil they are golden brown.10 tea spoons. Grean Peas 1/4 cup.Org 261. Also add coriander leaves and Kari veppu leaves.Provided by: www.FoolzParadize.7 to 8 stems. Take small balls and deep fry it in Oil. Beans . cool and grind it .1 cup Method: Mix all the above ingredients and soak for about one hour. green chillies . Now pour the Coconut milk and add water for the rest. 2 dry red chillies . 1/2 onion . Rice flour . Then add the masala paste. channa dal 1/2 teaspoon. Also add green peas and Coriander leaves and fry. 1/2 tsp ginger garlic paste . Finally add the rice and cover it.2 cups.See that it is not deep fried. Can) . boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. veg. Rava Bonda Rava . coriander seeds . when oil heats add the cinnamon sticks and cloves. Boil in water and add all the above except toor dal. Drain on a paper towel and add to the palak mixture .1 1/2 tsp.6 to 8. Curd. 264. 263.Tamarind(imli)pulp -1 table spoon. put small portions of it in oil. salt . red chilli 10 numbers. coconut shreddings can be added to the batter.Salt to suit taste. This dish can be eaten along with rice and chapathis. Let this mixture boil nicely. Cloves .10 to 15. urud dal . Oil or butter . Maida Bonda Maida or All-purpose-flour -2cups.1" piece. Cashew Bits. Add the Vegetables (except peas) and fry for some time. Cashews and Green Chillies to get a semi solid batter. Heat oil in a fry pan and add the brinjals. Green Chilly 3pcs.Then take some oil in a pan.First put the cooking oil. Remove from the frying pan after the balls become golden in colour. Chillies . Garlic gloves . haldi powder 1/2 teaspoon. Curd : 1 Cup. Serve hot. Mix roasted Rava. Coconut Milk Pulav Masala : Ginger . This dish will have to be made thick and brinjals should not be fully mashed. Make the flame low and keep for 20 mints. the dal has to be cooked separately and finally added to the main portion. Toor dal -1cup. coconut gratings 3 tablespoon.1 1/2 tsp.2 nos.2. Stuffed Brinjal Curry Split peas dal .3 Cups.1 1/2 tsp. keeping the stove at low heat. Serve it with Coconut Chutney. mustard seeds . Cinnamon sticks .Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Rice Flour . 262. Rice flour. toor dal and coconut gratings and add to the main dish.10. Ingredients: Coconut Milk (15 oz.Close the pan with a lid and cook for 10 minutes. 1/2 tsp turmeric . turmeric powder 1/4 teaspoon. If needed.2 onions. Carrots medium sized .2. salt -to taste For the paste:coriander 2teaspoon. Oil for frying. Clean and Soak the rice in hot water for 10 to 15 mints. Recipe from Vanitha Thyagu.This is good for appetizer.14 to 15. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Finely chopped onions . fenugreek 1 teaspoon.Half cup. allow to splutter add in palak paste . Basmati Rice . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . whole red peppers . Cumin seeds 1 spoon.1. Seasoning:fry in oil mustard. Stuff the brinjal with the ground paste.all t hese ingradients are to be fried dry and ground to a paste. Sour curd . Open it and mix the cooked pulav gently. salt and fry for some more time.
Fry with constant stirring. asafoetida. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. 148 . Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper.To 5 spoons of oil.a pinch.Provided by: www. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. sesame seeds .5 cups mustard seed powder . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. thin skin. add fenugreek seed powder an asafoetida. Next day.1/2 spoon and mix well.(Preseve the juice while cutting). Tomato pickle Cut the tomatoes into large pieces. asafoetida . coconut pieces. Next day add 1/4 cup of sesame oil and leave it aside.This will taste great with curd rice.Grind it in a blender to make it into a thick juice.4 spoons.1 cup red chilli powder . Ginger Pickle Grate ginger finely.1/4 spoon Slightly roast the above without oil and grind into fine powder. Cut into fine pieces. 271.Store in refrigerator.Grind into a thick paste.Add mustard seeds. add mustard seeds.6 Cut into medium pieces. 272. Add tamarind juice to this and bring it to boil. Add salt.1 cup salt . whole red peppers and turmeric poweder.Add this to thick curd and keep it aside.a small piece of tamarind and salt.Take oil and add mustard seeds. Maavadu (Tender mango pickle) Grind mustard seeds.Ad d this to the poickle and mix. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.little mix the above ingredients and add 3 cups of sesame oil. ripe) . 268. crystalline salt.each 1 spoon asafoetida . fenugreek seed powder .When the mustard splatters.Org 267.1 cup turmeric powder. and add 1 cup of chopped leaves. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Aavakkai (Mango pickle) sour mango pieces(medium sized).add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.red chilli powder .Add 1 tsp salt. 270.a pinch into a thick paste.Store in refrigerator.Add red chilli powder. fenugreek seeds. Lime pickle Fresh lime(large size.Pout 5 teaspoons of oil in a frypan.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. and asafoetida(perungayam).Wash the tender mangoes and spread the ground paste on it.When it splatters. 273. fenugreek seeds. 269. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.Add salt and heat with constant stirring until the mixture becomes thick.4 spoons. Curd Vadai Grind some grated coconut and green chillies into a thick paste.FoolzParadize. 274.Add salt.fenugreek seeds.
FoolzParadize. 281. Aval uppuma Soak 200 g of aval in water for 1/2 hour. add 1 tsp urud dal. In a pan. VenPongal Mix rice and moong dal in the ratio 1:1. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Turn over both sides until fully cooked. Add a bunch of curry leaves. 1 teaspoon gram dal.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. 6-8 tsp of urud dal for an hour.3 cups . 277. Then add 6 tsp grated coconut and fry lightly. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Error! Bookmark not defined.Add a pinch of asafoetida.Cut green chillies and ginger into fine pieces. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. 3 whole red peppers and salt in a blender. 3 hot green chillies(chopped). 278. and cumun eeds. 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). 3 red chillies.Now add 3 cups water and when it comes to boil. 1/2 tsp whole black peppers. carrots. Add 1 tsp salt.Grind 3 green chillies. To this add 1 tsp cumin seeds. water . a pich of asafoetida. 275. You can mix curd with soaked aval if you like. 280. Drain the water from the aval and add it to the pan and fry. Deep fry in oil. Rice Uppuma Rice rawa .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 it pops.add salt . Mangalore bonda Mix 2 cups maid and 1 cup rice flour. Add 2 tsp of ghee while serving. and salt . 2-3 chopped green chillies.Add the soaked dal to this mixture and grind coarsely. To 1 volume of this add I volume of finely cut cabbage pieces . Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).Beans.Org black whole peppers.1 cup. and roast lightly. Rawa Kichadi Vegetables .1/2 tsp.When it splatters.Take some ghee in a fry pan and add whole black peppers. Deep fry this in boining oil. Deep fry this in oil and turn over until the vada turns golden brown.Provided by: www. 279. Error! Bookmark not defined. 200 g of toor dal. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. onions Cut the vegetables into fine pieces. add 1 tsp urud dal. Then drop them in boiling oil.When the peppers burst add 149 . 282. 1 tsp urud dal.Heat 4 tsp of oil in a pan. 1/2 tsp cumin seeds and 1/4 tsp salt. and asafoetida. heat 6 tsp of oil and add 1/2 tsp mustard seeds. a bunch of curry leaves and mix well. 1 tsp gram dal. Turn over until golden brown in colour and it is fully cooked… 276.Error! Bookmark not defined. add 1/2 tsp mustard seeds. On a plastic piece of paper place a ball of this and flatten it by hand. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour.Add 3 times water and steam until it is overcooked. 1 tsp whole black peppers. Take 1 cup of rawa and lightly roast without oil to make it crisp. Dal Vadai (Aama vadai) Soak 200 g of gram dal.Drop this carefuly into boiling oil and fry till it turns golden brown.
2 Raw rice . Add about 2 tsp of rava.Then grind in a blender (with adding water in steps) into a very fine flour. When it is cokked on one side. squeeze into the form of long threads on a plate.Add this to cooked dal-rice.Turn it over so that both sides are cooked well. take some flour and spread it on the pan into a round shape. but make the dosas more thick. When it becomes hot enough. sour curd or buttermilk .Place some Error! Bookmark not defined.1/2 Fenugreek seeds . Heat a dosa tawa and spread a tsp of oil over it.2 cups. turn over. heat water to boil.Dry roast 2 tsp of cowgram. Add a pinch of salt and stir well. Maida dosai Mix maida:rice four in the ratio 2:1. water . add the rawa and stir into a paste. Add ome splattered mustard seeds. 283.Add salt. The same procedure can be followed with wheat flour instead of maida 150 .Provided by: www. 285.Add water and mix. Make dosas as described in Error! Bookmark not defined.To this add chopped green chillies..1 cup Mix the above well. coconut pieces(cut into very small pieces) and 1/2 tsp salt. For serving follow the procedure for Error! Bookmark not defined. over it. Let it be more thin than normal dosai. Flatten this flour ino round shape (the size of urud vadai). fenugreek seeds . salt to taste(about 1 tsp). 287. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. Side dish -Error! Bookmark not defined.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.2 Urud Dal . when it splutters. place in idli plates and cook. Masala Dosai Par Boiled rice . use red whole peppers).. 286.When the pan is fully heated.When they are cooked. . and add the roasted cowgram . or Error! Bookmark not defined. In a thick vessel. curry leaves and mix well. add a tsp of oil all over its edge and remove when fully cooked.Org chillie and ginger pieces and a pinch of turmeric powder.When it is almost cooked spread a teaspoon of Error! Bookmark not defined.Add some ghee while serving. using this preparation in the place of rice. add 2 curd chillies(alternatively.5 hours and grind into a fine flour.Add salt and keep it aside (to get sour)for 12 hours. 1/4 tsp asafoetida. few cumin seeds.2 tsp Soak the above in water for about 4 . Morkkali rice flour .4 cups.little Rinse the above ingredients in water for about 2 -3 hours. Uthappam Par boiled rice . 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. curd. Using this flour in omappodi achu.1 cup. 284.FoolzParadize. Leave it for about 8 hours to become sour. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. Now the sevai is ready . Heat the pan and spread a drop of oil on it. place a laddle of flour and spread on it(it should be thick than a normal dosa). Kaaradai Roast 200 g of raw rice and powder it into a nice rava. Urud dal -1/2 cup. Heat 2 tsp of oil add mustard seeds. and roll the dosai on both sides and move it to a plate. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker..
leave for 5 min. raisins. water 1 Heat water to boil.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. Sakkarai Pongal Take rice. ghee .Org 288. 1 cup powdered jaggery.10 (powdered). Add chopped green chillies.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.FoolzParadize. Also add a feww cardomoms and kalkandu and mix well. 151 . Rava dosai Slightly roast rawa in a dry pan.1.200 g.Roast some cashews and raisins in ghee and add it to the mix.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.Add some extra ghee while serving. Rava laddu (Ravaalaadu) white rawa .10 (powdered). gram dal in the ratio 2:2:1.1 kg. Rava laddu (Ravaalaadu) white rawa .Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. cardomom powder. grated coconut in ghee and add this to the mixture and stir well. curry leaves. Wait until the mixture cools down to a temperature where the hand can withstand the heat. Inner stuffing(Poornam): Mix 1 cup grated coconut.Then take even sized balls of this and shape it into a hollow hemisphere. cardomom .Provided by: www. cashewnut . Allow to cool.. Drop the boondis into the sugar syrup and mix well.1 1/2 kg.50 g Roast rava in a dry pan and powder it. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Make into even sized balls with this flour. Soak urud dal for 1/2 hour and grind it into a thin soft paste. cardomom powder. 291. sugar . 293. Roast the cashews in ghee and add to the mixture. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. cumin seeds and make dosas as described in Error! Bookmark not defined. ghee . Heat the ghee slightly until it melts and add it to the mix well.Remove this from oil and drop into sugar syrup for 2 minutes and then remove. Laddu Prepare Error! Bookmark not defined. 292. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashewnuts. cardomom . moongdal. Roast the cashews in ghee and add to the mixture. 289.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Cover and keep aside for 1/2 hour. chopped onions.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.50 g Roast rava in a dry pan and powder it. Kozhukkattai Outer cover: Rice flour .1 1/2 kg. Make into even sized balls with this flour. Now make into even balls by pressing lightly with hand.Add water and steam in pressure cooker.200 g.1 kg.To this add finely powdered sugsr. 290. cashewnut . sugar . Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.To this add finely powdered sugsr.. Heat the ghee slightly until it melts and add it to the mix well.
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi -circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
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• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
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½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
313. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Make a batter with channa flour and little salt.green chilles. 309.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. curry leaves and ginger.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. and curry leaves to this.spoonCashew 1/2 cup choppedSalt 1 t. Add pepper. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Peel skin and mash thepotatoes and keep them aside. 311. Make small balls and deep fry in oil. Add pepper. and butter with little water.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.FoolzParadize. make small balls and deep fry in oil. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t. Fry in little oil. and curry leaves to this. Coat the balls in thisbatter.green chilles. coconut. Make small balls and deep fry in oil. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t. hing . salt and the soaked dhall coarsely.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. and salt finely. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t.spoon Mustard 1/2 t.spoonButter 2 t. mustard.spoonCooking Oil for frying Method Boil potatoes with turmeric. Deep fry these small squares in oil.spoonHing a small pinchSalt 1 t. Wet grind urad dhall.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. cashew.spoonGreen chillies 2 Coconut 2 t. and make a nice dough similar to Chappati dough. and add fresh lemon juice. 310. and deep fry in oil.Provided by: www.spoonChanna dhall 1/2 t. and roll them similar to chappati/puri's andcut them into small squares/dimonds. hing .Org 308. Roll small balls and keep them aside. chilli powder. Grind ginger.spoonUrad dhall 1 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. 155 . and salt. green chilles. 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 MethodMix maida.Make small balls. uraddhall. coconut. 312. hing. and salt finely. hing. Add chopped spinach and makes small balls and deep fry in oil. green chilles. Wet grind urad dhall. channa dhall. Mix this well with the mashed potatoes.spoonGreen chillies 2 Coconut 2 t. salt. 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.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.
and make a fine batter. 319.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.spoon per dosai MethodMix rava.spoon Curry leaves Cooking Oil 6 t.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. 315. and cream of rice together in 6 cups of water.Fry pepper.spoon of ghee around it. maida. and mix them together with salt.Provided by: www. aval and urad dhall in water for 1 hour. andput 1 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. and then turn over to the other side. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. 316. 156 .spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. andput 1 t. and curry leaves in oil and ghee.Wet grind the above with salt into a nice batter.Mix wheat flour. to the above batter.Add all the other ingredients except oil.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. cardamon.spoonCumin seeds 1/2 t. Coat a flat vessal with oil.Org 314.FoolzParadize.Serve it hot with any chutney.spoon of ghee around it.spoonsCooking Oil 1-2 t. Do not turn the dosa. 317.spoonSalt 1. and coconut with the melted jaggery. 318.Keep it overnight so that this will ferment.Grind the above coarsely with salt. hing and red chillies.spoon of oil around it. Wait till the dosai turns brown. and put 1 t. rice flour.spoonsCream of Rice 1. urad dhall.5 t. moong dhall. rava.spoonPepper 1/2 t. Keep at roomtemperature for 12 hours. and put 1 t. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.5 t. Grind the two seperately.spoonCumin seeds 1 t. before making idlis.spoon of oil around it.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. channa dhall. Add dried ginger powder and mix everythingtogether.Method to make Vella Dosai:(Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan. and put 1 t.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoonsCooking Oil for making dosas MethodRinse and soak rice.Keep it overnight. and rice flour in water to make slightly watery batter. Let it cook on this side for a few minutes.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. Wait till the addai turns brown.5 cupsDry ginger powder 1 t.Serve it hot with chutney. Close the dosa with acover and let it cook for a few minutes. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.Keep this batter in room temperature for atleast 20 minutes before making dosas. maida.5 t. Addthis to the flour. or with some jaggery. Grind the above coarsley and add hing and salt to this.spoonHing 1/4 t.spoon of oil around it. cumin seeds.5 t. Let it cook on this side for a few minutes.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.spoonsSalt 1.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.spoonsGhee 2 t. and then turn over to the other side.
spoonPepper 1/2 t. hing. and hing in oil.spoonRed chilli 4-5Mustard 1/4 t. Keepstirring until the rice flour gets cooked. andwait for a few minutes.spoonCooking oil 4 t. green chillies.5 t.spoonCurry leavesCooking Oil 4 t. and add the choppedeggplant to this. hing. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. Serve with corrianderchutney or onion chutney. usually takes about10 minutes.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.spoonMustard 1/4 t.spoonsGhee 2 t.Make them similar to addai's.spoonUrad dhall 1 t. and add tamarind paste and salt to this.spoonMethi 1/2 t.spoonSalt 3/4 t.spoonsSalt 1 t. red chillies. hing. red chillies and hing.spoon MethodDry roast urad dhall. and cover it 157 .spoonSalt 3/4 t.Fry the remaining onions in oil and keep them aside.spoonCilantro 1 bunch finely choppedSalt 1. and now add turmeric. 321. turmeric. andcurry leaves in oil. Now add cream of rice and keep stiring until cream of rice gets cooked. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.spoonCorriander seeds 1.spoon MethodDry roast methi. and put a spoon full of onions onthe dosa and fold the dosa before serving. channa dhall.Fry mustard in oil and wait till it splatters. Sprinkle little water. and either bake it in an oven. channa dhall.Org 320.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t.spoonMustard 1/4 t. hing.FoolzParadize. and mix it with the batter. and salt. urad dhall. channa dhall.spoonsHing a small pinchTurmeric 1/4 t. salt and little onion. 323. Garnish with finely chopped cilantro. 322.spoonChanna dhall 1 t. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.Fry mustard. and then add the rice flour batter. washed & cut 1" lenght wiseUrad dhall 1 t. fried ingredients to the tamarindwater. Finally add the ground methi powder.5 t. pepper. Add 6 cups of water to the above and let it cook for sometime.spoonChanna dhall 1 t. and urad dhallin water for 1 hour.Fry mustard. ginger. butter milk.spoonSalt MethodCoat eggplant with little oil. and let it cook for sometime. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonCurry leavesOil 2 t.spoon salt. urad dhall. curry leaves. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. and grind it into a powder and keep it aside.Bring 1 cup of water to a boil. vetha mulaka. thuvar dhall.spoonHing a small pinchSalt 1 t. red chillies.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.spoons MethodRinse and soak rice. red chillies. 325. salt and tamarind paste.spoon MethodMake a batter with rice flour.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.Provided by: www.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. corriander seeds.Grind the above with green chilles. and green chilles. Peel the skin. 324. and curry leaves.Fry mustard. and add cumin seeds. orgrill it on the stove. Mix mashed eggplant. Wet grind the above coarsley with redchillies and salt. mash the eggplant and keep it aside.Heat oil and ghee in a pan. andcurry leaves in oil.spoonUrad dhall 1 t. then add urad dhall. Dry grind the above with 1/4 t.spoonTamarind paste 1/4 t.Make the peserat like dosas. cumin seeds.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.
red chilli.spoonCumin seeds 1/2 t. hing. hing.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. and sprinkle this on the plantain curry. and now add the ground masala. curry powder and mix it well. red chilliand diced plantain in oil in a wok. and let it cook for another 5-10 minutes. 329.spoonSalt 1 t.spoonMustard 1/4 t.Fry mustard. butter milk and salt togetherfor 15 minutes.Peel skin and grate them and keep it aside. peeled and dicedCumin seeds 1/2 t. moong dhall and turmeric powder with extra water andkeep it aside.Fry cashews in 1 t.spoon (or to taste) MethodBoil plantains with turmeric and salt.spoon Mustard 1/4 t. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.Add salt and remaining ghee and mix everything well.spoon MethodBoil plantains with turmeric and salt. 328.Provided by: www.spoonsSalt 1 t. urad dhall. Mix it well andadd a few t. and ginger in oil. 327.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t. and let it cook for a few more minutes.spoons of oil and then add the mashed potatoes. turmeric.spoons of oil and then add the grated plantains.spoonTamarind paste/extract 1/4 t. curry leaves. 326. Sprinkle water and let it cook for 10 minutes. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. curry leaves.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. green chilli. and add this to the above pongal.spoon ghee and add to the above. curry leaves. hing.spoonHing a small pinchTurmeric 1/4 t.spoonUrad dhall 1/4 t.spoons of cooking oil.spoonChanna dhall 1 t. turmeric. urad dhall.Org slightlyuntil the eggplant gets cooked. 330. hing.spoonMustard 1/4 t. red chillies. hing. and ginger in 2 t. turmeric.spoon (or to taste) MethodBoil potatoes with turmeric and salt. channa dhall. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonMustard 1/4 t.spoonRed chilli 2Curry powder 1 t. urad dhall. red chillies. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.spoonGinger a small piece finely choppedGhee 1/2 t. 158 . Add little water to tamarind paste. Letthis cook for a few minutes and then garnish with cilantro.spoons ghee. channa dhall. and the ground masala powder.Wet grind cumin seeds. lemon juice andsalt in 2 t. and diced plantain in oil in a wok.spoonSalt 1/2 t. lemon juice andsalt in 2 t.spoonSalt 1/2 t.spoon MethodCook rice. urad dhall.Squeeze the butter milk out the soaked vazai thandu.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonsButter milk 1/4 cupCooking oil 2 t.Peel skin and mash them and keep it aside.Fry mustard.spoonSalt 1 t. hing. and dicedUrad dhall 1/2 t.spoon MethodSoak vazai thandu.spoonCurry leaves a fewOil 3-4 t.spoonHing a small pinchTurmeric 1/4 t. Plantain Curry IngredientsPlantain 2-3 washed.FoolzParadize.Fry mustard. coconut and red chilles and keep it aside. cumin seeds. Now add the remaining salt.spoonChanna dhall 1 t. turmeric. curry leaves. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. urad dhall. Now add salt. finely chopped ginger.Fry pepper. Let it cook for 10 minutes. moong dhall. Sprinkle water and let it cook for 5minutes.Fry mustard. finely chopped ginger.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoon MethodFry mustard.spoonCurry leaves a few Cooking oil 3 t. curry leaves. peeled.and then add the grated coconut to the above. and addthe vazai thundu to the above pan.spoonRed chilli 2Mustard 1/4 t. tamamrind paste.spoonSalt 1 t.
Soak rava in little water for 10 minutes. soked rava.Soak almonds in hot water for 1 hour.Boil evaporated milk. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. and keep it aside. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. using somecold after.Soak almonds in hot water for 1 hour.spoonsSaffron 1/4 t.Cook the almond paste for 5-10 while stirring it constantly. 159 .FoolzParadize. and almond paste for 10-15 minutes. and sugar into a nice dough. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.Measure the amount of almond paste. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. till the flavour comes out. and kesar color to above and let it cool.Provided by: www.Org 331. and keep the same amount ofsugar aside. Add the remaining milk. and boil for 10-15 minutes. Add saffron.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. Now add sugar and keep stirring.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk.Knead maida.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. 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. 332. Add the soaked saffron and serve it cold. condensed milk. and keep it aside. Serve it cold/hot.
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